So, remember last year when I did this? Well, I’m doing it again!
Last March, my mom received her life-saving heart transplant, and while it’s been a long road to recovery, I’m proud to say that she is making great strides! I’m so thankful that Mom is still here with us, and that she has a second chance at life.
So again in her honor, I’m sending out a call for help. Last year, I raised $28 for the American Heart Association. This year, I’d love to at least double that! But I can only do that with a little help from my friends….
You may be wondering, “What can I do to help?” Well, it’s quite easy actually. All I ask is that you make and blog a heart healthy recipe between now and March 25 and send me an email with the link at firstname.lastname@example.org In your post, please include a link back to this post, in order to help spread the word and make my donation even bigger!
“But what if I don’t have a blog? I’d still like to help!” If you’re not a blogger, you can still participate. Just take a picture of your dish and send it to me along with the recipe to the same address.
I’ll donate $1 for every entry received, and I’ll post the roundup on March 30th, the one year anniversary of Mom’s transplant. Here are some resources to get you started:
Thanks in advance for your help!
Heart Smart Double Thumbprint Cookies – adapted from Heart Healthy Living
- 1/4 Cup Butter, at room temperature
- 1/4 Cup Canola Oil
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar, packed
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/4 Cup Egg Substitute (or 1 Egg)
- 1 tsp. Vanilla
- 1 Cup White Flour
- 1 Cup White Whole Wheat Flour
- 1/4 Cup Seedless Raspberry Preserves, at room temperature
Preheat oven to 375.
In the bowl of a stand mixer, beat the butter and oil on medium-high for 30 seconds. Add the sugar, brown sugar, baking powder and salt. Mix until combined, then add egg substitute and vanilla. Add flours gradually.
Shape the dough into 3/4 inch balls. On a parchment lined baking sheet, place two dough balls side by side with one side touching. Press thumbs into each ball to form an indentation. Using your fingers, taper the bottom of the cookie to form the point of the heart. Repeat with remaining dough.
Bake for 9-10 minutes, until edges are lightly browned. Remove from oven and transfer to a wire rack to cool. While the cookies are still warm, fill each indentation with the preserves (I used a baby food spoon to help spread). Cool completely before serving.Pin It