Archive for the ‘food benefits’ Category

Pumpkin Gingerbread Cake #FBS4Sandy

Thursday, November 8th, 2012

What do food bloggers do when a hurricane is approaching? Cook and bake, of course. With school and work cancelled and hours to go before the serious part of the storm arrived, I hunkered down in my kitchen cooking down the contents of my refrigerator. All the while following along with those on twitter doing the same thing. We had this pumpkin gingerbread cake for breakfast, and I had chili simmering on the gas stove for dinner just in time — as we lost power in the late afternoon. Fortunately, we were without power for less than 36 hours — as we all know, the brunt of Hurricane Sandy was felt by those in New York and New Jersey.

pumpkin gingerbread cake (c)foodietots

While our family and friends were largely spared damage, hearing about and seeing the devastation on the news has been heartrending. (My friend Christina of Take Back Your Table was without power for 10 days–and even then, she’s one of the lucky ones. Some areas may not have power back until December.) And once again, the food community is banding together to support those impacted by Hurricane Sandy — with a Food Bloggers Support for Sandy virtual potluck. I’m bringing this cake, but visit our hostess Creative Culinary for a hearty round-up of comfort dishes. And I know I don’t have to tell you to give if you’re able to the hurricane relief effort. To give toward kid-focused relief efforts, there’s the Pajama Project or K.I.D.S., both of which can take donations directed towards Sandy relief work.

Recipe: Pumpkin Gingerbread Cake
Makes 2 9-inch cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup cane sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups pumpkin puree (15 oz)
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
Instructions:
1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans (line with parchment paper, butter and flour).
2. Mix flour, sugars, baking soda, baking powder, salt, cinnamon and ginger in a large mixing bowl.
3. Mix pumpkin, eggs, olive oil, applesauce and molasses in a separate bowl. Pour into dry ingredients and mix until just combined.
4. Bake 35 to 40 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then invert onto a cooling rack and cool completely.
Note: Make a two-layer cake with cream cheese frosting, or eat one layer and freeze the other for later. I served mine with a maple glaze — one cup powdered sugar, one teaspoon maple extract, and enough milk (one teaspoon at a time) to make a thin glaze.
Visit Creative Culinary for the Support for Sandy link-up — and add your own recipe if you’d like.

Peko Peko: Remember Japan and Jump Start Your Holiday Shopping

Friday, November 11th, 2011

Peko Peko Charity Cookbook
Today marks the eight-month anniversary of the Japan earthquake and tsunami that brought widespread devastation to that country. While our news cycle has moved on to many other stories in the weeks and months since then, the people of Japan continue to rebuild their homes and livelihoods. A few months ago, I contributed a recipe to Peko Peko: Family Friendly Japanese Recipes, a charity cookbook organized by Stacie of One Hungry Mama and Rachel of La Fuji Mama. Through the generous support of Blurb.com, $11.45 from each book sale (purchase price $29.95) goes directly to the GlobalGiving Japan Earthquake and Tsunami Relief Fund. That’s right — unlike other charity sales where pennies and nickles go to the cause, more than 1/3 of the sales go to the most critical areas in Japan.

Click here to see the full list of recipes contained in the cookbook — each contributed by well-known food bloggers.

shitake mushroom miso soup

(My contribution is pictured above, but you’ll have to buy the book for the recipe!) And then hop over to Blurb to order copies for all your friends and family for the holidays.

Thanks for your support!

Gone Bananas with DC Cupcakes

Friday, February 25th, 2011

Do you watch cooking shows with your kids? I’ve managed to get the 4-year-old hooked on “DC Cupcakes,” so much so that his birthday morning we skipped our usual bakery (sorry, Buzz) to surprise him with a trip to the flagship store. Insider’s tip: the cupcakery’s real name is Georgetown Cupcake, but don’t try to tell that to the boy.

dc cupcakes birthday

When I heard they’d be supplying cupcakes for a gorilla birthday party at the National Zoo, I knew we had to go. We met up with one of his best friends and waited patiently for our free cupcakes — or as patiently as two 4-year-olds can, that is. There didn’t seem to be much of a plan (it is a “reality” show, after all), just a bunch of hungry people waiting for free grub. Eventually, a truck pulled up in front of the Great Ape House, trailed by a camera crew and, wait — two women in their signature pink aprons and rain boots!

dc cupcakes gorilla

They proceeded to unload the gorilla cupcake masterpiece and carry it right past us into the party. Needless to say, the boy was thrilled.

