Beer Biscuits with Herbed Butter

Beer + bread + butter... what could be better? I used a seasonal pumpkin ale for this, but you can really use anything that tickles your fancy. The spices are meant for a spicy ale, though, so nix or change them if you're not doing the seasonal flavors thing.

Beer Biscuits with Herbed Butter

(adapted from http://www.food.com/recipe/beer-bread-73440)

[Makes about 15]

For the biscuits:

- 3c. all-purpose flour (can substitute whole wheat for heartier biscuits)

- 3 tsp. baking powder (omit if you're using self-rising flour)

- 1/4c. sugar

- 1 tsp. salt

- spices (I used a few healthy pinches of cinnamon, fresh ground nutmeg, allspice, and ground clove)

- 1/2c. melted butter (1 stick = 1/2c.)

- 12 oz. beer/ale (I used Smuttynose Pumpkin Ale)

For the butter:

- 1/2 c. butter (1 stick)

- 1/4 c. canola or olive oil (for spreadability)

- 1 1/2 tsp. sage
- spices (I used a pinch each of cinnamon, fresh ground nutmeg, chinese five spice, masala chai spice, and a healthy pinch of allspice)

- 3/4 tsp. salt

For the biscuits:

- Preheat oven to 350ºF. Sift dry ingredients together in a medium bowl. Combine ale and melted butter in second bowl. With a spatula or wooden spoon first, and an electric mixer second, add wet ingredients to dry ingredients and mix. Carefully. So you don't get beer dough all over your kitchen (like I did). [DO NOT OVERMIX OR YOU WILL HAVE HOCKEY PUCK BISCUITS! Just like pancake batter; stop mixing when there are still a few chunks.] Once dough is mixed, let it sit for a few minutes while you line your muffin pan with paper liners. Using a spoon (or small ice cream scoop), distribute dough in muffin tins (fill 1/2-3/4 of the way full; any fuller and they'll overflow and might not cook through). Bake for 15-25 minutes, or until golden brown and knife inserted comes out clean. [They will be hard on top; this is normal for a biscuit.]  [Hint: if the liner paper doesn't pull off cleanly, the biscuits aren't done yet. Stick em' back in for 5 minute increments until the papers pull of without taking biscuit pieces with them.]  Let cool for a few minutes in the tin, then remove and cool completely on a wire rack or countertop before storing. [Serving suggestion: Remove papers, slice in half, spread with herbed butter, and share with good friends!]

For the butter:

- In a small saucepan, melt butter. Add spices and oil and stir over low heat 5 minutes to combine. Remove from heat, stirring constantly to avoid separation, and transfer to a small ice bath. Stir or whisk continuously for 3 minutes until natural separation has slowed. Transfer to permanent container, and place in freezer to harden, whisking every 5 minutes or so. [Alternately, let it harden completely, then food processor it before putting it in its permanent container.] Spread on warmed biscuits, and enjoy! =)

Eggnog Cupcakes with Spiced Frosting!

It's that time of year again! Nog season... I had a craving for cupcakes, some stray eggnog and a day off; enter eggnog cupcakes! Mmmmm....

Eggnog Cupcakes with Spiced Frosting!

[adapted from http://www.marthastewart.com/recipe/yellow-cupcakes]

[Makes 12]

For the cupcakes:
- 1 1/2c. all-purpose flour (spooned and leveled)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. Eggnog
- 1/2 tsp. dark rum (I used Myers's)
- 1/2c. (1 stick) unsalted butter, room temperature
- 3/4c. minus 1 Tbs. sugar
- 2 large eggs

For the frosting:
- 1/2c. (1 stick) unsalted butter, room temperature
- 3 1/4c. confectioner's sugar
- 1/2c. milk
- 1/4 tsp. vanilla extract
- 1/4 tsp. dark rum
- 1/2 tsp. sea salt
- 1 healthy pinch cinnamon
- 1 dash ground cloves
- 1 pinch fresh ground nutmeg
- 1 pinch allspice
- cinnamon or cocoa powder, for garnish

For the cupcakes:
- Preheat oven to 350ºF. Line muffin tin with paper liners. In a small bowl, whisk or sift together flour, baking powder, salt and spices. In another bowl or measuring cup, combine nog and rum. [Try not to drink this; you really do need all of it for the cupcakes.] In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, 3-4 minutes (scrape down sides with spatula intermittently). Add eggs one at a time, beating well after each. With mixer on low, add 1/2 dry ingredient mix, followed by nog-rum, then other 1/2 dry ingredients. DO NOT OVERMIX! Distribute into muffin tins, filling 1/2-3/4 full. Place tin on rimmed baking sheet, and bake until light golden brown and a toothpick inserted in center comes out clean, 15-25 minutes. Cool cupcakes 5 minutes in tin, then transfer to wire rack or countertop to cool completely before frosting. [If you try frosting these while they're warm, the frosting will melt and get all over you. Still tasty, but more mess than it's worth. Wait the extra 10 minutes.]

For the frosting:
- Cream butter. Add everything except the sugar, and mix until smooth. Add confectioner's sugar in small batches, and mix until it's a spreadable consistency. You may need to add more milk or sugar to make it looser or thicker, respectively, and/or more salt to cut the sweetness. With the cupcakes, it can get a little overwhelming. (In a good way, of course.) Spread on cooled cupcakes, dust with cinnamon or cocoa powder, and enjoy!