Chocolate Caramel Matzo for Passover (Updated!)

Chocolate Caramel Matzoh | ZoeBakes (1 of 1)-3

This year I added a little extra flavor power to this classic recipe. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.

Every Passover I make this recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking. When I was growing up I loved matzo with butter or my mother’s matzo brei, but as a dessert it never inspired me. Until my friend and co-author Jeff introduced me to Marcy Goldman’s recipe she calls: “My Trademark, most requested, absolutely magnificent caramel matzoh crunch!” Despite the main ingredient being matzo it satisfied my craving for a decadent dessert at Passover. The candy was met with rave reviews and is now part of our tradition along with the fruit pâtes. It really is magnificent and a bit addictive, which is why I save it for Passover! (more…)

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Flourless Chocolate-Almond Torte for Passover

Flourless chocolate cake is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.

The cake can be prepared in advance, wrapped well and refrigerator for a few days or frozen for a couple of weeks. This leaves you with less work to be done on Passover. Just decorate with some fresh berries and enjoy a slice of rich, chocolaty goodness after your dinner. (more…)

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Beehive Cake (Brown-Butter Banana Cake and Honey Buttercream)

Up until very recently my father has been a beekeeper. He had bee hives at our home in Vermont and then drove them, full of bees to Minnesota. Due to a city ordinance he was not allowed to keep bees in his Edina yard and had to set them up at a friend’s house farther out of the city. My dad would drive out on the weekends to tend to them. His love for bees was made more complicated by the fact that he is very allergic to their sting. He swells up like a balloon when stung, but this never deterred him, even though it seemed to happen with some regularity. As a result of his love for bees I have always had a fondness for them and the delicious nectar they produce. Growing up we ate the precious honey he collected on everything from homemade granola to freshly baked bread. In fact, I never knew any sweetener other than honey and maple syrup before I was about 6. Sugar, in any form, didn’t exist in our house.

This cake is a tribute to both the elegance and ingenuity of honeybees, which are in terrifying danger of disappearing. Hopefully more folks like my dad will step up and continue the tradition. The shape of this cake is based on an ancient beehive called a skep, which was made of a coiled basket. My dad’s bees were kept in a box hive, but that isn’t nearly as romantic. Under the hovering marzipan bees are layers of brown-butter banana cake, walnuts and honey scented buttercream. (more…)

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Flaky Biscuits (plus, picking the right flour for all your recipes)

 

Flaky Biscuits | ZoeBakes (1 of 1)

Biscuits. Flaky biscuits. Nothing better!

There are three things that guarentee you will have tender, flaky biscuits every time. Flour, Fat and Folding. The type of flour you use will take your biscuits from tough to tender. I use a combination of cake flour and all-purpose flour, so that I have enough structure in my biscuits to create the flaky layers, but are tender when I break into them. I’ll talk more about flour in a minute. Then there is fat. You want it cold. It should be blended into the flour, but you also want some pieces to stay in tact to create the flakiness. This is just like making pie dough. Lastly there is folding. By folding the dough, you create even more layers and the biscuits are guaranteed to be flaky. (more…)

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Strawberry Sour Cream Ice Cream – (Five Tips for Super Creamy Ice Cream Every Time)

Strawberry Ice Cream | ZoeBakes (2 of 10)

There are some secrets to great ice cream. It doesn’t have to be complicated or difficult, but having the right ingredients, technique and equipment can go a long way toward success. Here are 5 tips for creamy ice cream every time and a recipe for my family’s favorite strawberry ice cream.

1. Ingredients: Fresh is great, but not a must. I used frozen strawberries for this ice cream and it was AMAZING! In fact, they often pick and freeze the very best fruit. You want to get the IQF (individually quick frozen) fruit, which means they are frozen separately, then bagged together, so they aren’t stuck in a massive clump and they have no syrups or other additives. (more…)

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Devil’s Food Cupcakes with Cream Cheese Icing

Devil's Food Cupcakes with Cream Cheese Icing | ZoeBakes (1 of 3)

This is the best chocolate cake recipe I have ever tried and believe me, over the past 20+ years, I’ve tried them all. The dark chocolate cake has a texture that is smooth and rich. The flavor is not overly sweet, because of the intensity of the coffee (you don’t actually taste the coffee, it just cuts the sweet) and the rum (the Devil in “Devil’s Food” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup. (more…)

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