Contact

Do you have questions or comments?

If you have questions or comments, feel free to email me or use the contact form to send them right to my inbox. Alternatively, you can leave a comment below or contact me on Twitter, Facebook or Google+.

Are you interested in working with me?

I’d love to work with you! I’m available for recipe development, product reviews, giveaways and any other ideas you may have. Please note that I will only do reviews and giveaways for products that I love and that are relevant to cooking, baking, and food in general. If you’re interested, please fill out the contact form below or email me.

I’m looking forward to hearing from you!

Contact Erin

Name (required)

Email (required)

Website URL

Subject

Message


74 comments on “Contact” — Add one!

  • Monica says
    October 3, 2013 @ 11:43 pm

    SO excited to have stumbled upon your blog. I too am living and baking in Germany, but I’m new here (still learning German) and your site has been a godsend in helping me decode the supermarkt ;) big thanks!

    Reply
    • Erin replies to Monica
      October 4, 2013 @ 8:32 pm

      I’m happy to have helped, Monica. :) I hope you’re finding everything you need! Welcome to the blog and to Germany and thanks for stopping by to say hi!

      Reply
  • Kristine Hoffhaus says
    September 5, 2013 @ 2:18 am

    Will Sugar free chocolate chips work?

    Reply
  • Heidi Seidl says
    September 3, 2013 @ 10:06 pm

    Hi Erin, nice image change I love it! Keep doing your amazing and loving work and delicious baking/recipes ideas. Lot of love.

    Reply
    • Erin replies to Heidi Seidl
      September 4, 2013 @ 7:47 pm

      Thanks so much, Heidi! Thanks for the support. :)

      Reply
  • Elya says
    July 25, 2013 @ 9:47 pm

    Hi! Just researching avacado smoothies and came accross your chocolate recipe. Do you use “unsweetened” cocoa? I don’t have any dutch process on hand.
    Thanks!

    Reply
    • Erin replies to Elya
      July 25, 2013 @ 10:59 pm

      Yes, I used unsweetened! Hershey’s Dark or even the regular natural cocoa is fine. :)

      Reply
      • Elya replies to Erin
        July 26, 2013 @ 12:53 am

        Thank you!! I’m so excited that I just threw 1/2 an avocado into my Peach Spinach smoothie! Not bad!
        Thanks again!

        Reply
        • Erin replies to Elya
          July 26, 2013 @ 7:50 pm

          Peach avocado spinach? Hmm. I don’t think I could stomach that one. ;) I wish I could because that sounds so nutritious! :D

  • jumpingjuniper says
    April 22, 2013 @ 9:16 pm

    Sweet! I tried your apple cinnamon bread- my goodness, was it gone quick!Will most def. make it again (went quite quick too). Was wondering have you found real bran here (Kleie?), to make bran muffins etc. with? Also where do you get your brown sugar, or do you just use the normal German "brauner zucker"?Do you use alot of "Dinkel"? (apparently it's quite healthy). And what is wheat gluten and where would you get that here? Sooo I guess that's a few questions for now;-) Don't want to overwhelm you. Pretty excited about your Blog though, will share it with a few Australians and Canadians I know. Take care, Andrea

    Reply
    • Erin replies to jumpingjuniper
      April 22, 2013 @ 10:17 pm

      Yay! I'm happy to hear that you liked the bread! Thanks a ton for the feedback.

      I've found oat bran and wheat bran here. They have it at Rossmann and I imagine DM. And they have it at Kaufland and bio stores. When you say "real" bran, does that mean that the stuff they have here isn't like our bran? I had never used any bran before moving here so I'm not sure about that!

      Brauner zucker is worthless! Ugh. It's so frustrating! I really wish they have real brown sugar here. If you go to the ingredients section at the top of the page (http://www.texanerin.com/ingredients/) I've written about what to do about brown sugar. Basically, get some molasses and make your own! :) Also, some time in the next week or so, I'm totally redoing the site and I'm updating the ingredients section to include more info about… well, ingredients! So be sure to check that next week.

      I use tons of Dinkelvollkornmehl! I love it. Stuff tastes less healthy than with Weizenvollkornmehl. :) There will be a lot about flour in the new ingredients page.

      Vital wheat gluten is the gluten in flour that helps stuff hold together. So in that oat bread recipe, I used a lot of oats and oat flour and oats don't have gluten. So I added some gluten to help it stick together. In German it's called Weizengluten and can be found at Alnatura and other bio stores. It shouldn't be too expensive!

