(all photos courtesy of Cecilia Stoute, One Vanilla Bean.)
The Share our Strength No Kid Hungry #DCBloggersBakeSale was a wonderful success thanks to all the bloggers, bakers and buyers who came out. We raised an amazing $3500. to help alleviate childhood hunger in America. It never could have happened without a lot of help. A few people deserve a special thanks.
Bonnie Benwick, Interim Food Editor at the Washington Post, offered up a room, covered the building with flyers, sent out email blasts and baked up goodies, too.
Clay Dunn. I can’t imagine a better co-conspiritor. Let’s have a celebratory sundevich soon.
Stanley Gonzales, who cheerfully donned a cookie costume and enthusiastically danced and handed out flyers and encouraged those who passed by to come in and buy.
Christine Rudalevidge, who came all the way from Pennsylvania, made dozens of amazing caramels, and was official cookie driver for the day.
Jessica Sanders, who baked, helped at the sale, and even boxed up goodies and walked to her office to move those cookies! Talk about commitment!
Fran Brennan, who figured out signage and pricing in record time, as baked goods and customers began arriving simultaneously.
Desiree Tucker, self-proclaimed crafty gal, who whipped up the artwork for our signs and flyers, as well as some cute cute cute cake jars.
Courtney Champion, who, seven weeks after having a baby, drove from Richmond with baked goods, baby and husband.
Cecilia Stoute, the most vigilant tweeter and photographer (all these photos are hers!)
Tammy Gordon and Alejandra Owens, our dream team greeting everyone to the bakesale.
Aviva, Laura, Bekki, Mary Denise, Gillian, Audrey, Wendy – thank you thank you thank you.
And for those I’m sure I’m forgetting to mention … thank you, too.
What did I make? Jam tartlettes.
Jam Tartlettes for a Bake Sale
Special equipment: 4″ round paper cake pans, available at Sur La Table for $.50 each
6 oz or 1-1/2 sticks of butter
1/3 c sugar
1/2 tsp almond extract
1/4 tsp salt
1-1/2 c flour
8 oz jar of any kind of jam
1/3 c almond slivers
Cream together the butter and sugar. Add the extract and beat until fluffy.
Add the salt and flour and mix until incorporated.
Divide the dough into thirds. Press one portion into the bottom and about halfway up the sides of one of the pans. Repeat with the second portion. Chill the baking pans and the remaining portion of dough for one hour.
Preheat the oven to 350°.
Remove the baking pans from the refrigerator. Plop half the jar of jam into each pan. Pinch off pieces of the remaining portion of the dough and plop them on the top of each baking pan. Sprinkle each with the almonds.
Bake for 40 minutes.