Upcoming Events & Cooking Demos

Sally's Candy Addiction Cookbook

The week is here! Sally’s Candy Addiction is ready to partaaaaay in your kitchen. I mean, my 2nd cookbook comes out this week. Order here: Quarto Knows, Amazon, Barnes & Noble, Indiebound, Indigo, Apple iBookstore (eBook), Kobo (eBook), Google Play (eBook). Read more about my new cookbook in this post.

Make sure you flip to the last chapter.

So you can make these candy-filled cookies ASAP:

Sally's Candy Addiction

First up– I have my first local cooking class this week at the Wayne Art Center. We’ll be cooking toffee and making fudge recipes from Sally’s Candy Addiction. I’ll definitely post pictures. And I’ll definitely embarrass myself. The event has sold out, but we’re adding another one in February so check their schedule so you can buy a ticket (which includes a book!).

SBA is going across the country!

Check my book tour page for exact times/locations.

October 3rd, 4th, and 6th– I’ll be signing books at events in Philadelphia. Would love to meet you if you’re local! Then I’m off to Seattle, Portland, Minneapolis, and Denver. Soon after that: Trenton, DC, Portsmouth, Boston, and NYC. Then I’ll be in Baltimore, St. Louis, Chicago, Pittsburgh, and Cleveland. Then I’ll sleep for 10 straight days before visiting all of you in Texas! And it all starts over again in February with I see you all in San Francisco and San Diego.

My cookbook will be sold at all of these locations. You can bring your own copy or you can buy it there. I’ll be doing candy making demos at some of these locations. Most of them are free, but some are ticketed. And if so, I noted that on my book tour page.

I’ll be sharing photos and recaps on my blog, instagram, and snapchat (sallysbakeblog) so you can follow along on this crazy adventure. I’ll also be sharing photos from the tour on my photography blog. If you have your copy of Sally’s Candy Addiction, make sure you snap a photo of it and upload it to Twitter or Instagram with the hashtag #sallyscandyaddiction. And if you make any of the recipes, please tell me about it on any of my social medias. That’s the BEST part of writing a cookbook! Hearing that you are making my food.

Candy Addiction Recipes

Sally's Candy Addiction Peanut Butter Fudge

What else? I think that’s it. I can’t think straight! Oh, have you made homemade apple cider yet? Because you can make it in your slow cooker and your house will smell like Fall all day long. Plus, it’s yum.

Come back tomorrow for a new pumpkin cookie recipe! Oh yes.

58 comments

  1. I wish I was meeting you in Minneapolis! BUT it’s parents weekend at my college so I can’t! I’ll be there in spirit though and definitely next time! 🙂 
    xx
    Kenzie

  2. I live in Illinois, not too far from Schaumburg. I tried to check out when you give the demonstrations there but couldn’t get any info about time or price. Would love to go. Thanks, Michelle

  3. Congratulations to your new book, Sally! I looooove your blog, followed your blog since quite some time. It is my go-to baking blog when I am looking for a delicious recipe that delivers on all sides. So far I baked lots of cookies ( chocolatechip, funfetti cookies) also your muffins as well as cakes for birthdays. They are always a huge success!  Thanks so much for your great recipes! 

    Annette

  4. Congrats! That is so exciting! You should totally add Atlanta to your list at some point just saying 😉 

  5. Hey Sally,

    I just received your new book and everything looks yummy! I tried to do some chai tea truffles last night but it didn’t work out really well. My ganache is very soft, in a way like nutella texture, it’s impossible to roll it because of it’s liquid texture. Still tasty when I spoon it though. I tried to make half of the recipe and that’s the reason I believe it didn’t work out. But I’m going to make it again and this time I won’t change the portion size

    • Hey Amber! Never halve candy recipes (I mention that in the book intro! Sounds like you just read it though!). And be sure to use heavy cream if you are not already– you need very thick consistency cream. And make sure you are sufficiently chilling the ganache. It will still be a little soft, but manageable to roll.

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