This recipe is one that was passed and shared with me from my grandpa several times over the years. After I received a specialized “beer can roaster” in the mail, I knew it was time to try this recipe out and oh my, it did not disappoint. The best part is after initial prep this recipe is relatively simple and just sits in the oven for a couple hours.
1 whole chicken
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
2-3 rosemary leaves
1 can beer (preferably and irish stout)
Preheat oven to 375 degrees. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and make only half full. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can (or you can use one a roaster). Transfer the bird-on-a-can to a pan. Add rosemary around chicken in pan and place in the center of the oven.
Bake the chicken in the preheated oven for an hour. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can if used. Let the chicken to cool in a warm area for 10 minutes before slicing.
Modifying the original recipe, I found a bar that combines all my favorite things. The best part is? It’s subtly sweet meets salty is the perfect taste satisfier. As my usual test to my baking, I brought these bars into work and let’s just say they were already asking for more.
- Preheat the oven to 350°F. Line a 9″ x 9″ baking pan with parchment, leaving long ends to use to remove the bars from the pan.
- Whisk together the flour, ground pretzels and sugar until well combined. Mix in the melted butter using your fingers to evenly distribute it. You should have a soft but not wet dough.
- Press the dough evenly into the pan and bake for 10 to 12 minutes. While the crust cooks make the filling.
- In a double boiler or using a microwave melt the chocolate chips, stirring every 30 seconds until smooth and creamy. Add the peanut butter and stir until well combined and smooth.
- Pour the filling over the warm crust and spread out evenly. Tap the pan on the counter to allow air bubbles to escape.
- Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles. Sprinkle the remaining crushed pretzels on top with marshmallows and slightly press them down so they stick in the chocolate. Place pan back in oven to toast marshmallows for 5 minutes.
- Chill in the freezer for 1 hour. Use the parchment to lift the bars out of the pan onto a cutting board. Use a large chef’s knife to slice into squares or bars. Serve frozen, chilled or at room temperature.
Today marks my two year anniversary of writing sage + silver, and it really snuck up on me (mostly because of my recent lack of writing). It’s amazing how much can change, even in a year. Thank you to all of you for continuing to read, and for inspiring me to continue this passion.
In the past year:
-I’ve settled in Los Angeles
-Started not one, but two new jobs
-Gotten involved in crossfit
-Learned to dress a bit better
-Traveled to Thailand with one of my best friends
-Made new friends + continued relationships with old
-Realized the extreme value of family
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/3 cup sprinkles
- 1 cup (2 sticks) unsalted butter
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- salt, to taste
1. Preheat oven to 350F degrees.
2.Line muffin tin with 12 cupcake liners. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large microwave-safe bowl, melt butter. Whisk in sugar – mixture will be gritty. Chill in the refrigerator for 4 minutes.
5. Stir in egg, milk, and vanilla extract until combined. Slowly mix in dry ingredients until smooth. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
6.Divide batter among 12 cupcake liners and bake for up to 16-20 minutes. Allow to cool.
To make the frosting, beat softened butter on medium speed with an electric mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Frost cooled cupcakes and top with sprinkles.
3 cups all-purpose flour
1 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 cup whole milk
1/3 cup chopped chives
1 cup big crumbles of feta cheese
1 egg beaten for egg wash
paprika/salt/pepper for topping
Preheat oven to 400 degrees F.
Grease two baking sheets and set to side.
In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter until mixture resembles is roughly blended. In another smaller bowl, combine egg, milk, and water. Beat lightly. Add to flour mixture all at once, stirring enough to make a soft flaky dough. Add the chives and feta and put mixture on clean surface to knead the dough together. The mixture will come together in about 10 to 15 kneads.
Place dough in 1-inch thickness. Cut using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt, black pepper, and smoky paprika. Bake for 12-14 minutes. Serve warm.