Welcome to another post in my Latest Recipe Testing series, and the 3rd post specifically about testing cookbook recipes.
My manuscript deadline is in 2 months, and after a busy holiday season on my website with oodles of new recipes, I’m back to focusing mainly on cookbook recipes and writing my manuscript.
I’m giving myself space and time to produce my best work, so you won’t be seeing too many new recipes on my website over the next couple of months. You will see some republished older recipes from the archives, though, and of course the Sally’s Baking Challenge continues with new challenges every month! I send out updates and recipe collections on the regular to my email subscribers, so be sure to subscribe if you haven’t already.
Fourth Cookbook Coming in 2025
This is going to be my biggest, most polished book yet: 100 recipes covering many baking categories like breads, pies, cakes, cookies, cupcakes, and more. I’m also photographing the book myself, and hired a prop stylist and food stylist so my photography is on point. I have a solid team, a dream-come-true publisher, and couldn’t be more thrilled.
We even started photographing a few fall & winter recipes!
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. So in between all of the new recipes you’ve seen on my website over the past year, I’ve also been meticulously testing book recipes. I have a team of recipe testers, too.
I don’t want to give too much away, but at the same time, I’m excited to show you how these recipes are coming to life. After all, I wouldn’t have this opportunity if I didn’t have readers like you.
The last I left off, I was finishing up the Pies chapter. Over the past several months, I nearly finished the Pies chapter (I have 2 lingering recipes that need more work), and completely finished the Yeast Breads & Breakfast/Brunch chapters. I also dipped into the Cakes chapter, and have the Brownies/Bars and Cupcakes chapters still to go. The Cookies and Muffins & Quick Breads chapters are complete.
The book will be published in 2025. This project is massive—the biggest undertaking I’ve had in my career. I won’t settle for anything less than 100 perfect recipes. You can expect the best.
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 Last Fruit Crisp Recipe You’ll Ever Need
Nestled inside the Pies chapter will be a fruit crisp base recipe you can use for various fillings/fruits. Berry, apple, pear, and summer stone fruits galore! We tested pan sizes, fruit size (how large to chop), and filling-to-topping ratios. Most notably, we tested fresh vs. frozen fruit, and fresh fruit by far will give you the best results.
The topping absorbed so much moisture when using frozen fruit and became quite soggy. This is a recipe you will use with seasonal fresh fruit. (Which is why I’ll offer a few filling ideas for all four seasons.)
Brioche Buns
Have you ever made brioche or brioche buns? You will next year when you pick up this book! I LOVE how these buns turned out after a few tests—flaky, soft, rich, buttery, airy, and sturdy enough to use for burgers and sandwiches. They’re also excellent plain.
Baked Chocolate Donuts
Soon you’ll enjoy indulgent cake-style homemade donuts covered in glossy chocolate icing that sets, just like the kind you find at the bakery. In initial tests, I used ganache as the icing and it was just too dark, too rich, and didn’t set into that donut shop glaze-like consistency. The chocolate icing you’ll find in the book checks all the right boxes, and is really easy to whisk together.
My kids (and my team’s kids) were overjoyed when it was chocolate donut testing week. 😉
Crumb Cake
Tender and buttery, this chocolate chip-studded crumb cake is a variation of my classic coffee cake. The batter yields a bit more volume, and there’s plenty of chocolate chips in every bite.
Quiche
I can’t author a Breakfast/Brunch chapter without including my go-to quiche recipe. I have a new favorite filling included, plus 2 to 3 more flavor variations so you can make it your own.
Popovers
All caps is the only way to convey my joy here: THESE POPOVERS ARE UNBELIEVABLE!!!!!! If you’ve never made popovers before, have no fear, I’ll walk you through it in the book. They’re extremely easy, and require minimal ingredients. You can use a muffin pan if you don’t have a popover pan.
The baking times/temperatures took some time to get right. They’re different depending on if you’re using a popover pan vs. a muffin pan. I’ll explain both ways.
And, finally, a behind-the-scenes capture of the styling we set for a muffin recipe photo shoot the other day. These are donut-inspired muffins with jam swirled inside. We got so much snow, and glowy snow light is my favorite for photography. So we took advantage!
