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


  • 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


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


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

World's Pickiest Catering Professional...

In my first 90 days of working at Upstream Catering, I have had the opportunity to sample many of our made from scratch entrees, desserts and of course craft beer.  The uniqueness of the dishes we offer is how we set ourselves apart from our competition, so I guess you could say it is in my job description to eat and drink!  I love every minute of it, but that wasn’t always the case!

In 2003, when I first started my career in the catering world in Las Vegas, Nevada I was known to some of my co-workers as “the world’s pickiest catering professional.”  But when you work in the catering industry it is important to know your product so you can explain in detail what your customers can plan to experience.  This was a title I was determined to vanquish!  Sampling food is now a part of my job, and at first I had to force myself to try new things.  Over time my palate has evolved and I believe my previous title of "the world's pickiest catering professional" has been officially retired!  

Food sampling at Upstream Catering has to be one of my favorites yet!  It is not your typical banquet food.  In fact, many of our most popular dishes are also offered in both of our restaurants!  While I can not name all, some of my Upstream Catering favorites include…

  • Artichoke & Asiago Cheese Dip with Toasted Garlic Beer Bread
  • Brandied Apple & Craisin Croustade with Bleu Cheese and Arugula
  • Sauteed Chicken with Leek and Pecan Cream
  • Bacon Wrapped Turkey Breast Medallions with Shallot Jus Lie, garnished with Craisins, Apples and Walnuts
  • Seasonal Steamed Vegetables (for those that know me personally you know this is not a common like for me)
  • Warm Caramel Bread Pudding
  • Seasonal Craft Beer:  All Hallows Pumpkin-Weizen

A recent favorite of mine was discovered at the Omaha World Heralds, Wedding Essentials Ideas Show in October.  Executive Pastry Chef Dorothy was handing out samples of the most delicious specialty cake I have ever consumed. It was an orange cake with strawberries and cream filling with a vanilla buttercream frosting.  It was so light and flavorful that I had to order it for my son’s 4th birthday party the next weekend.  It was a big hit for both the adults and kids!  Here is a picture of the end product!

Jenny Minino ~ Off Premise Catering Sales Manager

Upstream Catering Specialty Cake for Zac's 4th Birthday!

Upstream Catering Specialty Cake for Zac's 4th Birthday!

Trick or Treat

October is what I like to refer to as the kick off to the upcoming holiday season.   Halloween…Thanksgiving…Hanukkah…Christmas…Kwanzaa…New Year’s!  That’s a lot of festivities in just 63 days and we love every minute of it!  This is the time of year that we are busy working with many of you, creating memorable family gatherings and/or company holiday festivities that leave any palate satisfied but also craving more!  Deliveries are in full swing, holiday parties are being secured, celebratory events are happening all around town and lots of creative and entertaining cakes are going out the door!

Dorothy Thompson, the Executive Pastry Chef for Upstream Catering & Upstream Brewing Company has been in the treat business for over 22 years and one of her specialties is crafting custom cakes and other desserts that are sometimes a little too realistic and may even  leave you asking, “Is this a Trick?  Or a Treat?”  No tricks here…these cakes will cure any sweet tooth!

Jenny Minino ~ Off Premise Catering Sales Manager