Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD SKIP TO VIDEO A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredints Explained Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt NEWSLETTER SIGN-UP Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Mango-Lime Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always been my dessert happy place—and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake , or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh. This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite—no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake. That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach. If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty—it steals the show. SKIP TO RECIPE CARD SKIP TO VIDEO Bright, Tropical Flavor : The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat. Creamy and Refreshing Texture : These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts. Perfect Make-Ahead Dessert : These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge. No Extra Moisture : Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling. Naturally Vibrant Color : The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious. A Unique Take on Classic Cheesecake : The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors. What You'll Love What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online. Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny. How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert. Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious. How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 150g graham cracker crumbs (1½ cups) 60g unsalted butter, melted (¼ cup) 25g granulated sugar (2 tbsp) 20g shredded coconut (optional) (¼ cup) For the Mango Swirl: Option 1 – Using Mango Powder: 50g mango powder (½ cup) 30ml water (2 tbsp) 12g granulated sugar (1 tbsp) Option 2 – Using Fresh Mango: 150g fresh ripe mango purée (approx. ¾ cup) 12–25g granulated sugar (1–2 tbsp, depending on ripeness) (Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.) For the Cheesecake Filling: 450g cream cheese, softened (16 oz) 100g granulated sugar (½ cup) 2 eggs Zest and juice of 1 lime 5ml vanilla extract (1 tsp) NEWSLETTER SIGN-UP Preparation Mango-Lime Cheesecake Preheat your oven to 350°F (175°C) . Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later. In a mixing bowl, combine graham cracker crumbs , melted butter , and sugar . Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling. In a small bowl, mix together mango powder , water , and sugar until it forms a smooth paste. Set aside. Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar , depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the lime zest , lime juice , and vanilla extract until fully combined. Pour the cheesecake filling over the cooled crust and spread it out evenly. Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect. Bake for 25–30 minutes , or until the edges are set but the center still has a slight jiggle. Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually. Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top. Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving. Storing: These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container. Tips If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'. Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that? Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A savory meat pie with a flaky golden crust and enriched with aromatic spices like cinnamon, cloves, and allspice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Tourtière Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s take a little detour from the Swiss Alps to the snowy streets of Quebec and land right at the heart of comfort food: Tourtière . Just like Alpenmagronen with its cheesy noodles and crispy onions, or Zürcher Geschnetzeltes with its creamy mushroom sauce, Tourtière is one of those deeply satisfying dishes that feels like home on a plate. This meat pie has long been a staple on Quebec holiday tables—but honestly, it’s too good to save for just once a year. With a rich, savory filling made from pork, beef, and veal, seasoned with warming spices like cinnamon, cloves, and allspice, it’s a cozy classic that wraps you up like a good blanket. And while it looks like something your grandmother might have slow-cooked all day, it’s surprisingly simple to make. Whether you're diving into this after a day in the snow or serving it alongside a slice of Nusstorte for dessert (highly recommend), this dish brings people together. Ready to bake some nostalgia? Let’s do it. SKIP TO RECIPE CARD SKIP TO VIDEO A Taste of Tradition – This dish is a true Quebec classic. If you love the cozy comfort of Alpine dishes like Alpenmagronen or the heartiness of Zürcher Geschnetzeltes , Tourtière will feel right at home on your table. Aromatic & Flavor-Packed – The blend of ground pork, beef, and veal combined with cinnamon, cloves, and allspice creates a beautifully seasoned filling that’s both savory and subtly spiced. Perfect for Gatherings – Whether it’s for a holiday dinner or a casual Sunday supper, this meat pie is made to be shared. It’s one of those dishes that invites people to slow