A Great Cause
A couple weeks ago, my friend Amy from Very Culinary asked me and some of her food blogging friends to participate in a video spot to promote the very worthy Cookies for Kids’ Cancer cause. And although I’m camera wary, who could turn down such a meaningful and special charity? Several of my friends and family are currently undergoing chemotherapy and radiation for breast cancer, colon cancer and invasive melanoma skin cancer. Cancer invades each of us when it invades someone we love.
Of course, children who don’t have the fortune of years suffer even more; it seems that much more unfair and tragic– that much more outrageous and unnecessary. Cookies for Kids’ Cancer is a non-profit organization that supports pediatric cancer, the number one cause of death by disease of children in the US.
They have announced a call to action for 700 bake sales in May and Glad has stepped forward to match all money raised, up to $225,000!
Want to help? You can, by hosting a bake sale. For more information, go to www.cookiesforkidscancer.org
An Awkward Vanna Video Moment
I enlisted Rich’s help and we shot our first cooking video in our artificially lit kitchen on a cloudy day. When my cookies finished baking, I noticed that they could use a little golden tint on top, so I placed them under the broiler for a few more minutes. Oops. You know this amateur move?
Yes, they were scorched! Crispy and toasty cookies! I stomped around and pouted like a prima dona until I decided to flop the poor things over and take another shot. So in the video, you’ll see me smiling and pretending the cookie sheet I’m holding up isn’t full of burnt and flip-flopped, upside-down cookies. Ha! Apparently, my cookies are not ready for their close-up, Mr. DeMille.
That’s me in the first frame– lavender t-shirt/crispy, straight(ened) hair.
Please visit Very Culinary for a list of all the participants and their fantastic cookie recipes! Here’s Amy and Paul’s (of Very Culinary) completed video:
A Healthier Oatmeal
This recipe, adapted from one found in ‘Pon Top Edisto (Edisto Island, SC–The Trinity Episcopalian Church cookbook) uses McCann’s steel-cut Quick Oatmeal as a replacement for rolled oatmeal. Here’s the truth: steel-cut oatmeal may be healthier and make you feel like you’re making better-for-you cookies, but when you’re throwing a whole cup of butter in any recipe, pretending to care about healthy is just pretending. So next time I’ll save my McCann’s for my warm and cranberry filled morning bowl of goodness and stick with traditional rolled oats.
Oatmeal Cookies with Walnut ChunksYield 6 dozen small cookies or 3 dozen large
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
1 t Baking Soda
1/4 t Baking Powder
1/2 t Salt
1 t Vanilla
2 cups All-Purpose Flour
2 cups Steel-cut, Quick Cooking Oatmeal
1 cup Raisins
1/2 cup Walnutsbroken into large chunks
Combine all ingredients, mixing well. Roll into balls and bake at 400 degrees for 10 minutes. Cool on cookie rack.