Hello & Happy Holidays! I hope everyone has had a great time celebrating and that you are having fun getting ready to ring in the New Year. I am behind in my blog posts because the past two weeks have been nuts with baking, shopping, cooking, baking, celebrating and baking some more! But all good stuff.
With the Bears beating the Packers at home and clinching the NFC North Division in week 15, I wanted to send special treats in week 16 that, to me, said “CONGRATULATIONS!”, and I think festive cupcakes do just that. So I found a brand new yellow cake recipe from scratch that, in many ways, resembles the Elvis Presley Pound cake that everyone loves so much. It called for lots of egg & cake flour…very similar ingredients and measurements to that pound cake recipe. Interesting, because I have often thought of how I could convert the pound cake recipe into cupcakes. So, I decided to go out on a limb and just make this new cupcake recipe without a test run. Low and behold, I think I did ok because the word back was “Great job on the treats – everything was delicious!” I also decided to do one batch of my favorite chocolate cake cupcakes, which is found right on the back of the Hershey Cocoa box. Seriously good, rich & moist chocolate cake every time! I made two kinds of frostings – vanilla buttercream for the chocolate, and cream cheese frosting for the yellow cupcakes – the same frosting from the Gingerbread bar recipe that I posted earlier this month. I’m telling you that frosting is the best cream cheese one out there! Of course, I forgot to snap pictures of my cupcakes, but that’s ok, you guys know what cupcakes look like (hehe!). But I did get a few shots of one of the best days of 2018! So here is the recipe from Week 16: Yellow Cupcakes from Bon Appetit , Hershey’s “Perfectly Chocolate” Chocolate Cake & Classic Vanilla Buttercream from My Cake School
And then today was Treat Day – Week 17, so I consulted with my brother on what to send. Because, I don’t know about you, but with Christmas just two days ago, nothing sounds good to me, except maybe a vegetarian health spa for a week on a beach. I decided that these little Mini Cherry Cheesecakes would be a good treat, not too heavy, and they look very festive, as the holidays are still not over. I have sent these little treats in the years past to Halas Hall. I remember the first time I ever sent them, my brother called me and said the players loved them so much that the took the entire batch into a meeting with them. I love it! They are quite easy and a crowd pleaser… so if you need a little something for New Year’s Eve, these are a great make-ahead treat that travel well in an air tight container. You can always wait until you get to your party to put the cherries on top, and that way you can stack these in your containers for traveling. Just a thought! You could also top with anything else that you like, such as a drizzle of caramel, or chocolate, or any other fruit preserve. So, here is the recipe link from The Brown-Eyed Baker: Mini Cherry Cheesecake Cookies
So, that concludes my 17 weeks of recipes during the regular NFL Season and Baking for the Bears. But because we are closing out this year on a GREAT note… and our beloved Bears are going to the play-offs, I’ll be baking and blogging right into the Post Season and New Year… So, stay tuned for some extra special and exciting Play-Off TREAT recipes coming up!
Thank you so much for reading my blog – Happy Holidays & Happy New Year to you all … and GO BEARS!!!