4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
2 cups root beer
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups heavy or whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Pint of vanilla ice cream
Make the root beer cupcakes:
- Preheat oven to 350°F.
- Line 22 cupcake cups with paper liners.
- In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted.
- Add the sugars and whisk until dissolved.
- Remove from heat and let cool.
- In a large bowl, whisk flour, baking soda, and salt together.
- In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined.
- Fold the liquid and flour mixtures together in the large bowl.
- Fill cupcake liners about 2/3 to 3/4 full and bake cupcakes, rotating trays back to front and top to bottom halfway through, until a tester inserted into the center of each comes out clean, about 17 minutes.
- Transfer pan to a wire rack to cool completely.
- Whip heavy or whipping cream with powdered sugar and vanilla until it holds soft peaks.
- Use the tip of a knife to cut a small cone of cake out of the top center of each cupcake.
- Using a spoon or a small cookie scoop, nest a scoop of ice cream in each indent.
- Surround ice cream with dollops of whipped cream.
- Top with a cherry, if using.
- To keep cupcakes in a holding pattern while you assemble the remaining ones, you can put them in the freezer, but try to do so for no more than 5 minutes or the whipped cream will harden.
- Eat immediately.