Tuesday, May 03, 2016

#BrunchWeek ~ Sausage and Fried Apples



Welcome to day 2 of Brunch Week. I'm glad to have you here and excited to share another fantastic brunch recipe with you. This one comes from my sister, Kylie. She told me about this dish when I was brainstorming ideas to make with the delicious Breeze Apples sent to me by Sage Fruit Company. Sausage and apples is always a fantastic pairing. 

See my kick-off post here for the rafflecopter information - there are TONS of great prizes, so make sure to enter!


The apples are crisp tender, and the flavor of the cinnamon goes wonderfully with them. They have a light coating and are just delicious cut into large chunks and eaten alongside the lightly sweet Johnsonville sausage links (which are pretty much the only brand of sausage I will buy - I'm not a huge fan of sausage but I loooove these links).


A tray of these sausages and apples would look beautiful on any brunch buffet.

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

My 2 1/2 year old loves to help me take pictures, and had a great time picking out her favorite apple from the beautiful group of Breeze Apples I was sent to cook with!


Sausage and Fried Apples

Ingredients
1 12-oz package maple flavored Johnsonville sausage links
2 - 3 Breeze Apples (cored, and cut into 10 pieces each)
3/4 cup all-purpose flour
1 1/2 TBS cinnamon
1/2 tsp ground cloves
pinch of salt
1/2 tsp sugar
oil, as needed

Directions
  1. Cook sausage links in a large nonstick (or cast iron) skillet over medium to medium-high heat. When cooked through remove to a plate and keep warm. 
  2. While sausages are cooking combine the flour, cinnamon, cloves, salt, and sugar in a medium sized bowl. 
  3. Add enough oil to the pan to coat the bottom and increase heat if necessary so that apples will crisp when fried.
  4. Gently coat the apples, pressing flour mixture into all sides. In small batches, place apples in the hot oil, leaving plenty of space between them to allow for flipping. Cook for 3 - 5 minutes per side (all three sides that have flour on them), allowing the flour to cook and coating to crisp.
  5. Gently remove to a plate and keep warm while you prepare and fry the remaining apple slices, adding oil to the pan as needed to keep the bottom coated (scrape excess flour off the side between batches as well to try to keep the oil as clean as possible).

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.


Monday, May 02, 2016

#BrunchWeek ~ Cinnamon Swirl Bread



Welcome to day 1 of Brunch Week! I'm so excited you've joined us for this fantastic week of amazing dishes to inspire you in your kitchen. Today's dish I'm sharing with you can be served in a variety of ways depending on your meal. This bread could easily be called "Cinnamon Roll Bread" as that is what it is very reminiscent of. The dough is firm but has a tender crumb, so it slices well and holds up really well for toasting or turning into French toast. See my kick-off post here for the rafflecopter information - there are TONS of great prizes, so make sure to enter!



The layers of gooey cinnamon sugar between the rolls of bread are delicious. This bread is very, very easy to slice and snack on without adding anything to it. Make up a batch of this bread and set it out with bagels for toasting, or whip up a big platter of french toast, or use it in some type of french toast casserole. The options are endless! This bread was my first experience working with Red Star's platinum yeast, and I honestly cannot tell you how impressed I was. (And that's my 2 1/2 year old's finger - she always has to help with pictures!)


I've never had such an active, effective yeast in my kitchen before and it made me wonder what the heck I've been missing. The yeast was big and bubbly VERY quickly and the dough rose up so beautifully!


BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:
My light and love - Lindsey Rose.
Cinnamon Swirl Bread adapted from Pinch of Yum

Ingredients
2 tablespoons Dixie Crystals sugar
1 cup warm water
2½ teaspoons Red Star Platinum yeast
2½ cups high gluten bread flour (add extra as needed)
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons cinnamon
½ cup Dixie Crystals white sugar

Directions
  1. Mix the 2 tablespoons sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.
  2. Place the dough in a bowl with about 1/2 TBS olive oil and flip once so both sides are lightly coated in oil (I usually just reuse the bowl I created the dough in). Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. It should be very puffy. 
  3. Preheat the oven to 350 degrees. Roll the dough out into a large triangle (about 1/4" thick, a little thicker if you want the layers in the roll to be fuller). Mix the cinnamon and sugar in a small bowl and sprinkle over the surface of the rectangle. Roll tightly, cut the long roll in half, and place the two small loaves on a baking tray. Cover and allow to rest for about 15 minutes.
  4. Remove towel and bake  for 30 minutes, or until it sounds hollow. The bread should be well browned in order to cook all the way through. Allow it to cool completely before slicing so it holds up and doesn't sink down during cutting.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.










