Newest Recipe Testing! – Sally’s Baking Habit

Welcome to a different rendition of my Newest Recipe Testing sequence!

By no means have I been within the kitchen a lot, so typically, and with so many flops. It’s a numbers recreation. I’m at present testing recipes for proper now, for the vacation baking season, and for my cookbook. So, I’m sure to have extra recipe disasters, proper?

blueberry sauce in Pyrex liquid measuring cup.

Over the previous a number of years, as the vacation baking season turns into an increasing number of outstanding on my web site, I’ve discovered that I received’t be capable of sustain until I’ve a inventory of content material able to go. My web site sees essentially the most web site site visitors from September via December, and I need to make the most of the need for fall and vacation baking! Final 12 months I printed about 30 brand-new recipes throughout that point, and I plan for a similar quantity of content material this 12 months.

I have already got 4 performed!

So proper now, my crew and I are balancing recipes for 3 completely different time frames. It’s been exhausting to mentally set up when leaping between adorning Valentine’s Day cookies for now, photographing pies for Pie Week later within the 12 months, and growing new recipes for my cookbook, which received’t come out till 2024 or 2025.

We dedicate 1 week per thirty days to every of the three. That’s the easiest way I’ve discovered to compartmentalize all this content material!

Bran Muffins That Don’t Style Like Cardboard

One of many first tasks I labored on this 12 months was my recipe for wholesome bran muffins. I performed round with the quantity of wheat bran, flour, and liquid just a few occasions till I reached a pleasant steadiness of hearty and mushy, with out tasting like cardboard. (At all times a pleasant bonus.)

bran muffins in muffin pan.

One of many check batches was tasty, however the batter was fairly skinny and the ensuing muffins have been squat and greasy. Including a bit of extra flour bulked up the batter, and the ultimate batch was successful.

Saucy Blueberry Sauce & Lemon Cheesecake

The primary photograph on this publish is my blueberry sauce topping. This one didn’t want an excessive amount of testing, as I used the swirl from this blueberry swirl cheesecake and topping from this blueberry cream cheese pie as my place to begin. I added significantly extra water so the sauce is, properly, saucy. 😉

I even have a brand new recipe for lemon cheesecake on my website. For this recipe, I used my key lime cheesecake as the bottom, and infused the sugar with lemon zest for additional taste. This was straightforward to check as properlyI really like making cheesecake.

lemon zest on top of sugar in food processor bowl and shown again pulsed together.

The Unimaginable Shrinking Cake

I developed this chocolate raspberry cake primarily for the raspberry filling, by in style demand. Over time I’ve acquired numerous requests for a raspberry cake filling recipe, and now the reply is… sure, I’ve one!!

I primarily based the chocolate cake batter on this recipe for darkish chocolate peanut butter cake, however by accident used 8-inch pans as an alternative of 9-inch pans. Whereas this often isn’t a giant deal—simply want to regulate the bake time—I really overfilled the 8-inch pans, which did nothing in my favor. The cake layers baked up within the strangest means and regarded like brains. Completely unintentional, however possibly I’m onto one thing for Halloween? LOL.

shrunken and shriveled chocolate cake in cake pan.

The muffins rose up, sank down within the facilities, and completed with unhappy crinkle-wrinkle facilities. The lesson right here is: don’t overfill your cake pans, and use the really useful cake pan measurement.

Baking does require utilizing your mind (particularly when doing the mathematics for cake pan sizes and conversions!), however muffins that look like brains have been undoubtedly not what I used to be going for.

Nice information… you possibly can bake a non-brain cake by following my chocolate raspberry cake recipe. 😉

Strawberry Cream-Crammed Chocolate Cupcakes

My recipe for chocolate-covered strawberry cupcakes was initially printed in 2018. I just lately modified the chocolate cupcake batter so it matches my cream-filled chocolate cupcakes. (That are fairly probably the very best cupcakes I’ve ever made, and I stand agency on that.) The up to date batter merely bakes up stronger, and holds the strawberry buttercream a bit of higher. They’re deeply chocolatey and further moist. Like Hostess cupcakes, with a strawberry twist.

close-up of chocolate covered strawberry cupcake filled with strawberry buttercream and sliced open.

If you happen to beloved the previous model, the batter matched these chocolate cupcakes!

Getting a Head Begin on Sally’s Cookie Palooza 2023

I’m actually excited to publish a recipe for gingerbread cookie bars later this 12 months. My first batch was supremely flavorful and spiced (simply what I wished!), however the texture was fully off. They have been fluffy and cake-like, as if you happen to have been consuming a heavy sq. of gingerbread cake:

puffy gingerbread bars cut into squares.

I had an excellent feeling concerning the cookie dough, although. It’s just like my chewy chocolate chip cookies, and so I made a decision to scale back the flour and bake the dough in a bigger pan. The bars have been thinner, which made them flatter and chewier. That is simply what I wished: dense, chewy, moist, spiced, good.

That recipe is coming in December. Instructed you I used to be getting forward!

Nonetheless on a ginger molasses kick, I made a decision to bake a batch of those white chocolate chip molasses cookies in hopes to replace the pictures. Effectively, I forgot to set the oven timer, took a cellphone name, forgot they have been within the oven, turned the oven off, then 2 hours later preheated the oven for one thing else.

As my assistant, Beth, and I went to place some bread within the oven, we discovered a baking sheet of lumpy hockey pucks. The cookies baked as meant, after which continued their oven journey because the oven cooled down, and preheated once more. I’m unhappy to report that they didn’t survive the whirlwind journey.

burnt molasses cookies on baking sheet.

Oven timers… time and time once more… show to be helpful. 😉

Q: Have you ever had a recipe fail these days?

Cookbook Sneak Peek

My subsequent cookbook is properly underway, and it’s untitled for the time being! This baking cookbook shall be my largest but. 100 baking recipes divided amongst chapters together with yeast bread, breakfast, cookies, muffins, fast breads, cupcakes, and extra. The ebook shall be largely new and unique recipes to the ebook, and also will embrace a handful of the most well-liked recipes on my web site. Will probably be good to have them professionally printed in a tangible ebook!

My manuscript deadline is a 12 months away, after which the ebook will proceed within the modifying and design phases earlier than heading to print. Thanks upfront in your persistence. That is the primary time I’ve written such a big manuscript, whereas concurrently managing workers, working a big web site, and elevating children!

And looking for time to relaxation and recharge so my artistic juices proceed to movement!

The newest cookbook recipe I examined was a spin on my buttermilk biscuits. Assume bacon, spicy honey, cheddar cheese, and chives. My knees really went weak on the first style. And also you’ll take pleasure in recipes for mushy jalapeño bread, deeply chocolate cheesecake, one other recipe for chewy molasses cookies (I’m on a kick!), and you’ll wager these in style banana muffins will make an look. I can’t wait to share extra with you! Keep tuned.


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