On Saturday, I spent nearly eight hours in my kitchen baking treats for Portland’s Worldwide Vegan Bake Sale. It was a gorgeous sunny day, but that didn’t stop me from laboring away amidst clouds of flour and scoops of sugar. In fact, it only motivated me further since I could open the windows and listen to melodic, chirping birds.
One of my favorite tips for making big baking sprees go more smoothly is to prepare your workspace first:
I like to put all of my ingredients, mixing bowls, utensils, and recipes out on my table before I start. Eventually the rows of jars become a scattered mess, but at least I don’t have to run back and forth between my cupboards and work counter.
Here is what I ended up making:
Pizza rolls filled with bell peppers, spinach, marinara, and Follow Your Heart mozzarella;
Lemon cupcakes filled with lemon curd and frosted with lemon cream cheese frosting;
Hello Vegan Bars (recipe in Let Them Eat Vegan by Dreena Burton) – oaty/coconutty cookie crust with caramel, chocolate, pecans, and coconut;
Biscochitos – a snickerdoodle with crushed anise seeds in the dough (recipe also from Let Them Eat Vegan);
Double chocolate mint chip cookies and ginger cookies
Tim and I dropped everything off at the bake sale Sunday morning. Unfortunately, I was so concerned about transporting the cupcakes safely that I forgot my camera. There was an absolutely gorgeous array of baked goods to choose from; we ended up with one of Kittee’s pretzel dogs, a cupcake from Dovetail Bakery, and a s’mores brownie. Everything was hit-the-spot delicious. And, the sale raised over $2,400!!! Success!