Joy the Baker brings us a delicious recipe for honey and beer spice cake made with American Pale Ale, which she serves with barely sweetened whipped cream and salty roasted nuts.
Spice up your weekend brunch plans with this amazing French toast made with your favorite porter created by Jackie Dodd a.k.a The Beeroness. Love this? Her website is full of amazing recipes that all incorporate craft beer!
These cinnamon rolls are baked in half-pint, wide-mouth mason jars, creating a convenient grab-and-go breakfast or a fun way to add some character to a beer-tasting brunch.
Several beer styles will work well to create a tender, sweet dough. The basic lager is a solid choice, but don’t be afraid to branch out to a brown ale or spiced beer. You’ll need a little patience with these rolls in two ways. First, the dough rests and rises in the refrigerator for 20 to 24 hours. Second, it is a sticky dough, so use generously floured hands and surface to work with it. It’s worth it in the end, I promise!
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