My contributions for the Power of Pink Bake Sale
In just under a week, the Power of Pink Bake Sale is going to go live for bidding! Thanks to all those who have already donated an item. If you’re interested in donating, check out this post for more info, or email me.
To keep up to date on the bake sale, you can follow us on Instagram, or follow the hashtag #PowerOfPinkBakeSale
I’ve decided to donate three of my favorite treats for the bake sale myself. Be sure to check back on February 25 to bid on these or the other items up for sale.
As an added bonus, I’ve decided to match the donations that come in for the items I am donating! So if the winning bid is $50, I’ll donate another $50. So your donation will be instantly doubled!!
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!