Yodel Recipes

MINIATURE YULE LOG YODELS

Steps:

• Heat a medium nonstick skillet over medium-high heat. Put the mini marshmallows in the skillet with a flat side down. Cook, undisturbed, until golden brown on the bottom, about 2 minutes. Let cool in the skillet.
• Slice a thin piece off both ends of 6 of the Swiss roll cakes to reveal the swirls (discard the end pieces). These will be the logs. Next, slice off the end of one of the remaining cakes on a 30-degree angle, then slice the cake into thirds, making parallel cuts to the end angle and finishing by cutting the second end on the same angle. If the chocolate coating falls off, that's okay; discard it. Discard the ends. Repeat with another cake. These angled pieces will be the branches. (Note that you will have 2 unused cakes, in case you mess up; if you don't mess up, you can just eat them.)
• Cut out six 3-inch parchment squares. Flip a water glass upside down and place one of the parchment squares on the flat bottom. Place a cake log on the parchment. With a butter knife or small offset spatula, spread a thin layer of frosting over the chocolate coating. Run the tip of the knife or spatula down the length of the log to create wide ridges. Stick the end of one branch onto the side of the log and spread frosting over the chocolate coating (or where the chocolate coating would be). Stick 3 of the marshmallows, browned-side up, onto the side of the yule log. Carefully slide the parchment with the yule log off of the glass; set aside. Repeat with the remaining logs, branches, frosting and marshmallows to create 5 additional yule logs.
• Freeze the yule logs on their parchment squares until the frosting is set, at least 30 minutes and up to 3 days (in an airtight container). To serve, transfer each log to a plate, remove the parchment and arrange 2 sprigs of rosemary under each one. Dust with confectioners' sugar.

YODEL

Steps:

• Pour fernet branca and orange juice into a highball glass filled with ice, fill with sparkling water and stir.

YODEL BûCHE DE NOëL

Steps:

• Place Yodels in freezer 5 minutes to firm up chocolate coating, then peel off and discard (or eat!) coating.
• Using small sharp knife, cut thin slice off each end of Yodels. Cut 1 Yodel in half crosswise on angle and discard (or eat!) 1 half.
• Using toothpick, attach other half of cut Yodel to whole Yodel to form "branch." Using small offset spatula or butter knife, cover Yodels with frosting, drawing spatula in long strokes down length of "log" to give appearance of bark and leaving ends of "logs" uncovered to show spiral pattern. Once branch is secured with frosting, gently remove toothpick.
• Decorate as desired with leaves, chopped cherries or red candies for berries, brown candies and/or cocoa powder for earth, and shredded coconut or confectioner's sugar for snow.

NO BAKE YODEL CHEESECAKE

Steps:

• 1. Coat an 8" springform pan with cooking spray. Cut for cakes crosswise into 4 pieces each. Stack, frosted side up, around edge of pan. Halve remaining cakes lengthwise arrange in bottom of pan, cutting to fit.
• 2. In microwave-safe bowl, stir cocoa into hot water until smooth. Sprinkle gelatin over mixture; let stand until softened - about 5 minutes. Microwave on high in 10-second intervals, stirring, until dissolved.
• 3. In large bowl on medium-high speed, beat cream cheese, milk, and melted chocolate chips until smooth and fluffy, about 2-3 minutes. Slowly and gradually beat in gelatin mixture until blended. Fold in 2 cups topping; spread in pan. Cover; refrigerate at least 8 hours or overnight. Carefully run knife around edge of cheesecake; remove side of pan. If desired, transfer remaining topping to pastry bag fitted with Star tip; pipe or spoon onto cake. If desired, garnish with additional snack cake slices.