I made this chocolate icebox cake with homemade wafer cookies and caramel cream in the middle of summer for season 3 episode 6 of Zoë Bakes! It’s hilarious that it just so happens to be available for streaming today, in the middle of a Minnesota blizzard with dangerous wind chills and after 8 inches of snowfall! Nevertheless it’s a fabulous dessert that I know you’ll love in any weather.
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This grapefruit posset dessert was inspired by a visit to my friend and James Beard winning restaurateur, Christina Nguyen. She joined me for season 3 episode 6 of Zoë Bakes on Magnolia Network to show me how to make Chè, which is a delicious, chilled and colorful dessert soup she ate growing up and now serves at her amazing restaurant, Hai Hai! Everything Christina does is inspiring, so I went home and created this grapefruit Posset along with a ONE INGREDIENT fruit sorbet. Super easy and beautiful!
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A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, these Breakfast Cookies are the answer, because what’s more portable than a cookie?
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Tiramisu is one of my favorite desserts and I assembled these mini tiramisu in individual jars for a sweet treat in an adorable portion size. This version has a hint of lavender from lavender simple syrup.
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For me, nothing is more perfect than a peach. And while there are so many different ways to eat and enjoy them, baking them into a pie is my go-to. After meeting Tara Coleman of Hot Hands Pie and Biscuit, I was inspired to create this next-level take on my Perfect Peach Pie recipe by adding bacon!
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These are the cake donuts with saffron glaze that I made on season 3 episode 3 of Zoë Bakes on Magnolia Network!
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