New beginnings

Introducing the Cook Til Delicious newsletter

Welcome to the Cook Til Delicious newsletter! Most of you are probably here from subscribing to my blog of the same name, or from Instagram. However you found me, hello — it’s good to have you here.

Why a newsletter?

The impetus behind starting this newsletter was largely practical: the service I was using to send all my new blog posts to email subscribers drastically upped their prices. Since I don’t make money from my blog (I decided awhile back to not use ads on my site), I couldn’t justify the price.

So I’ve switched my mailing list over to Substack so I can continue to communicate with those of you who would like to hear regularly from me. Subscribers from the previous list have already been moved to this new system.

What can you expect?

Blog: The blog will stay online and I’ll continue to post recipes there occasionally. Any new content will be announced via the newsletter.

Newsletter: I anticipate most of my future regular content will be via newsletter format. Recipes will remain at the forefront, but I’d also like to expand my focus to include adjacent topics such as baking methodology, ingredients, kitchen tools, cooking with and for children, and cookbooks.

There is also a paid subscriber option for the newsletter, which directly helps support the work that goes behind developing and testing all the recipes on the newsletter and the blog. Subscribers will receive access to discussion threads and Q&A’s, exclusive recipes, and my fervent gratitude!

In summary: if you’d like to continue receiving new recipes and communication from me, this is now the place to subscribe. I hope you’ll enjoy hearing from me; but if at any time you decide this is not for you, it’s easy to unsubscribe via a link at the bottom of each email. But I certainly hope you’ll stick around.

Things I’m baking

• This week I had a bunch of bread crusts that I wanted to repurpose (#toddlerlife), so I combined a few recipes on the blog (funfetti cookies, graham cracker snickerdoodles, toast and jam ice cream) to make buttered toast snickerdoodles! I love their truly toasty vibe and they deserve a whole recipe write-up, so stay tuned for that.

• It’s still winter weather here in Canada, so it’s still lamination season as far as I’m concerned. Morning buns and cruffins are my favorite gateway lamination projects because they’re fairly forgiving and, of course, delicious!

Things I’m reading

• Speaking of breadcrumbs, over on The Sassafras Curio, Martin Philip uses breadcrumbs to make a crumb crust for pie. (I tried it; it's delicious!) He also has excellent tips on how to efficiently process your bread into crumbs.

Happy baking,

Ruth