This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chai Vanilla Bundt Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Chai-Vanilla Marble Bundt Cake is the perfect blend of cozy chai spices and classic vanilla sweetness, all swirled together in one stunning dessert. Whether you're a fan of chai lattes or simply love the idea of a cake that feels like a warm hug, this recipe is for you. The delicate marbled effect not only looks beautiful but also gives each bite a delightful mix of flavors, making it ideal for any occasion, from casual get-togethers to special celebrations. With its moist, tender crumb and rich aroma, this cake is sure to become a favorite in your kitchen. Plus, it's easy enough to whip up even if you're new to baking, yet impressive enough to wow your friends and family! SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Cozy Flavors : Infused with chai spices and vanilla, this bundt cake offers a warm, comforting flavor profile that’s perfect for cozying up with during cooler weather. Moist and Tender Crumb : The chai vanilla bundt cake is wonderfully moist with a tender crumb, making each slice soft and satisfying, ideal for afternoon tea or dessert. Elegant Presentation : The bundt shape gives this cake a beautiful, sophisticated look that’s perfect for special occasions or holiday gatherings. Aromatic and Flavorful : From the moment it starts baking, this cake fills your kitchen with an enticing blend of spices that hint at the deliciousness to come. Easy One-Bowl Recipe : This bundt cake recipe comes together in just one bowl, simplifying the cleanup while giving you maximum flavor with minimal fuss. Customizable Spice Level : Adjust the chai spice blend to suit your preference, whether you like a subtle hint of spice or a bolder, aromatic flavor. What You'll Love 1. What makes chai vanilla bundt cake unique? This bundt cake combines the warming spices of chai (like cinnamon, cardamom, ginger, and cloves) with the sweet, rich flavor of vanilla, creating a cozy, spiced cake perfect for fall and winter gatherings. 2. Can I make this chai vanilla bundt cake without a bundt pan? Yes, but using a bundt pan gives the cake its signature shape. If you don’t have one, you can use a tube pan or two 9-inch round cake pans, but you may need to adjust the baking time. 3. How do I make my bundt cake moist? To keep this cake moist, make sure to avoid overmixing the batter, as that can lead to a denser texture. Also, adding sour cream or Greek yogurt provides extra moisture while keeping the cake tender and flavorful. 4. Can I use a chai tea bag instead of chai spices? Yes, steeping a chai tea bag in warm milk or water can add a subtle chai flavor if you don’t have the individual spices. However, using fresh ground spices will give a more intense and authentic chai taste. 5. How can I prevent my bundt cake from sticking to the pan? Thoroughly grease the bundt pan with butter or oil, then dust with flour or a mixture of flour and sugar. Make sure all grooves are coated to ensure the cake releases smoothly. 6. Can I add a glaze to my chai vanilla bundt cake? Absolutely! A simple vanilla or spiced glaze complements the cake beautifully. You can make a glaze by mixing powdered sugar with a bit of milk or chai tea and drizzling it over the cooled cake. 7. How long will this chai vanilla bundt cake stay fresh? Stored in an airtight container at room temperature, the cake will stay fresh for 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. 8. Can I make this bundt cake vegan? Yes, you can make this cake vegan by using plant-based milk, a vegan butter substitute, and a flax or chia egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). 9. What drinks pair well with chai vanilla bundt cake? This cake pairs wonderfully with chai tea, black tea, or a vanilla latte. For a seasonal option, serve it with hot apple cider or a cozy spiced hot chocolate. 10. Can I make mini bundt cakes with this recipe? Yes, you can make mini bundt cakes! Simply pour the batter into a mini bundt pan, reducing the baking time to 20-25 minutes or until a toothpick inserted comes out clean. Frequently asked Questions Ingredints Explained Ingredients 1 1/3 cups butter (300g), softened 2 1/4 cups sugar (450g) 7 eggs 1 1/4 cups milk (3 dl / 300 ml) 5 cups flour (600g) 4 teaspoons baking powder Pinch of salt 2 teaspoons vanilla extract 2 teaspoons chai spices* (1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, pinch of black pepper) Optional: 1 tablespoon cocoa powder Chai-Spiced Milk : 3 chai tea bags (steeped in the milk) NEWSLETTER SIGN-UP Preparation Looking for the perfect dessert that combines the warm, comforting flavors of chai with the timeless appeal of vanilla? This Chai-Vanilla Bundt Cake recipe is a must-try for anyone who loves the cozy spices found in a chai latte—think cinnamon, cardamom, and ginger—all blended into a moist, tender cake. The marbled pattern not only adds visual appeal but also lets you enjoy the best of both worlds: sweet vanilla and spiced chai in every bite. Whether you're searching for an impressive cake to serve at a family gathering, holiday dessert ideas, or a special birthday cake, this Bundt cake fits the bill. It’s easy to make, and the chai spices give it a unique twist that stands out from traditional marble cakes. Perfect for fall and winter baking, this chai-spiced cake pairs beautifully with a cup of tea or coffee. Key tips for making a marbled Bundt cake : Don’t be afraid to swirl the batters to get that beautiful marbled look, and make sure to fully cool your cake before slicing for the cleanest cuts. For those who love chai-flavored desserts or are looking to bring the essence of a chai latte cake into their baking, this recipe will be a new favorite. It’s also a wonderful cake to make ahead, as it keeps well for a few days, making it perfect for holiday parties or cozy weekend baking. Let's get started! Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan. Steep the chai tea : Heat the milk in a saucepan over medium heat until it just begins to simmer (don't let it boil). Remove from heat and add the chai tea bags. Let steep for about 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Make the batter : In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chai-infused milk and mix to combine. Dry ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Combine : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter : Split the batter into two equal portions. Flavor the batters : In one bowl, add 2 teaspoons of vanilla extract and mix until combined (this will be your vanilla portion). In the other bowl, add the chai spice blend and mix well. Optionally, you can add 1 tablespoon of cocoa powder to the chai portion if you'd like a slight chocolate swirl. Marble the cake : Spoon the vanilla and chai batters alternately into your prepared Bundt pan. