Peanut Butter and Julie

NCAA Basketball Cookies

I've been on a bit of a cookie decorating kick lately.  So much so that my caddy containing cake and cookie decorating supplies, which usually sits in the cabinet above the refrigerator, has taken up permanent residency on my kitchen counter (it looks so nice there too.)  By the way, if you are ever in the market for one of these handy caddies, you can get a great deal if you buy it at a Michael's craft store.  Wait until they have one of those "Buy Any 1 Item at 40% Off" coupons in the Sunday paper, and you'll save something like $25!  I just love a good bargain.

So anyway, back to the cookies.  I've been working at improving my cookie and cake decorating skills, plus I have an unnecessarily large collection of cookie cutters, most of which have never been used.  I just can't help myself when I find a cool new cookie cutter shape: "Hmmm... there just might be an opportunity in the future when baking cookies shaped like a chainsaw will be appropriate.  Although I can't imagine what that occasion would be, I should definitely buy this cutter--just in case." 

In the event that you didn't catch on the first 100 or so times that I have mentioned it, in our household the NCAA Men's Basketball Tournament is always a big deal, particularly if Duke is playing (preferably winning.)  A few days before the games start, we both diligently fill out our brackets, which hold prominent positions on the living room table in front of the T.V. until the tournament is over.  Confession: I might not have picked the Blue Devils to win it all this year. Although they are still my favorite team, I''m just trying to be realistic.....plus I want to win my bracket challenge.  Is that so bad?  I'd rather not divulge who I picked to win it all--it would likely have me dis-alumni-ed from Duke.

Knowing that activities like cheering, screaming at the T.V., and pulling your hair out as your team misses free throws all require energy, I thought that basketball-themed sugar cookies would be a good snack to serve.  Plus, making these cookies would allow me to break in my shorts-shaped cookie cutter (originally meant to be swim trunks, but I improvised.)  The basketball cookies were pretty simple: round cookies with an orange base and black lines. The shorts, however, became a bit of a project.  At first, I was just going to decorate the cookies with blue and white icing to look like Duke team shorts.  Once I did this however, I realized that the blue wasn't dark enough, and they looked more like UNC team shorts--not good.  So I had to go a step further and sprinkle some dark blue edible glitter over the lighter blue icing--a little messy, but problem solved.  For the "D", I decided to use edible blue marker as opposed to icing, as it required more detail.

For all of this work, my Blue Devils had better win next week!  Oh, and the recipe for both the cookies and the icing are the same as the ones for the Baby Onesie Cookies.  Here are a few extra tips for making these NCAA Tournament treats: 

• The cookie dough can be prepared in advance and refrigerated, tightly wrapped in plastic, for up to 3 days.
• The baked and decorated cookies can be stored at room temperature, covered, for up to 3 days.  Layer them between sheets of waxed or parchment paper. 
• If you don't have a round cookie cutter on hand, you can always use the rim of a glass to cut out the cookies.  To prevent sticking, dip the rim of the glass in some flour before cutting out the shapes.
• The shorts can either be done freehand or by tracing around a homemade paper cut-out if you don't have a cookie cutter.

• Although I am always keeping my eyes open for new cookie cutter shapes, I buy many of my cookie cutters on-line at a site called Sugarcraft (www.sugarcraft.com).  They are very inexpensive, and there is a wide variety from which to choose.  Sugarcraft also offers all kinds of baking supplies, from cake pans to sprinkles (including the edible glitter and the edible magic markers that I mentioned in the post above.  I usually spend quite a bit of time just browsing the site!

Baby Onesie Cookies

Bugaboo. Bjorn. Glider.  Thanks to all of the baby showers that I have been attending lately, I have added quite a few new words to my vocabulary. You can always pick out the guests at these parties who, like myself, do not have any children.  They are the ones who sit through the opening of presents with a consistent "What the heck is that for?" expression on their faces, saying absolutely nothing as the other guests tell gift-relevant anecdotes and give advice to the mom-to-be.  During the brunch/luncheon/tea portion of the event, the silence usually continues, try as I may to come up with something to add to the conversation about so-and-so's toddler's latest adventure.  I mean, what am I going to say?  "Oh, my rottweiler did the very same thing."  Somehow, I don't think that would go over well.  So, I usually just focus on my food, smile, and chew very slowly.

Don't get me wrong.  I do enjoy baby showers--especially if they are for a good friend of mine--although I can't help but feel a bit out of place.  That is one of the reasons why I am always more than happy to take care of all of the food preparation for the event.  It provides me with responsibilities to tend to if I start to feel like I am not adding much value to the heated debate about Huggies vs. Pampers.  I have a valid excuse to slip away and put out more cupcakes and tea sandwiches. 

I also enjoy doing the food for baby showers--or any event for that matter--because it is a great outlet for my creativity.  Nothing pleases me more than spending an afternoon hunched over several dozen freshly baked buttery sugar cookies or a two-tiered cake, holding my piping bag and crafting desserts appropriate for a certain theme (my husband thinks I am nuts.)  Yes, my back usually kills the next day, and it's probably not great for my posture, but the end result is more than worth it.

For my friend Stephanie's baby shower this past Sunday, I decided to make sugar cookies in the shape of another one of my new vocabulary words--onesies.  I initially got the idea from Elisa Strauss, a New York-based cake and cookie decorator (and author of Confetti Cakes), whose work I really admire.  She had done some similar cookies in her book.  Steph does not yet know whether she is having a boy or a girl--she thinks boy, but everyone else thinks girl--so I made some pink and some blue.  I was really happy with how the cookies turned out, even though the sheep are a bit "rectangular," as Eric said.  Here are my extra tips for making these beautiful baby shower sweets:

• Once decorated, the cookies can be stored at room temperature, tightly covered, for 3-4 days.  If you are going to stack the cookies in layers, divide the layers using parchment paper or waxed paper.
• The prepared cookie dough can be refrigerated for up to 5 days, tightly wrapped with plastic wrap.
• When you "flood" the cookies, you are filling the insides of the piped borders.  The consistency should be quite thin and pourable.  Pipe or drizzle the thinned icing into the center of a cookie, and then use a toothpick or a small knife to guide the icing into the corners and edges.
• You can keep the royal icing in the refrigerator, tightly covered, for up to 5 days. 
• If you find that the royal icing has become too stiff from sitting out at room temperature, simply mix in a few drops of lemon juice and stir quickly.
• 3 tablespoons of meringue powder mixed with 1/2 cup water can be used as a substitute for the egg whites if using raw egg whites is an issue. 

