Basically reverse chronological digital diaries, blogs run the gambit of subjects from acting to zoo life. Blogs became a popular form of self expression during the 1990’s. According to Technorati Media, an internet firm specializing in digital influence, 122,00 new blogs began everyday (Higgins, 2014). Food blogs make up appropriately 1% of US blogs (Simunaniemi, Sandberg, Anderson & Nydahl, 2011), there are literally thousands of US food blogs and millions internationally. Penned by individuals, couples, organizations and businesses, for a spectrum of motivations. Stay at home moms, private chefs, weight loss guru’s, politicians, medical organizations and food producers all use blogs to further there agendas and increase internet prescience.
In order to stand out from the crowd, food bloggers must make there site distinctive. Unique names, colorful photographs, contests, links to famous people and events, ties to Facebook and Twitter accounts are all employed to gather as many subscribers as possible. Blogging has it’s own social expectations and rules, and online profiles are often misleading. In the US bloggers by law must report if they receive incentives for reviews (Federal Trade Commission, 2014), but there are no civil penalties for not doing so and the type or amount of compensation can remain undisclosed. Online recipes containing canned soups or brand name coffee are likely to be inspired by family tradition, personal health beliefs, a desire to connect to the online community, or corporate sponsorship.
Check out the food blogs I follow for examples.
And this is a great breakfast recipe, curtsey of Sommer Collier’s food blog “A Spicy Perspective”:
Prep Time: 20 minutes (active time)
Cook Time: 35 minutes
Raspberry Sticky Buns
- 2 loaves frozen white bread dough, thawed (or homemade bread dough)
- 10 oz. bag frozen raspberries, not thawed
- 8 oz. cream cheese or mascarpone cheese, at room temperature
- 6 Tb. sugar, divided
- Zest of 2 lemons, divided
- 1 Tb. cornstarch
- 1 tsp. vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 1/4 cup heavy cream
- Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
- In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
- Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
- Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!
NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good–it’s a preference thing!
See more at: http://www.aspicyperspective.com/2014/03/raspberry-sticky-buns.html