Making Room by Gather
Hospitality. What do you think of when you hear that word?
For some it's old school 'stuffy' entertaining for others it's something to do with the hotel industry. One thing is for sure, as a culture we're not talking about it much.
Food * Design * Relationships have seemed to have taken a back seat to what our culture focuses on and values yet...we find ourselves in the midst of a loneliness epidemic. Something has to change, it's time to get back to our tables, and we're making room for it!
Making Room by Gather invites you into a new conversation on everyday hospitality. One that rewrites the way we approach opening your doors and filling your tables. Shifting the narrative from 'how does this make me look' to 'how does this make you feel' these buildable conversations aspire to inspire connection through everyday gathering.
Kayty's chic and a little quirky interview style will make you feel like you're sitting with a friend talking about how to grow in confidence as an everyday host. You can expect conversations from navigating challenging relationship dynamics to foundational cooking techniques and everything in between.
Whether you are a seasoned host or looking to develop new friendships and grow in your skills for the first time, there is a seat at the table. Join us weekly for new conversations with expert guests and with Kayty in her beloved Date with Kayt episodes. Continue the conversation @gatheritentionalliving
Making Room by Gather
Sallys Baking Addiction: Confident Everyday Baking w/ Sally McKenney
Ever wondered why your cookies spread too much or your cake sinks in the middle? Sally McKenney, the self-taught baking expert behind Sally's Baking Addiction, joins us to reveal the kitchen secrets that transformed her personal blog into a trusted baking empire with millions of weekly visitors.
Sally's approach to recipe development is refreshingly honest – she shares both successes and failures, helping readers understand not just how to bake something, but why certain techniques and ingredients matter. What began as a creative outlet while working in finance has evolved into a community-building endeavor that connects bakers worldwide through meticulously tested recipes and clear, supportive guidance.
Learn why room temperature ingredients create better structure, how to quickly bring cold eggs to room temperature, and why doubling cake recipes often leads to disaster. Her ingenious bread test for finding oven hot spots and freezer strategies for always-ready treats are practical solutions for home bakers at any skill level. As someone who's made dozens of Sally's recipes over the years (her monster cookies are a personal favorite!), I can attest that her detailed instructions truly build confidence in the kitchen.
We also get a sneak peek at Sally's newest cookbook, which features 101 recipes spanning every major baking category – from cookies and cakes to savory options like a caramelized onion and fig galette. With approximately 70 brand-new recipes and step-by-step photos for every creation, the book promises to become a treasured kitchen companion for years to come. Whether you're an occasional baker or dedicated enthusiast, you'll find Sally's passion for teaching the science of baking both inspiring and immensely practical.
Ready to transform your baking results? Subscribe now and follow @sallysbakeblog to discover why millions of home bakers trust Sally's expertise to guide their kitchen adventures!
This episode is Sponsored by:
Tiny Spoon Chef- Get $100 your customized in home personal chef service for $100 using this link!
Hey, hey, guys, welcome back to Making Room. So glad to be back. We took a little bit of an unexpected pause because we had an out of the blue opportunity to move into a new space and if you've been listening to the show, you know that we have been anxiously awaiting and hoping for a new space for a long time, and so this is very exciting. But it came with a lot of moving details and all of the transitional things, which so good, so so good and excited to bring you guys into more of the story in just a few weeks. But we are back, and what an episode to come back with Guys.
Speaker 1:Today's guest does not need an introduction. I feel like she's been part of my life and part of my world for so long as someone that really loves baking. Sally's Baking Add addiction is on the show today and we are celebrating the upcoming new release, her new cookbook all about baking that you guys are going to absolutely adore as much as we do. But if you don't know much about her story or much about her, here's a little bit of her bio and then listen all the way through the episode. It was such a joy for me to get to know her more and I'm so excited to share her story with you too. Well, sally McKinney is a true self-made success story. What began as a small personal blog in 2011 grew quickly into a trusted resource for home bakers everywhere literally everywhere. Well, after leaving her full-time job in finance just a year and a half later, she dedicated herself to building Sally's Baking Addiction into the widely recognized brand that it is today. Her passion for baking has led to three cookbooks with a fourth on its way thousands of well-tested recipes and a loyal audience who trust her expertise. She has been featured in People Magazine, good morning america buzzfeed and solidifying her place as a leading voice in the baking world. Goodness, like I said, I feel like I have made probably dozens of her recipes over the years, specifically the monster cookie recipe that you'll hear more about in the episode today, and I am thrilled to bring you this conversation.
Speaker 1:Well, if you have been a long time listener, you will know that at the end of every conversation, I ask guests what is something that you have discovered recently and you love, and I don't share my answers a lot. I feel like I should include that in the show, because girlfriend loves a good find and I love sharing with my friends the things that I think are worth it. Okay, so I am obviously in a busy season as we're moving, as Wesley's getting older, um, kind of juggling all of the parts of our household. And you guys know that I don't joke around when it comes to food. I, if I'm going to eat, I want it to be good, but I also want it to be nourishing to my body, and both of those things are super hard to accomplish when you're juggling a lot and limited on time. So a few weeks ago, our friends at tiny spoon were like hey, can we send you a private chef for a month, a private chef for a month? And I was like, oh my gosh, this is a heaven send. Yes, absolutely you can. And they sent the most amazing, amazing, talented, kind, chef Danielle, and this company, tiny Spoon, chef Danielle, cooked for my family for a month. But here's what I want you to know about it Not only was it a massive release for me, relief for me, but it was totally customized for our family.