Sunday, May 01, 2016

#BrunchWeek ~ Kick-Off and Thank You To Our #Sponsors!

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche - there is something for everyone! 

Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!


The Prizes
Prize #1 RedStar Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried and true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.


Prize #2 DixieCrystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 CabotCheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board.

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the "World's Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country - now that’s a lot of onions!




Prize #5 
SageFruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.



Prize #6 Nielsen-MasseyFine Vanillas and Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.


Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.


Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.



Prize #8 LeCreuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.


a Rafflecopter giveaway


Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.


Tuesday, April 26, 2016

Baked Creamy Spaghetti Casserole


This is one of the first dinners in a LONG time that I can happily say was toddler approved. I've come to the conclusion my 2 1/2 year old is a vegetarian and also Italian. Or her food choices would indicate she is. She seems to consistently like pasta dishes with a marinara sauce, and otherwise almost always skips meat in every shape or form. She will eat Burger King's chicken fries, and sometimes a few pieces of hot dogs. And shrimp, she does like shrimp. Other than that, she's probably not going to even try it if it looks like meat, or she'll spit it back out if she does get curious enough to taste test. Such is the joy of feeding a 2 year old! We always offer her whatever we're eating, and give her lots of fruits and vegetables to choose from, but she is definitely picky and her choices vary from one day to the next depending on her mood, and the way the sun is hanging in the sky. (This is why I'm very grateful she still sucks down her homemade "juice" that is packed with fruits and veggies!)


In any event, I was pretty excited when she ate a good sized helping of this dish which is loaded with vegetables, and I used whole wheat pasta. Not only was the toddler happy, but the rest of us were too! The cream cheese gives this dish a wonderfully creamy and smooth texture and there was lots of great flavor in the sauce, and the cheese tied it all together. I think you could even add more veggies to this one - grate in a zucchini or add in a good handful of fresh diced mushrooms. Lots of mix and match options for your personal taste and preferences.


Baked Creamy Spaghetti Casserole adapted from Just A Pinch

Ingredients
12 oz spaghetti
36 oz jar prepared spaghetti sauce
1 lb ground lean beef
1 large red bell pepper, diced
1 large onion, finely diced
3 medium carrots, peeled and grated
Salt and pepper (to taste)
1 tsp Italian seasoning (more to taste)
1 TBS minced garlic
8 oz cream cheese
1/2 cup grated parmesan cheese
1 1/2 - 2 cups mozzarella cheese, shredded

Directions
  1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick baking spray and set aside.
  2. Bring a large pot of salted water to a boil, and cook spaghetti noodles to al dente, per package instructions. When noodles are cooked, drain, return to pot and add in the brick of cream cheese and gently stir it into the hot noodles.
  3. Meanwhile combine ground beef, onion, bell pepper, and carrots in a large nonstick skillet and cook for 15 - 20 minutes until vegetables are tender, meat is cooked through, and most of the grease has cooked off. Season meet with salt and pepper, Italian seasoning, and minced garlic (I also added about 1/4 tsp garlic powder). 
  4. Stir in the spaghetti sauce to the meat mixture (taste test, adjust if needed).
  5. Spread the cream cheese noodles in the baking dish and pour meat sauce over top. Gently stir until it's fairly well and evenly combined. Level out and sprinkle with the Parmesan cheese and top with the mozzarella.
  6. Bake in the preheated oven for 30 minutes, or until heated through, cheese is melted and casserole is bubbly.  
  7. Serve hot with garlic cheese bread and green beans if desired.



Monday, April 25, 2016

#MuffinMonday ~ Cranberry White Chocolate Muffins


And the logo and blurb



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


These muffins are pretty fantastic. I really loved the flavor of the batter - it's moist, tender, lightly sweet and lightly spiced and the tartness and brightness of the cranberries complement the flavor very well. However, I felt the white chocolate chips were unnecessary. The chips all settled at the bottom of the muffins, and I thought they were just "extra" without really adding anything to the muffin. The cranberries are the star of these simple and tasty muffins. I found they definitely needed to cool pretty completely before removing them from the muffin tin as they are fairly soft and the sides wanted to rip a little when still warm even after loosening with a butter knife.


