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Sweet Farm!: More Than 100 Cookies, Cakes, Salads (!), and Other Delights from My Kitchen on a Sugar Beet Farm—A Delectable Dessert Cookbook with a Whimsical Farmhouse Twist, Indulge in Sweet Farm!
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Displaying 1 - 30 of 67 reviews
March 9, 2025
This is a fantastic cookbook! The recipes I'm most excited to try are the Potato Chip Chocolate Chip Cookie,Cinnamon Sugar Chocolate Rugelach,Yellow Cake Cookie Bars and the Chocolate Peanut Butter Cake. The photos throughout are fantastic and add a charming personal touch. There is a wide array of recipes that vary in difficulty making this great for cooks of all levels. I would recommend this! Special Thank You to Molly Yeh,William Morrow and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.
January 1, 2025
I have been following Molly Yeh for the longest time, back from her blog My Name is Yeh. Her personality is so heartwarming, fun, and lighthearted. I am so happy to see how far she has come. I will always take an opportunity to read one of her books or watch an episode of her show.
This cookbook was so fun and informative of her life on the beet farm and how she incorporates that into her life. I love reading the backstories and inspiration behind each recipe. This will definitely be a staple cookbook here in my house.
Some standout recipes are as follows
Thick Soft Cream Cheese Cutouts
Mandarin Orange and Toasted Sesame Bars
Ube Fluff
Fresh Mint Olive Oil Cake with Preserved Lemon Yogurt Whip
And Pumpkin Jam and Goat Cheese Bourekas
I seriously can't wait to make the Ube Fluff, it's going to go on and in some many desserts.
Thank you so much to NetGalley for allowing me an opportunity to read this eARC for an honest review.
This cookbook was so fun and informative of her life on the beet farm and how she incorporates that into her life. I love reading the backstories and inspiration behind each recipe. This will definitely be a staple cookbook here in my house.
Some standout recipes are as follows
Thick Soft Cream Cheese Cutouts
Mandarin Orange and Toasted Sesame Bars
Ube Fluff
Fresh Mint Olive Oil Cake with Preserved Lemon Yogurt Whip
And Pumpkin Jam and Goat Cheese Bourekas
I seriously can't wait to make the Ube Fluff, it's going to go on and in some many desserts.
Thank you so much to NetGalley for allowing me an opportunity to read this eARC for an honest review.
October 22, 2025
I learned about Midwestern desserts and what a cookie salad and egg cream is...
Not the biggest fan of the recipes though.
Not the biggest fan of the recipes though.
March 4, 2025
I love Molly Yeh, so I was pretty sure I was going to like this book despite not being much of a baker. And I definitely made some delicious treats and learned some things along the way! Here is what I baked (in order based on what my fiancé and I liked best because we actually fully agreed this time):
Cardamom Buns: SO. FLUFFY. I was skeptical because they didn’t have icing, but they don’t need it - they are perfectly moist without it. They are also not overly sweet which I appreciated. Will make these a million times again!
Strawberry Raspberry Elderflower Jam: I have only made jam three times in my life (because why would I when I can just buy jam?) and only Molly’s recipes ever work for me. I swear they are idiot proof. I appreciated the herbal notes from the liqueur because it made it more exciting than just a normal fruit jam
Earl Grey Black and White Cookies: I didn’t realize we were out of corn syrup, so I had to use cane syrup instead - so these are more black and tan than black and white. I also didn’t space them out enough on the pan so they came out weirdly shaped. And my glaze skills definitely need work because they are messy af. However. The cookies themselves were so soft and tasted exactly like earl grey so I’m calling them a success
Jam and Mozzarella English Muffin rolls: these were really weird but very tasty. They came out almost biscuit-like. I appreciated the nice crunchiness and the swirls of jam (I used the jam I made!), but I didn’t get the cheese - it seemed out of place
Orange Chocolate Pistachio Scone Muffins: these were the least successful thing I baked. The almond extract gave them a weird after taste and they kind of fell apart while eating them. They were also not really scone-y, so I mostly just wished they were normal chocolate chip muffins
All in all, I’m glad I branched out of my comfort zone, if only because I can now make cardamom buns anytime I want and that’s beautiful
Thank you to William Morrow and Netgalley for this ARC. Sweet Farm! is out today
Cardamom Buns: SO. FLUFFY. I was skeptical because they didn’t have icing, but they don’t need it - they are perfectly moist without it. They are also not overly sweet which I appreciated. Will make these a million times again!
