First off, can I get a HOLLA for the Giants pulling out a Super Bowl win again?!
Okay okay, food time. I made a delicious little batch of items, and it was all pretty easy!
Chili
For the chili, I used the same recipe from last year. You can find it here. It was approved by party members all around. It's spicy...and bangin'.
Chocolate Covered Footballs
And by "footballs", I mean strawberries that look like footballs! I got this idea from Pinterest.
What You'll Need:
-1 package Milk Chocolate Chips
-2 dozen Strawberries
-Wax Paper
-White Piping Icing
So basically, you just need to melt a package of milk chocolate chips over a boiling pot of water, as you would when making regular chocolate covered strawberries. Once my strawberries were cleaned and the chocolate was fully melted, I dipped each into the chocolate and twisted it around until the strawberry was fully covered.
Transfer these to a tray covered with wax paper. Let these sit in the refrigerator for 4-6 hours. I recommend doing these the day before so you only have to worry about piping the strawberries with icing on the actual day.
Once they are cooled and ready to be piped, outline the edges in a circular pattern. Then, add a line down the middle and pipe 4 lines across in the other direction. Vuola-footballs!
Chocolate Covered Bananas with Peanut Butter
HOLY CRAP. These were like little bites of heaven. Seriously.
What you'll need:
-1 package Milk Chocolate Chips
-2 Bananas
-Peanut Butter
-Wax Paper
Melt a package of milk chocolate as you did above. Slice up a banana and cover each slice with a little dollop of peanut butter.
Using a fork as a lever, spoon the melted chocolate over the slice until it is fully covered and transfer to a tray covered with wax paper. Freeze for 6-8 hours and serve.
Gluten-Free Chocolate Cupcakes with Vanilla Cream Cheese Frosting
So, for gluten free cupcakes, these were pretty good. My friend is vegan and has a whole book of gluten free cupcakes, so she sent me this recipe and I figured this would be a good opportunity to try it out.
What you'll need:
-1 cup Soy Milk
-1/2 cup Canola Oil
-3/4 cup Sugar
-2 tsp Vanilla Extract
-1/4 tsp Almond Extract
-1/4 cup Tapioca Flour
-2 tbsp ground Flax Seed
-1/3 cup Unsweetened Cocoa Powder
-1/2 cup White Rice Flour
-1/2 cup Quinoa Flour
-1 tsp Baking Powder
-1/2 tsp Baking Soda
-1/4 tsp Salt
Preheat your oven to 350 degrees.
In a large mixing bowl, combine the Soy Milk, Canola Oil, Sugar, and Vanilla & Almond Extracts on medium speed to blend. Add the Tapioca Flour and Flax Seed to the bowl and mix on high for a minute or so. Add the Cocoa Powder, White Rice Flour, Quinoa Flour, Baking Powder, Baking Soda, and Salt. Mix on medium-high for about 2-3 minutes, until everything is blended well.
Fill 12 cupcake liners about 3/4 of the way full, as these will not rise as much as normal cupcakes. Bake for 20-22 mins, or until a toothpick comes out clean.
Once these have cooled, you can add your frosting. (I will post the recipe for the frosting in a bit.)
I also had a standard veggie platter and bought some sweet nose cups:
Oh yes.