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Nov 072015

Root Beer Float Cupcakes

When I was young, much, much younger, my aunt Shirley used to work at one of the old drive-in A&W’s up in Mahopac, New York and it was a frequent stop if we were going by and a real treat for me! Got some great food, root beer and a visit to see my aunt! The older I get, the more I miss the old days…….


Those were the days!

This recipe hit me when I saw a recipe for ice cream muffins and all I could think of was cupcakes and root beer icing; it don’t get any better than that!!!! I was going to use Kenny’s homemade vanilla ice cream and figured if it came out bad and ugly, I’d be in trouble for wasting his precious night time snack, ha ha! In lieu of the homemade version, I bought some old fashioned vanilla ice cream made with eggs (didn’t even know they brought that back) and wasn’t disappointed although I think I could have used just a tad more ice cream as the batter was a little thicker than I would have liked but I was cooking 3 things at a time in the kitchen and just said, “Oh to hell with it, taste first and maybe next time!” This recipe I am about to give you only makes about 7 cupcakes so you need to adjust for your needs. The icing is also up to you and your favorite vanilla icing and just substituting the root beer concentrate for the vanilla. So with that, here is your very, very simple cupcakes:

Rootbeer float 002



Root Beer Float Cupcakes
  • Cupcakes:
  • 1 cup self-rising flour
  • 1 cup vanilla ice cream, melted (1 cup frozen will not yield 1 cup of softened so add a little extra and the next time, I will add a little more also)
  • Icing:
  • About 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • Confectioners sugar to thicken
  • 1 teas root beer concentrate
  1. Mix together flour and ice cream until smooth.
  2. Fill paper lined cupcakes (about 7), ⅔ full.
  3. Bake in a 350 degree oven for about 18 to 20 minutes or until inserted toothpick comes out clean; let cool.
  4. Make your favorite vanilla icing by substituting the root beer concentrate for the vanilla or beat together the above ingredients and frost cooled cupcakes.

I hope you all have a great weekend, or what’s left of it as I go to mourn our Gators losing today in the Swamp and pop open a brewski to drown my sorrows!
P.S. As I sit here, I’m waiting for husband to put his fist through his computer as it is being very, very bad to him; off to the doctor for him and his puter on Monday………. Wish us luck!? Hope you enjoy!

Apr 102015

                                                        Sour Cream Fruit Dip



I’m gonna close out this week on a much more positive note than yesterday’s post, thank God!

Not long ago I posted a Honey Whiskey Fried Bananas recipe from a book called The Sea Cook and another recipe caught my eye for a dip for strawberries. Well needless to say, it’s totally gone and husband is begging for more because, not only does it go superbly with strawberries, but he has also tried it with cherries and cantaloupe melon! Blueberries only have about another month here before they’re ready for the pickin’ and I can’t wait to top off a nice piece of homemade pound cake with fresh blueberries and then smothered with this sour cream recipe….. I even think this could easily sub in for whipped cream as I do not always have heavy cream on hand but it seems like sour cream is a given must have! So with that, here’s another of Regina’s version of a recipe from The Sea Cook cookbook…..

5.0 from 1 reviews
Sour Cream Fruit Dip
  • 1 cup sour cream
  • Confectioner's sugar to taste, I used about 3-1/2 teaspoons
  • Vanilla, again to taste but I used about 1 teaspoon
  • Fresh strawberries or any fruit to your liking
  1. Whip together the sour cream, sugar and vanilla until well combined.
  2. Refrigerate for at least one hour before digging in with your favorite fruit........

This recipe comes right in time for the hot summer months ahead which seem to have come down upon us here in Florida already! It’s Friday and I know it’s 5 o’clock somewhere so it’s time to start thinking about cracking open a nice cold one and figure out what’s for din-din. Still have more recipes from Easter to share with you next week. So until then, enjoy and have a nice weekend…… We’re off to Fleas Across Florida tomorrow just to try to find more stuff that we probably don’t really need, ha ha!!!!!

Hey, and thanks for all the comments and advice on Kenny’s corn dish, it’s nice to hear from all our friends and followers…………………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter to keep up with the latest recipes.

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