Apparently, it takes 3,000 cows to supply the NFL with enough leather for a year’s supply of footballs. Thankfully the following Super Bowl sweets require nothing more from our nations cattle than cream for the butter.


honey hazelnut crisps

3/4 cup powdered sugar

1/2 cup butter, softened

1 tablespoon honey

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup finely chopped hazelnuts

6 tablespoons flour

3 tablespoons whole wheat flour

Heat oven to 325F.

Beat powdered sugar, butter, honey, vanilla extract and salt at medium speed with an electric mixer 4 to 5 minuets or until creamy. Add hazelnuts, flour and whole wheat flour, beat just until blended. Drop by tablespoonfuls 3 inches apart onto parchment-paper lined baking sheets.

Bake for 12 to 14 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes, transfer to wire racks and cool.


Recipe adapted from Southern Living, December 2013


orange scented brownies with ginger and pistachios

1/2 cup unsalted butter, diced

3 1/2 cups plus 4 tablespoons semi-sweet chocolate chips, divided

2 eggs

1/2 cup sugar

1/2 cup dark brown sugar

1/4 teaspoon salt

1 tablespoon finely grated orange peel

3/4 cup flour

1/3 cup shelled pistachios

1/4 cup chopped crystallized ginger

Heat oven to 350F. Line a 13-by-9 inch baking pan with foil, leaving overhang. Butter foil.

Place butter, 1 cup plus 4 tablespoons chocolate chips in a medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.

Using electric mixer, beat eggs, sugar, brown sugar and salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven, sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle pistachios and ginger over.

NOTE: I added the pistachios along with the 1 1/2 cups of chocolate chips, but put none on top, and also mixed some chopped crystallized ginger into the brownie batter, as well as sprinkling it on top

Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.


Recipe adapted from Bon Appetit, December 2008