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Published: Thursday, January 30, 2014, 1:18 p.m.

Super Bowl desserts - Seahawks style!


Reshma Seetharam

Seahawks fans, show some love at your Super Bowl party. Go all the way, with Seahawks desserts! Bake up cookies and cakes and serve some blueberry cocktail Jell-O.


Reshma Seetharam

Hidden football in a pound cake

Here is a beautiful cake with a hidden football inside. A little masterpiece in itself, I must say! Preparation takes a bit of time and effort, but it's well worth it. You can make the pound cakes from a cake mix or from scratch. Recipes for both are below.

What you need: makes two pound cakes that will later turn into one!
A few drops of royal blue food color
A few drops of leaf green food color
1 chocolate cake mix box
1 pound cake mix box
A football cookie cutter, that fits into a loaf pan.
Loaf pan
Ingredients needed to bake the cake mixes.
If you want to bake the pound cakes from scratch, recipe below.


Follow directions on the box and bake a chocolate pound cake in a loaf pan. Cool and slice the loaf into 1-inch slices. Using the football cookie cutter, cut football shapes. Do the same for all the slices. Set aside. Store the cake scraps to make cake pops at a later time, or rum balls maybe :-)

Prepare the cake batter from box two. Divide the cake batter into two portions. To the first part, add a few drops of green and to the other part add a few drops of blue. Mix well.

Grease the loaf pan. Assemble all the football cake cutouts in a row, touching each other. Fill the pan with blue batter half way, then fill it with green batter until the football cake cutouts are completely covered. Bake according to the instructions on the box and let it cool completely. Glaze the cake. Lemon glaze recipe follows after the pound cake recipe.

If you want to bake the pound cakes from scratch, recipe follows.
Pound cakes: Makes 2 loaves
1 1/2 cups butter
2 1/2 cups sugar
5 eggs
2 tsp vanilla extract
1 cup milk
1 tsp baking powder
3 cups cake flour
1/2 tsp salt
1/2 cup cocoa powder
1 Tbsp espresso powder


Preheat oven to 350 degrees F. Lightly grease and flour a loaf pan. Cream butter and sugar until light and fluffy in an electric mixer. This might take about 5 to 6 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

Sift the salt, baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Divide the batter into two equal portions. One portion to make the chocolate pound cake, and the other to add color for the next pound cake. To the first portion, add 1/2 cup cocoa powder and 1 Tbsp espresso powder melted in a few tsp of warm water. This will make the chocolate pound cake. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Take the remaining portion and divide it into two bowls. To the first part add a few drops of green and to the other part add a few drops of blue. Mix well.

Grease the loaf pan. Assemble all the football cake cutouts in a row, touching each other. Fill the pan with blue batter half way, then fill it with green batter until the football cake cutouts are completely covered. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the lemon glaze
1and 1/2 cups confectioners' sugar
2 tsp lemon juice
A pinch of salt
2 Tbsp warm water


Sift the confectioner's sugar, mix in the rest of the ingredients to form a smooth glaze. Pour over the cake. Once the glaze has cooled and stops running, cut them into 1-inch slices, there you have your hidden footballs in each slice. Enjoy!

More on Myfoodarama.com


Reshma Seetharam

Blueberry cocktail Jell-Os

These are awesome cocktail Jell-Os for a Seahawks party! Please note that this recipe is for adults. Swap out the liquor with lemonade to make it kid-friendly.

What you need: Makes 12 cups of Jell-O
1 pkg - 3oz. Berry blue gelatin
1 pkg - 3oz. Lime green gelatin
2 cups boiling water
1 oz Vodka
1 oz clear Seniors Genuine Curacao Liqueur
1 oz Blue Seniors Genuine Curacao Liqueur
2 cups of lemonade or sprite
2 tbsp confectioners sugar
1 box of fresh blueberries


Add a cup of boiling water to the blue gelatin mix in a medium bowl; stir for two minutes or until completely dissolved. To this add blue liquor, 1/2 oz of vodka and 1 cup of lemonade. When it is warm, pour spoonfuls into 12 cups and place it in the fridge to chill for about 20 minutes.

