It's (almost) Superbowl time!

Happy Friday to all of my wonderful readers! Not only is the groundhog about to tell us whether or not we must endure 6 more weeks of dry skin, cold noses, and frozen toes, but it's ALSO almost Superbowl time!!!! This is another year for the Ravens (my home team) and the 49ers (my perhaps future home one day)! In honor of this awesome event filled with hours of a game I don't always understand and commercials that make me giggle, I give you a variety of desserts you can bring to your own Superbowl table. Bragging can commence the minute you set the food down. Touchdown!

Guinness Ice Cream with Chocolate Covered Pretzels
Food & Wine, February 2008

Ingredients


Ice cream:

• 2 cups Guinness (16 ounces)
• 2 cups heavy cream
• 1 3/4 cups whole milk
• 15 large egg yolks
• 1 cup granulated sugar

Chocolate covered pretzels:

• 6 ounces milk chocolate, chopped
• 2 cups thin pretzel sticks

Directions

1. In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
2. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
3. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
4. Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

Pretzels:

1. Line a baking sheet with wax paper. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Let cool for 10 minutes, stirring occasionally. Add the pretzels and stir gently until coated. Using a fork, transfer the pretzels to the wax paper, letting the excess chocolate drip back into the bowl. Refrigerate the pretzels until the chocolate is set, about 20 minutes.

Peanut Butter and Chocolate Cheesecake Brownies

Bon Appetit, Dede Wilson, January 2009

Ingredients

Brownie layer:

• Nonstick vegetable oil spray
• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup (1 stick) unsalted butter, diced
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/4 teaspoon salt

Cheesecake layer:

• 1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons heavy whipping cream
• 2 tablespoons all purpose flour
• 2 ounces bittersweet chocolate, chopped

Directions

For brownie layer:

1. Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
2. Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.

For cheesecake layer:

1. Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
2. Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
3. Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
4. Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

Chocolate Dulce de Leche Bars

Gourmet, Shelley Wiseman, July 2008

Ingredients

For shortbread crust:

• 1 stick unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For chocolate dulce de leche:

• 1 cup heavy cream
• 1 cup dulce de leche
• 4 large egg yolks
• 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Directions

Make shortbread crust: 

1. Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
2. Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
3. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
4. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche: 

1. Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
2. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars:

1. Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
2. Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Cooks' note:Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

Happy baking! Go team.