October usually makes me think of the colors black and orange, fall leaves, pumpkins, and football. However, this month is devoted to something even greater – Breast Cancer Awareness. It is difficult to find someone who has not been touched by this disease themselves or indirectly through family and loved ones. I have had a few friend’s mothers and family friends diagnosed with it, of whom two unfortunately have passed away. According to BreastCancer.Org 1 in 8 women will develop breast cancer in their life.  About 85% of women diagnosed with breast cancer have no family history of the disease. A fact that shocked me, because here I was thinking I was okay due to the lac of it in my family. Start becoming familiar with self exams ladies!

To promote awareness, Erin from Dinners, Dishes, and Desserts and Cassie from Bake Your Day teamed up this week with a group of other bloggers to bring you a full week of pink recipes, or recipes that are helpful in fighting cancer. Each day at the bottom of our posts you will see links to the other blogs who are helping us raise awareness.  Check out what they make and the end of the week there will be a giveaway!

For contribution to Breast Cancer Awareness week, I made a mini cookie cake dyed to be pink ombre. Even though there is nothing in this cookie cake that helps fight breast cancer, it sure looks breast-cancer-aware dressed up in it’s pinkness! You can have this cookie cake all to yourself, or share it with someone special in your life.

MINI PINK OMBRE SUGAR COOKIE CAKE

Makes 1 cake, or five cookies

Ingredients:

2 Tbsp unsalted butter, room temperature

4 Tbsp sugar

2 Tbsp beaten egg

1/2 tsp vanilla extract

6 Tbsp all-purpose flour

1/4 tsp baking soda

1/4 tsp kosher salt

1/4 tsp cream of tartar

Pink food coloring

Favorite frosting and sprinkles

Directions:

1. Preheat oven to 350 degrees. Line a small cookie sheet with parchment paper.
2. In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Add the egg and vanilla and mix.
3. Stir in flour, baking soda, salt cream of tarter and stir until fully incorporated.
4. Divide dough into 5 equal parts, and add food coloring r=to each in a gradient.
5. Place the dough balls on prepared cookie sheet 2 inches apart and refrigerate for at least 30 minutes.
6. Bake for 8-10 minutes, until the edges are browned. Cool completely on a wire rack before frosting.
7. Once cookies are cooled, start with the darkest cookie and alternate layers of cookie and frosting to create a mini cookie cake.
8. Top with a final layer of frosting, sprinkles and enjoy!

Source: Adapted slightly from Bake Your Day.