Bake a Difference with OXO and Cookies for Kids' Cancer
It’s not even October yet, but I could stare at pictures of pumpkins and other fall colors all day and be satisfied with the warm, cozy autumn nostalgia that the season brings. Thankfully, I was able to dip my toes in the fall baking world a bit this week. I had the opportunity to bake the Pumpkin Seed Bar Mix from David Burtka, Cookbook Author and Actor, thanks to the Bake a Difference with OXO and Cookies for Kids' Cancer Campaign. OXO is donating $100 to Cookies for Kids' Cancer for each influencer’s post, and $5 for each hashtag used—and I’m honored to be able to participate! Read more about how the campaign began HERE. I received the OXO 8-Piece POP Container Baking Set to help make the recipe.
I’m thoroughly enjoying the new OXO 8-Piece POP Container Baking Set already. It keeps everyday baking essentials fresh and has made my pantry look like I hired a professional organizer. Each container is airtight, stackable, space-efficient, and now completely dishwasher safe, which is a huge bonus in my book! And this set has some new POP accessories that secure neatly to the underside of the lids. The ½ Cup Scoops are perfect for measuring and the Brown Sugar Saver keeps sugars (even the coconut sugar I use!) soft and clump free.
I wanted to tweak the original recipe to make it a bit more allergen-friendly and nutrient-dense for my readers, so I swapped in some paleo banana chips for the sesame stick snacks (which are typically made from wheat and soybean oil) and used Quinn’s gluten-free pretzels in place of the regular mini pretzels.