Email me at cookiesandcups@live.com or use the form below to get in touch!
33 comments on “Contact”
Comments are closed.
Rebecca freeman
I just have a couple of questions about your amazing snickers popcorn recipe. The quantity of popcorn, is it 2 cups of unpopped kernels? And the oven temperature, is that Celsius or Fahrenheit. I have been unable to locate corn syrup in Australia, do you have a recommended alternative? Apologies for all the questions,
Thanks, Rebecca
Angela
My name is Angela. I run the blog, foodiebliss, on Tumblr and I was wondering if I would be able to use your current and future photos to post on my blog?
It’s always a photo, with three links back to the original post {in the caption, content source box and click through link on the image} and also the name of the blog from where the photo comes from. I also add a link back to the homepage as well. I do not take credit for anything I post on my blog except my own creations. I never publish any recipes.
I look forward to hearing from you.
Thank you.
Esther
Love your recipes! Once you have baked a cookie bar, is there a chance of bacterial infection (such as salmonella) when using cream or eggs? Would I have t store these in the fridge?
What about non baked cookie bars?
Shelly
Once you cookie is baked it kills any bacteria. A no-bake recipe shouldn’t include a raw egg, so there should be no chance.
Jo
Shelly, I am interested to try your Cinnamon Roll Cookie Bars. The recipe specifies Cook and Serve Pudding. Is it possible to substitute the Instant Pudding?
Shelly
I haven’t ever made it with instant. I am sure it would be ok!
Katie
Just a suggestion- I have a bunch of questions I’d love to ask you, you should do a chat with your followers where we can ask you questions!
Shelly
That’s a great idea!!
Heather
Hi Shelly
Love your recipes! Great site. Keep up the good work. I own a restaurant in NH and am trying things out!
Thanks, Heather
Andrea Lewis
Hi I stumbled across your popcorn balls but I don’t know where to buy your products. I live here in San Diego, who is carrying your products.
Thanks,
Andrea
Audrey Carbonell
After we put our last layer of cool whip as the icing part, what should we use to cover the cake so the cool whip doesn’t stick to the cover?
Diana
Hello,
I have signed up twice for your website. Every time I open up the recipes your upper Lets be e-mail friends and get a weeks worth of cookies and cups from your website in grey won’t disappear. Please add a X to close it. I don’t like looking at the recipes and the grey Join my club gets in my way. It won’t leave.
Thank you,
Diana
Anna
Hi, I am making the Lemon Meringue Cheesecake for my sisters birthay!. I was just a bit confused about some of the terms in it. Not sure if the temperature (300) is celsius or fahrenheit. Thanks Anna
Ps: I love all your recipes
I just have a couple of questions about your amazing snickers popcorn recipe. The quantity of popcorn, is it 2 cups of unpopped kernels? And the oven temperature, is that Celsius or Fahrenheit. I have been unable to locate corn syrup in Australia, do you have a recommended alternative? Apologies for all the questions,
Thanks, Rebecca
My name is Angela. I run the blog, foodiebliss, on Tumblr and I was wondering if I would be able to use your current and future photos to post on my blog?
It’s always a photo, with three links back to the original post {in the caption, content source box and click through link on the image} and also the name of the blog from where the photo comes from. I also add a link back to the homepage as well. I do not take credit for anything I post on my blog except my own creations. I never publish any recipes.
I look forward to hearing from you.
Thank you.
Love your recipes! Once you have baked a cookie bar, is there a chance of bacterial infection (such as salmonella) when using cream or eggs? Would I have t store these in the fridge?
What about non baked cookie bars?
Once you cookie is baked it kills any bacteria. A no-bake recipe shouldn’t include a raw egg, so there should be no chance.
Shelly, I am interested to try your Cinnamon Roll Cookie Bars. The recipe specifies Cook and Serve Pudding. Is it possible to substitute the Instant Pudding?
I haven’t ever made it with instant. I am sure it would be ok!
Just a suggestion- I have a bunch of questions I’d love to ask you, you should do a chat with your followers where we can ask you questions!
That’s a great idea!!
Hi Shelly
Love your recipes! Great site. Keep up the good work. I own a restaurant in NH and am trying things out!
Thanks, Heather
Hi I stumbled across your popcorn balls but I don’t know where to buy your products. I live here in San Diego, who is carrying your products.
Thanks,
Andrea
After we put our last layer of cool whip as the icing part, what should we use to cover the cake so the cool whip doesn’t stick to the cover?
Hello,
I have signed up twice for your website. Every time I open up the recipes your upper Lets be e-mail friends and get a weeks worth of cookies and cups from your website in grey won’t disappear. Please add a X to close it. I don’t like looking at the recipes and the grey Join my club gets in my way. It won’t leave.
Thank you,
Diana
Hi, I am making the Lemon Meringue Cheesecake for my sisters birthay!. I was just a bit confused about some of the terms in it. Not sure if the temperature (300) is celsius or fahrenheit. Thanks Anna
Ps: I love all your recipes
Fahrenheit!!