To get pumped up for the US v. Portugal World Cup game, Mike and I made a chocolate chip cookie cake and decorated it like the American flag.
I got the inspiration for this cake from Pinterest, but the original version I found just used a shortbread crust as the base. Mike and I agreed that could be improved by instead making a chocolate chip cookie cake. We used this recipe from Chocolate Delectables.
Very simple – cream 1 cup butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar, and 1 tsp. vanilla
Add 2 eggs
Add previously combined dry ingredients (2 1/4 cup flour, 1 tsp baking soda, 1/2 tsp salt)
Add 2 cups chocolate chips
Bake at 375 degrees F for 20 minutes until golden brown
For the cream cheese frosting: mix 4 oz cream cheese, 1 stick butter, 1 tsp vanilla, and 3/4 cup powdered sugar
Then it’s time to decorate! Blueberries and white chocolate chips as the stars on a blue background, and raspberries as the red stripes.
A successful Pinterest pin come to life!
I also decided to make an asparagus salad. I marinated the asparagus in basting oil, salt and pepper, then roasted them in the oven at 400 degrees F for 13 minutes. After slicing the asparagus, I added chopped roasted red peppers, chickpeas, and fresh mozzarella pearls.
As a vinaigrette I combined 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tsp honey, 1 Tbs dijon mustard, and salt and pepper.
After tasting the salad, I realized it needed something acidic to balance out the earthiness of the flavors. On our way to the game watch, we picked up some grape tomatoes, which I threw in on arrival. It was just the right solution, and the salad was a hit. Thanks to The Clever Carrot for the recipe. Oh, and I also added crushed Stacy’s pita chips on top for a nice crunch. Delicious!