June 11, 2025 • 34 mins
In this special episode, I sit with the incredible Molly Yeh—Food Network star, New York Times bestselling author, bakery owner, and all-around creative force. Molly’s latest book, Sweet Farm, is a delicious celebration of life on the farm, sweet treats, and building a business rooted in joy.
We chat about her journey from city life to farmland, what inspires her in and out of the kitchen, and the heart behind Sweet Farm. Whether you're a baker, a dreamer, or love a good success story, this episode will leave you feeling inspired—and ready to step in the kitchen and bake.
✨ Grab your favorite drink and tune in for a cozy, behind-the-scenes look at Molly’s sweet world.
📚 Want your own copy of Sweet Farm? Click here to order from Molly’s website.
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey?
What's going on, you guys?
And welcome to the Baking forBusiness podcast.
I'm so excited to be here withyou guys today, because today we
have a special guest.
Molly Yeh is here, and I'mpretty sure you guys are all
familiar with her.
Not only is she a New YorkTimes bestselling author, but
she's also a blogger as well.
You guys are all familiar withher.
Not only is she a New YorkTimes best selling author, but
(01:06):
she's also a blogger as well, asyou're probably familiar with
her work on Food Network, butmore than anything, today she's
here to talk all about her newbook, sweet Farm.
Y'all, isn't this the cutestlittle cover ever?
And so we're going to dive deepand talk to Molly all about the
book and the recipes, becauseobviously you do need cookies
(01:26):
with salad, right?
And so you're going to find allabout the uniqueness about this
book today.
And so, molly, thanks so muchfor joining us.
Speaker 2 (01:35):
Thank you so much for having me, amanda, and yes,
you're so right, you obviouslyneed cookies with salad.
Speaker 1 (01:40):
Yes, I know I definitely do.
And for those who areunfamiliar with just how you got
started, Molly, how did yourtotal journey begin?
Speaker 2 (01:50):
Yeah, so I grew up outside of Chicago in a family
that loved food.
My mom is big in the kitchen.
She loves cooking, she lovesbaking.
Every night it was dinners madefrom scratch, and every weekend
I would wake up on Sundaymornings to a fresh coffee cake
(02:10):
that she had just pulled out ofthe oven, or cinnamon rolls or
just things like that.
I thought it was normal to growup with fresh baked goods every
Sunday morning.
And my dad loves food.
His favorite food is leftovers,which is funny.
I was just listening to yourinterview with Tiffany Thiessen
(02:32):
and hearing about how herhusband hates leftovers, I was
like, oh, he's the completeopposite of my dad, tangent,
anyway.
So I also grew up in a verymusical family.
My dad is a professionalmusician, and when I was in high
school, I was really into music.
I played classical percussionand decided to go to college to
(02:56):
study percussion, and so I gotinto Juilliard, which is where
my dad went, and it was my dreamof going there, and I dreamt of
moving to New York City, so Imoved there to study music, and
what I really fell in love with,though, was the food scene in
New York, and so that is when Istarted my blog.
(03:18):
It's when I got my firstapartment and I was cooking food
for myself for the first time,because, growing up, you know, I
would cook with my mom and wewould do baking projects, and I
was always around it, but when Ilived in New York, that was the
first time where I was, youknow, really at the helm, you
know doing my own cooking, and Ifell in love with it, and so
(03:41):
I'd started my blog when I wasin New York, sort of as a way of
keeping in touch with friendsand family back home, and it was
just meant to be like a lifediary of you know what's going
on in college in New York do,when I got home from school, was
(04:07):
write about food and cook foodand go and try restaurants in
the city and just completelyimmerse myself in this world of
food.
And a lot of that came from thefact that when you're a
classical percussionist, youspend a lot of time in the back
of an orchestra waiting for yourbig moment.
Like it might be a couple ofbass drum notes, it might be one
(04:29):
simple crash, it might be a fewtriangle notes, and in those
moments when I was waiting formy moment to play, I was
dreaming about where I was goingto eat or what I was going to
cook after rehearsal, and so Ifound that I was getting a
creative satisfaction out offood that I wasn't really
(04:49):
getting as much as I wanted towith music.
I still love music, I stillhave pieces of music that I want
to play, and I had amazingopportunities when I was at
Juilliard to play differentpieces of chamber music and to
play with great conductors.
But at the end of the day, whatwas giving me more creative
(05:12):
satisfaction was working in foodand blogging about food, and so
I took that as just, I guess, asign that I think that I should
, you know, lean a little bitmore into this and explore what
my opportunities would be.
So when I graduated school, Idecided to stay in New York and
(05:35):
take opportunities anyopportunities that came my way,
whether they had to do with foodor music.
And since I had the degree inmusic, I was paying my rent with
music gigs, but with foodthings it was more like I had an
internship and I was doinglittle teeny tiny writing
assignments, nothing that wasreally paying the rent, but I
(05:58):
was getting the experience.
And then, when I started datingmy now husband, we made the
decision to move back to wherewe live now, which is in
northern Minnesota, right on theNorth Dakota border, to his
family's farm, and there's nofreelance music scene here.
(06:18):
So when we moved here, I hadjust I devoted myself completely
to food.
I worked at the one town bakerythat we had.
I grew my blog.
That was when I had the timeand the energy and the focus to
grow the readership of my blog,to be able to create a job out
(06:39):
of it.
And then that led to my nowliterary agent contacting me to
see if writing a book wassomething that I would want to
do, and so I wrote my firstcookbook.
This was back in 2016.
And then, when that came out, Ihad my first meeting with Food
(06:59):
Network.
And then, about a year after mybook, came out, that's when
Girl Meets Farm started, and nowwe're on our 15th season of
Girl Meets Farm, and then SweetFarm is technically my fourth
book.
I wrote a little short stack Idon't know if you remember those
short stack books A littleshort stack on yogurt, right
after Molly on the Range, andthen Home is when the Eggs Are.
(07:22):
And now Sweet Farm has justcome out.
Speaker 1 (07:24):
Oh my gosh, Wow, that is.
That is so awesome, and I justlove the, the evolution of your
entire brand.
And so is it safe to say, whenit comes to inspiration, do you
think it would be your mom, ordo you think it would just be
New York, cause you mentionedjust food as an outlet, creative
a lot.
Which one do you think is yourbiggest?
Speaker 2 (07:45):
inspiration, I think that my mom and my dad so.
So my mom was, you know, alwaysin the kitchen and then my dad
was really into going out torestaurants and trying new
restaurants and and whenever hetravels a lot and trying foods
whenever he travels.
So both of them travels a lotand trying foods whenever he
(08:07):
travels.
So both of them, like theirlove of food, set the stage for
this evolution to happen.
But I was also very pickygrowing up.
