‘Tis the season of leftover Halloween candy and apple pies and egg nog and champagne at midnight – or at brunch – or both if you are so inclined. Or lucky. Blogs and magazine articles and morning shows are already talking about how to avoid the holiday weight gain and the post-party hangover.
But a recent article in The Denver Post, tucked inside the “Season to Share” insert, stopped me in my tracks. There I was, happily sipping my hot coffee after a busy morning that started with me getting four children dressed and fed and off to school; and ended with me cleaning up dishes from their breakfast of steel cut oatmeal with plump raisins and organic bananas, and topped with cinnamon, nutmeg and milk delivered weekly from Robinson Dairy. Whew – life is HARD. Then I read the Post article: “For pupils, breakfast is served – thanks to Hunger Free Colorado.” Oh.
Sometimes I need it spelled out, literally, in black and white. Just an hour earlier, two out of my four were whining about not wanting raisins in their oatmeal and now I was reading the unappetizing and staggering statistics – 83 percent of the students at Rose Hill Elementary in Commerce City qualify for a free breakfast. Ouch. Kids at Rose Hill were eating Ultimate Breakfast Rounds (aka “UBRs”), packed with fiber and protein to get little bellies full so growing brains could learn. Hmmm – makes you think, doesn’t it?
Hunger Free Colorado, in operation since 2009, served almost 134,000 daily breakfasts during the last school year. That sounds like a lot because it is a lot – but I imagine there are many more children out there going without, coming from families that are not able to make even the most humble of ends meet.
At Epicurean, we have always been diligent about supporting the community in the fight against hunger. After all, Larry DiPasquale started the company because of his passion for feeding people. Our experience with dozens of organizations across the state have made an impact on the Epicurean staff; and clients such as Live Well Colorado, an organization that is fighting the battle against childhood obesity which, research shows, often stems from a lack of resources (think – money) to obtain fresh, healthy foods has stayed with us all. We have an ongoing partnership with We Don’t Waste, an innovative establishment that collects unused food from venues, caterers, restaurants, and other food purveyors and distributes it to Denver’s underserved populations. And our 20-plus-year relationship with Volunteers of America has and always will be close to our hearts – we even donate a portion of our Epicurean Street Cuisine Food Truck proceeds to the organization.
Based on the Post article, Hunger Free Colorado believes that more than 815,000 Coloradoans are at risk for hunger. Our state is has one of the fastest-growing rates of childhood poverty in the nation – though we are 31st in the lineup for school breakfast participation. Clearly, there is a lot of work to be done and a lot of mouths to feed. So whether you are an individual and want to reach out to Hunger Free Colorado or a restaurant able to support We Don’t Waste or just one person able to make a lunch for a young neighbor, we applaud you and ask that you share your story with us on Facebook. In the meantime, here is our take on a breakfast treat to serve to your own family, thanks to Yvette Garfield of Handstand Kids. Enjoy – while counting your blessings.
Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting
Prep time: 10 minutes | Cook time: 20 minutes | Serves: approximately 20 cupcakes
- 1 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter (1 stick), softened at room temperature
- 1 ¾ cups granulated sugar
- 3/4 cup creamy peanut butter
- 3 eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 jar of strawberry jam
- Preheat oven to 350 degrees.
- Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
- Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
- Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
- Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
- In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
- Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
- Add the sour cream mixture to the bowl and mix until combined.
- Using rubber spatula, scrape down sides to make sure there are no lumps.
- Add remaining flour mixture and mix until smooth.
- Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
- Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
- Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
- Fill the holes with the strawberry jam.
- Cover tops of cupcakes with Peanut Butter
*Alternative: For those with nut allergies, try this recipe with sunflower seed butter.