Showing posts with label Crazy Cooking Challenge. Show all posts
Showing posts with label Crazy Cooking Challenge. Show all posts

August 7, 2012

Banana Split Cheesecake {Crazy Cooking Challenge}



 It's Crazy Cooking Challenge time ... cheesecake edition!  Yes, CHEESECAKE.  Oh, gracious sakes ... there's a whole slew of cheesecake variations hitting the blogland airwaves today, and I can't wait.  Cheesecake is one of my absolute faves, and totally should be it's own food group.  Don't ya think?

So when Tina of Mom's Crazy Cooking, our challenge hostess, announced cheesecake as the challenge food for this month ... needless to say ... I was excited.  With one caveat ... my husband, just that very week, had decided he wasn't going to eat sugar for a while.  Gasp!  Horror!!  How was I going to participate in a cheesecake challenge without my hubby to taste test and help me eat the result??

But never fear, with a little bit of coaxing, hubby rose to the challenge! (no pun intended) ... He set aside his sugar ban to help out with the creation and testing for this fabulously fun challenge.

And, so, we're happy to bring you another wonderful use for overly-ripe bananas ... Banana Split Cheesecake!


Creamy banana-y cheesecake filling in a vanilla wafer crust, covered with rich chocolate ganache, topped with whipped cream, chocolate spinkles, and a cherry ... yup, it's truly a banana split in cheesecake form.  And it's oh so good.



 So grab your fork ... or spoon ... and dig on in to this delicious banana split.  Er, cheesecake.



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Banana Split Cheesecake
Source:  Adapted from Fine Cooking
Ingredients
Crust:
1 1/2 c. vanilla wafer cookie crumbs
2 T. sugar
4 T. butter, melted

Filling:
3 (8 oz.) packages cream cheese, at room temperature
1 c. mashed ripe bananas (3 bananas)
2 T. flour
1/8 tsp. salt
1 1/4 c. sugar
1 T. vanilla extract
4 eggs, at room temperature

Ganache:
3 oz. semisweet chocolate, chopped
5 T. butter
1 T. light corn syrup

Garnish:
Whipped cream
Chocolate sprinkles
Maraschino cherries


Directions
Prepare the Crust: 
1.  Stir together the vanilla wafer cookie crumbs and sugar.  Mix in the melted butter until crumbs are moistened and clump together slightly. 

2.  Press into the bottom of a greased 9-inch springform pan.  Bake at 375 degrees for about 9 minutes, until just slightly beginning to brown.  Remove from oven and set aside.

3.  Reduce oven to 300 degrees.

Prepare the Filling: 
4.  Beat together the cream cheese, mashed banana, flour, and salt with an electric mixer on medium speed until very smooth and fluffy, about 5 minutes.  Add the sugar and continue beating until well blended and smooth.  Add vanilla and beat until combined.  Add the eggs one at a time, beating very briefly (just a few seconds) after each addition.  Pour the filling into the prepared crust and smooth the top.

5.  Bake at 300 degrees for about 55 to 60 minutes.  The edges should be set but the center still look moist and  jiggle (like Jell-o) when the pan is gently nudged. 

6.  Cool completely on a baking rack.  Cover and refrigerate until well chilled, at least 8 hours and up to 2 or 3 days.

Prepare the Ganache & Garnish: 
7.  In a small bowl, melt together the chopped chocolate and butter - you can use the top of a double boiler or the microwave on medium power.  Add the light corn syrup and whisk until smooth.  Pour over cheesecake and spread evenly.  Chill until set.

8.  When ready to serve, garnish each slice with a dollup of whipped cream, chocolate sprinkles, and a maraschino cherry.

Enjoy!


Check out the other Crazy Cooking Challenge cheesecake creations through the linky party below.  Yum!

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July 7, 2012

Honey Chicken Nuggets {Crazy Cooking Challenge}


It's Crazy Cooking Challenge time!  This month's challenge was FRIED CHICKEN.  To be honest, this month's challenge truly was a challenge for me ... 'cause I'm not a fry-er.  Nope.  I prefer to bake my chicken, and leave my frying to KFC!

But the point of The Challenge is to step outside our comfort zone and try new things, right?  So, a-steppin' I went.

