New Email Series – Baking Made Easy

top of fresh berry whipped cream cake

Let me introduce you to my (free!) email series called Baking Made Easy.

What’s the Email Series About?

I’ve made 1,000 mistakes in the kitchen. And that was just yesterday. Baking is a science and I love sharing what I learn.

My constant goal for this website is to condense, concise, and update– make all my blog posts easier to read and easier to follow. With this in mind, I thought now would be the perfect opportunity to combine some of my best baking recipes, tips, and tutorials into one place: an email course. This series includes some of my most popular posts (that I’ve re-written and condensed!!!). You’ll receive 1 email per day for 5 days. After that, I’ll send you 1-2 emails per week with additional popular recipes as I update them with recipe notes and easier instructions. Again, it’s completely free just like the content on my blog.

(Honestly there are no gimmicks or sponsorships or anything like that. I just wanted to bring attention to older blog posts as I refresh them!)

Is This For Me?

It’s free! All that’s happening is me showing up in your inbox. You don’t need to do anything– just read, learn, and get excited to apply some of the lessons in your own kitchen.

  • If you’re a new reader, this might be content you’ve never seen before
  • If you’re a beginner baker and want to learn some helpful baking lessons
  • If you don’t feel like scrolling through hundreds of recipes, let me hand pick them for you!

Sign Up Here

You can unsubscribe at any time. Seriously no hurt feelings! If you’re a regular reader and want email notifications whenever I publish a new recipe or article, you can sign up for regular emails here. Thank you so much for reading, following along, and baking my recipes.

Pictured: Fresh Berry Cake


  1. Can’t wait! Thank you Sally. I’m pretty confident with cakes and cupcakes but have been having challenges with my “go-to” chocolate chip cookie recipe lately. I cannot figure out why they keep “sinking.” I’m heading to re read your tips now but looking forward to the tips email soon.
    Thanks again for sharing all your wisdom and experience. 🙂

    1. Hi Jenny, Try using this blog post to help you troubleshoot your cookies:

  2. Sally,
    Thanks so much for all your efforts.learning with my daughter and it has been exciting. God bless you n yours.

  3. Daniel Pierre says:

    Hello and thank you very much,i am newly retired and started to make home bread,my question is why do some bread recipies call for 1/4 teaspoon of instant yeast and others call for 2 1/4 teaspoons ??? and both recipies are for about 3 cups of flour,hope you can guide me,best regards.

    1. Hi Daniel! It depends on the recipe, rise time, and the end product you’re going for. My no-knead cranberry nut bread rises at room temperature for a long period of time, so it can get away with less yeast. My artisan bread recipe rises at room temperature initially, then takes a long rest in the refrigerator. Cold air slows the fermentation down (why I use more yeast), but it also improves its flavor. Hope this helps!

  4. Sally, I now have a kitchen aid stand mixer , I finally splurged !! I love it but not always sure what the levels of mixing are. It has stir then 2,4 6,8,10. Have you posted what levels should be used somewhere? For Example , would stir be considered low? I never really know what low or medium is or fold for that matter. The highest I assume is for egg whites or whip cream
    Thank you !!
    You make cooking so much fun !!

    1. Hi Traci, Congrats on your new mixer – can’t wait to hear what you bake with it! Stir and 2 would be low, while 8-10 would be high. Usually when a recipe says “fold” it can be just by hand with a spatula.

    2. There is an amazing palestina recipe with date inside a cookie.

  5. Sally, I’ve learned so much from your website, I’m excited to sign up. I have a question, my son is going to be making hundreds of cookies for a restaurant, do you have a recipe with cookies that have dates in the middle, he found one, but I think yours would be better! Also how do you transport so many cookies without them crushing each other?

    1. Hi Heather, What a great job your son has! I do not have a date cookie recipe. I use this carrier for a lot of my baked goods and have been very happy with it:

  6. patricia zabala says:

    I’m new to making bread, didn’t start till 55, and I can’t get the kneeding right to save my soul. I try mixer, I try by hand still very sticky. You’re not supposed to add to much flour so I have no idea what I’m doing wrong. And shaping into a tight form? Whole other story.

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With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

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