Baby Onesie Cookies

Makes 25-30 cookies

Ingredients:

For the cookie dough

2 1/2 sticks unsalted butter (10 ounces), room temperature

1 cup sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

Zest of one orange

3 1/4 cups flour

1/2 teaspoon salt

For the royal icing

3 large egg whites

5-6 cups confectioner's sugar

Lemon juice

Food coloring

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on medium-high speed until light and fluffy.  Add the egg, egg yolk, vanilla, and orange zest and beat until well combined, scraping down the sides of the bowl as necessary.  In a medium bowl, whisk together the flour and the salt.  With the mixer on low speed, slowly add the flour mixture, mixing until just combined.  Turn the dough out onto a work surface and divide it into 4 pieces.  Shape each piece into a disk, wrap each disk in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 350F degrees.  On a lightly floured work surface, roll the dough out to an 1/8-inch thickness.  Cut the dough into "onesie" shapes, and transfer the shapes to baking sheets lined with parchment paper.  Bake the cookies for 9-11 minutes, until they are lightly golden brown.  Transfer to a wire rack to cool completely.

Prepare the icing:  In the bowl of an electric mixer fitted with the paddle attachment, beat the egg whites at medium speed until soft peaks form.  On medium-low speed, gradually add the confectioner's sugar, beating the mixture until stiff peaks form.  Thin the mixture to your desired decorating consistency using lemon juice, and color with your desired choice of food coloring or gel paste.

Decorate the cookies:  Using a stiffer consistency and a small round tip (#2 or #3), pipe an outline around the onesie shape and let dry.  Thin the icing to a "flooding" consistency, and fill the insides of the borders with the thinned icing; let dry.  Using stiffer icing, decorate the onesie as desired, making sleeves, collars, etc.  Let dry and serve!

Homer's Doughnut Cookies

Whew!  It has been a busy week--thus the lack of posts and new tasty treats to share.  For me, the saying "when it rains, it pours" definitely applies.  It seems that I will have one week where I have all the time in the world to take care of my to-do list of little projects, while other weeks are so jam-packed that I barely have time for a sit-down meal.  I actually prefer the latter.  The more that I have to accomplish within a set period of time, the higher my level of productivity.  When I have a relatively low-responsibility week, I tend to take on a mentality of "Hey! It's only Monday.  I have plenty of time to write the article/pay the bill/clean the bathroom before Friday, so why do it now?"  Whereas this week, I knew that if I had one spare iota of time, I have better make it a productive iota.  My DVR'd Ellen shows would have to wait.

Looking back on this week, although it went by in a whirlwind, I did have a great time, and I feel like I accomplished quite a bit.  Among many other things, as you might have noticed (unless of course this is your first visit to my blog), I have a brand spankin' new blog design.  No, I am not enough of a techie to be able to take credit for the actual design, but I still needed to work on the new layout and content (still a work in progress.)  The credit for the new logo goes to my genius graphic design friend, Brian Felgar, and the rest of the design was done by Hannah Cramer.  Thanks to both of you!

I also helped with the food for a baby shower, which was held yesterday.  Usually when I do a cake or cookies for a special event, I like to work with a theme, as this helps to make the dessert extra special and personal.  For a baby shower, this typically means customizing cupcake frosting colors or making baby onesie-shaped cookies in either pink or blue.  In this case, the mom-to-be gave me a bit more to work with.  Throughout her pregnancy she had been craving doughnuts.  Krispy Kreme, Dunkin, glazed, filled.  You name it.  Ashley, the girl who threw the party, and I thought that it would be fun to create doughnut shaped cookies for the event. 

I recalled seeing a doughnut cookie recipe in the King Arthur's Cookie Companion (great cookbook by the way), so I rummaged through my cookbook collection and decided to try a variation on that recipe.  Because I didn't want to stray too far from the original, I only changed up the flavoring with a little bit of orange zest, and I increased the butter content slightly.  I also played around with the glaze, incorporating lemon juice or cocoa powder.  In the end, I was thrilled with how the cookies turned out.  I named them"Homer's" cookies because at first glance they reminded me of the doughnuts that Homer gobbles down on The Simpsons. Mmmmmm.....they are delicious too--perfect with a glass of milk and no frying required. 

The week was nicely rounded out by a visit from a new friend, also named Julie, and her husband, both of whom I met through my Food Network Ultimate Recipe Showdown contest.  Some of you might remember her as the creator of that oh-so-delectable looking spin on chicken 'n waffles in the Hometown Favorites episode.  We had a fantastic time, and I am beginning to think that we were separated at birth (c'mon mom, fess up!)  Sorry Julie, I meant to save a few of these cookies for you two--something to look forward to on your next trip (as long as you make the chicken 'n waffles for me, that is)!  Here are a few extra tips for these tasty trompe l'oeil treats:

• Don't fuss too much trying to make your doughnuts perfectly round and uniform.  Having slightly different shapes and sizes yields a realistic-looking batch!
• The dough can be refrigerated, tightly wrapped, for up to two days.
• The baked doughnut cookies can be stored, covered at room temperature, for up to three days (but I sincerely doubt they will last this long.)
• Feel free to eliminate the orange zest from the dough recipe.  I just think that it adds a nice flavor to the cookies.  I also add orange zest to my regular sugar cookie dough.
• Instead of using safflower oil, either canola or vegetable oil can be substituted. 

Homer's Doughnut Cookies

Makes about 40

For the dough

2 tablespoons safflower oil

4 tablespoons butter, melted

2 large eggs

2 teaspoons vanilla extract

Zest of 1 orange

1 teaspoon salt

2 teaspoons baking powder

1 cup confectioner's sugar

2 1/2 cups flour

For the glaze

3 cups confectioner's sugar, divided

Whole milk

Lemon juice

Corn syrup

Food coloring, Cocoa powder, Sprinkles

Prepare the dough:  In the bowl of an electric mixer fitted with the paddle attachment, beat the oil, butter, eggs, vanilla, and orange zest until well combined.  In a medium bowl, whisk together the salt, baking powder, sugar, and flour.  Add the dry ingredients to the wet ingredients, mixing until well incorporated.  Gather the dough together and shape it into a flat disk.  Wrap the dough in plastic wrap and chill for 1 hour.

