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Football Brownies // NF, VG + GF with substitutions

Tailgate Apple Pies // NF, VG

Football Brownies

• Use a standard 3-inch oval cutter, or football-shaped cookie cutter.

INGREDIENTS FOR 14

• 1 (4-oz.) package unsweetened baking chocolate bar (such as Baker's), chopped
• 2 cups granulated sugar
• 1 cup (8 oz.) salted butter, softened
• 4 large eggs
• 1 cup (about 4 ¼ oz.) all-purpose flour
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips, divided
• ¼ cup heavy whipping cream
• ½ cup creamy vanilla frosting (such as Duncan Hines Creamy Vanilla Frosting)

INSTRUCTIONS

To Bake

1. Preheat oven to 350°F. Spray a 13- x 9- inch baking pan with cooking spray, and line with parchment paper, allowing 4 inches overhang.
2. Microwave chopped chocolate in a medium microwaveable bowl at MEDIUM (50 percent power) 1 ½ to 2 minutes, stirring at 30-second intervals until melted and smooth. Set aside to cool slightly, about 10 minutes.
3. Beat sugar and butter with an electric mixer at medium speed in a large bowl until light and fluffy, about 1 minute, scraping down sides and bottom of bowl occasionally.
4. Add eggs, 1 at a time, beating just until blended after each addition.
5. Add melted chocolate and beat until blended. Add flour and beat at low speed just until blended.
6. Scrape down sides and bottom of bowl and stir in vanilla and 1 cup of the chocolate chips.
7. Spread batter into prepared baking pan.
8. Bake in preheated oven until a wooden pick inserted in center comes out with a few crumbs, 35 to 40 minutes.
9. Cool completely on a wire rack, about 2 hours.

To Frost

1. Remove brownies from pan using parchment paper overhang as a handle. Cut out football shapes using a 3-inch oval cookie cutter.
2. Microwave heavy cream and remaining 1 cup chocolate chips in a 1-quart microwaveable bowl at MEDIUM (50 percent) power for 1 1/2 to 2 minutes, whisking at 30 second intervals until melted and smooth.
3. Dip tops of brownie footballs into melted chocolate mixture, allowing excess chocolate to drip off brownie. Transfer to a parchment-lined baking sheet; chill footballs 30 minutes.
4. Place vanilla frosting into a piping bag fitted with a small round tip or into a ziplock plastic bag with a small hole cut from 1 corner.
5. Pipe lines and laces onto brownies to resemble footballs.

Tailgate Apple Pies

• Serve in individual plates or bowls.

INGREDIENTS FOR 12 SERVINGS

Pie Crust

• 3-3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1 cup cold butter, cubed
• 3/4 cup shortening
• 9 to 10 tablespoons cold water

Filling

• 2 tablespoons butter
• 5 cups finely chopped peeled tart apples
• 1/3 cup packed brown sugar
• 1/2 teaspoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• Coarse sugar

INSTRUCTIONS

Prep Dough

1. In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed.
2. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.

Cook Filling

1. Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes.
2. Mix brown sugar, cornstarch and cinnamon; add to apples.
3. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely.

Make Pies

1. Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut 12 footballs with a floured 4-in. football-shaped cookie cutter.
2. Transfer half of the footballs to a parchment-lined baking sheet.
3. Spoon about 2 tablespoons filling onto center of each. Brush edges of pastry with egg.
4. Top with remaining footballs; press edges with a fork to seal. Cut three slits in top of pastry and score a curved line on each end of the footballs. Brush tops with egg; sprinkle with coarse sugar.
5. Bake until golden brown, 15-20 minutes.
6. While pies are baking, repeat with remaining dough and filling.
7. Let pies stand 5 minutes before removing to wire racks.
8. Serve warm or at room temperature.

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