      And thank you so much for sharing my blog with your friends, Andrea! That makes me so happy to hear. Let me know if you have other questions and I'll get back to you AND it'll help me update my ingredients page. Like I can tell you right now that I'll be adding the vital wheat gluten one. Thanks for that! :D

      Reply
  • jumpingjuniper says
    April 19, 2013 @ 1:33 pm

    Hi Erin,
    stumbled across you blog. I'm a Canadian living in Germany (Freiburg), so I was def. pleased to see lots of peanut butter recipes etc. Was wondering where you get some of your ingredients from without them costing a fortune at a "Reform Haus". Your stuff looks great. Will def. try some stuff out. Thanks:-)

    Reply
    • Erin replies to jumpingjuniper
      April 19, 2013 @ 2:18 pm

      Hi there! I get most of my ingredients from Kaufland. Which ingredients were you thinking of specifically? Let me know and I'll tell you where to get them. :) And I hope you like the recipes!

      Reply
  • Batter Desserts says
    March 26, 2013 @ 1:24 am

    Hi Erin, How did you start blogging? I have so many ideas and thoughts that I have no idea where to start :) I have started a Facebook page to showcase my baking creations (ultimately I hope to open an on-line bakery, I just moved my two children and husband to Vermont one week ago ):) I want to use the blog to help me gain recognition and as a way for me to chronicle my ideas. I have tried a couple of free sites but I am not a web developer and get frustrated quickly :) Any advice would be great! Thank you..

    Reply
  • Yakkafit says
    February 27, 2013 @ 9:33 pm

    Hi Erin! I just started a blog, and I have felt overwhelmed by my quick introduction into the blogging world. I also just discovered your recipes and I love reading your blog! Almost every time that I make homemade peanut butter I have made your peanut butter cookies with the secret ingredient of chickpeas :) I was wondering if I could feature this stellar recipe on my blog, as an option for the use of homemade peanut butter. I would relink to your recipe page and just add in a few of my own notes.
    Thank you!

    yakkafit@wordpress.com

    Reply
    • Erin replies to Yakkafit
      February 27, 2013 @ 10:02 pm

      Oh, what a nice comment! Thank you. :) I know how you feel about being overwhelmed. I still feel overwhelmed even after a year and a half! And I'm so happy to hear that you liked the peanut butter cookies. Of course you can use the recipe! (as long as you rewrite the directions in your own words :)) Thanks for asking and I'd love to see your post when it's ready!

      Reply
  • Anonymous says
    February 12, 2013 @ 2:31 pm

    I appreciate the gluten-free recipes! It'd be really nice if you had a category for them in your recipe page so they were all grouped together instead of having to hunt through the other categories for them. Just an idea! Thanks!

    Reply
    • Erin replies to Anonymous
      February 12, 2013 @ 9:48 pm

      Hi there! That's a great idea. I'm going to do that tomorrow! Hopefully they're not that difficult to find right now as they're all titled "Gluten-free…" At least I think they are. But your way IS easier. Thanks for the idea! Oh and you can also go here:

      Gluten-free

      Reply
  • Anonymous says
    January 16, 2013 @ 2:06 am

    Hi Erin,
    What brought you to Germany? I'm new to your site and I have the Grain-free peanut butter chocolate chip cookie dough bites cooling on my counter as I type this. I am SO SO excited I found this site. I follow a designer on instagram who had posted a link to your site. I am starting the year out with healthy alternatives and you have already been such a help. What a wonderful thing you're doing here. Thanks!

    LeAnn

    Reply
    • Erin replies to Anonymous
      January 17, 2013 @ 6:31 pm

      Hi LeAnn! A boy brought me to Germany. ;) He's German and not quite finished with his studies, so here we are! I'm happy that you found my site and I'm thrilled that you've found the recipes helpful. Good luck with your year of healthy alternatives! Thank you very much for your very kind comment. I really appreciate it. :)

      Reply
  • Tiffany Smit says
    December 14, 2012 @ 10:35 pm

    Hi Erin thanks for getting back to me re the food processor. Yes I have been using the s shaped blade but I think the watts aren't anywhere near the 1000 w as u have mentioned. I'm roasting the nuts for 20mins.is this long enough? I don't process nuts raw as that would probably take 3 days to emulsify :) I'm comparing the Philips food processor and the vitamix but this is 850 watts and a lot more money. Have u any thoughts on the vitamix? Thank u for yr help. Yr recipes are absolutely amazing :)

    Reply
    • Erin replies to Tiffany Smit
      January 17, 2013 @ 6:28 pm

      Ah, sorry Tiffany! I'm awful.

