Sally McKenney(@sallysbakeblog) 인스타그램 상세 프로필 분석: 팔로워 1,215,684, 참여율 0.57%

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. 😍

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. 🥹✨

Why This Recipe Works: Favorite Blueberry Muffins! 🫐🧁✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you ever wondered why certain baking steps matter? This is Why This Recipe Works, a video tutorial series that we’ve been working on! 💡🫐 #sallysbakingaddiction ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Comment WHY and my team and I will dm you the full blueberry muffin recipe & video tutorial, plus success tips, make-ahead and freezing instructions!! Grab these ingredients to get started: Optional Topping: -1/2 cup (100g) packed light or dark brown sugar -1/2 cup (67g) chopped walnuts (or pecans) -1 teaspoon ground cinnamon Muffins: -1 and 3/4 cups (219g) 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 -1/2 cup (100g) granulated sugar -1/4 cup (50g) packed light or dark brown sugar -1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature -2 large eggs, at room temperature -1 and 1/2 teaspoons pure vanilla extract -1/4 cup (60ml) milk, at room temperature -1 and 1/2 cups (210g) fresh or frozen blueberries https://sallysbakingaddiction.com/blueberry-muffins/

Ice Cream Cake (Any Flavors!) 🍦🍰🩷 with a layer of homemade hot fudge! Comment SEND and we can dm you the recipe from my website sallysbakingaddiction.com A 9x3-inch springform pan, 9x3-inch pan with removable bottom, or a 10x3-inch springform pan is ideal for this cake. For other pan options, or to add a layer of baked cake, see recipe Notes!! 😁🍨 https://sallysbakingaddiction.com/ice-cream-cake-recipe/

🍑 1-Layer Fresh Peach Cake Comment SEND and we can automatically dm you the recipe that’s on my website. Grab these ingredients to get started! ⭐️Fresh peaches are ideal. If you decide to use frozen peach slices, thaw and then blot them dry before using. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ -1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) -1 teaspoon baking powder -1/4 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (120ml) oil (olive oil, avocado oil, vegetable oil, or melted coconut oil - I like using olive oil) -2/3 cup (133g) granulated sugar, plus 1 Tablespoon for the peaches -2 large eggs, at room temperature -3/4 cup (180g) plain Greek yogurt, at room temperature -1 teaspoon pure vanilla extract -1/2 teaspoon almond extract -1 Tablespoon lemon juice -1 teaspoon lemon zest -2 cups (about 320g) sliced fresh peaches (peeled or unpeeled, about 3 peaches) -optional: 1/2 teaspoon ground cinnamon -optional: confectioners’ sugar for topping https://sallysbakingaddiction.com/peach-cake/

Why This Recipe Works: Simply Sandwich Bread! 🍞✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you ever wondered why certain baking steps matter? This is Why This Recipe Works, a video tutorial series that we’ve been working on! 💡🍞 #sallysbakingaddiction ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Comment WHY and my team and I will dm you the full sandwich bread recipe & video tutorial, plus make-ahead tips, overnight instructions, freezing tips, and more. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grab these ingredients for the dough: -1 cup (240ml) water, warmed to about 110°F (43°C) -1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) -2 Tablespoons (25g) granulated sugar -4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature -1 and 1/2 teaspoons (9g) salt (I use table salt) -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/sandwich-bread/

Sugar Cookie Bars! 💕 Soft, chewy, buttery, topped with fluffy vanilla buttercream Comment SEND and we can dm you the recipe from my website sallysbakingaddiction.com Also linked in my bio now ⬇️ Here’s how I line square baking pans: Take a square piece of parchment that’s larger than the pan (such as a 12-14 inch square) and place the pan on top in the center. Cut a slit from each corner of the parchment straight toward the corresponding corner of the pan. When you press the parchment into the pan, the corners overlap neatly and fit perfectly. https://sallysbakingaddiction.com/frosted-sugar-cookie-bars/

DOUBLE CHOCOLATE ZUCCHINI BREAD! 💚 (And the “plain” greek yogurt version which isn’t plain at all!) 💚 Comment SEND and we’ll dm you both recipes! They’re on my website sallysbakingaddiction.com. Double chocolate below! Makes 1 loaf -1 cup (125g) all-purpose flour (spooned & leveled) -1/2 cup (41g) unsweetened natural or dutch-process cocoa powder -3/4 tsp baking soda -1/4 tsp baking powder -1/4 tsp salt -1/2 tsp espresso powder (optional) -3/4 cup (135g) semi-sweet chocolate chips, plus more for topping if desired -2 large eggs, at room temp -1/4 cup (60ml) avocado oil, olive oil, or melted coconut oil (I used avocado oil) -1/3 cup (80g) plain Greek yogurt, at room temp -2/3 cup (135g) granulated sugar (for a sweeter loaf, use 3/4 cup (150g)) -1 tsp pure vanilla extract -1 and 1/2 cups (about 185g) shredded zucchini (no need to blot) 1. Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or 8.5x4.5-inch loaf pan (for a taller loaf as shown). Set aside. 2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together. Mix in the chocolate chips. 3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk to combine. Fold in the zucchini. The batter is very thick. 4. Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9x5-inch pan takes closer to 45 minutes, and the 8x4-inch pan takes closer to 55 minutes. 5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. 6. Remove bread from the pan and place the loaf directly on the wire rack to cool completely, or enjoy right away. 😍 https://sallysbakingaddiction.com/double-chocolate-zucchini-bread/

Why This Recipe Works: Sugar Cookie Bars! 🩷🩵 Have you ever wondered why certain baking steps matter? This is Why This Recipe Works, a new video tutorial series that we’ve been working on! 💡🧁 #sallysbakingaddiction ✨ Comment WHY and my team and I will dm you the full recipe & video tutorial This is a shortened preview of the tutorial. In the full video, I also cover: -��More info on creaming butter & sugar -��Why ingredients need to be at room temperature -How ingredients like cornstarch and an extra egg yolk help ��-Best tools to use Grab these ingredients to get started: -�1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) -1 teaspoon baking powder -1/4 teaspoon baking soda -1 and 1/2 teaspoons cornstarch -1/4 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -3/4 cup (150g) granulated sugar -1 large egg + 1 egg yolk, at room temperature -2 teaspoons pure vanilla extract -1/4 teaspoon almond extract (optional) -6 Tablespoons (60g) rainbow sprinkles (not nonpareils) -vanilla buttercream, recipe included

Another installment of Friday Fails from my kitchen. 🤪🥴 1. this is the cake equivalent of “I’m fine.” 2. apparently the zest wasn’t enough!!!!! 3. strawberry roll crime scene. Not sure what’s happening at the top right. 4. nothing could have prepared us for the emotional roller coaster that began when this Bundt cake left the pan. 5. Me: “Come out of the pan.” Chiffon Cake: “No.” 6. we are all convinced something has changed with butter because my scones have suddenly decided they no longer want to be scones. What’s your biggest kitchen fail lately? 🫣

Light as air, fluffy, moist, and surprisingly simple when you follow the recipe closely! If you want a fluffy, soft cake that’s incredibly moist and delicately rich... make chiffon cake. ☁️🍰✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Comment SEND and we’ll dm you the recipe, plus instructions for making it as a layer cake and my cream cheese whipped cream topping. 💛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This is the July Sally’s Baking Challenge recipe! We’ll send you all the challenge details if you’d like to bake along. 🫐🍓 https://sallysbakingaddiction.com/chiffon-cake/

Why This Recipe Works: My Favorite Cornbread!! (Honey + buttermilk!) 🌽🧈 Have you ever wondered why some cornbread turns out dry and crumbly, while other recipes bake up moist, tender, and packed with flavor? This is Why This Recipe Works, a video tutorial series where I explain the ingredients, techniques, and little details that help recipes turn out successfully. 💡🧁 #sallysbakingaddiction ✨ Comment WHY and my team and I will DM you the full cornbread recipe & video tutorial.