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Bake : Bake for about 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Cool : Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optional Glaze : Top the cake with a glaze made of powdered sugar, milk, and vanilla for extra sweetness. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Sweet, smoky, and a little spicy, these cornbread waffles are everything I love about brunch—crisp edges, cozy flavor, and plenty of maple drizzle.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Smoky Cornbread Waffles Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-5 Waffles Dec 26, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for cornbread. It’s one of those things that just works —warm, a little crumbly, a bit sweet, and somehow comforting no matter what time of day it is. And since I’m also a big-time brunch person (like, give me all the slow mornings and breakfast-for-lunch situations), it only made sense to turn that love into waffles. This recipe came together kind of on a whim—one of those “what if I…” moments in the kitchen. I added some smoky chili spice to the batter, whipped up a bit of maple cream, and finished it all with a drizzle of hot honey. And honestly? It just worked. The waffles are crispy on the outside, soft in the middle, with a little heat and a little sweet, which I love. If you’re into cozy brunch ideas like this, you might also love my Classic Crispy Homemade Waffles , this super comforting Pumpkin Spice Bread Pudding , or my fun and totally shareable Banana Cinnamon Monkey Bread . All easy, all make-your-house-smell-amazing kind of recipes. These cornbread waffles feel a bit special, but they’re not fussy. You can make them for a slow Sunday, or batch a few and freeze them for weekday waffles (yes, that’s a thing). I usually stack mine up, spoon on a little cream, and let the honey do its thing. Messy, delicious, and totally worth it. SKIP TO RECIPE CARD SKIP TO VIDEO They’re the best of both worlds —sweet and savory with just the right amount of spice and crunch. The texture is everything. Crisp edges, soft centers, and that warm cornbread crumb you can’t resist. They’re totally customizable. Add toppings, switch up the spice, go mild or bold—it’s up to you. Brunch-worthy but easy. No fancy ingredients, just pantry staples turned into something a little special. What You'll Love Can I make these without a waffle iron? Yes! Use the batter to make pancakes instead—just cook in a non-stick skillet over medium heat for about 2–3 minutes per side. What kind of cornmeal works best? Use fine or medium-grind cornmeal for tender, crisp waffles. Coarse cornmeal will make them gritty. If in doubt, go with fine! Can I make them less spicy? Definitely. Just reduce the amount of spice blend in the batter, or skip the chili flakes in the hot honey. Can I make the whipped maple cream ahead? It’s best fresh, but you can make it a few hours ahead and store it in the fridge. If it deflates, give it a quick re-whip. Can I freeze the waffles? Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven to get that crispy texture back. Can I use yogurt or sour cream instead of whipped cream? Totally. For a tangier option, swap in thick Greek yogurt or sour cream with a little maple syrup stirred in. It’s a great shortcut and still delicious. Frequently asked Questions Ingredints Explained Cornmeal – Gives the waffles their classic cornbread texture and flavor All-purpose flour – Keeps the waffles light and structured Brown sugar – Adds gentle sweetness and depth Smoky chili spice blend – Brings warmth without overpowering Milk & eggs – Bind everything together and add richness Oil or melted butter – Helps the waffles crisp up beautifully Corn kernels (optional) – Little pops of sweetness and texture Ingredients DIY Smoky Maple Chili Spice Blend (makes ~1 tbsp) Use this in the waffle batter and the hot honey: 1 tsp smoked paprika ½ tsp chipotle powder (or regular chili powder for less heat) ½ tsp ancho chili powder (or extra paprika if you don’t have it) ½ tsp cumin ¼ tsp garlic powder ¼ tsp onion powder ½ tsp brown sugar (or maple sugar, if you have it) Cornbread Waffle Ingredients: 1 cup (120g) all-purpose flour ¾ cup (120g) fine or medium cornmeal 1 tbsp DIY spice blend 1 tbsp brown sugar 1 tbsp baking powder ½ tsp salt 1 cup (240ml) milk or buttermilk 2 large eggs ¼ cup (60ml) neutral oil or melted butter Optional: ½ cup (75g) corn kernels (fresh, grilled, or frozen) Whipped Maple Cream: ½ cup (120ml) cold heavy cream 2 tbsp maple syrup Optional: ⅛ tsp vanilla extract Hot Honey: ¼ cup honey ½ tsp of the DIY spice blend Optional: pinch of chili flakes for extra heat NEWSLETTER SIGN-UP Preparation 1. Make the waffle batter: In a large bowl, whisk together the flour, cornmeal, DIY spice blend, brown sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and oil or melted butter. Combine the wet and dry ingredients just until mixed—don’t overbeat. Fold in corn kernels if using. Let sit while your waffle iron heats up. 2. Cook the waffles: Preheat and lightly grease your waffle iron. Pour batter and cook until golden and crisp (about 4–5 minutes per waffle). Keep waffles warm in a low oven if batch-cooking. 3. Whip the maple cream: Whip cream to soft peaks. Add maple syrup and vanilla (if using), then whip to medium peaks. Chill until serving. 4. Make the hot honey: Gently warm the honey with the spice blend and chili flakes in a small saucepan—do not boil. Let steep off heat 5 minutes. Strain or use as-is. To Serve Stack waffles on plates. Top with a scoop or swoosh of whipped maple cream. Drizzle with hot honey (and let it drip off the sides!). Finish with chili flakes, flaky salt, or fresh herbs for extra flair. Recipe Card Chef's Notes Don’t overmix the batter — a few lumps are good Letting the batter rest briefly improves texture A hot waffle iron is key for crisp edges Keep cooked waffles warm in a low oven if serving a crowd Finish with flaky salt — it really makes the flavors pop Storage Tips With whipped maple cream and hot honey (classic) Alongside eggs and bacon or sausages With sautéed mushrooms for a savory brunch plate As a base for fried chicken if you’re feeling bold Simply with butter and maple syrup Recipe Card RECIPE VIDEO Newsletter SignUP

