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. I also believe in baking easy at the holidays and this recipe is PERFECT! If your oven is occupied by your holiday roast and potatoes, you can bake this SWIRL BREAD IN THE SLOW COOKER – NO OVEN!Read More
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
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
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.
This apple butter rose tart was inspired by Rory MacDonald’s new cookbook, bake. His book is full sweets, from flaky morning pastries to intricate plated desserts. It’s a book about a pastry chef taking you through the process of a restaurant kitchen, but he made the recipes accessible for the home cook. It is a beautiful book and his apple tart recipe intrigued me the second I turned to the page.
His apple design is a super sleek spiral, whereas mine went a bit more girly and romantic. I used a vegetable turner, as he suggested, to slice the apples as thin as possible and rolled them tight into rosettes. The ruffles that formed as the apples passed through the turner reminded me of fabric and I loved the effect so much that I just gathered the apple as it fell and piled it into the center of the tart. This tart has so few ingredients and yet the finished dessert is quite striking and intricate looking, perfect for a special occasion. You can watch me put together the apple butter rose tart in my instagram video and recipe is below.Read More
At the core this is a pound cake that has a perfectly dense crumb and is rich with almond paste, but it is also a tribute to spring, which is on its way. The decoration came to me after I made the blood orange glaze, that is the prettiest pink you can find in nature. The color is from the red fruit, without use of any food color (the season is short, so you can recreate this color with all natural food color that I link to below).Read More