Sweet Farm!: More Than 100 Cookies, Cakes, Salads(!), and Other Delights from My Kitchen on a Sugar Beet Farm by Molly Yeh

  • Big craggly sugar cookies

    Big craggly sugar cookies (page 2)

    from Sweet Farm!: More Than 100 Cookies, Cakes, Salads(!), and Other Delights from My Kitchen on a Sugar Beet Farm Sweet Farm! by Molly Yeh

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: European-style unsalted butter; granulated sugar; eggs; all-purpose flour; turbinado sugar
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Notes about this book

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Notes about Recipes in this book

  • Potato chip chocolate chip cookies

    • elisa_m95b99 on February 09, 2026

      These cookies are huge but so so delicious !

    • heyksquared on April 03, 2026

      I knew a 100g cookie would be huge for me — I did about a heaping tablespoon, instead, and baked for 10 minutes. This yielded about 32 regular size cookies. Delicious!

  • Cinnamon sugar chocolate rugelach

    • carter_x6o02f on February 22, 2026

      Made this for a bake this cookbook event and omigosh - my friends’ favorite by far!

  • Soft almond sugar cookie bars

    • mimisingh on May 20, 2026

      I made a half recipe in an 8x8 but omitted the almond extract and lemon zest so these are more of just sugar cookie bars. These are similar to the yellow cake bars from this book which are also really good. I subbed vanilla for almond extract in the frosting. In convection I baked this at 325 for 22ish minutes. Like the yellow cake bars they don't really brown much so I mostly rely on the toothpick test.

  • Raspberry coconut cinnamon jam bars

    • Jbattista on May 10, 2026

      Made these with mixed berry jam and the almond crumble combo- insanely good

  • Chewy nutty fruity granola bars

    • catherinelouise on July 14, 2025

      I've made this twice and both times it didn't make bars for me so much as a nice, clumpy granola. I've been using maple syrup instead of honey, so maybe that's it, but to get proper bars, I think I'd have to bake the mixture and not just chill it. I had really good success last time by 1) chopping the nuts in my food processor a little past when I would normally stop, so some of them broke down into a coarse meal; 2) including medjool dates as the dried fruit (sticky, helps created clumps); 3) adding a 1/4 tsp of rosewater at the end (off the heat).

  • Yellow cake cookie bars

    • icooksometimes on March 11, 2025

      These were delicious. I would definitely make them again. The frosting texture was really nice.

    • icooksometimes on June 02, 2025

      Made another batch this weekend. Mixed milk and semisweet chips, plus some dark chocolate powder, for the frosting. Added almond extract to the dough, used the right pan this time instead of a 9x9 like I did last time. Didn't notice a difference in texture between the two baking pan sizes.

    • mimisingh on December 05, 2025

      Really easy and good - I halved the recipe and baked in 8x8. I was a little scared from her description that these would be really dense and heavy, but the cookie bar part is actually pretty light and airy, I assume due to the cream cheese which gives it a pleasant soft texture. I baked at 325F in convection and when I checked it at 21 minutes the toothpick came out completely clean. It is a little hard to tell when it is done visually because the bars are pretty pale. My almond flour wasn't super finely ground (it was all I could find) so I was a little worried but it turned out fine. I had to add a little boiling water to the melted chocolate to get rid of the graininess from microwaving but didn't make any other changes. These bars also keep pretty well. Will make again

    • BachranBears on April 15, 2026

      Absolutely delicious. The taste and texture of the cake and the frosting really both hit such a nostalgic sweet spot, but so much better than anything from my childhood. Would be great for a birthday party instead of a classic cake.

  • Overachiever's cookie salad

    • dprostrollo on January 02, 2026

      Made GF fudge stripe cookies (used Bravetart GF flour mix for graham crackers), used single origin 72% chocolate. Would recommend using less “fancy” chocolate or going milk chocolate as it overpowers everything else.

  • Overachiever's candy bar salad

    • elisa_m95b99 on February 09, 2026

      This was delicious but definitely a lot of work! I think next time I’ll just go with the classic version instead but a fun project

  • Roasted rhubarb and strawberries with yogurt whip, pretzel streusel, and sumac (or strawberry pretzel salad minus the Jell-O, plus some sumac)

    • elisa_m95b99 on February 09, 2026

      Loved this combo of flavors !!

  • Buttered potato dough (an all-purpose enriched dough)

    • BachranBears on April 06, 2025

      Delightful dough. Soft but still easy to work with. Baked up beautifully

  • Cardamom buns

    • BachranBears on April 06, 2025

      Made a half batch in a 9 inch round pan. Used salted butter in the filling. Second rise in the fridge overnight. Turbinado sugar on top. Baked up beautifully.