I gave several fried chicken nugget recipes a try, and fell in love with these  Honey Chicken Nuggets from Yummy Inspirations.  Of course, being a beekeeper, I was instantly intrigued that the nuggets were marinated in honey.  I'm always on the lookout for new recipes using honey.

And the honey in these chicken nuggets far exceeded my expectations!  First, it made the chicken so super tender.  Usually I use the ol' southern trick of marinating my chicken in buttermilk, which makes it wonderfully moist and tender.  Well, I now know that honey does the same thing!  And second, the honey gives a delicious sweetness to the flavor of the nuggets.  Mmm, mmmm, good.  I didn't expect the honey flavor to come through so much in the finished nuggets.

I actually liked the nuggets best dipping sauce-less.  But you can also serve 'em up with a quick-and-easy honey mustard dipping sauce on the side.  All I do for my honey mustard is mix together a little spicy brown mustard and pure honey, using a little more honey than mustard.  It's so good!  And so easy.

So, if you're looking for a really tender and wonderfully flavorful chicken nugget, give these little 'honeys' a try!  (I know, I know ... bad pun ... I just couldn't help myself.)


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Pan-Fried Honey Chicken Nuggets
Source:  Adapted from Yummy Inspirations
Ingredients
1/2 lb. boneless, skinless chicken breast
2 T. honey
1 egg, beaten
1/2 c. all-purpose flour
1/2 c. panko bread crumbs
Pinch of salt
Oil for frying

Directions
Marinate the chicken:
1.  Cut the chicken into 'nugget-sized' pieces.  

2.  Place chicken pieces in a shallow bowl drizzle with honey; stir to coat.  Place chicken in the refrigerator to marinate in the honey for at least one hour.

Prepare the breading process:
3.  Place beaten egg in a bowl.  Combine flour, panko, and salt in a pie plate or ziptop baggie (I like the baggie method, but either way works just fine!).

Bread the chicken:
4.  Remove a piece chicken from the honey marinade and dip it in the egg.
If using a pie plate for your flour mixture - Roll the egg-dipped chicken nugget in the flour mixture, coating completely; set aside.  Repeat with remaining chicken pieces.

If using the ziptop baggie method - Drop the egg-dipped chicken nugget into the baggie.  Repeat with remaining chicken pieces.  Once all chicken pieces are in the baggie, seal the baggie.  Gently shake the baggie, ensuring that all chicken pieces get completely coated.

Fry the chicken:
5.  Heat a little oil in a large frying pan over medium-high heat.  When oil is hot, place the nuggets in the pan and cook until golden on both side and cooked through, approximately 3 to 4 minutes per side.

Enjoy!


This post is linked with Sundae Scoop, Think Pink Sunday, Scrumptious Sunday, Nifty Thrifty Sunday, On the Menu Monday, Sunday Showcase, Mangia Mondays, Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Cast Party Wednesday, Whatcha Whipped Up, What I Whipped Up Wednesday, Pin It Thursday, It's a Keeper Thursday, Share Your Creations, Full Plate Thursday, Foodie Friday, Inspiration Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff SaturdayGooseberry Patch Recipe Round-Up.
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Enjoy visiting the other Crazy Cooking Challenge participants through the linky party below.  Mmmmmm ... Looks like there are some fabulous fried chicken choices!

June 7, 2012

Strawberry-Balsamic Milkshake {Crazy Cooking Challenge}


It's Crazy Cooking Challenge time!  What's this month's challenge, you ask?  FRUIT SMOOTHIES and MILKSHAKES!  Just in time for summer, it's a whole party full of delicious fruity-and-frothy treats.  You're welcome.

My entry is pretty easy to pull together, with only four little ingredients ... but they're four little ingredients that pack a huge flavor punch - it's a Strawberry-Balsamic Milkshake.  Yes, you read that right.  Balsamic Milkshake.

Balsamic vinegar is absolutely, fabulously delicious with strawberries.  So, when I found this Strawberry-Balsamic Milkshake out in blogland, I knew I just had to give it a try for the Challenge.  And I wasn't at all disappointed.  Just like Balsamic vinegar drizzled over fresh sliced strawberries wonderfully compliments and enhances the berries' flavor, it does the same thing in this milkshake.  Yummy, yummy, yummy.

