Tut Tut...It does Not look like Rain...

***The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.***


Since we have been sweating in the everlasting summer heat I decided to channel someone who knows best: Pooh Bear. I know what you are thinking...what does Pooh Bear know about rain? Well you remember when he tries to get to the bee's nest by pretending to be a rain cloud and singing a song to casually cover up his licks smacking at the mere thought of honey? You know..."I'm just a little black rain cloud...hovering over the honey tree...I'm just a little black rain cloud...pay no attention to little me". From below Christopher Robin pitches in with an added "Tut Tut! It looks like rain" while sporting a classic umbrella...

Well in hopes that channeling my inner Pooh Bear would actually bring about a bit of rain, I made this months Daring Baker's challenge accordingly. Honey Mallows dipped in dark chocolate and sprinkled with a little bees pollen. Pooh Bear, be jealous.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup ( I used honey instead)
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

My Changes:

*I substituted honey for the corn syrup for a "healthier" mallow
* I baked the cookies in a long sheet pan, much like a sheet cake
*then I spread the mallow mixture over the sheet cookie to set
* I then chopped the cookie-mallow into little squares and dipped in chocolate and dusted with bee pollen

Des Legumes Miniature: Petits pour les Droigts Fées

In my family's secret little garden, back beyond the mulberry tree and the mint patches you can find an immense blooming of vines and shoots and leaves. If you creep along the dirt path, on your hands and knees, you can see the little buds of fruit pushing forth from their seedlings.


There you can meet mischievous baby mockingbirds pecking away at near-ripened cherry tomatoes and resting atop blushing pumpkins. If you dig a finger into the earth you will find minute pearl onions no bigger than a penny but sweeter than any peach or apple fresh from the orchard. Of course, there are potatoes too, not too many, but they'll do.


Their skin barely formed and an eye here and there, they are starchy and mellow yet you can only savour them in one bitty bite.


From our garden, we have a bounty of things, yet this summer's bounty appears to grow in miniature.

June Daring Baker Challenge: Bakewell Tart Peachy Petits Fours

I wasn't quite so keen on baking this, or baking much at all, since it is so awfully hot outside here in Austin, Texas. That is why I didn't bake at all until today, the challenge due date! However, no matter my chagrin against sticking my head in a steamy oven, these little petits fours were worth it. I also didn't want to weigh down my tart with heavy syrupy jam and how could I dare destroy my beloved Freestone peaches (recently acquired a second bushel from Abuelo, delivered fathers day). So I made a sort of deconstructed Bakewell Tart, with all the necessary components mind you, just in a slighlty lighter and simpler way. Oh and my new watering can served as a backdrop for a few photo ops, I figured that was better than the newly aired tires on my vintage bike.


THE NECESSITIES:
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

***my additions or changes are in stars***

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

***instead of using water or almond extract (I didn't have the latter) I used a splash or two of Disaronno that had peach ginger loose leaf tea steaping in it. If you use alcohol, Vodka is used most often, tart and pie crusts become lighter and oh so flakier.

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar *** I actually totatlly forgot to use this and put turbinado in the mixer instead! Oops, instead the frangipane was slightly denser and a little more rustic looking, but it still tasted the same.
3 (3) eggs
2.5ml (½ tsp) almond extract *** Again the Disaronno spiked gingerpeach tea:)
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Un peu de notes:
* For the frangipane, try to have everything the same tempurature, so room-temperature that is. The ingredients will mix better that way.
*I also didn't have enough almonds, so I tossed in a few pecans, walnuts, and I think a chashew went in there too!
* And as I didn't have enough plain almonds for the frangipane I didn't have some for the top of the tart, however since my peaches, or whatever fruit you choose to use, covered the top it didn't really matter.

Assembling the tart

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. ***I didn't use jam so I skipped this step and put my fruit on top!*** Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. ***Cut into small petits four sized squares, top with three or four slices of fresh room-temperature peach and sprinkle a bit of fresh ginger over it all. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

The Garden at 304 Francis...

