We'd Love to Hear from You!
Whether you have a question about a specific cake recipe, want to share your weeknight dinner success, or just want to say hi—we are here and we are listening. Welcome to our kitchen.
General Inquiries & Recipe Questions
Have a question about a specific measurement, ingredient, or baking time? We are happy to help.
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Found a broken link? Recipe card not printing correctly? Let our tech team know.
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Send Us a Message
We read every single message and aim to respond to all emails within 24 to 48 business hours. Please note that we do not accept unsolicited guest posts or link-building requests at this time.
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Frequently Asked Questions
Before sending an email, please browse our FAQ below—we might have already answered your question!
Q: Can I substitute ingredients in your baking recipes?
A: Yes, but please proceed with caution! Baking is an exact science, and substitutions can drastically change the texture, rise, and flavor of a dessert. We always try to list tested, reliable substitutions in the "Chef's Notes" section of each recipe. If a specific substitution isn't listed, it means we haven't tested it in our kitchen, so we cannot guarantee the final result.
Q: Can I share your photos or recipes on my own blog or social media?
A: We work incredibly hard to develop our recipes and capture original photography. You are welcome to use one photo if you explicitly link back to the original recipe post on Betty's Recipes and give full, clear credit. However, you may NOT copy and paste our ingredient lists or step-by-step instructions. For any commercial use, please contact our media team first.
Q: Do you provide nutritional information for your meals?
A: Yes! Most of our recipes include an estimated nutritional breakdown at the very bottom of the recipe card. Please note that these are calculated using an automated online tool and serve as an estimate. Nutritional values can vary significantly based on the specific brands of ingredients you use and how you portion the meals at home.
Q: How do I print a recipe without printing all the photos and text?
A: Every recipe card on our site has a convenient "Print" button located in the top right corner. Clicking this will generate a clean, ad-free version of the recipe that is perfectly formatted to save your printer ink.
Q: Why didn't my recipe turn out looking exactly like the picture?
A: There are countless variables in home cooking! Oven temperatures can be inaccurate, humidity affects how flour absorbs moisture, and ingredients differ wildly by brand. For baking, we highly recommend using a digital kitchen scale and an oven thermometer for absolute accuracy. Also, be sure to check the comments section—often, other readers share helpful tips about their own experiences!
Q: I'm looking for gluten-free or low-fat options. How do I find them?
A: You can easily use our customized search bar or browse our "Categories" page to sort our recipes by specific dietary needs. We clearly label our recipes (like our simple low fat desserts or gluten-free bakes) to help you find exactly what fits your family's lifestyle.
Q: Can I submit my own family recipe to Betty's Recipes?
A: Currently, we are not accepting outside recipe submissions, as every single dish we publish must go through our rigorous internal triple-testing process. However, we absolutely love hearing your suggestions! If there is a classic dish you want us to tackle and test, please send us an email.
Q: I use a fan-assisted (convection) oven. Do I need to adjust the baking times?
A: Yes. Our recipes are generally tested in conventional ovens unless stated otherwise. If you are using a convection oven, a good rule of thumb is to reduce the suggested temperature by 25°F (15°C) and check your bake 5 to 10 minutes earlier than the recipe suggests.
Q: How do I unsubscribe from your email newsletter?
A: We're sad to see you go, but we understand! There is a secure "Unsubscribe" link at the very bottom of every single email we send out. Click that link, and your email address will be removed from our mailing list immediately.