I read and love literally hundreds of blogs and other spots around the internet. Creating an exhaustive list would be nearly impossible; thus, I’ve chosen to create a dynamic springboard here to highlight a few special places at a time. Check back periodically for other recommended reading.

Beautiful blogs:
Sprouted Kitchen
What Katie Ate

Writing I love:
The Spinning Plate
David Lebovitz
You Fed a Baby Chili?
Whisk Kid
i am a feeder

Sweet food:
How Sweet It Is
i am baker
Steamy Kitchen
The Tomato Tart
The Cuisinerd
Ezra Pound Cake
Joy the Baker
Not Quite Nigella
Simply Recipes
Smitten Kitchen
Buns in my Oven

Lovely photography:
Taylor Takes a Taste

The Willow Bird Baking Showcase:
Willow Bird Baking is a family affair. I want to get to know you as readers, bakers, and bloggers. As you find recipes or techniques here that you enjoy, I’d love to hear from you. Please leave me a comment with your thoughts or send a picture for me to post below.

Reader Photos:

Cindy Barnes used her leftover Peach Cobbler Cupcake batter to make a yummy breakfast, but it looks like Parasaurolophus might get to it first!

Amber made some Blueberry Lemon Cheesecake Cupcakes to eat with her mom, and here they are fresh out of the oven! She says, “I think I love you! The cupcakes turned out awesome! I used Lactaid milk with lemon juice instead of buttermilk, and added an extra teaspoon of lemon zest to the batter. The cupcakes turned out light and fluffy with just the right amount of sweetness.

Ashlyn whipped up some Plum and Cream Mini Tortes, but opted for peaches instead of plums and allspice instead of cinnamon. She says, “These are some of the tastiest things ever and so simple to make.”

Jaime baked Jack-O’-Lantern Whoopie Pies and said the “recipe was so awesome, I still have people asking me to make them again for our gatherings.” Looks like Frankenstein’s monster approves!

Robin baked Taco Stuffed Crescent Rolls and simply stated, “They were AWESOME.”

Robin O. made a gorgeous Lemon Triumph Cake and said, “I was so proud of myself for making this . . . this lemon cake is definitely going into my ‘hall of fame.'”

Troy sent in a photo of a Chocolate Peanut Butter Bliss Cheesecake his friend Alex had baked and said, Needless to say…you have a fan.

Victoria baked a Caramel Fudge Brownie Cheesecake and says “it went down ammmazingly!!! Everyone loved it!!! They would not stop asking about what was in it, saying it was the best thing they had tasted!!

Emma baked Lemon Burst Fairycakes. A fellow science nerd, she decorated them with “worms with GFP motor neurons or ventral cords, mutant coiling worms, and of course some flowers for the top.” She adds, “Thanks so much for reminding me how much fun it is to experiment with food and bring people together to enjoy it!”

Erin baked Ferrero Rocher Cupcakes. She said, “Thanks for your Ferrero Rocher recipe! The chocolate frosting is, indeed, AMAZING.” She already has plans to use it with other desserts as well!

Helen baked a red velvet cheesecake. She said, “Thanks again for a very do-able recipe!

Trudy baked a birthday cake cheesecake for her boyfriend. She said, “The cake turned out great! My boyfriend loved it and it was officially the best cheesecake ever.

Cathy from So Much CaKe made Maple Bacon Doughnuts for her husband. She said, “They were quite amazing, the birthday boy/man loved them!! So did my Dad…he wants some for his birthday now. 🙂 Thanks again!

12 Comments on OTHERS

  1. yvonne
    December 29, 2011 at 9:27 pm (6 years ago)

    For the cookie dough recipes without egg in it….do you think i can pack it in ziploc bags and ship it overseas? My husband loves cookie dough and I’d like to know if it’ll last.

    • Julie @ Willow Bird Baking
      December 29, 2011 at 10:02 pm (6 years ago)

      Hi Yvonne! I wish it would, but unfortunately it’s not shelf stable and would need to be refrigerated 🙁

  2. Cathy
    November 9, 2012 at 5:28 pm (6 years ago)

    Julie!!!! You are a Goddess!!! I made the Caramel Fudge Brownie Cheesecake, and it is just divine!!! My only problem…I have lots of Ganache left over. You said you make truffles with the leftovers. I’ve been searching your site for a recipe and can’t find one!! Help…or I’m going to sit with a spoon and eat the rest of it myself! By the way…ganache is awesome on toast!!!
    Thanks so much!

  3. sloeseam
    January 8, 2013 at 5:12 pm (5 years ago)

    A friend just sent me your site and wow, the food looks fantastic. I am not on facebook or pinterest, is there a way to print out your recipes for ease when baking them?

    • Julie @ Willow Bird Baking
      January 8, 2013 at 5:17 pm (5 years ago)

      Thanks for visiting, sloeseam! What I always do to print is copy and paste the recipe into notepad and print it out. I’m working on getting a print function for an easier route 🙂

  4. terry
    August 19, 2013 at 12:23 pm (5 years ago)

    hello I have been looking for a recipe for date bars a can you help me find a good one ?

  5. Bevgonsman
    August 30, 2013 at 11:18 pm (5 years ago)

    GREAT RECIPE ON SPAINISH BAR. I remember a little more
    spicer maybe some cloves or ginger.

  6. Leza
    March 19, 2014 at 3:37 am (4 years ago)

    I have a question regarding the Lemon Cream Pie Bars. It calls for ‘Gelatin’. Is that the stuff that comes in a powder or something? Also when you call for heavy whipping cream, do I need to blend up that with a hand mixer? I don’t use something already whipped like Cool Whip right?
    I cook a lot but I am just getting into baking. I have never liked doing it. These look so delicious. I love lemon things. I passed this onto my sister. She makes homemade lemon bars so she would like this.
    Im going to check out your other recipes. Thank you for your time. Leza

    • Julie Ruble
      March 19, 2014 at 7:40 am (4 years ago)

      Gelatin is the powder stuff, yes. You can find it near the Jell-o on the baking aisle of the grocery store. I use Knox brand unflavored gelatin.

      I’d use a stand mixer if you have it for blending up the cream, since it takes awhile, but a hand mixer will work, too. Don’t use a prewhipped product in this recipe — start with the liquid heavy whipping cream and as you whip it, it will develop stiff peaks (peaks that hold their shape when you remove the mixer).

      Hope you enjoy 🙂

  7. Savvy1
    June 9, 2014 at 5:46 pm (4 years ago)

    Just found your blog, and making the Open Faced California sandwich without bread for a delectable dinner!! Thanks!! Kept exploring a bit, and found your strawberry lemonade popsicles…yum!! Have been targeting carb-free/carb-zero since last fall when I had thyroid surgery…my Dr said ‘give it a try’, and see….the outcome is having ‘released 35+ lbs to the universe, and holding it (OFF) since pre-holidays!! and then along comes your blog…I love your writing, definitely joined you in San Francisco, and look forward to MORE!!


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