Sally McKenneyA Sprinkle of Fun and Adventure

“Top 10 Food Blogs to Watch”Sally’s Baking Addiction is the perfect blog for any of you out there who just can’t seem to curb your sugar cravings. From classic chewy chocolate chip cookies to more inventive recipes like cookies n cream cupcakes, Sally has got you covered.

- Huffington Post

Sally’s Baking Addiction

Sally’s Baking Addiction

C ontentsMeet Sal ly 1

Breads & Muffins 3Pumpkin Chocolate Chip Bread 4

Sky-High Blackberry Apple Muffins   6

Dark Chocolate Raspberry Banana Bread   8

Skinny Double Chocolate Chip Muffins   10

Skinny Strawberry Chocolate Chip Muffins   11

Pumpkin Cheesecake Muffins 12

Orange Glazed Cranberry Bread   14

130 Calorie Chocolate Pumpkin Spice Muffins 16

Strawberry Cheesecake Muffins   18

Orange Lemon Poppy Seed Muffins   20

Nutella-Stuffed Cinnamon Sugar Muffins   21

Brownies & Bars 23Classic Mint Chocolate Brownies 24

Lemon Blueberry Cheesecake Bars 26

Red Velvet Cheesecake Swirl Brownies 27

Nutella Swirl Cheesecake Bars 28

Apple Blueberry Pie Bars   30

Cake Batter Blondies 31

Peanut Butter Cup Pretzel Cheesecake Bars 32

S’mores Cookie Bars   33

Raspberry Cheesecake Brownies 34

Cakes & Cupcakes 37Banana Cupcakes with Chocolate Peanut Butter Frosting 38

Peppermint Mocha Cupcakes 40

Homemade Funfetti Cupcakes 42

Fudge Brownie Cupcakes with Cookie Dough Frosting 43

Homemade Lemon Cupcakes 44

Lemon Blueberry Layer Cake 46

Pumpkin Cake Cheesecake 48

Chocolate White Chocolate Cupcakes 50

Cookies ‘n’ Cream Cupcakes 52

Giant Cinnamon Roll Cake 54

Pumpkin Cupcakes with Dark Chocolate Frosting 56

Banana Chocolate Chip Crumb Cake 57

Strawberries ‘n Cream Crumb Cake 58

Fluffernutter Cake 60

Super-Moist Carrot Cake 62

Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting 64

C ookies 67White Chocolate Pumpkin Snickerdoodles   68

Peanut Butter Cup Blossoms  70

Red Velvet Chocolate Chip Cookies   72

Candy Cane Kiss Cookies   74

Mocha Mint Chocolate Chunk Cookies   76

Skinny Chocolate Peanut Butter No Bake Cookies   78

Soft-Baked Monster Cookies   79

Cake Batter Chocolate Chip Cookies   80

© 2015 HU3630 Press

This book was produced as a course project and is intended for classroom and design portfolio use only. Its content has been used for educational purposes and belongs exclusively to the blog author whose work was repurposed for this project.

The content for this book is the property of:

Sally McKenney

Sally’s Baking Addiction

http://sallysbakingaddiction.com/

No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system.

This book was designed by Cassandra Matchinski.

It was printed at Blurb.com.

Hi! I’m a baking addict.

But first, I’m Sally. I like to take pictures, write, run, and bake. Scratch that, I’m addicted to baking. The kitchen is where my creative juices flow and Sally’s Baking Addiction is where I can share it all with you. This book is a fun, friendly place for readers to find their passion in the kitchen. About the food? Well, I’m a from-scratch encourager. Butter, flour, eggs, and sugar can produce millions of delicious recipes. My recipes are classic and approachable, inspired by my favorite seasonal flavors. A lot of my inspiration comes from recipes passed down in my family. I am a self-taught, mom-taught, grandma-taught baker, learning purely through my experience.

One day, I hope to open a bakery.