You just need a touch of Balsamic, though.  I tried the milkshake with varying amounts of Balsamic, and I found that one could go 'to far' with it.  I liked it when the Balsamic complimented the strawberries, not overpowered them.  Experiment with the amount to find just the right balance for your taste buds.

{Now, the original Sunny Vegan's version is ... as you would expect ... vegan.  I un-veganized it by using regular ice cream (instead of vegan 'ice cream') and honey (instead of agave nectar).  If you'd like to make the vegan version, pop on over to Sunny Vegan's blog for her original recipe.}

To whip up this milkshake, simply place fresh sliced strawberries, honey, vanilla ice cream, and a drizzle of Balsamic vinegar in a food processor or blender ...


... and let 'er rip!  When everything is well combined ...

... pour the strawberry-Balsamic deliciousness into a glass and enjoy.  But please do be careful not to slurp it up too quickly and get a brain freeze!


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Strawberry-Balsamic Milkshake
Source:  Adapted from Sunny Vegan
Ingredients
For 2 milkshakes:
1 c. vanilla ice cream
1 c. chopped fresh strawberries
1 T. honey
1 tsp. balsamic vinegar (or more, to taste)


Directions
1.  Combine all ingredients in a blender or food processor.  Process until well combined.

2.  Pour into glasses and serve immediately.

Enjoy!


This post is linked with Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Saturday Dishes, Gooseberry Patch Recipe Round-Up.


Have fun visiting other Crazy Cooking Challenge participants through the linky party below.  Looks like there are some fantastic fruit smoothies and shakes!

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May 7, 2012

Jalapeno Popper Grilled Cheese {Crazy Cooking Challenge}


Well hello, GRILLED CHEESE Crazy Cooking Challenge!  What a fun adventure you have been!!  When Tina of Mom's Crazy Cooking announced this month's Crazy Cooking Challenge topic - GRILLED CHEESE - I thought, "Hmmm, how much can we really do with grilled cheese?"  Turns out ... a lot!

I've always pretty much just made your straight-up, regular ol' grilled cheese. I never really thought to change it up much, or thought there could be so many fabulous combinations.  But, whew! ... I have recently been enlightened.  This is one cooking adventure that will continue for me well beyond the monthly Challenge.

For my Challenge entry, I decided to go with this Jalapeno Popper Grilled Cheese from Simply Scratch.  Excellent choice, if I do say so myself.  Excellent choice.

Now, this grilled cheese is not for the faint-of-heart ... It. Is. Spicy.  The whole roasted jalapenos bring on the heat!  (I did come up with a 'cheater' method, though, that takes out the pepper roasting step and tones the heat down a tad, if desired.  I'll talk about that in just a bit.)

The original recipe calls for roasting jalapenos on the grill.  Well, I didn't feel like going outside and firing up the grill.  I know, I know ... it's not that hard.  But still ... I just didn't feel like it.  So I roasted mine right on the burner of my gas stove top.  Yep, just set 'em right on the burner.  It doesn't roast them quite as evenly as the grill, but it does work!


Once the peppers are good 'n charred, place them in a paper bag for a few minutes.  This lets them steam in their own heat for a bit and makes the skins easier to remove.


Then remove them from the bag and gently peel off the charred skin.  Now, it's recommended that one wear gloves for this step. I didn't have any gloves. So I improvised. With a piece of plastic wrap.



Hmm, I had a little jalapeno 'spillage' onto my hands ... which I discovered that evening when I removed my contact lenses. Can you say ouch? But this sandwich was totally worth it.

Your naked peppers will look about like this:


Split them open with a knife, and carefully remove the seeds and ribs.  If you want extra heat, leave in a few seeds.  But trust me, these puppies are spicy enough even without the seeds!  (Though, I must admit, I did leave a few seeds in the peppers for my husband's grilled cheese.)

To assemble your sandwiches, spread some slices of crusty sourdough with a cream cheese-&-green onion mixture and layer on slices of Colby Jack and the roasted jalapenos.


