The past two weeks have been a blur—a wonderful blur of wedding preparation, enjoyment, and clean up, and a not-so-wonderful blur of post-wedding sickness brought on by too much partying and merrymaking.
What can I say? I’m a really good partier, especially when it comes to my little sister Paige’s wedding! Doesn’t she look beautiful?
I had an amazing time at their “I Do BBQ,” complete with a bluegrass band and pig roast. (I maybe drank just a little too much and regretted it for the next two days—I was really nervous about giving the toast with my sister and brother!)
And it was beautiful to see my little sis marrying the love of her life, Bartek, a Polish hunk if there ever was one. Here’s a shot of them in the middle of a traditional Polish wedding tradition, in which the groom has to wear a hat with phallic vegetables, and the bride has to wear an apron with babies stuck to it! Don’t worry, the only had to wear them for a few minutes
Even when I’m sick from too much fun, I like to have some sweet treats lying around, so I whipped up this Glazed Maple-Stout Quick Bread on Monday from what I had left in my pantry.
The bread is nice and moist like a banana bread, and the maple syrup and stout give it a hearty but sweet complexity. Top it all off with a glaze made from maple syrup and confectioner’s sugar, and you have a dessert that’s as perfect after dinner coffee as it is for breakfast.
Glazed Maple-Stout Quick Bread
Adding a stout to this quick bread gives it great depth and color. Guinness would work perfectly here. I used Bell’s Cherry Stout because it had been lounging in my fridge for a while. This recipe originally appeared in the October 2012 issue of Cooking Light magazine. Click here to download the handy printable.
7.88 ounces all-purpose flour (about 1¾ cups)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
¾ cup packed dark brown sugar
2 large eggs
½ teaspoon vanilla extract
½ cup stout beer
½ cup sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker’s Joy)
5 tablespoons powdered sugar
1-2 teaspoon milk
- Preheat oven to 350°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
- Scrape batter into a 9×5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
- Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. If glaze is too thick, add a little milk. Drizzle glaze over cooled bread; let stand until set, if desired.