Treat Day – Week 9 (Cinnamon Churro Cheesecake Bars!)

IMG_2219Happy 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:

  1. 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.
  2. I double the vanilla amount in this recipe
  3. 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
  4. 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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Mrs. Lloyd’s Raspberry Bars! aka: Spitzbubens

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Happy Monday!

I am posting twice and early this week because I have had so many requests for the Raspberry Bar recipe that I talked about on the Bill Leff & Wendy Snyder WGN Radio show recently.  Thank you all for listening to my story and for reaching out to me! It’s so fun to hear from you and I love that all of you have an interest in good recipes too.  And of course, thank you to Bill & Wendy for even having an interest and allowing me to talk on their show.

Ok, with that said, I like to tell you where, why or how, I found each of these recipes that I post, because I like to give credit to those that have shared them with me in the first place.  So, here is the story & history behind the Raspberry Bars, and more importantly, the original recipe!  Here goes…….

Seven years ago, my first season baking for the Bears, I worked with a great guy by the name of Mike Lloyd.  Mike used to bring in cookies, caramel brownies and “Spitzbübens” that his mother would bake and send for all of us to enjoy at the office. The Raspberry Spitzbübens were by far, something I found to taste exceptional and unlike anything else I had ever had.  When I accepted the challenge of baking for the Bears, I literally had no idea what I was doing as far as baking went, and had NO recipes that I loved and couldn’t wait to send.  BUT, Mike and his mom, being the good and kind people that they are, did not hesitate to share all of the recipes of the treats that had been sent to the office.  Not only did Mrs. Lloyd send Mike copies & instructions of everything for me, she told Mike to tell me to call her if I had any questions.  How kind!  So, here it is, Mrs. Lloyd’s Spitzbübens, or, otherwise known as “Raspberry Bars” recipe! I’m even including a picture of her handwritten copy to me for proof that it’s the real deal 😉  You are going to  love this… Only 4 ingredients, plus your favorite jelly, jam or preserves.  Mike said his favorite has always been raspberry, and so that is what I have stuck with!

Spitzbüben (Raspberry Shortbread)

2 cups butter

2 cups sugar

4 egg yolks

4 cups flour

1 1/2 cups raspberry preserves

Instructions:

  1. Preheat oven to 325 degrees
  2. Beat butter & sugar until light and fluffy.
  3. Blend in egg yolks.
  4. Gradually stir in flour until well mixed and dough forms. Cut dough in 2 equal halves.
  5. In a 10″x15″ jelly roll pan spread half of the dough evenly.
  6. Spread the preserves over the dough
  7. Then put the other 1/2 of the dough on top of the jelly preserves. (Mrs. Lloyd drops the dough by spoonfuls)
  8. Bake at 325 degrees for up to one hour or until light brown (Check after 40 minutes – my oven bakes these in full at about 45 minutes, so keep an eye on them)
  9. Cool completely and sprinkle with powdered sugar before cutting into bars

 

I didn’t modify this recipe one bit, so here are the only few tips I would add for you when you make these bars:

  • I always use salted butter, no matter what – this original recipe doesn’t indicate either, but since I don’t believe in unsalted, it’s a no-brainer
  • I ALWAYS use Smucker’s seedless Red Raspberry Jam for these bars.  I have tried blueberry, and tried other name brands, but find that Smucker’s is the best.  Just my opinion.  I think a friend of mine even made this shortbread recipe but with Nutella instead of any kind of jam.  The point is, this shortbread is what really stands out and above the rest!  I think anything will go well with it.
  • When I put the top layer of dough on the bars, I take little chunks and flatten them out between the palms of my hands and then lay them strategically on top of the preserves… fitting the dough together like a jig-saw puzzle so as not to leave too much raspberry showing.  I never saw Mrs. Lloyd make this recipe, but her bars never seemed to have any open jam showing, so in my mind I thought I should cover the entire sheet as best I could, to make them just like Mrs. Lloyd’s – and I find that flattening out with your hands is a good way to achieve this. The bars will be on the thinner side
  • I also try to seal the dough well to the edges of my jelly roll pan, because during baking, the jam tends ooze out a bit, and in the past has caused my fire alarm to go off when it starts to burn off the bottom of the oven.  You might also want to put some foil on the bottom of your oven floor, just in case, to catch any jam that might ooze out.

