7th Annual Power of Pink Challenge
Like most things this year, I’m a little late announcing my 7th Annual Power of Pink Challenge, but that’s what I’m here for today. 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.
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.
As I have in the past few years, I will be making a $100 donation to the charity of one winner’s choosing. I have included more options for entering this year since I am announcing the challenge so late in the month.
As always, you can enter by making something PINK and posting about it on your own blog during the month of October (be sure to post the logo and link back to this post). This year, anyone who makes something pink, you’ll get two entries for the prize.
You will get one entry if you find an old post on your blog that’s pink food, update the post with a link to this page, and send me the info listed below.
You can also get one entry for every social media share on Instagram, Facebook or Twitter that shares this post. Please tag me in your posts as well and use #PowerofPink.
Thanks in advance for everyone participating in the Power of Pink Challenge. I look forward to seeing all the entries come in over the next couple of weeks!
For each entry, send the following information to jen@beantownbaker.com
- Your name
- Name of your blog
- Link to your post or social media share
- Picture (or permission to pull one out of your post), if applicable
If you don’t have a blog and would like to participate, just send me your information to be entered.
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!