It’s a lovely fall weekend here in Baltimore – bright and crisp outside, and full of colors. My baseball season has been extended by the Red Sox, even though nobody around here wants to hear about that.

Cat on radiator
Cookie thinks it’s the perfect time of year to be wearing a fur coat!

I had the urge to bake on Sunday, the first time in a long time, and was ashamed to discover that my beloved KitchenAid stand mixer had gathered a fine layer of dust over the summer months! Something, obviously, had to be done. And if I discovered that I was short a few liners for the muffin tins, then, I’d MacGyver some liners from tiny truffle cups.

Perhaps inspired by the Sox (sorry!) I dug out an old favorite recipe from my days in Boston. I printed the recipe years ago, and it’s quite beaten up, but luckily the website is still up: I’ve made a number of ‘variations’ on the recipe – using cherry pie filling as a garnish, swirling in some Nutella or melted chocolate, or using chocolate wafer cookies as a “crust”. This time, I topped half the cheesecakes with a few chocolate chips to liven them up.

Cheesecake Cupcakes
Cheesecake cupcakes with chocolate chips.