Strawberry Raspberry Elderflower Jam: I have only made jam three times in my life (because why would I when I can just buy jam?) and only Molly’s recipes ever work for me. I swear they are idiot proof. I appreciated the herbal notes from the liqueur because it made it more exciting than just a normal fruit jam
Earl Grey Black and White Cookies: I didn’t realize we were out of corn syrup, so I had to use cane syrup instead - so these are more black and tan than black and white. I also didn’t space them out enough on the pan so they came out weirdly shaped. And my glaze skills definitely need work because they are messy af. However. The cookies themselves were so soft and tasted exactly like earl grey so I’m calling them a success
Jam and Mozzarella English Muffin rolls: these were really weird but very tasty. They came out almost biscuit-like. I appreciated the nice crunchiness and the swirls of jam (I used the jam I made!), but I didn’t get the cheese - it seemed out of place
Orange Chocolate Pistachio Scone Muffins: these were the least successful thing I baked. The almond extract gave them a weird after taste and they kind of fell apart while eating them. They were also not really scone-y, so I mostly just wished they were normal chocolate chip muffins
All in all, I’m glad I branched out of my comfort zone, if only because I can now make cardamom buns anytime I want and that’s beautiful
Thank you to William Morrow and Netgalley for this ARC. Sweet Farm! is out today
March 14, 2025
Honestly, I found it contained way too many recipes for me. The book was pretty hefty and they must have had to make the print small to be able to comfortably hold it! I usually enjoy her books but sadly not this one. I like a cookbook that contains colorful pictures that I can look at while following a recipe. This book had so many recipes, it would have been double the size if they included more pictures.
This entire review has been hidden because of spoilers.
January 14, 2025
As a lover of all things sweet and borderline strange for the average Mississippian's tastebuds, I was immediately drawn to the unique dessert recipes Food Network star, Molly Yeh, included in her previous cookbooks. While Molly on the Range and Home is Where the Eggs Are focus on savory dishes and a more complete variety of offerings from the food pyramid, I was so excited to find that her upcoming book, Sweet Farm, would be catering to those of us with an undeniable sweet tooth. (i.e., me).
Through her previous cookbooks and blog posts, Molly introduced me to the LOML that is halva/tahini, orange blossom flavoring, and the fascinatingly odd yet delicious blessing to humanity - candy/cookie/dessert salad. Odd indeed to my Southern tastebuds!
As a long time fan of Molly Yeh, returning to her writing is such a comfort. Relatable and approachable, her recipes, accompanying stories, and anecdotes are a treat to read. Who would have thought I'd be interested in learning about the history and applications of sugar beats in modern sugar making methods or their role as a primary source of modern society's granulated sugar? Well, here we are and I'm loving it!
Over the last three weeks I have taken a deep dive into this book and took a crack at a few of my favorite recipes (or those that piqued my interest a little too much - I'm looking at you Velveeta fudge...) Here's a look at how that turned out, listed by the order in which I tried them:
Big Craggily Sugar Cookies
As a general rule of thumb, I believe the quickest way to judge whether someone knows their stuff in regards to baking is by their sugar cookie (SC) recipe. Nothing is as telling - simple, buttery sweet, and melt-in-your-mouth delicious - SCs can say a lot about someone's tastes. If you don't vibe with their taste in SC's, what can you vibe with?
So, I jumped right in with this jumbo SC recipe, which is pretty straightforward and approachable for any level of baking experience. Turbanado sugar for sanding and European butter are the only "fancy" elements of this recipe, though I'm fairly certain regular granulated sugar and unsalted butter will do.
Results: Move over Crumbl Cookie- there's a new noteworthy sugar cookie in town and this one is 10x better! Buttery, just the right amount of crunch to soft center ratio I adore in chunky cookies. I fear this is the sugar cookie recipe to end all SC recipes for me! Update note: Since starting this journey baking my way through this arc, I've since created a freezer stash of this recipe I keep on hand. I've made it a few times and it's still just as good each time. A foolproof SC.
Chocolate - Dipped Brown Sugar Cookies
Ever since I discovered that brown sugar cookies are simply chocolate chip cookies minus the choc chips, I've been obsessed with the concept. The rich flavor from molasses-rich dark brown sugar is one of my favorite flavor profiles in a cookie- so finding this recipe among the cookie section I knew I had to give it a try. Particularly to see how well the cookie stood on its own without the choc dip and with it.
Results: Have you ever visited the Smokey Mountains or another winter destination and smelt the heavenly scent of those candied pecan stands? To me, there are very few smells in the world that compares in deliciousness. These cookies not only smell like them, but they taste like it, too!
Now, full disclosure, I went a bit rogue with this one - for half of my batch, I dipped them in the semi-sweet chocolate per Molly's instructions. But for the other half, I took the candied pecan inspo and instead coated them in a thin iced glaze, similar to what you'd see on some gingerbread cookies.
These are perfect for those looking for a holiday cookie without actually making a traditional holiday cookie. The warm and cozy vibes are there with the added cinnamon, but just a hint enough that these are still fitting for year-round consumption!
Velvetta Fudge
I simply couldn't stop myself. I just had to see what the fuss was about - you're telling me that this could actually pass as edible? I am ashamed to say I was a doubter. (Spoiler alert- it was actually good!)
Results: While I'm not a huge fudge fan to begin with, but will never turn down a slice if it was offered, I didn't hate this. Actually, I liked it and would have never believed it contained velvetta if I hadn't been the one to make it and see it go into the dish with my own two eyes. Now, would I make it again? Probably not. If I were a fan of fudge, sure. But since I don't reach for those recipes often, and this was more of a test out of sheer curiosity, this was "okay". Definitely a must try if you're wanting to prank your family and friends though!
