red velvet whoopie pies 2.0

i know this is a little belated, but unfortunately due to our snow days last week we had to push our office’s valentine’s day celebrations back a week.  so yesterday the spirit committee brought in a variety of valentine’s day themed treats to celebrate valentine’s day and february birthdays.

i actually made these same heart shaped red velvet whoopie pies a few years ago.  but i wanted to do a new post because i think these look quite a bit better than my first go at it.  i think the big difference was the size of the tip i used.  the first time, the tip was just a medium round tip.  with this batch, i used a large round tip which made it much easier to pipe the batter out and allowed the cookies of the whoopie pie to be fluffier and smoother.

although i love the bright red color of these whoopie pies, i know that the red dye is not good for you.  so i was thinking of trying these out a third time to see if there is a way to decrease or even eliminate the use of artificial food coloring.  i’ll be sure to update the blog if with a new recipe as soon as i figure one out.  until then, pin this recipe for next year’s valentine’s day celebrations. <3

another reason i wanted to do a new post of these red velvet whoopie pies is because this time i took step by step pictures.  i really think they are helpful – i love looking at them on other blogs so i figured i should include them here.

the first step is to trace hearts onto parchment paper.  this will give you a guideline to follow as you pipe out the batter.  here is a pdf of the Hearts i used.  just space 12 evenly on a piece of parchment paper that fits nicely in your baking sheet.  the flip the parchment paper over so that the side that you wrote on is on the bottom.

on to the batter.  mix the flour, baking powder, salt, and cocoa powder in a medium bowl.

then in the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and brown sugar until it’s light and fluffy.

add the egg…

and then the vanilla.

now stir in 1/3 of the dry ingredients, only mixing until it’s incorporated.

then add 1/2 the buttermilk – again only mixing until it’s just incorporated.

repeat until all of the dry ingredients and buttermilk is used up.  then add an entire 1 oz bottle of red food coloring.  crazy, i know.

mix until the batter is completely red but be careful not to over mix the batter.  i found that i had to scrape the bowl a lot, especially at the bottom of the bowl to make sure the dye spread evenly throughout the batter.

transfer the batter to a pastry bag fitted with a large round tip.

then pipe the batter into hearts following the outline you traced for yourself.

but if you look closely you see that there are little weird spikes from where i stopped piping the batter.  that’s no good.

i remembered a trick i used with the pumpkin whoopie pies i made a while ago and just lightly wet my finger and then press the spike down.

much better.

bake the cookies for 7-9 minutes at 375 degrees f, turning half way through.

allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.  i made a double batch and here are all the cooled cookies!  so any hearts <3

then make the cream cheese frosting and transfer it to a clean piping bag fitted with a large round tip.  the recipe makes quite a bit of frosting – actually just 1 recipe was enough for 2 batches of cookies.  so you could either half the recipe or make the full one and have some left over for cinnamon rolls or pumpkin waffles or other treats.

now for the fun part of trying to pair up the cookies so that cookies that are the same size are together.  flip one cookie over so that the flat side is facing up.

pipe some frosting on to the flat side in a heart shape, making sure to leave some room on the edges for spreading.

place the other cookie of the pair on top and the whoopie pie is done.  repeat until all of the whoopie pies are assembled.

i put my whoopie pies in these pretty red and white cupcake liners to make them easy for transportation and sharing.  plus i think they add a little pizzazz, perfect for valentine’s day.

happy belated valentine’s day!!!!

for the recipe, please visit annie’s eats.

parmesan basil crackers

last week we had a couple snow days.  snow days are the best.  i mean what can be wrong with free days off.  awesome!  having some extra time, i decided to do some baking.  it was nice to have the time to try out some new recipes for no particular reason.  i usually bake specifically for birthday treats or for gifts and cook so that chris and i have food to eat throughout the week.  but this time, i just baked for baking sake.  sooo nice!

i had been wanting to try out this recipe for parmesan basil crackers for a while now and i finally had my chance.  there is nothing like homemade crackers.  they are so much better than store bought – you just can’t beat the freshness and flavor.  i made a few other cracker recipes before, homemade wheat thins and homemade cheez-its.

i will say the texture of these crackers aren’t as crispy as what you typically think of for crackers.  they are a little bit crumbly – maybe like a savory shortbread cookie.  i think i was supposed to bake them a little bit longer and they would have been more crispy.  still they are absolutely delicious.  the parmesan and basil flavors shined!

p.s. how cute is this bag above.  it is actually a reusable snack bag.  a while ago, i got a bit annoyed using so many ziplock bags to pack our lunches.  so i did a search online for reusable sandwich bag options. there are a lot of different reusable sandwich and snack bags on etsy but these are the best.  they are made by snackaby.  unlike other ones that are made from cotton fabric and nylon lining, these are made of proprietary material and laminated cotton that makes them dishwasher safe and super easy to clean.

i got 3 sandwich bags and 3 snack bags for chris and i to use.  don’t you love the designs!  i will say they were a bit expensive, but i think it’s a great investment both for our wallets (ziplock bags are not cheap!) and for the environment.

