Stout Spice Bread

Quick breads are the best! Not really a bread, not really a cake, these quick and easy type of recipes are easily made and are perfect with your morning coffee, afternoon tea or a late night snack. They also make a great gift idea, which explains why the recipe comes from a Martha Stewart "Living" magazine issue from, again, Dec. 2004. (That particular issue is packed with lots of terrific recipes!)
This recipe brings back memories of a date nut bread that my aunt used to make. She baked it in soup cans and once cooled it was sliced and spread with softened cream cheese. It was so moist and packed with flavor. And perfect with coffee or tea.
This recipe uses Guiness Stout and dark molasses and results in an intense spice gingerbread flavor that is hearty and moist.
And if you spread some softened butter or cream cheese, or a combo of both..really amazing!

Begin by generously buttering ( and I also floured) the insides of your empty clean cans. ( I halved the recipe and used 14.5 oz. cans and had a little left over batter which I put into muffin cups and baked).

Sift ( or whisk) together the dry ingredients. Set aside.

Pour out your Guiness Stout and let it settle.

Then place all the wet ingredients, including the eggs, into a mixing bowl and mix on medium low speed.

Reduce speed to low and gradually add the dry ingredients.

Pour the batter into your prepared cans, filling barely 2/3 full.

I suggest you place the cans onto a baking sheet to catch any spills that will most likely occur during baking.

Mine were too full so when they came up to the top during baking, they overflowed and spilled over the top, dripping the excess onto the baking sheet. This didn't really matter too much, they easily came out of the cans but didn't look as pretty as Martha's!

Sprinkle the tops with a little confectioner's sugar..it helps make it look prettier!

Stout Spice Bread ( from Martha Stewart's,"Living" Magazine, Dec. 2004 issue)


2 tbsp. unsalted butter, softened for cans

3 3/4 cups AP flour

1/2 tsp. plus 1/8 tsp. baking soda

1 3/4 tsp. baking powder

1 1/4 tsp. salt

1 tbsp. cinnamon

1 1/4 tsp. nutmeg ( I also added a pinch of cardamom and a pinch of cloves)

1 1/4 cups vegetable oil

1 1/4 cups dark molasses ( not blackstrap)

1/2 cup plus 1 tbsp. packed light brown sugar

2 large eggs plus 1 large egg yolk

1 1/4 tbsp. freshly grated orange zest

1 1/4 cups stout, such as Guiness, poured and settled

Confectioners' sugar, for dusting

Preheat oven to 350. Generously butter insides of four clean 19 oz. bean or soup cans ( I also lightly floured them).

1. Sift ( or whisk) together flour, baking soda, baking powder, salt and spices. Set aside.

2. Put oil, molasses, brown sugar, eggs, yolk, zest and stout in bowl of an electric mixer fitted with the paddle attachment. Mix on medium low til all combined.

3. Reduce speed to low and gradually add the flour mixture.

4. Pour about a cup of batter into each can. Fill no more than 2/3 full.

5. Place cans on a baking sheet and bake about 50 minutes, or til tester comes out clean.

6. Unmold and let them cool on a wire rack.

7. Dust tops with confectioner's sugar.

If giving as a gift, place breads back into cans once completely cooled and wrap.

Spiced Nuts

Want something a little different to have with drinks around the Holidays, or to give as a Holiday gift? Well, these Spiced Nuts are it!! This is a recipe from Giada Delaurentis. I saw her make it once a long time ago on Food Network and as I was thinking about giving some homemade gifts this year, I remembered these nuts. To give for a gift, put them into a pretty glass jar tied with a ribbon and a label. The recipe is quick and very easy to make. But be warned...these are addictive!! It's hard to stop eating them!

They have a wonderful sweet and savory taste with just a bit of heat from the cayenne pepper. Perfect!! I did make a few changes.

I didn't have the nuts used in the original recipe so I had to go with what I had on hand,which was still great! I used sliced almonds ( rather than whole) and pecan and walnut halves.

I also only had garlic powder, rather than garlic salt so I added a pinch of salt.

Begin by putting your sugar and spices in a small bowl and stir to combine.

Beat egg whites til frothy. (I halved the recipe. I couldn't beat these in my standing mixer so I used my hand held old reliable mixer!

Add your nuts to the egg whites and stir.

Make sure they're all combined.

Then sprinkle the sugar and spice mixture over the nuts and stir to combine.

Liberally spray a baking sheet with veg. oil spray. Spread a single layer of nuts into pan. Bake for 45 minutes. ( I stirred once or twice during the baking.)

Beautiful!! They come out all crunchy and yummy. So go make some...right now!! And make yourself a drink to go with it... It's 5 o'clock somewhere!!

Spiced Nuts

Veg. cooking spray

2 egg whites

2 cups roasted and salted almonds ( I used toasted sliced almonds)

2 cups roasted and salted cashews ( I used toasted pecan halves)

2 cups walnut halves

3/4 cup sugar

2 tbsp. curry powder

1 tbsp.ground cumin

2 1/2 tsp. garlic salt ( I didn't have this so I used garlic powder and 1/4 tsp. of salt).

1 1/4 tsp. cayenne pepper

1 tsp. ground cardamom

1/2 tsp. cinnamon

Preheat oven to 250. Place rack in center of oven.

Liberally spray baking sheet with cooking spray.

1. Beat egg whites til frothy. Add nuts and stir to combine.

2. In small bowl combine sugar and spices ( last 7 ingredients).

3. Sprinkle sugar mixture over nuts and toss to coat.

4. Spread on baking sheet in a single layer.

5. Bake 45 minutes ( stirring a few times during baking).