I love chit chatting with people. If you have a question about a recipe, suggestion or tip, or just want to say “Hi,” please reach out to me using the form below or email me at [email protected]
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Great! Please feel free to share a photo with a link back to the original post. (Note: you may share one photo and the ingredient list. Sharing of the full recipe is not permitted unless you contact me directly first) If you want to use my recipe to make on your own blog, go ahead and use the recipe, but please write it out in your own words and please post a link back to the original recipe. And although it isn’t required, I’d love it if you shared your post with me so I can share it! 🙂
Amanda,
I’m a huge beet smoothie fan and glad to know I’m not the only one drinking a quart jar at a go!
I decided rebrand. Instead of “chewing my smoothie” to get through the stuff that stays at the top, over the sweet juice below, I know spoon up the “beet mousse” before drinking down the smoothie.
One question–did you leave off the blood oranges in your blood orange beet smoothie?
Hello, This is Kelly from Making it Up as They Grow. I tried your s’more stuffed cookies and LOVED them. I am sharing an adapted recipe on my site. Full credit links back to your web page . . . I just wanted to thank you for the recipe and hope others will be by to check out your page soon. Thank you!!
The Irish Apple Cake looks delicious. Several of our friends are gluten-sensitive. Which flour could be substituted for them to enjoy this desert at out St. Patrixks celebration?
Hi Kathleen, for the easiest baking experience, I recommend using a 1 to 1 gluten free baking mix. I’ve had great experience using Bobs Red Mills 1 to 1 Baking Blend, but I’ve also heard good things about King Arthur Flours Cup 4 Cup gluten free flour. I hope this helps!