Milk Chocolate Peanut Butter Pie

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

I typically like to mix up the flavors and styles of the desserts I make on my website, so it is super unusual for me to make two peanut butter and chocolate treats in a row. But, I just loved the Peanut Butter Cup Meringues I recently made and it set off a craving for this pie. Maybe it is the comfort food aspect as we enter into fall and the chilly weather has me hunkering for something rich, smooth and satisfying. You can watch me make this luscious pie in my instagram video and the recipe follows.

(more…)

Read More

The Perfect Apple Pie

The Perfect Apple Pie | ZoeBakes photo by Zoë François

The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.

I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite. (more…)

Read More

Pear Raspberry Upside-Down Cake

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François

This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.

I started by caramelizing the pears, as I would for a tart tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection. You can watch me make this start to finish in my instagram video.

I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page! We’ll be adding and organizing, but here’s the start:

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François (more…)

Read More

Applesauce Galette

Apple Sauce Galette | ZoeBakes photo by Zoë François

The Applesauce Galette is the comfy-jeans and t-shirt of the pie/tart world. It’s all the flavor of a pie’s great crust and fruit filling, but is rustic and stylishly unkept in it’s presentation. I went the extra mile to fan out the sliced apples, but you can just pile them on if you want to take your applesauce galette to even greater shabby-chic heights. I started by making a very simple applesauce, which is nothing more than apples, a few spices and a spoon full of honey. You can watch me make the applesauce, and the galette in my instagram video. I spread a layer of the applesauce on a pie dough, covered it in sliced apple, folded up the crust and finished it with lemon sugar. Nothing could be easier and it is one of my all time favorite desserts. Add vanilla ice cream and really, in my mind, it is perfection.

In other big news…you can now find all of the equipment I use in my posts on my ZoeBakes Amazon Store.

Apple Sauce Galette | ZoeBakes photo by Zoë François (more…)

Read More

Blueberry Bars for Back to School!

Blueberry Bars | ZoeBakes photo by Zoe Francois

This post is originally from 2011 and it is hilarious for me to read it, since my boys are now 17 and 19 years old and no longer have little fingers, because they’re 6-feet tall. The only thing that remains the same 7 years later; they still love these Blueberry Bars!

2011: Yesterday was the official end of summer in my house. Back to school for both boys, and I spent the day wishing they were home again. “Seriously?” You may ask. I spent the past several weeks anticipating the beginning of school with a certain glee, which may have bordered on unhealthy. I couldn’t wait to have peace and quiet in my house, for hours at a time. I looked forward to doing my work without interruption, sans little fingers dipping into the bowl. But, when it came to the actual day, I missed them and couldn’t wait for them to get off the bus.* Instead of pathetically staring out the window waiting, I decided to bake them some Blueberry Bars. Every MN kid loves bars.

For those of you from the coasts, I am referring to a layered dessert baked in a pan resembling a brownie/cookie/pie, but can be made with fruit, caramel, chocolate or anything else your pantry contains. Then they are cut into neat bars. I was first introduced to this concept when I moved to Minneapolis in 1993. Bars are generally served on a buffet table with lots of crock pots filled with “hot dish.” Every family has their own recipe, usually a tightly held secret, mostly kept from the neighbors.

To watch me make these bars and for tips on easy lattice and stable fillings, watch my instagram video. Recipe below.

(more…)

Read More

Perfect Peach Pie with Lattice Crust

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

When the peach season is a good one, and this year it is spectacular, it is best to keep peach pie simple. There is nothing more beautiful than a perfectly ripe, juicy, smooth, sweet peach, so don’t fuss it all up with too much extra stuff. This peach pie is really just peaches, a touch of booze, which is optional and some raw sugar (use brown sugar if you don’t stock raw). The trick is binding the peaches enough to keep them together in a neat slice, without adding so much starch that is gets gloppy. This is an art, rather than a science (that’s only partially true), because each batch of peaches produces a different amount of juice. I tend to go on the under-bound edge of the spectrum, so keep that in mind when you are making your filling.

If you happen to get your hands on a bunch of peaches and you want to make more than one pie, you can make the pie, freeze it and bake it later in the summer or even save it (if you have a really good freezer) for chillier weather, when you are desperate to remember the taste of summer.

You can watch me make this pie and I give more details on freezing a pie in my instagram videos.

peach pie with lattice crust on ZoeBakes. Photo by Zoe Francois

(more…)

Read More