When Vincci contacted me about the Calgary Food Blogger Bake Sale, my mind was swimming with so many ideas of what to bake. Within a few minutes, I had a list of 10 things I was unrealistically determined to make, but thankfully Vincci was able to bring me back down to earth and I was able to finally scale it down to just 3 items. I don’t know what’s up with that but it never fails, whenever I see an opportunity to bake, I immediately want to make every single recipe I’ve ever bookmarked.I’m sad to say that I didn’t get the chance to take any pictures when I dropped my treats off on the Saturday because there was quite the spread! I wanted to stick around and chat (and maybe find myself some accidentally vegan yums) but my schedule had other plans. So many beautiful treats had been made to help raise funds for the Brown Bagging for Calgary’s Kids Society, cupcakes, brownies, breads, cookies, you name it and a talented local blogger had made it. The tables we’re packed! So, to say I was shocked to show up on Sunday and find only the scattered treat remaining would be an understatement….Calgarians apparently love their treats 🙂
After taking part in previous bake sales, I’ve learned that as much as people love their sweets, a lot of people are on the hunt for something savory, so I decided to make a bit of both. My pizza rolls went over well at the World Wide Vegan Bake Sale, so a dozen of those were added to the menu. I also made some brownies, but since I was contributing to a foodie event, I couldn’t just leave them plain! Oh no. I had to go jazz them up by adding some strawberries and balsamic reduction to the mix (sorry, no pic).On top of the pizza rolls and brownies, I chose to make a recipe I’ve been dying to try ever since I found it on the Food Network website, Peanut Butter & Strawberry Tarts! Just think of it as breakfast with a crapload of sugar thrown in 😉
I’m proud to say that with all the time, energy and sugar everyone contributed, we were able to raised $1,900! A big thank you to Vincci for organizing the event, she did an amazing job, and also to all the fine folks who stopped by to spend their hard earn cash on some homemade goodies! I can’t wait until the next one. Now onto the recipe!
PEANUT BUTTER & JELLY TARTS
- 12 tablespoons non-dairy margarine, softened
- 2 1/4 cups unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1 cup natural peanut butter
- 1/2 cup granulated sugar
- 3/4 cup confectioners’ sugar
- 1/4 cup unsweetened non-dairy yogurt
- 1 teaspoon vanilla extract
- 1 cup strawberry jam
- 1/3 cup toasted peanuts, roughly chopped
- Place oven rack in lower 1/3 of the oven and preheat oven to 350 degrees F. Take a 9-inch fluted tart pan or 6 4-inch tart pans with removable bottoms and generously spray with oil.
- Whisk the flour and baking powder in a medium bowl. Beat the margarine, peanut butter, granulated sugar and confectioners sugar in a separate bowl with a mixer until smooth. Beat in the soy yogurt and vanilla. Add the flour mixture and stir with a wooden spoon until combined.
- Press half of the dough into the prepared tart pans.
- Spread the jam evenly over the dough.
- Take the chopped peanuts and mix into the remaining dough. Drop the remaining dough over the jam by the tablespoonful.
- Bake until golden, 45 to 50 minutes.
- Transfer the pan to a rack and let cool completely. Remove the ring, transfer the tart to a plate and dig in!