YOU GUYS, IT'S OUR BIRTHDAY WEEK! Freckle & Fair celebrated its second birthday on Oct. 2nd (golden birthday, comin' atcha!) and we're so glad that we're still creating insane things for you all and you're all still following along.
We've grown so much this year, and this blog has become everything we've always wanted in a collaboration between Theresa and me (except for that cookbook — we'll do that someday). We launched our Etsy shop, where Theresa has been selling beautiful and sassy greeting cards and art prints. She even got accepted to a few markets this year, selling that F&F swag at the Ridgewood Artisan Market and the Renegrade Craft Fair in Brooklyn. In addition to that, we've actually got a shop expansion that we've detailed in a second blog post today that we're so excited to announce!
We also reached so many of you on social media this year, with our Instagram and Facebook accounts growing into the thousands. Other media outlets helped out with that, with the many Buzzfeed round-up lists we were featured on (like our pop tarts in a life-giving breakfast list and our famous mac & cheese), as well as The Chive, Brit.Co and Good Housekeeping. We also did a few collaborations, like the giveaway we did with the lovely LZ Pencils with their Unbreakable Kimmy Schmidt-inspired writing utensils.
We weren't as consistent our twice-weekly blogging this year, and we're a little sorrynotsorry about that, as we wanted to focus more on creating unique content for our Etsy shop and also making sure what we did put up wasn't just thrown together. But we definitely felt like we've come into a voice and style, with continual insane and indulgent ingredients, plenty of things involving alcohol (you're welcome) and bright, colorful photos.
This year we just got into our groove. We stopped doing what we thought was trendy and just did what has always been us — gluttonous, ridiculous, silly, and ALWAYS WITH THE CAPS LOCK. We really wanted our voice to sound like the silly things Theresa and I text and gchat to each other into the midnight hours (for at least one of us, with the time change we're battling!). None of this is unique, of course, but we worried less about what everyone else was doing and just did what we liked, and you guys seemed to like that, and we liked it right back. We really like-like you all!
Most importantly, Freckle & Fair has allowed us to do some serious soul-searcing in our lives. Theresa and I both found each other while going to school for journalism, an industry we love and are passionate about, but this blog has allowed us to explore our other passions. For me, that's doing recipe development, doing travel photography and research and eating cheese, and for Theresa, that's doing illustration, printing beautiful things and being a small business owner. We're so thrilled that other people like what we're doing and that you all seem to be so proud of us. Your support means the world to us and for that, we'll keep doing this blog thing as long as it's still fun.
In the meantime, I whipped up this insane cake developed using the recipe for the equally insane Momofuku Milk Cake birthday cake. Theresa and I have always bonded over a love of peanut butter and chocolate, and blending that in an over-the-top cake to celebrate our blog birthday seemed too perfect. We also reflected on our past year, by pulling out our favorite things that we worked on this year — of course, they were often the most ridiculous things we worked on. You can tell what makes us happy.
1. Colorful Marrakesh, Morocco 2. Circus Animal pop tarts 3. Campfire cocktail 4. Peach rosé popsicles 5. Black & white Christmas gift tags 6. Everything bagel pizza 7. DIY temporary tattoos 8. Pantone-inspired office makeover 9. Marbled conversation heart cookies 10. Dutch sprinkle bread 11. Roasted garlic and beet hummus 12. Trulli amazing Puglia, Italy 13. Lucky Charms rainbow donuts 14. Savory galette with roasted cauliflower 15. DIY confetti mural 16. Wineries to visit in Veneto
Now — onto that cake recipe! This one is a bit time-intensive, but it was actually a lot easier than I had anticipated (multi-layer cakes are kind of the bane of my existence). It's got three elements — the cake, the frosting and the crumbs — and they all go together just beautifully. I have eaten so much of this cake the last two days that I'm almost embarrassed to admit it, but it was so good that it was totally worth the week's worth of calories that it definitely made up.