After having such a great time participating in my first Great Food Blogger Cookie Swap, and having a successful one-woman bake sale to support Cookies for Kids’ Cancer back in September, it was a no brainer to sign up again for the 2013 cookie swap. I love baking cookies, I love raising money for excellent causes, and I love receiving cookies from other bakers.
What’s funny is this year I played around with my favorite chocolate chip cookie recipe (again!) and took some inspiration from Joy the Baker (again!). I had pinned Joy’s Buttered Popcorn Chocolate Chip Cookie recipe ages ago, but decided that since I’ve been having so much fun making caramel corn from scratch, why not use that instead of buttered popcorn? It was an excellent decision.
Now, as a heads up, this recipe will yield more caramel corn than you need (about 5-6 oz more). I sent along packets of it to the bloggers I was assigned to send to through the swap, and you can do the same if you gift the cookies—who wouldn’t want a little packet of caramel corn to go with their cookies? If you’re not gifting these, just pack the caramel corn into an air tight container and enjoy in 2-4 days.
I received some really lovely cookies, ranging from lemon-scented thumb print cookies filled with homemade jam from Emily of West of the Loop, hot cocoa cookies from Sara of Sensibly Sara and eggnog cookies from Melissa from Red, White and Blueberries. But most importantly, the Great Food Blogger Cookie Swap raised a total of $13,778.40 for Cookies for Kids’ Cancer. We did something amazing.
Do you have a food blog and want to participate next year? Sign up here to receive notifications about when the 2014 swap will start to organize and do your part to share some cheer over the holidays and raise money to help some really wonderful kids. It’s good for the soul.