These classic Swiss holiday cookies are buttery and tender with a soft golden sheen - simple, elegant, and perfect for gifting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Mailanderli (Swiss Butter Cookies) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 50 cookies Dec 13, 2025 Last updated: This recipe may contain affiliate links About the Recipe Every Swiss family has their own cookie lineup come Christmastime - those recipes that make the kitchen smell like home and instantly signal the start of the holidays. In my family, it was always a mix of classics: buttery Mailänderli , jam-filled Spitzbuebe , spiced C innamon Stars , and those quirky little Chrabeli that seem to appear in every Swiss cookie tin whether you planned for them or not. Mailänderli , though, have a special place in my heart. They’re simple but refined -the kind of cookie that doesn’t need icing or filling to shine. Just a touch of lemon zest, a golden glaze, and that unmistakable buttery aroma that drifts through the house while they bake. Every batch feels a bit like sunshine in cookie form, a reminder that even the simplest traditions can feel like something special. Growing up, I loved helping cut them into stars and hearts, brushing the tops with egg wash until they glistened. They were always the first to cool on the rack and, inevitably, the first to disappear. Even now, tucked alongside more elaborate cookies like Spitzbuebe and Cinnamon Stars , it’s the Mailänderli that people reach for first - understated, nostalgic, and utterly irresistible. SKIP TO RECIPE CARD SKIP TO VIDEO The bright lemon aroma that fills your kitchen while they bake. Their buttery, tender crumb that melts in your mouth. How beautifully they hold their shape - perfect for festive cookie tins. The nostalgic simplicity of a Swiss classic that’s easy to make yet feels special. Their versatility - delicious plain, sugared, or drizzled with chocolate. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough up to 3 days in advance and keep it wrapped in the fridge, or freeze it for up to 2 months. Just thaw slightly before rolling out. Do I need to chill the dough? Yes, chilling is essential. It firms up the butter, making the dough easier to handle and helping the cookies hold their shape. My cookies turned out pale - is that normal? Yes! Mailänderli are meant to be pale with just a hint of golden color around the edges. They shouldn’t brown fully like sugar cookies. Can I use salted butter instead? You can, but omit the pinch of salt in the recipe. Can I frost them? Traditionally, they’re simply glazed with egg wash - but if you want to add icing or drizzle with chocolate, go for it! Frequently asked Questions Ingredints Explained All-purpose flour – Provides structure and a tender crumb. Granulated Sugar – Sweetens the dough and helps the cookies brown lightly. Salt – Balances the sweetness and enhances flavor. Unsalted Butter – The heart of these cookies, giving them their signature melt-in-your-mouth texture. Eggs – Bind the dough and give it richness. Vanilla Extract – Adds warmth and depth of flavor. Lemon Zest – The bright citrus note that makes Mailänderli so distinctive. Egg Yolk Glaze – Gives the cookies a glossy golden finish. Heavy Cream or Milk Glaze – Thins the glaze for easy brushing and an even shine. Ingredients 2 ¾ cups (350 g) all-purpose flour ¾ cup (150 g) granulated sugar 1 pinch of salt 1 cup (225 g) unsalted butter, softened 2 large eggs 1 tsp vanilla extract (optional) 1 lemon, zested 1 egg yolk (for glaze) 1 tbsp heavy cream or milk (for glaze) NEWSLETTER SIGN-UP Preparation In a large bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix with your fingers or a pastry cutter until crumbly. Add the eggs, vanilla extract (if using), and lemon zest. Knead gently until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes it easier to roll and cut. Preheat your oven to 350°F (180°C) . Line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use cookie cutters in festive shapes (stars, hearts, etc.) to cut out cookies. Place the cookies on the prepared baking sheets, leaving some space between them. In a small bowl, whisk together the egg yolk and heavy cream or milk. Brush the egg wash lightly over the tops of the cookies. Bake for 10–12 minutes , or until the edges just begin to turn golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Recipe Card Chef's Notes Chill time matters: Don’t skip the refrigeration step - it keeps the cookies from spreading and helps achieve that clean, crisp edge. Flavor twist: Try swapping the lemon zest for orange or a touch of almond extract for a new variation. Butter temperature: Make sure your butter is softened, not melted. Too soft, and your dough will become greasy. Holiday tip: Mailänderli are often the first cookies baked for the Christmas season in Switzerland - they store beautifully and their flavor develops over a few days. Storage Tips Storage: Store Mailänderli in an airtight container for up to 2 weeks. Recipe Card RECIPE VIDEO Newsletter SignUP

Sweet and tangy, with a hint of earthy and spicy undertones, making each bite of this salad a harmonious explosion of taste.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Purple Cabbage Coleslaw Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Dec 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe Coleslaw doesn’t have to be the sad, soggy side it’s sometimes made out to be. In fact, when done right, it can totally steal the show. This red cabbage version is crisp, colorful, and full of bright, punchy flavor thanks to a honey-lime vinaigrette and a sprinkle of toasted spices. I created it as an upgrade to the usual barbecue slaw—something with a little more character and a lot more crunch. If you love simple sides that bring both flavor and freshness to the table, you might also enjoy my Celery Root Remoulade (it’s creamy with a Dijon kick), my Fennel & Apple Carpaccio Salad (a citrusy, crunchy dream), or my Herby Cucumber Salad that’s perfect on a hot day. This red cabbage coleslaw fits right into that lineup: refreshing, unexpected, and ridiculously easy to make. It’s one of those sides that works just as well next to burgers or grilled halloumi as it does tucked into tacos or piled on top of sandwiches. Once you try it, you might just find yourself making it on repeat—especially when you’re in the mood for something light, zesty, and full of color. SKIP TO RECIPE CARD SKIP TO VIDEO Colorful & Fresh : The vibrant purple cabbage and shredded carrots make this a total showstopper on any plate. Bright, Zesty Flavor : Lime juice and honey vinaigrette add a citrusy tang and natural sweetness that keep things light and refreshing. No Mayo Needed : A vinaigrette-based slaw that’s crisp, clean, and perfect for outdoor meals or picnics. Pairs With Everything : Serve it with tacos, grilled meats, sandwiches, or grain bowls—it’s versatile and endlessly adaptable. A Little Crunch, A Little Herb : The toasted coriander and mustard seeds give a gentle pop of spice, while fresh cilantro adds brightness. What You'll Love Can I make this ahead of time? Yes! In fact, it tastes even better after sitting for an hour or two. Just keep it