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Market District Recipes: Cheese Crepes & Root Beer Float Cake

If you're looking for some delicious dishes to try out this summer, be sure to check out these two recipes from the Giant Eagle Market District!

Cheese Crepes with Orange Honey

Serves: 5
Prep Time: 15 - 20 minutes
Cook Time: 10-15 minutes

Ingredients:

  • 10 Crepes
  • 8 oz Mascarpone Cheese
  • ½ lb Ricotta Cheese
  • 1 tbsp Powdered Sugar
  • ½ tsp Mint, chopped
  • 1 tsp Thyme, chopped
  • 4 Naval Oranges, segments and juice only
  • ¾ cup Honey
  • Salt to taste

Directions:

In a sauce pan over medium heat, add the honey navel orange segments and juice and thyme. Cook the honey mixture until syrupy. Season with salt and set aside.
Mix together the ricotta, mascarpone, sugar and mint in a bowl. Spread evenly between all of the crepes on one side. Fold the crepes into quarters and place on a platter. Pour the honey syrup over the crepes and serve.

Root Beer Float Cake

Serves: 12
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

Cake

  • 2 cups Red Ribbon® Root Beer
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup unsalted butter, cut into 1/2 inch cubes
  • 1 1/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 ½ cup marshmallows, optional
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs

Frosting

  • 2 ounces bittersweet chocolate
  • 4 tbsp unsalted butter, softened
  • pinch of salt
  • 1/2 cup Red Ribbon® Root Beer
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups powdered sugar

Directions:

For cake: preheat even to 350°. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray.

In a saucepan, heat the root beer, cocoa powder and butter until butter is melted. Add sugars and whisk until dissolved.

Remove from heat and let cool. Add eggs and mix until smooth.

In a large bowl, whisk together the flour, baking soda and salt.

Gently fold the cocoa mixture into the flour mixture. Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a plate.

For frosting: add butter, chocolate, cocoa, and root beer to a saucepan. Cook over low heat until better is melted. Add powdered sugar and beat together until smooth. Drizzle on top of cooled cake. Slice and serve with vanilla ice cream.

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