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
I’m most excited about the brioche buns (at least based on this post)! They look perfect. Can’t wait to get the new book next year.
I know whats going on my Christmas list next year!
I can’t wait for this cookbook! I love the sneak peek and then recipes look amazing. I have to admit
I made three pans of your Pecan Turtle Cookie Bars from the Sally’s Cookie Addiction cookbook over the holidays because everyone could not get enough of them!
I am so excited for this book, I wish I could reach in and grab that coffee cake and that muffin truly looks like a muffin/donut combo. All the recipes I have heard so far sound amazing. I have been a reader of yours for a long time, have all 3 cookbooks, and I know how much love you put into your work and know this cookbook will be no exception. plus 2025 will be here before you know it 🙂
Thank you so so much Courtney! I appreciate you!
So excited to be able to purchase another one of your cookbooks for my collection! We love your recipes!!
Oh my gosh all these recipes look so amazing. Can’t wait to try the popovers, donuts but especially the brioche buns. You are my go to for all things baking.
I recently made the Iced Lemon Pound Cake and it was the best lemon cake and frosting. I tried for years to get a lemon frosting that was thick and delicious. Such an easy frosting made with heavy cream. All your recipes are wonderful. My husband makes your pie crust instead of buying a refrigerated one. Your Velvet cake and cream cheese frosting is the best. Chewy chocolate chip cookies are my favorite go to cookie. Love the step by step instructions and videos. Your website is the first place I look for delicious recipes. Thank you
Thank you so much for making our recipes, Judy!
I am looking forward to making my very first Quiche and also those yummy looking Brioche Buns. PLUS, I’m going to ask my sweet Husband to buy me your Cookbook in 2025 ❤️
Thank You Sally, I’m so happy that I found you.
Must try the popovers and the muffins. Have your Cookies cookbook and have the brownie cookis in the fridge right now. Lookin forward to your newest creations.
I am sooooo excited for this new book! I have all yours. There is nothing like
Have a cookbook on a stand in front of you while baking/cooking. I’m in the digital age, however, don’t like it when I’m baking! I’m only sad it’s a year away! I truly only bake with you, your my comfy zone even when you take me out of it, like baking WW bread this January challenge for the first time. I trust you and your recipes, you’re home for me! Thank you for everything you do! I cannot wait!!
Thank you so much Lisa, and way to go with the whole wheat bread this month!
Looking forward to your new cookbook Sally! I am excited to try popovers as I haven’t made them before but I know my 16 year old son would be excited if I learned to make brioche bread and baked chocolate donuts as those are two of his very favorite!
The popovers are one of my favorite new recipes so far!
You and your team are A-MAH-ZING! 2025 cannot get here soon enough!
Love your recipes. Always my go to book “Sally’s Baking Addiction”. Anxious for the new release
Hi Sally and team. I recently began receiving your emails and have made several things as well as join the January whole wheat bread challenge. I currently have the Creamy Chicken Noodle Soup on the stove and it’s going to be a winner. I do have a question about the Banana Cinnamon Swirl Bread Muffins. I made 24 as the instructions indicated but they came out a bit “wimpy.” I started out at the higher heat for 5 minutes then lowered to 350 for the remaining time. Any suggestions as to what may have gone wrong? I have no altitude problems in Cleveland.
Hi Maureen! You can make fewer muffins to make them taller – you’ll want to fill the cups/liners pretty much all the way. We’ll have to check the yield for muffins on that recipe again. Thank you so much for making our recipes!
Sally, I have been following you for several years abd several of your recipes are in my favorites file. Keep on baking!!
Thank you thank you!
Looking forward to the brioche bun recipe. Sounds great!
Ohh Yum! I can hardly wait to try the popovers and the brioche buns. And everything else of course. Those donuts look scrumptious.
Brioche buns! Yes! I can’t wait for this new cookbook. As the other ones are great and I know this one will be too!!
I love them all. Every recipe of yours that I have tried have been awesome. Your directions are so detailed and easy to follow. I am so excited to purchase your new book once it is available.
The chocolate donuts if I had to pick just one. Really excited about your new book.
I’m so excited for this new cookbook Sally, you never disappoint! I sometimes stray, and try a new site, but I always come back to your site! Your recipes, and tips along the way have made me the best baker I can be!
I just made chocolate donuts this morning! After so much success with the cider apple donuts I decided to spread my wings a little bit. I was a little disappointed not to find one in your recipes but I got by with King Arthur. Nonetheless, I can’t wait to try what you are creating
I use your recipes all the time. Love everything I’ve baked, from breads to pies. I want to send you a picture of my Christmas Pumphin Pie. I am so proud of it. Your pastry is the best and easiest ever. I’m just about 70 so I wish you were born a bit earlier so I could have had all this teaching when I was young and had my kids around. Looking forward to your new book.
I love trying all of your recipes. I have a binder filled with them. Your videos are great. I can’t wait for your new cookbook!
Super excited about your new cookbook!!! I know it must be a ton of work but we will all appreciate it!
Have used many of your recipes enjoyed making AND EATING all. THANK YOU.
Sooo looking forward to your new book. I love sll your recipes
I love your quiche recipe so much especially the crust !! Delicious Thank you so much for your wonderful recipes. I made homemade chicken pot pies with the same crust and it was fantastic!!
Where do I find your previous cookbooks? Are they on Amazon?
Sherry aka cook’n’sherry
Hi Sherry, you can find information about Sally’s 3 published cookbooks here!
I love Yur recipes Sally. Keep them coming.