Sunday, December 18, 2011


Hey there kid, GET AWAY FROM THE TABLE! Yep that's my boy. Standing behind a table of sweets completely pantsless. Kind of priceless, don't you think?
Here it is pre-sale. Even if I had the best camera in the world, I'm pretty sure my food photography would suck because I cannot get my hands to stand still. Perhaps it is because I engaged in lots of sampling prior to party time! Seriously, I ate a lot of sugar. It doesn't matter if it's organic. Sweets are sweets.

I had this in-home bake sale to try to raise a little money for my family and for a local animal care facility. I was really banking on getting a holiday bonus from my regular job, but it turns out that I shouldn't have assumed that. So, instead of feeling sorry for myself I thought I'd hold a bake sale and expose peeps to vegan goods. Here's the menu:

Mocha Cappuccino Cookies from The Vegan Cookie Connoisseur, made gluten free with 1c teff flour, 1 c soy flour, and 1.5 t of xanthan gum. I have found this to be a great combination for cookies. You might need to add more liquids (a T at a time) though because those flours are grainy and absorb quite a bit of water.

Lower Fat Chocolate Bundt Cake from Veganomicon, made gluten free. This time I think I got the flour combo better: 1/3 potato starch, 2/3 teff flour, and 1 c garbanzo flour. I liked the way the cookie crumb held together with the 1.5 t of xanthan, so I added that much again. This produced a delightful moist cake. I made them into cupcakes that I topped with Ricki Heller's amazing whoopie pie filling-(go here to try it!) and a smaller cake that I topped with the peanut butter caramel recipe from Veganomicon. I threw some chocolate chips into the caramel for the hell of it. Good choice.

Chocolate Crinkles from Vegan Cookies Invade Your Cookie Jar

Gingerbread Biscotti from Vegan Cookies Invade Your Cookie Jar- I topped them with a saffron/lemon buttercream frosting. This was nice.

Smolve Pie from Veganomicon. Now I know what everyone is talkin' about. HOLY SHIT that's good pie.

Chocolate Mint Wafer Cookies-(aka thick mints) from The Vegan Cookie Connoisseur

Seven Layer Bars from The Vegan Cookie Connoisseur

Oatmeal Scotchies from The Vegan Cookie Connoisseur

I ran out of time to make Celine's Black Bean Brownies and CCKatie's Fudge Babies. Have no fear, there's still time before Christmas! I think it's laughable that I worried that I didn't make enough food.

I made impromptu serving trays with old records, paper towel tubes, gift wrap, and a little glue. After the party I used them as a holder for washcloths in the bathroom.

Lower Fat Chocolate Bundt Cake made GF and topped with chocolate peanut butter caramel with baby cupcakes and a sprinkle of powdered sugar. Gives you the diabeetus.

Butterscotch No Bakes from The Vegan Cookie Connoisseur- I made these gluten free by omitting the flour and adding 1/3 c. butterscotch chips to the soft boil mixture. The dough is a little testy, but the cookies do hold up just fine without the flour.

I spent about $35 on the ingredients. I made $33 yesterday and have 9 people who couldn't make it to the event wanting $4 goodie bags. Not a bad haul. $69 total, and when factoring in the 25% to charity, that's $17.25 that Wildcare didn't have before the sale! So I made back what I spent and spread the good news of vegan goods to my buddies. Yay! Thanks to everyone who helped make this happen. Never doubt the power of baked goods whether making them, eating them, selling them, or all of the above. Vegan baking is easy and good for the soul.


Tami said...

You are amazing. Love the photo of your son, too.

Allysia said...

Your son looks just like you (but in a boy way)! And vegan baking will totally save the world, no doubt. Everything looks great, especially that pie. Congrats on raising a bit of moolah in the process!