Tag Archives: super bowl sunday

Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.Soft Sour Cream Sugar Cookies

These are a homemade take on the super soft, vibrantly frosted Lofthouse Cookies I loved during my college years. While you won’t find me buying them these days, I think about them more than is probably reasonable. They are like a supermarket birthday cake and some sugar cookies had a baby and I am here for it.Soft Sour Cream Sugar Cookies

Like the cookies that inspired them, these are feather-soft thanks to the sour cream and confectioner’s sugar mixed into the dough. Those ingredients in particular make these puffy sugar cookies super tender and almost cakey. I know I’ve railed against cakey cookies in the past, but I’ll make an exception for these.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

The dough comes together pretty quickly, but is on the sticky side and needs a chill before baking. I roll these cookies super thick (1/2 inch) and cut them with a 2-inch cutter. I tested with bigger cutters, but found that a smaller diameter helps the cookies to bake evenly, reducing the chances of dense centers and crisp edges. While those are usually good things in cookies, these are best when they’re soft all around. In fact, I prefer to eat them the day after they’re baked for maximum softness. So good.

Quick tip: in case you want to take your sugar cookie game to the next level, you could absolutely make these in the shape of a football, heart, Christmas tree or other simple shape. Keep in mind that this dough spreads and puffs a bit, so you won’t want to do anything terribly intricate. But also…go wild.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies are good unadorned, but a thick smear of vanilla buttercream and smattering of sprinkles take them over the top! I went with a pink marbled motif, dying half my frosting and then spreading both colors together, but feel free to use whatever color(s) of frosting or variety of sprinkles you like here. Get festive with it for holidays, big games, birthdays or any day!Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies
makes about 3 dozen medium cookies

Cookie Dough:
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg
1/2 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract

For Decorating:
Vanilla Buttercream (recipe below)
food coloring, if desired
sprinkles of choice

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, baking powder and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar, followed by egg, sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 9-10 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Vanilla Buttercream (I used 1/2 tablespoon each pink and plain white buttercreams). Garnish with sprinkles immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or I’m the refrigerator for up to a week.

Vanilla Buttercream

makes enough for 3 dozen cookies (with a little leftover)

1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
food coloring, if desired

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt and vanilla. Add in heavy cream until desired consistency is reached.

To dye half of the buttercream, remove half to a smaller bowl. Add a drop of gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Scrape the sides of the bowl as needed.

Use buttercream to frost Soft Sour Cream Sugar Cookies.

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Friday Favorites: Game Day II

Friday Favorites: Game DayI have made it clear over the years that I am a baseball and Olympics person, and very definitely not a football fan. Oh, I’ve tried. I grew up in Texas and was the co-captain of my high school dance team, so I attended 40+ games from the sidelines, and I never missed a Super Bowl for the first 22 years of my life. I can say with confidence that football is not for me.

That said, I most certainly like football food. In fact, today’s list of Super Bowl Sunday recipes is the second Game Day round-up I’ve compiled in the last five years. There are some of the usual meaty, cheesy, gooey suspects, and a couple of non-traditional options. You know, for keeping things interesting between commercial breaks.

I sincerely hope none of you are gathering for Super Bowl parties next weekend—I would like to be able to see my family sometime this year, okay?—but for all the things that will be different/less good about the big game, let’s not let the food be one of them.Friday Favorites: Game DayPuff Pastry Pigs in Blankets

Pigs in blankets are a classic football food. Here they’re wrapped in puff pastry (rough puff or frozen/thawed puff) and baked until super flaky and golden. Yum.Friday Favorites: Game DayPimento Cheese Tarte Soleil

You could just make Pimento Cheese for game day, but why pass up the chance to stack it with flaky pastry, twist it to sunny perfection and bake until bubbly?Friday Favorites: Game DayCreamy Avocado Salsa

Is it even game day if chips and salsa aren’t on the table? This Creamy Avocado Salsa has all the flavors of classic guacamole, but with a smooth and dreamy texture. Serve it by its lonesome or… Friday Favorites: Game DaySpicy Turkey Tacos

…drizzle it onto these Spicy Turkey Tacos! This thirty minute main is one of my go-to weeknight recipes. It’s easy, saucy and has a good kick to it from a DIY taco seasoning. If heat isn’t your thing, don’t fret; I’ve included a way to make these milder without sacrificing any flavor.Friday Favorites: Game DaySlow-Roasted Pulled Pork

Say goodbye to your favorite slow cooker pulled pork because once you try this, you’ll never want to go back. My Slow-Roasted Pulled Pork does require a little forethought, but it’s actually very simple to make. It’s dry brined ahead of time and then roasted low and slow until super tender. Pile it high on soft rolls with whatever sauce and crunchy vegetables you like, or use it as filling for enchiladas!

