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It’s Super Bowl week, and one of the top times of the year to have people over and really go wild on appetizers! They are among some of the best, and sometimes easiest, things to make, and man they are all soooo good. Here’s a couple of my favorite appetizers for this year’s Super Bowl matchup between the Seahawks and Patriots.

(P.S. As a diehard Vikings fan, it’s depressing that each of these teams had dynastic runs already in the last 10-15 years, rebuilt, and are already back in the Super Bowl while we spin our wheels between below average to above average!)

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FOOTBALL FIELD SHEET CAKE

For the cake:

1/2 cup (1 stick) salted butter, at room temperature, plus more for the pan

4 oz. semisweet chocolate chips (about 2/3 cup)

1/4 cup unsweetened cocoa powder

2 cups granulated sugar

2 cups all-purpose flour

1 1/2 tsp. baking soda

1 tsp. kosher salt

3/4 cup sour cream, at room temperature

2 large eggs, at room temperature 

2 tsp. vanilla extract

For the decoration:

1 (8-ounce) package cream cheese, at room temperature

1/2 cup (1 stick) salted butter, at room temperature

1 1/2 tsp. vanilla extract

4 cups powdered sugar (1 pound)

Green and yellow food coloring (gel or liquid)

3/4 cup mini candy-coated chocolates (such as mini M&Ms)

22 sour gummy candies in 2 colors (such as Sour Patch Kids or gummy bears)

4 yellow paper straws

For the cake: Preheat the oven to 350°F. Grease a 13-by-18-inch sheet pan with butter.

In a large bowl, combine the chocolate chips and cocoa powder. In a medium saucepan, combine the granulated sugar, butter, and 1 cup water; bring to a simmer over medium heat, whisking occasionally, until the sugar is dissolved and the butter is melted. Pour the hot mixture over the chocolate and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined.

In a medium bowl, whisk together the flour, baking soda, and salt.

Whisk the sour cream, eggs, and vanilla into the chocolate mixture. Slowly add the flour mixture, whisking until just combined.

Pour the batter into the prepared pan, spreading evenly. Bake until the cake is set and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Allow to cool completely, about 45 minutes.

For the decoration: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the butter and vanilla and beat until well combined and creamy, 2 to 3 minutes. Reduce the speed to low and add the powdered sugar, 1 cup at a time, mixing until combined. Increase the speed to medium-high and beat until fluffy, about 1 minute.

Transfer 1/4 cup of the frosting to a piping bag or zip-top plastic bag and cut off the tip to make a small opening (about ¼ inch). Add enough green and yellow food coloring to the remaining frosting to achieve a bright green, grassy color.

Use an offset spatula to frost the cake with the green frosting. Use a ruler to trace a rectangle about 2 inches in from the outside edge of the cake; the rectangle should be about 15 by 10 inches. Trace 7 evenly-spaced field lines across the length of the field. Using the rectangle as a guide, pipe the white frosting to outline the football field and draw the field lines. Pipe the 50- 30- and 10-yard line numbers if you like.

Fill the outside border of the field with candy-coated chocolates. These are the football fans! Arrange the gummy candy players on the field as desired, pressing their feet into the frosting to stand them up.

Use 4 paper straws to make the goal posts. Trim the end of one straw so it measures 6 ½ inches. Place the straw on a cutting board and measure 2 inches in from each end of the straw; bend the ends upward at the 2-inch marks so they are perpendicular to the length of the straw. These are the arms of the goal post. Use a paring knife to poke a hole in the underside of the arms in the center of the straw; puncture only one side of the straw. Trim a second straw to 4 ½ inches and insert one end into the hole in the goal post arms. Repeat the process with 2 more straws to make a second goal post. Insert a goal post at each end of the frosting field.

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HONEY BBQ WINGS

3 lb. chicken wings, drumettes and flats, tips removed

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. kosher salt 

1/2 tsp. black pepper

Sauce

1 cup barbecue sauce

1/4 cup honey

1/2 tsp. garlic powder

1/4 tsp. cayenne, optional

For the wings: Preheat the oven to 425°F. Line a rimmed sheet pan with foil. Spray a wire cooling rack with non-stick spray and place over the lined sheet pan.

Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, combine the garlic powder, smoked paprika, salt, and pepper. Sprinkle over the wings and toss to coat.

Place the wings on the cooling rack, leaving space between each wing. Bake for 15 minutes, flip the wings, and return to the oven for 20 minutes more.

For the sauce: Meanwhile, in a small saucepan, combine the barbecue sauce, honey, garlic powder, and cayenne. Heat over low heat until the honey has melted and the sauce begins to bubble slightly, stirring occasionally until fully combined. 

Heat the broiler to high. Cook until the wings start to get crispy and browned, about 2 to 3 minutes. 

Using tongs, remove the wings from the rack and place in a large heatproof bowl. Pour the hot barbecue sauce over the wings and toss to coat. Place the wings back on the rack and return to the oven under the broiler until the sauce is bubbly and the wings are slightly charred, 2 to 3 minutes.

Alternatively cook in an air fryer: Preheat the air fryer to 375°F. Working in batches, place 7 to 8 wings in a single layer in the basket of a 6-quart air fryer, with some space between each wing. Cook for 10 minutes, flip, and continue cooking for 10 minutes more. Increase the temperature to 400°F, flip the wings, and continue cooking for 5 minutes more. Using tongs, remove the wings from the air fryer basket and place in a large heatproof bowl. Pour the hot barbecue sauce over the wings and toss to coat. Return to the air fryer for 3 minutes to caramelize.

TFD: "Do you know what my favorite part of the game is? The opportunity to play." – Mike Singletary

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