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Boylan’s Cook Book


with a lot of cherries

2 cups Boylan Root Beer
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick or 4 ounces) 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 (you’ll have leftover; you’re welcome)
Maraschino cherries (optional)


Step 1: Preheat oven to 350°F. Line 24 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. The batter will be slightly lumpy; this is okay. If you overbeat it, it will get tough.

Step 2: Fill cupcake liners about 2/3 to 3/4 full (a 1/4 cup scoop or measuring cup will filled mine perfectly) 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.

Assemble cupcakes: Whip heavy or whipping cream with powdered sugar and vanilla until it holds soft peaks. You can do this with an electric mixer, but if you do it by hand, not only will you get a killer arm workout (which you can trade in for a cupcake, very soon), it will be nearly impossible to overbeat the cream. (Which I almost always do with a mixer.)

Use the tip of a knife to cut a small cone of cake out of the top center of each cupcake; feel free to snack on these, I won’t tell anyone. 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.

Step 3: Eat immediately.



2-3 lbs. pork roast (picnic, shoulder, butt, Boston cuts work the best)
1/2 tsp garlic salt
Pinch pepper
1 onion, sliced
1 (6 oz.) of Boylan Root Beer
1/4 cup ketchup
2 tbsp. tomato paste
1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tbsp. quick cooking tapioca


Step 1: Sprinkle pork with garlic salt and pepper.
Step 2: Place onions in bottom of 3-quart slow cooker. Top with pork.
Step 3: Combine remaining ingredients in small bowl and stir with wire whisk until blended. Pour into slow cooker.
Step 4: Cover and cook on LOW 8-9 hours or until pork is tender. Remove pork and place on cutting board. Shred it.
Step 5: Drain the juices and onions from the slow cooker. Discard the onions. Reserve the juices.
Step 6: Place pork back into the slow cooker add as much juices that you desired back into the pork. Season to taste.
Step 7: Serve in tortillas or on toasted buns.




1 cup of butter
2 cups of sugar
4 eggs
4 cups of cake flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp of salt
1/2 tsp baking powder
1 3/4 cups of grape pop


Step 1: Cream the butter and sugar until well blended. Add your eggs one at a time, mixing well after each is added, then add in the vanilla.

Step 2: Sift the baking soda,salt and baking powder together in a small bowl.

Step 3: This is where the food coloring comes in. First, let’s not pretend there is anything remotely healthy about these cupcakes, so let’s not worry about dye. We just poured grape soda into the mix. Some dye is really not going to tip the balance.

Step 4: On the neon package there are combos to make all sorts of colors. Choose the purple one you like then add the drops (according to the instructions on the package needed to achieve your chosen color) to the grape soda. The grape soda alone will not color these cupcakes. I put in a double dose of the purple to make the batter color you see in these pictures.

Step 5: Once you are done that, add the dry mixture to the butter/egg/sugar alternately with the grape soda pop.

Step 6: Pour into cupcake liners about 3/4 full. These are a thicker, moist cupcake and they do not rise a lot.

Step 7: Bake at 350 degrees for 22-25 minutes. Cool completely.

Step 8: Iced and sprinkle the tops with the colored sugar.




  • 1 cup (6 oz. package) semisweet chocolate chips
  • 1/2 cup Boylan Cane Cola
  • 3 Tablespoons light corn syrup
  • 1 Tablespoon rum extract
  • 2-1/2 cups finely crushed vanilla wafer crumbs
  • 2 cups sifted powdered sugar
  • 1 cup finely chopped walnuts
  • chocolate sprinkles, or candy sprinkles


Step 1:  Melt chocolate in top of a double boiler over hot water; remove from heat.  Blend in cola, corn syrup, and rum extract; then stir in cookie crumbs, powdered sugar, and walnuts, mixing thoroughly.  Mixture will be sticky-stiff.  Cover and chill about 2 hours, or until stiff enough to handle.

Step 2:  Form mixture into small balls; roll in chocolate sprinkles to coat.  Place in single layers on wax paper or foil-lined pans.  Cover loosely and chill overnight to firm up and to mellow flavors.



2women2cats: Homemade Butterbeer


  • 8 ounces whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons sugar
  • 1 tablespoon butterscotch caramel sauce
  • 1 pinch salt
  • 6 (12 ounce) bottles of Boylan Crème Soda


Step 1: Pour whipping cream into stand mixer bowl and start on medium speed. You can also use a traditional bowl and hand mixer.

Step 2: Add the powdered sugar one tablespoon at a time followed by the sugar, and salt.

Step 3: Once the ingredients are mixed in, increase the speed and whip to a slightly firm consistency. You don’t want super stiff cream since this isn’t for frosting.

Step 4: Add the butterscotch caramel topping and continue beating to desired consistency. I try to go for something a little stiffer than Cool Whip but looser than frosting.

Step 5: Spoon 1-2 teaspoons into a cold mug or glass. Pour the chilled cream soda into the glass stirring somewhat slowly with a spoon. You don’t want make the two things one but stirring it will build a better head. Once the head starts to form pretty well, you can stop stirring.

Step 6: Serve cold and enjoy.