Macadamia nut milk matcha latte
Holy cow (or, macadamia in this case?) do I love a good matcha latte. As someone who religiously buys Fairlife 2% milk on a weekly basis, I wouldn't call myself an expert on non-dairy milks. I do appreciate the occasional almond or oat milk in my drink if I'm feeling fancy at my local coffee shop. But seeing this was a DIY for macadamia milk, I was stumped. That was one I hadn't seen before. And, just like with the velvetta fudge, my curiosity got the best of me.
Results: While I personally won't make this again due to my undying love for dairy milk in my coffee or matcha, this was good. Not overly nutty but there's this added flavor that makes it stand out against the flavor you would pick up in an almond or even soy latte. It complemented the matcha nicely, and while I'm not sure it would do the same with an espresso, the earthy notes of the matcha go well with it. Worth a try for dairy-free folks!
--
I had to cut this short because I'm sure you get the point by now - but needless to say, I had so much fun playing around with Molly's new recipes. And just as much as I appreciated the unique flavor profiles she experiments with, I also loved reading her added notes and stories. She's a great writer and makes the experience feel so cozy.
Congratulations Molly Yeh on the new book and I can't wait to continue testing out these great recipes!
Through her previous cookbooks and blog posts, Molly introduced me to the LOML that is halva/tahini, orange blossom flavoring, and the fascinatingly odd yet delicious blessing to humanity - candy/cookie/dessert salad. Odd indeed to my Southern tastebuds!
As a long time fan of Molly Yeh, returning to her writing is such a comfort. Relatable and approachable, her recipes, accompanying stories, and anecdotes are a treat to read. Who would have thought I'd be interested in learning about the history and applications of sugar beats in modern sugar making methods or their role as a primary source of modern society's granulated sugar? Well, here we are and I'm loving it!
Over the last three weeks I have taken a deep dive into this book and took a crack at a few of my favorite recipes (or those that piqued my interest a little too much - I'm looking at you Velveeta fudge...) Here's a look at how that turned out, listed by the order in which I tried them:
Big Craggily Sugar Cookies
As a general rule of thumb, I believe the quickest way to judge whether someone knows their stuff in regards to baking is by their sugar cookie (SC) recipe. Nothing is as telling - simple, buttery sweet, and melt-in-your-mouth delicious - SCs can say a lot about someone's tastes. If you don't vibe with their taste in SC's, what can you vibe with?
So, I jumped right in with this jumbo SC recipe, which is pretty straightforward and approachable for any level of baking experience. Turbanado sugar for sanding and European butter are the only "fancy" elements of this recipe, though I'm fairly certain regular granulated sugar and unsalted butter will do.
Results: Move over Crumbl Cookie- there's a new noteworthy sugar cookie in town and this one is 10x better! Buttery, just the right amount of crunch to soft center ratio I adore in chunky cookies. I fear this is the sugar cookie recipe to end all SC recipes for me! Update note: Since starting this journey baking my way through this arc, I've since created a freezer stash of this recipe I keep on hand. I've made it a few times and it's still just as good each time. A foolproof SC.
Chocolate - Dipped Brown Sugar Cookies
Ever since I discovered that brown sugar cookies are simply chocolate chip cookies minus the choc chips, I've been obsessed with the concept. The rich flavor from molasses-rich dark brown sugar is one of my favorite flavor profiles in a cookie- so finding this recipe among the cookie section I knew I had to give it a try. Particularly to see how well the cookie stood on its own without the choc dip and with it.
Results: Have you ever visited the Smokey Mountains or another winter destination and smelt the heavenly scent of those candied pecan stands? To me, there are very few smells in the world that compares in deliciousness. These cookies not only smell like them, but they taste like it, too!
Now, full disclosure, I went a bit rogue with this one - for half of my batch, I dipped them in the semi-sweet chocolate per Molly's instructions. But for the other half, I took the candied pecan inspo and instead coated them in a thin iced glaze, similar to what you'd see on some gingerbread cookies.
These are perfect for those looking for a holiday cookie without actually making a traditional holiday cookie. The warm and cozy vibes are there with the added cinnamon, but just a hint enough that these are still fitting for year-round consumption!
Velvetta Fudge
I simply couldn't stop myself. I just had to see what the fuss was about - you're telling me that this could actually pass as edible? I am ashamed to say I was a doubter. (Spoiler alert- it was actually good!)
Results: While I'm not a huge fudge fan to begin with, but will never turn down a slice if it was offered, I didn't hate this. Actually, I liked it and would have never believed it contained velvetta if I hadn't been the one to make it and see it go into the dish with my own two eyes. Now, would I make it again? Probably not. If I were a fan of fudge, sure. But since I don't reach for those recipes often, and this was more of a test out of sheer curiosity, this was "okay". Definitely a must try if you're wanting to prank your family and friends though!
