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…)

Read More

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…)

Read More

Coffee Caramel Tres Leches

coffee caramel tres leches | ZoeBakes 11

This is a mashup of a classic Mexican cake and the Vietnamese ice coffee I am so addicted to. The connection is the sweetened condensed milk that is the foundation for both. Tres Leches (three milks) is a cake soaked with cream, evaporated milk and sweetened condensed milk. Vietnamese ice coffee is made with the strongest coffee on earth mixed with sweetened condensed milk and poured over ice.

I made a coffee caramel milk syrup to soak the cake with and then topped it with a coffee whipped cream. Tres Leches by nature can be a bit sweet, but the coffee cream toned down the sugar and added a slight bitterness, which I found to be perfection. My family ate half the cake while I was at pottery class and then polished it off for breakfast the next morning, which just happened to me Cinco de Mayo.

coffee caramel tres leches | ZoeBakes 13 (more…)

Read More

Matzo Crack S’mores

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 (more…)

Read More

Cake Baker’s Apprentice (Chocolate Pretzel Crunch Cake and Pavlovas)

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.

(more…)

Read More

Homemade Caramel Apples

caramel apples

My boys are called to the apple bins at the grocery store these days like a siren song. Framing every bin are rows of gooey caramel apples, studded with nuts, candies and chocolate. Seriously, I can’t blame them for being drawn in, they are irresistible. But, then you bite into them and they are always just a touch disappointing. The apples are usually soft and the caramel is cloyingly sweet and tastes like it was from the previous generation. I convinced my boys to walk by without taking one, but only after promising to make them some at home. We picked fresh, crisp, juicy apples (Honeycrisp, Sweet Tango or a variety that is a bit tart). The caramel is easy to make and is rich, creamy, gooey and not over-the-top sweet. I like them with salted peanuts pressed into the caramel, but the boys like the apples dipped in caramel with no other interruptions. (more…)

Read More