Preheat the oven to 350F degrees and line two baking sheets with parchment paper.

Working with about 2 teaspoons of the dough at a time, roll the dough into a rope about 4 inches long and 1/2-inch in diameter.  Coil the ropes into round doughnut shapes, leaving a small hole in the middle.  Repeat the process with the rest of the dough.  Place the formed cookies on the prepared baking sheets, spacing 1 inch apart.  Bake the cookies for 12-14 minutes, until the tops are slightly golden but not browned.  Transfer the baked cookies to a wire rack to cool completely.

Prepare the icing:  Depending on how many colors you want to make (I made three), use 1 cup confectioner's sugar for each color.  In a small bowl, mix 1 cup confectioner's sugar with 1 teaspoon milk, 1 teaspoon lemon juice, 2 teaspoons corn syrup, and a few drops of food coloring.  If making chocolate icing, add a few tablespoons of cocoa powder and replace the lemon juice with milk.  Stir the mixture until you have a spreadable icing.  Dip the top of each cookie into the icing, and place them back on the wire rack.  Decorate with sprinkles if desired, and allow the glaze to harden.   

Mint Chocolate Cream-Filled Sandwich Cookies

It's almost that time of year again.  No, I'm not referring to that wonderful day when we move our clocks forward one hour, allowing us to eat our dinners while it is still light outside in exchange for 60 minutes of sleep (just go to bed earlier that night.)  I'm not even talking about the NCAA basketball tournament, which in my house takes precedence over anything else that is occurring at the same time, especially if an ACC team is playing (they're always playing.)

The time of year to which I refer is almost as important to my husband as watching his Duke Blue Devils make their 3-pointers.  Yes, it's Girl Scout Cookie time once again.  What do they run now, about $12 per box?  O.K., maybe not that much, but they do seem to be priced a bit higher every year.  When I was both a  Brownie and a Girl Scout, I'm pretty sure that the cookies were at the most a few dollars.  But then again, we also used to sell them door-to-door around our neighborhood as opposed to setting up a card table outside of the local Albertson's.  Because many of my fellow troop members lived in my development, timing was of the essence.  I needed to get out there selling immediately, because I just couldn't let Amy and Holly hit all of the cookie-loving neighbors up first.  I had my eye on that stuffed owl (yes, a stuffed owl--don't recall what that had to do with the Girl Scouts), but to get it, I needed to sell at least 100 boxes (it seemed like a fair exchange at the time.)

Not only have the prices and the methods for selling Girl Scout changed, but the cookies themselves have evolved.  After a quick glance of the "Meet the Cookies" site, I noticed that they are now peddling "Reduced Fat Daisy Go-Rounds", "Sugar-Free Chocolate Chip", and the new "Dulce de Leche."  That last one sounds good, but the other two....not so sure.  If you're going to enjoy a cookie, then enjoy a real cookie -- just not the whole box.  Thank goodness the most popular old-standby flavors are still alive and well:  Samoas/Caramel DeLites, Tagalongs/Peanut Butter Patties, Trefoils/Shortbread, and the rock star of the lot, the Thin Mint (Eric's all-time favorite, especially stored in the freezer.)

The Thin Mint cookie was the inspiration for this recipe.  I didn't want to try to recreate the Thin Mint itself, potentially irritating die-hard fans in the process, but rather give it a more sophisticated make-over, complete with an uber-rich spiked chocolate cream filling.  Like the Thin Mints, I think that these cookies are best served chilled, along with a glass of milk.  Here are my extra tips for making these minty decadent delights:

• If you don't want to use Creme de Menthe or liqueur in your cookies, then you can replace it with peppermint extract.  I suggest about a 1/2-teaspoon for the dough and 3/4 to 1 teaspoon for the filling.  You can also add a few drops to the coating for an extra hint of mint!
• The cookie dough can be prepared 1 day in advance and chilled, tightly wrapped in plastic.  The filling can be be stored for up to 4 days in the refrigerator, tightly covered.
• Instead of making these cookies chocolate mint, you can play around with the flavoring.  For chocolate mocha, try using Kahlua and extra espresso powder.  Chocolate coconut, chocolate hazelnut, and chocolate orange with Grand Marnier are all options.
• If you don't have a 2 1/4-inch round cookie cutter, try finding something in your kitchen to use as a substitute, such as the top of a glass, a small bowl, or a measuring cup.  You can also make the cookies larger/smaller depending on what you have on hand.  Just adjust the baking time accordingly. 

Mint Chocolate Sandwich Cookies

Makes about 24 sandwiches

Ingredients:

For the cookies

1 1/2 cups flour

3/4 cup cocoa powder

1 teaspoon instant espresso powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 tablespoons Creme de Menthe liqueur

For the filling

3/4 cup bittersweet chocolate, chopped

1/2 teaspoon heavy cream

3 tablespoons Creme de Menthe

Additional peppermint extract (optional)

6 tablespoons unsalted butter, softened

1 1/2 cups confectioner's sugar

For the coating

8 ounces bittersweet chocolate, chopped

2 tablespoons unsalted butter

Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 minutes.  Add the egg and beat until well incorporated, scraping down the sides of the bowl with a spatula as necessary.  Mix in the vanilla and the Creme de Menthe.  On low speed, add the flour mixture to the bowl in 3 additions, mixing until well combined.  Scrape the dough out onto a clean work surface and divide it into 4 pieces.  Form each piece into a disk, wrap each disk in plastic wrap, and refrigerate for 30 minutes.

 

While cookies chill, prepare the filling:  Place the chopped chocolate in a small bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Immediately pour the cream over the chocolate and let it sit for 1 minutes.  Whisk the micture until the chocolate has melted and it is smooth.  Whisk in the Creme de Menthe.  Taste the filling; if it is not "minty" enough, then add some peppermint extract, a few drops at a time.  Cool the mixture to room temperature, stirring occasionally, 15-20 minutes.  In the bowl od an electric mixer fitted with a paddle attachment, beat the butter and the confectioner's sugar on medium-low until well combined.  Mix in the cooled chocolate mixture.  Transfer the filling to a bowl, cover, and chill until it is firm but spreadable, about 20 minutes.