So even though I was around alot of food, I didn't want to
eat a lot of it.
Like I was very much mac andcheese, lot of it.
Like I was very much mac andcheese.
Grilled cheese, scrambled eggs,potstickers, steamed buns lots
(08:29):
of.
I was all the carbs and newfoods didn't really appeal to me
that much, but I think it wasbecause I saw new foods around
me all the time and I saw peoplegetting excited about new food
and, with my mom, cooking andbaking was always seen as this
(08:54):
joyous thing to do.
It's how you show somebody thatyou love them.
You cook them a meal or youbring them a batch of brownies
and so like cooking.
When I moved to New York itfelt like I had already had this
foundation, like I had thewhat's the word that I'm looking
for?
Like you're going to have tocut this part out?
No, you're fine.
Speaker 1 (09:15):
It seems like you already have the love of it in
you, but New York just maybebrought it out.
Speaker 2 (09:19):
Yes, yes, I had the possibility, like there was that
possibility there, that I couldfall in love with food.
And then when I moved to NewYork it was like, oh yeah, I do
love food.
I just haven't truly discoveredit yet.
And now New York is kind ofthat, you know, last straw on
the camel to make me truly fallfor it.
Speaker 1 (09:41):
Absolutely, and so you've definitely fallen.
Like you've stated, there's ablog and 15th season on your
Food Network show.
That is amazing.
And now we are on book.
Didn't know about the yogurtone, but book four.
So tell us, with Sleep Farm,what was the inspiration that
sparked you to write this book?
Speaker 2 (10:03):
So I've always felt like I was a baker first.
Baking always came naturally tome.
I'm such a math-minded personand I think that there's such a
connection there with the bakingand it's what I feel strongest
with in the kitchen and it'salso at the very beginning of my
(10:24):
blog.
It's what came at that centerpoint between what resonated
with my audience the most andwhat I wanted to be doing the
most, and so for a while my blogwas mostly a baking blog.
Occasionally I would throw in asalad recipe or a soup recipe,
(10:45):
but for the most part therecipes that I get most excited
about are baking recipes.
I always knew I wanted to writea baking book.
I also married a sugar farmermy husband farms sugar beets and
so that felt like a natural fit.
At the same time, this conceptwas so special to me that I felt
(11:08):
strongly about a sweets booknot being my first book, because
I wanted to have experiencewriting a cookbook before I
wrote this book.
And so you know, with Molly onthe Range and the yogurt book
and Home is when the Eggs Are,the sweets chapters in those
(11:28):
books they filled up the fastestand I was most excited about
those recipes.
Those chapters could have takenover the whole book if I didn't
hold them back.
And then, after Home is whenthe Eggs Are, I felt like, okay,
I feel confident in thisprocess, I feel great about the
team that I'm working with, Ithink it's time, and so I
(11:52):
started developing the recipes.
I mean, it's been years thatI've been working on this book
and I can truly say that it wassome of the most creative,
creatively satisfying momentsI've ever had working.
Speaker 1 (12:08):
I love that.
And so how is Sweet Farm?
You touched on it a little bit,but how is Sweet Farm different
from your previous book?
So would you say this one is90% baking with some food, or
what's the differentiation?
I?
Speaker 2 (12:21):
mean it's all sweets, so it's, and it mean it's all
sweets and it's mostly baking.
There are a couple, there's ano-bake chapter, there's a
drinks chapter, and so I've beencareful not to call it strictly
a baking book, but it is mostlybaking and I think it just
represents truly just what I wasborn to make and what I was
(12:43):
born to share with the world andhow I can most express myself
and share my story and heritageand truly, like, create newness.
I mean a lot of these, most ofthese recipes are inspired by
the past and by my heritage andby the history of the farm, but
(13:06):
I was really excited to be ableto create recipes that couldn't
have created or that couldn'thave been created even one
generation ago, like, forexample, there's this recipe for
ube fluff.
Is this recipe for ube fluff,which combines a flavor that I
(13:29):
adore, that I grew up withenjoying, you know, in Chinatown
with my family ube.
And then this type of dessertcalled a fluff, that is super
duper unique to the upperMidwest and it's essentially a
very fluffy pudding or, if youcan imagine, a non-frozen ice
(13:51):
cream, it's sort of like that,and it typically has fruit in it
.
You make it by folding jellolike kind of like whipping up
jello with whipped cream, andthen people add different things
in it.
And a distant family member ofmy husband's she makes it with
(14:14):
tapioca pearl or tapioca pudding, and I saw the tapioca and I
was instantly brought back tohaving bubble tea with my sister
and my dad in Chinatown on theweekends, and I associated that
with taro and ube and all of theAsian dessert flavors that I
love, and so I combined theformat of fluff with ube and it
(14:36):
worked.
I just thought like this isreally fun, because a generation
ago, how would you have gottenube extract or ube helaya on the
farm?
You couldn't just order thosethings from amazon like I did.
Speaker 1 (14:48):
So, um, so it's it's recipes like those that I am
really proud about in the book Ilove that and you actually
touched a little bit on my nextquestion, but just in case you
have any more, were there anyrecipes that surprised you while
developing them?
Now you hold your thoughtbecause I want to share mine
(15:12):
Rosemary potato loaf cake, thisis, and I have a rosemary and
it's always taken over, so youreally gave me another idea.
What were some of the ones thatsurprised you inside the book?
Speaker 2 (15:27):
I will say that one was a big one.
That surprised me.
It started off as an experiment.
You know we've all made pumpkinbread things, like you know.
We've all added, like you know,those hearty fall winter
vegetables.
Mash them up and put them intocake and it works.
You know, sweet potato is sodelicious in desserts and I have
(15:49):
a squash cake in the book too.
But I really love white potatoesand using white potatoes in
sweets is something that is it'snot uncommon around here.
Adding potato to breads and tolike enriched doughs for
(16:12):
cinnamon rolls and stuff ispretty common around here and I
just I love that.
And then also there's aNorwegian flatbread Lefse that
uses russet, or, yeah, flatbreadlefse that uses russet, or,
yeah, just any sort of whitepotato that you rice and you
make it looks like a tortillawith it but it's very tender and
you roll it up with butter andsugar and cinnamon and it's so
(16:34):
delightful.
But I had never seen a potatoin just a classic loaf cake.
So I tried it one day.
I think I invited.
It might've even started withlike a leftover potato that I
had that I just wanted to heatup in the microwave and then, um
, I love anytime, I don't needto wait for butter to soften to
make a cake.
I really get a kick out of that.
(16:56):
So I used the hot potato tomelt the butter and I just mixed
in some other stuff and it madejust this beautiful tender
texture.
And I love rosemary so much.
Rosemary was my mom's mom'sname and now it's my daughter's
(17:18):
middle name.
It was in my wedding bouquet.
