Root Beer Float Whoopie Pies Food

ROOT BEER FLOAT WHOOPIE PIES

Steps:

• Preheat oven to 350*F
• Prepare a cookie sheet with cooking spray, a baking mat or non-stick foil. Set aside.
• Combine butter and brown sugar and blend until well combined, scraping sides as needed.
• Add eggs and blend well.
• Add baking soda, salt and extract. Blend well.
• Add flour 1/2 cup at a time, mixing between each addition. Scrape sides of bowl as needed.
• Scoop out 1 Tablespoon of dough and roll into a ball. Or use a 1 Tablespoon cookie scoop.
• Place cookie dough on preparing cookie sheet and bake for 8 minutes or until edges are a hint of golden.
• While cookies are baking, prepare a second cookie sheet so they are ready to pop into oven right away.
• Refrigerate dough between batches. If you do not refrigerate the dough, the cookies will be flat as a pancake.
• Remove from oven and let cool on cookie sheet for 5 minutes before moving to a cooling rack.
• Once cookies are 100% cool, make frosting.
• In a medium bowl combine butter, and powdered sugar 1/2 cup at a time blending between each addition.
• Once all of powdered sugar is added, add extract and heavy cream.
• Blend well.
• Spread or pipe a dollop of frosting (1 - 2 Tablespoons) on the bottom of a cookie.
• Take a second cookie and press the bottom of the second cookie onto the frosting of the first cookie.
• Voila! You now have a Whoopie Pie - also known as a sandwich cookie.
• Repeat this process to the rest of the cookies.

ROOT BEER FLOAT PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
• Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
• For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
• Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
• Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

ROOT BEER PIE RECIPE BY TASTY

Steps:

• In one bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the root beer, milk, and pudding mix until thick.
• Fold the heavy cream into the pudding mixture.
• Pour into prepared graham cracker crust.
• Freeze for four hours or refrigerate overnight.
• Serve with your favorite topping! (We used whipped cream and sprinkles.)
• Enjoy!

ROOT BEER FLOAT PIE

Steps:

• Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

ROOT BEER FLOAT COOKIES

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.