 

Bake the cookies:  Preheat the oven to 325F degrees.  Line 2 baking sheets with parchment paper and place the oven racks in the upper and lower thirds positions.  Working with one disk at a time, roll it out onto a lightly floured surface to a 1/4-inch thickness.  Using a 2 1/4-inch round cutter, cut out as many rounds as possible and arrange them on the prepared baking sheet, spacing 1-inch apart.  Repeat the process with the remaining dough, re-rolling scraps as necessary.  Bake the cookies for 8-10 minutes, until they are set but soft, rotating positions of the baking sheets halfway through the baking process.  Transfer the cookies to a wire rack and cool completely.

 

Assemble the cookie:  Spoon 2-3 teaspoons of the filling onto the flat side of one of the cookies.  Top with another cookie, flat side-down, and press lightly to adhere.  Place the sandwich on a wire rack set over a baking sheet and repeat the process with the remaining cookies and filling. 

 

Prepare the coating:  In a small saucepan, heat the chocolate and the butter over medium-low heat, stirring frequently until melted and smooth.  Drizzle the chocolate mixture over the tops of the cookies using a decorative zig-zag motion.  Chill the cookies until they are set, 15 minutes. 

 

Oatmeal Raisin Walnut Whoopie Pies

In honor of Valentine's Day.......Eric went golfing.  Actually, this is probably one of the nicest things that he could have done for me today, a day when I have so many odds and ends to take care of that an empty house is a gift.  Not that I can't get things done when he is here, I just find that I am much more productive when the dogs aren't going crazy and ESPN isn't on in the background--go figure.

I've never really been one to expect lavish gifts, jewelry, candy, etc. on Valentine's Day.  Eric and I sometimes celebrate by going out to a nice dinner someplace new, as we are this evening, because this is something that we both enjoy.  Other years, we'll just cook something at home, or rather, I'll cook--he'll uncork the wine.  Holidaysays like today can prove to be unnecessarily stressful for men, what with the constant cheesy ads from Kay Jewelers on T.V. and the flower stands that have suddenly popped up on what seems like every street corner.  I'd much rather be surprised by flowers on some random run-of-the-mill day of the year as opposed to getting the $9.99 Valentine's Special identical to the one that every other woman on my street also received.  My dad's always been really good about doing this sort of "random flower" thing for my mom, and they've been married for over 40 years!  Maybe he's on to something......

Golfing with the guys can be stressful, strenuous, and physically exhausting (ha!)  But seriously, Eric usually rummages around for a little something to hold him over until dinner after he returns home from the course.  Because it's Valentine's Day, I thought that I'd make something sweet for my sweetie, who happens to be a fan of oatmeal raisin cookies.  Ever since I first made whoopie pies, several years back, I've become a bit obsessed with the concept, often testing out new flavor variations.  This is my latest creation, based on an oatmeal raisin walnut cookie and filled with a rich custardy buttercream.  The oatmeal cookies are fabulous on their own, but the decadent buttercream takes them to the next level.  If you don't want to make a traditional buttercream, feel free to make a simple vanilla butter and confectioner's sugar variety.  Here are my extra tips for making these fun, cream-filled cookies:

• The whoopie pies are best eaten the day that they are made.  The buttercream can be prepared up to 3 days in advance, tightly covered, and chilled.  Let it sit at room temperature prior to spreading.  The cookies can be prepared one day in advance and stored at room temperature, tightly covered so that they remain soft.  The cookie dough can also be prepared in advance and chilled, covered.
• To give these treats a more adult twist, you can replace the orange juice with orange liqueur, rum, or even a coconut-flavored rum.
• If the buttercream has become too soft after preparation, then refrigerate it for 10-15 minutes before spreading it on the cookies.
• For variation, use a mix of dark and golden raisins, dried cranberries, or dried cherries.  Replace the walnuts with pecans or hazelnuts and play around with the spices (ginger, allspice, cardamom, or cloves would all be good choices.)
• If you don't have a 1/4-cup ice cream scoop, then use either a 1/4-cup measure or estimate the amount using a large spoon.
• Don't replace the vegetable shortening with butter.  The shortening helps to keep the cookies slightly "puffed" as opposed to flat and crisp.

Oatmeal Raisin Walnut Whoopie Pies

Makes 8-9 large whoopie pies (you can probably share one!)

Ingredients:

1 cup orange juice

1 cup raisins

2 1/2 cups flour

2 cups rolled oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 1/2 cups light brown sugar, packed

1/2 cup solid vegetable shortening

4 tablespoons unsalted butter, softened

1 teaspoon grated orange zest

1 teaspoon vanilla extract

2 large eggs

1/4 cup whole milk

1 cup coarsely chopped walnuts, lightly toasted

For the buttercream:

4 large egg yolks

1/2 cup sugar

1/3 cup corn syrup

11 ounces unsalted butter (22 tablespoons)

1/2 teaspoon ground cinnamon

2 teaspoons vanilla extract

1/8 teaspoon salt

Preheat the oven to 350F degrees.  Line two cookie sheets with parchment paper.  In a small saucepan, combine the orange juice and the raisins.  Set the saucepan over medium heat and bring the mixture to a full boil.  Cover the saucepan and remove from the heat.  Let the raisins soak for 20 minutes.  When the raisins have finished soaking, using a slotted spoon, remove about 1/2 of the raisins from the orange juice with a slotted spoon and coarsely chop them.  Place the chopped raisins in a small bowl along with 2 tablespoons of the orange juice.  Reserve the remaining raisins and juice in the saucepan.

In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, shortening, and butter on medium speed until light and fluffy.  Mix in the orange zest and vanilla extract.  Beat in the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl if necessary.  Add the milk and beat until smooth.  On low speed, mix in the flour mixture until just combined.  Mix in the chopped raisins and orange juice and the walnuts.  Using a level 1/4-cup ice cream scoop, drop the batter on the prepared baking sheets, spacing 2 inches apart.  Bake the cookies for 10-12 minutes, or until the cooking are lightly browned and just set.  Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Prepare the buttercream:  Place the egg yolks in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until very thick, about 5 minutes.  In a small saucepan, combine the sugar and corn syrup and set over medium-high heat.  Bring the mixture to a full boil, stirring constantly, and then immediately scrape the mixture into a 1 cup glass measure.  With the mixture on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds.  Repeat until all of the syrup has been added.  Continue to beat until the bowl has cooled to room temperature.