Here are all the tasty muffins to take a peak at today:

Cranberry White Chocolate Muffins adapted from Averie Cooks

Ingredients
1/2 cup unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1/2 cup sour cream
2 tablespoons half and half
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
generous pinch salt
1 cup white chocolate chips
1 1/4 cups fresh cranberries

Directions
  1. Preheat oven to 425F. Generously spray 14 muffin tins with nonstick cooking spray or line with cupcake liners.
  2. To the bowl of a stand mixer fitted with the paddle attachment add the butter, sugars, and cream together on high speed until light and fluffy, about 2 to 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the eggs, sour cream, half and half, vanilla, and beat on medium high speed until combined, about 2 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, baking powder, cinnamon, salt, and blend on low speed just until combined (do not over mix).
  5. Add in the white chocolate chips and cranberries and fold in by hand with a spatula.
  6. Divide the batter between the prepared muffin tin openings.
  7. Bake at 425F for 5 minutes and then, without opening oven door, turn oven temp down to 350F and bake for another 18 to 20 minutes (total baking time is about 23 to 25 minutes), or until muffins are set and a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in pan on a wire rack for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. Remove from muffin tins and allow to finish cooling on wire rack. Store for up to 1 week in an airtight container. 


#SecretRecipeClub ~ Winger’s Grilled Sticky Finger Salad


Welcome to the April 2016 Group D reveal day for Secret Recipe Club! I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day.


For April I received Traci's blog Burnt Apple and had a wonderful time scrolling through her blog and recipes. Traci has had to learn to adapt many ingredients to make healthy, tasty food and accommodate sensitivities and dietary restrictions for the eaters in her home. 


As I started browsing I was having a hard time getting very far without tagging everything: Bacon Cheddar Fries, Baked Pizza Crackers, Baked Mac 'N Cheese Balls, 5 Can Queso, Honey Garlic Meatballs and Rice, Little Caesar Italian Cheese Bread, Wingers Sticky Fingers, White Bean Dip with Parmesan Crisps, Baked Churros, Red Velvet Loaf, Cinnamon Roll Quick Bread, Crusty Hard Rolls, French Style Rolls, Under an Hour Cinnamon Swirl Bread, Biscoff Overnight French Toast Casserole, Crockpot Breakfast Casserole, Crockpot Creme Brulee French Toast, PBandJ Muffins, White Chocolate Peach Coffee Cake, BBQ Chicken Quesadillas, Chicken and Biscuit Pizza, Crockpot Creamy Chicken Quesadillas, Honey Lime Chicken, KFC Fried Chicken, Wingers Sticky Finger Salad, Andes Peppermint Crunch Cookies, Marshmallow Biscoff No Bake, Chocolate Toffee No Bakes, Pumpkin Toffee Cookies, Snickerdoodle Cookie Brittle, Biscoff Butterscotch Bars, Blended Root Beer Float, Lightened Up Texas Sheet Cake, Lemon Curd Bars, Oreo Dessert Pie, Taco Bell Caramel Apple Empanadas, Baked Biscoff Donuts, or Crockpot Ranch Chicken... Well hmm... where to start! It became quickly apparent to me that I could be very comfortable cooking just off of Traci's blog for the month of April. I settled on the salad pretty quickly though - I LOVE any excuse to enjoy an entree dinner salad this time of year with the warmer weather, and the combination of spicy and sweet sounded wonderful!


This salad was fantastic. What a lovely combination of sweet, spicy, sticky, and cool and creamy. The cheeses blended wonderfully with the tomatoes and tangy chewy cranberries. I really loved this salad and will absolutely make it again and again! It is a quick and easy work night meal if you throw the chicken in marinade before you leave in the AM, then just cook the chicken while you prep the rest of the ingredients, throw together on a plate and dig in (Traci's recipe suggests using cooked chicken which is a great quick option, but I liked cooking the chicken in the sauce and using a little more of the reduced sauce as "dressing" drizzled over the chicken). Yumm!!


Winger’s Grilled Sticky Finger Salad from Burnt Apple

Ingredients
Makes 4 Salads

Winger's Sauce
1/3 cup Frank's original hot sauce
1 1/2 cups brown sugar
1 TBS water

Dressing
1/4 cup ranch dressing
4-5 TBS Winger's sauce

Salad
2 lbs boneless skinless chicken breast, cut into thin slices
1/4 - 1/2 cup shredded mozzarella cheese (I used slices of fresh since that's what I had)
1/4 - 1/2 cup shredded cheddar cheese (I used an Irish white cheddar)
1/4 - 1/2 cup dried cranberries
1/2 - 1 cup diced tomatoes
8 cups lettuce, washed, and torn into bite sized pieces

Directions

Make the Sauce
  1. In a small saucepan mix together the Frank's Hot Sauce, brown sugar and water. Heat on medium heat until sugar dissolves. Remove from heat and allow to cool. 
Make the Dressing
  1. In a small bowl, mix together the ranch dressing and 4-5 tablespoons of Winger's sauce to taste. Set aside for later use.
Make the Salad
  1. In a tupperware combine remaining sauce with sliced raw chicken and return to the refrigerator to marinate for at least 1 hour. 
  2. Heat a nonstick skillet over medium-high heat with about 1 TBS olive oil. When the oil is heated, add chicken with the sauce it was marinating in and cook for about 15 - 20 minutes, or until chicken is cooked through and sauce is reduced and fairly sticky. Set aside while you prep the greens.
  3. Arrange lettuce on plates. Arrange desired amount of cheeses, dried cranberries, and tomatoes over the lettuce. Divide the warm cooked chicken with a drizzle of the sticky sauce it was cooked in and drizzle with dressing.
 



