Thursday, November 29, 2012


Making a recipe that calls for beer requires you to drink beer, regardless of what time of day you are baking. It is a thing.

This is me writing about gingerbread made with beer while drinking a beer. 

Gingerbread is one of those magical foods that can be a snack a dessert or a breakfast. It can frosted, dusted with sugar, glazed or enjoyed au naturel.

Most gingerbread recipes call for water- but why use water when you can use beer? In all seriousness, water would work just as well in this recipe, but beer adds a subtle malt that I love.

Molasses and beer get boiled together. Side note- this syrup would be heaven on waffles.

Another side note- how cute are these ceramic owl measuring cups...

... and spoons?

The molasses and beer syrup gets mixed with sugar, a few eggs,  flour and spices. Bake it for about an hour and then eat it. Immediately. With slightly sweetened whipped cream. And more beer. 

adapted from
makes 2 loaves

1 c beer (I used a red ale but a stout or porter would work well too)
1 c molasses
1/2 teaspoon baking soda
2 cups AP flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 eggs
1 cup brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
- - -
*pre-heat oven to 350 and grease/flour two loaf pans
1. In a small saucepan, bring beer and molasses to a boil; remove from heat and add baking soda; cool to room temperature
2. Sift together flour, baking powder and spices, set aside
3. In a medium bowl whisk together sugars and eggs; add oil and cooled molasses mixture, whisking until smooth
4. Add wet ingredients to dry ingredients, whisking until smooth (mixture will be thin)
5. Pour batter into prepared pans and rap on counter a few time to bring bubbles to the surface of the batter
6. Bake for 50-60 minutes, until a knife/skewer inserted in the center comes out clean
7. Dust with confectioners sugar and serve with whipped cream or ice cream

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