Posts Tagged ‘root beer’
Instead of putting ice cream in your root beer to make a root beer float, put the root beer in your ice cream! Made with root beer creme flavored Oreos and root beer syrup.
You would think with my root beer obsession that it would also include root beer floats. You would be wrong in this assumption. I prefer root beer to be served in a cold glass, untarnished by any other ingredients. However I have discovered that I do enjoy it cooked into sloppy joes, pulled pork, brownies, and chocolate cake. So when I passed by a display of the newest Oreo flavors I couldn’t resist snatching up a package of the root beer float creme flavored golden Oreos. It took me awhile to decide what to make and ended up throwing them into yet another no-churn ice cream recipe. And guess what? I freaking loved it! Apparently as far as root beer float flavored desserts go, I am sold. I even made a root beer syrup which is just root beer cooked down. Maybe I should revisit an actual root beer float?
P.S. This recipe was also inspired by my upcoming trip to Seattle with Kita to visit Peabody next month! We’re going on a root beer (and any other spectacular foods we can get our hands on) adventure!
One year ago: Spicy Thai Noodles with Tofu
I hope everyone is having a great Labor Day weekend! I’m having a fun time catching up with my now 5 month old nephew in Boston and rejoicing in the start of college football season. I am a little traveling gnome, because I was only home 12 hours before being whisked away again. When I get back I’ll only be home about 3 days before heading out once more for a wedding in Nashville, and then a conference in San Francisco. Wee!
Today marks another 2nd of the month which means another Culinary.net post! Check out this easy root beer brownies I made for you HERE.
ROOT BEER CAKE BROWNIES
One year ago: Biscoff Cheesecake Ice Cream
I am very excited to be a new member of The Secret Recipe Club! For my first assignment I had the honor of picking a recipe from Jenni at The Gingered Whisk. Browsing through all of her recipes I knew it was going to be a tough decision, because I had a ton of tabs open within a matter of minutes. But then I discovered that we have something in common – we are both obsessed with root beer! Immediately I knew I would have to make her root beer sloppy joes, the post in which she proclaims her love of such bubbly goodness. And she calls it pop, which is so refreshing to hear after living in Memphis for 4.5 years. Yay pop! (I miss you, upstate NY.)
As I have said before, despite my love for root beer I have not played with it much in the kitchen. But after making pulled pork with my favorite pop, there wasn’t a doubt in my mind that a sloppy joe would be just as good. That being said, these put Manwich to shame! I made them a little spicy by adding 3 tablespoons of green chiles, but you can cut back or even add more depending on how much sizzle you like on your tongue.
I served these for dinner while carving pumpkins with Katie and Leah, and they were a big success! Oh and we were also watching the Ohio State vs Wisconsin game which was absolutely AMAZING! I may have been screaming and jumping around a lot in between hacking into my pumpkin (when something I didn’t like happened). But my Buckeyes pulled it off for a big win. This season has been a roller coaster for sure but I am so excited to go back to Columbus for the Indiana game this weekend! Oh and Happy Halloween everyone!
Stay tuned for another root beer post soon, and this time it’ll be a dessert.
ROOT BEER SLOPPY JOES
1 Tbsp olive oil
3 garlic cloves, minced
1 lb ground sirloin
1-1/2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
1 cup root beer
2/3 cup tomato sauce
3 Tbsp canned diced green chilies, optional
1-1/2 Tbsp Worcestershire sauce
1/2 cup minced scallions
4 potato rolls or hamburger buns
- Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté 1 minute, just until fragrant. Add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes.
- Stir in the chili powder, salt, and pepper. Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce. Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened.
- Stir in the scallions. Pile onto rolls or buns.
Source: The Gingered Whisk, originally from Parenting magazine.
I love root beer. It is my #1 most favorite drink of all time. Want proof? I’ve been collecting all different kinds that I can find, and adding them to my Wall of Root Beer since the 6th grade!
Is that impressive or weird? I got the idea from my Dad, who collects sand wherever he goes. It’s really amazing how different sand can look from different places of the world. The same goes for root beer. People are always asking me whether there is any difference between the 60 (only 59 pictured) different types I have so far. First let me ask you this – do you prefer Pepsi or Coke? If you think there is a difference between those two colas then trust me, the range of flavor for root beer is far greater. So yes, I have had some that are amazing and wish I had a secret life-time stash of, whereas others (although few) I almost poured straight down the drain.
Despite my ridiculous love for root beer, I rarely cook or bake with it. (I also don’t like root beer candy.) But when I saw a recipe for BBQ pulled pork that used root beer, I knew I had to try it. Although I could not really taste the root beer in the finished product, I know it had something to do with how moist, juicy and flavorful the pork turned out. And it was so easy! Thanks for the great recipe Chritsy at Girl Who Ate Everything!
Served with roasted potato salad (post tomorrow).
2lb. pork tenderloin (pork shoulder or butt can also be used)
12 oz. can of root beer
18 oz. bottle of barbecue sauce
8 hamburger buns
- Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
- After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Source: The Girl Who Ate Everything