Robbed, Impersonated and Pissed Off

I just have to warn you that I’m extremely angry right now. I came home from a lovely Memorial weekend of camping in the great outdoors to find that someone has stolen content, copy and photos from Bakerlady and passed it off as his own. So here’s my great big “you thieving rat” post.

Boy Meets Bowl” and “Cocinando con Alena” (both appearing to be run by the same person) have stolen the following recipes, original content and photos from Bakerlady. They’ve been pinned over 50,000 times from “his” blogs. I’ve reported the infringing posts — but until they are taken down I’m going to get on my soapbox (tiny as it may be) and let everyone know that these links are stolen. I’ve included my original links and photos below. If you or a friend has pinned, shared or reblogged any of these photos from the offending sites, please re-post with the correct content/links back to Bakerlady. What these blogs have done is theft. Pure and simple.

Snickerdoodle Bread

Snickerdoodle Bread - Bakerlady

Lemon Monkey Bread

Lemon Monkey Bread - Bakerlady

Alton Brown’s Stovetop Macaroni and Cheese

Alton Brown’s Stove Top Macaroni & Cheese - Bakerlady

Monterey Chicken

Monterey Chicken - Bakerlady

Disneyland’s White Chocolate Raspberry Cookie

Disneyland's White Chocolate Raspberry Cookie - Bakerlady

Chocolate Peanut Butter Pretzel Bars

Chocolate Peanut Butter Pretzel Bars - Bakerlady

Yes. All of these were taken without permission. Passed off as original photos, content and recipes by “Boy Meets Bowl” and “Cocinando con Alena”. Seriously. Who does that? Currently I feel like I’ve been defrauded, robbed and impersonated all at the same time. Asking my readers to spread these original links is the only course of action I have while I wait for my legal people to get the infringing content down.

Thank you from the bottom of my royally pissed off heart.

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© mybakerlady.com and Bakerlady, 2010 – Present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Bakerlady and mybakerlady.com with appropriate and specific direction to the original content.

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Cinnamon Sugar Doughnut Muffins

Sometimes, you just want a doughnut. If you’re like me, you have trouble justifying the drive to a bakery just to buy one, so you get a dozen. And then eat them all. Not good. Here’s my take on a mini-muffin that tastes just like a delicious doughnut. Without the guilt. The original recipe for this used butter, I like to substitute applesauce wherever I can – and always have success when using it in muffins or bread. These are light and delicious. Bet you can’t eat just one! I’m glad I’m heading out of the house – otherwise there’s no way these would make it to the meeting I’m taking them to tonight!
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Banana Banana Bread

Banana Bread

*2 C all purpose flour
*¾ C sugar
*¾ t baking soda
*½ t salt
*3 large very ripe bananas, mashed well (1 ½ C)
*6 T (¾ stick) unsalted butter, melted and cooled
*2 large eggs
*¼ whole or low fat plain yogurt, or sour cream
*1 t vanilla
*½ C walnuts, toasted (optional)

1.Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 8 ½ by 4 ½ inch loaf pan.
2.Whisk the flour, sugar, baking soda, and salt together in a large bowl. Mash the bananas in a Ziploc bag. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Do not overmix! Fold in the walnuts (if using). The batter will look thick and chunky.
3.Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just few crumbs attached, about 55 minutes, rotating the pan halfway through baking.
4.Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

Hot Cross Buns

Hot Cross Buns

* 3/4 C buttermilk, warm (110 degrees)
* 6 T (3/4 stick) unsalted butter, melted and cooled
* 3 large eggs
* 4 1/4 C all purpose flour
* 1/4 C sugar
* 1 envelope instant or rapid-rise yeast
* 1 1/4 t salt
* 1 t ground cinnamon
* 1 C  raisins soaked in orange juice, then drained well
* 1 large egg
* 1 T water
Glaze:
* 3/4 C powdered sugar
* 1 t orange juice
* 2 t milk
* 1/2 t vanilla extract

DIRECTIONS

1. For the buns: Whisk the buttermilk, melted butter and eggs together in a large liquid measuring cup. Combine 4 C of the flour, sugar, yeast, salt and cinnamon in a standing mixer fitted with a dough hook. With the mixer on low, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining 1/4 C flour, 1 T at a time until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter, add the raisins and knead by hand to form a smooth round ball with evenly distributed raisins. Place the dgh in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place (turn oven on to 400 degrees for 1 minute, then turn off and place dough inside with door closed) until doubled in size, 2 to 2 1/2 hours.
4. Grease a 13×9 inch baking pan. Turn the dough out onto a lightly floured counter, divide it into 12 even pieces. round the pieces of dough into small taut rolls. Arrange the rolls in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against on another, 1 to 1 1/2 hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the egg and water together and brush over the buns. Then, using a sharp knife, cut an X through the top 1/4 inch of each bun. Bake until golden and puffed, 25-30 minutes.
6. For the glaze: Let the rolls cool in the pan for 5 minutes. Whisk the powdered sugar, milk, orange juice and vanilla together then drizzle in an X into the cut groves of the buns. Serve warm.

Cranberry Orange Bread

Cranberry-Orange Bread

*2 C all purpose flour
*1 C sugar
*1 t salt
*1 t baking powder
*¼ t baking soda
*2/3 C buttermilk (or can use sour milk – 1 C milk, 1 T lemon juice or white vinegar at room temp for 10 minutes. *Use 2/3 C.)
*6 T (3/4 stick) unsalted butter, melted and cooled
*1/3 C orange juice
*1 large egg
*1 T grated fresh orange zest
*1½ C dried cranberries (crazins)

1.Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 ½ by 4 ½ inch loaf pan.
2.In a small bowl, combine the crazins with the orange juice, stirring to incorporate until the cranberries plump slightly. Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, egg and orange zest together until smooth. Fold the buttermilk mixture and the crazins (including juice) into the flour mixture with a rubber spatula until just combined. Do not overmix.
3.Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just few crumbs attached, about 1 hour, rotating the pan halfway through baking.
4.Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

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