It's just one of those comfortherbs and with the potato and
the butter something in my mindjust said rosemary to me.
So add a little bit of that andthen dark chocolate on top with
a little bit of flaky salt kindof just seals the deal.
(17:38):
So that was something that whenI was thinking about it I
thought this could be reallycomplicated because normally
when I add potato to enricheddoughs it just adds a whole
other step.
That is kind of annoying.
But with the cake it actuallymade the process a little bit
(18:00):
easier because it can all cometogether in one bowl and and and
again it.
It melts the butter.
So it kind of just it helps thebatter come together really
easily.
There's there's a little bitless gluten in the in the batter
, so you can kind of you canreally mix it and it's a very
(18:23):
user-friendly cake.
It's very forgiving and andit's, and it's unique.
It's like it's a it's a littleuniqueness.
That is going to be, you know,familiar in some senses, but
also you know who?
Who has seen a mashed russetpotato in a cake before?
I don't think that many peoplehave.
(18:43):
So it's like I love combiningthese familiar flavors together
to create something new.
Speaker 1 (18:49):
I love combining these familiar flavors together
to create something new.
You're so right, Because when Isaw it and I saw cake, I was
like I don't think I've everseen that.
Now I'll normally see it indonuts some donuts oh, I love
potato donuts, yeah, yes.
So I know that's probablydefinitely going to be a really,
(19:15):
really amazing treat.
And aside from the ube in thisone, what's one recipe?
Speaker 2 (19:17):
from the book that really feels the most personal
to you, and why the black sesamebabka?
It's Asian and it's Jewish justlike me, and it combines
probably my all-time favoriteflavor, black sesame.
And it combines probably myall-time favorite flavor, black
(19:41):
sesame, which is also anotherone of these flavors that is so
nostalgic to me that I grew upeating with my family in
Chinatown on the weekends andwith babka, which is just one of
my favorite formats for anydessert.
It looks pretty, it'ssatisfying to make the flavors
in it.
I think just they come togetherso nicely.
There's a lot going on in itbecause I feel like in order to
(20:02):
make black sesame truly sing,you've got to have a little bit
of citrus zest.
The dough for the babka has ithas potato flour, so there is
that softness from the potato.
I add a little bit of coconutoil into my enriched dough which
is your insurance policyagainst having a dry dough and
(20:26):
that hint of coconut flavor withthe bitter sesame and the
bright citrus.
It's beautiful.
And there's a little bit ofchocolate in there from some
crushed Oreos that help thestructure, that help everything
kind of stick together.
So I think it's a project butit's well worth it.
Speaker 1 (20:48):
I love that and see it's nice to hear you say that,
as obviously the author On theopposite side.
When I look at that question,it actually made me think about
the sprinkle cake, which isactually in here too, because
from a viewer side, or a fan,like many of us are, I just
(21:09):
always think it's so cool whenyou see something in a new book
that's in the older book.
It's like, yeah, she broughtthis one back.
You know like you feel like, oh, I remember this ride.
Speaker 2 (21:19):
Like I've seen this before.
So, oh, thank you.
Yeah, that was it.
I think it speaks to my habitof just never being able to like
settle for anything.
And I lost so much sleep overthat cake because it was like,
(21:43):
yeah, I, you're right, I put iton.
I put the recipe on the blog.
I put a refined recipe of it inMolly on the Range recipe on
the blog.
I put a refined recipe of it inMolly on the Range.
And then this I had a teacherin college who told me if it
ain't broke, fix it anyway.
Yes.
So I thought you know what thiscould be improved?
(22:05):
And I'm going to do it.
And I'm going to lose sleepover it because I just this is
what I do, I obsess over cake,and so I did.
I tweaked a couple of thingssince Molly on the Range that
are all explained in like thepages long head note to that 2.0
(22:28):
cake.
Do you have it?
You have it right there.
Speaker 1 (22:31):
There it is.
Yeah, I was going to say andthis is the beautiful picture,
you guys, I'm going to have tolet you all read it and you
decide, because, again, I don'tknow how you can tweak
perfection.
But when I saw that I was likeyay.
Speaker 2 (22:45):
This is why I can't eat sprinkle cake anymore,
because it's too triggering.
I'm like, oh no, too much, I'mgoing to have too many emotions
with this.
Speaker 1 (22:53):
I love it, and so the book beautifully mixes not only
the recipes but also thestorytelling of it, obviously
the farm and entrepreneurshipand all the things.
How do you balance handling amix of entrepreneurship and then
also just life?
Speaker 2 (23:33):
where I just sit down and I schedule out my next week
minute by minute, almost it'sborderline obsessive, but I love
just having a plan and knowingwhere I'm supposed to be,
because it can be hard whenyou're your own boss and you're
in charge of your own schedule,you know.
Before kids, it was like, yeah,I'll work until the sun goes
(23:53):
down, I'll work until 10 pm, eatwhatever leftovers are in my
fridge for dinner, and thenwatch Game of Thrones and go to
sleep.
And now, with kids, it's sodifferent.
And so I have to be done at 5in order to make dinner for the
kids.
Like, I have to be done at acertain time, you know, and I
have to have my, my weekendsfree and all of that.
(24:14):
So so just being, you know,really focused about a schedule
is something that I enjoy doingand and that gives me peace of
mind when I am trying to strikethat balance.
But at the same time, it's likeit's always changing and it's
always going to be a challengeto find that balance.
And so I just, you know, I tryto keep telling myself okay,
(24:37):
this is a process, the onlyconstant is change, and whatever
happens, we just have to tryour best to take it with grace.
Speaker 1 (24:49):
Absolutely.
I love that approach becausetoo often so many people they
beat themselves up, especiallyentrepreneurs, and I'm always
telling that to my students.
I'm like, did you write yourschedule Like that is the best,
that's the best part, schedulingthe mom time, scheduling the me
time, because sometimes it canget hectic.
So I love your response and Iknow overall farm life has
(25:12):
played such a huge role in justyour brand as well as your
recipes.
So what has living on a farmtaught you about running a
business?
Speaker 2 (25:22):
Farmers are some of the hardest working people.
I've ever met, the hardestworking people I've ever met,
and they have to wear many hats.
I mean, it's, it's planting theseeds and it's growing the
seeds and it's and it'sharvesting the crops, but it's
also being a mechanic for yourtractors and combines and
(25:45):
whatnot.
It's, um, it's managing a crewduring harvest.
We have we have people here whohelp drive the trucks during
sugar beet harvest, so it's likeit's managing a team of a dozen
people.
For my husband there's a lot ofpaperwork, there's a lot of
continuing education during thewinter, there's a lot of
workshops to learn about newtechnology and things like that.