      20 minutes sounds long enough! And a Vitamix would be amazing. Aren't they even more expensive than a really good food processor, though? Thanks again for your comment and sorry for my slow reply! I hope you get this situation cleared up. It shouldn't take so long!

      Reply
  • Dee C says
    December 9, 2012 @ 5:08 pm

    I love that I found you. I'm stationed in Wiesbaden, and have another dear Texan friend whose hubby is stationed near K-Town. My daughter & I are newly vegan, and trying to be gluten free now.
    I love that we found someone else that is enjoying finding things that were so easy to find back home.

    Reply
    • Erin replies to Dee C
      December 9, 2012 @ 7:12 pm

      Ooh, Wiesbaden. I heard that you have a commissary there. Lucky you! And I'm afraid that I don't have too many vegan recipes. I'm a big fan of honey. :( But I'm happy that you found me. If you have any questions about any ingredients or anything, please feel free to ask!

      Reply
  • Anonymous says
    December 8, 2012 @ 7:55 am

    Thanks Erin, the recipes really work for me, your recopies are beautiful just like yourself :) I wish I had a wife like you!

    Reply
    • Erin replies to Anonymous
      December 8, 2012 @ 11:23 am

      Aww, thank you. What a nice comment. :) I'm happy to hear that the recipes work out for you! Thanks again for the kind words. :)

      Reply
  • Tiffany Smit says
    November 22, 2012 @ 6:16 am

    Hi Erin all the way from Australia :) . I love yr recipes n obsessed with yr nut butters. However i have gone through 3 food processors and mine take 60 mins to butter up! Yrs take 5 mins? Wot food processor do u use to do this? I can't live another day eating food bought disgusting nut butters. Help :) tiff :)

    Reply
    • Erin replies to Tiffany Smit
      November 24, 2012 @ 7:36 am

      Hi! Thanks for the nice comment. :) But I'm sorry to hear that you're going through food processors so quickly! With peanuts, it really only takes a few minutes. With the almond butter recipe I posted, it really only takes about 5 minutes. But in that recipe, you really have to roast them or it will take a really really long time! And with coconut butter, it does take a while, but it shouldn't take an hour! Are you using the S-shaped blade? One reader had the same problem but then she figured out she was using the wrong blade. I hope that we can solve your problem! An hour is way too long! Oh and with the peanuts, are they raw? I've never tried with raw (mine are roasted) so maybe that has something to do with it. If they are, throw them in the oven until they smell nutty, let cool about 5 minutes and then try processing. The cooling part is important! I didn't do that once and it melted my 20 year old food processor. So I got a new one: http://www.philips.co.uk/c/food-processors-mixers/aluminium-collection-1000-w-hr7775_00/prd/ but before this, I was using the really old one with no problems. And it didn't take that much longer with it. Good luck! Let me know if it works out. :)

      Reply
  • Sofia Venanzetti says
    November 16, 2012 @ 9:19 pm

    Just wanted to say you are fantastic ! I really enjoy trying out your recipes and they all come out DELICIOUS :)

    Reply
    • Erin replies to Sofia Venanzetti
      November 17, 2012 @ 11:38 pm

      Oh, thank you! What a nice thing to say. I hope you continue to try out the recipes (I'd love to hear what you think if you make any more!) :) Enjoy the rest of your weekend!

      Reply
  • Stacy says
    November 14, 2012 @ 1:05 pm

    Hi Erin, I'm a Texan living in Switzerland so I feel your pain on the ingredients! However after living here for 7 years I can say that I have pretty much got it figured out. I'm not sure what you meant by needing a different flour or not having cream cheese, as we have Philadelphia and all purpose flour where I am (although I tend to use whole wheat or a half-whole wheat called Halbweiss). Anyhow, I'm quite into healthy eating and baking so I'll be exploring your blog! All the best. Stacy in Zürich

