Tag: Sallys Baking Addiction

The Bookshelf: Sally’s Baking Addiction by Sally McKenney

The Bookshelf: Sally’s Baking Addiction by Sally McKenney

After last week’s Monster Bar’s I thought it was only right to dedicate the second Bookshelf review to Sally McKenney’s first cookbook (and to give it its full title!); Sally’s Baking Addiction: Irresistible Cupcakes, Cookies, and Desserts for Your Sweet-Tooth Fix.

As I mentioned last week Sally is a baking inspiration to me, and one of the first baking bloggers I subscribed too. I love the way she writes her posts; she’s chatty and informal whilst also sharing her wealth of baking knowledge including all the geeky science bits that I love! Her Baking Basics series has been one of my favourites in learning the alchemy of baking – and how to make the perfect pie crust!

So as soon as Sally’s first cookbook came out, of course I was first in line! Its packed full of American classics and a lot of M&M’s and sprinkles! Just like my review of Patisserie Made Simple, I’ll be taking you through my favourite recipe, three more challenging recipes and three perfect for a beginner!

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Kicking off with my favourite recipe from the book is Grandma’s Sticky Pecan Rolls, named so as Sally’s grandma would make them every Thanksgiving morning. I LOVE pecans, and pecans topped onto warm sticky rolls just can’t go wrong! Am I right? The dough is really easy to make, and including proving time the whole recipe takes under 3 hours. They’re also best eaten on the day they’re made, which is just the best excuse to eat the whole pan…!

Now onto the recipes that are slightly more challenging – I say this pretty loosely though, as I haven’t really found Sally’s recipes to be particularly hard! This is a testament to how good her recipes are though – who says tasty treats need to be tricky right??

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First up, is Sugared Lemon Bars – these are shortbready, tangy and deliciously moreish! The key to these is getting the filling to set exactly right – I have had one batch turn into a rubbery mess. Don’t ask, it was a very sad day! But when these work, oh boy are they good! Who knew zesty lemon and shortbread would work so well?

Next up, Jumbo Blueberry Streusel Muffins. In my eyes, streusel makes everything better and on top of a muffin? Its just a winning combination. Sally has a top tip for ensuring your muffins are always sky-high and reminiscent of a bakery muffin. It always works, and makes you look like a baking professional! You’ll just have to buy the book to find out for yourself though! 😉

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Now what could make cinnamon rolls better? Turn it into a blondie you say? Oh I think so! I’m a huge sucker for a blondie – theres another recipe further down! – and this Cinnamon Roll Blondie recipe just knocks it out the park. They’re not sickly like you might imagine, just a perfect chewy blondie packed full with cinnamon flavour.

So, now we’re onto the slightly easier recipes, with the first up being last week’s recipe post the Fudge Ripple Monster Bars. Now you’ll know from last week how much I love these bars, but if you haven’t already made them then this is my second implore to PLEASE MAKE THEM! They’re super moreish and so easy to make!

http://bakingwithaimee.com/2016/02/21/fudge-ripple-monster-bars/sallys-baking-addiction-sally-mckenney

Next up is the book covers photo, Cake Batter Chocolate Chip Cookies! I made these on the blog back in November, and mine did not look anywhere near as pretty as Sally’s do! Practise makes perfect? I’m gonna say that anyway…! Check my post out here though, and please do make them for yourself! Everyone always dreams of eating the cake batter out of the bowl right? So why not eat it in cookie form?

Finally, here is my second favourite blondie recipe! The classic White Chocolate Macadamia Nut Blondies are just a dream to make and of course to eat!! Who doesn’t love the classic twist on a brownie? And macadamia nuts just add the perfect crunchy texture.

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So there we have it, a glance into Sally McKenney’s first cookbook! I hope it enticed you into some American baking, or into buying her cookbook! She also has a newer cookbook out dedicated to candy which is definitely on my wish list!

I’ll be back with another review in a fortnight! 🙂

 

Disclaimer: Please note that some links are affiliate links and I will earn a commission if you purchase through those links. I only endorse products that I myself use and would recommend.

Fudge Ripple Monster Bars

Fudge Ripple Monster Bars

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Fudge Ripple Monster Bars. Chewy oats, an overload of M&M’s and a decadent fudgy centre makes this a traybake to remember.

Craig and myself made these fudge ripple monster bars from Sally’s Baking Addiction‘s first cookbook; Sally is a total blog inspiration to me and always posts the most sinful of recipes! For that reason alone you should definitely check her out, especially if you have a penchant for peanut butter. I was always a hater of peanut butter until about two years ago, and now i’m drawn to it in everything! From satay chicken, milkshakes and my beloved peanut butter pie.