Macadamia nut milk matcha latte
Holy cow (or, macadamia in this case?) do I love a good matcha latte. As someone who religiously buys Fairlife 2% milk on a weekly basis, I wouldn't call myself an expert on non-dairy milks. I do appreciate the occasional almond or oat milk in my drink if I'm feeling fancy at my local coffee shop. But seeing this was a DIY for macadamia milk, I was stumped. That was one I hadn't seen before. And, just like with the velvetta fudge, my curiosity got the best of me.
Results: While I personally won't make this again due to my undying love for dairy milk in my coffee or matcha, this was good. Not overly nutty but there's this added flavor that makes it stand out against the flavor you would pick up in an almond or even soy latte. It complemented the matcha nicely, and while I'm not sure it would do the same with an espresso, the earthy notes of the matcha go well with it. Worth a try for dairy-free folks!
--
I had to cut this short because I'm sure you get the point by now - but needless to say, I had so much fun playing around with Molly's new recipes. And just as much as I appreciated the unique flavor profiles she experiments with, I also loved reading her added notes and stories. She's a great writer and makes the experience feel so cozy.
Congratulations Molly Yeh on the new book and I can't wait to continue testing out these great recipes!
October 21, 2024
I love Molly Yeh! Her show is so fun and personable and you can hear that in her voice throughout this cook book. And I am honestly learning so much from reading this that I feel like I can bake anything!
The history and back story at the top of every recipe is my favorite part and hearing how she developed what we get to make is so fun.
And learning about harvesting is incredibly cool and really makes you see how small farms can change the world and how we eat.
I would highly recommend this to anyone, whether you are a beginner baker or experienced, you will learn how and the pictures help so much as well. Love love love. Can't wait to buy a copy!
The history and back story at the top of every recipe is my favorite part and hearing how she developed what we get to make is so fun.
And learning about harvesting is incredibly cool and really makes you see how small farms can change the world and how we eat.
I would highly recommend this to anyone, whether you are a beginner baker or experienced, you will learn how and the pictures help so much as well. Love love love. Can't wait to buy a copy!
Read
October 8, 2025I want to be her friend! Everybody google the sugar beet song! I did not have a chance to try the recipes yet but she puts cream cheese in her rugelach dough so I approve.
October 21, 2025
L❤️VE! Cannot wait to make some treats from this wonderful book! I have so many things bookmarked I’m not sure where to start. Ha! Think I’ll start with the Sugar Almond Bars…I think. *hat tip*
PS Now I need some Beet Sugar. 💝
PS Now I need some Beet Sugar. 💝
March 23, 2025
This book was delightful! Molly’s writing is very fun to read, the recipes are clear and super intriguing/creative, and the first recipe I made from the book was a home run (chocolate tahini cake). Cannot wait to make more!
March 8, 2025
I have borrowed and read most of Molly Yeh's cookbooks so far, and I have made and tried a lot of her recipes from those books, from Food Network Magazine, and from her social media posts. Although the odd recipe calls for something I don't have handy, for the most part, the ingredients are staples in my pantry (or easy to source and useable for more than one recipe) and her recipes are really easy to follow with enough detail for someone who isn't an experienced cook or baker. My favourite biscotti recipe is one of hers and I always get complements on it.
When I saw that she had a book that was all about the sweet stuff - the baking stuff - I was ready to dive in and test it out. I found so many great recipes and some that I have already tried for other Yeh sources. Everything turned out great that I tried, and there were no complaints from my family as I was taste testing and recipe testing this book.
The anecdotes about Yeh and her family and her husband's farm that are interspersed sound and feel like watching Yeh on her Food Network show; and her instructions for each recipe are also told in that conversational way.
If you are looking for some easy to follow recipes that turn out well, this is a great baking book to add to your recipe book collection. Sure, you may have to go find a few ingredients, but only if you really want to make that recipe. There are enough recipes that use what you likely have on hand that you can tuck in right away and get baking.
* I received an ARC via NetGalley. So luck to have done so!
When I saw that she had a book that was all about the sweet stuff - the baking stuff - I was ready to dive in and test it out. I found so many great recipes and some that I have already tried for other Yeh sources. Everything turned out great that I tried, and there were no complaints from my family as I was taste testing and recipe testing this book.
The anecdotes about Yeh and her family and her husband's farm that are interspersed sound and feel like watching Yeh on her Food Network show; and her instructions for each recipe are also told in that conversational way.
If you are looking for some easy to follow recipes that turn out well, this is a great baking book to add to your recipe book collection. Sure, you may have to go find a few ingredients, but only if you really want to make that recipe. There are enough recipes that use what you likely have on hand that you can tuck in right away and get baking.
* I received an ARC via NetGalley. So luck to have done so!
September 22, 2025
A big thanks to NetGalley for an ARC of
Sweet Farm!
I ❤️❤️❤️ all things sweet so Sweet Farm! was right up my alley.
I was stoked my request was approved.
I watch the author on Food Network and enjoy her recipes featuring a blend of her Chinese and Jewish heritage.
This is a great cookbook featuring original twists on cakes, pies, bars, and everything in between.
