Blog Information

Blog Information

If you have spent any time looking for recipes online, you know that recipe posts are long. One TV actress said “Why do all online recipes have endless pages of the chef’s whole life story about the recipe and then on the 12th page is the actual recipe? I just want the recipe! I don’t need the modern love essay on how you came up with it!”

Food blogs are long for a reason. All the introductory text gives Google signals that the author is experienced and that the recipe is well-tested. This helps the recipe rank in search results so more people can find it. For bloggers who earn revenue, keeping readers on the page also helps support the site through ads. It is a small inconvenience for free content and many blogs (including Flour Tin Bakes) have a “jump to recipe” button.

All the extra guidance and notes above the recipe such as tips and tricks or variations is there to help you feel confident and get the best results without any guesswork. I appreciate you spending time here, and I promise the delicious reward is waiting at the bottom!

Many of my recipes come from family traditions or are inspired by childhood favorites. The original source or author is not always known, especially for older recipes passed down over the years.

It is also worth noting that many recipes are naturally similar. For example, a Google search for “rice cereal treats” returns millions of results, and some ingredients and proportions are likely identical.

Whenever the original source is known, or when a recipe is adapted from someone else, credit will be given. My goal is not to copy anyone, but to share recipes I love, along with my own notes and tips to help you get the best results.

I find it extremely useful to measure ingredients by weight, especially dry ingredients. Once you start baking this way, you will not want to go back. Measuring by weight helps ensure consistent results every time since volume measurements can vary.

Most of my recipes include weights in grams when possible, though some ingredients may only have volume measurements. Keep in mind that kitchen scales can vary slightly, so it is a good idea to check both volume and weight the first time you make a recipe.

If you need a reliable reference, King Arthur Baking Company has an excellent ingredient weight chart.

All content on this Website (Flour Tin Bakes), including all images and text, is protected by the United States and international copyright laws. All rights reserved.

You may view and print any content displayed on the Website for personal, non-commercial use, provided that all copyright and attribution notices remain intact. You agree not to reproduce, publish, transmit, distribute, sell, license, modify, or create derivative content from this Website or any part of it, without prior written consent from Voss Home Bakery.

You have my permission to use a link to my Website from your website. You may use one photo or excerpt from any post, with a mandatory link back to the post on my Website where it originated. I do not allow re-posting an entire recipe or more than one paragraph of a post, using photos without linking back, or presenting any of our content as your own. Any distribution of content from Flour Tin Bakes beyond what is described herein constitutes copyright infringement.

For questions regarding recipe citations or photo policy, contact [email protected]

I understand that AI can be frustrating, and it’s becoming increasingly difficult to tell what content is real versus AI generated. At Flour Tin Bakes, I am committed to keeping this website completely free of AI-generated content.

All recipes are created and tested by me, and none of the photos are generated by AI. I only use AI tools to help polish the writing and check grammar after the recipe and content are finished, so everything you read still comes from me.

If you have spent any time looking for recipes online, you know that recipe posts are long. One TV actress said “Why do all online recipes have endless pages of the chef’s whole life story about the recipe and then on the 12th page is the actual recipe? I just want the recipe! I don’t need the modern love essay on how you came up with it!”

Food blogs are long for a reason. All the introductory text gives Google signals that the author is experienced and that the recipe is well-tested. This helps the recipe rank in search results so more people can find it. For bloggers who earn revenue, keeping readers on the page also helps support the site through ads. It is a small inconvenience for free content and many blogs (including Flour Tin Bakes) have a “jump to recipe” button.

All the extra guidance and notes above the recipe such as tips and tricks or variations is there to help you feel confident and get the best results without any guesswork. I appreciate you spending time here, and I promise the delicious reward is waiting at the bottom!

Many of my recipes come from family traditions or are inspired by childhood favorites. The original source or author is not always known, especially for older recipes passed down over the years.

It is also worth noting that many recipes are naturally similar. For example, a Google search for “rice cereal treats” returns millions of results, and some ingredients and proportions are likely identical.

Whenever the original source is known, or when a recipe is adapted from someone else, credit will be given. My goal is not to copy anyone, but to share recipes I love, along with my own notes and tips to help you get the best results.

I find it extremely useful to measure ingredients by weight, especially dry ingredients. Once you start baking this way, you will not want to go back. Measuring by weight helps ensure consistent results every time since volume measurements can vary.

Most of my recipes include weights in grams when possible, though some ingredients may only have volume measurements. Keep in mind that kitchen scales can vary slightly, so it is a good idea to check both volume and weight the first time you make a recipe.

If you need a reliable reference, King Arthur Baking Company has an excellent ingredient weight chart.

All content on this Website (Flour Tin Bakes), including all images and text, is protected by the United States and international copyright laws. All rights reserved.

You may view and print any content displayed on the Website for personal, non-commercial use, provided that all copyright and attribution notices remain intact. You agree not to reproduce, publish, transmit, distribute, sell, license, modify, or create derivative content from this Website or any part of it, without prior written consent from Voss Home Bakery.

You have my permission to use a link to my Website from your website. You may use one photo or excerpt from any post, with a mandatory link back to the post on my Website where it originated. I do not allow re-posting an entire recipe or more than one paragraph of a post, using photos without linking back, or presenting any of our content as your own. Any distribution of content from Flour Tin Bakes beyond what is described herein constitutes copyright infringement.

For questions regarding recipe citations or photo policy, contact [email protected]

I understand that AI can be frustrating, and it’s becoming increasingly difficult to tell what content is real versus AI generated. At Flour Tin Bakes, I am committed to keeping this website completely free of AI-generated content.

All recipes are created and tested by me, and none of the photos are generated by AI. I only use AI tools to help polish the writing and check grammar after the recipe and content are finished, so everything you read still comes from me.

Round soft lemon cookies with icing drizzle rest on a cooling rack. A halved lemon and a bowl of icing with a whisk are nearby

Baker Friendly Features

  • See all measurements right under the instructions in the recipe card. No more scrolling back and forth while you bake.
  • Most dry ingredients are listed in grams, so your recipes turn out the same every time.
  • Notes in each recipe guide you past common mistakes and help you get reliable results every time.

Connect with me

Join me on social media for new recipes, tips, and baking inspiration

Pinterest Instagram Facebook Tiktok

Let’s Get Baking

Recipes