Archive for Zoe Bakes

Special Chocolate Orange Cake

One of my dreams is to travel to Chinon, France and stay at the Hotel Diderot, where the proprietor makes homemade marmalade. It’s owner is one of my favorite food bloggers, Jamie Schler, who is an amazing baker, cook and…

Nutella Swirled Banana Bread

The first time I tried nutella was in France, on my honeymoon. I thought French kids were the luckiest people on earth. There was no way my mom would have given me a chocolate hazelnut spread on anything. (For the…

Ultimate Carrot Cake – revisited and even better!

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…

Chocolate Mousse Bars with Feuilletine Crunch

I made these for an Oscar party. They are simple to make (no baking required), but fancy enough to eat while watching the red carpet glitter or for any other occasion.  Chocolate Mousse with Feuilletine Crunch Crust. Feuilletine Base: 4…

Coconut Cream Cake with Toasted Meringue Frosting

I first posted this Coconut 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…

Molly on the Range Marzipan Mandel Bread

Mandelbrot is the Jewish or Eastern European version of biscotti. I grew up avoiding it at Jewish holidays, because it always struck me as stale and tasteless. Many years later I fell in love with Italian biscotti, probably around the…

Macarons – easier than you think, just watch the video!

The first time I had a true French macaron was while sitting at the now shuttered WD50 in New York City. It was the wild child restaurant of chef Wylie Dufresne, who was one of the first American chefs 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…

Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and…

Raspberry, White Chocolate and Blueberry Tart!

The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert.  Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy,…

Tea Cup Rose Cakes – Paleo Sweets

My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I was about 7 it was really the only life…

Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to…

Ice Cream Cake – (Mother’s Day Giveaway: Lékué silicone springform pan)

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream.…

Trix Cake – A Fun Day Baking in the Betty Crocker Kitchen!

Nearly two years ago my friends at General Mills challenged me to do something fun and a little out of the box (sorry, couldn’t resist that one) with their cereals. I came up with a cake layered with all the…

Chocolate Caramel Matzo for Passover (Updated!)

This year I added a little extra flavor power to this classic recipe. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame…