Magnolia bakery Chocolate Frosting

Ingredients

• 1-½ cup Unsalted Butter
• 2 Tablespoons Milk
• 9 ounces, weight Semisweet Chocolate, Melted And Cooled To Lukewarm (See Note)
• 1 teaspoon Vanilla Extract
• 2-¼ cups Powdered Sugar, Sifted

Preparation Instructions

In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.

Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until the chocolate is completely smooth and no pieces remain. Remove from heat and let cool 5-15 minutes or until lukewarm.

Root Beer Float Cookies

These were a big success. They are a really fun cookie that is really yummy. Great to bring to a summer BBQ. Everyone will want to try one for a taste adventure and then everyone will take another because they are so dang good.

Ingredients

• 1 cupUnsalted Butter, At Room Temperature
• 1 cupGranulated Sugar
• 1 cupPacked Light Brown Sugar
• 1 wholeLarge Egg
• ½ cupsVegetable Oil
• 2 TablespoonsMilk
• 1 teaspoonVanilla Extract
• 4 teaspoonsRoot Beer Extract
• 3-½ cupsFlour
• 1 teaspoonCream Of Tartar
• 1 teaspoonBaking Soda
• ⅛ teaspoonsSalt
• 2 cups White Chocolate Chips

Preparation Instructions

1. Preheat oven to 350F. Place butter and sugars in a large bowl. Using an electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.

2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.

3. Drop about 2 tablespoonfuls of dough at a time onto ungreased cookies sheets. Bake 10 minutes. Let cool 5 minutes on the cookie sheet and them remove to a wire rack to cool completely.

My favorite BBQ Chicken Marinade

Ingredients

• 2/3 cup olive oil
• 2/3 cup soy sauce
• 1/4 cup lemon juice (vinegar works too)
  
• 2 tablespoons liquid smoke flavoring (optional if you are using a Charcoal BBQ)
  
• 2 tablespoons spicy brown mustard
• 2 teaspoons ground black pepper
• 1 TB sugar
  
• 2 teaspoons garlic salt
• 4 - 7 skinless, boneless chicken breasts
• favorite grilling veggies chopped in large chunks to be skewered
  
• * I like to add herbs to match the flavors of my meal: Asian night I add a little ginger, Italian night I add basil and oregano, Mexican night I add a little cumin....
  

Directions

1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. poor 1/5 of the marinade in large bowl, toss the veggies with it and sprinkle with tiny bit more salt cover and set aside. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. I would shoot for at least 2 hours if the breast are large.
   
2. Preheat the grill for high heat. Skewer the veggies.
   
3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.Throw on the veggies and cook until desired done-ness.
   

Your chicken will look beautiful and taste great too! We have served this to five different dinner guests and everyone raves about it. Itis really super good!