Sweet Baby Jesus Beer Brownies

Recently met a new amigo..this new amigo...is into craft beers.. At first I thought it was happen stance. A one time thing

 ..but each time I pay him a visit..he has something new,different and interesting to drink.

This experience has not only changed my world...but also my baking and now Estoy Enomorada (in love) with it all!.... Don't know where I have been? but apparently it's been under una roca!  

.....This new beer sensation sparked my interest so much... I decided to venture to my local liquor store to discover more.

What I walked into was a unique flavor enticing, wallet sliming get you all liquored up Heaven!

So many wide varites with super awesome names and super dope flavors.

My creative beer/baking juices started to flow....but I controlled myself...and decided to forgo the temptation of filling my basket to the brim with all that "liquor love". and followed the path of my new ultra hip craft beer drinking friend.

The Sweet Baby Jesus porter beer.."this one is my favorite" he likes to tells me....it is a beer mixed with chocolate, peanut butter and I swear un poco de heaven!

 And now I mixed it with a little brownie love! Promise by the first bite...it will have you screaming out "Thank You, Jesus"....haha...and gracias amigo...my world is forever changed!...... Enjoy!

Ingredients

1 cup Sweet Baby Jesus Beer

16 ounces semisweet or bittersweet chocolate, chopped, divided

1 cup of unsalted butter for brownies (2 sticks) & 2tbsp unsalted butter (1/4cup)for Sweet Baby Jesus Glaze  

1 1/2 cups sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 1/4 tsp of kosher salt for brownies & 1/4 tsp kosher salt for Sweet Baby Jesus Glaze

1/2 cup of smooth peanut butter

 

Directions

1.Preheat oven to 350°. Line a 9x9x2" metal baking pan with foil,(I like to spray foil with a little cooking spray ) leaving a 2" overhang. Bring beer to a boil in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Set 1/4 cup of beer to the side.

 

2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

 

3. Whisk sugar, eggs, and vanilla in a large bowl and mix well. Gradually whisk in chocolate mixture, then 1/4 cup of the Sweet Baby beer from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.

 

4. Bake brownies until the top surface of the brownies begin to crack. Insert a toothpick in the center of the brownies, if it comes out basically clean or with a few brownie crumbles, approx. 35-40 minutes. Place pan in a cool spot for at least 20 minutes.

 

Sweet Jesus Glaze

 

1.Stir remaining 4 oz. chocolate in a medium glass bowl set over a sauce-pan of simmering water until melted and smooth. Add reserved 1/4 cup reduced Sweet Jesus beer, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.

 

2. Spread an even layer of smooth peanut butter over the top of cooled brownies. Pour warm Sweet Jesus glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.Using foil overhang, lift brownie from pan; cut into squares.

 

 

Punch, Drunk, Love- Corona, Fruit Punch Cocktail

Punch, Drunk .......what is it exactly?! 

When pondering the idea, one may have an image of an overtired young chico who is running around the house haphazardly ripping out toys and leaving them in tripping hazard trails behind him. Shrills of half-joy half-tears beaming  from this little chico echoes along the walls of the house. 

These irrational shrieks are coming from a place unknown to the overtired, unwilling to surrender sweet muchacho.  Until a knowing mother piers on and says to herself " he is punch drunk"!

She then makes her way to retire her weary little boy, lulling him into la la land...peace and quiet resounds the home once again.

Now me.....when I think of "punch drunk"....it brings me to a very different scene, una noche loca ( one crazy night) that I spent with( out of all the people with my very own ma-ma.)  This noche loca consisted of : a throng of eager woman, obnoxiously loud music, a stage and an extra fine group of respectable half-dressed men. 

Oh yeah, and multiple glasses of these fruity red drinks that tasted more like innocent cups of Kool-Aid than the mind-numbing, ogling enhancing, judgment altering libations that they were.