On medium speed, beat in the butter a few tablespoons at a time, beating well after each addition.  The frosting will begin to come together after all of the butter has been incorporated.  Scrape down the bowl and beat in the cinnamon, vanilla, and salt.  Mix in the reserved raisins and 3-4 tablespoons of the reserved orange juice.  Using a piping bag with a large tip or an offset spatula, spread a generous layer of filling onto the flat side of a cooled cookie.  Place another cookie on the sandwich and lightly press to adhere. 

Mini Chocolate-Orange Cannoli

We've all heard of Mardi Gras, the wild New Orleans multi-week party that occurs each February before lent. This is when thousands of people stuffed with King's Cake over-imbibe at Pat O'Briens and then do things that they normally wouldn't do--especially if they knew it was all caught on camera.  So we all know Mardi Gras....but how many people have heard of Martedi Grasso, the Italian version of this Carnival celebration?  I certainly hadn't, that is until I started researching the background of cannoli for today's post.

Martedi Grasso means different types of celebrations, and different types of foods, depending on where you are in Italy.  In Naples, there is a grand and lavish buffet, where the starring item is lasagne di Carnivale, a combination of rich ricotta, meatballs, and all-things Italian.  The Venetians mirror our New Orleans festivities by donning unique masks and attending elaborate parties.  Along the Tuscan coast, there are grand parades with themed floats, and there are plenty of zeppole, small balls of fried dough coated in sugar (think Munchkins from Dunkin' Donuts.)

One tasty treat that can be found pretty much everywhere during Martedi Grasso is cannoli, fried wafers filled with light mixtures of fresh ricotta, sugar, flavorings, chocolate, and/or dried fruit.  Actually, cannoli became popular enough that they are now found year-round wherever Italians have settled.  In the past, these pastries were called "Carnival's Crown," and people would give cannoli to their friends by the dozen (remind me again how it is that Italian women are so thin??)  Italy must have smelled heavenly with all of that cannoli preparation occurring at once.  Mmmmm....

I have always wanted to try to make cannoli, and I had a few recipes jotted down in my notebook, so I finally decided to give it a go.  The whole process was much easier than I anticipated, that is, if I only wanted to make a few cannoli.  My cannoli-form supply consists of one piece, so I had to fry them up one at a time, which became a bit tedious.  It's a great way to exercise portion control though!  If you do wish to give this recipe a try, try to have at least 3 or 4 molds on hand.  Here are my extra tips for making these traditional Italian treats:

• Although I found it very easy to roll the dough out by hand, the dough can also be passed through a pasta maker several times to achieve a uniformly thin sheet.  Start with the widest attachment and slowly narrow the width until the sheet is the thickness of a dime.
• The cannoli dough can be refrigerated, tightly wrapped, overnight.  Let it sit at room temperature for 30 minutes prior to rolling out.
• If you don't have Grand Marnier on hand, you can use a sweet Marsala wine or another flavor of liqueur in its place. 
• The finished cannoli shells can be tightly covered and frozen for up to 1 week.  They can also be stored overnight at room temperature, tightly covered.
• If you do not have a piping bad and a star tip, then you can either spoon the filling into the shells, or you can "pipe" the filling in using a plastic bag with the corner snipped off. 
• Instead of making mini cannoli, this recipe will prepare about a dozen larger cannoli.  You can also make cone-shaped pastries using a metal cone mold (see photo.)

Mini Chocolate-Orange Cannoli

Makes about 2 dozen

For the filling

2 cups ricotta cheese

1/2 cup confectioner's sugar

1 teaspoon vanilla extract

1 teaspoon orange zest

1/4 cup miniature chocolate chips

For the cannoli shells

1 1/2 cups flour

3 tablespoons sugar

2 tablespoons cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup Grand Marnier

1/4 cup orange juice

3 tablespoons canola oil, plus additional for frying

1 egg white, lightly beaten

6 ounces bittersweet chocolate, chopped

1/2 cup finely chopped pistachios

Prepare the filling:  In the bowl of an electric mixer fitted with the paddle attachment, beat the ricotta with the confectioner's sugar at medium speed until light and fluffy.  Mix in the vanilla and orange zest.  Stir in the chocolate chips.  Cover the filling and chill.

Prepare the shells:  In the clean bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, cinnamon, and salt.  Add the Grand Marnier, orange juice, and oil.  Beat the mixture on medium speed until the dough comes together.  Transfer the dough out onto a lightly floured work surface and knead it until it is smooth and elastic, 8 minutes.  Wrap the dough in plastic and chill for 30 minutes.

Divide the dough into 3 pieces.  On a lightly floured surface, roll the dough out to the thickness of a dime.  Cut out rounds using a 3-inch cutter (re-roll any scraps.)

Add enough oil to a large saucepan so that it comes up about 3 1/2 inches on the sides.  Heat the oil over medium heat until it registers 380F degrees on a deep-fry thermometer.  Wrap each round of dough around a 4-inch long cannoli form, sealing the ends with a dab of egg white.  Working in batches of 4, fry the shells until golden, about 1 minute.  Carefully transfer the shells to paper towels and let cool for 5 minutes.  Carefully slide out the molds and let the shells cool.  Continue with the rest of the dough.

Melt the chocolate in a small saucepan, stirring constantly.  Dip one end of the cannoli shells into the chocolate and then into the pistachios.  Let the chocolate set.

Transfer the chilled filling to a pastry bag fitted with a 1/2-inch star tip.  Pipe the filling into one end of the shell halfway, and then pipe from the other end.  Repeat with the remaining shells and filling.  Serve immediately!

Raspberry White Chocolate Mousse Parfaits

I hate throwing away food, especially in this day and age when everything is so darn expensive.  The other day, I was planning to make a big batch of my favorite rosemary hummus, but when I went to the local grocery store, the tahini paste was priced at just under $9!!  I'm not talking about a super-industrial vat of tahini either.  This was just your standard, run-of-the-mill 12 ounce jar.  Now I love my hummus and carrot sticks, but I have a threshold as to what I will pay for groceries.  So, for this week at least, my carrot sticks will be dipped into salsa.

