Taking one’s chances is like taking a bath, because sometimes you end up feeling comfortable and warm, and sometimes there is something terrible lurking around that you cannot see until it is too late and you can do nothing else but scream and cling to a plastic duck.
– Lemony Snicket
When I started this blog last year, I was definitely taking a chance. To be honest, I am not quite sure why I started blogging. I had thought about it for months–hypothesizing titles, planning posts, and researching the merits of blogging (what can I say? I deliberate everything!). Then, November 24, I opened WordPress and made a site.
In March, I almost deleted this blog. It been a few months since my last post, and I had no intentions of restarting my writing. However, something stopped me from clicking the final “Delete” button. A month later, I resumed blogging. Since then, this baby has grown! I absolutely love blogging, and I probably spend more time working on this blog than I should. Even if I get nothing out of blogging other than sheer enjoyment, the risk has paid off.
Thank you for sharing in my nine lives 🙂
Now who wants cupcakes?
Before we get to the recipe, I have a disclaimer: you cannot judge these cupcakes until they are completely done. I am not going to tell you that you can’t taste test the batter, but you cannot form an opinion of them until you have eaten a frozen cupcake. The freezing is the key step to making these irresistible!
Strawberry Cheesecake Bites*
- 3/4 cup cottage cheese
- 2/3 cup strawberry yogurt
- 1/4 tsp. vanilla extract
- 1 tbs. flour of choice
- 1/2 tbs. sugar (or more, if desired)
- 2 whole eggs, lightly beaten
- 1/2 cup frozen strawberry halves
- Preheat oven to 350 degrees Fahrenheit
- Combine cottage cheese, yogurt, vanilla, flour, and sugar in a bowl and stir until smooth
- Add the eggs and stir with a fork until everything is combined
- Gently mix in the frozen strawberry halves
- Line a 12-count muffin pan with cupcake liners
- Evenly distribute batter between the 12 wells
- Bake approximately 30 minutes, checking regularly to avoid overcooking
- Let cool in the pan, then place the cupcakes in the freezer for several hours
- Eat and enjoy!
*Recipe adapted from Blogilates.