I was recently asked why I want to write a food blog.
Here’s why: Because, to some extent, food is my life.
It’s the past- the memories of making grilled cheese in a grilled cheese maker, of making my first macaroni and cheese at a family function and everyone praising me. I was so proud!
It’s the present- finding recipes for family events as an adult or trying a recipe that my husband (or youngest daughter) likes enough to give a thumbs up.
It’s the future- trying different recipes of the same variety (how many varieties of potato salad can we make) for our BBQ competition, or finding random fun ingredients for chopped.
It is my life, in a way.
Which brings me to coffee beer. It has a past in my life and has finally been brought to the present!
A while back I purchased Deep Ellum Brewing Company’s Coffee Beer. It was something I have been wanting to try for several year.
I’m not a drinker… when I say occasionally I mean it. We had four drinks last year total.
Folks, that was a heavy year.
Sadly, I didn’t like the coffee beer either. Given that information, what is the best thing to do with five cans of beer that you don’t like?
You make beer bread.
Chocolate Chip Coffee Beer Muffins to be exact.
Here’s the full details:
Combine your dry ingredients
In a separate bowl, combine your wet ingredients.
Mix them together.
Place into lined cupcake pans then top with butter, bake, cool, and enjoy!
As easy as this recipe is, it should almost be called Simple Saturday Muffins.
Hope you enjoy!
- 2 cups all purpose flour
- 1/2 tsp salt
- 2/3 cup coca powder
- 1 cup white sugar
- 1 tbs baking powder
- 1 tbs cornstarch
- 2/3 cup chocolate chips
- 10 ounces Coffee Beer
- 2 tbs vegetable oil
- 1/3 cup melted butter, divided in half
- Preheat oven to 350.
- Add the flour, salt, cocoa powder, sugar, baking powder, cornstarch, and chocolate chips stir to combine.
- Pour in the stout, oil and 2 tbs of the melted butter, stir until just combined, some lumps are expected.
- Pour into a paper lined muffin pan then add remaining butter over the top.
- Bake at 350 for 40 to 45 minutes or until a tooth pick inserted in the center comes out with just a few crumbs on it. Allow to cool before slicing.
Recipe adapted from: http://thebeeroness.com/2013/03/22/chocolate-stout-muffin-bread/