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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix Paperback – November 9, 2016
"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
Is the world really falling apart? Is the ideal of progress obsolete? Cognitive scientist and public intellectual Steven Pinker urges us to step back from the gory headlines and prophecies of doom, and instead, follow the data: In seventy-five jaw-dropping graphs, Pinker shows that life, health, prosperity, safety, peace, knowledge, and happiness are on the rise. Learn more
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Brown Sugar Marble Pound Cake
This is my “accidental” brown sugar pound cake. You see, the first few times I baked it, I found the texture a little too dry. I revamped the recipe adding more brown sugar and replacing butter with oil. It turned out to be one of the best pound cake decisions in the world! The result is one intensely rich cake with a tight, dense crumb. The vanilla and chocolate batters are made from the same brown sugar base, so it’s an easy dessert to throw together. My favorite part is cutting into that first slice and unveiling the beautiful chocolate swirls!
Adjust the oven rack to the lower third position and preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 x 5 inch (23 x 13 cm) loaf pan with non-stick spray. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the milk, oil, vanilla, and vanilla seeds. Set aside. In a large bowl, toss the flour, baking powder, and salt together. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Remove 1 cup of the batter and pour into a small bowl. Stir in the cocoa powder. Pour one-third of the vanilla batter into the prepared loaf pan. Spoon 1∕3 of the chocolate batter on top. Repeat until both batters are gone. Gently swirl a large knife through the batter, making rounded horizontal zig-zags from one side of the pan to the other. Wipe the excess batter from the knife. Repeat the swirling pattern in the opposite direction. Bake for 1 hour to 1 hour 10 minutes, making sure to loosely cover the cake with aluminum foil halfway through to prevent the top from getting too brown. The loaf is done when a toothpick inserted in the center comes out practically clean with only a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan set on a wire rack before removing and slicing. The cake will stay fresh, covered, at room temperature for up to 4 days.
Prep time: 15 minutes - Total time: 1 hour, 35 minutes - Makes: 1 pound cake
- 4 eggs
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 cup (240 ml) milk
- 1 cup (240 ml) vegetable oil
- 1 tablespoon vanilla extract seeds scraped from ½ vanilla bean
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
About the Author
No one knows sweet like Sally! Sprinkles lover Sally McKenney is the writer and creator of the blog sensation Sally's Baking Addiction. Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction. Sally lives in Maryland with her husband, Kevin, and their rescue German shepherd/Rottweiler mixes, Jude and Franklin. When Sally isn't on the computer, practicing yoga, or hiking with Kevin, Jude, and Franklin, you can find her in the kitchen baking or behind the camera.
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I make a triple batch of the M&M cookie dough (Page 110) about once a month. After the dough does it's time in the fridge, I dish all of the cookie balls out and freeze them. My husband cannot be trusted with cookies, so I hide the dough balls under bags of frozen peas to throw him off. It does give me the advantage of pulling out 3 or 4 cookies and popping them in the toaster oven when I just need a few. They are delicious and it is always a request from my friends when we have get togethers.
Her website is wonderful and inspiring. She is also one of the nicest people I have ever met! She is very kind and will help you with a baking question or issue that you encounter.
I haven't had a chance to bake a lot of her recipes in the book because of the high demand for the M&M cookies. Her and I share a love for funfetti so I am hoping that soon I will have time to try a few of those out!
The book is very well written and she has really helpful instructions in every recipe. This is the perfect book for someone who is starting to bake or is just a fan of beautiful, whimsical desserts!
+Glazed Lemon Loaf-AMAZING! Now, I will say the glaze is VERY sweet. I was actually worried it might be a bit overly tart for my boys, but it was the sweetness they remarked on. So, for next time I will just make a bit less of the glaze. I left part of the loaf free of the glaze, and I thought it was wonderful like that. Great with my coffee in the morning!
+Cinnamon Roll Blondies-when I my son asked me to make these and I realized I had everything in the house already, I was sold. I LOVE a good, warm blondie, and these were wonderful! I like that cinnamon addition, and so simple to make.
+Cake Batter Chocolate Chip Cookies-Cookies are NOT my thing. I usually leave them up to my husband, but since this is what drew us to the cookbook, I wanted to try them out. And my son was begging me to make them. And...it worked! I admit, I was probably spending too much time watching the cookies as I didn't want to overbake them (usually my problem) but, doing so allowed me to get them out just in time.
Of the 75 recipes in the book, I probably want to try out about 70 of them! That's how simple and yummy everything sounds! Best baking book, I've bought in a long time! In fact, I think I am going to order a few for gifts!
Most recent customer reviews
Will be getting one for my self.
Chocolate chip cookies with my son
and they were deliciouus!!! I
look forward to trying more recipes in this book!!!