Frequently Asked Questions

You asked, I answered! Here is a list of frequently asked questions.  If you’re looking for general info about me, please see my About page, and for information on how to get in touch, check out the Contact page.


Are these all original recipes, or what?

In general, yes, most of the recipes I post are original ones that I’ve developed myself. I occasionally modify recipes that I’ve found somewhere else, and when that is the case, there will be a notation below the recipe title, giving the source of the recipe and a link back. If it says “adapted from,” then I have made my own changes to the recipe, and if it says “inspired by,” then I have used my own recipe, but got the idea of the recipe from the linked source. I take recipe citation seriously and always try my best to credit the original source. If you spot a recipe that you think is improperly sourced, please send me an email and I’ll correct it.


Can I use your recipe and/or pictures on my site? Can I link to one of your recipes?

Links are always appreciated, and there’s no need to ask—thank you for the link love! If you want to post my pictures on your site, please email me first (elizabeth at In general, I probably won’t mind if you use one picture with a link back to that recipe, but I still appreciate an emailed request. Please don’t crop out the water mark on the picture, and don’t copy and paste the recipe or the blog content. If you have made my recipe and want to share it on your own blog, please re-write it in your own words, and include a link back to my blog. This is the polite thing to do, and it is the legal thing to do, to comply with copyright laws. It also benefits you, since the recipe will be written in your own voice, and it’ll keep us both from being dinged by Google for duplicate content. Thanks for understanding.


Can I substitute X ingredient in your recipe? How about Y? What if I substitute All The Things?

I have only tested the recipe using the ingredients I’ve listed, so I can’t guarantee the recipe will work (or be palatable) if you make any changes. Unfortunately I don’t have the time to test the recipes using alternate ingredients, and I can’t always predict whether a substitution will work or not. If you do successfully make substitutions, I’d love it if you’d leave a comment on that post letting others know what works!


Can I sponsor a giveaway or post, or send you products for review? Do you accept guest posts? How about poorly disguised link spam in the form of a guest post? 

If you’re a brand or brand representative who would like to partner with me, please see my Work With Me page for more information about the services I offer. Please note that I do not accept any guests posts and I really, really don’t accept spammy in-text link advertising. That’s just dumb black-hat SEO stuff and it’s bad for all involved.


Do you offer recipe consulting services?

Yes! Sometimes! Maybe! My specialty is developing dessert recipes for the home cook. If you are seeking a consultant to develop recipes for your large commercial enterprise, I may not be the right fit—there are considerations like food safety, food preservation, and large-batch scaling that are not my forte. If this is the case, you might be better off looking for a food scientist to help you get started. If you already have someone handling the food science aspect, and are looking for a person to create innovative and inspiring flavor combinations, please email me so we can discuss!


Can you tell me how to start my candy company? 

No, I really can’t. I don’t feel comfortable or qualified giving business advice to strangers over the internet. I wish you the best of luck with your enterprise, and I recommend looking for someone local in your area to partner with.


Can you provide the nutritional information for a recipe?

No, unfortunately I don’t have time to calculate the nutritional information for my recipes. If this is something that interests you, I recommend plugging the ingredients into one of the many free calorie counters available online.


Boo, this recipe didn’t work for me! What happened?

I’m sorry it wasn’t a success! It’s always very hard to know from a brief comment or email what might have gone wrong with the recipe, but I’m happy to help you troubleshoot. From emails I’ve received, I can tell you that the most common culprits behind failed recipes are a) substituting or mis-measuring ingredients b) not reading the recipe all the way through first, thus not being prepared for certain steps and c) not knowing that the oven temperature was wrong.

To maximize your chances of getting a recipe right on the first time, I recommend that you buy and consistently use an oven thermometer (they’re usually only about $5!), don’t make substitutions the first time you make a recipe, and read it through before you begin, so everything is ready. If you’ve done this and still have a botched recipe, you’re welcome to send me an email and I can try to help. Since I’m not in the kitchen with you, watching how you prepare it, I can’t guarantee that I’ll be able to solve the problem, but I’d love to try—I really want my recipes to work for everyone.


 Do you have recipes made with alternative or artificial sweeteners? What about vegan/gluten-free/Paleo desserts?

In general, I’m pretty old-school with my ingredients. Most of my desserts use refined sugars of some sort, and while some of them are vegan or gluten-free, when that happens it’s usually a bonus and not because I set out to create a dessert with those particular attributes. This may change in the future, but for now, SugarHero is still full of gluten and refined sugar and animal products. There are a lot of great specialized baking sites out there, though, and I love that there’s room in the blogosphere for bakers of all types!


Don’t you know that refined sugar will kill you? You obviously need me to send you a long diatribe about the subject.

Please don’t send me emails about how unhealthy you think sugar is. Really, don’t. If you feel that way, then a website called SugarHero is probably not the best place for you. I would never call sugar a health food, and I believe that vegetables, fruits, and lean proteins should be the foundation of a healthy diet. That being said, I don’t think there’s anything wrong with the occasional sugary treat, enjoyed in moderation. You might feel differently, in which case, let’s agree to disagree.


What camera equipment do you use?

 I currently use a Canon Rebel T2i, and my primary lens is a 60mm f/2.8 Macro lens. I love, love, love this lens. Prior to January 2013 I shot with a 50mm f/1.8 lens, and in the very early days of this blog, I used an old Canon point-and-shoot. (Please check out some older entries if you’d like to point and laugh at my early attempts at food photography.) I edit my photos with Adobe Photoshop Elements.


This page contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.

Oh Hello There
Don't Be A Stranger
Take Me Home Tonight
Hey sugar heroes!
My candy cookbook is available now from:

Barnes & Noble
Spring Has Sprung!
Fine Folks