Raspberry Swirl Bread from Do-It-All Dough

Raspberry Swirl Bread from Do-It-All Dough | ZoeBakes photo by Zoë François

As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe. I also believe in baking easy at the holidays and this recipe is PERFECT! If your oven is occupied by your holiday roast and potatoes, you can bake this SWIRL BREAD IN THE SLOW COOKER – NO OVEN!

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Valentine’s Day Cinnamon Rolls

Valentine's Day Cinnamon Rolls | ZoeBakes photo by Zoë François

There is really nothing more loving or romantic than baking for the ones you love. And, if it happens to be Valentine’s Day Cinnamon Rolls in the shape of a heart, they are the perfect holiday treat for everyone. These buns are based on our most popular, super easy and fast cinnamon roll recipe from Holiday and Celebration Bread in Five Minutes a Day, which is the perfect way to celebrate just about any day, no special occasion necessary. I added crushed fresh raspberries to the cream cheese icing to add a bit of pink and sweeten the deal even more. 

Happy Galentine’s and Valentine’s Day to you all! 

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Raspberry Paris Brest

Raspberry Paris Brest on a cake stand

This Raspberry Paris Brest is a beautifully nontraditional take on a very traditional French pastry. The name, Paris Brest, comes from a bicycle race that happens in France between (you guessed it) Paris and the town of Brest. According to Larousse Gastronomique, a pastry-cook, whose shop was along the route of the race, got it in his head to make a pastry shaped like the wheel of a bike from choux paste (the same pastry used for eclairs and profiteroles). He filled it with a butter-rich, praline flavored pastry cream.

My take on this classic involves lots of Driscoll’s Raspberries to lighten up the dessert and make it even more beautiful. Instead of stirring praline into the pastry cream, I made an easy raspberry quick jam out of fresh berries and then mixed it in. The result is fresh and light, which will be a welcome end to your holiday dinner. What makes Driscoll’s Organic Raspberries the perfect choice for this is that Driscoll’s has spent years carefully breeding Raspberries, and with thousands of berry varieties they select the top 1% to sell under the Driscoll’s name.

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Pear Raspberry Upside-Down Cake

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François

This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.

I started by caramelizing the pears, as I would for a tarte tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection.

I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page!

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François
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