In the meantime, add a cup of boiling water to the green gelatin mix in a medium bowl; stir for two minutes or until completely dissolved. To this add clear liquor, 1/2 oz of vodka and 1 cup of lemonade. when it has cooled completely, pour spoonfuls over the blue gelatin. let the cups set until they are ready to be served.

Before serving, top it with a handful of fresh blueberries dusted with confectioner's sugar. Enjoy!

More on Myfoodarama.com


Reshma Seetharam

Seahawks sugar cookies

What you need: Makes about 2 dozen 3-inch cookies
1 cup / 2 sticks unsalted butter at room temperature
1 cup white sugar
1 egg
1 tsp vanilla extract
1/2 tsp salt
3 cups flour


In a stand mixer, cream together butter and sugar until well incorporated. Add egg, salt, and extracts. Mix well. Preheat the oven at 375 degrees F. Sift the flour, then add it to the egg mixture, mixing a cupful at a time. After all the flour is well blended into the mixture, the dough should feel well formed and non-greasy.

Roll to 1/4-inch thickness between two sheets of parchment or wax paper, chill the dough for 30 minutes. Once the dough is well chilled, cut out shapes place them on a baking sheet. Freeze the sheet for 15 minutes. Bake at 375 for 7 to 9 minutes. The cookies will continue to cook in the heat of the sheet, so it is important to remove them promptly.

When you see the slightest brown edge on the cookies, take them out and let them cool for about 15 minutes. Remove them on to cooling rack to let them completely cool.
I would suggest decorating the cookies the next day. You can let the cookies sit out for a day on the cooling rack, or place them in an airtight box and freeze them for about 24 hours.

Icing for cookies
3 tbsp meringue powder
1/2 tbsp light corn syrup
1 tsp clear vanilla extract
1/2 cup water
1 lbs powdered sugar
Oil free icing colors
Ziploc or piping bags


The bowl you use to make the icing must be dry and free or grease or oil residue. Grease prevents the icing from coming together. Add meringue powder, light corn syrup, clear vanilla extract, and water. Whisk until light and foamy. Sift the powdered sugar and gradually add it to the liquid mixture, a little at a time. Whisk the mixture until the powdered sugar is incorporated.

Now, beat mixture on medium-high for about 7 to 9 minutes. The mixture will thicken and form shiny peaks. The mixture is ready to use. You may store the icing in an airtight container at room temperature. Use oil-free colors to make colored icing of your choice.

Pour them in Ziploc bags or icing bags and pipe on cookies. You can pipe out borders first, and then flood the filling color with the back of a spoon. A good rule of thumb would be to use one color, let it dry, and top it with another color. Keep a damp paper towel handy to keep the icing tips moist so they don't dry out. Enjoy!

More on Myfoodarama.com


Reshma Seetharam

Football cake sponges

What you need: Makes about 40 thin football cake sponges
1 cup cake flour
3/4 cup sugar
1/4 cup oil
1/2 teaspoon cream of tartar
1/2 cup water
4 eggs (separated)
1 teaspoon vanilla extract
Food colors
Football cookie cutter


Heat water and dissolve sugar. Let cool. Mix yolk into sugar water and beat until frothy. Sift the flour and slowly add it into the yolk mixture. Once it is combined, add in the oil and stir.

In another bowl, beat egg whites until peaks are stiff. Add cream of tartar, and beat it one last time. Fold batter from above into egg whites.

You can divide the batter into equal parts and add food color. Pour the combined batter into two nonstick greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until done (when toothpick comes out clean).

Let the cake sheets cool. Using football cookie cutters, cut the thin sponges into football shapes. Decorate them with royal frosting (recipe in the previous cookie) to make them look like footballs. Enjoy!

More on Myfoodarama.com

Story tags » Cooking

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