Now this Valentine's day whether your dealing with an overtired, irritated muchacho or experiencing what I now like to call " Magic Mike Moments" ending the night with a nice glass of "Punch, Drunk, Love will make it all go down a little easier!

                                                            Ingredients

1 bottle of Corona

1 oz. of Sky Cherry Vodka

1 bottle of Hawaiian Punch


                                                         Directions

1. Place grapes, oranges, cherries and a few apple slices at the bottom of your Mason Jar or Beer Mug.

2. Pour into your Mason Jar or Beer Mug 1/2 bottle of Corona, 1 oz. of cherry Sky Vodka and fill the rest with Hawaiian Punch.

3. Place in a pretty paper straw slip on a super jumbo marshmallow heart and enjoy the punch! Just don't get so drunk that you punch the one you love!

 
 
 
 
 
                                                                                                                 

Raspberry Rosita- Raspberry-Lemonade Corona

Corona-Rita.....have you heard of this? No. it's not the name of a new celebrity baby, but it should be on somebodies list of all things "exclusivo y delicioso". Now what's in this you ask? Well it's a traditional icy cold tequila spiked margarita with an entire frosty corona plunked right smack dab in the middle!

  Now let me tell you that I am NOT a beer drinker, not social, not casual, the one time beer crossed my lips it scarred me for life!.....Well until now, a couple of weeks ago a good friend and I spent the

afternoon en la playa ( beach), we made some time for cocktails on the boardwalk at the bar. He ordered a Corona-Rita while I stuck to my classic Rum & Coke, I was intrigued by what the waitress
sat in front of him and kept insisting that it was "delicous and I had to try it", "just a little sip" he urged. Well after forcing my hand and twisting my arm (OK, he only had to ask me like 3 times) but I

am a dramatic storyteller. Anyway with one sip I was amazed at how well the flavors mixed, I got the taste of sweet and tart from the margarita but the Corona gave it a little zing that fascinated me. How could it be so good, when it contained something that I despised so bad?! Okay so now that I was a believer in the Corona-Rita, I was interested to see if there were any other flavor combinations that would bring me equal felicidad. Once upon a time I remember seeing a recipe in one of my Rick Bayless books that contained champagne and margaritas, I figured I could just swap a few ingredients and make it my own.

And Waa-La! I think I have cracked the code for all the Senoritas out there who have sworn off beer.......add a little liquor and a sweet base some Corona and mix.  The taste is irresistible and just happened to be the perfect recipe for the I Heart Cooking Clubs  "beach bum" theme this week. I like to call it " Raspberry Rosita" Margarita's sweet and sassy baby cousin. 

It's a mix of tequila, raspberry lemonade concentrate, of course Corona and a pretty pink paper straw. A salted rim could bring another twist in the flavor of this drink but I decided to do with out, the strawberry is just there to look pretty.  The idea hit me before I could run to the store for raspberries, but the strawberry actually gave me inspiration for my next beer infused cocktail!  Disfrutalo, Enjoy It!

Adapted from-Rick Bayless' Champagne Margarita Recipe

Raspberry Rosita

The finely grated zest (colored rind only) from 1 lemon

  2 cups of raspberry lemonade concentrate,  ( I used Minute Maid found in the freezer section, thawed)
1 cup silver tequila (I like El Tesoro and Partida)
Superfine sugar, for added sweetness if needed
1 lemon, cut in half, for serving
Coarse (Kosher) salt, for serving
6 pack of Coronitas or Coronas
1 pint of raspberries
2 lemons

Directions

In a pitcher, combine the lemon zest, tequila and sugar if you are using it. Cover and refrigerate until cold, at least 1 hour).
Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom. Rub a lemon half over the rim of each  glass and upend into the salt to crust it lightly. Pour about enough to fill half of the tequila mixture into each glass, fill the rest of the way with your Coronita drop in a few raspberries garnish with lemon, paper straw and hand to one of your lucky guests!