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Girl Meets Farm

Girl Meets Farm

#GirlMeetsFarm Sundays 11a|10c

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Recipes

Girl Meets Farm Recipes

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Mint Clown Cones

Recipe courtesy of Molly Yeh

This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what’s not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads…all that good stuff. Mmm!

Open-Face Salmon and Avocado Sandwiches

Recipe courtesy of Molly Yeh

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Oatmeal Cream Pies

Recipe courtesy of Molly Yeh

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Oyster Cracker Crusted Fish Sticks

Recipe courtesy of Molly Yeh

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Mini Quiches with Peas and Bacon

Recipe courtesy of Molly Yeh

This one-pot meal is cooked once a week in Molly’s house! She likes this miso mayo version so much for its umami flavor and ease of ingredients. She and Nick could eat the whole pot if the girls happen to decide they’re not into it that night!

1 Dish Salmon + Veggies

Recipe courtesy of Molly Yeh

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Oatmeal Movie Cookie Ice Cream Sandwiches

Recipe courtesy of Molly Yeh

This is Molly’s breakfast version of a classic Midwest cookie salad! It’s sweet chia pudding folded together with almond butter breakfast cookies and maple Greek yogurt…so it’s kind of healthy-ish…but could totally still pass as dessert. They have a secret hidden nutrient packed agenda.

Oatmeal Cookie Salads

Recipe courtesy of Molly Yeh

This is a version of Molly’s favorite ice cream growing up that had blondies in it. When it was discontinued, she was super bummed, so this is her recreation with her ideal amount of blondies (it’s a LOT of em). The blondies have marshmallow creme in the batter which keeps them extra ooey and gooey, even when they’re frozen. Growing up, Molly loved the chocolate shell on top of her ice cream and thought it was wizardry. Turns out, it’s just coconut oil and chocolate! For this one she uses ground raspberry powder to give the topper a tart, pretty in pink flavor and color, AND it’s texturally satisfying on the orange blossom blondie ice cream!

Orange Blossom Blondie Ice Cream with White Chocolate-Raspberry Shell

Recipe courtesy of Molly Yeh

These are Molly’s orange twist on traditional lemon bars and also an ode to her admiration for all of the sesame found in Korean sweets. Bars are a Midwest dessert staple and Molly loves coming up with new recipes that are riffs on the originals. The orange in these is subtly sweet and the sesame crust makes them sing with nutty, buttery flavor.

Orange Bars with Sesame Crust

Recipe courtesy of Molly Yeh

I knew I'd love Battenberg cake before I even tasted one because it's covered in one of my all-time favorite foods, marzipan! Marzipan is made of almonds and sugar and it has a dough-like consistency, sort of similar to fondant, so it's great for covering cakes. The Battenberg cake originated in England and is traditionally made in a checkerboard shape, with the cakes glued together by jam. There's no frosting on a Battenberg cake but the marzipan locks in loads of moisture and contributes such delightful sweetness and texture that you just don't miss it.

Birthday Battenberg

Recipe courtesy of Molly Yeh

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Obatzda (Beer Cheese)

Recipe courtesy of Molly Yeh

Orange chicken was one of my favorite things to order whenever we would get Chinese takeout growing up. I also like getting samples of it at the shopping mall food court. I love the sweet and sour sauce on the crispy fried chicken. It’s sticky and sweet and indulgent.

Orange Chicken

Recipe courtesy of Molly Yeh

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Olive Oil Blondies with Chocolate Frosting

Recipe courtesy of Molly Yeh

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Orange Marmalade Glazed Ham

Recipe courtesy of Molly Yeh

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