Thursday, November 10th, 2011

Will Bake for Food

The reasons I cook vary from day to day. Some days I feel like experimenting, so I spend hours in the kitchen perfecting something new. Some days I just need to eat so I’m in and out in under half an hour. Some days the only reason I’m in the kitchen is because someone else is paying me to be there. And then some times there are days like today when I’m in the kitchen, stereo blaring, dancing in my slippers and cooking with joy in my heart, knowing that what I am creating is going to help someone else.

This Saturday, November 12, I’ll be at Will Bake for Food, a food blogger bake sale to help fight hunger in our community. The basic premise is, you bring canned food (or cash) which can then be traded for tickets which can be used for delicious baked goods from some of Seattle’s food bloggers (and trust me, there are a lot of us). Last year we collected one ton of food and $1000 (and sold out in just 90 minutes).

In order to get ready for the sale, today I’m baking Streusel Jam Tarts made with either Peach Lavender or Cherry Jam (home canned of course). Here they are just before going in the oven.

I’ll also be bringing some of my Grandma’s Oatmeal Raisin Cookies (well, it’s her recipe, but I’ll be baking them) and some of my Cap’n Crunch Peanut Butter Cereal Brittle.

The event is being held at University Heights Center, 5031 University Way NE, Seattle, WA 98105 from 11-2 (or until the baked goods run out). Hope to see you there!

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About Me

I'm a personal chef living happily with her picky-eater (but willing to try anything) husband, neurotic black lab and a red heeler puppy.

I watch way too much TV and enjoy hip-hop more than any reasonable grown-up should.

I'm an avid swimmer and sometime triathlete (whenever I'm not nursing an injury).

Find out more about me here.

About This Blog

I started this blog at a time when my personal chef business was quite slow and I needed to keep my mind busy and my skills sharp. But now, business is booming so I've had to put the blog on the back burner. So, no new recipes for now, but please enjoy my archives.

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