Belated Versaries, Memorial Day, and Almond Joy Cupcakes

So many things are swirling around in my life right now. The Relay for Life is June 24th, and I still have a lot of work to do for that, I'm co-hosting a shower for my son's fiancee, in July and have many things to do for that, and my 91 year old father is failing, and I have a food blog. I have to step away from my blog for awhile.  That doesn't mean that you won't see me commenting on a few blogs once in awhile, but for now my family has to come first.  

Friday night my Dad was in the ER, because he had lost consciousness, while sitting on the bed, fell back and hit his head. He is in the a nursing home, and the aide was getting him ready for bed. He did have a concussion, but they're still not sure if had a heart attack or seizure, in addition to all of the other health issues has.

Today is Memorial Day and my father is one of the dwindling group of WWII survivors. He was a Sgt. in the Army and repaired airplane engines in England and France. He has pictures of his army buddies, and French coins that he saved, but he doesn't talk much, about the horror of war. which he experienced.  All I can say today is Thank you Dad for your Service to our country to fight for our freedoms, and the sacrifices you made.

Here is a picture of my Dad in uniform on his wedding Day.. My Mom and Dad got married in Boise, ID, weeks before he was deployed overseas in 1942 and were married for 65 years!  My Mom passed away in 2007.

Now for the belated versaries.  My blogiversary was April 17th, when  I did my first post. I didn't join Foodbuzz until July. In April, I was so immersed in planning Online the Bake Sale, that I didn't have time to think of my blogiversary.  I have learned so many things from the Food Blogging community, and discovered a whole other world on the other side of my computer screen.   I have met many wonderful people, and experiencecd firsthand, the warmth and friendship of the community, which is something, that I never expected.   I have also tried to improve my photos and got a new camera,, but still not the DSLR , that is just a dream at this point:)

Now for the other versary, (if that is a word.) Thursday, May 26th was my 10th wedding  anniversay.  We actually celebrated our anniversary with our friends in St. Louis, who's anniversary is the day after ours, with Margarita cupcakes. when we got back,  I saw a recipe an Almond Joy four Layer cake in a Rachael Ray magazine.  It looked so good, but I didn't want a whole, huge, four layer cake in the house.  So, I found  a recipe from Naturally Ella  Almond Joy Cupcakes, which I adapted..  If you like the Almond Joy or  Mounds, candy bars, you'll love these cupcakes, which taste heavenly.  First, there is a very chocolaty cupcake, which is filled with  a coconut cream cheese filling.  Then the cupcake is topped with ganache and topped with slivered almonds.  If you don't like the almonds, jut pick them off. Enjoy!

    Almond Joy Cupcakes   Adapted from Naturally Ella

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1/2 cup milk
• 1/2 cup cocoa powder

Filling

• 1 cup Shredded Coconut sweetened
• 1/4 cup butter
• 4 oz light cream cheese
• 1-2  cup powdered sugar, to get desired consistency
• 1/3 c heavy cream-I used Almond milk and it was fine.

Ganache

• 3/4 cup chocolate chips
• 1/2 cup heavy cream

Directions

• Preheat oven to 350˚
• In a small bowl, sift dry ingredients for cupcakes and set aside.
• In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes.  Add in egg and vanilla, continue to beat until incorporated.  Add 1/3 of the dry ingredients followed by half of the milk.  Beat until just combined.  Scrap down sides and repeat.  Add remaining flour and mix until batter is combined- don't over mix.
• Divide batter into 12 cupcakes and bake for 16-18 minutes or until cupcake springs back when pressed.  Remove from pan and place on a cooling rack.

            Filling   
      Take cooled cupcakes, and with the cone method, remove center of cupcake.

• Fill with coconut cream cheese,
• Replace cone.

Ganache

• In a heat proof bowl combine chocolate and heavy cream, or Almond milk. Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth.  Take each cupcake and dip into the ganache, covering the coconut filling.  Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time. Garnish with slivered almonds.

Don't Fry Day

The National Council on Skin Cancer Prevention Encourages Everyone to Protect Your Skin Today and Every Day.

The National Council Declares the Friday before Memorial Day, May 27, 2011 is “Don’t Fry Day” To Encourage Sun Safety Awareness

As a 15 yr, Melanoma Survivor, I would be remiss if I didn't mention the above.  Actually May is Skin Cancer Awareness Month.  Don't Fry Day is to raise the awareness of Skin Cancer, and it is on the rise. Here is a sobering fact. One American dies from skin cancer every hour! 