First he ate some lettuces and some French beans; and then he ate some radishes;

And then, feeling rather sick, he went to look for some parsley.

But round the end of a cucumber frame, whom should he meet but Mr. McGregor!

I am sorry to say that Peter was not very well during the evening.

His mother put him to bed, and made some camomile tea; and she gave a dose of it to Peter!

'One teaspoonful to be taken at bed-time.'

But Flopsy, Mopsy, and Cotton-tail had bread and milk and blackberries, for supper.

THE END.

In our garden this weekend I found baby birds, so pale and with big bulging eyes still covered in skin. Not a slick of a feather to be found, and no momma around to pester me, so I couldn't quite tell what type of bird they might be. Nevertheless they cried like mockingbirds.

Near the backdoor our fig tree is bearing fruit again...

I plucked two miniature strawberries from the pot on the picnic table, of course the best I have ever tasted...

The fenced garden was blooming with mint as always and sprays of basil, every shape, colour and flavour imaginable pierced with steamy air in the afternoon.

Da's newest addition, a la farmer McGreggor, is near the back of the yard.

We've already seen pumpkins, little dainty watermelons barely striped in green, and snap peas.

Oh, the tomatoes, the tomatoes! Vine heavy Beef Steaks, little mouth popping grapes, stylish yellow pears, and vintage heirlooms all being simultaneously watched by human and avian eyes. Who will reach them first is merely a battle of speed and stealth. Mockingbirds will become vicious around cats, loud cars and the loss of a great tomato.

I've got Georgia on mind...

Well, Fredericksburg actually. That's a little closer anyways. Close enough to drive two hours just to pick up 1/8 of a bushel at Berg's Corner. The Texas peach crop this year was close to destroyed due to a late surprise frost so the price of peaches increased (as with everything else in this nation). However, I am not one to shirk at elevated prices on good produce, and let me tell you this is fine produce. So fine, you must drawl out that "i" in fine to exactly understand how fine these are.


The Texas hill country, specifically Fredericksburg and Stonewall, are renowned for their plump peaches. Stonewall, where Berg's is located, is 15 or so miles East on 290 from Fredericksburg. A large orangey, almost peachy, wooden building invites drivers with several variations on the "OPEN" sign. Mr. Berg, I don't know if this is his real name I just want to call him that for story's sake, is also known for his peach ice cream. After a day of shopping up the Fred (the local nickname for Fredericksburg as I am sure you could have guessed) a cup of fresh peach ice cream is the perfect antidote to sweltering summer heat and aching feet. However I do not recommended our previous edible choices of The Bakery, thick cinnamon rolls and giant sweet German pretzels, then The Brewery, at least we split the chicken sandwich and beer battered fries, in addition to a peach-pit stop for Berg's ice cream.


So, at the chagrin of our stomachs, and my hips, that is the consumable course we elected. I then drove home with 1/8 bushel of peaches for myself, another 1/4 bushel for Da, and the requisite French milk Provence soap and some fabric quarters. My little 1/8 bushel, tucked neatly into a little white cardboard box cost me a whole $13 dollars; Da's significantly more mind you. My roommate scoffed at their price until she bit into one of my precious buys and exclaimed, and I quote, "This is the best damn peach I've ever had!"


So what else was I to do with so many peaches. I had to leave for work and day dream about them, sitting all by their lonesome in my little apartment, waiting to be fashioned into something remarkable. Although, I do not think their is much more remarkable than just a plain fresh Fredericksburg peach. Well, it does improve; I made individual cobblers and they were practically perfect. I do apologize if I appear a bit immodest, but what can I say: at these prices, perfection is necessary.


Ginger Peach Cobbler

1.5 cups flour
1 tbs sugar
1/4 tps ground ginger
dash of salt
1 stick butter
4 tbs ice cold water

2 peaches per serving
2 tbs cinnamon
1 tsp ground ginger
2 tbs corn starch
4 tbs sugar ( this is easily modified according to preference and peach ripeness, sweetness. Honey would work nicely too!)
4 pours Disaronno (well this is technically supposed to be lemon juice but I didn't have any. Really you just need a bit of liquid aside from the peach juice)
1 tsp fresh minced ginger root


1. Slice about 2 peaches per serving, or however many will fit into your little serving dishes. In a bowl combine peaches, cornstarch, cinnamon, fresh ginger, ground ginger and Disaronno. Let it alone to set and congeal a bit while you mix up the dough for the crust.

2. Combine all dry ingredients, including sugar, and then cut butter into flour.
*** Cutting butter is easiest with two forks or a pastry cutter. Simply slice butter into little chunks and place in with dry ingredients. This is sometimes easier if you freeze your butter for a few minutes before working. Then "cut" the sliced/chunked butter bits into the dry ingredients by smashing with fork/pastry cutter. This creates little pieces of butter throughout the dough, creating a flaky, buttery crust in the end. Do not handle the butter too much as it will melt and not achieve the same type of crust.


Once combined add the ice water a tablespoon at a time and mix until the dough holds together, but not sticky.

3. Roll out on a floured surface and cut into rounds with biscuit cutter for tops of cobbler. This batch of dough should make 6-8 tops, depending on how thick you cut them.

4. Fill dishes with peach filling, cover with dough, sprinkle tops with bits of sanding sugar. Add tiny chunks of butter on top of dough and around openings of peach exposure. Not too much as this is just for browning purposes.

5. Bake at 400 for 15 minutes. Eat piping hot with vanilla bean ice cream:)

Strudel Not Suitable

Name: Strudel

Alias: Derives from an older German word that might mean "whirlpool" or "eddy" (do what you will with that).

Location: Mostly associated with the Austrian culture, but is also linked with pastries from Turkey, Hungary, Croatia, and Romania (think Baklava).

Characteristics: unsweetened flaky shell/dough, either a sweet or savory filling of fruit, meats, cheeses, breadcrumbs and spices.

Modern Adaptations: The Pillsbury Toaster Strudel...might I add a resounding yuck...

But when I say unsuitable I do not mean un-delicious, just a little out of place in Texas during the beginnings of our summer months. But hey, I'm not the host. So I attempted the strudel, much to my personal chagrin, and it came out okay. I didn't have much trouble with dough, as the recipe says you will. However, I think the humidity here is not quite compatible with this type of complex dish. I didn't vary from the original recipe hardly at all, except for the addition of quite a bit more cinnamon and I used plain vinegar rather than apple cider, since I didn't have any...

Anyways, I wasn't too pleased with overall image of my finished strudel, so I just added some vanilla bean ice cream and it all turned out fine.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Posting date for the May Challenge is May 27th.

(Please also read the tips and notes on the trial runs Courtney and I did. You'll find them below the recipes.)

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Give Five Austin...

The Austin Food Bloggers posted this on our facebook site and suggested we post it in our personal blogs as well: 

Give5 Memorial Day Weekend Schedule of Events

Proceeds Weekend Shopping - Shop at the following stores & restaurants from May 23-25th and they will donate a portion of their proceeds to United Way Capital Area!

34th Street Café - 1005 W. 34th Street (www.34thstreetcafe.com)
Dine at 34th Street Café during the entire weekend (May 23-25) and 5% of the proceeds from food sales will be donated to United Way Capital Area.

Applebee's Neighborhood Grill & Bar (www.Applebees.com) 
5010 W. Highway 290 
6315 S. IH35 (William Cannon store) 
7522 N. IH35 (I-35 & 183 store) 
During Memorial Day weekend (May 23-25), guests presenting the Give5 flyer will be able to donate 10% of their food sales to UWCA. Additionally, guests will be offered the opportunity to add any amount over your total bill (+ the 10% proceeds) to be donated directly back to United Way!

Barnes & Noble Booksellers - All Austin locations (www.bn.com) 
10000 Research Blvd. (Arboretum store) 
5601 Brodie Lane Suite 300 (Sunset Valley Village) 
701 S. Capital of Texas Hwy. (Westlake store) 
12701 Hill Country Blvd. (Hill Country Galleria) 
Present the Barnes & Noble Give5 voucher (click here to download) 
or mention United Way’s Give5 program at check-out and at least 10% of your total sale will be donated to United Way during the entire weekend (May 23-25th.) Additionally, look for the Women's Giving Network and Success by 6 book fair displays and purchase books from the wish list to be donated back to United Way's education programs.