covered in the fridge. If you're prepping it the day before, toss in the cilantro just before serving to keep it fresh. Can I swap the honey for something else? Absolutely. Maple syrup or agave both work well here if you're looking for vegan or alternative sweetener options. What if I don’t have coriander or mustard seeds? You can skip them or use ground versions in a pinch—just reduce the quantity by half if using ground. But if you have whole seeds, give them a quick toast in a dry pan for an extra layer of flavor. Can I use green cabbage instead? Sure! Green cabbage works just fine, or use a mix for extra texture and color. Just note that red cabbage holds its crunch a little better if you're storing leftovers. How long does it keep? Stored in an airtight container, it’ll keep in the fridge for up to 3 days. It may lose a bit of crunch over time, but the flavor gets even more infused. Frequently asked Questions Ingredints Explained Purple cabbage: Crunchy, vibrant, and sturdy enough to hold dressing Toasted spices: Coriander and mustard seeds add warmth and depth Honey & lime: Sweet and acidic, keeping the slaw fresh and lively Fresh coriander: Adds brightness (parsley works too) Ingredients Coleslaw: 3 cups Red Cabbage (shredded) 1 cup Carrots (shredded) 1/4 cup fresh Coriander leaves Vinaigrette: 3 Tablespoons Lime Juice 2 Tablespoons Honey 2 Tablespoons Extra Virgin Olive Oil 1/2 teaspoon Coriander Seeds 1/2 teaspoon Mustard Seeds 1/4 teaspoon Salt 1/4 teaspoon Black Pepper NEWSLETTER SIGN-UP Preparation Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems. Add the prepared veggies to a large salad or mixing bowl and toss until well combined. In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies. As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve! Recipe Card Chef's Notes Slice the cabbage thinly for the best texture Don’t skip resting time — it softens the cabbage just enough Toasting the spices makes a noticeable difference Taste again right before serving Storage Tips Make ahead: Ideal for preparing a few hours or a day ahead Fridge: Keeps well for 2–3 days in an airtight container Refreshing leftovers: Add a squeeze of lime before serving Recipe Card RECIPE VIDEO Newsletter SignUP

It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Popcorn Prep Time: 10 minutes Cook Time: 7-10 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Rainbow popcorn is one of those recipes that’s just plain fun to make—and even more fun to eat. It started as a quick snack idea for movie night with the kids, but now it’s become a repeat request for birthdays, playdates, and even cozy winter days when we just need a pop of color. The process is simple: pop your corn, add a bit of sugar, a dash of salt, and swirl in some color. That’s it. You get a snack that looks like confetti and tastes like kettle corn with a twist. If you’re looking for more ways to bring a playful rainbow vibe into your baking, try customizing the Black and White Butter Cookies —just tint the white chocolate coating with your favorite food colors or swap it out entirely for a colored glaze. And if you're already making Homemade Ice Cream , a handful of this rainbow popcorn on top is a crunchy, candy-like topping that adds both color and texture. Even my Puff Pastry Bites work with a sweet spin: think Nutella or jam fillings and a few rainbow sprinkles over the top for a festive finish. SKIP TO RECIPE CARD SKIP TO VIDEO It’s pure joy in a bowl – Eye-catching and irresistibly colorful, this popcorn turns snack time into party time. Easy and customizable – You only need a few basic pantry staples, and you can choose your own colors for any theme or occasion. Kid-approved fun – A guaranteed hit for birthday parties, movie nights, or just because. It’s edible confetti! Not overly sweet – A touch of sugar adds sweetness, but it’s still snackable and light. Great for gifting – Package it up in bags or jars for a cheerful homemade treat. What You'll Love Can I use microwave popcorn instead of popping my own kernels? Yes, as long as it’s plain (no butter or seasoning), you can substitute 10 cups of plain popped microwave popcorn. How do I keep the popcorn from getting soggy when adding the sugar syrup? Make sure your sugar syrup is hot and pour it in a thin stream while stirring the popcorn constantly. Bake it briefly at a low temperature if needed to crisp it up. What kind of food coloring works best? Gel food coloring gives vibrant color with less liquid, but liquid food coloring works fine too—just be careful not to overdo it. Can I flavor the popcorn too? Absolutely! Try adding a splash of vanilla extract or even flavored extracts (like strawberry, mint, or lemon) to each color batch for a multi-flavored rainbow. How long does it keep? Store in an airtight container for up to 5 days. It’s best eaten fresh, but it holds up well if kept dry. Can I make this with natural food dyes? Yes! You can use natural food coloring made from fruit and vegetable powders or juices—though the colors will be more muted. Can I use butter instead of vegetable oil? Butter adds flavor but can burn easily at high temperatures, so it’s not ideal for popping the kernels. Stick with oil for popping, and save the butter for drizzling later if you want added richness. Frequently asked Questions Ingredints Explained Ingredients 1/2 cup Popping Corn Kernels (makes about 10 cups of popped corn 3 tablespoons Vegetable Oil Granulated Sugar (about 10 tablespoons) Food coloring (colors of your choice) Salt for flavoring NEWSLETTER SIGN-UP Preparation Start by popping the popcorn kernels using your preferred method. You can use an air popper, stovetop method, or microwave according to the instructions provided. I usually use a large saucepan on the stove, heating up my oil and kernels. Make sure to cover the pot with a lid and to shake the kernels around fron time to time to prevent burning. Once the popcorn has been popped, evenly separate the sugar into separate bowls and add a few drops of food coloring to the sugar. I used 5 bowls with about 2 tablespoons sugar per bowl and 5-6 drops of food coloring. Use a spoon to mix well to ensure even distribution of the color. Start with a small amount and gradually increase until you achieve the desired vibrancy of color. Divide the popped popcorn evenly into the number of colors you have decided to create (in my case it was about 2 cups of popped popcorn per color) . This will allow you to color each portion separately. Next, work in batches to melt the colored sugar over medium heat with 1 teaspoon of water. When your sugar has dissolved lower the heat and add a batch of popcorn to the pot. Toss well until the popcorn is coated. Sprinkle with a bit of salt and lay out on a baking tray to cool and for the sugar to set. Once cool, add it to a large bowl. Repeat this step for each color making sure to wipe out any remaining colored sugar before adding the next (this will prevent the colors from mixing and becoming muddy). Once the popcorn has dried slightly, it is ready to be served. Feel free to experiment with different colors and combinations to create your own unique rainbow popcorn. Just remember to adjust the amount of food coloring accordingly to achieve your desired intensity of colors. Now, sit back, relax, and savor the magic of your homemade rainbow popcorn. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Perfectly crispy on the outside and tender on the inside, these onion rings are an easy and tasty snack the whole family will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Onion Rings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 30-40 Rings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to pick one crispy snack to rule them all, onion rings would win every time. Growing up, they were always my top pick over fries—there’s just something about that golden crunch and sweet, tender onion center that feels like comfort food perfection. Now that I make them at home, I’ve dialed in a batter that’s light and crispy, not heavy or greasy, and lets the flavor of the onion shine through. These homemade onion rings are one of those recipes that looks impressive but couldn’t be easier to pull off. They’ve become a go-to in my kitchen for game day snacks, family burger nights, and even cozy movie nights in. And if you’ve tried my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Paprika Grissini , you already know I have a soft spot for finger foods that are just as fun to eat as they are to serve. These onion rings fit right in with that crowd—simple, flavorful, and seriously addictive. So grab a few onions, heat up your oil, and get ready to whip up a batch of these crunchy bites. Whether you're serving them up with a dipping sauce or piling them high on a burger, I promise they’ll disappear fast. SKIP TO RECIPE CARD SKIP TO VIDEO Light and Crispy Perfection: These onion rings aren’t greasy—they’re golden, crunchy, and airy. Simple Ingredients: You probably have most of them in your kitchen already. Versatile Snack or Side: Pair with burgers, sandwiches, or just eat them by the handful with your favorite dip. Crowd-Pleaser: Make a batch, and watch them disappear. They’re that good! What You'll Love Can I make these in an air fryer? Yes! Just lightly spray them with oil, and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway. They won’t be exactly like the deep-fried version, but still crispy and tasty. What kind of onions should I use? Sweet onions, like Vidalia, are a classic choice, but yellow onions work well too if you want a bit more bite. How do I keep them crispy? Serve them right away for the best crunch! If you’re making a batch ahead, keep them warm in a low oven (about 200°F/95°C) until ready to serve. Can I freeze leftovers? Yep! Freeze them on a tray first, then transfer to a bag or container. Reheat in the oven or air fryer for a quick fix. Frequently asked Questions Ingredints Explained Ingredients Onion Rings: 2 Yellow Onions (sliced) 1 1/4 cup Self-Rising Flour 3/4 cup Carbonated Water 1/2 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Paprika 1/4 teaspoon Ground Coriander 4-6 cups Vegetable Oil for Frying Dip: 1 cup Sour Cream 1/2 cup Pickled Jalepenos (roughly chopped) 1/2 cup Fresh Coriander (finely chopped) 1 Lime (juiced) NEWSLETTER SIGN-UP Preparation Onion rings are one of the easiest snacks to make and what I love is that you can change up the batter and they end up being completely different. One of my favorites is the classic crisp onion ring with a simple batter crust. My favorite way to get a light and crispy shell is to use carbonated soda water. Along with the self-rising flour, it helps in the rise and gives a delicate fluffy batter. I also use it in my waffle recipe. It is devine! Back to the onion rings. If you are making these, please make sure to be extra careful as you will be using hot oil to fry them. Parent supervision is highly recommended here! First, make sure to peel and slice your onions. I like making my onion rings on the thinner side 1-2cm wide. But if you prefer thicker, juicier bites, make them as thick as you like. Time to prepare the batter. In a medium mixing bowl, mix together the dry ingredients: flour, salt and spices. Use a whisk to make sure they are well incorporated. Slowly add in the carbonated water. Whisking so that there are no chunks of flour. Mix until smooth. In a medium to large high-sided saucepan, heat up the oil on medium high heat. No need for a thermometer, you will know when it is ready when you drop a bit of batter into the oil and it sizzles and turns golden. In the meantime, prepare a plate lined with a paper kitchen towel. This will be your "cooling station" or "catch the extra oil" station. When the oil is at the right temperature, use a fork to dip an onion ring into the batter. Make sure to submerge it entirely and to let any excess batter drip off before placing the batter covered ring gently into the oil (BE CAREFUL! As the oil may spatter a bit). Do not overcrowd the onion rings, it is better to do small batches at a time. Fry the rings until they are golden brown, turning them every once in a while to ensure all sides are fried evenly. Let any extra oil drip off before placing them on your "cooling tray". Let the onion rings cool for 5-10 minutes before serving. I usually just love to eat my onion rings plain or with simple ketchup as a dip. However, if you want to get a little fancier, why not try my jalapeno and coriander dip? To make the dip, place all ingredients into a blender or food processor and pulse until you achieve your desired consistency. Serve and enjoy! Need some more appetizers? Check these out: Herby Puff Pastry Bites Bruschetta with Olive Confit and Herb Vinaigrette Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