I also enjoyed the side notes on what the author's husband's family farm harvests and how it affects their routine, daily life, what they cook and eating habits.
Some of the recipes are labor intensive; the author is quite clear about that from the get-go but anything worth doing takes time to complete.
There's a delicious photo for almost every recipe which is always a positive in my book.
I noticed the author gravitates to certain flavors and ingredients like tahini and halvah, which I understand.
If you love a specific taste and ingredient, it's going to pop up often.
This a fun cookbook where you learn something about sugar beets and there's a sweet for everyone, even if you don't like sweets.
But if you don't like sweets, we can't be friends! 😆
I ❤️❤️❤️ all things sweet so Sweet Farm! was right up my alley.
I was stoked my request was approved.
I watch the author on Food Network and enjoy her recipes featuring a blend of her Chinese and Jewish heritage.
This is a great cookbook featuring original twists on cakes, pies, bars, and everything in between.
I also enjoyed the side notes on what the author's husband's family farm harvests and how it affects their routine, daily life, what they cook and eating habits.
Some of the recipes are labor intensive; the author is quite clear about that from the get-go but anything worth doing takes time to complete.
There's a delicious photo for almost every recipe which is always a positive in my book.
I noticed the author gravitates to certain flavors and ingredients like tahini and halvah, which I understand.
If you love a specific taste and ingredient, it's going to pop up often.
This a fun cookbook where you learn something about sugar beets and there's a sweet for everyone, even if you don't like sweets.
But if you don't like sweets, we can't be friends! 😆
March 10, 2025
The recipes sound delicious, but almost all of them contain coconut oil or almond flour, and she doesn’t discuss substitutes for those (like my family members) allergic to tree nuts and coconut, so I won’t be baking from this book
November 3, 2024
I have been a big fan of Molly since the early years of her blog, My Name is Yeh. Several of her blog, book, and Food Network recipes are in regular rotation at my house. This was easily one of my most anticipated 2025 releases.
I appreciated that the writing in this book was more reminiscent of the dry, dark humor, that’s showcased on her blog and in her first book, Molly on the Range. That’s what really drew me in many years ago, on top of unique and reliable recipes. This is by no means a dig at Home is Where the Eggs Are, a book I also love. The tone of Eggs lined up a little more with her hit Food Network show, whereas this falls somewhere inbetween Range and Eggs.
Molly’s enthusiasm for baking and sweets is contagious. It really made me eager to try many of these recipes. So far I have made the Pistachio Sandwich Cookies, which were a huge hit. Molly perfectly describes them as a Nutter Butter, but with pistachios. They hardened a lot in the fridge, so in the future, I might bake a minute or two less.
Next on my list are: Chocolate Tahini Fudge Cake with Tahini Whip and Halva, Macadamia Pudding Pops, Miso Toffee Crackers, and Soft Almond Sugar Cookie Bars.
I also learned a lot of interesting tidbits from this book, such as the fact that sometimes cane sugar is processed using bone char from animal bones, whereas beer sugar is guaranteed to be vegan. Typically the intros to cookbooks with pantry and equipment lists can be a little mundane, but I recommend reading this one for neat insights like that.
Something I want to note is that I’d estimate at least half to two thirds of these recipes contain cream cheese - it’s mostly for acidity and texture. So if you’re allergic to cream cheese, this book might not be for you.
One final thing to point out is the glaring issue in the headnote of her Sprinkle Cake 2.0 recipe. While correct about the second Mighty Ducks film being superior to its predecessor, the original Back to the Future reigns supreme. (And I have no idea about Pitch Perfect lol.)
Okay, one more thing, (as if I haven’t already yapped enough) Molly mentioned on Instagram that the design for this book was inspired by Harvey Potter’s Balloon Farm. I loved this blast from the past! That book was one of my very favorites growing up.
Many thanks to the publisher for providing my review copy via NetGalley.
I appreciated that the writing in this book was more reminiscent of the dry, dark humor, that’s showcased on her blog and in her first book, Molly on the Range. That’s what really drew me in many years ago, on top of unique and reliable recipes. This is by no means a dig at Home is Where the Eggs Are, a book I also love. The tone of Eggs lined up a little more with her hit Food Network show, whereas this falls somewhere inbetween Range and Eggs.
Molly’s enthusiasm for baking and sweets is contagious. It really made me eager to try many of these recipes. So far I have made the Pistachio Sandwich Cookies, which were a huge hit. Molly perfectly describes them as a Nutter Butter, but with pistachios. They hardened a lot in the fridge, so in the future, I might bake a minute or two less.
Next on my list are: Chocolate Tahini Fudge Cake with Tahini Whip and Halva, Macadamia Pudding Pops, Miso Toffee Crackers, and Soft Almond Sugar Cookie Bars.
I also learned a lot of interesting tidbits from this book, such as the fact that sometimes cane sugar is processed using bone char from animal bones, whereas beer sugar is guaranteed to be vegan. Typically the intros to cookbooks with pantry and equipment lists can be a little mundane, but I recommend reading this one for neat insights like that.
