@Staestc - Cookie recipe?
RG vaquero beans - You can sprout their beans and grow your own. We did this last year with these beans and their corona (?) beans (wet paper towel, beans, ziploc bag, sun, time).
Hmmmm. I guess I should not have eaten the last ones huh? Never thought of that. I did see on a recipe site that you can regrow your scallions by cutting off an inch or so with the roots, putting them in a little bowl with the roots in the water, then moving them to a jar with the roots in the water as they get bigger. I'm gonna have to give that a try!
Here's the amazing cookie recipe. Since I used a stout that was brewed with coffee I left out the espresso powder. Also, it's really had to get all the way down from 24 ounces of stout plus brown sugar to less than 3 ounces. I probably had 4-5 ounces of syrup when I quit reducing. It takes a while to reduce and you have to stir a lot as it gets thick.
Guinness Chocolate Chip Cookies recipe from: Sweet Twist of Blogging
Ingredients:
for the syrup:
- 2 cans (12 oz) of Guinness
- 1/2 cup light brown sugar
for the cookies:
- 2 3/4 cup of unbleached all purpose flour
- 1/3 cup of unsweetened cocoa
- 1 tsp espresso powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temp
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup white chocolate chips
- 1/2 cup semi sweet chocolate chunks
- 1/2 cup milk chocolate chips
Directions:
Add beer and brown sugar to a medium sauce pan. Reduce liquid over medium high heat until liquid thickens to a syrup and measure approximately 1/3 cup. This will take 30-45 minutes. Remove from heat and set aside to cool slightly.
Preheat oven to 350F. Line two baking sheets with silpat/parchment. In a medium bowl combine flour, cocoa, espresso powder, baking soda and salt.
In a large bowl or mixer bowl, cream together butter, shortening and sugars until smooth and fluffy, about 3 minutes.
Add eggs, syrup and vanilla, beat to combine.
Add flour mixture to the wet mixture, cream together until flour is just combined.
Fold in all chocolate chunks.
Using a cookie scoop drop dough onto prepared baking sheets. Bake 12-14 minutes. Let cookies cool on sheet for a few minutes, then transfer to a wire rack to cool.
