Zoë François

Banana Pudding

Bananas Foster

Berry Cobbler with Cheddar Biscuits

Blueberry Lattice Bars

Blueberry Swirl Cheesecake

Zoe Francois' Cake Doughnuts with Saffron Glaze

Cake Doughnuts with Saffron Glaze

Annie Starke

Annie Starke's Charred Strawberries with Burrata

Charred Strawberries with Burrata

Zoe Francois' Chocolate Raspberry Linzer Cookies

Chocolate Raspberry Linzer Cookies

Zoe Francois' Coconut Oatmeal Raisin Cookies

Coconut Oatmeal Raisin Cookies

Coffee Crunch Chiffon Cake

Katie Button

My husband, Felix, absolutely loves sacher torte, and this chocolate cake with decadent ganache is inspired by his love for that dessert. The cake is adapted from a chocolate cake recipe passed down from my grandmother. The result reflects the same richness and deep chocolatey flavor characteristic of a sacher torte, but is a little less intimidating to bake. The cake layers are drizzled in a sauce made from orange liqueur that brings brightness and depth—I typically use Grand Marnier. This is a romantic dessert—make it for someone you love!

Katie Button''s Felix Chocolate Ganache Cake

Felix's Chocolate Ganache Cake

Zoe Francois' Graham Crackers with Painted Chocolate

Graham Crackers with Painted Chocolate

Posset is a creamy, cold British dessert that’s super-easy to put together. It’s like a perfectly executed panna cotta in texture and taste, but it’s made without the gelatin. This version is flavored with tart grapefruit and topped with tropical fruit and chopped macadamia nuts for crunch.

Grapefruit Posset

Zoe Francois' Icebox Cake with Chocolate Wafers and Caramel Cream

Icebox Cake with Chocolate Wafers and Caramel Cream

Krumkake

Marshmallows

A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, Morning Cookies are the answer, because what's more portable than a cookie? These are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont.

Morning Cookies

No-Churn Lime Ice Cream

Pavlova with Passion Fruit and Raspberries

For me, nothing is more perfect than a peach. And while there are so many different ways to eat and enjoy them, baking them into a pie is my go-to. After meeting Tara Coleman of Hot Hands Pie and Biscuit, I was inspired to create this next-level take on my Perfect Peach Pie recipe by adding bacon!

Zoe Francois' Perfect Peach Pie (with Candied Bacon)

Perfect Peach Pie (with Candied Bacon)

Zoe Francois' Pumpkin-Pear-Cranberry Hotdish

Pumpkin-Pear-Cranberry Hotdish

Purple Sweet Potato Pie

Here in Minneapolis we have several lakes right in the city, along with miles and miles of gorgeous bike trails. Seeing everyone out and about had my wheels turning about making one of my all-time favorites — a raspberry Paris Brest. It's a wheel-shaped dessert based on a French bicycle race between the cities of Paris and Brest, but you don't have to be French or know how to ride a bike to enjoy this special treat!

Raspberry Paris Brest

Raspberry Sorbet

Raspberry-Lime Baked Alaska

My grandma used to make buttery shortbread cookies for special occasions. I’ve zhuzhed up her recipe with my own ingredient — rose sugar.

Rose Shortbread Cookies

Rugelach

Joanna Gaines

This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.

Skillet Peach Cobbler

Sour Cherry Streusel Bars

Squash Scones

Strawberry Fool

Strawberry Rhubarb Pie

Annie Starke's Strawberry and Vanilla Sauce

Strawberry and Vanilla Sauce

Zoe Francois' Sufganiyot, Jelly-Filled Doughnuts

Sufganiyot, Jelly-Filled Doughnuts

Swedish Cream

Sweet corn ice cream is simple and brilliant. This version was inspired by one Melissa Clark published some years back in The New York Times, but with a couple of changes and substitutions of my own. I use cream cheese instead of sour cream and evaporated milk in place of whole milk, then add an extra egg yolk to the mix, all of which I think give it a particularly smooth, rich texture.

Sweet Corn Ice Cream

Swiss Meringue

I'm trying to eat healthier, but it can be hard because I'm constantly surrounded by such decadent (and often buttery) treats. So sometimes it’s all about portion control — by baking them in smaller portions I can keep desserts in my diet while setting myself up for success.

Tiramisu with Lavender in a Jar

This cake chock-full of carrots, shredded coconut, dried fruit, and spices is one of my most requested. It is moist and delicious. To make it a bit more elegant, candy the carrot peels and use them to decorate the sides.

Ultimate Carrot Cake

I fell in love with Victoria sponge cake on a trip to Dublin. The cake itself was so deliciously light but I had a difficult time replicating its texture when I got home. Once I employed "self-raising" flour, a common ingredient in the UK, which contains baking powder and salt in the mix, I had a total victory! The traditional filling is whipped cream and jam with a dusting of confectioners' sugar. I added some strawberries for flavor, texture, and decoration along with some edible flowers.

Zoe Francois' Victory (Victoria) Sponge Cake

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