Grapefruit Posset | Zoebakes 07

This is a Posset. It has been around for a very long time, but chances are you’ve never heard of it. It is like a perfectly executed panna cotta, in texture and taste, but it is made without the gelatin. There is no fear that you will end up with creamy jello because you added too much gelatin. As a result you have to serve it in a cup because it’s so perfectly soft and it can’t hold its shape if inverted onto a plate. I’m smitten with this dessert and believe in my heart of hearts that it will become the next big thing in restaurants. Well, it should be at least.

Grapefruit Posset | Zoebakes 09

The creamy posset really needs no accessories, so you can serve it all by itself. But, I wanted to layer on the grapefruit flavor, so I made a bed of pound cake and then topped it with a grapefruit and Campari gelee. It is very rich, but the grapefruit and slight bitterness of the campari create a sophisticated “creamsicle” that is super refreshing.

Details below for the Rosle Confectionery Funnel giveaway.

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Grapefruit Pound Cake 02 | ZoeBakes

This is the most awkward time of year for produce. Our expectation in winter is that we have to rely on imported or frozen fruit, if we want anything other than snow to eat. During the summer we have all kinds of local options and even take them for granted by August. Right now, at least in MN, we’re watching the buds come out on the trees, the crocuses are popping up and we’re hopeful that it won’t snow again. But, it will. There is nothing but tasteless berries and wooden imported fruit at the grocery store. But, thankfully there is always citrus to cheer us up. It is not local in MN, although with our new classification of growing zone 5, it may just be a matter of time before I grow my own. But, unlike imported berries and stone fruits, citrus travels well and is juicy and delicious when it gets to us. I adore grapefruit. I think it is often overlooked; giving up the stage to its more popular cousins, oranges, limes and lemons. It is a more subtle, less sweet or tart than any of those. It makes great mamosas too. I digress.

This pound cake is based on a recipe from David Lebovitz’s “Ready for Dessert.” I’ve made his orange or passion fruit pound cake many times, but I like it even better with grapefruit. I also swap out the butter for a light olive oil. It is a wonderful rich flavor, but also creates a soft, moist crumb that lasts well for several days. Unlike butter, which gets a stiff crumb after just a couple days. Having said that, I’ve made it with butter as well and it never, ever lasts long enough to worry about the crumb on the second day. [click to continue…]

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Matzo Crack S’mores

by zoe on April 2, 2015 · 5 comments  |  Print Email this to a friend

Matzo S'mores 02 | ZoeBakes

Every year I make matzo crack at Passover, because I don’t think I’d be invited back to the Davis family seder if I didn’t. This year I am on a bit of a homemade marshmallow kick, so I thought why not combine two of my favorites into one CRAZY delicious and fun dessert. Bang, it’s a new classic in my house.

Matzo S'mores 01 | ZoeBakes [click to continue…]

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Chocolate Pretzel Cake (Matt Lien Photography) | ZoeBakes 10

It’s really not that unusual for someone to leave a panicked comment saying they have offered to make the cake for their best friend’s wedding. I salute them and hope their BFF knows exactly what a loving gesture it is. My friend Molly asked me to help her come up with a dessert for her best friend’s big day. Molly is a gifted writer, a brilliant adventurer and has the wit and wisdom to keep Andrew Zimmern in line on their shared podcast, Go Fork Yourself, but she is NOT a baker. So, this request was done in a tone of slight trepidation. Besides working with Andrew she also has a blog called Hey Eleanor, where she chronicles overcoming of her greatest fears. She’s jumped out of a plane, bungeed off a bridge, she did stand up comedy (that’s what my nightmares are made of), quit her job and got married (her husband is awesome, so not much risk there). We’d always talked about baking together for her blog, but why not up the ante by trying to create something extra special for her friend’s most important day. No pressure there. We settled on a rather ambitious menu of individual chocolate pretzel crunch cakes and a rose scented pavlova with lemon curd and berries. She did an absolutely fantastic job, as she does with everything.

Chocolate Pretzel Cake (Matt Lien Photography) | ZoeBakes 09

Our journey in the kitchen was captured by Matt Lien. I spotted his photos on Facebook after he shot Sameh Wadi’s cookbook, The New Mediterranean Table. I immediately contacted Matt to gush over his gorgeous work and figure out a way to work together on something, anything.  That was just weeks ago and he was game to come over and play in the kitchen with Molly and me. These images perfectly capture how much fun we had and how easily Molly conquered her fear of baking. (Matt had to leave before we were finished, so the pictures of the final desserts are mine, which will be painfully obvious.)

Chocolate Pretzel Cake | ZoeBakes (photo Matt Lien) 01

Chocolate Pretzel Cakes

pavlova | ZoeBakes 01

Pavlova

Follow her adventure and maybe you’ll offer to make your friend’s wedding desserts, or a birthday cake.

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Chocolate Marble Cake

February 17, 2015

My 15-year-old is not one to spend time cooking, so when he does I watch with delight. Turns out he’s been paying attention. He moved with confidence and ease as he made this cake, so there is hope he’ll leave home someday with at least a few skills in the kitchen. Truth be told, on […]

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Key Lime Pie

February 2, 2015

I had to bake this pie twice before I could get these few shots. Not because I was fighting with the winter light, lack there of, or because I just couldn’t work out the recipe, which happens. No, this was because I couldn’t keep my sons from eating it before I had a chance to […]

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My new Bread Baking Class on Craftsy!

January 21, 2015

I am super excited to announce my new Craftsy bread baking video class. We’ve made a video of the most popular breads from our books with lots of tips and techniques for getting a professional loaf every time you bake with very little time or effort! It is the perfect companion to all of our books. In […]

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Gluten-Free Maple Oatmeal Cookies

December 9, 2014

One of the most interesting things about writing a book on gluten-free breads, was learning about what grains are gluten-free and which are not. Oats are considered by many to be on the fence. It would seem that it would be a hard, fast line, but there is actually some gray area when it comes […]

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Paleo Stuffed Apples

December 3, 2014

This is the perfect dessert for the week after Thanksgiving. I’ve personally vowed not to eat pie this week, although leftovers don’t seem to count. I doubt I’m alone in feeling like I may have overdone it a bit last week and my body is craving lighter fare. This feeling doesn’t hit me often; I often […]

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The Salty Tart Pie Party

November 17, 2014

My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or 3) of her pies, you need to show up at Hola Arepa on Monday afternoons from 3-7pm. Those are the official hours, but she’s been selling out […]

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Honey Whiskey Apple Cake

September 24, 2014

I think the title says everything necessary to make you want to bake this simply gorgeous cake. I really can’t take any credit for this beauty, I snatched the recipe from my friend Jamie over at Life’s a Feast for tonight’s Rosh Hashana celebration. I just added some apples, because I never show up to Rosh […]

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Spice Cake from Silvana’s Gluten-Free & Dairy-Free Kitchen

September 8, 2014

This gorgeous cake is from Silvana Nardone’s most recent cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen. She has created incredible recipes for those who are sensitive to wheat and dairy, using her own gluten-free AP flour mix and a simple recipe for homemade almond milk.  Of course, I headed straight to the dessert section and was seduced […]

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