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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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Privacy Policy

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Who we are

Our website address is: https://sugarandsparrow.com/

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For users that register on our website (if any), we also store the personal information they provide in their user profile. All users can see, edit, or delete their personal information at any time (except they cannot change their username). Website administrators can also see and edit that information.

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If you have an account on this site, or have left comments, you can request to receive an exported file of the personal data we hold about you, including any data you have provided to us. You can also request that we erase any personal data we hold about you. This does not include any data we are obliged to keep for administrative, legal, or security purposes.

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Recipes

Bootstrapped Ventures, the developer of WP Recipe Maker, does not have access to any of the data collected by the plugin. This is all stored in your local database and not communicated back to us. Take note of the following topics for your own privacy policy.

What personal data we collect and why we collect it

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When comment ratings are enabled we store the rating a user has given to a recipe along with the personal data WordPress core stores.

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When user ratings are enabled we store the IP address upon voting. This is used as (one of the) measures to prevent rating spam.

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With the Recipe Submission feature personal data can be collected, depending on the fields that were added to the form. This can include the user email and name. When using the reCAPTCHA feature you will be agreeing to their terms of use and privacy policy.

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Our cookies are stored for 30 days. User submitted data is stored indefinitely in the local database.

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What personal data we collect and why we collect it

Security Logs

The IP address of visitors, user ID of logged in users, and username of login attempts are conditionally logged to check for malicious activity and to protect the site from specific kinds of attacks. Examples of conditions when logging occurs include login attempts, log out requests, requests for suspicious URLs, changes to site content, and password updates. This information is retained for 14 days.

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This site is scanned for potential malware and vulnerabilities by the iThemes Site Scanner. We do not send personal information to the scanner; however, the scanner could find personal information posted publicly (such as in comments) during the scan.

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Security logs are retained for 14 days.

Where we send your data

This site is part of a network of sites that protect against distributed brute force attacks. To enable this protection, the IP address of visitors attempting to log into the site is shared with a service provided by ithemes.com. For privacy policy details, please see the iThemes Privacy Policy.

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We collect information about visitors who comment on Sites that use our Akismet anti-spam service. The information we collect depends on how the User sets up Akismet for the Site, but typically includes the commenter’s IP address, user agent, referrer, and Site URL (along with other information directly provided by the commenter such as their name, username, email address, and the comment itself).


Disclosure

Sugar & Sparrow is a personal blog written and edited by Whitney of sugarandsparrow.com.

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This Site is affiliated with CMI Marketing, Inc., d/b/a Raptive (“Raptive”) for the purposes of placing advertising on the Site, and Raptive will collect and use certain data for advertising purposes. To learn more about Raptive’s data usage, click here: https://raptive.com/creator-advertising-privacy-statement/

Affiliate Disclosure

Sugar & Sparrow is a participant in affiliate programs that are designed to provide a means for sites to earn advertising fees by advertising and linking to products. This means that Sugar & Sparrow receives a small commission when you click and purchase from links to certain products. Note that we only post links to products that we’ve tried, tested, and love. Your clicks and purchases help to keep Sugar & Sparrow up and running, so thank you in advance.

Sponsored Posts

Sugar & Sparrow does accept paid sponsored posts, which will be disclosed as “sponsored” within those specific blog posts according to the guidelines of the FTC. I may receive a fee for these types of posts, or free product. That being said, I am not compensated to give any opinion other than my own, and I will only accept sponsored posts from brands I believe are worthy of such promotion.

Conflicts of Interest

Sugar & Sparrow will never post about topics or brands that are (or might present) a conflict of interest.

This disclosure was written by Sparrow Creative LLC and last updated on October 14th, 2024. It may be subject to change. If you have any questions, direct them to sugarandsparrow@gmail.com.

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@sugarandsparrowco

OREO CUPCAKES 🖤 (recipe below) I made these for OREO CUPCAKES 🖤 (recipe below) I made these for a fundraiser at @vancity.youth last weekend and was reminded of how delicious this recipe is! There’s black cocoa powder in the cupcake batter to give them the PERFECT Oreo cookie flavor profile + the most delicious cookies and cream buttercream I’d eat all on its own. 
 
Full recipe at https://sugarandsparrow.com/oreo-cupcakes-recipe/ 
 
OREO CUPCAKES 
1 Cup (132g) all purpose flour 
3/4 Cup (150g) granulated sugar 
1/3 Cup (38g) black cocoa powder 
1 tsp baking soda 
1/2 tsp baking powder 
1/4 tsp salt 
1/4 Cup (60ml) vegetable oil 
1 large egg, room temp 
1/2 tsp pure vanilla extract 
1/2 Cup (120ml) buttermilk, room temp 
1/2 Cup (120ml) hot coffee or hot water 
 
1. Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners. 
2. In a large bowl, whisk all of the dry ingredients together. Add the vegetable oil, eggs, vanilla, and buttermilk and whisk to combine. Whisk in the hot coffee (or hot water). 
3. Pour the batter into the prepared cupcake liners and bake for 14-18 minutes. 
 
