Bakeries are jumping on the 12th Man bandwagon and making sugary treats for a Super Bowl XLVIII party or just to nibble on. Here’s what I spotted this week:
Karina Blasco, owner of Tacoma’s Only Oatmeal cookie bakery, is offering Beast Mode Skittles cookies for sale this week. Place your order online at onlyoatmealcookie.com
Tacoma’s Gayle Orth Catering is offering Hawks cookies – sugar cookies with blue-and-green icing – but you have to order by Thursday. To order, call 253-761-9019 or email firstname.lastname@example.org. Check out the photo on their Facebook page here
Tacoma’s Celebrity Cake Studio has been posting photos of mini chocolate mousse cakes masquerading at Seahawks hats – and cupcakes and sheet cakes, too. Check out the bakery’s Facebook page for pictures of their Hawks-themed sweets.
Puyallup’s Julie’s Gluten Free Bakery has 12th Man themed cupcakes. They’re priced $3.90 each. They also have decorated cookies for $2.50 each. Check out their Facebook page for more details.
At Tacoma’s Dirty Oscar’s Annex, blue and green sorbet is on the menu. Check out the bar’s Facebook page here.
Beast Mode Skittles cookies, anyone? Pacific Grill pastry chef Erin Powell is headed to the Super Bowl this weekend. Before heading out of town, she graciously gave us her recipe for Skittles cookies.
Beast Mode Cookies
(Lemon Mascarpone Cookies with Skittles)
Yield: 20 cookies
• 4 ounces butter, softened
• 3 ounces, mascarpone cheese, softened
• ¾ cup sugar
• 1 lemon, zested
• 3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 egg yolks
• 2 cups all-purpose flour
• ¾ cup Skittles (original or Wild Berry)
• 1 cup sugar
• 1 lemon, zested
A few days before the game: Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
In the bowl of stand mixer, cream butter, mascarpone cheese, ¾ cup sugar, lemon zest, lemon juice, vanilla, and salt. Cream until smooth. Scrape down the mix, add the egg yolks and mix until combined. Add the flour and mix until half combined. Add the Skittles.
In a food processor (or a medium sized bowl) process 1 cup of sugar and the zest of the second lemon until well combined. (you will roll the scooped cookies in this mixture before baking).
Scoop with a small ice cream scoop (red handle) into sugar mixture (or into heaping balls of dough). Roll the cookies around in the sugar mixture until evenly coated and then place on a baking sheet. Flatten the cookies to ½-inch tall disks.
Bake for 14 to 18 minutes, until the edges are set and they feel firm in the middle.
Cool and eat. The cookies can be stored in an airtight container for up to 3 days.
Source: Erin Powell, pastry chef of Tacoma’s Pacific Grill