Speaker 1:So the whole process started off with a phone call asking about our food goals and our dietary restrictions, and so I was able to say, hey, we have a wedding that we're getting ready for, a wedding that we were attending. We want to feel like light and fresh, and I'm gluten free, but Colby eats gluten sometimes and they were like great this sounds. So this sounds totally fine and doable. They asked the budget that we wanted to spend on groceries for that week and the stores that we usually shop at, and when she came to my house, guys, she left the house cleaner than she found it and left with food for us to eat for the entire week. There weren't any packages to open. There wasn't anything for me to even prepare outside of literally heating the gourmet food that she made for my family. It was heaven. It was just the gift that I needed and the gift that I think so many of you and your families need too.
Speaker 1:The other option, too, is there was the option to prepare for your family or to prepare for a dinner party. So even if you want to host someone, you could ask your chef hey, can you prepare food for a dinner party so I can have my friends over this weekend? How dreamy does this sound? Well, you get a chef. If you sign up for Tiny Spoon. You get a chef that is truly a teammate in your households, which I think so many of us are craving, and, even with different tastes or preferences, you could still sit down and enjoy homemade food together. It could be adjusted weekly. It could be adjusted based on your kids' ever-changing food preferences. It is truly restaurant-quality food that is made in your home. There are chefs located across the country, literally coast to coast, and they want to come and cook for you. Are you ready to explore the option of havinga private chef in your home? Head on over to tiny spoon chefcom, slash gather and use the link in our bio for a hundred dollars off If you are a new client who joins tiny spoon chef for personal chef guys. Why is that a tongue twister for personal chef service? We stand behind tiny spoon chef because they believe that dinner at home isn't just important, it's everything.
Speaker 1:Hi, I'm Katie, a hospitality educator and the host of making room by gather podcast. I am set to see our communities get back to the table through hospitality, but it wasn't always this way. My husband and I moved to Thailand and through it I experienced some loneliness and with it I was given a choice to sit back and accept it or to do something about it, and for me, that meant two things that I needed the healing to learn how to accept an invitation and the confidence to know how to extend one. Through this process, I developed some of the richest and deepest relationships of my life. Through making room by gather, you will hear conversations from myself and experts in the areas of food, design and relationships. You see there are countless things trying to keep us from the table. But can I tell you something? Take a seat, because you are ready, you are capable, you are a good host. I am so excited for this one. Welcome, welcome, that's okay. Welcome, sally.
Speaker 2:Thank you, Katie. Hi, I'm so happy to be here talking to you.
Speaker 1:This is the best I told you before we started. But my DMs the last like 24 hours were excitement over you coming on the show. I'm just scrolling through. I know you know it always is sweet to me Like I, every once in a while I'll tease a guest that's coming on the show and some more than others, their community just shows up and it's such a testament of the community you've built and the work that you've put in and the trust that you've built, so just wanted to celebrate that with you.
Speaker 2:Oh, thank you, Katie.
Speaker 1:That means a lot to me, of course. Well, I was talking to my husband, who has been on the receiving end of my baking for years. He helps me sometimes look for a recipe to bake to bring somewhere. And I was like man, do you remember the first recipe I made of Sally's? And I mean, when did your blog start? What year?
Speaker 2:It was the end of 2011.
Speaker 1:Okay, yeah, so I, yeah, that was my first year in college. Okay, so I I think it was your monster cookie recipe, which we've made dozens and dozens of times since. And my husband's grandfather I love kind of like setting this picture. He is like Mr Rogers neighborhood, so grandpa Raj oh yeah, grandpa Rogers actually was literally his name and, um, I remember I was going to a family gathering meeting them for like one of the first times I brought cookies, and he just was so animated in his um, like praise of like when you cooked or baked something, and he was like, oh Katie, this is the most delicious thing I've ever made, and so it made me feel so sweet as the baker. But also the recipe was super good, that's the best part is sharing.
Speaker 2:it is sharing those baked goods with others and and sharing that joy and hearing and seeing how their faces light up and it's always so fun to share dessert.
Speaker 1:It is the best he has since he actually passed away this last year.
Speaker 2:It's so nice to have those special memories and the way you talk about him is just so sweet. It is.
Speaker 1:Well, I realized as I was preparing for this I know your recipes well, I know your website well, but I don't know a lot about your story, and so I would kind of love to hear in your words what do you want people to know about your road leading to like here, modern day, Sally's Baking Addiction success.
Speaker 2:Well, I guess, funnily enough, my road started without any sort of direction or plan. There was no intention of turning my side hobby of baking and sharing a recipe online on a little blog. There's no intention of that ever turning into a business or a career, a business with employees and a website that millions of people go to on a weekly basis. So there was really no plan whatsoever. But what was there, and what continues to be there, is just the joy and passion I have for teaching others what I've learned in the kitchen, because I grew up my mom and grandma baked and cooked from scratch all the time, but I never went to pastry school or anything like that. So I still I'm very self-taught.
