Zoë Bakes Deep Dive: Small Portions
A Q&A with Jasmine Weiser of Edwards Dessert Kitchen!
People often ask how I can be a baker and not gain a ton of weight. The quick answer is usually that my standard poodle keeps me active and on the go. True story but it’s only part of the equation. I almost never sit down, due to my personality and chosen work, so I am constantly in motion. Even though I bake all day and sample as I go, I rarely sit down to a big serving of anything, unless someone else makes it and it’s too good to put down. ;) Small portions are perfect to satisfy my cravings and my desire to stay healthy. This was especially true when I shot this episode of Zoë Bakes with Jasmine Weiser at Edward’s Dessert Kitchen in Minneapolis. I had recently broken my ankle and was working with a personal trainer to get my strength back. Small portions were key.
The concept of a dessert focused restaurant is pretty much my dream come true. Jasmine is knocking it out of the park at Edward’s Dessert Kitchen with her flavors, style, textures and she’s packaging up desserts in single portions for people on the go. Brilliant! Not only are her desserts gorgeous and delicious, her techniques are fascinating. She is a perfect blend of artist and mad scientist (mad in the best way).
I went to culinary school to learn food science. I wanted the foundational skills so I could play with a recipe and understand how the ingredients would behave when I made changes. I come at baking from a more “artistic” brain and the science, although fascinating, is not something that came easily to me. Jasmine is the polar opposite, her background is in astronomy and physics. Her understanding of her ingredients goes right down to the molecular level and allows her to play in the kitchen in ways I don’t even understand. The results are AMAZING!
Because of her deep knowledge she can achieve flavors and textures using vegan, gluten-free, dairy-free, sugar-free and many other difficult dietary limitations that can make baking a challenge. When you visit her at Edward’s Dessert Kitchen you’ll have plenty of choices no matter your style of eating. That’s serious talent!
Jasmine not only produces desserts for the Minneapolis based restaurants, but that kitchen is also a test kitchen for some of the desserts you can find in your freezer section of the grocery store. When I was traveling in Florida, I picked up a Key Lime Pie by Edwards to bring to the beach, as one does. Jasmine can do it all and I am so grateful she joined me on the show and took time to share a bit of her story with you, plus a terrific and super-easy-fun Caramel Popcorn recipe. Enjoy!
I love these breakfast cookies because they feature healthy oats, dried fruit and nuts, and they taste wonderful. These are perfect little bites for a morning on the go, and you get the joy of eating a cookie and the benefits of healthy ingredients!
Sometimes making healthier treats is all about portion size! This mini tiramisu recipe is decadent and wonderful, but comes in a tiny size for a guilt-free but delicious dessert. It’s also wonderful for sharing and bringing to parties.
It’s all about small portions this Sunday, August 6 at 12 p.m. CT/1 p.m. ET on Magnolia Network! Watch me make the mini tiramisu and breakfast cookies featured above. Plus, my visit with Jasmine Weiser at Edwards Dessert Kitchen! I hope you’ll tune in.