Wednesday, July 31, 2013

Beer Ice Cream

-Looks up at the title-
"You're kidding me right."
-Looks self right in the eye-
-Eyes light up with hope and joy!-
"It's a MIRACLE!!!!!"

hehehe.....It's true everyone! We now have delicious Beer ice cream! Who would have thought! Now the next question you are going to ask it any good? This is where I look at you and say..."duh. of course! It's beer!"

After I tried my first taste of one...I turned to my boss and asked him with a straight face, "It's not technically drinking on the job you can I eat it while at work?" I never got a reply! Damn. Hahahaha!

So what flavors did they make for us ice cream lovers!

Vanilla Bock- My personal Top favorite! Think of the creamiest smoothiest vanilla ice cream you ever had! Now Add in the most flavorful Vanilla Porter you've tasted. They have managed to blend these two to perfection! This is also the highest alc/vol. of these flavors.

IPA Honey- I am NOT an IPA drinker. I don't care for it at all. This is actually my second favorite! The honey flavor and the hops flavor balance each other out without overwhelming each other....or my tastebuds! They farther to bring out the best of each flavor in the best way! I really almost didn't give my friend back his pint of ice cream when I tried this one!

Brown Ale Chip- OH Dearest chocolate chips! How I love thee! How thou dost melt upon the heat of my moist wet tongue! To spread thy flavor throughout my mouth and blend perfectly with the flavor of thy soul mate ale! Neither to sweet nor not sweet enough! Oh ale how thou hast tease me! Spreading thy flavor through yon pint of cream, instead of quenching the dry thirst that clenches my throat! I shall devour thee both! For thy infedilty to me! Destroy and devour....until....oh saddness!!!!!! The pint....tis...empty.

Peach Lambic-Now the lambic is low on my list for a reason. I was expecting a PEACH flavor! It was still great. Not the same as opening up a bottle of Lambic Peach though! I would definitely add some fresh peaches or even canned peaches to this lovely tub of cream! Then you will be hitting the flavor right on the mark!

Malted Milk Chocolate Stout- You know that great bitter ending of a delicious stout? Well, they NAILED it with this frozen pint! I'm not crazy about stouts. But, I devoured my entire pint of this in one one sitting. It was delicious! This was the least sweet of all of them. True the stout! The flavor ride was amazing though! Creamy chocolate melting into the delightful full body of a thick stout....ending with that perfect bitter note! Oh happiness! This is last on my list though. But, not loved the least for it!

Come in and see me! I'm looking forward to when the other two flavors will be available! I'm thinking they may be a seasonal thing! OH and before I forget! Here is their site!

Happy Drunken Eating!!!
Dottie ^_^


Yep, every now and the I enjoy rocking something out that has nothing to do with alcohol....not often! Muhahaha! But, because I am a mom to three cats, two dogs, and two little girls....oh and hell why not....a wife to a wonderful hubby.....I can't ALWAYS throw alcohol into EVERYTHING! Though that could be a lot of fun!

So where have I been? Taking care of said family. Pre-K is right around the corner and we have been busy getting ready for that. As well as raising the sweet little kittens. The two little boys are great with the kids. They act like rag dolls most of the time for my oldest. What a lucky mama I am!

The dogs you ask? Well, my faithful 10 year golden mix, Bubba, is spoiled. As he should be after 10 years of putting up with all of our shenanigans! Then there is our 2 year old boxer/greyhound mix. A sweet hyper active little thing that drives me nuts! We have on different occasions tried to find a home for her. Then said to hell with it. She is with us for a reason and isn't going anywhere! The two faithful watch dogs were due a special treat. So mama got to work on it!


1 1/2 cups uncooked rolled oats (old school oatmeal!)
1/2 cup whole grain
1 Tablespoon Dried Parsley
3/4 cup peanut butter
2 large eggs

Preheat oven 300 degrees
Mix everything in a large bowl until you have a lovely crumbly mixture.
Beat the eggs first would by my only suggestion.
Roll the mixture into 1 inch balls
Place on a lightly greased baking sheet.
Use the bottom of a drinking glass to press them down to a nice thin cookie shape....think Thin Mint Cookies.
Bake 40-60 minutes.
You want them to be a nice golden brown color.
And to have a little bit of a "snap' to them.
They will be more bendable then snappy though.

Another awsome thing about this can give it to the dogs and KIDS!!!!
That will shut the yapping up! Well ....;until they finish the cookies!

For my vegans! Just use an egg substitute!
For those that are gluten free....maybe try making or using a rice flour instead? I'm going to try my hand at that one of these days!

I personally really enjoyed these as well. They were a great healthy munching snack. You know when you get that urge just to chomp on something.....these are great!

Storage: Treat these like you would any homemade cookie. They really won't last as long as a store bought dog treat. Don't keep them in the car either. They could spoil. So if you bring some along for the dogs treat them as you would a cookie for your kids. Keep them in your purse or pocket. Want to make them last longer? Store them in an airtight container in the fridge....maybe on the top shelf. It's always coldest there. But who says they will last long enough to worry about that!

Happy Baking.....and eating!
Dottie ^_^

Thursday, July 11, 2013

Chili Ginger Cake with a splash of some Anger!

Oh deliciousness in my mouth with a slight kick! How lucky I am to have thought of you!

1 package of Chili Spiced Mango (from Kroger in the produce section)
1 12oz Bottle Angry Orchard Ginger Apple

1 1/2 sticks REAL butter
3/4 sugar
3/4 light brown sugar

2 large eggs

8oz Beer that soaked the mango!
(Don't haven enough? Open another beer for the rest of the amount! Then enjoy it as you bake!)

1 tsp Lemon Extract or Lemoncello

2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger

-Chop up the mango into small pieces.
-Find a bowl that has a lid that will hold all of the mango and the entire bottle of beer.
-Soak for 24 hours. There should be about 8oz of beer left over. Or close enough! When you drain the mango. Keep it!!!! You need it for the cake!

-Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.
(I prefer to butter and flour my pan)
• In a large bowl, sift together flour, baking soda, salt, ginger and allspice. Set aside.

• In a large bowl cream the butter and sugars together.
 Add the eggs one at a time, beating well after each addition.
 Make sure to scrap the bowl so the creamed mixture doesn't stick to the bottom of the bowl.
-Add the beer and lemon extract.
-Add the dry ingredients gradually and mix thoroughly.


-Add the mango last and give it a final thorough mixing!

• Pour batter into the prepared pan. Bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Invert onto a cake plate. Cool thoroughly.

-I used a pan that has 12 1"x1"x1" squares. Baked at 350 degrees for 20-30min. It just depends on your oven. Same thing goes for cupcakes.
Try making sandwiches from the tops!

This cake will easily fall apart into bite size pieces. It is so moist and full of flavor!

For the Icing....
1 pkg of plain Cream Cheese.
Add 1 Tablespoon of milk at a time until you are able to make it a creamy spreadable texture.
Go the easy route and buy already whipped cream cheese to spread over your cake!

The tops had spread out instead of cooking upwards and I had filled my pan to much. So I had cut off the caramelized tops. I use the crunchiest pieces as cute top decorations. As well as making yummy sandwiches! Nothing went to waste!