Published Thursday, January 31, 2013

Super Bowl treats for the fan with a sweet tooth

From Staff Reports

closeup@newnan.com

Some football fans like spicy snacks, but these desserts will appeal to those with the sweet tooth.

Try a cupcake cake formed to look like the game ball, or sweet brownies topped with a rich ganache and salty snacks including potato chips and pretzels.

Lauryn Cohen, founder of Bella Baker, provides these recipes — perfect additions to your game day bash. Cohen is author of “Sweet Gifts,” a holiday guide for creative baking.

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Football Pull-Apart Cupcake Cake

Ingredients:

3 cups cake flour

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1 Tablespoon baking powder

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1/2 teaspoon salt

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2 sticks (16 tablespoons) unsalted butter, softened

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2 cups sugar

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4 eggs

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1 Tablespoon pure vanilla extract

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1 1/4 cups buttermilk

Instructions:

Preheat oven to 350°F, and line a 24 mini cupcake tin tray with paper liners. Sift cake flour, baking powder and salt into a medium sized bowl, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium high speed until pale and fluffy. Add the sugar, one cup at a time, until sugar and butter are well combined. Add the eggs, one at a time, making sure each egg is fully blended into the butter mixture.

Chocolate Frosting

2 sticks (16 Tablespoons) unsalted butter, room temperature

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2/3 cup unsweetened cocoa powder

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5 cups confectioners sugar

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2 teaspoons pure vanilla extract

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Up to 1/2 cup sour cream

Instructions:

Beat butter on medium high speed until pale and fluffy. Add cocoa powder and confection’s sugar, 1 cup at a time. Add vanilla, and enough sour cream until frosting reaches a stiff but pipeable consistency.

Vanilla Frosting

2 sticks unsalted butter, softened

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4 cups confectioners sugar

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1/3 cup milk

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1 teaspoon pure vanilla extract

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pinch of salt

Instructions:

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add confectioners sugar, one cup at a time until well blended. Beat in vanilla and salt, and finally add the milk until icing reaches a consistency for piping.

Additional materials:

2 circular piping tips

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1M star piping tip

Assembly:

Place 24 unfrosted cupcakes into a football formation. Push the cupcakes in so they are as close to one another as possible. Put chocolate icing into a piping bag fitted with a circular piping tip. Begin by piping the perimeter of the football. The goal here is to frost all of the cupcakes together so that they look like one cake. Pipe the frosting into the middle of the football formation, taking care to cover the cupcakes as much as possible. Use an inverted spatula to very carefully cover smooth out the icing over the football. Place vanilla frosting into another piping bag fitted with a small circular tip. In the center of the football, pipe one long horizontal line, but do not extend in out to the points of the football. Then pipe five lines going vertically overlapping the horizontal line. Finally, place remaining chocolate frosting in piping bag fitted with 1M piping tip, and pipe a star border around the perimeter of the football.

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Super Bowl Snack-Time Brownies

Ingredients:

 12 Tablespoons unsalted butter, cut into 12 pieces

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6 ounces bittersweet chocolate, finely chopped

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1 1/4 cup sugar

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4 large eggs

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2 teaspoons pure vanilla extract

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1/4 teaspoon salt

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2/3 cup all purpose flour

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1/2 cup heavy cream

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4 ounces semi sweet chocolate, finely chopped

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2 Tablespoons butter, room temperature, cut into 4 pieces

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Potato chips

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Thin pretzel sticks

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Regular popcorn (not kettle corn flavored)

Instructions:

Center a rack in the oven and preheat the oven to 325 degrees. Generously butter a 9x13 glass baking pan.

Put the butter in a microwave safe bowl, top with the chopped chocolate. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted – you don’t want them to get so hot that the butter separates. Microwave for another 30 seconds if needed to melt the chocolate completely.

With a whisk, stir in the sugar. Whisk in the eggs one by one. Add the vanilla extract and whisk vigorously to bring the batter together and give it a shine before gently stirring in the salt and flour; stir only until incorporated. Scrape the batter into the pan and smooth the top with the rubber spatula.

Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.

While they are cooling, make the ganache. Put chopped chocolate in a medium bowl. Bring heavy cream to a boil. Once heavy cream has reached boiling pour half the heavy cream over the chopped chocolate. Let sit for 30 seconds, then gently stir chocolate and cream together with a rubber spatula in a figure eight motion. Pour remaining heavy cream over chocolate and continue to gently stir. Add butter, one piece at a time, until ingredients are fully incorporated and ganache is smooth and glossy.

Pour ganache over brownies, and smooth with rubber spatula to completely cover top of brownies. While ganache is still wet, sprinkle potato chips, pretzels and popcorn on top. Refrigerate brownies for one hour until ganache has set before cutting into squares.

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