To help reduce rising rates of skin cancer from overexposure to the ultraviolet (UV) rays of the sun, the National Council on Skin Cancer Prevention has designated the Friday before Memorial Day as “Don’t Fry Day” to encourage sun safety awareness and to remind everyone to protect their skin while enjoying the outdoors. Because no single step can fully protect you and your family from overexposure to UV radiation, follow as many of the following tips as possible:

• Avoid sun burning, intentional tanning, and using tanning beds.
• Apply sunscreen generously
• Wear sun-protective clothing, a wide-brimmed hat, and sunglasses.
• Seek shade.
• Use extra caution near water, snow, and sand.
• Get vitamin D safely through food and vitamin D supplements.

 Fortunately, skin cancer is highly curable if found early and can be prevented. Remember to Slip! Slop! Slap!...and Wrap when you’re outdoors — slip on a shirt, slop on sunscreen of SPF 15 or higher, slap on a hat, and wrap on sunglasses. The best way to detect skin cancer early is to examine your skin regularly and recognize changes in moles and skin growths.

I was one of the lucky ones, because my Melanoma, which is the deadliest type, was caught early. Actually, my internist is the one that caught it.  I had a mole on my lower left leg, that started to change, It changed shape, color, and texture. I had surgery and a skin graft, but I didn't have to Chemo and radiation. I have very fair skin, and I burn in 5 minutes, no joke. I grew up in the era, before sun screen was invented, and people use to use baby oil and iodine to "tan", not me!!! Some of you may remember that concoction! We didn't even know that the sun was "bad" for you other than sunburns, which I had way too many of.

Now I wear sun protective clothing, at least a sun shirt, and a hat or visor, when I'm out in the sun. I wear SPF 30 all year round, every day, because the sun is always somewhere! I have a skin check every 6 months from the Dermatologist, or sooner, if I have a "spot", that has to be removed.

Enjoy this coming holiday, but be smart and protect you and your family from the burning rays, I know that I will. If you want more information on this subject, click here Skin Cancer Prevention.  Stay Safe!

Graduation!!! Aria’s Smiley Face Lemon Cupcakes with Lemon Glaze and Vanilla Butter Cream Frosting

Over the weekend, we went to my Granddaughter’s High School graduation, and had a wonderful time It’s hard to believe that she is old enough to be graduating from high school, and going on to college.  Where did those years go?  So many memories of this little girl having tea parties, baking cookies, and playing basketball and running track. She changed  into a beautiful young woman, right before my eyes.

The weather was great, saw lots of people, and ate lots of good food. I knew that she was having a big cake, but I wanted to make cupcakes for her, too.  I found  these cute Smiley face cupcake liners, and cupcake toppers, perfect! She's a smiley face type of girl! She wanted lemon cupcakes, with Vanilla Butter Cream Frosting. No problem.  I baked the cupcakes Thursday and frosted them when I got there, for easier transport. They were a hit. When I took the cupcakes out of the oven, I tasted one to check the lemon flavor, and I wanted more of a lemon taste. So, I made a lemon glaze of lemon juice, sugar, and a pat of butter. and then dipped the warm cupcakes into the glaze.  Now we got a lot of lemon flavor, yum!

 I had to take a picture of her cake. Not your typical graduation cake!  It was made by two girls working their way through  college by making cakes.  Aria designed her own cake.. The Shell logo is their High School Team name.  There is a Shell refinery in their town, hence the team name.

Now for the recipe

Lemon Cupcakes with Lemon Glaze and Vanilla Butter Cream Frosting

 Adapted from Crazy About Cupcakes, by Krystina Castella

1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon or ( zest Juice and zest of two lemons)
2 tablespoons fresh lemon juice or lemon concentrate

1. Preheat the oven to 325°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice. . Mix the batter for 30 seconds.
5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick comes out clean.

Lemon Glaze

1/4 C. fresh lemon juice

1/4 C sugar, or add to taste

1 Tbsp melted butter 

Bring ingredients to boil over med. heat.  Spoon over warm cupcakes.  Frost cupcakes when completely cooled.

Vanilla Butter Cream Frosting

 2 sticks butter

4C powdered sugar

1/4 C milk  I used 2% milk

1tsp vanilla

Cream butter in large mixing bowl of electric mixer with the paddle attachment.  Gradually add powdered sugar and milk until desired consistency.  Add Vanilla and frost cupcakes

 

Virginia Baked Beans~The Country Cook

Hi Y'all!  I'm so excited to introduce my Guest Blogger, Brandie from The Country Cook .  I knew from the minute that I read her blog, that we would be friends. My parents were from Southern Illinois, and never lost their Southern roots, even though they moved to Northern Illinois. Brandie's blog takes me back to the many family reunions, and my relatives that are still in Southern Illinois. She offers everyone her friendship, encouragement and Southern charm with her down home cooking and hospitality.  With her little Sous Chef, she has  made Honey Bun Cake, Strawberry Bread, Country Potato Salad, Shredded BBQ Chicken, and many others, appetizers, main dishes, and sweets. Go check her out and meet Brandie, if you haven't yet met her.  You won't be disappointed. Brandie, Thank you so much for being my guest blogger today!

___________________________________________________

Hello everyone! First let me start off by saying a big THANK YOU to Becky for letting me take over her blog for a day while she attends her Granddaughter’s graduation – yay! Now that is a wonderful reason to celebrate!  It is such a special treat to be here and to have a chance to share a recipe I hope y’all will really enjoy. Becky has been a constant source of encouragement to me since I started my blog. Her kind comments always help me to know that someone (other than my family) is actually reading my blog. And we learn something new about each other all the time. Did you know that Becky and my Mom share the same first and middle names? It’s true!

Let me properly introduce myself. My name is Brandie, the cook over at The Country Cook.  I live in beautiful Southwest Virginia, near the Appalachian mountains. I’m a jack-of-all-trades, like most women. I’m a momma and a wife. I also work part-time outside the home. I love to make comfort food and I like to eat it. I do my best to get supper on the table every night – which can be a challenge some nights. My food may not be considered gourmet or fancy but it feeds my family and it gathers us around the table each day. I cook a lot of the same foods my own Mom made and if my husband and son are real quiet while they eat– then I know I did good. And those are the recipes I share with everyone.

Today, I’m sharing one of my very own special recipes. I suppose you could call them Southern Baked Beans; however, I call them Virginia Baked Beans. You know, cause it’s my recipe and I live in Virginia. Took me a while to figure that one out. I’m a smart one, huh?

But seriously, this recipe makes a seriously yummy dish of beans.  It is always a hit at potlucks and BBQ’s. Give this a try, you are sure to love it and so will your family.  I mean, it has bacon in it, how can it be bad?

Ingredients:

½ pound bacon

1 medium onion

3 (16 oz.) cans Pork And Beans (undrained)

3 tbsp. yellow mustard (or dijon if you’re feelin’ fancy)

¾ cup maple syrup

2/3 cup ketchup

1/3 cup molasses

¼ cup brown sugar

salt and pepper, to taste

Directions:

Preheat oven to 350 degrees F

In a skillet, fry bacon until crispy, then crumble bacon. Don’t toss the bacon drippings. You should have about a 1/4 cup of drippings left in the pan if your bacon was fatty enough. Finely chop the onions and saute them (over medium heat) in the bacon drippings until onion is clear (it will brown up a little too from frying in the bacon fat). If you used very lean bacon (which I don’t recommend) then you may have to add a tablespoon or so of oil. But the bacon fat is really what adds the flavor here.

Now mix all the remaining ingredients together and add the onions (with bacon fat) and crumbled bacon and pour into a 9x13 glass baking dish and bake covered (with aluminum foil) for about an hour (until brown and bubbly). If you like your beans to be a little less sauce-y (which I do), take the aluminum foil off and bake for about another 20-30 minutes, stirring occasionally. This will thicken up the sauce a bit. Depending on your oven, this could take up to 45 minutes. The longer you cook it, the thicker it gets. 

Stir before serving.

Cooks note: If your bacon produced a large amount of grease then you may need to set aside some of it for later use. You really don’t want more than about a 1/4 cup of bacon grease for this recipe. 

Anything more and it will be greasy baked beans.

Thank you again to Becky for letting me share this recipe with all of her lovely readers. I hope she is having a beautiful day with her family. I hope some of you will come and visit me sometime over at The Country Cook.

Also, if you like, you can also find me on Facebook. See you there!

Enjoy!

 

Printable Recipe Here

Well, didn't you enjoy Brandie's Southern charm and this wonderful Virginia Baked Beans recipe?  Try it, you'll like it. This is almost the same recipe that my Mom used to make.  And yes, it is true, that  Brandie's Momma and I have the same first and middle name, Rebecca Ann!

Salad of Baby Spinach with Chicken, Strawberries and Mangoes with Balsamic Vinaigrette

I had to make a salad for my Bunco Group's Salad Supper!  That's a no brainer!  I have been infatuated with the strawberry-mango combo lately.  the mangoes take me back to the Caribbean, and the strawberries back to my childhood. I made this wonderful salad with Baby Spinach, chicken, strawberries, mangoes, and  walnuts with Balsamic Vinaigrette dressing. This is the small version, of the larger salad that I took to the Salad supper. This salad was the hit of the Salad supper! You have the sweet strawberries and mangoes, chicken, and the crunch of the baby spinach with a little radicchio peeking through, and walnuts topped with the tangy Balsamic vinegar dressing. Go ahead and add crumbles of feta, if you wish. There is nothing better for a lunch or light dinner. As the weather gets warmer, my husband will eat more salads like this.  You could even use asparagus!  Enjoy!

Ingredients Serves 8

8 cups to Baby spinach mix ( this mix a little radicchio), washed
1 lb of cooked chicken breasts, diced
2 1/2 cups strawberries sliced
2 med mangoes, diced. I used the smaller Ataulfo mangoes
1 c walnut pieces

Place washed spinach in large bowl or on large platter. Arrange, chicken, strawberries and mangoes over spinach.  Top with walnuts.  Drizzle with Balsamic Dressing right before serving!

Balsamic Vinaigrette Dressing
6 Tbsp. Extra Virgin Olive oil
4 Tbsp Balsamic vinegar
4 Tbsp water
Pepper to taste

Combine all ingredients in a small jar with a lid and shake until well mixed or whisk all ingredients in small bowl.  Drizzle over salad before serving.

Sauteed Asparagus with Linguine and an Update

First things first! Here is an update on the thermostat intervention, LOL. I did go and buy a new, upgraded thermostat, the one that my husband should have gotten in the first place. Then we have a friend who is an electrician, who came over with all of his tools to test the furnace, air conditioner, and wiring. He discovered that the wire from the thermostat to the furnace and air conditioner was broken, so he fixed it . Yahoo!  We now have heat, it's 39 as I type,air conditioning, and a new thermostat.  All is good in the Higgins household!

Now for Asparagus!  I love asparagus, grilled, sauteed, crunchy, any way you cook it I like it, especially with pasta, lemon, and basil, however I forgot to buy fresh basil, so we added garlic instead. Sometimes, we add cooked chicken, shrimp,  or even scallops, but that night we just had the asparagus and pasta, so good. This meal is so  easy and quick, perfect a week night dinner, and it' so good.  Perfect with a glass of wine too.  Don't wait to  long to make this, or the fresh asparagus will be gone!

This meal without any chicken or seafood, is a perfect vegetarian meal, and if you  use Earth Balance, instead of the butter, it can be vegan.

Ingredients
 


1Tbsp butter
1Tbsp olive oil
2 large cloves of garlic, thinly sliced
1lb of fresh asparagus, cleaned, cut in 2 in. pieces
1 tsp of dried basil, or use fresh basil, if you have it
1 lemon juice and zest
Linguine cooked to al dente
Grated Parmesan cheese

Heat Saute pan to med-high heat.  Add butter and olive oil,  Saute garlic for 2 minutes. Add cleaned, cut asparagus, and basil, saute for about 5 min, until it turns a darker green.Add lemon juice and zest.  Serve over cooked linguine, and top with grated Parmesan cheese

Strawberry Mango Tostada and Awards!!

You know that I like strawberries, but have you ever had a Strawberry Mango Tostada? I hadn’t either, but anything with strawberries has my name all over it.  This tostada has fresh strawberries, avocado, mango, jicama, mango, lime juice, of course, cilantro, cooked chicken and a few jalapeno slices, and tortillas How many of you have eaten jicama? I never had before now, and I really didn’t care for it This salad is so refreshing and summery.  We finally are in the 80’s in Chicago.  Of course, when we turned on the air conditioner, it didn’t come on, only the fan from the furnace was running.

My husband bought a cheap programmable thermostat, when our other one died, and it has never worked correctly.  Now he needs a thermostat intervention. I am going to buy a new one today, which I should have done a long time ago.  Wish me luck!

Because it wasn’t very cool in our house and it was 89 outside, I wanted a cool salad type dinner, I made this Strawberry Tostada.  I got a flier at the grocery store from the California Strawberry Commission, official, he he, so it must be good!  I adapted their recipe by adding the mangoes, and chicken

Strawberry Tostada Adapted from the California Strawberry Commission

This recipe serves 6  Adapt accordingly

2 ½ C strawberries, stemmed and hulled

2 mangoes, peeled and diced

½ lb. jicama ,peeled and diced

2 cups cooked chicken breasts, diced

½ cup cilantro

 6 jalapeno slices

1 lb of avocado, peeled, seeded and diced

2 Tbsp of lime juice

6-6 in corn or flour tortillas

chili powder

6 tbsp queso fresco cheese, crumbled.   I used feta.

1 lime, cut in six wedges.

Instructions

Pre heat oven to 400 degrees F. Mix Strawberries, mango, jicama cilantro, peppers, chicken, and lime juice.  Add avocados and fold in gently. Arrange tortillas on baking sheet lined with foil and sprayed with cooking spray. Bake in oven 8-10 until brown.  Watch carefully, so they don’t burn!  Mound one cup of strawberry mixture in center of each tortilla.

Below is what I was posting, however, Blogger couldn't load the images of the awards. I will re-post these awards, when I can load the images.

Now for the Awards.  Since I started working on the Bake sale back in April, it consumed my mind and life.  I apologize to Christine from Christine's Pantry and Elisabeth from Food and Thrift Finds who bestowed these wonderful awards upon me.  Thank you, Ladies!  I am so honored to have received them and be in such wonderful company. Go check out their wonderful blogs and you'll find many delicious recipes and gorgeous pictures with warmth and friendship!  Here they are, and they are gorgeous!  Bloggallooza Awards!

                             From Christine's Pantry  

                                  Then I got not, one, but two  awards From Elisabeth                                    

 Elisabethe's Food and Thrift Finds

.

Mango Coconut Bread, and Causes!

When I saw this bread on Sweet as Sugar Cookies blog, I knew that I would be making it soon. This bread is so moist and bursting with mangoes and cinnamon.  My husband loves mango, and we eat it often, with a squeeze of lime.  Because this bread speaks of the tropics, I added a little lime juice and  and flaked coconut.  Wait a minute! I forgot the rum!  That will have to be for next time. This is perfect for a quick, yummy breakfast, snack, or dessert. You'll have to go to Sweet As Sugar Cookie's Mango Bread recipe.  Go ahead, add a little, lime juice, coconut or rum, and have a taste of the tropics! Unlike Lisa, I didn't have anyone leaving bags of mangoes on my porch,  I had to go to the store to get them:)

Friday, May, 13th Steph, from Steph's Bite by Bite, is having a Bake Sale for Team in Training to benefit the Leukemia, Lymphoma Society!Check it out! You can be a baker or bidder!

Saturday, May 14th is the Share Our Strength American Bake Sale Day. This isn't a virtual Bake sale.  All over the US there are various locations where baked goods can be dropped off, or purchased to benefit Ending Childhood Hunger.  You can click on this link to see where bake sales are in your area, Share our Strength.

 My friend Stef, from Cupcake Project, is involved with a bake Sale in the St. Louis area, If you live in the St. Louis Area. Check it out!

There a lots of opportunities as Food Bloggers to Share our Strength, either on line or in person!

Baking Chocolate Mini Stars With Anna and an Award!

I have been so excited about raising $660 for the American Cancer Society, but I needed  to get away from the computer.  I went to see my friend, Carolyn, and her Granddauhter, Anna, who had been home sick from pre-school, so Grandma was watching her, while her Mom and Dad were teaching.  Anna and her big sister Emma, are my "shared grandchildren".  My friend Carolyn has graciously "shared" Anna and Emma with me, since they were born, because I don't get to see my Granddaughter, that often.  When I see Ann and Emma, we usually bake something, play, and have tea parties!  We have so much fun, and yesterday was no exception. A fun time was had by all.

Because I wasn't sure how Anna was feeling, I wanted to do something quick and simple.  I found this recipe for Chocolate Spice Cupcakes for Two, from Stef at Cupcake Project which you "bake" in the microwave.  She writes recipes for Paula Deen. You "bake"  the cupcakes in silicone cupcake liners, but I only had little mini silicone star liners, so that is what we made. This recipe is so simple, and quick, you won't believe it. You whisk the dry ingedients together, add the wet ingredients. We  sprayed the silicon liners with cooking spray, and they didn't stick.  Mix, and microwave for 1 minute 30 seconds.  The recipe calls for fresh whipped cream on warm cupcakes.  We used the one in the can, because that's the kind we had. Then add sprinkles and enjoy.  Go to Paula Deen's site for the recipe.  This would be a fun, quick recipe to make with the kids! These stars turned out like little brownie bites.  I imagine if you had the regular size silicone cupcake liners, the texture would be that of a cupcake.

Now for the Awards. It takes a Community to have a successful Online Bake Sale.  I certainly couldn't do it by myself. There bakers, bidders, and donators and  thank them all.  I  especially wanted to thank all of the bakers, for without bakers, you wouldn't have bake sale.  Together we made the Online Bake Sale a Success.  Beside baking, these bloggers tirelessly, promoted the Bake sale on their blogs, Facebook, and Twitter, when possible, to Raise money for the American Cancer Society.  We all deserve a world with less cancer and more birthdays!  There are no strings attached, just display it proudly on your blog.  if you want to.  And the award goes to....

 Bakers for the Cause!

Kate from Diethood Chocolate Granola

Gina from spcookiequeen.com  Oatmeal Cranberry and Chocolate Chunk.Cookies
Natasha from My Saint John   Lemon Bread
Reese from  The New Art of Baking  Old Fashioned Ginger Snap Cookies
 Chef Dennis from More Than a Mount Full  Chocolate Decadence Cookies
Wendy from The Weekend Gourmet    Lemon White Chocolate Graham Cookies
Molly from Toffee Bits and Chocolate Chips  Cocoa Brownies with Browned Butter
Charlie from Sweet Salty Spicy  Maple Pecan Quinoa Crunch Granola

Kim from Liv Life Lemon Biscotti and-Limoncello

Jennifer from  Three Little Piglets English Toffee

Debbie from Squirrel Bakes Peanut Butter Chocolate Chip Cookies

Sabrina from The Tomato Tart Triple Chocolate Vegan Banana Bread

Lindsey from Gingerbread Bagels   Nutella Swirl Blondies

Elisabeth from Food and Thrift Finds  Chocolate Chip Biscotti

Carolyn from All Day Long I Dream About Food Caramel Nut Bars

Dee from Dee Dee's Delights  Lemon Lavender Cookies

Brooks Cakewalker from  Mayan Toffee

Jill from Dulce Dough  Ranger Cookies

Abeer from Cake Whiz    Spring Chocolate Cookies
Kimberly from Little Ray of Sunshine   White chocolate Macadamia Cookies

Tiffany from Como Water Vegan Earl Grey Tea Shortbread
Raven from  Ravie Nom Noms  Chocolate Chip Peanut Butter Blondies

Susi from Susi Kochen und Backen    Nutella Chocolate Cookies

Lauren from forevernowandthen  Oreo Sugar Cookies
 Meghan from butrcreamblondi  Tri-color Cookies

Kagi from Sweetened by Kagi

The Absurd Baker  Tapioca Flour Parmesan Branches

Susan from The Spice Garden  Five Spiced Cut- Out Cookies with Cream Icicng
Becky from Baking and Cooking, a Tale of Two Loves. Raspberry Dark Chocolate Bars,  Chile Spiced-Mango Chocolate Chunk Cookies, and Fight Back Brownies

Updated total!!! And The Winners Are...

Yahoo! The New Total is $660 and counting!!!

I am so excited, blessed and tired!  I am feeling all those things because of all the wonderful people that helped to make the Bake Sale a Success, bakers, bidders, donators, and blog friends.  Thank you so much!!!! 

I would also like to thank Stef from Steph's Bite by Bite with whom I consulted early on in planning the Online Bake Sale. She is having another online Bake sale for Team in Training for Leukemia and Lymphoma, and other blood diseases, Friday May 13th,  Check it out  here.  She is still looking for bakers, so if you still feel like baking for a cause head on over there.
 

Yahoo!  We raised $590 for the American Cancer Society!!!!

We raised a total of $590, between the bids and  direct donations I am so grateful for all the visitors, bakers, bidders, donators, and blog friends, who supported and promoted  the Bake Sale to make it a success. I thank all of you from the bottom of my heart.

If you were a winning bidder, please check your e-mail soon for instructions on how to donate your bid and get your goodies

 If you want to make an offer for anything over $15  for one of the items that didn't receive a bid,  send me an email to beckysbakingandcooking@gmail.com  There will be no bidding, just first come, first serve! There are still a few yummy items left!

Or if  you would still like to make a direct donation, please click on My Donation Page  for The American Cancer Society and click on Donate!

Ta Da! The Winners

Kate’s Chocolate Granola    $20  Jennifer's

Gina’s  Oatmeal Cranberry and Chocolate Chunk.Cookies  $25 Elisabeth's
Natasha’s   Lemon Bread
Reese ‘s   Old Fashioned Ginger Snap Cookies

Chef Dennis’ Chocolate Decadence Cookies  $30   Dionne's
Wendy’s   Lemon-White Chocolate Graham Cookies

Molly’s   Cocoa Brownies with Browned Butter  $30 Kimberli's
Charlie’s Maple Pecan Quinoa Crunch Granola

Kim’s Lemon Biscotti and-Limoncello   $75 Gina's

Jennifer’s English Toffee   $20- Susan

Debbie’s  Peanut Butter Chocolate Chip Cookies   $25  PachecoPatty

Sabrina’s Triple Chocolate Vegan Banana Bread

Lindsey’s Nutella Swirl Blondies  $15  Wendy's $25 Judy's

Elisabeth’s  Chocolate Chip Biscotti  $25 Pacheco Patty

Carolyn’s  Caramel Nut Bars $15 Wendy's

Dee from Dee Dee's Delights  Lemon Lavender Cookies  $50 Anne's

Brooks’  Mayan Toffee    $40 Mary's

Jill’s   Ranger Cookies

Abeer’s    Spring Chocolate Cookies   $20 Lizzy
Kimberly’s     White chocolate Macadamia Cookies

