At Butter and Bliss, my mission is to provide simple and delicious small batch dessert recipes that can be made by home bakers of any level. My recipes will yield 2 to 6 servings and are specifically developed for smaller households, cozy celebrations, or to simply satisfy a sweet craving.
As a self-taught, professional home baker, and years of experience in cooking for two in my own household, I understand the need for appropriate serving sizes and minimizing leftovers, all while celebrating the love for a good dessert.
Audience Engagement
Since 2019, Butter and Bliss has attracted over 3.5 million page views and has recipes featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more!
Originality and Creativity
Each of the 300+ original recipes on Butter and Bliss is created, tested, baked, and written by me, Erin Cernich. From classics like cookies and cakes, to more creative desserts like mousse trifles and layered parfaits, to even more advanced bakes like croissants and homemade bagels.
I know each recipe intimately because they are a reflection of the desserts and baked goods I like to eat. They are inspired by the seasons, holidays, fresh produce, or a unique time-saving ingredient (like freeze-dried fruit!). A handful of recipes will come from my Irish and German heritage. Some will come from a fun childhood treat or a delicious dish I enjoyed on a vacation.
It is my mission to make small batch baking and desserts for two synonymous with something delicious. Small batch does not mean small in flavor or lacking creativity. Big (and tasty) things really do come in small packages when it comes to the recipes on Butter and Bliss!
Recipe Creation
It is my commitment to publish recipes that you can trust. Developing small batch baking recipes requires an understanding of how ingredients work together. And this is especially true for baking. Flour, sugar, eggs, and leavening agents can behave differently in small batches.
As a professional recipe developer, I am a stickler for understanding the nuances of ingredients and baking techniques, so you don’t have to. I carefully test every recipe on Butter and Bliss multiple times to ensure they can be easily reproduced. From there, I write clear, concise recipes with easy-to-follow instructions.
Supplemental to the recipe is the blog post itself. Which is written with the reader in mind. Every post includes additional, helpful details that may include:
- A specific kitchen tool I use and the reason for it.
- Notes on special ingredients or substitution options.
- Storage and freezing instructions.
- Time saving tips.
- Serving suggestions.
My goal is to pass along useful information about the recipe in my blog posts so you are successful in your kitchen!
Transparency
I will never publish AI-generated content, recipes, or photos. I take immense pride in what I have created on this blog, and I prohibit the reproduction of my recipes, content, and photography for any AI purposes. Everything you see on Butter and Bliss is original and created by me.
From time to time, I am inspired to create and adapt a treat I have seen from one of the many professional chefs and culinary experts that I look up to. If a recipe on Butter and Bliss was inspired by another, I will always credit the original source.
Photography
Unless otherwise stated, all of the photography on Butter and Bliss is styled, shot, and edited by me, in my home studio. I work very hard to capture the delicious qualities of my creations in my photographs. I hope they inspire you to make my recipes!
All my images are subject to copyright law and may not be reused or reposted without my written permission. See my disclosure policy page for more details.
Commenting Policy
I love to hear from you, really I do! It brings me tremendous joy to hear how you enjoyed a recipe or continue to make it for special occasions. You making my recipes, is why I am here and what keeps the blog going. We are a baking community here at Butter and Bliss. This is a friendly place to share your baking experience and connect with other home bakers. I do hold all comments for moderation to keep out spam (which is a lot!). I will respond to each comment weekly.
I am also open to constructive feedback if you have tried one of my recipes and it did not work for you. If a negative review is respectful and helpful for other readers, then it will be approved and replied to.
With that, consider Butter and Bliss as my home. Be kind. I do not tolerate disrespect in my home and will not tolerate it on my blog. Comments that are disrespectful, rude, obnoxious, hateful, or irrelevant are not acceptable. I reserve the right not to publish comments that go against this policy.
Star Ratings and Reviews
If you try a recipe, please leave me a star rating and review! Think of it like how we read reviews for products or a restaurant; people will want to know what to expect.
Your review will encourage more readers to try the recipe if they know how it turned out, or if you tried a different ingredient or technique.
Plus, this will give me the opportunity to thank you personally for trying my recipe!
Errors & Typos
It is a one-woman show here at Butter and Bliss. And, I’m human. If you see a typo (I do have a knack for spelling tablespoon ‘tablepsoon’!) please send me an email and I’ll get it fixed.
Contact
Have a question or comment? If it is about a specific recipe, you can ask using the review form (the same place for those important star ratings and reviews!) Or, head over to my contact me page for answers to a few questions I get asked often, along with my contact info.