you know what i would pay a good $26 for these days is like a 4loko-circa-2010 + emergen-c hybrid that actually tastes like matzo ball soup and is three ounces or less but fills you up way more than that. there would be a boozy version for nights and weekends and a non-boozy version for the weekday and it would be available at all of the airports, even the two-gate grand forks airport. there would be coconut water in it too, for hydration.
really what i want is the ability to power through the rest of this book tour with the immune system of a kindergarten teacher and the energy of ellen bennett.
and the dance moves of maddie ziegler.
i just get so excited when i see all of my homies during my travels that it’s hard to be like “no, i can’t go sunrise wine tasting with you, matt and beau and katie, i have to sleep in and then do ab exercises like the boring lame jane that i am.” so i don’t. and then i end up with a strep-ish throat underneath a blanket cape and a winter hat on an airplane on yom kippur, day-dreaming of disgusting alcoholic energy drinks that taste like matzo ball soup. it’s all obviously worth it. i had so much fun giggling with matt and beau, cheering on katie during her chopped episode, eating nik’s lamb around a bonfire, and discovering the cuteness of boise with the delicious contents crew these past few days… what a cute little town! but i also wish i had small pouch of energy reserve that i could kick into high gear for chicago this weekend that wouldn’t require me to take any time off from fall recipe testing today and tomorrow.
what do you do when you’re about to get sick?
- vitamin c
- tweet about matzo ball soup and hope that the town matzo ball soup factory sees it and sends over a lifetime supply of matzo ball soup
- power through it, go to the club, only invite friends that agree with your theory that vodka is the best way to kill the germs in your throat
i know what this darktown blog post needs, cookies and a bigass giveaway!
as you might have seen on instagram, the day molly on the range came out also marked the beginning of a hanukkah-length giveaway that features super amazing kitchen gear, apparel, spices, and surprises that were featured in motr. so many of my favorite companies were massively generous in sending props for the book photo shoots, so i’m taking this time to showcase some of them and send their amazingness to one lucky winner. that winner will receive:
the Staub casserole featured on the tater tot hotdish page.
a selection of some of my favorite La boite spices, including the za'atar that can be seen on the back cover.
the Vermont Farm Table cake stand that's on the cover and in a few other places throughout the book, like the princess cake pictured above.
the Shun knife that's pictured with the tahini blondie ice cream sandwiches.
...and a surprise box of goodies from me that will totally include some tattoos, a stick of chocolate halva lip balm, a signed book, some other cookbooks that came out this fall that i love, maybe just like a full on sugar beet? and secrets!!! it'll be like summer camp but better because we don't have to sneak in candy under a pile of tampons.
to enter this mega giveaway, tag your molly on the range instagrams (a photo of the book or a dish that you’ve made from the book) with #mollyontherange and #8daysofgiveaways throughout the month of october. a winner will be chosen at the end of the month, and this is open to u.s. residents.
and now let’s talk about cookies!!! i first made these in los angeles over the summer, in my measuring cup-less kitchen. they’re a combination of samantha seneviratne's new chocolate chip cookies, which i love because they are coconut oil based which means you don’t need an electric mixer (and they have nuts and coconut in them!), and dani’s tahini chocolate chip cookies which i love for obvious tahini-centric reasons. these guys have a party of flavors and are quick as a bunny to make. they’re soft, chewy, and nutty, and if you don’t have measuring cups and have to eyeball all of the measurements, they’ll likely still be pretty swell. even if they fall apart and you have to sprinkle a bunch of broken cookies over ice cream.
coconut tahini monster cookies
1 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp kosher salt
1/8 tsp of cinnamon
1/2 c melted virgin coconut oil, slightly cooled
1/2 c tahini
1/2 c granulated sugar
1/2 c brown sugar
2 large eggs
2 tb vanilla extract or vanilla bean paste
optional: splash of coconut extract
3/4 c bittersweet chocolate chips
1/2 c toasted walnuts, chopped
1/2 c flaked unsweetened coconut
flaky sea salt, for sprinkling
preheat the oven to 350ºf and line two baking sheets with parchment. combine flour, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl.
in another bowl, combine coconut oil and tahini. whisk in sugar until well combined. add in eggs one at a time, mixing well after each addition, then mix in extracts. finally, stir the flour mixture into the tahini mixture along with chocolate chips.
scoop cookie dough onto lined baking sheets with and ice cream scoop, leaving a few inches between them for the cookies to spread. top the dough with walnuts, coconut, flaky salt, and sprinkles if using.
bake until the bottoms are lightly browned and the coconut is toasty, begin checking for doneness at 15 minutes. let cool on the pans for 5 minutes, and then remove to a rack to cool completely, or eat them warm! enjoy!