Peach Rye Cake

Peach Rye Cake before baking | Photo by Zoë François | ZoeBakes

“Morning, sunshine!” That’s what this Peach Rye Cake says to me and what a joyous way to start the day. Sure, it’s cake and can be served with ice cream as a dessert too, but the rye and honey evoke more of a morning muffin vibe, so I am suggesting this with a dollop of yogurt to start your day. When King Arthur Baking Company invited me to celebrate their official name change from King Arthur Flour with a recipe, I immediately thought of Vermont (King Arthur Baking Company’s home) and my childhood memories there. I grew up on communes in Plainfield and Glover, Vermont. Food on a commune is a constant dance, since there are so many mouths to feed. The smell of honey, baking bread and granola are some of my very first food memories. Sunshine streaming in the windows and the smell of sweetness in the kitchen  are the things I recall and what I wanted to recreate with this cake. A sun burst of peaches in a honey-sweet rye cake batter, that’s a perfect celebration. The fact that King Arthur Baking Company has changed their name to highlight all that they do for and with the baking community, beyond producing some of the very best flour, just seems natural and right. They represent the best of the baking community and are a constant go to for tested recipes, trusted resources, and the highest quality baking products. I am honored to have worked with them throughout my baking career and overjoyed to be a part of this special moment.

And…scroll to the bottom to see the Zoë cookie King Arthur Baking Company created for me. It is hilarious and delicious. Recipes below!

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Paleo Chocolate Chip Cookies (Vegan Too)

Paleo Chocolate Chip Cookies | ZoeBakes photo by Zoe Francois

It’s the perfect time for comfort food and these Paleo Chocolate Chip Cookies from Stephanie Meyer’s The 30-Minute Paleo Cookbook are the ultimate snack to satisfy. They are super decadent and rich with flavor because they are made with almond butter. The cookies, like everything Stephanie creates, is gluten-free, in fact, these have NO flour at all and can also be made vegan. Stephanie is a friend, a sista blogger and the master at batch cooking healthy meals. She is one of the most spectacular home cooks I know, and her recipes are always absolutely delicious. The recipes in the book just happen to be Paleo, so if you have dietary restrictions all of her recipes will work in your daily meal planning. 

Stephanie’s over-arching goal is to help people transform their health by cooking real food at home. Amen! The 30-Minute Paleo Cookbook is a great introduction to experimenting with fresh-food cooking and seeing how doable and delicious it is. Her Project Vibrancy Meals meal plans are a mapped-out system for making that happen most days of the week. The plans include menus, shopping lists, simple recipes, clean-up and storage instructions, and a community of supportive and knowledgeable people. I am a baker and not a cook, so her meal plans help me get actual food on the table, so my family has more than cake, pie, cookies, and bread! 😉

Find out more about her Project Vibrancy Meals This is the perfect time to be cooking great food for your family.

Here’s a link to give her Project Vibrancy Meals meal plan for FREE

One of the things my family likes most about her meal plans are the sauces she makes, so I’m so excited she created a book of just her Kickass Condiments: 20+ Little Recipes That Change Everything.

Stephanie kindly shared the recipe for her Paleo Chocolate Chip Cookies (you can also make them vegan) recipe below and I have a video of making the cookies on my @zoebakes Instagram account. 

Paleo Chocolate Chip Cookies | ZoeBakes photo by Zoe Francois Read More

Raspberry Swirl Bread from Do-It-All Dough

Raspberry Swirl Bread from Do-It-All Dough | ZoeBakes photo by Zoë François

As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe. In order to pull that off, you want a dough that is rich and tender enough to satisfy as a sweet treat, but strong enough to hold up as a perfect sandwich loaf for school lunches. When Bake from Scratch Magazine and Bob’s Red Mill asked me to create a loaf with their super versatile and delicious Do-It-All dough for this month’s Better Baking Academy, I knew I wanted to create a showstopper, but simple enough to pull off on any Tuesday evening. I grabbed from the Scandinavian influence that is so prevalent in Minnesota, where I call home and added orange zest and cardamom to the dough as I was mixing it. It adds such a wonderfully warm aroma to the dough, which we need in the January cold. Then I swirled the dough with raspberry preserves and twisted the dough into a beautiful and tasty loaf.  You can see me create this loaf in my Instagram video and the recipe is below.

You can find much more information about this month’s Better Baking Academy class on Do-It-All Dough and sign up for the entire series of baking classes hosted by Bake From Scratch Magazine and Bob’s Red Mill (The Academy is FREE). You’ll find new lessons each month on essential baking skills with step-by-step photos and great tips from a wide range of baking professionals. If you’re looking to step up your baking game, you don’t want to miss the Better Baking Academy. Click here to sign up!

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Top Nine ZoeBakes Desserts 2019

Poached Pear Tart | ZoëBakes photo by Zoë François

Instagram has spoken and these are the Top Nine ZoeBakes Desserts 2019, as determined by your 1 million likes. Thank you so much for following and I look forward to baking with you in 2020! 

These are in no particular order of popularity. Find the list and recipes below: Read More

Mirror Glaze Cherry Cake

Mirror Glaze Cherry Cake | ZoeBakes photo by Zoë François

I’ve been intrigued with mirror glaze cakes ever since they started popping up on my instagram feed years ago. There is something so satisfying about the glassy, reflective finish. Aesthetically, it’s not typically my style to create something quite so glitzy and glam, but sometimes ones inner Liberace needs to come out. The technique alone was calling me, I just had to understand how it was done. I have to admit it was simpler than I imagined. I hunted around for a recipe for the mirror glaze and landed on one by my friend, Phillip Fryman of Southern Fatty. His differed from many on the internet because he uses glucose syrup, instead of corn syrup. They are typically interchangeable and you can really use either for this recipe, BUT glucose is WAY thicker and I thought that may be a nice advantage in the glaze coating the cake well. I think my assumption was right, because the glaze was thick and clung to the cake like a champ. 

I often see mirror glaze cakes done in several psychedelic colors, spiraling together on the cake, like candy colored marble, but my cake was inspired by the bright red sour cherries my dad picked for me off of his tree, so I went with the simplicity of one color. The success of the mirror glaze cake is in the finish. If you can see yourself, then you’ve won the day. Not only could I see my reflection, but I captured a video of the clouds passing by out the window as reflected off my cake! It is so cool and you can see that and watch me make the cake in my instagram video. 

Oh, the cake under the mirror glaze is a no-bake cherry cheesecake. Read More

Churros with Chocolate Sauce

I’ve never made Churros with Chocolate Sauce before today! There aren’t many desserts that I have enjoyed at a restaurant, that I didn’t immediately come home and make. How has it taken me this long to realize how easy and delicious they are to make at home. The Churros with Chocolate Sauce recipes from Husbands That Cook, the new book by Ryan Alvarez and Adam Merrin are fantastic and couldn’t be easier. They make a very simple pate a choux (same dough used for eclairs, profiteroles and croquembouche), which is then fried until crisp. The dough itself is not sweetened and they even suggest serving it with a savory soup, which is brilliant. Given my love affair with sweets, I dredged mine in cinnamon sugar and paired it with their lovely, thick, rich, decadent hot chocolate sauce and a bit of cajeta I had on hand.

You can watch me make this lovely recipe from Husbands That Cook in my Instagram video and they graciously let me share the recipe with you here. Read More