That, my friends, is it!  I hope those of you that try this recipe will enjoy it just as much as everyone that I’ve made them for does!  Please feel free to reach out to me with any questions or comments.

Thank you so much for reading my blog!

And GO BEARS!

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Treat Day – Week 8 (Caramel Apple Cheesecake Bars!)

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Hi there!

So keeping with the “cheesecake” theme this month of October, and Halloween being less than a week away, I decided that this week’s featured treat for the Bears should be something that always reminds me of Fall and growing up… CARAMEL APPLES.  This recipe is delicious and is a cross between apple pie and cheesecake. A little bit labor intense, not really difficult, but just a little more time consuming because it consists of a shortbread crust from scratch, a cheesecake filling, a layer of cored, peeled and finely chopped apples tossed in spices, as well as a streusel topping.  And then, to tie-in and perfect all of the flavors…a drizzle of caramel sauce on top.  So worth every ounce of effort here!  If you like Apple Pie, Caramel, Caramel Apples, Cheesecake and fall, get ready to fall in love with these little bars!

Here are my few tips for you if you decide to make these:

  1. If you can, get yourself one of these little apple peeling gadgets – it literally shaves your apples as well as shaves down your time tremendously, and turns your Granny Smiths into a Slinky (like the toy that walks downstairs alone or in pairs and makes a slinkety sound…). So fun! I think they are sold at Williams-Sonoma
  2. I always use salted butter, even though the recipe calls for unsalted
  3. And I always use KRAFT Philadelphia cream cheese – full fat, for anything cheesecake related
  4. If you don’t have a pastry cutter you can also use a fork to incorporate the flour/sugar/butter to make your shortbread and your streusel topping – but a pastry cutter helps with time
  5. For the caramel sauce, I was going to use some of my homemade dulce de leche made from the sweetened condensed milk and thin it out a bit to drizzle on top of these bars, but then stumbled across Smuckers Salted Caramel prepared sauce in the ice-cream section aisle of the grocery store, and it was the perfect consistency (not too runny and not too thick) – so that is my recommendation for this recipe as of last night.
  6. Per usual, I cut these up into little 2-3 bite sized bars, and put them in cupcake liners for easy grab-n-go.

 

Ok, here is the recipe I found years ago on the Food Network.  I hope you enjoy it!

Caramel Apple Cheesecake Bars

Please feel free to send me any comments or questions.

Thank you so much for reading my blog and… GO BEARS!!!

Treat Day – Week 7 (Peanut Butter & Chocolate Cheesecake Bars)

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Hi!

This post is a little later than I hoped, but it is only because Bill Leff & Wendy Snyder were so nice and invited me out to their WGN radio show this morning to talk about Christmas treats.  It was a remote location broadcast from Treetime Christmas Creations out in Lake Barrington, and it was so festive and fun! I brought with me a few of my favorite, as well as Bears favorite, treats for the holidays to share with the audience, and I will be sure to post the recipes in the near weeks leading up to Christmas. Thank you, Bill & Wendy, for having me on your show again!

Ok, back to baking for the Bears.  Since last week’s caramel cheesecake bars were such a hit, I decided while I was down in Miami and talking with some of the Bears people, that I would continue on the cheesecake theme this month.  Kevin, one of the camera men, suggested that I run with “Peanut Butter”, so I said, “done!”.  However, because I know that not everyone loves peanut butter (actually, maybe it’s me that doesn’t love peanut butter), I decided to do a second cheesecake bar in addition, and pulled another great recipe from the same blogger.  OREO Cheesecake Bars! I didn’t get solid feedback or commentary on either of the cheesecakes, but my brother said, “everything got eaten”. He was busy and wasn’t there in the morning when the treats were put out. So, I’ll  take that as a good sign that these are two good recipes.

