Made By Molly

Thank you NYT Cooking for sharing this recipe again 🫶

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. https://nyti.ms/4hJmtfH

Triple Ginger Scones. The first recipe I ever developed under the expert guidance of Toy Dupree and still a darling of my heart! Ginger spice, candied ginger and freshly grated ginger buoyed by fragrant lemon oil and a dash of white pepper

This is my last market for the season, and if you haven’t tried these Tcho Chocolate Scones, you should! They are reminiscent of, and dare I say better than, Pain au Chocolate!

I’ve had my booth at the Park Slope farmer’s market for 12 years, and these Sweet Potato Black Pepper Muffins are hands down the single most requested item I bake. If I don’t make them, I hear about it! They are crunchy & tender, and sweet & spicy. Even kids like the satisfying kick of black pepper

I’ve been calling these Classic Whoopie Pies, but a better name might be Vanishing Whoopie Pies. They are gone in a flash!

Thank you to Down to Earth Markets for this lovely description. You put into words exactly what I aim to do! “Made by Molly brings old fashioned charm and finger-licking deliciousness to her small batch, from scratch baked goods.”

Watching the NYC Marathon this Sunday will be more fun with a tasty snack to keep you cheering! A Pumpkin Cranberry Pepita scone would do the trick

Summer is drawing to a close, but take comfort in Autumn baking! We are open every Sunday from 9/17 through 11/19 at the Down to Earth Park Slope Farmer's Market, 4th St. at 5th Ave., Brooklyn