Oh hi! It’s me!
Somehow it’s been almost a year since I checked in with a personal update. I remember when I had time to write these coffee break posts monthly! I guess I never understood what being a busy working parent meant until I had my 2nd child. Or, at least, until she was mobile. (She is turning TWO in July! And my oldest is turning 5 in September! How can that be already?)
Since I shared my last update, I finished my cookbook proposal for my 4th cookbook! And I mean… I *just* submitted it this past week. It took me an entire year to write the proposal, which sounds like an unusually long time. But I’ve been doing about 1 billion other things on the side like testing and publishing recipes on my website, launching a website redesign, celebrating 10 years, and a huge recipe video shoot. (Which I’m showing you below!) All while trying to balance my career and family, which feels like some super magical secret that I can’t figure out. HOW DO YOU BALANCE EVERYTHING?
Anyway, the next step for my cookbook is securing a publishing house and, well, writing the entire book. LOL. Hopefully I’ll have more updates for you soon!
In the meantime, I’d love to take you behind the scenes of a recent work project!
Recipe Video Shoot
It had been nearly two years since my entire team and I got together to film recipe videos. This past spring, we shot 20 baking videos/tutorials. It sounds like a lot because, yes, it was a lot!!! We schedule big recipe video shoots to make the most of our time together because the team lives all over the country. Since we can’t get together often, we filmed a lot of content for the holiday season and I’m so excited to publish it on the site. As you can imagine, it was quite comical seeing spring flowers bloom outside while enjoying pumpkin pie and Christmas cookies.
Part of my video crew is also known as Paragraphic and you can follow them as they film handcrafted documentaries highlighting different artisans and creators. I love their work and am so fortunate they have time and dedication to produce recipe videos for my website. They’re also A LOT of fun.
Anyway, we completely took over the kitchen with video equipment, lights, cords, ingredients, and dishes.
Filming this many recipe videos requires a lot of people, a lot of work, and a lot of planning ahead. There’s talking points to review, dishes to wash, props to order, and plenty of prepwork. To stay organized when shooting multiple videos in a day, we usually set up pre-measured ingredients on baking sheets (just a little trick of the trade!):
Over 6 days with a 10 person crew, plus neighbors and families of my local team members, we had plenty of mouths gobbling up all of these treats. And trust me, there were A LOT of treats.
The baked goods had expanded out of the kitchen and crept into the office.
Carrot cake! (The new carrot cake video is published by the way!)
And a note to remind everyone not to eat “the pretty cookies” until after we filmed them. Demanding notes on a tray of beautiful cookies, totally normal.
So yes, a lot of work and a lot of food. Not to mention, all the bloopers, laughs, and times I completely messed up on camera. (We had two years of laughs to catch up on!!!)
You can find some of the finalized videos in these posts:
and there’s many more coming soon!
Bloopers
And, lastly, when you view these finalized recipe videos, please know there is tape on my back holding down the weird wrinkled creases that kept appearing on my shoulders:
And that the crumb patrol was sleeping on the job:
PS: That’s Franklin, our 6 year old pup and the one on top of him is Simon. We adopted Simon last year and the two are inseparable. Simon’s a german shepherd mix and, as you can see, quite the snuggler.
And Here’s What I’ve Been Baking!
You’d think I’d be sick of the kitchen after all that, but one of my favorite activities with my daughters is baking together. Usually about once a week, we bake a batch of muffins and yes, it’s complete chaos with a 2 and 5 year old. But muffins are awesome when baking with children because they’re quick to prep, have a relatively short baking time, and you don’t have to wait for them to cool before enjoying. Perfect for little bakers with little patience!!
Here are zucchini muffins and we baked this batch using coconut sugar instead of refined sugar:
And applesauce muffins with raisins. In this particular batch, I snuck in 1/4 cup of ground flaxseed and added another Tablespoon of applesauce:
We usually make bread together, too. My go-to recipe is multigrain bread… doesn’t look like much but it’s oh-so-flavorful and soft. The girls love it even with the “chunks” (oats and pepitas). LOL.
And mini margarita cheesecakes for the adults!!! I made these for a little summer party and after 3 people asked for the recipe, I knew I had to publish it. They’re so creamy!
And, finally, say hi to Dorothy (from the site Crazy for Crust) and Holly (from the site Spend with Pennies). I escaped the humidity of the east coast and we spent a few days in Napa, CA. Wine tasting at Cakebread Cellars, shopping, pool time, a once-in-a-lifetime dinner experience at world famous restaurant The French Laundry, and most importantly, treasured time with great friends.
I’ll end on that note but hopefully I’ll have time for more frequent updates. I did A LOT of baking this past month and have some exciting new recipes and re-tested recipes to publish. (Did you see my updated blueberry pie? SO GOOD!) In the meantime, you can subscribe via email so you never miss a new recipe, updated recipe, or baking related article. I usually send about 3 emails/week to subscribers!
