Sally McKenney(@sallysbakeblog) 인스타그램 상세 프로필 분석: 팔로워 1,158,383, 참여율 0.55%

I have no words… just the biggest THANK YOU. 💕 Sally’s Baking 101 is officially a New York Times Bestseller, and it’s all because of YOU. Every baker who preordered, supported, shared, and baked along with us. Beth (my incredible co–recipe author!) and I poured our hearts into this book, but it’s your support that made this dream possible. Forever grateful. 🥹✨

🩷📗 My cookbook Sally’s Baking 101 is officially here! After 3 years, hundreds of recipe tests, late nights, and plenty of flour-covered counters… we can all finally hold this book in our hands! Comment COOKBOOK and we can send you a link to pick up a copy!!! 🥹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When I began writing the proposal in 2022, I knew I wanted to give this project all the time and attention it deserved. From building the table of contents, to cutting down an 80,000-word manuscript, to photographing recipes across all four seasons, every step was intentional. This book isn’t just a collection of recipes; it’s a teaching guide for bakers of every level. 🍰 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The behind-the-scenes work, which I detail on my website today, was no small feat. Recipes were tested (dozens of times!) by me, my co-recipe writer Beth, my incredible team, and a group of dedicated recipe testers. Every instruction, troubleshooting tip, and photo was crafted to make sure these recipes work for you the first time. ✨ Every recipe has at least 1 photo and every recipe is written in volume and weight. ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I photographed the book and that was another labor of love. 😅 We made sure each photo teaches something, not just looks pretty. Endless thanks to Giulietta (prop stylist) @limonatacreative and Diana (food stylist) @lifeofafoodstylist and my author photographer Stronz @stronzv for helping bring this book to life on the page. 💕 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This book demanded time, energy, creativity, and resilience, but it gave me my proudest professional accomplishment. There were moments of “can I really do this?” but there were also breakthroughs, joy, laughs, and the kind of pride that only comes from giving your all to something. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Most of all, this book is a thank you. 🧡 For over a decade, you’ve trusted me in your kitchens. Your feedback, questions, and encouragement fueled this project. My hope is that it inspires, teaches, and gives you confidence every time you turn on the oven! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🎬 More BTS on my site today, linked in bio! @sallysbakeblog hair & makeup @allisonpynn

2016 called… and I’m so glad it did!! 🥳 In 2016, five years into my blogging career, I made my very first hire: Stephanie!! What felt like a big, scary leap back then turned into one of the most important decisions I’ve ever made. ✨ Over the past decade, Stephanie has worn many hats. She taught me how to decorate cookies and make royal icing (skills I still lean on today!), and she now serves as our business manager, making sure the site and day-to-day operations run smoothly and efficiently so I can focus on what I love most: developing recipes, food photography, and teaching you how to bake with confidence. Ten years together!!! A decade of growth, trust, problem-solving, laughter, late nights, early mornings, and so much care for this business and community. 💙💙 It’s rare to find someone who cares this deeply. Steph, I’m incredibly grateful for everything you do behind the scenes and for the heart you bring to this work!!! We love and appreciate you!!! Here’s to 10 years... and many more!!!!! 🥂🥂

❄️✨Bakery-style jumbo chocolate chip muffins! Comment SEND and we can dm you the recipe on my website. Grab these ingredients to get started: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Yield: 6 jumbo muffins or 15 standard -3 cups (375g) all-purpose flour (spooned & leveled) -3 teaspoons baking powder (1 Tbsp) -1/2 teaspoon baking soda -1/2 teaspoon salt -1 teaspoon ground cinnamon -1/8 teaspoon ground nutmeg (optional) -1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled -1/3 cup (80ml) oil (vegetable oil, melted coconut oil or avocado oil) -1 cup (200g) granulated sugar -2 large eggs, at room temperature -1/3 cup (80g) sour cream or yogurt, at room temperature -1 cup (240ml) milk, at room temperature -1 teaspoon pure vanilla extract -1 and 1/2 cups (270g) semi-sweet chocolate chips -optional: coarse sugar for sprinkling ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/bakery-style-chocolate-chip-muffins/

Comment SEND and we will dm you the full recipe from my website 🍪🤎🍪 It’s also linked in my bio! Grab these ingredients first! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Chocolate Cookie Dough -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -1/2 cup (100g) granulated sugar -1/2 cup (100g) packed light or dark brown sugar -1 large egg, at room temperature -1 teaspoon pure vanilla extract -1 cup (125g) all-purpose flour (spooned & leveled) -2/3 cup (55g) natural unsweetened cocoa powder -1 teaspoon baking soda -1/8 teaspoon salt -1 Tablespoon (15ml) milk (any kind, dairy or nondairy) -1 cup (180g) semi-sweet chocolate chips, plus a few more for topping ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peanut Butter Cookie Dough -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -1/2 cup (100g) packed light or dark brown sugar -1/4 cup (50g) granulated sugar -1 large egg, at room temperature -3/4 cup (185g) creamy peanut butter -1 teaspoon pure vanilla extract -1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) -1/2 teaspoon baking soda -1/4 teaspoon salt -1 cup (180g) semi-sweet chocolate chips ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/soft-baked-peanut-butter-chocolate-swirl-cookies/

