Brownie Roll-Up AKA Ho Ho AKA Yodel

yields 24 large brownies.

Ingredients

• 1 cup semi sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup butter (1 stick)
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 4 eggs
• 2 tsp vanilla
• 1 cup flour
• 1/2 tsp salt

How to Make

1. Preheat oven to 325°
2. Grease a 9x13 baking pan.
3. Melt chocolate and butter in a medium sauce pan over medium-low heat
4. Remove from heat.
5. Whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until combined.
6. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
7. Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
8. Let brownies cool completely before cutting into squares.

Notes

You can use all milk chips or all semi sweet chips. I used both because I like the combination of the two.

VANILLA BUTTERCREAM

Prep Time: 5 minutes

Ingredients

• 1 1/2 cups room temp salted butter (3 sticks)
• 1/2 cup vegetable shortening
• 7-8 cups sifted powdered sugar (2 lb)
• 1/2 cup milk

How to Make

1. Cream butter and shortening together until smooth, approx 3 minutes using a paddle attachment.
2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
3. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

Notes

I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla. This will frost 24 cupcakes (piped on) or cover 9" round cake.

After your brownies are baked and cooled cut them into squares.

You can stop there if you want.  I won’t be mad.

But if you are feeling crafty, then get out your wax paper, a rolling pin and somefrosting…

Place a single brownie in between two sheets of wax paper and roll it until it’s thin…

You can trim off the uneven edges if you’d like…it’s up to you.

Then spread a thin layer of frosting on top of the thin brownie…

Now if you don’t want to use frosting, you could use Marshmallow Fluff, or Nutella or peanut butter or or or…the possibilities are huge!

Now carefully roll it up.  I pushed with the wax paper as I rolled so the brownie wouldn’t break.

And there you go!

Repeat until you’re beat.

Recipe adapted from Food Network Magazine

Teriyaki Mini Meatballs

1 lb ground beef (85% lean)

3 large gloves garlic (minced)

2 tablespoons milk

1 egg

salt and pepper, to taste

½ cup bread crumbs

1  tablespoon Worcestershire Sauce

1 tablespoon Teriyikai Sauce

Directions: 

Preheat oven to 400 degrees.  

Mix all ingredients together and form mini meatballs.  Place on a greased baking pan and bake for about 25-30 minutes or until nicely browned. 

Sauce: 
slightly adapted from Mel's Kitchen Cafe
  
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons flour

2 tablspoons sesame seeds
1/2 cup sliced scallions


Directions:
In a bowl whisk soy sauce, water, ginger, garlic powder, brown sugar and honey in a bowl. In a small sauce pot melt 2 tablespoons of butter and then add 2 tablespoons of flour.  Whisk together and let cook for 1 minute.  Add the sauce mixture and let cook until combined and thickened.   Add meatballs to pot and let simmer for about 10 minutes.  Garnish with sesame seeds and sliced scallions

Chuy's Creamy Jalapeno Sauce

Ingredients:
1 packet of dry ranch dressing mix (2-3 Tablespoons)
1/3 c. heaping pickled jalapenos
1/4 c. verde sauce
1/4 c. milk
3/4 c. sour cream
1/4 c. mayonnaise
1/2 t. – 1 t. lime juice
1/4 t. garlic salt
handful of cilantro

Blend all of the ingredients together in a blender. You may want to add more or less milk to get your desired thickness. It  thickens up once it sits in the refrigerator. 

Chill in the refrigerator until ready to eat. Serve with tortilla chips, and garnish with cilantro to make it pretty. We use this on top of bbq chicken or rice. Super flavor!

New York Times Chocolate Chip Cookies

Chocolate Chip Cookies (modified slightly from the New York Times)
                                                                                    Recipe Cut in Half in Red

I have made these with all all-purpose flour when I didn't have bread flour on hand. No problems. Just combine the amounts.

2 1/2 sticks (1 1/4 cups) unsalted butter (1 1/4 sticks)
1 1/4 cups (10 ounces)  brown sugar (1/2 c and 2 T)
1 cup plus 2 tablespoons (8 ounces) granulated sugar (1/2 c and 1 T)


2 cups minus 2 tablespoons (8 1/2 ounces) all-purpose flour (1 cup minus 1 Tablespoon)
1 2/3 cups (8 1/2 ounces) bread flour (1/2 cup and 1/3 cup)
1 1/4 teaspoons baking soda (1/2 tsp and 1/8 tsp)
1 1/2 teaspoons baking powder (3/4 tsp)
1 1/2 teaspoons salt  (3/4 tsp)

2 large eggs (1)
2 teaspoons natural vanilla extract (1tsp)

8 ounces semi-sweet chocolate chips (4oz.)
4 ounces unsweetened chocolate, put into a baggie and pound until into shavings (2oz.)
8 ounces white chocolate chips  (4oz.)
sea salt to sprinkle on before baking  ( I used regular salt as that's all I had)

1. Cream butter and sugars together until very light, about 5 minutes. Add eggs and vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Wrap with plastic wrap, forming a log  and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

2. When ready to bake, preheat oven to 350 degrees.  Slice into 1/2 inch wide slices and bake on silpat  for 10-12 minutes until lightly golden.

This makes a ton of cookies. I freeze half of it.