Weekend cooking: Root beer cake and Freezer pie

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After Wee-er Reader’s first month party, we were stuck with a few opened bottles of drinks – ginger ale, Arnold Palmer, mango green tea and root beer. We managed to finish them (most were almost empty) but I had come across a recipe for Root Beer Float cake and was dying to give it a go. Plus it would make a nice cake for the husband’s Father’s Day cake!

Verdict? A yummy moist bundt cake which had just a faint hint of some hidden flavor. Perhaps if I used a more, erm is artisan the word?, root beer (craft root beer? I know there are craft beers but can you call it a craft root beer?) perhaps the root beer-iness might have come through more strongly. Still it was quite a tasty chocolate cake which the husband enjoyed as an early Father’s Day treat. Yum. Another slice please.

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Then in a bid to clear space in my too-stuffed freezer, I made what I’m calling Freezer pie – frozen pie crust and some frozen fruit. I’m not quite sure why I picked up that big bag of frozen mangoes, pineapples and peaches from Costco as I don’t have a blender and have yet to make a smoothie. It’s been taking up a big chunk of precious freezer space!

So I thawed the fruits (including some mixed frozen berries) with some sugar, drained the fruits and simmered the drained juices with some cornstarch to thicken it, adding some spices like nutmeg and cinnamon. Meanwhile I blind-baked the pie crust and when that was ready, put the thawed fruits on top and poured the thickened juice over. It wasn’t very pretty (especially since the crust shrank) but it tasted quite good.

 

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Weekend Cooking at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

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