M&M Cookies and Other Super Bowl Treats

2 02 2010

Well, the Big Game is coming up on Sunday.  Who are you rooting for?  And more importantly, what will you eat?  I’m looking to help out on that second one.  I don’t follow sports religiously, but I do enjoy playoffs, and I have my teams.  What I enjoy the most about the Super Bowl, though (this is going to come as a huge shock to my regular readers) is getting together with friends and eating while we watch.  I also like the commercials, but really it’s the conviviality of the experience that I look forward to.  I like to plan out a menu, or just a dish if it’s a potluck-type thing.  I like preparing it, knowing that it means a fun time is just around the corner.

M&M cookies

I made these cookies a while ago, with a bag of M&Ms Dark that somehow wound up on my shelf after Thanksgiving.  I thought they were quintessentially American, and hence perfect for nibbling during the USA’s most-watched sporting event.  If you’re the superfan type, you could probably get the candies in your team’s colors for an even more festive cookie.  Stay tuned after the recipe for more crowd-friendly Super Bowl party food ideas.

M&M Cookies

I like these made with the Dark M&Ms, which taste more like the semi-sweet chips I’m used to in chocolate chip cookies.  This is a small batch which can easily be doubled.

2½ oz. / 70 g unsalted butter, softened (or use salted and omit the salt later)
3 oz. / 85 g brown sugar
1½ oz. / 43 g granulated sugar
¼ tsp. fine sea salt
1 egg
1 tsp. vanilla extract
5 oz. / 140 g all-purpose flour
1/8 tsp. baking soda
5 oz. / 140 g M&Ms (a heaping half-cup)

  1. Preheat the oven to 350F/175C.
  2. Cream the butter, sugars, and salt together until smooth.  (You can do this by hand, as it doesn’t have to get to that “light and fluffy” stage.)  Add the egg and vanilla and beat until smooth once again.
  3. Combine the flour and baking soda, then add them to the bowl.  Stir gently until evenly incorporated.  Stir in the M&Ms.
  4. Drop by rounded tablespoons – by which I mean the spoons you use to eat off of, at the table – onto an ungreased cookie sheet.  (I like to line mine with parchment paper, but it’s not strictly necessary.)  Bake about 14 minutes, until the edges are golden brown.  It’s ok if the centers still look a bit moist – they’ll set up as the cookies cool.

Makes 15 cookies.

But a Super Bowl party cannot subsist on cookies alone.  Here are some ideas to round out the spread.

Dips and Snacks

Caramelized Onion-Bacon Dip
Great Grilled Guacamole
Sweet and Salty Spiced Pecans
Cheesy Poofs

Heartier Fare

Coleslaw
Pizza (Or any of these variations: Flammekueche, Endive, Potimarron, Pissaladière, Calzone, Broccoli)
Cauliflower “Cake”
Jalapeno-Cheese Bread (Makes great sandwiches!)

Sweets

Date Crumble Bars
Apple Cake
Spiced Pear Coffee Cake
Chili Brownies (These have been a huge hit at two football-watching parties already!)

Originally published on Croque-Camille.





Les Chips

3 08 2009

“It’s been a while since you did a post on Awesome Things in the French Supermarket,” Nick says to me as he pulls not one, but two bags of potato chips from the shopping bag.

“True,” I reply, pretty sure that potato chips are not a healthy part of a vegetable-heavy diet.  Especially ham-flavored ones. 

My favorite part is the old guy on the corner of the bag, lovingly inspecting a chip.

They were pretty good, though… if you like smoky bacon.  Which I do, as I am sure it is apparent to even semi-regular readers of this blog.  And I bet they’re killer with onion dip.  There was also a bag of mustard-flavored potato chips (“les chips,” pronounced sheeps, en français) which I just now had to  open and taste in order to write an informed post.  Sometimes life is hard.

...and by mustard they mean Dijon.

I may like the mustard ones even better.  The mustard flavor is subtle – no sinus clearing heat – but so perfectly paired with the potato chip that I wonder why they don’t make these in the States.  Although it’s entirely possible that a French food-lover would wonder the same thing upon first tasting a cheddar cheese-flavored chip.

Let it be noted that I am not the world’s biggest potato chip fan.  Sure I’ll eat them, and find it hard to stop, but I don’t crave them.  Given the choice I will almost always pick corn chips, crackers, popcorn, Chex Mix, or any of the multitude other crunchy salty snacks that are served at barbecues and sporting events.  That said, the range of unfamiliar flavors available in France certainly piques my curiosity – roasted chicken potato chips, anyone?

Previous Awesome French Supermarket Finds:

Bacon Wrapped Goat Cheese
Goat’s and Sheep’s Milk Yogurts
Butter with Sea Salt Crystals
Cats eat better here, too…

Originally published on Croque-Camille.








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