I will bake for your comments and likes!

Hi guys, as you can see, I decided to change quite a lot on my blog. One major change is the layout (or theme how the proper blogging term is called). I decided to go with the Sprout & Spoon Theme by SoloPine. I don’t know what you think, but I am very happy with it. Since my weakest area is design (I also always have a hard time with food props and how to make my food look nice!), I can definitely recommend purchasing a theme. It is well worth the investment. But apart from the theme, there are much more substantial changes such as

  • A recipe index according to category and with photos (that one is really important for me) for you to easily browse and look for recipes, please have a look here.
  • A search button so that you can check my recipes the fast way. It is found on the top right corner and on the sidebar.
  • A Pin it button for those of you on Pinterest, which makes it much easier to remember a recipe you want to try. I am also on Pinterest now, if you would like to follow me.
  • Additional suggestions of which other recipes you may like once you are looking at one particular recipe.
  • A reader-friendly recipe version for you to print off the recipe. got complaints that somehow beforehand people couldn’t print the recipe, don’t ask me what went wrong, but I hope it works now. Please let me know how you like it and whether it is fully functional!
  • Also, if you decide to check the recipe on your cell phone or tablet while you bake, this version should be much easier to follow than the previous one.
  • An overview of my most recent posts at the bottom also containing photos and as text on the sidebar for you to navigate more easily to whichever recipe you are looking for.
  • My most popular posts on the right sidebar.

This is all due to the fact that I finally switched to a self-hosted blog. What this is and why it is recommendable I will explain in a separate post, but know this, I was very glad I am married to a hardcore computer scientist who could help me with everything. I have to say though that I tried as much as I could on my own and also have to praise the customer support of my new domain and blog host, namely Hosteurope. If you are not located in the U.S., but somewhere in Europe, I can highly recommend them. They did listen to me patiently and very happily answered all my questions and didn’t mind walking me through it step by step. Mind you, their customer service is 24/7 and I called on a public holiday!

Anyway, why I am writing all this, is fairly simple. I would like to know what YOU think. Most importantly I would like to know what else you would like to see and how else I can improve my blog. My own ideas include:

  1. Making the blog available in German also as Germans are my largest group of readers.
  2. Include more German and other non-American recipes. I am for sure going to post the most traditional Black Forest Cake recipe soon and as you can see from the pictures of this post, I am currently working on the delicious Portuguese pasteis de nata (pudding/puff pastry thingies), which my husband loves. I am still not satisfied with the recipe, but I am getting there. I also am working on the famous strudel and Japanese cheesecake.
  3. Focus more on very simple recipes and how they can be made fancy with a few little tricks (there will never be any cake mixes or anything like that ever. Sorry, that’s simply not me). However, I feel I need to work more on simple recipes, such as the one-pot lasagna, which can be ready from beginning to end in under half an hour or my favorite chocolate chip cookies, which don’t even require a mixer.
  4. Including another section about blogging and food blogging in particular. Topics would be how to start, what I have learned so far, what to watch out for, etc. I am a newbie, but I thought it might be useful to share a little.
  5. Including imperial/cup measurements for my American readers. Not sure about this one though, weighing ingredients is definitely easier and more precise.
  6. Maybe also including a section about baking basics such as how to get egg whites to become meringue or yeast to rise.

But as I said, this is not about me, but what YOU are interested in. Please let me know for example:

  • Do you like any of my ideas from above?
  • Is there something missing?
  • Which recipes have you enjoyed the most and why?
  • What would you like to see more, what would you like to see less?
  • Is there something you like a lot about the change?

So here is how it goes:

  • Please comment here on my blog answering one of the above questions or what you think about my ideas of how to change the blog. Comments on Facebook don’t count, only comments here. Feel free to check my data protection policy (German), but rest assured, I am never going to pass on your data. Your email address will not be shown.
  • If you decide to follow my blog, or like me on Facebook and/or follow me on Pinterest, you increase your chances of winning! Depending on where you followed/liked me I will count you in one, two, three or even four times if you go crazy and follow me everywhere possible. However, make sure that I know who you are everywhere so there are no mixups. However, first comment here. Without commenting here, it doesn’t count.
  • Deadline for commenting/liking is June 30, 2017 at midnight, Central European Time. Among the comments, I will choose the winner randomly. The winner will be announced the following day on the blog. I will contact the winner by email within 24 hours after announcement. If the winner doesn’t get back to me within 7 days, I will again pick someone else randomly.

What is in for the winner?

If you are located anywhere within the European Union, you can handpick a cake I will bake for you. Obviously, not all baked goods can be shipped (say like this strawberry roll, a Sachertorte on the other hand can be shipped easily), but I am sure that we will figure something out. The main idea is that I will bake something for the winner to his/her liking and that you receive it in a good old-fashioned parcel from me.

If you are located anywhere else in the world, you will receive this beautiful food scale from my favorite and beloved brand Dr. Oetker. Why I am such a big fan of this brand needs to be explained in another post, but rest assured that this brand stands for high quality “Made in Germany”. The food scale will help you to weigh your ingredients metric style.

So guys, let me know, what would you like to see on my blog, what would you like to see less? Comments are accepted in English, German, or Spanish.

Here are the questions again:

  • Do you like any of my ideas from above?
  • Is there something missing?
  • Which recipes have you enjoyed the most and why?
  • What would you like to see more, what would you like to see less?
  • Is there something you like a lot about the change?

