As I’m sure you’re well aware, St. Patrick’s day is just around the corner and we all know what that means pretty much two things: the color green, and a nice frosty glass of Guinness stout. Two things I absolutely love: green is my favorite color, and stouts (especially the Guinness extra stout) are one of my favorite beers. The next baking recipe will include some green hues in it, but for now I’m going to focus all of my attention of the Guinness and present you with this delectable Guinness Chocolate Cheesecake.
I’ve baked with Guinness quite a few times in my life. Not to mention vegan chocolate stout cupcakes (for some reason I didn’t get around to posting that recipe a few years ago… I should fix that). Stout can do such amazing things once it is incorporated into baked goods. Obviously it pairs well with chocolate, hence chocolate chips, cocoa powder, and in this cheesecake. It’s absolutely insane. Almost like a flourless and dense chocolate cake, very fudgy, creamy, but also light like a chocolate souffle. But better.
Honestly, does it look like it could get any better? This is theultimate chocolate dessert. It’s especially enhanced with a squeeze of whipped cream on top and a few sliced strawberries or raspberries. What more could you want? If you’re looking for a dessert recipe to take to a potluck St. Patrick’s party or to host at your home, look no further. This is all you’ll need. (And a few more bottles of Guinness…) Just make it ahead of time the night before!
Are you drunk enough on pumpkin yet? Yeah, I didn’t think so. At least, your answer should have been no. I am here to change that.
Yes kitten! I made this batch of cookies just for you!
This is the second batch of cookies I have baked with a stout beer in the mix. It gives the batter an interesting fluffy texture and makes the cookies poof up in the end. You can smell a hint of it when you bite into these, especially with the added in fleur de sel to enhance the chocolate notes. Think of a pillowy pumpkin raisin cookie but with chocolate chunks, pumpkin seeds, and salt chunks instead.
I had to do quite a bit of tweaking with this batch, but it all worked out in the end (as it usually does). I had to be conservative on the liquid, and add in a bit of whole wheat flour to soak up the excess moisture. Additionally, I would recommend sticking the bowl of batter in the fridge for about a half hour to make it easier to scoop up the batter and form the shape you want. I obviously didn’t do that, but feel free to do whatever you please. I’ve become way less OCD as of late.
Eat these with a glass of pumpkin beer! You’ll get drunk off of drunken pumpkin goodness for sure!
Drunken Pumpkin Chocolate Chunk Cookies
Makes 30 cookies
3 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 stick (1/2 cup) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons pumpkin flavored syrup (optional)
1 cup stout (ie. Guinness, Samuel Smith’s Oatmeal)
1 1/4 cup pumpkin seeds
2 cups dark chocolate chunks
fleur de sel, for topping
Preheat oven to 325° with rack in the oven’s center. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice; set aside.
Using an electric mixer, cream butter and sugars on medium speed until thoroughly blended.
Add eggs, vanilla and pumpkin syrup, and beat on low speed until combined. Add dry mixture until combined, then add stout in small amounts. Mix in seeds and chocolate chunks.
Spoon onto cookie sheet. Sprinkle a few chunks of fleur de sel on top of the cookies and bake about 14 minutes or until golden brown.