Football Countdown!

Happy Monday! We're at the beginning of Superbowl week here in the tri-state area, and New York City and NJ are gearing up from an awesome game. Are you ready? Are your desserts planned? Make it easy on yourself and keep it simple; pile on the finger foods for your guests or your family and spend less time in the kitchen and more in front of the TV. Here are a few more Superbowl recipes that are easy, fun, and festive. (More importantly, they can all be made ahead of time! So crack open that beer early on Sunday and enjoy your day!)

Salted Fudge Brownies

Kate Krader

Ingredients

• 1 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, finely chopped
• 1/4 cup plus 2 tablespoons unsweetened cocoa
• 2 cups sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon Maldon sea salt

Directions

1. Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.

MAKE AHEAD The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

Chocolate Chocolate Chip Cookies

Gourmet Feb 1999

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 pound fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup sugar
• 3 large eggs

Directions

1. Preheat oven to 350°F. and line a large baking sheet with parchment paper.
2. Into a bowl sift together flour, cocoa and baking powders, and salt. Coarsely chop chocolate. In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth.
3. Remove chocolate mixture from heat and stir in sugar. Stir in eggs 1 at a time until combined well and stir in flour mixture until just combined. Chill dough, covered, at least 10 minutes and up to 1 hour.
4. Drop rounded tablespoon measures of dough about 1‚ inches apart onto baking sheet and stud each cookie with a few pieces remaining chocolate. Bake in middle of oven 10 minutes, or until just set. Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. Make more cookies with remaining dough in same manner. Cookies may be kept in an airtight container at room temperature 3 days.

Peanut Butter Football Cookie

Food Network Kitchens

Ingredients

Cookie

• Nonstick cooking spray
• 1/2 cup old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 stick unsalted butter, softened
• 1 cup plus 2 teaspoons granulated sugar
• 1 large egg
• 1 cup smooth peanut butter
• 2 teaspoons pure vanilla extract

Frosting

• 1 stick unsalted butter
• 1 cup confectioners' sugar
• 1 tablespoons milk
• 1 teaspoon pure vanilla extract
• Pinch fine salt

Directions

1. For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
2. Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
3. Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
4. Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
5. For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

Happy baking!