Tag Archives: Molly Wizenberg

everyday granola

Molly's Everyday Granola

I know what you are thinking. “Whitney, we have heard about granola, countless times. Another recipe, seriously?” Yes, you need this recipe too. Continue reading

cross that one off the list

I have a ritual. Whenever I start to read one of my magazines, I pull out all the annoying flyers and thick advertisements and get one piece that is the perfect bookmark. Then I read it cover to cover, not skipping anything that I think I will enjoy later because I will inevitably forget about it. However, with Bon Appetit I make an exception. After pulling out all the stupid flyers, I immediately flip to Cooking Life, Molly Wizenberg’s monthly column. Now that our favorite Orangette is busy running Delancey with her husband Brandon I have to get Molly’s musings in any way that I can, preferably quickly. This past month’s article was especially intriguing because it was about how Molly learned to love kale. Continue reading

a homemade life’s banana bread

Have you read “A Homemade Life” yet?  If you haven’t, add it to your Amazon wish list and buy it as soon as you can.  I have been slowly enjoying Molly Wizenberg’s memoir over the past few months and I am just one chapter away from the end.  I almost don’t think that I can explain how truly lovely and beautiful this book is.  Molly has filled her book with stories and memories of her father, how she met her vinegar-loving husband through her blog Orangette, getting her heart broken in Paris and everything in between.  At the end of each story is a recipe or two inspired by the story.  They range from her father Burg’s potato salad to Little Corn Cakes w/ Bacon, Tomato and Avocado which she served at her wedding.  I have many recipes tabbed and listed in my “must make this as soon as possible” list.  

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Coffee Crunch Bars

Thank you Ms. Molly Wizenberg. When I first got into food blogs, I quickly stumbled upon Orangette and quickly added it to my reader. I have always loved her photography and recipes so I was pleasantly surprised when I found her monthly column “Cooking Life” in Bon Appetit. This is just one of the many reasons that I am very excited for her new book.

After reading the story that she tells of her friend Leah coming to spend a few days with her in Seattle and immediately making these cookies that they enjoyed throughout her visit, I knew that this was a special recipe. Leah almost didn’t share this recipe that was passed down from her Grandmother (with a few tweaks along the way), but Molly convinced her that this was something to be shared, especially in the pages of a magazine. So thank you, Leah, for sharing such a wonderful treat.

These bars were really simple to make and all I had to buy was some almond extract (which I have been meaning to do so that I can properly make these biscotti). I was a little worried when I pulled them out of the oven because they seemed rock hard, but this was exactly how they are supposed to be. They are crunchy but once they hit your mouth the flavors start to melt in amazing ways. They are rich, so it is good that they stay nice for up to 5 days (we are on number 4 and they are still lovely).

I hope you try them, you can just tell how truly special this recipe is.

Coffee Crunch Bars
From Molly Wizenberg via Bon Appetit

2 cups AP Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter (preferably organic) at room temp
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Preheat oven to 325F. Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and sugar until blended, 2 mins. Add espresso powder and almond extract; beat for 1 min. Stir in flour mixture in 3 additions, mixing under just absorbed after each addition. Stir in chocolate chips and almonds (dough will be quite thick).

Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch squares. Pierce all over with fork at 1-inch intervals.

Bake until edges are lightly browned and beginning to crisp, 45 to 50 mins. Cool on sheet 1 min. Cut into 48 bars and immediately transfer to a rack; cool (they get crisper here so give them time).