FAQ

How do I leave a Comment?

At the bottom of each blog post it shows how many comments have been posted - Click on Comments (to the right of the print button and left of the envelope).  This will bring you to the bottom of the post page where you can leave a comment.

If you have any questions about commenting, or have trouble, just ask :)!
Thanks for commenting!

What type of Camera do you use?
For all my food pictures I use a Canon Digital Rebel XTi.  I use an EF-S 18-55mm lens that came with the camera.  In mid-2012, I upgraded to a Canon EF 50mm f/1.8 II Camera Lens.


What Photo-Editing Software do you use?
I always shoot in natural daylight with my Canon Camera.  However, sometimes the lighting conditions aren't quite where I would like them to be.  In this case, I use Adobe Lightroom 3 to slightly edit and brighten my photos.  


If I want to create a collage or write on my photos, I use Adobe Illustrator CS4.


Where do you get your recipes?
I find most of my recipes online (through other blogs or recipe websites) or in baking/cooking books.  Sometimes I alter the ingredients and amounts for each recipe.  However, for recipes that I feel are already great, I leave as is.  
*I always note at the bottom of each recipe who and where I got the recipe from.


Will you try out this recipe for me?
Sure! I am more than happy to try out a recipe for you.  Feel free to email me a recipe that you would like me to try.  I will try and make the recipe as soon as possible.  And if the recipe is a success, I will feature it on my blog!


Can I substitute this ingredient?
It depends.  I always recommend to use the ingredient that the recipe calls for.  However, there are some ingredients that work just as well.  Feel free to send me a quick email or comment if you are unsure if the substitution with work, and I will answer as quickly as possible.


There is something missing (ingredients/directions) in the recipe.
I'm sorry!  Sometimes I type out the recipe too quickly and miss ingredients/steps.  Just send me an email about the mistake and I will quickly correct it.

There is a typo/grammar problem on your post.
Once again, I'm sorry!  Normally, I have my husband read over the posts to make sure I don't have any typos or grammar mistakes.  However, sometimes I write the posts late ar night and don't have time for my husband to read them over.  Please send me an email about the mistake and I will quickly correct it.


Can I use your recipe on my blog/website?
Absolutely!  Please just state that you received this recipe from my blog and provide a link back to my blog or the post you received it off of. And if I received the recipe from another source,  I would suggest to state that source as well.


Can I use your picture on my blog/website? 
Yes!  Please state that the picture is taken by me (Krissy) and is from my blog, and also provide a link back to my blog or the post that your received the picture from.  If you use more than 3 or so pictures, I would appreciate you contact me and let me know.


I have a suggestion for you.
Thank you!  If you have a suggestion to improve a recipe, I would love to hear it.


How many calories does this dessert have?  What is the nutritional information?
I do not calculate the nutritional information for any of my recipes.  However, you should be able to easily calculate them yourself.  There are many online tools to help you do this.

You use raw egg whites to make some of your frosting.  Is this safe?

Using raw egg whites in frosting can be a bit scary, but with proper technique they can be made perfectly safe for immediate enjoyment. 

When using raw egg whites in frosting, such as Marshmallow Frosting, Seven-Minute Frosting, and Swiss Meringue Buttercream, the egg whites are actually cooked in double-broiler.  This cooking process makes the egg whites safe for consumption.  By adding sugar and water, you are diluting the egg whites and preparing them to be cooked properly.  Then, while cooking the egg whites in the double broiler, you must whisk constantly until the mixture reaches about 150 degrees F to 160 degrees F.  When the egg mixture reaches this temperature, the harmful bacteria will be destroyed. 

At the point you are ready to move on with the recipe and enjoy the delicious frosting!  

Negative Comments
This is not so much a question I receive, just an issue I would like to discuss.  If you have a negative comment I would appreciate it if you would contact me directly through email.  Please do not comment publicly on a post.

Please email me at krissyscreationsblog@gmail.com if you have any questions!