Speaker 2:And just when I kind of started baking more and more after college, I was working full time and I just kind of needed more of a creative outlet and the more I baked and tried different recipes, the more I wanted to understand why those recipes worked and why certain ingredients function the way they do in recipes and in mixing bowls and how certain ingredients work well together and certain don't. And I was interested in learning all that and it was so much trial and error and then I just started sharing that online in my recipes and in my blog posts and writing. I tried this. This didn't work, and I think this is why, and and then kind of showing that testing process, and I think a lot of people gravitated towards that and I think that it's and from there, I think or I know that that is what has kind of kept me going is knowing that what I'm sharing has been impactful.
Speaker 2:It has been impactful for others. You know it's about. It's about the cookies you bake with your kids, or the bread you bake for your neighbors, or the birthday cake you make for your grandmother's 80th birthday and so on. And so when you see where I am today, know that it's not only me, but it's been a community experience and it's been something that has been built over years of sharing what I've learned and what I've wanted other bakers in the kitchen to know and the feedback I get from them. And it's just, it's been a. It's been something that we've all built together.
Speaker 1:I feel like that's so sweet to think about that, that journey in the process, and I think you know obviously there's nothing wrong with pastry school or anything like that, but I think the the facts that you are self-taught, you know you really know the problems that the everyday baker faces. You know and you know the questions that they have and the supplies available to them, and so I think that's kind of what's so like contagious almost about your content that people, people want more of it. They want more of it because they feel so seen.
Speaker 2:Yes, yes, yeah, I agree, and I I side note I'd love to go to pastry schools one day, and I, side note I'd love to go to pastry schools one day maybe when my kids are a little older.
Speaker 2:But right now, I agree, I work and I bake out of my home kitchen. I know the limitations that home bakers can have and I know I've and I feel like that's helped shape my website and recipes into what they are today Just really sharing what I have learned in my home kitchen and almost in a relatable sort of way, a genuinely relatable sort of way.
Speaker 1:It's very approachable.
Speaker 2:Yes, yes, In the best way.
Speaker 1:Well, something that I hear people say a lot like. I feel like this is actually a really common experience for the everyday, like hosts, but people say like, oh, I'm not a baker. You know, like I'm a cook, but I'm not a baker, and I think that that really is um, either because they didn't grow up in a home with baking or because it feels more like technical. But, um, you really, like we just said, you make it approachable and something that anyone, anyone, could do. So what would you say to people who have that very thought, like what makes your approach different?
Speaker 2:Yeah, exactly, I hear that a lot. You know I want, I'm not. I'm not a baker. I try these cookies. You know this, that and the other thing.
Speaker 2:And what I always try and tell people is maybe you just haven't found the right recipe yet, and so what? What I try to do, my team and I, is we try to put out as much information as we can in as clear and in as a clear and concise way that's possible, so bakers at home, readers at home, can have all of the information that they may need. To avoid a mistake, I always say read the recipe in full before you start, so you know what is happening. When does this dough need to chill? Does this dough need to rise? Does this butter need to be room temperature? And so you know.
Speaker 2:Walking readers through the recipe with step-by-step photos, with a video tutorial and with clear, concise explanations and also what to avoid. So, for example, if your butter is too greasy looking, refrigerate it, and we'll say that in a recipe. Or if your dough looks clumpy, that's okay, keep going. Trust the process. I try to write my recipes in such a way that it will have bakers at home feel like there is a cheerleader with them in the kitchen, someone guiding them along the way, holding their hand. Yes, what you're doing is correct. Here's a picture to show you what it looks like. And on top of that we try to answer questions as much as we can in our comment section and emails and DMs, and we try to be as present as we can. We do have some limitations, but we try to try to get back to people as much as we can. So, just so you know you're not alone, and just try to give everyone as much confidence as we can.
Speaker 1:Yeah, you definitely achieved that. I actually learned how to make French macarons from your recipe and it was yours. I mean, you're spot on, like you guys are totally achieving what you're set out for. Because there were I don't remember what the like hiccups were in the recipe, but like the recipe talked exactly to it, you know, and I was able to troubleshoot and, and since then everyone's like Katie's macarons are the best I mean, and I was able to troubleshoot and since then everyone's like Katie's macarons are the best I mean, and really they're yours. But oh, but like I am very confident making them now and again because the recipes had, like the troubleshooting.
Speaker 2:Yes, and I thank you. And good job on those French macarons, because those are not an easy one to tackle. That recipe is a beast and it took me weeks to to write all of that down, but I wanted to just. That's a great example. You know, I remember writing that post testing that recipe, and there's. You know, I made mistakes doing it. I made mistakes with that one and I wanted to share what I did wrong and how, what I did to fix it and, you know, adding as much details as I can. So that's a wonderful example and I'm glad that the recipe worked for you.
Speaker 1:Uh-huh, very much like seriously, I yeah, I'm like very confident making it now. So that's, yeah, totally a testament to what you guys are set out to do. And there's another, another topic I want to talk about. This is a good segue to it because, um, so I have a two-year-old at home. My cooking is kind of like sped up, right. I'm a little bit more distracted and taking a few shortcuts. And you know, every once in a while Colby will be like well, did you read the recipe? And I'm like no, I didn't read it. And there are things that I miss important details, that super important unique tips right at the beginning. And what I thought would be fun, if you're okay with sharing this with the audience is kind of doing like um, like speed answers to some of the tips. So I would love to share with you a tip that stood out to me from the book about baking and you can elaborate how does that sound.
