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 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 PUDDING
Provided by Malcolm Livingston II
Categories Milk/Cream Dessert Cashew Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
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.
HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
JELL-O PUDDING BROWNIES
Get triple the chocolatey flavor with our JELL-O Pudding Brownies. Requiring just four ingredients, these JELL-O Pudding Brownies are a cinch to make!
Provided by My Food and Family
Categories Home
Time 45m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add dry cake mix; mix well. (Batter will be thick.)
- Spread batter into 13x9-inch pan sprayed with cooking spray. Sprinkle evenly with cookies.
- Bake 35 to 40 min. Cool completely. Cut into bars.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.6791 g, Sugar 0 g, Protein 2 g
ROOT BEER JELL-O PUDDING BROWNIES
Try these super delicious Root Beer JELL-O Pudding Brownies! Follow this brownie recipe and discover why root beer is an amazing secret ingredient.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
- Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
- Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
ROOT BEER FLOAT PUDDING
Make and share this Root Beer Float Pudding recipe from Food.com.
Provided by Audrey M
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
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.
JELL-O WEEN POKE BROWNIES
All you need to transform your favorite brownie mix into these JELL-O Ween Poke Brownies is some pudding, milk and red and yellow food coloring.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield Makes 32 servings.
Number Of Ingredients 5
Steps:
- Prepare brownie batter and bake as directed on package for 8- or 9-inch square pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add food colorings to tint pudding desired shade of orange. Immediately pour about half the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 min. Spread remaining pudding over top of brownie.
- Refrigerate at least 1 hour before serving. Cut into 2-inch squares, then cut each square diagonally in half to form triangles.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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