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Woo-eee! It’s been awhile since I wrote one of these Saturday Sevens. My editorial calendar has been all sorts of wacky lately with different announcements and the baking challenges. That being said, we have a lot to catch up on today!

Mark Your Calendars

I have some Facebook LIVE baking demos happening in the coming weeks! Yesterday was my first. Did you catch it? (Here it is if you missed it!) I made blackberry cream cheese frosting and I also made the announcement that we are extending the pre-order bonus gift for Sally’s Cookie Addiction! I also chatted about my 1st cookbook, my 2nd cookbook, the $1 eBook I published 6 months ago, and the re-release of my 1st cookbook with 8 bonus recipes. It was a lot of ground to cover, but I’m glad we did because a lot of you didn’t realize I had so many book offerings with exclusive recipes. (Recipes not available on my blog!)


I’m going LIVE on Facebook again next week with 2 baking demos:

  • Wednesday, May 17th 1pm ET
  • Friday, May 19th 1pm ET

You’ll be able to catch the LIVE videos anytime during and after– that’s the wonderful thing about Facebook LIVE vs. Instagram LIVE. Facebook LIVE videos are saved, so you can always go back to watch.  I’m going to begin a regular scheduled time each week so we can bake together regularly.

Let’s Chat!

1) So what about the cupcakes at the top of this post? You should recognize the purple frosted ones. They’re my lemon cupcakes with blackberry cream cheese frosting. We also have my favorite homemade lemon cupcakes with vanilla frosting pictured too. Same cupcake recipe, two different ways. A must-have recipe for spring baking.

2) New video is up for the best banana cake I ever had. (Pictured above!) Remember that recipe from last summer?

3) Spring recipes I’m eager to try: fresh strawberry pie looks delicious, lemon poppy seed cookies, fresh mango cake— my favorite fruit, though I never bake with it, refreshing and easy creamy avocado salsa verde, lemon raspberry bars are the epitome of warm weather baking, and this beautiful pavlova layer cake.

4) We just had a few rooms painted in the house. Only took us a year after moving in! I went with a beautiful sage color in the laundry room– I remember asking for your opinion on that, so thank you. The office is a very light beige/yellow/mint hue. I spend most of my time in there so I didn’t want anything too vibrant and distracting. I also edit photos in that room– and prefer doing so in natural light– so I stuck with a lighter neutral color. We went with gray for the nursery!

5) I just picked up some new baking sheets. Previously, I really loved these calphalon baking sheets (still do!). They’re excellent, though they do tend to warp. Still usable though, of course. I started baking cookies on these USA Pan half sheet pans last week and am obsessed. Do you use USA pans? What baking sheets are your favorite?

6) What is the one food that you absolutely cannot stand? Can’t even go near it, can’t even smell it, makes you uncomfortable to look at. For me, it’s beets. I can’t. I just… cannot. A shame because they are so pretty!

7) All I’ve been drinking lately: smoothies. This berry purple power smoothie is one of my favorites. Many of you ask for no-banana smoothies and there’s no banana in this one!

Q: What are you baking for Mother’s Day?


  1. Hi Sally!
    I love USA pans! Lately, they’re the only ones I buy. I have three half sheet pans, 2 eight inch cake pans, 2 nine inch cake pans, a nine inch square cake pan, and will next buy a rectangle cake pan. They are great pans. The quality is excellent and I love that they’re made in the USA.

  2. I have a few USA pans and I really like them. They are consistent and sturdy. I have cookie sheets, quarter sheet, loaf pan, pie pan, and muffin pan. For the cookie sheets, I still prefer the bake on my Williams Sonoma Gold Touch pans better. Otherwise, I use these pans for everything else. One of these days I will get the cake pans.

  3. 6. TOFU. Enough said. 😉 

    Also, I’ve never heard of a sage-coloured laundry room … that would inspire me to get those chores done!! It would also inspire me to feature it along with the rest of my latest home renovations in a new post on my photography blog … hint hint?!? In any case, thanks for catching up with us, Sally!! 

    Oh, and for Mother’s Day? Your blackberry crumb cake. I cannot BELIEVE that I have waited this long to try it. Of course, to be perfectly honest, my mother may not end up getting to taste it, if you know what I mean … Maybe I should come up with a backup plan?
    Happy Saturday!

  4. Hi Sally, I watched your live video on Facebook about an hour later. I really like that nothing is perfect and you just go along. I also was happy to at least hear Kevin’s voice. Next time let us have a glance at him, too!
    There is no food I really hate, I am not very fond of white asparagus and I don’t understand the fuss people here in Germany make about it, but apart from that I will try about everything and anything.

