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irish stout beer ×
Stout and Ale
Drink European

Stout and Ale

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Divide lager beer evenly between 2 tall beer glasses.
  2. 2 Working with one glass at a time, place a large tablespoon, dome-side up, 1 inch or so above lager beer, with the tip of the spoon pointed slightly downward.
  3. 3 Slowly pour 1/2 of the stout beer over the tablespoon so it gently pours down the side of the glass in a thick trickle. Allow to stand until 2 distinct layers of beer form, 3 to 5 seconds. Repeat with the remaining glass of beer.

By Christina

Guinness Corned Beef
Dinner European

Guinness Corned Beef

4.6

Prep
20 min
Cook
150 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket.
  3. 3 Pour beer around and gently over brisket to wet sugar.
  4. 4 Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C).
  5. 5 Allow to rest for 5 minutes before slicing.
  6. 6 Enjoy!

By SHAMELESS Morrow

Slow Cooker Guinness Corned Beef and Veggies
Dinner European

Slow Cooker Guinness Corned Beef and Veggies

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Pour 1 bottle Irish stout beer into a slow cooker.
  2. 2 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
  3. 3 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
  4. 4 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
  5. 5 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
  6. 6 Serve hot and enjoy!

By RayPappy Bailey

Guinness Ice Cream
Dessert European

Guinness Ice Cream

4.4

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
  2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
  3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
  4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
  5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
  6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
  7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
  8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Irish Stout Beer Pot Roast
Dinner European

Irish Stout Beer Pot Roast

4.1

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
  2. 2 Cook on Low for 6 hours.
  3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie

Tarek's Irish Stout Fondue
Appetizer European

Tarek's Irish Stout Fondue

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
  2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
  3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
  4. 4 Season with black pepper to taste.

By Chef Tarek

Slow Cooker Corned Beef and Cabbage
Dinner European

Slow Cooker Corned Beef and Cabbage

4.0

Prep
20 min
Cook
630 min
Total
650 min

Instructions

  1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
  2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
  3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
  4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Irish Roast Beef with Guinness au Jus
Dinner European

Irish Roast Beef with Guinness au Jus

4.2

Prep
20 min
Cook
195 min
Total
1415 min

Instructions

  1. 1 Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
  2. 2 When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
  3. 3 Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
  4. 4 Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
  5. 5 Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
  6. 6 Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
  7. 7 While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.

By The Meal Planner

Chocolate and Guinness® Cake
Dessert European

Chocolate and Guinness® Cake

5.0

Prep
15 min
Cook
43 min
Total
298 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
  2. 2 Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
  3. 3 Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
  4. 4 Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

By hybridoriental

Steak and Irish Stout Pie
Dinner European

Steak and Irish Stout Pie

4.6

Prep
30 min
Cook
195 min
Total
225 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
  2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
  3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
  4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
  5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
  6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ballymore Irish Lamb Stew
Dinner European

Ballymore Irish Lamb Stew

Prep
30 min
Cook
140 min
Total
170 min

Instructions

  1. 1 Season lamb chops with salt and pepper.
  2. 2 Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
  3. 3 Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
  4. 4 Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

By Virginia Vohasek

Sarah's Slow-Cooker Corned Beef and Cabbage
Dinner European

Sarah's Slow-Cooker Corned Beef and Cabbage

4.5

Prep
25 min
Cook
450 min
Total
475 min

Instructions

  1. 1 Place the corned beef into the bottom of a large slow cooker.
  2. 2 Scatter the pickling spice over the brisket.
  3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Steamed Brisket in Guinness®
Dinner European

Steamed Brisket in Guinness®

4.0

Prep
15 min
Cook
480 min
Total
555 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
  3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
  4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE

Stout Brownies with Baileys® Chocolate Ganache
Dessert European

Stout Brownies with Baileys® Chocolate Ganache

3.0

Prep
30 min
Cook
45 min
Total
205 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
  2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
  3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
  4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
  7. 7 Allow brownies to cool for 1 hour at room temperature.
  8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
  9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Corned Beef Irish Feast
Dinner European

Corned Beef Irish Feast

4.5

Prep
30 min
Cook
180 min
Total
220 min

Instructions

  1. 1 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
  2. 2 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
  3. 3 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
  4. 4 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.