Anyway, back to the point about wasting food (sorry, I got a bit off track with my overpriced tahini rant.)  I try to be very conscientious about only buying the amount of perishable items that we are going to use, especially if they cannot be frozen or salvaged in some way.  It is so painful to throw out what was once a beautiful bunch of pricey basil, a result of over-estimating the amount of chiffonading (is that a word?) that I would be doing. 

I try to "reinvent" as many ingredients as I can, turning browning bananas into puree for baking, tomatoes into sauces, and vegetables into soups.  The same applies for leftovers.  Eric has an odd aversion to leftovers (except for pizza of course.)  He'll enjoy the dish once, but it then tends to be forgotten about in the far corner of the refrigerator until someone (me) cleans it out.  So, I've learned how to take the leftover portions of recipes and turn them into something completely "new."  Chicken goes into stew, steak becomes a wrap, etc. 

One of my favorite dessert reinventions uses leftover trimming from cake layers, the ones that are usually either nibbled on or thrown away.  The cake trimmings are cubed, and they become part of a parfait, an individual layered dessert that usually incorporates fruit.  The cake can be layered with pudding, pastry cream, or even frozen desserts.  This one in particular incorporates a few leftover components of a cake that I made for a friend: raspberry curd and white chocolate raspberry mousse.  This is a great dessert for entertaining, as you can assemble the trifles ahead of time and garnish just prior to serving.  Here are a few extra tips for making these "berry" decadent desserts:

• Feel free to use fresh raspberries instead of the thawed frozen variety for this recipe.  I would say that 3  half-pint containers would be enough.  If you want to keep the food cost down however, I would opt for the frozen.  The result is very similar.
• Try to avoid buying white chocolate chips for the mousse as they usually have supplemental ingredients like paraffin added.  Look for a good quality white chocolate bar, such as Lindt.
• It is up to you whether you want to strain the raspberry puree before adding it to the curd and mousse.  I don't mind the little raspberry seeds, but I think that I am in the minority.  If you are pinched for time, then omit the straining.
• This recipe is a great way to use up leftover cake scraps from trimming the layers. You can freeze the cake scraps, tightly wrapped, and then cube them whenever you want to make parfaits.
• The mousse and the curd will both keep, covered and chilled, for 2 days.  You may need to "fluff" the mousse a bit after refrigeration using a spatula or spoon.
• In order to speed up the recipe, you can chill the curd and the mousse over an ice-water bath.  This is a larger bowl that has been filled halfway with ice, and then the ice is covered with cold water.  Set the bowl containing the mousse/curd in the ice and stir occasionally.  The process usually takes 20-30 minutes.  See the photo for an example. 

Raspberry White Chocolate Mousse Parfaits

Serves 4-6, depending on size of trifle glasses

16 ounce bag of frozen raspberries, thawed

For the raspberry curd

3/4 cup raspberry puree

1/2 cup sugar

4 tablespoons unsalted butter

2 large eggs

2 large egg yolks

For the raspberry mousse

2 tablespoons Framboise or raspberry liqueur

2 teaspoons unflavored gelatin

1 1/4 cups cold whipping cream

7 ounces good quality white chocolate, chopped

3/4 cup raspberry puree

Assembly

Vanilla or chocolate pound cake (or regular layer cake)

Fresh raspberries

Puree the raspberries until smooth.  If desired, put the puree through a fine mesh strainer to remove the seeds.

Prepare the curd:  Measure 3/4 cup of the puree, reserving the rest for the mousse.  Place the puree and the sugar in a small saucepan, stirring to mix.  Add the butter and stir over medium low heat until the sugar has dissolved and the butter has melted.  In a medium bowl, whisk together the eggs and egg yolks.  Gradually stir in the hot raspberry mixture, whisking constantly and being careful not to scramble the eggs.  Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture has thickened, about 10 minutes.  Transfer the mixture to a bowl, cover, and chill.

Prepare the mousse:  Place 1 tablespoon of the liqueur in a small saucepan and sprinkle with the gelatin.  Let the gelatin rest for 5 minutes to soften.  Add 3/4 cup of the cream and stir the mixture over low heat until the gelatin has dissolved.  Add the white chocolate, stirring until it is melted and smooth.  Transfer the mixture to a medium bowl, cover, and chill until it is cool but not completely set, stirring occasionally, 30 minutes.  Whip the remaining 1/2-cup cream in a bowl until soft peaks form.  Add the remaining tablespoon liqueur to the cream and continue to whip until stiff peaks form.  Fold the cream into the white chocolate mixture and then fold in the 3/4 cup raspberry puree.  Refrigerate the mixture until cold and set.

Assemble the parfaits.  Cut the cake that you are using into 3/4-inch cubes.  Using parfait-style tall glasses, layer the parfaits as follows: A dollop of mousse, fresh raspberries, cake cubes, and raspberry curd.  Repeat the layering one more time.  Top the second layer of curd with a thin layer of mousse and a few fresh raspberries.  Garnish as desired and serve!

Mini Blueberry-Meyer Lemon Pound Cakes

Life has handed me lemons.  Meyer lemons to be exact.  Hundreds of them.  Not only did I make lemonade (well, I actually made lemon juice, which will eventually be turned into lemonade), I made lemon chicken, lemon curd, and a verrrrry lemony hummus.  Using my trusty microplane, I amassed a pile of lemon zest large enough to get me through the next year, if not longer.  I'm really hoping that lemon zest freezes well--anyone know for sure?  As an added bonus from my zesting session, I also got a great tricep workout.....but only in one arm.  Who knew that it could be so exhausting?

All of this juicing, baking, and zesting, and I still have at least 100 beautiful round Meyer lemons (and 1 grapefruit) sitting in a bin on our kitchen counter.  After years of thinking that the lemon tree that we planted out back was, well, a lemon because it hardly produced any fruit, suddenly this year we had upwards of 500 pieces.  Even though we've given them away by the bagful,  by the beginning of this week we'd barely made a dent in the supply.  Maybe I should set up a lemonade stand on the Strip, right next to those guys who hand out the pamphlets featuring, ahem, "local culture."  I could probably make a pretty penny.  

