Bake Sales (and a Bonus Burger)

Hello friends! What is this? It is a blog post! Yay! I am hoping that blogging more regularly is going to give me some nice structure and a way to pass the time, which seems pretty endless at the moment.

Cast your mind back to a time but a few months ago, when we could do things like bake for and attend bake sales. Seems like a distant memory, but I assure you it was true. At least, I think it was. Otherwise how would I have these photos? Earlier this year, I baked for two bake sales (one for Farm Animal Rescue at Grassfed, and one for Cranky's Farm at The Green Edge). Here are the things I made!

Cashew Chocolate Chip Oatmeal Cookies from The Vegan Cookie Connoisseur: These lovely cookies use cashew butter (though I didn't have quite enough, so I topped it up with a bit of almond butter), oats, chocolate chips, and chopped roasted cashews. As I was making these for a bake sale, I used an ice cream scoop to get 14 cookies, and I baked them for about 15 minutes (rather than 6 monites for 20 smaller cookies).
Rating: :)



Chocolate Cherry Brownies from 350 Best Vegan Recipes: These use a mix of melted chocolate chips and vegan butter for a fudgy brownie. I found that they were quite greasy on the base and sides after baking, so perhaps it needed a little less butter and a little more chocolate. It uses dried cherries soaked in brandy, but I just soaked in warm water as I don't have brandy. I needed to bake this for about 35 minutes to get it cooked, rather than the 20-25 the recipe stated. I cut it into 8 satisfying bake sale brownie slices. The recipe says it makes 25 small brownies, which in an 8 x 8 inch pan means some very teeny brownies! Oh, these also have walnuts in them.
Rating: :)



Orange Ginger Cookies from 500 Vegan Recipes: These were meant to be Orange Cappuccino Cookies, but I hate coffee (even the smell), so I changed it up bu adding 1 1/2 tsp of ground ginger instead of espresso powder. The orange and ginger flavours ended up being pretty suble in this, so they were more like regular chocolate chip cookies with a hint of something else.
Rating: :)



Cherry Oatmeal Chocolate Chip Cookies from 500 Vegan Recipes: These cookies are a delight, and used up some of the coconut flour stash I had randomly accumulated. They are a mix of coconut flour, plain flour, and oats, also filled with dried cherries, chocolate chips, and coconut (it said to use sweetened coconut flakes, I only had unsweetened shreds, but it was sweet enough already). These make for some delicious, sweet, soft, cookies.
Rating: :D



Butterscotch Chocolate Fudge Brownies: I also have a random stash of butterscotch chips, which this recipe helped me work through. It's a mix of melted regular chocolate chips and butterscotch chips, plus more mixed through the batter, plus I added some extra butterscotch chips on top so you could see them. These are very dense and fudgy, and use sweet potato puree as part of the wet ingredients!
Rating: :)



And please enjoy this bonus photo of a delicious breakfast burger that I got when I was dropping stuff off for the FAR bake sale at Grassfed.



Cute Kitty Photo of the Post



What would I do without this beloved black baby by my side?

Christmas Bake Sales for Farm Animal Rescue

For those of you who don't know, large parts of Australia are on fire. And what isn't is in drought. This drought is hitting properties very hard, including Farm Animal Rescue. A refuge for rescued farm animals, their dams are dry and they are having to truck water into the property to keep the animals alive. They have a lot of costs at the moment, on top of the regular costs for caring for their residents. As part of their fundraising efforts, they had a run of three bake sales spread over eight days, all supported by wonderful local businesses. The bake sales were all very successful. and they have been getting some good donations on top of that, but obviously everything is still a struggle at the moment. This is what I baked for them over those eight days. If you have any sway with the weather, please send rain.

Oatmeal Peanut Butter Chocolate Chip Cookies from Cozy Inside by Joni Marie Newman: A combination of the classic cookie flavours, it is hard to go wrong with this mix. The recipe just says to mix all the ingredients together in a bowl. I beat the peanut butter, sugar, and liquids together first and then stirred through the dry stuff. The dough is very goopy, and does benefit from firming up in the fridge a bit before scooping. I made a full recipe, but used and Australian TBS (20mL) as my scoop, so I got 28 cookies rather than 3 dozen. As they were bigger, I needed to bake them for about five minutes extra. These were great straight out of the oven, but froze very well also.
Rating: :)



Gooey Peanut Butter Creem Cheeze and Chocolate Chip Brownies from Cozy Inside by Joni Marie Newman: These are some very fudgy brownies. It has the option to use 2/3 - 1 cup of flour depending on how fudgy or cakey you want them, I used a heaped 2/3 cup. The batter melted peanut butter and chocolate in it, as well as additional chocolate chips. It is topped with a peanut butter and cream cheese swirl. I found the topping to be a bit thick, making it hard to spread and marble. Next time I would add a smidge more soy milk to loosen it up a bit, and perhaps a touch of maple syrup for a little bit of sweetness.
Rating: :)



Candy Cake Fudge Cookies from The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz: Chocolate and mint, for the most part, is not my choice. But it is a very popular Christmas combination. I made a half recipe of these cookies, and using an ice cream scoop to portion out the dough got 11 nice big cookies. Because they were bigger, I baked them for 20 minutes. I was worried at first, because the chocolate in the cookie dough melted a bit and puddled around some of the cookies in the oven, but it all worked out. I used a block of Alter Eco Super Dark Mint Chocolate in the dough, and I only needed one candy cane crushed for the tops. Isa loves coconut oil, so I used Nuttelex instead of that in the recipe. The mint was not that over powering for me in the end, the chocolate was so rich, that I didn't mind these at all.
Rating: :)



Gingered Cheesecake Bar Cookies from Veganissimo by Leigh Drew: These are SO GOOD! The cheesecake is based on cashews, no tofutti or bananas in sight. They cashews are blended in non-dairy milk that has been simmered with some fresh ginger and then left to steep, there in ginger in the base, and there is also chopped candied ginger scattered over the base before pouring on the topping. It is very gingery, which I loved. The base is a blend of gluten free flours and olive oil. I needed to bake these for about an extra 15 minutes in my oven before they were ready. These were so good, I cannot recommend them enough!
Rating: :D



(For The Love Of) Fruit Cake Bars from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero: I made a half batch of this cake bar, in an 8x8 inch pan. Instead of separate golden raisins and candied/glacee fruit, I used some ready made Christmas fruit mix. I also substituted the rum in the cake and icing in this recipe with rum extract and water. The cake itself was a little dry, and the icing was nice but didn't fully over it. But the flavour was good. I did almost screw up a little by adding too much baking soda, but I scooped most of that out gently.
Rating: :)



Harvest Cookies from Quick-Fix Vegan by Robin Robertson: The night before the final bake sale, I had an aesthetic baking fail (see later on in this post), and needed to make something quickly to replace it as my contribution. This recipe came through for me. Plus it had cranberries and ginger in it, so that is kind of Christmas-like, right? They have oats, cranberries, nuts, and sultanas in it, along with a delightful spice blend. I used an ice cream scoop to get nice bake sale sized cookies, and it made 14 cookies that I baked for 25 minutes. These were delicious, so I am glad I made them!
Rating: :D



Mincemeat Pinwheels from Cook Share Eat Vegan by Aine Carlin: I mentioned a recipe that was an aesthetic fail, and this was it. The recipe seemed simple enough, a jar of vegan fruit mincemeat, a sheet of puff pastry. Roll, slice, bake. But I think that my sheet of puff pastry and her sheet of puff pastry were different. I know they are, because hers seems to be a rectangle according to the instructions to roll from the short side, and mine were squares. Anyway, it was meant to be cut into 18 x 1cm pieces, I did 12. But it was so thin, and the pastry was so smooshy. My mum suggested in future to pop the roll in the freezer for a bit before cutting, and I would also suggest cutting them thicker. So while they tasted lovely, and didn't look totally horrendous, they were not for putting out a bake sale table.
Rating: :) (for taste)



Cute Kitty Photo of the Post



Clinic boy Jed, sitting on his rocker/scratcher and having a good time.

VeganMoFo 2019 #4: B is for Bake Sale

I used to organise a lot of vegan bake sales to raise money for different animal charities in Brisbane. At one point, I was doing one a month, but then I burnt out. I slowed down to organising one a year, and baking for some others, but this year I've just stuck to baking for them rather than organising. It has made it fun again, rather than stressful. This post is about some stuff I baked for a recent bake sale raising money for Cranky's Farm, a local farm animal sanctuary. You can see other posts about bake sales I've either organised or baked for here.

