Purple Sweet Potato Pie

Purple Sweet Potato Pie | ZoeBakes photo by Zoë François

Purple Sweet Potato Pie with a mound of an Italian meringue inspired by Esther Williams (anyone younger than me will have to google her). I was gifted a box of super fun produce by my friend Chadwick Boyd and in the selection from Frieda’s were a pair of bright purple sweet potato. I knew immediately that they would be pie. With Thanksgiving just a couple days away, how could my mind go anywhere else with such a fun bounty. The real surprise came with the topping. Sweet potatoes with marshmallows has been a regular on many Thanksgiving tables, so it seemed natural to pile on meringue and toast it like a marshmallow (a pile of whipped cream would be super tasty too). What I hadn’t planned on was the color. I had reserved the bright purple cooking water after boiling the potatoes, because it was just too pretty to throw away. I typically use a Swiss meringue on a pie, but the Italian version requires making a syrup of sugar and water, which meant I could use my potato water (BOOM, that’s how I’d tint my meringue purple). I had visions of a lavender colored cloud sitting on top of the pie, but when I added the boiling purple syrup to the spinning egg whites it turned bright, bright, bright blue. I’m not entirely sure why, but some chemical reaction in that bowl changed my vision for this pie. I was faced with a bowl of super soft, BLUE meringue and I went for it. I piled it on and then used a star tip to create the swimming cap of a topping (did you look up Esther Williams yet?)

Purple Sweet Potato Pie | ZoeBakes photo by Zoë François

You can see the potatoes and meringue come together in my instagram video. Recipe below:

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Pumpkin Swirl Cheesecake Bars

 

There seem to be two schools of thought about Thanksgiving desserts. Those who must have pumpkin pie and those who avoid anything pumpkin, other than the spice mix. I am squarely in the pumpkin camp and so is my whole family, but if you or someone you love is not, these Pumpkin Swirl Cheesecake Bars are the perfect way to ease into using the Thanksgiving essential and give a loving gesture to those who adore pumpkin. The base of these bars comes from Michelle Lopez’s new book Weeknight Baking, which is made up of great recipes that are quick and easy enough to fit into everyone’s busy schedule, even at the holidays. I added the swirl of pumpkin, which is also super easy and fast, but makes them just right for this week. Michelle has lots of great ideas for jazzing up the cheesecake bars and once you see my technique for swirling, you can add your own flair. You can easily make these in time for the big Turkey Day and I suggest making a double batch, so you have leftovers to snack on and stick into school lunches. 

GIVEAWAY! Not only did Michelle graciously allow me to share the recipe with you, but she’s also doing a giveaway of the book. Leave a comment below or on my instagram account for a chance to win a copy of Weeknight Baking.

You can watch me swirl the cheesecake bars on my Instagram account and the recipe lives below. (more…)

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French Silk Pie

French Silk Pie | ZoeBakes Photo by Zoë François

When I moved to Minneapolis from Vermont, I hadn’t expected to experience culture shock. I was raised mostly in New England with stints in Northern California. Somehow, those places, as far from each other as they can get on a map, are more alike than the vast land in the middle. I understood the food of the coasts, including the pie, dominated by apple and pumpkin or even lemon meringue. But, the Midwest has a pie culture all its own. I first learned of French Silk Pie in the 1990s from a local Minneapolis newspaper’s people choice award. Every year Bakers’ Square would win “best dessert” in Minneapolis with their French Silk Pie. I was painfully aware of this because I was baking my heart out at a local restaurant and despite all my efforts, I could never touch this pie’s popularity. I did finally taste one, and IMHO, it was sweet and lacking in any real chocolate flavor, but the texture was certainly worthy of the name. Out of spite (I was young and sillier then), I never served a French Silk Pie in any restaurant I worked at and honestly, this is the VERY first one I have ever baked. It comes from the beautiful new baking book, Midwest Made: Big, Bold Baking from the Heartland, by Shauna Sever. Not only did Shauna change my heart about this pie, but has taught me so much about the culture of baking in my own backyard. This pie is everything people loved about the one from Bakers’ Square, but is all about the deep chocolate flavor. Be sure to use a high quality, bitter chocolate (70-75% cacao) or the pie can get very sweet, FAST! In her book the pie is topped with a homemade Cool Whip, which is 100% in keeping with the traditional pie. I left the cream unstabilized and unsweetened, because I like the contrast of the sweet filling to the clean, rich cream on top, you choose which way to go, I offer both ways below. This recipe uses raw eggs, which doesn’t bother Shauna or me in the least, but if you are at all worried about eating raw egg, then buy pasteurized ones. 

You can watch me make Shauna’s pie in my instagram video and she graciously shared the recipe, which is below.

French Silk Pie | ZoeBakes Photo by Zoë François (more…)

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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. (more…)

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Apple Butter Rose Tart

Apple Butter Rose Tart | ZoeBakes photo by Zoë François  

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, where as 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. 

Apple Butter Rose Tart | ZoeBakes photo by Zoë François   (more…)

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Boozy Cherry Pavlova

Boozy Cherry Pavlova | ZoeBakes photo by Zoë François

I think a pavlova is the perfect holiday dessert. It is beautiful enough to be a center piece on your table, so light that it can follow a big holiday meal and it’s flavors can change with your every whim. This Boozy Cherry Pavlova was inspired by the cherry cordial filling in the chocolates that are a holiday stocking tradition in my house. I cooked the cherries in champagne, cherry juice and just a touch of sugar, until they created a boozy syrup. This can be done with just juice for a virgin cherry variation. The pavlova also has a layer of lemon curd and lots of whipped cream. “Man, this is delicious!” was the response from my always willing (and very opinionated) taster (and husband). You can see how I baked the pavlova in this shape in my “Pavlova” video on instagram.

So many people asked about baking the pavlova as individual servings, I created a video for that too. The recipe and directions are below, but to watch me make the mini Boozy Cherry Pavlovas and how I fill them, look for “Cherry Pavlova” in my instagram videos.

If you are looking for the equipment I use in any of my recipes, you can find them all here, on my ZoeBakes Kitchen Essentials page, where you can also find my list of favorite cookbooks and sign up for any updates – I add to it with every post. (more…)

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