  

if you tend to use a lot of ziplock bags, i would highly encourage you to look into resuable bag options.  i love these snackaby bags!

(disclaimer: i have no affiliation with snackaby.  i just love their bags.)

now back to the parmesan basil crackers.  start by combining the flour, dried basil, salt, and pepper into a medium bowl.

then grate up some parmesan cheese.  be sure to use real parm – not the stuff in the green tube container.

beautiful parmesan cheese.

add the parmesan cheese to the bowl.  mix to combine.

now for the butter.  of course, butter makes everything better.

cut the butter into the flour mixture…

until it is incorporated and only small pieces of butter remain.  it should be a sandy texture.

finally pour in the cream, 1 tablespoon at a time.

once the all the cream is added to the dough, it will still be a little crumbly.  use your hands to gently knead and squeeze the dough until it forms a nice ball.

at this point you can either roll the dough out and use small cookie cutters to shape the dough – or you can go the easy route like me.  just roll the dough into a long rope.

then using a sharp knife, slice the dough into 1/8-1/4 inch thick coins.

line up the crackers on a silpat mat or parchment paper lined baking sheet.

prick each cracker with a fork.

bake the crackers for 10-12 minutes at 400 degrees f.

allow the crackers to cool then serve them up.  yummy!

please visit lauren’s latest for this wonderful recipe.

whole wheat chocolate chip waffles

i actually wasn’t planning on posting this recipe anytime soon.  as you know, i have a lot of other recipes that i need to catch up on.  but these whole wheat chocolate chip waffles were just so good that i couldn’t wait.

chris and i have been on a waffle kick.  i guess this goes in fazes because last time i posted a bunch of waffle recipes, we are on a waffle kick too.  i made these cinnamon chip waffles last weekend and this weekend i made whole wheat chocolate chip waffles.

the recipe is based off the basic waffle recipe i made previously.  but i wanted to make it just a little bit healthier.  so i made a couple easy swaps.  i used white whole wheat flour instead of all purpose and coconut oil instead of vegetable oil. of course everyone knows that whole wheat is better than regular white flour, but did you know about all of the health benefits of coconut oil?  it can help lower cholesterol and blood pressure, it may help with thyroid health, and it can help boost metabolism.  awesome right!  read this article for more information on the wonderfulness that is coconut oil.

oh back to the white whole wheat flour.  this is awesome stuff.  it makes it so much easier to substitute whole wheat flour for all purpose.  white whole white flour is made from white wheat while regular whole wheat flour is made from red wheat.  white whole wheat flour has all of the same health benefits and nutrients found in regular whole wheat flour, but the flavor is a bit milder than regular whole wheat flour and the texture is a bit lighter.  for more information on white whole wheat flour, check out this article.

now for the waffles!

combine the white whole wheat flour,

cornstarch, baking soda, baking powder, sugar, and salt in a large bowl.

then add the melted coconut oil,

buttermilk, eggs, and vanilla.  mix to combine.

finally fold in the chocolate chips.

allow the batter to rest for 30 minutes.

then bake your waffles according to your waffle maker’s instructions.  unfortunately, i found that the batter was too thick.  it was difficult to spread and didn’t really flow at all.  i think the coconut oil affected the consistency of the batter because it solidifies at room temperature.

this resulted in waffles that were not very nicely shaped.  sad panda.

so i added a little bit more buttermilk to the batter to help thin it out.

much better!

yay!  the thinned out batter spread so much more easily.  (the recipe below reflects the necessary amount of buttermilk you should use.)

continue baking the waffles until all the batter is used up.  this recipe makes about 20 waffles.  don’t forget to cool them completely on a wire rack before stacking and/or storing them.

i packed up all of the waffles into a big ziplock bag and put them in the freezer.

then each morning chris and i toast up a couple to enjoy for breakfast.

