Get your Hawk on


We did it! Seahawks are in the Superbowl and the countdown to this Sunday is on! In addition to last week's post on favorite game-day eats, I thought I would share some of my favorite Hawk-themed treats and drinks to make for the big game this Sunday whether you are the host or attending a Superbowl party. Sorry Patriots fans, this post is strictly about the Seahawks! 


Lime-shaped Margarita Jello Shots 

Recipe: Food Network

Recipe: Food Network

  • One 3-ounce packet lime flavored Jello or blue raspberry flavored Jello
  • 1/2 cup orange liqueur, such as Cointreau
  • 1/2 cup chile-infused tequila
  • 15 limes
  • Kosher salt, for sprinkling
  • Special equipment: mini muffin tin
  1. Bring 1 cup water to a boil in a saucepan. Add the lime gelatin and stir until the gelatin dissolves. Pour into a liquid measuring cup and mix in the orange liqueur and tequila.
  2. Meanwhile, cut the limes in half lengthwise and scoop the flesh out of both halves. Place each half in the cups of a mini muffin tin and pour the gelatin mixture into each half. Place the muffin tin in the fridge until set.
  3. Cut each half into 2 wedges, sprinkle with salt and shoot!

Seahawks Jello Shots

  • 3 oz lime flavored Jello 

  • 3 oz berry blue Jello 

  • 2 pkg. unflavored gelatin 

  • 3 C. water divided 

  • 2 1/2 C. vodka

  • 14 oz. sweetened condensed milk

  • 5-10 drops each blue and green food coloring 

  • Whipped cream for garnish, blueberries for garnish, fresh mint for garnish 

  1. Prepare the blue layer first: In a microwave proof bowl heat one cup of the water until boiling approximately 3 minutes or so. Sprinkle the blue jello over the top, and stir until dissolved. Add the food coloring and stir until combined. Stir in 1 C. of the vodka. Pour into small cups, evenly. Place on a rimmed baking sheet and freeze for 15-20 minutes. Prepare middle layer while first is setting.
  2. For the white layer: Pour 1/2 cup of the water in to a medium sized bowl. Sprinkle the 2 pkgs of unflavored gelatin over the top and let dissolve. Meanwhile heat 1/2 c. of the water and 1/2 C. of the vodka in the microwave for 2 minutes or just under a boil. Pour into the unflavored gelatin mixture and stir until dissolved. Add the sweetened condensed milk and stir again. Remove the cups from the freezer and pour the second layer over the top, evenly. Return to the freezer and freeze for 30 minutes. Prepare the green layer while it freezes.
  3. For the green layer: Heat the remaining cup of water in the microwave for 3 minutes. Add the lime jello, stir until dissolved, then add the food coloring. Add the remaining 1 C. vodka, stir thoroughly. Remove the cups from the freezer, pour the green layer over the middle, evenly then return to the freezer for 15-20 minutes.
  4. Remove from the freezer and store in the refrigerator until ready to serve. Serve with whipped cream, berries and mint.

Spice Baked Donuts

  • 1 C. pastry flour or 1 C. scant all purpose flour
  • 1/2 C. granulated sugar 
  • 1 tsp. baking powder
  • 1/8 tsp. ground nutmeg 
  • 1/4 tsp. salt
  • 1 tsp.  freshly ground cardamom
  • 2 T. Plain Nonfat Greek Yogurt
  • 2 large eggs
  • 3 T. melted butter cooled
  • 2 T. water

Icing:

  • 2 C. confectioners sugar
  • 2-3 Tbsp. milk
  • 1 tsp.  almond extract or almond baking emulsion
  •  sprinkles
  1. Preheat oven to 375 degrees F. Lightly oil 2 doughnut pans and set aside. In a small bowl, sift the flour, sugar, baking powder, nutmeg, salt and cardamom. Set aside.
  2. In a medium sized bowl, whisk together the yogurt, eggs, cooled melted butter and water. Gradually add the dry ingredients and whisk until thoroughly combined.
  3. Fill each doughnut well 1/2 full. I have a batter wand for this purpose and it works very well. Bake 10-12 minutes until golden. Remove from oven, cool on a cooling rack then frost.

Icing:

  1. Combine all the ingredients in a small bowl with a whisk. Dip each doughnut in the frosting, place on a cooling rack placed over a parchment lined baking sheet. Garnish with sprinkles, let dry.

Blue Sangria

Recipe: Kitchenette Blog 

  • White wine
  • Blue curacao liqueur
  • Fruit (berries, apples) 
  • Mint
  • Ginger slices
  • A splash of ginger beer

The Seahawk

  • 1 oz. Vodka
  • 1 oz. sweet and sour
  • 3 oz. Blue Curaçao
  • Garnish with green sugar sprinkles from baking aisle and a slice of lime.

Beer Cupcakes

Recipe: Erica's Sweet Tooth

Recipe: Erica's Sweet Tooth

for the beer cupcakes:

  • 3/4 cups unsalted butter, at room temperature
  • 1-3/4 cup sugar
  • 2-1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, at room temperature
  • 1 tsp vanilla
  • 1/2 tsp orange or lime zest
  • 1 cup Blue Moon or Corona beer, plus more for brushing on tops
  • 1/4 cup milk
  • Orange/lime wedges and sanding sugar for garnish

for the citrus cream cheese frosting:

  • 12 oz cream cheese, cold
  • 6 tbsp butter, at room temperature
  • 1 tbsp freshly squeezed orange/lime juice
  • 1 tsp orange/lime zest
  • 4 cups powdered sugar

Directions:

for the beer cupcakes:

  1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs, beating after each addition then add the vanilla and zest.
  5. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
  6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
  7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

for the citrus cream cheese frosting:

  1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
  2. Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.
  3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Allison Wagner2 Comments