Oh, and did I mention there are crispy cracklings strewn throughout? Because there are crispy cracklings strewn throughout. So good, y’all.Friday Favorites: Game DayButternut Squash Chili {Vegan}

If meat’s not your thing, this vegan Butternut Squash Chili is a perfect option for you! It’s hearty and comforting and basically everything wonderful about game day food, just without the animal products.Friday Favorites: Game DaySuper Sprinkle Popcorn

I find that dessert is frequently overlooked on Super Bowl Sunday, and to that I say “not in my house!” Super Sprinkle Popcorn would also be a perfect way to end the big game. Coated in white chocolate and loaded with rainbow sprinkles and homemade Funfetti crumbs, this stuff is cute and delicious as all get out!Friday Favorites: Game DayMonster Carmelitas

I think this goes without saying, but no matter how much heavy food I’ve eaten during the game, I will always—always—have room for a gooey, peanut buttery Monster Carmelita.

Have you made any of these or any of my other game day favorites? What’s your favorite thing to serve on Super Bowl Sunday? Let me know in the comments or on social media!Friday Favorites: Game Day

Butternut Squash Chili

Butternut Squash Chili {Vegan}I am psyched for today’s recipe, y’all! This vegan Butternut Squash Chili is so good and good for you—perfect for the Super Bowl this weekend or any wintry night.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}It’s made with loads of good stuff. We’re talking the standard onion, garlic and red bell pepper, of course, but also a whole butternut squash (duh), meaty mushrooms, and pinto beans. YUM!Butternut Squash Chili {Vegan}I know that being Texan means I “shouldn’t” like beans in chili, but here I am, putting them in there. No regrets. I almost always go for pinto beans in chili because that’s what I like, but if black beans or red kidney beans are more your style, by all means, switch it up!Butternut Squash Chili {Vegan}Small amounts of cinnamon and cocoa powder set this chili apart from the rest. They add a little nuance to the standard seasoning combination of chili powder, cumin, dried oregano, and cayenne. Minced chipotles in adobo are stirred in before serving for a touch of smoky heat.Butternut Squash Chili {Vegan}Butternut Squash Chili requires a couple of long browning steps—you want maximum flavor from those onions and mushrooms—and a simmer, but comes together surprisingly quickly overall. The batch pictured clocked in at just under two hours, which gives you just enough time to whip up some Cornmeal Biscuits to go alongside!Butternut Squash Chili {Vegan}As with most soupy, stewy things, this is a meal that will get better with time. It’s delicious the day it’s made, but is particularly spectacular after a day or two in the refrigerator. Basically, if you want to eat this while you watch the Super Bowl, make if Friday, Saturday or Sunday. Love a make-ahead main!

As stated many times over the years, I’m not a fan of football, but this chili? That’s a “super bowl” I can get behind.Butternut Squash Chili {Vegan}

Butternut Squash Chili {Vegan}
makes about 6 servings

3 tablespoons olive oil
1 medium Spanish onion, diced small
2 red bell peppers, diced small
1-1 1/2 teaspoons Kosher or sea salt, or to taste
5-7 cloves garlic, minced
8 ounces white button mushrooms, 1/2-inch diced
1 3 lb. butternut squash, 1/2-inch pieces (8-ish cups)
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1 teaspoon natural unsweetened cocoa powder
1 6-ounce can tomato paste
4 cups vegetable stock (I use seasoned vegetable Better than Bouillon)
2 15-ounce cans pinto beans, drained & rinsed
2 chipotles in adobo, minced

Garnish:
avocado
chopped cilantro
sliced scallions
grated cheese (vegan or dairy)
crispy tortilla strips
crushed tortilla chips

Heat a heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil and swirl to coat. Add onion, red bell pepper and a pinch of salt, and sauté until very soft and gaining color (about 15-20 minutes). Stir in garlic and cook until fragrant, about a minute. Remove from pot and set aside.

Add remaining 2 tablespoons of olive oil to the pan and swirl to coat. Add mushrooms and sprinkle with 1/2 teaspoon of salt. Cook, stirring frequently, until browned (about 15-20 minutes). Don’t rush it!

Return onion mixture to the pan, along with butternut squash. Stir in chili powder, cumin, oregano, cinnamon, cayenne, cocoa and 1/2 teaspoon salt. Add tomato paste and cook, stirring constantly for about 5 minutes, just until it begins to caramelize (it will ever-so-slightly darken).

