Tag Archive: Molly


Those of you who follow my blogs know how proud I am of my kids.  Molly the Baker is no exception.  From a young age, Molly knew who she was and who she wanted to be.  She was always smart and focused.  She worked hard – two part time jobs – saved money, and followed her passion.  When we visited the Culinary Institute of America in Hyde Park, New York, we both immediately knew it was exactly where she needed to be.

CIA

From the Culinary Institute of America, she went on to a job at Duane Park Patisserie, where she helps create some of the masterpieces they are known for.

big rainbow color cakes

Rainbow cake

Her boss at Duane Park Patisserie is Chopped Champion Madeline Lanciani.

Chopped Champ

In addition to amazing cakes and other delicious treats, Duane Park Patisserie is also home to the Ring Ding Bar – the latest trend in sweets.

About a month back, Molly had the privilege of being part of making Meryl Streep’s birthday cake.

Meryl Streep Birthday!

Molly recently got an invite from celebrity chef, Jean-Pierre, to join him next time she is in town teach a few classes with him.  Cool stuff!

Sunshine Cuisine

And not only is she an amazing baker, but she’s also an amazing young woman.

Molly and Lein

That’s my girl with sweet Lein!  Keep following your dreams, Molly.  The sky’s the limit!

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Molly the Baker is home for a visit with equally talented baker Lein!  The girls made some amazing cupcakes for us tonight as we celebrated.

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Cupcakes:

1 c. unsalted butter, softened to room temperature

2 c. sugar

4 eggs at room temperature

4 tsp. vanilla extract

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. buttermilk

2 lemons for zest and juice

Blueberry Filling:

2 c. frozen blueberries

3/4 Tbsp. water

1/4 c. sugar

2 Tbsp. lemon juice

Preheat oven to 350F.  Line 2 muffin pans (12 each) with cupcake liners.  Set aside.

Beat butter and sugar on medium high until creamed (about 3 minutes) scraping down sides of bowl as needed.  Add eggs and vanilla.  Beat on medium high until combined about 2 minutes, again scraping down sides of bowl as needed.

In a medium bowl, combine flour, baking powder and salt.  Slowly add dry ingredient mixture into wet ingredients over 3 additions, beating on low.  The batter is thick!  Beat in buttermilk, lemon juice and zest, and continue to blend on low until combined.  Avoid overworking the batter, being sure to stop as soon as it appears uniform.

Spoon batter into cupcake liners.  Bake 18-20 minutes.  Test with toothpick for doneness.

Cool completely before filling and frosting.

Meanwhile make compote by 1 cup of the blueberries, water, sugar, and lemon juice in a saucepan.  Cook for about 10 minutes over medium heat.  Add in remaining blueberries and cook an additional 8 minutes.

Lemon Cream Cheese Frosting

2 blocks cream cheese, softened

1 stick unsalted butter, softened

4 c. sifted confectioner’s sugar

Zest of 2 lemons and juice of 1

Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice.

Carefully cut center of cupcake to make room for the filling, careful to save a “lid” to put on top of filling.

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Pipe cream cheese frosting on top.

Watch everyone’s delight when they reach the yummy center!

Thank you Molly and Lein!

molly-and-lein

Molly's Gluten Free Chocolate Chip Cookies from Scratch adapted from smittenkitchen.com Recipe

1/2 cup sugar
1/2 cup firmly packed light brown sugar
8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups gluten free baking flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped (optional. Molly left them out)

Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips.

Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Molly undercooked them and took them out at about 15 minutes and they were shiny, crispy on the outside and chewy on the inside.

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Her favorite chocolate chip cookie recipe to date!

Store at room temperature in an airtight container for up to 3 days.

Molly also refrigerated some of the dough for future warm cookie nights, so I’ll report to you how that works out!

She used a gluten free flour we found at Marshalls.

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