HOTLINE: Wednesday, Dec. 3

Posted: Updated:

Superbowl Unveiling

The Arizona Super Bowl Host Committee and First Solar, Inc. will host a news conference to unveil the latest addition to Super Bowl Central in Downtown Phoenix.
Wednesday, December 3, 9:00 a.m.
SuperBowl Volunteers Needed
The National Football League requires an FBI Background check for all Super Bowl Host Committee Volunteers. This information will not be used for any other purpose. All Super Bowl Host Committee Volunteers are required to sign a Volunteer Agreement, Release and Waiver, which governs the use of the information requested below and releases the NFL, the Host Committee, and other related entities from all claims and liabilities arising out of their authorized use of this information. Please read the Volunteer Agreement carefully before providing the following information.
What are we looking for in a Super Bowl Volunteer?
- Positive, enthusiastic, and proud ambassadors eager to showcase Arizona
- Assist with charitable and community outreach activities in support of local nonprofit groups
- Guide visitors through local airports, hotels and transportation hubs
- Participate in special events leading up to the Super Bowl
- Must be at least 18 years old
Please note that Host Committee Volunteer opportunities DO NOT include any shifts at NFL Experience or within the stadium grounds on Super Bowl Sunday.
Tempe Sexual Education 
Since January, Tempe Union High School District parents, officials, community residents - and even some people from outside Tempe - have passionately debated a proposed sex-education curriculum for 10th- graders. The goal is a districtwide program that is sophisticated and informative enough for today's teens without violating the norms of conservative parents or breaking state law. Arizona law requires sex-ed programs to teach a preference for adoption, as well as to inform students about date-rape drugs, domestic abuse, sexually transmitted diseases and other dangers. On Wednesday, December 3rd, the board is set to review and possibly vote on a revised curriculum that officials hope will satisfy all sides.
Pippin at ASU Gammage
PIPPIN tells the story of a young prince on a death-defying journey to find meaning in his existence. Will he choose a happy but simple life? Or will he risk everything for a singular flash of glory? Direct from an acclaimed run at Boston's American Repertory Theater, this captivating new production is directed by Tony-winner Diane Paulus (Hair and The Gershwins' Porgy and Bess). It features sizzling choreography in the style of Bob Fosse and breathtaking acrobatics by Les 7 Doigts De La Main, the creative force behind the nationwide sensation Traces.
ASU Gammage
December 2-7, 2014
Tickets on sale now:
Christmas Trees
East Valley Women's League is a non-profit organization supporting a number of charities in the Valley. Each year, Traci Estenson decorates her Tempe home with 75 different Christmas trees, each with its own theme, and then hosts fund-raising events to support the nonprofits. Traci decorates the trees herself (with a little help from some friends) over a three-week period. East Valley Women's League also organizes a free prom dress giveaway every spring.  More than 1,000 dresses are given away. SEEDs for Autism is hosting a boutique for the public on Saturday, Dec. 6 from 10 a.m. to 3 p.m. at 1345 E. McKinley in Phoenix.  Purchases can also be made online at
Christmas Dogs
The Arizona Animal Welfare League & Society for Prevention of Cruelty to Animals (AAWL & SPCA) is unleashing a pack of unique vendors offering one-of-a-kind holiday gifts to help save homeless animals.
TICKETS:$40 per person or buy two tickets for $70; Registration includes light hors d'oeuvres, specialty cocktails and shopping
Thursday, Dec. 4, 5 p.m. - 8 p.m.
The Arizona Biltmore
2400 E. Missouri Ave.
Phoenix, 85016
Introducing the "CakePie"
'Tis the season to wow your friends and family with unique holiday desserts, we try our hand at ugly sweater cookies and Christmas tree cupcakes, along with the new invention... a "cake-pie!" If you don't know what that is, it's three layers of different flavored pie wrapped inside cake batter and icing. 
Gingerbread Cupcake
1 ¾ cup All-Purpose Four
1 teaspoon baking soda
2 teaspoon cinnamon
2 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter melted
½ cup brown sugar
½ cup molasses
1 each large egg
½ cup water
Preheat oven to 350 degrees F.  line cupcake pan with liners 
Yields 24 
Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a small bowl and set aside
In large bowl whisk together melted butter, brown sugar, molasses and egg.  Add half the water and half of the dry mixture stir to combine
Add the remaining water and dry and stir to combine
Divide the batter evenly among liners
Bake for 15-20 minutes
Maple frosting
¼ cup butter softened
½ teaspoon salt
1/3 cup maple syrup
1 cups powdered sugar (sifted)
1 teaspoon vanilla
1 tablespoon milk
In bowl of mixer add butter, salt, maple syrup and mix with paddle, slowly add sugar 1 cup at a time and beat
Beat in vanilla
Beat in milk slowly one teaspoon at a time. Beat until fluffy.
Royal icing
I each egg white
2 cups powdered sugar
In bowl beat egg white and slowly add powdered sugar and beat until stiff (may need more or less sugar for desired consistency)
Christmas Tree cupcake
Sugar ice cream cone (cone shaped)
Royal icing
Green food coloring
Pastry bag
Bake and frosted cooled cupcake, place one cone on each cupcake.  Add green coloring to royal icing and place in pastry bag.  Cut a "v" shape on the tip.  Pipe leaf shape onto cone starting at bottom to top.
Pumpecapple Cake
1 8" baked pumpkin pie
1 spice cake mix
1 8" baked pecan pie
1 white cake mix
2 teaspoon pumpkin spice mix
1 8" baked apple pie
1 chocolate cake mix
4 cups cream cheese frosting