Thank you for coming behind the scenes today. 🙂
I loved this post Sally. of course it’s great to get your recipes, but it’s truly special when you let your fans in on the behind the scenes stuff. 🙂 I know I’m way too early…but I’m so looking forward to your pie week this year. no pressure :p. hugs
Love your site! Question: it looks like you may have “grease proof” cupcake liners in one of your muffin photos. Can you tell me where you get them? I used to find them here in NC but they were discontinued. Any place you know where they can be found online maybe?
Keep up the good work! I so enjoy your site and recipes!
Hi Liz! Are you referring to the pink ones? They are from the craft store Michaels by the brand Celebrate It.
Hey Sally as you know Ive been following you for years now but somehow this was the first video of behind the scenes Ive ever seen…I absolutely loved it…which translates to I absolutely love you too and your humor and fun and thank goodness you add the silly bits too…we all need to let our guard down and be exactly who we are and have fun in all things we do. <3 thank you so much for being such a fun baking addict!! 🙂
I started baking at 8 and I’m now 72, but I learn new recipes and baking flips from you every week! Thank you for putting in all the hard work so that we can all be better bakers. Every time I post a new bake on my Facebook page everyone wants to know where I get all my great recipes,I always say”Sally”. I think you’ve gained single name status like Cher or Madonna! Thank you for helping keep my passion alive!!
Sally, I loved every word of this post! And I especially loved the cuddle puppies…! I want to tell you that when you shared your very real, raw and personal pain over losing Jude, it helped me…I reread your post a few times, because I was right behind you with my dear dog, and even though I’ve been through it before, I needed the reminder that I am not alone in this type of pain, and we do survive. I bake constantly, all from your site!! All good to you and your family!
Love reading the Coffee Break posts. I remember first finding your blog and seeing a wedding photo with Jude beside you both. How can your little girls be so old? LOVE your recipes, your newly edited website, and ALL the recipes. I’m constantly telling people, “Oh, it’s a Sally’s recipe.” My friends now know about my ‘other’ friend Sally. My family has heard it so much they know to find the recipe under Sally’s Baking Addiction. THANK YOU for always teaching and explaining. Even thought I consider myself an experienced home baker, I still learn the science behind things because of you and share that with new bakers. HAPPY SALLY BAKING to all.
So happy to see another coffee break. I was there when you had the first one and have been following you since. Looking forward to another cookbook. Good luck in your future endeavors.
Me encantan tus recetas hice varias y la verdad quedaron encantados en mi casa y tambien las repeti a pedidocde mi familia. Eres super y muy linda con cada explicación. Es hermoso tu Simon y me dio mucha pena la ida de Jude que tristeza. Felicitaciones Sally. Un abrazito
Sally, your blooper film made me feel normal when I bake! Thank you. I’ve followed you for a long time, love your emails and hints. I’m so hooked on certain recipes from you that I keep them in my phone so when I travel home to see my family I can bake for them
Thank you
Love this post! Soooo excited about a new cookbook. I was wondering if you can please make some two layer cakes or maybe put a modification for a two layer cake instead of three as that is my family’s preference. Love love love your recipes!
Hi Nadia! Thanks so much for making and trusting our recipes. A few of our favorites are two layers: chocolate cake, red velvet cake, strawberry cake, yellow cake, and white cake all have two layers. Or this baking pan sizes and conversions post will also help if you’re ever looking to scale a recipe. Hope this is helpful!
And here I thought you never made a mistake. To me rescue/adopted dogs seem to have a higher level of bonding. Fear of abandonment? Whatever, I fancy all dogs regardless.
You are my choice of regular (as in non-sourdough) baking developers. After I made my first batch of scones using your recipe I knew I had hit a gold seam. EVERYONE remarks favorably and wants to know when I’ll be making more. I just send them your link. Hah. Make ‘em yourselves.
I adapt many of your recipes to my flour with stellar results. You are definitely a keeper. Bake away!
I have a 7YO and a 3YO and haven’t yet figured out how to balance everything! When I hear “You’re the best mommy” I figure I must be doing alright!
Congratulations on your new pup! We adopted a German Shepherd Mix almost 9 years ago and feel blessed to have such a sweet boy who loves kids (and literally everyone else).
I recently moved to a new country and am still getting settled, so I haven’t baked as much as I’d like. I did manage to make the Seriously Fudgy Brownies for an event at my son’s new school. I was asked for the recipe and happily credited you. Someone called me The Brownie Lady, and I was honored. Thank you for helping me connect with people during a challenging time in my life! All my best to your and your family (2 and 4 legged members:)
I enjoy your website, amazing recipies and all of the information and “tricks of the trade” that you share with your readers. I became a fan a few years ago when I discovered your recipe for lemon blueberry scones using grated frozen butter. They turned out better than any other scone I had made to date. In fact, I have a vacation home in Victoria, BC, Canada and when we have friends up to join us, I always serve he lemon blueberry scones for their first breakfast!
