Feeds:
Posts
Comments

Posts Tagged ‘football’

by Sarah Steimer

These are almost brutally sticky – but surprisingly good. The peanut butter definitely stands out, and we actually also dipped them in some hot sauce as we ate them. Definitely something worth trying just because it’s so strange (and I tested them for you, so you know they’re not a flop).

  • 10-12 chicken wings (tips discarded or drummettes
  • 5 ounces raspberry jelly, about 8 tablespoons (original recipe called for grape jelly, so really just make sure it’s a fairly smooth jelly without any fruit chunks)
  • 1/4 cup smooth, natural peanut butter (do not substitute with regular)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt

Whisk together the jelly, peanut butter, vinegar, hot sauce and salt, making sure there are no lumps.  Add the chicken to the bowl and combine so the chicken is well-covered with the mixture. Refrigerate for at least one hour or as long as overnight.

Do not forget to cover the pan with either parchment paper or aluminum foil, or you will end up with an absolute mess to try and clean.

Cover a baking sheet with parchment paper or aluminum foil. Set a metal cooling rack on top of the pan and place the chicken on the rack. Do not discard the leftover sauce – place it back in the refrigerator. Cook the chicken at 375 degrees for 30 minutes.

Remove the chicken from the oven and brush the piece with the leftover sauce. Flip the wings/drummettes and brush that side with the sauce as well. Place back in the oven and cook for an addition 20 minutes, or until the chicken is browned.

Serve the wings immediately with vegetables and extra hot sauce, because you could always use more hot sauce.

Recipe adapted from: Noble Pig

*Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

Advertisements

Read Full Post »

by Sarah Steimer

You know what it is... black n' yellow, black n' yellow.

OK, let’s get serious here. The Steelers are going to (win) the Super Bowl, so you all deserve some fan-friendly treats. I plan to stash some of these in my purse for snacks after polishing off a Primanti’s sammich while I watch the game this Sunday. Does chocolate go with Yuengling?

Lemon-chocolate shortbread cookies

  • Caitlin’s shortbread cookie recipe (not including the glaze)
  • 2 tablespoons of lemon juice and 1 tablespoon (or so) of lemon zest
  • yellow food coloring
  • 8 ounces of semi-sweet chocolate
  • 2 tablespoons oil

Follow Caitlin’s cookie recipe. Add the lemon juice and zest to the dough, along with yellow food coloring until you reach an appealing hue. Refrigerate and bake according to the directions.

Once the cookies have cooled, melt the chocolate in a heat-proof bowl over a pot of simmering water. Mix in the oil. Dip in half of each cookie and place on a parchment or wax paper-lined cookie sheet. Place in the freezer for a few minutes to let the chocolate set. Store in a cool place.

Terrible Towels and confetti everywhere: Carson Street in Pittsburgh following the 2009 Super Bowl.

Makes about four dozen.

Black n’ Gold brownies

  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup and 2 tablespoons cocoa powder
  • 2 tablespoons vegetable oil
  • 1 ounce semisweet chocolate, coarsely chopped
  • 1 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pecans or walnuts, coarsely chopped
  • gold or yellow M&Ms

Butter an 8-inch-square baking pan (or whatever size you have as long as it’s not too big. I used a 7-by-11 or something). Line bottom with parchment or wax paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder and salt.

Place butter and semi-sweet chocolate in a heatproof bowl set over a pot of simmering water. Heat until smooth,  stirring occasionally. Remove from heat, and stir in cocoa powder and oil. Add sugars, eggs, vanilla, flour mixture and  pecans. Transfer batter to prepared pan; smooth top. Sprinkle with M&Ms.

Bake at 350 degrees for 30 to 35 minutes or until a knife inserted into the center comes out clean.

Brownie recipe adapted from: Martha Stewart Recipes

Photos: Sarah Steimer

*Earlier in the season I made a chocolate Steelers cake you can check out here.

Read Full Post »