On my blog, I provide informational posts about different baking techniques and how to use proper ingredients to achieve the best results. I like to share my recipe fails and triumphs with readers so that they can learn along the way with me. I want everyone reading to feel like they can be a master in the kitchen. Not only that, I want everyone to enjoy the experience of making really really good food. I’m in love with the experiences shared in the kitchen; my passion is the act of baking, from scratch, in my pint size kitchen.

The recipes in Sally’s Baking Addiction are mostly all developed by myself. I bake through trial and error, testing recipe after recipe to find the perfect result to share with others. On my blog and in my book, you’ll only get the best of the best.

Meet Sal ly

1

Breads & Muffins

Sally’s Baking Addiction Breads & Muffins14 15

Orange Glazed Cranberry Bread Moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. Perfect for guests or with a warm cup of tea in the early morning or afternoon. Yield: 1 loaf // Prep Time:  20 minutes // Total Time:  1 hour, 20 minutes plus cooling 

Ingredients Streusel 1/4 cup (31g) all-purpose flour2 Tablespoons (30g) granulated sugar1/2 teaspoon ground cinnamon3 Tablespoons (45g) unsalted butter, cold

Bread 2 cups (250g) all-purpose flour 1 teaspoon baking soda1/2 teaspoon salt1 cup (110g) chopped cranberries, fresh or frozen (unthawed)*1/2 cup (65g) chopped pecans, optional

1 large egg, at room temperature*1/2 cup (105g) light brown sugar (or dark brown)1/2 cup (100g) granulated sugar1 cup (240ml) buttermilk (no substitutions)1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)1 teaspoon vanilla extract2 Tablespoons orange zest

Glaze 1 cup (120g) confectioners’ sugar1-2 Tablespoons orange juiceas much orange zest as you want

Directions Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.

Make the streusel first:  Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Some large crumbs are OK. Set aside.

Make the bread:  In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.

Pour the batter into prepared loaf pan.  Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the

center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.

Make the glaze:  In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.

Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days.

*1 cup dried cranberries  may be used instead of fresh/frozen. 

*Room temperature egg  is highly suggested for this bread.It will disburse more evenly when mixed. To bring the egg to room temperature quickly, drop into a cup of warm water for 5 minutes.

*Make Ahead:  Make the bread 1 day in advance and drizzlewith glaze immediately before serving.

*You can make muffins  with this batter at 350F, but I am unsure of the baking time.

Sally’s Baking Addiction Brownies & Bars24 25

Classic Mint Chocolate Brownies Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!Yield: 24 brownies // Prep Time:  1 hour // Total Time:  6 hours (includes cooling) 

Ingredients Brownies 1 cup (230g) unsalted butter8 ounces semi-sweet chocolate, coarsely chopped1 and 1/2 cups (300g) granulated sugar1/2 cup (100g) light brown sugar4 large eggs2 teaspoons vanilla extract1/2 teaspoon salt1/2 cup + 3 Tablespoons (85g) all-purpose flour1/4 cup (21g) unsweetened cocoa powder

Mint Frosting Layer 1/2 cup (115g) unsalted butter, softened to room temperature2 cups (240g) confectioners’ sugar2 Tablespoons (30ml) milk1 and 1/4 teaspoons peppermint extract1 drop liquid or gel green food coloring (optional)

Chocolate Layer 1/2 cup (115g) unsalted butter1 heaping cup (around 200g) semi-sweet chocolate chips

Directions For the brownies:  Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.

For the mint frosting layer:  In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.

For the chocolate layer:  Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.

Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days. For freezing: I recommend freezing the baked brownies, then thawing overnight in the refrigerator, then frosting with the mint and then the chocolate topping. I do not suggest freezing with all three layers.

