I have a confession: I have a small (totally under-control… right?), girl crush on molly yeh. I mean how can you not love her? she’s so pretty AND she lives on a farm you guys, a farm. How cool is that? the coolest. I’ve been craving soft sugar cookies for a long time. But I was worried of making them and getting dry, sad cookies. When I saw molly’s recipe – I just knew I had to make them. Those cookies do not look sad at all. They look like the happiest, prettiest sugar cookies ever.
This is my version of the recipe, I omitted the mahlab (didn’t have any, but it sounds delicious!), reduced the sugar, and upped the almond extract – because almond-anything is the best.
The original recipe also includes frosting, which works (I tried it), but I actually prefer these sugar cookies without it. It makes the cookies look super pretty, but doesn’t add much flavor to them, and with all my love to sugar – if it doesn’t add to the dish, I’d rather not have it. Let’s keep our excess sugar for hot cocoas and creme brulees.
You can see in the recipe I’m using a Buttery Sweet Dough emulsion. This thing elevates any baked goods from “nice” to “wow, can I have the recipe?”. Seriously, it’s that good. I use it in these sugar cookies, my strawberry bread, crepes, and so much more. I highly recommended getting one, it lasts forever and is so fun to bake with:
Lorann Oils Bakery Emulsions Natural and Artificial Flavor, 4-Ounce, Buttery Sweet Dough
One last idea: If you want to make these cookies as the perfect friend for tea, you might want to zest some lemon, add dried lavender, and some loose early grey leaves 😀
Brownies are DA best thing ever. They’re good the day you bake them, they’re good the day afterwards, AND they’re especially good at nighttime. How can you beat that? These salted caramel brownies have a special place in my heart. And no, not just because they’re brownies, silly! (although that does place a big part in it… have I mentioned there is caramel involved?? 🤤)
I have the weirdest confession, one that might make you exit this blog as soon as you’ll find out. I’m actually not SUCH a big fan of chocolate. I know, I know, I must be some freak of nature or something! But it’s true, I very rarely crave chocolate, and have no problem stopping myself. My real issue is with ice cream and jelly beans, which might be the most addictive thing ever. But this weird mutation stops when it comes to these brownies. These are SO good, with their gooey caramel and soft soft center, I can never have enough of it.
The best part is that this recipe is basically foolproof. Seriously, I made this baby at 6am, 3am, and all hours in between. And if a recipe comes out perfect at 3am, you know you have a winner in hand.
It comes from the beautiful Anna Jones and her book, A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing). The reason why this recipe has such a special place in my heart is because this was the very first successful recipe I made as an adult. I used to work next to a book store that ONLY sold cookbooks (dreamy, isn’t it?), and I picked this one up, immediately falling in loves. This book has some great recipes in it that I still use today, and I wholeheartedly recommended adding it to your collection.
She has another book, A Modern Way to Cook, but I don’t like it as much. I find she took the health thing a bit overboard this time. I like my recipes simple and rather traditional. You do you Anna, but in my opinion – caramel mousse HAS to include caramel 😛
I’ve simplified the recipe, reduced the sugar, and un-health-ified it a bit. Sorry, but butter wins over coconut oil every.single.time.