Last week my Mom posted a photo to my wall for Breast Cancer Awareness month. Cute little “boobie cookies”! I was immediately smitten with the idea which is why I am sharing them with you today.
Here’s the thing. After seeing the picture I made the social media mistake of reading the comments posted to the original image. Part of me didn’t even realize how offensive the idea of making something “cute” referencing something “serious” could be to some viewers. Here’s my take, yes, breast cancer is VERY serious, for BOTH men and women. My dear friend Gale went thorough breast cancer treatments twice. My Mom’s good friend Kathy went through it along with other forms of cancer. A childhood role model died from breast cancer. When I share things like this, I do not do it to make light of the situation, but to remind people to embrace life. To learn to appreciate what we have and to love each other. To help make something perhaps still a little taboo a little less scary.
If a cookie somehow reminds someone to be comfortable with their breasts and to have them examined, then I say more power to it. Let’s have heart and penis and prostate cookies too! Why not? Basically, I hope you’re not offended and I hope you and yours go for your annual check-ups.
While I did share my photo, I can’t take credit for the idea. From what I can tell the original idea stems from the blog Apron Strings, where it was posted in 2009 and 2010. Great recipe blog BTW, they just posted a great idea for Halloween rice balls made to look like jack-o-lanterns!
Please visit her site using one of the date links above for your ingredients and directions. I will share the changes I made however.
- Instead of regular potatoes I used instant (shhhh)
- Instead of M&Ms I used fruit imperials (you could also use pink icing)
- I did not use peanut butter
- Instead of melted chips I used pink icing to make the “ribbons”
Also don’t forget to visit the great sources she links along with a few others:
When I went to type this up, just for fun I looked at the last time I posted a “Friday Food” and saw it was the Lighten Up Guide to Sonic. WOW, that was right before Labor Day and when I left for VA Beach. I’d love to say I’m sorry for not posting the last 4-5 weeks, but based on my other posts you all know I’ve been out of town every weekend (except the one where I had horrible poison ivy so I sat around sans pants and quilted). Now, I’m not making excuses, what I’m saying is this…I haven’t been cooking. Not sure what type of Friday Food it would be to explain how to make a bowl of cereal or oatmeal for just about 2/3 of your meals.
Anyway…let’s get back on track shall we? Somehow I came into ownership of a subscription to Shape Magazine. In the October 2013 issue there is a recipe for Chickpea and Spinach Soup. It looked delicious and seemed not only easy to make, but super budget friendly. I took to the store and the kitchen and I present to you my variations. BTW all ingredients except the spices since I already owned them came, to about $13 dollars. See? Told you it was budget friendly!
Chickpea and Spinach Soup
What you will need:
- 1 can (15 oz) chickpeas (garbanzo beans)
- 1 can (15 oz) kidney beans
- 1 can (15 oz) cannellini beans
- 1-2 cups celery (chopped or diced)
- 1-2 cups carrots (sliced or diced)
- 8 cups water
- 1-2 teaspoons red pepper flakes
- 2-3 bay leaves
- 1 pound baby spinach
- In a large pot or slow cooker combine the beans, carrots, celery, water, red pepper and bay leaves
- If using a pot, bring to a boil then reduce heat, cover and allow to simmer for 1.5 hours
- If using a slow cooker, cover and allow to cook on high for 2 hours
- Remove bay leaves, add your spinach and stir
- Allow to cook another 20-30 minutes
- Add any additional spices of your choosing, serve and enjoy!
The original recipe calls for only chickpeas, and suggests trading them out with other type of beans, but I wanted to add more beans to give it a chewy/meaty texture. I also wanted more color. It also requires fewer vegetables, an additional pound of spinach and 8 quarts of water. I prefer a thicker soup, which is where many of my adjustments come into play. Oh and it calls for leeks, but I’ve had leeks and I want them no where near me ever again.
This week I was surfing around on Pinterest when I noticed two recipes (both pinned by my friend Jessica I think) involving apples. I’ve been buying apples at the store each week as breakfast or snack add-ons, but I don’t always eat them. Hating to waste food and noticing last round’s apples were starting to lose their oopmh I wanted to cook or bake with them. She pinned ideas for homemade Apple Butter (yum!) and Cinnamon Sugar Apple Cake. Personally, I wanted to go with the apple butter, but couldn’t find a solid answer on how many apples equal a pound (it ranged from 1 to 10) so until I know THAT answer I am not about to waste a bunch of time and efforts. So ease simple Cinnamon Sugar Apple Cake from Pinch of Yum it was!
Cinnamon Sugar Apple Cake
What you will need:
- 1½ cups brown sugar
- ⅓ cup oil
- 1 egg
- 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
- 1 tsp. baking soda
- 1 tsp. vanilla
- 2½ cups flour
- 1½ cups chopped apples
- ½ cup sugar
- 1 tsp. cinnamon
- 1 tbs. butter
Want the directions and to learn more about the origins of this amazing cake? Then head on over to Pinch of Yum, because I believe in credit where credit is due! I will say I used Greek yogurt instead of buttermilk and probably used closer to 2 cups of apples, and the cake was so fluffy and yummy. It’s such a great weekend company breakfast piece.
What do you enjoy doing with your leftover apples? Is there such a thing as leftover apples in your house?