Chocolate Guinness Cake


Recipe courtesy of Feast by Nigella Lawson, and

Chocolate and Guinness…mmmm!  This decadent recipe is from the British food writer, Food Network star, and Domestic Goddess herself, Nigella Lawson.  It is an easy cake to put together; you start by melting the butter and Guinness in a large skillet on the stove, and mix in the rest of the ingredients right in the skillet.  After the cake bakes and cools, you mix up a quick frosting that only goes on top, simulating the frothy head of a Guinness draught.

I love that you can mix this whole thing up in the skillet, however, you’d better use a big one.  My cast iron skillet is 12 inches across and nearly 2 1/2 inches deep, and the cake batter filled it.  I had to whisk slowly so as not to sling chocolate and flour all over the place.  If you are like me (an aggressive stirrer), then you may wish to transfer the butter and Guinness mixture to a heat-proof bowl so that you can just go to town on it when you add the other ingredients.

This is a great birthday cake for that person in your life that loves beer (especially Guinness) and doesn’t want the typical sweet bakery confection.  This cake is dense, moist and not overly sweet.  Plus, it looks pretty cool.  Enjoy!



1 cup Guinness (save the cap to float on top of the cake for decoration)

10 Tablespoons butter

3/4 cup cocoa (Dutch-processed is best)

2 cups superfine sugar ( regular, granulated sugar, works fine too)

3/4 cup sour cream

2 large eggs

1 Tablespoon vanilla

2 cups all-purpose flour

2 1/2 teaspoons baking soda



1. Preheat oven to 350°F.  Butter a 9 inch springform pan and line the pan with parchment paper.


2. Combine the Guinness and butter in a large skillet over medium-low heat until the butter melts.  Remove from the heat, whisk in sugar and cocoa until blended.

3. In a small bowl, combine sour cream, eggs and vanilla.  Mix well.


4. Add to the Guinness mixture in the pan.  Add the flour and baking soda, whisk until smooth.

5. Pour batter into prepared pan.  Bake 45 minutes-1 hour (mine took 50 minutes), at 350 degrees, until cake is risen and firm.

6. Place pan on a wire rack and allow cake to cool completely in the pan.


Frothy Head on the Guinness 

1 1/4 cups confectioner’s sugar

8 oz. cream cheese, at room temperature

1/2 cup heavy cream

1. Using a food processor or mixer, break up any lumps in the confectioner’s sugar.  Add cream cheese and blend until smooth.  Add heavy cream and mix until smooth and spreadable.

2. Remove cake from the pan and place on a platter or cake stand.  Ice the top of the cake only, so that it resembles a frothy pint of Guinness.  Float the cap of the bottle on the top of the cake, or draw a shamrock in the suds, like the bartender does when you get a Guinness on draught.

Green Bay Packers Cheddar-Beer Queso


Adapted from Green Bay Packers Cheddar-Beer Queso by Stiletto Sports


In our family, showing some love for professional football is not unusual.  On the contrary, it is celebrated.  The guys are fans of the New England Patriots, Danielle is a Pittsburgh Steelers fan, and I am a proud Cheesehead!  I know that in some families everyone has the same rooting interest, but believe me, it is much more exciting to be pitted against each other like we are several times a year.  When our teams play one another, there is usually a pretty good amount of trash-talking that goes on. Sometimes this talking is backed up with a friendly bet.

I have special recipes for each team and this is the one for my team.  It is quick and easy to make, tastes great, and after you mix it all together, the queso can be poured into a small crock pot to keep it warm.  Enjoy!



16 oz. package Velveeta, diced

10 oz. can diced tomatoes with chiles, drained

1/2 cup Wisconsin beer

1 cup Wisconsin Sharp Cheddar, shredded



1. In a pan over medium-low heat, melt Velveeta.

2. Add the tomatoes and stir.

3. Add the beer and stir.


4. Add the sharp cheddar and mix thoroughly.  Add more beer if necessary to make a smooth queso.

5. Serve with big, fat bready pretzels to soak up all the gooey cheese.


*If you are concerned about the amount of fat in this recipe (it is substantial), I would suggest that you try to fit some veggies into your tailgating menu.


Roast Beef Sandwiches with Guinness Mushrooms


Roast Beef Sandwiches recipe courtesy of Woman’s Day Magazine, Hearst Communications, New York, N.Y.

Mushrooms in Guinness recipe courtesy of


The idea for this recipe came to me as I flipped through the March 2013 Woman’s Day magazine and saw a beautiful roast beef sandwich.  It was topped with arugula, which is not that appealing to my husband.  He loves mushrooms, and Guinness had a terrific recipe for mushrooms on their website, so I just combined the two recipes into this roast beef/mushroom-and-beer mash-up.  He was a very happy man, indeed.  Enjoy!



4 sandwich rolls (I used multi-grain hamburger buns)
1/2 pound thinly sliced roast beef
1/3 cup sour cream
1 Tablespoon prepared horseradish
1 Tablespoon Dijon mustard
1 1/2 pounds mushrooms, cleaned, trimmed and sliced
2 ounces onion, finely chopped
2 cloves garlic, minced
1 ounce butter
1/2 bottle Guinness draught
salt and pepper
1/4 cup cream
2 Tablespoons beef or brown gravy
2 Tablespoons roux (butter/flour mixture), to thicken gravy



1. Melt butter, soften onions and garlic.



2. Add mushrooms. Partially cook without letting onions brown.



3. Add Guinness, cook on full heat until Guinness is reduced by half.



4. Add cream and gravy, thicken with the roux, and add seasonings.



5. Meanwhile, mix together horseradish, sour cream and Dijon mustard.  Spread evenly on the bottom buns.  Stack roast beef on top of the horseradish mixture.



6. Once the gravy has thickened, top the roast beef with the mushrooms and add some of the gravy.