Something I want to note is that I’d estimate at least half to two thirds of these recipes contain cream cheese - it’s mostly for acidity and texture. So if you’re allergic to cream cheese, this book might not be for you.
One final thing to point out is the glaring issue in the headnote of her Sprinkle Cake 2.0 recipe. While correct about the second Mighty Ducks film being superior to its predecessor, the original Back to the Future reigns supreme. (And I have no idea about Pitch Perfect lol.)
Okay, one more thing, (as if I haven’t already yapped enough) Molly mentioned on Instagram that the design for this book was inspired by Harvey Potter’s Balloon Farm. I loved this blast from the past! That book was one of my very favorites growing up.
Many thanks to the publisher for providing my review copy via NetGalley.
August 27, 2025
The segments of this book where Ms. Yeh writes about her recipes or her experiences with living on a sugar beet farm and other topics are quite interesting. She has a very pleasant and entertaining writing style.
She often mentions if she can find the ingredients we can find the ingredients and if we are able to plan ahead and willing to spend the money I suppose that is true. One of her favorite flavors is Halva and it does add a pleasant flavor and a good bit of moisture to the finished product. Decent Halva also costs about $15/half a pound. Coincidentally that is how much she uses in a few of the recipes. I just can't justify adding $15 to the cost of making treats for people - at least not on a regular basis.
I was especially fond of the jam three ways cookie bars. I made them with my own homemade Damson Plum Jam and they were really good.
Molly Yeh has an unabashed delight in sprinkles. I do not though I will concede that they can make an otherwise boring presentation more festive. That said, the recipe titles and this book title are done in alternating colors, which I believe are to remind us of the aforesaid sprinkles. As I age I find this affectation more annoying than amusing. Just give me a plain bold sans serif typeface.
I do like how many of her baked goods are done as hand-held items but I do not like gigantic cookies. I always want two cookies (at least) so I prefer mine to be about three inches in diameter not as big as my head!
She often mentions if she can find the ingredients we can find the ingredients and if we are able to plan ahead and willing to spend the money I suppose that is true. One of her favorite flavors is Halva and it does add a pleasant flavor and a good bit of moisture to the finished product. Decent Halva also costs about $15/half a pound. Coincidentally that is how much she uses in a few of the recipes. I just can't justify adding $15 to the cost of making treats for people - at least not on a regular basis.
I was especially fond of the jam three ways cookie bars. I made them with my own homemade Damson Plum Jam and they were really good.
Molly Yeh has an unabashed delight in sprinkles. I do not though I will concede that they can make an otherwise boring presentation more festive. That said, the recipe titles and this book title are done in alternating colors, which I believe are to remind us of the aforesaid sprinkles. As I age I find this affectation more annoying than amusing. Just give me a plain bold sans serif typeface.
I do like how many of her baked goods are done as hand-held items but I do not like gigantic cookies. I always want two cookies (at least) so I prefer mine to be about three inches in diameter not as big as my head!
September 23, 2024
Molly Yeh is so fun to watch cook as she is engaging, down to earth and seems to always have a smile on her face; rainbow sprinkles are perfect to describe her cooking style! Creating a cookbook that focuses on the sweeter things in life with a large selection of desserts is a perfect fit for Molly making me very excited to read and cook from her new cookbook, Sweet Farm!
As a North Dakota farm gal myself the only complaint I have ever had with Molly's books is there are a lot of recipes that I know will never end up at a normal Midwest potluck. The ingredients just aren't as common or available in some of the old-time farming communities. That said, as an Oregon transplant for the last 30 years I appreciate that I can reach for recipes that have the comfort of home with a unique and different spin on them. Sweet Farm is no different. There are the standard bars and cookies that you would expect to see alongside some unexpected and interesting ingredients that won't be found in a church social cookbook.
The photography and layout of the book is beautifully done. The couple of recipes I have tried were easy to follow and enjoyed by friends and family. All in all, a solid dessert cookbook without the pretentiousness that is often found in these types of collections
As a North Dakota farm gal myself the only complaint I have ever had with Molly's books is there are a lot of recipes that I know will never end up at a normal Midwest potluck. The ingredients just aren't as common or available in some of the old-time farming communities. That said, as an Oregon transplant for the last 30 years I appreciate that I can reach for recipes that have the comfort of home with a unique and different spin on them. Sweet Farm is no different. There are the standard bars and cookies that you would expect to see alongside some unexpected and interesting ingredients that won't be found in a church social cookbook.
