Lazy J Bar C

Lazy J Bar C

Thursday, March 13, 2014

Chocolate Guinness Cake

Or in this case...cupcakes! :)

I first made this cake and posted about it here a couple of years ago. It is just as good now as it was then so I thought I would share it again for St. Patrick's Day. The recipe was originally posted at Simply Recipes in March of 2012 and is an adaption of a recipe by Nigella Lawson.

Chocolate Guinness Cake

1 cup stout or porter beer                    **Click here to print this recipe**   
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with a round of parchment or wax paper and then lightly grease the paper. If making cupcakes, line the pan(s) with paper liners AND lightly spray them with cooking spray.
In a large saucepan, heat the beer and butter over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off the heat and allow to come to room temperature. (Only takes a few minutes)
In another bowl, beat together the sour cream, eggs and vanilla until very, very well combined. Add to the butter-beer mixture and whisk together.
In another bowl, whisk together the flour, baking soda and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter to remove any air bubbles. If making cupcakes, fill each well three-quarters full with batter.
Bake cake for 50 to 60 minutes, cupcakes for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan, if necessary, and remove the ring from the springform pan.
Frost as desired.

This recipe makes a LOT of batter and would easily make 30 to 36 cupcakes.

I frosted the cupcakes with a classic cream cheese frosting but a chocolate buttercream frosting would also be very good. Here is a photo of the cake I made in 2012.

Sharing with the Down Home Blog Hop, Rurality Blog Hop, From The Farm Blog Hop and Farmgirl Friday.

Friday, March 7, 2014

What I Have Been Up To... between working on my Chicken Applique quilt, getting seeds started in my little greenhouse for this summer, volunteering at the Tombstone Art Gallery, participating in a Farmgirl Craft Swap and regular day-to-day cookin', cleanin' and clothes washin'.

These are 100% Mohair cinches hand woven by little ol' me and available for purchase on my new Lazy J Bar C Facebook page here. Mohair is the lustrous and strong hair of the Angora goat and is a traditional fiber for cinches. It's strong, it breathes and it wicks moisture away from the horse; whereas wool is a natural fiber but holds the moisture in rather than absorbing it and acrylic fibers don't breathe. Plus, it's a beautiful and functional piece of handmade 'wearable art' for the horse.

If you are in the market for a new cinch or know a horse lover who might be interested, I hope you will check out my handmade Mohair cinches. They also make nice gifts.  :)

P.S. I will post an update on my Chicken Applique quilt soon. The back is finished and part of the quilting is done. YAY!!

Sharing with Farmgirl Friday.

Monday, March 3, 2014



I know we are supposed to be humble and not toot our own horn but I just can't help it! ;)

Jerry and I were really busy all last week with the Tombstone Art Gallery, serving as docents, helping take down the quilt show and helping to set up for the Art Show. Saturday was the judging and open house for the Art Show and I was absolutely FLOORED to discover I had WON the photography class! My other two entries each received an Honorable Mention ribbon. I shared this picture of the old shoes on my blog here.

Here is my favorite cowboy with his Colored Pencil entry which won the Mayor's Award! :)