I can’t wait for your new cookbook! I’m sure many publishers will be fighting over it! I love your kitchen – all that counter space!
I love your coffee break posts, Sally! I have definitely missed them.
And omg 10 years! It’s insane! Congratulations again!
Can’t wait to see the final videos! Thanks for keeping it real ♥️
Bloopers are one of my favorite things in the universe, and I’m so happy you’re willing to share them! I can’t wait for the new cookbook and to try these holiday recipes!
Thank you for sharing this fun article! I enjoyed the sneak peeks of what recipes we will see upcoming on the website and of course I love hearing about how your girls are doing. There are never enough hours in the day to do all we want to. Balance is a myth, I’m convinced. I’ve found that prioritizing what can’t wait along with what I am passionate about make me more content. I can’t wait to hear more updates about the new cookbook!
Loved the behind the scenes and updates! Looks like everyone is thriving!
Hi Sally! Was sooo thrilled to see a new Coffee Break & looking forward to watching the bloopers I just wanted to say how much both this Break & your last one (from last July) meant to me. I actually re-read the last one a few times over the past 6 months: I became a 1st time mom (to a human baby) in January & we lost our beloved dog child to leukemia in February. Your words about life being “heavy” really resonated & made the circumstances feel a bit less lonely. Anyway, it’s WONDERFUL reading how life has gotten sunnier again… though busier than ever it sounds haha. I’m glad to hear that all your babies, 2 & 4-legged alike, are doing well. Hope you have some time to enjoy the summer <3
I just wanted to tell you Sally, that you are absolutely my favourite baker. I have tried many of your recipes and they have all turned out beautifully. I have learned many helpful tips, which has helped to elevate my baking.
I look forward to your emails and recipes.
Thank you for all your hard work to make your website what it is. Through you, I know that many bakers out there have improved their baking, or just found a site with excellent recipes.
Thanks for you and your teams hard work! I’ve been following you for years. I think it was before you started working on the blog full time. This is one of my go-to places for great recipes and baking basics. Looking forward all the new content.
Love your site that I stumbled on abt 2 yrs ago! I’ve made many things that you have posted and have turned my daughter & friends on to the site as well! Your cookies are the BOMB!! You are definitely my go to person! Thank you sooo much!!
Love it! How do I sign up to be a “tester” on those days!!?? Man! I can’t even imagine getting to eat all of those delicious goodies you got to make. As always, absolutely love your recipes. Wish you much success with that new cookbook that is in the works!
Thank you for sharing this new coffee break post ! I love all of them !
There are many amazing ads in it ! Don’t wait to see them =)
it’s amazing that the girls are already 5 and 2 years old !
I wish you, Sally, a beautiful day =)
Sally, love the blooper reel! The guy in the very beginning – is that the same guy who does the “Problem Solved” videos for USA Today??!! His voice is identical!
Yes! That’s Kristopher!
So lovely to see a coffee break post again
Happy Franklin has Simon to ease the transition for him. Both cutie pies!
Holiday recipes and new cookbook Both so exciting!
Being a juggling mum becomes easier as they go to school, and more so when they start Academy (High school). Can hardly take in your babies are 5 and nearly 2 now. Wow time flies.
Take care. Xx
I can imagine we will have more time in a couple years, so we’re trying to soak up these young years as much as we can!
Love this newsletter. Love your crumb patrol and very happy to see you have another new pup for a companion to Frank. I loved Jude just from his pictures. Simon looks so sweet. Love Frank too. I know when I bake or cook from Sally’s baking addiction website, I will have a winner. Thank you and I don’t know how you juggle it all. I look forward to your new cookbook and appreciate all your hard work and dedication. Your girls are so fortunate to be learning your kitchen skills at an early age. Major YUM! Thank you to you and all your people who make it happen.
Thank you so much for your kind words, Karen, and thank you for remembering Jude!
So nice to get an update and a behind the scenes post from you, Sally! I always enjoyed these. And I remember one of the first posts I read from you after I found your blog was when you announced that you were expecting your first so that means I’ve been baking your recipes for over 5 years. Time flies!! I just baked a variation of your strawberries n cream coffee cake last night it’s so good and a family favourite!
Thank you for following for so long! I feel like 5 years was ages ago. HA!
Love seeing this and more of you! What a fun shoot and great blooper reel 🙂
Thanks Amanda!
I have always loved your coffee break posts, Hope to see more of them as you start the cookbook process again, Simon is SO adorable, glad Franklin has a new buddy after you lost Jude. I just made a batch of your updated zucchini muffins for father’s day and added cinnamon chips instead of chocolate chips, they came out amazing and a little taller too. Can’t imagine how you could balance it all. Sounds like you have a pretty good handle on it though. Glad you had plenty of people around to enjoy all those sweet treats 🙂
Courtney, this comment is so sweet. Thank you for remembering Jude and the zucchini muffins with cinnamon chips sounds incredible. I haven’t tried that addition yet!