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Super Bowl Brownies

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Are you ready for some football?! Make your Super Bowl Weekend extra sweet with these fun & easy football brownies! Our resident baker, Dear Liza’s, walks us through the simple steps:

Ingredients (Makes 12):

1 Box Brownie Mix
Eggs
Vegetable Oil
Water
Football cookie cutter
1 vanilla frosting (store bought or see recipe for homemade)

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Instructions:

To make these quick and delicious football brownies start by coating a 9×13 glass or metal pan with a non-stick cooking spray and set aside. Follow directions on the box to make the brownies (brands may vary) or here is a recipe I like to use for homemade. Once your ingredients are mixed together, add some chocolate chips to make them extra chocolatey!

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Once brownies are cooked and completely cooled, use your football cookie cutter to cut out your individual footballs. Set aside on a piece of wax paper while you prepare your frosting.

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To decorate your footballs, take a sandwich size zip loc bag (or a piping bag) and fill with vanilla frosting. Try to keep the frosting towards one corner of the bag. Close the bag and twist the top, pushing the frosting down towards the corner. Cut a small tip off the end of the bag. (If you’re using a piping bag I recommend a #8 or #9 tip.)

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Start by creating a half circle on each side of the football. Then pipe a straight line across the middle. I chose to do 4 vertical lines but you can do however many you would like. Plate and serve!

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For order info & more homemade desserts, follow @dearlizas on Instagram.

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Kale Salad

At Dogeared, we love being healthy and enjoying our fresh fruits for Summer! While exploring this recipe caught out eyes! Courtesy of Relay Foods, a perfect Summer Salad.

Ingredients:
4-5 cups washed, dried, and finely chopped curly kale
1/4 cup finely chopped basil
1 tbsp hemp oil
2 tbsp lime juice
2 tsp agave nectar or maple syrup
Sea salt to taste
1/2 large, ripe Haas avocado, chopped
1 cup fresh sliced strawberries

Instructions:
Place the kale and basil into a large mixing bowl. Add the oil, lime juice, agave, salt to taste, and the avocado. Use your hands to “massage” everything together. If it needs more creaminess, add additional avocado.

Toss in the strawberries. Serve. ENJOY!

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Happy Chocolate Chip Cookie Day!

So we have decided to believe that chocolate is a healthy treat. In honor of National Chocolate Chip Cookie Day, a holiday most likely create by a chocoholic, we are celebrating with one of our favorite recipes!
ENJOY!

Ingredients-
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions-
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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Pie Baking Contest

Last week, Dogeared held a pie baking contest! We could barely snap a photo before the judges (and everyone else) dug in! The winning pies were cranberry/walnut, blueberry and key lime—but they were all deee-licious!

If you want to try your hand at recreating our faves, try the recipes (generously provided by the winners)

1st Place: Seaport Cranberry Pie by Aubin

Mix together in the bottom of a pie plate:
1 bag of whole cranberries
1/2 cup chopped walnuts
1/2 cup sugar
Mix together and pour over berry and nut mixture:
1 cup sugar
3/4 cup melted, unsalted butter
2 eggs, beaten
1 tsp. almond extract
1 cup flour
Bake 35-40 minutes @ 375 degrees.

2nd Place: Fresh Blueberry Pie by Callie

1 prepared 8 inch pastry shell, baked and cooled
1 T butter
2 pints (4 cups) fresh blueberries
1 T. lemon juice
1 T. flour
1/2 c. sugar
Pour 2 cups of the blueberries into the baked pie shell. Combine the remaining 2 cups berries, flour, butter, lemon juice and sugar into a small saucepan. Mix thoroughly and bring to just a boil over medium heat. Berries should begin to pop open.
Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

3rd Place: Key Lime Pie by Stephanie

Crust:
1 1/4 cup cinnamon graham cracker crumbs
5 1/3 tbsp melted, unsalted butter
Filling:
3 egg yolks
1 14oz can sweetened condensed milk
1/2 cup + 2 tbsp fresh key lime juice
2 tsp grated lime zest
Topping:
Cool Whip + 1 Tbsp fresh key lime juice
Preheat oven to 350 degrees.
To prepare the crust, mix the butter and cinnamon graham cracker crumbs together in a small bowl. Press into an 8″ pie pan and bake for 5 minutes.
For the filling, combine the egg yolks and condensed milk. Beat on high until light and fluffy (about 5 minutes). Gradually beat in the key lime juice and zest. Pour into the crust and bake for 15 minutes or until set. The 15 minute mark is a rough guideline. Depending on your oven, this can vary considerably. It is done when a toothpick comes out clean.
Cool the pie completely before topping it with the whipped cream.

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