(26:09):
And welding my husband is reallyinto welding, I guess welding
metal pieces that's a reallyimportant skill to have on the
farm, and so seeing how theybalance all of those many, many
different jobs and then also, atthe end of the day, they're
(26:29):
still at the mercy of mothernature is extremely inspiring.
And it has taught me that whenyou can work, work really hard
and put your all into it and befocused, because tomorrow a
storm could roll through and youmight not be able to work, and
(26:53):
if you didn't get all of theseeds planted by tomorrow, when
there's a storm in the forecast,you know that that could be
really bad for business.
Um, so just seeing seeing thatsort of work ethic of just like
when you can work, go hard andthen, uh, also know that some
(27:15):
things are out of your controland you just have to be nimble
and and and work with thatabsolutely for anyone who is
listening, who's like molly.
Speaker 1 (27:27):
I want a career like yours, I want to be a blogger,
or I want to write a cookbook,or I want to build a brand from
my baking.
What advice would you have toany entrepreneur who's looking
to get started?
Speaker 2 (27:42):
So something that I love to see when I am looking at
whose books to read or who tofollow online or whose shows to
watch is I love to see uniquestories and I think that so many
times, you know, when we'reliving our day-to-day lives, we
(28:04):
think that the breakfast thatwe're having oh, that's normal,
or that's boring.
Or the work that we're doing,like oh, normal or that's boring
.
Or the work that we're doinglike, oh, that's just normal.
But like I want to see yournormal life, like I want to see
what makes you unique.
I want to know about yourheritage, your story.
I want to see that broadened towhat you're baking.
(28:26):
I want to see new flavors.
I want to see new flavorcombinations.
I want to see you know likesomething whether it's a way
that you've decorated a cakethat's unique to you and that is
is something that you feel isyour superpower Like I would
rather see that than somebodyreplicating you know a cookie
(28:49):
that is everywhere, in a millionplaces on the internet.
So, like this whole, this wholetrend of of people creating
videos oh, my gosh, what are yougoing to say?
I?
Speaker 1 (29:01):
feel like you're about to say the same thing that
I've been saying to people.
I cannot stand to see a copycatversion of I'm.
Like you were created to beyour own person, like literally
the word you is in unique.
Why do we always do here's acopycat crumble.
Speaker 2 (29:15):
I don't want a copycat crumble.
I don't want a copycat.
Oh, I do not want a copycatcrumble.
I just had crumble for thefirst time last week.
I don't want the real crumble,but no, it's.
Yeah, it's so true.
It's like I want to know whatflavors are special to you and
what flavor you think would gowell in a chocolate chip cookie.
Like what is something that yougrew up with?
(29:36):
Or what is something, a flavorthat you had on a recent
vacation that you just can'tstop thinking of, that you think
would go well in this cookie?
And yeah, and this whole trendof yeah, creating like this is
me making the viral insertrecipe here.
Like, no, make something new,don't just create content from
(30:00):
other people's content.
Like, tell me your story, tellme about your day.
Um, something that I used tothink about when I was, you know
, blogging every week.
If I ever felt like I hadwriter's block, I would think
you know what.
I'm just writing a letter to afriend.
This isn't broadcasting.
(30:22):
You know something crazy andbig.
Like I am writing to anaudience and I consider them all
friends.
I'm writing to an audience andI consider them all friends, and
so I would say, like, if you'relooking for what is truly
unique about you.
Think about how you would havea conversation with your best
friend and share that and startthere and then see where that
(30:45):
goes.
Speaker 1 (30:46):
Absolutely.
That is such a beautifulresponse, molly, for anyone who
gets this book.
I'm not sure if you have achoice, but what would be the
first thing that you would liketo see us bake from this book?
Speaker 2 (30:58):
oh, um, a cookie, the cookies cookies.
Yeah, uh, oh, the.
Either the pistachio thepistachio sandwich cookies I'm
gonna go with that.
Or the tahini, the frosted tahsandwich cookies I'm going to go
with that, or the tahini thefrosted tahini cookies.
Both of those cookies arereally big chewy rustic cookies
(31:19):
you really want to eat.
Speaker 1 (31:20):
Yes, all right, you guys.
Well, we have our marchingorders, so we know what to bake.
You heard it directly fromMolly first.
Molly, from the bottom of myheart, thank you so much for
coming on today and for sharingyour story and your journey and
all of your wisdom, as well asyour new book.
But before I let you go, wehave to play a game of lightning
(31:42):
round.
Speaker 2 (31:43):
Are you ready?
Speaker 1 (31:44):
Yes, awesome.
What is your favorite color?
Green?
What is a kitchen utensil youcannot live without the silicone
spoonula.
What is a dessert that youcannot live without?
Speaker 2 (32:01):
Chewy peanut butter cookies.
Speaker 1 (32:03):
The next question we're going to skip, as we do
for all of our authors, becauseit is what is a book that you
would recommend us read?
And we're going to recommendall of our readers to go out and
grab Sweet Farm, because thisis definitely a must read.
And so our very last questionwho is your celebrity crush?
Speaker 2 (32:25):
Oh, oh, my celebrity crush, tom Cruise, Jason Momoa
um my celebrity crush.
Um, hmm, tom cruise, jasonmamoa um my celebrity crush.
This is a really hard one.
Speaker 1 (32:40):
Really think about this normally that's the one
people go so well, likeeverybody knows this.
Speaker 2 (32:47):
Are you supposed to have like a celebrity crush in
your head?
Yeah, they're like Magic Mikeor I don't know.
Can I say the dad from Bluey?
Oh, wow.
Can I say a cartoon?
Yeah, no, no, no, you're notsatisfied with that answer.
Okay, okay, okay, okay.
(33:08):
Celebrity crush.
Speaker 1 (33:09):
That was like the equivalent of saying Urkel,
urkel.
Speaker 2 (33:16):
Oh, you know who?
My first ever celebrity crushwas the Red Power Ranger.
Okay, there we go.
First it was Red Power Ranger,then it was Zach from Saved by
the Bell, then it was HeathLedger RIP.
Oh, yes, oh.
Zach girl, you have like fiveto?
Speaker 1 (33:35):
choose from yeah, I'll take Zach.
I'll take Zach From the bottomof my heart.
Molly, thanks so much forcoming on the show and hanging
out with us, Thank you so much,Amanda.
Speaker 2 (33:43):
This was so much fun, absolutely.
Speaker 1 (33:48):
So how awesome was Molly?
You guys, it's always so muchfun when new baking books and
new cookbooks hit the shelvesand it's even better when we get
to talk to the actual authorand share everything that went
inside of the book with all ofyou guys, so special thanks.
(34:08):
Thanks again to Molly forcoming on the baking for
business podcast, for sharingher fourth book with us, as well
as all the things that go intorunning a farm, a bakery, being
an entrepreneur and justeverything else.
