BloggerAid: Because We Can Help

To say that we live in a time of uncertainty is stating the obvious. As optimistically as we face each day, we are also reminded that our world is taking a bit of a roller coaster ride. In some way, each of us is affected – some, more than others.

Do I want to ring a bell of doom and gloom? Absolutely not!!! What I do want is for us to remember that as food bloggers, the fact that we’re cooking, baking, taking pictures and sharing our creations with one another means that we still have enough food on our tables. How lucky we are!

The concept of “enough food on the table” is certainly not shared by everyone in this world. The aid that was present for many from the “have” countries may not be so readily available. We’ve already seen the price of essentials such as rice and flour soar. If we have little control, imagine what happens to those who were without control to begin with?

Ivy from Kopiaste, Val from More Than Burnt and Equal Opportunity Kitchen have decided to join forces and create a concrete force of international bloggers who will stand up to be counted, called BloggerAid.

Each of us brings a particular skill or passion to the table as do each of you. What does that mean to each individual blogger? It could mean nothing more than helping create awareness or it could mean a greater involvement in helping to raise money for the World Food Programme , the United Nations' frontline agency in the fight against global hunger. We want you to join us. We have several ideas in mind. Below are just a couple of them.

How to make a difference:

You’ve already seen Ivy and Val sponsor events for World Food Day in which they put out a call for a conga line to feed the world. Bloggers were invited to submit a recipe and picture that could feed at least 6 at the end of which the hope was to virtually feed a town, a city, a country or as far as the food could stretch. Ivy followed up with an event to express gratitude.

Now Equal Opportunity Kitchen invites you to BloggerAid: Because We Can Help; an event that has the specific theme of creating awareness about food hunger.

Beginning today and ending at midnight on December 28th, we are inviting you to lend your support by submitting a recipe that you would feed a hungry guest visiting your home during the holidays.

E-mail us at: bloggeraid (at) gmail (dot) com
Send us your name
Your blog name
The URL to your post

The post you’re submitting should appear on your blog between today and December 28th. Please include a link to this post as well as the BloggerAid ribbon near the top of this post. However, it’s not imperative that you have a blog. If you’d like to participate, just send :

Your name
A picture of your recipe together with the recipe

Email to:bloggeraid(at)gmail(dot)com

Now - for the more concrete part…

Our goal is also to move toward a more concrete way of helping those who are less fortunate than we are. Specifically, we are working toward raising money for the World Food Programme (WFP).

You will notice several gift items at the bottom of this post. We will be selling items created by Giz. These items can be purchased from and sent anywhere in the world. They would make for great presents for the holidays! For your convenience, we will be putting up an easy purchase option (PayPal) in a few days. With each purchase, a donation is being deposited to a bank account monitored by Kopiaste, More Than Burnt Toast and Equal Opportunity Kitchen. These items will be updated regularly so keep coming back to see what’s new. We'll also keep you posted on how much we're raising. We CAN help change the world.

Here are samples of the current products available (prices are listed in Canadian dollars):

Keychain: $5.00*

(available in gold or silver peuter)

Cell Phone Accessory: $8.00*

(colour customization is available)

Bookmarks: $12.00*

(colour customization is available)

Yes – food-themed charms are available! We’ll let you know as soon as PayPal is up and running. If you know anyone that might be interested in these products, please help us by passing the link to this post around ! Feel free to contact Giz at gizmar1(at)hotmail(dot)com if you have any questions.


*Additional shipping charges apply. They're all light weight products so shipping should be minimal.

Christmas Cake Part I and a MEME

Canadian Living gave this cake a 5 star - good enough for me. This is actually part I of this post. Wrapped in rum soaked cheesecloth, it will sit in the fridge for a month before cutting and icing. Part II will come closer to Christmas.

Ingredients:

2 cups (500 ml) currants
2 cups (500 ml) mixed candied peel
1-1/2 cups (375 ml) coarsely chopped candied pineapple
1-1/2 cups (375 ml) red candied cherries halved
1-1/2 cups (375 ml) seeded raisins (Muscat or Lexia)
1 cup (250 ml) brandy or rum
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) each ground allspice, cinnamon and nutmeg
Pinch of salt
3/4 cup (175 ml) butter, softened
1 cup (250 ml) packed brown sugar
1/3 cup (75 ml) strawberry jam
2 tbsp (25 ml)fancy molasses
5 eggs
1-1/2 cups (375 ml) chopped walnut halves

Preparation:

1. In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4cup (175 ml) of the brandy/rum; cover and let stand for 24 hours, stirring occasionally.