down, linger, and grab seconds. Make-Ahead Friendly – Assemble it in advance, freeze it, and bake it fresh when needed. It’s ideal for meal prep or making holiday hosting a little less hectic. Pairs Beautifully with a Swiss Twist – Serve it with a crisp green salad or even alongside something sweet like Nusstorte for a cross-cultural comfort food feast. What You'll Love Can I make this ahead of time? Yes! In fact, it often tastes even better the next day once the spices have had time to mingle. You can prep the filling a day or two in advance, or fully assemble and refrigerate the uncooked pie until you’re ready to bake. Can I freeze it? Absolutely. Assemble your tourtière and freeze it unbaked. When ready to cook, bake straight from frozen at 375°F (190°C), adding 10–15 minutes to the usual baking time. What if I don’t have veal? No problem—just substitute with more ground pork or beef. You can also use ground turkey or chicken for a leaner version, though the flavor will be milder. What’s the best kind of crust to use? A classic all-butter pie crust or pâte brisée works beautifully here. You want something sturdy yet flaky to hold up to the juicy filling. Is the egg wash necessary? Not strictly—but it adds a beautiful golden shine and a touch of crispness to the crust. If skipping, you can brush the top with milk or cream instead. Do I have to use all three spices (cinnamon, cloves, allspice)? Those spices are what make this dish taste like tourtière —but if you’re missing one, you can still make a delicious pie. Nutmeg or a pinch of ginger can also work in a pinch. Frequently asked Questions Ingredints Explained Ingredients Filling: 225g ground pork (½ lb) 225g ground beef (½ lb) 225g ground veal (½ lb) 1 medium onion, finely chopped (about 120g) 2 cloves garlic, minced (about 6g) 120ml beef or vegetable broth (½ cup) 2g ground cinnamon (1 tsp) 2g ground cloves (1 tsp) 2g ground allspice (1 tsp) Salt and pepper to taste Pastry: Enough for a double-crust pie (use your favorite pâte brisée or all-butter crust) Egg Wash (optional): 1 large egg 2–3 tablespoons water (30–45ml) Pinch of salt and sugar NEWSLETTER SIGN-UP Preparation In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat. Add chopped onions and minced garlic to the skillet. Cook until onions are softened. Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool. Preheat your oven to 375°F (190°C) . Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture. Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape. Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown. Allow the tourtière to cool for a few minutes before serving. Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière! Bon Appétit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 Oct 23, 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 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 Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This rich and buttery brioche is infused with pure maple syrup, creating a flavor that's both decadent and comforting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Brioche Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Brioche is one of those breads that just feels like a little luxury—but in the best, coziest way. It’s buttery, soft, just the right amount of sweet, and honestly… kind of irresistible. Whether you're pulling off a fluffy chunk to dip into your morning coffee or using it to make an over-the-top French toast, there’s just something comforting and satisfying about homemade brioche. This version leans into the season with a swirl of pure maple syrup folded right into the dough. It gives it a warm, slightly sweet flavor that makes the house smell like a cozy cabin breakfast while it bakes. Living in Quebec, where maple season is practically a celebration, this recipe just made sense—and it’s one I find myself coming back to again and again. If you’re into soft, pillowy breads with a hint of sweetness, you might also love my Steamed Caramel Rolls —they’re gooey, sticky, and the kind of breakfast that makes you want to linger at the table. Or maybe you’re more into classic bakes with a twist? My Zopf is a beautiful braided loaf that’s a Sunday morning staple in my house, and my Pretzel Buns are perfect for sandwiches, soups, or just warm with a dab of butter and a sprinkle of flaky salt. So whether you’re baking for a special brunch or just want something a little extra to enjoy on a slow morning, this maple brioche is here to make your kitchen smell amazing—and your breakfast, better. SKIP TO RECIPE CARD SKIP TO VIDEO Perfectly Soft and Fluffy: The high butter and egg content create an incredibly tender crumb that practically melts in your mouth. Rich Maple Flavor: Infused with maple syrup for a subtle sweetness and unique depth of flavor. Versatile: Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding. Elegant and Homemade: This recipe will impress your guests with its bakery-quality taste and presentation. Make-Ahead Friendly: The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings. What You'll Love 1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding. 2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread. 3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast. 4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste. 5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking. 6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow. 7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor. 8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding. Frequently asked Questions Ingredints Explained Ingredients 440 g bread flour (3 1/2 cups) 5 g salt (1 teaspoon) 50 g granulated sugar (4 tablespoons) 6 g fast-acting yeast (2 teaspoons) 120 g milk, warmed (1/2 cup) 45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash) 200 g eggs (4 large) + 50 g (1 large egg for wash) 170 g unsalted butter, softened (3/4 cup) NEWSLETTER SIGN-UP Preparation Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top. Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes). In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft. Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size). Once the dough has risen, place in the fridge and chill for half an hour. During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer. Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly. Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash. Using a pastry brush, brush each ball with the egg and maple wash. To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined. Preheat the oven to 350F . Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean). Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack. Store in an airtight container for up to 4 days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange Poppy Seed Loaf Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve loved my Lemon Pistachio Bundt Cake or Almond Apricot Madeleines , I think you’re going to adore this Orange Poppy Seed Loaf. It’s made with a whole orange - peel and all - giving it that perfect balance of bright citrus, subtle sweetness, and a little nutty depth, all with a delicate crunch from the poppy seeds. This is one of those cakes that feels just fancy enough for a weekend tea, but still totally at home next to your morning coffee. Want to dress it up? Add candied orange slices on top for that extra wow-factor - but honestly, it’s lovely on its own. It’s a simple, cozy bake that has a bit of that old-school charm, and the kind of thing I love having on the counter to snack on throughout the week (though in my house, it never lasts more than a day or two). Bonus: it gets even better the next day, as the flavors mellow and deepen with time. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love about this Orange Poppy Seed Loaf ✨ Bright citrus flavor – Whole orange purée infuses every bite with natural sweetness and zest. ✨ Delightfully moist – Melted butter keeps the crumb rich and tender. ✨ A touch of crunch – Poppy seeds add a subtle contrast to the soft loaf. ✨ Gorgeous presentation – Topped with glossy candied orange slices, it’s a showstopper! ✨ Perfect for any occasion – Enjoy as a breakfast treat, afternoon snack, or dessert. What You'll Love Can I use store-bought orange juice instead of fresh orange purée? Fresh orange purée gives the loaf a more intense citrus flavor and natural moisture. If substituting, use ¼ cup (60ml) orange juice, but the texture may be slightly different. How do I know when the loaf is done baking? Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. The top should be golden and slightly springy to the touch. Can I make this loaf ahead of time? Yes! It stays moist for up to 3 days at room temperature in an airtight container. You can also freeze it (without the candied oranges) for up to 2 months. What’s the best way to store candied orange slices? Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life. Can I swap the butter for oil? Yes! Use 150g (¾ cup) neutral oil for a slightly lighter texture. Frequently asked Questions Ingredints Explained Ingredients Cake: 185g unsalted butter, melted ( 6½ oz ) 3 large eggs 200g caster sugar ( 1 cup ) 1 medium orange , pureed 190g all-purpose flour, sifted ( 1½ cups ) 2 tsp baking powder ½ tsp salt 2 tbsp poppy seeds 60ml milk or orange juice ( ¼ cup ) ½ tsp vanilla extract (optional) Orange Glaze (Optional): 60g powdered sugar ( ½ cup ) 1-2 tbsp fresh orange juice ½ tsp orange zest Candied Oranges (Optional) 1 orange (thinly sliced, about ⅛-inch thick) 1 cup (200g) granulated sugar 1 cup (240ml) water Optional: 1 tbsp honey or light corn syrup (for extra shine) Optional: ½ tsp vanilla extract or a cinnamon stick for added flavor NEWSLETTER SIGN-UP Preparation Let's get started! Here are the step-by-step instructions on how to make this delicious Orange Poppy Seed Loaf: Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper. Prepare the orange: Cut the orange into chunks (removing any seeds) and blend it into a smooth puree using a food processor or blender. Mix wet ingredients: In a large bowl, whisk together the melted butter, eggs, sugar, vanilla extract, and pureed orange until well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Mix batter: Gradually fold the dry ingredients into the wet ingredients, alternating with the milk or orange juice, until just combined. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes , or until a skewer inserted in the center comes out clean. Cool & glaze (optional): Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. For an extra spin, drizzle with an orange glaze (see below) . Decorate & Serve: Decorate with candied oranges or orange zest. Serve with a dollop of whipped cream or vanilla ice-cream. Orange Glaze (Optional, But Highly Recommended) ½ cup (60g) powdered sugar 1-2 tbsp fresh orange juice ½ tsp orange zest Mix ingredients until smooth and drizzle over the cooled loaf. Now, for the final step, if you want to add an extra layer to your presention why not add some candied orange slices? These are completely optional but will give that extra "wow" touch to your presentation. Here are the steps on to make them: Prepare the orange slices: Wash and dry the orange, then slice it into thin rounds (about ⅛-inch thick). Remove any seeds. Make the syrup: In a wide pan, bring the water and sugar to a simmer over medium heat, stirring until the sugar dissolves. If using honey or vanilla extract, add them now. Simmer the slices: Reduce heat to low and carefully add the orange slices in a single layer. Simmer gently for 30-40 minutes , flipping them occasionally, until they become translucent. Dry the slices: Using tongs, carefully remove the slices and place them on a wire rack set over parchment paper. Let them dry for at least 2-3 hours or overnight for best results. For extra shine & texture: Sugared Finish: While still slightly tacky, coat them in granulated sugar. Glossy Finish: Brush with a little light corn syrup or honey for a natural shine. Decorate your loaf: Once your Orange Poppy Seed Loaf has cooled, place the candied slices on top in an overlapping pattern for a stunning effect. If the candied orange slices feel like too much, or you are short of time, you can also simple add a sprinkle of orange zest overtop. Extra Spin Ideas: Almond Flour Addition – Swap ¼ cup of flour with almond flour for a nuttier texture. Chocolate Twist – Fold in ½ cup of dark chocolate chips. Coconut Orange Poppy Seed Loaf – Replace ¼ cup of flour with desiccated coconut for a tropical spin. Cardamom & Honey – Add ½ tsp ground cardamom to the dry ingredients and replace some of the sugar with honey for a more complex flavor. If you like this recipe you will also like: Orange and Cranberry Loaf Lemon Pistachio Cake Zucchini Bread Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon-Orange Swirl Cookies Prep Time: 20 minutes + chill time Cook Time: 10 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one scent that instantly makes my kitchen feel like home, it’s cinnamon. I’ve baked it into so many of my favorite recipes - from my gooey Classic Cinnamon Buns to those crisp little Cinnamon Stars that taste like Christmas, and my buttery Cinnamon Layered Scones that seem to disappear the minute they hit the table. These Cinnamon–Orange Swirl Cookies feel like the next chapter in that cinnamon story - the same cozy spice, but with a little twist of sunshine. The orange peel powder gives them warmth, while a bit of fresh zest brightens everything up. They’re buttery, simple to make, and look like something straight out of a bakery window - the kind of cookie you bake once and then wonder how you ever celebrated the holidays without it. So, grab your rolling pin, maybe a cup of coffee, and let’s make the house smell like December. SKIP TO RECIPE CARD SKIP TO VIDEO That cozy holiday aroma: The cinnamon and nutmeg fill your kitchen with instant comfort. Bright, cheerful flavor: The mix of orange peel powder and zest gives these cookies a perfect balance of warmth and citrusy brightness. Beautiful swirls: They look bakery-fancy, but the process is surprisingly simple — especially with the new buttery spice paste method. Make-ahead friendly: The dough can chill overnight or even be frozen for easy slice-and-bake cookies later. Perfect for gifting: They stack beautifully, hold their shape, and look stunning in a little box tied with ribbon. What You'll Love Can I make the dough ahead of time? Yes! You can make the dough 1–2 days in advance and keep it tightly wrapped in the fridge. It slices best when chilled. Can I freeze them? Absolutely. You can freeze either the dough log (unbaked) or the baked cookies for up to 2 months. Bake straight from frozen or thaw and reheat briefly to bring back that “just-baked” texture. Do I have to use both orange peel powder and zest? You can use just one, but the combination really makes the flavor pop. The powder adds depth while the zest brings a burst of fresh citrus. Can I skip the glaze? Definitely! The cookies are delicious on their own. The glaze just adds a festive, glossy finish and a hint of sweetness. Why do my swirls look uneven? That usually happens if the dough was too soft when rolling or slicing. Next time, chill the log a little longer before cutting, and wipe your knife between slices for crisp spirals. How do I keep them soft? Store them airtight with a small piece of bread or a sugar cube, it keeps the moisture balanced and the cookies tender. Frequently asked Questions Ingredints Explained Butter – The base of flavor and texture. Use unsalted butter so you can control the salt level. It gives these cookies their tender, melt-in-your-mouth crumb. Sugar – Granulated sugar helps create structure and that delicate crisp edge. Egg – Adds richness and