This is the coffee chiffon cake I make on season 3 episode 10 of Zoë Bakes in celebration of one of my mentors and first lady of the Twin Cities culinary scene, Sue Zelickson. Sue has been my mentor, a friend, and a shining example of power and grace.
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These Coconut Oatmeal Rum Raisin Cookies are a family favorite and a no-brainer for my upcoming book Zoë Bakes Cookies (coming out in 2024)! In season 3 episode 9 of Zoë Bakes I enlist two of my best taste testers, my sons Henri and Charlie, to taste test some recipes for the book.
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My next cookbook, Zoë Bakes Cookies, will feature about 100 recipes and I test my recipes over and over until they’re perfect. Enlisting my sons, Henri and Charlie, to be taste testers and incorporating their feedback makes my books even better. In season 3 episode 9 of Zoë Bakes on Magnolia Network Henri and Charlie join me in the kitchen to test a few of my cookie recipes and variations. You must tune in to see how it goes! In this episode I also visit a beautiful hazelnut farm and gather local nuts to try in my recipe. To learn more about Minnesota hazelnuts, visit the Organic Compound.
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This stunning angel food cake covered in cherry whipped cream was inspired by a recipe my friend, Jessie Sheehan, included in one of her cookbooks. Jessie visited Minnesota last summer and she joined me to eat our way through the Minnesota State Fair for season 3 episode 8 of Zoë Bakes on Magnolia Network!
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These are the orange creamsicle pops that I made on season 3 episode 8 of Zoë Bakes on Magnolia Network! In this episode I taste my way through the Minnesota State Fair with my friend and fellow cookbook author, Jessie Sheehan. Inspired by our visit, I make an angel food cake covered in a cherry studded whipped cream and these delightful and refreshing orange creamsicle pops.
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These are the blueberry scones I make on season 3 episode 7 of Zoë Bakes on Magnolia Network! In this episode I prepare to go to my friend’s cabin and since wild blueberries are in season, I make blueberry bars with lattice and lemon thyme shortbread crust, along with these blueberry scones to snack on when we hit the road.
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