Of course Guinness had to make an appearance with St. Paddy’s Day coming up! These mini desserts will make you want to high-five the closest leprechaun. In my case, that’s my husband. (ha!) And don’t worry, eating one won’t make you langered. Cheers!
I’ve joined forces with the lovely Kate of Drizzle Me Skinny to bring you this classic dessert just in time for St. Patrick’s Day! We’ve made them in cupcake form for easy sharing and portion control, because let’s face it, I could eat an entire cake by myself. And the glaze? So fierce! I’ve used the left overs to pour over ice cream and maybe, just maybe it’ll make an appearance drizzled on my morning oats … or pancakes. Yes, that would imply that I’m having beer in some sort of a way for breakfast which is totally exceptable
everyday in March.
Anyway, back to the collaboration! We’re trying to put our heads together once a month to come up with some new and exciting recipes that are lighter, yet still delicious. Two heads are better than one, right? 🙂 I haven’t met Kate in person, but we’ve been Instagram sisters for quite time. She chasing her dreams and making them realities by running her own blog, building not 1, but 3 successful APPS, all while being the sweetest social media queen.
In lieu of St. Patrick’s Day next week, we’ve channeled our inner Irish to make a skinny version of the classic sticky toffee cake. But we’ve taken it up another notch by drenching each cake with that sweet Guinness glaze. You could also make a small loaf and slice it to serve. Either way, it’s a pot of gold. So crack open a bottle of the black stuff and get your bake on. Or glaze on …
Sticky Toffee Cakes with Sweet Guinness Glaze
2.5 oz pitted dates
1/2 cup hot water
1/3 cup unsweetened applesauce
1/4 cup light brown sugar
1 tsp vanilla extract
1 cup flour (I used Whole Wheat Pastry)
1/4 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
2 tbsp butter (KerryGold is a fitting choice)
2.5 tbsp light brown sugar
1/3 cup Guinness Stout
1/3 cup light coconut milk (canned)
-Allow dates to soak in the hot water for 5-10 minutes.
-Puree dates and water together. Set aside.
-Preheat oven to 350°F.
-Spray 10 spots of a regular sized muffin tin (or use silicone cups). Set aside.
-Beat together the egg, apple sauce, brown sugar, vanilla and pureed date mixture.
-In a separate bowl, combine flour, cinnamon, baking soda and baking powder.
-Mix together the wet and dry ingredients until just combined.
-Pour mixture into the prepared muffin pan.
-Bake for 16-18 minutes (or until toothpick comes out clean)
-In a small pan, bring butter, brown sugar and Guinness to a heavy simmer.
-Reduce heat and cook for 5 more minutes.
-Add the coconut milk and bring to a heavy simmer. Cook another 2-3 minutes.
-Remove from heat … Glaze will thicken slightly as it cools.
-When cakes are done, poke holes in the top with a toothpick.
-Pour about 1 tbsp of the glaze over top of each one.
-Serve with a dollop of whipped cream if desired.