Each time we post to The Back Burner, we use a Digital Recipe Card. The recipe card provides a tidy way to showcase your recipes and features one-click formatted printing; it also protects your recipes from being published without your consent. You can use the Digital Recipe card on your blog by following these simple steps:

1. Click on the following link to join KeyIngredient.com: https://keyingredient.com/signup/?next=/recipes/new/

2. Click on the link in the email you receive immediately after sign-up to confirm your account

3. Add your first recipe by clicking on the following link:
http://keyingredient.com/recipes/new/

4. Once you’ve clicked “Done” after adding your recipe, you’ll see your completed recipe. Click the “Blog” button to receive the code that you need to embed into your blog posting.

5. Copy that code into your new blog posting and the blog widget will appear when you publish your posting.

Every recipe you upload to Key Ingredient will have its own digital recipe card that can be personalized to your liking. To get the recipe card’s code, follow the above instructions each time, making sure to change the url in step #1 so that it matches the recipe you are trying to copy.

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Here’s an example of how your digital recipe card will look on your blog:

Have more questions about the recipe card, check out our Question and Answer section by clicking here, or email sophikiblogger@gmail.com.

Even though desserts have become complicated over the years, sometimes we all just want something simple, like a chocolate cookie with some milk, or a fresh-outta-the-oven brownie with a huge scoop of vanilla ice cream on top.

My husband swears that Grammy’s Chocolate Cookies taste store bought. Now, I know what you’re thinking…just last week I said that homemade treats taste better than the store bought ones, and I wasn’t lyin’. I admit, every now and then I head over to the bakery section of my local grocery store and pick up a tasty cookie, but it hardly satisfies my sweet craving; these chocolate cookies are definitely in the lead as far as freshness goes.

Brownies are everyone’s best friend on a bad day. I think we all need to own a shirt that says “hand over the chocolate brownie, I’m having a bad day” - they are always sure to chase the blues away, especially this brownie recipe. It has simple ingredients, but when you add just a tiny teaspoon of coffee or espresso, it takes these brownies to a much higher level - I’m talking about a supernatural one. Your very happy mouth will definitely agree with me after you give this rich and chocolatey recipe a try!

I’ve been having a lot of firsts lately: First time having a pressure cooker explode in my kitchen a couple weeks ago, first time making fudge this past weekend, and a first time baking a pie just the other day! That last “first” was probably the most surprisingly fun and simple. Thankfully, I had a few good recipes to follow.

I do think it’d be a little more challenging to tweak a recipe like krl10106’s gingerbread pumpkin pie, which already sounds like the quintessential Fall dessert. A pumpkin-filled pie topped with gingerbread cookies sounds like what I’d want on my Thanksgiving table. Even though that holiday is months away, it’s never too early to start planning a menu ahead of time. But Easter is fast approaching, and it’s coming two weeks earlier than it did last year! If you want a dessert that tastes like you spent forever slaving away in the kitchen, even though you didn’t because you were too busy improving your basket-stuffing skills, then you should try Smoked_Salmon2’s recipe for Strawberry Rhubarb Pie. Both strawberries and rhubarb are in season during the Spring months, so they’ll be sure to make your pie shine despite the March and April showers.

Do you ever find yourself tweaking a recipe, just a little here and there, because you want to give it your own unique flair? Perhaps the recipe calls for eggs, but you’re vegan or maybe you’re allergic to eggs, so you have to replace them with another ingredient? I know we’ve all altered a recipe at one point or another, I certainly have. I like to think that sometimes cooking and baking experiences are more fun when the end result is somewhat of a mystery! The term we use here at Key Ingredient for “recipe tweaking” is CLONING.

You will find the “clone” option on the left hand column of your profile page when you visit a member’s recipe page. By clicking “clone”, you’ll be able to recreate someone else’s recipe while still giving credit back to the original cook. Once you’ve cloned the recipe, you can locate it on your recipe roll, then later edit and save the recipe after adding your choice of ingredients to the original.

