Holiday and Celebration Bread in Five Minutes a Day

Our new Holiday and Celebration Bread in Five Minutes a Day book is out, just in time for the holidays! Today you’ll be carving turkey and the Christmas music will start (who am I kidding, it started weeks ago). Holiday and Celebration Bread in Five Minutes a Day is the book I have been waiting to create since the day Jeff and I started our adventure in Five Minute Bread, over a decade ago. This book is full of all the sweet and pretty breads a pastry chef gets jazzed about. There are breads from all over the world, for just about every occasion. From Tahini Swirled Challah, to Christmas breads from all over Europe (and beyond), pitas for Ramadan and other celebrations, even monkey bread for after school, of course, there are several sticky buns and cinnamon rolls, plus this beautiful Holiday Star Bread Recipe. We even have a simple technique for making croissants, which our readers have been asking for since the very first book in 2007. We nailed it and it’s in this new book!

Holiday and Celebration Bread in Five Minutes a Day | Breadin5

Scroll down to see more of what is in the book, including pictures of me looking pretty excited about the whole thing. It’s never too early to get started on your holiday shopping, so feel free to order a copy of Holiday Bread for yourself and all those loved ones on your holiday list! 😉 We can’t wait for you to bake from Holiday and Celebration Bread in Five Minutes a Day. Happy Thanksgiving! (more…)

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Contest Winning Coconut Cookies

Contest Winning Coconut Cookies | ZoeBakes photo by Zoë François

These Contest Winning Coconut Cookies are from the Great Minnesota Cookie Book by Rick Nelson and Lee Svitak Dean. I often bake from books written by other bakers I admire, but sometimes inspiration comes, not from the professionals, but from our neighbors.  The recipes they grew up baking, from their family traditions, have been time tested and in this case, have won first prize in the Star Tribune Holiday Cookie Contest. That is what this book is all about; real people, baking their hearts out and winning prizes. I love Mounds Bar candies (one of my favorite Halloween candy), which this cookie was inspired by, so this one grabbed my attention. I have a coconut macaroon recipe that is in constant rotation at the holidays, but I am always looking for something new to add to my repertoire. This recipe is super simple and full of coconut goodness. Rick Nelson graciously gave me permission to share the recipe from the book (Snowball Clippers recipe submitted by Becky Varone) with you and you can watch me make them in my instagram video.

I’ve had lots of requests for vegan recipes and I thought this one would be a perfect and easy one to make both gluten-free and vegan, so I have added my notes on how to do that.  (more…)

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No-Bake Chocolate Pepita Crunch Bars

No-bake Chocolate Pepita Crunch Bars | Zoe Bakes photos by Zoë François

These No-bake Chocolate Pepita Crunch Bars are a candy and a brownie all in one. There is no baking, so they are a perfect holiday treat to go along with all the cookies you’ll be trading at your cookie swaps this season. I created this recipe for the wedding of a chef, Jorge Guzman, who wanted a Mexican inspired dessert plate to be served to his guests, in addition to a cake. I kind of fell in love with them and when Bake From Scratch invited me to create some cookies for their Holiday Cookie Issue, I knew instantly that this would be in the mix. The crunch comes from both the toasted pepitas (pumpkin seeds) and feuilletine flakes (which are paper thin cookies that are broken up into what can best be described as dessert-cereal). The pepitas and feuilletine flakes are folded into a chocolate and hazelnut mixture, set firm, covered with ganache and then decorated with more pepitas and edible gold leaf. The result is a sophisticated chocolate bar that is regal enough for a wedding, a holiday party or just a midnight snack. You can watch me make these bars in my instagram video.

Scroll to the bottom of the post to see the Pinon Mexican Wedding Cookies, Chestnut and Honey Madeleines, Caramelized White Chocolate Sables with Sea Salt and and Hazelnut Spice Speculaas I developed for this Special Holiday Cookie Issue.

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Holiday and Celebration Bread in Five Minutes a Day

Holiday and Celebration Bread in Five Minutes a Day by Zoë François

In just about a month my newest book, Holiday and Celebration Bread in Five Minutes a Day, will hit the shelves in stores near you and online book sellers. This is the bread book I have always wanted to write, because I got to bring my pastry chef ways to the pages, with all the sweet and decadent holiday breads from around the world. Below I have shared just a few of the photos from the book that represent so many cultures and their gorgeous breads. I even got to take some of the photos for this book, along with my friend and fellow blogger, Sarah Kieffer. For the first time we have color photos throughout and gorgeous how-to pictures of the process, so even the more intricate breads (like flaky croissants and Danish) are simple to make.

This is the 7th book in our 5 Minute Bread series and Jeff and I could not be more excited or prouder of this one. I hope you enjoy it as much as we loved putting it together.

Holiday and Celebration Bread in Five Minutes a Day by Zoë François

The Holiday and Celebration Bread Book is available for pre-order, so you can have it ready and waiting for all the bakers on your holiday gift list! (more…)

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Red, White & Blue Berry Cheesecake for 4th of July

4th cheesecake zb 16

I’m not sure anyone would describe me as a perfectionist? My house is neat enough, but it is clearly lived in.  I’ve always wanted to be the kind of person who irons my sheets, my table clothes or even my clothes, but so far it’s just a fantasy. The only place I admit to being really obsessive is my work. I’ve been known to make a recipe over and over and over, until I am happy. It also has to pass the test of the François family, which can often feel like an episode of Chopped. They are neither shy, nor sparing with their criticism (and praise), but it seems they enjoy the criticism even more and I’ve come to trust and rely on their opinions. So, when I cut into the first round of this cheesecake, they didn’t hesitate to tell me it was “WAY TOO SWEET!” None of us are a big fans of cloyingly, teeth-on-edge, sweets.  We prefer to taste the vanilla, the berries and even a touch of sour cream in cheesecake.  After a bit of adjusting and a lot of testing, I’ve got it “Just right!”

Red (raspberry), white (vanilla bean) and blue (blueberry) layers of distinct flavors, all work beautifully together in this 4th of July Cheesecake. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and makes it easy to cut. In order to achieve the clean layers you’ll need to have some time to let each one set, so it isn’t a recipe for a last minute dinner party. It’s super easy and completely worth the extra time to present such a fun dessert at your holiday party. (more…)

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Cranberry-Raspberry Upside Down Cake

upside down cake

The color of this cake alone is enough to bring me great joy these days. It is snowing here in MN, which is a blessing and a curse. Snow is a blessing, because it brings new life to the cold and allows my boys to go snowboarding and sledding in the evenings. It’s also a beautiful blanket over all that was gray just yesterday. There is nothing worse than a winter in MN without snow. The cold, dark, seemingly endless season would be unbearable without it. The curse of snow, is that it is…well…cold and I am not a fan of cold. But, I digress.

snow

The cake’s ruby top is a mixture of tart cranberries and sweet raspberries (my son’s suggestion, after tasting the ALL cranberry version, which he found too tart). The Raspberries both sweeten the cake and also creates a more luscious texture. I personally love the tartness of the cranberries alone, but they have so much natural pectin that the consistency was more like tight jam then I wanted. The cake underneath is rich with butter and almond flour. I served it with ice cream for dessert and then had it for breakfast the next morning with coffee.  (more…)

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