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 in my instagram video.

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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Profiteroles

Choux Paste | Zoe Bakes(11 of 5)

Pâte à choux translates from French to mean “cabbage” in English. It is a far less romantic word, so we stick to the French. The truth is the puffs look just like little cabbages when piped and baked. Pâte à choux is the dough used for cream puffs (profiteroles) and eclairs. It is rich with butter and lots of eggs, but made light when those eggs expand in the oven and create hollow cavities, which are meant to be filled with anything from lobster to ice cream. I pretty much only think in terms of sweets, so I’ve gone with the latter. The ice cream is made with sour cream and lemon, so it is tangy and refreshing. I top it with glossy chocolate ganache and call it classically perfect.

The texture of your Pâte à choux will depend on what liquid you use. In culinary school we used whole milk, skim milk and water to compare what the fat and sugars of the milk would do to the dough. I prefer the taste of the whole milk, but the crisp texture of the water, so the skim milk is a good compromise. You can do the same experiment and determine which you prefer.

You can watch me make these profiteroles in the videos on my Instagram page(more…)

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Coffee, Bourbon & Chocolate Baked Alaska

baked alaska | ZoeBakes(4 of 7)

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 Mpls 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.

For the recipe.

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Coconut Cream Cake with Toasted Meringue Frosting

Coconut Cream Cake with Toasted Meringue Frosting

I first posted this Coconut Cream Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. Decadent pastry cream full of coconut layered between coconut cream cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the coconut cream cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight.  (more…)

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