Welcome to another post in my Latest Recipe Testing series, and the 4th post specifically about testing cookbook recipes. See volume 1, volume 2, and volume 3.
I love sharing behind-the-scenes peeks with you. Producing quality and well-tested baking recipes is a lot of work, but I’m grateful I can call this my job. Thank you for being here, and for joining me on this baking journey. Let’s dive into some exciting cookbook news!
4th Cookbook Coming September 2025
If you haven’t seen it yet, I’ve been sharing a lot of behind-the-scenes about my cookbook on my website and Instagram account. I’ve been working on this book for 2+ years so far, and it’s going to be my biggest, most polished book yet: 100 recipes covering many baking categories like breads, pies, cakes, cookies, brownies, muffins, cupcakes, and more. It will be in your hands September 2025, and after pouring my heart and soul into this project, I’m confident saying that you can expect the best.
And it feels so nice to be sitting down and typing this…
I mean, unbelievably nice…
My Manuscript Has Been Submitted!!
This manuscript took me over a year of intense work to write. (And 2 years of developing recipes!) Though this is my 4th cookbook, producing this one felt very different. Since my last cookbook in 2017, I’m now 7 more years into my career, I have children, I have a bigger audience and team, I’m with a new publisher, and I have more experience in the kitchen. I felt more self-induced pressure, and I really had to dig for some creative inspiration.
I found it, and I’m really, really proud.
The manuscript is out of my hands and with my editor. I feel a very large 75K-word weight off my shoulders!!!!
Not only am I the author of the book, I’m also the photographer. This past spring, I photographed my entire cookbook with a team of professional stylists: prop stylist Giulietta, food stylist Diana, plus my video and lifestyle photography team, the Paragraphic. (More on that to come!) Right now, I’m finishing up some step-by-step photography and then the book will really be out of my hands. Ahh!
Since I’ve been so immersed in this book, you haven’t seen a lot of new material on my website the past 6 months. My brain is usually frazzled (I have young kids on top of all this… LOL), so I gave myself a lot of time and space to create exciting material.
I took a few breaks over the past month, and now I’m pumped to get back into developing new content for my website. (I send out updates and recipe collections on the regular to my email subscribers, so be sure to subscribe if you haven’t already.)
Let Me Show You Some Recipe Testing & Results
A handful of recipes in the book will be from my website, but most (about 75) will be completely new and exclusive to the book. I don’t want to give too much away, but at the same time, I’m thrilled to show you how some recipes came to life.
The last I left off, I was nearly finished with the Pies chapter, and ready to dive further into the Cakes chapter and the Brownies & Bars chapter. I ended up adding a few extra recipes to the Pies chapter, changing a recipe in the Yeast chapter, and probably made 600 other small changes to the Table of Contents that I can’t remember at this point. It’s been a chaotic few months!
Here’s a sneak peek at some of the recipes you’ll see in the book. This is not the photography for the book; these are photos taken for reference.
The peach pie above is a test recipe that ended up working on the 4th try. It’s a lightly sweetened creamy peach delight with a crunchy crust, and probably one of my favorites in the book.
Millionaire Bars
Have you ever had millionaire bars before? They’re a decadent layered bar with a shortbread crust, thick caramel center, and rich chocolate topping. The caramel layer took the most work because it’s difficult to strike the perfect balance between gooey caramel and sliceable caramel. I’m happy to report that this recipe worked on the 3rd try, but we certainly went through a lot of butter that day. These are VERY rich… hence the name.
Probably the Best Bread I’ve Ever Made
When I thought I was finished with a glazed pull-apart bread recipe, I decided to give it one more go. What you see below is a fluffy, flaky, walnut-studded, glazed bread. It was wonderfully delicious:
But I had a feeling I could intensify the flavor (maple) and thicken the glaze. The resulting pull-apart bread is one of the best homemade treats I’ve created. I actually said those words to my team member, Beth: “This is the best thing we’ve ever made.” LOL.
I’m excited for you to try this one.
Sad-Hat Cupcakes Into Hi-Hat Cupcakes
Ahh, the day my marshmallow-like meringue just wasn’t working. It was humid outside, and the meringue was stubborn—it wouldn’t reach stiff peaks. I tried, believe me!
Hi-hat cupcakes are frosted cupcakes that you dip in chocolate. I rushed through the frosting, knew very well that it was droopy, and wound up with a sad, deflated mess! Apparently I’m as stubborn as this meringue was.
I finally decided to switch the frosting to something a little more stable, and something that tastes unbelievable with the other flavors in the actual cupcake:
I ended up freezing the frosted cupcakes briefly so they could dip flawlessly. Here they are the day we photographed the step-by-step photos:
Baked Alaska-Inspired Treat
Don’t worry, the marshmallow-like meringue was redeemed! Here I tested it on a Baked Alaska-inspired treat complete with peanut butter ice cream. This is DELICIOUS and you’ll find it in the Pies chapter:
Super Fudgy, Chewy, & Thick Brownies
I have made PLENTY of brownie recipes before. My goal for this book was to offer a recipe that produced a 9-inch-square pan of fudgy, chewy, and thick brownies made with cocoa powder.
Though I adore brownies made with actual melted chocolate, brownies made with cocoa powder are a little easier, and provide exceptional chocolate flavor. I tested recipes with Dutch-processed cocoa powder, natural cocoa powder, with a mix of butter and oil, with a splash of hot water to help bloom the cocoa, with more flour, less flour, and pretty much every variation in between.
