Hi! My name is Ruthanne, and I want to welcome you to Easybaked! I am so glad you are here! If you have visited this page I’m sure you are curious about the behind-the scenes details of Easybaked. If you want to know all the who-what-where and when answers then you are in the right place
I’m not what anyone would call an experienced baker. I’ve not tackled many of the fancy pastry-chef type delicacies that many bloggers showcase. That’s not to say I never will…I love trying new things and I’d love to become better at the art of creating wonderful baked goods. I just love simplicity. Scratch that….I need simplicity.
I used to work full time in a clinical genetics lab. Mainly, I helped to diagnose and monitor treatment of cancer in adults and developmental disorders in children. I also led a college- age ministry through my church, which is where my love of baking creative, but EASY desserts was born (is there anyone more appreciative of sweet desserts than college kids?!?) They are the reason I stepped outside the box of “following the recipe” and began baking my own creations.
Currently, I work with an incredible mission organization called Josiah Venture. We are a working with local churches in Eastern and Central Europe (all post-communist countries) to reach young people with the message of God’s love for them through Jesus. My role with this organization is state-side. I recruit, mobilize and send college-age interns over to help with ministry each summer. You can read more about Josiah Venture and what they are doing here.
Finally, I have a wonderful dog named Casper who is so smart and fun. He is a Coton de Tulear (a breed I’d never heard of until I met him!) and such a perfect friend!
I feel like every blogger says this, but I had no idea this site would blossom into what it is today. I have to pretend there aren’t so many of you reading this when I post a recipe or I would be paralyzed by triple checking it for errors. I also never thought someone from a foreign country would read this– so I didn’t ever consider the implications of ingredients that aren’t available overseas! I am still a little shocked by all the different countries represented by my followers. So fun!
The recipes here are very easy to duplicate in your kitchen. Occasionally I get a little crazy and try something more complicated, but I will try to be honest with you about that when I do.
I know that many of you are purists and abhor the idea of cake mix and pre-made ingredients, but these things are a lifesaver for me (and many other busy people, I suppose). When I come across a from-scratch recipe that is truly better than a pre-packaged item I will share it. My goal is quick and fun recipes- ones that a busy working mom could pull together after work and still “wow” her family with.
The Easybaked blog is set up with a “search” box in the sidebar. You can type in anything from cheesecake to pecans and it will find recipes for you. If you are a more visual person you can browse recipes by pictures in the “photo gallery“. If you see a picture you like, just click on it and it will give you the recipe.
About the photography:
I borrowed a Nikon from my sister-in-law and gradually improved at lighting, exposure and setting up food for photography.
I use a Nikon D5200 now, usually in a Light Box with halogen lighting. I’m still learning and growing in this and I have a long way to go. Food photography is one of the unexpected joys I’ve found in blogging. A brand new hobby!
All of the photos on this page were done by Megan Ramminger Photography in Milwaukee, Wisconsin. She does beautiful work and if you live in the area and need a photographer I highly recommend her!
About the links:
I often link to sites that help to explain things I am talking about or to recipes that I used for inspiration. If a link takes you to Amazon.com, it is attached to my blog and if you make a purchase I get a small percentage of what you pay. I only link to products I genuinely use and love. This is a small way to cover the costs involved with baking a million desserts for all of you 🙂
About contacting me:
I am always excited to be asked to contribute a recipe or an article to various publications. This is another surprise benefit to blogging.
If you need to contact me, please email me at contact.easybaked (at) gmail (dot) com.
Or send me a message though the easybaked facebook page.
So glad you are here~ enjoy your visit!!