Grill it up, slice it up, and then enjoy! 

I absolutely loved the creaminess of the cream cheese melted up with the Colby Jack.  Soooo delicious.  Totally yummy deliciousness.  Be forewarned - the jalapenos are spicy ... and I love spicy food.  Still, I'll go with just one pepper on my sandwich going forward (instead of the two I'll put on my hubby's).

Now, I mentioned that I came up with a 'cheater' method for this sandwich.  I loved the roasted jalapenos, but also wanted to see if I could come up with an alternative that skipped that step.  I tried simply dicing up some fresh unroasted jalapeno ... but no deal.  This didn't bring any heat, and just got lost in the cheese without adding much (if any) flavor.

Then I tried diced pickled jalapeno.  Jackpot!  I prepared the sandwich the same as the original, but sprinkled diced pickled jalapeno on top of the cream cheese layer instead of roasting up the fresh jalapenos.  The flavor and heat were back!  A perfect quick-method alternative.

Whichever method you choose, if you like jalapeno poppers - you'll love this grilled cheese sandwich.  Oh, yes.  Yes, you will.



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Jalapeno Popper Grilled Cheese
Source:  Adapted from Simply Scratch
Makes 3 sandwiches

Ingredients
6 large jalapeno peppers
4 oz. cream cheese, softened
4 green onions, chopped
Dash of black pepper
6 slices Colby Jack cheese
6 slices sourdough bread
Butter


Directions
1.  Roast jalapenos on a pre-heated grill or burner of a gas stove top, turning to char all sides.  Place the roasted jalapenos in a paper bag to steam.  After about 10 minutes, remove from the bag and gently peel off the skin.  (It is recommended that you wear gloves for this step.)  Cut off the top of each pepper.  Slice down one side of each pepper and carefully remove the seeds and ribs.

2.  In a small bowl, combine the cream cheese, chopped green onion, and black pepper.

3.  Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with the cream cheese mixture.  Layer on the jalapenos and cheese slices; top with the remaining bread slices, butter side up.

4.  Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

'CHEATER' METHOD:  Omit roasted fresh jalapeno peppers.  Replace with jarred pickled diced jalapenos.  Sprinkle pickled jalapenos, to taste, on top of the cream cheese layer in each sandwich.

Enjoy!




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Enjoy visiting the other Crazy Cooking Challenge participants through the link party below.

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Tutorials Tips and Tidbits hosted by Stone Gable, Gooseberry Patch Recipe Round-Up.

April 7, 2012

Dark Chocolate Blueberry Muffins {Crazy Cooking Challenge}



I am a dark chocolate fanatic.  Well, actually ... I'm an any-kind-of-chocolate fanatic.  But I especially adore dark chocolate.  So when I stumbled across these Dark Chocolate Blueberry Muffins from how Sweet it is, I knew I had found my go-to recipe for this month's 'blueberry muffins' Crazy Cooking Challenge.  Didn't have to look any further.  Nope.  Not one bit further.

I mean really, what could be better than two of my favorite things - dark chocolate and blueberries - together in one muffin?  I loved the concept of including chopped dark chocolate in the batter.  The chopped chocolate melts right into the cooked muffin, making it super moist and super chocolatey.  It's sooooo good!  I did wonder, though, if semi-sweet chocolate chips would work instead of the chopped dark chocolate.  So I tried it.  Well, it works ... but it's not nearly as good.  The chocolate chips keep much of their shape inside the cooked muffins instead of melting into the cooking batter liked the chopped chocolate.  So instead of a smooth, super moist, richly-chocolatey muffin experience - you get a little-less moist, little-less rich crumb with a hunk of chocolate in the bite.  All-in-all, not bad ... just not as good as the original.

So my recommendation - stick with the chopped dark chocolate.  You won't regret it.






Dark Chocolate Blueberry Muffins
Source:  Adapted from how Sweet it is
Ingredients
2 c. white whole wheat flour (or all-purpose flour)
1 1/2 tsp. baking soda
1/2 tsp. salt
2 T. dark cocoa powder
2/3 c. brown sugar
1/2 tsp. cinnamon
1 egg
1 tsp. vanilla
1/4 c. butter, melted
1 c. milk
1 c. fresh blueberries
1/4 c. chopped dark chocolate (I used Dove dark chocolates)


Directions
1.  Combine flour, baking soda, salt, cocoa powder, brown sugar, and cinnamon in a large mixing bowl.  Use a whisk to stir in the egg, vanilla, melted butter, and milk; mix until just combined.

