Root Beer Bundt Cake

I was assigned to cover the dessert category for the Easter meal at my mom and dad’s house and I immediately wanted to make a bundt cake of some kind.  After much deliberation, I decided on this root beer cake.

Overall it was a very good cake, super dense and moist as bundt cakes tend to be.  But I was disappointed that the root beer flavor wasn’t very strong.  However, I’m sure that the root beer enhanced the chocolate flavor though.

Root Beer Bundt Cake
Source:  Pink Parsley who adapted from Baked:  New Frontiers in Baking

For the cake

  • 2 cups root beer (not diet)
  • 1 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 1-1/4 cups granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 cups all-purpose flour
  • 1-1/4 tsp baking soda
  • 1 tsp salt
  • 2 large eggs

Preheat the oven to 325 degrees.  Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray.

In a small 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 heat, pour into a large mixing bowl, and let cool.

In a medium bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy; do not over beat as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake 35-45 minutes, rotating the pan halfway through baking time, until a small knife or toothpick inserted in the center 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.

For the Root Beer Fudge Frosting

  • 1/2 cup unsalted butter, softened
  • 1/2 tsp salt
  • 1/3 cup root beer, plus more as needed
  • 2/3 cup unsweetened cocoa powder
  • 2-1/2 cups confectioners’ sugar

To make the frosting, cream the butter, root beer, and salt in the bowl of a stand mixer.  Then gradually add the cocoa powder, then the powder sugar.  Mix until the frosting is shiny and smooth.  Add more root beer, a few teaspoons at a time, if the frosting is too thick to spread easily with a spatula.

Use a spatula to spread the frosting over the crown of the cake in a thick layer.  Let the frosting set before serving.  Serve with vanilla ice cream on the side.

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Pineapple Casserole

I heard about this dish about 2 years ago and have been intrigued ever since.  I finally got around to making it for Easter this year.  Boy am I glad that I did.  It was a hit!  It is a great side dish for ham, but is sweet enough that it could be served as a dessert.  The texture is between bread stuffing and bread pudding, definitely not too mushy though.  I thought it was perfect.

Pineapple Casserole

Serves 8-10

Ingredients:

12-14 slices (1/2 of a loaf basically) regular white sandwich bread, cut or torn into 1″ pieces

3 eggs, lightly beaten

1/2 cup milk (I used vanilla soy milk)

1/2 cup (1 stick) butter, melted

1 can (20 oz.) of crushed pineapple with juice

3/4 cup sugar

2 tsp cinnamon

1 tsp nutmeg

sprinkle of cinnamon and sugar for topping

Directions:

Preheat oven to 375 degrees.  Spray a large baking dish (such as a 9×13) with Pam or grease with butter.

Mix the eggs, milk, butter, and sugar in a large bowl.  Add the crushed pineapple with juice, cinnamon and nutmeg.  Then add the cubes of bread and stir just to coat.  Don’t over mix.  Pour into the prepared baking dish, top with a sprinkle of cinnamon and sugar and bake at 375 degrees for 40-45 minutes.

Can be served warm or cold.

Nutella Ice Cream

Oh boy, it’s getting ridiculous that I say this every time I make a new ice cream flavor, but this one is seriously better than the last in my opinion (Tim probably disagrees).  And all I’ve done so far to taste it is lick the paddle, but it is so good, man!

Sorry, no pictures until my computer is fixed.
Nutella Ice Cream
adapted from Carrie’s Sweet Life

  • 1 cup nutella
  • 3/4 cup granulated sugar
  • 1/3 cup milk
  • 2 cups heavy cream
  • 2 tsp vanilla extract

Combine the nutella and sugar until smooth. Add the milk. Blend on low-speed until smooth and the sugar is dissolved.  Stir in the heavy cream and the vanilla.  Refrigerate for a few hours or overnight.  Place in your ice cream maker and churn as directed.  It took about 45 minutes to achieve the final result for me.  Store in the freezer.

30 Before 30

I’m usually not very good at challenges, in fact I can’t remember the last time I participated in one.  But I decided that my 29th year would be as good a time as any to change that.  I’ve had a few things that I’ve always wanted to make and never got around to or things I have been avoiding in the kitchen due to fear {of failure and wasted ingredients, I guess}.  I thought this would be a great way to finally make myself do them.

With no further ado, here’s my list of thirty things I want to cook/bake/make before I’m thirty years old:

  1. Homemade soft pretzels
  2. Homemade bagels
  3. Homemade English muffins
  4. Cheese danish
  5. Focaccia bread
  6. Pita bread
  7. Flour tortillas
  8. Homemade potato gnocchi
  9. Homemade pasta dough – contingent on getting a pasta machine
    1. Homemade ravioli
  10. Risotto
  11. Julia Child’s boeuf bourguignon
  12. Pimento cheese
  13. Cheese straws
  14. Crackers {probably Ina’s recipe for Parmesan and Thyme Crackers}
  15. Shortbread cookies
  16. Meringues
  17. Homemade Oreo cookies
  18. Cake pops {I’m all about the cake truffles, but I haven’t tried putting them on a stick yet}
  19. Julia Child’s chocolate almond cake {Reine De Saba, page 677}
  20. Homemade hostess cupcakes
  21. Gelato
  22. Tiramisu
  23. Creme Brulee
  24. Homemade strawberry jam
  25. Turnovers
  26. Oven pancakes/dutch babies
  27. Molten chocolate cake
  28. Palmiers {probably Ina’s recipe; not sure if I’ll do the sweet or savory version}
  29. Hollandaise sauce served with artichokes {probably by Julie Child}
  30. Use fennel in a recipe

Inspired by:  Apple A Day and Elly Says Opa!

*This wasn’t exactly what I wanted to post this week since my birthday is actually next week, but I don’t have any other content at the moment due to my broken computer!*

*I also added this 30×30 list as a “page” in the top header for quick and easy reference.

Busted Computer

Just wanted to drop you all a line to say that my home computer bit the dust about a week ago and that’s my excuse for not posting recently. I have at least two recipes ready to post, but I need to add the pictures. I’m trying to decide if I want to share Tim’s computer until mine is fixed or what. But for now I have to admit I’m enjoying this little break. The weather has been too nice recently to be cooped up inside on a computer anyway! I will be back next week with at least one interesting post though. 🙂