Celebrate Your Team’s Sweet Victory With These Desserts
Football season is upon us, and that means it’s time to bring out the burgers, hot dogs, and wings. You can also celebrate your team’s sweet victory with these football-themed desserts.
Football Cocoa-Crisp Rice Treats
From Food Network
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
1 tablespoon honey
1 teaspoon pure vanilla extract
6 cups cocoa-flavored crispy rice cereal
About 12 vanilla- or chocolate-flavored candy chews
Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment paper, and coat with cooking spray.
Melt the butter over medium heat. Add the marshmallows, honey, vanilla, and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, for 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is blended.
Scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds. Spray your hands with cooking spray, and firmly press each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football and press into the treats.
Brownie Heart Cupcakes
From Martha Stewart
Vegetable oil, cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 sticks unsalted butter
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
12 ounces unsalted butter, softened
1 pound confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Place paper liners in a muffin pan. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment paper, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Put butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a heart-shaped cutter. Or you could try to form football-shaped brownies with a football-shaped cutter. Place the brownies into the cupcakes.
Beat butter with a mixer on medium-high speed until pale and creamy.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes.
Add vanilla, and beat until buttercream is smooth.
Game Day Chocolate Cake
From Food Network
3 ounces semisweet or bitter sweet chocolate, chopped
1 cup flat cola
2 cup all-purpose flour
1 cup unsweetened natural cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
3 large eggs
2 cups sugar
3/4 cups vegetable oil
1 cup buttermilk
2 teaspoons pure vanilla extract
2 1/4 cups sugar
9 large egg whites
1 teaspoon freshly squeezed lemon juice or 1/2 teaspoon cream of tartar
Pinch fine salt
1 1/4 pounds unsalted butter
1/2 cup natural cocoa powder
2 ounces semisweet or bittersweet chocolate, melted
For Football Sugar Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 teaspoons pure vanilla extract
For the Cake
Preheat oven to 350 degrees. Butter and line the bottom of 9 by 13-inch cake pan with parchment paper.
Put chopped the chocolate in a bowl. Heat cola just to a simmer over low heat and pour over chocolate. Let stand for 5 minutes. Stir until smooth.
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
In another large bowl, beat the eggs, and sugar with an electric mixer on medium speed until slightly thickened, about 3 minutes. Gradually add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs. Beat on low until combined. Add the flour mixture and continue to beat until just combined.
Pour the batter into the prepared pan and bake for about 40 minutes.
For the Icing
Bring a few inches of water to a boil in a saucepan. Whisk the sugar, the egg whites, lemon juice, or cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth.
To Decorate the Cake
Divide the icing in half. Set aside a couple of tablespoons white icing for field line. Blend a few drops of green food coloring into one portion. Beat the cocoa powder and melted chocolate into remaining icing.
Cover sides of the cake with chocolate icing.
Transfer the green icing to a pastry bag fitted with a small tip, and cover the top of the cake, creating a turf surface. Clean bag and tip thoroughly, fill with white icing and add yard lines to field as desired.
Pressed football themed cookies into the top or sides of the cake, as desired, and finish with plastic goal posts.
For the Football Sugar Cookies
Whisk the flour and salt in a medium bowl.
Beat the butter and sugar in another medium bowl until light and fluffy, for about 3 minutes. Add the egg and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together.
Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 4 hours.
Flour a clean work surface. Roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter. Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Lightly dust off excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes.
Preheat the oven to 325 degrees. Bake the cookies, until the bottoms and sides are barely golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool.