If you haven’t ordered Molly Yeh’s cookbook Molly on the Range, then you better hurry on over to Amazon and monopolize on that two day prime shipping because this is one you don’t want to miss. I first started following Molly’s blog after discovering her adorable marzipan decorated cakes on Instagram. Have you seen this one? Or this one? SO cute. Her feed is filled with sprinkles and savory breakfast dishes and cute chickens – what’s not to love? Did I mention all the cakes and sprinkles!?
I didn’t need another cookbook in my collection but this one was hard to pass up. Molly on the Range is lighthearted and refreshing, filled with beautiful photos that will leave you drooling for more.
The first recipe I made from Molly’s book was cardamom orange kubaneh. I made a few modifications based on my pantry – earth balance instead of butter which I’m sure is a sin in the land of fluffy sweet breads and organic cane sugar verses granulated. I also decided to add a bit of black cocoa to the filling for the dough, WOAH. I wanted these first thing in the morning so I prepped them the night before. You can leave them in the slow cooker overnight but I wasn’t so sure that the dutch oven was going to fit in there. Instead, I let them rise for a half hour in the oven with the light on before popping them in the fridge. They will rise slightly but a lot less than at rom temperature.
Dazed and confused when 2 AM came around, I luckily remembered that I had set my alarm to put these babies in the oven – SO worth it. We woke up to the smell of cocoa and oranges on a sleepy Sunday morning, or as Molly puts it – IKEA. Speaking of IKEA, I need a vegetarian recipe for Swedish meatballs..
Cheers to Molly for a fabulous book and giving us the opportunity to eat delicious things like dark chocolate marzipan scone loafs and wild rice hot dish. Also I’m giddy with excitement and fan girl-ing for her book tour stop in MPLS.
You can snag Molly’s book for the recipe or check out if your city is on her book tour here.