  • Vanilla cupcakes with vanilla frosting

    • mimisingh on February 07, 2026

      Made a half portion (7 cupcakes). The crumb was nice and the flavor was mostly good but the almond extract overpowered everything and my husband refused to eat them. I like almond extract but I agree it was pretty overpowering and they tasted more like almond cupcakes than vanilla cupcakes which was disappointing. Next time I would omit the almond extract entirely and I am confident they would be delicious. Note to self to also sub vanilla extract for almond if I make the soft almond sugar cookie bars from the same book.

    • mimisingh on February 09, 2026

      Made a half portion again sans almond extract and it is delicious and so easy, glad I tried it again. I love the frosting although it is quite simple it is really satisfying. As written it kind of makes a ludicrous amount of frosting unless you pile your frosting really high, so next time I would halve the amount required so I don't have a lot of leftover frosting to reduce temptation of eating it straight out of the bowl...

  • Lavender lemon loaf

    • lkgrover on May 12, 2025

      Good lemon loaf cake with lavender-infused icing.

    • catherinelouise on July 14, 2025

      very good! super tender from the sour cream + almond flour. I reduced the almond extract to 1/2 tsp and I'm glad I did, I think the 1 tsp called for would have overwhelmed the lemon flavor.

  • Sprinkle cake 2.0

    • EmilyR on June 30, 2025

      recipe here : https://www.burlapandbarrel.com/blogs/recipes/sprinkle-cake-2-0

  • Rosemary potato loaf cake

    • kshell on June 02, 2025

      I love simple cakes and this was good. I thought the potato added something nice to the crumb, but on day 2 I noticed there were a couple of harder crunchy bits in the exterior of the cake. Not a deal breaker but I think microwaving the potato leaves some leathery parts that I couldn't mash out.

  • Chocolate peanut butter cake

    • Aubr3yy on March 13, 2026

      Make this cake! I get a lot of requests for this cake when I'm going to a party or if someone needs a cake made for them. The cake is super moist and has a good chocolate flavor. The frosting is my favorite part of the cake because it's not super ultra peanut buttery but it's a light whipped peanut butter flavor. I usually top mine with chocolate and peanut butter sprinkles!

  • Salted chocolate chunk whole wheat snack cake

    • BachranBears on March 27, 2025

      Delicious and rich. Used a mix of chopped chocolates to clear out the pantry. The yogurt glaze seemed like it wouldn’t come together without some added moisture but kept stirring and it wound up working just right.

    • kshell on May 20, 2025

      Fabulous! Greater than the sum of its parts.

    • mimisingh on August 16, 2025

      Everyone enjoyed this one and it was so easy. Have made it twice in the last week. Cooked at a convection oven around 325, then increased to 350 for the last 5 minutes. Took it out at 35 minutes. I just used Cadbury baking chocolate but I imagine it is really delicious with a fancy chocolate bar since there is a decent amount of chocolate per bite

    • mimisingh on October 29, 2025

      I have made this like 5 times and highly recommend it. Finally realized it tastes exactly like chocolate chip pancakes. Simple crowd pleaser. In my opinion best made with milk chocolate

    • Kfaber on February 26, 2026

      Love this chocolate studded snacking cake. Subbed half the whole wheat flour with buckwheat flour and it was delicious.

  • Chocolate chunk cherry cobbler

    • lkgrover on July 07, 2025

      Excellent cherry cobbler with dark chocolate mixed into the flour mixture. I baked in a 9-inch deep dish pie, and the juice greatly overflowed onto the baking sheet. Maybe next time reduce the cherries by 10%? -- I used fresh cherries.

    • kshell on April 28, 2026

      Used 2 lbs. frozen mixed sweet and sour cherries. Skipped the lemon. Baked in an 8x8 in. pan and the center cobble was a bit under-done. No one minded - this is delicious!

  • Cardamom frozen coffee

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  • ISBN 10 0063052458
  • ISBN 13 9780063052451
  • Linked ISBNs
  • Published Mar 04 2025
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

More than 100 recipes for sweet treats from New York Times bestselling author and Food Network star Molly Yeh’s cozy kitchen on a sugar beet (and wheat!) farm, to be shared in potlucks, set on the counter for family snacking, or scarfed down in one sitting.

Molly Yeh’s favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it’s only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.

Molly speaks fluent sugar, so recipes for sweets come naturally—as does her drive to perfect them in flavor, texture, and ease of making. The recipes include a mix of church cookbook–inspired gems, from-scratch versions of nostalgic sweets, and new concoctions with flavors drawn from her Asian and Jewish backgrounds as well as beloved Midwestern traditions she’s adopted from her husband’s family and the local community.

Sweet Farm! features cookies, bars, salads, dessert for breakfast, cakes, pies, no bake sweets, and drinks, ranging from 5-minute treats to weekend project showstoppers.

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