blue bells turns one!

I can't believe it has been one year, that's 365 days, since I first started blue bells & lipstick! One year doesn't seem like a long time, but boy, who knew I would have accomplished what I did! I can tell you that I certainly had no clue I would get even this far, at the beginning! I mean, to think, I started off slow. I set myself up with a goal; one #ootd a day on Instagram. I didn't care about the likes, or lack there of. I didn't care about the non existent comments. I didn't even care about the goal anymore. I wound up feeling so accomplished, and loved how much fun I was having, that I wanted to jump in and become a full time blogger right then and there!

Well, that didn't happen (not yet at least). But, a bunch of other wonderful and magical things most certainly did! I'll be the first to tell you that this year wasn't easy. Having a full time job, while trying to blog (I sound like Dr. Suess), and working on your Master's degree, isn't easy. In fact, it's really 'effing hard. I could give you some corny line like, "the hard is what makes it great (*cough cough* A League of Their Own)," but I won't, because the truth is there were several moments, and by several I mean a million, when I just wanted to forget it all, runaway to the other side of the world, and shut everyone and everything off. 

But I didn't. And I won't. Why? Because this year I learned that I can accomplish anything. Mix that with moments from previous years when I learned that I can handle anything, and call me crazy, but I think that is the definition of unstoppable. Also known as #cantstopwontstop. So (brace yourself for some cheese), I am here to tell each of you that you can do it! You can live the dream. You can become the person you have envisioned yourself being since the second grade. You want to fly to the moon? Fly to the mother f**cking moon! Because people, the things that you love, and are passionate about the most in this world, you will make time for. Believe me. And you should ALWAYS make time. These pieces of you will never go away, and you will never stop wanting them. So, why not take the chance, and give it a try? 

You might fall. Actually you totally will fall, flat on your face. I did. But, I am still here, and actually proud of myself and those moments too. Because hey, I tried. And the funny thing is, you learn a lot about yourself in those moments, and if you have the strength to get back up and do it all over again the next day, then you really can do anything. And you really are DOING the right thing. 

So to celebrate this week, I am going to look back on some of my favorite things from the past year! But until then, let's kick off the celebration, and bake these delicious cupcakes (scroll down for ingredients and instructions), poor yourself a glass of alcohol (I'll take a whiskey, please), and sit down with a pen and paper and start to map out your own plan! What did you come up with? I'd love to hear! Feel free to comment below! 

P.S. Thank you to each and every one of you for the support this past year, for your words of encouragement, moments of strength, countless pick me-ups, and endless laughs. You all know who you are. 




Vanilla Maple Vegan Cupcakes:


Instructions: Thanks to The Vegan 8  

Preheat oven to 350 degrees. Line two muffin pans with decorative paper liners or grease and line with parchment paper rounds on the bottoms of two 9 inch round cake pans. This will make for easy removal later. For a taller cake, use 8 inch pans.

Sift all the dry ingredients in a large bowl through a mesh strainer and whisk well.

Make sure your liquids are not cold, otherwise it will cause the coconut oil to harden when added. If your coconut oil is thick, warm it to a liquid before measuring. In a small bowl, add the syrup, oil/applesauce, milk, lemon juice and vanilla. Now add the wet ingredients to the dry ingredients, slowly a little bit at a time and beat on low, just until combined. Do not overmix the batter or it can make the cake tough. Pour the batter into the lined muffin pans or cake pans.

Bake for 15-20 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted comes out clean. Let them cool in the pans for 15 minutes, then transfer the cupcakes/cakes onto cooling racks to completely cool before icing.

Meg ZotisComment