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Posts Tagged ‘Dessert Corps’

WHOOP-EEE for Whoopie Pies!

WHOOP-EEE for Whoopie Pies!

For the April 29th meal, volunteer bakers rocked the New England/Amish baking phenomena…Whoopie Pies! Traditional Black & Whites co-mingled with the yummy Pumpkin versions. Pleased palates all around…

Yeah for Dessert!

Yeah for Dessert!

Kitchen prep

Kitchen prep

Ready to be served...

Ready to be served...

Plump Pumpkin Pie

Plump Pumpkin Pie

Plated Perfection of Whoopie Pie-dom

Plated Perfection of Whoopie Pie-dom

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

...a million ways to rock out a Whoopie Pie!

A big thanks as always goes out to our dedicated volunteers who bake up a storm for their neighbors in support of this community project!

Whoopie Pies never looked so Yummilicious!

Whoopie Pies never looked so Yummilicious!


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Volunteer bakers rock the house.

Volunteer bakers rock the house.

The dessert themes for the next few weeks are as follows:

  • May 20. Brownies. Traditional or untraditional versions.
  • NEED 2 MORE VOLUNTEER BAKERS. May 27. Pineapple (or other tropical) Cupcakes
  • June 3. Your favorite dozen of cookies.
  • NEED 5 MORE VOLUNTEER BAKERS. June 10. Chocolate Cake
  • NEED 4 MORE VOLUNTEER BAKERS. June 17. Rhubarb Upside Down Cake

If you can plug into one of the weeks that still needs volunteers, please drop us a line at craigskitchen(at)gmail(dot)com and we will get you signed up. Typically, there are drop off sites in Greenpoint and Williamsburg on Tuesdays and Wednesdays. You will recieve a logistics email the weekend before your volunteer date with that type of information and recipe hints.

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For the April 9th meal, we let our volunteer bakers attack some classic cakes, having them rock either Apple, Carrot, or Zucchini cakes, and encouraging them to combine those flavors in any way that suited their fancy.

Carrot Cake

Carrot Cake

As always, our volunteer bakers hit home runs with the dinners…

Check out their amazing culinary creations.

Apple Cake

Apple Cake

Layered, kinda like a torte, this apple cake had a sugary toffee-like crust.

Apple Cake

Apple Cake

Another version of the seasonal-minded apple cake, this dessert shows their are a million good recipes out there.

Apple Cake

Apple Cake

A traditional german apple bundt cake.

Carrot Cake

Carrot Cake

A sea of buttercream frosting covers this carrot cake.

Apple Cake

Apple Cake

Beautiful bundt.

Carrot Cake

Carrot Cake

Zucchini makes a subtle appearance in this carrot cake

Apple Cake

Apple Cake

slice

slice

As usual, the diners were full of compliments for the bakers.

slices of cake

slices of cake

slices

slices

Apple and Carrot slices ready for the dining room…

slices

slices

Another sweet week for desserts at the soup kitchen.

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Red Velvet Cake. April 1, 2009

Red Velvet Cake. April 1, 2009

For the meal on April Fools Day, the Dessert Corps decided to bust out one of the more perplexingly silly and deliciously yummy desserts around, the Red Velvet Cake. A Southern tradition and a Brooklyn institution, we were sure our volunteer bakers would bake up a bevy of devilish cakes.

Pretty cakes

Pretty cakes

7 volunteers from the neighborhood baked up a storm.

frosting

frosting

One of the cakes had a scrumptious vanilla bean frosting.

Red Velvet Cake

Red Velvet Cake

Glamour shots of the delicious desserts.

devilish slice

devilish slice

slice of sweet heaven

slice of sweet heaven

Plating the cakes

Plating the cakes

Not many of the dinners had ever had Red Velvet Cake. I think it was a surprising dessert for sure.

Ready for the dinners

Ready for the dinners

My cake (pictured below) was definitely the ugly duckling of the night. Last November, I visited some farms in the Dominican Republic. I was fortunate enough to get some handemade unprocessed cocoa powder from one of the farmers. Me and my partner in crime decided to try and bake a couple of  “traditional” red velvet cake, hoping for some science in action with our unprocessed cocoa. Now while the thing tasted great (i swear) the un-alkalized cocoa easily clumped around moisture and we ended up with a very speckled batter and cake. Add to that the fact that we doubled recipes to make 2 cakes and overfilled our baking tins, our cakes were fodder for the kitchen volunteers…

the ugly duckling

the ugly duckling

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One of the regular soup kitchen volunteers put in a request for this yummy dessert…so for the March 25th meal, it was Pineapple Upside-Down Cake.

March 25.

Nothing quite hits the spot like this american classic. Thanks to 8 volunteers we had plenty of sweetness to share.

March 25 Dessert

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Serving dessert

Serving dessert

For the March 18th meal, 7 volunteer bakers donated Pumpkin Cheesecake Swirl Brownies.

Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies

The yummy recipe was inspired by a craving for cheesecake and a love of pumpkin desserts.

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Combined with chocolate brownies, it was scrumptious enough to convince even the most “vegetable” phobic dinner to try some pumpkin.

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It was a smashing success and the dessert has acquired many new fans.

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Cookie Bars

Cookie Bars

For the Wednesday March 4th meal, Cookie Bars was the theme. 10 volunteer bakers busted out their own lovely versions of the always delectable Chocolate Chip Cookie Bar or Butterscotch Blondies. They were scrumptuosly yummy and loved by all the diners. The moms in the house especially enjoyed the butterscotch blondie with zuchinni. Nothing like sneaking in some veggies with dessert! (Of course, even the adults were loving that “healthy” treat.)

Still no verdict on what is more popular: Chocolate or Butterscotch? I guess we will have to continue researching…

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Pear Pear Pear Night!

Pear Pear Pear. Feb 25.

Pear Pear Pear. Feb 25.

On Feb 25th 10 volunteer bakers from the neighborhood whipped up a cornucopia of Pear Desserts for the diners of the Greenpoint Soup Kitchen. We had Pear Tarts, Pear Tartins, Pear Crumbles, Pear Pies & a Ginger Pear Cake. Not to mention the special surprise of a Mardis Gras King Cake! Unfortunately, I had all these amazing pictures….of the counter filled with all these gorgeous homemade desserts that were totally to die for…taken with a camera missing the memory card. (D’uoh!) Take my word, it was a fabulous feast for the diners. A big shout out to all the wonderful bakers; Your generosity and support of this project is amazing.

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Pumpkin Bread with Chocolate Chips. Plated and ready to be served.

Pumpkin Bread with Chocolate Chips. Plated and ready to be served.

A month ago, on Martin Luther King Day, the Dessert Corps was launched. Starting a few days later with homemade brownies, the weekly meal at the Greenpoint Soup Kitchen now includes scrumptious homemade desserts prepared in kitchens around the neighborhood. Dozens of volunteers from the community have baked brownies, pies, bars, and other treats in their homes, donating them to the weekly meal. For the last 5 weeks, the diners have really enjoyed feasting on these treats and have been gushing with complements for the chefs.

We can’t stop raving either. The treats flowing in each week have been scrumptiously divine. Our project volunteers seriously rock that whole baking thing.  Check out the pics from our Apple Pie night from the Jan 28th meal on the Greenpoint Soup Kitchen Facebook page

In addition to our fundraising brunches and events, Craig’s Kitchen will continue to organize the weekly sweet spot of the soup kitchen meal.  And we can always use more volunteers in this project. If you feel like baking (even just once in a 6 month stint), it will really help us fulfill our commitment to providing yummy homemade desserts for everyone.

How it works: For every week, there is a specific dessert theme. You can always check out the plan for the upcoming few weeks on the main Dessert Corps blog page.  At the bottom of the page, there is a list of dates, dessert themes, and # of volunteers needed (in order to fulfill the weekly goal of 10 volunteers providing a dessert that serves 10).  When you determine that you can plug into a week, email craigskitchen [at] gmail [dot] com with the date(s) you are baking.  The weekend prior to your committed dessert week, you will receive an email with several recipe suggestions (just in case you don’t already have a fave). There are several drop off locations, days, and times; Tuesday evenings in Williamsburg or Greenpoint, Wednesday days in Greenpoint (exact addresses provided in the email), and at the soup kitchen church after 4pm.  It helps if the desserts arrive by around 6pmish because typically, dessert starts getting served around 6:20-6:30pm. Some volunteers have been baking weekly, some monthly, and some plan to plug in whenever their schedule and budget permits. Its pretty mellow and casual and we hope you will join us in the fun.

Feb 4. Lemon Bars waiting to get plated.

Feb 4. Lemon Bars waiting to get plated.

On Feb 4,  Lemon Bars was the theme. The donations were tart, creamy, and divine. The diners were ecstatic over the sunshiny treat on that frigid Winter day. Tasted like Spring was on the way.

Pumpkin Bread. Dessert Corps.

Feb 11. was Pumpkin “Bread” with Chocolate Chips. Seasonal and sweet, one of the best flavor profiles around.  It was a new treat for many of the diners, but now surely at the top of the list of favorites.

My oh my! Chocolate Pie!

Feb 18 was (Oh yeah!) Chocolate Pie week.

Yummy Whipped Chocolate Pie

Both versions were enthusiastically enjoyed. Part of the fun of this project is seeing how many ways a dessert can be made.

3 (frozen) apple pies make a reapperance

We had some Apple Pies and an Apple Crisp in the freezer (from a week when we had many pies but very few clients due to a special “holiday” meal for Polish homeless people sponsored by a local pro-life group that was coincidentally scheduled for the same time as the soup kitchen meal.) We busted them out to supplement the chocolate pies (We were a little short on volunteers this week). One of the goals in the soup kitchen is to not waste any food. Sometimes, due to random circumstances like unplanned donations or a small group of diners due to severe weather, we have leftovers. The soup kitchen has several freezers which allows us to put stuff away for future use.

Apple Crisp-a-licious

Apple Crisp-a-licious

The apple pies and crisp were defrosted and heated up and served alongside the Chocolate Pies.

Portioning the Pies

Portioning the Pies

Once the meal is being served, the kitchen crew gets an approximate count of the diners and then starts to plate the desserts.

Apple slice ready to be served. Chocolate Pie waiting to be sliced.

Apple slice ready to be served. Chocolate Pie waiting to be sliced.

Apple Pie on its way out to the dining room.

Coming soon to the Greenpoint Soup Kitchen. Pear Pie.

Coming soon to the Greenpoint Soup Kitchen. Pear Crumble.

Next week. Feb 25, we are inviting volunteers to get crazy with Pears. We are looking for 10 pear desserts, be it Pear Pie, Pear Crisp, Pear Cobbler, or Pear Cake. That’s right, its gonna be pears, pears, pears, pears pears this week; at “press time” we still need 8 more volunteers.

The March calendar of  desserts will be:

Feel free to hit us up with ideas and suggestions for dessert themes.

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