Last Sunday, Eric went out back and harvested the last of the Meyer lemons so that the trees could grow a new crop next year.  I don't know if you could actually call what he did "harvesting," but it's probably as close to a true harvest as we are ever going to get in Las Vegas.  That day, I had also gone to Trader Joe's, where they had an amazing deal on a beautiful quart container of fresh blueberries.  I have always loved the combination of blueberries and lemon in baked goods.  Adding a bit of lemon zest to a blueberry muffin or scone really brightens the flavor.  These lovely mini pound cakes are perfect for a brunch or for a homemade gift.  Adding the soaking syrup and glaze are techniques that I borrowed from Ina Garten's pound cake recipe, because they really up the lemon ante and they help to keep the cakes moist.  Here are my extra tips for making these pint-sized pound cakes:

• If Meyer lemons are not available, then certainly substitute regular lemons.
• The pound cakes can be baked but not glazed in advance.  Wrap the cakes tightly in plastic and store at room temperature for 1 day.  The unglazed cakes can also be tightly wrapped and frozen for up to 3 weeks. 
• I love the combination of lemon, blueberry, and ginger, but as I have noted below, the ginger is optional.  As an alternative you could add ground cinnamon.
• Either full-fat or low-fat yogurt may be used for this recipe.  I wouldn't recommend the fat-free variety, as it would result in a less moist cake. 
• If you decide to use frozen blueberries for this recipe, reserve some of the flour at the beginning and toss the blueberries in the flour before adding them to the batter.  This will help to prevent them from sinking during the baking process.  Fold the blueberries into the batter gently, so that you don't turn the batter blue!
• Instead of making mini loaves, you can make a few larger loaves or one large bundt.  Increase the baking time accordingly.

Mini Blueberry-Meyer Lemon Pound Cakes

Makes 6 mini loaves

Ingredients:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon ground ginger (optional)

1/4 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups sugar

2 tablespoons fresh Meyer lemon juice

1 teaspoon vanilla bean paste or vanilla extract

1/2 teaspoon almond extract

1 tablespoon Meyer lemon zest

4 large eggs

1 cup plain yogurt

12 ounces fresh blueberries (about 2 3/4 cups)

For the soaking syrup

1/2 cup Meyer lemon juice

1/2 cup sugar

For the glaze

2 cups confectioner's sugar

2-3 tablespoons Meyer lemon juice

Preheat the oven to 350F degrees.  Spray 6 mini loaf pans with non-stick baking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, ginger, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the sugar until light and fluffy, 2-3 minutes.  Add the lemon juice, vanilla, almond extract, and lemon zest, mixing until well combined.  Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary.  Beat in the yogurt.

On low speed, mix in the dry ingredients until just combined.  Gently fold the blueberries into the batter.  Divide the batter among the prepared loaf pans, filling a little over halfway and smoothing the tops.  Bake the loaves for 30-35 minutes, until golden brown on top and a toothpick inserted into the center emerges clean.  Cool the loaves for 5 minutes and then turn them out onto a wire rack set over a baking sheet.

Prepare the soaking syrup:  In a small saucepan, heat the lemon juice and sugar over medium heat until the sugar is dissolved, stirring constantly.  Brush the soaking syrup over the tops of the loaves, allowing it to soak in before adding more.  Let the loaves cool completely.

Prepare the glaze:  In a medium bowl, whisk together the confectioner's sugar and just enough lemon juice to yield a thick but pourable glaze.  Drizzle the glaze over the cooled loaves and allow to set before serving. 

Apple-Cranberry Tart with Walnut Streusel

I've always had a really good memory.  Even as a little girl, I would play the game Memory and clear the board after only a few rounds (O.K., my parents probably let me win a few times, but I was still pretty good.)  When it was time for the games at birthday parties, I smiled when the birthday girl's mom would emerge from the house with a tray of assorted objects, pads of paper, and pencils.  Aha!  We're going to play the memory game!  I've sooo got this prize locked up!  (In case you don't know, the aforementioned memory game involves letting the party guests study the tray for a few minutes before taking it away.  The guests then need to write down as many objects as they can remember.)

Throughout my life I've remembered countless little bits of information, some of which are very useful, but many which have absolutely no business taking up space in my brain.  I mean, is it really necessary to know all of the lyrics to Billy Joel's "We Didn't Start the Fire?"  An impressive talent in a karaoke bar, perhaps, but that's about it.  Sometimes I'll get a bit overconfident of my recollection abilities, telling myself "No, you don't need to write that down--you'll remember."  But then I forget.  Serves me right.

When I am struggling with ideas for my blog posts (no, this stuff doesn't just pop into my head), I often refer to a fun little site called Brownielocks, which lists hundreds of annual holidays, both official and non-official.  For example, yesterday was not just January 26th, it was Bubble Wrap Appreciation Day--and who doesn't appreciate good bubble wrap?  As I scan the list of holidays and observances each month, a few usually catch my eye as potential inspiration for a blog post.  Such was the case with National Pie Day (Ah! I'll post a pie or tart that day!) which occurred on January 23rd.  Four days ago.  I told myself that I'd remember, but I forgot.  Like I said, serves me right.  Next month, I'll write them down.

Despite the fact that I missed National Pie Day, I'm going to go out on a limb and say that pie is special enough to deserve its own week.  In fact, most people I know would gladly accept a slice any day of the year.  While this recipe is really a tart, most cookbooks will classify the two desserts in the same chapter, and it still consists of a buttery crust holding a scrumptious filling.  I personally prefer tarts to pies, as I like a denser, almost cookie-like crust as opposed to a flaky pie crust.  Tarts are also neater to serve, and they don't contain quite so much filling.  Instead of an upper crust, this tart is topped with a buttery nutty streusel.  Who doesn't love a good streusel?  Here are my extra tips for preparing this streusel-topped tart:

• The crust dough can be prepared one day in advance.  Wrap it tightly and refrigerate until ready to roll out.  The streusel can also be prepared one day in advance and refrigerated.
• If the streusel topping starts to become to dark during the baking process, cover it loosely with aluminum foil for the remainder.
• Instead of using dried cranberries, use a mixture of dark and golden raisins, chopped dried figs, or tart dried cherries.  The walnuts can be replaced with pecans, almonds, or hazelnuts.
• The tart can be served shortly after taking it out of the oven, however, I recommend letting it sit and cool for at least one hour.  This allows the filling to firm up a bit, making it easier to cut and present nicely. 
• As an alternative to Granny Smith Apples, try tart Pippins or use a combination of sweet and tart apples, such as Golden Delicious and Granny Smith varieties.

