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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Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François

I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern last year. You can watch us working pumpkin magic in the kitchen together in the video below. I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all time favorite cakes, so I wanted to share it with you. The cake I made with Andrew has a rather thin line of chocolate streusel and I went for a bolder chocolate layer this time. That is reflected in the recipe and directions below. You can roast your own pumpkin or use canned, either is terrific for this easy and tasty cake.

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François (more…)

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Buttermilk Pumpkin Streusel Pie

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.

You can watch me make this pie in my instagram video and Lisa generously shared the recipe us below.* (more…)

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Butterscotch Pot de Crème (and Pumpkin Version for Fall)

Butterscotch Pot de Crème | Photo by Zoë François

I developed this butterscotch pot de crème recipe for Tilia‘s dessert menu. Steven Brown, the chef/owner wanted a turbo charged version of the butterscotch pudding from his childhood. We went with a Pot de crème, which is essentially as decadent as creme brulee, without the crack of caramel resting on top. The texture is like silk and the taste is lightly sweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smokin’ hot (and I do mean smoking) is the key to the flavor. If you don’t bring them to the brink of burning the pudding will be way too sweet for my taste. The crème fraîche (young sour cream) is unsweetened and the perfect balance for the pudding. If you don’t happen to live near Linden Hills (a small village of a neighborhood in Minneapolis), where you can order this at Tilia, you can now make it at home.

You can watch me make this Buttercotch Pot de Crème on my instagram stories.
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Caramel Apple Pumpkin Pie

Caramel Apple Pumpkin Pie Recipe | ZoeBakes | Photo by Zoë François

This caramel apple pumpkin pie is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

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