Speaker 1:Let's do it. Okay, I'm not going to disclose all of them because I want people to buy the book, but here are some that I was like okay, katie, you really need to start paying more attention to your baking. The first one is don't double. I have never heard this, but when I look back at my baking it makes so much sense. So why is this the case?
Speaker 2:Yes, so that is not a blanket statement. In some cases doubling is fine, usually a cookie dough fine, you know things like that. Brownies, that's fine. When it comes to something like a cake or cupcakes or yeast breads especially, doubling recipes can spell disaster because usually you won't need quite as much baking soda or baking powder when you're fully doubling a cake recipe or a cupcake recipe, things like yeast bread you definitely don't need quite as much yeast if you're doubling a yeasted dough recipe. Also, if you're using a stand mixer, your stand mixer for a yeasted dough can only handle so much volume of dough.
Speaker 2:So you could accidentally over mix the dough. You could over, you could over knead the dough, you could under knead of dough. So you could accidentally over mix the dough. You could over, you could over knead the dough, you could underneath the dough. When you're working with more volume and on that same note, you know, in a big mixing bowl, if you're whisking something by hand, like a cake batter, if you're doubling it, you're working with so much more volume and you're opening yourself up to again the under mixing or the over mixing that can create a dense texture or texture. So in things like that I always recommend making the batch or batter twice separately and then you can combine them. Like, let's say, you're making cupcakes, you need the recipes, makes one dozen cupcakes, you need two dozen. Make the batters separately, then you can combine them into one bowl to you know, spoon the batter into your cupcake pan. So just start on the right track and I try to suggest making single batches if you can.
Speaker 1:That's a great. That's a great tip. Okay, very good. Well, know your oven a second. And this is something that I was like. Okay, I want to talk more about this because Colby and I travel a lot. We have family and friends that live everywhere. Inevitably, I'm baking in different ovens and I've been so frustrated. I'm like why the heck do these cookies that I make all the time come out so different every oven and I don't know how to solve it. So talk to us about that.
Speaker 2:Okay, happy to help. That is so frustrating and something I've learned, you know, going from a few kitchens over the past decade and things. I hear that a lot, and so two tips I want to give real quick to the audience. One get an oven thermometer. So purchase an oven thermometer. They're very inexpensive. You can get them online or kitchen supply stores and stick it in the center of your oven. What is on the screen display there is what actually the temperature is inside of your oven. So your oven could run hot, it could run cold. You wouldn't know, because you're just going off of what you set it at and you know it dings when it's preheated to that temperature. But is it really 350 degrees Fahrenheit inside? We don't know. So purchase an oven thermometer and make the adjustment on your dial to get it to what it needs to be in the center of the oven. And then you can on your dial to get it to what it needs to be in the center of the oven, and then you can, of course, take it out if you need to. A lot of oven thermometers have a little hook so you can hang it on a rack, which is really helpful.
Speaker 2:And then my second tip is to find the hot spots in your oven. So most ovens have hot spots in them, so usually they're in like the back corners, but again, all ovens are different is getting a loaf of bread and laying slices of bread on a baking sheet and stick it in a 350 degree oven 375 degree oven and toast it. Toast the bread and you'll find whatever is browning quicker on one side or whatever. You will know that that is where your hot spots are in your kitchen and then you know, don't burn it. You know you'll find out pretty quickly what's browning quicker than others and then eat the toast or keep baking it, turn it into croutons so you don't have to waste that bread. But I've always found that to be a great intro to learn where the hot spots are in a new oven.
Speaker 1:It's like you're an industry leader or something, where the hotspots are in a new oven. It's like you're an industry leader or something. It's genius. Oh my gosh, I love tips like that. It's so good. It's not like a spend $200 on this special gadget, you know. It's like get your bread, you know, and use it. Yeah, let it work for you. That's good. Wow, make some good bruschetta after. Oh, yes, right, okay, this is one that I need to like hit over my head and start applying. Why does the temperature of ingredients matter so much? Like? Why should we not look at a recipe and be like, oh, forget it. Like, I'll just use the cold butter instead of the room temperature?
Speaker 2:Oh sweetie, please don't tell me you're doing that.
Speaker 1:I know, Yell at me, it's okay.
Speaker 2:No, it's okay, it happens, I get it. I have young kids, I'm busy too, I get it. It can be annoying to know that you have to have. You know your butter at room temperature. But in all reality, if we're going to just, let me just let's stick with butter for a second. You know room temperature butter is going to cream properly with your sugars. That is the base of many, many baking recipes cookies, you know some brownie recipes, cakes, cupcakes, quick breads. Creaming butter and sugar is a base of just so a big variety of baked goods.
Speaker 2:And you are not going to get a proper aeration in your dough if your butter is cold or if it is greasy and melted in any sort of way, and so you're kind of sabotaging yourself from the very beginning. If that butter and sugar is not creaming together well, that butter and sugar is not creaming together well. So you want to go for butter that's about 65 degrees Fahrenheit temperature-wise, which is still cool to the touch. So it doesn't take too long to get to that temperature from the fridge. It's about an hour To get there quickly, quicker. You can unwrap the butter, stick it on a plate. You can microwave it for five seconds, turn it over, microwave it for five more seconds. It's not perfect, but it will get you there quicker.
