Beer Bread, Take 2

I have become slightly obsessed with this bread making.  Who knew it was so easy?  I used to only buy the packaged mixes and throw them in my bread machine.  It was easy but took forever.  And I was just too intimidated to try the whole "from scratch" thing with the yeast and the rising and the punching and the kneading.  It was just all too much.  But this baking with beer thing is working for me.  And my family keeps gobbling it up.  I try to change it up a little each time just for experimental purposes.  So, this time I used a recipe from the Shiner website. It is close to my original except it adds an egg and salt and of course I decided to throw in some sharp cheddar cheese.  Very yummy.  I think I liked the addition of the egg because it made the bread a little fluffier.  But, it is totally not necessary because my original recipe from my last post was yummy, too.

Here's what I started with (all at room temperature).

It looks rough in the pan but all of those bumps turn into yummy crispy bits.

It is near impossible for me to wait the suggested cooling time.

So I usually don't!  I just dump it out of the pan and start slicing.

Here is the recipe...to which I added a handful of shredded sharp cheddar cheese after I added the egg and beer and I still poured the melted butter over the top before baking like in the last recipe.  I also only baked it for 45 minutes.  I guess my oven is speedy, quick.

Shiner Beer Bread

3 c. self-rising flour

2 T. sugar

1 t. salt
1 egg, beaten

1 12-oz. Shiner beer (room temperature)

1/2 c shredded sharp cheddar

3 T butter, melted

Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Add cheese.  Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2″ bread pan. Pour melted butter over top.  Bake about one hour, or until done. Cool to slice. Makes one loaf.

Original recipe from Shiner is in black with my additions in red.  Feel free to try either version.

Now I must decide how I am going to change it up for next time.  If you have any yummy suggestions, please do share!

Easy Beer Bread

I finally tackled the beer bread and boy was it easy.  I wowed the crowd (my kids)!  They couldn't believe how fast and simple it was and oh, so tasty.  And since I forgot to take pictures the first time, I decided to make a another loaf.  And I still forgot to take pictures before I baked it.  I guess I can do that next time because I will def be making it again.  The first time I used 2 tbsp sugar and the second time I increased it to 1/4 cup.  Still haven't decided which I like better.  For even more of a beer taste, you could omit the sugar if you wanted.  And the first time, I brushed a small amount of melted butter on top before baking.  The second time I poured 3 tbsp melted butter on top and it was much better.  I also chose Shiner Bock beer because there is nothing finer than a Shiner. HaHa.  You want to choose a quality beer because a cheap beer will give you a bitter tasting bread.

Beer Bread

3 cups self-rising flour*

2 Tbsp - 1/4 cup sugar

1 12 oz bottle/can of beer (I used Shiner Bock)

3 tbsp butter, melted

Mix together flour, sugar and beer just until flour soaks up all of the beer.  DO NOT over mix.  Put dough into a well- greased loaf pan (9x5x3).  Use a spoon to push the dough into the corners to even it out but don't press dough too much.  It will appear lumpy on top but that's okay.  Pour melted butter over top of dough. Bake at 350 degrees for 45 min. - 1 hour. 

*to make self-rising flour out of all-purpose flour, add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour and sift.  Don't skip the sifting!

Another tip, spoon the self-rising flour into the measuring cup and lightly level off.  If you scoop it or press it down too much, your bread will be tough.

Try it and let me know what you think!

Bliss Snickerdoodle cookies

I needed a warm cookie fix the other night and here is what I came up with. Hershey's Bliss filled snickerdoodles.  They couldn't have been any easier or yummier!  I took break apart snickerdoodle cookie dough and wrapped it around Bliss chocolates.  I used both White Chocolate and Caramel filled Dark Chocolate.  I loved them both.  

You should try it for yourself!  I will definitely be making these again.

Update on Cleaning My Washing Machine

Well, my endeavor to clean my washing machine was a success.  Took 4 hours and lots of scrubbing but so worth it.  Now for the most embarrassing before pictures.  Remember, this is 10 years worth of build up that just doesn't come off with a wipe down from a rag which is my usual method.  It looks nasty in the pictures, but in person it is mostly just lint and fabric softener build-up with a touch of rust.

Ewwwww!!

Now for the sparkly, clean after pictures....ta da!

Here is the link Ask Anna again if you would like to try this.  I highly recommend it.

Random Wednesday

Yeah, I know. Yesterday was pretty random, too.  Well, if you could witness what goes on in my head, you would know that everyday is full of randomness.  I'm pretty sure there are little minions in there playing monkey in the middle with my thoughts. Yes, my head is a scary place of chaos.


Riddle me this, why has the skinny jean fad not gone away yet?  I was just looking at some of the "back to school" clothing ads and it looks like we are stuck with them for another year. yuck! Especially on the fellas.  It just wasn't meant to be.  Please, people, I beg of you...just leave us guessing.


I am now off to clean my washing machine thanks to this post by Ask Anna that I found on Pinterest.  I have never done this before and I have had my machine for 10 years so wish me luck.  I will let you know how it turns out.

Yesterday's musing today

I didn't post my thoughts yesterday because I was in a food coma.  And the only thought that preoccupied my mind was all about my baked potato.  My husband and I went out to dinner and I had steak and a baked potato.  And my thought was, "Why do most restaurants serve your potato with a giant plop of butter on one side and a giant plop of sour cream on the other?"  I know, trivial mindless drivel.  But it really bothers me each time.  Do they actually think I only want butter on half of my potato and that I want my sour cream to melt away on the other half?  IMO, the smart way to prepare one's potato would be to layer some butter across the whole potato, so it can melt right in.  Next, layer the cheese so it has a chance to melt, which is doesn't do on top of cold sour cream!  And lastly, apply the cold sour cream atop the cheese, on both sides of the potato!  I think it is just laziness on the potato preparer's part to not do it this way.  Okay, I am glad I finally go that off my chest.  That is all. As you were.

Chocolate Chip Cookie Cups with Nutella

So I made these yummy cookies the other day, but didn't get the bright idea to post about them until after the fact. Luckily, there was one left so I hurried and snapped a picture of the lonely fella.  I got the idea for these cookies from Pinterest, of course! (A Whisk and A Prayer) I didn't really read the blog but will give credit for the idea.  I just saw the picture and ran with it.


I chose to make toll house cookies with mini semi-sweet chips.  I just followed the recipe on the bag and used a scooper to plop some dough in a greased mini muffin tin.  I can't even tell you how long I baked them before because I just kept checking on them and the first batch was actually a little under cooked and had to go back in.  When they were done, I used this little wooden thingy I got from Pampered Chef to smoosh the centers down.  I think it is called a tart shaper.  I waited a few for them to slightly cool and then dumped them on a cooling rack.  I immediately filled them with Nutella.


Let's just say they were sinfully delicious.  I love Nutella and I had forgotten just how good homemade Toll House cookies were.  I guess I have been using the break and bake stuff for too long.  Not any more! 


I am thinking of trying this again with snickerdoodle cookies.  If I do, I'll let you know how they turn out.