Tag Archives: Super Bowl

Monster Carmelitas

Monster CarmelitasWell, there goes one more January full of savory recipes (well, mostly savory). Loads of good weeknight meals, my favorite no-slow-cooker pulled pork, Cornmeal Biscuits, and fancied up pigs in blankets—all good things ❤ Monster CarmelitasI’ve gotta be real with you though: I’m glad to be back to making desserts. The annual sugar break was good for my mind and body, but I really missed serving up sweets! I’ve got some great new Valentine’s Day-appropriate recipes coming your way next week and there may be a couple more weeknight meals in the near future, but first…Monster Carmelitas.Monster CarmelitasY’all, these are a Super Bowl dessert, if I’ve ever seen one! Delicious and festive enough to celebrate a win, and just decadent enough for eating your feelings during a loss. Also, they’re handheld and don’t require anything more than a small plate or a napkin, so they’re perfect for snacking on in front of the TV 🙂 Monster CarmelitasThese simple-to-make bars are flavored with the popular “monster” combination of peanut butter, chocolate chips, M&Ms, and oats. Oh, and they’re jazzed up with a layer of soft caramel in the middle. YUM.Monster CarmelitasMonster Carmelitas are a texture lover’s dream! The egg-free (!) cookie layers are buttery and a little crumbly with melty chocolate and crispy, crackly M&Ms candy coating, while the caramel layer tows the line between sliceable and pleasantly gooey.Monster CarmelitasI mean, does dessert get better than this?!Monster CarmelitasMonster CarmelitasNo. No, it does not.Monster Carmelitas

Looking for more “monster” treats? Check out my Monster Blondies! For more carmelitas, check out this Salty Pretzel variation ❤

Monster Carmelitas
makes one 8-inch pan, about 16 bars

1 cup all-purpose flour
1 cup old-fashioned oats
1 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, cut into 8 pieces
1/2 cup creamy-style peanut butter
2/3 cup M&Ms candy
2/3 cup semisweet chocolate chips
1 11-ounce bag caramel candies
6 tablespoons heavy cream

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and grease heavily with butter. Set aside.

In a medium mixing bowl, whisk together flour, oats, light brown sugar, baking soda, and salt.

Combine butter and peanut butter in a small microwave-safe bowl. Heat in 30 second increments, stirring in between, until melted. Use a silicone spatula or wooden spoon to fold it into the dry ingredients—mixture may be crumbly, but should hold together when pinched. Ensure that the dough is not too warm before folding in M&Ms and chocolate chips. Set aside.

Combine caramels and heavy cream in a small saucepan over medium heat. Stir constantly until melted and smooth, about 5 minutes. Remove from heat. Set aside.

Firmly press about 2 1/2 cups of the dough into an even layer at the bottom of the prepared pan. Pour caramel over the top and smooth to the edges. Scatter remaining dough mixture over the top. Use the palms of your hands to gently pack it into a even layer, covering the caramel.

Bake full pan for 23 minutes, or until turning golden at the edges. Let cool completely in the pan on a rack,

Slice bars with a lightly greased chef’s knife, wiping the blade clean between cuts. Do not try to slice bars until they are completely room temperature.

Bars will keep in an airtight container at room temperature for up to five days. Layer them with wax paper to keep them from sticking together.Monster CarmelitasMonster Carmelitas

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Puff Pastry Pigs in Blankets

Puff Pastry Pigs in BlanketsWhen I think back on the Super Bowl parties of my youth (and since I am Texan, there were a lot), I don’t remember who played or much else, except for the food. I’ve said it before and I’ll say it again (probably on Friday): I don’t care about football or the Super Bowl at all, but I *love* football food. If it’s rich, salty, creamy, cheesy, meaty and/or buttery, and can be used to distract me from a sporting event in which I’m uninterested, I. am. in.Puff Pastry Pigs in BlanketsSometimes when I am bored, I tune out and think about recipes. That said, you won’t be surprised to learn that the idea for these Puff Pastry Pigs in Blankets popped into my head during the last Super Bowl.Puff Pastry Pigs in BlanketsThese are the sorts of things I think about instead of thinking about things that are actually important. I mean, *someone* has to think about the game day food, right? No? Just me? Anyway…Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets are exactly what they sound like: classic pigs in blankets (aka cocktail wieners wrapped in yeast dough), made with puff pastry. Miniature hotdogs wrapped in flaky, buttery pastry? Sign me up!Puff Pastry Pigs in BlanketsThese little morsels are super easy to make. Start by rolling out a sheet of puff pastry. I like to use Rough Puff, but any all-butter puff pastry will do.Puff Pastry Pigs in BlanketsSpread a thin layer of dijon mustard over the top and then slice the pastry into strips. Wrap each strip around a cocktail wiener…Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets…then brush them all with egg wash and sprinkle them with poppyseeds and/or sesame seeds. This is purely for aesthetics, but I like the added texture it provides.Puff Pastry Pigs in BlanketsBake the pigs in blankets for 15 minutes at 450F. The pastry will be gorgeous and golden when they’re done.Puff Pastry Pigs in BlanketsServe ‘em with ketchup and more dijon mustard, or any condiment you like. Make sure to hoard a few for yourself before putting them on your Super Bowl table though because they’ll disappear before you know it, especially if I’m invited.Puff Pastry Pigs in Blankets

