Share Our Strength's mission is to make sure no kid in America grows up hungry.  They have a number of programs supporting this mission, including one I participated in today with thousands of other people around the country: The Great American Bake Sale.  Gaby Dalkin, from What's Gaby Cooking, added an extra component to this year's Bake Sale; she united food bloggers in 20 states to host their own Food Bloggers Bake Sale.

New York's City's blogger bake sale was held at the Brooklyn Flea Market.  Over 40 bloggers contributed baked goods, including these candied bacon and maple cream cheese macaroons from Macaron Parlour:

AG and I made two things: individual berry cobblers with fresh strawberries and blueberries and chocolate chip, toffee and walnut scones (recipes follow):

The bake sale was hugely popular, with children and adults alike swarming the sweets.  Many thanks to Jacquie at The JLH Life for organizing the event and to all the bloggers who supported the cause.

Individual Berry Cobblers

Recipe Courtesy of The Pioneer Woman Cooks 

Yield: 24 cobblers

Ingredients:

• 2 cups self-rising flour (we made this using 2 cups all-purpose flour + 3 teaspoons baking powder + 1 teaspoon salt)
• 2 cups sugar (we used 1 3/4 cups)
• 2 cups milk (we used skim)
• 2 sticks butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries (we substituted fresh strawberries and blueberries, as it's the better season for them)

Instructions:

Preheat oven to 350 degrees

Combine flour and sugar, then add milk

Stir in melted butter and vanilla

Pour 1/4 cup batter into well-greased muffin tins (we advise also greasing the rims/tops of the tins, just in case some overflow slightly)

Drop a few berries on top (they'll sink to the bottom during baking)

Bake at 350 for 45 minutes, until golden brown

Invert cobblers onto a cooling rack

Chocolate Chip, Toffee, Walnut Scones

Recipe Courtesy of Epicurious

Yield: 12 scones

Ingredients:

• 3 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 Tablespoon + 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (we used 1 1/2 cups)
• 1/2 cup walnuts, toasted, chopped (we used 1 cup)
• 1/2 cup chocolate covered English toffee bits (we chopped up a few Skor bars)
• 2 cups chilled whipping cream

Instructions:

Preheat oven to 375 degrees

Lightly butter two baking sheets

Combine flour, sugar, baking powder and salt in a large bowl

Stir in chocolate chips, nuts and toffee

Using electric mixer, beat cream in another large bowl until stiff peaks form

Gently fold whipped cream into dry ingredients

Turn dough out onto lightly floured surface and knead until it turns into a dough (about two minutes)

Form dough into a ball and pat it out into a 1 1/4" thick disc

Cut dough into 12 wedges and transfer to baking sheets, being sure to leave space between each wedge

Brush wedges with melted butter and sprinkle with sugar

Bake until golden brown, about 20 minutes

My friend Danielle made these pecan pie muffins for me and a group of girlfriends over the summer and I fell in love at first bite.  Served warm, they were slightly crisp on the outside and gooey on the inside, just like a pecan pie should be.  I recently made a batch, served a few for dessert with vanilla ice cream and put the rest in the freezer for an on-the-go weekday breakfast option.  I substituted almonds and walnuts in part of the batch because I ran out of pecans and they turned out just as good. Pre-heat oven to 350 degrees Bake for 25 minutes Yield: 6-8 muffins Ingredients: 1 cup chopped pecans 1 cup brown sugar (firmly packed) 1/2 cup flour 2 larges eggs (beaten until foamy) 1/2 cup butter (melted) Directions: Mix pecans, brown sugar and flour together is a large bowl Make a well in the mixture Whip eggs with a whisk until foamy Add room temperature melted butter to eggs Pour liquid mixture into the well in your dry ingredients and mix until just combined Fill muffin cups almost to the top (muffins do not rise very much in oven)