baking

Carrot Apricot Mango Muffins

July 7, 2015 by mollygilbert520 4 Comments

Home feels good. It’s hot in Seattle, our plants are sad and I’m jet-lagged as hell, but still. Home!

I ate an entire box of macaron cookies from Pierre Hermé on the plane ride back (I mean, what else is a person supposed to do when she’s spent all of her airport time buying chocolate at duty-free instead of a new book to read, and it turns out the plane is an old one and there are NO TVs?!? Pray, tell me), and between that and the endless pounds of jamón I consumed in Spain, I think it’s time for some VEGETABLES up in here.

Or, you know, muffins. Eeeeasing back into it, people.

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Quick Asparagus & Artichoke Pizza

June 22, 2015 by mollygilbert520 3 Comments

I feel like I’m always “saving” my good clothes – the cute swingy tops and dry clean only dresses and rompers and jeans that fit perfectly – just for the really right time to wear them. As a result, I often find myself out and about in the world, kicking around in ratty leggings (the ones which are thinning in places, oy) and ugly tee shirts because all of the good clothes I own? I’m saving them. Keepin’ em fresh. For when it really counts!

Am I the only one who does this? It’s insane.

Luckily, I’ve decided that our honeymoon – or, more specifically, PARIS – is the right time for a person to dress like she means it. But now I feel like I’m out of practice! I’m fumbling around with this top and those pants and what about these shoes? What goes together, anyway?

HELP. Everyone here is #chic and my only instinct is to choose stripes. Like, all the time. I’m not sure it’s cutting it here on l’Île de la Cité.

At least I can make pizza?

I made this the other night (stateside), when I was short on time and long on asparagus. I bought a ball of dough from Whole Foods and went to town. Spread with herbed goat cheese, crisp asparagus, and tangy artichoke hearts, it was an unexpected and satisfying weeknight dinner. Ben and I polished off half the thing in one sitting, and the leftovers made an excellent cold lunch.

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Rhubarb Almond Polenta Cake

April 27, 2015 by mollygilbert520 2 Comments

I feel like we need to catch up. Where has time been flying, these days?

Me, I’ve been flying to Philadelphia. There, I ate hoagies and had an IHOP date with my dad.

And I made an appearance on a morning show! (Thanks, Fox 29!) I also bought butter cookies (with extra sprinkles) at the Ardmore Farmer’s market, but didn’t make it to Rita’s for water ice. Next time.

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Brown Butter Citrus Madeleines

April 14, 2015 by mollygilbert520 3 Comments

What do you do on a bumpy plane ride?

I’ll tell you what I don’t do. I definitely don’t freak out. I do NOT insist on staring out the window while counting slowly to one hundred in my head. And by no means do I start listening to Will Smith songs because of the comfort that knowing 100% of the words to “Gettin’ Jiggy With It” brings.

That just doesn’t sound like me.

(But you gotta, Prada, bag with a lotta, stuff in it, give it to your friend let’s spin…)

#whateverittakes

I’m on my way to Philadelphia! To see my parents and do a little book promoting. I’m excited to chat up Sheet Pan Suppers and also tell everyone I come in contact with about the little veggie garden we planted in our backyard last weekend. Look at this!

It’s growing real, actual vegetables! Butter lettuce, spinach, sweet peas, onions and beets! Also some strawberries, raspberries and chives. I’ve never had my own garden before, but last year Ben and I managed to kill every single one of our apartment-sized potted plants, so here’s hoping things are on the up and up for us, green-thumb-wise.

But what am I saying? You guys are here for the cookies, no? Let’s talk about madeleines! I broke in my madeleine pan with these bad boys. (If you don’t have one, not to worry – you can bake these in a muffin tin instead – they won’t have the same shape, obviously, but they’ll be just as delicious.)

I loosely followed Daniel Boulud’s recipe, the one that was published in Bon Appetit a few months ago, and it seems the man knows his madeleines. These are infused with browned butter and orange zest, and they’re soft, cakey and just perfect with a cup of hot coffee or tea. Their one downfall is that they depreciate quickly, losing their light, fluffy texture after just one day at room temperature, but the good news? I found the solution.

…Now excuse me while I eat every single one.

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Cutest Macaroon Easter Nests

April 3, 2015 by mollygilbert520 3 Comments

I’ve been so preoccupied with dealing with all of the boxes in our house (the boxes, my god, the boxes! Let it be known that moving is just a lesson in setting up/breaking down boxes,) and lamenting the fact that, due to said boxes (and the chaotic state of our new home, in general), it doesn’t seem like I’ll be able to pull off a Seder for Passover this year, I almost forgot that it’s Easter weekend, too!

(#Jew…ish.)

My lovely in-laws are hosting Easter on Sunday and, because they know what’s what, they’ve put me in charge of dessert. I had big plans to make Deb’s raspberry macaroons and maybe even a flourless chocolate cake in a nod to the (begrudgingly neglected, by me) Passover holiday, but then I saw these little munchkins on Martha Stewart’s instagram and that was that.

I mean, HOW CUTE are these guys?

The facts: they only use 4 ingredients (plus a bit of chocolate and mini eggs, for decorating). They take less than 30 minutes to bake. They are a bonafide excuse to buy a big bag of miniature chocolate easter eggs.

So WHAT are you waiting for? Easter weekend baking project — begin!