The classic chocolate dessert we all know and love—light, creamy, and completely irresistible.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mousse Prep Time: 15 minutes Cook Time: Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I don’t know about you, but I’ve never met anyone who can say no to a good chocolate mousse. It’s one of those desserts that somehow manages to feel rich and decadent without being too heavy—and that’s a tough balance to pull off. This version is my go-to when I want something chocolatey but effortless, with just a handful of ingredients and no fancy tricks. If you’ve already tried my Chocolate Truffle Tart or my Chocolate Mousse Tart , then you’ll know I have a soft spot for this kind of dreamy, velvety texture. This mousse keeps it simple: dark chocolate, eggs, sugar, vanilla, and cream. That’s it. The result is pure magic—light, airy, and spoon-licking good. I usually say it serves four, but between us… you might want to double it. SKIP TO RECIPE CARD SKIP TO VIDEO Decadent but simple – Just six ingredients, no gelatin or fancy tricks. Ultra-creamy texture – The whipped cream and whipped egg whites make it impossibly light yet rich. Make-ahead friendly – It actually tastes better after a few hours in the fridge. Elegant or cozy – Serve in pretty glasses with berries for dinner parties, or eat straight from the bowl in pajamas. No judgment. What You'll Love Can I use chocolate chips instead of chopped dark chocolate? Yes, you can—but chopped high-quality chocolate will melt more smoothly and give you the best texture. If using chips, choose a good brand with a high cocoa content. Is it safe to eat raw egg whites? If you're concerned, use pasteurized eggs. They’re safe to eat raw and widely available in most grocery stores. Can I make this ahead of time? Absolutely! Chocolate mousse is perfect for making ahead. It needs at least 2 hours to set in the fridge, and you can make it up to 24 hours in advance. Can I skip the sugar? You could reduce it slightly if you’re using a sweeter chocolate, but removing it entirely will affect the balance. A touch of sugar helps lighten the bitterness of dark chocolate. Can I use milk chocolate instead? You can, but the mousse will be much sweeter and less intense. If using milk chocolate, reduce the sugar to taste. How should I serve it? Top with whipped cream, fresh berries, a dusting of cocoa powder, or even a pinch of sea salt. You can also spoon it into tart shells or layer it in a trifle. Can I freeze chocolate mousse? Technically yes, but it may slightly change the texture. If you do freeze it, enjoy it semi-thawed as a frozen mousse treat. Frequently asked Questions Ingredints Explained Ingredients 1 cup (170g) dark chocolate, chopped 3 large eggs, separated ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 cup (240ml) heavy cream (35%) NEWSLETTER SIGN-UP Preparation Prep your ingredients: Start by separating the eggs—place the yolks in one bowl and the whites in another. Set both aside. Also, chop your chocolate and get your mixing bowls ready. Melt the chocolate: In a heatproof bowl set over a pot of gently simmering water (double boiler style), melt the dark chocolate until smooth. Stir gently, then remove from heat and let it cool slightly. It should be warm but not hot when you add the yolks. Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy with stiff peaks. Set aside. Whip the cream: In another bowl, whip the cream until it holds soft peaks. Stop before it gets too stiff—you want it smooth and pillowy. Combine yolks and chocolate: Stir the egg yolks and vanilla into the cooled chocolate. The mixture may thicken slightly—this is normal. Fold in the cream: Gently fold the whipped cream into the chocolate-yolk mixture using a spatula. Work in two or three additions, folding carefully to keep it light. Fold in the egg whites: Add the whipped egg whites in batches, folding just until combined. Don’t overmix—you want to keep all that lovely air. Chill: Spoon the mousse into small serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set. Serve: Top with whipped cream, berries, shaved chocolate, or leave it as is—perfectly simple and luxurious. Whether you serve it dressed up with whipped cream and berries or straight from the fridge with a spoon (no judgment), this chocolate mousse never disappoints. It’s the kind of dessert that feels fancy but is secretly so simple—one of those recipes you’ll come back to again and again. And if you're anything like me… doubling the batch is always a good idea. Just saying. ✨ Variations to Try Mocha Mousse : Stir 1 tsp instant espresso powder into the melted chocolate for a coffee-kissed version. Orange-Chocolate : Add ½ tsp finely grated orange zest to the chocolate as it melts for a citrus twist. Boozy Bliss : Fold in 1 tbsp of your favorite liqueur (think Grand Marnier, Baileys, or Frangelico) with the yolks. Spiced Mousse : A pinch of cinnamon, cardamom, or chili powder can add a warm, intriguing depth. Frozen Mousse : Pour the finished mousse into popsicle molds or ramekins and freeze. Let sit at room temp for 10–15 mins before serving for a sliceable, frozen twist. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Holiday Spiced Meringue Loaf with Raspberry Coulis Prep Time: 30 minutes Cook Time: 1 hour + cooling time Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The holidays always get me reaching for warm spices. A pinch of cinnamon, a little nutmeg help to transport me straight to where everything feels cozy and festive. When I started playing around with Selefina Spices for this collab, I couldn’t resist the idea of swirling those flavors into something light and snowy. That’s how this spiced meringue loaf with raspberry coulis came about; simple ingredients, a little bit of kitchen magic, and a dessert that looks way fancier than the effort it takes. If you’ve been following along, you already know I have a thing for meringues, like my Whipped Chestnut Pavlovas , my Mini Maple Plum Pavlovas , or my blog post about my all time favorite simple dessert; the messy-but-fun Eton Mess . This loaf feels like their holiday cousin: crisp spiced meringue, creamy filling, and a tart raspberry swirl that makes each slice look like Christmas. So, if you are in the mood for something light and festive, turn on some holiday music, pour yourself something warm, and let’s bake this together. SKIP TO RECIPE CARD SKIP TO VIDEO Showstopper appeal: Looks like a bakery masterpiece but made with simple ingredients. Holiday flavors: Cinnamon, nutmeg, and mace bring warming eggnog vibes. Light yet indulgent: Crisp meringue with creamy filling and tart berry coulis. Make-ahead friendly: Bake meringues and make coulis in advance, then assemble just before serving. Festive table-ready: Dusting of icing sugar “snow” and ruby-red coulis make it Christmas on a platter. What You'll Love Can I use another fruit instead of raspberry? Yes! Cranberry sauce, cherry compote, or even pomegranate arils all work beautifully with the spiced cream. Will the meringue stay crisp? Unfilled meringues can be stored airtight for 1–2 days. Once assembled with cream and coulis, the layers will soften — serve within 2–3 hours for best texture. Do I have to use cream cheese in the filling? No, you can use just whipped cream for a lighter texture, or mascarpone for a richer flavor. Is this gluten-free? Yes! The loaf is naturally gluten-free since it’s meringue-based. Just make sure any garnishes you use (like cookies or candies) are safe for your guests. How do I slice it neatly? Use a