A Newsy Letter About So Much News!!!
Hello peeps and happy almost -thanksgiving. I have so much to share that I am just going to dive right in.
First, some book news: I am so happy to report that my book is now available at Anthropologie! It is such a thrill for me to see it there, that I just had to share this screenshot with you – not sure what exactly the screenshot captures, but for the fact that what you see below is what you see when you are perusing Anthropologie’s site and that in and of itself just gives me all the feels. The book is sold out on Amazon – again . . . so knowing that it can be found at Anthropologie makes me a little less sad. The sadness, in case you were wondering, “But why is she sad? Being sold out sounds great!” is because for a baking book, holiday sales play a major role in whether the book is considered successful or not (aka lots of sales equals success, not a lot of sales equals, umh, sadness?). And it is hard to be successful when your book is not available on Amazon . . . So, yay for Anthropolgie and here’s to hoping that Amazon MIRACULOUSLY restocks sooner rather than later!
One interesting thing about Amazon selling out of Snackable Bakes, is that the book is doing quite well over at that little old bookstore called Barnes & Noble – in fact it is the number one book in baking right now and for that I am extremely grateful.
Okay, enough book news, how about some radio news?! I am thrilled to share that I am hosting a baking podcast over on Cherry Bombe Radio called She’s My Cherry Pie. For the next six Saturdays (counting this past one), you can find me on the radio chatting with the best bakers around about their signature baked goods – this past Saturday I spoke with Lisa Ludwinski of Sister Pie Bakery in Detroit and we had a fantastic chat about pie dough. Please give it a listen . . . and continue to listen each Saturday for the immediate future. In 2023, there will be a whole new season, but for now we have a “miniseries” of sorts.
And in addition to book and radio news, how about a little magazine news?! I am so excited to share that I am the new contributing editor at Bake From Scratch Magazine and I will have a column in every issue called “Fast Fix with Jessie Sheehan.” Each column will include two easy-peasy baking recipes that can be assembled and baked in 2 hours or less and I can’t wait to share them with you! Below are photos of the first two recipes from the January/February issue: best ever oatmeal chocolate chunk cookies and melted butter pound cake with chocolate glaze. And on the off chance these look and sound yummy to you, have I got a special deal for you. For only $16 you can get an entire year of the magazine and access to all my recipes and so much more – it is a really gorgeous magazine . . . Here’s the link if that is of interest . . .
And finally! Some T’giving recipes for you . . .
First up, how about a pumpkin snacking cake with a chocolate buttercream frosting? There is one in Snackable Bakes, but if you don’t own a copy – wait, what? YOU don’t own a copy?? Only kidding (kind of) – there is this one on my website. I adore pumpkin cake – way more than I could ever love pumpkin pie, so this moist, slightly spiced cake is a must-serve for me on Thanksgiving.
And what about my latest for Food52? It’s a German Chocolate (cake) Pie – meaning it is a pie with all the flavors of the iconic cake: chocolate and pecans and coconut and it is delish. It has a cream cheese crust and is a super easy pie to throw together.
Or, if you really are pumpkin pie or go home, what about this pumpkin tart with a chocolate cookie crust from my second book, The Vintage Baker? It is for those of us that can tolerate, but maybe don’t love pumpkin pie and the chocolate cookie crust is just superb with the pumpkin.
Finally, I’ve got some mini apple crumbles up on Food52 that are just to die for adorable and they’d be absolutely lovely as a part of your Thursday dessert spread . . .
Alright, folks – I think that’s it. I hope you all have wonderful holidays and I will see you on the other side.