Do you really need a special occasion to enjoy a cupcake?
If you are a tree hugger with a sweet tooth, then your day has come.
New York’s favorite bakery—Magnolia—is helping to save the planet one cupcake at a time. Beginning today and running through Thursday, April 22nd, the world-famous pastry shop is offering special Earth Day cupcakes at all four of its Big Apple locations.
According to the folks at Magnolia, for every cupcake purchased, the bakery will donate $1.00 to The Nature Conservancy’s charity, Plant A Billion Trees. The sweet treats sell for $3.25, and no, they are not made from recycled ingredients. Rather, the Earth Day cupcakes are the bakery’s classic vanilla and chocolate cupcakes topped with vanilla buttercream icing in a rainbow of vibrant colors with matching sugar “peace signs” in groovy colors, including hot pink, fluorescent orange, kelly green and sea blue.
Food is a fun feature at any event, which is why many Earth Day functions, from fairs to parades, will be offering organic specialties this week. The Organic Trade Association of North America is trying to get as many representatives as possible to appear at Earth Day food events this year to encourage people to learn about the environmental and health impacts of our food choices.
If you cannot make it out to Magnolia or any other public Earth Day event this week, then consider celebrating the special occasion on your own. Head outdoors to a local park or to a nearby green space and enjoy a picnic made from organic foods. Your meal doesn’t have to be fancy or expensive. As the following recipe shows, you can make it a healthy Earth Day with a few simple steps:
ORGANIC CUCUMBER SANDWICHES
Ingredients:
2 packages refrigerated Italian bread dough
2 containers (8 ounces) Horizon Organic Cream Cheese
1 package Nature’s Promise Organic Italian Dressing
3 large organic cucumbers, sliced
Dill weed for garnish
Directions:
Preheat oven to 375 degrees.
Spray bread tins before filling with dough.
Place the covers on the ends of the bread tins and place tins inside loaf pans so that the ends don’t push off while baking.
Bake for 1 hour.
Cool slightly before removing from pan.
Let loaves cool completely before slicing 1/4-inch thick.
Wash and dry cucumbers.
Mix cream cheese and dressing packet together until smooth.
Spread mixture on cooled bread.
Top with a cucumber slice and a little dill weed.
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