serrated knife and gentle sawing motion. Wipe the blade between cuts for clean layers. Frequently asked Questions Ingredints Explained Egg whites – The foundation of your meringue. Fresh, room-temperature egg whites whip best to stable peaks. Make sure your bowl and whisk are completely clean and grease-free. Sugar – Superfine (caster) sugar dissolves more easily and helps create a glossy, crisp exterior. Add it gradually for a smooth, stable structure. Cornstarch – A small addition ensures the inside stays soft and marshmallowy rather than dry or chalky. Vinegar or lemon juice – Acid stabilizes the meringue, keeping it lofty and preventing weeping. Warm spices – Cinnamon, nutmeg, and cloves add cozy depth. You can tailor the mix to your taste — or use a blend like Selefina’s Pain d’Épice for a perfectly balanced aroma. Raspberry coulis – Fresh or frozen raspberries cooked down with sugar and a hint of lemon. The tartness cuts through the sweetness of the meringue beautifully. Whipped cream or yogurt (optional) – Adds creaminess and contrast when serving. Ingredients Meringue layers 5 large egg whites, room temperature 280 g (1 ¼ cups) caster sugar 2 tsp cornstarch 1 tsp white vinegar or lemon juice ½ tsp ground cinnamon ( Selefina Spices ) ½ tsp ground nutmeg ( Selefina Spices ) ¼ tsp ground mace (optional) ( Selefina Spices ) Cream filling 300 ml (1 ¼ cups) heavy cream 125 g (4 oz) cream cheese, softened 2–3 tbsp icing sugar ½ tsp vanilla extract Pinch of cinnamon or nutmeg Raspberry coulis 200 g (2 cups) frozen raspberries 3–4 tbsp sugar (to taste) 1–2 tsp lemon or orange juice Optional: pinch of cinnamon or orange peel To finish Icing sugar for dusting Freshly grated nutmeg or cinnamon Garnishes: sugared cranberries, rosemary sprigs, pomegranate seeds NEWSLETTER SIGN-UP Preparation 1. Raspberry Coulis Simmer raspberries, sugar, and juice for 5–7 minutes until softened. Strain for a smooth coulis (or leave rustic with seeds). I personally like to leave it a little thicker for the consistency. Cool completely. 2. Spiced Meringue Preheat oven to 140°C (275°F). Line a baking tray with parchment. Beat egg whites to soft peaks. Gradually add sugar until glossy and stiff. Beat in cornstarch + vinegar. Remove ~½ cup meringue, mix in cinnamon, nutmeg, and mace (if using). Spread the plain meringue onto one tray in 3 equally shaped rectangles (loaf shape). Dollop the spiced meringue mixture on top of each rectangle and swirl gently with a knife. **Be careful not to overmix, you want to see some swirls! Bake 60 minutes until crisp outside, soft inside. Turn off oven. Leave tray inside with the door slightly ajar for at least 1 hour, or until completely cool. (This prevents cracks and ensures a crisp shell.) 3. Cream Filling Beat cream cheese until smooth. Whip cream with icing sugar, vanilla, and spice to soft peaks. Fold together for a thick, spreadable filling. 4. Assemble Place one meringue slab on a board. Spread with half of the cream mixture, drizzle with coulis. Place the second meringue slab ontop. Top with the rest of the cream and coulis. Top with the final meringue slab. Dust with icing sugar, sprinkle nutmeg, and add festive garnishes. Make-Ahead & Storage Tips Meringues: Can be baked 1–2 days ahead. Once cooled, store unfilled in an airtight container at room temp. Coulis: Can be made 3 days ahead and refrigerated. Filling: Best made just before assembling, though you can whip cream and keep chilled a few hours ahead. Assembled Loaf: Put together max 2–3 hours before serving to keep meringue crisp. Refrigerate until serving. Recipe Card Chef's Notes Perfect peaks: Whip until glossy stiff peaks form — not dry. Stop as soon as the meringue holds its shape when you lift the whisk. Low and slow: Bake the loaf at a low temperature (around 250°F / 120°C) so it dries gradually and doesn’t crack. Holiday flair: Dust with cinnamon sugar before baking or decorate with sugared cranberries, rosemary sprigs, or edible gold flakes for a festive presentation. Raspberry coulis magic: Strain the coulis after simmering to remove seeds and achieve that silky, jewel-like texture. Make-ahead tip: You can bake the meringue loaf the night before; just let it cool in the oven with the door slightly ajar to prevent collapse. Storage Tips Unassembled: Store the baked meringue loaf in an airtight container at room temperature for up to 2 days . Avoid humidity — it’s the enemy of crispness. With coulis: Store the raspberry coulis separately in the fridge for up to 5 days , or freeze for up to 2 months . To serve: Assemble just before serving so the meringue stays crisp outside and soft inside. Revive it: If the meringue loses its crunch, place it in a 225°F (110°C) oven for 10 minutes to refresh. Recipe Card RECIPE VIDEO Newsletter SignUP

A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD SKIP TO VIDEO Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) NEWSLETTER SIGN-UP Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse . Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil. It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat. SKIP TO RECIPE CARD SKIP TO VIDEO That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings. Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping. Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into. Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese. Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day. What You'll Love Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich. Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic. Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering. Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing. Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up. What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness. Frequently asked Questions Ingredints Explained Ingredients 250g cooked beets (about 1½ cups or 4 medium beets) 80g water (⅓ cup) 480g all-purpose flour (4 cups) 6g instant yeast (2 teaspoons) 40g extra virgin olive oil (3 tablespoons + more for greasing) 15g red wine vinegar (1 tablespoon) 20g honey (2½ teaspoons) 10g salt (2 teaspoons) Topping Suggestions: Olive Oil Sea Salt Onions Herbs: Chives, Parsley, Rosemary. Oregano etc. Olives Tomatoes Bell Peppers NEWSLETTER SIGN-UP Preparation This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time. 1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet. 2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant. Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid). Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated. Now, sift in the flour and salt. First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size. When the dough has risen punch the dough out so that it deflates. Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process. By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product. Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper. Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides. Using a pastry brush, brush the parchment paper with a bit of olive oil. Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish. Dimple and Top: Cover and let rise again for about 40 minutes. When you have let the dough rise for a second round, the real focaccia fun begins. Drizzle on a bit of olive oil and sprinkle with some salt. Get your hands ready, it is time to dimple the dough. Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below). Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look. Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece. Bake: Preheat the oven to 425F . Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top. Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious. Serve as an accompaniment to a meal, or simply as a dish in of itself. Hope you have fun with this and enjoy making it as much as I do. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you love cozy, fruit-forward bakes that don’t take a ton of fuss, this Swiss Cherry Bake is one to bookmark. In Switzerland, they call it Chriesiauflauf (say it with me: Kree-see Owf-louf ), and it’s the kind of homey dessert that feels like something your grandmother would make on a lazy Sunday afternoon. Just cherries, a silky batter, and a golden, puffed finish—simple, nostalgic, and completely satisfying. This dish hails from Zug , a small but stunning canton in central Switzerland that’s famous for its cherries. Picture rolling hills, sparkling lakes, and charming cobblestone streets—Zug might be tiny, but it’s got a big culinary heart. Cherries are their pride, and this bake is a delicious way to showcase them. If you’ve tried my Plum Wähe , Apple Hazelnut Galette , or Cranberry Pecan Turnover Cake , you already know I’m a fan of fruit baked into buttery, no-fuss batters. This one is in the same family—comforting, crowd-pleasing, and just sweet enough to finish off a meal or go with a mid-afternoon coffee. Nothing fancy, just real ingredients and good vibes. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredints Explained Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These waffles are perfectly crisp on the outside, light and fluffy inside, and just the right base for all your favorite toppings.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Waffles Prep Time: 20 minutes Cook Time: 5-7 minutes Serves: 8-10 Waffles Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one thing I never get tired of, it’s a cozy breakfast that feels just a little bit special—and these homemade waffles check all the boxes. Crisp edges, soft fluffy insides, and that warm, buttery goodness that makes you want to stay in your pajamas just a little longer. They’re a staple in our house and just as perfect with maple syrup as they are piled high with fruit and whipped cream. If you love brunch as much as I do, you might also want to try my soft and golden Swiss "Omelette " (Swiss version of crepes), my sweet-meets-savory Cornbread Waffles , or a warm slice of my Maple Brioche —each one brings something different to the table, but they all share that cozy, homemade charm. So go ahead, plug in the waffle iron—you’ll want to make a double batch. SKIP TO RECIPE CARD SKIP TO VIDEO Light and crispy texture: Thanks to whipped egg whites and just the right balance of ingredients, these waffles come out golden and airy every time. Simple ingredients, no fuss: You probably already have everything in your pantry—no buttermilk or fancy extras needed. Easy to customize: Add chocolate chips, berries, or a handful of chopped nuts, or switch up the spices—this recipe is a great base for your favorite twists. Freezer-friendly: Make a double batch and freeze extras! Pop them in the toaster for a quick, cozy breakfast any day of the week. Perfect for sharing: Whether it's a weekend brunch or a weekday treat, these waffles are guaranteed to make someone smile. What You'll Love Why do I separate the eggs? Is it really worth it? Yes! Separating the eggs and whipping the whites makes a big difference in texture. It gives the waffles that light, airy center with a crispy edge—totally worth the extra step. Can I use another type of flour? You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Just know it might make the waffles a bit denser. Can I make the batter ahead of time? It’s best to cook the waffles right after mixing, especially once the egg whites are folded in. But you can mix the dry and wet separately the night before and combine them in the morning for a quicker prep. Can I use plant-based milk or oil? Absolutely! Almond milk, oat milk, or soy milk all work well. You can also swap the vegetable oil for melted coconut oil or a neutral olive oil. How do I freeze and reheat leftovers? Let the waffles cool completely, then freeze them in a single layer or with parchment between layers. Reheat in the toaster or oven until crispy—just like fresh! Can I skip the cinnamon or vanilla? You sure can. They're just there to add warmth and a subtle sweet flavor, but feel free to adjust or leave them out depending on your mood or toppings. Frequently asked Questions Ingredints Explained Ingredients 300g all-purpose flour (2½ cups) 12g baking powder (1 tablespoon) 38g granulated sugar (3 tablespoons) 3g salt (½ teaspoon) 2g ground cinnamon (1 teaspoon) 2 eggs, separated 120g vegetable oil (½ cup) 5g vanilla extract (1 teaspoon) 540ml milk (2¼ cups) NEWSLETTER SIGN-UP Preparation I love these waffles because they are fast and easy to make and the perfect breakfast to make everyone feel like it's the weekend. Top them with sweet berries or savory bacon or both. Anything goes! Not to worry if you do not have a waffle iron, this recipe can also be made into perfectly fluffy pancakes. Start by adding your flour, sugar, baking powder, salt, and cinnamon to a large bowl and use a whisk to combine the ingredients. Using two bowls, separate the egg yolks from the egg whites. To the bowl of yolks, add the vegetable oil, vanilla and milk. Mix together until well combined. Beat the egg whites with an electic mixer until stiff peaks form and set aside. Pour the egg yolk mixture into the flour mixture and combine using a whisk. Do not use an electric mixer here, as it can lead to a thick and heavy dough. You want the consistency to be that of a runny cake batter. Once you have your batter and the beaten egg yolks prepared, slowly fold the egg whites into the flour mixture. Keep folding until you have one consistent batter. Now you are ready to fill your waffle iron (or start flipping pancakes). Cook your waffles until they are golden brown and serve. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP