Zoe Bakes

Zoë is hosting a barbecue during peak season for sweet corn. To compliment the savory meat, she makes a rich, golden cornbread and sweet corn flavored ice cream drizzled with homemade caramel sauce for dessert -- a delicious end to summer in Minnesota.

Zoë bakes a showstopping carrot cake decorated with candied peels.

Zoë makes a multi-tiered chiffon cake infused with coffee for her mentor.

As she works on a new book about cookies, Zoë leans on her two sons to be judges of her recipes. A family-favorite Oatmeal Raisin Cookie is a no-brainer, but she must start over on a Raspberry Linzer that doesn’t pass the boys' taste test.

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

Zoë bakes two treats with wild blueberries for a cabin trip.

Zoë's mom is in town during a Minnesota summer scorcher. To help them stay cool, Zoë makes an icebox cake with homemade chocolate wafers and caramel cream, and a refreshing no-bake British dessert called a posset topped with tropical fruit.

Zoë makes a guilt-free, grab and go snack and small portions of tiramisu.

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

Hanukkah is extra special for Zoë this year because her mom is in town. Exploring new twists on Jewish holiday classics, Zoë makes cake doughnuts topped with a saffron glaze, crushed pistachios and rose petals along with latkes and an array of toppings.

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

Zoë bakes a traditional English sponge cake celebrating strawberries.