By Angie E

Guinness Cupcakes with Guinness Frosting
Dessert European

Guinness Cupcakes with Guinness Frosting

3.3

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
  3. 3 Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
  4. 4 Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
  5. 5 Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

By Rebecca Lamb

Irish Beef Stew
Dinner European

Irish Beef Stew

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
  3. 3 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.
  4. 4 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

By ONEHOTMAMA9

Dublin Drop Cake
Dessert European

Dublin Drop Cake

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
  3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
  4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
  5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
  6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
  7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
  8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
  9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Irish Corned Beef Stew
Dinner European

Irish Corned Beef Stew

4.8

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Place flour into a large bowl; add corned beef cubes and toss to coat.
  2. 2 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
  3. 3 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  4. 4 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

By BobBlum

Beef and Guinness Irish Stew
Dinner European

Beef and Guinness Irish Stew

4.5

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
  2. 2 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
  3. 3 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

By want2hike

Chocolate Guinness Cupcakes with Irish Cream Frosting
Dessert European

Chocolate Guinness Cupcakes with Irish Cream Frosting

4.7

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
  2. 2 Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
  3. 3 Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  5. 5 Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
  6. 6 Spread frosting over cooled cupcakes.

By Cara

Irish Stout Beef Stew
Dinner European

Irish Stout Beef Stew

4.0

Prep
20 min
Cook
375 min
Total
395 min

Instructions

  1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
  2. 2 Heat oil in a medium skillet over medium-high heat.
  3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
  4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
  5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Irish Beer Cheese Puffs
Appetizer European

Irish Beer Cheese Puffs

4.8

Prep
25 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
  3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
  4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  12. 12 Serve cheese puffs with spread.

By John Mitzewich

Guinness and Chocolate Cheesecake
Dessert European

Guinness and Chocolate Cheesecake

4.5

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
  2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
  4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
  5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing
Dessert European

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

4.8

Prep
30 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
  3. 3 Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
  4. 4 Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
  5. 5 Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
  7. 7 Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
  8. 8 Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
  9. 9 Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
  10. 10 Spoon the filling into the cored cupcakes.
  11. 11 For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  12. 12 Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.
  13. 13 Spread frosting on filled cupcakes.

By MeowTheCow08

Perfect St. Patrick's Day Cake
Dessert European

Perfect St. Patrick's Day Cake

4.7

Prep
35 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with parchment paper and lightly coat with cooking spray.
  2. 2 To make the cake: Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat. Remove the pan from heat, then whisk in cocoa powder until smooth. Set aside to cool.
  3. 3 Beat eggs and sour cream in a medium bowl with an electric mixer until well combined. Stir in stout mixture until incorporated.
  4. 4 Mix flour, sugar, baking soda, and salt together in a large bowl. Pour stout mixture into flour mixture and gently combine with a spatula; pour batter into the prepared pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Let cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
  6. 6 To make the frosting: Mix confectioners' sugar, butter, and Irish cream liqueur together in a medium bowl until smooth and spreadable. Add more sugar or liqueur to reach desired consistency. Spread 1/2 of the frosting on top of each cooled cake layer.
  7. 7 Place chopped chocolate into a heat-proof bowl. Bring cream to almost boiling in a small saucepan over medium-high heat; pour over chocolate. Add butter and stir until chocolate is melted and mixture is very smooth. Allow to cool until pourable but not thin or overly runny, 10 to 15 minutes.
  8. 8 Stack a cake gently on the other, frosting sides facing up. Carefully drizzle chocolate mixture over the top, allowing decorative drips to run down the sides.

By jowolf2

Beef, Mushroom, and Guinness Pie
Dinner European

Beef, Mushroom, and Guinness Pie

4.8

Prep
25 min
Cook
155 min
Total
180 min

Instructions

  1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
  2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
  5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

A Scotsman's Shepherd Pie
Dinner European

A Scotsman's Shepherd Pie

4.8

Prep
45 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
  2. 2 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
  3. 3 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
  4. 4 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
  5. 5 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
  6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
  7. 7 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
  8. 8 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

By Larry Short