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Molly Yeh, one of our favorite bloggers in the whole wide world, is getting married tomorrow! To celebrate, we've collected some of our favorite Molly quotes and recipes, and we're sharing a recipe for the Dunkaroo tartlets Molly will serve at her wedding.
Molly Yeh is like a magical unicorn, except she actually exists, and she has opposable thumbs that allow her to bake and chop and cook and write beautiful, inspiring, insane things.
For this, we are truly grateful.
We hope you’re all familiar with Molly by now -- from her inspiring and friendly blog, My Name is Yeh, and from the many articles she’s written for us, on everything from Choco Tacos to mustard to gingerbread farms. She’s one of the best internet (and I.R.L.) friends we know, and she’s getting MARRIED this week (tomorrow, actually)! To the famous egg boy, her one true love for whom she moved out to one of the Dakotas (which one? we can never remember!!) and for whom she cooks many an egg.
To celebrate their union, and our love for soon-to-be Mrs. Eggboy, we’ve baked her a few Dunkaroo tartlets. Molly is serving these tartlets, along with an assortment of other pies and galettes from around the internet, at her wedding reception -- that’s Molly for you! These tartlets are what we imagine would happen if Dunkaroos and Funfetti cake had a snack-sized baby, and they hold all of our well wishes for the happy couple in the form of sprinkles and artificial vanilla extract.
But before we get to the tartlets, here are some of our favorite Molly quotes (and their accompanying recipes):
- “I like my challah like I like my toothbrush: super soft and all to myself.”
- “Like a colorful, prancing, song-singing unicorn, there is objectively nothing not to love about a Scotch egg. Eggie, meaty, fried. Done. Get me one. Get me seven.”
- “My family makes them every year for Chrismukkah at our annual Dumplings of the World festival. “
- “My hierarchy of textures starts at the top with doughy: a crustless piece of challah, a thick potsticker wrapper (hold the filling), a pork bun. Then comes crispy: Cheez-Its, the coating of a well-fried mozzarella stick, a handful of potato chips. Way at the bottom of this list we have slimy, rubbery, and whatever mushrooms are."
- "If you have fun with it and laugh and genuinely enjoy making a fool out of yourself, you’re in good shape. If you get frustrated and pissed off because your hands are sticky and you’re bothered by the fact that eating ice cream from a taco shell cone makes little sense, you’re due for a yoga class."
- "I feel sorry for pickled ginger."
- "So let's go all the way. Let's put bacon in everything. Let's use Cheetos to our heart's desire. Go team!"
So congratulations, Molly! Now eat some pie.
Filling adapted from Dorie Greenspan's Cream Cheese and Toast Tartlets in Baking Chez Moi
Makes 6 tartlets
For the cookie crust:
1 1/2 cups finely crushed Teddy Grahams
2 tablespoons packed brown sugar
1 pinch salt
6 tablespoons unsalted butter, melted
Water, as needed
For the Dunkaroo filling:
1 1/4 teaspoons unflavored gelatin
1 1/2 tablespoons cold water
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1 pinch fine salt
8 ounces cream cheese, at room temperature
1/4 cup heavy cream, at room temperature, plus whipped cream for serving
1 teaspoon clear imitation vanilla
1/2 cup colored sprinkles
Photos of Dunkaroo tartlets by Mark Weinberg; all others by Molly Yeh