These boozy frozen treats are perfect for those hot summer days! Plus yogurt and fruit, so they must be healthy, right? Lastly, they’re popsicles with rum, need I say more? (These aren’t for children). I had some Freshwater Huron White Rum from New Holland Brewing sitting around, and a bunch of fresh berries, so I decided to take action.
Originally published on March 2nd, 2012
These chocolate stout beer brownies are super easy to make, and super duper chocolaty. The chocolate comes from cocoa powder, chocolate chips, and an entire bottle of Mackinac Island Fudge Stout from Arbor Brewing Company. They turned out fantastic! They would also be delicious served with some Dragon’s Milk ice cream.
Originally posted May 26, 2011
This is the story of a fairytale morning. One day you have an idea. You buy a waffle maker, bacon, and Atwater Vanilla Java Porter, all in support of this idea. You realize you might be a little crazy, and wonder if your idea will taste like garbage. Then one morning, you follow through with said idea, and thus the magical creation of Beer and Bacon Waffles comes to be.
Because Target sucks all my self-control right out of me, I recently found myself the owner of a brand new (and pretty nice!) blender. Now, I don’t cook. I mean, I cook a little – enough to stay alive – but I’m not a great cook like the other co-founder of Drink Michigan, Audrey. I can blend with the best of them, though – once I figure out what the heck to put in the blender.
This weekend was pretty spectacular in Michigan, and because we had such a harsh winter, I decided to spend every waking minute outside. I also decided that we needed something other than hot dogs to throw on the grill, and thus I threw together a pretty amazing batch of Bell’s Oberon marinated chicken and vegetable kebabs. They turned out so well, that I figured I better share the recipe so they can be recreated by all.
Tis the season for comfort food! The other day I was craving a creamy chicken and rice dish like my Mom used to make, so I went surfing for recipes and decided to modify this version from Simply Recipes and add in some Ciccone Chardonnay to make it that much better. It’s a semi healthy recipe in that it uses cream instead of canned soup. It turned out great and I’m still enjoying the leftovers.
This was one of the easiest and tastiest things I’ve made to date. You’ve gotta love those crock-pot meals! After a recent craving for pulled pork, and needing a meal that would serve a bunch of girls, I went for the good ol’ slow cooker for the rescue. It’s also rare that I make anything in the crock pot without adding beer, so this little piggy was marinated in Bell’s Porter all day long.
These have got to be one of the best things I’ve ever made. They were rich, decadent, and delicious! I made a small batch of 6 over sized muffins to make sure they would be edible. Let’s just say they didn’t last long. I used the wonderful Sanders Chocolate Stout from Detroit Brewing Company to add in some extra special flavoring. The key to these was adding Ghirardelli chocolate caramel squares into each muffin while baking, so that when fully cooked, each muffin had a gooey and amazing center.
This recipe is similar to the Founder’s Breakfast Stout Stew – but with chicken! We all know that throwing things in the crock pot with beer is a favorite activity of mine, especially when the end result ends up tasting so good! Founder’s Breakfast Stout is such an amazing beer, that it’s hard to imagine anything tasting bad with it as an ingredient. So without further ado – here is my recipe for Chicken Stout Stew!
It’s fall, and for me, that means harvest ales, boots, football, playoff baseball (!!!), and comfort food. When the weather took a turn towards chilly, I decided it was time to make some mac & cheese (not that 90 degree temps keep me from making mac & cheese, but it seems more appropriate when it’s cooler).
Pumpkin. Beer. Cheesecake. Need I say more? Yep, these three things do go together, and are surprisingly amazing. The pumpkin really changes up the consistency, making it a lot lighter than a normal cheesecake. I love making cheesecakes, they just take up a bit of time. And I also always end up with a crack in the top, but I don’t feel like messing with the water bath and all that. I don’t care what it looks like, so long as it tastes yummy! And this one did for sure!
Two things that I like, cooking with Michigan wine and making things in the crock pot, because it does all the work for me. And with fall fast approaching, a nice hearty pot roast is ideal. The good thing about pot roasts is they’re pretty hard to mess up, and are always super tasty, especially when you add in some Hawkins Red from Chateau de Leelanau. I’m a huge fan of the CDL wines, but to get them, you’ll have to make a trip up to Leelanau or purchase them online. For my pot roast, I ended up following a recipe from the Pioneer Women.