Here are the few tips I have for you:

  1. As I mentioned last post, I always use KRAFT Philadelphia full fat cream cheese for everything cheesecake related… and room temperature.
  2. Eggs should be room temperature as well.
  3. For the Peanut Butter & Chocolate cheesecake pan, I bought a bag of Reese’s regular sized peanut butter cups and broke a bunch up to put on top of the chocolate glaze layer. I think it really added to the flavor and would highly recommend it if you are looking for a little something “extra”.
  4. Also, I used OREO wafers for the crust on the Peanut Butter & Chocolate cheesecake bars.  I did take the time to scrape out the inside creme filling by using a spatula. I have an obnoxious amount of OREOs in my house, so didn’t want to spend money on a box of chocolate graham crackers. The OREO crust tasted great! I didn’t get a picture of the OREO bars, but the one on the recipe site is really nice and gives you the full idea of how they should look.

Ok, here are the recipes, both from one of my favorite bloggers, The Brown Eyed Baker:

Peanut Butter & Chocolate Cheesecake Bars

OREO Cheesecake Bars

Thank you for reading my blog. And GO BEARS!!!

Treat Day – Week 6 (Dulce de Leche Cheesecake Bars!)

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Hi Bears & Baking fans! This week the Bears head to Miami and I am super excited for this game, if I do say so myself.  My single girlfriends and I started a little tradition of our own several years ago where we go to an away Bears game and see one new NFL stadium every season.  This year we chose the Miami game & the Hard Rock Stadium, home of the Miami Dolphins.  So I’ll be heading out on Friday and ready to cheer my face off for the Bears on Sunday!  I can’t wait.

When I think of Miami or Southern Florida, I think of Key Lime.  So my initial thought was to make Key Lime Pie bars for the team, but then I talked to my brother and he flat out said without hesitation, “Nobody here likes lime or lemon, so, no, don’t make those”.  Well alrighty then…Ha! Sometimes I wonder if my brother just tells me stuff like this because HE doesn’t like something. Haha! But I always listen to what he says, since after all, he is the one getting and giving the feedback from the guys week after week.  With that in mind, I switched it up and made something I know that the players and staff always like: CARAMEL.  I have an awesome recipe for a spring form Dulce de Leche cheesecake that I was actually making for a local restaurant in Roscoe Village, so I searched for a similar recipe but in the form of bars, and came across one that worked out perfectly! So this is what I sent to Halas Hall this morning and am sharing with all of  you today.  They are easy, and taste just like my spring form cheesecake, but take a fraction of the time to bake, and they can be cut up into nice little “grab-n-go” treat bars.  And no water bath is required while baking these.  My brother actually just texted me a little while ago and said, “They LOVE LOVE LOVE the Caramel cheesecake!!”  So, I am happy and proud to say that treat day week 6 is a hit!  I hope all of you find time to make these, because they are delicious and after all, you deserve them! 🙂

Here are a few tips I have for you when you make these at home:

  1. The recipe calls for “purchased dulce de leche”.  Don’t even bother, unless you have a name brand that you know and absolutely love that is available to you at retail.  If not, I ALWAYS make my own dulce de leche and would recommend you do so as well.  All you need to do is purchase Sweetened Condensed Milkd (my favorite is Eagle Brand, because I like their easy open can lids) in the 14oz size tin cans.  Simply take the paper label off  of your can and put it in a pot covered with water.  Bring the water to a boil, and then lower your heat to a slow low boil, almost to a simmer, and keep it on the stove cooking for 3 hours.  3 hours will give you a thick, rich and creamy caramel which is perfect for these cheesecake bars! I boil 4-5 cans at a time and keep any unopened cans in the fridge for easy use the next time I want to make these bars or a spring form cheesecake.  And if you have a half used can, just take a glass mason jar and keep the leftover caramel in the jar in the fridge.  Oh, and when you go to boil these, lay the cans on their side – because that way they won’t rattle around in your pot making noise driving you crazy for 3 straight hours!
  2. I always use salted butter – even though this recipe calls for unsalted
  3. I ALWAYS use KRAFT Philadelphia cream cheese – full fat, and make sure it is room temp.  It just works perfectly in cheesecake recipes.  That is my opinion.
  4. Your eggs should really be room temperature too, but if not, you can put them in a bowl and run some warm water over them for a few minutes.
  5. If you are making these a day or two ahead of time, like myself, I  would hold off sprinkling your sea salt until the very last minute before serving, otherwise it will  just dissolve into your caramel topping, and it could possibly taste too salty.  And you can omit the sea salt altogether… it is not mandatory…these bars are delicious with or without it! I omitted the salt today.
  6. The caramel can get a little runny, so when I serve these I put them in foil cupcake liners which make them easy to pick up and eat on the go.

