By the time October starts the fall season is in full stride, leaves are turning, pumpkins are everywhere, costumes are being dreamt up and football is underway.  The big deal about October that sets it apart from the other autumn months is the focus on boobs.  October is National Breast Cancer Awareness Month, the time of year when the Pink Ribbon becomes as iconic as the Halloween Pumpkin.  The sweet little pink ribbon reaches millions, and unfortunately most people have their own story to share. 

I shared my story last year publicly for the first time.  It was a big deal for me to write about, and to open up about it.  I hate being in the spotlight, getting unwanted attention, especially considering my experience with breast cancer was so minimal compared to others. 

Since I told my story I have had several friends and strangers come to me with their experiences, or come and tell me that they always felt Breast Cancer was one of those, “can’t happen to me” things- and that reading my story taught them it can happen to them.  There is even been a sense of humor about it; High Fives to the Pink Ribbon Warriors, as if we were a club!  In the end of the day, I am glad that I was able to affect even just a handful of people. 

The last year I was blessed to avoid another occurrence, as I have had Phyllodes Tumors, which have the habit of regenerating, rather than spreading.  There was a long month that the doctors had found what might have been a reoccurrence, luckily it was discovered as benign.  The worst part of Phyllodes Tumors is that we are always waiting for a reoccurrence, but my family is getting pretty good at handling the stress of waiting.   

And while I am on my soapbox, here is a new twist on a New York favorite cookie-

Slightly modified recipe from Martha Stewart

Ingredients 

•  1 cup all-purpose flour
•  2/3 cup cake flour, not self-rising
•  1/2 teaspoon baking powder
•  1/4 teaspoon salt
•  2 large eggs
•  3/4 cup granulated sugar
•  1/2 cup milk
•  6 tablespoons unsalted butter, melted and cooled
•  1/2 teaspoon pure vanilla extract
•  1/2 teaspoon pure lemon extract
•  2 cups confectioners’ sugar, sifted
•  2 tablespoons light corn syrup, plus more if needed
•  1 individual Raspberry Ice Crystal Light On The Go or Raspberry extract

Directions

1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
4. Sprinkle Crystal Light Powder/Raspberry extract to remaining icing. Stir until smooth adding more until you reach desired shade of pink.  Add additional corn syrup to thin to desired consistency, if necessary. Spread pink icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Check your breasts, don’t believe you’re invincible.  In the meantime, support Breast Cancer Awareness, take part in this important cause- raise money, talk to friends, volunteer, make cookies, feel boobs, wear pink!