The Cheesecake Addiction

My Life in Food

Archive for the category “Alcohol”

Beer + Bread 4ever

Hello, dear friends!

Long has it been since I’ve written about the goings on in our kitchen, but upon perusing the interweb I found a recipe this afternoon that immediately made me jump for joy, run to the kitchen, bake, and blog.

Ladies and gentleman, I give to you what is sure to be a Morrell-Dunn-Rankin Family Favorite: Beer Bread.

Yes, yes, you heard right. Your favorite carbs can come together in one gloriously quick hour. AND you only need 5 ingredients!

3 1/2 cups self rising flour, 12oz beer (any kind), 3 TBL sugar, 1 beaten egg, and 3 TBL melted butter.

3 1/2 cups self rising flour, 12oz beer (any kind), 3 TBS sugar, 1 beaten egg, and 3 TBS melted butter.

But, kids, if you’re like me and are without self rising flour, simply ADD: 1 TBS baking powder and 1 tsp of salt. Voila.

Add sugar to flour.

Add sugar to flour.

And then the beer (I used an old Christmas Ale) and the egg.

And then the beer (I used an old Christmas Ale) and the egg.

Mix well, and pop into a loaf pan (or a round cake pan if you are also like me in that you turned your rusty loaf pan into a flour pot this past summer).

Bake a 350 for 50 minutes…

When your hoppy bread comes out of the toasty oven, brush the melted butter on top, and pop back in the oven for 5-10 minutes.

When your hoppy bread comes out of the toasty oven, brush the melted butter on top, and pop back in the oven for 5-10 minutes.

…um…this is the melted butter. Later, for dinner, I added chopped garlic to this and brushed it over NAAN bread.

…um…this is the melted butter. Later, for dinner, I added chopped garlic to this and brushed it over NAAN bread.

When your bread has cooled, lovingly cut yourself a slice.

Mmmmyummy

Mmmmyummy

And if you’re goal in life is to emulate me entirely, you’re going to have to spread nutella on most of your bread-goods (or your Thin Mint cookies).

IMG_1862Nutella on beer bread? Absolutely!

And that’s all she wrote on beer bread. Life goes on as usual over here. CDR and I continue on our health kick (Nutella aside) and I’m happy to report we’ve been doing very well. I believe the current household weight loss count is at slightly over 11 pounds! Woohoo!

Another Nutella highlight from this past month: Banana Nutella Swirl muffins.

 

Don't act like you're not impressed!

Don’t act like you’re not impressed!

And that’s all for now, and I do promise to write soon!

 

 

 

 

 

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Weekly Cocktail: Mulled Wine

And we’re off into another week of snow, cold, and all around grossness.

I know. I know. The snow is beautiful and today it isn’t THAT cold out.

But COME THE F*** ON! Again? Seriously? I would KILL for a garage spot and truck with 4 wheel drive right now.

Mother Nature, we beg of you, “Let the sunshine in, dammit!” Just for the love of you, PLEASE let us creep above 25 degrees.

I’m sitting here, not really sure which of the many meals I made this week to tell you about. I do know that I’m sitting here with a winter weight on my chest, tension seizing my body, and I’m trying not to cry over something as trivial as snow.

I promised myself to work on my blog at least three times a week this year so that it can start to grow and perhaps someday be my source of income, but in this winter I find myself paralyzed, over and underwhelmed, and unmotivated. (SIDE BAR: Does anyone out there in the WordPress community want to help me figure out that whole monetizing thing?)

Excuse the pity party just this once–please and thank you. And now I bring you the only thing suitable for this weather: MULLED WINE.

Start with a nice, but cheap red--preferably a merlot. My go-to: Purple Moon.

Start with a nice, but cheap red–preferably a merlot. My go-to: Purple Moon.

Measure out 2 cups

Measure out 2 cups

And 4 oz of brandy

And 2 oz of brandy

In a small saucepan, put 2 cinnamon sticks and 2 TBS of granulated sugar.

