Here you'll find answers to the most common questions I receive about recipes, ingredients, baking, and how to use the Cooking and Love website.
Recipe FAQs
Do you include nutrition information for your recipes?
Most of my recipes do not include full nutrition information because values can vary depending on ingredient substitutions, serving sizes, and brands. For accurate calculations, I recommend using online nutrition calculators like Whisk or VeryWell Fit.
Can I substitute gluten-free flour in your recipes?
Yes! Many of my recipes are naturally gluten-free, and I provide instructions when tested. For traditional recipes, you can usually substitute 1:1 gluten-free all-purpose flour, though results may vary. Check my Gluten-Free Baking category for recipes tested with gluten-free flours.
How can I adjust recipes for high-altitude baking?
Since I’m based in North Carolina, my recipes are tested at sea level. For higher altitudes, you may need to adjust leavening, sugar, and liquids. I recommend using a resource like King Arthur Baking’s High-Altitude Chart for guidance.
Can I make ingredient substitutions?
Sometimes! While baking is more of a science, I provide substitutions when they’ve been successfully tested. Common swaps include:
- Cake Flour Substitute: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour + 2 tablespoons of cornstarch.
- Buttermilk Substitute: Add 1 tablespoon of lemon juice or vinegar to 240ml (1 cup) of milk. Let sit for 5 minutes before using.
- Yogurt/Sour Cream: These are often interchangeable in equal amounts.
Can I reduce the sugar in your recipes?
Yes! You can reduce sugar, but be mindful that it affects texture, moisture, and browning. Try reducing by 10-15% and see how it suits your taste.
Why are my cakes dense or dry?
Overmixing, too much flour, or not enough moisture can cause this. Always measure your flour with the spoon & level method, and check your oven temperature with an oven thermometer.
Why are my cookies spreading too much?
This can happen if the butter is too warm or if there’s too little flour. Chill the dough for 30 minutes before baking, and measure your ingredients accurately.
Can I use a different pan size?
Yes! If I’ve tested alternate sizes, I’ll mention them in the recipe notes. Otherwise, use my Cake Pan Conversion Guide to adjust the volume for different pans.
How long can I leave frosted cakes at room temperature?
Most buttercream-frosted cakes can stay at room temperature for up to 24 hours. After that, refrigerate to maintain freshness. For cakes with dairy-based frostings like cream cheese, store them in the fridge.
Do I need to sift flour?
Only when the recipe says so. If a recipe calls for 1 cup sifted flour, sift it first, then measure. If it calls for 1 cup flour, sifted, measure first, then sift.
Can you help with pastry or pie crust issues?
Absolutely! Here are some tips:
- Keep ingredients cold (even chill your flour).
- Use unsalted butter for flavor and structure.
- Add ice-cold water slowly until the dough just comes together.
- Don’t overwork the dough, visible butter streaks are a good thing.
- Chill the dough before rolling it out, and blind bake when needed.
Website FAQs
How do I sign up for your newsletter?
Scroll to the footer of any page or click "Join Our Newsletter" to receive seasonal recipes, cooking tips, and exclusive updates straight to your inbox.
Can I save my favorite recipes?
Yes! You can bookmark recipes or create an account to save and access recipes across devices.
Can I republish your recipes?
Please do not republish full recipes or photos without permission. You’re welcome to:
- Share a photo with visible watermarks.
- Credit Cooking and Love with a direct link to the original recipe.
For collaborations or licensing, email katelyn@cookingandlove.com.
Can I use your photos?
Yes! You can use one photo with proper credit and a link back to the original recipe. Please don’t edit or remove watermarks. For commercial or editorial use, contact me for licensing details.
Can I guest post on Cooking and Love?
Not at the moment. All recipes and content are written and tested by me to maintain consistency.
Can I send you a product to review?
I occasionally feature kitchen tools or ingredients I use, but I don’t accept free products in exchange for reviews. If your brand aligns with my values, feel free to reach out for partnership opportunities.
Where can I contact you directly?
katelyn@cookingandlove.com
North Carolina, United States