Eat My Blog Summer 2010 Charity Bake Sale Plus 3 Recipes

— by Caroline on Crack

Cathy Dahn of Eat My Blog by Caroline on Crack

Cathy Danh of Eat My Blog.

Last year’s blogger charity bake sale, Eat My Blog, was such a huge success that it just makes sense to make it a biannual thing. Not only is it for a good cause, Los Angeles Regional Food Bank, but I can only go so long without such yummy fare. This summer’s bake sale will feature over 2,000 baked goods, priced between $1 to $4, from over 70 bakers which include some of your favorite bloggers like Lindsay from LAist, Jo of My Last Bite, and Evelina of Two Hungry Pandas as well as KCRW’s Good Food host Evan Kleiman, Drago Centro and Scoops Ice Cream. This must-do event will take place next Saturday, June 19 on Tender Greens West Hollywood‘s outdoor patio.

There are SO many goodies to look forward to but I have to say that of the many making their brief appearance on the table (as I’m sure all will quickly sell out) my instant faves are Eating LA‘s chocolate Guinness cupcakes with maple syrup frosting, Domestic Divas‘ bacon brownies with bourbon caramel sauce and the Ube cupcakes of Let Me Eat Cake blogger/Manila Machine food truck mastermind Nastassia Johnson. Fortunately, the blogger bakers were good enough to share their recipes so if they sell out at the event I can at least go home and try to make ’em myself. Hee! Hit the jump for the recipes.

Hope you can make it! I’ll be volunteering at the sale so come by and say hi. I’ll be the girl stuffing her face.

EVENT: SATURDAY, JUNE 19 from 10am to 4PM

Tender Greens West Hollywood
8759 Santa Monica Boulevard
West Hollywood, California 90069 (map)
(310) 358-1919

Bacon Brownies with Bourbon Caramel Sauce by Domestic Divas
Makes 9 brownies

Bacon Brownies with Caramel Sauce by Domestic Divas

Bacon Brownies with Caramel Sauce by Domestic Divas

Bourbon caramel sauce

  • 1 cup sugar
  • 1/4 cup bourbon
  • 1/4 cup butter
  • 1/4 cup heavy cream

Cook the sugar over medium-low heat for about 10 minutes or until golden brown and caramelized. Add the bourbon and stir to combine. Then, add the butter and cream and stir to combine. Cook for another 10 minutes, or until the sauce comes together.


  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup sugar
  • 1/2 pound bittersweet chocolate
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup thick cut bacon, chopped

Preheat the oven to 350 degrees.

Cook the bacon in a saute pan over medium heat until crispy. Remove from pan and drain on paper towels.

Whisk together the eggs, vanilla and sugar until smooth. In a double boiler, melt the chocolate and butter, stirring to combine. Add it to the eggs/vanilla/sugar mixture and stir to combine. Then, sift together the flour and cocoa powder, and fold into the wet mixture. Fold in the bacon.

Spread the batter into a parchment-lined 8 inch square pan. Drizzle the caramel sauce over the top. Bake for 20-25 minutes.

Let cool in the pan. Cut into 2 inch squares.

Chocolate Guinness Cupcakes with Maple Frosting by Eating LA
Makes 12 cupcakes

Beer Cupcakes by Big City, Little Kitchen

Beer Cupcakes (pictured here with cream cheese glaze) by Big City, Little Kitchen

The recipe for Eating LA’s maple-frosted beer cupcakes actually came from two other blogs — Big City, Little Kitchen and Vanilla Garlic. Together, they make one killer cupcake.


  • 1 cup Guinness
  • 1 stick, plus 1 tablespoon, unsalted butter
  • 3/4 cup unsweetened cocoa
  • 2 cups dark brown sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 2 1/2 teaspoon baking soda

Preheat oven to 350; butter a muffin tin.

Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.


  • 1 stick butter
  • 4 tablespoons of maple syrup
  • 2 cup of powdered sugar
  • 6 strips cooked bacon, finely minced

Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle minced garlic evenly over the frosted cupcakes.

The Manila Machine Ube Cupcakes by Let Me Eat Cake
Makes 3 dozen cupcakes (adapted from Martha Stewart white cake)

Ube cupcakes by Let Me Eat Cake

Ube cupcakes with coconut frosting by Let Me Eat Cake

But I have a special place in my heart for Nastassia’s Ube cupcakes because, you know, it’s a Filipino treat that I wish my mom knew to make for me growing up. Mmm, purple yams! This lilac bit of lusciousness is a great way to sate that craving you’ll probably get after tasting the Filipino fare from Nastassia and fellow blogger Burnt Lumpia‘s food truck, Manila Machine, which debuts tomorrow at the Downtown Art Walk. Nommy!


  • 4 1/2 cups cake flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 cup unsalted butter, softened
  • 2 1/4 cups sugar
  • 7 large egg whites
  • 1 20ml bottle of ube extract

Preheat oven to 350 degrees. Line cupcake tin with cupcake wrappers and set aside.

In a medium mixing bowl sift together cake flour, baking powder and salt, set aside.

Using an electric mixer, cream butter. Gradually add sugar to butter and beat until mixture is light and fluffy about 3 minutes.

Next, add flour mixture to creamed butter and sugar in 3 batches. Add milk to mixture in between batches of flour. Continue to mix in batches until all of the flour and milk are added to the butter and sugar. Scrape down sides of bowl with a spatula. Mix until batter is well combined. Do not overbeat! Once mixture is combined add ube extract and stir together until entire mixture is completely purple.

In a separate bowl, using an electric mixer, beat egg whites until stiff peaks are formed. Take beaten egg whites and gently fold into cake batter in three batches. Be careful not to deflate egg whites when folding into batter.

Pour batter into prepared cupcake tins 3/4 of the way full. Bake at 350 for about 16-18 minutes or until a cake tester is inserted and comes out clean.

Remove from oven and allow to cool completely before frosting.

Coconut buttercream frosting

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/8 teaspoon salt
  • 1 teaspoon coconut extract
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1/2 cup freshly grated coconut (for garnish)

* You can also use shredded sweetened coconut for a garnish*

Cream together butter, salt, sugar and shortening. Next add powdered sugar and milk. Finally add coconut extract and stir until combined.