binds the dough. Flour – All-purpose flour keeps the dough sturdy enough to roll and slice cleanly. Orange zest – Freshly grated zest infuses a bright citrus aroma that pairs beautifully with the warm cinnamon filling. Cinnamon – The star of the swirl! A warming spice that creates contrast and depth. Brown sugar – Used in the filling to give a deeper caramel note and help the swirl stay slightly chewy. Vanilla extract – Rounds out the flavors and enhances both the citrus and spice. Salt – A small pinch balances the sweetness and brings out the buttery flavor. Ingredients Cookie Dough 280 g (2 ¼ cups) all-purpose flour ½ tsp baking powder ½ tsp Himalayan salt 1 tsp orange peel powder (I got mine from Selefina Spices ) 115 g (½ cup) unsalted butter, softened 100 g (½ cup) granulated sugar 60 g (¼ cup) light brown sugar 1 large egg 1 tsp vanilla extract 1 tbsp finely grated orange zest (from 1 large orange) Spiced Butter Filling 60 g (¼ cup) unsalted butter, softened (not melted) 80 g (½ cup) light brown sugar 1 tbsp ground cinnamon ¼ tsp ground nutmeg ½ tsp orange peel powder \ ½ tsp finely grated orange zest (optional, but adds a lovely citrus burst) Optional Glaze 80 g (⅔ cup) icing sugar 1–2 tbsp milk or cream ¼ tsp vanilla extract Optional: 1–2 tsp fresh orange juice or a pinch of orange peel powder for a citrus glaze NEWSLETTER SIGN-UP Preparation 1. Make the Dough In a bowl, whisk together flour, baking powder, salt, and orange peel powder. In another bowl, beat the butter with both sugars until pale and creamy. Add egg, vanilla, and orange zest; mix well. Add the dry ingredients in two additions, mixing just until a soft, even dough forms. If the dough feels sticky, chill 15–20 minutes before rolling. 2. Make the Spiced Filling In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, orange peel powder, and (if using) zest until you have a smooth, spreadable paste . It should be creamy — not runny — like a thick frosting that spreads easily. 3. Roll and Fill On a sheet of parchment paper, roll the dough into a 25 × 30 cm (10 × 12 in) rectangle. Spread the spice butter evenly over the dough, leaving a 1 cm (½ in) border on one long side. Starting from the opposite long side , roll the dough tightly into a log. *The Key is to make sure you have rolled your long as snuggly as possible so that the swirls of cookie batter and filling bakes cohesively. Gently pinch the seam to seal, and roll the log a few times to even out the shape. 4. Chill and Slice Wrap the log in parchment or plastic wrap. Chill for at least 1 hour (or freeze for 20 minutes) until firm. Preheat oven to 180 °C / 350 °F and line baking sheets with parchment paper. Slice the chilled log into 1 cm (½ in) rounds and place them on trays, leaving space to spread slightly. 5. Bake Bake for 10–12 minutes , or until the cookies are lightly golden at the edges but still soft in the centers.Cool on the tray for 5 minutes, then transfer to a rack to cool completely. 6. Glaze (Optional) Whisk icing sugar, milk, and vanilla until smooth. Add a few drops of orange juice or a pinch of orange peel powder for a citrus twist.Drizzle lightly over cooled cookies or dip the tops for a snowy look. Chef’s Tips Use soft butter for the filling: Softened (not melted) butter helps the spice paste spread evenly and roll tightly without leaking. Boost the orange flavor: The combo of orange peel powder + zest gives both depth and brightness. If you love citrus, add an extra pinch of zest to the glaze or a few drops of orange extract. Chill before slicing: This keeps your swirls sharp and prevents the cookies from flattening in the oven. For a bakery-style finish: Brush the tops with a touch of milk before baking for a golden sheen, or drizzle with orange glaze once cooled for a “snowy” look. Storage magic: Store at room temperature for up to 5 days in an airtight tin. Freeze unbaked dough logs for up to 2 months — slice and bake straight from frozen. Baked cookies freeze beautifully too; just thaw and refresh briefly in a warm oven. Recipe Card Chef's Notes Chilling the dough helps maintain those clean, beautiful cinnamon-orange swirls when sliced. For a holiday spin, add cardamom or swap in lemon zest for a citrus variation. These cookies bake up crisp and aromatic - just what you want in a holiday butter cookie. Storage Tips Store the baked cookies in an airtight container at room temperature for up to 5 days . For longer storage, freeze them (baked or unbaked dough logs) for up to 2 months . To refresh crispness, pop them in a 300°F (150°C) oven for about 5 minutes before serving. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Download your free Easter recipe e-book filled with easy spring baking ideas, festive breads, and fun Easter treats. ‘A Taste of Easter’ is packed with seasonal recipes perfect for brunch, baking with kids, or adding something sweet to your holiday table. A Taste of Easter Celebrating Spring through sweet bakes, Swiss touches, and recipes made for gathering. This free mini eBook includes 5 festive recipes that celebrate the flavors and feeling of Easter . You’ll find a mix of playful bakes and sweet traditions—each one styled with care and tested in my own kitchen. From Easter Bunny Cookies to cute buttery breads , these recipes are made for sharing, brunching, and making Spring a little more special. What you'll find inside: Easter Bunny Cookies Hedgehog Breads Carrot Cake Monkey Bread Easter Cheesecake Easter Tiramisu Sign up below to download the eBook —no spam, just sweet inspiration. Enter to get your FREE Easter Ebook! First name Last name Email* Submit Looking for more seasonal inspiration? Hop over to my recipes page for cozy bakes, brunch favorites, and everyday dishes. And if you want them delivered to your inbox, don’t forget to sign up for my newsletter !

