ROOT BEER FLOAT BROWNIES RECIPE - (4.2/5)
Provided by mseemeyer
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 375° 2.Line a 9×9 baking dish with aluminum foil and spray lightly with cooking spray. 3.Sift flour, cocoa powder and salt in a bowl and set aside. 4.Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together. 5.Remove from heat when just melted and allow to cool for 5 minutes. 6.Using your mixer mix the eggs, sugars and vanilla together. 7.Slowly add in the cooled chocolate mixture. 8.Now add half the flour and half the root beer. Mix on low, scraping the sides. 9.Repeat with the remaining flour and root beer until just combined. Batter will be on the thin side. 10.Pour batter into your prepared pan and bake for 25 minutes, until center is just set. 11.Let cool completely before cutting or frosting.
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
ROOT BEER FLOAT BROWNIES
Brownies baked using cocoa and root beer and topped with glaze - decadent dessert for your fall menu!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
- In medium bowl, mix flour, sugar, 1/2 cup of the cocoa and the salt; set aside.
- In large microwavable bowl, microwave butter and chocolate chips uncovered on High 2 minutes, stirring after 1 minute, until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and root beer extract. Pour batter into pan.
- Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
- In small bowl, mix powdered sugar, remaining 1/4 cup cocoa and the root beer with whisk until smooth. Pour glaze over brownies. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
ROOT BEER FLOATS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!
ROOT BEER FLOAT COOKIES
A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! -Jim Gordon, Beecher, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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