Here are all the notes I have on my recipes, along with answers to frequently asked questions. These notes are broad and apply to the majority of my recipes. If you have specific recipe questions, please leave a comment on the recipe itself and I will get back to you ASAP!
If you would like to read more about me or how I got started with Cloudy Kitchen, please check out my about page. I am so happy to have you here!
Why are your recipes in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue.
If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Are your oven temperatures conventional or fan?
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
What kind of salt do you use?
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
Can I use salted butter in the recipe?
Yes - you are welcome to use salted butter if that is what you have on hand! The reason that I call for unsalted butter in my recipes is because I have a worldwide audience, and so by using unsalted butter, I can control the amount of salt in the recipe.
If you would like to use salted butter instead, just decrease the amount of added salt in a recipe.
How do I use the scaling feature in your recipe card?
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually.
It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
What tools and equipment do you use?
For a list of my go-to tools and equipment, I have a post you can refer to here.
Comments
Dar says
Love the recipe when I read it and did make it but with having to change everything from the amounts to the size of pan. It was all a guess.
So there for I will not be making any more of your recipes or following you
Erin Clarkson says
Darlene, this sounds like a you problem.
Bob says
I agree with Dar that having to sit down and try to convert a recipe from grams to English measurements seems to be a waste of my time . We live in America . I’ll look for a different one .
Erin Clarkson says
Good for you Bob.
Brenda says
My issue with some sites giving more than one way to measure (like cups and grams) is they never say which one they used when they made the recipe. For example, a cup of granulated sugar weighs less than a cup of packed brown sugar but some major baking websites give the weights of the two sugars as being equal. Does that mean they measured in cups when they made it, then looked up the weight of a cup of white sugar on the internet & assumed brown was the same OR did they use weight & do the same thing in reverse? I've even seen different weights for the same ingredient on separate recipes on the same site! How can they disagree with themselves? Everyone says if the numbers disagree (like one i saw recently that said 2.5 cups of flour was 450 grams), to go by the weight because it's more accurate, but this is only true if that's what the poster of the recipe used. Maybe they used a bad conversion chart, and who can blame them for that when every one online is different. Sorry, I think I'm babbling & should go to bed now haha but all i was trying to get at is it's nice to see a recipe using only weights because I know I'll make the same thing you did, so thank you 🙂
Jason says
Haven't made this recipe yet but, in my opinion, that is just lazy. Measurements in grams is much more accurate and your baked good will taste much better! Invest in a good kitchen scale you won't be disappointed. Don't criticize the recipes author!
Kathleen keenan says
Some people in america prefer precise measurements in baking, and therefore use the professional method, which is a scale. Nothing expensive, either. Cups measurements is a dumb way to measure (and I’m an American) as humidity, scooping, all matter when measuring. Put on your big boy pants, invest in a $10 scale and start baking the proper accurate way. You will be glad you did!
Kimberley Conley says
Totally agree! Buy a scale and measure accurately. Not a big deal. This is not just for Americans and you can't please everyone! Thanks for the great recipe!!!!
Catina says
This is the first time using a scale to bake! MY Greek grandma taught me how to bake by sight and texture. I have to say these came out terrific! They weren't dry or crispy! I prefer chewy! Yum! Thank you for the advice!
Erin Clarkson says
Yayyy I am so happy to hear that!
Erin Clarkson says
I don't sorry!
Dave says
Sounds lije you're just trashing the site. If you really want to bake, you'd use a scale.
I suggest you buy (or borrow) a scale. Take a 1Cup measuring cup and weigh 4 cups of flour. Do this 2 more times. When you see the discrepancy in amounts you'll see why bakers use scales.
Leisa says
Geez. Just weigh it out
Michelle Gorsalitz says
To Bob,
USA and Myanmar are the only 2 countries that go by imperial just get a scale 🙂
Erin Clarkson says
You forgot about Liberia!
Margaret Loehr says
Virtually all scales measure in oz as well as grams. Push the button and voila - grams. No calculations needed.
And grams are more precise, not to mention easier.
Vee Emm says
If you have the internet, it's no problem at all. I just googled, for example: "how many tablespoons is 20g olive oil". and abracadabra: I got the answer. It's a no-brainer really.
Tezer Barutcuoglu says
Hi Erin, today I could have tested your browne cookies step by step as per your4 recipe.