Sally’s Baking Addiction Brownies & Bars34 35

Raspberry Cheesecake Brownies Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. You won’t be able to resist them!Yield: 20 brownies // Prep Time:  20 minutes // Total Time:  55 minutes, plus cooling 

Ingredients Fudge Brownies 1/2 cup (115g) unsalted butter8 ounces coarsely chopped semi-sweet chocolate1 and 1/4 cups (250g) granulated sugar3 large eggs1 teaspoon vanilla extract3/4 cup (95g) all-purpose flour

1/4 teaspoon salt

Raspberry Cheesecake Layer 8 ounces (224g) cream cheese, softened1/4 cup (50g) sugar1 egg yolk1/4 cup (80g) raspberry preserves/jam*raspberries for topping

Directions Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.

Make the brownies first:  Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.

Make the cheesecake swirl:  With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth - about 1 minute. If you’d like a pinker cheesecake layer, add 2-3 drops of red food coloring. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top.

Bake brownies for 35-45 minutes, or until a toothpick comes

out almost clean - which may be shorter or longer. Just keep your eye on them and test with a toothpick. Mine took exactly 35 minutes. Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for 30 minutes, then in the refrigerator for 2 hours which sped up the process. Brownies stay fresh stored in the refrigerator for 1 week - and may be frozen up to 2 months.

*Use your favorite raspberry jam, seedless or not. Instead of jam,you may use 1/4 cup of raspberry puree. 

*You may use your favorite box brownie mix instead, but theirflavor does not compare to homemade. Give homemade a try, you’ll be glad you did! 

Sally’s Baking Addiction Cakes & Cupcakes50 51

Chocolate White Chocolate Cupcakes Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.Yield: 12 cupcakes

IngredientsDark Chocolate Cupcakes1/2 cup (1 stick or 115g unsalted butter2 ounces (60g) semi-sweet baking chocolate1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)3/4 cup (94g) all-purpose flour (careful not to overmeasure)1/2 teaspoon baking soda3/4 teaspoon baking powder1/4 teaspoon salt2 large eggs, at room temperature1/2 cup (100g) granulated sugar1/4 cup (50g) light brown sugar1 teaspoon vanilla extract

1/2 cup (120ml) buttermilk*

White Chocolate Frosting6 ounces (170g) white chocolate, melted and slightly cooled*1 cup (230g) unsalted butter, softened to room temperature2 cups (240g) confectioners’ sugar¼ cup (60ml) heavy cream*1 teaspoon vanilla extract¼ teaspoon salt

Optional1 ounce melted chocolate for drizzlingchocolate sprinkles

DirectionsFor the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick likepudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.

Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator if desired for up to 1 week.

*Do NOT use white chocolate chips in this frosting. Use purewhite chocolate, such as Ghirardelli

*Buttermilk is required for the cupcakes - the lactic acidpresent is what will allow the baking soda to react and leaven the cake. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiesttexture.

Sally’s Baking Addiction Cakes & Cupcakes54 55

Giant Cinnamon Roll CakeLearn how to make a beautiful, fluffy, and soft cinnamon roll cake using my kitchen-tested dough recipe.Yield: one 9-inch cake // Prep Time: 2 hours, 30 minutes // Total Time: 3 hours

IngredientsCake2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)3 Tablespoons granulated sugar1 teaspoon salt1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)1/2 cup (120ml) water1/4 cup (60ml) milk (cow’s milk - I used skim)3 Tablespoons (45g) unsalted butter1 large egg, at room temperature

Filling3 Tablespoons (45g) unsalted butter, softened to room temperature1 and 1/2 Tablespoons ground cinnamon1/4 cup (50g) granulated sugar

Vanilla Maple Glaze1 cup (120g) powdered (confectioners’) sugar, sifted1 Tablespoon (15ml) milk or cream1 Tablespoon (15ml) pure maple syrup1 teaspoon vanilla extract

DirectionsMake the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.

Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.

Using a very sharp knife or a pizza cutter (I used a pizza cutter - it’s easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You’re rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.

Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for

60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.

After the cake’s dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That’s completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.

Make the glaze: Remove cake from the oven when it’s done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted powdered sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.

