What to Bake This Weekend
Plus, some exciting announcements!
Announcements
Realizing a dream! Since I was a kid, my driving desire has been to travel and see the world. That dream is here, and I’m headed to Italy this week, where I will be hosting two incredible culinary tours in Sicily and Puglia. These excursions were thoughtfully created by Elizabeth Minchilli and her daughters, who own and operate the Via Rosa tour company. They have been designing food-centric trips in Italy for years and have curated these dreamy trips full of baking, gelato, and pasta for me and my traveling companions. I can’t wait and will share my adventures with you as they unfold.
I’ve got SUPER exciting news for anyone who loves traveling as much as I do and would like to bake, explore, and eat with me in one of my favorite European cities this fall. I will announce the trip details and offer sign-ups for my next BIG adventure TOMORROW to my paid “Extras” subscribers! Be sure to sign up for my “Extras” newsletter, and you will get a special mailing with the delicious details. Spots are limited, so grab your bestie and sign up quickly to snag a spot. I can’t wait to travel with you! If you are not an “Extras” subscriber, there will still be a chance to sign up and/or join the waitlist, so keep an eye out.
King Arthur Baking Company is launching a new podcast called Things Bakers Know on April 28! I was their first guest, and I was so honored to join them. Be sure to subscribe now so you’ll get notified of the first episode!
What to Bake This Weekend
If you don’t bake my carrot cake or carrot-walnut-date muffins for Easter, there’s still plenty of time to bake one of the recipes and enter Zoë’s Baking Academy before the end of the month. Details here.
If you’re celebrating this weekend, here is a list of some of my favorite Easter desserts!
If you’ve recently made one of my recipes, please be sure to leave a ***** rating and review!
The Food Processors I Have and the Ones I Dream About
Many folks ask me about the equipment I use. I have been collecting kitchen utensils, appliances, and anything that makes the baking process easier, faster, and more fun. I’ve had several food processors over the years, and below are my thoughts about them.
For my carrot cake and carrot muffin recipes (above), I highly recommend a food processor for grating the carrots. You can do it by hand, but using a processor is so much faster. I use mine for so many kitchen projects (cookies, some cakes, hummus, and on and on) and find them to be some of the best tools I own. Here are the food processors I own and what I like about them.
KitchenAid: The thing I like most about this machine is that you can take the bowl off the machine and put it back on without having to reposition the blade, which is often immersed in whatever you're processing. The one I have is a 13-cup capacity, which is plenty big for most jobs, but if I am making a double batch of pie crust or hummus, I use my larger machine. Crate & Barrel | Amazon
Cuisinart: I got my first Cuisinart in college and had it for about 35 years before it gave up the ghost. The one I got to replace it is a great, no-nonsense machine that does everything I need. I have the 12-cup capacity, and it is large enough for most things, but honestly, I’d go with the next size up if you have the kitchen space. It also comes with an insert that converts it to a 4-cup capacity, and I have never used it, but it’s a clever idea for any smaller projects. Amazon | Cuisinart
Breville: I don’t own this machine—yet! I really love their products and have been eyeing the 16-cup capacity for all the times I want to double a recipe for a party or just to get a lot of prep done ahead of time. I often make a big batch of dough and freeze it for a rainy day of baking. Crate & Barrel | Amazon
Robot Coupe: This is the machine I have dreams about. Every professional kitchen has one, and it’s just magic. It chops things faster and finer. They have a big price tag, but if you’re in the kitchen all the time and your food processors can’t keep up, this is the way to go! Amazon
If you have a machine you love, let me know about it in the comments!
I love my Breville Sous Chef! Looking forward to baking your carrot cake later today for our Heathen’s Easter!
I always look forward to your weekend bake guides they feel like a gentle invitation to slow down and savor the moment. There’s something so grounding about flour-dusted counters and something rising in the oven. Thank you for inspiring joy in the simple act of baking.