It was a CHOCOLATE HEAVY week. I’m excited to share this new brownie recipe, and it’s also a fantastic base for other bars like brookies and layered brownies. (I have a couple of those in the book, too!)
I’m going to share some behind-the-scenes about the massive cookbook photo shoot soon, so stay tuned.
Q: Which of these new recipes are you most excited to try?
Reader Comments and Reviews
I need to have some of that maple-glazed pull-apart bread, so Sept. 2025 can’t get here quickly enough! God has gifted you greatly – thanks for sharing those gifts with us!
I so enjoy your website!!
Sally, (also my sweet mama’s name who was an amazing cook and baker) I can’t wait to get your new cookbook! I also can’t wait to make the Maple Glazed Pull-Apart Bread! Soft Yummy Sweet Bread is my love language. I love to bake and enjoy reading your posts and trying your recipes. When I’m looking for something new to bake, you are always my go to person. Congratulations on your new cookbook!!
You looking forward to September ❤️
I’m so excited for September 2025!! That glazed pull apart bread looks amazing!
Sally! I love these updates and am SO excited for your new cookbook. That bread looks phenomenal! Your website is my go to for all things baking and I know your cookbook will be my new favorite. Thanks for all the care you’ve put into creating it.
I am so excited about your upcoming cookbook! I don’t normally buy cookbooks anymore since I have no space, but I am definitely making space for this one! September 2025 can’t come fast enough! Luckily we have your website with all of its wonderful recipes now. Congratulations on this exciting step!
I’m very excited for your cookbook. Are we going to be able to pre-order? The recipes you just listed from the book look amazing.
I WANT that cookbook! Love your recipes.
Can’t choose- everything looks amazing! I’m incredibly impressed with your photography skills, seriously you took on a massive job, can’t wait for your new cookbook.
Congrats on submitting your manuscript, Sally! How exciting! Of the recipes highlighted here I’m
excited to try the Peach Pie and the Maple Glazed Pull-apart bread. The Meringue cupcakes look good too! I always enjoy trying your recipes and you are an inspiration to try new ones. Thanks for all you do to make that doable!
I’m so excited about your new book! Photos in this email look lovely. The peach dessert….,. Wish I had that recipe now. I thought it was eye catching that in the picture of you positioning the camera, you still had your apron on! And yes, I have tried and loved MANY of your recipes!
You have quickly become my go-to recipe site; you are in the heady company of Dori Greenspan, King Arthur Flour, and a few select others. Thank you so much for all the recipes you share. <3 I can't wait to buy your book!
I’m so excited and can’t wait for this cookbook next year❣️All of your recipes I’ve made are fabulous and ALWAYS turn out amazing Congratulations
The glazed maple pull apart bread looks divine! Your monthly baking challenges are fun; a great way to try something new. I’m looking forward to your new cookbook.
Brownies and Millionaire’s bar for sure.
I can’t wait to try the glazed pull apart bread!!
I can’t wait to try the millionaire bars.
I absolutely need an extra copy of that new book for a gift- I guess it will be Christmas 2025!
Thanks!
Congratulations on getting your cookbook manuscript to your publisher. I can imagine how much work that has been so you must be both proud and relieved. I am very much looking forward to seeing your new cookbook. Thanks so much for your website and all the work that you do in providing your followers with so many varied and delicious recipes.
Plan to make the Chocolate Mousse cake soon recovering from spine surgery now
Excited for the Apple pull apart bread! But sad we have to wait until next September!
I love these posts so much. I can’t believe I’ve been following you for a DECADE. I’m incredibly excited for this fourth cookbook and cannot wait to gift copies to my friends. So proud of you, Sally!
I am so happy for you! Can’t wait to purchase your latest cookbook. Congratulations
Wawo Sally,the frosting cupcake looks really amazing
Who knew how much work goes into book making – wow!! Kuddos to you with a young family and undertaking this as well! The recipes (and photography!) look great. So looking forward to trying that glazed bread with the walnuts!!!
I didn’t see a name for the maple walnut pull apart bread, but I need it!
I LOVE IT SO MUCH! I can’t wait for everyone to try that one.
Looking forward to the maple glazed bread…yummmmm!
WOW Sally! I am so ready for this new cookbook! We love brownies and the maple bread looks heavenly. I like the teaser about the cupcakes frosting too!
Yay! You’re welcome!
The glazed bread is already calling to me! Thank you and your team for putting in the work and time—we haven’t noticed any slowdown on your website, and, anyway, you already have given us so many fabulous recipes, we have plenty to enjoy! Thank you again for really upleveling our baking.
Why does it take more than a year to release the book at this point? I am excited for the book, wish it was sooner
Hi Elaine, the manuscript needs to be edited and copyedited, then the book needs to be designed, then printed, then marketed. Lots of steps! I’m so glad you are excited. Thank you for the support!
Oh my goodness, I was mildly looking forward to the cookbook until I read this post… Now I CANNOT WAIT!!!!!
I can see how much work you put into this, and I can see that it’s gonna pay off when I start pulling desserts out of the oven!
Thank you so very much!!
Oh Sally! I’ll be counting the days until I can get my hands on your new cookbook! Out of the recipes you posted, I can’t wait to try the glazed bread and the millionaire bars.