Bennu Coffee - 2001 E. MLK Blvd. (www.bennucoffee.com) 
Open 24hrs, stop by any time May 23-25 for coffee & a quick bite and 5% of the proceeds of your check will be donated to United Way Capital Area.

Beyond Tradition - 221 W. 2nd. St. (www.beyondtraditionaustin.com) 
Shop at this chic 2nd Street store any time during Memorial Day weekend for jewelry and accessories as unique as Austin, and 5% of the proceeds of your purchases will be donated to UWCA. Additionally, be sure to stop by on Monday, May 25th from 2-4pm during the exclusive Give5 2nd Street Block Party and earn a chance to win a $100 gift certificate from UCHI!

Blue Star Cafeteria - 4800 Burnet Rd. (www.bluestarcafeteria.com) 
Enjoy comfort cuisine for lunch, brunch or dinner at Blue Star Cafeteria during the entire weekend (May 23-25) and 5% of the proceeds from food sales will be donated to United Way Capital Area.

Estilo - 234 W 2nd St ( www.estiloaustin.com) 
Get the look when you stop at Estilo and during the entire Memorial Day weekend, 5% of the proceeds of your purchases will be donated to UWCA. Additionally, be sure to stop by on Monday, May 25th from 1-3pm during the exclusive Give5 2nd Street Block Party and earn a chance to win a $30 gift certificate from Ace Custom Tailors!

House Wine - 408 Josephine Street (www.housewineaustin.com) 
Give5 attendees be sure to RSVP for an exclusive FREE wine tasting on May 23rd from 6-8pm. Additionally shop all weekend and 5% of your proceeds will be donated back to United Way Capital Area. Mention Give5 and receive 50% off the Tuscan Olive Three Cheese spread with crackers.

The Hub - 3815 Dry Creek Dr. (www.thehubaustin.com) 
Mention "Give5" when you dine at The Hub during the entire weekend (May 23-25) and 5% of the proceeds from food sales will be donated to United Way Capital Area.

Lilly Pulitzer - The Domain, 11501 Century Oaks Terrace (www.lillypulitzer.com) 
Celebrate the weekend with "cupcakes & cocktails" at Lilly Pulitzer May 23-25 and 5% of the proceeds from your purchase will be donated to UWCA. Additionally, customers receive a FREE GIFT with any purchase!

milk+honey Spa & SALON by milk+honey - 204 Colorado Street (www.milkandhoneyspa.com) 
Mention Give5 when you make an appointment and 5% of your purchase will be donated to United Way Capital Area. Additionally, be sure to stop by milk+honey Spa and SALON on Monday, May 25th from 12noon - 2pm for an exclusive event, coupons and FREE gift certificates for Give5 attendees.

P. Terry's Burger Stand www.pterrys.com
404 S. Lamar (Corner of Barton Springs & Lamar)
3303 Lamar (32nd Street & Lamar)
Stop by P. Terry's from 11am-11pm for a quick snack, lunch or dinner on Saturday, May 23rd and all of the profits from that day will be donated to United Way Capital Area.

Paciugo Austin - 241 W. 2nd Street (www.paciugo.com) 
Enjoy gelato any time of day during Memorial Day weekend (May 23-25) at Paciugo and 5% of the proceeds will be donated to United Way Capital Area. Additionally, be sure to stop by from 3-5pm on Monday, May 25th for an exclusive gelato tasting specifically for Give5 attendees.

Sanctuary - 3663 Bee Caves Road, behind Breed & Co. (www.sanctuaryhomebathgarden.com) 
Make your home a sanctuary! When you shop during Memorial Day weekend (May 23-25) at Sanctuary (Sanctuary hours: closed Sunday, May 24th; open Monday, May 25th – 12noon – 4pm.), 5% of the proceeds from your purchase will be donated to UWCA.

