Happy Friday!
So, this week the feedback was that the players were requesting my pound cake… remember the Elvis Pound Cake that I posted a few weeks ago? Really? Already you want pound cake again? Seems like I just made that, and I have sooooo many more delicious and fun recipes to share. But of course I am going to listen to what they want. Plus, I am really happy that they love it so much. That makes me happy. So, to solve my own personal dilemma, I decided to make and send the Elvis Presley pound cake AND whip up a couple batches of the Cinnamon Churro Cheesecake bars as well for the guys. I wanted one more week of the “cheesecake” theme and was craving these little bars myself. Because after all, it’s all about me and what I want…and I want to share good recipes. Haha!
This recipe is so easy and delicious. In fact, the first time I brought it to work to test it on co-workers, one of the guys, Kristian, who is a pretty darn good cook himself, said, “This is the 2nd best thing you make, after Mrs. Lloyd’s Raspberry Bars”. That was one opinion, but hey, I will take it because this recipe is a breeze to make, but looks like you spent hours over it… and can be made the morning of any occasion because it is made with already prepared dough. Do you remember one of the early Food Network stars, Sandra Lee & her show “Semi Homemade”? This would have been a good recipe for that show! Simple. All you need to do is whip up the cream cheese base. If you love cinnamon churros, and cheesecake filling… then you should add this to your list of recipes to try! Perfect for any occasion – and not too sweet for a morning treat with your coffee.
Here are the few tips I have for you when making this:
- Pillsbury now makes crescent dough in full sheets without the little cuts, so if you can find those in your grocery store, I would suggest using them. Otherwise, the ones with the perforated lines is just fine, you will just need to pinch the dough together as best you can.
- I double the vanilla amount in this recipe
- I grease my 9×13 pans with real salted butter (not cooking spray) because I think it helps the flavor come out better when replicating a real churro
- I always use Kraft Philadelphia cream cheese – full fat!
And speaking of Philadelphia, I’m sitting in the Philly airport right now waiting for a connecting flight to Syracuse. Spending time with some old friends in Syracuse tonight and then we are shuffling off to Buffalo to cheer on the BEARS this weekend!
So here is a link to the recipe which I found on a great blogger that calls herself The Recipe Critic. Cinnamon Churro Cheesecake Bars
I hope you try this recipe and enjoy it.
If you have any questions please comment or email me!
Thank you for reading my blog and GO BEARS!!!
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Sarah
2018 will mark my 7th Season making treats and baking for the Chicago Bears. You might be thinking, how does one land that gig? Well, let me tell you. It’s riveting…
My younger brother, Danny, works full-time for the Bears. Our entire family have been life-long Bears fans, btw. Back in the summer of 2012, he came to me and said, “Hey, we need someone to make treats for the team. Do you think you can do it? Because my boss said, Dan, you’ve got all those sisters, can’t one of them bake? So, I volunteered you.” My first response was, “YES, but I don’t know how to bake”. I mean, up until that point, the only things I remember ever baking were 1) S’mores Bars back in the 80’s off a recipe on the back of the Golden Grahams cereal box. Come to think of it now, I don’t even think those things went into the oven – so technically that wasn’t baking. And 2) Good old Nestle Toll House cookies – which NEVER turned out the same each time I baked them and it drove me nuts and got me to HATE baking for that very reason. I was always in love with cooking, though. I was the gal who threw dinner parties often and provided an obnoxious array of hors d’oeuvres and wine – that’s more my thing. Side note: I learned the hard way that baking and wine don’t mix. Ha! However, I was honored and excited to have been asked to step up to the plate for this little baking / treat-making gig, for THE CHICAGO BEARS, no less. So my answer was an enthusiastic, YES! I figured I still had a month before the first regular season game, which is when the “treat days” begin – every Thursday during the regular season (not preseason). So, I hit the streets in search of good recipes and then got to work test-baking in the kitchen for the rest of that summer. As I became more internet savvy, I started following lots of baking bloggers and watching video tutorials. I would go to parties and if I tasted something that I thought was exceptional, I would never hesitate to ask for the recipe. Baking for the Bears is always in the back of my mind when eating desserts.
I now have an arsenal of treat recipes worthy of offering at a bake shop, if I do say so myself;) . I started getting requests for my pound cake, outside of Baking for the Bears, and my Double Chocolate Chip Sea Salt cookies have been quoted as “The best cookies in the world” by a well-known player, as well as friends, family and neighbors. One of the first things I did was perfect a cookie of my own that comes out pretty consistently crunchy on the outside but chewy on the inside. I no longer rely on the old Toll-House recipe. It’s the one thing I never get tired of baking. The guys get them every week.
With that said, this season, I plan to blog my recipes each week, and share with you whatever it is I am making for the Bears. I’ll also give you tried & true feedback on what worked, what didn’t, and any fun comments that the players, staff, friends & co-workers might have regarding the treat of the week. My office colleagues love it when football season rolls around, because I typically find new recipes and test-bake on Sundays to bring in on Mondays for critical reviews. From there, I decide if they are Bear-worthy for Thursday Treat Days at Halas Hall.
I hope you will check in periodically and enjoy my blog. I’m super excited for the 2018 Bears football season both on the field and in the kitchen!
GO BEARS! This is gonna be a good season… I can feel it!
View all posts by Sarah
Baking for the Bears 
Thanks for following my blog; you are very kind.
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