August 9, 2017
Meet Colleen, Michelle, and Jerry, three of our incredible volunteers who take action each week to help ensure there are no hungry kids in Calgary!
Last September, Colleen came to visit the kitchen during our Doors Open YYC open house and has been volunteering as an early morning kitchen helper once a week ever since.
“I found out about the great work done by BB4CK during Doors Open YYC when I visited the kitchen facility. I was greeted with the smell of Nikita’s black bean brownies and her amazing smile and knew it would be a positive place to volunteer. Children need to know someone cares. Maybe they’ll remember the lunches they received, the positive impact it had on them, and pay it forward one day. It’s fun working with such dedicated staff and nice volunteers. It is energizing to start your day in such a positive way.” Colleen says. Her favourite lunch as a child? “Peanut butter and jam. The best. Still.”
Michelle and her father in law, Jerry, have also been volunteering since September of 2016 after Michelle was inspired to get involved after speaking with volunteers representing BB4CK at a booth. Each week, they together deliver lunches from the kitchen to hungry kids in North Calgary schools.
“My father-in-law, Jerry, and I have been avid volunteers all of our lives. It has always been important for us to try to make a difference in the lives of people who are less fortunate. It is a wonderful opportunity for us to spend time together, as volunteering for BB4CK is very enjoyable and rewarding. We both love meeting new people and especially enjoy being part of such a great team, getting to know the other volunteers, and chatting each day with the school staff. Volunteering with BB4CK is such a rewarding experience and we are proud to be a part of such an excellent cause.” – Michelle
July 29, 2017
Looking for a great new muffin recipe to try this weekend? We quite enjoyed making these raspberry lemon crumb muffins in the kitchen!
1¾ cup flour
1 cup sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup plain greek yogurt (or substitute sour cream)
1¼ tsp vanilla extract
2 cups fresh or frozen raspberries
1 cup flour
⅔ cup sugar
Zest of 1 lemon
8 tablespoons butter (melted)
1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
3. Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt (or sour cream), and vanilla. Add the dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
4. Fill muffin liners 1/2 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
5. Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely.
See the Creme de la Crumb version here.
July 26, 2017
“I am so happy and honored to work with Brown Bagging for Calgary’s Kids. One of our basic human needs is food and our community is doing everything possible to provide lunches to as many hungry school children as needed. Brown Bagging’s goal of no hungry kids is portrayed everyday with ambition, creativity, innovation and determination. Being in finance, I report successes and help plan spending. It is so refreshing to work for a non-profit organization who is so conscious and appreciative of what we do and especially of our volunteers and donors’ contributions. This is what I love about being here at BB4CK.” – Louise
July 13, 2017
To make No Bake Chocolate Oatmeal Cookies you will need:
1/2 cup butter
2 cups sugar
1/2 cup milk
4 tbsp unsweetened cocoa powder
1/2 cup creamy Peabutter or WOWBUTTER (or peanut butter)
2 teaspoon vanilla
3 to 3 1/2 cups quick cooking oats
Mix the butter, sugar, milk, and cocoa powder in a saucepan.
Bring to a rolling boil, and boil for 1 minute.
Stir in the pea butter, vanilla, and oats and drop onto parchment paper on a cookie sheet.
Cool until cookies have set, about 10 to 15 minutes. (We pop ours in the freezer until cool!)
To cut down on sweetness use only 1 cup of sugar.
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