  5. 5. Hubby is in France looking at apartments! I told him he need to measure the oven so I will  know what pans to bring-the ovens seem smaller. Am I wrong? I do have some warping with the calphalon baking sheets but I have loving racks that fit inside. I just used them to make bacon wrapped chicken for my son’s graduation party! I’ll keep the others in mind if I need to buy different sizes
    6. Sushi. Although-I have been too surprised when I re-try something made a different way and I like it…but not sushi! 
    I will be packing up the kitchen soon-last bake will be my son’s 23rd birthday cake on June 7. I will live vicariously through your baking, Sally, and all the wonderful ideas that are posted! 

    1. I do believe ovens are smaller over in Europe– on average!
      Happy Mother’s Day to you, Amy! Thanks for always saying hi 🙂

  6. I’ve been so excited to try different spring recipes.  And to make you feel better we’ve lived in our house for over three years and have yet to paint two of the bedrooms, uh!  I’m making your chocolate donut holes tonight, all of a sudden we’re obsessed with all things donut!  Have a great weekend!

  7. I use William Sonoma Gold Touch pans for cookie sheets, and Anolon muffin tins – not sure I’ve even heard of the USA Pans so I’m going to have to look into those.

    I’ve eaten some scary things (haggis, anyone?) but I can’t go near oysters, just too slimy. But I admit I love beets!!

    Having chocolate chip brownies for Mom. My brother is making a rare solo trip for the occasion, I have a feeling he’ll end up with most of the brownies.

    Just think what Mother’s Day is about to be like for you! Next year you’ll be Mom!

    1. Oh my gosh oysters. I can’t do them either. I don’t think we’re alone in that either!
      Have fun tomorrow! And thank you for the exciting wishes. I can’t wait to be a mama!

  8. Love your color choices, Sally!  I’m not cooking tomorrow – a treat to myself .
    Can’t wait to watch your live videos & get some great tips.  I’m not a fan of fish – my phobia is getting worse, but my love of veggies & other healthy goodness is increasing.  Hmmm?

    1. I’m the same way with my love for healthier foods getting stronger as I get older. our bodies are telling us something lol

  9. Glad you found the USA pans. Use a lot of sizes and they don’t warp and clean up nice.  I’m baking your chocolate chip cookie recipe, the one that only makes 16 cookies. It is my absolute favorite.  Bring to my daughters house tomorrow for hosting Mothers Day. Also a lemon loaf for contribution to brunch.   

    Love the colors you selected and the video was so much fun. 

  10. Hey Sally! Loved your live video I couldn’t really watch it live ’cause I don’t have an FB account ( say whaaaat) but thank God I could still watch it through the link and you’re just so adorable!!
    Definitely looking forward to more of your live videos and as for the one food I can’t stand that would be mushrooms *cringe*

  11. For mothers day I am making my husband bake me that cherry coffee cake from your first book. I hope it turns out nice. The color gray is so in these days so you cant go wrong with that! Have a nice weekend

  12. Oh Sally, that cake and cupcakes look so good. My niece who is due around the same time as you has her nursery in gray as well (one wall with white polka dots). I’m making her a gray quilt with a baby elephant on it. AND, I just pre-ordered your upcoming cookbook. Happy Mother-to-be’s Day to you. ~smile~

  13. Hi Sally! I just watched your video.. just wanted to tell you that, ever since I stumbled across your blog, I’ve been hooked! 
    I’ve tried some of you recipes and I loved every one of them.
    I will be trying this recipe out! With the blackberry frosting and your strawberry cream cheese one. Thank you so much for sharing your recipes with all of us. My BDay is coming up soon and hope someone gives me one of your recipe books, if not I will get it myself.

    1. Thank you so much for your kind words! So happy that you have found recipes that you enjoy!! Happy almost birthday 🙂

  14. Hi! I’m looking forward to seeing your live demos! You’re not alone- I don’t like beets either. I like most things, but I really don’t like tomato soup. Maybe it’s because I happened to come down with a stomach bug after eating it one time… Have a great weekend!

  15. Will you be doing another book tour? Like with the new cookie cookbook coming out? Just wondering. I just watched your first video and I loved it. It’s very personable and it felt like being in your kitchen with you. My family loves all your chocolate chip cookie recipes. 

    1. Oh Kelly, I’m exactly the same way. I can, however, eat ranch and mayo if they are mixed with other things like a dip or spread. It’s weird!

  16. Pampered Chef Stones for cookies, never burn! I can’t stand brussel sprouts, I try them and still hate them! I think I will make strawberry rhubarb pie as a friend gave me some some rhubarb.

  17. One thing I really hate is yogurt; I can’t stand the taste, texture, and smell.

    For Mother’s Day, I will be baking some German chocolate cupcakes, since that is what my mom requested. 🙂

  18. Hi Sally, I wanted to let you know that your “print” button does not seem to be working right. When I click it it just shows the whole blog post again but with no ads or website design. I tried printing out the pie crust recipe and it printed one picture and then everything else was blank? Is there something I’m doing wrong because right now I have to copy and paste the recipes.

  19. My preferred pans are: Cookie sheets are the “air” sheets/slightly thick (not sure of brand) but they work like a charm. I usually use parchment on them but they don’t scald, don’t bend, and cook evenly.