Santa Rita Cantina - 26 Doors Shopping Center, 1206 W. 38th Street (www.santaritacantina.com) 
Need a Tex-Mex fix? Stop by Santa Rita Cantina during Memorial Day weekend (May 23-25) and 5% of the proceeds from food sales will be donated to United Way Capital Area.

Tiff's Treats Cookie Delivery- www.cookiedelivery.com
1806 Nueces Street
11011 Research Blvd., Ste 310
Order your favorite Tiff's Treats cookies during Memorial Day Weekend (May 23rd-25th) and 5% of the proceeds will be donated to the United Way Capital Area. Mention coupon code "Give5" when ordering and receive 15% off any order!

Touch of Sass - 500 N. Lamar, #170 (www.touchofsass.net) 
Mention Give5 when you shop at Touch of Sass and 5% of your entire purchase from May 23-24th (Touch of Sass is closed Monday, May 25th) will be donated to United Way Capital Area. Also, be sure to stop by May 24, 2-4pm for an exclusive drawing for Give5 participants!

Viva Chocolato! - The Domain, 3401 Esperanza Crossing (www.vivachocolato.com) 
Check out the selection of scrumptious chocolates at Viva Chocolato and 15% of your purchase during Memorial Day weekend (May 23-25) will be donated back to UWCA. Additionally, receive a FREE $10 gift card with any purchase of $25 or more.

Give5 Special Events:

Saturday, May 23rd, Free Wine Tasting, 6-8pm, House Wine
An exclusive event for Give5 attendees…check out the latest specials and deals and also receive 50% off the Tuscan Olive Three Cheese spread with crackers.

Saturday, May 23rd, Chocolate Party, 2-4pm, $20 per person, Viva Chocolato!
Attend an exclusive Chocolate/Wine Tasting or Fondue Party at Viva Chocolato! specifically for Give5 attendees… Three 2oz. pours of three different wines are perfectly paired with three different Artisan Chocolate Truffles, and described by VC's Chocolate Guide, who will also convey a bit of fascinating chocolate history, amazing health benefit information, and how to pair chocolates with wines. Or, enjoy VC's dark or milk chocolate fondue with a variety of fruits and sides. Attendees will also have a chance to win a $100 gift certificate to McCormick & Schmick's Restaurant in the Domain.

May 23rd-25th, Book Fair - Barnes & Noble Booksellers (all Austin locations) 
Don't forget to purchase a book or two from the Women's Giving Network and Success by 6 Book Fair wish lists and donate books directly to United Way's education programs. Present the Barnes & Noble Give5 voucher (click here to download) or mention United Way's Give5 program at check-out and at least 10% of the proceeds from your purchase will go to United Way Capital Area.

Sunday, May 24th, Drawing, 2-4pm, Touch of Sass
Drop your business card to win a gift certificate package for dinner and a massage at the Four Seasons when you shop at Touch of Sass during this exclusive event for Give5 attendees! Do not need to be present to win.

Monday, May 25th - 2nd Street Block Party

• milk+honey Spa, 12noon - 2pm, Free gift certificates
• Estilo, 1-3pm, Drawing
• Beyond Tradition, 2-4pm, Free drawing
• Paciugo, 3-5pm, Gelato tasting

Upcoming Fundraisers

Tuesday, May 26th - Philanthropizza FUNdraiser, California Pizza Kitchen, The Domain - 3401 Esperanza Crossing
Serving creative pizzas, pastas and salads, California Pizza Kitchen invites you to join the fun at its Philanthropizza FUNdraiser, May 26th. Present the attached flyer (click here to download) when you dine at CPK on this date, and 20% of your check will be donated to United Way Capital Area.

Thursday, May 28th, 6-9pm - Pluckers Wing Bar/KGSR Party with a Purpose - 3909 S. Lamar
Join Pluckers and KGSR for one crazy fun party, with live music by Marshall Ford Swing Band, drink specials and 20% of food sales donated to United Way Capital Area. Be sure to mention UWCA when you attend this party with a purpose!