Zoe bakes

This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Made these this morning. What a way to start the day. Makes 36 waffle cookies For the cookies: 3 ounces unsweetened chocolate, coarsely chopped1 1/2 cups granulated sugar1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1/2 cup unsweetened Dutch-process…

The ultimate way to say I Love You? With Red Velvet Brookies, of course! These brownie-cookie hybrids will leave you punch-drunk in brookie love.

These squash scones are a lovely twist on the classic, featuring butternut squash and white chocolate. You can see me make these on my show, Zoë Bakes on Magnolia Network.

These bars are a perfect back to school treat, or for anytime really. You can use fresh or frozen blueberries, which means you can eat them year-round!

This Honeycomb Banana Layer Cake is inspired by Cadbury Crunchie Bar candy my husband ate as a child growing up in Montreal. He’s been asking me to recreate the chocolate covered honeycomb (sponge toffee) candy and now that I’ve had it, I regret not making it decades ago. I made this banana cake with a coffee flavored honey meringue buttercream, the honeycomb candy seemed just the right garnish for the top.

A wonderful snack and breakfast treat for fresh blueberries, these blueberry scones are flaky, fluffy and delicious. This recipe makes a giant batch, which is great for sharing. If you want to make a half batch, you may need to reduce the baking time by about 5 minutes.

The texture of this dream cake is created by whipping 12 egg whites, then folding cake flour into it. I added zest and rose water to make it festive.

This chocolate bundt with white chocolate-raspberry cream is the perfect party cake. Bundts are are easy to make, and the white chocolate and raspberry filling adds a bright and creamy element.