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Tuesday, August 22, 2017
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E ASTERN O REGON M ARKETPLACE
FAMILY FEATURES
I
f you love to entertain and want to support a good cause, now you can do both at the same time.
Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to
support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select
products, the partnership between KitchenAid and Susan G. Komen for the Cure ® has raised more than $10.7 million
for the cause.
“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and
friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with
simple, creative ways to support a meaningful cause.”
You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for
breast cancer research. Here are some ideas to get you started:
Invite
guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by
awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a
restaurant gift certificate or spa treatment.
Organize
a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way
to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.
Host
a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite
dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get
started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a
truly great party. Learn more at CookfortheCure.com.
Lemon Berry Cheesecake Bars
Recipe courtesy of Lindsay Conchar of Life, Love
& Sugar on behalf of KitchenAid
Makes: 12-16 bars
1 1/2 cups graham cracker
crumbs
5 tablespoons butter, melted
16 ounces cream cheese, at
room temperature
1 1/2 cups powdered sugar,
divided
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/4 cups heavy whipping
cream, divided
fresh berries
Line 9-inch square cake pan with parchment
paper, bringing up over sides.
Combine graham cracker crumbs and butter,
and stir until well combined. Press crumb mixture
Mini Fruit Tarts
Recipe courtesy of Kelly Kwok of Life Made
Sweeter on behalf of KitchenAid
Makes: 6 pastries
Pastries:
1 frozen puff pastry sheet (17.3 ounces),
thawed
1 large egg
1-2 teaspoons milk
Frosting:
1/4 cup unsalted butter, at room
temperature
8 ounces cream cheese, chilled
1-2 tablespoons coconut cream or full-fat
canned coconut milk, plus additional
(optional)
1 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
3-3 1/2 cups powdered sugar, plus additional
(optional)
Toppings:
assorted fresh fruit
powdered sugar, for dusting (optional)
To make pastries: Heat oven to 400 F. Line baking
sheet with parchment paper and set aside.
Place puff pastry sheet on lightly floured work
surface and cut each sheet into 12 3-inch squares.
evenly into bottom of cake pan.
Set aside.
In bowl of stand mixer, beat cream cheese, 1 cup
powdered sugar, lemon juice and lemon zest until
smooth. In separate bowl, whip heavy whipping
cream until it starts to thicken. Add remaining
powdered sugar and continue to whip until stiff
peaks form. Gently fold half the whipped cream
into cheesecake mixture and place remainder in
refrigerator to use later. Spread cheesecake mixture
evenly in cake pan.
Refrigerate cheesecake at least 4 hours, or until
firm.
Use parchment paper on sides to lift bars out of
pan then cut into squares. Use remaining whipped
cream to top cheesecake bars then add fresh
berries, as desired. Refrigerate until ready to serve.
In small bowl, beat egg with milk to make egg
wash and lightly brush onto each square.
Transfer pastries onto baking sheet and bake
10 minutes, until pastries have puffed up and are
golden.
Cool completely on wire rack.
To make frosting: In stand mixer bowl fitted
with
flat beater, beat butter on medium speed until light
and creamy, about 3 minutes.
Add cream cheese and beat until smooth and
fully incorporated. Add coconut cream, coconut
extract
and vanilla extract, and beat until smooth.
Gently stir in powdered sugar until fully
incorporated. Turn stand mixer on high and beat
1 minute, until fully combined. Add additional
powdered sugar and coconut cream until desired
consistency and level of sweetness is reached.
Spread or pipe coconut cream cheese frosting
into middle.
Top with fresh fruit and another pastry square.
Dust with powdered sugar, if desired.
Photo courtesy of Chris Scheuer of The Cafe Sucre Farine
10,000 Cupcakes
Sharing baked goods with friends is a pleasure. Now you can make it
even more meaningful by sharing to raise money for a good cause.
From Oct. 1 through Oct. 31, for every original cupcake image or
video shared on Twitter or Instagram with the collective hashtags
#10000cupcakes and #donate, KitchenAid will donate $1 to Susan
G. Komen, up to a maximum donation of $10,000. In addition,
KitchenAid will donate $250,000 or more to Susan G. Komen
through the Cook for the Cure program to support the fight against
breast cancer. Since 2001, they have donated more than $10.7 million
to Komen through the initiative, sales of pink products, celebrity chef
auctions and fundraisers hosted by supporters.
Visit cookforthecure.kitchenaid.com/10000cupcakes to see the
full terms and conditions and learn more about the 10,000 Cupcakes
program.