2.  Gently fold in blueberries and chopped dark chocolate.

3.  Line a muffin pan with paper liners.  Spoon batter into liners, dividing equally between 12 to 15 muffin cups.

4.  Bake at 350 degrees for 14 to 18 minutes, or until muffins are cooked through (mine took 18 minutes).  Let muffins cool in the pan for about 5 minutes; remove to a wire rack to cool completely.

Enjoy!

Have fun visiting the other Crazy Cooking Challenge participants through the linky party below!

{Click to view my other Crazy Cooking Challenge entries}

This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase Party hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm.

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March 7, 2012

Pizza Spaghetti Bake {Crazy Cooking Challenge}



Pizza.  One of my favorites.  Spaghetti.  One of my favorites.  Put them together??  Yes, please!

When it was announced that this month's Crazy Cooking Challenge item was SPAGHETTI, I knew I had to go with this Pizza Spaghetti Bake from Plain Chicken.  Good choice, if I do say so myself.  It's delicious, and it comes together quickly and easily enough to be a great weeknight meal choice.  Don't you love it when that happens?

Start by cooking up some spaghetti noodles, draining them, and putting them in the bottom of a baking dish.  Then simply pour on some pasta sauce and top with some ol' standby pizza toppings ... sausage crumbles, (turkey) pepperoni, and cheese.  Sounds good to me!



Arrange a few pepperoni slices on the top ...


... and give it a good baking.  It'll come out of the oven looking kind of like a pizza lasagna, but ...

... there's spaghetti hiding inside!  And it's some very tasty spaghetti, indeed.

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Pizza Spaghetti Bake
Source:  Adapted from MyRecipes.com, as posted by Plain Chicken


Ingredients
1 (12 oz.) box spaghetti  (I used whole wheat)
1 tsp. salt
1 lb. mild pork sausage
2 oz. (about 30 slices) turkey pepperoni, halved
1 (26 oz.) jar basil & tomato pasta sauce
1/4 c. grated Parmesan cheese
1 (8 oz. ) package shredded Italian 5-cheese blend

Directions
1.  Cook spaghetti, according to package directions, in water salted with the teaspoon of salt.  Drain well and place in a lightly-greased 9x13" baking dish. 

2.  Brown sausage in a skillet over medium-high heat, stirring occasionally, until cooked through and no longer pink.  Drain and set aside.  Wipe out skillet with a paper towel.  Add pepperoni to skillet and cook over medium-high heat, stirring occasionally, until slightly crisp (about 4 minutes).

3.  Top spaghetti in the baking dish with sausage.  Pour sauce over sausage.  Arrange half of the pepperoni slices over the sauce; sprinkle evenly with cheeses.  Arrange remaining pepperoni slices evenly over cheese.

4.  Bake at 350 degrees for 30 minutes.  Cheese should be melted and just beginning to brown.  If cheese is browning too much, cover with foil part way through baking.

Enjoy!



Check out the other Crazy Cooking Challenge participants through the linky party below.  It's spaghetti time!

{Click to view my other Crazy Cooking Challenge entries.}


This post is linked with These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Link It Up Wednesday hosted by Junk in Their Trunk, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Anything Goes Linky hosted by Bacon Time, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Just Something I Whipped Up hosted by The Girl Creative, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Thursday's TreasuresGooseberry Patch Recipe Round-Up.

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February 7, 2012

Chocolate Root Beer Float Cake {Crazy Cooking Challenge}


My, how a month flies by!  That's right ... it's Crazy Cooking Challenge time!  This month's challenge - CHOCOLATE CAKE.  Pretty appropriate for the week before Valentine's Day, wouldn't you say?