We then joined the mad swarm into the Ape House, and got to witness Kwame and Kojo’s surprise party — complete with presents and their own primate-friendly cupcakes. After the gorillas opened their gifts, we made our way to the cupcake table for our own goodies. (If you’re curious, the gorillas’ cupcakes were made of bananas, primate biscuits, unflavored gelatin and water, reports the Zoo. I think we got the better deal.)

gorilla dc cupcakes episode

Later, we came back to the building to take a closer look at the cupcake gorilla. We were surprised to see the show’s stars, Katherine and Sophie, still sitting inside — but the boy was too shy to say hello. (Next time!)

gone bananas cupcakesDC Cupcakes” season two premiere is tonight at 10pm Eastern on TLC — The gorilla episode airs at 10:30. We’re DVRing it for the boy’s cupcake premiere party on Sunday — check back for pictures next week!

And local peeps: head to either location of Georgetown Cupcake to purchase the “Gone Bananas” honey banana cupcake, and proceeds will benefit the National Zoo’s conservation programs. (Now through March 4.) Visit their website for locations and hours.

(Bottom photo courtesy National Zoo, all others (c) FoodieTots.com.)

Bake Sale for Kids a Sweet Success (and Lemon Cupcakes)

Thursday, April 22nd, 2010

The DC Food Blogger Bake Sale for Share our Strength, held this past Saturday at Eastern Market, was a great success. We got off to a slow and chilly morning, but business picked up as the crowds grew throughout the morning. I’m pleased to report that we raised $612 to fight child hunger right here in DC — plus a sizable donation of leftover goodies to The Carpenter’s Shelter in Alexandria. And overall, the National Food Blogger Bake Sales raised … over $16,500!

We had about a dozen bakers providing tasty treats that included cookies, cake balls, biscotti, pound cake, whoopie pies, lemon bars, pretzels, cupcakes, granola and even dog biscuits. Here are some of our volunteers as we set up in the morning:

Ken of Indoor Garden(er), Colleen of FoodieTots, Sally of Come to the Table, Cathy of Mrs. Wheelbarrow's Kitchen, Martha of A Measured Memory, Amber of Live Love to Bake

My contribution was lemon cupcakes with lemon cream cheese frosting. I had a hard time finding a simple lemon cupcake recipe, but the Barefoot Contessa came through with a cake recipe that was easily adapted to make yummy, moist, pound cake-like cupcakes. I got too late a start baking to put the Foodie Tot to work in the kitchen, but he contributed his artistry on our signs.

Recipe: Lemon Cupcakes with Lemon Cream Cheese Frosting
adapted from Ina Garten/Food Network

Ingredients:

  • 1/2 pound unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • zest and juice of 1 large lemon (1/4 cup juice)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Instructions: Preheat oven to 350 degrees and prepare cupcake liners in lightly greased muffin tin. In bowl of mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and lemon zest and mix until combined. In a large bowl, sift flour, baking powder, baking soda and salt. In a separate bowl, combine buttermilk, lemon juice, vanilla and lemon extracts. Gradually add flour and buttermilk mixtures to the mixer bowl, mixing until batter is just combined. Bake 17-20 minutes, until toothpick comes out clean. Cool in muffin tin for 5 minutes before removing to a cooling rack. Cool thoroughly before frosting. Makes 2 dozen.

Lemon Cream Cheese Frosting (Organic)

Ingredients:

  • 2 8-ounce boxes of organic cream cheese, at room temperature
  • 4 tablespoons organic unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Instructions: Cream butter and cream cheese in bowl of mixer until smooth. Add sugar, mixing at medium speed until smooth, then add vanilla and lemon extracts and mix another minute. Add additional sugar if needed to reach desired consistency. Frosting will be soft, so you may want to refrigerate for 30 minutes before frosting cupcakes. Makes enough to frost 2 dozen cupcakes, and then some.

Here are some of the other treats shared on Saturday: Cathy from Mrs. Wheelbarrow’s Kitchen’s Fregolatta and Nutty Fruity Granola; Martha of A Measured Memory’s Oatmeal Cherry Pecan Cookies; Dskco of Lunching in the DMVs Pound Cake; lemon bars and whoopie pies from Sally of Come to the Table; and the strawberry rhubarb jam that filled Jenna of The Modern Domestic’s oatmeal cookie sandwiches. Thanks everyone who baked, shopped and helped spread the word!

DC Food Blogger Bake Sale to Fight Child Hunger — This Saturday!

Monday, April 12th, 2010

Nearly 1 in 4 children in the US do not have enough food to eat — that’s nearly 17 million kids. This weekend, Share our Strength kicks off their annual “Great American Bake Sale” campaign — where volunteers across the country host bake sales to raise funds for SOS’s efforts to end child hunger. Saturday will be the first-ever National Food Bloggers Bake Sale, to further help raise awareness for this important cause.

The DC bake sale will be held this Saturday, April 17, from 9am-12noon at DC’s Historic Eastern Market. So come on by and look for our table outside near the farmers line.

FB_BakeSale_Badge

Some of the local bloggers who will be participating:

If you’d like to chip in to help us reach our goal, please visit our team page to make a contribution now. And we hope to see you at Eastern Market on Saturday!

Outside DC, visit What’s Gaby Cooking for a list of food blogger bake sales in other states.