This autumn Galette has a buttery crust, a hint of hazelnut and is ayered with sweet-tart apples for a warm, nutty richness in every bite| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Hazelnut Galette Prep Time: 20 minutes Cook Time: 35 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about apple season that always pulls me back into the kitchen—maybe it’s the crisp air, the changing leaves, or just the joy of baking with fruit at its peak. This Apple Hazelnut Galette is one of my favorite fall bakes, deeply inspired by my Swiss roots. Growing up, Swiss Apple Wähe was a staple in our home—simple, unfussy, and always made with love. This galette takes that same spirit and gives it a little twist. Here, a buttery, flaky crust hugs a rich, creamy hazelnut base, topped with slices of sweet-tart apples that bake into golden, caramel-kissed perfection. It has the rustic charm of my Swiss Apple Tart, the cozy spiced notes I adore in my Baked Apples , and the satisfying apple–nut pairing I leaned into with my Apple Marzipan Babka . And if you’re as apple-obsessed as I am, you might also love my Spiced Apple Donuts —perfect for when you want a bite-sized taste of fall. What I love most about this galette is how adaptable it is—it looks impressive, but comes together with minimal fuss. Serve it warm with a scoop of vanilla ice cream or a swirl of custard if you’re feeling fancy, or simply enjoy a slice with a hot cup of tea and a quiet moment. However you serve it, it’s a beautiful way to celebrate the season and bring a little Swiss-inspired comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss-Inspired Flavors : This galette brings a unique twist with Swiss-inspired ingredients, like a hazelnut cream base, giving it an authentic yet approachable taste that's perfect for autumn gatherings. Easy and Rustic : No need for a pie pan or perfect crimping! This free-form galette is simple to assemble, making it a beautiful, rustic dessert without the fuss. Warm, Cozy Fall Flavors : With tart apples, hints of cinnamon, and a nutty hazelnut crust, each bite is filled with comforting, seasonal flavors that taste just like fall. Perfect for Any Occasion : Serve it warm with vanilla custard or ice cream for an impressive yet easy-to-make dessert ideal for family get-togethers, holidays, or a cozy night in. Customizable and Crowd-Pleasing : From choosing your favorite apples to adjusting spices in the filling, this galette is versatile and sure to impress both kids and adults alike. What You'll Love 1. Can I use a different type of flour for the crust? Yes, while all-purpose flour is recommended for a flaky crust, you can substitute part of it with hazelnut flour for extra nutty flavor. Alternatively, you can try a gluten-free flour blend if you need a gluten-free option, though the texture may be slightly different. 2. What are the best apples to use for an apple galette? Tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and offer a nice contrast to the sweetness of the hazelnut cream. For a more complex flavor, you can mix apple varieties. 3. How do I make the crust extra flaky? Keep your butter and water very cold, and avoid overworking the dough. Cutting the butter into small pieces and chilling the dough before rolling it out will help achieve a flaky, tender crust. 4. Can I make the galette ahead of time? Yes! You can make the dough a day in advance and refrigerate it until you’re ready to assemble the galette. Once baked, the galette can be stored in the refrigerator for up to 3 days. Reheat it in a 350°F oven to revive the crust’s crispiness. 5. How should I serve an apple galette? For the best flavor, serve the galette warm with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard. This pairing enhances the sweetness of the apples and adds a creamy contrast to the hazelnut base. 6. Can I freeze the apple galette? Yes, you can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, add 10-15 minutes to the baking time. However, freezing after baking may cause the crust to lose its flakiness. 7. What makes this recipe Swiss-inspired? This galette is inspired by the Swiss apple wähe, a traditional apple tart often topped with a custard-like filling. The addition of hazelnut flour and the rustic approach to baking give it a Swiss touch, perfect for autumn flavors and gatherings. 8. How do I prevent the galette from becoming soggy? To prevent a soggy crust, add a thin layer of hazelnut cream to the base before layering the apples. This helps create a barrier that keeps the crust flaky. You can also sprinkle a bit of flour or ground nuts on the dough before adding the filling. 