It was really awesome just tohear her spin on it.
And, you guys, this book isfilled with 100 recipes from
(34:32):
cookies, cakes, salads and otherdelights from Molly's Kitchen
and I hope you guys thoroughlyenjoy it as you read it as much
as you enjoy today's podcast.
Thanks so much for tuning in,guys.
Take care and bye for now.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hey?
What's going on, you guys?
And welcome to the Baking forBusiness podcast.
I'm so excited to be here withyou guys today, because today we
have a special guest.
Molly Yeh is here, and I'mpretty sure you guys are all
familiar with her.
Not only is she a New YorkTimes bestselling author, but
she's also a blogger as well.
You guys are all familiar withher.
Not only is she a New YorkTimes best selling author, but
(01:06):
she's also a blogger as well, asyou're probably familiar with
her work on Food Network, butmore than anything, today she's
here to talk all about her newbook, sweet Farm.
Y'all, isn't this the cutestlittle cover ever?
And so we're going to dive deepand talk to Molly all about the
book and the recipes, becauseobviously you do need cookies
(01:26):
with salad, right?
And so you're going to find allabout the uniqueness about this
book today.
And so, molly, thanks so muchfor joining us.
Speaker 2 (01:35):
Thank you so much for having me, amanda, and yes,
you're so right, you obviouslyneed cookies with salad.
Speaker 1 (01:40):
Yes, I know I definitely do.
And for those who areunfamiliar with just how you got
started, Molly, how did yourtotal journey begin?
Speaker 2 (01:50):
Yeah, so I grew up outside of Chicago in a family
that loved food.
My mom is big in the kitchen.
She loves cooking, she lovesbaking.
Every night it was dinners madefrom scratch, and every weekend
I would wake up on Sundaymornings to a fresh coffee cake
(02:10):
that she had just pulled out ofthe oven, or cinnamon rolls or
just things like that.
I thought it was normal to growup with fresh baked goods every
Sunday morning.
And my dad loves food.
His favorite food is leftovers,which is funny.
I was just listening to yourinterview with Tiffany Thiessen
(02:32):
and hearing about how herhusband hates leftovers, I was
like, oh, he's the completeopposite of my dad, tangent,
anyway.
So I also grew up in a verymusical family.
My dad is a professionalmusician, and when I was in high
school, I was really into music.
I played classical percussionand decided to go to college to
(02:56):
study percussion, and so I gotinto Juilliard, which is where
my dad went, and it was my dreamof going there, and I dreamt of
moving to New York City, so Imoved there to study music, and
what I really fell in love with,though, was the food scene in
New York, and so that is when Istarted my blog.
(03:18):
It's when I got my firstapartment and I was cooking food
for myself for the first time,because, growing up, you know, I
would cook with my mom and wewould do baking projects, and I
was always around it, but when Ilived in New York, that was the
first time where I was, youknow, really at the helm, you
know doing my own cooking, and Ifell in love with it, and so
(03:41):
I'd started my blog when I wasin New York, sort of as a way of
keeping in touch with friendsand family back home, and it was
just meant to be like a lifediary of you know what's going
on in college in New York do,when I got home from school, was
(04:07):
write about food and cook foodand go and try restaurants in
the city and just completelyimmerse myself in this world of
food.
And a lot of that came from thefact that when you're a
classical percussionist, youspend a lot of time in the back
of an orchestra waiting for yourbig moment.
Like it might be a couple ofbass drum notes, it might be one
(04:29):
simple crash, it might be a fewtriangle notes, and in those
moments when I was waiting formy moment to play, I was
dreaming about where I was goingto eat or what I was going to
cook after rehearsal, and so Ifound that I was getting a
creative satisfaction out offood that I wasn't really
(04:49):
getting as much as I wanted towith music.
I still love music, I stillhave pieces of music that I want
to play, and I had amazingopportunities when I was at
Juilliard to play differentpieces of chamber music and to
play with great conductors.
But at the end of the day, whatwas giving me more creative
(05:12):
satisfaction was working in foodand blogging about food, and so
I took that as just, I guess, asign that I think that I should
, you know, lean a little bitmore into this and explore what
my opportunities would be.
So when I graduated school, Idecided to stay in New York and
(05:35):
take opportunities anyopportunities that came my way,
whether they had to do with foodor music.
And since I had the degree inmusic, I was paying my rent with
music gigs, but with foodthings it was more like I had an
internship and I was doinglittle teeny tiny writing
assignments, nothing that wasreally paying the rent, but I
(05:58):
was getting the experience.
And then, when I started datingmy now husband, we made the
decision to move back to wherewe live now, which is in
northern Minnesota, right on theNorth Dakota border, to his
family's farm, and there's nofreelance music scene here.
(06:18):
So when we moved here, I hadjust I devoted myself completely
to food.
I worked at the one town bakerythat we had.
I grew my blog.
That was when I had the timeand the energy and the focus to
grow the readership of my blog,to be able to create a job out
(06:39):
of it.
And then that led to my nowliterary agent contacting me to
see if writing a book wassomething that I would want to
do, and so I wrote my firstcookbook.
This was back in 2016.
And then, when that came out, Ihad my first meeting with Food
(06:59):
Network.
And then, about a year after mybook, came out, that's when
Girl Meets Farm started, and nowwe're on our 15th season of
Girl Meets Farm, and then SweetFarm is technically my fourth
book.
I wrote a little short stack Idon't know if you remember those
short stack books A littleshort stack on yogurt, right
after Molly on the Range, andthen Home is when the Eggs Are.
(07:22):
And now Sweet Farm has justcome out.
Speaker 1 (07:24):
Oh my gosh, Wow, that is.
That is so awesome, and I justlove the, the evolution of your
entire brand.
And so is it safe to say, whenit comes to inspiration, do you
think it would be your mom, ordo you think it would just be
New York, cause you mentionedjust food as an outlet, creative
a lot.
Which one do you think is yourbiggest?
Speaker 2 (07:45):
inspiration, I think that my mom and my dad so.
So my mom was, you know, alwaysin the kitchen and then my dad
was really into going out torestaurants and trying new
restaurants and and whenever hetravels a lot and trying foods
whenever he travels.
So both of them travels a lotand trying foods whenever he
(08:07):
travels.
So both of them, like theirlove of food, set the stage for
this evolution to happen.
But I was also very pickygrowing up.
So even though I was around alot of food, I didn't want to
eat a lot of it.
Like I was very much mac andcheese, lot of it.
Like I was very much mac andcheese.
Grilled cheese, scrambled eggs,potstickers, steamed buns lots
(08:29):
of.
I was all the carbs and newfoods didn't really appeal to me
that much, but I think it wasbecause I saw new foods around
me all the time and I saw peoplegetting excited about new food
and, with my mom, cooking andbaking was always seen as this
(08:54):
joyous thing to do.