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no bake granola bites

i am a snack-a-holic. i  love snacks – all the sweet things and all the salty things.  they are the best.  but snacking can quickly add up to lots of unhealthy foods and extra calories i shouldn’t be eating.  therefore, a made a concerted effort to have healthier snacks on hand in my office and at home.

i started off this quest by googling healthy snacks.  i saw lots of people making these granola bites.   they all looked awesome and relatively easy to make.  plus they are no-bake which definitely ups the convenience factor.  these no bake granola bites are full of lots of healthy things like flaxseed,

coconut oil,

plus quick oats, peanut butter, and honey.  although the chocolate chips aren’t exactly healthy they are a nice addition to help these bites seem more like a special treat.  remember balance is important – if something is too healthy tasting i won’t want to eat it and instead i’ll just grab a bag of chips.  useless.  these bites are tasty and healthy.  perfect!

besides making my own healthy snacks (i’ll be sharing a couple more recipes in the next few weeks), i also signed up for graze.  it’s an awesome subscription based snack company and sends you 4 healthy snacks that are perfectly portioned each 2 weeks.  you can indicate your preferences so you never get something you know you don’t like.

i love all of the snacks i’ve received so far from granola bars and dried fruit to flavored nuts and trail mix and more.  i would highly suggest giving this a try if you’re looking for an easy way to eat healthy snacks.

plus, if you use my invite code you can get your 1st and 5th boxes free! here it is: MIKIB4FPP

(disclaimer: i have no affiliation with graze.  i just love their product/service.)

first combine the peanut butter, honey, vanilla extract, and coconut oil in a large bowl.

the add the flaxseed, quick oats, and chocolate chips.  mix well.

finally pour in the rice krispies and mix gently so that they don’t get too crushed up.

then use a cookie scoop to portion out rounded tablespoon balls of the granola bite mixture.

ta da!

allow the bites chill in the refrigerator for 1-2 hours.  then transfer them to a ziplock bag and store in the refrigerator.

for this amazing recipe, please visit mel’s kitchen cafe.

pecan pie cupcakes

one of my favorite things about making cupcakes is turning some kind of a dessert like pie or ice cream or candy into a cupcake.  for example, i’ve made an apple pie cupcake, a banana split cupcake, and even a twix cupcake.   it’s super fun trying figure out how to squeeze all of the flavors of the specific dessert into a little itty bitty cupcake.

my latest creation is a pecan pie cupcake.  i made these cupcakes for our office thanksgiving lunch.  pecan pie a popular dessert made for thanksgiving.  but typically just make cupcakes for our office birthday treats and other celebrations.  so i needed to come up with a pecan pie inspired cupcake.

i did some research online and combined my favorite components of other pecan pie cupcakes into the ultimate pecan pie cupcake!  it starts with a brown sugar cupcake, filled with pecan pie filling, topped with whipped cream and a pecan pie crust decoration.  it tastes just like pecan pie but in cupcake form!

i’ll give you fair warning – there are quite few steps to making these pecan pie cupcakes.  the night before i made the cupcakes, i prepared the pecan pie crust decorations.  of course, you could make your own pie crust but i just picked some up at the store – much easier and for the purpose of these decorations, it will do just fine.

roll out the pie crust dough onto a lightly floured surface.  then using a  fluted round cookie cutter, cut out little circles of pie crust.

place the pie crust rounds on a silpat mat or parchment paper lined baking sheet.

then in a small bowl, mix together a little melted butter, corn syrup, and a pinch of salt.

brush a little bit of the butter/syrup mixture on top of each crust round.

then place a pecan half in the center of each one and brush more of the butter/syrup mixture on the pecan.

the pecan pie crust decorations are now ready for the oven.

bake them at 400 degrees f for 6-8 minutes.  transfer them to a wire rack to cool completely.  i then stored them in an airtight container until i was ready to use them the following day.

now for the brown sugar cupcakes – i actually used the same cake recipe as the one from the chocolate chip cookie dough cupcakes 2.0 recipe but without the chocolate chips.  i thought they would be good for the pecan pie cupcakes because it would complement the brown sugar flavor found in pecan pie filling.

start by combining the brown sugar and butter in the bowl of your stand mixer, fitted with the paddle attachment.

once it’s nice and fluffy, add the eggs one at a time, mixing after each one.

now combine the dry ingredients – flour, baking powder, baking soda and salt.

add the dry ingredients and milk alternating between each – starting and ending with the dry ingredients.

finally, add the vanilla and mix to combine (your batter will look a little different because i accidentally added the vanilla in earlier than what the recipe calls for.  oops!).

the batter is ready!

