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.
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: http://www.cookingforengineers.com/recipe/181/Cheesecake-Cupcakes. 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.