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16 Comments

  • Reply
    Megan
    Monday May 29th, 2017 at 07:22 PM

    Hi Jenny – the blog layout (or “theme”) is quite lovely! I hadn’t heard about your blog before but saw it through Good Eats – looking forward to checking it out more! As a fellow food blogger, thank you for the chance to win that beautiful food scale 🙂

    • Reply
      Jenny
      Monday May 29th, 2017 at 08:45 PM

      Hey Megan, thank you so much for your comment.

  • Reply
    Jelly&Honey
    Tuesday May 30th, 2017 at 06:49 PM

    Also ich finde das “Theme” super! Simpel und übersichtlich, wie die ganze Seite – genau nach meinem Geschmack! Aber die Schrift ist etwas klein, nicht?
    Deine Ideen find ich gut aber bei “cup measurements” bin ich auch nicht so sicher. Ich persönlich brauche die genauen Angaben und bin jedes mal genervt wenn da “1.5 cups” steht… UND WIE VIEL IST DAS GENAU BITTESCHÖN?
    Ansonsten “good job” und mach weiter so! Freue mich auf weitere einfache und leckere Rezepte von dir! – Jelly.

    • Reply
      Jenny
      Tuesday May 30th, 2017 at 07:26 PM

      Hey Jelly, danke für dein sehr konstruktives Feedback. Ja Schriftgröße hatte ich auch schon überlegt, das lässt sich ja leicht ändern. Und wenn ich Cups-Angaben mache, dann ganz bestimmt nur zusätzlich. Gramm werden immer bleiben 😉

  • Reply
    Anna-Maria
    Saturday June 17th, 2017 at 01:41 PM

    Hallo Jenny ! Ich habe dich über Lots of German and international foods auf Facebook gefunden (ich lebe in New Orleans ). Deine Seite hier gefällt mir sehr gut , super Layout und außerdem bin ich gespannt zu sehen was für deutsche und nicht-amerikanische Rezepte du Posten wirst ! Natürlich wäre ich im cake-Himmel mit dieser wundervollen Retro Waage. Ich habe vor drei Tagen meinen ersten Marmorkuchen gebacken und bin jetzt total angefixt! Ich liebe es zu kochen , habe mich lange Zeit vor dem backen gedrückt , aber mit dieser Waage sollte das ja kein Problem mehr sein ! 😍

    • Reply
      Jenny
      Saturday June 17th, 2017 at 02:02 PM

      Hallo Anna-Maria, juchhei, ich freue mich über jeden/jede, die angefixt wird zum Backen 🙂 Ich finde backen total entspannend. Außerdem ist es immer toll, wenn jemand genießerisch das Gebackene isst, das ist fast die größe Freude. Ich drücke dir die Daumen, dass du die Waage gewinnst!!!

  • Reply
    Monika Armbruster
    Saturday June 17th, 2017 at 04:05 PM

    Hallo!
    The ideas are good. I think most Germans use a scale in the USA anyway for baking German recipes. I do and for American recipes I use the cup measurement. But what would be helpful is the temperature translation to Fahrenheit.
    Love the German recipes that are easy to make and do not require ingredients not available everywhere.

    • Reply
      Jenny
      Saturday June 17th, 2017 at 04:13 PM

      Hi Monika, happy to hear that and thanks for the tip, will keep Fahrenheit in mind!

  • Reply
    Chelsey
    Saturday June 17th, 2017 at 04:59 PM

    I love the layout and some of your included features. I still need to figure out the print recipe option myself. The sections you mentioned such as baking basics, versus recipes is awesome as helps give direction to those surfing through and the idea of the conversion table is brilliant! Never thought of that one before and I’m constantly having to convert from metric lol

    • Reply
      Jenny
      Saturday June 17th, 2017 at 05:37 PM

      Hi Chelsey, thank you for your feedback!

  • Reply
    Hilde
    Saturday June 17th, 2017 at 06:00 PM

    Thank you for your blog. always love easy receipts and ones with few ingredients.

  • Reply
    Hilde
    Saturday June 17th, 2017 at 06:02 PM

    when I clicked the follow on Facebook icon, I get page not found. Can you please fix it. Don’t want to miss anything. Thank you.

    • Reply
      Jenny
      Saturday June 17th, 2017 at 10:06 PM

      Thanks for the remark, will get right into it.

    • Reply
      Jenny
      Saturday June 17th, 2017 at 10:22 PM

      Hilde, thanks again, I fixed it. Now it should work. Really appreciated!

  • Reply
    Laura
    Tuesday June 27th, 2017 at 10:32 PM

    Hallo liebe Jenny,
    ich habe mich immer darüber gefreut, deine Backgüter im Büro probieren zu dürfen und folge dir nun ebenso gerne auf dem Blog!
    Das neue Design finde ich prima, auch mit ausschließlich englischen Texten! 🙂
    Solltest Du auch eine deutsche Version erstellen, freue ich mich vor allem auf europäische Einheiten, genau wie eine meiner “Vorrednerinnen” finde ich Cup-Angaben oft verwirrend ;).
    Fühl dich geherzt! <3

    • Reply
      Jenny
      Tuesday June 27th, 2017 at 10:36 PM

      Liebe Laura, keine Sorge, Tassen sind zu ungenau, wenn es sie hier je geben sollte, dann nur zusätzlich. Wie schön, dass du mitmachst und mittlerweile wünsche ich alle könnten gewinnen, auf dass ich ganz viel backen darf!

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