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
Please tell me none of the cookbook photos show teeth marks like several featured in your emails. I’ve never seen professional food photographs that show an actual bite taken out of something. Yuck.
Can’t wait to order this new cookbook! I’m excited to try the millionaire bars and the peach pie
I can’t wait! I love your recipes – you’re pretty much my go-to baking resource – and I just want to say a huge thank you for all of the obvious love, care, time, and attention to detail you put into all of your content! It’s so appreciated!
Thank you Michelle, what a kind comment!
Look forward to the pull apart bread with maple glaze. I made the maple glazed cookies you posted not long ago. Decided one batch per recipe and a second batch with pecans and crispy bacon bits sprinkled on top. Huge hit!! New favorite for get togethers.
The millionaire bars and pull apart bread look amazing, as does everything on your page. I have a nut allergy, not sure if pine nuts will do it justice but will sure give it a try! You never cease to amaze me with all you create. Looking forward to your upcoming cookbook.
Thank you so much!
Can’t wait for this book to come out! I think that glazed bread sounds fantastic as do the millionaire bars. Everything you’ve shown so far has looked and sounded amazing. It’s been amazing to watch your blog grow and flourish in to what it is today. And I know this cookbook will be an extension it.
I trust EVERY recipe you create. EVERY ONE OF THEM. All brilliant! I also recommend your site to anyone who will listen. Thank you and keep them coming.
There’s no way I can choose!! I will be trying all of them! Thank you for taking all of the guess work out of baking by creating and testing each recipe! I always know your recipes will be delicious!
Congratulations on your completed cookbook! Completing a book or dissertation is like sending your child out into the world. Every recipe of yours is exemplary. Thank you for your work and commitment- and good taste.
Will your cookbook be available in an e-version?
It should be!
Glad to hear you are watching the calories! I would have tried to eat and taste all six of those brownies…yum! Keep testing! I find your recipes pretty fool proof and appreciate it!
Sally~
You have taught me so much about the science of cooking and baking. I love it! Thanks!
I was just wondering who taste tested all of the 6 different brownies that you made for the photo shoot? My grandson would have loved to be your tester! I can make them one at a time, but to eat 6 batches…woooo! Love your recipes! You are one of my “go to” sites for when I have to bake for the senior lunch program. Thank you so much for sharing your recipes online.
Hi Annie! I remember that week clearly because it was a couple team members and I taking a lot of notes. I also had 4 or 5 outside recipe testers on those brownies, too!
Ohhh my! That Maple Walnut Pull-Apart Bread looks AhhMazing! We make our own maple syrup at our camp in Maine and I’m always looking for new recipes to enjoy it!
How do you get your cook books
Hi Darryl, when my cookbook is available to preorder, I will be sure to publish it.
I LOVE millionaire bars and the maple pull apart bread looks delicious! Can’t wait for the new cookbook to join my Sally cookbook collection!
Everything looks so good, but I think I’d start with the pull apart bread (your yeast recipes are always the best) or maybe the peach pie or…….. I guess I will definitely be buying the book!!
I can’t wait!!! Really interesting to see what goes into your fabulous recipes…LOTS of work and love not to mention patience and talent too. I’m a convert, your recipes are the BEST!!! Lord, I’m gaining weight! Need to bring more goodies to the neighbors.
Everything looks amazing. Can’t wait for the new cookbook. Thanks for sharing, once I get back to Texas I’ll start to bake again. Though California weather is better suited for baking. Everything I have made is loved by family. I’ve deleted most of the other bakers I was following.
I can’t wait to see and purchase your new cookbook. I wish it was now. I love making your recipes. They turn out everything time.
Hi Sally !
I love all your recipes ! I bake your chewy chocolate chip cookies all the time for my family, this recipe is in my opinion the best chocolate chip cookie ever! I also make them using Bob’s Red Mill Gluten Free 1 to 1 flour for my GF family members. Can’t wait to try the brownies…and all the other treats you have coming up. I always recommend your recipes to my family and friends for best results and your instructions are the best to follow and a wonderful learning experience! I didn’t realize you could freeze egg yolks from a leftover recipe? Can you do the same for egg whites?
Can’t wait for your new book, everything looks fabulous! Your recipes never fail me!!
I’m going to start with the pull apart bread, that looks delicious. I use so many of your recipes but the family fav is the lightened up chicken noodle soup. Can’t wait for your new cookbook!
These all look yum but my eyes really got big at the glazed pull apart bread!!! Can’t wait for the cookbook!
Sally, I wish you the best on the final work of your new recipe book. I have had so much fun baking your recipes. They have all been delicious!
Sally, I am literally excited about every single recipe you will have in this new cookbook! I have been around (almost) since your beginning and you always have the best instructions, recipes, and posts. Thank you for all of the work you are putting into this and I know it will be GREAT!
I can’t wait to try the millionaire bars, peach pie, and the chewy, fudgy brownies.
So excited for this new cookbook! Can’t wait. Your recipes are amazing.
Hi Sally, I can’t wait to get this new cookbook! But, it is such a big tease looking at these awesome foods for your cookbook. I just want to ask for a sneak peak at the maple pull apart bread recipe now??? I wouldn’t tell a soul. I promise (ha, ha) This is like waiting for Christmas morning.
Can we preorder it on Amazon, yet?
I baked your Key lime pie for a dinner party and it was a huge success. I had egg yolks in my freezer from making white cakes. I ended up with a 13 inch pie and an 8 inch pie, using 8 egg yolks and 3 cans of organic condensed milk. . I used whipped cream on top. Delicious recipe and easy to make. Pretty much fool proof!
I am very excited about your upcoming new cookbook. I currently have your first three and enjoy the recipes In all of them. From this posting the one recipe that really caught my attention is the pull-a-part bread. That looks amazing and it most likely will be the first recipe I try when I receive your new cookbook. Thanks for sharing this posting and it really makes me understand a lot more of what all goes into the process of writing a cookbook. Hope you take some time off once it is completed as you so deserve it Sally.