Result is not good but hopegiving:) ....It was delicious, cranky, cruncy but so sweet??..
1) at first raised nicely but later spread large:(
2) at the end of 12 min. the bottom was wet, so left some more mins.
3) what to do?? increase the flour amount? or degree? reduce the sugar?or what?
#Thanks in advance for your kind return.
Best Regards,
Erin Clarkson says
Hi, if the recipe is too sweet for you, I would suggest finding another one as the flour and sugar ratio is important to this recipe. It is likely if you left them in the oven for a long time, that is why they are crunchy.
Tezer says
Hi, thank you so much for your kind return. Next time I'll leave in the oven in shorter time and will squeeze less amount in the circle will keep you informed.
Kim says
Hi Erin!
I was wondering what bread flour you use for your focaccia? Also a fellow NZer and have been searching far and wide
Appreciate it!
Erin Clarkson says
Hi! High grade flour is the same as bread flour - Edmonds has the highest protein content, otherwise I get the champion Beta in bulk.
Bianca says
I JUST made this recipe and it came out beautifully. They puffed up and they baked nice and brown and soft but I am not sure what the after taste is that is left in my mouth when I eat the roll. The after taste is not a sour taste but more of a slight bitter after taste. I have a feeling it might be that my bread flour is past its expiration date. I keep it in an airtight glass container but I got rid of the bag when I bought it and forgot when I bought it (thinking it's been over a year) and when it expired. I was also wondering if it could be the milk powder? Im leaning more towards the flour since the milk powder doesn't expire for another 2 or 3 years.
Erin Clarkson says
Hi! Ah yes it sounds like your flour was off!
Barbara says
Just Google differences in grams and cups. Works perfectly.
Viv says
Can I make more of those but smaller ones?
Pleaseee let me know:)
Erin Clarkson says
Hi! Please leave the comment on the recipe you're after the answer on and I would be happy to help
Barbara says
I made them with regular cupcake papers. It made 15. I filled to top of paper cup. They took about 18-19 minutes to cook. I love them! One of best recipes I make. So easy too.
Barbara A Steger says
How many calories in 1 muffin?
Erin Clarkson says
I'm not sure sorry I don't calculate calories
Rebecca says
Generations have very successfully used U.S. measurements. If you can't post using U.S. measurements then you should not post your reciepe in the U.S. Respectively submitted
Erin Clarkson says
Oh dear. Rebecca, did you know that other countries have the internet? If you cannot grasp this concept, you might want to do some research. I am posting my recipe on the internet, not "In the US"
Jasmine says
If you don't want to weigh out ingredients (complaining you need Imperial measurements i.e. Cups, Tbspns, tspns, etc), or don't want to be bothered with converting the recipe to Imperial using the internet, or the recipe is too complex, then if you want great, soft buns, Tangzhong like, I'd suggest... a grocery store.
Curt Muhlenberg says
LOVE IT!!!
Or surf further down the world wide web you lazy sod!!!
Well said
linda slater says
an you use all purpose baking flour
Erin Clarkson says
Yep 🙂
Sally Lees says
Will these work with gluten free flour?
Erin Clarkson says
Hi! This is the FAQ page - please leave it on the recipe so I can help you!
Alex says
Waaaaay too complicated
Erin Clarkson says
If recipes don't suit you, there are plenty of other free websites you can use instead of complaining about mine.
Dave says
If you don't want to weigh out ingredients (complaining you need Imperial measurements i.e. Cups, Tbspns, tspns, etc), or don't want to be bothered with converting the recipe to Imperial using the internet, or the recipe is too complex, then if you want great, soft buns, Tangzhong like, I'd suggest... a grocery store.
Lillian M Bartosiewicz says
Can you put meringue on this pie.
Erin Clarkson says
I'm not sure what pie you mean sorry!
Jazmin says
Hi there! I would love to try out your garlic knots & im wondering if instead of using instant yeast if I could use active sourdough starter?? Thank you in advance ❤️
Erin Clarkson says
I haven't tested it sorry and it's not a straight swap!
AF White says
You won't convert measurements to the conventional form that almost of all of America uses, yet you want us to make the recipe you are giving us. It's like trying to make the world revolve around you instead of you conforming to the world. I really was excited about this until I saw the grams and your insensitive response. Good luck!