Ok, here is the recipe from a blogger named The Recipe Critic: Dulce de Leche Cheesecake Bars

Thank you for reading my blog and GO BEARS!!!!!!

 

Week 5 – Bye (Celebrating with Pink Champagne Cake!)

Image-1 (1).pngWhat a game this past Sunday at Soldier Field…and what a win!  This week is the Bear’s bye week, so no game = no Thursday treats.  However, I’m celebrating in style and making Pink Champagne cupcakes with Pink Champagne Buttercream frosting!

This recipe was inspired by one of my best friends, Tom Hackett.  Last year, Hackett turned 50 and for his birthday dinner party he asked me to make a champagne cake.  I thought it was an interesting request , as I had never heard of this kind of cake before.  He said he googled what kind of cake was popular in 1967 (the year he was born) and then sent me a recipe that he had found which called for all sorts of layers  (champagne, strawberries, chocolate, Bavarian cream…).  I took one look at it and said “there’s too much going on in this cake for me”.  So, I started doing research of my own, and came across the one that I am sharing today.  I was so attracted to the picture of it, and then saw that the cake itself was made with egg whites, and a full cup of pink champagne in the batter, as well as another 1/4 cup in the frosting.  It looked and sounded dreamy! I got Hackett’s approval to make this more basic and boozy one… and the results and reviews were astounding!  Everyone at the dinner party went nuts over it, and from that night alone, I got requests to make it for 3 other guests that were either having parties or birthdays that summer.  My girlfriend from work even requested that I make mini cakes for her wedding. 2017 definitely brought back the Pink Champagne Cake from 1967…at least in my kitchen. Hackett and I started a mini trend here on the north side of Chicago! So, I am making it again today for one of my dearest girlfriend’s 50th birthdays, except I am making it into cupcakes… she has 4 kids and I don’t think it’s too boozy for kids to enjoy, but you can taste the champagne ever so subtly.  And there is a lot of sugar in the buttercream!  I think you guys are gonna love this cake too. It just screams “CELEBRATE!”.

Here are my few tips when making this cake:

  1. If you convert this to standard size cupcakes, bake at 350 for about 15 minutes – test with a toothpick – it should come out clean, if not done, go another 2-3 minutes
  2. I use salted butter in both the cake batter and the buttercream frosting – again, just my preference – and I still add the salt that is listed on the ingredients
  3. This batter will be light and fluffy, so I like to use a larger sized cookie scoop to fill the cupcake liners (shown in picture) – this helps speed things up with no mess
  4. I use just a very small drop of pink coloring for the batter and the frosting – and I use AmeriColor gel – just put a dab  on a toothpick and then into your batter.  I have used  way too much coloring in the past and then they look weird and bright…still taste just as good, but you know – we eat with our eyes first, so I  like a really light and pretty shade of pink for both the batter, and especially the frosting
  5. The recipe calls for Vegetable oil, but I find that Canola oil works just as well – so whatever you have on hand is just fine
  6. I use a little more vanilla than the recipe calls for – I’d say about 3 teaspoons vs. 2
  7. The brand of Pink Champagne that you use is really up to you. I used to use Andre but then for some reason switched to Barefoot Bubbly Moscato – as I think the Moscato is sweeter than regular dry pink bubbly, and feel it goes well in a sweet dessert recipe.   I’ve also made this cake for a wedding and used white champagne…but my favorite is still the pink!

    Ok, here is the recipe for this cake and buttercream frosting, which comes from “Melissa” and her cake site is called “My Cake School”.  I liked it so much that I joined the sight for an annual fee so that I could have access to all recipes and video tutorials.  I’ve made a few other cakes and frostings from her… they are all very, very good! Plus her video tutorials are great and informative.  I need practice on my decorating skills but since I’m not in the cake business, I’ve got plenty of time to improve.  I hope you enjoy this cake for your next celebration!Delicious Pink Champagne Cake  And here is the buttercream frosting recipe: Pink Champagne Buttercream Frosting

Thank you for reading my blog and please feel free to reach out to me with any questions or comments.

And as always…GO BEARS!!!