In a small saucepan, put 2 cinnamon sticks and 2 TBS of granulated sugar.

Add peppercorns and whole cloves.

Add peppercorns and whole cloves.

And some orange peel and blade mace (blade mace gives you a nutmeg flavor).

And some orange peel and blade mace (blade mace gives you a nutmeg flavor).

Pour in wine and brandy. Bring to a simmer, and then turn off the heat and steep for ten minutes.

Pour in wine and brandy. Bring to a simmer, and then turn off the heat and steep for ten minutes.

Using a coffee filter, strain the wine.

Using a coffee filter, strain the wine.

See?

See?

Tada! Serves 2 !

Tada! Serves 2 !

Stay warm, kids.

Weekly Cocktail: Sazerac

Ah, my friends. Let me introduce you to the glory that is The Sazerac.

A beautiful, smooth cocktail with New Orleans roots.

The Recipe:

  • 2 ounces rye whiskey
  • 1/2 tsp or so of superfine sugar (pulse granulated sugar in a grinder if you don’t have superfine on hand)
  • 3-4 dashes of Peychaud’s Cocktail Bitters
  • 1-2 dashes Fee Brother’s Old Fashion Aromatic Bitters
  • splash of absinthe
  • Twist of lemon (or in this case, grapefruit…we were out!)2014-01-17 19.34.20

TIP: Chill your glass in the freezer for at least half an hour before using.

TIP: Use another glass to build your cocktail.

Add a splash of absinthe to your glass and turn your glass so the absinthe coats it. Discard the remaining absinthe, or if you are like us, and poor, just put it back in the bottle.

Splash of absinthe.

Splash of absinthe.

2014-01-17 19.35.21

Absinthe Glass Twirl

In the other glass, add the sugar and bitters and muddle together to form a paste.

Sugar, Bitters

Sugar, Bitters

Sugar, Bitters into paste

Sugar, Bitters into paste

Add the two ounces of whiskey, and muddle until the sugar completely dissolves.

2 oz of whiskey into the glass!

2 oz of whiskey into the glass!

Muddle!

Muddle!

Pour the cocktail into your absinthe coated, chilled glass.

Pour!

Pour!

Add your twist of citrus.

Peel...

Peel…

Rub the zest along the rim of the glass!

Rub the zest along the rim of the glass!

 

And sip.

Heaven.

Heaven.

And imagine yourself chillaxin in the French Quarter.

Groovy.

Weekly Cocktail: French 75

This little cocktail packs a sneaky punch, mixing gin and champagne. A perfect little holiday fizzy to keep your friends happy on NYE, or Christmas day, as it did CDR and myself.

A French 75 elegantly garnished with lemon thyme.
A French 75 elegantly garnished with lemon thyme.
Here's your booze: Gin and Champagne
Here’s your booze: Gin and Champagne
For one cocktail: 2 tsp of superfine sugar, mixed with an ounce of gin, and half an ounce of lemon juice, and ice of course.
For one cocktail: 2 tsp of superfine sugar, mixed with an ounce of gin, and half an ounce of lemon juice, and ice of course.
Pour into your champagne flute (or your wine glass if you don't have champagne flutes)
Pour into your champagne flute (or your wine glass if you don’t have champagne flutes)
Top each cocktail off with 4 ounces of champagne.
Top each cocktail off with 4 ounces of champagne.
And garnish with thyme.
And garnish with thyme.
And sip. Happy Holidays!
And sip. Happy Holidays!

Weekly Cocktail: Moscow Mule

The delightful little cocktail is like a hard ginger-lemonade. It was easy, simple, and delicious.

  • 2 ounces vodka
  • 1 ounce lime juice
  • Ginger beer to top off
  • Ice, obviously.

Enjoy! And tune in next week for another cocktail!

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Weekly Cocktails

Weekly Cocktails.

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