Erin Clarkson says
hahahaha I'm sorry, you're referring to America as 'The world'? Newsflash but other countries do exist in 'the world' - Myanmar, Liberia and the US are the only countries that use the imperial system. Why should I convert a recipe when a perfectly good one already exists? I'm not trying to make the world revolve around me, but it seems as if you certainly are. Oh dear. Good luck to you too.
Peggy Dennison says
Just a comment about you posting recipes in grams. When I started making sourdough, I started using a scale that converts to grams. It is so much better for measuring flour for any recipe, now I'm irritated if the measurements aren't in grams or at least weight! Try it! Scales are cheap! Thanks, Erin, for posting in grams!
Elzabi says
I cant find the ingredients!
Erin Clarkson says
Hi, you're on my recipe notes page!
Tan says
Hi wondering if I can cut down on the sugar amount used in this recipe?
Erin Clarkson says
Which recipe sorry?
Peggy Dennison says
Do you recommend a specific brand of vanilla bean paste?
Erin Clarkson says
Hi, yes I like Heilala!
Jodi M says
Hello! Trying your white bread dough for the first time. This may be a silly question, but about how long should I set out the egg, milk and butter to get to "room temp"? 30 mins? 2 hours? 4 hours? 70 degree home. Just looking for your best practices on this.
Thank you,
Jodi
Erin Clarkson says
Hi! I have terrible time management so often end up cutting the butter into pieces to bring it to temp quicker. I keep my eggs at room temperature but if you need them to warm faster you can pop them in some warm water! You want the butter to be able to give if you press onto it with your finger but not be greasy!
Alice Cavin says
An you freeze these an Ac cookies once made?
Erin Clarkson says
Which ones sorry?
Nancy says
Do you have the nutritional information for ginger snaps?
Erin Clarkson says
I don't sorry!
Brenda Lawson says
When i brown the butter like example it says 130 grams of butter nd when u brown it its less does that mean i need to brown more butter to the amount i need?
Erin Clarkson says
Hi, there will always be a note in the recipe about this!
Jaz says
How long does the sugar cookies icing last? It looks great! Thanks, 🙂
Erin Clarkson says
Hi, it crusts over if it is left to stand so you want to use it the day you make it 🙂
MARCIA Lynn FELDMANN says
How do these cookies stand up to freezing them? I want to make them for valentines day and send them to my kids through the mail. Are they sturdy enough for that?
Erin Clarkson says
Hi, you're on my recipe notes page please!
MARCIA Lynn FELDMANN says
How do these cookies stand up to freezing them? I want to make them for valentines day and send them to my kids through the mail. Are they sturdy enough for that? I'm inquiring about the soft vanilla cookies with the cream cheese .
Erin Clarkson says
Hi, there are notes in the blog post for this 🙂
Curt Muhlenberg says
Hiya Erin
I for one appreciate the metric style of your recipes. I don't want to hear about ponds, ounces, cup, tablespoon, etc. Baking is a science and you cannot achiebe perfect results without having perfect quantities of ingredients.
For all of the people out there who were slating the metric meausurements, knock yourself out. You chose this recipe because it sounded like the best one. The fact of the matter is that you were too freaking lazy to search for a different recipe according to your preferences. Stupid is as stupid does.
Erin. You rock. Thank You.
Kind regards
Curt
Helen says
I live in England and have used grams for the last half century or so, so I think you mean American measurements. In England we can (and often do) use both imperial and metric measurements and are capable of converting from volume to weight (or buy cups) for those pesky recipes that demand such things.
Donna Mundula says
No I did not make this recipe due to no baking temperature is listed. I had all
the ingredients measured.
I would appreciate the temperature.
Erin Clarkson says
Hi, you're on my recipe notes page
Ash says
Hi, I love your recipes. Unfortunately my brother is allergic to eggs. What would you recommend as a substitute
Erin Clarkson says
Hi, I have a section on my recipe page for egg free recipes 🙂
Jackie says
Hi Erin,
I note your recipe calls for Baking Soda...is that the same as Bicarb, or can I use Baking Powder? Reading about Soda mentions you have to have an acid to activate it? Many thanks for claryfying, and looking forward to trying the recipe!
