Baumeister Soda Recipes (2024)

Chocolate Chip Cookies With A Root Beer Flavor Twist

When Chocolate Chip Root Beer Cookies Meet Vanilla Gelato You Get Heavenly Ice Cream Sandwiches!.

Our inner child lights up whenever we see our favorite cookies put together with vanilla gelato in this sweet one of a kind dessert.

We add root beer soda and let them soak into the rolled oats to make these chocolate chip cookies just a little sweeter. When you add creamy vanilla gelatoyou will have yourself an instant root beer float in a yummy ice cream sandwich.

Ingredients

2 Cups White Flour
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Salt
1 1/2 Cups of Rolled Oats
6 TBL Root Beer

1 Cup Soften Butter
1/2 Cup Light Brown Sugar
1 Cup Sugar
1 Large Egg
1 Tsp Vanilla

3/4 Cup Chocolate Chips

Measure out rolled oats and add root beer to bowl and stir. Set aside.

In mixer beat butter and sugars together until light and fluffy. Add egg and vanilla and mix well.

Sift together flour, baking soda, cinnamon and salt. Add dry mix to butter mixture and incorporate. After add oats and chocolate chip and mix until combined.

Roll dough into balls and refrigerate 1 hour.

Bake at 350 degrees for 14 min or until a little golden brown.

Once completely cooled add small amount of vanilla gelato to create your Root Beer Float Cookie Sandwiches.

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Whole Wheat Waffles with Oatmeal and Pistachios

Root beer for breakfast WHY NOT!.

We make waffles all they time and we like to experiment in the kitchen and see what kind of fun we can create with a little Baumeister soda magic!

This breakfast treat is easy to freeze and store for a fast breakfast in this fast paced world. Just pop in the toaster and your morning will never be boring.

Top these waffles with fruit, whip cream, maple syrup or all by themselves. One of these oatmeal waffles are reallyfilling. They are loaded with wheat flour, oatmeal and healthy pistachios nuts.

Ingredients

2 Eggs
1 1/2 C. Milk
2 Bottles of Root Beer Reduced in Half and Divided
2 Tsp Vanilla
2 Tbl Oil or Melted Butter

1 3/4 C. Wheat Flour
2 tsp Baking Soda
1 tsp Baking Powder
1/2 Salt

1/2 C. Oatmeal
1/4 C. Coarse Chopped Pistachios

In a small sauce pan reduce down your two bottles of root beer into approximately half and allow to cool.

In a small bowl add oatmeal and root beer until oats are just covered and allow to soak for 1/2 hour or even overnight.

In a bowl combine with flour the baking powder, baking soda and salt. Combine eggs, milk, 1/2 cup reduced root beer soda, oil and vanilla in separate bowl then add to the dry ingredients and lightly mix until just combined.

Stir in pre-soaked oatmeal and chopped pistachios.

Use your waffle maker to make the best root beer waffles ever!

Fun Grape Soda Cupcakes

Subtle grape flavors will tease your pallet and bring a grin to your frosted lips.

For the grape soda lover it's a dream come true, GRAPE-TASTIC CUPCAKES!.

And why not? Add as much purple food coloring to punch up the color of these grape-ful desserts as you wish. Top cupcakes withyour favorite vanilla frosting and fun decorations.

Anyone can make cupcakes - we like to experiment in the kitchen and jazz things up with a little fun! Purple anyone?

Ingredients

1/2 Cup Unsalted Butter
1 Cup Sugar
2 Eggs
1 Tsp vanilla

2 Cups Cake Flour or Shifted Flour
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt

1/2 Cup Baumeister Grape Soda
3/8 Cup Sour Cream
Purple food coloring

Preheat oven to 350 F. Insert cupcake inserts into cupcake pan and spray top with non-stick spray.

Beat butter and sugar together well. Slowly add eggs one at a time and beat well between additions.

In a bowl combine with shifted flour the baking powder, baking soda and salt. Combine soda and vanilla in separate bowl then add to thedry ingredients and lightly mix until just combined.

Add 3-4 drops of purple food coloring to pump up purple color.

Bake for 20-22 minutes testing with a toothpick that cupcakes are done.

Once cupcakes are cool put your favorite vanilla frosting on top and decorate

Makes about 12 cupcakes

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Cream Soda Spelt Almond Bread

Subtle warm vanilla flavors make this delicious easy to make wheat bread a favorite in our home.

Cream soda is one of my favorite flavors in the fall. I was excited to try and make another baking recipe with it's subtlenutmeg vanilla flavor and I was really happy with how this creation turned out.

Baumeister cream worked easily with this base bread recipe and made a delightful combination that people found surprising.

Ingredients

2 1/2 Cups Spelt Flour
1/2 Cup Almond Flour
1 Tsp Sea Salt
1 Tble Baking Powder
1 Tsp Baking Spices
3 Tble Stevia (optional depending on desired sweetness)
2 Tble Madagascar Vanilla Bean Paste
12oz Baumeister Cream Soda

Preheat oven to 375 F and grease a loaf pan

In a bowl combine with a whisk flours baking powder, stevia and salt. Combine soda and vanilla in separate bowl then add to thedry ingredients and lightly mix until just combined.

Cinnamon Apple Slices

Here is a new twist your fall apple fun. You will find yourself coming back to this easy recipe over and over.

With fall in the air we love apple picking as one of our family traditions at our local apple orchards. And with bundles ofapples that come in I need to find a way to serve all those wonderful fresh apples.