Tiffany from Como Water Vegan Earl Grey Tea Shortbread
Raven’s   Chocolate Chip Peanut Butter Blondies  $45 Stephen

Susi’s    Nutella Chocolate Cookies   $20 Janet's

Lauren’s  Oreo Sugar Cookies
Meghan’s  Tri-color Cookies   $ 25 Elisabeth's

Kagi's  Heart Shaped Piano Cookies

The Absurd Baker Tapioca Parmesan Branches
Susan’s  Five Spiced Cut- Out Cookies with Cream Icing
Becky’s. Raspberry Dark Chocolate Bars, $25 Mary G's

Becky’s Chile Spiced-Mango Chocolate Chunk Cookies,  $30 Kim's

Becky’s  Fight Back Brownies

The Online Bake Sale is Open Tuesday, May 3rd. too!

The Bake Sale Auction is officially closed. Hopefully there will be a new post, if I can get into foodbuzz tomorrow morning with the winners and the total.  The winners will receive  an email with instructions on how to donate the money that they bid. Also check Facebook

for an announcement there.

I want to thank all of the Bakers, the Bidders, and my Blog friends, who participated in and  promoted the Auction to help make it a success. I can't tell you how much it means to me. Together, we made the Bake Sale A Success!! Every dollar counts towards the fight against cancer!


The Bake Sale Auction will be open tomorrow from 7AM EST to 9PM EST, Tuesday, May 3rd to give all of you a chance to bid on your favorite goodies.  The winners will be announced in a new post Wednesday, May 4th. 

Good Morning Everyone, and Welcome to my Online Bake Sale Auction!  May is Skin Cancer Awareness month.  I just found out. As a 15 yr. Melanoma survivor, this issue is very important to me.  I will write a post about this soon. Check it out, Melanoma Monday!  , even on Tuesday!

Let's get started!

Before you start bidding, please review the Rules and Procedures   All funds raised from the Online Bake Sale will go directly to the Relay for Life, American Cancer Society . Please remember there is a minimum bid of $15 on each item and all bids must be emailed to  beckysbakingandcooking@gmail.com with the item you are bidding on in the subject line.

Bids left in the comments section will not be counted.

I will update the ‘bid section’ on the bottom of this post throughout the day, so you can see the high bids for each item. Bidding for the Online Bake Sale will run from 7Am EST to 9pm EST Tuesday, May 3rd at 9pm  I will announce the winners Wednesday,, morning, My 4th in a new post.

A few quick reminders: 

There is a minimum bid of $15 on each item.

  All bids must be emailed to beckysbakingandcooking@gmail.com  with the item you are bidding on in the subject. (Bids in the comment section will not be counted).

• If a baked good does not specify a certain shipping location then it is open to U.S. Residents only. If you have questions, please let me know.
• The funds from winning bids must be posted to my Relay for Life Donation Page. within 24 hours of receiving the winning confirmation email, or next bidder automatically wins.
• Winning bidders can expect to have their product shipped within three (3) to five (5) days of the bake sale as long as shipping address is received promptly. 

Sorry to my International  friends, this auction is only open to US and Canada.
If you don't want to bid, you can always donate to the Relay for Life, American Cancer Society on My Donation Page, and click on Donate.

Thank you so much for supporting such a wonderful cause!!!!! Here we go!

Kate from Diethood  Chocolate Granola
Contains walnuts. Let us know if allergic

Gina from .SP CookieQueen  Oatmeal Cranberry and Chocolate Chunk Cookies

Can change any of the ingredients they want 

Reese from  The new art of baking    Ginger Snap Cookies

 Can be shipped US or Canada

Natasha from My Saint John Lemon Bread
Can be shipped US or Canada

Chef Dennis from More Than A Mount Full  Chocolate Decadence Cookies
May choose to omit nuts.

 Wendy from The Weekend Gourmet  Lemon-White Chocolate Graham Cookies

Molly from  Toffee Bits and Chocolate Chips Cocoa Brownies with Browned Butter
Winner can choose type of nuts, walnuts or pecans

Charlie from Sweet Salty Spicy  Maple Pecan Quinoa-Crunch Granola  
Can use gluten free oats 

Kim from Liv Life  Lemon Biscotti amd Limoncello

Homemade Limoncello, 200 ML decorative bottle, sent in sealed jar, Lemon Biscotti, and a few recipe cards 

Jennifer from  The Three Little Piglets  English Toffee
This is Jennifer's family recipe.  The type of nuts on top may be changed.