Speaker 2:And then something like eggs. It's great to have them room temperature. If your butter and other ingredients are at room temperature, most recipes will also call for room temperature eggs. That is just so the batter or dough can emulsify properly. The ingredients can bind very easily and quickly so you can reach that tart and consistency of the dough or batter that you're working with. For eggs, you can stick them in a warm bowl of water for five minutes. They will come to room temperature in that amount of time. Something like milk or sour cream. You can measure it. You can stick it into a heatproof bowl and microwave it for 10, 15 minutes. Get that chill off. So it's room temperature, so you can do these things quicker. But just make sure you're using the right temperature that you need so you don't sabotage your cookies from the start.
Speaker 1:So good. I could see how this would eliminate frustration for people like me and people like you're frustrated with baking, you know, just like simple changes. Also, I do this all the time. But when we were talking about the milk, you said microwave it for 10 or 15 minutes. We need seconds, right?
Speaker 2:Did I say minutes? I was, I was just on a kick.
Speaker 1:I know rattling off information.
Speaker 2:It was so good. Please don't microwave your sour cream for 15 minutes. I don't know what's going to happen in that microwave.
Speaker 1:I just didn't want someone to listen and be like. But Sally told me oh my gosh. Told me, oh my gosh, oh my gosh. That's awesome. We all make mistakes, we do. It's human. So how about tips on freezing baked goods? And my family knows I love my freezer, I love it, love it, and I didn't grow up in a family that really used the freezer at all. So talk to us about, like, properly storing.
Speaker 2:Yeah, make your freezer your best friend when it comes to baking. I mean, there's a lot of baked goods that come through this kitchen and we take full advantage of that freezer. So a couple of quick little tips Make sure, if you're going to freeze a baked good, cool it completely. Make sure it's completely cool before you freeze it. Things like quick bread I always like to slice it in slices before freezing. I just find those slices freeze a little better than freezing the entire loaf.
Speaker 2:Soft items so if your cookies are particularly soft or something like a, you know, if you made homemade truffles or something like that and you want to freeze particularly soft items, you can flash freeze them separately, like on a on a small baking tray for you know, an hour or so, and then you can kind of put them all together on a container. So once they're frozen you can kind of, you know, have them touching together in a freezer container or something like that. So flash, freeze those soft items first, and then you can group them together, wrap baked goods in plastic wrap and then a layer of foil that just keeps any kind of condensation out. And, you know, make sure you label and date. You know the item in the freezer.
Speaker 2:I know it seems so silly, but if you've got a lot of things in there you're probably busy. You might forget what it is and then always date it too. So usually most baked goods are good within two to three months. I try not to go more than three months after that. So just some quick tips there. Take advantage of your freezer.
Speaker 1:That's awesome. When I'm kind of like in a really good rhythm with, like hospitality and baking, I try to always have a dozen cookies in the freezer so that when people stop by unexpectedly, you're like, oh well, you look at this. Look what I cooked fresh for you.
Speaker 2:Yes, I do the same. I do the same with cookie dough. So I'll freeze cookie dough like balls of cookie dough and that's like one of those soft items. Flash freeze them. Then you can kind of group them together and that has saved me so many times for things like bake sales or for a neighbor or, if you know, a friend's having a bad day dropping off a batch of freshly baked cookies, even though they're not. They are fresh, but I had frozen the dough previously, so that is a big saver too?
Speaker 1:Do you have a preference with freezing dough versus cooked like baked cookies?
Speaker 2:I like freezing dough better, because you're still getting fresh baked cookies.
Speaker 1:Oh, okay, that's an easy swap. I could do that. Huh, I've never done that.
Speaker 2:That's genius, though, but of course, if you don't have time, like it's a little more time on the back end when you need the cookies, so if you know you're not going to have time later than, of course, freeze the baked cookies and um, those are always good too.
Speaker 1:The version of Katie that I want to be has both in the freezer. That's a goal. Adding that to the list. Um, were there any other tips? There's tons of tips in the book but that you're like particularly excited about that. You're like, oh, I want every baker to know this.
Speaker 2:Let's see, the book is filled with lots of different kitchen tips.
Speaker 2:I think one that I've talked about on my website before with a lot of my um round layer cakes so my cake layers is lining your round cake pans with parchment paper rounds. So cutting a piece of parchment paper into the size that will fit inside of your round cake pan, and that just helps create a really seamless, nonstick environment for your cake layers. Because I'm sure we've all had it happen to us when you bake a beautiful cake, you're trying to get those layers out of the cake pan and they stick, and so then it's like you have to like crumble those pieces back together and somehow make a puzzle out of it and cover it with frosting. But avoiding all that, you can just, you know, line your round cake pans with parchment paper. So I have a little tutorial about that in the book, and it's one that I've published on my website too. So that's great. If you are a cake baker or want to be a cake baker, that is a great way to prepare your cake pans.
Speaker 1:Have you ever seen those sold anywhere? Have you?
Speaker 2:ever seen those sold anywhere. My team and I have been talking about that recently and we bake so many cakes that we do it in bulk. Like I have a pile of nine-inch round parchment paper circles in my pantry. I'm sure that they sell them. I haven't come across them but maybe I just haven't given it the time to search. But they should sell them if they don't.