S'mores Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero: I've never had traditional s'mores, they seem to be a very American thing, but I have had s'more inspired things. In these cupcakes, the cake part is made out of graham crackers (or Digestives in this case as I can't get graham crackers), the buttercream frosting stands in for the marshmallow, and there is a chocolate topping as well. The batter is very runny, I ended up using a jug to pour it into the cupcake liners, and this resulted in a very soft and moist cupcake. I made a half recipe of the buttercream for topping them, but for some reason had to add a lot of extra icing sugar this time for it to be firm enough. It was meant to be piped, but didn't pipe well, so I smoothed it with an icing spatula. I maybe ended up putting a bit too much icing sugar in, it ended up quite firm, but this actually worked very well as a marshmallow stand in. I topped it with biscuit crumbles, chocolate shavings, and chocolate sprinkles, and stuck a mini marshmallow and a chocolate chunk on top of each one.
Rating: :)



(Espresso) Chip Oatmeal Cookies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero: Of course I took the espresso out of these, instead making them a Cinnamon Chocolate Chip Oatmeal Cookie. They had cocoa powder in them already, which I doubled, and I added in one tsp of cinnamon instead of the espresso. This makes a very sloppy dough, so I ended up chilling it in the fridge for a while to thicken. I used an AU TBS as my scoop, and got 20 cookies that I baked for 20 minutes.
Rating: :)



Gold Bar Cookies from Vegan On The Cheap by Robin Robertson: These are more a slice than a cookie, with a base of oats and peanut butter (and other things of course), then topped with some golden jam (apricot in this case) and raisins (I used sultanas) and roasted peanuts, then more of the base mixture crumbled on top. The jam got absorbed into the topping a lot, so wasn't a distinct layer on its own. But this was a very nice combination of flavours.
Rating: :)





Cute Kitty Photo of the Post



Gizmo on her 15th birthday. I gave her this bed, which became a fast favourite of hers. She loved it! Though so did Sahara, who would sneak into it when she could.

ALQ Worldwide Vegan Bake Sale at The Green Edge

I organised a bake sale that was held yesterday, as part of the WWVBS initiative. The bake sale was to raise funds for Animal Liberation Queensland, and was held at The Green Edge. It was amazing! As well as some ALQ members helping me with the baking, The Green Edge also asked for donations of baked goods. At one point during the set up it seemed like the food would never stop coming! It was such a huge and successful day! We sold out of almost everything, and we raised over $1400 to help ALQ with their important campaigns!

So, onto the food. First up, things that I baked. I had planned on only baking a little, but then panic set in and I baked a lot. Next time I know I can relax a bit, because so many donations! Oh well, let's see what I made! Strap in, this is a long ride!

Peach Cobbler Cupcakes from Bake and Destroy by Natalie Slater: Natalie has such fun recipes, and I'd had my eye on this one for a while. Peaches were recently in season, so it seemed like the perfect chance! The recipe says to coarsely chop the peaches, but next time I'd cut them a bit smaller because the cupcakes baked a bit lumpy and uneven. It doesn't matter too much though, because they taste great and you cover them in frosting anyway. The book gives too options - wither whipped coconut cream (no thank you), or maple buttercream frosting. I obviously chose the latter, which I had made before for her banana bread french toast cupcakes, and it was a great combination.
Rating: :)



Swirly Berry Brownies from Sinfully Vegan by Lois Dieterly: I am currently trying to make recipes from some of my older cookbooks, rather than just being new ones all the time, and this was one of those. I haven't used this book much, she has a reliance on so much maple syrup that most recipes would just be too expensive to make! This one is sweetened with sugar and applesauce. It is a cakey brownie, though nice and chocolately, and the raspberry jam swirled into the top makes a nice flavour contrast.
Rating: :)



Dulce Sin Leche Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero: I had made these once before, a long time ago, but neglected to take a photo. So I tried them again! This time I decided to make them GF, by using the Bob's Red Mill All Purpose GF flour blend and some xantham gum. I ended up with enough batter for 13 cases, but even then they rose a lot and were kind of messy! They are swirled and topped with Dulce Sin Leche glaze, which is based on the Brown Rice Glaze (also from the book) but with extra brown sugar added. When baking, the caramel swirled into them bubbled up a lot, also making them a bit messy. I had to cook for an extra 10 minutes as well. They are topped with more glaze, and toasted coconut. The flavour was nice, a good caramel. The texture was OK for GF, but was obviously better when I first made them with gluten. The glaze is very sticky, which was a big attraction for people.
Rating: :)



Perfect Berry Muffins from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten: These are simple muffins to make, and are sweet and pleasant. You can use either raspberries, blueberries, or a mix, I went for straight raspberries. They were fairly soft, and the raspberries made them a little smooshy. But I liked the slight tartness of the raspberries with the sweetness of the batter.
Rating: :)



Orange Chocolate Chip Cookies from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten: These actually have Cappuccino in the title, but coffee doesn't agree with me so I left it out. Even if you like coffee, pretty sure leaving it out is the best option anyway. These were AMAZING! The orange flavour comes from zest, but it packed such a great orange punch. With the chocolate chips, it was like eating a chocolate orange... but in an oat cookie. So fabulous!
Rating: :D



Chocolate Goji Macadamia Cripsy Squares from Let Them Eat Vegan by Dreena Burton: Another one of my gluten free offerings. These are so fast to make - melt chocolate, mix in goji, macadamia, rice cripsies, orange zest, let set! I took the option of using more rice cripsies and less goji berries,and I also subbed the coconut oil used when melting the chocolate for canola oil. The recipe calls for 1/4 cup (or 7-8 oz) of chocolate, though when I measured out the volume I only had about 6 oz. You can see they are fairly thin slices, but they pack lots of flavour and crunch. The subtle orange is a particularly nice touch. The recipe makes 12-16 squares for normal snacks, but for the bake sale I cut it into 8 big bars.
Rating: :)



Gingerbread from Easy Vegan Cooking by Leah Leneman: Another dip into an older cookbook, I had made this recipe before and loved it. But I hadn't photographed it, so it seemed like a good one to make. I still loved it, all these years later. It is dense, syrupy goodness, and the batter itself is so yummy! The recipe calls for molasses, black treacle, golden syrup, or a mixture. I used treacle, because I have some and hardly anything calls for it. This gave it a perfect sweetness.
Rating: :D



Blondies from The New Vegan by Janet Hudson: Another older cookbook, not to be confused by Aine Carlin's cookbook of the same name. I made a half batch of these to fit into an 8x8 pan, and got 8 bars. They have macadamias and butterscotch chips in them, and are sweet and pleasant, and very moist. They liquid used in them is water, and I wonder if using a non-dairy milk would have a better flavoury, they just needed a bit more something for me. But other people really liked them!
Rating: :)



White Chocolate Lime Cookies from 500 Vegan Recipes by Celine Steen and Joni Marie Newman: I had some white chocolate baking buttons to use up from a mystery box, so a bake sale seemed like a good place for them. I don't like white chocolate myself. These were more like a vanilla cookie to me, the lime flavour was very subtle. The recipe makes 20 cookies regularly, but I used my ice cream scoop and got 11 big bake sale cookies, which I baked for 25 minutes.
Rating: :| (for me, other people liked them a lot with the white chocolate)



Pumpkin Cupcakes with Cream Cheese Frosting from 500 Vegan Recipes by Celine Steen and Joni Marie Newman: I made these to use up some canned pumpkin I had kicking around, but oh my gosh they are amazing! The cupcakes themselves are like eating a little slice of pumpkin heaven, they are packed full of amazing spices. I could eat the batter, or the cupcakes, forever. The cream cheese frosting was very nice tasting, but was really more of a glaze. It was way to runny to do anything else with. So I ended up with a bunch left over, which is in my freezer. But I wouldn't mind making these again to help use it up. ;)
Rating: :D



I also made a batch of my regulars, the gluten free soulhaus cookies from Great Gluten Free Vegan Eats. This time they had chocolate chips and crushed peanuts in them. And now, for the food that was donated!

These beautiful cupcakes were donated by local bakery Baked by K. They also donated some super cute little sugar cookies with Friends Not Food icing, that I didn't get a chance to take a photo of.



Someone donated these gorgeous vanilla cupcakes - look at the details on those roses!



My friend Mandy donated some gorgeous Mandarin Cupcakes, as well as some delicious Mini Baked New York Cheesecakes. Mandy also makes full sized cheesecakes, which you can get by the slice at The Green Edge!





Mandy's friends also donated some Lemon Cupcakes, Chocolate Strawberry Cupcakes, and Chocolate Jam Drop Freckle Cookies.







