Guinness Chocolate Cake

Cake

1 Egg

1 Cup White Sugar

7 oz Plain Greek Yogurt

¼ Cup Vegetable Oil

1 ½ tsp Vanilla

½ Cup Guinness Stout

½ Cup Cocoa Powder

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

Ganache

1 ½ Cups Semi-Sweet Chocolate Chips

¾ Cup Buttermilk

1 tsp Vanilla

Combine egg, oil, yogurt, sugar, and vanilla stir until smooth.  Add beer and cocoa powder.  Add flour, baking soda, baking powder, and salt – whisk until smooth. Bake in 9x9 square or round pan.  Bake for 25 minutes at 350 F.

Allow to cool for 30 minutes before removing from pan.

Ganache

Bring buttermilk to a light boil, pour over chocolate chips add vanilla whisk until smooth.  Allow to cool five minutes pour over cake.    

Squash Bisque

Soup

1 Medium Squash
½ White Onion
2 or 3 Large Carrots
¼ Cup Flour
¼ Cup Canola Oil
1 or 2 Boxes of Chicken Broth (depending on how thick you like your soup)
Bay Leaf
Turmeric
Cumin
Garlic
Old Bay Seasoning
Salt / Pepper to Taste
(Spicy Version add Siracha or Chipotle)


Topping

1 Container Plain Greek Yogurt, Spoonful of Roasted Garlic, Fresh Italian Parsley mixed together.


Add flour and oil to the pan cook until a nut brown color.  Add onion to flour and oil
mixture, sauté until tender.  Add Chicken broth and peel squash cubes.  Add turmeric,
cumin, garlic, old bay, bay leaf and salt and pepper.  Boil the soup until the squash is
tender, use a potato masher to break the squash apart until it is the desired texture.  Add
carrot and cook until tender. Serve with Greek yogurt topping.


I don’t have measurements for the spices I usually just add until I think it tastes good;
seasoning can vary depending on what you like.