divide the batter among 24 cupcake lined cups and bake the cupcakes at 350 degrees f for 18-20 minutes.

while the cupcakes bake, make the pecan pie filling.  it’s really similar to the filling used in traditional pecan pie but instead of cooking it in a pie shell you cook it on the stove.  in a medium saucepan, mix together the sugar, brown sugar, and cornstarch.  then add the corn syrup, melted butter, salt and eggs.  cook it over medium heat until it starts to boil.

then stir in the chopped pecans and then the vanilla extract.

chill the pecan pie filling in the refrigerator for at least 1 hour.

the last component is the stabilized whipped cream.

now it’s time to start assembling the cupcakes.  transfer the pecan pie filling to a disposable pastry bag.  cut the tip large enough that you can easy squeeze out some filling.

if you don’t have pastry bags, you could use a large ziplock instead – or really just grap a spoon and you’re good to go.  i just found the piping the filling was the cleanest and quickest way to fill the cupcakes.

using the cone method, fill each cupcake with some of the pecan pie filling.

pipe a swirl of whipped cream on to each cupcake.

last, but certainly not least top each cupcake with a pecan pie crust decoration.

all of the components come together and totally tastes like pecan pie.  of course, nothing can beat the texture and flavor of traditional pecan pie, but this is a really fun alternative.  hope you give it a try!

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key lime pie

the polar vortex is real.  it has been colder in dc the past few weeks than it’s ever been.  i like the cold but man this is too cold for anyone’s good.  fortunately, it got a little warmer last week.  it’s sad when you get excited for 30 degrees.

chris requested that i make a key lime pie which was perfect to combat some of the winter blues.  i make key lime pie cupcakes often, but i’ve only made key lime pie once before.  i used the recipe my coworker gave me – she made it a while back for the office.  it was divine.  so i used the same recipe this time.

this pie is super easy and only has few ingredients.  wonderful.  i also like that it’s not too tart.  it has the perfect amount of lime flavor while still being nice and creamy.  plus i love graham cracker crust so that is definitely one of my favorite parts of this pie.

this key lime pie starts with the graham cracker crust.   i made the same coconut graham cracker crust i use for my key like pie cupcakes.  but you could definitely just buy a premade crust, if you’re running low on time or energy.

put the graham cracker crumbs, coconut, and sugar in a medium bowl.

mix it all together and then pour in the melted butter.

stir the butter into the graham cracker crumbs and coconut and mix until it’s a sandy texture.

pour the crust mixture into a 9 inch pie pan.  using your fingers press the mixture to form a the crust.  bake the crust for 5 minutes at 350 degrees f.

while the crust is baking, make the pie filling.  combine the lime juice, sweetened condensed milk, sour cream, and lime zest.  i couldn’t find key limes at the supermarket, so i just used regular limes.

the filling is ready.

pour the filling into the crust…

and bake it at 350 degree f for 8-10 minutes, just until tiny pinhole bubbles burst on the surface of pie. be sure to not let the pie overbake and brown.

allow the pie to cool completely.  then it’s time for the whipped cream.  i made some stabilized whipped cream because i wanted to make sure it didn’t get runny and gross since we weren’t going to eat the whole pie right away.

if you really like whipped cream, you can just spread it over the top of the pie.  or if you want to decorate the pie a little bit, transfer the whipped cream to a pastry bag fitted with a large star tip.

pipe some whipped cream along the edge of the pie and a little in the center.

then add some lime slices and it’s ready to eat!

escape the snow and cold and pretend you’re in sunny florida with a slice of this key lime pie.

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peanut butter pretzel chocolate chip cookie bites

for christmas this past year, my good friend gave me a super cute container filled with cupcake cups and sprinkles (plus a totally adorable snowman mug, marshmallows and hot chocolate mix).  the perfect gift for someone like me who loves to make cupcakes – so thoughtful!  getting a bunch of new cupcake cups was just the inspiration i needed to clean up the disaster of cupcake cups i had.  what a mess!

i have all kinds of cupcake cups but because they were all disorganized, i had no idea how much of each i had.  this is really annoying because when i’m getting ready to make a batch of cupcakes, i don’t know for sure if i have enough of a certain design to make sure the whole batch is the same.  bah!

so i finally took some time this past weekend to organize my cupcake cups drawers.  ta da!

drawer number 1:

drawer number 2:

plus i found some lollipop sticks and little treat bags too!  i totally forgot i had them.  haha.

wow it feels so much better to have organized cupcake cups.  i can’t wait to bake cupcakes again!

