Zoe, I just adore your show on Magnolia Network, and have gradually watched the episodes many times~along with my daughter! She recently moved, but was a producer at KARE in Minneapolis for a year, and we watched all your shows when I visited her last summer! We also tried to figure out what neighborhood your glorious home is in, but respected your need for privacy.
: )
You have inspired me with your bread and cake books, which I have. I love making Artisan healthy bread. I'm doing pretty well~better with each batch!
You are an excellent teacher, and your energy and love for what you do is inspiring. I sincerely hope you will be back with a whole new batch of episodes soon. They are a happy place for me, no question about it. Thank you so much for what you share with us all!
It would be great if you could do a tutorial on baking supplies. I have your Zoe Bakes Cakes cookbook. I'm a new baker and had to look up what a Pullman loaf pan was. So glad about the apron development.
I am making your olive oil chiffon cake on page 153 of Zoë Bakes. the instruction include orange zest being mixed in with the liquid ingredients. However zest is not listed in the ingredients, I sort of guessed the amount but how much should it be. P.S. Love this book. Love, love love the white cake recipe!!
I am making your olive oil chiffon cake page 153 of your book. In the instructions it includes mixing orange zest with juice and eggs, however zest is not listed in the ingredients.. Help please. P.S. I love your book especially the white cake Yum!!
I'm attempting to make the Coffee and Chocolate Baked Alaska.. Your Hot Chocolate Cake recipe from your Zoe Bakes cookbook (which I love) was halved for this Baked Alaska recipe except for the amount of butter. I'm trying to figure out why...just a typo? Or some chemistry I can't figure out? Stay with the 8 tablespoons or cut to four tablespoons?
Zoe, I just adore your show on Magnolia Network, and have gradually watched the episodes many times~along with my daughter! She recently moved, but was a producer at KARE in Minneapolis for a year, and we watched all your shows when I visited her last summer! We also tried to figure out what neighborhood your glorious home is in, but respected your need for privacy.
: )
You have inspired me with your bread and cake books, which I have. I love making Artisan healthy bread. I'm doing pretty well~better with each batch!
You are an excellent teacher, and your energy and love for what you do is inspiring. I sincerely hope you will be back with a whole new batch of episodes soon. They are a happy place for me, no question about it. Thank you so much for what you share with us all!
I am glad I ran into Zoe Bakes on the Magnolia Network. Great kitchen and great presentations. Thank you
I enjoy watching you on Magnolia Network. You are so cheerful. It really makes my day!
It would be great if you could do a tutorial on baking supplies. I have your Zoe Bakes Cakes cookbook. I'm a new baker and had to look up what a Pullman loaf pan was. So glad about the apron development.
I can't wait to try these pizza!
Hi zoe love love love your show I have watched each episode mantmy times I have a question what types of pies or tarts can you use a shortbread crust
Have you given out the recipe for your moms chicken soup yet??
I love your show! When will new episodes air on Magnolia Network? Signed ~ Fellow Vermonter
I am making your olive oil chiffon cake on page 153 of Zoë Bakes. the instruction include orange zest being mixed in with the liquid ingredients. However zest is not listed in the ingredients, I sort of guessed the amount but how much should it be. P.S. Love this book. Love, love love the white cake recipe!!
I am making your olive oil chiffon cake page 153 of your book. In the instructions it includes mixing orange zest with juice and eggs, however zest is not listed in the ingredients.. Help please. P.S. I love your book especially the white cake Yum!!
I'm attempting to make the Coffee and Chocolate Baked Alaska.. Your Hot Chocolate Cake recipe from your Zoe Bakes cookbook (which I love) was halved for this Baked Alaska recipe except for the amount of butter. I'm trying to figure out why...just a typo? Or some chemistry I can't figure out? Stay with the 8 tablespoons or cut to four tablespoons?