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The first time Molly had gooey butter cake was when she was visiting one of her high school besties in St. Louis, where gooey butter cake originated. It’s normally made with a box mix, but Molly likes to use her go-to quick vanilla cake recipe and then dunk the gooeyness in nonpareils for fun! The cream cheese and lemon here balance out all the butter and prevent it from tasting overly sweet and rich.

Gooey Butter Cake on a Stick

Recipe courtesy of Molly Yeh

Molly’s favorite fries are salty bistro-style fries. They’re triple-fried for triple-the-fun, dunked in mayonnaise and served in a parchment cone.

Good Bistro Fries

Recipe courtesy of Molly Yeh

Challah is a Jewish braided bread that is traditional to eat on Shabbat, the weekly day of rest that starts on Friday at sundown and goes until Saturday at sundown. Challah is one of my favorite breads of all time because it's eggy, soft and sweet. This version draws inspiration from a sandwich bread that my mom made when I was growing up; she would pour orange juice right into the dough! The result was just a hint of fruity citrus flavor that was delicious in both savory and sweet applications.

Orange Juice Challah

Recipe courtesy of Molly Yeh

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Oyster Cracker Crusted Fish Sticks

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

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Oatmeal Movie Cookie Ice Cream Sandwiches

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

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Oatmeal Cream Pies

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

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

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

This is Molly’s veggie version of Orange Chicken. The seltzer makes the batter light and the rice flour contributes to the crispiness of this takeout classic.

Orange Broccoli and Cauliflower

Recipe courtesy of Molly Yeh

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Orecchiette with Broccolini and Sausage

Recipe courtesy of Molly Yeh

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Orange Marmalade Glazed Ham

Recipe courtesy of Molly Yeh

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