Bloggers Bake for Hope 2012
Bloggers Bake for Hope 2012 is coming soon!
Bloggers Bake for Hope was started in 2011 by Cara and Jen. The first year of the online bake-sale was part of Bake for Hope, which is a week long, nation-wide, 100% volunteer-run, bake sale event. Proceeds were donated to local Susan G. Komen for the Cure affiliates. Nearly $3000 were donated to the Komen Massachusetts Affiliate in 2011 due to the generous contributions to Bloggers Bake for Hope.
In 2012, Cara stepped aside and Jen partnered up with another local food blogger, Fiona. Due to recent contraversy with the Komen Foundation, they decided to donate the proceeds from the bake sale to another breast cancer charity. As luck would have it, Jen and Fiona had both signed up to walk the Avon Walk for Breast Cancer in Boston in 2012. Thus, all donations for Bloggers Bake for Hope 2012 will be donated to the Avon Foundation.
If you would like to donate baked goods, please register here by April 27th. The bake sale will be live on the Bloggers Bake for Hope blog from April 30th until May 2nd. All donations should be in by May 8th and emails will be sent to you, the bakers by May 10th. Please ship your baked goods by May 24th.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Stunning color!!
beantownbaker — October 8th, 2013 @ 7:06 pm
It just makes me smile 🙂
Oh gosh, I love this recipe! So creative 🙂
We’re making this for dinner tomorrow, sounds perfect! And what a great way to contribute to Breast Cancer Awareness month. Keep it up!
Snowy hello’s from Oslo, Norway/ Tanja Simone, http://somekindashuffle.wordpress.com
beantownbaker — October 23rd, 2013 @ 12:27 am
Thanks! I hope you enjoyed the pasta.
I made this tonight and it was truly one of the worse things I’ve made; the sauce was really chunky and dry, and stuck in my throat every time I took a bite, and the garlic made it even drier. I would not recommend this to anyone.
This is very good. Leaving some of the pasta water is important, as well as adding the olive oil. Grating the beet into the pasta made a gorgeous colored magenta. Eating pasta right away prevents drying out. An optional addition could be adding a can of coconut milk to make a pink saucy dish. Topped with nuts and cheese, yes!