LPKers are always ready to chip in for a good cause and last week was no exception. Dozens of LPK baking aficionados rolled up their sleeves and strapped on their aprons, in an effort to end childhood hunger in America by holding a Share Our Strength Great American Bake Sale.
The bake sale, as well as our latest window displays, were inspired by LPK’s sponsorship of the Cincinnati Art Museum’s new exhibit DRAW: Here, There and Everywhere. The socially focused exhibit, the first-of-its-kind for the museum, uses the power of art to raise awareness around hunger-related issues.
“One of the challenges that we took to the company, that you can see in our windows, is the top 5 ways you can fight hunger,” said Emily Venter, LPK marketing manager. “And one of the things the Cincinnati Art Museum suggested was the Great American Bake Sale.”
Our window displays, comprised of hundreds of white plates, were the first step in creating visibility for the exhibit, its concept and the cause behind it. Borrowing from the list of ideas on how an average person can help fight hunger locally, nationally or even globally, we put out the call to LPK’s amateur pastry chefs to donate their time, baking skill and culinary confections for a good cause.
“The Great American Bake sale fits our culture — everybody enjoys getting together, eating, drinking, socializing, but our people are very giving. So when you put giving together with food, it’s a big draw for LPKers — it tends to bring people out like crazy,” said Keli Oelerich, LPK implementation specialist and co-organizer of the event. “To have 35 people participate in baking is a big deal! We had a great turnout for buying too.”
In all, LPK raised over $600 toward ending childhood hunger, and the leftover baked goods were donated to Welcome House, an organization that provides shelter to homeless families in the Cincinnati area.
“It was really nice to see that people are not only coming over and supporting the cause, but they’re taking time away from their desks to connect with people they wouldn’t usually see,” said Oelerich. “I think it’s a great morale builder.”
In addition to baking and buying, LPK held a bake-off, awarding prizes to the top three baked goods. Judges Howard McIlvain, Liz Mathews and Geoff Thomas picked the winners from a delicious group of entrants. You can find the award-winning recipes listed below.
Carrot Ginger Cupcakes with Orange “Buttercream” Frosting – Jen Hurtubise, LPK Brand Implementation Director
(From The Allergen-Free Bakers Handbook by Cybele Pascal)
1 1/2 cups gluten-free flour mix (authenticfoods.com)*
1/4 tsp plus 1/8 tsp xanthan gum
1 tsp double-acting baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 1/4 tsp Ener-G Egg Replacer mixed with 3 Tbsp orange juice
3 Tbsp plain or vanilla vegan yogurt (I use coconut milk yogurt)
1/2 tsp pure vanilla extract
1 cup granulated sugar
3/4 cup canola oil
1 tsp grated fresh ginger
1 1/4 cups finely shredded carrots
Preheat oven to 350°F. Line muffin pan with 12 liners. Whisk together the flour mix, xanthan gum, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside.
Combine the egg replacer, vegan yogurt, vanilla, sugar, canola oil and fresh ginger, stirring well — about 1 minute. Add the carrots and mix until combined. Add the flour mixture, folding it into the carrot mixture, until completely combined.
Fill the muffin liners about 3/4 full of batter. Bake in the center of the over for 24 minutes, rotating pan halfway through.
Bake until a skewer inserted in the center of the cupcake comes out clean. Transfer. Let cool completely before frosting.
*If you don’t need to avoid wheat, you can use 1 1/2 cups of regular flour, and omit the xanthan gum.
Orange “Buttercream” Frosting
1 cup dairy-free, soy-free vegetable shortening (Spectrum Organic)
3 cups confectioners sugar
1/4 cup orange juice
2 tsp orange zest
Pinch of salt
With a mixer, cream the shortening on medium speed, about 2 minutes. Add the confectioners sugar in 3 batches, mixing after each addition. Add the orange juice, orange zest and salt. Beat on medium speed until light and fluffy, about 5 minutes.
Grandma Julie’s and Aunt Gretchen’s Cinnamon Cream Cheese Rolls – Maggie Paulus, LPK Brand Leader
18 slices of white bread without crust
1 3/4 cups sugar
8 oz cream cheese (softened)
2 Tbsp cinnamon
1 1/4 sticks of butter
Cut off bread crust and flatten each slice. Mix egg, 1/4 cup sugar together, add softened cream cheese. Spread mixture on each slice of bread and roll up.
Mix 1 1/2 cup sugar with cinnamon. Melt butter.
Put each roll into butter and then roll in the sugar and cinnamon mixture. Bake at 350°F for 25 minutes. Cut each roll in half.
Truffle Brownies – Stephanie Arvin, LPK Project Leader
(Adapted from Bon Appétit)
Nonstick vegetable oil spray
6 oz bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 Tbsp (1 stick plus 3 Tbsp) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
1/4 tsp salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
1 bag of chocolate drop candies
Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 oz bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
Whisk sugar, eggs, vanilla extract and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared pan lined with cupcake foils. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes.
Transfer pan to cooling rack and press chocolate drops firmly into the top of each brownie. Allow brownies cool and serve.