Speaker 1:Yeah, I am so entrepreneurial minded I can never say that word, Um that, yeah. I always find myself cutting them cause I can't find them. I'm like, why aren't those everywhere? So if you want to take on that endeavor, I will support your business.
Speaker 2:Maybe we can do it together, Katie.
Speaker 1:Oh my, you don't have to tell me twice, let's do it. Because things like that, I'm like I for sure know that that tip works and I go to cut it and I'm like, oh my goodness, but if I just had a sheet like around you know, like they're standard, like a six inch, just pop, pop in, I would do it. Well, stay tuned to listeners, who knows? Okay, well, the book that we were talking about today is your latest release and I know that in the beginning you said that you didn't specifically test with gluten-free flours. But if you are comfortable with it, I would love to talk just for a second about um gluten-free baking, cause I know that some of our listeners are are gluten-free, or maybe hosting um guests that are need to accommodate a gluten-free, gluten sensitivity, um. So what are some things that you have learned about gluten-free baking that you want an everyday baker to know?
Speaker 2:Absolutely. Uh, I'm so glad we're talking about this but, to be completely, I and I have some tips but, completely honest, I am not super experienced with gluten-free baking. So, as someone who is not experienced, here is what I have found that is helpful. So what I've learned in the small experience I've had with baking gluten-free is that you know so, gluten gives something I do know Gluten does gives the baked goods their structure and their chew. So when you take it out you often need a blend of different flours and starches, plus sometimes a binder like xanthan gum, which is not something I keep in the kitchen to get like a similar texture. So luckily, today on the shelves there's like tons of one-to-one gluten-free flour blends. I've used King Arthur baking their gluten-free flour blend sometimes and that has been very successful for me. I know Bob's Red Mill also makes one. So using a one-to-one gluten-free flour blend that you can purchase at a store is a great place to start, and then that works well for recipes like cookies and brownies.
Speaker 2:But something that requires a little more structure, like yeasted bread or something light like a pastry, that's going to be a little more troublesome and that's when I would tell people to find a recipe that was developed to be gluten-free Instead of using a standard. You know traditional bread recipe that uses, you know, regular wheat flour. Instead of trying to change that to be gluten-free, I would look for a recipe that started out as gluten-free and maybe it has different. You know binders or something in there to help. So and then you know if you're using a one-to-one gluten-free flour blend, like all-purpose, like if, as if you were using all-purpose flour, just be extra careful measuring it. You know, spoon and level it or weigh it. That's exactly what I would say if you're using a wheat flour.
Speaker 2:And then, or you know, you can avoid all that and start with some recipes that are naturally gluten-free. So something like a pavlova or a flourless chocolate cake. Some brownie recipes are naturally gluten-free. In my book Sally's B layer cake, I have a peach mascarpone pie that has a graham cracker crust. That is something you could easily swap with. Like gluten-free graham crackers. You could make that gluten-free. You know, if you have a gluten-free pie crust recipe that you trust there's lots online. You could make any pie really if you have a trusted gluten-free pie dough. So, um, I think you know, just start, start small and um, experiment where you can and stick to things like cookies and brownies. Those are always great. Again with a one-to-one gluten-free flour blend I hope that was okay.
Speaker 2:I know I didn't go too much into detail there, but again, I'm still learning, but those are the things that I have found.
Speaker 1:Well, no, I think that's great and actually incredibly helpful. Because if we're talking to the everyday host with no gluten sensitivities, you know in their household and they're like, oh, I just want to provide something, that's a great answer, it's great direction. And you have great cookies on your website, like if you I've done this so many times just type in gluten free on your website and there are some great flourless cookies, the monster cookies that come up that are super easy to whip together and very, super easy to whip together and very like people will love them. So, yeah, great tips. Well, okay, I love this question and you can kind of take it whatever direction you're comfortable with.
Speaker 1:But let's talk more about the cookbook. I am literally your target demographic for this book. So if you were making kind of like a pitch to the you know publisher this book, so if you were making kind of like a pitch to the you know publisher, you could just put my picture Katie and her audience are the prime. But when I opened up the table of contents, I just like, oh my gosh, I fell in love with it so much more because it's so comprehensive. It's chock full of kind of like whatever you need to bake. It's unique, extensive, all the wonderful things, but talk to us about the different categories and either what excites you about it, what recipes you're excited for, what people can expect. Yeah, talk us through them.
Speaker 2:Sure, okay, thanks, katie. So the table of contents, I'm going to be honest, probably took me two years to come up with and it was evolving and changing as I was writing this book with my recipe co-writer, beth. We, you know, were discovering things as we were going like, oh this chapter really needs this flavor, let's actually swap this out. So it was evolving. It was an ongoing project as we were writing the manuscript and testing the recipes. So I'm so happy to hear that you were impressed, because that was a changing piece, but I am so happy with the variation and just the big variety that we have jammed into this book. So, um, it was important to me to include those big categories of baking. I wanted this to be a book that touched on uh, those that touched on all of them that you know. You've got cookies and brownies and bars, cakes, pies, um, you know, quick breads and muffins, yeast breads, pizza, and then a big chapter for brunch which is kind of like a catch-all for lots of different brunch dishes, and I wanted to. I wanted to include a mix of both classic, traditional recipes plus some fun variations. So it's a book that you can. Hopefully it will be a book that you can pick up for years and years to come. And because it contains such a big variety and you know, you asked what I'm excited about and I'm I'm really excited that this book not only includes some of my favorite recipes. It includes new recipes that are savory baking recipes. So it has recipes that what did we develop? I'm trying to think.
