Welcome to a different submit in my Newest Recipe Testing sequence, and the 4th submit particularly about testing cookbook recipes. See quantity 1, quantity 2, and quantity 3.
I like sharing behind-the-scenes peeks with you. Producing high quality and well-tested baking recipes is lots of work, however I’m grateful I can name this my job. Thanks for being right here, and for becoming a member of me on this baking journey. Let’s dive into some thrilling cookbook information!
4th Cookbook Coming September 2025
If you happen to haven’t seen it but, I’ve been sharing lots of behind-the-scenes about my cookbook on my web site and Instagram account. I’ve been engaged on this ebook for two+ years to this point, and it’s going to be my largest, most polished ebook but: 100 recipes protecting many baking classes like breads, pies, desserts, cookies, brownies, muffins, cupcakes, and extra. Will probably be in your fingers September 2025, and after pouring my coronary heart and soul into this mission, I’m assured saying you can anticipate the very best.
And it feels so good to be sitting down and typing this…
I imply, unbelievably good…
My Manuscript Has Been Submitted!!
This manuscript took me over a yr of intense work to put in writing. (And a couple of years of growing recipes!) Although that is my 4th cookbook, producing this one felt very totally different. Since my final cookbook in 2017, I’m now 7 extra years into my profession, I’ve youngsters, I’ve a much bigger viewers and workforce, I’m with a brand new writer, and I’ve extra expertise within the kitchen. I felt extra self-induced strain, and I actually needed to dig for some inventive inspiration.
I discovered it, and I’m actually, actually proud.
The manuscript is out of my fingers and with my editor. I really feel a really massive 75K-word weight off my shoulders!!!!
Not solely am I the writer of the ebook, I’m additionally the photographer. This previous spring, I photographed my total cookbook with a workforce {of professional} stylists: prop stylist Giulietta, meals stylist Diana, plus my video and life-style images workforce, the Paragraphic. (Extra on that to return!) Proper now, I’m ending up some step-by-step images after which the ebook will actually be out of my fingers. Ahh!
Since I’ve been so immersed on this ebook, you haven’t seen lots of new materials on my web site the previous 6 months. My mind is normally frazzled (I’ve younger youngsters on prime of all this… LOL), so I gave myself lots of time and area to create thrilling materials.
I took a couple of breaks over the previous month, and now I’m pumped to get again into growing new content material for my web site. (I ship out updates and recipe collections on the common to my e mail subscribers, so make sure you subscribe if you happen to haven’t already.)
Let Me Present You Some Recipe Testing & Outcomes
A handful of recipes within the ebook might be from my web site, however most (about 75) might be fully new and unique to the ebook. I don’t need to give an excessive amount of away, however on the similar time, I’m thrilled to indicate you the way some recipes got here to life.
The final I left off, I used to be almost completed with the Pies chapter, and able to dive additional into the Desserts chapter and the Brownies & Bars chapter. I ended up including a couple of further recipes to the Pies chapter, altering a recipe within the Yeast chapter, and doubtless made 600 different small modifications to the Desk of Contents that I can’t bear in mind at this level. It’s been a chaotic few months!
Right here’s a sneak peek at among the recipes you’ll see within the ebook. This isn’t the images for the ebook; these are images taken for reference.
The peach pie above is a check recipe that ended up engaged on the 4th attempt. It’s a frivolously sweetened creamy peach delight with a crunchy crust, and doubtless certainly one of my favorites within the ebook.
Millionaire Bars
Have you ever ever had millionaire bars earlier than? They’re a decadent layered bar with a shortbread crust, thick caramel heart, and wealthy chocolate topping. The caramel layer took essentially the most work as a result of it’s troublesome to strike the proper steadiness between gooey caramel and sliceable caramel. I’m glad to report that this recipe labored on the third attempt, however we definitely went by way of lots of butter that day. These are VERY wealthy… therefore the title.
In all probability the Greatest Bread I’ve Ever Made
After I thought I used to be completed with a glazed pull-apart bread recipe, I made a decision to offer it yet one more go. What you see under is a fluffy, flaky, walnut-studded, glazed bread. It was splendidly scrumptious:
However I had a sense I might intensify the flavour (maple) and thicken the glaze. The ensuing pull-apart bread is likely one of the greatest do-it-yourself treats I’ve created. I really mentioned these phrases to my workforce member, Beth: “That is the very best factor we’ve ever made.” LOL.
I’m excited so that you can do that one.
Unhappy-Hat Cupcakes Into Hello-Hat Cupcakes
Ahh, the day my marshmallow-like meringue simply wasn’t working. It was humid exterior, and the meringue was cussed—it wouldn’t attain stiff peaks. I attempted, consider me!
Hello-hat cupcakes are frosted cupcakes that you simply dip in chocolate. I rushed by way of the frosting, knew very nicely that it was droopy, and wound up with a tragic, deflated mess! Apparently I’m as cussed as this meringue was.
I lastly determined to modify the frosting to one thing just a little extra secure, and one thing that tastes unbelievable with the opposite flavors within the precise cupcake:
I ended up freezing the frosted cupcakes briefly so they may dip flawlessly. Right here they’re the day we photographed the step-by-step images:
Baked Alaska-Impressed Deal with
Don’t fear, the marshmallow-like meringue was redeemed! Right here I examined it on a Baked Alaska-inspired deal with full with peanut butter ice cream. That is DELICIOUS and also you’ll discover it within the Pies chapter:
Tremendous Fudgy, Chewy, & Thick Brownies
I’ve made PLENTY of brownie recipes earlier than. My aim for this ebook was to supply a recipe that produced a 9-inch-square pan of fudgy, chewy, and thick brownies made with cocoa powder.
Although I like brownies made with precise melted chocolate, brownies made with cocoa powder are just a little simpler, and supply distinctive chocolate taste. I examined recipes with Dutch-processed cocoa powder, pure cocoa powder, with a mixture of butter and oil, with a splash of scorching water to assist bloom the cocoa, with extra flour, much less flour, and just about each variation in between.
It was a CHOCOLATE HEAVY week. I’m excited to share this new brownie recipe, and it’s additionally a implausible base for different bars like brookies and layered brownies. (I’ve a few these within the ebook, too!)
I’m going to share some behind-the-scenes concerning the huge cookbook picture shoot quickly, so keep tuned.
Q: Which of those new recipes are you most excited to attempt?
