- Q: Can I share your recipe on my website?
- Q: Where's my comment? I left a comment, and I don’t see it?
- Q: Can I use your photo/video in a roundup?
- Q: Do you work with brands for sponsored posts and advertising campaigns?
- Q: How can I follow your blog and get updates?
- Q: Can I print your recipes?
- Q: Do you have a recipe for _____?
- Q: I tried your recipe, and it was (burnt, overcooked, raw, tasted awful, etc.)
- Q: I want to make one of your recipes, but I have questions!
- Q: Can I email you directly with questions, comments, or suggestions?
- Q: Is the nutritional information correct on your recipes?
- Q: Are the conversions from US to Metric correct?
- 💬 Comments
Q: Can I share your recipe on my website?
A: All recipe photos/videos/content on BakeItWithLove.com are protected by copyright laws. Photos can be shared with a link to the original recipe (not the bakeitwithlove.com home page, recipe card, or images). I do ask that you not copy the entire recipe.
Q: Where's my comment? I left a comment, and I don’t see it?
A: We love comments! All comments are personally checked for spam by us and will be posted after we check them.
If you leave a comment, even if it disagrees with the recipe, keep it respectful and constructive. Please know that we would love to help you get the recipe just right for you!
Any rude, not helpful, or offensive comments will not be posted.
Q: Can I use your photo/video in a roundup?
A: If you are a blogger creating Recipe Roundups, YES! Please feel free to use one of our photos or video embeds with a DO-FOLLOW link back to the original recipe (not the home page, recipe card, images, or pins!).
You are always welcome to contact us to see if we have suggestions or to request a unique snippet to include in your roundup. Thank you!
Q: Do you work with brands for sponsored posts and advertising campaigns?
A: Yes, we do! I am available to brands that we all know and love. I feel it is especially important only to promote the brands that we personally use. For advertisers, this means that I will easily have great things to say about you and your product(s). For my readers, this means that I'm only sharing products that I already know and love (and probably have in the pantry at any given time!).
All sponsored posts have a notice 'this post was sponsored...' that is clearly displayed on the post.
Q: How can I follow your blog and get updates?
A: You can subscribe to our email newsletter to receive updates each time we post a new recipe. Also, you can follow us on our social media channels! We are on YouTube, Facebook, Pinterest, Instagram, Twitter, Tumblr, and Flipboard.
Q: Can I print your recipes?
A: Each recipe has a print recipe button right at the top of the recipe page and within the recipe card with the recipe details! Before printing, you have the option to adjust the servings for the recipe by using the servings slider within the recipe card. Your ingredient amounts will be adjusted automatically for you then select the print button under the image in the upper right-hand corner of the recipe card.
Q: Do you have a recipe for _____?
A: If we do, it is here on Bake It With Love! We always have at least 10-20 recipes in the 'to-do' folder on our desktop, ready to be published, as well as many planned and in the works. You are most certainly welcome to ask if we have something coming soon. And if there is something that you really want us to make, let us know!
To search our existing recipes, use the search box in the right-hand column under the main website menu.
Q: I tried your recipe, and it was (burnt, overcooked, raw, tasted awful, etc.)
A: Everything can vary on a recipe (the type of pan being used, type of oven, altitude, humidity, etc.). We do include times, but we also try to include other ways to judge the doneness of your recipe, such as internal temperatures, appearance, and texture.
As far as taste, everyone is different. We have a few recipes that are really good, in our opinion, and most seem to really like them, but some will say it has too much of this or that.
Cooking is a personal art form, and you need to be intuitive about a recipe and adjust the ingredients for your palate (for example, If you hate Mayo and a recipe calls for a lot of it, try replacing the mayo with something else to your liking (like Greek yogurt)).
Q: I want to make one of your recipes, but I have questions!
A: We always welcome questions on recipe specifics! Your questions are, most likely, something that should be added to the recipe details. Use the 'contact us' form, or comment on the recipe in question, and we will happily get back to you ASAP!
Q: Can I email you directly with questions, comments, or suggestions?
A: Certainly! All 'contact us' inquiries are sent to our email, but you can email us directly at angela @ bakeitwithlove.com
Q: Is the nutritional information correct on your recipes?
A: This website offers estimated nutritional details for ease of use and as a gesture of goodwill. Nutritional data can differ due to numerous factors. To obtain the most accurate nutritional information, we recommend using your favored nutrition calculator, considering the exact ingredients you used in the recipe.
Q: Are the conversions from US to Metric correct?
A: This website primarily uses the US Customary measurement system. We provide unit conversions purely as a helpful service and for your convenience. Although we make every effort to ensure the accuracy of these conversions, please note that there may be some minor inconsistencies.