Rhubarb Berry Crumble

Rhubarb Berry Crumble | ZoeBakes photo by Zoë François

I wait all winter long for the rhubarb to pop up, signaling spring has arrived. Then, way too fast, the precious plants are bolting and done for the season. In a panic I pick all the rhubarb from my dad’s garden to bake it and freeze the stalks for a treat later in the year. My dad delivered rhubarb this weekend, on the same day I received Sarah Copeland’s dreamy new book, Every Day is Saturday. Her recipes are simple enough for Tuesday dinner, but festive enough to serve at a weekend party. I went immediately for the Rhubarb Berry Crumble, because it is one of my most treasured desserts. In fact, if I had to pick ONE favorite dessert, I would say anything rhubarb and baked into a crumble is always a winner. Sarah’s version is just the right amount of sweet, to take the edge off the puckery pink vegetable, but still tart enough to be true to rhubarb’s best quality. Her crumble is buttery and rich, which is a perfectly balanced partnership with the filling. My only issue with the recipe is that it wasn’t large enough to have leftovers for breakfast. Luckily, she gives instructions for making a bigger batch, so you can have it for dessert or breakfast or both! 

I made a batch of vanilla ice cream and swirled some raspberry jam into it for the top. Whipped cream or just a drizzle of cream would work beautifully as well. You can watch me make this Rhubarb Berry Crumble in my instagram video and recipe below. (more…)

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Chocolate Chip Cookies 101

Chocolate Chip Cookies 101 | Everything you need to make the best chocolate chip cookies ever. | ZoeBakes photo by Zoë François

When I was at the University of Vermont studying theater, studio art, English lit, philosophy, photography, Latin, art history and everything else a Liberal Arts Degree offers, I decided to throw a business class into the mix. Truth is, I was just fulfilling a math credit requirement. I learned how to balance a checkbook and some basic—very basic—accounting, which went something like this … don’t spend more than you make! Then the professor had us write a business plan. It was the mid-1980s and I grew up eating Mrs Field’s, David’s and Famous Amos cookies, which were the “gourmet” cookies of the day. While in college I was also the “baker” at a favorite breakfast joint in Winooski, VT and spent my free time baking to relax after classes. So, I wrote my business plan based on a fictitious cookie company called Zoë’s Cookies. I can’t remember how I did in the class, but six months later I was standing on Church Street in Burlington, VT, selling my cookies from a hand pushed cart.

This post is your chocolate chip cookie primer: the result of what I learned making those cookies and the countless batches I’ve baked in the 32 years since then. This post offers a really great chocolate chip cookie recipe, but it is also a Chocolate Chip Cookies 101. I want to explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post. (more…)

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Coffee, Bourbon & Chocolate Baked Alaska

Coffee, Bourbon & Chocolate Baked Alaska | ZoeBakes photo by Zoë François

This post is from a while back, but I was inspired to bring it to the fore when I created a Baked Alaska for the Holiday issue of Better Homes and Gardens. You will find a picture of my Egg Nog version at the bottom of this post, along with a link to that recipe. The Baked Alaska makes a fantastic and beautiful dessert for any holiday party.

The inspiration for my desserts can come from the craziest places and this Coffee, Bourbon & Chocolate Baked Alaska is no exception. This weekend I fulfilled a dream, (one I didn’t know I had until I did it), to be a radio talk show host. That’s a generous description of what I was doing on the Weekly Dish, but it was the kind job title Stephanie March offered when she invited me to sit in for her co-host (Stephanie Hansen), who was busy being on vacation. Luckily, I was not filling this role alone, our friend Stephanie Meyer, was also on the air for the 2 hour show. I had a ball, but what I learned is that the “Stephanies,” as they are lovingly known, make this job seem so easy and effortless. They are hilarious, smart, quick and have an endless knowledge of what is going on in the Minneapolis food community (and a fair bit about the rest of the country too). I loved every second of it, but don’t think I’ll be giving up my day job.

After the show we went across the street to a neighborhood bar with a long list of coffee drinks, it was only 11am, so booze should be served with caffeine. Stephanie March ordered a coffee, bourbon and black walnut drink, because…bourbon. I took one sip and said “Baked Alaska!” We were due for a snow storm that night, and all the predictions were that we’d be trapped inside. A baked Alaska made with ice cream of espresso bean, chocolate shavings, a splash of bourbon, sitting on a layer of devil’s food and then covered with toasted meringue seemed the perfect way to weather the storm.

Recipe below and you can watch me make the Baked Alaska in my instagram video, found in the highlights.

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Awesome Apple Almond Crisp

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François

This Awesome Apple Almond Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and I think beautiful in a rustic way, albeit not as refined looking. It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan). I used a mix of apples, as I always do, to give the fruit layer more depth of texture and flavor. I also sliced them thin, because I was using a shallow pan and I wanted the apples to create a dense layer that stood up to the topping. For me the ratio should be just barely more fruit than crisp topping, so you’ll see I go thick.

You can watch me make this Awesome Apple Almond crisp apple crisp

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François (more…)

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The Perfect Apple Pie

The Perfect Apple Pie | ZoeBakes photo by Zoë François

The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.

I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite. (more…)

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Coffee No-Churn Ice Cream Sandwiches

Coffee No-Churn Ice Cream Sandwiches | Photo by Zoë François

We went from 16″ of snow to 80 degrees in two weeks. My mind spun into summer mode in about 10 seconds flat. We Minnesotans can’t adjust to the warm slowly or we may miss it. So, in my mind it’s summer and that means ice cream season. My friend, Sarah Kieffer, from the Vanilla Bean Blog and the fabulous The Vanilla Bean Baking Book, has been talking about no-churn ice cream for years. She’s one of my favorites (baker, blogger, book creator, photographer and human) and yet, I wasn’t listening when she said it was SO easy and delicious. Ugh, sometimes I’m just too wedded to the traditional ways. Well, I’m here to tell you that I should have paid attention earlier, but at least I am on board now. I won’t give up my ice cream maker, just because it’s super fun, but Sarah’s no-churn ice cream will play a major roll in this summer’s desserts.

I also made her deep, dark, chocolate sugar cookies to sandwich the coffee ice cream between, which made for the perfect ice cream sandwiches. The cookies are incredible all on their own, but with the intense coffee flavor of the ice cream they are sophisticated, a touch edgy and a perfect grown-up dessert that kids will love too, but make it with decaf! The cookies have enough body to hold up to the ice cream, but they don’t turn to stone when they are frozen, so they are perfect for this marriage.

You can watch me make no-churn coffee ice cream and the cookies in my instagram videos.

Coffee No-Churn Ice Cream Sandwiches | Photo by Zoë François (more…)

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