Erin Clarkson says
Hi, yep they are the same thing, you want to use soda when it calls for it in the recipe - I'm not sure which one you mean though sorry as you're on my recipe notes page 🙂
Shirley says
Hi Erin,
Making this for guests this week and can’t wait. My oven has a dial and can’t be set to 330 degrees (I’m in the US). So do you recommend 325 degrees or 350. I have a good thermapen so will check the internal temperature and adjust cooking time too. Thank you for your advice!
Erin Clarkson says
Hi, you're on my recipe notes page so I'm not sure what recipe you mean sorry!
Sue Allen says
I made this recipe and it was very moist and delicious. I would like to make it as a Bundt cake. If that’s possible, do you have the recipe to share? Thank you.
Sue
Erin Clarkson says
Hi Sue, you're on my recipe notes page sorry - which recipe did you mean?
Sue Allen says
The lemon pound cake is so delicious I want to make it as a pound cake. Can that be done and would measurements be the same and what about baking time?
Ann says
Can you please convert the measurements to cups?
Erin Clarkson says
No sorry but you are welcome to!
Angela Baker says
Made these but mine turned out very flat. Still beautiful biscuit . Definitely couldn't roll mine. Used a icecream scoop but they spread out flat.
Erin Clarkson says
Hi, which recipe is this for sorry? You're on my recipe notes page
Angela Baker says
Grandmas condensed milk biscuits. Large batch.
Marty Danielson says
I'm wondering if adding nuts (chopped walnuts or pecans) would affect the cookies' taste or put the recipe off balance?
Erin Clarkson says
Hi! You're in my recipe notes page sorry! Which recipe was this for ?
lynn says
Thank you for the great recipe. I'm in the USA and had no issues with it. Why are some people so negative and when its a free item? Talk about entitled.
Janine Wolfe says
Hello and thanks for taking the time to share your recipes. Would love to know if I can scoop dough into balls and freeze them for another time? It’s just my husband and I so this makes a lot of cookie. I look forward to hearing from you.
Thanks so much,
Janine
Erin Clarkson says
Hi! You're on my recipe notes page sorry! Which recipe was this in regards to?
Ari says
I am new to baking, and hardly ever read blogs. I just jump to recipe. Nothing has failed me yet, until this recipe lol
They took waaaay longer to bake in my oven. At first I thought I made them too big so the next batches I weighed the balls to make sure they were smaller and still took so long.
Had to come back to read the blog and then the frequently asked questions about conventional vs fan oven and then google..all to realize my problem was the oven temperature.
Anyways, even though the batches took forever to bake… they were good!
Luli says
In the recipe of the iced cookies how much brown sugar should I use instead of the syrup? I'm from Argentina so it's really difficult to get those things here. Or what can I use instead of that?
Erin Clarkson says
Hi! You're in my recipe notes page sorry please leave the comment on the recipe 🙂
Suzanne Brennan says
Please what kind of biscuit should I use here in Australia, Is the brown butter recipe a sweet or plain biscuit?
Erin Clarkson says
Hi! You're in my recipe notes page sorry~
Cassandra hicks says
Make the cook if we make the Grandma's cookie dough batter And we don't have time to make all of them in the oven, Do I store it in the refrigerator how long and how ?
Erin Clarkson says
Hi, there are notes in the blog post on this
judith judge says
why does he recipe also show the cookies with sprinkels can you use either ?
Erin Clarkson says
Hi, you're in my recipe notes page sorry so i'm not sure what recipe you mean
Nat says
I have followed everything precisely as you provided in your recipe. My only problem I’m having is they are still pale or white on top?
But golden on the bottom.
I’ve made the following adjustments like moving the rack higher, baking longer
Not sure what I could be doing wrong or any thoughts on how I can fix this is much appreciated I would love to nail this recipe!
Erin Clarkson says
Hi, which recipe is this sorry? You're in my recipe notes page
Cathy says
Looks delicious. Can you use the Dulce de leche condensed milk for a carmel flavoured cookie?
Erin Clarkson says
Hi, you're on my recipe notes page sorry! It would be too thick and too sweet I think (I assume you're asking about the condensed milk cookies)
Susan McEowen says
I love brownies and these are perfect for all the reasons you mentioned!! But I see salt on the finished brownie in the photo. When do you add that and what kind of salt? (Looks flaky)
Erin Clarkson says
Hi! Just flaky sea salt at the end, I use it for photos mainly but you can add some to them if you like!
