Cakes and Cookies

I bake, therefore I am. I bake all the time – more for the creative process than anything else – but with two starving teenagers and a willing neighbourhood of eaters, very little ever goes to waste. Here you’ll find an archive of the recipes I bake regularly. Understand that baking is a very personal process – perhaps more than in any other area of cooking, your finished product will be influenced by the way you do things as much as it is by your ingredients list. I’ve tried to be as comprehensive as possible (without being a bore) about my methodology, but please don’t be put off if your results end up different to mine. If you love them, then they’re perfect!

caramel-brownie-002

Brownies

Cakes

Other

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Where to Buy Baking Supplies and Equipment

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In My Kitchen, February 2012

Here are this month's posts...

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Lizzy @ Bizzy Lizzy's Good Things

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Misk @ Misk Cooks (belated Jan 12 IMK)

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Heidi @ Steps on the Journey

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Misk @ Misk Cooks

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Mandy @ The Complete Cook Book

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Tandy @ Lavender and Lime

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Jane @ The Shady Baker

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Celia @ Fig Jam and Lime Cordial (that's me!)

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Please let me know if you do an IMK post this month, and I'll add you to this list!
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In keeping with my New Year's resolution, today I'm listening to Chicago's Hard To Say I'm Sorry...
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Recipe Attribution

David Lebovitz wrote one of the best articles I've read on recipe attribution, and if you're a blogger who posts recipes, it's well worth a look.

In a nutshell, the ingredients of a recipe are not subject to copyright, but the text is, so always make sure you re-write the methodology in your own words, with any changes and modifications you've made. And always make sure to acknowledge the original source!

David Lebovitz' post on recipe attribution
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Fig Jam and Lime Cordial

Living well in the urban village