Cookbook Videos – Behind the Scenes and More
Thank you for purchasing Craveworthy Baking!
Thank you so much for supporting my first cookbook, Craveworthy Baking! I’m excited to share these exclusive, in-depth videos with you. They’re full with tips, tricks, and step-by-step instructions to help you make the most of your new cookbook. Plus, I’ve included some variations to help you tweak the recipes and explore different flavor profiles.
Each of these four recipes serves as a versatile base that you can easily adapt to suit your tastes. If you have any questions or need further assistance, feel free to reach out to me through my social media accounts—Instagram, Facebook, Pinterest, TikTok, YouTube, or Threads—or email me at thesaltycooker@gmail.com.
Enjoy the videos and happy baking!
Scroll down to start watching now!
Peach cobbler is a classic, comforting dessert that brings together sweet, juicy peaches with a buttery, golden crust. This Southern favorite is known for its warm, gooey filling and perfectly crisp topping, often paired with a scoop of vanilla ice cream. It’s the perfect way to enjoy fresh, ripe peaches, especially during the summer!
Focaccia is a flavorful, Italian flatbread known for its soft, airy texture and crispy, golden crust. Typically seasoned with olive oil, sea salt, and fresh herbs, focaccia is incredibly versatile—it can be enjoyed on its own, used for sandwiches, or served alongside soups and salads.
Chocolate chip cookies are a timeless classic, loved for their soft, chewy centers and slightly crispy edges. Each bite is filled with the rich, sweet flavor of melted chocolate chips, perfectly balanced by the buttery, golden dough. Whether enjoyed warm from the oven with a glass of milk or as a sweet treat any time of day, chocolate chip cookies bring a comforting taste of home.
Banana bread cinnamon rolls are an amazing combo of two beloved classics. They combine the moist, rich flavor of banana bread with the soft, gooey goodness of cinnamon rolls. With a hint of banana in every bite, these rolls are swirled with a sweet cinnamon filling and often topped with a luscious cream cheese frosting.
A Special Message . . .
Thank you so much for purchasing my cookbook, Craveworthy Baking! Your support means the world to me, and I hope you’ve been enjoying the recipes so far.
I’m reaching out with an update regarding the French Vanilla Scones recipe on page 131 in the book. Unfortunately, there was a misprint, and the recipe is missing 1 cup of buttermilk from the ingredient list. I sincerely apologize for this oversight.
To ensure you have the correct instructions, here is the full, updated recipe:
• 3 1/4 cups (481 g) + 1 tablespoon (9 g) 1.1 gluten-free flour, divided
• 2 1/2 tablespoons (34.5 g) baking powder
• 1/2 teaspoon (3 g) kosher salt (Morton’s)
• 3/4 cup (165 g) vegetable or canola butter, cold and cubed
• 2 eggs
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 3 tablespoons (39 g) French vanilla-flavored sugar or regular granulated sugar
• 1 cup (240 ml) buttermilk
For assembly:
• 1 egg
• 2 tablespoons (28 ml) water
• 1 teaspoon (4 g) granulated sugar
To make the batter:
1. Place an oven rack in the center position. Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper, generously dusting it with 1 tablespoon (9 g) of the flour to ensure the scones release effortlessly.
2. In a mixing bowl, add the remaining flour, baking powder, and salt. Add butter, and with the pastry blender, blend until the mixture achieves a fine crumb texture, about the size of a pea.
3. In another mixing bowl, whisk together eggs, vanilla, sugar, and buttermilk until completely incorporated.
4. Add the wet mixture to the dry mixture. A gentle blend is key; overmixing may render the scones hard. The dough will be slightly sticky and light. This is where the magic lies for a perfect scone.
5. Carefully transfer the dough to the parchment paper. Lightly flour your hands and shape the dough into a 7-inch (18-cm) diameter, 2-inch (5-cm)-high, round scone. Slice into 8 equal wedges, like a pie.
To assemble:
1. In a small bowl, whisk the egg and water.
2. Brush the egg mixture onto the scones. Sprinkle with sugar.
3. Slide the cookie sheet into the preheated oven, letting the scones bake for 17 to 22 minutes. What’s the indicator of perfection? A golden-brown crown and a toothpick that emerges clean from the center. Remove from oven and cool before indulging.
Again, I deeply regret the error and appreciate your understanding. If you have any questions or need further assistance, please don’t hesitate to reach out.
Thank you for being part of this journey—I can’t wait to see what you bake!