But what happens to the first edition of the recipe?
When you click on the “about” tab located on the widget, you’ll notice that it has a link back to the original recipe owner’s page. Cloning makes everyone happy; you get to experiment and be creative with someone else’s recipe, but the credit still goes where it is due. Plus, it’s a great way to make friends; who doesn’t like being thanked for coming up with a recipe that’s been used over and over again by so many who were able to give it their own touch?

Below you’ll find a recipe I cloned this weekend. I made these muffins a little lighter than the original ones, I also discovered they make the perfect midnight snack (then again, I could eat breakfast foods at any time of the day…and, yes, I did take a bite out of that one muffin!).

Chocolate is one of the most versatile baking ingredients. Unlike others, chocolate can be eaten alone, turned into a fruit dip, or even used to make a great frosting or batch of chocolate brownies. Speaking of chocolate brownies, brakij07 shares a recipe that will delight the chocolate-espresso loving crowd. His posted recipe for Chocolate Espresso Brownies with Chocolate Glaze is loaded with two kinds of chocolate. What about that rich topping? The whipping cream will certainly mix well with the chocolate chips to create a smooth, dark glaze that sets these brownies apart from the more traditional ones.

Be sure to have a tall glass of milk around when you take the first few bites of Kstetler’s Double Chocolate Treasures. She takes chocolate to another level with these “treasures” that are mixed with oatmeal to create sweet, cookie-like dessert balls that get rolled in powdered sugar before getting baked up in the oven.

If you’re like Jenniferdube, then you’re definitely a fan of the traditional chocolatey dessert that melts in your mouth, fudge! She has fudge covered with recipes like Two Tone Fudge and Cyndy’s Chocolate and Butterscotch Fudge. If you’re in the mood for something sweet, but definitely like a little chocolate in your desserts, your taste buds will be more than satisfied with her Two Tone Fudge. It’s loaded with butterscotch and even marshmallow creme. Don’t forget to add the walnuts, they’ll give this fudge crunch and take it to another level, as all these chocolatey desserts will do to you if you give them a try!

If you come across a delicious recipe on Key Ingredient that you’d love to share with a friend in an email, but fear she might accidentally delete the recipe before trying it out, there is a solution to your dilemma! If you send a recipe to your own email address, you’ll notice the link beneath the recipe at the very bottom that reads “See it on Key Ingredient”. That nifty link will take you directly to the recipe page, where you can add it to your online recipe collection and save it for future use. This feature makes things so much easier! You no longer have to worry about possibly deleting it from your inbox, or even copying the recipe onto a blank document then saving it. Instead, you can save it right away and keep it for as long as you want!

Spring pea soup, another recipe I’ve yet to try. It’s the perfect post wisdom tooth extraction meal, and what I’ll be making for lunch tomorrow after my husband’s oral surgery procedure. A creamy soup with a good amount of spices and vegetables, I’m expecting this recipe will be a winner. Since the soup calls for chicken stock, I think I’ll try following the same recipe I used yesterday. Hopefully, this time around, my walls and kitchen floor won’t get the first taste! I also plan on making sticky toffee pudding this weekend, among other soft and delectable edibles. If you all have any recipes that fall under that category and would like to share them, feel free to leave a comment with your suggestions!

Hi Folks,

It’s been awhile since you’ve heard from us! That shouldn’t be the case anymore; from now on, we’ll be making daily blog posts and giving you all a virtual taste of some of the great recipes featured on Key Ingredient. If the voice behind these words sounds a little unfamiliar to you, it’s because it is! It belongs to Key Ingredient’s newest member, the Blogger in chief! That would be me.

Feel free to drop us a line anytime. Whether it’s a question relating to our site or one that you need answered in order to perfect a recipe, we’ll do our best to answer it. You can even send me an instant message! The new Key Ingredient screen name is KIQuestion. Hope to hear from you all soon!