2. Line base and sides of 13 x 9 inch (3.5 L) metal cake pan with double thickness parchment paper. Set aside.

3. In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt - remove 1/2 cup (125 ml) and toss with fruit mixture.



4. In separate bowl, beat together butter, sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture all at once just until incorporated. Add fruit mixture and walnuts; stir to combine. Scrape into prepared pan, smoothing top



5. Set shallow pan on bottom rack of 300 F (150 C) oven; pour in enough water to come halfway up sides of pan. Bake cake on centre rack for 1 hour. Lay foil loosely over cake; bake until cake tested inserted in centre comes out clean but a little sticky, 45-60 minutes. Let cool in pan on rack.



6. Remove cake from pan; peel off paper. Soak double-thickness 16 inch (40 cm) square of cheesecloth in remaining brandy, wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 1 month (Make-ahead; Refrigerate for up to 3 months). Cut crosswise into 6 bars

Nuria from Spanish Recipes has tagged us with this meme.
This Meme has very simple instructions:

*List the Last 10 people who have commented on your blog.
*If you appear on my list, you are tagged and have to do this meme on your own blog too.
*So - who were my last ten commenters?

10) Katie from Good Things Catered
9) Alexandra's Kitchen
8) Nick from The Peanut Butter Boy
7) Ricki of Diet Dessert and Dogs
6) Ohio Mom from Cooking in Cleveland
5) Cakelaw from Laws of the Kitchen
4) Shambo from Please Don't Pass the Salt
3) Bunny from Bunny's Warm Oven
2) That Girl from Paved with Good Intentions
1) Hopie from Hopie's Kitchen

Now answer the following:

1. What is your favourite post from number 3's blog?

It's pretty tough to pick just one and I constantly drive her nuts telling her she'll be solely responsible for my out of control weight gain but...her Elvis Cupcakes are a formidable contender.

2. Has number 10 taken any pictures that have moved you?

This is a very tough question - all of them take great shots and I'm a Libra - you want me to make a choice?? puleez.

3. Does number 6 reply to comments on their blog?

Ohio Mom is one of the most consistent of bloggers - you can ALWAYS be sure to get a response from her injected with good common sense and lots of humour.

4. Which part of blogland is number 2 from?

That Girl is my neighbour to the south in the U.S. of A.

5. If you could give one piece of advice to number 7 what would it be?

Far be it from me to be giving Ricki advice but if I had to make a suggestion to her it would be to not be so hard on herself by imposing deadlines that could drive her nuts.

6. Have you every tried something from number 9's blog?

I haven't as yet but that doesn't mean it's not in my tagged files.

7. Has number 1 blogged something that inspired you?

Recently when Psychgrad came for a visit, we were inspired to try Hopie's Apple Walnut Muffins . We both loved them and if you hurry, I still have a few in my freezer. I'll even put on a fresh pot of coffee.

8. How often do you comment on number 4's blog?

I visit Shambo's blog quite often. We both share an awareness of the dangers of sodium so I'm always checking to see what she's got on the stovetop.

9. Do you wait for number 8 to post excitedly?

Let's say I'm always intrigued by what form peanut butter will take in the next post from Nick. He just never disappoints me.

10. How did number 5's blog change your life?

Cakelaw continually changes my life by giving me foods to try that will grow my pant size. Well...it's a change isn't it? It's also a compliment that the food she prepares is exciting enough to make me want to replicate it.

11. Do you know any of the 10 bloggers in person?

The only blogger on my list that I've actually met is Ricki from Diet, Dessert and Dogs.

12. Do any of your 10 bloggers know each other in person?

Do I look like The National Enquirer?

13. Out of the 10, which updates more frequently?

Oh gosh - each one of them is great at posting often.

14. Which of the 10 keep you laughing?

Yikes - I think that both Ricki at Diet, Dessert and Dogs and That Girl from Paved with Good Intentions both keep me in hysterics.

15. Which of the 10 has made you cry?

The only tears I've really been brought to from this list is not being able to get my fist through the monitor to grab some of the most amazing home made goodies.

Zucchini-Walnut Loaf

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large egg whites at room temperature
1 cup sugar or sugar substitute
1/2 cup unsweetened applesauce
2 tbsp canola oil
1/4 tsp lemon extract (optional)
1 cup grated zucchini, lightly packed
2 tbsp chopped walnuts

Directions:

1. Preheat oven to 350 F. Coat 2 mini 6x3 loaf pans (I used one larger one)

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.

3. Whisk egg whites, sugar, applesauce, oil and lemon extract in a medium bowl. Stir in zucchini.

4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer batter to prepared pans.

5. Bake the loaves until a toothpick comes out almost clean - 40-45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.



Verdict: It's a very tasty loaf - great with coffee and most comforting when you have a hot coffee and a need to remove yourself from stress. It's not too sweet and just what I needed today.