FAQ

I completely understand the need to substitute ingredients - we've all been there when we're missing something from the pantry! For the best results, I always recommend following the recipe as written, especially when you're making it for the first time. That said, I know life happens, and sometimes substitutions are necessary.

Here are some general guidelines for common swaps: you can usually substitute melted butter for vegetable oil in a 1:1 ratio (though the texture might be slightly different), and most types of milk (whole, 2%, almond, oat) can be used interchangeably in most recipes. For baking, I'm a bit more cautious about substitutions since the chemistry matters more - things like sugar, flour, and eggs play specific roles that can be tricky to replace.

If you're unsure about a particular substitution, feel free to reach out and ask! I'm always happy to help troubleshoot.

This is such an important question, and I'm so glad you asked! The way you measure flour can make or break a recipe, especially in baking. All of my recipes use the "spoon and level" method, which I find gives the most consistent results.

Here's how to do it: Instead of scooping your measuring cup directly into the flour bag (which packs it down and gives you way too much), use a spoon to gently fill your measuring cup with flour. Then, use the back of a knife to level it off, creating a flat surface. This method is what all my recipes are based on, especially for our dessert recipes where precision is key.

Trust me, once you start measuring this way, you'll notice a real difference in how consistently your baked goods turn out!

All of my recipes are tested and developed using a conventional oven - that's the standard oven that most home cooks have. If you're using a convection oven (the kind with a fan that circulates the air), you'll want to make a small adjustment for the best results.

The general rule is to reduce the temperature by 25°F and check for doneness about 5-10 minutes earlier than the recipe suggests. Convection ovens cook faster and more evenly, so your food will be ready sooner! I always recommend keeping an eye on your food, especially the first time you make a recipe, since every oven is a little different.

I'm absolutely thrilled when people want to share my recipes with their friends and family - it truly warms my heart! Here's what I ask: please share a link back to the original recipe on my blog rather than copying and pasting the entire recipe. This helps other people find my site and supports the work that Olivia and I put into creating these recipes for you.

As for photos, I put a lot of love (and time!) into taking those pictures, so I do ask that you reach out for permission before sharing them. I'm usually happy to say yes - I just like to know where my photos are being used!

For the full details, you can check out my Terms and Conditions page.

Thank you so much for the kind words! I take all the photos myself, usually right here in our family kitchen with natural light streaming through our big window. It's definitely been a learning process - I'm far from a professional photographer, but I love capturing the warmth and comfort of home cooking.

Olivia has become my little styling assistant! She has such a good eye for making things look pretty and often suggests moving a spoon here or adding a sprinkle of powdered sugar there. Some of my favorite shots have been her ideas. It's become such a sweet part of our cooking process together.

Yes, I absolutely do, and I'd love to have you join our little family! My newsletter is one of my favorite ways to connect with readers. Every week, I share our newest recipes straight to your inbox, along with little behind-the-scenes stories from our kitchen, seasonal cooking tips, and sometimes sneak peeks of what Olivia and I are working on next.

I promise I'll never spam you or share your email with anyone else - it's just me sending you the good stuff! You can sign up on my Subscribe page to join the fun!

I love hearing from my readers, and no question is too small! If you have any other questions, please head over to my Contact page and send me a note. Whether it's about a specific recipe, a cooking question, or you just want to say hello and share how one of our recipes turned out for your family, I read every single email and do my best to respond as quickly as I can.