Incredibly enough, McKenney is entirely self-taught, admitting to being in the kitchen most of her life. “From a very young age, I watched my mom and grandma work their baking magic, and once I picked up my first mixing spoon, I was hooked!” she recalls on her website.

According to McKenney, she first launched her website in 2011 as a personal blog and an easy way to share baking recipes with friends and family. But just a year and a half later, she quit her full-time job to build Sally’s Baking Addiction into a business.

Now her blog and accompanying Instagram page offers hundreds of from-scratch recipes, alongside plenty of helpful kitchen tips, lessons on baking basics, step-by-step photos, and video tutorials that will encourage you to grow and have confidence in the kitchen.

And with fall in full bloom, she admits to being an avid pumpkin eater. “It’s my favorite flavor to bake with,” she shared in an interview with Bakepedia. “I eat it all year round, but we are coming into the season where people look for it… pies, breads, all kinds of desserts with pumpkin! And apple pie is my very favorite dessert, so you can look forward to variations of that.”

Grab a cookie, take a seat, and have fun skimming through her recipes!

The post It’s Back to Baking Basics with Sally McKenney appeared first on thedancingcucumber.com.

“Everyone, literally everyone can bake,” stressed the seasoned baker in an interview with Whistles. “The internet is full of resources to the point where you can troubleshoot any issue you may have. It’s obvious to say but practicing technique and always tasting your food will get you there. If you want to take the plunge and become a chef, spend a week or two in a kitchen you admire to get a feel for it—it’s quite a different world from the one you may imagine,” she explains.

Having worked as a pastry chef for eight years, Gill contributes to numerous publications—including The Guardian, Observer Food Monthly, Feast, and Courier Magazine—and is currently set to be a new judge on Channel 4’s Junior Bake Off alongside Liam Charles and host Harry Hill.

According to Gill, with baking, some people take to it immediately, while others decide that a slightly different approach may work for them—like working in a production kitchen or a bakery. Gill reminds her readers and followers that while pastry is an art, it is also food, so you should always stay in touch with your ingredients, reflect the seasons in your food, and, for the love of God, never use strawberries in December.

Purchase her book here, and follow her Instagram for more.

The post Get Over Your Fear of Baking with Ravneet Gill appeared first on thedancingcucumber.com.

Incredibly enough, McKenney is entirely self-taught, admitting to being in the kitchen most of her life. “From a very young age, I watched my mom and grandma work their baking magic, and once I picked up my first mixing spoon, I was hooked!” she recalls on her website.

According to McKenney, she first launched her website in 2011 as a personal blog and an easy way to share baking recipes with friends and family. But just a year and a half later, she quit her full-time job to build Sally’s Baking Addiction into a business.

Now her blog and accompanying Instagram page offers hundreds of from-scratch recipes, alongside plenty of helpful kitchen tips, lessons on baking basics, step-by-step photos, and video tutorials that will encourage you to grow and have confidence in the kitchen.

And with fall in full bloom, she admits to being an avid pumpkin eater. “It’s my favorite flavor to bake with,” she shared in an interview with Bakepedia. “I eat it all year round, but we are coming into the season where people look for it… pies, breads, all kinds of desserts with pumpkin! And apple pie is my very favorite dessert, so you can look forward to variations of that.”

Grab a cookie, take a seat, and have fun skimming through her recipes!

The post It’s Back to Baking Basics with Sally McKenney appeared first on thedancingcucumber.com.

“Everyone, literally everyone can bake,” stressed the seasoned baker in an interview with Whistles. “The internet is full of resources to the point where you can troubleshoot any issue you may have. It’s obvious to say but practicing technique and always tasting your food will get you there. If you want to take the plunge and become a chef, spend a week or two in a kitchen you admire to get a feel for it—it’s quite a different world from the one you may imagine,” she explains.

Having worked as a pastry chef for eight years, Gill contributes to numerous publications—including The Guardian, Observer Food Monthly, Feast, and Courier Magazine—and is currently set to be a new judge on Channel 4’s Junior Bake Off alongside Liam Charles and host Harry Hill.

According to Gill, with baking, some people take to it immediately, while others decide that a slightly different approach may work for them—like working in a production kitchen or a bakery. Gill reminds her readers and followers that while pastry is an art, it is also food, so you should always stay in touch with your ingredients, reflect the seasons in your food, and, for the love of God, never use strawberries in December.

Purchase her book here, and follow her Instagram for more.

The post Get Over Your Fear of Baking with Ravneet Gill appeared first on thedancingcucumber.com.