Adult Root Beer Float

Note: I was sent coupons for Graeter’s Ice Cream for review. Opinions are my own.

Happy National Root Beer Float Day! I had to celebrate the only way I know how, by making myself a root beer float, or, more specifically, an Adult Root Beer Float!

Luckily, Graeter’s Ice Cream wanted me to celebrate in style and sent me some coupons so that I could try their snazzy flavors in my float.

Graeter’s Ice Cream

Graeter’s Ice Cream is still made the same way it has been since 1870: by hand. Made with high quality ingredients, the ice cream is still made one batch at a time in 2 1/2 gallon French pots.

Graeter’s has some seriously awesome flavors. To highlight some of them, I decided to make an “adult” root beer float, made with Not Your Father’s Root Beer, because, why not?

The Bourbon Pecan Chocolate Chip Ice Cream seemed like the perfect way to make a root beer float more for adults– it’s made with the bold taste of Kentucky bourbon, then loaded it with roasted, buttered, salted pecan halves and our gourmet bittersweet chocolate chips. (There isn’t actually bourbon in it by the way.)

The Original Salted Caramel is one of the first flavors Graeter’s made over a century ago. Made with brown sugar, cream, and a pinch of salt, it’s a perfect complement to root beer in my opinion!

(They also have a Madagascar Vanilla Bean flavor if you’re not feeling particularly adventurous with your float this time around.)

Ingredients:

  • 1 pint Graeter’s Ice Cream of your choice, (I suggest Bourbon Pecan Chocolate Chip or Original Salted Caramel)
  • 2 bottles of Not Your Father’s Root Beer
  • Whipped cream, optional
  • Chocolate syrup, optional

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Chocolate Pumpkin Cream Cheese Truffles

I had a craving for a pumpkin treat this weekend so I went in search of a recipe I could make with stuff I already had on hand. I came across this recipe from Whole Foods for Pumpkin Cream Cheese Truffles and was all set to make them as stated in the recipe. But I find white chocolate to be such a pain to work with and honestly, I don’t really like the taste.

So although the Whole Foods recipe is the inspiration for this post, my recipe is completely different. These pumpkin truffles are made with dark chocolate and are then rolled in toasted pecans to give it some crunch.

Ingredients:

  • 1/2 cup dark chocolate chips
  • 2 Walkers Stem Ginger Shortbread cookies, crumbled
  • 3 Walkers Highlanders, crumbled
  • 1/4 cup canned pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 2 ounces cream cheese, softened
  • 1/3 cup finely chopped pecans

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Pecan Crusted Halibut with Roasted Asparagus and Potatoes

I have a confession. Despite cooking most nights a week (and making leaps and bounds over the past year and a half as to what I am able to cook) I still struggle to pull an entire meal together at one time, i.e. a protein and two sides. Unless it is a one-pot kind of meal, I tend to just make the protein and be done with it, or I make a huge batch of the side and have that as my dinner. So with Cooking Lightt’s April issue including 40 Meals Under 40 Minutes, I thought it was the perfect opportunity to tackle making an entire meal. I used their Hazelnut-Crusted Halibut with Roasted Asparagus and Roasted Red Potatoes as a base for this meal – Pecan Crusted Halibut with Roasted Asparagus and Potatoes.
Ingredients:
  • 1 tablespoon butter
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 (6-ounce) halibut fillets, skin still on
  • 1 egg white, lightly beaten
  • Salt and pepper, to taste
  • 1/2 cup finely chopped pecans
  • 2 garlic cloves, thinly sliced
  • 1 pound asparagus, trimmed
  • Cooking spray
  • 1 teaspoon chopped fresh thyme
  • 2 lemon wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 shallots, thinly sliced
  • 2 handfuls of small potatoes (I used red, fingerling, and purple) – Very scientific, I know

Continue reading Pecan Crusted Halibut with Roasted Asparagus and Potatoes

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