Tootsie Roll Footballs

• Shape the tootsie rolls into football shapes and place on a baking sheet.
• Melt the candy melts in the microwave for 30 second intervals, until fully melted.
• Place the candy melts in a piping bag fitted with a small, round piping tip. Pipe stitches onto the footballs and transfer to the fridge for 10 minutes, until the candy melts have hardened.
• Enjoy!

Football Cupcakes

Bake the cupcakes:

• Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs 1 at a time, beating until combined.
• In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in two batches, alternating with the buttermilk. Add the green food colouring and mix until combined.
• Line a mini cupcake pan with green cupcake liners and fill the pan ¾ of the way full with the batter.
• Bake at 350F for 15 minutes, or until a skewer inserted into the cupcakes comes out clean. Allow the cupcakes to cool completely.

Make the buttercream:

• Beat the butter with an electric mixer until smooth. Add the vanilla extract and confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
• Dye the buttercream a vibrant shade of green.
• Place the buttercream into a piping bag fitted with a grass-style #233 piping tip.

To decorate:

• Hold the piping bag vertically above the cupcakes and begin to pipe grass onto the cupcakes.
• Top with a tootsie roll football and enjoy!

Super Bowl Puppy Chow

• Combine the chocolate chips, peanut butter and butter in a microwave-safe bowl and microwave for 30 seconds, until melted.
• Pour on top of the Chex cereal and stir until well coated. Pour the cereal into a large Ziploc bag, add the confectioner’s sugar, seal the bag and toss until fully coated. Add the tootsie roll footballs, m&ms and rainbow chocolate chips and mix well.
• Serve in a bowl and enjoy!