    Reply
    • Erin replies to Stacy
      November 17, 2012 @ 11:37 pm

      Ah, sorry for the slow response! Do you all have different types of white flour over there? Like 405 or 550 or with different numbers? Because we do and the "normal" flour here, 405, is like our pastry flour. So when you make cookies, it's a disaster. They spread out really flat and are greasy and terrible. So if you mix this flour with one with more protein content, it's like our all-purpose flour. Cookie problem solved! We have Philadelphia here too but it's the "whipped" kind. So it's really spreadable and has extra whey or water. It's normally okay but not if you want to make cream cheese frosting. Disaster! I'm happy to hear that you've figured out how baking works in Switzerland. It took me way too long to figure out German baking. I hope you find something you like and thanks for stopping by! :)

      Reply
  • Jessie says
    November 12, 2012 @ 3:58 am

    Love your blog! I've actually started to get one together for myself, and much like yourself..a Texan, I am as well and just moved about 3 months ago to Australia! I've been experimenting a lot with foods, my husband and I are both lactose intolerant and have issues with sugar, you're right up our alley when it comes to cooking :) Look forward to making some of your recipes! Thanks!

    Jessica

    Reply
    • Erin replies to Jessie
      November 12, 2012 @ 5:01 pm

      Thank you! I hope that it's easier to bake in Australia than it is over here. I know you all at least have brown sugar so that's a good thing. :) Can you have honey? Because I have lots of recipes with that! I'm happy you found me and I hope you find something you like here. Thanks again for stopping by! :)

      Reply
  • Vivianne says
    October 23, 2012 @ 10:12 pm

    I love your blog. Great recipes. I can't wait to try some. I usually lean towards organic as that is the business I am in! If you like cooking with chocolate, we've got the healthiest chocolate on the planet!

    Reply
    • Erin replies to Vivianne
      November 12, 2012 @ 4:59 pm

      So sorry I didn't notice this! Thanks for stopping by and saying hi. :) I hope you get a chance to try some of the recipes!

      Reply
  • Lucie Campbell says
    October 10, 2012 @ 9:59 pm

    How come you live in germany?? I am from germany and live in utah currently because of college!! :)

    Reply
    • Erin replies to Lucie Campbell
      October 11, 2012 @ 8:32 pm

      Hi! I'm here because of a boy. :) Mr. Texanerin is from Germany! How do you like the US?

      Reply
  • Anonymous says
    August 19, 2012 @ 4:10 am

    I just wanted to say I am SO glad I found your site! I'm only in eighth grade but I LOOOOOVE baking! Usually baking requires making unhealthy things, and even though they're yummy and I love eating them, I prefer to eat things that are yummy and healthy. I'm going to make your pumpkin donuts and hopefully many other healthy recipes this fall! Thank you for this site!

    Reply
    • Erin replies to Anonymous
      August 19, 2012 @ 1:58 pm

      What a nice comment! Thank you. I really love those pumpkin donuts… I hope you do too! And I love that you're in 8th grade and already want to bake healthier things. That's awesome. :) It took me until about 25 until I even tried truly whole grain anything. Thanks again for the comment!

      Reply
  • Lindsay says
    August 14, 2012 @ 1:28 am

    Hi Texanerin!

    I have a non-celiac gluten intolerance and am looking for a way to still enjoy delicious baked goods. Problem is, I am also allergic to nuts and peanuts. Any suggestions or tips for alternative flours/recipes for baking without the use of almond flower or nuts that seem to be commonly used?

    Reply
    • Erin replies to Lindsay
      August 14, 2012 @ 2:27 pm

      Lindsay – Hi! Well, I don't really know. I know there's coconut flour, but other than that, I'm clueless. I'm not gluten free but like to bake that way sometimes, just for fun. I'll do some research and write some more tonight. So make sure to check back! :)

      Reply
    • Erin replies to Lindsay
      August 14, 2012 @ 10:09 pm

      Lindsay – Okay, so spent a while researching and don't have any good solutions, but this page is helpful about all the different types of gluten-free flours!

      Gluten free flours

      Reply
  • Suzikat22 says
    August 12, 2012 @ 8:41 pm

    Hi Erin,
    Your pictures are beautiful, i will definitely have to try some of those recipes. Re your headache though, something that has worked for me is Copaiba essential oil by Young Living. Copaiba is a natural anti-inflammatory. Sugar creates a lot of inflammation, but since i am not willing to give it up totally, this has been a real help. Let me know if it works for you.