but what does clean, organized cupcake cup drawers have to do with these peanut butter pretzel chocolate chip cookies?  well not much.  haha.  other than they are both awesome!

who doesn’t like chocolate chip covered pretzels and who doesn’t like chocolate and peanut butter together?  so of course the combination of chocolate, peanut butter, and pretzels is going to be amazing in a cookie.

the base of these cookies is actually the same as the one used for the giant m&ms cookies.  it’s crazy that the m&m ones totally spread out into a big ol’ cookie, but these stay in chubby little bites.  fresh out of the oven, they are absolute heaven – the inside is slightly undercooked and chewy, then the melty chocolate chips are perfect with the saltiness of the pretzels and don’t forget that peanut butter cookie – omg.

the first step to making these beautiful cookie bites of amazingness is to combine the flour, baking soda, and salt in a medium bowl.  set it aside.

then, melt the peanut butter and butter in a small saucepan.

here’s what it looks like when it’s all melted together.

pour the butter/peanut butter mixture into the bowl of your stand mixer and add the brown sugar and granulated sugar.

mix it all together and then add one egg, one egg yolk, and vanilla extract.

pour the dry ingredients into the bowl…

and mix and mix…

until the dough forms.

now for the mix-ins.  put the pretzels into a large ziplock bag.  aren’t these holiday shaped pretzels cute, btw?

then crush them a bit – i just used the bottom of a ceramic ramekin.

the pretzels are ready to be added to the cookie dough.

add the crushed pretzels and chocolate chips into the bowl.

mix the pretzels and chocolate chips into the dough and it’s ready to go!

scoop rounded tablespoons of cookie dough and form them into balls.  beware – the dough is very crumbly.  just squeeze and squish the dough together and it’ll be alright.

see? not too bad.

bake the cookies at 350 degrees f for 8-10 minutes.

i know you’ll be tempted to eat one right out of the oven, but allow the cookies to cool for 10-15 minutes and then dig in!  don’t worry the cookies will still be nice and warm and the chocolate chips will still be plenty melty and delicious.  yum!

i didn’t make any changes to the recipe, so i’m going to send you over to how sweet it is for the exact measurements and directions.  while you’re there, be sure to check out her beautiful photos and other amazing recipes.

thumbprint cookies

as you all know i make cupcakes every month for our office as part of our birthday celebration.  a few other coworkers also make or bring in birthday treats too.  my food friend and colleague makes the best desserts – from margarita cookies to chocolate cream pie, everything is delicious.  one of her specialties are these thumbprint cookies.  they always run our super quickly because they are just that good.

the cookie is soft and buttery and the fruity jam is the perfect complement.  it really melts in your mouth.  just writing about them makes my mouth water.  of course, i asked her for the recipe and i made a batch to bring up to maine with us for thanksgiving.

i made my thumbprint cookies with strawberry and blackberry jam but you can make yours with any kind you like.  you could even make it with lemon curd or how about lilikoi (passionfruit) butter.  ooo so many possibilities!

start by creaming together the butter and sugar.

then add the egg yolks and vanilla.

finally mix in the flour and salt.

the dough is now ready.

allow the dough to chill for at least 1 hour in the refrigerator.

shape the dough into 1 inch balls and space evenly on a baking sheet lined with parchment paper or a silpat mat.

next use your thumb to make a well in the middle of the dough.  i wanted the cookies to look a little more uniformed and have the well be nice and round.  so i tried 2 different methods – with the first, i used a wine cork and pressed it in the center of the ball of dough.

my dough was a little crumbly so it had to press it together a bit to keep it from cracking too much.  once the dough got a little warmer it was easier to shape – but don’t let the dough get too warm because it will spread too much once it bakes.

the second method i tried was using the bottom of a teaspoon to make the well.

i preferred this one because it made prettier wells.  use whichever method works best for you – your thumb, cork, or teaspoon.

now for the jam…

spoon a little bit of jam into the well of each cookie.  the blackberry…

and the strawberry.

bake the cookies at 350 degrees F for 12-13 minutes.  be sure to not allow the cookies to brown.

allow the cookies to cool slightly and then transfer them to a wire rack to cool completely.  time to gobble them all up!

