Hello! Happy Labor Day!
Long time no see. I would like to tell you that it was a month where I was able to relax, go on vacation and learn some great new things to bring to you. Unfortunately, all I have is lots of Southwest points and a few extra pounds. Work this month has been brutal with lots of traveling and only being home on the weekends which doesn’t leave much time for anything. Good news is that things are going to slow down around the 15th of September *crossed fingers.*
But for now, I want to wish my mom a Happy 29th Birthday! (Don’t tell her I’m 30!) And bring you something totally tasty!
If you watched FOX7 this morning, this is the recipe I created with Lauren of The Morning Show. This beer bread is so simple and totally customizable. The recipe can be used with any kind of beer. The photos show Stash IPA but works great with a pilsner and porter. For a variation, check out the Jalapeno Beer Bread here.
Check out that apron! The FIT Foodie 5k weekend begins September 12th. (Use BLUEBERRIES for 10% off!) Now on to the fun!
3 cups flour
3 tsp. baking powder
2 tsp. sugar
½ tsp. seasoning salt
¼ tsp. garlic powder
2 Hatch chilies, roasted and cut into small pieces (about ½ cup)
½ cup of diced cheddar plus some shreds for sprinkling
2 – 4 strips of bacon, cut into small pieces
- Pre-heat oven to 375 degrees. Spray 3 small, or 1 small and 1 large, or 1 8×8 square pan with non-stick spray.
- Add flour, baking powder, sugar, salt and garlic into a medium size bowl. Then add cheese, bacon and chilies on top.
- Pour entire beer slowly into the bowl, careful not to spill any. It will foam up (best part!)
- Stir about 35 strokes or until well mixed and the beer is completely incorporated. Don’t worry if there are lumps the beer will take care of that!
- Pour carefully into pans, filling only about 1/3 of the way up.
- Bake for 30 minutes at 375 degrees.
- Add sprinkling of cheese to the top and cook for 5 more minutes. Verify the bread is done by inserting a toothpick. It should come out clean.
- Allow bread to cool fully or it will fall apart as you cut and eat it. (Though I usually can’t wait that long!)