It's how you show somebody thatyou love them.
You cook them a meal or youbring them a batch of brownies
and so like cooking.
When I moved to New York itfelt like I had already had this
foundation, like I had thewhat's the word that I'm looking
for?
Like you're going to have tocut this part out?
No, you're fine.
Speaker 1 (09:15):
It seems like you already have the love of it in
you, but New York just maybebrought it out.
Speaker 2 (09:19):
Yes, yes, I had the possibility, like there was that
possibility there, that I couldfall in love with food.
And then when I moved to NewYork it was like, oh yeah, I do
love food.
I just haven't truly discoveredit yet.
And now New York is kind ofthat, you know, last straw on
the camel to make me truly fallfor it.
Speaker 1 (09:41):
Absolutely, and so you've definitely fallen.
Like you've stated, there's ablog and 15th season on your
Food Network show.
That is amazing.
And now we are on book.
Didn't know about the yogurtone, but book four.
So tell us, with Sleep Farm,what was the inspiration that
sparked you to write this book?
Speaker 2 (10:03):
So I've always felt like I was a baker first.
Baking always came naturally tome.
I'm such a math-minded personand I think that there's such a
connection there with the bakingand it's what I feel strongest
with in the kitchen and it'salso at the very beginning of my
(10:24):
blog.
It's what came at that centerpoint between what resonated
with my audience the most andwhat I wanted to be doing the
most, and so for a while my blogwas mostly a baking blog.
Occasionally I would throw in asalad recipe or a soup recipe,
(10:45):
but for the most part therecipes that I get most excited
about are baking recipes.
I always knew I wanted to writea baking book.
I also married a sugar farmermy husband farms sugar beets and
so that felt like a natural fit.
At the same time, this conceptwas so special to me that I felt
(11:08):
strongly about a sweets booknot being my first book, because
I wanted to have experiencewriting a cookbook before I
wrote this book.
And so you know, with Molly onthe Range and the yogurt book
and Home is when the Eggs Are,the sweets chapters in those
(11:28):
books they filled up the fastestand I was most excited about
those recipes.
Those chapters could have takenover the whole book if I didn't
hold them back.
And then, after Home is whenthe Eggs Are, I felt like, okay,
I feel confident in thisprocess, I feel great about the
team that I'm working with, Ithink it's time, and so I
(11:52):
started developing the recipes.
I mean, it's been years thatI've been working on this book
and I can truly say that it wassome of the most creative,
creatively satisfying momentsI've ever had working.
Speaker 1 (12:08):
I love that.
And so how is Sweet Farm?
You touched on it a little bit,but how is Sweet Farm different
from your previous book?
So would you say this one is90% baking with some food, or
what's the differentiation?
I?
Speaker 2 (12:21):
mean it's all sweets, so it's, and it mean it's all
sweets and it's mostly baking.
There are a couple, there's ano-bake chapter, there's a
drinks chapter, and so I've beencareful not to call it strictly
a baking book, but it is mostlybaking and I think it just
represents truly just what I wasborn to make and what I was
(12:43):
born to share with the world andhow I can most express myself
and share my story and heritageand truly, like, create newness.
I mean a lot of these, most ofthese recipes are inspired by
the past and by my heritage andby the history of the farm, but
(13:06):
I was really excited to be ableto create recipes that couldn't
have created or that couldn'thave been created even one
generation ago, like, forexample, there's this recipe for
ube fluff.
Is this recipe for ube fluff,which combines a flavor that I
(13:29):
adore, that I grew up withenjoying, you know, in Chinatown
with my family ube.
And then this type of dessertcalled a fluff, that is super
duper unique to the upperMidwest and it's essentially a
very fluffy pudding or, if youcan imagine, a non-frozen ice
(13:51):
cream, it's sort of like that,and it typically has fruit in it
.
You make it by folding jellolike kind of like whipping up
jello with whipped cream, andthen people add different things
in it.
And a distant family member ofmy husband's she makes it with
(14:14):
tapioca pearl or tapioca pudding, and I saw the tapioca and I
was instantly brought back tohaving bubble tea with my sister
and my dad in Chinatown on theweekends, and I associated that
with taro and ube and all of theAsian dessert flavors that I
love, and so I combined theformat of fluff with ube and it
(14:36):
worked.
I just thought like this isreally fun, because a generation
ago, how would you have gottenube extract or ube helaya on the
farm?
You couldn't just order thosethings from amazon like I did.
Speaker 1 (14:48):
So, um, so it's it's recipes like those that I am
really proud about in the book Ilove that and you actually
touched a little bit on my nextquestion, but just in case you
have any more, were there anyrecipes that surprised you while
developing them?
Now you hold your thoughtbecause I want to share mine
(15:12):
Rosemary potato loaf cake, thisis, and I have a rosemary and
it's always taken over, so youreally gave me another idea.
What were some of the ones thatsurprised you inside the book?
Speaker 2 (15:27):
I will say that one was a big one.
That surprised me.
It started off as an experiment.
You know we've all made pumpkinbread things, like you know.
We've all added, like you know,those hearty fall winter
vegetables.
Mash them up and put them intocake and it works.
You know, sweet potato is sodelicious in desserts and I have
(15:49):
a squash cake in the book too.
But I really love white potatoesand using white potatoes in
sweets is something that is it'snot uncommon around here.
Adding potato to breads and tolike enriched doughs for
(16:12):
cinnamon rolls and stuff ispretty common around here and I
just I love that.
And then also there's aNorwegian flatbread Lefse that
uses russet, or, yeah, flatbreadlefse that uses russet, or,
yeah, just any sort of whitepotato that you rice and you
make it looks like a tortillawith it but it's very tender and
you roll it up with butter andsugar and cinnamon and it's so
(16:34):
delightful.
But I had never seen a potatoin just a classic loaf cake.
So I tried it one day.
I think I invited.
It might've even started withlike a leftover potato that I
had that I just wanted to heatup in the microwave and then, um
, I love anytime, I don't needto wait for butter to soften to
make a cake.
I really get a kick out of that.
(16:56):
So I used the hot potato tomelt the butter and I just mixed
in some other stuff and it madejust this beautiful tender
texture.
And I love rosemary so much.
Rosemary was my mom's mom'sname and now it's my daughter's
(17:18):
middle name.
It was in my wedding bouquet.
It's just one of those comfortherbs and with the potato and
the butter something in my mindjust said rosemary to me.
So add a little bit of that andthen dark chocolate on top with
a little bit of flaky salt kindof just seals the deal.
(17:38):
So that was something that whenI was thinking about it I
thought this could be reallycomplicated because normally
when I add potato to enricheddoughs it just adds a whole
other step.
