Food Network star Molly Yeh has made a name for herself with her cookbooks, filled with recipes that cater to every taste. But her heart belongs to the world of sweets. In her latest cookbook, Sweet Farm!, Molly dives deep into her passion for baking, bringing us a delightful collection of sweet treats. "My baking style reflects my love for the upper Midwest, where the treats are bold, sweet, and full of love," Molly explains. But don't let the rustic charm fool you—these recipes are packed with creative twists and flavors that will leave you in awe. So, why not whip up one of these delectable delights today?
Heavenly Rhubarb Rose Bars
(Makes 16 bars)
Here's what you'll need: 12 oz. of fresh rhubarb, chopped into 1-inch pieces, 1 1/2 cups of sugar, one vanilla bean, 2 tablespoons of cornstarch, 1/4 teaspoon of kosher salt, 2 eggs plus 3 yolks, 2 tablespoons of lemon juice, the zest of one lemon, 1/4 cup of unsalted butter (cubed), 1/4 cup of coconut oil, and pink food coloring.
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Let's get started! First, preheat your oven to 325°F. In a saucepan, combine the rhubarb with enough water to cover, 1/4 cup of sugar, and the seeds and pod from the vanilla bean. Let this simmer for about 10 minutes, then strain the mixture and discard the solids. In another pan, mix the remaining sugar, cornstarch, kosher salt, eggs, and 3/4 cup of rhubarb juice. Whisk this over medium heat for about 10 minutes. Once off the heat, whisk in the lemon zest, butter, coconut oil, and food coloring, bit by bit. Pour this mixture over your pre-baked crust and bake for 25 minutes. Let it cool in the pan, dust with powdered sugar, cut into squares, and enjoy!
For the dough: In a food processor, pulse together 1 cup of flour, 1/2 cup of almond flour, 6 tablespoons of sugar, and 1/4 teaspoon of kosher salt. Add in 1/2 cup of cold cubed butter and pulse until the mixture resembles peas. Add one egg white and 1 teaspoon of rosewater, pulsing until the dough comes together. Press this into a greased and lined 9-inch square pan and bake at 350°F for 15 minutes.
PER SERVING: 160 cal, 3g protein, 21g carbs, 2g fiber, 13g sugar, 8g fat.
Giant Craggly Sugar Cookies
(Makes 6 giant cookies)
For these cookies, you'll need 1 cup of cold European-style unsalted butter (cubed), 1 1/2 cups of sugar, 2 large cold eggs, 2 teaspoons of pure vanilla extract, 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of kosher salt, and 1 tablespoon of turbinado sugar for sprinkling.
Here's how to do it! In a stand mixer with a paddle, add the butter and sugar and mix on low until just combined, about 1 to 2 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed and mix in the vanilla. Stop the mixer and evenly sprinkle in the flour, baking powder, and salt. Give the dry ingredients a rough whisk to combine, then mix on low to incorporate.
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Line a rimmed sheet pan with parchment paper. Divide the dough into 6 large balls and flatten them slightly into 3-inch disks. Place them on the sheet pan and sprinkle with turbinado sugar. Freeze for at least 2 hours. Preheat your oven to 375°F. Bake until the bottoms are golden and the tops are lightly golden, at least 26 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack or enjoy them straight from the pan.
PER SERVING: 669 cal, 8g protein, 89g carbs, 1g fiber, 51g sugar, 33g fat.