*Overnight: The dough may be made the night before throughstep 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.

* If you replace Red Star Platinum with regular active dry yeast ,you rise time may be 50% longer.

*For the glaze - you can leave out the maple syrup to make ita standard vanilla glaze. Or leave out the vanilla, so it’s a plain maple glaze.

Sally’s Baking Addiction Cakes & Cupcakes58 59

Strawberries ‘n Cream Crumb CakeButtery and moist crumb cake filled with cream cheese and juicy strawberries. To put it over the top, I go heavy on the crumb topping and finish it off with a sweet vanilla glaze.Yield: 10 servings // Prep Time: 35 minutes // Total Time: 1 hour, 45 minutes

IngredientsCrumb Topping3/4 cup (95g) all-purpose flour1/4 cup (50g) light brown sugar1/4 cup (50g) granulated sugar1 teaspoon ground cinnamon6 Tablespoons (90g) unsalted butter, cold and cubed

Cake1 large egg, room temperature1/4 cup (60g) butter, melted and cooled1/2 cup (120ml) milk*3 teaspoons vanilla extract

1 and 1/2 cups (190g) all-purpose flour2/3 cup (134g) granulated sugar2 teaspoons baking powder1/2 teaspoon salt8-10 fresh strawberries, sliced*1 (8 ounce) package cream cheese, softened to room temperature1/4 cup (50g) granulated sugar

Vanilla Glaze3/4 cup (90g) confectioners’ sugar, sifted2 Tablespoons (30ml) milk or cream1/2 teaspoon vanilla extract

DirectionsAdjust the oven rack to the lower third position. Preheat the oven to 350F degrees. Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.

Make the crumb topping: Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.

Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.

In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup granulated sugar and beat on medium speed until combined. Spread over the crumb cake batter. Layer with sliced strawberries. Top with the crumb topping and gently press the topping into the batter.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. I covered the cake with aluminum foil after 40 minutes to help avoid the top from browning

too much. Allow to cool in the pan on a wire rack for at least 15 minutes before glazing.

Make the glaze: Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake. The cake will stay fresh covered at room temperature for 4 days.

Make ahead: Bake the cake as directed and freeze without the glaze for up to 1 month. Thaw overnight in the refrigerator and bake for 20 minutes at 200 degrees to warm it up. Glaze before serving.

*Any milk including soy, almond, buttermilk, regular is OK for thecake. I used 1%.

*Frozen strawberries are fine - thaw and blot dry before using.

Sally’s Baking Addiction Cookies68 69

White Chocolate Pumpkin Snickerdoodles These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make 2 batches!Yield: makes about 18 cookies // Total Time:  50 minutes 

Ingredients 1/2 cup (115g) unsalted butter1/4 cup (50g) light or dark brown sugar1 cup (200g) granulated sugar, divided1 teaspoon vanilla extract6 Tablespoons (86g) pumpkin puree 1 and 1/2 cups (190g) all-purpose flour 

1/4 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon baking soda2 teaspoons ground cinnamon, divided1 teaspoon pumpkin pie spice*1/2 cup (90g) white chocolate chips or chunks

Directions Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days*. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for

longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing Directions Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoonground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.

*If you are chilling the pumpkin cookie dough for longerthan 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 25 minutes.

Sally’s Baking Addiction Cookies80 81

Cake Batter Chocolate Chip Cookies If you like chocolate chip cookies and you like cake batter, you will love these soft & chewy cookies!Yield: about 2 - 2.5 dozen cookies

Ingredients 1 and 1/4 cup (160g)all-purpose flour1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix - you just need the DRY mix)*1/2 teaspoon baking soda3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar1/2 cup (100g) light brown sugar1 egg, at room temperature1 and 1/2 teaspoons vanilla extract1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)1/2 cup (80g) sprinkles

Directions In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded balls of the cold dough onto an ungreased

baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won’t last that long!