Fellow ALQ volunteer Cameron made some Ginger Pear Muffins, and some Pizza Muffins.





Speaking of savouries, check out these amazing Mini Creamy Potato Pies that someone donated!



Bec, ALQ member and graduate of vegan culinary school, brought some of her famous Cinnamon Rolls.



Katie, who used to run Cloverly Cupcakes, donated some amazing looking muffins - Blueberry, and Orange Poppyseed!





I didn't even get a chance to take photos of everything! Also donated were:

• Chocolate Chip Cupcakes that were so beautiful and I am sorry I didn't get the name of their baker!
• Anzac Cookies donated by Samantha, The Green Edge's event organiser and general amazing employee
• Salmon Bechamel Filo Pastries, Spankopita, and Cherry Tomato Pesto Tarts donated by Lisa and Paul, ALQ members, amazing cooks, and vegan advocates extraordinaire
• Raw Peanut Butter Cups and Raw Walnut Brownies donated by Bliss & Co., whose peanut butter cups don't make me sick from coconut oil and are the best raw treats ever!
• Savoury Gluten Free Chickpea Muffins, from the lovely baker of the potato pies, and I am sorry I didn't get her name either!
• Snickerdoodle cookies donated by ALQ volunteer Michelle
• Some super cute doughnuts for doggies, which were enjoyed by the many glorious puppers who visited throughout the day

As you can see, the sheer amount of food donated was staggering! And we sold almost all of it in 4 hours!!! Huge thanks as always to The Green Edge, and to everyone who donated, and came and bought food, to support ALQ!

Cute Kitty Photo of the Post



I was exhausted after I got home yesterday, and was very glad to go to sleep nice and early with this sleepy little girl.

ALQ July Bake Sale at The Green Edge

At the end of July I organised another bake sale for Animal Liberation Queensland at The Green Edge. It was a huge sale - we sold out within about two hours, and we raised over $1000! It was so great! But let's stop and see what the food was like? I made my regular Berry Patch Brownies, but I also made several new to me things, as is my habit. Living on the edge!

Orange Pudding Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. As you'll see below, we were having some fancy cupcakes donated, so I decided to try and make a filled cupcake (I can't compete with the fancy icing styles). This is an orange scented cupcake, filled with orange pudding and topped with orange marmalade and then chocolate ganache. They were so good! The pudding went very, very thick, and ended up making about twice as much as I could fit in the cupcakes. But it was yummy, so you get left over pudding to eat. These were so great! The only thing I would change is adding a bit of orange extract to the ganache next time, as it is quite thick and I think I would like it better to tie into the orange theme. I didn't get an inside shot, but these had a goodly amount of pudding in the middle!
Rating: :D



Venus Chocolate-Pumpkin Muffins from Bake and Destroy by Natalie Slater. These are named after Venus, the internet famous kitty with a half orange and half black face. In her honour, these muffins are half pumpkin and half chocolate. On eating, the pumpkin side is a bit gooey and the chocolate side is quite dense, in fact the chocolate batter was a lot thicker by comparison (and made a little bit left). This says it makes 10-11 muffins, I got 11 and 2/3 using decent sized muffin liners. The chocolate side is topped with chocolate chips, and the pumpkin side with a generous amount of strusel.
Rating: :)



Spiced Sweet Potato Blondies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. These blondies are sweet with a subtle spice to them, using a mix of cinnamon,ginger and allspice in the sweet potato based batter. They have chopped walnuts in them, though I left out the optional chocolate chips. They are very dense and moist, kind of like a slice of sweet potato pie filling!
Rating: :)



Cranberry Walnut Oat Bars from Eat Like You Give A Damn by Michelle Schwegmann and Josh Hooten. These were a last minute addition, given then they take only a few minutes to make. Dates, nuts, oats and cranberries and blended up in the food processor, and then pushed into shape to set. I pushed mine into a lined 8x8 inch pan to set, rather than shaping them into an 8x8 square on a baking sheet. They firm up quickly, but they are very thin and a bit delicate. Next time if making for a sale I'd push into a 4x8 inch tin to give a thicker and sturdier bar. I'd also consider a brief soak of the dates if they are a bit dry, I had to add a bit of extra water to keep it all together.
Rating: :)



