Its Super Bowl time! I am a Colts fan and yes, we had a rough season. I have to admit...I was a little bitter. But, now that the big game is upon us, its time for me to get with the program and prepare to watch the Super Bowl! I will tune in for of course for good football, the commercials and aerial shots of the host city between segments. My hometown is hosting the Big Game and its super exciting to see how the city of Indianapolis is being featured on the world stage.
It would have been spectacular for the Colts to play in a Super Bowl in INDIANAPOLIS! Oh well. I am super proud to be a Hoosier and its time let go of the bitterness. And what better cure for a case of bitterness, than something SWEET! Savory bites are often the featured highlight at Super Bowl parties but I found some desserts that will score big at your Super Bowl Party! Check them out Spicy Wifeys and let me know what you think and what you are serving at your party!
- Preheat oil in a large, heavy pot over medium-high heat. Line a baking sheet with parchment paper.
- Pierce each candy bar with a pop stick, place on the prepared baking sheet, and refrigerate 30 minutes.
- Whisk all batter ingredients until little to know lumps remain. One at a time, dip chilled candy bars in batter and coat well.
- Once oil reaches 390°F, carefully place candy bars in oil one at a time and fry about 3 to 4 minutes. Drain on a paper towel, sprinkle with powdered sugar if desired, and serve hot.
Sounds a bit decadent, huh? But I bet the kids would love these.
Salted Chocolate Chip Peanut Butter Cup Cookies
- 8 1/2 ounces bread flour
- 8 1/2 ounces cake flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (2-1/2 sticks) unsalted butter, room temperature
- 10 ounces light-brown sugar
- 8 ounces granulated sugar
- 1 1/2 teaspoons teaspoons salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup chunky peanut butter
- 10 ounces semi-sweet chocolate, coarsely chopped
- 10 ounces mini peanut butter cups, halved
- fleur de sel, for sprinkling
- Sift together the dry ingredients: flours, baking soda, and baking powder.
- In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Beat in sugars and salt. Mix in the eggs, vanilla, and peanut butter. On low speed, add the dry ingredients, a little at a time, until incorporated. By hand, mix in the chopped chocolate and peanut butter cups. Cover the doughwith plastic wrap. Chill for at least 1 to 2 hours or overnight.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mats.
- Using a 2-inch releasable scoop, form balls of dough and place no more than 6 on each baking sheet. Sprinkle with fleur de sel. Bake in batches until cookies are spread, set in the center, and brown around the edges, about 20 minutes. Keep dough refrigerated in between batches.
Nice and classic! Who doesn't love a chocolate cookie!
- 2 1/4 cup(s) all-purpose flour
- 1/2 cup(s) sugar
- 3/4 teaspoon(s) salt
- 1 1/2 stick(s) cold unsalted butter, chilled and cut into cubes
- 1/4 cup(s) ice water
- 1 tablespoon(s) distilled white vinegar
- 1 1/2 stick(s) unsalted butter
- 1 1/4 cup(s) light brown sugar
- 1/2 cup(s) honey
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) curry powder, optional
- 1 cup(s) heavy cream
- 1 pound(s) pecan halves
- 1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerateuntil slightly chilled, about 15 minutes.
- 2. Preheat the oven to 375°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.
- 3. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
- 4. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cookover moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.
So these are just a few of the desserts I found on Kitchen Daily. Click here for more!
Quin, Spicy Wifey