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Frequently Asked Questions

This is a list of questions I frequently get! I hope you find this a helpful resource when you have questions about recipes or my blog.

 

I went to find one of your recipes that I love and it’s not there anymore. Where did it go??

I am currently in the long process of editing, updating, and re-formatting many of my old recipes. It’s quite a large project since I have nearly a thousand recipes on my site, and I’m squeezing this in between writing my normal posts and photography and the rest of my everyday mom-life. When I begin to update a recipe post, it goes into “limbo” until I’ve completed the process and am ready to re-post. During this time, the recipe is unavailable.

However, I’ll try to get the recipe to you on the side via email if you need it while it’s in limbo. Shoot me an email and I’ll do the best I can to send it to you as soon as possible!

 

Can you provide metric measurements for your recipes?

At some point in the future, I would like to be able to do this. For the time being, I’m doing the best to manage my time and just don’t feel like converting my recipes to metric measurements is something I can squeeze in right now. However, I have come across a few different conversion resources online by simply Googling something like “convert baking measurements to metric.”

 

I followed your instructions exactly and it didn’t turn out right. What happened?

Unfortunately, every kitchen and every cook is different and there are all sorts of variables that could influence the outcome of a recipe. I strongly suggest keeping an eye on any new recipe in the oven the first time you make it and testing for doneness. Here are some other general baking guidelines:

  • Cakes and brownies should always pass the toothpick test (unless I specifically say otherwise).
  • Cookies should be a little brown on the bottom but generally not the tops or edges.
  • When making breads and other yeast recipes, reserve a cup or so of the flour in a recipe to add gradually at the end– this way you don’t add too much and end up with dry bread.

 

What kind of mixer do you use?

I use a KitchenAid Professional 600 Series 6-quart Bowl-Lift Stand Mixer and I LOVE it. I also use an electric hand mixer occasionally.

 

How do you make money blogging?

I’m so blessed to be able to say that blogging about desserts is my FULL-TIME job! I make money through various sources including sponsored posts and advertisements displayed throughout my blog and in the sidebar. My ads are managed through AdThrive. I negotiate my own brand work; if you’re interested in working together, shoot me an email!

 

What kind of camera do you use?

I’ve shot with a Nikon D7000 since December 2015, and I usually use a 50mm lens. I also have a Tamron macro lens that I use occasionally.

 

Do you have a cookbook?

Yes! Is it all dessert recipes? Sadly no. I was approached several years ago about writing a popcorn recipe book, and so I did! It’s a fun collection of 75 savory and sweet popcorn recipes. You can buy it on Amazon.

 

Why don’t you allow reader comments?

I made a big decision to remove the reader comment function from my blog a couple of years ago for a couple of reasons. The first being that I simply don’t have the time to moderate and reply to each comment, as much as I would like to. I found that people were hurt or irritated when I didn’t reply, and I definitely don’t want to make my readers feel neglected!! Another reason being that I was getting way to emotionally involved with the comments on my blog.  A single negative comment could put me in a bad mood for days, and I didn’t feel like that was fair to my family. So the obvious solution to both problems? Remove the comments. While I do miss the reader interaction from having a comment section, I have found that removing them restored a bit of balance to my world and I don’t regret it yet! If you want to get in touch with me, feel free to shoot me an email. I love to hear from you guys!

 

 

Do you make all the recipes on your blog?

This question always tickles me a little bit, but it’s a frequently asked one. YES! I make and photograph all the recipes on Something Swanky! The recipes are not always my own concept, but I do make each and every one of them, write out the recipe in my own words, and share my own photographs of the food.

 

I want to start a food blog, do you have any suggestions?

My first suggestion is to do a lot of research. There are a TON of resources out there for new bloggers to be found with a simple Google search. My second suggestion is to JUST START and figure it out as you go. My third and final suggestion is to stick to it, even when nobody at all reads your blog. The successful bloggers are the ones who can get through the first discouraging months of nobody reading their blog at all!

Do you have another question?

Send me an email!