Arliss Wolf says
Why do you not give the baking temperature for your white bread recipe???
Erin Clarkson says
I do. You would have been reading the dough recipe. You need to follow the actual bread recipe.
Warren says
I am gobsmacked and completely surprised that humans can be so petty and unkind.
So it is true, as one gets older you become like children🙈
1. You don’t have to follow the recipe.
2. Your choice to read through the recipe and decide whether or not you interested.
3. Keep your negative comments to yourself. Some people surely have the IQ of a side plate 🫢
Gali says
Can I substitute all of the sugar with half a cup or 3/4 of maple syrup?
Erin Clarkson says
Hi, I don't know what recipe you mean sorry, this is my recipe notes page
Susan Dempsey says
What if I don’t have a mixer with dough hook - is there an alternative method to achieve the same result? Thanks sue
Erin Clarkson says
Hi Sue you're on my recipe notes page sorry - which recipe were you asking a question about? Thanks!
Susan Dempsey says
Hi Erin
Thanks for your reply- i was referring to the ‘Garlic knot rolls ‘ recipe using the Tangzong method; adding ingredients allowing the dough to develop for a number of minutes using a dough hook.
I don’t have a mixer with a dough hook and wondered what I can do to get the same result?
Thanks sue
Erin Clarkson says
Hi Sue, it is a really sticky dough so this might be a bit tricky unfortunately! You can try but I haven't tested it, however my small batch dinner rolls use the same technique and can be made by hand so I would recommend using that recipe instead! You can always double it
Susan Dempsey says
Thanks and will do!!
Sarah Rice says
I just read through the macarons recipes. Oh my goodness, I am shocked at the amount of people complaining! Complaining, it seems mostly about about metric vs imperial measurements, complaining about complexity, complaining about whatever gave them a bad day. First of all, if you don't want to take a few seconds to refer to a metrics to imperial chart on line, if you feel that a recipe is too complex for you, SCROLL ON!! Second, believe it or not, serious bakers here in the US (and the rest of the world) use scales. The great thing about the newer scales is that you can set it to many different types of measurements. Metrics IS exact. Imperial IS NOT exact. I have taken many cooking classes, here in the US and abroad, they are taught in metrics. Many recipes do not need exact measurements, so conversion is fine. But other recipes, such as macarons, need absolute exact measurements -- it is a scientific reaction issue. Thus, if you take a macarons class anywhere, they will refer to metrics. And yes, macaron recipes ARE complex. I don't know if Erin mentions it or not, but you even need to wipe all of your equipment down with white vinegar before you start to avoid the smallest reaction to fats of any kind. THAT is why macarons are so expensive in the stores!!! Making macarons is a science, it's not the same thing as throwing together some chocolate chip cookies!! So, if the measurement is not to your liking, or the complexity is not to your liking, SCROLL ON and find something to your liking. Life is too short to take the time to respond to everything that you do not like. Just remember, on the internet, the US is the minority when compared to the rest of the world.
Sarah Rice says
I am responding to those people who have had questions or complaints about oven temperatures or length of time baking. All ovens are different. Sort of like fingerprints. Two identical ovens, same manufacturer, same model, same age, set at the same temperature, will not necessarily be the same temperature on the inside. It is important to get to know your own oven. I bake with 3 separate baking thermometers (about $5 each at the grocery store) in my oven. I have one on each side and in the back of my oven. That way, if there is a difference (and many times there is) you will know how to move your tray or dish around part way through baking. If there is a big difference between the thermometers or the temp that you have set, you will know when to call a repair person to fix it.
Hope says
Can you use honey or petimezi (a sort of sticky syrup made of grape must) instead of molasses? I am asking because molasses is not easy to find in Greek supermarkets. Thank you!
Erin Clarkson says
Hi, which recipe are you referring to sorry?
Hope says
Oh, sorry...I thought I was on the recipe's page. I am asking about the ginger snaps.
Lucy Demitrack says
Can you tell me what Golden syrup is, or is made from? Is it corn syrup? The term is not used in US recipes.
Thank you
Erin Clarkson says
Hi, you can get it in the US! It is a sugar syrup 🙂 I used to get mine online or in some grocery stores