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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! 🙂
C says
Hi, excited to make the Apple Butter Snickerdoodles in your cookbook but the recipe says to bake them at 250F? Is this correct? Thanks
Amanda Powell says
It should be 350, we already reached out to the publisher about the issue for future prints. Sorry for the confusion!
Philip R Elder says
Do you bake the Oreo cheesecake crust and if so what temper?
Amanda Powell says
No, it does not need to be baked
Debbie says
Can you use homemade apple cider for the apple pie moonshine? What keeps it from getting hard?
Susan says
When I try to call up the recipe for Coffee-Flavored Layer Cake with Whipped Mocha Frosting, I get a blank screen. I have wanted to make this cake for weeks. 🙁
Amanda Powell says
Hi Susan, I apologize for the inconvenience. I am not sure why the page would not load properly, but it seems the issue is now resolved. Please let me know if you are able to access the page now.
Kathleen. Kelly Lunday says
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?
Amanda says
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!
Kelly says
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!!
Kirsten says
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?