When I Grow Up...

On Monday Dorothy, our Executive Pastry Chef and I had a great opportunity to do a demonstration at a local preschool.  There were 24 four and five year olds that couldn't have been better students.  With Spring upon us and Easter just a few days away we thought it would be nice to demonstrate "Bunny Grass Patch Cupcakes."  It was a simple project that helped utilize the fine motor skills these little minds are learning to master in their early education. 

Here is what you will need...

  • Cupcake mix
  • Whipped Icing (white or brown)
  • green food coloring
  • coconut
  • Nestle egg shaped chocolates
  • Black decorating gel
  • Sprinkles (not sugar sprinkles as you will need to use one of these for each eye)
  • Mini tootsie rolls
  • Large spoon
  • Small knife or cutting utensil
  • Jelly beans

Instructions...

  • Bake & cool your favorite cupcake (we made confetti cupcakes)
  • Frost with whipped icing

 

  • In a small bag mix in a few drops of green food coloring with coconut.  Shake until the coconut is green throughout.
  • Sprinkle to coconut on the frosting leaving a bare spot in center of the cupcake for the bunny!
  • Unwrap one Nestle egg shaped chocolate (this will be the body of the bunny)
  • Use the decorating gel to make the nose and mouth of the bunny on the pointy end of the chocolate
  • Place a small dot of icing where the eyes should be placed and attach a small round sprinkle for each eye
  • Place chocolate bunny on center of the cupcake with nose pointing up
  • Take 2 tootsie rolls and flatten using a large spoon
  • Ask an adult to help you cut out an ear shape
  • Attach ears to back of bunny
  • Place jelly beans on the grass
adding jelly beans.JPG

ENJOY!!!!!!!

If interested in securing a demonstration event, please contact Jenny Minino with Upstream Catering and Bakery for more details.  402.301.4022 or jminino@upstreambrewing.com

 

Delivery Club

Earn Rewards by Enrolling in Upstream Catering's Delivery Club!

For every $500 spent on food & beverage deliveries with Upstream Catering**, receive a $50 Upstream Brewing Company Gift Certificate that can be used at our Legacy or Old Market Restaurants, as payment for your next catering order or for a purchase in the Upstream Bakery!

*BONUS:  Refer a new delivery account and we will add $100 toward your $500 goal to achieve your $50 gift certificate even faster!

*To receive BONUS, the new account must be paid in full prior to receiving credit.                        

**Rewards earned stay on record for 365 days, rewards cannot be earned on prior purchases.

 

Contact Tony Roza to start earning rewards today!

Phone: 402.301.4022 / troza@upstreambrewing.com

Visit our Website:  www.CateringUpstream.com/delivery-menu

Extreme Cakes!

Thank you KMTV Channel 3 Up Front at 4!  We had a blast working with you on this feature!  Take a peek for yourself to see what you may or may not have missed.  Dorothy Thompson really does think..."Outside the Box!"

Jenny Minino - Catering Sales Manager for Upstream Catering 

Pumpkin Thumbprint's

'Tis the season for delicious holiday treats!  Whether you're making tasty sweets for a holiday party or need a unique recipe for you're annual cookie exchange, this recipe is sure to be a hit!

Pumpkin Thumbprint's

 1 c.                 all-purpose flour

½ t.                 baking powder

½ t.                 baking soda

½ t.                 cinnamon, plus more for dusting

¼ t.                 allspice

¼ t.                 salt

½ c.                packed light brown sugar

½ c.                pumpkin puree

1/3 t.               vegetable oil

1 large            egg

1 t.                  vanilla

4 ounces        cream cheese

2 T.                unsalted butter

½ c.                powdered sugar

½ t.                 lemon juice

 

Preheat oven to 375.  Line two baking sheets with parchment, spray lightly with cooking spray.

Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl.  In a large bowl whisk the brown sugar, pumpkin puree, vegetable oil, egg and ½ teaspoon vanilla in a large bowl.  Add the flour mixture and gently stir with a wooden spoon until just incorporated.

Drop tablespoonful’s of dough 2 inches apart on the prepared baking sheets.  Bake 6 minutes, and then remove from oven and make and indentation in the center with the back of a teaspoon. Return to the oven, and bake until set, 4 to 6 more minutes.  Allow to cool 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. 

Make the filling:  beat the cream cheese and butter in a bowl with a mixer on medium high, until smooth.  Add the powdered sugar, lemon juice and ½ t. vanilla; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations of the cookies.  Dust with cinnamon.

Recipe and Photo Provided By:  Dorothy Thompson, Executive Pastry Chef at Upstream Catering & Bakery

 Pumpkin Thumbprints

Pumpkin Thumbprints

Don't have time to make you sweet treat...let us help!  Call Upstream Catering & Bakery today to place your order with one of our pastry chef's!  402.778.0100