That is kind of annoying.
But with the cake it actuallymade the process a little bit
(18:00):
easier because it can all cometogether in one bowl and and and
again it.
It melts the butter.
So it kind of just it helps thebatter come together really
easily.
There's there's a little bitless gluten in the in the batter
, so you can kind of you canreally mix it and it's a very
(18:23):
user-friendly cake.
It's very forgiving and andit's, and it's unique.
It's like it's a it's a littleuniqueness.
That is going to be, you know,familiar in some senses, but
also you know who?
Who has seen a mashed russetpotato in a cake before?
I don't think that many peoplehave.
(18:43):
So it's like I love combiningthese familiar flavors together
to create something new.
Speaker 1 (18:49):
I love combining these familiar flavors together
to create something new.
You're so right, Because when Isaw it and I saw cake, I was
like I don't think I've everseen that.
Now I'll normally see it indonuts some donuts oh, I love
potato donuts, yeah, yes.
So I know that's probablydefinitely going to be a really,
(19:15):
really amazing treat.
And aside from the ube in thisone, what's one recipe?
Speaker 2 (19:17):
from the book that really feels the most personal
to you, and why the black sesamebabka?
It's Asian and it's Jewish justlike me, and it combines
probably my all-time favoriteflavor, black sesame.
And it combines probably myall-time favorite flavor, black
(19:41):
sesame, which is also anotherone of these flavors that is so
nostalgic to me that I grew upeating with my family in
Chinatown on the weekends andwith babka, which is just one of
my favorite formats for anydessert.
It looks pretty, it'ssatisfying to make the flavors
in it.
I think just they come togetherso nicely.
There's a lot going on in itbecause I feel like in order to
(20:02):
make black sesame truly sing,you've got to have a little bit
of citrus zest.
The dough for the babka has ithas potato flour, so there is
that softness from the potato.
I add a little bit of coconutoil into my enriched dough which
is your insurance policyagainst having a dry dough and
(20:26):
that hint of coconut flavor withthe bitter sesame and the
bright citrus.
It's beautiful.
And there's a little bit ofchocolate in there from some
crushed Oreos that help thestructure, that help everything
kind of stick together.
So I think it's a project butit's well worth it.
Speaker 1 (20:48):
I love that and see it's nice to hear you say that,
as obviously the author On theopposite side.
When I look at that question,it actually made me think about
the sprinkle cake, which isactually in here too, because
from a viewer side, or a fan,like many of us are, I just
(21:09):
always think it's so cool whenyou see something in a new book
that's in the older book.
It's like, yeah, she broughtthis one back.
You know like you feel like, oh, I remember this ride.
Speaker 2 (21:19):
Like I've seen this before.
So, oh, thank you.
Yeah, that was it.
I think it speaks to my habitof just never being able to like
settle for anything.
And I lost so much sleep overthat cake because it was like,
(21:43):
yeah, I, you're right, I put iton.
I put the recipe on the blog.
I put a refined recipe of it inMolly on the Range recipe on
the blog.
I put a refined recipe of it inMolly on the Range.
And then this I had a teacherin college who told me if it
ain't broke, fix it anyway.
Yes.
So I thought you know what thiscould be improved?
(22:05):
And I'm going to do it.
And I'm going to lose sleepover it because I just this is
what I do, I obsess over cake,and so I did.
I tweaked a couple of thingssince Molly on the Range that
are all explained in like thepages long head note to that 2.0
(22:28):
cake.
Do you have it?
You have it right there.
Speaker 1 (22:31):
There it is.
Yeah, I was going to say andthis is the beautiful picture,
you guys, I'm going to have tolet you all read it and you
decide, because, again, I don'tknow how you can tweak
perfection.
But when I saw that I was likeyay.
Speaker 2 (22:45):
This is why I can't eat sprinkle cake anymore,
because it's too triggering.
I'm like, oh no, too much, I'mgoing to have too many emotions
with this.
Speaker 1 (22:53):
I love it, and so the book beautifully mixes not only
the recipes but also thestorytelling of it, obviously
the farm and entrepreneurshipand all the things.
How do you balance handling amix of entrepreneurship and then
also just life?
Speaker 2 (23:33):
where I just sit down and I schedule out my next week
minute by minute, almost it'sborderline obsessive, but I love
just having a plan and knowingwhere I'm supposed to be,
because it can be hard whenyou're your own boss and you're
in charge of your own schedule,you know.
Before kids, it was like, yeah,I'll work until the sun goes
(23:53):
down, I'll work until 10 pm, eatwhatever leftovers are in my
fridge for dinner, and thenwatch Game of Thrones and go to
sleep.
And now, with kids, it's sodifferent.
And so I have to be done at 5in order to make dinner for the
kids.
Like, I have to be done at acertain time, you know, and I
have to have my, my weekendsfree and all of that.
(24:14):
So so just being, you know,really focused about a schedule
is something that I enjoy doingand and that gives me peace of
mind when I am trying to strikethat balance.
But at the same time, it's likeit's always changing and it's
always going to be a challengeto find that balance.
And so I just, you know, I tryto keep telling myself okay,
(24:37):
this is a process, the onlyconstant is change, and whatever
happens, we just have to tryour best to take it with grace.
Speaker 1 (24:49):
Absolutely.
I love that approach becausetoo often so many people they
beat themselves up, especiallyentrepreneurs, and I'm always
telling that to my students.
I'm like, did you write yourschedule Like that is the best,
that's the best part, schedulingthe mom time, scheduling the me
time, because sometimes it canget hectic.
So I love your response and Iknow overall farm life has
(25:12):
played such a huge role in justyour brand as well as your
recipes.
So what has living on a farmtaught you about running a
business?
Speaker 2 (25:22):
Farmers are some of the hardest working people.
I've ever met, the hardestworking people I've ever met,
and they have to wear many hats.
I mean, it's, it's planting theseeds and it's growing the
seeds and it's and it'sharvesting the crops, but it's
also being a mechanic for yourtractors and combines and
(25:45):
whatnot.
It's, um, it's managing a crewduring harvest.
We have we have people here whohelp drive the trucks during
sugar beet harvest, so it's likeit's managing a team of a dozen
people.
For my husband there's a lot ofpaperwork, there's a lot of
continuing education during thewinter, there's a lot of
workshops to learn about newtechnology and things like that.
(26:09):
And welding my husband is reallyinto welding, I guess welding
metal pieces that's a reallyimportant skill to have on the
farm, and so seeing how theybalance all of those many, many
different jobs and then also, atthe end of the day, they're
(26:29):
still at the mercy of mothernature is extremely inspiring.
And it has taught me that whenyou can work, work really hard
and put your all into it and befocused, because tomorrow a
storm could roll through and youmight not be able to work, and
(26:53):
if you didn't get all of theseeds planted by tomorrow, when
there's a storm in the forecast,you know that that could be
really bad for business.
