Sweet and Creative Treat Recipes From Food Network Star Molly Yeh’s Cookbook ‘Sweet Farm!’

Food Network star Molly Yeh has published cookbooks filled with all types of recipes, but her first love was sweets. And in her new book Sweet Farm!, she’s sharing nothing but. “My style of baking is firmly rooted in my upper Midwest surroundings, where the treats are big, sweet, lovable, and the opposite of precious or dainty,” says Molly. Even so, she’s incorporating creative ingredients and flavors that are certain to wow. Bake up one of these treats today!

Rhubarb Rose Bars

(Makes 16 bars)

12 oz. fresh rhubarb, cut into 1” pieces
1 1⁄2 cups sugar
1 vanilla bean
2 tbsp. cornstarch
1⁄4 tsp. kosher salt
2 eggs plus 3 yolks
2 tbsp. lemon juice
Zest of 1 lemon
1⁄4 cup unsalted butter, cubed
1⁄4 cup coconut oil
Pink food coloring

Directions:

1. Heat oven to 325°F. Place rhubarb in a saucepan; add water to cover, 1⁄4 cup sugar, vanilla bean seeds and pod. Simmer 10 min. Strain. Discard solids.
2. In another pan, mix remaining sugar, next 4 ingredients and 3⁄4 cup rhubarb juice. Whisk over medium 10 min. Off heat, whisk in lemon zest, butter and coconut oil a bit at a time and food coloring. Pour over crust.
3. Bake 25 min. Cool in pan. Dust with powdered sugar, cut into squares and serve.

*For dough: In a food processor, pulse 1 cup flour, 1⁄2 cup almond flour, 6 tbsp. sugar and 1⁄4 tsp. kosher salt. Add 1⁄2 cup cold cubed butter; pulse to pea size. Add 1 egg white, 1 tsp. rosewater; pulse until dough forms. Press into a greased and lined 9” square pan. Bake at 350°F 15 min.

PER SERVING: 160 cal, 3g protein, 21g carbs, 2g fiber, 13g sugar, 8g fat.

Big Craggly Sugar Cookies

(Makes 6 giant cookies)

1 cup cold European-style, unsalted butter, cubed
1 1⁄2 cups sugar
2 large cold eggs
2 tsp. pure vanilla extract
3 cups flour
1 1⁄2 tsp. baking powder
1 tsp. kosher salt
1 tbsp. turbinado sugar, for sprinkling

Directions:

1. In a stand mixer with a paddle, add butter and sugar and mix on low until just combined, 1 to 2 min. Add eggs one at a time until just incorporated, scraping down the sides of the bowl when needed, then mix in vanilla. Stop mixer and evenly sprinkle in flour, baking powder and salt. Give dry ingredients a rough whisk to combine, then mix on low to incorporate.
2. Line a rimmed sheet pan with parchment paper. Divide dough into 6 large balls and flatten slightly into 3” disks. Place on sheet pan and sprinkle with turbinado sugar. Freeze at least 2 hrs.
3. Heat oven to 375°F. Bake until bottoms are golden and tops are lightly golden, at least 26 min. Cool on pan 10 min., then transfer to a wire rack or enjoy.

PER SERVING: 669 cal, 8g protein, 89g carbs, 1g fiber, 51g sugar, 33g fat.

Miso Toffee Crackers

(Makes 48 crackers)

48 saltine crackers
1 cup unsalted butter
1 cup light brown sugar
2 tbsp. white miso
12 oz. bittersweet chocolate, finely chopped, or 2 cups chips
Flaky salt

Directions:

1. Heat oven to 350°F. Grease and line a rimmed sheet pan with parchment paper and then grease the top of the parchment as well. Cover the prepared sheet pan in a single layer of saltines.
2. In a saucepan, melt butter and brown sugar over medium, whisking to combine. Once it bubbles, stop whisking and let bubble 3 min. until its color darkens slightly. Remove from heat, whisk in miso and pour over crackers.
3. Bake until splotchily browned; begin checking after 7 min. Remove from oven and immediately sprinkle chocolate evenly all over. Let sit 2 min. so chocolate melts, then use an offset spatula to spread chocolate evenly over crackers. Sprinkle with flaky salt and let set at room temperature or in the fridge, about 20 min. Break up into squares and serve.

PER SERVING: 116 cal, 2g protein, 11g carbs, 1g fiber, 5g sugar, 7g fat.