If you read blogs, I’m sure you know all about Sally’s Baking Addiction. She has pretty much taken over the internet, and with good reason, she makes fun, amazing treats that make our mouths water.
As if Sally wasn’t busy enough, she also managed to write two cookbooks. Her latest cookbook is Sally’s Candy Addiction. You know I am obsessed with candy, so I’m sure you also know I was super excited to hear about this book. There are so many recipes I want to try from Caramel Apples to Sally’s favorite Maple Walnut Fudge.
Sally took some time to do an email interview with me, even though she is currently on a book tour. Thanks Sally!
She told me her favorite recipe and that pumpkin fudge is something she’d still like to perfect, which I’m sure she will. I also want to check out the Salt Water Taffy recipe, it’s something I have always wanted to try to make, and Sally says it’s challenging but doable, if you have a friend to help. It looks like Mom and I have a baking project!
I was wondering how Sally managed to post new recipes on her blog and write a cookbook. She says it was mostly just a lot of hard work, long days, and oh yeah, coffee. She even does the dishes most of the time, though says her husband helps.
She also stays active. I definitely relate to this. Not only does it counterbalance all the treats, but it also offers a welcome respite from kitchen time. Sally enjoys walking her dog and hiking with her husband. I can definitely attest to the fact that baking, photographing, and cleaning up (Sally mentions vacuuming sprinkles :)) is also a workout.
I can see why Sally has created a baking blog empire. She has fun recipes and a fun attitude to match. She backs that up with hard work and dedication, and amazing things have happened for her. I can’t wait to see what she’ll do next … I hear a third cookbook will soon be in the works!
To celebrate Sally’s Candy Addiction, I made Carob Covered Potato Chips. Clearly you should feel free to use chocolate like Sally if you’re not allergic like me. Whatever you use, be sure to make these. They are so simple to make, but so tasty. They’re even gluten free. I think they would be an awesome Christmas gift … if you can manage not to eat them all.
I put my own spin on them by using Kettle Organic Sea Salt chips instead of ones with ridges and I skipped the sprinkles, but you shouldn’t. Everything needs sprinkles! I also melted the carob with shortening. This is an easy way to be sure that your carob or chocolate will melt perfectly!
Continuing the celebration, Sally and her publisher have agreed to give one lucky reader a copy of Sally’s Candy Addiction.
To enter the giveaway, answer the question: What’s your favorite candy?
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IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Monday, November 2, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
Disclaimer: I received a cookbook for review and one to giveaway, but all opinions, as always, are mine!
- 5 ounces carob (or chocolate) chips
- 1 tablespoon vegetable shortening
- 5 ounce bag Kettle Organic Sea Salt Chips
- Line a baking sheet with parchment.
- Melt the carob or chocolate chips in a microwave safe bowl with the shortening in 30 second increments until smooth and creamy.
- Dip each chip about half way into the carob or chocolate. I loved using the rolled ones (they’re always my favorite), and filling ones with holes with extra carob.
- Place coated chips on the baking sheet and allow to set about 1 hour. Store in an airtight container at room temperature for up to 3 days.
Recipe adapted from Sally’s Candy Addiction
- Prep Time: 15 minutes
- Cook Time: 1 minute