Blog Posts

You Pick Two – Cookbook Giveaway

0

5 days ago

Hello Readers, it’s time for another giveaway! The giveaway will begin on Tuesday, August 26th at 12:15 a.m. PDT. This time I have exciting news… this giveaway is being co-hosted by my magazine contributor, Monika at BakeNoir. What’s your baking … Continue reading

White Chocolate Blueberry Bars

0

1 week ago

Check out Korena’s recipe for the instructions. Here are the measurement conversions. 8″ (20cm) square pan 2 cups (240-280g) of crumbs 1/4 cup (57g) melted butter 1½ cups (255g) blueberries 8 oz (227g) white chocolate 1/3 cup (79ml) whipping cream

Strawberry Mousse

0

1 week ago

Smooth, creamy, and cold… just what you want for dessert on a hot summer’s evening. The recipe was featured in the July 2014 issue of the magazine.

S’more Sandwich Cookies

0

2 weeks ago

This recipe was in the September 2013 issue of the magazine. Don’t worry… subscribers get free access to all past issues! Check out Jennifer’s recipe for the instructions. Here are the measurement conversions. 9 Digestive biscuits (to make 1 1/4 … Continue reading

Single Serving Blueberry Pies

0

2 weeks ago

Check out Emily’s recipe for the instructions. Here are the measurement conversions. 16 oz (473ml) jars CRUST: 2½ sticks Very Cold Butter, cut in 1/2″ cubes (1¼ cups) (283g) 3 cups (360g) All-purpose Flour (plus more for rolling the dough) 2 Tablespoons … Continue reading

Blackberry Peach Crumblecrisp

0

3 weeks ago

Check out Kristi’s recipe for the instructions. Here are the measurement conversions. 1½ cups (170g) fresh blackberries 1½ cups (255g) fresh peaches, peeled & sliced 2 Tablespoons (30ml) orange juice 1 teaspoon vanilla extract 1/3 cup (38g) whole wheat flour 1/3 cup (33g) rolled (old-fashioned) … Continue reading

Raspberry Cake with Whipped Cream Cheese Frosting

0

3 weeks ago

Check out Monika’s recipe for the instructions. Here are the measurement conversions. For the raspberry cake: 375g (3 cups + 2 tablespoons) flour 1/2 tablespoon baking powder 1/2 tablespoon baking soda 1/2 teaspoon salt 150g (1/2 cup) seedless raspberry jam 240ml (1 cup) … Continue reading

Raspberry Cheesecake Bars

0

3 weeks ago

Check out Kristi’s recipe for the instructions. Here are the measurement conversions. For the Crust 1 cup (142g) graham cracker crumbs (one package from a box of graham crackers) 4 Tablespoons (57g) unsalted butter 1 Tablespoon white sugar 300°F (150°C) 10″ (25cm) … Continue reading

Strawberry Crumble Bars

0

4 weeks 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

0

4 weeks 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.

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.

Submit