It’s safe to say that it’s hard to disappoint Super Bowl party guests when you’ve got a decent spread of delicious homemade snacks. However, we’re confident that the more unique the dishes are, the happier your football-loving friends will be – even if their team doesn’t end up taking the title at the end of the night. Keep reading for 15 appetizers and finger foods that will surely have everyone cheering for more than just the big game, then check out 28 mojito recipes to pair with your spread.
Take pumpkin, pair it with chocolate chip cookies, and there’s no doubt it’s a winning dessert recipe.
Using an ice cream scooper ensures each cookie is the perfect pillowy shape and size.
Leave sufficient space between each cookie dough ball, because the dough will spread when baking.
These cookies have plenty of warming spices, like cinnamon, clove, nutmeg, and ginger, which will waft throughout the kitchen even hours after baking.
Muffin-like and semisweet, pumpkin chocolate chip cookies double as dessert and an excellent breakfast the next morning.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
Pinch ground ginger
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin
1-2 cups chocolate chips
- Preheat oven to 375ºF. Line 2 cookie sheets with Silpats or pieces of parchment paper.
- In a medium-sized bowl, whisk flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger together, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high until creamy, about 2 minutes. Beat in brown sugar and sugar until sugar begins to dissolves and mixture appears smooth. Add egg, followed by vanilla extract, and beat until incorporated. Turn down mixer to low. Slowly beat in flour mixture and pumpkin in alternate batches until dough forms. Be careful not to overmix or pumpkin will become gummy. Fold in chocolate chips.
- Use an ice cream scooper to drop rounded spoonfuls of cookie dough onto baking sheets.
- Bake for 15-17 minutes or until edges start to brown. Remove from oven, and let sit on hot baking sheet for 2 more minutes. Move cookies to wire rack to cool completely.
- 22-24 cookies
If, like us, you’re already looking for a snack the second you’re done with a meal, then you’ll be happy to find this recipe. Chef Marcela Valladolid, cohost of Food Network’s The Kitchen, created these healthy but still delicious fruit-based snacks.
She calls them Aztec bars for their inclusion of amaranth and ancho chile powder, which – mixed with the sweet flavors of honey, fig, dates, peach, and chocolate – create a supersweet taste. Find the recipe below along with permission to eat these on the daily.
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ancho chile powder
1/3 cup light brown sugar
1/4 cup popped amaranth
1/2 cup bittersweet chocolate, chopped
1 cup raw almonds, chopped
1/2 cup dried cranberries
1/2 cup dried figs, cut into quarters
1/2 cup dates, pitted and cut into quarters
3/4 cup dried apricots, cut into quarters
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon honey
- Preheat oven to 325°F and place the rack in the center of the oven.
- Line an 8×8-inch baking pan with foil and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ancho chile powder.
- Stir in the brown sugar, popped amaranth, bittersweet chocolate, almonds, and dried fruit. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
- In a separate bowl, using a stand mixer with a whisk, beat the egg, vanilla, and honey until thick, about 1 minute.
- Add the egg mixture to the fruit and flour mixture, and mix using a spatula until everything is coated with the egg mixture.
- Spread onto prepared baking pan, pressing to even out.
- Bake for about 30 minutes, or until batter is golden brown and has pulled away from the sides of the pan. Remove from oven and let cool.
- When cooled, lift bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.
- 16 bars
- Cook Time
- 30 minutes