1 cup  chopped pecans
¼ cup caramel sauce
3- 9" round cake pans
Bake and cool all 3 pies
Prepare spice cake mix pour 1/3 of batter into one pan and place the apple pie in pan and press to remove any air pockets. Pour the remaining cake batter over the pie and place into a preheated 350 degree oven. Bake for 30-40 minutes or until golden brown and firm to the touch.  Let cool completely.  Chill for several hours before removing from pan.
Repeat with chocolate cake and pecan pie
And prepare white cake adding 2 teaspoons of pumpkin spice mix, pour 1/3 into pan add cooled pumpkin pie and pour remaining batter over top and bake until firm and golden.
Pie crust recipe (for 4 crusts)
6 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 cups butter (cut into pieces and cold)
¾ - 1 cup cold water
In large processor all flour, salt and sugar, pulse to blend
Add cold butter and pulse until pea-sized lumps appear
Slowly add water a little at a time and pulse until dough just comes together
Remove, divide into 4 equal pieces, wrap in plastic and chill for a
Minimum of 2 hours to rest.
Roll out 3 crusts and place in 3 - 8" pie pans, reserve the 4th piece for the top of the apple pie.
Apple filling
½ cup sugar
½ cup brown sugar
3 tablespoons all-purpose flour
        2  teaspoons cinnamon
½ teaspoon ginger
1 tablespoon lemon juice
6 cups of sliced apples (tart is best)
1 tablespoon butter (cut into pieces)
Egg wash: 1 egg lightly beaten 1 tablespoon of milk
Extra sugar
Mix all the sugars, flour and the spices, add the apples and lemon juice.
Place mixture into pie crust and scatter butter pieces on top
Roll out the remaining pie dough into a 10" circle and place on top of the apples
Press the edges of the top and base dough to seal
Cut a few slits in the top for venting
Brush the top with the egg wash and sprinkle with white sugar
Bake in a 375 for 20-25 minutes until golden and bubbly
Cool and refrigerate for 4 hours or overnight
Pumpkin filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
¼ teaspoon cloves
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs
In a small bowl mix the dry ingredients together and set aside
In large bowl combine the remaining ingredients
Add the dry and whisk until smooth 
Pour into pie crust 
Bake 325 for 55 minutes or until the center is set but slightly jiggly
Cool and refrigerate for 4 hours or overnight
Pecan filling
Pre-bake the pie crust: 350 oven for 15-20 minutes.
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
In a medium sauce pan combine the butter, sugar, salt, and corn syrup.
Heat on medium high until starts to boil, continue to boil for 1 minute
Remove from heat and stir in the pecans, bourbon and vanilla, set aside to cool
For 5 minutes
Beat in the egg and pour into hot pie crust.
Place on a sheet pan to catch any spillage while baking
And return to oven and bake 40-50 minutes until set and center is slightly jiggly
Spice cake
1 ½ cup cake flour sifted
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon all spice
½ cup butter softened
½ cup milk
1 teaspoon vanilla
2 large eggs
in mixing bowl add all the dry ingredients
add the butter and with paddle mix on low slowly add the milk and vanilla increase the speed to medium
beat on medium for 1 ½ minutes
add the eggs one at a time scraping the sides of the bowl after each addition
Chocolate cake
1 ½ cup sugar
1 ¼ cup all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup milk
1/3 cup oil
1 teaspoon vanilla
2 eggs
½ cup hot water
In mixing bowl add the dry ingredients and mix with whisk attachment
In separate bowl combine the milk, eggs, oil and vanilla and mix 
Add the mixture to the dry on low
Mix for 5 minutes on low speed
Add the hot water and mix until smooth
Pumpkin spice cake
1 ½ cup cake flour sifted
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ cup butter softened
½ cup milk
1 teaspoon vanilla
3 large egg whites
In mixing bowl add all the dry ingredients
add the butter and with paddle mix on low slowly add the milk and vanilla increase the speed to medium
beat on medium for 1 ½ minutes
add the eggs one at a time scraping the sides of the bowl after each addition
Cream cheese frosting
1/2 cup butter softened
1-8 oz packages of cream cheese softened
3 cups powdered sugar sifted
1 teaspoon lemon juice
½ teaspoon vanilla
Beat the butter and cream cheese with paddle until smooth
Add the powdered sugar a little at a time and beat
Beat in lemon juice and vanilla
Caramel sauce
½ cup white sugar
¼ cup water
¼ cup heavy cream
 2 tablespoon butter
In heavy sauce pan on high heat add the water and bring to a boil, immediately add the sugar and stir until dissolved.
Do not stir after the sugar has dissolved
Bring to a boil
Occasionally with a pastry brush, brush clean water on the sides of the pan to wash down any sugar on the inside of the pan ( a spray bottle with clean water can be used to mist the sides of the pan***bottle must be clean and used only for this purpose***)
The sugar will start to turn golden, slowly swirl the sugar around the pan to mix, when all the sugar is a medium golden brown remove for heat and add a small amount of cream.  **** this will cause very hot steam so pour carefully keep hands away***
With whisk stir in remaining cream, whisk until smooth and stir in butter
Pour into clean heat proof container.
Assemble the Pumpecapple Cake
On a sturdy base place the cooled pumpkin cake
Spread ½ cup of frosting over the top
Place the chocolate/pecan cake on top
Spread ½ cup of frosting over the top
Place the apple cake on the top
Spread the frosting over the top and sides of the cake
Carefully press the pecans around the base of the cake by placing them in the palm of your hand and gently pressing
Using a spoon or squeeze bottle drizzle the caramel sauce over the top, letting some run down the sides
Chill the cake for several hours before serving