Add vegetable stock and bring to a boil. Reduce to a simmer and let cook 20-25 minutes, or until squash is cooked through and tender. Add pinto beans and minced chipotles in adobo and let simmer another 7-10 minutes. Remove from heat. Taste for salt and adjust to your preferences.

Divide chili among bowls and serve with desired garnishes.

Leftovers will keep very well for up to 4 days. Flavors will intensify over time.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}

Beef & Chorizo Chili

Beef & Chorizo ChiliAs I’ve mentioned many times, I do not care for football. Bores me to tears. Please don’t make me watch it.

All that said, yes, I do want to come to your Super Bowl party. I have no idea who’s playing whom (nor do I care), but I am very much interested in what snacks you’ll be serving. Oh yes, I love game day food. Chips, guacamole, salsa, buffalo chicken, weirdly delicious Double Chocolate Fritos Cookies–whatever you’ve got on the buffet table, I. am. interested.

Beef & Chorizo ChiliChili is arguably the ultimate game day food. Spicy, meaty, and good with just about anything (especially this Southern-Style Cornbread), it’s a total crowd pleaser. Chili can be made a million different ways, but this version, made with beef and chorizo, is my favorite. It came to be on a fridge-cleaning night three years ago, and its combination of unusual ingredients really make it something special. In this chili, you’ll find:

  • Mushrooms. Here they provide a little nutrition and also infuse the chili with their meaty umami flavor, just like they do in my Bolognese. Have mushroom haters in your family? Don’t fret–they’re diced small here and browned to the point that they blend in with everything else.
  • Cocoa Powder. It’s used as part of the spice blend in this chili, along with the usual cumin, chili powder, oregano, and cayenne. This small dose of cocoa will not make your finished product taste like chocolate–it’s just there for a little depth.
  • Soy Sauce. Like the mushrooms, the soy sauce is here for its umami flavor. It’s also here to even out the flavor, and precludes the need for any extra seasoning.

Beef & Chorizo ChiliThose ingredients might sound strange, but when they come together with the beef, chorizo, and aromatics, they make some seriously amazing chili. One thing you won’t find in this recipe? Beans. They’re not traditionally a part of chili (in my native Texas, at least). I won’t tell anybody if you add a can or two of drained, rinsed pinto beans though. I am all for anything that keeps me from having to make a side dish.

Beef & Chorizo ChiliLooking for more game day food? Check out my Guacamole, Restaurant-Style Salsa, Artichoke Dip, Buffalo Chicken Biscuits, and Ultimate Chocolate-Peanut Butter Brownies!

Beef & Chorizo Chili
serves 4-6

1 Tbsp olive oil
1 pound ground beef
1/2 pound fresh raw chorizo, removed from casings
10 ounces cremini mushrooms, diced small
1 large white onion, diced small
1 red bell pepper, diced small
2 large cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp chili powder
1 1/2 tsp dried oregano
1 tsp natural unsweetened cocoa powder
1/8 tsp ground cayenne pepper
1 6-ounce can tomato paste
4 cups low-sodium beef broth
2 chipotles in adobo, minced + 1 Tbsp of the sauce
1 Tbsp soy sauce
2 cups + 2 Tbsp water, divided
1 Tbsp corn meal
grated cheddar cheese, for serving

Heat olive oil over medium-high heat. Brown beef and chorizo, breaking them up as necessary, until very brown (about 20 minutes). Remove the meat to a paper towel-lined plate, reserving two tablespoons of fat in the pan.

Add mushrooms to the pan and brown, stirring frequently, for about 15 minutes. Do not burn. Remove to a plate.

Add onion and red bell pepper to the pot and brown for about 20 minutes, stirring frequently. Add garlic and cook about 1 minute or until fragrant.

Reduce heat to medium. Return meat and mushrooms to the pot. Stir in cumin, chili powder, oregano, cocoa powder, and cayenne. Add tomato paste and stir to coat. Allow everything to cook, stirring frequently, for about 5 minutes. Add beef broth. Bring the pot to a boil before reducing the heat. Allow chili to simmer until the liquid is reduced by half. Stir occasionally.

Add chipotle adobo sauce, soy sauce, and 2 cups of water. Allow chili to continue simmering until liquid has reduced by half, stirring occasionally.

In a small bowl, whisk together cornmeal and 2 tablespoons of water. Once chili has reduced, stir in cornmeal mixture and cook for an additional five minutes, until thickened slightly. Remove pot from heat.

Serve chili in shallow bowls. Top with grated cheddar cheese, if desired. Leftover chili will keep in an airtight container in the refrigerator for up to four days.

Beef & Chorizo Chili