Baking a difference in the fight against childhood hunger, with a side of truffles
Pumpkin roll. Snickerdoodles. Truffles. Cookies. Rice Krispy Treats. Pound cake. And much, much more.
Friday, the copy desk chefs created mouth-watering goodies for a bake sale in the newsroom as part of the Great American Bake Sale.
From the Web site:
"The Great American Bake Sale® is a national campaign that encourages everyone to help end childhood hunger in America by hosting a bake sale in their community October 16th through January 29. "
Jennifer Burton, the copy editor who organized the bake sale, said she was expecting to make about $50 from the bake sale -- but by the end of the day, the bake sale netted more than $200. And I think we could have made more, if we hadn't run out of goodies.
Thanks to all the bakers who contributed goodies and to all of the newsroom staff who opened their wallets for said goodies -- not that you have to twist arms to get journalists to buy homemade treats. :-)
If you want to host your own bake sale, check out the Web site here.
Here are some more photos from the event, along with a recipe for the truffles (pictured above) that I made:
Chocolate peanut butter truffles
Courtesy kraftfoods.com
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
Suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles, BAKER'S ANGEL FLAKE Coconut, finely crushed NABISCO Cookies or grated BAKER'S Semi-Sweet Baking Chocolate
-- MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
-- ADD peanut butter; stir until well blended. Cool to room temperature.
-- Gently stir in whipped topping. Refrigerate 2 hours.
-- SCOOP truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.
Personally, I used coconut, chocolate sprinkles and caramel sprinkles. I also made a batch using white chocolate instead of milk chocolate, and they turned out great as well.
***
I also made the following recipe, and wow, were they sinfully rich. I'll be bringing these in for Goodie Day Friday.
Chocolate Truffles
Courtesy of kraftfoods.com
6 Tbsp. butter or margarine
1/2 cup whipping cream
1/4 cup KARO® Light Corn Syrup
6 squares BAKER'S Semi-Sweet Baking Chocolate
2 squares BAKER'S Unsweetened Baking Chocolate
Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa
48 REYNOLDS® 2-1/2-inch Pastel Baking Cups
-- PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat.
-- Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.
-- REFRIGERATE 3 hours or until firm. (It took longer for me.)
-- PLACE baking cups on baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.
Comments (1)
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Thanks for those lovely recipes! I have saved them on my computer and will ask my son how to print them!
Barbara
Posted on March 31, 2006 4:46 AM