Speaker 2:There's so many recipes in here. One of my favorite is most definitely the caramelized onion, fig and goat cheese galette. It's one of the first savory recipes that we tested for this book In my pies chapter. It lives in my pies chapter. I wanted a couple savory options because I feel like the category pies is where you can get pretty creative, and so we've got a butternut squash and sage chicken pot pie in there. We've got that caramelized onion galette. I also have a really yummy zucchini and herb to biscuit cobbler in there with tomatoes. So we had a ton of fun with different flavors in this chapter.
Speaker 2:I love the galette because it is has so much complex flavor in it, but it is completely doable and approachable and it's great for hosting. It's great for as an appetizer or if you're having, you know, some friends over for some wine or something like that you know this is a great recipe for that. It's interesting, it's different, it's flavorful and it's so delicious. That's one of my favorites, so I'm very excited about all the savory recipes in here. There's not a ton, but there's a good handful. And then there's, you know, fan favorite recipes from my site. There's about 30 of them, and then we count it as I think it's like 69 or 70 recipes that are completely brand new, that I've never published before. So big variety.
Speaker 1:You, you totally like hit the mark. Like you said, you hope it's like a book for years to come. When I just put a teaser on Instagram that you were going to be coming on the show and just showed the cover of the book, people were like, oh my gosh, I'm pre-ordering for a wedding gift for so-and-so. Like, yeah, people were so excited, you know, to give it to the newlywed, but which I think would be a well like, very well used book and well loved, but really like, yeah, it is a house. I think it's going to become a household staple.
Speaker 2:It has that. Yeah, I have goosebumps just from you saying that I hope that it does that I we were so careful with this table of contents and took so much into consideration and I I really hope it does too, because, again, there's lots of classic recipes in here, but lots of really fun different ones, if you want to be more adventurous. So I hope those sentiments are true. I hope it is one everyone will love for years.
Speaker 1:I think it will. My goodness Well, is there anything about the book that we didn't cover that you're like? I really want people to know this about it.
Speaker 2:Oh, katie, okay, that's fine, I think, another thing I'm proud of. So I'm really proud of the table of contents. I'm really proud of the photography in the book. So I'm a very visual learner and so I like to see how things come together and it kind of kind of what I was talking about before, like seeing step-by-step photos. It kind of gives it gives me confidence in what I'm making or cooking or baking or whatever.
Speaker 2:So we always try and include lots of step-by-step photos on my website and there and the book is no exception we did the same for the book. So there for for many, many, many of the recipes, there are step photos to help you understand what something should look like. And not only that, there is a what I call beauty photo of every single recipe. So there's no recipes in here that don't have a photo. You will see what the end product should look like with every single all 101 recipes, and so there's a lot of photos in here. And I think the photography, while it was the most challenging part of this book, it was also the most fun. I say challenging because of the big volume huge volume of pictures for this book.
Speaker 2:But it was also the most fun. I got to hire a couple stylists who are actually here with me. This week we're shooting a material for my website. We've kind of started working together because I discovered them through writing this book. So we had a lot of fun creating all of these photos and I'm really proud of them, and so I think that's just one more thing I wanted to say is that I hope everyone enjoys the pretty pictures and also learns from the step-by-step photos.
Speaker 1:Again, with the me being your target demographic, I appreciate beauty so much and that is definitely something that stood out to me and I think, honestly, if we're all honest with ourselves, like beauty is just so like refreshing to the soul, you know. So I think it's going to be um, yeah, it's going to be like life giving to people in so many ways, like the beauty and all the details and the fresh inspiration and the approachability I think is it's going to be huge too.
Speaker 2:Thanks, katie, I hope so.
Speaker 1:Well, I am so excited to share this with you guys in the show notes. Um, if you guys are running to get the book, you could find the link there. If you don't already follow Sally for some reason, you can find her links to her website and her socials in the show notes as well. But we end each of our conversations with the same three questions, just to get to know you in a fun new way, and I'd love to hear your answers as well. I know these are so fun. Okay, I always go to change them and I'm like I can't change them. They've been around for years. The first one is something that you have eaten recently and loved.
Speaker 2:Okay, oh, yes, yes. So this might sound kind of boring, but it is a cucumber salad and let me just explain it just real quick. So this year my husband planted some cucumbers. So we have a little garden and he planted some cucumbers. Obviously, you don't need fresh garden cucumbers for this. You can use any cucumbers, but we have anyway.
Speaker 2:Where I'm going with this is we have so many cucumbers in the house at all times now because we are growing them, and so I threw together this cucumber salad and it is cucumbers, cherry tomatoes, chickpeas and red onion, and then I add a lot of herbs. I add dill, mint and parsley, and then olive oil, lemon juice, feta cheese, and I buy the feta cheese that is crumbled and it's herbed. I think it's called like Mediterranean herbed feta cheese. Throw that in there, lots of salt and pepper, stir it all up and it is so fresh, it's so easy, just a little bit of chopping involved, but that's basically it, and it keeps for days and the flavor gets better on day two after that. All of those flavors have kind of binded together. So that's been part of my lunch, I feel like for the past few weeks.
