2017 Kelly’s Cookie Challenge

  • Cookie Tasting

One of ABW’s core commitments is our desire to give back to the community. Kelly’s Cookie Challenge is one of the ways that we do that. Here’s the way it works: each team designates a charity or non-profit they are competing for. The charity chosen by the team with the winning cookie (as chosen by a panel of three expert judges) receives all of the money raised during the event (ticket sales, donations, live auction)!

This year’s Cookie Challenge was our biggest yet and we raised more money than ever before! $12,595! We are so proud of all of the teams that came out to participate, all our staff who volunteered their personal time to make this event a success and most of all to the folks who came out on a Saturday evening to support the teams and contribute to a worthwhile cause.

A huge thank you to King Arthur Flour, who provided all the flour for the event. Also to local businesses who donated: L’Academie de Cuisine Cooking School, Denizens Brewing Co., and Moorenkos Ice Cream.

Check Out this fun video showing some highlights of the event. The footage was captured by Goodluckstef Productions.

Cookie Tasting

The Winning Team/Charity

Winning Team with big ABW Check

One of the fun things about Kelly’s Cookie Challenge is that all the teams always have a lot of fun showing off their personality, with decorations and creative team names. Some of this year’s memorable teams were Save Second Base, Butter Together, Lord Stanley’s Measuring Cup, and You Ain’t Seen Muffin Yet. The winning team? BOOGIE BABES! The team was headed by none other than Debbi Yaffe. DC Diaper Bank as their charity. We

Boogie Babes choseDC Diaper Bank as their charity. We wanted to take a moment to recognize the awesome work they do over there. Here’s an excerpt from their website about what they do:

“In the case of diapers, DC Diaper Bank believes that giving a little changes a lot. That something as simple as a fresh and clean bottom can help babies and their families rise to the top.

DC Diaper Bank works to provide an adequate and reliable supply of diapers to babies, toddlers and their families in the Washington, DC metropolitan area. It is modeled after successful diaper banks around the country, providing diapers to social service organizations that are already helping families in need through comprehensive programs and services. Diaper banks using this model ensure that diapers are distributed to the families that need them the most and in the most effective way.

Diapers not only provide health and happiness to families and babies in need, but they are also a resource to the partners and organizations to which they are given. Having these diapers as a resource increases the services these organizations can provide.”

Diapers are necessary and expensive. In DC, 44% of children under age three live in low-income families. In Maryland the number is 33%, and in Virginia 36% of three-year-olds share this reality. The cost of living in the DC metro area is the 8th highest in the country.

The DC Diaper Bank provides an average of 100,000+ diapers to more than 3,600 families a month. To date the DC Diaper Bank has donated over 2,700,000 diapers to families in need, and this number continues to grow.”

If you want to find out more about the DC Diaper Bank and the awesome work they’re doing over there, you can visit their website here!

The Winning Cookie!

 

Root beer float cookie
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Root Beer Cookie Floats

The winning cookie recipe of the 2017 4th Annual Kelly's Cookie Challenge! This is a root beer float sandwich cookie served with an actual root beer float! 

CourseDessert
Servings 2 dozen sandwich cookies
Author Debbi Yaffe

Ingredients

Root Beer Cookie

  • 2sticksUnsalted Butterroom temp.
  • 2cupsLight Brown Sugar
  • 2Eggs
  • 2tspRoot Beer Concentrate
  • 3 1/4cupsAP Flour
  • 1tspSalt
  • 1tspBaking Soda

Vanilla Buttercream

  • 6tbsUnsalted Butterroom temp.
  • 6tbsVirgin Coconut Oil
  • 3cupsPowdered Sugar
  • 1 1/2tspVanilla Extract
  • 1 1/2tbsMilk

Root Beer Float

  • 8ozRoot Beer
  • 1ScoopVanilla Ice Cream

Instructions

Cookies

  1. Pre-heat oven to 350 degrees F.

  2. In a stand mixer with the paddle attachment, cream the butter with the brown sugar.

  3. Add the eggs. Continue to mix until combined. Scraping the sides of the bowl occasionally. 

  4. In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Mix with a fork.

  5. Add the dry ingredients to the creamed butter. Mix until combined.

  6. Scoop 1/12 Tbsp cookie dough balls and place them on a parchment-lined baking sheet.

  7. Bake @ 350F for 12-13 min. Until the edges are set.

Vanilla Buttercream

  1. In a large bowl with a hand mixer, beat the butter and coconut oil until light and airy.

  2. Add the half of the powdered sugar, vanilla, and milk. Mix until combined.

  3. Add the remainder of the powdered sugar. Mix until combined.

Sandwich Assembly

  1. Place buttercream in a sandwich size zip-top bag with the corner cut off and zip the bag back shut. Squeeze/pipe icing onto the bottom of a cookie, then top the buttercream with another cookie, forming a sandwich cookie. Repeat until done!

Root Beer Float/Presentation

  1. In a chilled glass beer mug, add 8 oz. of your favorite root beer. Add a scoop of vanilla ice cream. Top with more root beer if desired. Add a straw and a milkshake spoon.

  2. Serve with one sandwich cookie.

  3. ENJOY!

2017-05-30T13:35:31+00:00