My go-to sandwich bread 🍞 I added as much as I could in this caption, but have extremely thorough instructions on my website. It’s linked in my bio or comment SEND and we can dm you the link. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ If you’re intimidated by making yeast bread, this recipe holds your hand through the process! ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -1 cup (240ml) water, warmed to 110°F (43°C) -1/4 cup (60ml) milk, warmed to 110°F (43°C) -2 1/4 tsp (7g) instant or active dry yeast -2 Tbsp (25g) sugar -4 Tbsp (56g) unsalted butter, softened -1 and 1/2 tsp salt -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour, plus more as needed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Whisk water, milk, yeast, and sugar in the bowl of your stand mixer fitted with a dough hook attachment. Cover and sit for 5 minutes or until foamy. Add butter, salt, and 1 cup (125-130g) flour. Beat on low for 30 seconds, scrape down the sides of the bowl, then add another cup of flour. Beat on medium speed until incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium until the dough comes together and pulls away from the sides of the bowl. If you do not own a mixer, you can mix this dough with a wooden spoon or silicone spatula. Keep the dough in the mixer and beat for an additional 5–8 minutes, or knead by hand. If the dough becomes too sticky during kneading, add 1 tsp of flour at a time. Do not add more flour than you need. Lightly grease a large bowl. Place the dough in the bowl, turning it to coat all sides. Cover and rise for 1-2 hours or until doubled. Grease a 9x5-inch loaf pan. Punch dough down. Flour a work surface and rolling pin. Roll the dough into an 8x15 inch rectangle. Roll it up into an 8 inch log and place in loaf pan. Cover and rise until it’s 1 inch above the top of the pan, about 1 hour. Bake at 350°F (177°C) for 32-36 minutes. It’s done when an instant-read thermometer reads the center as 195–200°F (90–93°C). Cool before slicing.

Comment SEND and we can dm you the full recipe from my website. 🫐🫐 It’s also linked in my bio now! Grab these ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -2 cups (250g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -1 teaspoon baking powder -1/2 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -2/3 cup (135g) granulated sugar -1/4 cup (50g) packed light or dark brown sugar -2 large eggs, at room temperature -1/2 cup (120g) sour cream, at room temperature -1 and 1/2 teaspoons pure vanilla extract -1/3 cup (80ml) milk, at room temperature -1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen) -optional: 2 Tablespoons blueberry jam and/or crumb topping (in the recipe Notes) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/blueberry-muffin-bread/

It was a tasty year full of recipe testing, birthday cakes, new skills, cookies, and breads that truly challenged and rewarded us! 🫠 We asked each team member to share the one bake they felt most proud of in 2025! Which bake made YOU the proudest in 2025? 🧁✨ Here are our answers: 👇 🎂 James: “I made a Lego-themed birthday cake for Sally’s daughter decorated with vanilla buttercream, fondant for the face, and candy building brick pieces.” (James used the vanilla cake from the website for the bottom tier and then the “small 6 inch chocolate cake” on the website for the top.) 🍞 Steph: “Homemade brioche! I’ve always wanted to perfect this.” 🥮 Sally: “Homemade cruffins. It took so many tries to really understand this recipe enough to confidently publish it.” 🫐 Trina: “My son’s Berry 1st Birthday cake made with the Quick & Easy Banana Muffins batter and decorated with piped blueberries.” 🍒 Beth: “Cranberry curd tart. I tested MANY versions and we’re so happy with it now.” ❄️ Lexi: “An Elsa/Frozen birthday cake using the marble cake recipe from Sally’s Baking 101 and vanilla buttercream! Everyone loved it.” 🍪 Erin: “Brown Butter Marshmallow Crispy Cookies. I’d consider myself their #1 hype girl. Crusty No-Knead Pizza Bread is a close second!”

Homemade Blueberry Bagels = The January #sallysbakingchallenge 🫐🥯💙 Comment JOIN to get the recipe; it’s also on my website’s homepage. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ My team and I tested these blueberry bagels many times over the past 2 months to get the texture just right: not too dense, not too bready, and never gummy. The key is a sturdy yet soft dough, a quick boil before baking, and plenty of blueberries in every bite. This was a tall order! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This new recipe & challenge details are on my website and linked in my bio now @sallysbakeblog

With the release of Sally’s Baking 101 (and all the love you’ve shown it), I want to end the year with something special. 🩷 #sallysbaking101 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the cookbook launched, my publishing team put together a few limited PR boxes filled with baking tools and a signed copy of Sally’s Baking 101, and now we’d love to give 3 of them to you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Each box includes baking essentials I use and love in my own kitchen (and is valued at over $265). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Each box includes: ✨ A signed copy of Sally’s Baking 101 ✨ Linen apron from @farmhousepottery ✨ Cooling rack, whisk, and icing spatula from @williamssonoma ✨ Vanilla bean paste from @nielsenmassey ✨ Red Star Platinum Yeast (6 packets) from @redstaryeast ✨ Handmade pottery dish from @katerowecreations (the plate on the cover of the book!!!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ How to enter (can only enter once): **GIVEAWAY CLOSED** ⠀⠀⠀⠀⠀⠀⠀⠀⠀

The most popular recipe on my website in 2025 🍪🥇🎉🩷 Share below if you have made them before or comment SEND and we will dm the recipe link to you. My Chewy Chocolate Chip Cookies have landed in the top 10 every single year since 2013 and they’re the very first recipe in my new cookbook, Sally’s Baking 101. 📚 Lightly crisp edges, soft mega chewy centers, and the kind of cookie you make once and memorize forever!!! Thank you for baking these with me for over a decade. 😍

One year of kitchen magic, real life, recipe testing, laughter, wins, fails, and way too much fun with this amazing team!! 🤪 ✔️ between video takes ✔️ cake tasting ✔️ sour cream crumb cake ✔️ eyeballs 👀 ✔️ book dreams coming true ✔️ dogs ✔️ bonus recipes (hello, blackberry tiramisu!) ✔️ 1,000+ books signed in 3 hours ✔️ cookbook launch!!!! ✔️ pie heartbreak ✔️ more pies ✔️ not my hand We wouldn’t trade a single moment of this beautiful chaos. ❤️🍪 Thank you for letting us be part of your kitchen, too!!!