Zoe bakes

Perfect blueberry muffins are studded with fruit, with blueberries in every bite. It should have a crunchy streusel top and be tender inside. These blueberry muffins deliver on all of these.

These chocolate chip cookies are the result of what I learned making countless batches for decades. I also explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide toward the bottom of the post.

This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time!

My Poached Pear Tart is on the cover of the Anthropologie Catalog! Here's the recipe, along with my Apple Crisp and Creme Brulee from the catalog.

Linzer Tortes are little jam biscuits fit for a royal wedding. The rich, buttery hazelnut cookie dough is a tasty exterior to the sweet raspberry jam inside. These are a mini version that come in perfect bite sizes.

The sweet sisters behind the beloved pie shop shared two recipes from their book and now we’re even more eager for the arrival of peaches and corn.

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.

Once you make your own homemade vanilla extract you will be ruined to the store-bought stuff! It's so easy to make, but you do need to have patience. The longer it sits, the better it gets. You'll need to wait at least 5 weeks to crack into the bottle. I use 18 vanilla beans for a 750ml bottle of vodka.

These raspberry cheesecake streusel bars may be simple and rustic, but they are a sensation and will quickly become your favorite recipe!