The photography and layout of the book is beautifully done. The couple of recipes I have tried were easy to follow and enjoyed by friends and family. All in all, a solid dessert cookbook without the pretentiousness that is often found in these types of collections
December 26, 2024
I love to read the stories, inspirations, roads traveled and taken from glimmers of an idea to a published cookbook. They aren’t just recipes, but often a roadmap of someone’s experience. I am a believer that food isn’t just sustenance, but a form of love. This book falls into that category. Molly shares herself, her history, her family and her delicious baked treats. I enjoyed that there are helpful hints along the way so this is good for anyone who doesn’t consider themselves to be a “ seasoned baker”. I made a few recipes for the holidays and they were really delicious. They didn’t always look as pretty and photo ready as hers did, but still very tasty. The lavender lemon loaf was a huge hit. Made some cupcakes with my friends’ kids. They loved making them from scratch and went a little crazy with the sprinkles. Our ratio of cupcake to sprinkle was riotous, but they loved them and as Molly is a huge sprinkle person I think she’d have approved. The accompanying photographs are wonderful. A fun book with things from simple to complex, from quick to more time consuming. Good for your own library or as a gift.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
March 4, 2025
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.
I received a digital copy from NetGalley in exchange for an honest review.
October 15, 2024
Sweet Farm includes 100+ recipes for cookies, bars, salads, desserts for breakfast, cakes, pies, frozen and no bake, and drinks. The cookbook begins with an introduction and ingredients and tools to have. Next are the recipes. Every recipe has an introduction, ingredient list, and directions. The directions are written in paragraph format, which is a bit more difficult to follow than numbered directions. However, the recipes do include a photo, which I appreciate. That said, it would be useful if the recipes listed the prep and bake times at the start so you can easily see how long the recipe takes without having to read through all the directions. As far as the difficulty level of the cookbook, many of the directions are a page long, so I recommend the cookbook for those confident with baking in the kitchen and are looking for new baked goods to try.
Thank you NetGalley for sending this book for review.
Thank you NetGalley for sending this book for review.
October 24, 2024
By the time I had read the first few recipes, I knew this was a book I wanted to purchase and keep in my kitchen. Molly has such a down to earth charm on top of having gorgeous recipes. This book featured a handful of ingredients I've never baked with before, and wouldn't have thought to use, but Molly makes them seem like must-try desserts.
Everything about this book was lovely. Every photo had me gasping and going 'wow, I need to make that.' My house smells like coffee cake as I type this, and it's just the first of many of these recipes I plan on making. (The lavender lemon loaf is next up. Or the orange chocolate pistachio scone muffins. I can't pick yet.) The entire design of the book is really beautiful and bright and enjoyable to flip through.
I'd absolutely recommend it to anyone with any level of skill or experience.
Thank you to NetGalley and William Morrow for this ARC!
Everything about this book was lovely. Every photo had me gasping and going 'wow, I need to make that.' My house smells like coffee cake as I type this, and it's just the first of many of these recipes I plan on making. (The lavender lemon loaf is next up. Or the orange chocolate pistachio scone muffins. I can't pick yet.) The entire design of the book is really beautiful and bright and enjoyable to flip through.
I'd absolutely recommend it to anyone with any level of skill or experience.
Thank you to NetGalley and William Morrow for this ARC!
December 8, 2024
I absolutely loved everything about this cookbook! The photos are stunning—bright, cheerful, and full of personality. The recipes are creative and so much fun, and the personal stories sprinkled throughout offer a wonderful glimpse into Molly’s life and her inspiration behind each dish. Even the font and colors of the book feel thoughtfully chosen, adding to its charm.
One detail I especially appreciated is that Molly includes weights for each ingredient. She explains her reasoning for doing so, and I couldn’t agree more—it’s so much easier and more accurate to weigh ingredients than measure them!
I’ve already bookmarked several recipes to try, and I’m excited to dive in. If you love baking and enjoy exploring playful, unique sweets with a twist, I highly recommend checking this one out. It’s a delight from start to finish!
Thanks to NetGalley for the early release copy in exchange for my review.
One detail I especially appreciated is that Molly includes weights for each ingredient. She explains her reasoning for doing so, and I couldn’t agree more—it’s so much easier and more accurate to weigh ingredients than measure them!
I’ve already bookmarked several recipes to try, and I’m excited to dive in. If you love baking and enjoy exploring playful, unique sweets with a twist, I highly recommend checking this one out. It’s a delight from start to finish!
Thanks to NetGalley for the early release copy in exchange for my review.
March 22, 2025
Molly Yeh is one of my favorite food writers! I've been following her since her blogger days and every time she publishes another book, I have to read it immediately. First of all, she makes food so not boring. Her flavors sometimes can seem a little quirky, but they work. I love that she is influenced by her Chinese and Jewish background, and also incorporates so much from her husband's Minnesota upbringing. Secondly, her cookbooks read like novels and I do literally sit down and read it cover to cover. Thirdly, I find her story so interesting--she and her husband met at music school (oh just a little place called Julliard) and both decided they much preferred a life back in the Midwest farming opposed to the craziness of NYC. If you want to explore some new and interesting flavors (think lots of tahini, halva, and rose), try your hand at a cookie salad, or make doughnuts from scratch, this is a fabulous read.
