Spritz Cookies #OXOGoodCookies

September is Childhood Cancer Awareness Month. Annually, OXO highlights this month with a program benefiting Cookies for Kids’ Cancer, founded by two OXO employees who’s son battled pediatric cancer. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.   To show support, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer  through the sales of specially marked items, bake sale matches, and other fundraising efforts.   And that’s where this post comes in! OXO sent me a set of cookie-baking tools including specially marked OXO baking products with this Cookies for Kids’ Cancer sticker:   OXO is donating $100 to Cookies for Kids’ Cancer for for each blog post dedicated to this cause in September. (I made these Vegan Chocolate Chip Walnut Cookies and these Gluten Free Boston Cream Pie Cupcakes last year in support of Cookies for Kids’ Cancer as well.) But they aren’t stopping there. For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. (Here’s a list of OXO products that include the sticker.) * In 2014, … Continue reading

Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon. My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method! Ingredients: Blueberry filling: 4 cups fresh blueberries, divided 1/4 cup natural cane sugar 3 tablespoons unbleached all-purpose flour 1/2 teaspoon vanilla extract the juice and zest of 1 lemon 1 tablespoon water Crust: 1 cup rolled oats 1/2 cup original wheat germ 3/4 cup sliced raw almonds 1/4 cup raw sesame seeds 1 cup sprouted spelt flour (or whole wheat flour) 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt … Continue reading

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