Lemon Lavender Shortbread with Affogato

Affogato with Lemon Lavender Shortbread | ZoeBakes (1 of 2)-2

There is something so perfect and ageless about shortbread. Nothing trendy or hipster about it, just the most basic, easy recipe and yet it feels sophisticated and posh. There are only three ingredients in shortbread; butter, sugar and flour. I dolled these up with a bit of lavender and lemon, because that is what I had on hand and they are gorgeous together. Shortbread is a great canvas for other flavors. Try adding rosemary, chili powder, thyme, sage, star anise, rose water, or anything else you can dream up.

They are traditionally served with tea, but I just stopped by my friend’s new ice cream shop (Milkjam in Minneapolis) and brought home some outrageous ice cream that was begging to be made into an affogato. If you have never had an affogato, you need to run, not walk, to your coffee/espresso machine, brew up the darkest coffee you can muster and add a scoop of your favorite ice cream. The results are nothing short of miraculous. Add a couple shortbread cookies and you have heaven.

Lemon Lavender Shortbread | ZoeBakes (5 of 17) (more…)

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Pistachio Cake

pistachio cake | ZoeBakes (4 of 14)

Pistachio is my absolute favorite flavor of ice cream. When I traveled with my family to Italy, we did a whole lot of “research” on gelato. It was an informal, albeit thorough, study consisting of my sons trying every single flavor made in the country, while I stuck to a scoop of pistachio and one of espresso. Side by side, they are the perfect combination. I should know, because I ate it daily during our two weeks in Italy. This cake is based on that perfect marriage.

pistachio cake | ZoeBakes (2 of 14)

Pistachio cake, pistachio buttercream and a layer of espresso ganache.  (more…)

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Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown

Pink Crown Cake | ZoeBakes (1 of 17)

A friend asked me to create a cake for a 6-year-old with a fondness for tiaras and all things sparkly. As the mother of two boys who were never that into sparkles, I jumped at the chance to play with rolled fondant and make something worthy of a princess party. I knew exactly which recipe would suit the occasion, since I’ve been reading through Abby Dodge’s newest book, the EVERYDAY BAKER. Abby has a gorgeous pink cake with layers of strawberry mascarpone icing and tender white cake, which struck me as a perfect base for a pink fondant crown, but also sophisticated enough for all the adults at the party.

20160115-Pink Crown Cake | ZoeBakes (2 of 17)

Abby Dodge has been sharing her knowledge of baking for years in her many books, in national magazines and in her Baking Boot Camp Craftsy class. The EVERYDAY BAKER is no ordinary baking book, it is a full education in the art of pastry making. Abby lovingly takes you through the techniques of baking wonderful cookies, cakes, breads, pies, and more. She’ll guide you through with such grace and joy that none of it will seem intimidating for even the novice bakers. She has been an inspiration to me as a baker and cookbook author and I am thrilled that she has joined me in a giveaway of her essential book. Please leave a note in the comments about what pastry you’d most like to learn for a chance to win a copy of her book. (The contest is open to US and Canadian addresses). (more…)

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Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

 

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

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Chocolate Cherry Cake with Marsala Cream and a Book Giveaway

Chocolate Cherry Cake | zoebakes 09

There has been lots of conversation about grains recently. Many opinions and theories and personal stories about whether or not they should be eaten, and if so, which ones, and by whom. One of the voices I trust the most on the topic is Maria Speck. She is endlessly thoughtful and has meticulously researched the subject. You will see both a passionate and intellectual pursuit of delicious grain filled recipes in her latest book “simply ancient grains.” A few years ago I would have warned you that some of these grains are a bit challenging to find, but thanks to folks like Maria, these grains can be found in most grocery stores and easily had online.

Instead of summarizing Maria’s words on the subject of grains, I invite you not only to take a look at her beautiful book, but also to read the words she recently wrote in the Washington Post on the importance of grains.

simply ancient grains | Maria Speck

As I flipped through Maria’s book I was struck by this photograph by Erin Kunkel. I just knew this was the recipe I’d start with. The chocolate cake looked absolutely perfect baked in a loaf pan, but I wanted a slightly more festive presentation, so I took Maria’s exact recipe, but just baked it in cake pans instead. Your friends and family will never know that this cake is made with whole grain Kamut flour (more about that in a minute), they’ll just know it is chocolatey and delicious.

Maria has generously offered to give a copy of her book, simply ancient grains, to a randomly chosen winner. Just leave a note in the comments for a chance to win.

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Canelés de Bordeaux

caneles | zoebakes 17

These fluted confections are the official dessert of the Bordeaux region of France. I’ve tried several recipes for canelé and this one from Edd Kimber’s new book Patisserie Made Simple is the closest I have found to the real deal. The interior texture isn’t quite as dense, but the flavor is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success with making canelé is using copper molds lined with beeswax and butter. The less expensive silicone molds unfortunately don’t achieve the same crisp outer shell, which in my opinion is the whole reason to eat them.

The crêpe-like batter is simple to make, but the process is a touch fussy and requires a few days of planning. I don’t mean to scare you off, since the outcome is delicious and sometimes the best things in life are worth waiting for. But, to do canelé de Bordeaux justice, you must have patience and the right tools. (more…)

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