9. Can I add spices or other flavors to the hazelnut cream? Absolutely! A pinch of cinnamon, cardamom, or nutmeg can add warmth to the hazelnut base, complementing the apples beautifully. Just be cautious not to overpower the natural nutty flavor. 10.Can I use store-bought puff pastry for the crust? Yes, store-bought puff pastry is a convenient option for making an apple galette. It provides a light, flaky crust and cuts down on prep time, allowing you to focus on the filling and presentation. Just make sure to thaw the puff pastry according to package instructions before using it. Frequently asked Questions Ingredints Explained Ingredients For the crust: 1 1/4 cups (150g) all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/2 cup (115g) cold unsalted butter, cubed 3-4 tbsp ice water For the hazelnut cream: 1/2 cup (60g) ground hazelnuts (hazelnut flour) 2 tbsp sugar 2 tbsp unsalted butter, softened 1 egg yolk 1/2 tsp vanilla extract 2 tbsp heavy cream (or milk) For the apple topping: 3 medium apples, peeled, cored, and thinly sliced 1 tbsp sugar 1/2 tsp cinnamon 1 tsp lemon juice Optional serving: Vanilla custard or vanilla ice cream NEWSLETTER SIGN-UP Preparation Make the crust : In a large bowl, whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Prepare the hazelnut cream : In a small bowl, mix together the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and heavy cream until you get a smooth, spreadable mixture. Set aside. Prepare the apples : In another bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Roll out the dough : Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Assemble the galette : Spread the hazelnut cream evenly over the center of the dough, leaving a 2-inch border. Arrange the apple slices on top of the hazelnut cream. Fold the edges of the dough over the apples, overlapping slightly as you go. Bake : Bake the galette for 35-40 minutes, or until the crust is golden and the apples are tender. Serve : Allow the galette to cool slightly, then serve with a side of vanilla custard or a scoop of vanilla ice cream. 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Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pretzel Cookies with Maple Cream Cheese Filling Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 12-15 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some weeks just call for a cookie that goes all in—and this was one of them. I needed something over-the-top delicious, something sweet and salty, crunchy and creamy, and these Chocolate Pretzel Cookies with Maple Cream Cheese Filling totally hit the mark. If you’ve made my Pumpkin Spice Snickerdoodles , you already know I have a soft spot for spiced classics. And if you loved my Churro Sandwich Cookies or my Chewy Chocolate Toffee Cookies , this one’s going to be right up your alley. I had a bag of chocolate-covered pretzels staring at me from the pantry, and suddenly plain chocolate chip cookies just weren’t going to cut it. I almost went the Nutella route for the filling (still a solid plan for next time), but landed on maple cream cheese instead—and I’m so glad I did. It gives just the right contrast to the sweet crunch of the cookie and the saltiness of the pretzels. These cookies are indulgent in the best way. Thick, crispy-edged, soft-centered, and just the kind of treat that feels like a reward for making it through a long week. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet and salty perfection: Chocolate-covered pretzels give these cookies the best of both worlds. Creamy maple filling: A smooth cream cheese center with just the right touch of maple sweetness. Thick, chewy texture: Crisp edges, soft centers—everything you want in a cookie. Impressive, but simple: They look like a bakery-style treat but come together with pantry staples. Perfect for when you want to bake something a little extra. Not your everyday cookie—and that’s the whole point. What You'll Love Can I use regular pretzels instead of chocolate-covered ones? Yes, you can—but the chocolate-covered ones add an extra layer of richness. If using plain pretzels, you might want to add a few extra chocolate chips to the dough. Do these cookies need to be refrigerated? Because of the cream cheese filling, yes—store them in the fridge in an airtight container. They’ll stay fresh for up to 5 days (though they rarely last that long!). Can I freeze them? You can freeze the unbaked cookie dough (without the filling) or the fully baked and filled cookies. If freezing filled cookies, let them thaw in the fridge before eating. Can I make them smaller or larger? Definitely. Just adjust the baking time—smaller cookies might need 8–10 minutes, while larger ones may take closer to 14–15 minutes. Can I skip the filling? Of course! The cookies are still delicious on their own—chunky, chewy, and loaded with sweet and salty flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies 226g unsalted butter, melted (1 cup) 100g granulated sugar (½ cup) 110g brown sugar, packed (½ cup) 1 large egg 1 egg yolk 5g vanilla extract (1 tsp) 281g all-purpose flour (2¼ cups) 5g baking soda (1 tsp) 3g salt (½ tsp) 150g chocolate-covered pretzels, chopped (1½ cups), plus 6–7 whole for decorating Filling 76g cream cheese (⅓ cup) 45g icing sugar (6 tbsp) 15ml maple syrup (1 tbsp) NEWSLETTER SIGN-UP Preparation I love