i covered portland in tattoos this weekend! it was the least i could do in exchange for being filled up with my favorite candy in the world, tahini drenched toast from alon shaya, and shakshuka so beautifully covered with hawaij that it nearly brought me to tears. and tahini semifreddo with sumac on top! (note to self: find a more uses for sumac in dessert) oh, it was a delicious weekend at feast. it was my first time, but i had michelle to lead me around and drive us to tusk in a little cozy coop when our feet got squishy in the rain, and jonathan and todd to film a bunch of it. we made a cute stop motion and a candy covered cake and something that required a scissor lift but that video hasn't been released yet so idk what that was about. there were also lots of photo booths:

and a nacho cheese fountain! 

and a person walking around in a costume that was either a bed bug or godzilla (??) or something of that aesthetic... 

so tattoo sleeves seemed appropriate and i felt extra cool and *in* with the chef crowd when mine started to fade and look like real tattoos. if you're wondering what the heck these tattoos are, they are all of lisel's illustrations from molly on the range! they include the following:

-a burger

-a recipe for hawaij

-a cake

-pizza dough ingredients

-a handy dandy "#mollyontherange" which is probably going to make it onto my forehead at some point during my book tour

-and a sugar beet!

michelle wanted to give herself a sugar beet sleeve but i told her we had to save some to give to you guys (it still looks good though, no?? that is her arm and picture with the boba tea up top!) mr. beet has been called a turnip, a parsnip, a nondescript root vegetable... but no, he's a little white beet that's modeled after all of the beets that eggboy is about to pull out of the ground in just 10 days when harvest starts.

i can't believe harvest is almost here!! this will be kind of a weird one since eggboy will become completely nocturnal and i'll be in and out for the tour. i'm bummed that i won't be able to be around every day to restock the little table in the workshop with homemade treats for all of the farm workers, but i've started filling up our deep freeze with some things that eggboy can defrost and put out for everyone. 

day 1 is going to be these sugar beet sugar cookies! they are a super simple sugar cookie, iced with an even simpler glaze, and decorated in a way that caters to my clumsy inability to do detailed work. i have no idea how people in those instagram videos make celebrity faces with icing (!!). but for these i just pulled out every green sprinkle i own and mixed up some edible water color paint and went to town. i'm having trouble finding an online listing for my cookie cutter, but if you google "carrot cookie cutter" some similar options pop up.

happy almost beet harvest, everyone!! 

sugar beet sugar cookies

makes 16 beets

ingredients

cookies:

3 c all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp kosher salt
1 c unsalted butter, softened
1 c sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 large egg
confectioners’ sugar, for dusting

icing:

3 c powdered sugar
1/4 c whole milk + more as needed

for water color effect:

a few drops of food coloring
a splash of vodka

sprinkles, for decorating

clues

preheat the oven to 350ºf. line two baking sheets with parchment paper and set aside.

in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. in a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high until pale and fluffy, 3-4 minutes. reduce the speed to medium and add the extracts and egg and mix to combine.  reduce the speed to low and then gradually add the dry ingredients and mix to combine. pour the dough out onto a clean work surface and give it a few kneads to bring it all together. divide it in half, wrap half of it plastic wrap, and refrigerate it while you roll out the first half. (alternatively, you can make the dough in advance, wrap all of it in plastic wrap and refrigerate it overnight.)

dust your work surface and a rolling pin with confectioners’ sugar or flour and roll out the dough to 1/4” thickness. cut out sixteen beets with a cookie cutter.

use a small offset spatula to transfer them to a baking sheet, 1" apart. re-roll scraps and repeat with the remaining half of the dough. bake for 10-12 minutes, until the bottoms are lightly browned. let the cookies cool on the pans for 5 minutes and then transfer them a wire rack to cool completely.

icing:

in a small bowl, mix together sugar and milk, adding more milk a tiny bit at a time until it's spreadable/pipeable. 

assembly:

add icing to a piping bag and ice cookies as desired. for the watercolor effect, mix together the food coloring and the vodka and brush onto icing that is fully dry. don't worry, the vodka will evaporate! decorate other cookies as desired with sprinkles. enjoy!

if you've preordered molly on the range and would like to win a sheet of #mollyontherange temporary tattoos, leave a comment here! we're giving away 30! open to u.s. residents. enter now through pub date (10/4) and have your preorder receipt ready for if you win!

-yeh!

p.s. molly on the range tour dates are out!! click here for more info. many of the events are ticketed, so be sure to get those while you can! and i am so excited to have deb from smitten kitchen and phyllis from dash and bella joining me at a couple of the stops!