Here's a recipe that my family really enjoys.It's easy enough that the kids can help make this yummy crisp dessert.

Ingredients

4 Granny Smith apples (peeled and sliced in your desired size)
1/3 Maple Syrup
2/3 Cup Root Beer
1 Tablespoon Cinnamon
1/4 Teaspoon Nutmeg, Ground
1/8 Teaspoon Cloves, Ground
1 Tablespoon Arrowroot
2 Teaspoons Root Beer

In a sauce pan, combine maple syrup, spices and root beer. Bring to a boil and stir for 5 minutes. Add apples, bring to a boilagain and stir for 7 minutes, or until apples reach desired tenderness. Combine arrowroot and root beer in separate bowl, mix welland add into sauce pan with apple mixture. Stir until it thickens.

Eat warm or cold. We love adding it on top of vanilla yogurt, pork tenderlion or ice cream!

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WAFFLE DAY THE BAUMEISTER WAY

Oh there is something special about Door County cherries and Baumeister Cherry soda when they combine it's the BOMB.And this time we used one of our favorite waffle mixtures, Kodiak chocolate cakes. We can always justify this yummy mixturedue to it's quality ingredients and extra whey protein.

We LOVE breakfast and anytime we can add chocolate to the mix and call it good for you we do it.

This recipe is easily love by the entire family. We make extra batches and freeze them for a quick easy breakfast.

I throw one in the toaster and add peanut butter for my crazy mornings onthe go with the kids. Peanut butter, chocolate, EXTRA protein and cherries - POWER BREAKFAST!

First, reduce down your Baumeister Cherry soda to about 1/4 cup. The pure cane sugar and cherry flavoring adds just the right sweetness to Kodiak Cakes protein packed chocolate mix.

Next follow the directions on the back of your Kodiak waffle mix box using eggs, olive oil and milk. We then added diced Door County Cherries in our waffle mixture before pouringinto the pre-sprayed waffle maker.

The kids like to top the finished master piece with whip cream and a cherry.

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PULLED PORK SUPER EASY IN THE SLOW COOKER

The secret is in the bottle!

Baumeister Root Beer is made with pure cane sugar. The spices in the root beer flavor adds just the right amount of sweetness and depthto this pork recipe that my family loves. I feel so guilty on how easy it really is in the morning.

Simple season your pork with your favorite BBQ seasoning. I like using BBQ 3000 from Penzeys Spices along with some sea salt. Put in the slow cooker andpour your root beer over the top and slow cook 7-8 hours.

Shred your pork and serve by itself, on a bun or even with BBQ sauce. This recipe is even better the next day.

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Pumpkin Spice Cake With Cream Soda Cheese Cake Frosting

Here is a new twist on a classic pumpkin cream cheese cake favorite.

You will find the cream soda adds a nice moistness to the cake and subtle nutmeg cream soda taste to the cream cheese frosting. This recipe takes time and myfamily loved that I had to make it a few times to perfect it.

Have fun with the layering or not. I used three 9 inch cake pans and added some orange coloring to 2 of the batches to make the slight color variations.

Cream Soda Pumpkin Spice Cake

2 cups Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 salt
1/2 cup Soft Unsalted Butter
1 cup Sugar
15oz Pumpkin Puree
1 tsp Vanilla
3 Room Temperature Eggs
1/2 cup Reduced Down Cream Soda
3 tsp Pumpkin Spices
1 tsp Cinnamon

Cream Soda Frosting

8oz Cream Cheese
4 TBL Soft Unsalted Butter
1/8 cup Heavy Whipping Cream
1/8 cup Reduced Cream Soda
1/2 cup Sugar
2 tsp Vanilla Paste (or Vanilla Extract)
2 cup Sifted Powdered Sugar

Reduce your cream soda down to about 1/2 in a pan on the stove by bring to a boil for about 8-10 minutes and cool.

Set your oven for 350 degrees

Grease and flour three 9-inch round pans - I usually line the bottom of pans with parchment paper and spray the paper with non-stick spray. Set off to the side.

Mix your butter for a with a electric beater for few minutes then add your sugar and continue to mix till light and fluffy. Add pumpkin and vanilla and continueto mix. One at a time add eggs and mix well after each addition.

Sift flour, baking powder, baking soda, all spices and salt together in a separate bowl. Slowly mix and add half of the flour mixture, then cream sodaand then the rest of flour mixture

Put a bowl on food scale and zero it out, add all the batter to the bowl and divide that number by 3 to find how much the batter should weight for eachamount that should go in the 3 separate cake pans. Put another bowl on the scale, zero out the amount and add the figured out amount of batter to the bowl. Repeatwith a second bowl. At this point if you are coloring your batters do so. Pour your batches in each of the round cake pans.

Put in the oven for about 20 minutes. I rotate my pans at 10 minutes. Check to see if done with a toothpick.

Set out to cool and remove from cake pans after 20 minutes.

For your frosting, use a mixer and add room temperature cream cheese and butter; combining well. Add sugar, mixing untillight and fluffy. Follow with heavy cream and vanilla.

Finally add your cream soda and powdered sugar; alternate between cream soda and powdered sugar. Add additional powdered sugar if you want a thicker frosting

Use frosting to layer your cake and for frosting the rest of your cake

Refrigerator for a few hours and serve to your happy family and friends

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The Classic Soda Fountain Float

We had fun at home with this demonstration by my experts!

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