Holiday Archives - Page 2 of 3

Holiday Gift Guide for Bakers

November 12, 2021December 12, 2021 Zoë François 2 Comments

Host Zoe Francois prepares her tube pan to make her pear cardamom cake, as seen on Zoe Bakes, season 1.

The holiday season is upon us! It should come as no surprise that in my house this is a time of year for desserts and baked treats (as if there is a time of year that isn’t). It’s also a time for gathering with friends and family and sharing some of your favorite meals and baked goods.

I always feel like the best gifts are ones that share experiences with others, and food is one of the best ways to share. With that in mind, I’ve put together a list of my essential tools for baking—to add to your wish list or to gift to the bakers in your life. If you ever wonder what I use in my own kitchen, head on over to my Amazon shop to find absolutely everything.

My Favorite Baking Equipment

December 6, 2020December 12, 2023 Zoë François 46 Comments

‘Tis the baking season and time to give gifts to your loved ones who bake pie, cake, bread, cookies and so much more. I’ve had lots of questions about my favorite baking equipment and what to get the bakers in your life. You can always find the list of what I am using in my kitchen in my “Shop” tab at the top of my website. I only post the products that I actually use and love. You’ll find a link my beloved torch below.

I’m also including some gift ideas from small businesses I love. Enjoy!

Gift Ideas from Small Businesses

The Wreath of Joy – You can DM your orders to Como Harriet Design on Instagram to get one-of-a-kind bespoke silk flower wreaths made by my good friend, Joy Summers.

Zoë François wearing Silk Oak Designs necklace

Silk Oak Designs – My Mom’s leather and stone handmade necklaces can be worn as chokers (as I prefer in the kitchen) or as looser single and double strands. Visit her site to get more ideas and see the selections of designs. They’ve become the only jewelry I wear and each piece tells a story.

Sticky Coconut Maple Bars

December 13, 2019June 26, 2022 Zoë François 1 Comment

My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy!

Purple Sweet Potato Pie

November 26, 2019July 28, 2022 Zoë François 23 Comments

Purple Sweet Potato Pie with a mound of an Italian meringue inspired by Esther Williams (anyone younger than me will have to google her). I was gifted a box of super fun produce by my friend Chadwick Boyd and in the selection from Frieda’s were a pair of bright purple sweet potatoes. I knew immediately that they would be pie.

Raisin Pecan Bread

November 17, 2019December 12, 2022 Zoë François 533 Comments

Let me tell you about this raisin pecan loaf that I baked from my book, New Artisan Bread in Five Minutes a Day (Breadin5). I made our big batch of the Master Recipe using Platinum Yeast from Red Star Yeast, then pulled off a piece of dough, rolled in some raisins and pecans using a French Rolling Pin from JK Adams, let it rest and scored the top with a super sharp Bread Knife from Shun Cutlery just before I baked it in an Emile Henry Cloche. Two days later I took out another piece of dough and rolled in olives and sharp VT cheddar. Five days later I grabbed yet another bit of dough, put it in a proofing basket and baked it as a pure and simple boule. If you have a bucket of dough on hand, you’ll have the base for all of these fantastic loaves.

Boozy Cherry Pavlova

December 20, 2018January 8, 2022 Zoë François 14 Comments

I think a pavlova is the perfect holiday dessert. It is beautiful enough to be a centerpiece on your table, so light that it can follow a big holiday meal and its flavors can change with your every whim.

This Boozy Cherry Pavlova was inspired by the cherry cordial filling in the chocolates that are a holiday stocking tradition in my house. I cooked the cherries in champagne, cherry juice, and just a touch of sugar until they created a boozy syrup. This can be done with just juice for a virgin cherry variation.