This weekend I was involved with a bake sale to raise funds to end childhood hunger. The Food Bloggers Bake Sale was a part of the Great American Bake Sale, an event put on every year by Share Our Strength to raise money to support their efforts. So on Saturday, April 17th, bakes from all over the US prepared wonderful goodies to raise money for a wonderful cause. It felt great knowing that many people were doing the same thing on the same day as we were.
Megan @ What Megan's Making, organized the whole event, from locating a place to hold our bake sale, to calling places to donate items for the event. She happened to share with me that she had never organized such an event before but I encouraged her since things went so smoothly. Originally we were going to have the bake sale outside th Kava Coffee Shop, but it turned out to be very chilly despite some sunshine. The owner was kind enough to let us move the table inside and continue our sale.
Our bake sale started at 10am and ended at 2pm. We were glad to know that it was the coffee shop's busier Saturdays they had had in a while because of our sale. We had generous donations from customers especially when they could see the table of goodies we had.
Megan had family help her out making some goodies, like monster sugar cookies with icing and sprinkles and she made many more treats that made for a great spread! She made Chocolate Globs, Monster Cookies, Cinnamon Roll Cookies, and Oatmeal Brown Bread.
When I was thinking about what to bake for this event I thought I would make an equal amount of vegan baked goods to non-vegan goods. I still had so much butter left in my fridge and this was totally a way to use it up. I made Chocolate Chip Biscotti, dusted in powdered sugar and Oatmeal Raisin Cookies and Bars:
And I made vegan Chocolate Chip Cookies from a new recipe found on Kirsten's Kitchen. I then decided to make something mini. If you have seen my previous dessert recipes you can tell I like a lot of things in "mini" form, so I decided to make mini vegan cupcakes with a new frosting.
Chocolate-Banana Cupcakes with Chocolate Peanut Butter Frosting
makes 24 mini cupcakes
cupcake recipe found on the PPK website
3/4 cup sugar
5 Tbsp Earth Balance vegan butter, softened
1 tsp vanilla
1 banana, mashed
1 cup all-purpose flour
1/4 unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup SO Delicious coconut milk
Preheat oven to 350.
Combine first three ingredients in a large bowl, mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup coconut milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 12 muffin cups or 24 mini cupcake cups (opt: lined with paper liners). Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
Chocolate Peanut Butter Frosting
1/3 cup Tropical Traditions Coconut Peanut Butter
1 cup powdered sugar
3 Tbsp Coconut Milk
1 tsp vanilla
1/4 cup cocoa powder
Mix all ingredients in a medium bowl. Using an immersion blender, blend the ingredients until there are no clumps. Frost cooled cupcakes.
Nearly 1 in 4 children in America struggle with hunger, and Share Our Strength is fighting to change that. Please consider donating to Share Our Strength to help end hunger. Visit http://gabs.strength.org/.