Event: MN Bloggers Volunteer

UPDATE: Wow. An incredibly powerful and motivating evening with some truly wonderful folks. 40 Minnesota Bloggers got together for a meet + greet on Tuesday night, so that we could meet face-to-face outside of cyber-space. We shared insights, laughs, beverages and a bit of nosh, then walked out to volunteer with our arms FULL. What? Red Gold Tomatoes and Annie's Organics had heard about our event, and generously sent us away with goodies (tomatoes and cheddar bunnies included). That was unexpected on an altruistic evening, but thank you!

We were one of a couple of groups volunteering that evening at Feed My Starving Children. I have to say, I was very impressed with their operation. They have it down to a science, making the most of your man hours. We spent an hour scooping nutritious components (dehydrated vegetables, soy nuggets, vitamins + minerals, and rice) into bags, labeling, and sealing. Ready to be shipped. They told us our food would most probably be shipped to Haiti.

In 1 hour we packaged about 13,824 meals. That's enough to feed 38 children for one year.

It's amazing how little effort it takes to make such a big difference. If you are interested in donating or volunteering please visit their website at Feed My Starving Children. They also have mobile units that can come to your work, church or community.

Thanks to TheMarketingMama.com for organizing, and to my fellow bloggers for making a difference!

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I am so happy to be a part of the local blogger community right now.

Tonight, 40 of us will gather for a quick meet & greet, then off to Feed My Starving Children to volunteer packaging meals. We had planned to do this before the crisis in Haiti, and now the urgency is even greater. FMSC sent four pallets of food to Haiti this past Friday, and you can help them do more by donating here.

Do what you can: volunteer, donate, spread the word.

Recipe: Banana Maple Muffins with Chocolate

I just realized that my last three posts have included maple syrup. Hmmm. Or rather, mmmmm. I just love the stuff. The REAL stuff. If you haven't had 100% maple syrup in awhile [or ever], you need to try it. The flavor is more complex and less sickly sweet. Perfect for your pancakes, baked goods, sauces + marinades.

This past weekend I riffed on Molly Wizenberg's Banana Bread with Chocolate + Crystallized Ginger from her fantastic book, A Homemade Life. The bread is sensational, but hubby isn't crazy about ginger. And since I was ostensibly baking for him + the kid [ahem], I came up with these...

Banana Maple Muffins with Chocolate

makes about 3 dozen mini muffins

6T unsalted butter, melted

2C unbleached, all purpose flour

3/4C real maple syrup

3/4t baking soda

1/2t salt

1/2C semi-sweet chocolate chips [or chop any chocolate you have around the house]

2 eggs

3 large, ripe bananas, mashed

1/4C whole fat greek yogurt, plain [stir well]

1t vanilla extract

-Pre-heat oven to 350˚

-In a large bowl, whisk together flour, baking soda + salt until well blended

-Stir in chocolate

-In a medium bowl, beat eggs, then combine melted butter [slightly cooled], maple syrup, yogurt and vanilla until well mixed

-Fold in mashed bananas

-Add banana mixture to flour, and stir until just combined

-Grease mini muffin tins

-Add batter to muffin tins, filling only half-way

-Bake until muffins spring back slightly to touch, about 15-20 minutes

Equipment: Squeeze Bottle

My house is a little maple syrup crazy...like most homes with kids. Those little ones are the perfect excuse for pancakes + waffles every weekend! I also use it to sweeten baked goods and sauces. [psst! it works lovely with tomato sauce!]

The problem with maple syrup [and I mean the real stuff, folks; don't mess around with the imitation sugary junk], is the mess. We could not seem to find a syrup container that 1) worked 2) prevented drips 3) was easy to use and 4) could be used by a toddler without fear for the rest of the table or persons assembled there.

Solution? Squeeze bottle. A giant one. You know, because we go through so much syrup, and I hate refilling it every weekend.

I've used squeeze bottles for loads of things in catering, so why not syrup? It's light weight, so the kid can't kill himself or break it. It doesn't have a lever that gets gummed up. It fits nicely in the door of my fridge. It does not leak or drip [or at least not a lot]. And it's so big, we can happily go for about a month before re-filling. Aaaah. Love the squeeze bottle.

Got any clever solutions in your kitchen? Let me hear 'em!

Recipe: Apricot Ginger Oatmeal

This cold is kicking my butt. Or just my head. I'm fuzzy, so it's hard to tell. But, I must be feeling a little better because I drug myself into the kitchen to make breakfast. I wanted something hearty + warm, but that would give me the flavors of sunshine. Does that make sense?

Here's what I came up with, and it's darn tasty. Even with a cold.

Apricot Ginger Oatmeal

serves 1

1 C water

1/3 C steel cut oats

5 dried apricots, quartered

1T candied ginger, diced

2T half + half

2T real maple syrup (more or less to taste)

-bring water to boil in small pot with lid

-add steel cut oats, stir, reduce heat and cover

-stir frequently for about 5 minutes or until most of the water is absorbed

-add half + half, 1T of maple syrup and stir until incorporated and let cook about 30 seconds

-remove from heat, cover and let sit for 1 minute

-place in bowl, top with apricots, ginger and a drizzle of maple syrup.

-eat warm!

Hint: I doubled this recipe and saved the rest in the fridge for tomorrow...or later. ;-)