Little American baking lesson for you all now! I originally thought the inclusion of ‘monster’ in the title of this bake was a random addition on Sally’s part, due to the crazy look of the bars! But, in writing this post and actually giving it a google I’ve found that monster cookies are an American classic. Huge face-sized oatmeal cookies, packed full of peanut butter flavour and stuffed with M&M’s AND chocolate chips. It seems they are pretty popular with children….are we surprised?

These bars are a tweak on the original, with Sally turning the chocolate chips into a gooey fudgey centre; which in my eyes makes them all the better! The oats give a great texture to the bars and also help to combat the sweetness of the ripple centre, peanut butter and M&M’s.

The components aren’t tricky to make at all, and the dough can be pressed into the baking tin by hand. Its actually a pretty good bake for children to help out with, provided you deal with the fudge ripple centre that is! That needs to be heated on the hob until all the ingredients are combined and you have a lovely smooth filling!

The top layer is quite literally moulded by hand, by flattening pieces of the dough and laying them on top to cover the filling. Its a bit like crazy paving, and is perfect for those of us who find perfect decoration a little on the tricky side!

The bars can be kept for up to a week, but I can guarantee you they won’t last that long!!

 

Fudge Ripple Monster Bars

Yield: 16 bars

Fudge Ripple Monster Bars

Ingredients

    Monster Bars
  • 170g plain flour
  • 60g rolled oats
  • 1/2tsp bicarbonate of soda
  • 115g salted butter, room temperature
  • 100g light brown sugar
  • 50g caster sugar
  • 185g smooth peanut butter
  • 1 large egg
  • 1tsp vanilla extract
  • 150g M&M's
    Fudge Ripple Filling
  • 200g condensed milk
  • 1tbsp salted butter
  • 180g milk chocolate chips
  • 1tsp vanilla extract

Instructions

  • Firstly, preheat the oven to Gas Mark 4/180C/350F and line a 9x9 baking tin with baking paper and set aside.
  • To make the bars whisk the flour, oats and baking soda together in a large bowl and set aside.
  • Next using a mixer beat the butter, brown sugar and caster sugar together on a medium speed until creamy. Add the peanut butter, egg and vanilla one after the other, mixing after each addition. Then add the dry ingredients with the mixer running on a low speed until combined. Don't overmix!
  • Press two-thirds of the dough evenly into the prepared baking tin, then stir the M&M's into the remaining sough and set aside while you make the filling.
  • For the fudge ripple filling combined the condensed milk, butter and chocolate chips in a small saucepan over a low heat. Stir until all the chocolate chips are melted and the mixture is smooth. The remove from the heat and stir in the vanilla. Finally, pour this over the bottom layer of dough.
  • For the top layer of dough, mould the remaining dough into flat pieces and layer on top of the fudge filling. This doesn't have to be perfect, as it just adds to the charm of the bake!
  • Bake in the oven for 25 minutes or until the top is lightly browned. Allow to cool completely in the tin, and then lift out and cut into bars.
  • Notes

    Adapted from Sally's Baking Addiction by Sally McKenney

    http://bakingwithaimee.com/2016/02/21/fudge-ripple-monster-bars/

    Disclaimer: Please note that some links are affiliate links and I will earn a commission if you purchase through those links. I only endorse products that I myself use and would recommend.

    Funfetti Cupcakes

    Funfetti Cupcakes

    Funfetti Cupcakes | Baking With Aimee

    Funfetti Cupcakes | Baking With Aimee

    Funfetti Cupcakes | Baking With Aimee

    Funfetti Cupcakes | Baking With Aimee

    If ever you wanted the perfect Birthday Cake recipe, this is it. Its creamy, spongy and packed full of vanilla! With your first mouthful you’re instantly transported back to jelly & ice cream and playing rounds of pass the parcel. The cupcakes almost taste like an old-school ice cream which is always a good thing, right?

    The sprinkles are the starring role in these cupcakes and for that matter you need to be careful which ones you buy! ‘Funfetti’ is very much an American dessert and our hundreds and thousands or standard sprinkles just don’t cut it. Our sprinkles bleed into the batter, and give you a tie-dye effect that doesn’t look nearly as fun! These tie-dye sprinkles are called non-pareils, and are made into little balls.

    What you do want, is edible confetti or jimmies (pretzel rods covered in candy). In the UK, these are much harder to find but thankfully I found a saviour in the form of the website Sugar Shack. Hooray! Here you can buy a ridiculous amount of sprinkles in all manner of shapes – so expect christmas themed funfetti cakes in a few months!! If you do want to recreate the recipe, the sprinkles that I used are here.

    So, now that you know more than enough about the different types of sugar sprinkle (who knew right?!), on with the recipe!

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