Zoe Bakes

To celebrate summer, Zoe prepares a traditional English dessert made of sponge cake and strawberry jam.

Zoe makes a raspberry cream filled pastry called a Paris-Brest.

Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.

Zoë puts a spin on one of her favourite pies after a trip to the bakery.

Zoe makes a grab and go snack and small portions of tiramisu.

Zoë is preparing to go to her friend's cabin, and since wild blueberries are in season, she makes lattice bars with a blueberry filling and lemon thyme shortbread crust along with blueberry scones to snack on when they hit the road.

Zoë makes a State Fair-inspired angel food cake and orange cream pops.

As she works on a new book about cookies, Zoë relies on her two sons to judge her recipes; a family-favourite oatmeal raisin cookie is a no-brainer, but she must start over on a raspberry Linzer that doesn't pass the boys' taste test.

It's harvest season in Minnesota and Zoë is inspired to bake with all the locally grown, fresh produce that's available; she uses fresh carrots to make a carrot cake with cream cheese frosting and candied peels.

Zoë hosts a barbecue during peak season for sweet corn; to complement the savoury meat, she makes a golden cornbread and sweet corn flavoured ice cream drizzled with homemade caramel sauce for dessert.