Eat Local: Craft Beer-Inspired Ice Cream – Victory Brewing Company

July 1, 2014

I had the opportunity to try Victory Brewing Company’s new line of ice creams. Yes, I said ice cream!

Victory Brewing Company's Hopped-Up Devil, Triple Monkey, and Storm Drop
(left to right) Hopped-Up Devil, Triple Monkey, and Storm Drop

Victory offered ice cream for some time at their brewpubs. This is the first time the ice cream will be available for the public to purchase retail. If you are in the Philadelphia area, this is worth the road trip to their Downingtown location!

Available now are three flavors based on their craft beers called: Hopped-Up Devil, Triple Monkey, and Storm Drop. For my readers who abstain from beer and the like, you should know that they are all non-alcoholic. Made with wort, which is the flavorful liquid that is the base of the beer,  each ice cream is distinctly unique.

As I tasted each ice cream, summertime frozen dessert ideas started dancing in my head. More than just sundaes or milkshakes. I wanted to accompany these ice creams with something fun. So every free moment – driving, exercising, or working – I wondered what pastry would go best with each ice cream.

Without further adieu:

Victory Brewing Ice Cream Frozen Confections

Storm Drop Ice Cream Cupcakes
Storm Drop Ice Cream Cupcakes

Storm Drop Ice Cream Cupcakes
I originally planned on making an entire cake. Then I thought a cupcake allows one to eat chilly yummies without the guilt of overindulging. I mean who would eat an entire ice cream cake?

:: raises a hand in shame::

As a lover of all things chocolate, Storm Drop combines deep chocolate drops against a creamy chocolate stout base. Because of that, I used Storm King Imperial Stout in the cake base as well. So you will need a bottle of the stout. Actually, you will only need a cup, but waste not, want not.

The original recipe is from Epicurious.com, but I cut the ingredient amount in half.

Chocolate Stout Cupcakes

1 cup Storm King Imperial Stout at room temperature
2 sticks softened unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 and 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
Icing
2 sticks of softened unsalted butter
3 cups of powdered sugar – sifted
1/2 cup of unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoon of Storm King Imperial Stout

1/4 cup of milk

  1. Preheat oven to 325°F. Line muffin pan with cupcake wrappers.
  2. Bring the stout and butter to simmer in a saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined.
  4. Spoon batter into cups not quite half full. Bake cakes until tester inserted into the center of the cakes come out clean, about 25 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Now you have to work fast if you are making this dessert on a warm day.
With an ice cream scooper place a heaping scoop of Storm Drop Ice Cream on each cupcake. You may need 3 pints for 24 cupcakes – or maybe I just have a heavy hand.
Pop the ice cream topped cakes in the freezer for an hour to firm them up.
Chocolate Icing
  1. Beat the butter and vanilla until smooth. Combine the powder sugar and cocoa powder. Slowly add to the butter mixture. Add the stout. Once incorporated add the milk by tablespoon until creamy.
  2. Place the icing into a piping back with the tip of your choice. Starting at the base, frost the entire exposed cake and ice cream.
  3. Optional: Decorate with white chocolate flakes and cocoa nibs.
Makes 24 cupcakes. Share if you are feeling generous.
Triple Monkey Peanut Butter Sandwiches
Peanut Butter Sandwiches featuring Triple Monkey

Triple Monkey Peanut Butter Sandwiches

This ice cream uses Victory’s Golden Monkey beer wort. Each spoonful combines fruity banana and a crunchy delicious pecan swirl. I thought enclosing Triple Monkey with tender peanut butter cookies would give a nice twist to ice cream sandwiches.

Peanut Butter Cookies
2 and 1/4 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt

2 sticks of softened unsalted butter
3/4 cups of white sugar
3/4 cups of brown sugar
2 eggs
1/3 cup of creamy peanut butter

Preheat the oven to 350°F.

  1. Put the dry ingredients in a bowl and whisk.
  2. Mix the butter and sugars until fluffy, add eggs, and finally the peanut butter. Add in the dry ingredients.
  3. Scoop a tablespoon of batter onto a cookies sheet covered with parchment paper.

Bake for 10-15 minutes.

Cool.

Crunchy Banana / Chocolate Nib Garnish
1 cup dried banana chips
1/4 cup cocoa nibs

  1. In a food processor or just in a plastic bag, crush dried banana chips and chocolate nibs.
  2. Place in bowl and place to the side.

Assembly

  1. Take a scoop of Triple Monkey ice cream and place it on a peanut butter cookie. Put another on top and roll in the banana and nib mixture.
  2. Wrap up the sandwiches in plastic wrap and freeze for 30 minutes to an hour.

Eat up!

Makes 6 sandwiches.


Hopped-Up Devil Butterscotch Brownies
Hopped-Up Devil Butterscotch Brownies


Hopped-Up Devil Butterscotch Brownies

Although not as elaborate at the previous desserts, I like this one because it gives a hit of everything: white chocolate morsels and nuts from the brownies; Hopped-Up Devils’ dark chocolate, coffee, spices, and a bit more beer!

1/4 cup shortening or butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup white chocolate chips
2 tablespoons of HopDevil India Pale Ale

  1. Heat oven 350°F. Heat shortening (or butter) over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla, and ale. Stir in remaining ingredients. Spread in greased pan (8x8x2 inches).
  2. Bake for 25 minutes
  3. Remove from pan while warm and cut into squares.
  4. Place a scoop of Hopped Up Devil Ice Cream on one bar and top it off with another.

Makes 5 sandwiches

That’s it and dig in!

Of course, eating it out of the pint is fun too. Let me know what’s your favorite flavor and how you prefer to serve it.

Where I found it:
Victory Brewing Company
Brewpub Retail Store
420 Acorn Lane
Downingtown, PA

Photo and story by The Pastry Prophet

My Baker’s Box: A Monthly Subscription Service

April 22, 2014

When I found this subscription for bakers, I emailed all my pastry friends with the news. I already have one for beauty products that I adore, but now there’s another that encourages me to make desserts.

Created by three ladies with a passion for baking, each month My Bakers Box subscribers receives a parcel of unique baking supplies, recipes and instructions.

Originally I planned on creating a video blog about my experience. I unfortunately was hit with a bad seasonal cold and sound a bit congested. I did not want to hold up the creation of this video since Halloween is around the corner. I apologize if I sound congested … well …. I was congested.

My first impression of October’s Baker Box was fair. Not necessary for the beginner (the person who just discovered their kitchen), but you don’t need a culinary degree to use the items. If you are the occasional baker you will be enthralled with the monthly theme. The constant baker you hit the 50% sales after each holiday and should have an inventorial of cupcake wrappers and the like.

I think the turnout was especially cute especially the cake pops. My favorites were the Gingerdead Men. You can use your cake and cookie recipes or go to MBB’s blog for how-tos and recipes.

I May Be Down, But I’m Not Out!

December 1, 2013

So I lost the Cookie Competition.

I did my absolute best and there isn’t anything I would have done differently. In the after interview that was my exact answer. Usually, I second guess everything, but this is the first time where I feel I nailed the challenge.

Then what happened? That answer I’ll never know. The judges gave me wonderful praise and decided to award the prize to my competitor. Does the answer really matter now? Will it change my life in one iota? Most likely not. Therefore I will file this adventure in my life in the “interesting moments of 2013” and move on.

Speaking of 2013, I have to say not only am I proud of going the distance in Food Rush, but I also opened my own dessert catering business. All in all, I really don’t think I could have gone as far as I have without my insane loving family and friends. They have to be special to suffer through my drama queen nonsense.

Last Sunday I held a business launch party at Zesty’s in Manayunk. Friends, friends of friends, and acquaintances came throughout the Delaware Valley to join me. I could not have asked for a better turnout. I definitely feel like a winner and could have drowned in the encouragement and love.

Gluten Free Cupcakes
Gluten Free Chocolate & Carrot Cupcakes
Vanilla Cupcakes
Vanilla Cupcakes

 

Blondies With White Chocolate Chips 
Jamaica Rum Cookies
Lemon Bars

 

All photos by Cassie Hepler Photography

 

Do I regret competing on television? Absolutely not. Is there anything I would have done differently on the show? Not at all. Although my way of baking was considered “too traditional” by the judges, I stand by what I know my customers like.

Food Rush Cookie Recipes: Gingerbread and Pumpkin Chocolate Chip

November 27, 2013

After the Food Rush Cookie episode, so many people are Tweeting and emailing about the recipes I used during the competitions. Without further adieu here are the recipes for both the Gingerbread and Pumpkin Chocolate Chip Cookies.

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Granny's Uber Gingerbread Sandwich Cookies

Sweet and Christmas spicy gingerbread cookies. Perfect for decorative sugar, cookie sandwiches, and gingerbread people.

Servings 8 dozen
Author The Pastry Prophet

Ingredients

  • 1/2 cup light brown sugar packed
  • 3/4 cup molasses
  • 2 eggs
  • 1/2 cup butter softened
  • 1 & 1/2 teaspoons baking soda
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 4-5 cups AP flour  You may need more or less depending on how moist your dry your dough is.

Recipe Notes

  1. For gingerbread men, in a large bowl beat sugar, molasses, eggs, and butter at low speed.
  2. Add the spices and baking soda to 3 cups of flour until mixed.
    Scrape with a rubber spatula.
    Increase the speed to medium and beat for 2 minutes.
  3. With a wooden spoon stir in 4 to 5 cups of flour to make a stiff dough. You may need more or less depending on how moist your dry your dough is.

     Divide the dough in half and wrap in plastic wrap.
     Use immediately or refrigerate for up to 2 days.

  4. Roll dough out to 1/8 inch thickness.
  5. Cut out the men and place on greased cookie sheet.
  6. Preheat oven to 350 degrees.
  7. Bake for 12 minutes or bake until the edges are firm.
  8. Loosen cookies and remove to a wire rack to cool.

 

Print

Pumpkin Chocolate Chip Cookies

The fantastic taste of pumpkins made into a Christmas cookies 

Servings 4 dozen
Author The Pastry Prophet

Ingredients

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup butter, unsalted room temperature
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2-1/4 cups AP flour
  • 1/3 cup pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup pecans toasted and chopped
  • 1/4 cup milk chocolate morsels
  • 1/4 cup white chocolate morsels
  • 1/4 cup semi sweet morsels
  • caramel sauce recipe below

Recipe Notes

  1. Cream together the sugars and butter until smooth.2. Add the vanilla, egg and pumpkin puree and blend until combined.
  2. Sift together the dry ingredients and add to the mixture until incorporated.
  3. Stir in the pecans and chocolate chips.
  4. On a parchment-lined baking sheet in a 350-degree oven bake the cookies for 10-12 minutes.
  5. Remove to a rack and cool.

The Pastry Prophet Competes on Food Rush’s Holiday Cookie Competition

November 19, 2013

As I mentioned in a previous post I was asked to compete on Food Rush, a show on the Live Well Network. I applied mostly to quiet my friends. They had wanted me to apply to other reality shows, but I was frightened.

Plain in simple. I was afraid.

Of what? The judgment of people who I do not know or looking like a fool was just the usual paranoid thoughts.

So I applied.

The producers asked me to fill out an application and present of video of why I should be on the show.

I had an interview.

Congratulations to me … I was selected!

I was off to San Francisco. Yes, my four blog readers. My favorite city on the west coast.

There are three baking competitions: Candy, Cake, and Cookie. I competed in the Cookie Battle. I have to say this experience was the most exciting moment of my life. Never have I ever dreamed that I would be on a food cooking show.

Food Rush gave me the confidence to make The Pastry Prophet into a business. I know I talked about it for a long time. Once again that fear of failure and mockery held me back. I finally know what it feels like to take a chance and see something great come out of it.

I’ve told everyone and anyone who gives me the time of day about my time at Food Rush. I gained more than a free trip to San Francisco. I met lovely people – the crew of Food Rush and especially my producer who kept me sane and blogger of Home Beccanomics and her mother. Becca and her mom deserve their own travel show!

Surprised on how far I’ve come? Look at where I plan to go!

Food-Rush-Live-Well Network-Cookie-Contestant-Dana-Prophet
I have come here to chew bubblegum and bake cookies …and I’m all out of bubblegum.

See what I can do Tuesday, November 26th at 8:30 EST

Until then here’s the Food Rush Holiday commercial.

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