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snickers cupcakes

at work, we’ve had candy bowl for a few years now and it’s gone from one co-worker to the next as each left our office.  i have the candy bowl right now and i do my best to keep it full with a variety of chocolate and fruity candy.  fortunately, costco has great deals on variety bags of candy, so it’s not too expensive to keep the bowl well stocked.

having the candy bowl in my office is a great way to get a gauge on what kind of candy people like.  by far, the candy that runs out the quickest and is the most frequently requested is snickers.

so i thought that making a cupcake inspired by a snickers candy bar would be perfect for january birthday treats.  i did some research online and everyone makes their snickers cupcakes a little differently.  some actually bake a fun size snickers into a chocolate cupcake, while others fill their cupcake with pieces of snickers covered in caramel.  some use chocolate frosting and others use caramel frosting.

my version is a chocolate cupcake filled with peanuts and caramel, topped with fluffy peanut butter buttercream, and decorated with a drizzle of caramel sauce and half a snack size snickers.

i made the caramel sauce the night before i planned on making the cupcakes.  this allowed plenty of time for the caramel sauce to cool.  i made my own caramel, but of course you could use store bought or make an easier version with store bought caramels and a little bit of cream.

now for the cupcakes, i made chocolate cupcakes from a box.  i definitely thought about making my favorite chocolate cupcakes but then i got tired.  don’t judge.

just follow the directions on the box…

and bake them up.  allow the cupcakes to cool completely.

while the cupcakes are cooling, mix together the caramel and peanuts in a small bowl.

using a paring knife, cut a cone out of the center of the cupcake.

fill the center with some of the peanuts and caramel.

beautiful.

then slice a bit off the cone and replace the top to the cupcake.  repeat until all of the cupcakes are filled.

now make the ganache.  just combine chocolate chips and heavy cream into a microwave safe bowl.  microwave it in 30 second intervals, mixing between each, until the chocolate chips are completely melted.  allow the ganache to cool slightly.

spread ganache over the top of each cupcake.

allow the ganache to set for a bit.

in the meantime, make the fluffy peanut butter buttercream.  i found this recipe when i made annie’s eats peanut butter and jelly cupcakes.  it’s my favorite peanut butter buttercream recipe.  transfer the buttercream into a pastry bag fitted with a large round tip.

pipe a swirl of buttercream onto each cupcake.

now for the decorations – put a bit of caramel sauce into a squeeze bottle and drizzle some sauce over the buttercream.

since these are snickers cupcakes, you definitely need to decorate them with a piece of snickers.  unwrap a bunch of fun size snickers…

and cut each in half.

finally, add the finishing touch – place a piece of snickers on top of each cupcake and they are done!

time to dig in!

happy birthday to our january birthdays!!!

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super bowl party favorites!

the super bowl is always an exciting time of the year in the brooks’ household.  in preparation, i thought it would be fun to share with you 10 snacks and appetizers that would be perfect for your super bowl celebration.  of course the game, commercials, and half time show are important parts of the super bowl, but really food is the main star of game day festivities.

party mix

this is the best snack for a super bowl party – or any party really.  the mix of sweet and salty is totally addicting.  be sure to make a big batch because i’m sure everyone will gobble it up.

ham and swiss sliders

i love ham and cheese sandwiches but the poppyseed/mustard/onion topping on these sliders just takes them over the top!

loaded baked potato dip

bacon, cheese, sour cream – all good things right?  serve this loaded baked potato dip and it tastes just like bacon cheddar potato skins.  yum!

pepperoni pizza puffs

these pepperoni pizza puffs are perfect to serve during the super bowl – all of the flavors of pizza in an easy to make, bite size appetizer.

buffalo chicken quinoa bites

looking for a healthy snack to enjoy on game day?  then these buffalo chicken quinoa bites are right up your alley.  they taste just like buffalo chicken wings but have all the health benefits of quinoa.  amazing!

bbq ribs

this is definitely not the most authentic bbq ribs recipe, but it is easy to make at home and still very delicious.  these bbq ribs are often our go to special treat when the super bowl rolls around.

crab mandu

crab mandu is one of my favorite hawaiian local finger foods.  we always make it for our new years celebrations so i thought it would be great for super bowl party food grazing.  serve with a little sweet chili sauce and enjoy!

pretzel dogs

for last year’s super bowl, i made mini pretzel dogs and they were the perfect addition to our potluck spread.

apple pie dip and cinnamon chips

of course you can’t forget dessert!  how about apple pie dip and cinnamon chips.

oreo cupcakes

of course i couldn’t not include a cupcake recipe.  though i haven’t made a football themed cupcake yet, this oreo cupcake is definitely the popular, most requested cupcake i make.  they are sure to be a hit at your super bowl party!

goooo broncos!!!!  goooo seahawks!!!!

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