this recipe because it is very straight forward. In a few short steps, you'll have created an incredible treat. They may seem complicated with how over-the-top they are, but they are easier than they seem to make. Begin by mixing together your butter and sugars in a large bowl using a hand mixer. Blend together until you have a smooth creamy consistency. Add in the egg, egg yolk and vanilla. Continue mixing until all ingredients are well incorporated. In a separate bowl, sift together your flour, baking soda and salt. Now add your flour mixture to your butter mixture and use a whisk or rubber spatula to stir everything together into one cohesive dough. When everything is well blended add in the chopped chocolate covered pretzels. Use a rubber spatula to mix them in so that they are well distributed throughout the dough. Use an icecream scoop or a large spoon to scoop rounds of dough onto a prepared baking sheet. *Keep about two scoops of dough aside so that you can use it to close up your cookies a later step. Preheat the oven to 350F . While your oven is heating up, prepare the cream cheese filling. In a medium bowl combine the cream cheese, powdered sugar and maple syrup. Use your hand mixer to make sure it is all blended together into a smooth creamy texture. With your index finger, make an indentation in the center of each prepared cookie (this is where the filling will go). You want to make it deep enough to hold some filling, but still leave enough dough at the bottom to keep a stable base. With the help of a teaspoon or piping bag, fill the center dip with some of the cream cheese filling. Now comes the trickiest part of these cookies. Take each filled cookie in your hands and add a little bit of the dough you kept aside to cover the filling. Without pressing the cookie too hard, roll the cookie in your palms to create a closed ball. You want to keep the filling intact, but just seal it in. Repeat this step with all of the cookies. Place the prepared cookies into the fridge to chill for about 15 minutes before baking them. When the oven has heated, place your chilled cookies on the center rack and bake for 15-18 minutes (or until cookies are golden brown and cooked through). When the cookies are freshly out of the oven, use the remaining chocolate pretzels to decorate the tops of each cookie. I broke pretzels in half and stuck one half onto the top of each cookie but you can do as you like. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack until they are cooled completely. Cookies will stay fresh if stored in an airtight container for up to 4 days. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP

A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chestnut Soup (Marronisuppe) Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Swiss Chestnut Soup is everything I want on a crisp fall day—creamy, comforting, and full of cozy Alpine flavor without being fussy. Chestnuts are a big deal in Switzerland, and while I usually reach for them in desserts like my Whipped Chestnut Pavlovas or that dreamy Chestnut Cream Tiramisu , this soup proves they deserve a savory moment too. It’s rustic but elegant, simple enough for a weeknight dinner and special enough to serve at a fall gathering. Just add some crusty bread, and you’ve got the kind of bowl that brings everyone back for seconds. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich. Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners. Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy. A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table. Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple. What You'll Love 1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed. 2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting. 3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed. 4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy. 5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving. Frequently asked Questions Ingredints Explained Ingredients 2 tbsp butter 1 medium onion , finely chopped 1 leek (white and light green part only) , sliced 1 small carrot , diced 2 celery stalks , diced 2 cloves garlic , minced 1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled) 4 cups (1 L) chicken or vegetable stock 1 cup (240 mL) heavy cream (or half-and-half for a lighter option) 1 tbsp fresh thyme leaves (plus extra for garnish) 1 bay leaf Salt and freshly ground pepper , to taste Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil *to learn how to roast chestnuts at home, check out my guide to roasting chestnuts here NEWSLETTER SIGN-UP Preparation Saute the aromatics Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute. Simmer the cut vegetables and chestnuts. Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot. Add the cream Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper. Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side. Serve soup with a dollop of cream, bacon bits and chives. Tips: For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here . Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor. For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream. If you like chestnuts you may also enjoy: Chestnut Cream Tiramisu Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP