Remember when I made the german bread to get rid of leftover stout? Well, I didn’t actually use it all up you know. So here is one more stout recipe (the last one, I promise) to get you all ready for St. Patrick’s day.
I originally made this bread to use up the leftover stout from the Salted Guinness Sauce Cheesecake, since the grocery store nearby only had full sized bottles, except for one apparently fancier small bottle that was more expensive than the full sized bottle I got (so yes, for the record, I didn’t actually use Guinness, that’s figure of speech).
Can you believe I’m actually posting holiday-related desserts on time? St. Patrick’s day is a great excuse to make this cheesecake, although you may want to make it year-round, because it’s so good. When I saw this recipe for Guinness caramel sauce, I knew at once that I wanted to put it on top of a cheesecake.
|Chocolate cola cake with toasted coconut-pecan frosting|
I definitely don’t write as many posts as I would like to. I bake at least two times a week and some things don’t make it to the blog. Some of them wouldn’t have been posted anyway because I didn’t get many pictures or because they were ugly (like the awesome strawberry milk whoopie pies from Sprinkle Bakes that I accidentally turned into strawberry milk shortcakes), but other times I just lack time to post them.