The Sunday morning routine at my house: sleeping in, making a French press (and often breakfast), and watching Food Network in the hopes that we’ll catch a few episodes of Girl Meets Farm. So this book could have had nearly anything in it and I’d still be singing the praises of this sprinkle-loving millennial who studied percussion at Juilliard and followed a love of baking (and her husband) to live on his family’s sugar beet farm in the Midwest. But I don’t have to delude myself, because it’s just a great sweets cookbook (not just baking but drinks, frozen, no bakes, and more)! Molly’s blogging background really shines in her recipe intros, and if you’re a superfan (or looking to become one), you’ll love all the lore. And the recipes resemble classics but always have a great spin, often inspired by her Jewish and Chinese heritage and the Midwest - Miso Toffee Crackers, Black-and-White Cookie Salad, Black Sesame Babka. I’m still not totally sold on sweet salads, but I am completely sold on Molly Yeh. 

I received a digital copy from NetGalley in exchange for an honest review.