Contact & Connect

~ Thanks so much for stopping by! ~

I’m so glad that you came by for a visit. You are welcome around here, anytime!  If you have a question about my content, a recipe or method, want to sponsor a giveaway, or just want to formally introduce yourself, you can reach me via…

Email: ComfortablyDomestic AT gmail DOT com

Twitter: @ComfortDomestic


All content and photographs contained here on are my own, and as such are subject to copyright laws. If you’d like to discuss using any of my intellectual property included on the blog, please contact me. I may say yes–provided that you give clear, accurate credit, and link back to my original content, and you are not benefiting or profiting from my material, unbeknownst to me.

I share my own original recipes, ways of doing things, ideas, and random musings. I also share fun stuff, things I like, things that make me smile, things that keep me up at night, or whatever comes to mind.

Here’s the not-so-fine-print: I am by no stretch of the imagination and expert on any of the topics of which I may post. I share my experiences and way of doing things.  That said, my way of doing things is not absolute and should never be considered a substitute for your own research into proper methods and procedures.

I hope you enjoy what I am putting out here, try the recipes, and hang out for a while. If you are kind enough to stop by and like what you read, please share a comment and let me know your thoughts.

24 thoughts on “Contact & Connect”

  1. Kirsten,
    Just read your blog & I love it!!! Good that you are using the camera more as we tend to forget to capture the moments of our lives.
    May consider beginning to separate the recipes from the thoughts @ large. The stories are great & well written!!
    Great Job–Nana


  2. Marilyn said:

    Hello: just found your page – was looking for a white chocolate buttercream frosting and this is definitely what I was looking for! Thanks so much, can’t waittotry some of your other delectable dishes.



  3. Becky Lelito said:

    I just read Maggie’s post about the pop tarts and have to admit I’m intrigued.


  4. Melissa said:

    This is the first time I’ve come across your blog- I really like it! I am also a mother of four boys :-) so life is busy (as you know), but I truly enjoy it. Looking forward to trying some of your recipes!


  5. I can’t find the specific spice you listed in your recipient for the Cajun Alfredo chicken. You said to use Paul Prudhommes Cajun Blackening Spice, but I don’t see that on his website. Can you please let me know the exact name of the spice you use. Thanks!


  6. I love your blog and I wanted to let you know that I featured you as this week’s blogger of the week.

    You are awesome! Keep up the great work!


  7. Francesca said:

    Hello! I just wanted to say that I really enjoy your blog. I’ve only had 4 sources for all my baking needs before (Joy of Cooking, Ina Garten, Baking by James Peterson, and Professional Cooking by Wayne Gisslen). But I recently found your white chocolate buttercream, which I’ve tried with Ina’s chocolate cake, and your Cream cheese frosting with my white cake and they were both superb. It’s worrying because I only bake for the family so I basically eat a third (*a half, really*) of every cake I make. It’s soooo good! Thank you so much!


    • Francesca, we are meant to be friends. I LOVE your four baking sources, and own each and everyone of those books. I’m so happy to hear that my frostings pair so nicely with your favorite cake recipes. You made my day!


  8. Diane Taylor said:

    Thank you so much for “the only white chocolate frosting …” recipe. It is a bit of a challenge to work with cups and sticks (I am British) but it is a fantastic recipe and transforms a basic Victoria sandwich cake into a sophisticated celebration cake (or a fun birthday cake for a toddler). The recipe is delicious and surprises folk who say that they don’t like iced (aka frosted) confections. I do buy Belgian white chocolate chips from a chocolate maker in my village so it is not strictly true that you have to use slab chocolate but of course the ones I buy are properly tempered and not coated as they are intended for chocolate making. Keep up the good work!


  9. Diane Taylor said:

    Thanks again! Re the Belgian chocolate: it actually works out cheaper to buy than branded chocolate chips from the supermarket. If you have a professional chocolate maker in your area you might enquire if they will sell you the chocolate pieces. I buy them in pre-packed 6oz bags but they will weigh out to your requirements. I buy white, milk and dark chocolate (the latter is perfect for rich desserts) in this way and the melting quality is wonderful.


  10. I would like to know what molasses you use for the Ginger Snaps. I use King Syrup, but also have used the Brer Rabbit syrups, but there are dark and light ones.


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