Did you just hear that?
No, I’m serious. Be quiet for a second. Listen.
There it is again.
A faint, subtle whisper. A twitter of a sound.
You want to know what it is? It’s the sound of me selling out to social media.
Because if there’s one thing I learned at BlogHer. It’s that sometimes you need to sell your soul if you really want to make it in the blogosphere.
In my case, I only sold half my soul. Solely because the other half has already been stolen by the Weill Cornell/Rockefeller/Sloan-Kettering Tri-Institutional MD-PhD Program. I would have sold my first born child as well. To make up for only having half a soul. But, uh. Yeah. The MD-PhD Program has first dibs on that one too.
But really, and here’s my philosophical query of the day, does one need both a soul and a Twitter account? Doesn’t that seem kind of…greedy?
Sure the first tweet felt kind of sleazy.
And I asked myself, “Jo. Does anyone really care that you just met Pioneer Woman? Or that she is actually as gorgeous in person as she is on the cover of her book? Or that she asked for your card? And apologized for staring at your breasts just to see your name tag? And took a picture with you that is on Eliana’s camera because, hey! Eliana’s camera is a DSLR while yours is a point-and-shoot. Which would you rather take a picture of Pioneer Woman with?”
But by my 25th tweet. In the span of 24 hours. I realized that all along, while I thought I was opposed to Twitter for all sorts of moral reasons. I was really just opposed to it because I was trying to suppress my inner attention whore.
Well, ladies and gentlemen. Get ready. Because she has busted. Out.
Basically, what I mean to say. Is that BlogHer10 was amazing. I hung out with some of my favorite bloggers – Eliana, Lauren, and Mo. Was semi-starstruck by others, whose blogs I’ve read for a long time – Roni, Kath, Tina, Sabrina, Shannon. And met a whole slew of others whose blogs I will now be fanatically reading because they are. Well. Awesome. I attended sessions on writing (one led by Dianne Jacob – mindblowing), fitness, how to raise a family of foodie gourmands, and monetizing.
It was really just a whirlwind. And reaffirmed for me why it is that I’m doing this. Because I love it. I love writing, I love reading, I love eating, and most of all I love sharing it with all of you.
We have created this world. This amazing, amazing world.
Constructed it out of words.
Sent it across the airwaves in shimmers of light and sound.
And somehow. Took it from nothing. And made it real.
Thanks all of you for reading and for always inspiring me. Every day. All the time.
I appreciate it.
And to show my thanks. To really, really show it. I give you these pina colada cupcakes. Buttery light fluffy coconut cupcakes. With a pineapple cream cheese frosting. Amazing. I may have eaten five before giving them to Mari for her birthday. And by “may have” I mean “absolutely definitely have”.
Now please excuse me. I have to go twitter about them.
Pina Colada Cupcakes
Makes 12, adapted from Annie’s Eats
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, at room temperature
1 3/4 cups sugar
1/2 cup almond milk
1/2 tsp vanilla extract
1/4 tsp coconut extract
4 egg whites
2/3 cup shredded, unsweetened coconut
2/3 cup fresh pineapple chunks
8 oz light cream cheese, softened
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, or to taste
1. Preheat the oven to 350 and line a muffin pan with cupcake liners. Mix together the dry ingredients (flour, baking powder, and salt). Set aside.
2. Cream together the butter and sugar until fluffy, making sure to scrape down the sides as you go.
3. Mix in a third of the flour mixture. Then add half of the milk. Repeat until all of the flour and milk are mixed in. Stir in the vanilla and coconut extracts. Stir in the shredded coconut.
4. In a separate bowl, whip the egg whites until they are stiff enough that peaks form. Using a rubber spatula, fold 1/2 of the egg whites into the batter. Once incorporated, stir in the other half. Pour the batter into the cupcake liners.
5. Bake until the cupcakes are golden and a toothpick inserted comes out clean, about 15 minutes. Allow to cool on a wire rack before icing.
6. For the frosting: Puree the pineapple chunks in a blender until absolutely smooth. In a bowl, beat together the cream cheese and butter until light and fluffy, about 4 minutes. Mix in the pineapple puree. Mix in the powdered sugar until the desired taste and consistency is reached. Store in the fridge to allow to harden until cupcakes are completely cool.