Seven-Layer Bars from The Vegan Cookie Connoisseur by Kelly Peloza. These seem like they are fiddly, but actually come together super quickly. The base is a crushed graham cracker base, but being in Australia I subbed crushed digestive biscuits. You make an easy coconut caramel, spread it over the base with some chocolate chips and then top with shredded coconut, butterscotch chips and walnuts. The chocolate chips and scattered over the top of the base and topped with the warm caramel, so they kind of just melted into one chocolate caramel layer. You need to press the toppings in sturdily, otherwise the butterscotch chip and walnuts will fall off a bit from the finished product. I needed to bake this an extra 10 minutes in my oven for it to fully set. These were a special treat, and a lot of fun.
Rating: :)



Gluten Free Chocolate Mint Cupcakes from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. The regular version of these cupcakes uses the basic chocolate cupcake recipe with added mint extract, so it is easy to make then gluten free using the Chocolate Gluten Freedom Cupcake recipe as the base, with added mint extract. The last time I made the mint icing, it was very soft. This time I used only 2 cups of sugar rather than three, resulting in a higher shortening to sugar ration, and it was much better and set up very nicely in the fridge. I sprinkled these with some chocolate sprinkles rather than making a ganache.
Rating: :)



Gluten Free Butterscotch Chip and Almond Cookies based on recipe from Great Gluten Free Vegan Eats by Allyson Kramer. These are the soulhaus cookies from the book, but modified to use butterscotch chips and toasted almond slivers instead of the chocolate chips. These cookies are the best GF cookies I have ever found, and one GF person at the bake sale was overwhelmed to find such a perfectly textured cookie! She was super happy that I was able to point her in the direction of the recipe. If you have GF friends, always make them these.
Rating: :D



Gluten Free Fudge Brownies from 500 Vegan Recipes by Celine Steen and Joni Marie Newman. Another tasty treat thanks to some sneaky sweet potato puree! Also thanks to a cup of melted chocolate mixed into the batter. These don't rise high, but they are very dense and fudgy. The recipe says to melt the chocolate first and cool it, then add the milk and oil and potato puree. But if you do that the chocolate will start to set again. Melt the chocolate with the milk, and add the other ingredients while still warm, then let it cool a bit. I needed to cook these for an extra 20 minutes in my oven.
Rating: :)



Orange Cream Crisp Rice Treats from this recipe from the Dandies' website. I had a bag of Dandies that needed using up, so rice crispy treats seemed like a good enough thing to do. This recipe calls for a mix of vegan butter and coconut oil. I had some coconut oil kicking around in the cupboard from my pre-death days, so I decided to use some of it up here. As a result, I couldn't really enjoy the finished product because it just tasted like coconut oil to me. I thought the orange taste could have been much stronger as well. Oh well, they were not for me, they were for others, so I hope they enjoyed them.
Rating: ?



We also had a lot of great baking donations! Wonderful Brisbane vegan Katie, who runs Cloverly Cupcakes kindly offered some of her stunning creations. When Katie started Cloverly, she was the first real vegan baked goods distributor in Brisbane! She doesn't bake for shops or stalls anymore, but is still happy to whip our some gorgeous sweets for bake sales. She made a bunch of chocolate cupcakes with three different toppings. There was chocolate icing, caramel icing, and a stunning coloured vanilla icing using Russian tips. SO FANCY AND PRETTY!





Bec, who is also with ALQ, baked some of her famous cinnamon rolls. Bec recently spent 6 months studying at the Natural Gourmet Institute in New York, so she has mad skills!



Lisa and Paul Foo are powerhouses of the Brisbane animal rights scene, and also make amazing food. Paul is trained as a chef, and comes up with wonderful creations. This time they provided our savouries - mini cottage pies, carrot lox and bechamel filo packets, and mushroom pasties. They were all so good. I especially love the filos!



And finally we had some donations from the lovely Daniela, who runs vegan catering business The Borg Chicken and also has recently started providing vegan options for Perks Cafe in Nundah. She made some gorgeous unicorn cupcakes, as well as some mini apple and cherry pies, and a large family-sized apple pie. I enjoyed some of her cherry pies when I watched Twin Peaks the next day!







Table shot!



Afterwards we all sat down and enjoyed some Green Edge food (more of that in another post). I need to take a little break from organising bake sales, because at the moment it is a bit much, but I am glad this one was able to be so successful!

Cute Kitty Photo of the Post



Tomorrow (the 17th) will be six months since Sahara. I don't even know how so much time has passed. I miss her so much.