Football season is here! And that means bring on the guac + chips.The first time I made guac for my husband (then boyfriend), it came out looking like coleslaw. The avocado wasn’t ripe, I put it in a weird food processor, and we ended up tossing it. WHOOPS!

After being together for 12 years now, I won’t say I have PERFECTED football season snacks, but I’ve learned a little bit more about cooking lol. To make it more complicated, my husband loves watching college football on Saturday (roll tide roll!) AND NFL football (which is basically like every day of the week? Monday night football? Thursday night football? Sunday all day.).

So this year I enlisted the help of Alexandra of It’s Not Complicated, to help with some kick ass snackin recipes. Grab a Kombucha and check out these tasty snacks!

Four Ingredient Caramelized Onion Dip:

(you can find the full recipe on Alex’s blog HERE)

Instructions:

Take cream cheese out of the fridge in advance to allow it to soften.

Pepperoni Pastries

Instructions

Preheat your oven to 220 Degrees C (430 F)

Using a cookie or pastry cutter, cut small rounds of pastry out – the size may depend on the size of the pepperoni/salami you are using.

For this recipe, I used a 5cm cutter. It yields approximately 20 pastries from one sheet of puff pastry.

Slice your salami into thin slices.

Top pastry with salami.

Bake for 10 minutes. Place on a cooling rack if not serving immediately, otherwise – enjoy!

Caramel Fudge

Ingredients

125 gm butter

160 gm brown sugar

50 gm golden syrup

395 gm sweetened condensed milk

100 gm white chocolate cooking quality, chopped

Instructions

Line a 20cm tin with baking paper, or a muffin tin with patty pan cases (depending on the size of the piece of fudge you would like)

Chop your white chocolate into small pieces, and set aside.

In a saucepan, melt the butter. Once melted, turn the heat down to low.

To the melted butter, add the condensed milk, golden syrup and brown sugar.Stir until well combined and allow the mixture to gently reach boiling point. From here, you need to stir the mixture continuously for 10 minutes. After this time, your mixture will be a lovely golden color.

Turn off the heat, and stir through the white chocolate until the mixture is smooth.

At this point, you’ll need to work quickly – transfer the mixture into the prepared tin/patty pan cases. It will start to set as it cools so time is of the essence here!

Allow the mixture to cool before refrigerating for at least three hours.

Alexandra’s Recipe Notes

– I used small patty pans on this occasion – measuring approximately 4x4cm.
They look fantastic individually – however, it is quite fiddly and much easier to do in one larger tin.

– The fudge works well in various shapes/sizes. Experiment and be creative!

– Use a good quality cooking chocolate.

– Remember to be very careful when working with the fudge as it is extremely hot! No licking of the spoon no matter how tempting it is!

– When cutting the fudge, I recommend using a sharp knife dipped in a little hot water.

Want to check out more of Alexandra’s recipes? You can find her website HERE and instagram HERE. Happy Sunday Funday + baking friends!

xo Erica