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Dining In — Recipe of the Week: Treats for the Super Bowl

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Sunday is the Super Bowl, that midwinter blast of food, football and fandom. Even though our beloved Eagles didn’t make it this year, those of us who fondly remember former Eagles coach Andy Reid can root for his Kansas City Chiefs.

According to the people who put together statistics, the Super Bowl is among the top feasting days of the year, and it’s no wonder. Hosts will offer a dizzying array of food including appetizers, hoagies, chili, wings, hamburgers, tacos, salads, dips and desserts.

Some will make full dinners, hoping the food will outshine the football. But most will offer foods that can be eaten by hand, all the better for watching the game, the halftime entertainment, and the clever commercials that will debut.

Here is a recipe from countryliving.com that you can contribute to the feast if you are invited to a Super Bowl party.

Football Whoopie Pies with Cinnamon Cream

2¼ cups all-purpose flour, spooned and leveled

¾ cup Dutch process cocoa powder

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

½ cups. (1 stick) unsalted butter, at room temperature

1 cup packed brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup buttermilk (or plain yogurt) at room temperature

For the filling:

½ cup (1 stick) unsalted butter, at room temperature

1 2/3 cups confectioners’ sugar

¼ teaspoon ground cinnamon

Pinch of kosher salt

White store-bought decorating icing

For the cake:

1. Preheat oven to 400°F. Line two large baking sheets with parchment paper.

2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter and sugar on medium-high speed with an electric mixer until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in egg and vanilla until combined. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated.

Transfer mixture to a piping bag or a large resealable bag; cut a 1/2-inch-wide hole.

3. Pipe footballs on prepared baking sheets by drawing 2½-inch football shapes on parchment paper, spacing 2 inches apart; invert paper. Following the outline, pipe from one end of the football, along the outer edge, and to the other end. Repeat along the opposite edge. Fill center of football. Smooth top with a small offset spatula or your finger.

4. Bake, in batches, until puffed and just set, 6 to 7 minutes. Transfer to wire racks to cool.

Make the filling:

Beat butter on medium speed with an electric mixer until pale, 4 to 5 minutes. Reduce mixer speed to low and add half the confectioners’ sugar, beating until just incorporated. Add remaining sugar, cinnamon, and salt and continue beating until fluffy, 1 to 2 minutes.

Assemble the pies:

Spoon filling onto flat sides of half of whoopie pies and sandwich together with unfrosted halves. Use icing to pipe football laces on top.


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