I could make a whole blog about cheese. Is that sad? Maybe, but totally true.
I love a really sharp cheddar cheese, and this Beer Cheese Dip is just everything. I actually made a small batch of soft pretzel bites (I used this recipe, but adapted for bites instead of full-size pretzels) to dip, but this would be just as delicious with some corn tortilla chips too.
This dip (originally found here) made a great pre-Super Bowl snack (and by pre- I mean like six hours before). That’s how we roll with really small kids. We snack in the mid-afternoon for an after dinner game.
One note on this recipe: Use a fondue pot (if you have one) to keep the dip warm. Once it gets to room temperature, it becomes pretty hard. I just kept it on the stove until I was ready to serve with the pretzels.
Trevor is a real guy’s guy (despite the fact he’s surrounded by women).
He likes to roam around in the woods, hunt, fish, grow excessive amounts of facial hair and, of course, drink beer. So what do you make for a manly man on Father’s Day? Chocolate cake, of course.
This isn’t just a typical chocolate cake though. Instead of the usual sour cream or vegetable oil to moisten the cake, this kind (originally found in Bon Appetit magazine) uses beer and coffee. The different ingredients give the chocolate a deeper flavor while keeping the cake nice and moist. For an even deeper chocolate flavor, you can use a chocolate or coffee stout, but I stuck with our traditional Guinness.
I’m really late to the stout-drinking party. In the last year or so I’ve become a huge fan of darker beers. I love the fact that I have a beer, and its heartiness fills me up (unlike those really light brews).
Note: This recipe makes a crazy amount of frosting. I really piled it on there and was still left with quite a bit leftover. Keep it in the freezer for an in-case-of-emergency chocolate frosting stash. I didn’t change anything about the recipe except to let Hadley add sprinkles at the end. That’s how every recipe would end if I let her.
Read on for the recipe.