Thursday, April 21, 2016

Improv Cooking Challenge ~ Ham and Cheese Macaroni Salad


 The April 2016 Improv Cooking Challenge is Ham and Cheese and I had a fair amount of ham leftover after Easter and had been searching various recipes for good ways to use it besides just along side some macaroni and cheese or stuffed between two pieces of bread as a sandwich! I love pasta salads, and was happy to give this one a try. Since the sauce was primarily mayonnaise based, I thought it would be the perfect opportunity to use some of my Spicy Mayo for extra flavor. I did like the extra "oomph" the spicy mayonnaise gave the dish, but still thought it needed "something" more but couldn't really put my finger on it. You could do more add ins and play with the flavor until you get it to your personal preference. It's a great canvas to work with.




Use your favorite small pasta in this dish - I like macaroni because I keep it stocked in my pantry, but I think seashell pasta would be nice as well, or rotini (another favorite of mine for pasta salad).


Creamy pasta blended with a mildly spicy mayo based sauce and loaded up with your favorite cheese, veggies (I wanted to use a mix of peas and carrots, but didn't have any left in my freezer, so stuck with just the peas), and some diced ham and you have an easy meal for any time of day that is easily portable for a work lunch, or a quick dinner. 


Ham and Cheese Macaroni Salad adapted from Fake Ginger

Ingredients

1 pound uncooked small pasta (macaroni, shells, rotini, etc.)


1/4 cup sour cream

2 TBS apple cider vinegar
salt and pepper to taste (if desired)
1 1/2 cups ham, cut into small cubes
1 cup cheddar cheese, cut into small cubes (I used a white Irish cheddar)
1 1/2 cups frozen green peas, thawed

Directions
  1. Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.
  2. Combine cooled pasta with the spicy mayo, sour cream, apple cider vinegar and salt and pepper to taste, if desired (I didn't use salt and pepper). Gently stir in the ham, cheese, and peas until combined.
  3. Cover with plastic wrap and allow to sit overnight.
  4. If the salad seems a little dry after setting up overnight add a little bit of milk and stir it in until the pasta reaches the creamy consistency you're looking for before serving.





#BundtBakers ~ Root Beer Float Bundt Cake


Welcome to April's #BundtBakers reveal day! This month we were challenged by our hostess Felice of All That's Left Are The Crumbs to take a retro dessert and turn it into a bundt cake - I debated a few possibilities and then saw some Root Beer Float Cakes and settled in.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.



Unfortunately this didn't come out quite like I'd hoped - but that doesn't mean it wasn't delicious and a fantastic cake - it was just very much a super rich, fudgy, chocolate cake, not so much a root beer cake. I used bottled IBC root beer and would suggest picking a stronger flavored root beer next time, and adding some of the root beer flavoring as well if you really want to notice the root beer in the cake. I could taste it on the back of my tongue if I thought about it, but if I didn't KNOW it was in there I wouldn't have been able to put my finger on it. I will be giving this one another try, and will opt for a white cake base and skip the chocolate which seems to overpower the root beer flavoring. That said, this is a delicious tender, moist, rich chocolate cake that would go fantastic with a big scoop of vanilla ice cream for that "float" flavor! :)


And don’t forget to take a peek at what other talented bakers have baked this month ~

Root Beer Float Bundt Cake adapted from Brown Eyed Baker

Ingredients

Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (4-oz) butter
1¼ cups granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs

Root Beer Fudge Frosting:
2 ounces dark chocolate, melted and cooled slightly
1/2 cup (4-oz) butter, softened
1/4 - 1/2 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2 ½ cups powdered sugar

Directions:
  1. Preheat oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan generously with nonstick cooking spray, or butter the pan and dust with cocoa powder, shaking out the excess powder and then set aside.
  2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
  3. In a medium bowl, whisk the flour, baking soda and salt together.
  4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently blend the liquid ingredients into the flour mixture - do not over mix but make sure all the flour is incorporated.
  5. Pour the batter into the prepared pan and bake for 55 to 60 minutes, until a toothpick inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Root Beer Fudge Frosting:
  1. Put all of the ingredients in the bowl of a stand mixer and mix on medium-low until well combined.
  2. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.