Game Day Desserts

structions

1. Wrap one large and one medium sized bowl completely with plastic wrap.
2. Pour one bag of popcorn into the large bowl. Try not to fill the bowl all the way to the rim. You may need to remove some popcorn! If so, just set it aside or add it to your remaining bag. Place the smaller bowl in the middle, adjusting the popcorn to create an evenly thick layer underneath.
3. Combine the melted chocolate, candy melts and shortening. Carefully pour along the space between bowls, letting it coat the popcorn. Once everything is covered, set aside to harden. 
4. Meanwhile, mix the other popcorn bag with the chocolate and pretzels. 
5. Unmold the popcorn bowl. Roll out the fondant. Cut into one long strip and 5 small ones, attaching them to the front side of the bowl to look like football laces. 
6. Fill the bowl with popcorn mix, serve and enjoy!

1. Preheat oven to 375°F. 
2. To make the cookies: Cream together butter and sugar until light in color and fluffy. Add vanilla and the egg. Next, add in the flour and cornstarch. 
3. Divide the cookie dough and color one half green. Roll out both dough balls, and cut each into 16 small rectangles. Arrange one plain rectangle with a green rectangle under it, overlapping slightly. Use a round cookie cutter to create a two-toned circle. Repeat with all remaining dough. 
4. Space out cookies on a parchment lined sheet. Bake for 7 minutes until slightly golden, then let cool. 
5. To make the royal icing: Whisk together the lemon juice and meringue powder until bubbles start to form. Then, add the powdered sugar and mix until thick. If needed, add more powdered sugar or lemon juice to fix texture. 
6. Cover the plain side of the cookie with white icing. On the green side, make diagonal lines radiating out. 
7. While the icing is still fresh, add the rainbow nonpareil sprinkles to completely coat the white side. 
8. Let the icing dry, and enjoy your stadium cookies!

1. Open each Oreo and save both halves. Arrange three Oreo halves (with filling) in a row on a flat surface. Lay the skewer through the middle of each Oreo and press lightly to sink into the filling. Replace the top half of each Oreo to seal. Repeat to make three pops. 
2. Dunk the oreos in the green candy melts, and let solidify. If needed, dunk a second time for a thicker layer. 
3. Roll out the fondant. Cut three thin strands the same length as three oreos. Use number-shaped cookie cutters to cut out a “10,” “20,” and “30” for each pop.
4. Add the decorations to each pop. Place the white stripe down the center, and add one set of numbers to the center of each oreo, one digit on either side of the line. Use water to help the numbers adhere. Enjoy!

1. Preheat oven to 325°F.
2. Arrange the chocolate bars on a sheet tray lined with a silicone mat (or parchment paper). Bake for 5 minutes until soft. If needed, place back in the oven for another 5 minutes. 
3. Using a skewer stick, swirl the chocolate to mix the colors together. 
4. Sprinkle the almonds on top of the bark, then add rice krispies and sprinkles. 
5. While the bark is drying, use the royal icing to paint laces on the almonds to make them look like footballs. 
6. Break into pieces and enjoy!

1. Stick a pecan to each side of a caramel chew, and mold to make the shape of a football. 
2. Roll and stretch the fondant to cover the pecan ball. 
3. Decorate with royal icing to make the football laces, and enjoy!

1. Crumble the cake inside a bowl and mix with the vanilla frosting to form a dough. Once combined, divide into small balls. 
2. Shape the balls into cylinders. Dip the tip of a lollipop stick in the candy melts, then insert in the cylinder. Once set, dip the entire cake pop in the yellow candy melts to fully coat. Repeat with all cake pops, and let harden completely. 
3. Transfer the white candy melts to a piping bag, and use it to pipe drips along the top of each cake pop. While it’s still fresh, dip in sugar to give it a “foamy” texture. 
4. Use the white candy melts to pipe the handle. Stick it on the “beer glass” and enjoy!

1. Preheat oven to 350°F. 
2. Prepare the cake mix according to the directions on the box, but add an additional  ½ C flour to the mix. 
3. Pour into cupcake liners ⅔ full, and bake for 15 minutes. Let cool. 
4. Transfer the buttercream to a piping bag fitted with a “grass” piping tip, and cover each cupcake with “turf.” Repeat with all cupcakes.
5. Grab two pretzel sticks. Break one of them in half and snap the top part of the other. Dip in chocolate, stick them together in a goal-post shape and let dry. Repeat with remaining pretzel sticks.
6. Stick into your cupcakes once set. Optionally, add an almond frosted to look like a football to each cupcake. Enjoy!

1. Preheat oven to 350°F. 
2. Make brownies according to the directions on the box. Pour into two greased pans, making sure the brownies are not too thick. 
3. Bake for 45 minutes, and let cool.
4. Cut the brownies into football shapes. Three footballs will make one pinata brownie. To assemble, place one brownie as the bottom layer, cut the center out of the middle layer for it to have a hole. 
5. Attach each layer with chocolate buttercream. Fill the hole with M&Ms and add the top layer.
6. Decorate using the vanilla buttercream and enjoy!