The rules - Must be cake.  Must be chocolate.  No cupcakes.  No mini cakes.  Recipe must be found in blogland.  Anything else goes.  My, oh, my ... my head was spinning with all the options!  But, with a brand-spankin'-new bundt pan I got for Christmas, I imposed the rule upon myself that my cake had to be a bundt cake.  This month's challenge served up the perfect opportunity for me to give my new bundt its inaugural run.

Off chocolate cake a-searchin' I went.  I narrowed it down to three ... Chocolate Guinness Stout Cake, Red Wine Chocolate Cake, and Root Beer Cake ... and had a really tough time choosing my final contender.  I so wanted to make all three!  The choice came down to what I planned to do with the cake itself.  See, I planned to offload share the cake with my teacher friends at school.  I didn't think it would be a great idea to have a cake sitting there where all 750 of our students walk by to get their lunch with a big ol' sign saying "Guinness Stout Cake" or "Red Wine Cake."  Probably not the most appropriate words for wee ones' eyes.

So, this Root Beer Cake I found at One Apron became my choice.  I decided to "rename" it Chocolate Root Beer Float Cake because of the way the light-colored root beer glaze on top makes me think of the vanilla-ice-cream-foam on the top of an actual root beer float.  Pretty, isn't it?



The root beer flavor in this cake is definitely "there," but it's not overpowering.  It's a nice balance of the chocolate and root beer tastes, that still allows both to come through.  That being said, if you're truly not a fan of root beer, this cake is probably not for you.

Begin your cake batter by melting some semi-sweet chocolate and butter together with sugar and root beer.  Mmmmmmm ... sounds good already.

Let this cool in a mixing bowl ...



... and then add your dry ingredients.



Bake it up in a bundt pan.  Once it's out of the oven, immediately poke holes in the cake ...



... and pour on some root beer.



Take a deep breath, say a little prayer that your cake won't stick in the pan, and then turn the cake out ...



Whew!!!!  Success.

Cool the cake completely and then drizzle with root beer glaze. 


Just look at those rootbeer glaze pools that form as it trickles down the cake.  Yum.



And there you have it.  Gorgeous and tasty Chocolate Root Beer Float Cake to offload on share with your friends!



Chocolate Root Beer Float Cake
Source: Adapted from One Apron, as adapted from Food Network Magazine
Ingredients
Cake:
1 stick unsalted butter
2 c. all-purpose flour
2 1/4 c. root beer, divided (total, this recipe uses just shy of two 12 oz. bottles or cans of root beer)
1 c. cocoa powder
2 oz. bittersweet or semi-sweet chocolate, chopped
1 c. granulated sugar
1/2 c. dark brown sugar
1 1/4 tsp. baking soda
1/4 tsp. ground allspice
1 tsp. salt
3 eggs, beaten

Glaze:
2 1/2 c. confectioner's sugar
1/4 c. root beer
1 tsp. vanilla extract
pinch of salt
1 to 2 T. warm water, if needed


Directions
1.  Preheat oven to 325 degrees.  Butter and flour (or spray generously with cooking spray) a 12-cup bundt pan or 2 loaf pans.  Tap out any excess flour.

2.  Heat 2 cups of root beer, cocoa powder, chopped chocolate, and the butter in a large saucepan over medium heat until the butter melts.  Add the granulated and brown sugars; whisk until dissolved.  Remove from heat and let cool.

3.  Combine flour, baking soda, and the 1 teaspoon salt.  Whisk the beaten eggs into the cooled root beer mixture, then gently fold in the dry ingredients.  The batter will be slightly lumpy.

4.  Pour batter into the prepared pan(s).  Bake until a toothpick inserted into the cake comes out clean, about 55 minutes to one hour (mine took 50 minutes).

5.  When cake first comes out of the oven, gently poke the cake all over with a skewer or chopstick.  Pour 1/4 cup root beer over the cake.

6.  Let cake cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

7.  Once cake is cooled, make the glaze.  Whisk together the root beer, vanilla, confectioner's sugar, and pinch of salt.  Check consistency of glaze, and add warm water, a very small amount at a time, if needed to make a consistency for drizzling.  Drizzle over cake.

Enjoy!



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This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, Full Plate Thursday hosted by Miz Helen's Country Cottage, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Show Off Your Stuff hosted by Fireflies and Jellybeans.









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