This week for Craig's Kitchen, I baked coffee cake from my newest cookbook purchase, Vegan Brunch. Since I needed to include fruit from the local CSA
, I added blueberries, which were delicious addition. I cut the cake up into bars, and walked them over this afternoon (in the rain!) to the church. I hope everyone enjoyed them!
Of course, I doubled the recipe, so I will be motivated to get up in the morning for the rest of the week knowing I have blueberry coffee cake waiting for me. Although, as you can see, most of it has already been devoured... Is wasn't all me, I swear!
I have just started baking for Craig's Kitchen, a soup kitchen in my neighborhood that asks people to volunteer every week to make a desert for their Wednesday night dinner. Not only do I think what they are doing is awesome, but I have been having a lot of fun baking for others who could use a yummy desert. In the summer if you are baking you can swing by the church where the kitchen is housed and pick up fruit donated by a local CSA to bake with. Last week I made individual blueberry pies, and this week I made individual upside-down peach cakes. There were two extras so we are going to try them after dinner, just to make sure they are good (as Ina Garten would say)! ;-)
