Lindsay's Candied Ale

Finally- a long overdue beer post! We have been really in to brewing seasonal beers over the past year, starting with our summer 2012 brew, Lobster Tale Ale. Last winter, Lindsay decided the beer would be one that incorporated the spices of the season. And so, Lindsay's Candied Ale was born. We found one of these tucked in the fridge, and it is just as tasty on a foggy San Francisco summer day as it was during the holidays.

Recipe for 5 Gallons: 

Adapted from the Brooklyn Brew Shop's Beer Making Book- Gingerbread Ale

4 cinnamon sticks
12 whole cloves
2 Tbsp candied ginger
2 whole nutmegs, grated
7 lbs malt extract
3 oz Cascade hops (1 oz @ 60 min, 1/2 oz at 30 min, 1/2 oz at 15 min, and 1 oz at 5 min)
English ale yeast

Cinnamon Streusel Cake

A few weeks ago we were having one of those Sundays. You know the kind, where you just want to curl up inside and hang out with friends and family. Cooking (and eating!) comfort food. The foggy summers here in San Francisco will do that to you...

We were hanging out with Kevin's sister (yes, the lucky recipient of this birthday cake) and she and I decided to bake. While searching for a recipe, she and Kevin started reminiscing about a cake their mom used make. Cinnamon Streusel Cake. Layers of cinnamon and brown sugar on top of fluffy yellow cake. It was perfect for this lazy day, and we had to make it.

The cake from their childhood was from a specialty box mix, which we were unable to track down at the local corner market. So, we found this recipe, and got to work. We omitted the glaze and served with homemade ice cream. Mmmm. Just like old times!

Ingredients: Adapted from Cooks.com

1 box yellow cake mix without pudding
1/4 cup sugar
2/3 cup oil
4 eggs
1 cup buttermilk
2/3 cup packed brown sugar
1 Tbsp cinnamon
Optional: ice cream

Directions:

Preheat oven to 325 degrees.

In a large bowl (or your stand mixer) combine cake mix, sugar, oil, eggs, and buttermilk and beat 2 minutes on medium speed. While the batter is mixing, combine brown sugar and cinnamon in a small bowl.

Sprinkle 1/2 of the sugar mixture in the bottom of a greased bundt pan. Top with 1/2 of the batter. Repeat with the last 1/2 of each. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. 

Slice and serve with ice cream, or you could make the glaze from the original recipe... but I recommend ice cream!