June 8, 2025
i read this book cover to cover and absolutely loved it. it is becoming more and more common for cookbook authors to share a lot about themselves but more and more rare for it to be so well written and so charming and informative, too. molly's ancestry is both jewish and asian, which really lends itself to fabulous combos, baking wise. she lives on her husband nick's family sugar beet farm and there is so much i learned about sugar beets in this book. i also learned a lot about the midwestern home baking scene. some recipes which really intrigued me are: mandel bread (biscotti) cereal, stuffed dates, granola bars, miso toffee crackers and classic jewish rugelach. there are tons of recipes for cakes and cookies and muffins and wildly creative tiramisu and shakes and cocktails, too. this seems like a book worth having for any and all home bakers. oh, and her directions are clear and really explicit. she guides the reader/baker well.
September 29, 2024
I received an e-copy of this book for free from NetGalley in exchange for an honest and unbiased review.
This was a fun cookbook! I loved the history behind the farm/family, and I too didn't know about sugar beets haha. If you are looking for some fun and zany recipes, look no further than Molly Yeh - its colorful, the recipes are unlike anything else, and they all feel very intentional. I am looking forward to trying recipes such as: earl grey black and white cookies, blueberry cream cheese bagel chip salad, jam and mozzarella English muffin rolls, and Hawaij carrot cake with orange blossom cream cheese frosting!
This was a fun cookbook! I loved the history behind the farm/family, and I too didn't know about sugar beets haha. If you are looking for some fun and zany recipes, look no further than Molly Yeh - its colorful, the recipes are unlike anything else, and they all feel very intentional. I am looking forward to trying recipes such as: earl grey black and white cookies, blueberry cream cheese bagel chip salad, jam and mozzarella English muffin rolls, and Hawaij carrot cake with orange blossom cream cheese frosting!
February 12, 2025
I had not heard of author/cook Molly Yeh before I read this cookbook; but afterwards I checked out her TV show. In my ignorance, I thought the title SWEET FARM referred to a sweet life. Imagine by pleasant surprise when I learned the farm in question produces sugar beets and the recipes are all sweet and amazing. There is almost no aspect of sweet food that is not covered in this book and if you have a sweet tooth (I do) just reading the recipes will create instant demand for these foods. Yeh’s recipes are creative and adventurous and the cookbook is a delight. I received my copy from the publisher through NetGalley
April 11, 2025
Sweet Farm! focuses on sweet treats from the traditional to more unique flavor components with a lot of inspiration from the midwest, and Jewish and Chinese heritage.
The Sections are
cookies
bars
salads
dessert for breakfast
cakes
pies
frozen and no bake
drinks
Each recipe has a recipe blurb, servings, ingredients, directions broken into actions (ex: in, when, working, transfer, bake, spread, store). Most of the recipes also have photographs of the sweets. The recipes are easy to follow. The one downside is the ebook is a little difficult to read with the small font.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
The Sections are
cookies
bars
salads
dessert for breakfast
cakes
pies
frozen and no bake
drinks
Each recipe has a recipe blurb, servings, ingredients, directions broken into actions (ex: in, when, working, transfer, bake, spread, store). Most of the recipes also have photographs of the sweets. The recipes are easy to follow. The one downside is the ebook is a little difficult to read with the small font.
Thank you to NetGalley for providing me with an ARC in exchange for an honest review.
May 11, 2025
While we both love baking and sweet things, Molly Yeh is one of the few chefs that I don't always see eye to eye with. For example, I'm Team Pie. And I don't love oversize cookies. The recipes here are great, somewhat complicated, and perfect for celebrations like birthdays. There are lots of nutty twists, homemade sprinkles and an incredible stone fruit crumble. I also really enjoyed the salad chapter and the grape salad is now on heavy rotation in our house.
This isn't a book that you'll use even weekly, but if you or someone you love has a sweet tooth, it's worth checking out.
This isn't a book that you'll use even weekly, but if you or someone you love has a sweet tooth, it's worth checking out.
September 22, 2024
Thank you Netgalley for the advance reader copy of Sweet Farm! by Molly Yeh in exchange for an honest review. I love this book of recipes and background info on Molly Yeh. My great great grandparents also came here from Norway and moved to the Dakota's. I was raised with lots of German, Norwegian and American cooking. Some of these recipes are familiar from family or Molly Yeh's show. I've always wanted to try a bunch of them and can't wait to get started.
October 27, 2024
This is a perfectly lovely cookbook. The origin story of the author and her home, which serves as the introduction, is interesting. Molly Yeh brilliantly believes cookies should be comically large so you can easily experience texture and taste. Recipes are innovative, whimsical, creative and sometimes are introduced by personal stories and or specific information on the main ingredient. I am not a baker but I am inspired to try recipes in this book.
Special thanks to NetGalley for the ARC.
Special thanks to NetGalley for the ARC.
January 10, 2025
Thank you to NetGalley for the opportunity to read Sweet Farm by Molly Yeh. As a Molly Yeh lover and stan, I was thrilled to find out she is releasing another cookbook. Yeh fills this cookbook with funny stories about her life, beautiful pictures, and delicious (and sometimes odd) recipes. Her funny and charming recipe descriptions always make me giggle. This is definitely more of a “baking book” than a cookbook but I still enjoyed it!
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