If you start typing “is cheesecake” into Google, the first suggestion is “is cheesecake a pie?” You’ll get mixed results, including adamant ones from the likes of Alton Brown proclaiming cheesecake is a pie. Others say it’s a tart. And some stand by it being a cake. No matter where you fall on this debate, I think we can all agree that cheesecake is delicious. It works for any occasion, and you can make varieties to please every palate.
Baking with My Mother Cheesecake Video: You can also watch my son, Henri, and me bake cheesecake in an episode of “Baking with My Mother” on Youtube! We make this Blueberry Swirl Cheesecake (recipe at the bottom of this post), but leave out the swirls and add a berry sauce, so we can customize the cheesecake to our own preference. He went with Strawberries and I stuck with blueberries. Read More
The perfect popover is crisp on the outside, tender and airy on the inside and at its very best when served right from the oven. This is a super easy and yet very impressive recipe, that even a first time baker can master and feel like they’ve made magic.
When I was at the University of Vermont studying theater, studio art, English lit, philosophy, photography, Latin, art history and everything else a Liberal Arts Degree offers, I decided to throw a business class into the mix. Truth is, I was just fulfilling a math credit requirement. I learned how to balance a checkbook and some basic—very basic—accounting, which went something like this … don’t spend more than you make! Then the professor had us write a business plan. It was the mid-1980s and I grew up eating Mrs. Field’s, David’s and Famous Amos cookies, which were the “gourmet” cookies of the day. While in college I was also the “baker” at a favorite breakfast joint in Winooski, VT and spent my free time baking to relax after classes. So, I wrote my business plan based on a fictitious cookie company called Zoë’s Cookies. I can’t remember how I did in the class, but six months later I was standing on Church Street in Burlington, VT, selling my cookies from a hand-pushed cart.
This post is your chocolate chip cookie primer: the result of what I learned making those cookies and the countless batches I’ve baked in the 32 years since then. This post offers a really great chocolate chip cookie recipe, but it is also a Chocolate Chip Cookies 101. I want to explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post.
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.
The pavlova also has a layer of lemon curd and lots of whipped cream. “Man, this is delicious!” was the response from my always willing (and very opinionated) taster (and husband). You can see how I baked the pavlova in this shape in my “Pavlova” IGTV on Instagram.
So many people asked about baking Mini Pavlovas that can be individual servings, so I created a video for that too. The recipe and directions are below, but to watch me make the mini Boozy Cherry Pavlovas and how I fill them, watch this mini pavlova IGTV video.
If you are looking for the equipment I use in any of my recipes, you can find them all here, on my ZoeBakes Kitchen Essentials page, where you can also find my list of favorite cookbooks and sign up for any updates – I add to it with every post. Read More
A croquembouche (kroke-em-boosh) is a tower of profiteroles (cream puffs) stuck together with a thin layer of crisp caramel, which gives the dessert its name, “crocque em bouche” or “crunches in the mouth.” This dramatic pile of puffs is typically served at weddings, but I’ve taken liberties and find it a worthy dessert for any big occasion. A Christmas Croquembouche seems like the perfect way to celebrate this holiday season. The puffs are made of choux paste and are filled with mango pastry cream, which isn’t a flavor you might think of for a Christmas dessert, but it is such a wonderful contrast to the sweet of the caramel. When you break into the cream puffs you’ll find the rich, creamy golden filling. Just to jazz it up and to continue the holiday theme I added snowflake sugar cookies that I made with an olive oil sugar cookie recipe from my friend Sarah Kieffer’s book, The Vanilla Bean Baking Book, which is one of my favorite cookbooks. Then I spun some sugar into fine threads and wrapped it around the tower of puffs in a garland.
I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.
Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the homemade marshmallows with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe for homemade marshmallows is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.
I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. You can watch me use both types of gelatin in my instagram video. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor. You can find the gelatin sheets on Amazon if you want to give them a try.