More to come soon. In the meantime, I’m sharing some behind-the-scenes snippets on my Instagram Stories, so be sure to pop in and check them out.
Q: Which of these new recipes are you most excited to try?
Reader Comments and Reviews
Hard to choose, they all looked so good. Hmmm, maybe the chocolate donuts
Oh my chocolate donuts with sprinkles!! Cannot wait to try this one.
WELL, I have a bunch of apples on my counter that want to be a crisp, that quiche looks AMAZING, doing a pressure cooker pot roast tonight (popovers, anyone?) and my favourite doughnuts are double chocolate and lemon bismarcks. So your question isn’t really fair, you know ;-). Good for you, and I look fwd to the book!
Your recipes are amazing and this is the reason why! You take time to test and develop flavors and combinations. As a home baker, I appreciate the simplicity of your recipes. Can’t wait to add this book to my collection!
I would love to preorder!
Can I preorder the cookbook?
I’m excited for all the new recipes!!!
I am SO excited for this book!
I’m looking forward to the baked chocolate donuts. The apple cider spiced donuts have become a family favorite. I can’t wait to add a second donut option!
Q: How are we supposed to pick only one recipe from that list to be most excited about?
The fruit crisp recipe looks amazing and so useful. But baked chocolate doughnuts are calling my name…and jammy doughnut muffins! Girl, this is why I come to your site first when I want to bake something truly special.
Cannot wait to add your new cookbook to my SBA collection!
I want your new cookbook NOW! The recipes look so good. My popover pan is waiting to be used again! The brioche buns are calling my name. All of the recipes look so good and I know I can trust your recipes. I’ve made so many of them and not one has been a disappointment.
I am so excited! I love popovers! I love bread, rolls, and anything related—the fragrant odors of the baking progress from start to finish. 60 years and I cannot be fixed of this affliction. 😀
I can’t wait to try the brioche bun recipe
They are so expensive at the storeb
I cannot wait for your new cookbook
All your recipes I have tried are wonderful
Absolutely love your website! Clear, concise directions for every recipe makes it easy to be successful. I’m excited to try the popovers and brioche buns because I’ve never tried to make them. I appreciate you and your team for all your hard work!
Brioche buns stood out to me and I’ve been wanting to try making popovers! Looking forward to all this!
Can’t wait for your new book. In England we call the pop overs Yorkshire Puddings and we have them plain or with a sage leaf in them on our plates with roast beef, pork or chicken. It will be great to try sweet version.
I love all your recipes. Never had a bad one or one that did not come out wonderful. Are you excepting pre orders. Sign me up. Can’t wait
Your recipes, instructions, & tips are the best. I direct people to your site ALL the time & look forward to many more recipes & cookbooks from you. Wishing you all the best in your work for your new cookbook & can’t wait to see it.
You had me at Brioche Buns! Looking forward to 2025 and your new book! Cheers!
I am looking forward to your new cookbook!!!! Thank you for your wonderful recipes
Sally ….you are amazing !!! Always great recipes and EASY instructions…..keep on going ! Can’t wait til 2025 to buy your newest cookbook! Gerry Moran
PS IM A RETIRED HOME ECONOMICS TEACHER…
I can’t wait to try the popovers! They look so tasty! They would probably taste great with some rosemary in them. Can’t wait for the new cookbook!
I second Carol’s comment: I want to pre-pre-order! Thank you for all the time, work, and care you and your team are putting into this, Sally! You have seriously up-leveled my baking and I know this book is going to include more greatness. Can’t wait!
So excited for the new book! Do you know when pre-orders will be available. I want to make sure to support your hard work.
I do not know yet! Probably in the next year. 🙂 Your support means the world!
Thank you for the behind the scenes peak, Sally! You are one of the first dessert blogs I ever followed and it’s been so exciting to see you publish books over the years. I think I’m most excited to try to bricohe buns or the popovers, because I’ve never made either of them before.
Oooh, I’m always excited for new cookies. But those popovers look amazing!
Can I pre-pre-order today?!
Glad your cookbook project is coming along nicely! I’m very excited to add your fourth cookbook next to your other three on my shelf. Thanks for all you do to ensure your recipes are great!!