Here, I will give you the answers to the most frequently asked questions. Obviously, there’s not much yet, but I will update this section as we go along. If you can’t find what you are looking for, go ahead and leave me a comment. Or email me at nicole@cookiesandcarrotsticks.com. I will try to answer your question as soon as I can.

Are all recipes your own?

Yes, most of them are. Of course, when you start to cook or bake something, you’ve got inspired somewhere. Recipes handed down by family, something you ate at a restaurant, a simple picture, from a cookbook, from the internet… If I use a recipe of someone else, either adapted and with my own take on it or one on one, I will mention my source and link to their website (if applicable).

May I share your recipe?

Yes, certainly! I would be honored if you did. All I ask in return, is to give credit by linking back to my recipe on this blog and (preferably) rewrite it in your own words.

Some posts are in English and in Dutch, others only in English. Why?

I started my blog in English only. I wanted as many people as possible to be able to read my recipes. I was born in Germany, have lived in the Netherlands the biggest part of my life, have lived in Denmark for a couple of years and I  now live in Belgium (Flemish part). We have friends and family all over the globe, so English is the common denominator.  But my daily life is in Dutch and so are many of my readers. So to accommodate my ‘local folks’, I have started to translate my posts and recipes into Dutch as well. All new posts will be bilingual and I am working on translating all previously posted recipes.

Which measurement system do you use?

I use the metric system, as that is what we are used to in Europe (except in the UK, I think). We measure liquids by volume and solids by weight. Converting can be quite tricky, if you want to convert weight to volume, for example grams to cups.

I do have measuring cups and I really like to use them. But I also think that, especially when it comes down to baking (which is more or less some sort of science), the metric system is much more accurate. Depending on whether you fluff the flour first and then scoop it out, level the top etc, there might be differences in the outcome. Using a scale, 200g of flour will always be 200 g of flour.

I have a few recipes with both measurement systems, but if you would like to convert weight and volume yourself, this is a nice online converting: http://www.metric-conversions.org/.

Do you provide nutritional values for your recipes?

No, I don’t. Well, mostly, I don’t. I am not a nutritionist and I have noticed that nutritional data can differ, even in the same product, depending on brand, country of origin, etc. There are several online tools (such as SELFnutritiondata, myfitnesspal, or caloriecount) where you can enter the ingredients and they will give you the nutritional values.