That was the name of the fundraiser I went to this weekend. It was a blast. It was a fundraiser for the Avon Walk for Breast Cancer (see avonwalk.org). It was a bake-off. There were three categories (cakes, cookies, and other goodies). You were allowed up to three submissions and each submission cost $15. Additionally, you could participate in a silent auction to become 1 of 5 judges. And finally, anyone caught sneaking a taste was fined $5.
Besides the pink decor, there was lots of information on breast health, breast cancer, and research. Lots of favors (key chains made by the Girl Scouts (getting their Think Pink badge), pencils, pink ribbons, pink bracelets, nail files, candies). And there were prizes for the top three winners in each categories (a variety of pink baking items, a spa bag filled with lotions, etc., a nice blanket, hats).
Out of the about 20 entries, I won every category! I entered my chocolate truffles, chocolate peanut butter munchies*, and a chocolate raspberry cake. And my daughter won 2nd in the cake category with her mint chocolate oreo cheesecake** and my mom won 3rd with her classic cheesecake! Everything was delicious...I tried it all.
Overall, it was a great time with family, friends, and food (we all got to try everything after the judging ended). And we raised a lot of money for a great cause.
This would be a great fundraiser for lots of things...or just a fun family activity for a large group (like a family reunion). If you want more information, let me know.
*Chocolate Peanut Butter Munchies
1 ½ cup flour*
½ cup cocoa powder
½ tsp baking soda
½ cup butter, softened
½ cup plus 2 Tbsp granulated sugar
½ cup brown sugar
¾ cup peanut butter
1 egg or ¼ cup egg substitute
1 Tbsp milk
1 tsp vanilla
¾ cup powdered sugar
1 cup chocolate chips
*I use ½ white and ½ wheat flour or whole wheat pastry flour, for a healthier choice. I also use natural peanut butter.
Preheat oven to 350 F. In a medium bowl, combine flour, cocoa, and baking soda. In a large mixing bowl, combine butter, ½ cup sugar, brown sugar, ¼ cup peanut butter. Beat until well combined. Add egg, milk, and vanilla. Gradually add flour mixture. Using floured hands, shape dough into 32 balls. Set aside.
In bowl, combine ½ cup peanut butter and powdered sugar. Combine until well-combined and will form ball when pressed (may need to add more PB or sugar). Shape into 32 balls (about ½ size of chocolate ones).
Using floured hands, flatten chocolate ball and top with PB ball. Wrap chocolate over PB and re-roll into ball. Place on baking sheet. Flatten cookie slightly with a glass dipped in remaining sugar. Repeat for all 32 cookies.
Bake 8-10 minutes. Remove from oven and cool completely.
Put chocolate chips in a microwave-safe bowl. Melt using 30-second intervals and stirring. Once, melted and smooth. Transfer chocolate to small ziplock bag. Using like a pastry bag, squeeze chocolate to one corner of bag and cut off a small part of the end. Drizzle chocolate over cooled cookies.
½ cup cocoa powder
½ tsp baking soda
½ cup butter, softened
½ cup plus 2 Tbsp granulated sugar
½ cup brown sugar
¾ cup peanut butter
1 egg or ¼ cup egg substitute
1 Tbsp milk
1 tsp vanilla
¾ cup powdered sugar
1 cup chocolate chips
*I use ½ white and ½ wheat flour or whole wheat pastry flour, for a healthier choice. I also use natural peanut butter.
Preheat oven to 350 F. In a medium bowl, combine flour, cocoa, and baking soda. In a large mixing bowl, combine butter, ½ cup sugar, brown sugar, ¼ cup peanut butter. Beat until well combined. Add egg, milk, and vanilla. Gradually add flour mixture. Using floured hands, shape dough into 32 balls. Set aside.
In bowl, combine ½ cup peanut butter and powdered sugar. Combine until well-combined and will form ball when pressed (may need to add more PB or sugar). Shape into 32 balls (about ½ size of chocolate ones).
Using floured hands, flatten chocolate ball and top with PB ball. Wrap chocolate over PB and re-roll into ball. Place on baking sheet. Flatten cookie slightly with a glass dipped in remaining sugar. Repeat for all 32 cookies.
Bake 8-10 minutes. Remove from oven and cool completely.
Put chocolate chips in a microwave-safe bowl. Melt using 30-second intervals and stirring. Once, melted and smooth. Transfer chocolate to small ziplock bag. Using like a pastry bag, squeeze chocolate to one corner of bag and cut off a small part of the end. Drizzle chocolate over cooled cookies.
**Mint Chocolate Oreo Cheesecake
1 pkg mint Oreos
¼ cup butter, melted
4 pkg cream cheese, room temp
½ cup sugar
1 cup chocolate chips, melted and cooled
1 tsp vanilla
1 8oz tub Cool Whip
Line 13x9 pan with foil. Coarsely chop 15 cookies, set aside. Finely crush remaining cookies, mix with butter. Press mixture firmly into prepared pan. Freeze while mixing filling. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add chocolate and mix until combined. Gently fold in Cool Whip and chopped cookies. Spoon over crust. Refrigerate for at least 4 hours.
*Can make this with any flavor Oreo.
¼ cup butter, melted
4 pkg cream cheese, room temp
½ cup sugar
1 cup chocolate chips, melted and cooled
1 tsp vanilla
1 8oz tub Cool Whip
Line 13x9 pan with foil. Coarsely chop 15 cookies, set aside. Finely crush remaining cookies, mix with butter. Press mixture firmly into prepared pan. Freeze while mixing filling. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add chocolate and mix until combined. Gently fold in Cool Whip and chopped cookies. Spoon over crust. Refrigerate for at least 4 hours.
*Can make this with any flavor Oreo.
1 comment:
Poor David ... with a wife that can make such scrumptious desserts, he's bound to be 300+ lbs. in a few years. We know he can't keep his fingers off the goodies! :-)
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