Saturday, March 11, 2017

Sally's Baking Addiction - Cookbook Review + Recipe

Sally's Baking Addiction: Irresistible Cookies, Cupcakes and Desserts for Your Sweet-Tooth Fix by Sally McKenney
It's no secret that I've got a sweet tooth of pretty massive proportions nor is it a secret that I've got a teensy bit of a cookbook addiction.  I've been a long time fan of the blog Sally's Baking Addiction so one day when I was in a cookbook buying mood and I saw this was on sale at Amazon I just knew I had to have it!  Now, I know there are people who don't like buying blog related cookbooks because of the availability of the recipes on line.  I'm not one of those people.  While I get a lot of the recipes I use off the internet I find a cookbook so much more pleasing and more useful that this doesn't worry me.  I will say that the majority of these recipes felt unfamiliar to me which leads me to believe that this book isn't just recipes pulled from the blog.

The book itself contains a ton of recipes - all with beautiful photographs.  While the book does contain the cookies, cupcakes and desserts the title promises there are also several chapters on breads and muffins and other breakfast treats as well as a chapter on lighter fare such as granola bars and energy bites.  As well you can find a large selection of cookies (from the gorgeous Cake Batter Chocolate Chip Cookies on the cover to Mom's Gingersnaps and Salted Caramel Dark Chocolate Cookies), cakes and pies (the Sweet Peach Pie is calling my name) and a variety of sweet snacks and tasty treats.  I've made several recipes in this book and all have turned out beyond delicious.  However, the one I thought I'd share today went beyond my expectations and I could have happily eaten the entire pan on my own!

Cinnamon Roll Blondies

1 cup all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 tsp ground cinnamon
pinch ground nutmeg
5 tbsp salted butter, melted (I used unsalted because that's what I had)
3/4 cup light brown sugar
1/4 cup, plus 1 tbsp granulated sugar
1 egg
2 tsp vanilla extract

Vanilla Glaze
3/4 cup confectioners' sugar, sifted
3 tsp milk
1/2 tsp vanilla extract

Preheat the oven to 350F.  Line the bottom and sides of an 8 x 8 in pan with aluminum foil. leaving an overhang on all sides.

Make the Blondies:  In a medium bowl, whisk the flour, baking powder, baking soda, salt, 1 teaspoon of the cinnamon, and the nutmeg together.  Set aside.

In a large bowl, whisk together the melted butter, brown sugar, and 1/4 cup granulated sugar.  Add the egg and vanilla extract, whisking vigorously until combined.  Slowly add the flour mixture into the wet ingredients, stirring with a large spoon or rubber spatula until combined.  Do not overmix.  The batter will be thick.

Pour the batter into the prepared baking pan.  In a small dish, mix the remaining 1/4 teaspoon cinnamon and 1 tablespoon granulated sugar together.  Sprinkle over batter.  Bake for 25 minutes, or until light golden brown on top.  Allow the blondies to cool completely in the pan on a wire rack.

Make the Glaze:  While the blondies are cooling, mix all of hte glaze ingredients together in a small bowl, making sure there are no lumps of confectioners' sugar.  Drizzle the glaze over the cooled blondies.

Lift the foil out of the pan using the overhang on the sides and cut into squares.  The blondies will stay fresh in an airtight container at room temperature for 1 week.

My Results:  These were just ridiculous.  They were so soft and gooey and buttery that I was afraid they were underbaked.  But not only were they not underbaked they held together and packed wonderfully.  But seriously the texture and the flavor were perfection.  I'm glad I was taking most of the pan somewhere or I would have eaten them all myself!  They also came together super quick.  I had the idea of making them about an hour before I was supposed to leave and they were put together, baked, and cooled (with a short stay in the fridge) enough and ready to go within that time.  The only thing that didn't come out exactly as pictured was my glaze.  As you can see in the picture - while tasty it isn't winning any beauty prizes.  Both of these are user error.  For starters I was lower on confectioners' sugar than I thought and only had just over 1/2 a cup.  As well the blondies were still warm when I added the glaze causing it to melt.  I'm sure if I had taken my time and had the proper quantities it would have been photo-worthy.

Will I make this again?  Absolutely!  In fact I'm thinking I need to go make another batch right now!  You should too!  You won't be sorry!

I'm linking up with Weekend Cooking hosted by Beth Fish Reads


  1. Blondies have been a recent addiction for us. There is a local restaurant in town, all natural foods which are delicious, but they have this area where they sell blondies and Congo bars. And homemade carrot cake. My teeth ache thinking about it. Now you posted these!
    Eventually I will try them, they loom amazing and sure gave them a good review.

  2. I don't buy a lot of cookbooks anymore. Like you, I look online. Or I borrow the books from the library. However, this winter I have come across 2 cooksbooks that I plan on buying when we get home.
    I agree, sometimes it is just nice to have the hard copy.

  3. Baking is so rewarding, except for the extra weight you gain when you enjoy your cookies, blondies, or bread. Like you, I enjoy food blogs, but I prefer to use recipes from well-tested sources like books or established magazines. Even well-meaning amateurs don't necessarily give good clear directions!

    best... mae at

  4. Great job on the blondies. The recipes in the cookbook, are they from her website or totally new ones?

  5. I am doing a mental inventory of my kitchen trying to figure out if I have everything I need to make these...right now as you suggest :) These sound yummy!

  6. Uh oh. I think I actually need to make these NOW!

  7. Mmm... Those blondies look amazing. ;-) Great review. It sounds like a good book to have!

  8. The Cinnamon Roll Blondies sound ridiculously good! I just pinned them and will be trying this very soon.

  9. Omgawd, these sound so good! I am bookmarking your post to keep the recipe. :)