Blog Posts

Strawberry Crumble Bars

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2 days ago

Check out Marie’s recipe for the instructions. Here are the measurement conversions. 1 cup (99g) old fashioned rolled oats 1/2 cup (48g) almond meal 1/4 cup (28g) coconut flour 3 tablespoons (38g) cane sugar 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract 6 dates … Continue reading

Rhubarb & Raspberry Cobbler with Buttermilk Ice Cream

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3 days ago

The cobbler is tart and the ice cream is the real deal– custardy… a dynamite combination for your next dessert. The recipe was featured in the July 2014 issue of the magazine.

Sponge Cake

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4 days ago

This sponge cake is perfect… easy to make, sweet, and tender. And you can easily change it up by using a different jam (blackberry, anyone?). You could even frost it with your favorite buttercream to make it a little more … Continue reading

Chocolate Raspberry Muffins

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5 days ago

Check out Monika’s recipe for the instructions. Here are the measurement conversions. 160g (1¼ cups) all-purpose flour 30g (1/3 cup) cocoa powder 130g (2/3 cup) caster sugar 1/4 teaspoon salt 2 teaspoons baking powder 1 egg 80ml (1/3 cup) neutral oil 80ml (1/3 cup) milk … Continue reading

Brownie and Fruit Kabobs

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6 days ago

Check out Lynae’s recipe for the instructions. Here are the measurement conversions. 1/2 cup + 1 tablespoon gluten-free flour blend, such as Cup-4-Cup (3½ oz) (100g) 1 cup (200g) granulated sugar 3/4 cup (64g) unsweetened cocoa powder 1/2 cup (106g) packed light brown … Continue reading

Triple Lemon Cupcakes

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1 week ago

If you love lemon, especially lemon curd, then you will love these lemony little gems. The recipe was featured in the July 2014 issue of the magazine.

Honeycomb and ANZAC Biscuit Ice Cream Sandwiches

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1 week ago

Check out Jennifer’s recipe for the instructions. Here are the measurement conversions. For the Anzac Biscuits: 80g (2/3 cup) plain flour (I used cake flour), sifted 100g (1/2 cup) light brown sugar 50g (1/2 cup) rolled oats 3 tablespoons desiccated coconut 60g (4 tablespoons, … Continue reading

Blueberry Frozen Yogurt

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1 week ago

Check out Vessy’s recipe for the instructions. Here are the measurement conversions. 400 grams (14 oz) (1¾ cups) thick, creamy yogurt 60 grams (2 oz) (3 tablespoons) blueberry jam (or any jam you have) 60 grams (2 oz) (3 tablespoons) dandelion honey (or … Continue reading

Lemon Loaf Cake (Gluten-Free or not!)

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1 week ago

This quick cake is moist and zesty… and you can make it gluten-free or not. The recipe was featured in the July 2014 issue of the magazine.

Strawberry Lemonade Cupcakes

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2 weeks ago

Lemon Cupcakes + Strawberry Buttercream frosting = Strawberry Lemonade Cupcakes. These beauties were featured in the July 2014 issue of the magazine.

Contribute to my Magazine

Are you a food blogger? Do you want to contribute recipes to my magazine?

I am always looking for new baked goods recipes to share with my readers that have:

  1. Visually attractive photos… because you eat with your eyes first. The more photos, the better. My readers like pictures showing recipe techniques, not just the finished product.
  2. The recipe must be yours. You can adapt from others but you must change the ingredients and the instructions must be written in your own words. For more information please read this article on recipe attribution.
  3. Tell us a story and share a little background about the recipe… why you like it, where you found it, and especially tips for success.

I’m interested in the following types of recipes, from beginner/basic to advanced:

  1. Cakes & cupcakes
  2. Cookies & bars
  3. Pies, tarts & pastry
  4. Muffins, scones & quick breads
  5. Cheesecake
  6. Doughnuts
  7. Desserts, including chocolate
  8. Breakfast, including pancakes, crêpes & smoothies
  9. Yeast bread, sourdough and rolls

I provide full attribution to you and links back to your blog.

If this sounds like you, then please email me, including the links to 3-4 of your favorite recipes, to: info[at]TheConfidentBaker[dot]com for possible inclusion in an upcoming issue.

Send Me a Message

Send me your comments, questions, and suggestions.

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