Zoe Bakes

Homemade Fresh Strawberry Jello for Mother’s Day

zoe — Thu, 09 May 2013 14:09:39 PDT

Jell-O always seemed a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it’s solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. Luckily [...]

Cherry Chocolate Cake

zoe — Wed, 01 May 2013 08:55:31 PDT

This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it’s RUSTIC. All of the components of the classic German torte without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser [...]

Hamantaschen

zoe — Mon, 22 Apr 2013 14:56:24 PDT

Before I moved to Minnesota, my husband and I lived in Burlington, VT, which we considered a suburb of Montreal. When our small college town felt as if it would pop at the seams, we’d jump in the car and drive to Canada. We’d make the rounds of foods we couldn’t find in Vermont, like [...]

Pineapple Quesito (Puerto Rican Breakfast Pastry)

zoe — Tue, 16 Apr 2013 10:19:41 PDT

This is a Quesito (Ke-see-toe) and it is delicious. Seriously, it is so perfect in its simplicity; flaky puff pastry wrapped around sweetened cream cheese and buttery pineapple. And it’s beautiful, in a shabby chic kind of way, nothing fussy, just rustic goodness with a generous dusting of powdered sugar. The best thing is that [...]

Lemon-Lavender Meringue Tarts (The difference between French, Swiss and Italian Meringues)

zoe — Wed, 10 Apr 2013 14:52:10 PDT

These may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. This is a simpler twist on the classic, but all the same tangy-sweet allure. The best part is there is no crust to deal with, which makes them lighter and faster to make. [...]

Honey Madeleines

zoe — Wed, 27 Mar 2013 16:33:08 PDT

Nearly twenty two years ago I got married, and as a gift I was given a copy of Patricia Wells’ book about the cuisine of Joël Robuchon. It was a heady book for a 23-year-old with Vermont commune roots. The book, and its recipes, stepped me directly into the intimidating world of French food. Patricia Wells [...]

7 Layer Cake for Passover (Matzo Sponge Cake with Poppyseed Buttercream)

zoe — Thu, 21 Mar 2013 12:56:59 PDT

Next week is the beginning of Passover. I love this holiday for the ritual, the gathering of wonderful people and the challenge to come up with new desserts worthy of the day. This cake was inspired by a conversation I had with Deb Perelman about Dobos Tortes, which is a cake made up of many [...]

Thin Mint Cupcakes for St. Patrick’s Day

zoe — Tue, 12 Mar 2013 12:57:47 PDT

‘Tis the season of Girl Scout cookies and there is none more famous and beloved than the thin mint, at least in my house. I love Girl Scout cookies, both for the memories of being a scout and for what they represent; empowering kids is always a good thing. Sadly, the days of my 13-year-old metabolism are [...]

The Ultimate Blueberry Muffins

zoe — Mon, 04 Mar 2013 08:27:46 PST

I had a forehead thumping moment recently when a friend asked me for a blueberry muffin recipe. In all the years I’ve been doing this site, I’ve never posted the most basic of breakfast treats. How did I get away with this, especially when they are one of my favorites. For me the perfect blueberry [...]

Kitchen Basics – Homemade Crème Fraîche

zoe — Mon, 25 Feb 2013 12:55:35 PST

Crème fraîche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor more subtle, not quite so sour, but still a bit sharp. It is simple to make and requires only two ingredients, so it is no wonder it is a staple in most French kitchens and a must have for pastry [...]