Thanks for your comment, Bernadette.

I am sorry to hear you find it time consuming to scroll down to the recipes. All the latest posts are written with having readers in mind, so they contain a lot of tips, substitution information and more detailed description of the recipe. This is to make it easier for beginner cooks & bakers or for anyone who might find cooking/baking intimidating. Some of the old posts might lack some relevant information but we have been slowly updating these.

The text also allows us to place adds on our blog that form a significant part of our income. When our readers read our content, they help support us without them having to pay for anything (by spending time on the blog adds can display but also it shows that the you like the content). All our recipes are free for readers but not free for us. (they are usually tested at least 3 times before they go live).

I am not sure if you know, but many cooking magazines buy photos online and write recipes that looks similar to the photos they bought. That is one of the reasons many of them might not turn out the way you expect. Our photos are 100% authentic and shot by me. Like I’ve mentioned – by reading the text (even a part of it) you support us, but if you don’t want to, still it only takes a few seconds to scroll down to the recipe. I hope it makes sense and sorry for the long read :).

You are welcome!

Thank you so much. I am sure you will love them!

Thanks so much, Amy!

You will love them, Lidsay!

They taste amazing, Lisa! Your family won’t be disappointed :).

Glad to hear that, Annie. Let me know what you think once you try them! :)