Loose Ends

January 28, 2010

Also, I just would like to let everyone know I recently did a bakesale for Share Our Strength, an organization that fights childhood hunger in America (and recently just donated a bunch of money to Haiti).  I baked throughout all of Christmas break to prepare and some friends also made contributions.  The goods included

  • cinnamon buns ($1)
  • peanut butter buttons ($0.25 or 5 for $1)
  • checkerboard cookies ($0.50 or 3 for $1)
  • monster cookies ($1)
  • chocolate chip cookies ($0.50 or 3 for $1)
  • brownies ($0.50)
  • chocolate cherry biscotti ($0.50)
  • lemon poppyseed mini muffins ($0.50 or 3 for $1)
  • chocolate chip mini muffins($0.50 or 3 for $1)
  • banana mini muffins($0.50 or 3 for $1)

Best sellers were the chocolate chip cookies, the cinnamon buns, the peanut butter buttons, the monster cookies, and, surprisingly, the chocolate cherry biscotti (I thought those would be too “sophisticated” for high schoolers =p)

We raised about $250!  If you’d like to make a donation to the organization you can follow the link in my side bar to the right or go to strength.org.  It’s a very noble cause.  You could also host your own bake sale. =]

And, on another note entirely, here’s a couple photos I’ve wanted to share.  Enjoy!


Nanaimo Bars

January 27, 2010

I’ve never been to Canada, but if they make these bars there, maybe it’s worth taking a trip.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

These were delicious.  True, you have to like coconut, but I hear you can replace that with Rice Crispies if you can’t stand it.  Making the bars themselves was pretty easy.  My only difficulties came in spreading on the chocolate.  The real challenge was the homemade graham crackers.  These were supposed to be gluten free, but as a young, high-school aged kid, I don’t have a ton of money (or time) to spend on finding rare and exotic types of flours.  One day, I’ll have all the time in the world to scour the shelves of whole foods with my inoordinate amounts of money buying chickpea flour and gluten-free mixes, but until then…. I have to stick with whole wheat.  =[ Read the rest of this entry »