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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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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This is a combination of two of my favorites, star bread and an everything bagel with cream cheese. One of the great things about a star bread is that you can play with the flavor by baking them with sweet or savory fillings. I was craving an everything bagel, which is topped with a combination of poppy seeds, sesame seeds, onions, garlic, and salt. It is everything I love on a bagel, hence the name! I had a bucket of challah dough in the fridge, a block of cream cheese, and the bagel topping mix. Why not layer them all together and create a fun version of the classic breakfast? Not only is it fun to make (get the kids involved in the shaping) and beautiful, but it’s DELICIOUS.
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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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Where did the year go?! We all say that this time of year, don’t we? But it’s one of those cliched questions that is so true. It was a fun and exciting year, and I can’t believe it’s over. I shared recipes and met wonderful people on Zoë Bakes on Magnolia Network, launched the ZoëBakes Shop, and connected and shared recipes with you (I love seeing what you make!) on Instagram and through my Substack newsletter.
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