6th Annual Power of Pink Challenge

Today kicks off my 6th Annual Power of Pink Challenge. Back in 2008, I wanted to find a way to help promote Breast Cancer Awareness during National Breast Cancer Awareness Month. I came up with the Power of Pink Challenge to as a way to encourage fellow bloggers, bakers, and readers to think about Breast Cancer Awareness by making something PINK in their kitchen.

 

Power of Pink

As you all know, breast cancer is a disease that has touched my life in more ways that I would like to admit. I have made it a personal goal of mine to try to make a difference on this front.

I have been saving pink recipes as I see them come up throughout the year. To check out some inspiration here are the Power of Pink Favorites on Foodgawker or my Power of Pink Posts.

Here are the rules for the challenge:

  • Make something that is PINK – use any ingredients you want
  • Post a new post during the month of October on your blog (if you don’t have a blog, you can still participate, see below)
  • Post your pink food by Midnight EST on October 31
  • Include the logo and link back to this post in your post (please upload to your own server)
  • Email me at Jen[at]beantownbaker[dot]com – include:
  1. Your name
  2. Name of your blog
  3. Link to your post
  4. Picture (or permission to pull one out of your post)

If you don’t have a blog and would like to participate, just send me your information to be entered.

As always, I’m offering a giveaway along with the challenge to one lucky participant. I will be choosing one of the participants at random and making a $100 donation to a charity of their choice. It can be breast cancer related or not.

Feel free to follow along on Twitter or Instagram by using #powerofpinkchallenge too!

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7 Responses to “Roasted Beet and Garlic Pasta”

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    1
    ErinsFoodFiles — October 8, 2013 at 12:39 pm

    Stunning color!!

    • beantownbaker — October 8th, 2013 @ 7:06 pm

      It just makes me smile 🙂

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    2
    Nutmeg Nanny — October 10, 2013 at 8:36 pm

    Oh gosh, I love this recipe! So creative 🙂

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    3
    Tanja Simone — October 21, 2013 at 11:07 am

    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.

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    4
    Elle A. — March 4, 2014 at 10:58 pm

    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.

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    5
    Pam — February 25, 2015 at 7:55 pm

    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!

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