It’s one of those nights. It’s late. And I have bacon on my mind. Well, I have bacon in my fridge, oh yes, and cheese that I just got over the weekend. And beer. So the wheels start turning. What could I possibly make with these three magical ingredients?
Cheesy Bacon Beer Bread, of course!
I have made cheesy beer breads with Immaculate Baking flour in the past, so consider this its tastier long-lost brother. Beer breads are great as a side bread on Soup Night, and with the rate this winter is shaking out to be, I’ve a feeling there may be plenty of Soup Nights up ahead.
I am true to my words.
I did tell you that I’m ready to go on a boozy streak.
I’m not a beer connoisseur, so it took me a while to decide on the beer to buy. I have been told that it’s always better to go for a darker ale or lager, since you really want the taste of the beer to really come through. I chose the Samuel Adams Octoberfest. I’m sure there are probably even darker ale options, but I was intrigued by their seasonal brew, and I have to say that the end result turned out really well.
Beer breads are surprisingly easy to make! At the core of it, you really only need 5 ingredients: flour, baking power, baking soda, salt, and beer. I wanted to add cheese to amp up the flavor. I have to say that while it didn’t really do much to the flavor, it did add more of texture to the crust, which made it that much yummier, if you ask me.
Beer breads are the perfect sides to a chili or gumbo, which are perfect game day main course options. So now you can drink your beer, and eat it, too 🙂
You Will Need:
- 2 – 1/2 cups Immaculate Baking Co. ™ Organic All-Purpose Flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 oz beer (choose darker ale or lager)
- 1 cup shredded cheddar cheese
Here’s How to Get Bakin’:
- Preheat oven to 375℉.
- Grease and flour 9” loaf pan
- Mix all dry ingredients, stir in beer and cheese until well-blended. Spread evenly in pan.
- Bake 50-55 minutes. Cool 5 minutes and remove from pan.
I have this fascination with boozy treats.
I think I’ll be doing an entire recipe series on boozy treats, transforming classic cocktail drinks into baked yumminess. I swear I don’t have a drinking problem, but boy, I have to say whoever started this whole boozy treat creation is a visionary! And there’s probably no better time to do something like that than right now, during football season. So I thought I’d start us off with something a little bit milder and definitely a must-have drink during this time of the year – beer.
Now you can have your cake, and your beer, AND eat it! How glorious is that!
You Will Need:
1 box Immaculate Baking Co. ™ Yellow Cake Mix
All the ingredients indicated on the box
1/2 tsp orange or lime zest
1 cup Blue Moon or Corona beer, plus more for brushing on tops
Orange/lime wedges and sanding sugar for garnish
Citrus Cream Cheese Frosting
12 oz cream cheese, cold
6 tablespoons butter, at room temperature
1 tablespoon freshly squeezed orange/lime juice
1 teaspoon orange/lime zest
4 cups powdered sugar
Here’s How to Get Your Mix On:
- Preheat oven to 350⁰F and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together baking mix, ingredients (eggs, butter, milk), and beer
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.