    Reply
    • Erin replies to Suzikat22
      August 13, 2012 @ 1:09 pm

      Suzikat22 – Thank you! I'll go look into that oil now. I've tried a lot of things that haven't worked but I'm open to trying new things. Thanks for the tip. :)

      Reply
  • Erin says
    July 3, 2012 @ 9:00 pm

    Erika – Thanks for your comment! I currently don't have any ads on my page and would like to keep it that way, at least for now. :) Thank you for contacting me, though! I appreciate it.

    Taran – I don't have many gluten free goodies on my blog, but more will be coming! I like to bake grain free sometimes, just because, but I've loved all the goodies you find under the gluten free tag. I imagine you saw the peanut butter chocolate chip cookie dough bites on Pinterest. I just had two people over who can eat whatever they like and even they said that they liked them. I just love making grain free goodies that don't taste like they are! Thank you very much for your very kind message. I absolutely love comments like this and I come back to read them every now and then when I'm feeling down about blogging. :) Have a great day! Thanks again.

    Reply
  • Taran says
    July 3, 2012 @ 8:51 pm

    Texanerin,

    I was diagnosed with Celiac last year and have been looking on Allrecipes.com for gluten free treats. It wasn't until today that I started using Pinterest. I am so excited to try your gluten free recipes, along with sharing them with my older sister who is also Celiac. She recently moved to Texas and websites are the easiest way of sharing our new found foods. Thank You! It is always nice not to be left out when my family is eating desserts. :)

    –Taran

    Reply
  • Erika L C says
    July 3, 2012 @ 12:23 am

    Hi Texanerin,

    I hope this message finds you well. I am with Lijit Networks in Boulder, CO. I would like to connect with you about advertising on Texanerin.com. We are a premium demand source for publishers inventory and I'd love to see if we're a fit for you. Thanks!

    Cheers,

    Erika Croonenberghs
    ecroonenberghs@lijit.com

    Reply
  • Erin says
    June 28, 2012 @ 10:35 pm

    expat mom – Thank you! It sounds like you certainly have a challenge when it comes to cooking for your family. I don't have many gluten free recipes, but I throw one in every now and then. I just like grain-free stuff sometimes! Thank you again for your very nice comment. And stunning? Wow. Thank you! That's the first time that word has been used to describe anything I've done. You've made my day. :)

    Reply
  • expat mom says
    June 28, 2012 @ 4:46 pm

    Just found out your blog and I think it's fantastic! I'm an Italian celiac diseased mom living in The Netherland, with a passion for writing and cooking (used to be a journalist before being employed full-time in a open ended contract as MOM!). Also trying to live an healthier life with a macrobiotic husband and a picky son who's into eggs;), so I'm always looking for tips and new recipes!
    I'll stay tuned! Thanks for your incredible blog and stunning pictures!

    Reply
  • Erin says
    June 23, 2012 @ 6:17 pm

    alycia – Pumpkin and blueberries?! Oh my goodness are you adventurous. :) Thanks for the tip! I will definitely try a pumpkin version of these in the fall. I'm sure I'll get sick of berries soon enough!

    Reply
  • alycia says
    June 23, 2012 @ 2:24 am

    http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip.html

    The dough taste good if you make them pumpkin chocolate chip bites, and you add 1/2 c pumpkin puree, 1/2 c blueberries and 1/3 agave. TRY IT, SO GOOD!

    Reply
  • Erin says
    June 14, 2012 @ 5:08 pm

    Hi! One of the commenters in the post said that they had 130 calories each.

    http://eatgood4life.blogspot.de/2012/06/gluten-free-dark-chocolate-and-peanut.html says 118 calories (the serving size is for 2 balls.

    Reply
  • Anonymous says
    June 14, 2012 @ 1:03 pm

    I was wondering if u knew the calorie content of the choc. cookies containing chickpeas.?

    Reply
  • Erin says
    June 13, 2012 @ 5:49 pm

    Hi Laura! Thanks for the Buko tip. I've never tried it because it's so expensive, but if it doesn't have the extra whey, maybe it's worth it! And 89 cents is the same price as the Aldi or Netto brand so I'll definitely get some when it's on sale next time. And I will be sure to check out your page! Nice to meet you, too. :)

    Reply
  • Laura Libricz says
    June 13, 2012 @ 4:29 pm

    Hi!

    I live in Germany, too and love cheese cake and I only use the Buko Brand from Arla. It's from Denmark and I find their cheeses are superior but also expensive. Sometimes our Edeka has Buko on special for 89 cents, then I stock up. Even the low-fat Buko Balance makes a great cheese cake. There's no fillers.