    Bread pans preferred are King Arthur non-stick. I have a variety of sizes. As far as the half sheets–I have had mixed success with kitchenaid, Wilton, and no name brand. None are great but I really use those least.

    Thanks for all the great cooking tips, recipes, and demos. Hope the pregnancy is going well–you look wonderful at least.

  20. Hi Sally– I baked your lemon loaf for Mother’s Day because my MIL loves lemon (I added blueberries), it was a hit. I also made a homemade banana pudding with real whipped cream, it was really, really good! Once you make it from scratch, there is no going back to boxed pudding! And, honestly, it only takes about 10 minutes of pot stirring and watching. Everyone kept asking me — is this regular boxed pudding or did you make it? Because it tastes so much better!!
    I hope all is going well with your pregnancy– are you having any cravings or are there things you just can’t eat right now? I remember I just couldn’t stand casseroles during pregnancy!! I wanted “clean” food, no sauces whatsoever!!

    1. Oh Lisa, I’m so happy you agree with me about from-scratch banana cream pie. NOTHING like a box mix! I don’t really have any specific cravings– I’m just in the mood for thick smoothies, fresh fruit, and super salty chips all the time!

  21. Hi Sally!
    I’m obsessed with these lovely purple frostings you’ve been posting lately! So pretty!
    I made your coconut lemon layer cake for a friend’s birthday & everyone RAVED about!  It was really quite the yummy cake! (that lemon curd tho….. Obsessed!)  
    I also made your blueberry pie for my mom per request.  I tried a cup for cup gluten free flour blend for the crust (bobs red mill) & the dough was super annoying to work with.  I had to piece it together in the pie dish & then cut out shapes to cover instead of the lattice i had wanted to make.  It baked up all crackly too. BUT all in all it tasted pretty good.  I could definitely tell the difference but my mom was happy & thats all that matters.  And the filling was SO good!! Really wanna try strawberry rhubarb next!  
    These chocolate chip oatmeal cookies look amazing!! Can’t wait to try them!! 
    As for the food I can’t stand mushrooms!! Its not the taste its a major texture thing. To the point that even handling them skeeves me out! 
    Have a wonderful rest of the week! (its finally warming up, yay!)

    1. Oh my gosh, I could eat an entire jar of that lemon curd! I’m glad your mom was happy with the blueberry pie. If you come up with a better solution for a GF crust let me know!

  22. Hi Sally, for Mother’s Day I made your red velvet cake -it was actually a college graduation cake I made for my son! He went to Rider University and I stenciled the Rider “R” onto the top of the cake and filled it in with cake crumbs. I also put cake crumbs on the sides. It came out great and everyone raved about how tasty and moist it was so thank you! As far as cake pans are concerned, do you have any recommendations as to a bundt pan? Mine is old and no matter what concoction I try, my cakes always stick and come out a mess.

    As for foods I hate, I cannot stand olives-if they even touch my food I cannot eat it!

      1. Hi Sally, I took your advice and purchased the Analon bundt cake pan. I used it today for the first time and my chocolate cake slid right out.  I greased the pan using melted butter followed by flour. However I didn’t like how the outside of the cake looked-had whitish spots on it-maybe coagulated butter mixed with flour?  Just curious how you grease your pan. The instructions on the pan said not to use a cooking spray. 

  23. Hi Sally,

    I just wanted to let you know that I made your goat cheese quiche and your sour cream coffee cake for Mother’s day – and my mother loved it! She was crazy impressed with the quiche and couldn’t believe I made it! Everyone loved the crust and I’m so glad I used your recipe! We are actually gonna make another one tomorrow with the second pie crust, lol. No freezing, we need more quiche asap! xD My mom also loves cinnamon coffee cake, so she was thrilled with the crumb cake! I even added some chopped pecans because that’s her favorite 😉 Thank you for posting and creating your amazing recipes. You are my go-to for any recipe, and also a really big inspiration! You are one of my favorite bloggers as well! I hope to be as good as you when I’m older! (13 right now)


    1. Hi Sofia! I LOVE that you are baking and cooking at 13!!! How wonderful of you to cook for your mom 🙂 Thanks so much for reading and enjoy that second quiche!

  24. 6. Kale! I have never been able to eat it or drink it!
    Also, i made chocolate cake with vanilla frosting for my mom for Mother’s Day because chocolate is her favorite!

  25. You can never go wrong with gray walls! Such a classic.

    I have had a severe aversion to nuts ever since I was a kid. Like, so bad that when me and my sisters were all under the same roof, I had to leave the kitchen if they were eating peanut butter or Nutella! The smell is so intolerable for me. So needless to say, basically the only recipes of yours I haven’t tried are the ones involving nuts 🙂 

    My family is doing a jack-and-jill Mother’s Day/Father’s Day celebration, so I’m looking forward to making something light and summery in a couple weeks!

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