Puff Pastry Pigs in Blankets
makes about 40 pieces

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For assembly:
1 1/2 tablespoons (4 1/2 teaspoons) prepared dijon mustard
1.5 packages cocktail weiners (about 30 per package)
1 large egg
1 teaspoon water
1 teaspoon poppyseeds (optional)
1 teaspoon sesame seeds (optional)

For serving (optional):
ketchup
mustard

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Preheat oven to 450F. Line two baking sheets with parchment paper. Set aside.

Assemble the pigs in blankets. Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Use a large, sharp knife to trim any uneven edges. Brush surface of the dough with dijon mustard.

Use a floured chef’s knife to slice the sheet of dough in half lengthwise, and then into 3/4-inch thick strips. Working with one strip at a time, place a cocktail wiener at one end and roll it toward the other end, so that most of the wiener is coiled in dough. Place each piece, dough ends down, on prepared pans. Repeat until you run out of strips, chilling dough for 15 minutes if it becomes warm or soft.

Make an egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush all exposed dough. Sprinkle with poppy and/or sesame seeds, if desired.

Bake pigs in blankets for 15-17 minutes or until pastry is golden. Let cool a few minutes on pans before removing to a serving platter.

Serve with ketchup and/or mustard, if desired. Pigs in blankets are best the day they are made. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Preheat oven to 450F.”Puff Pastry Pigs in Blankets Puff Pastry Pigs in BlanketsPuff Pastry Pigs in Blankets

Friday Favorites: Game Day Round-Up

The Super Bowl is coming up in just over a week and…

Well, to be honest, football just isn’t my thing. But Justin Timberlake and game day food are definitely my things. If it’s salty, crunchy, cheesy, made with Frank’s Red Hot, or is basically just a giant cookie, I. am. in.

The archives are loaded with big game-worthy recipes, but I’ve taken the liberty of rounding up a few of my favorites to give you a little Super Bowl party inspiration!

Friday Favorites: Game Day Round-UpGuacamole
I have never once brought guacamole to a party and gone home with leftovers. Not once. I make damn good guacamole, y’all. I don’t have some magical secret ingredient or any crazy methods—just buy good, ripe avocados and taste, taste, taste. Follow the recipe, adjust for salt and lime, and use sturdy chips. I promise you won’t have any leftovers.

Friday Favorites: Game Day Round-UpChorizo Cornbread {Gluten-Free}
Cornbread is pretty perfect all on its own, but I love this version. Slightly sweet and studded with salty chorizo, this cornbread makes an excellent soup side. And speaking of chorizo…

Friday Favorites: Game Day Round-UpBeef & Chorizo Chili
I don’t think I’ve ever been to a Super Bowl party that didn’t have some sort of chili on the menu. This Beef & Chorizo version was a happy accident that became a favorite 🙂

Friday Favorites: Game Day Round-UpBuffalo Chicken Biscuits
Buffalo chicken is a game day classic! Instead of making traditional wings, shred it up and serve it on cream biscuits—everyone loves sliders! Don’t forget the bleu cheese and celery sticks 🙂

Friday Favorites: Game Day Round-UpCaramelized Mushroom Tostadas
Who could say no to crispy tostadas loaded with sweet & earthy caramelized mushrooms, quick-pickled red onion, a swipe of guacamole, and salty cotija cheese?! This combination of textures and flavors is guaranteed to be a hit with vegetarians and meat-eaters alike 🙂 Need them to be vegan? Just skip the cheese.

Friday Favorites: Game Day Round-UpUltimate Chocolate Peanut Butter Brownies
If you’re into chocolate and peanut butter, this is the dessert for you! These cocoa brownies are topped with a layer of peanut butter cream and studded with miniature peanut butter cups, Reese’s Pieces, chocolate chips, and peanuts—so freaking good.

Friday Favorites: Game Day Round-UpBrown Butter Chocolate Chip Cookie Cake
As Julia Child once said “A party without cake is just a meeting.” I’m not sure that a Brown Butter Chocolate Chip Cookie Cake is exactly what she had in mind, but it fits the bill on Super Bowl Sunday! This simple dessert is easier than making a batch of cookies and a guaranteed crowd-pleaser.

Friday Favorites: Game Day Round-UpWill you be serving any of these dishes next Sunday? Let me know on Instagram!