If you’re a fan of carbonated soft drinks, chances are you will find any kind of way to incorporate it in your everyday life. There are many unique, delicious meals and dessert you can make with carbonated soft drinks. These dishes will be great to make as the weather starts to get warmer and barbecues begin to be lighted. So fire up those grills and get your ice cream out as we give you some delicious recipes that incorporate soda.
7-Up Bundt Cake
While this may look like an ordinary pound cake, the taste will blow you away. 7-Up Cakes are a classic dessert to make for family gatherings.
Ingredients: 3/4 lb. butter, 3 cups white sugar, 5 eggs, 3 cups all purpose flour, 2 tablespoons lemon extract, 3/4 cup 7-Up soda.
Glaze: 2/3 cup powdered sugar, 1 tablespoon lemon juice.
Directions: Pre-heat the oven to 325°F. In a large bowl, cream butter and sugar for 20 minutes. Add eggs one at a time, beating after each one. Add flour and lemon extract. Fold in 7-Up. Pour into a greased 12-cup Bundt cake pan. Bake at 325°F for 1 hour and 20 minutes or until a toothpick comes out clean. Remove from oven and allow cake to cool.
Glaze: In a bowl mix powered sugar and lemon juice. When the cake has cooled drizzle the glaze over it.
Coke Float Push Pops
When you think of push pops, that old school Popsicle may come to mind. This Coca Cola inspired push pop recipe is like a personal float that fits in the palm of your hands.
Ingredients: 2 cups Coca-Cola, 1 cup unsweetened cocoa powder, 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, 1.25 cups granulated sugar, 1/2 cup firmly-packed dark brown sugar, 2 cups all-purpose flour, 1.25 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, whipped cream, maraschino cherries with stems.
Directions: Preheat the oven to 325°F. Spray the inside of two 9×13-inch baking dishes or a 24-mini-baking-cup pan with nonstick cooking spray. In a small saucepan, heat the Coca-Cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool to room temperature. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until beaten, and 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 overbeat, as it could cause the cake to be tough.
If using cupcake tins, pour the batter into the tins until they are each about 2/3 full, and bake for about 10-12 minutes, until a toothpick inserted into the cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely.
If using the 9×13-inch baking dishes, pour 3 cups of batter into each dish and gently shake so that the batter is even. Cook for 15-20 minutes, or until a toothpick inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.
Once the cake has cooled, use an empty push-up pop as a cookie cutter to punch out 24 cake circles. Set them aside on a piece of waxed paper for assembly.
To assemble the push-up pops, gently press a mini-cupcake or a cake circle into the bottom of a push-up pop. Then add in a swirl of whipped cream and a de-stemmed maraschino cherry. Then add another layer of cake, whipped cream, and then top with a maraschino cherry. Serve immediately or refrigerate.
Root Beer BBQ Ribs
Nothing says summer like some barbecue ribs. Have you ever thought about cooking ribs with your favorite root beer? This finger-licking recipe will definitely make you want seconds.
Ingredients: 2 racks baby back ribs, one two-liter bottle of beer, 2 tablespoons plus 1/2 teaspoon kosher salt divided, 1 tablespoon olive oil, 3 garlic cloves, minced, 1/2 small white onion, finely chopped, 1 cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon light brown sugar, 1.5 teaspoons chopped fresh thyme, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper
Directions: Place ribs in large baking dish. Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or overnight, turning once if possible.
Pre-heat oven to 350°F. Remove ribs from root beer and pat dry with paper towel. Discard root beer in pan; wipe pan dry. Place ribs back into pan. Add 1-cup water; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.
Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add remaining ingredients (including reserved 1 cup root beer and 1/2 teaspoon salt); heat to the boil. Reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.
Just before ribs hit the 2-hour mark in the oven, pre-heat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce.