Happy 5th birthday to Sweetie Pie Bakes Stuff!!
Wow: half a decade of blogging. If this blog were a person, it'd be starting school this September. That's a long-o time to do anything on the internet!
A lot of things have happened in 5 years:
- I've moved house five times around 3 counties
- I finished a diploma, joined the world of work, and then returned to college and earned a masters degree
- I represented my city to the Council of Europe
- I was in a band that released an EP, and one of our singles was played in the USA
- I was on national radio and television several times performing original music and church music
- Boyfriends came and went before I began dating my best friend to whom I'm now engaged
- I went from being a complete Taekwondo beginner to being nearly a black belt (pray for me: my black belt mock exam is in five weeks...)
- And last but not least: this blog grew to have over 300 individual posts, nearly 31,000 views, and over 250 likers on my Facebook page!
The difference between 22 year old me and 27 year old me is astonishing (but strangely enough quite a lot of that happened in the past 18 months), and difference between no-years old and 5 year old blog is huge as well!
Since my last anniversary, I wrote a butt tonne of blog posts: 2017 was the most prolific year of this blog since it was begun, having 50% more posts than any of the previous years. I had decided that I was going to make up for the fact that the previous year of 2016 was the least prolific year of the blog, have less than half the amount of posts of the previous year of 2015.
In 2017 I had more time to dedicate to baking because I wasn't doing any Taekwondo training throughout my masters. Sure, the masters was a lot of work, but for the first time in 4 years I had evenings completely to myself with no other demands on my time, and completely free weekends. This gave me so much more time to bake, and because my fiancé worked in a large company with lots of staff, I had people to give away my culinary experiments to so I could produce more than normal.
It was one of my most experimental and adventurous years in the kitchen, so much so that even by the time I took my (accidentally) 3 month break before Christmas — and had an unexpected break through August — I had written over 80 posts.
So: here are the Top 5 Posts of 2017:
- Red Velvet Cake, with Traditional Cooked Milk Frosting (Wheat Free, with Dairy Free Option)
- Happeee Birthdaeee, Mumeee!: Lemon Meringue Layer Cake
- Something Savoury: Bacon and Onion Quiche (Wheat Free)
- Simple Danish Pastries (Wheat- and Yeast Free)
- I've Finally Got It! French Macarons, with the help of Kawaii Sweet World (Gluten- and Dairy Free)
And, here are the 10 Runners-Up:
- Ice-Cream Month: Arctic Roll, a Retro Classic? (Wheat Free, with Dairy-Free Option)
- Yeast Risen Cinnamon Rolls (Wheat Free)
- Recipe Revision: Baked Cheesecake, but a large one this time! (Gluten Free Option)
- Hot Cross Bunnies: a Cutesy Twist on a Traditional Favourite (Wheat Free)
- Something Different: Doboš Torte (Wheat Free, with Dairy Free Option)
- Easter Celebration: a Modern-Style Simnel Cake (Wheat Free)
- Crumpets (Wheat- and Egg Free)
- Southern States Caramel Cake
- No Crack Swiss Roll Recipe (Wheat Free, with Dairy Free Option)
- Ice-Cream Month: Chocolate and Pistachio Brownie Sundae
In retrospect, 2017 was a good year for ice-cream...
So, What's Happening in 2018?
So, to finish this uber-long post, I want to thank every single person who has liked, read, shared, commented, eaten, and otherwise supported my blog over the past 5 years. It's been a absolute blast!
Here's to the future! xoxo
I care and I enjoy your blog, thanks for the run down of your five years. Here's to the next five.
ReplyDeleteThank you very much, Roz! You have been such a supportive reader for all these years, and I'm lucky to have you! Here's to the next five indeed ^_^ x
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