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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 Voss Home Bakery beyond what is described herein constitutes copyright infringement.
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Since I have just started this blog, a lot of my recipes have been passed down from family members or inspired by some of my childhood favorite foods. The recipe source or original author is not always known. Also, a lot of recipes can be very similar. For example, there are 90 million search results when you Google “rice cereal treats” and some of the recipe ingredients and proportions are probably identical.
Recipes posted on Voss Home Bakery will cite the recipe source when known. Whether the recipe is original, inspired, or adapted from another recipe, it will be cited. I’m sure I don’t cite correctly all the time, but I do my best to give credit. I will be following the definitions outlined by David Lebovitz.
Adapted from = modifying someone else’s recipe, but it resembles the original
Inspired by = strongly influenced by someone else’s recipe, but the recipe changed quite a bit
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 text leading up to a recipe gives Google information that the recipe author has expertise and the recipe is well tested. It helps to rank the recipe on Google so that it can be seen. If an author is making money on their blog (maybe someday!) they need the reader to spend time on their blog post in order to earn some advertising revenue. It is a small inconvenience for free content and many blogs have a “jump to recipe” button.
All that being said, I try to find a happy medium here at Voss Home Bakery. I will post the recipe card near the top of the blog post, with recipe notes and tips and tricks underneath. The recipe notes are provided to point out useful information for the recipe, and I hope you read them, but I also understand some readers just want the recipe itself.
I also find it extremely useful to measure out ingredients by weight, especially dry ingredients. Once you measure this way, you will never go back. It helps to ensure your recipe is the same every time since measurements can differ (especially measuring flour). Therefore, I try to provide weight in grams (g) in my recipe posts, however not all ingredients will have weights listed. There will be some variation from scale to scale (if not well calibrated), therefore it is a good idea to measure by volume and weight before relying solely on the weight measurement. King Arthur Baking Company also has a great ingredient weight chart that is super helpful.