OREO BUTTERCREAM 
1 Cup (226g) unsalted butter, room temperature 
3 Cups (360g) powdered sugar 
2 tsp pure vanilla extract 
2 Tbsp whole milk, room temperature 
pinch of salt, or to taste 
9 Oreo cookies (96g), finely ground 
 
1. Using a hand mixer or stand mixer, cream the butter on medium-high speed until it’s creamy and pale, 5 min. 
2. Add the powdered sugar a few cups at a time, mixing on low speed and scraping down bowl and paddle in between intervals. Keep the mixer on low and add the vanilla, milk, and salt. Mix until fully incorporated and uniform, 1-2 min. 
4. Mix in the Oreo cookie crumbs on low speed. 
 
#oreo #oreocupcakes #cookiesandcream #chocolatecupcakes #cupcakes
RASPBERRY CAKE FILLING (recipe below) ♥️ this RASPBERRY CAKE FILLING (recipe below) ♥️ this perfectly sweet/tart raspberry cake filling is beautifully thick, seedless, and so rewarding to make from scratch! It takes just a handful of ingredients and can be made with fresh OR frozen raspberries 🙌🏼 

Get the full recipe + cake pairing suggestions at the link in my bio or at https://sugarandsparrow.com/seedless-raspberry-cake-filling/

INGREDIENTS:
2 1/2 Cups (10oz, 315g) fresh or frozen raspberries
1/2 Cup (100g) granulated sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 1/2 Tbsp (12g) cornstarch
1 1/2 Tbsp (22ml) water

INSTRUCTIONS: 
1. In a saucepan set over medium heat, add the raspberries, granulated sugar, lemon juice, and lemon zest. Cook until the mixture begins to boil, stirring occasionally. 
2. Once boiling, lower the heat and simmer for 10-15 minutes while you continue stirring occasionally. Then, remove from heat and use a fine mesh sieve to strain out the seeds over a medium bowl. After straining, you’ll be left with about 1/4 Cup of seedy pulp.
3. In a small separate bowl, combine the cornstarch and water until uniform. Return the strained raspberry filling to the saucepan (wipe it free of any remaining seeds if needed) and add the cornstarch/water mixture. Cook over medium heat until boiling, stirring constantly, then reduce to a simmer and cook for 1-3 minutes, until the filling has thickened slightly, is no longer cloudy, and coats the back of the spatula.
4. Pour into an airtight container and refrigerate for at least 4 hours and up to 1 week. It will be jello-like once set but after stirring it will become a thick, jammy consistency that’s perfect to use as a cake or cupcake filling!

#raspberrycake #cakefilling #cakedecorating #raspberries #baking
STRAWBERRY LEMON CAKE 🍓🍋 this cake is so lig STRAWBERRY LEMON CAKE 🍓🍋 this cake is so light and refreshing and bursting with all-natural flavors! It’s layers of my favorite extra fluffy lemon cake + the most delicious freeze-dried strawberry buttercream that ends up the prettiest natural pink color. I’ll never get over those little flecks of strawberry in the buttercream or the tiny chamomile flowers adding so much cheer! 

Grab the recipe at the link in my bio or at https://sugarandsparrow.com/strawberry-lemon-cake/

#strawberrylemon #lemoncake #strawberrycake #cakedecorating #strawberrybuttercream
CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this CHOCOLATE SHEET CAKE (recipe below) 🍫 🥳 this is everything I want in a chocolate cake: rich and decadent, stick-to-your-fork fudgy, ultra-chocolatey, shareable, and EASY! Like box mix easy but from-scratch and a MUST try if you’re in need of a good chocolate cake recipe to feed a crowd👩🏽‍🍳⁣ 
 
Get the full recipe (with chocolate frosting) at the link in my bio or at https://sugarandsparrow.com/chocolate-sheet-cake/ ✨⁣ 
⁣ 
CHOCOLATE SHEET CAKE
2 Cups (265g) all purpose flour⁣ 
1 2/3 Cups (340g) white granulated sugar⁣ 
2/3 Cup (60g) unsweetened natural cocoa powder⁣ 
2 tsp baking soda⁣ 
1 tsp baking powder⁣ 
1/2 tsp kosher salt⁣ 
1/2 Cup (120ml) vegetable oil⁣ 
2 eggs, room temperature⁣ 
1 1/2 tsp pure vanilla extract⁣ 
1 Cup (240ml) full-fat buttermilk⁣ 
1 Cup (240ml) hot coffee OR hot water⁣ 
⁣ 
INSTRUCTIONS⁣ 
1. Preheat the oven to 325ºF. Grease and line a 9x13 inch cake pan. ⁣ 
2. Place all of the dry ingredients into the bowl of a stand mixer (or use a large bowl with a hand mixer) and mix on low to combine. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until combined. With the mixer still on low, add the hot coffee or hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. ⁣ 
3. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted comes out clean.⁣ Full recipe (with frosting) link in my bio.
⁣ 
#chocolatecake #chocolate #sheetcake #chocolatelover #birthdaycake
VANILLA RASPBERRY LAYER CAKE ♥️ between the na VANILLA RASPBERRY LAYER CAKE ♥️ between the naturally pink raspberry buttercream, jammy homemade raspberry filling, and soft vanilla cake layers, this is the perfect cake for Spring!! It’s has amazing, authentic raspberry flavor in every bite from fresh (or frozen) raspberries in the filling + freeze-dried raspberries in the frosting 😋

Get the full recipe link in my bio or find it at https://sugarandsparrow.com/vanilla-raspberry-layer-cake/ 

#raspberrycake #raspberries #vanillacake #cakedecorating #pinkcake

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