Welcome to a different put up in my Newest Recipe Testing collection, and the 4th put up particularly about testing cookbook recipes. See quantity 1, quantity 2, and quantity 3.

I really like sharing behind-the-scenes with you. Producing high quality and well-tested baking recipes is a number 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!

Fourth Cookbook Coming September 2025

If you happen to haven’t seen it but, I’ve been sharing a number of behind-the-scenes about my cookbook on my web site and Instagram account. I’ve been engaged on this ebook for two+ years thus far, 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 palms 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 pair of years of growing recipes!) Although that is my 4th cookbook, producing this one felt very completely 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 stress, and I actually needed to dig for some artistic inspiration.

I discovered it, and I’m actually actually proud.

The manuscript is out of my palms and with my editor. I really feel a really giant 75K phrase weight off my shoulders!!!!

Not solely am I the writer of the ebook, I’m additionally the photographer. This previous spring, I photographed my whole cookbook with a workforce {of professional} stylists, prop stylist, Giulietta, and meals stylist, Diana plus my video and way of life pictures workforce, the Paragraphic. (Extra on that to return!) Proper now, I’m ending up some step-by-step pictures after which the ebook will actually be out of my palms. Ahh!

Since I’ve been so immersed on this ebook, you haven’t seen a number of new materials on my web site the previous 6 months. My mind is often frazzled (I’ve younger youngsters on high of all this… LOL), so I gave myself a number 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 remember to subscribe if you happen to haven’t already.)

Let Me Present You Some Recipe Testing & Outcomes

A handful of recipes within the ebook can be from my web site, however most (about 75) can be utterly new and unique to the ebook. I don’t wish 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 practically completed the Pies chapter, and able to dive additional into the Muffins chapter and the Brownies & Bars chapter. I ended up including a couple of additional recipes to the Pies chapter, altering a recipe within the Yeast chapter, and possibly 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 pictures for the ebook; these are photographs taken for reference.

The peach pie above is a take a look at recipe that ended up engaged on the 4th strive. It’s a calmly sweetened creamy peach delight with a crunchy crust and possibly considered one of my favorites within the ebook.

Millionaire Bars

Have you ever ever had millionaire bars earlier than? They’re a preferred layered bar with a shortbread crust, thick caramel middle, and decadent chocolate topping. The caramel layer took essentially the most work as a result of it’s troublesome to strike the proper stability between gooey caramel and sliceable caramel. I’m completely happy to report that this recipe labored on the third strive, however we actually went by means of a number of butter that day. These are VERY wealthy… therefore the identify.

Most likely the Finest Bread I’ve Ever Made

After I thought I used to be completed with a glazed pull aside bread recipe, I made a decision to provide 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 may intensify the flavour (maple) and thicken the glaze. The ensuing pull-apart bread is likely one of the greatest home made treats I’ve created. I truly stated these phrases to my kitchen 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 means of the frosting, knew very effectively 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 a little bit 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 might dip seamlessly. Right here they’re the day we photographed the step-by-step photographs:

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 objective for this ebook was to supply a recipe that produced a 9-inch sq. 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 a little bit simpler, and supply distinctive chocolate taste. I examined recipes with dutched 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 improbable 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 large cookbook picture shoot quickly, so keep tuned.

Q: Which of those new recipes are you most excited to strive?