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Citrus Olive Oil Cake

March 23, 2015 by mollygilbert520 5 Comments

We move into our new HOUSE this weekend, so I’ve got a to-do list a mile long and I’m running around like a crazy chicken (primer and paint! packing tape! don’t forget to forward the mail! more paint! call the movers! also how does a person get paint out of his/her hair?! asking for a friend), but I wanted to make sure to tell you about this cake before we forget about citrus and move straight to strawberries/artichokes/rhubarb.

Okay so before we talk about cake I have to tell you that I went to the dentist today (just after writing the intro of this post, actually) and it turns out that, HEY, I’ve got a cavity! Which I’m just thrilled about. But the best part was when my dentist very helpfully informed me that the reason I developed said cavity is because of carbs. Namely, that I’m eating them too frequently and they’re wearing away my enamel?

As he was explaining the situation, I looked at him with wide eyes and an entirely innocent pout and said I’d work on reducing my carb intake. Because clearly, homeboy doesn’t know the half of it.

So with that in mind, HERE IS THIS CAKE! It’s rich with grassy olive oil, bright with fresh orange zest, and positively bursting with carbs. It’s the kind of cake that would make a wonderful dinner party dessert, but also the kind that I can’t help but sneak small slivers from throughout the day as I work and putter around. (#cavities.) A perfectly crumbed, gorgeously scented, sweet-but-not-too-sweet snacking cake.

I’m thinking of baking one for my dentist.

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Chocolate Stout Cake with Chocolate Cream Cheese Frosting

March 9, 2015 by mollygilbert520 3 Comments

A few things that have recently blown my mind:

1. The amount of money someone needs, on their actual person, to buy a house. It’s… a lot of dollas. YIKES.

2. The kid who played Jimmy Woods in The Wizard is the SAME KID who played Les in Newsies AND Billy Heywood in Little Big League. THIS GUY’S CAREER THOUGH!

3. The correct way to say it is “Daylight Saving Time.” “Daylight Savings” isn’t a thing. WHO KNEW??

4. This cake. THE CAKE, MY GOD, THE CAKE.

Let’s talk about number four.

THIS CAKE. I think it’s my best one yet. (And as someone who’s made their fare share of chocolate cakes over the years, that is saying something.)

I made it for you to help celebrate St. Patrick’s Day, which is in a week. I’m not particularly keen on St. Patty’s, but any excuse to lick cream cheese frosting from the beaters is fine by me. Hooray for St. Patrick!

The dark stout in the batter is a dream – it really brings out the chocolate flavor and helps create a sturdy, moist crumb. And the chocolate cream cheese frosting? Smooth and dense and oh so luscious. It’s the perfect balance of deep chocolate flavor and bright, light tang. It’s like heaven on an offset spatula.

I hope you enjoy it as much as I did! (Yes, past tense did. It was a huge cake and now it’s definitely gone because we finished it.)

Still, it’s nice to know that even if we are low on dollas, we’re absolutely RICH with cake.

For the full recipe, head over to the Page-A-Day Blog from Workman Publishing!

Giant Sprinkle Chip Cookies

January 20, 2015 by mollygilbert520 5 Comments

I don’t really know how to start this one. My grandma had a stroke over the weekend, and she’s not doing well. I’m on the west coast, and she’s back east. I miss her. I miss my family.

I had this cookie recipe ready and waiting to post this week… I don’t know if I can really write about them properly today, but the recipe feels appropriate, somehow. Gramma would like them, and I could use a cookie.

I made these big guys (they were photographed next to a batch of World Peace Cookies, for scale) a few weeks ago, and stashed them, pre-scooped and ready to bake, in a ziplock bag in my freezer. It was a good move. I plan to pull one (or two) out today, bake them until crisp and brown at the edges, and dunk them, still warm, in a huge glass of milk.

Or vodka. (It’s the Gramma way.)

Take a second and hug the people you love today. Call your mom. Celebrate the life around you. And maybe have a cookie – a giant one, with extra sprinkles.

Giant Sprinkle Chip Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chocolate chips
1/2 cup rainbow sprinkles

Directions:

Line a sheet pan with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars until pale and fluffy, about 3 minutes, scraping down the bowl as necessary. Add the eggs, one at a time, until fully incorporated, then add the vanilla.

In a medium bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the batter and beat on low speed just until incorporated. Add the chocolate chips and sprinkles and mix gently to combine.

Use a 2-inch scoop (capacity is just about 1/4 cup) to portion the dough into balls and place them on the cookie sheet (no need to leave room between – we’re not baking yet, just chilling). Allow the portioned dough to rest on the sheet pan in the refrigerator until firm, then transfer the dough balls to a ziplock bag and let them age in the fridge for 12-48 hours (alternatively, you could just bake them off without aging).

When you’re ready to bake, preheat the oven to 350 degrees, with a rack in the center, and line a sheet pan with parchment paper. Place no more than 6 cookie dough balls on the sheet pan, spacing them evenly apart, and bake for 15 minutes, rotating the pan halfway through, until the cookies have spread out and developed golden brown edges.

Allow the cookies to cool slightly on the pan before transferring them to a wire rack to cool completely. Repeat with remaining dough (I’ve found it’s best to just bake 1 sheet at a time).

Cookies will keep, well wrapped at room temperature, for about a week.

Makes roughly 25 cookies.