Um, so just seeing seeing thatsort of work ethic of just like
when you can work, go hard andthen, uh, also know that some
(27:15):
things are out of your controland you just have to be nimble
and and and work with thatabsolutely for anyone who is
listening, who's like molly.
Speaker 1 (27:27):
I want a career like yours, I want to be a blogger,
or I want to write a cookbook,or I want to build a brand from
my baking.
What advice would you have toany entrepreneur who's looking
to get started?
Speaker 2 (27:42):
So something that I love to see when I am looking at
whose books to read or who tofollow online or whose shows to
watch is I love to see uniquestories and I think that so many
times, you know, when we'reliving our day-to-day lives, we
(28:04):
think that the breakfast thatwe're having oh, that's normal,
or that's boring.
Or the work that we're doing,like oh, normal or that's boring
.
Or the work that we're doinglike, oh, that's just normal.
But like I want to see yournormal life, like I want to see
what makes you unique.
I want to know about yourheritage, your story.
I want to see that broadened towhat you're baking.
(28:26):
I want to see new flavors.
I want to see new flavorcombinations.
I want to see you know likesomething whether it's a way
that you've decorated a cakethat's unique to you and that is
is something that you feel isyour superpower Like I would
rather see that than somebodyreplicating you know a cookie
(28:49):
that is everywhere, in a millionplaces on the internet.
So, like this whole, this wholetrend of of people creating
videos oh, my gosh, what are yougoing to say?
I?
Speaker 1 (29:01):
feel like you're about to say the same thing that
I've been saying to people.
I cannot stand to see a copycatversion of I'm.
Like you were created to beyour own person, like literally
the word you is in unique.
Why do we always do here's acopycat crumble.
Speaker 2 (29:15):
I don't want a copycat crumble.
I don't want a copycat.
Oh, I do not want a copycatcrumble.
I just had crumble for thefirst time last week.
I don't want the real crumble,but no, it's.
Yeah, it's so true.
It's like I want to know whatflavors are special to you and
what flavor you think would gowell in a chocolate chip cookie.
Like what is something that yougrew up with?
(29:36):
Or what is something, a flavorthat you had on a recent
vacation that you just can'tstop thinking of, that you think
would go well in this cookie?
And yeah, and this whole trendof yeah, creating like this is
me making the viral insertrecipe here.
Like, no, make something new,don't just create content from
(30:00):
other people's content.
Like, tell me your story, tellme about your day.
Um, something that I used tothink about when I was, you know
, blogging every week.
If I ever felt like I hadwriter's block, I would think
you know what.
I'm just writing a letter to afriend.
This isn't broadcasting.
(30:22):
You know something crazy andbig.
Like I am writing to anaudience and I consider them all
friends.
I'm writing to an audience andI consider them all friends, and
so I would say, like, if you'relooking for what is truly
unique about you.
Think about how you would havea conversation with your best
friend and share that and startthere and then see where that
(30:45):
goes.
Speaker 1 (30:46):
Absolutely.
That is such a beautifulresponse, molly, for anyone who
gets this book.
I'm not sure if you have achoice, but what would be the
first thing that you would liketo see us bake from this book?
Speaker 2 (30:58):
oh, um, a cookie, the cookies cookies.
Yeah, uh, oh, the.
Either the pistachio thepistachio sandwich cookies I'm
gonna go with that.
Or the tahini, the frosted tahsandwich cookies I'm going to go
with that, or the tahini thefrosted tahini cookies.
Both of those cookies arereally big chewy rustic cookies
(31:19):
you really want to eat.
Speaker 1 (31:20):
Yes, all right, you guys.
Well, we have our marchingorders, so we know what to bake.
You heard it directly fromMolly first.
Molly, from the bottom of myheart, thank you so much for
coming on today and for sharingyour story and your journey and
all of your wisdom, as well asyour new book.
But before I let you go, wehave to play a game of lightning
(31:42):
round.
Speaker 2 (31:43):
Are you ready?
Speaker 1 (31:44):
Yes, awesome.
What is your favorite color?
Green?
What is a kitchen utensil youcannot live without the silicone
spoonula.
What is a dessert that youcannot live without?
Speaker 2 (32:01):
Chewy peanut butter cookies.
Speaker 1 (32:03):
The next question we're going to skip, as we do
for all of our authors, becauseit is what is a book that you
would recommend us read?
And we're going to recommendall of our readers to go out and
grab Sweet Farm, because thisis definitely a must read.
And so our very last questionwho is your celebrity crush?
Speaker 2 (32:25):
Oh, oh, my celebrity crush, tom Cruise, Jason Momoa
um my celebrity crush.
Um, hmm, tom cruise, jasonmamoa um my celebrity crush.
This is a really hard one.
Speaker 1 (32:40):
Really think about this normally that's the one
people go so well, likeeverybody knows this.
Speaker 2 (32:47):
Are you supposed to have like a celebrity crush in
your head?
Yeah, they're like Magic Mikeor I don't know.
Can I say the dad from Bluey?
Oh, wow.
Can I say a cartoon?
Yeah, no, no, no, you're notsatisfied with that answer.
Okay, okay, okay, okay.
(33:08):
Celebrity crush.
Speaker 1 (33:09):
That was like the equivalent of saying Urkel,
urkel.
Speaker 2 (33:16):
Oh, you know who?
My first ever celebrity crushwas the Red Power Ranger.
Okay, there we go.
First it was Red Power Ranger,then it was Zach from Saved by
the Bell, then it was HeathLedger RIP.
Oh, yes, oh.
Zach girl, you have like fiveto?
Speaker 1 (33:35):
choose from yeah, I'll take Zach.
I'll take Zach From the bottomof my heart.
Molly, thanks so much forcoming on the show and hanging
out with us, Thank you so much,Amanda.
Speaker 2 (33:43):
This was so much fun, absolutely.
Speaker 1 (33:48):
So how awesome was Molly?
You guys, it's always so muchfun when new baking books and
new cookbooks hit the shelvesand it's even better when we get
to talk to the actual authorand share everything that went
inside of the book with all ofyou guys, so special thanks.
(34:08):
Thanks again to Molly forcoming on the baking for
business podcast, for sharingher fourth book with us, as well
as all the things that go intorunning a farm, a bakery, being
an entrepreneur and justeverything else.
It was really awesome just tohear her spin on it.
And, you guys, this book isfilled with 100 recipes from
(34:32):
cookies, cakes, salads and otherdelights from Molly's Kitchen
and I hope you guys thoroughlyenjoy it as you read it as much
as you enjoy today's podcast.
Thanks so much for tuning in,guys.
Take care and bye for now.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.