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Happy 6th birthday, Cupcake Rehab.

September 12, 2013

Happy 6th birthday, Cupcake Rehab!

Wow. I’m a terrible, terrible blogger. It almost completely slipped my mind that my blogiversary was coming up, & I almost let it go by without a word. Isn’t that awful? It’s pretty awful. It’s like a mom forgetting her kid’s birthday. Or a wife forgetting her wedding anniversary. And if you don’t understand those comparisons- you’re definitely NOT a blogger. All the work that goes into this. Six years of doing this blog… the least I can do is mention it’s birthday!

So I made a giant cupcake & lit some candles. Isn’t that what everyone does for their blog’s birthday?

Well… I do.

Every year, I make it a point to thank all the people who have helped me with Cupcake Rehab since the beginning. It may sound cheesy to you, but I appreciate a thank you for being there for someone, so I always a make a point to do the same for others: thank you Jay & thanks to my parents who made baking requests that challenge me & who have eaten more than their fair share of treats (I know, what torture!). Thanks to my friends who have promoted my blog as if it was their own. Thanks to those who sponsor me & provide items for reviews & giveaways throughout the previous; like Yoyo, Sourpuss Clothing, the Washington State Stone Fruit Commission, Milton’s Craft Bakers, Duchy Originals, etc. And of course… my readers! You’re the reason I’m still going after 6 years! Despite Google changing things in favor of big business & despite blog hits going down across the board because of it, you’ve been there from the jump & I love you for it. And those of you who haven’t & who are new? I love you too. Anyone who reads my posts, repins my stuff on Pinterest, comments on the Facebook page, or answers me on Twitter- you’re all amazing. I love you. I appreciate each & every one of you, whether you read the blog regularly or just popped in once for a recipe. I swear I do.

Things around here have changed so much since that first post! My photography has gotten much better, thanks in (major) part to Canon’s EOS Rebel t4i. My writing has definitely improved, as has my recipe-writing. Also? I’ve expanded my repertoire so much; it used to be cupcakes 24/7, now it’s canning, cooking, candy-making, etc. I’ve enjoyed it all so very much, I can’t even tell you. I’ve grown so much, & in some ways a lot of you have grown with me. I love that I can look back at those old posts. I can cringe, or laugh, or maybe even get misty-eyed. It’s like having a big ol’ journal slash recipe book out there for the whole world to read.

SIX YEARS of recipes, laughs, questions, failures, successes, giveaways, reviews, and deliciousness. And some sadness. But mostly happiness. Filling our bellies & making lemonade out of lemons. Birthdays, deaths, engagements, celebrations, holidays. Six years of life at it’s most lived. Because really, isn’t the kitchen the heart of any home?

Let’s keep it going, eh?

I’m not ready to leave yet!

It's Cupcake Rehab's 6th birthday!

Six years. That’s a LOT of cupcakes! What the hell.. here’s one more.

For this giant cupcake, I used this “cupcakes for two” recipe. Except I made one cupcake. So yeah, it’s giant. I added some chocolate frosting, chocolate sprinkles, and a buttload of candles! Awesome hot pink liners from Layer Cake Shop (I used three to prevent any grease-staining). The candles are from the local supermarket.

GIANT CHOCOLATE CUPCAKE (or CUPCAKES FOR TWO, directly from Brett Bara)

Ingredients:

  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cocoa powder*
  • 1/8 teaspoon baking soda (just eyeball half of a 1/4 teaspoon and it will be fine)
  • 1/16 teaspoon salt (otherwise known as a pinch)
  • 2 tablespoons cold water
  • 1 tablespoon vegetable oil
  • 1/16 teaspoon vanilla (i.e., just a few drops)

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Whisk all the dry ingredients together in a small bowl.
  2. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well.
  3. Divide batter between two cupcake liners, or make ONE giant cupcake. Bake for 18 minutes for two, 25-30 minutes for one, or until a tester comes out clean. Allow to cool before frosting.
*I used Hershey’s Special Dark… it’s my favorite!

Blow out those candles & eat!

When I was younger, I was not into cooking at all. Those of you who know me know that while I did enjoy eating, I was not a cook or baker at all. I avoided the kitchen for the most part. Unless I was making pizza rolls or baking with my mom for Christmas. This was not my dream.

My dream was to be a fashion designer. An artist. Not a food artist- one that uses watercolor & pen, not dough & frosting. I had no desire to work in the kitchen or to make food for any other reason than “eating to live.” But somehow, like Gesine or like Julia, I found my way to this. And I have to say it’s made me the happiest I’ve ever been. In the midst of some difficult times, this has been a bright spot. And this blog has helped me find myself through those times just as much as cooking itself has. And in turn… so have you readers. Now my dream has morphed into something so different: opening my own coffee/bake shoppe, and in it sell the art & handmade goods of my friends as well. Someday I hope to see it into fruition.

On that note, the candles have been blown out. It is indeed time to celebrate (and eat). So thank you all for spending time with me here on my tiny little corner of the web for SIX YEARS. It means a lot. I hope you stick around… there’s so much more to come!

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    I revisited some of your first blogs and you’ve really come a long way! πŸ™‚

    I know that whenever I want to make any particular kind of cupcake, I always look here first. Thanks for all the years!

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