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Gameday Cupcakes

If you didn't get to travel to a BCS bowl game, you are watching some football on TV this week and just might be in the mood for some cute cupcakes.  Bowl season is a perfect season for these confections  because elaborate cupcakes like these are a little more comfortable at a home party than being transported with the tailgate gear.  


These fun confections are at a fun blog...www.hostessblog.com
Southern Living is ready for the National Championship game with these cuties...
Click on the photo to "geaux" to the recipe.
I like Southern Living's game plan for these...
these are bakery-made Red Velvets with your own homemade pennants.
No doubt that TideFan Fare blog's writer and Southern Living Test Kitchens Director, Rebecca Gordon is behind this Bama effort!



A cupcake pull-apart from the Betty Crocker website

This cupcake is complete with its own peanut butter
and chocolate truffle....
The sweet footballs on these are made from Tootsie Rolls.  
They are over at minibakercupcakes.blogspot.com

Don't forget team-themed cupcake papers Gameday Style blogged about in September's Rah Rah Cupcakes post.  

And for some super inspiration, re-check out this October post from Gameday Style.




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Happy Gameday

sportsgrid.com

Save that Turkey! It's Gumbo time...

Life is so simple and delicious when you follow a formula such as this. Get your turkey going for gumbo while cleaning up after the feast on Thursday evening and you'll be all ready for Saturday and/or Sunday's tailgating or football-on-TV watching.   Garden and Gun tells us how. from Garden and Gun  magazine Day-After Gumbo Turn your Thursday bird into a Friday  Saturday feast If the day after Thanksgiving is your favorite food day of the year, then Justin Devillier, of  La Petite Grocery  in New Orleans, is your kind of chef. “Although leftovers ‘as is’ are good, turning them into another celebratory meal keeps the holiday eat fest going at my house,” he says. On Thanksgiving night, the chef covers the carved turkey carcass with water, and as the family party winds down, the roasted bones simmer away, forming a rich stock. The next morning, he adds aromatics and andouille, and stirs in a nice dark roux. “I like mine as dark as I can get it without burning it,” he