Apple-Cranberry Tart with Walnut Streusel

Serves 8-10

Ingredients:

For the crust

7 tablespoons unsalted butter, softened

1/4 cup sugar

1 large egg

1 egg yolk

1 1/2 cups plus 2 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon salt

For the streusel

3/4 cup flour

1/2 cup golden brown sugar, packed

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 tablespoons cold butter, cubed

1/2 cup chopped walnuts

For the filling

4 cups thinly sliced cored and peeled Granny Smith apples

1/3 cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 tablespoon flour

1 teaspoon vanilla extract

1/4 cup dried cranberries

Prepare the crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined and smooth.  Add the egg and the egg yolk, and mix well.  Add the flour, baking powder, and salt, mixing until combined.  Turn the dough out onto a lightly floured surface and form it into a disk.  Wrap the disk in plastic and refrigerate for at least 30 minutes.

Prepare the streusel:  In a medium bow, mix together the flour, sugar, cinnamon, and salt.  Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.  Mix in the walnuts until all ingredients are well combined.  Cover and refrigerate until ready to use.

Preheat the oven to 325F degrees.

Prepare the filling: In a large bowl, combine the sliced apples, sugar, cinnamon, cloves, and flour; toss to coat.  Stir in the vanilla extract and the cranberries until well combined.

On a lightly floured work surface, roll the chilled dough out to a circle large enough to fit a 10-inch tart pan (12-13 inches).  Transfer the dough to the 10-inch fluted tart pan with removable bottom.  Trim the edge of the dough so that it is flush with the rim of the pan; discard scraps.

Transfer the apple filling to the crust and sprinkle the streusel topping evenly over the filling, pressing lightly to adhere.  Place the tart on a baking sheet and bake for 50-60 minutes, until the crust is golden and the filling has started to bubble.  Cool for 1 hour and serve.

Ultimate Super Bowl Showdown?

Win a $250 Sam's Club Gift Card!

With the Big Game a mere 8 days away, football fans everywhere have one thing on their minds:  What am I going to eat while I watch the Super Bowl?  I mean, let's face it.  Cheering for your favorite team/half-time performer/commercial takes energy, so you need to have your culinary affairs in order to ensure a successful football fiesta.

I am excited to announce the very first Peanut Butter and Julie recipe contest, sponsored by Sam's Club!  Do your hot wings clobber the competition?  Are your famous ribs the stuff that tailgating legends are made of?  A recipe for your signature Super Bowl snack, appetizer, or finger food could win you a $250 gift card from the folks at Sam's Club.  That's enough to feed at least a few Green Bay Packers (or a whole bunch of your friends!)

A few days ago, Sam's Club was nice enough to contact me with an offer to sponsor my own on-line "showdown," for which they will award the winner a $250 Sam's Club gift card.  The theme for this particular recipe competition is "Big Game Party Food," which could mean anything from Mini Roethlis-Burgers to Chili Con Cardinals.  Need some inspiration?  Check out a few of my recipes for game-day grub from last year: Super Bowl Sugar Cookies, and Antipasto Picnic Sandwiches.  The follow are the specifics concerning this football foodie face-off:

• Recipes must be received by 12 noon Pacific Time on Saturday, January 31st.  I know, I know--this only gives you one week.  The good news is that we are looking for something simple and approachable with a unique creative twist, something that makes people say "I can do that.....so why didn't I think of that?"
• Your recipe should be original (I'm trusting all of you honest people on this one!)  If your recipe is not selected, although I'm sure it was a close second, feel free to enter it in another contest.  It is yours after all, not mine!
• You can either submit your recipe in the comments below this post, or you can email it to me directly at peanutbutterandjulie@gmail.com .
• What makes a recipe Most Valuable?  Ease, creativity, and a catchy name all help.  Keep it appropriate to the theme too.  In other words, save your Beef Wellington recipe for another contest.
• You may enter more than once if you are just brimming with ideas for half-time hors d'oeuvres.
• I will prepare, photograph, and post the winning recipe on Super Bowl Sunday.
• The gift card will be sent to the winner soon after the winning recipe is posted. 

In lieu of my usual recipe preparation tips, the following are some tips to help you plan your Big Game bash and be an MVP host.  These helpful hints are courtesy of Sam's Club and Shauna Wilcox, wife of Baltimore Ravens (so close guys!) Tight End Daniel Wilcox:

• Guests Play-Callers - Get your guests in on the action and invite party-goers to top their part of a pizza with delicious meats or veggies, or coordinate a "chili bar" where they can add their favorite finishing touches.
• Winning Combinations -After the main dishes are set, look for combinations like wings and ranch or bruschetta spread and bagel crisps.  Keeping a wide array of food flowing is sure to be a crowd pleaser.
• Create a Prime-time Lineup - Since most guests will be planted in front of the TV for much of the party, feature easy-to-eat foods.  Finger foods, such as party trays and pizzas, are great choices to keep guests satisfied from the coin toss to the final seconds of the game.
• Friendly Competitions - A few games during the Big Game is a great way to keep the guests doubly entertained.  Fun and easy activities such as asking guests to guess the score at half-time or the first half-time commercial will keep everyone involved - even those who aren't avid sports-watchers.  Have a few small prizes like scratch-off lotto tickets and a larger prize like a gift of Membership to Sam's Club for game winners, as well.

Warm up those taste buds!
To help you select your game-day menu, on January 29-31 Sam's Club will be hosting a pre-game sampling event (c'mon, who doesn't love samples?)  Future members are welcome to attend, and anyone who joins Sam's Club prior to February 1 will receive a $10 gift card.  Hot wings with ranch sauce, a croissant sandwich party tray, and a custom football cupcake cake from the bakery are just a few of the many items that will be offered at this event!

Let me know if you have any questions.  I look forward to receiving your recipes!