Archive for Zoe Bakes

Cherry Olive Oil Cake

A family friend is Greek and sent me a honey from Ikaria. It is a little smoky and tastes of caramel. Bees never cease to amaze me in what they create. I wanted to bake it into a cake and…

Ultimate Carrot Cake!

My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to…

No-Bake Strawberry Cheesecake!

This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or CoolWhip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O…

Mango Curd Tart

In a quest to create the perfect mango cheesecake, I discovered mango puree from the Indian market. I’ve tried making my own with fresh mangos, but the flavor was much too subtle and disappeared in most recipes. I even tried…

Homemade Yogurt (Plain and Fruit)

I find myself digging into the past recently and finding recipes. My grandmother’s rugelach, cheese blintzes from the Kiev restaurant (a childhood favorite) and fresh yogurt my mom used to make. We lived on a commune in VT, where we grew…

Strawberry Rhubarb Pie

It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown…

Chocolate Birthday Cake

When the Sunday New York Times Magazine opened to Dorie Greenspan’s chocolate cake, I said out loud, “I guess I know what I’m baking next!” To say I am a fan of Dorie’s is such a gross understatement. I am…

Rhubarb and Brown Butter Tart

After an epic winter, rhubarb is what gives us hope and the will to live. It is the first delicious sign that we have survived another test of winter. I would love it for that reason alone, but I also…

Raspberry Rose Angel Food Dream Cake

For Mother’s Day I always bake something I’d like my beloved children to bake for me, as a not-so-subtle hint to them. This website is basically a reference for my boys to use whenever they are looking for ideas of…

Canelés de Bordeaux

These fluted confections are the official dessert of the Bordeaux region of France. The interior is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success, IMHO, with making canelé is using copper molds…

Tres Leches

Tres Leches Cake is a light sponge cake that is soaked with three kinds of milk: sweetened condensed, evaporated and heavy cream (milk-ish enough to count), hence the name. Today is Cinco de Mayo and this cake seemed just the…

Coffee No-Churn Ice Cream Sandwiches

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…

Cinnamon & Cajeta Cake

This week I finished the second round of edits on my new book. That’s about half way through the process, but it still felt like a reason to celebrate. I like to celebrate, even the small stuff. Why wait? Celebrate…

Butterscotch Pot de Crème (and Pumpkin Version for Fall)

This is a recipe I developed 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…

Chocolate Bundt with White Chocolate-Raspberry Cream

This Brilliant Bundt Pan is my recent favorite piece of kitchen equipment. It is so elegant and fun. A simple cake baked in it really is worthy of standing alone on a pedestal. However, I decided to gild the lily and…