Speaker 1:Um, because we have cucumbers out of our ears Um, that's like summer in a bowl Love, a good cucumber salad. Yeah, that like that really is like a hot summer day in a bowl. Right, awesome, that is a really that's a super good answer. Wow, really good. Um, how about, ooh, the second one? I have switched um a gathering you attended that made you feel a strong sense of belonging and um, and if you could pinpoint it, what it was that made you feel a strong sense of belonging and um, and if you could pinpoint it what it was that made you feel that way.
Speaker 2:I like this one a lot. So I have a group of mom friends. So I have, um, a small group of mom friends and we try to get together, just the moms um, like once every other month. I mean, we see each other with our kids, but just moms, no kids, um and I, and even if we're just chit chatting about whatever's going on in the day or talking about pop culture or whatever it is, it is so nice to be with other caregivers or moms or parents and just kind of people who understand what it's, what it.
Speaker 2:It's just nice to have a village is what I'm trying to say when you're raising kids. And I don't take for granted when I get together with that group, because I not only do we talk about things that we've learned or things we're doing with our kids, it just feels so good to be seen. And you know there's always struggles with parenthood and kids and lots of little things, and it's so nice to have people to talk to. So I, you know, I always try and tell new moms, if I can, or new parents you know it's really sweet.
Speaker 1:You didn't know this actually, but right before your my, our our conversation, I interviewed a postpartum kind of like specialist and we talked all about postpartum. So she's like she just like has a heart for moms. She wrote this amazing book and our listeners will hear the episode A mom is born and she just approaches postpartum encouragement in like a really real way, like she is, like gets the mom, like the heart of the mom and like the challenges of motherhood and we talked about like social life as like in motherhood in a very raw way and your response totally like complements that. So yeah, beautiful.
Speaker 2:It can be hard, and I want to listen to that one, so I will be on the lookout.
Speaker 1:Oh, good, and she would. She would love knowing that she's. She's unbelievable. Rachel Elmore Okay, yeah, oh, I know, and her book again, we're promoting your book, but since we're talking about this, her book too is a mom is born and I think that, like every mama, every mama should read that book. So, okay, and get your book so that they can have comfort food. Yes, I know, something to bring to the gathering with the other moms Perfect, it all works Okay. Last but not least, I feel like you're going to have a good answer. No pressure, but I feel like you would have a good answer. Something you've discovered lately that you think everyone should know about a random Amazon purchase kitchen gadget. Netflix show Okay.
Speaker 2:So this um this is super random, like very random.
Speaker 1:I love that.
Speaker 2:Um, my, my kid's husband and I found a new show and I'm sure a lot of people know about the show. Obviously they do. It's very popular but it's called Lego masters. I don't know if you've ever watched it. It's on Disney app and it's hosted by Will Arnett and it's just really fun. You know, these Lego geniuses are building different. They're challenged to build these different, um, these different structures and there's a theme for each show and then, you know, a team is eliminated and it's so fun and it's so, it's perfect.
Speaker 2:As if we discovered it as a family and now we get excited to watch, uh, every new episode that comes out. It came out a few years ago but we just kind of came upon it through a recommendation of a friend and my kids love watching it. I love watching it. It's funny, it's entertaining, it's colorful, there's, you know, teamwork and camaraderie in there and it's just like so wholesome and fun and light and it's just exactly, I feel, like what you need after a hard day, just if you're sitting on the couch with the kids, just like a fun show to watch, entertaining, and the things that they build are incredible, the talent on that show, and my older daughter loves playing with Lego. So it's just, it's really fun to watch.
Speaker 1:Wow, that's a really good answer. I love supporting shows like that too, because, you're right, like we need them. We definitely need them. I heard a Lego master interviewed recently. He was creating a kids TV show entirely of Legos and I think it was OK. I'm totally going to butcher this, but it was like one hour for one second. Oh, like one hour of building for one second of the show.
Speaker 2:Oh my gosh.
Speaker 1:And then they would have to, like build the next, yeah, and then it would become a sequence. So, yeah, talk about talent and strategy Like it's a genius type of genius.
Speaker 2:Yes, and a lot of time, a lot of talent there, my goodness.
Speaker 1:Oh my gosh. Well, very cool. We don't have a Disney app right now. I need to get it. We do not have a Disney app right now, I need to get it. I don't know why we don't have it, but that sounds good. I'll hit that way. Well, guys, oh gosh, this was so fun. And now I literally were talking and I'm thinking about, like going to get dessert.
Speaker 2:We are moving, so I don't have a stocked pantry right now, but I need an afternoon sweet treat. Oh, I wish I could give you something that I have in my kitchen, because I'm baking pumpkin cookies today.
Speaker 1:Where do you live again? Do your followers know that? Do you share that? Yes, I live in Maryland. Okay, I'm in Connecticut. We're both East Coast, yeah, but far enough that I can't swing by for a cookie.
Speaker 2:No, you can't. I know.
Speaker 1:I have a time. Well, thank you so much for coming on. I know our listeners are going to love this and so excited for this new release. Celebrating with you.
Speaker 2:Thank you, katie. Thank you so much for having me. This was such a fun conversation. You're so easy to talk to.
Speaker 1:I enjoyed all of it, thank you, of course, the joy was mine. Well guys, you know the drill Leave a review if you loved it. Comment on the social posts when we