    I stumbled on your web site through Pinterest. I blog, too, on German stuff in English. I'm a bit of a history buff… lauralibricz.blogspot.de

    Nice to meet you!

    Reply
  • Erin says
    June 12, 2012 @ 9:47 pm

    The Teensy Traveler – I know how you feel! I felt the same way when I discovered how to fix the cream cheese problem or when I found out I had to use a special type of flour to make cookies. It was really frustrating. Lucky you, having proper ingredients. I'm jealous@ My recipes aren't really geared towards people in Germany so I hope you will find something you like. :)

    Reply
  • The Teensy Traveler says
    June 12, 2012 @ 8:49 pm

    Hi Erin, I'm a Texan who spent 10 years living in Germany. Wish I'd had your blog then :)
    It's very fun to read, and even though I now have all the American ingredients at my disposal I might try some of your recipes anyway.

    Reply
  • Erin says
    June 7, 2012 @ 2:20 pm

    tarttoheart – Awesome! I will check yours out as well. And Pinterest is great, isn't it? :) Thanks for stopping by to say hey and for subscribing!

    Reply
  • tarttoheart.com says
    June 7, 2012 @ 5:11 am

    I came across your blog thanks to Pinterest and I love it! I've started baking 100% whole grain recipes on my blog as well so your blog is right up my alley! I've subscribed so I can keep up with your new posts :)

    Carly
    tarttoheart.com

    Reply
  • Erin says
    May 9, 2012 @ 8:20 am

    Sandra Kay – Thank you very much! I hope you like whatever you try out. Let me know if you try something! I love feedback. :)

    Reply
  • Sandra Kay says
    May 9, 2012 @ 3:18 am

    I am so happy I found your yummy site! I can't wait to try some of your recipes. Thank you for sharing :-)

    Reply
  • Erin says
    April 22, 2012 @ 5:46 pm

    Anon – Actually, you're the first! But I think it's what everyone thinks except for maybe the four or so German speaking people who read my blog. :) I often find myself referred to as TexanErin so I know it's what they're thinking. And it's also because I'm a Texan named Erin! That's what makes it such a nice name, but nobody gets it. Thanks for stopping by. :)

    Reply
  • Anonymous says
    April 22, 2012 @ 3:40 pm

    You probably get this a lot but I thought 'Texanerin' was because you're a Texan named Erin not because it's the German term for Texan!
    And your recipes are lovely :)

    Reply
  • Erin says
    March 22, 2012 @ 9:34 pm

    Carrie – Thank you so much! I absolutely love it when people leave feedback for the recipes. You just made my night. :) And great to hear that you'll be back!

    Reply
  • Carrie says
    March 22, 2012 @ 5:40 pm

    I just stumbled upon your site when I googled "apple whole wheat muffins." I made them, love them and wanted to say thank you for the great site…I will be back!!

    Reply
  • Erin says
    March 22, 2012 @ 12:34 pm

    Thanks! I hope you get a chance to try some of them out. :)

    Reply
  • sensualappeal says
    March 22, 2012 @ 5:10 am

    So happy I found you! Your reipes are wonderful!!

    Reply
  • Erin says
    February 5, 2012 @ 12:44 pm

    Kendel – I hope you find something you like! I'm happy to meet another American blogger in Germany too. Someone who understands how irritating the ingredients issue can be!

    Reply
  • Kendel @ Eating Abroad says
    February 5, 2012 @ 12:29 pm

    Hi! Just discovered your blog and am happy to find another American blogger in Germany. I'm from IL but have lived in Bonn for 3.5 years. I'm looking forward to reading more!

    Reply
  • Erin says
    January 24, 2012 @ 2:44 pm

    I will! I'm going to post my carrot cake recipe closer to Easter, but if you contact me at texanerinbaking at gmail dot com I can help you out before that. :)

    The cream cheese frosting thing is something I've been trying to figure out too.

    This recipe has a frosting recipe that uses Greek yogurt, low fat cream cheese, honey and coconut butter but I haven't tried it yet. I'm definitely trying it out the next time I make cake!

    http://thehealthyfoodie.net/2011/12/25/cranberry-orange-yule-log/

    Reply
  • Sophia S. says
    January 24, 2012 @ 7:41 am

    please make a carrot cake!
    related: is there a healthier alternative to cream cheese frosting?

    Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *

*



Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!