One year ago today (I’m writing this on Sunday morning) I sat down and wrote my first blog post on Almost Getting it Together. I also ran the Montour Run Half-Marathon (which I ran this year, I’ll recap tomorrow – today is for celebration) and discussed running a half-marathon unprepared (foreshadowing?). I wrote a few posts, bit the bullet and bought my domain name, then six months later began working with my designer to make my blog look more professional and moved to self-hosting (which I am thankful for every day).
One of the biggest things blogging has taught me is to be patient. I used to have no patience whatsoever. I used to have a fear that if something didn’t happen within a certain time frame, the world was going to end. I’ll let you in on a little secret – I’ve ruined a good number of relationships, recipes and belongings by not being patient. I’m learning how to not feel the need for instant gratification. My mantra currently is “Patience, Pisone”. Yes, there are times I’m ready to give up on whatever it is because I just want it now but what is that going to serve me? I’m not going to get what I want because I gave up, so was it really worth it to not be patient?
As far as patience with blogging goes, I couldn’t come out of the gate and be Sincerely, Jules or Cupcakes and Cashmere or Edible Perspective. It’s been a lot of hard work to grow my blog, a lot of time and even more passion. If you ever need a reality check on what it’s like to grow as a blogger, go look at the very first posts bloggers have written. Would I love to blog full-time some day? Yes. But that isn’t going to happen overnight.
Angela asked if I was going to make a special recipe for my Blogiversary. I honestly didn’t plan on it until she mentioned it. I actually considered going all out and making a recipe with real butter and sugar and all of those things, but Almost Getting it Together started because I made a pan of black bean brownies once that were insanely delicious and everyone at work told me to start a blog for my recipes. (I am capable – and willing – to make those things, just for the record.) I had to stay true to my roots! (I should have recreated those brownies for my Blogiversary but I wanted something with sprinkles.)
This is to thank everyone for coming to my blog. Almost Getting it Together finally gave me the creative outlet I wasn’t getting anywhere else. I look forward to reading your comments every day. I’ve made friends who have talked me through some crazy shit (Davida talking me down at 2 pm on a weekday over FaceTime with a glass of wine or Erin standing on the street in Oakland with me, telling me I’m making the right decision, even if it feels so hard.) It makes my entire day when someone has tried my recipe and loved it or someone in my life tells me they like my blog (dove love to all my sorority sisters at homecoming last year who told me they loved my blog!).
Sooo… real quick let’s chat about these cupcakes. Gluten free, refined sugar free, oil free… and I still want to eat the entire pan. The texture isn’t super cake-y, more devil’s food cake-y thanks to the egg whites. There are 82 calories in each of these cupcakes… and 4 grams of protein. I know, I’m pretty talented. That means you can have a couple of these and a glass of champagne and not feel guilty. You’re welcome.
- 1 large zucchini, shredded
- 1 cup Gluten Free Baking Flour
- ½ cup unsweetened cocoa powder
- 1 egg + 2 egg whites
- ⅔ cup unsweetened applesauce
- ¼ cup honey
- 1 tbsp vanilla
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ⅛ tsp salt
- 8 oz plain 0% Greek yogurt
- ¼ cup peanut butter
- 2 tbsp cottage cheese
- 1 tbsp maple syrup
- 1 tsp vanilla
- Preheat oven to 350F.
- Line two muffin tins with cupcake liners or spray with coconut oil.
- Mix gluten free flour blend, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl.
- In a medium size bowl, mix egg, applesauce, vanilla, and honey together.
- Make a well in dry ingredients and add wet ingredients and mix until well combined.
- Add shredded zucchini and continue mixing until well combined.
- Pour batter into prepared tins, filling ⅔ of the way full.
- Bake for 20 minutes until a fork inserted comes out clean.
- Let cool completely.
- While muffins are cooling, mix Greek Yogurt and peanut butter in a food processor until well combined.
- Add cottage cheese, maple syrup and vanilla and continue mixing.
- Once cupcakes are completely cooled, frost with peanut butter frosting.
- Top with sprinkles and enjoy guilt-free!
Chat with me:
What do you love most about Almost Getting it Together? What do you want to see more of? Less of?