Root Beer Jell O Pudding Brownies Recipes

ROOT BEER FLOAT BROWNIES

Steps:

• Preheat oven to 375°F. Line a 9×9 baking dish with aluminum foil and spray lightly with cooking spray.
• Sift flour, cocoa powder and salt in a large bowl and set aside.
• Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together. Remove from heat when just melted and smooth. Allow to cool for 5 minutes.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the eggs, sugars and vanilla together on medium speed for 1 minute. Slowly add in the cooled chocolate mixture and mix until smooth, about 30 seconds.
• Turn the mixer to low and add the flour and root beer in alternating portions until smooth, beginning and ending with the flour, scraping the sides of the bowl as necessary.
• Pour batter into your prepared pan and bake for 25 minutes, or until center is just set.
• Let cool completely.
• To make frosting, mix butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium-low speed. Slowly add in the root beer and extract, mixing until smooth and creamy.
• Spread on cooled brownies.

ROOT BEER PUDDING

Steps:

• Make the Root Beer Pudding:
• In a commercial blender, grind 1/2 cup root beer candies, the milk powder, cornstarch, and salt into a powder.
• In a medium saucepan over moderate heat, bring the whole milk and root beer soda to a simmer. Carefully add the hot mixture to the powder in the blender, and with the blender on low, process for 1 minute. Add the butter and egg yolks, then gradually increase the blender speed to high and blend until smooth, about 1 minute.
• Carefully pour the hot pudding back into the medium saucepan, place over moderate heat, and cook, whisking vigorously, until it comes to a simmer. Continue cooking, whisking constantly, until the pudding is very thick, about 2 more minutes. Remove from the heat and let cool to room temperature, about 30 minutes. Place plastic wrap directly on the surface of the pudding and refrigerate at least 1 hour. DO AHEAD: The pudding can be prepared ahead and kept, covered in the refrigerator, up to 2 days.
• Make the Smoked Cashew Nougatine:
• Spray a heatproof rubber spatula with nonstick vegetable oil spray and have ready. Line a large rimmed baking sheet with a nonstick baking mat or spray with nonstick vegetable oil spray.
• In a medium saucepan over high heat, bring the sugar, glucose syrup, and water to a simmer. Cook, swirling the pan occasionally but not stirring, until the mixture turns a medium-dark caramel color, about 5 minutes. Add the butter, cashews, and salt and use the sprayed rubber spatula to stir the mixture until the cashews are completely covered in caramel.
• Carefully pour the nougatine onto the prepared baking sheet, and use the rubber spatula to spread it into a thin, even layer. Set aside to cool and harden, about 30 minutes. Once the nougatine is completely cool, use your hands to break it into small pieces then transfer to a Robot Coupe or food processor, and grind into a coarse powder. DO AHEAD: Nougatine can be made ahead and kept, in an airtight container at room temperature, for 1 week.
• For the whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar until medium peaks form.
• To serve:
• Place the remaining 1/2 cup root beer candies in a resealable plastic bag and use a meat mallet or rolling pin to crush them into small pieces.
• Divide the chilled pudding among 4 chilled glasses. Dollop each pudding with whipped cream and garnish with the crushed cashew nougatine and root beer candy pieces.

ROOT BEER FLOAT PUDDING SHOTS

Steps:

• 1. Empty instant vanilla pudding mix into a large glass bowl. Add milk. With mixer set to medium, blend ingredients. Add schnapps. With mixer set to medium high, mix all ingredients well for 2 minutes. Pour into approximately 16 1-oz shot glasses, chill.
• 2. If not using immediately, put lids on the shot glasses prior to chilling. Chill for at least 2 hours. Enjoy!

ROOT BEER FLOAT BROWNIES

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.

ROOT BEER FLOAT PUDDING

Steps:

• In a medium bowl, combine dry pudding mix and dry milk powder.
• Add diet root beer.
• Mix well using a wire whisk.
• Blend in 1/4 cup Cool Whip Lite.
• Evenly spoon mixture into 4 dessert dishes.
• Top each with 1 tablespoon Cool Whip Lite.
• Refrigerate for at least 15 minutes.