Debbie from Squirrel Bakes  Peanut Butter Chocolate Chip Cookies

 Any kind of chocolate chip (milk, white, or semi-sweet)

Sabrina from The Tomato Tart  Triple Chocolate Vegan Banana Bread
Will ship US and Cannda Can be gluten free as well

Lindsey from Gingerbread Bagels  Nutella Swirl Blondies

Elisabeth from Food and Thrift Finds   Chocolate Chip Biscotti  

Carolyn from All Day Long I Dream About Food  Caramel Nut Bars 

 

Dee from Dee Dee's Delights  Lemon Lavender Cookies 

Brooks from  Cakewalker  Mayan Toffee 2 boxes
A delightful twist on the classic English version.This buttery confection borrows the Mayan Indians' artful blending of chocolate and cinnamon. Toasted fresh walnuts complete the flavor for a perfect candy crunch.  Walnuts may be omitted.

Jill from Dulce Dough  Ranger Cookies 

Abeer from Cake Whiz    Spring Chocolate Cookies  
The color of the flowers could be changed. 

Kimberly from Little Ray of Sunshine  White Chocolate Macadamia Nut Cookies

Tiffany from Como Water Vegan Earl Grey Tea Shortbread

Raven from Ravie Nom Noms  Chocolate Chip Peanut Butter Blondies
Can be changed if someone has an allergy to  Peanut butter

 
Susi from Susi Kochen und Backen. Nutella Chocolate Cookies

Choose between bittersweet, semisweet, milk chocolate or white chocolate chips 

Lauren from forevernowandthen  Oreo Sugar Cookies

Meghan from Butrcreamblondi Tri- Color Cookies

   
Susan from  The Spice Garden   Five Spiced Cookie Cut-Outs with Cream Icicng

The cookies will be made with the winning bidder's choice of lemon cream icing OR apple butter cream icing. 

The Absurd Baker Tapioca Flour Parmesan Branches with Mediterranean Herbs
Savory and Gluten Free.

 Becky from Baking and Cooking, A Tale of Two Loves  Raspberry Dark Chocolate Bars
Semi Sweet or Dark Chocolate Chips may be chosen

  Becky from Baking and Cooking, A Tale of Two Loves,  Chile Spiced Mango Chocolate Chunk Cookies

  Becky from Baking and Cooking, A Tale of Two Loves  Fight Back Brownies

Kagi from Sweetened by Kagi  Piano Sugar Cookies
4" heart shaped, customizable piano cookies  Will ship US or Canada

This list will be periodically updated throughout the day, showing the latest bid.

Last updated: 2:25 PM  CDT 5/3

Kate’s Chocolate Granola    $20  Jennifer's

Gina’s  Oatmeal Cranberry and Chocolate Chunk.Cookies  $25 Elisabeth's
Natasha’s   Lemon Bread
Reese ‘s   Old Fashioned Ginger Snap Cookies

Chef Dennis’ Chocolate Decadence Cookies  $30   Dionne's
Wendy’s   Lemon-White Chocolate Graham Cookies

Molly’s   Cocoa Brownies with Browned Butter  $30 Kimberli's
Charlie’s Maple Pecan Quinoa Crunch Granola

Kim’s Lemon Biscotti and-Limoncello  $50 Chef Dennis  $75 Gina's

Jennifer’s English Toffee   $20- Susan

Debbie’s  Peanut Butter Chocolate Chip Cookies   $25  PachecoPatty

Sabrina’s Triple Chocolate Vegan Banana Bread

Lindsey’s Nutella Swirl Blondies  $15  Wendy's $25 Judy's

Elisabeth’s  Chocolate Chip Biscotti $15 PattyDen  $25 Pacheco Patty

Carolyn’s  Caramel Nut Bars $15 Wendy's

Dee from Dee Dee's Delights  Lemon Lavender Cookies  $50 Anne's

Brooks’  Mayan Toffee   $20-Lizzy  $40 Mary's

Jill’s   Ranger Cookies

Abeer’s    Spring Chocolate Cookies   $20 Lizzy
Kimberly’s     White chocolate Macadamia Cookies

Tiffany from Como Water Vegan Earl Grey Tea Shortbread
Raven’s   Chocolate Chip Peanut Butter Blondies  $25 Jonathon's  $30 Stephen's 

 $40 Jonathon's  $45 Stephen's
Susi’s    Nutella Chocolate Cookies should be  $20 Janet's

Lauren’s  Oreo Sugar Cookies
Meghan’s  Tri-color Cookies   $ 25 Elisabeth's

Kagi's  Heart Shaped Piano Cookies

The Absurd Baker Tapioca Parmesan Branches
Susan’s  Five Spiced Cut- Out Cookies with Cream Icing
Becky’s. Raspberry Dark Chocolate Bars, $25 Mary G's

Becky’s Chile Spiced-Mango Chocolate Chunk Cookies,  $30 Kim's

Becky’s  Fight Back Brownies