Super Bowl

The Super Bowl is just a few days away. Here is a post I shared last year with some Super Bowl Sweets. I am still finalizing the sweets menu for this year…decisions decisions. I’m a little disappointed about the teams this year (not that I am a huge football fan, but I do catch some Sunday games with my husband), the Giants and Patriots red, white and blue team colors don’t even allow the color schemes to be very exciting. Honestly, I think I am more excited to find out who Dorial Green-Beckham is going to sign his letter of intent with today.

Football Sugar Cookies

3 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for about 2 hours.

Preheat oven to 350 degrees F. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Using a football cookie cutter, cut out cookies and place on bakeware.

Bake 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Royal Icing:

Royal Icing isn’t my favorite, but it looks so seemless and classy, I love it on sugar cookies.

2 pounds confectioners sugar

1 cup water, plus more if needed

1/2 cup meringue powder ( I use Wilton)

Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 8 minutes. Icing should look like glue. Reserve 1.5 cups of white frosting. Color the remainder with brown frosting.

Using a decorators bag and a #5 tip pipe brown frosting onto cooled cookies. Once brown frosting has cooled, using a decorators bag and #2 tip add stitching. After frosting is set, store in an air tight container.

Game Day Cupcakes

For these cupcakes I actually just used a chocolate cake mix, with a few added tricks. Prepare 2 dozen cupcakes as directed. Bake and cool.

Buttercream Frosting

makes about 3 cups

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Top with a football truffles, paper footballs, etc.

Football Truffles

1 cake mix, you can use any flavor but I went with chocolate since we are making footballs.

3/4 cup of frosting, you can use homemade or frosting from a tub. I prefer homemade frosting any day.
1 pound chocolate almond bark
1 package semi-sweet chocolate chips
1 cup white chocolate or vanilla chips
Crumble the cooled cake into a large bowl. Mix thoroughly with frosting. Using a little less than a tablespoon of the cake mixture, form into football shapes and lay on a cookie sheet lined with wax paper.  Chill for a couple hours.
Melt chocolate over low heat or in microwave. I prefer to use a double boiler. Dip and roll balls in chocolate and lay on wax paper until firm. Once chocolate is set, melt white chocolate. Using a decorators bag and a #2 tip, pipe stitching and details onto each football. Store in an airtight container in the refrigerator or a cool place.
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