Moist and tender almond-infused cake layers complement the silky pastry cream, and bursts of sweet-tart cherries add a pop of fruity tang.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back White Forest Cake Prep Time: 25 minutes Cook Time: 25-30 minutes Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent. It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake ( Chriesiauflauf) , you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic. Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine. SKIP TO RECIPE CARD SKIP TO VIDEO Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak. A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers. Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques. Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of. Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish. What You'll Love Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed. Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture. What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge. Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile. How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy. Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate. Frequently asked Questions Ingredints Explained Ingredients Cake Layers 315g (2½ cups) all-purpose flour 10g (2½ tsp) baking powder 3g (½ tsp) salt 227g (1 cup) unsalted butter, softened 400g (2 cups) granulated sugar 4 large eggs 10ml (2 tsp) almond extract 240ml (1 cup) milk Pastry Cream Filling 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 4 large egg yolks 30g (¼ cup) cornstarch 5ml (1 tsp) almond extract Cherry Filling 300–400g (2–3 cups) fresh cherries, pitted and halved 50g (¼ cup) granulated sugar 15–30ml (1–2 tbsp) lemon juice Whipped Cream Frosting 480ml (2 cups) heavy cream 60g (½ cup) powdered sugar 5ml (1 tsp) almond extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter equally among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes , or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it reaches a simmer. In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn). Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling. To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form. Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and enjoy! Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Une concoction dorée de curcuma finement moulu, prête à apporter chaleur et bien-être à votre tasse. < Back Haldi Doodh Blend Prep Time: 5 minutes Cook Time: Serves: 10-15 Portions About the Recipe Je vous présente mon mélange d'épices Haldi Doodh, un mélange soigneusement élaboré de curcuma, de gingembre, de cannelle, de cardamome et de poivre noir. Cette mélodie aromatique promet d'apporter une touche d'élégance à votre tasse quotidienne de lait au curcuma, associant commodité et saveurs authentiques dans un seul bocal pour une expérience réconfortante et bien-être. Ingredients 1/2 tasse de poudre de curcuma 2 cuillères à soupe de gingembre moulu 2 cuillères à soupe de cannelle moulue 1 cuillère à soupe de cardamome moulue 1 cuillère à café de poivre noir moulu Preparation Préparez les ingrédients : Assurez-vous que vos épices sont finement moulues pour un mélange lisse. Combinez les épices : Dans un bol, mélangez la poudre de curcuma, le gingembre moulu, la cannelle moulue, la cardamome moulue et le poivre noir moulu. Mélangez bien jusqu'à ce que toutes les épices soient uniformément réparties. Stockez dans un bocal : Transférez le mélange d'épices dans un bocal hermétique. Assurez-vous que le bocal est propre et sec avant d'ajouter le mélange. Conservez le bocal dans un endroit frais et sombre. Comment préparer une tasse de Haldi Doodh : Chauffez le lait : Dans une casserole, chauffez 1 tasse de lait à feu moyen jusqu'à ce qu'il soit chaud mais non bouillant. Ajoutez le mélange d'épices : Ajoutez 1 cuillère à café (ajustez selon votre goût) du mélange d'épices Haldi Doodh au lait chaud. Bien mélanger : Remuez bien le mélange pour vous assurer que le mélange d'épices est bien incorporé dans le lait. Sucrez (facultatif) : Si vous le souhaitez, sucrez le haldi doodh avec du miel ou votre édulcorant préféré. Mélangez jusqu'à dissolution. Chauffez et laissez mijoter : Continuez à chauffer le mélange jusqu'à ce qu'il soit chaud mais non bouillant, en remuant de temps en temps. Filtrez (facultatif) : Si vous préférez une texture plus lisse, vous pouvez filtrer le haldi doodh avant de le servir pour éliminer les épices non dissoutes. Servez et dégustez : Versez le haldi doodh dans une tasse et savourez cette délicieuse boisson dorée ! Remarque : Ajustez la quantité du mélange d'épices selon vos préférences gustatives. Vous pouvez également expérimenter avec les ratios pour trouver le mélange parfait selon vos goûts. *Essayez-le froid ! Il vous suffit de verser votre mélange préparé sur de la glace et de déguster ! Stockage : Le mélange d'épices Haldi Doodh peut être conservé dans le bocal pendant plusieurs semaines. Assurez-vous que le bocal est bien fermé pour maintenir la fraîcheur des épices. Maintenant, vous avez un bocal pratique de mélange d'épices Haldi Doodh prêt à l'emploi chaque fois que vous avez envie de cette boisson réconfortante ! Previous Next

This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Brown Butter Apple Crisp with Oats & Orange Zest Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Apple Crisp has been one of my go-to desserts for years - simple, cozy, and always a favorite when apples are in season. What makes this version different from other apple crisps is the browned butter and orange zest in the topping, which give it a nutty richness and a bright little lift. I also used Selefina Spices Harvest Spice Blend as part of a commissioned collaboration, which pulls all the warm spices together in the easiest way. If you don’t have the blend on hand, I’ve included the individual spices you can use to get the same flavor. If you’re looking for more apple inspiration, you might enjoy my Baked Apples for a simple fall dessert, my Apple Marzipan Babka for something a little more show-stopping, or my Apple Cider Donuts , an apple season must! SKIP TO RECIPE CARD SKIP TO VIDEO Q: What kind of apples should I use? A mix of firm-sweet (like Honeycrisp or Pink Lady) and firm-tart (like Granny Smith) works best for both flavor and texture. Q: Can I prep this ahead of time? Yes, you can prep the filling and topping separately, then assemble and bake just before serving. For the crispiest topping, brown the butter fresh before mixing it in. Q: Can I make it gluten-free? Yes, use certified gluten-free oats and swap the flour for a 1:1 gluten-free baking blend. Q: Can I use the spice mix substitute instead of Harvest Spice Blend? Absolutely! Just measure out the substitute spices separately for the apples and topping (you’ll need slightly different amounts for each). Q: How should I store leftovers? Cover and keep at room temperature for 1 day, refrigerate up to 4 days, or freeze for up to 3 months. Reheat in the oven for a crisp topping. Q: Can I add other fruits? Yes! Pears, cranberries, or even a pear-apple combo work beautifully with the warm spices of this recipe. What You'll Love An elevated classic : The browned butter and orange zest make this apple crisp stand out from the rest. Cozy yet effortless : Simple to throw together, but tastes like something special. Flexible and forgiving : Works with many apple varieties, or even pears if you’d like a twist. Holiday-worthy aroma : Your kitchen will smell like cinnamon, citrus, and toasted oats while it bakes. Frequently asked Questions Ingredints Explained Apples – Use a mix of tart and sweet varieties (like Honeycrisp and Cortland) for balanced flavor and texture. Brown butter – Slowly melting and toasting the butter transforms it into a fragrant, nutty base that elevates the crisp far beyond the ordinary. Oats – Old-fashioned rolled oats create that perfect rustic crumble texture. Quick oats can make the topping too soft. Flour – Helps bind the crumble and gives it structure. Brown sugar – Adds depth and molasses richness that complements the brown butter’s nuttiness. Cinnamon and nutmeg – Classic warming spices that bring the apples to life. Vanilla extract – Enhances the sweetness and aroma - a small touch that makes the crisp taste bakery-worthy. Lemon juice – Balances the sweetness and keeps the apples from browning. Orange zest – The secret twist! Adds brightness and subtle citrus perfume that lifts the richness of the brown butter. Ingredients For the apple filling: 6 medium apples (about 900 g), peeled, cored, and sliced ¼-inch thick 2 tbsp lemon juice ⅓ cup (65 g) granulated sugar 2 tbsp all-purpose flour 1 ½ tsp Harvest Spice Blend or the following spice mix: 1 tsp cinnamon ¼ tsp ground cardamom ¼ tsp ground nutmeg Pinch of allspice Pinch of ground cloves Tiny pinch of white pepper (optional) For the topping: 1 cup (100 g) rolled oats ½ cup (60 g) all-purpose flour ½ cup (100 g) brown sugar, packed ½ tsp fine sea salt 1 tsp Harvest Spice Blend or the following spice mix: ¾ tsp cinnamon Pinch of cardamom Pinch of nutmeg Pinch of allspice Pinch of cloves Tiny pinch of white pepper (optional) ½ cup (113 g) unsalted butter Zest of 1 medium orange Optional: ½ cup (60 g) chopped pecans or walnuts NEWSLETTER SIGN-UP Preparation Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) baking dish or similar. Prepare the filling: In a large bowl, toss apple slices with lemon juice, sugar, flour, and Harvest Spice Blend (or alternative mix of spices). Spread evenly in the baking dish. Brown the butter: Place butter in a light-colored saucepan over medium heat. Let it melt, then cook, swirling occasionally, until it turns golden brown and smells nutty (3–5 minutes). Watch closely to avoid burning. Remove from heat and stir in orange zest. Let cool slightly for 5 minutes. Make the topping: In a medium bowl, combine oats, flour, brown sugar, salt, and Harvest Spice Blend . Pour in the warm brown butter and orange zest mixture, stirring until clumps form. Stir in nuts if using. Assemble: Sprinkle the topping evenly over the apples. Note: The oat topping will not cover the apples completely and this is O.K. Apple crisp toppings often look a little sparse before baking because the apples will settle and the topping will spread out as it bakes. Once it’s golden and bubbling, that “sparse” topping turns into a deliciously crisp, crumbly layer that covers the apples perfectly. Bake: 40–45 minutes, until the topping is golden brown and the apples are bubbling. Serve: Let cool for 10 minutes before serving warm, ideally with vanilla ice cream or lightly sweetened whipped cream. Storage Tips Room Temperature: Cover loosely and keep at room temperature for up to 1 day . Refrigerator: Store covered for up to 4 days . The topping will soften, but the flavors deepen. Reheating: Warm individual servings in the microwave for 20–30 seconds, or reheat the whole dish in a 325°F (165°C) oven for 10–15 minutes to crisp the topping again. Freezing: Freeze fully baked and cooled crisp, well wrapped, for up to 3 months . Thaw overnight in the fridge and reheat before serving. Recipe Card Chef's Notes Brown butter like a pro: Melt butter over medium heat, swirling until it turns golden and smells nutty. Watch closely - it goes from perfect to burnt in seconds. Add zest at the right time: Stir orange zest into the crumble topping after browning the butter so its oils stay fresh and aromatic. Texture matters: Chill the topping briefly before baking - cold butter = crisp crumble. Serving idea: Serve warm with a scoop of vanilla bean ice cream or Greek yogurt and an extra drizzle of brown butter or maple syrup. Flavor twist: Add a splash of Calvados (apple brandy) to the filling for a grown-up dessert version. Storage Tips Room temperature: Keeps beautifully for 1 day , lightly covered. Refrigerator: Store leftovers up to 4 days in an airtight container. Freezer: Freeze baked crisp for up to 2 months . Reheat from frozen at 325°F (160°C) until warmed through and crisp on top. Re-crisp tip: To revive the topping, reheat portions in a low oven rather than microwaving. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Cookies Crispy edges, chewy centers—homemade cookie recipes from classic chocolate chip to nutty, spiced favorites. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Pumpkin Spice Cookies These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Load More

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad (like my Celery Remoulade ), there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, just like in my Creamy Cauliflower Soup , and when you pile them on top of a creamy, lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. If you’re in the mood for something completely different but still veggie-forward, my Fennel Apple Carpaccio is another favorite. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD SKIP TO VIDEO A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredints Explained Ingredients For the Veg & Chickpeas 4 cups (600 g) roasted vegetables — a colourful mix like cauliflower, broccoli, red pepper, carrots, fennel, or whatever’s in season 1 can (400 g) chickpeas, rinsed and drained 4 tbsp (60 ml) extra virgin olive oil ½ tsp (2.5 g) ground coriander ½ tsp (2.5 g) paprika ½ tsp (2.5 g) cumin Salt and freshly ground pepper, to taste 4 Medjool dates (about 80 g), pitted and chopped A handful of fresh coriander (cilantro), roughly chopped For the Lemon Feta Spread 1 cup (150 g) feta cheese ¾ cup (180 g) cream cheese Zest of ½ lemon Juice of ½ lemon (about 1 tbsp / 15 ml) 4 tbsp (60 ml) extra virgin olive oil ¼ cup (60 ml) water (more if needed for blending) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl, toss your cut vegetables with about 2 tablespoons of olive oil. Any hearty vegetable works here — think broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, or Brussels sprouts. Sprinkle with salt and pepper, mix well, and spread them out on a lined baking sheet in a single, even layer. Try to avoid overlapping so they roast, not steam. Rinse the chickpeas in a colander, then lay them out on a paper towel and pat them completely dry — the drier they are, the crispier they’ll get. Transfer the chickpeas to a bowl, drizzle with 2 tablespoons of olive oil, and stir until evenly coated. Sprinkle over the ground coriander, paprika, and cumin, then mix well. Season with salt and pepper to taste. Spread the chickpeas onto a second lined baking sheet in a single layer, giving them plenty of space so they roast evenly. Place both baking sheets in the oven and roast for 20–25 minutes . After about 15 minutes, give the vegetables and chickpeas a quick stir to help them brown evenly. If your baking sheets are on different racks, swap their positions at the same time so everything roasts uniformly. While the trays are in the oven, prepare the feta dip. I like to use a food processor for this, but a blender or even a hand mixer will work just fine. Simply add all the dip ingredients and blend until you have a smooth, creamy spread. Season with salt and pepper to taste. If you’d like it tangier, add a little extra lemon juice. Fresh mint or coriander are lovely additions when you have them on hand — really, any fresh herb pairs beautifully with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Cakes Bundt, loaf, and layer cake recipes—swirled, glazed, and ready for sharing, from simple tea cakes to celebration bakes. < Back Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. View Recipe Mango-Lime Cheesecake Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. View Recipe Orange Cranberry Loaf This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Chai Vanilla Bundt Cake This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays. View Recipe Chocolate Truffle Tart The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Rainbow Bundt Cake Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. View Recipe Cacao-Spiced Bundt Cake Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. View Recipe Nutmeg Spiced Cheesecake With its aromatic flavors of nutmeg, ginger, vanilla, and cinnamon, this cheesecake is rich, creamy, and utterly irresistible. View Recipe Load More

With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pfeffernüsse (German Spice Cookies) Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As I step into the kitchen, the air fills with the cozy smell of holiday spices – it’s Pfeffernüsse time. These little German spice cookies weren’t a part of my childhood traditions, but I do remember having them as treats here and there. Now, they’ve become a favorite in my family, and the kids get such a kick out of saying the name. I hope these cookies become one of those special things they’ll remember about festive gatherings and chilly winter evenings. The recipe feels like the kind that could’ve been passed down for generations. It’s simple but packed with flavor – molasses, honey, and a blend of warm spices that come together perfectly. The dough is a breeze to make, and letting it chill overnight deepens those flavors even more. Honestly, it’s great to have a make-ahead recipe during the busy holiday season. Rolling the dough into little balls is one of my favorite parts – yes, it’s sticky, but there’s something fun about getting your hands a little messy. And when the cookies are baking, the whole house smells incredible. That first bite always reminds me why I love these so much. The final dusting of powdered sugar makes them look like they’ve been plucked straight out of a snowy winter scene. Pfeffernüsse aren’t just cookies to me – they’re little bites of warmth and nostalgia. They connect the past with the present and make the holidays feel extra special. So, if you’re ready to fill your home with cozy aromas and your heart with holiday cheer, grab some molasses and let’s make some memories together. SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Festive Flavor : The aromatic spices in Pfeffernüsse create a cozy, holiday feel that’s perfect for winter gatherings and festive treats. Perfect for Holiday Gifting : With their powdered sugar coating and unique flavor, these cookies make a thoughtful and traditional holiday gift. Delightfully Chewy Texture : As Pfeffernüsse cookies rest, they develop a chewy texture that’s wonderfully satisfying and makes each bite even more enjoyable. Easy Make-Ahead Cookies : Pfeffernüsse actually improve over time, making them an ideal choice for holiday baking in advance. Unique and Traditional : These cookies offer a unique, traditional taste that stands out from standard holiday cookies, adding a touch of European holiday tradition to your baking. Naturally Long-Lasting : Pfeffernüsse keep well for days, allowing you to enjoy their rich flavor throughout the holiday season without worrying about freshness. What You'll Love What are Pfeffernüsse? Pfeffernüsse are traditional German spice cookies known for their warm, aromatic blend of spices and slightly chewy texture. They're often coated in powdered sugar for a festive look. What spices are in Pfeffernüsse? Pfeffernüsse feature a mix of spices like cinnamon, cloves, ginger, nutmeg, and black pepper, giving them a unique, slightly peppery flavor that’s perfect for the holiday season. How do I store Pfeffernüsse cookies? Store them in an airtight container at room temperature for up to two weeks. The flavors actually improve as they sit, making them a great make-ahead option for the holidays. Can I make Pfeffernüsse gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free while maintaining its chewy texture. Why are Pfeffernüsse cookies sometimes hard? Pfeffernüsse can have a firm texture when first baked, but they soften over time as they sit in an airtight container. This allows the spices to deepen and the cookies to develop their signature chewiness. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 2 cups all-purpose flour (240 g) 1/2 teaspoon baking soda (2 g) 1/4 teaspoon ground white pepper (0.5 g) 1/4 teaspoon ground black pepper (0.5 g) 1/4 teaspoon ground cinnamon (0.5 g) 1/4 teaspoon ground cloves (0.5 g) 1/4 teaspoon ground nutmeg (0.5 g) 1/4 teaspoon ground allspice (0.5 g) 1/2 cup unsalted butter, softened (113 g) 1/2 cup molasses (120 g) 1/4 cup honey (85 g) 1/4 cup powdered sugar (30 g) 1 large egg (50 g) 1 teaspoon vanilla extract (5 g) For the Glaze: 2 cups powdered sugar (240 g) 2 tablespoons water (30 g) NEWSLETTER SIGN-UP Preparation I love making traditional recipes. Even though these were not a staple in our Christmas cookie box when I was growing up, they certainly are now. One of the best cookies (in my opinion) to serve along side a cup of tea. Just the right amount of sweet and spice to warm up your soul on a cold winters day. If you would like to know more about Pfeffernüsse, go check out my blog . But for now, let's get baking! Step-by-Step Instructions on how to make Pfeffernüsse: In a bowl, whisk together the flour, baking soda, white pepper, black pepper, cinnamon, cloves, nutmeg, and allspice. Set aside. In another bowl, beat the butter, molasses, honey, powdered sugar, egg, and vanilla extract together until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (The dough should be slightly sticky to the touch, it will firm up when chilled. However, if you are finding that the dough is too sticky and hard to handle- add a little bit more flour). Cover the dough and refrigerate for at least 1 hour (or overnight, this allows the flavors to mingle and develop). Preheat the oven to 325°F (163°C ) and line baking sheets with parchment paper. Liberally flour your work surface. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. (I like to roll my dough out into long snakes and then cut it into even sections which I then roll into balls). Bake for 12-15 minutes or until the cookies are set. Let the cookies cool, then dip them in the powdered sugar glaze. (I like to dip, let the glaze set and give them another dunking for a double glaze and to get the glaze to really look white). Enjoy! Tip: this dough can also be rolled out and used with cookie cutters. It is easier to work with when chilled, so if the dough starts to warm up too much and sticks to everything, simply pop it back into the refrigerator for 20 mins. and keep going. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Vanillekipferl (Vanilla Crescents) Prep Time: 10 minutes + 30 minute chill time Cook Time: 10 minutes Serves: 30-40 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I didn’t grow up baking Vanillekipferl , but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.) There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen , you already know I have a soft spot for spiced and nutty European cookies. These fit right in. Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season. SKIP TO RECIPE CARD SKIP TO VIDEO Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight. Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla. Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep. Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist. Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious. What You'll Love 1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor. 2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings. 3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing. 4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar. 5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) all-purpose flour 200g (1 cup) unsalted butter, softened 100g (½ cup) granulated sugar 100g (1 cup) ground almonds (or hazelnuts for variation) 1 tsp vanilla extract 50g (½ cup) powdered sugar (for dusting) NEWSLETTER SIGN-UP Preparation Step-by-Step Instructions on how to make Vanillekipfel In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms. Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake. Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm. Store in an airtight container once fully cooled. Tips: Ingredient Substitutions Ground Almonds: Substitute with ground hazelnuts for a richer, nuttier flavor. Use ground walnuts or pecans for a similar texture but a slightly different taste. For a nut-free version, try ground sunflower seeds or oat flour , though the flavor will vary. Vanilla Extract: Use vanilla bean paste for an even more pronounced vanilla flavor. Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist. All-Purpose Flour: Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding. Butter: Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture. If using salted butter, omit the added pinch of salt from the recipe. Powdered Sugar (for Dusting): Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist. Use a sugar-free powdered sugar substitute for a low-sugar version. Flavor Additions If you’d like to get creative: Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version. Grate in a bit of lemon zest or orange zest for a subtle citrusy note. Storage Tips: These cookies improve in flavor after a day or two, so make them ahead if possible! Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 weeks . Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking. Freezing: Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time. After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months . Dust with powdered sugar after thawing for the freshest look. Flavor Development: Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle. Moisture Control: Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Whipped Chestnut Pavlovas (Vermicelles) Prep Time: 15 minutes Cook Time: 1 hour Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The first time I tasted vermicelles , I was a teenager visiting Switzerland with my mother. We were sitting in one of those cozy cafés that feel like they’ve been around forever, and when I took my first bite, I couldn’t believe my tastebuds-it was love at first bite. The delicate sweetness of chestnut purée, the richness of cream, and that light, airy texture were unlike anything I’d ever had before. Ever since, I’ve loved recreating vermicelles at home. But I’ll admit, the traditional spaghetti-like strands aren’t always easy to make look picture-perfect. So, I decided to take inspiration from another favorite dessert of mine, the pavlova (like my Plum Pavlova recipe), and merge the two. Crisp meringue nests filled with silky chestnut cream, a dessert that feels both nostalgic and elegant. I love how these little nests bring together my Swiss roots and my love of modern, simple plating. They’re also a beautiful way to highlight chestnuts beyond the classics- whether you’ve just roasted your own (see my blog on how to roast chestnuts at home ) or you’re already a fan of cozy, seasonal dishes like my Chestnut Soup . These chestnut pavlova nests are a sweet reminder that tradition and creativity can happily share the same plate. I hope they bring as much joy to your table as they do to mine. SKIP TO RECIPE CARD SKIP TO VIDEO The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread. How the chestnut vermicelles (spread) adds a touch of elegance without being fussy. This dessert feels fancy but is simple to make with just a few ingredients. It’s naturally gluten-free, making it perfect for entertaining a variety of guests. The individual portions make them ideal for serving at special occasions or celebrations. What You'll Love Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture. What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look. How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks. Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute. What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth. Frequently asked Questions Ingredints Explained Ingredients For the Meringue: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp cornstarch 1 tsp white vinegar or lemon juice 1 tsp vanilla extract For the Whipped Cream: 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar 1 tsp vanilla extract For the Chestnut Filling: 1 cup (250 g) chestnut spread 2–3 tbsp heavy cream (to adjust piping consistency) Optional Garnishes: Candied chestnuts (marrons glacés) Chocolate shavings Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Prepare the Meringue: Preparing the meringue Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract. Piping the egg whites Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking. 2. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use. 3. Prepare the Chestnut Purée: In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency. Transfer the mixture to a piping bag fitted with a tip of your choice. Piping in the chestnut purée 4. Assemble the desserts: Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking) Pipe the chestnut spread over the whipped cream, creating a swirl. Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired. Serve: Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days. If you like this recipe you'll also enjoy: Chestnut Cream Tiramisu Pavlova with Maple Plum Compote Eton Mess Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredints Explained Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness NEWSLETTER SIGN-UP Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something truly special about homemade Zopf —the soft, buttery Swiss bread that’s a staple at many breakfast tables. Traditionally braided, Zopf is known for its rich flavor and pillowy texture. But did you know this versatile dough can be shaped into more than just a loaf? Just like Grittibänz , the classic Swiss bread figures made during the holiday season, this recipe transforms Zopf dough into adorable animal-shaped rolls , making it the perfect festive bake for Easter brunch ! Whether you shape them into hedgehogs, bunnies, lambs, or little chicks , these charming bread rolls bring a playful touch to the table. They’re not just fun to make—especially with kids—but they also taste just as delicious as the traditional loaf. Soft, slightly sweet, and golden brown, they’re a joy to bake and an even bigger joy to eat. This recipe follows the traditional method of making Zopf but with a whimsical twist. Each roll is shaped by hand, decorated with simple details, and baked until golden perfection. Serve them warm with a spread of butter and jam, or enjoy them as part of a festive Easter brunch. However you choose to shape them, these little breads will surely bring smiles to the table. So, grab your scissors, get creative, and let’s make some delightful animal-shaped Zopf rolls! *For more fun Easter recipes check out my FREE downloadable e-book A Taste of Easter . SKIP TO RECIPE CARD SKIP TO VIDEO A Fun Take on a Classic – This recipe is based on Swiss Zopf , a beloved bread with a rich, buttery flavor and soft texture. Instead of a braid, you get adorable animal-shaped rolls! Perfect for Easter Brunch – These charming little breads are a delightful way to bring extra joy to your Easter table . Kids (and adults!) will love them. Customizable Shapes – Whether you go for hedgehogs, bunnies, lambs, or even little chicks, you can get creative and make each roll unique! Soft, Fluffy, and Buttery – This dough bakes up into a light, airy bread that pairs beautifully with butter, jam, or even a dusting of powdered sugar. Kid-Friendly and Fun to Make – Shaping the dough, snipping little details, and adding eyes is a great way to get kids involved in baking ! A Touch of Tradition – These rolls are inspired by Grittibänz , the Swiss holiday bread figures, making them perfect for Easter or any festive occasion. Make It Your Own – Add a touch of cinnamon, orange zest, or even some raisins in the dough for a personalized flavor twist. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, bring it to room temperature, shape the animals, and let them rise again before baking. Can I use instant yeast instead of active dry yeast? Absolutely! If using instant yeast , you can skip the activation step and mix it directly with the flour. Use 5 g (1 ¾ tsp) of instant yeast instead of 10 g of active dry yeast. Do I have to shape them into hedgehogs? Not at all! This dough is very versatile—you can shape it into bunnies, chicks, lambs, bears, or any other fun Easter-inspired animal. What if I don’t have a pastry brush for the egg wash? You can use a piece of paper towel, the back of a spoon, or even your fingertips to gently coat the dough with the egg wash. How do I store these after baking? These little breads are best enjoyed fresh but can be stored in an airtight container for up to two days . If they start to dry out, warm them slightly in the oven before serving. Can I freeze the shaped dough before baking? Yes! After shaping the rolls, place them on a tray in the freezer. Once firm, transfer them to a freezer bag. When ready to bake, let them thaw and rise at room temperature before baking as usual. Frequently asked Questions Ingredints Explained Ingredients Dough: 50 g (3.5 tbsp) butter , melted 300 ml (1 ¼ cups) milk 500 g (4 cups) flour 1 - 1 ½ tsp salt 2 tbsp sugar (optional) 10 g (3 ⅓ tsp) active dry yeast 10 g (2 tsp) sugar (to activate the yeast) Egg Wash: 1 egg yolk 1 tbsp milk + a pinch of sugar for the egg wash NEWSLETTER SIGN-UP Preparation Prepare the Dough: Melt the butter in the microwave. In a seperate bowl, warm up the milk slightly—do not let it get too hot (should be just warm to the touch). Add the active dry yeast and 10g of sugar to the bowl of warm milk. Stir and let sit 10 minutes or so until it starts to foam. In a large mixing bowl, whisk together the flour, salt and 2 tablespoons of sugar (if you want the breads to be lightly sweetened). Make a well in the center and pour in the active dry yeast milk mixture along. Mix everything together. Knead until you get a smooth, soft dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours , or until it has doubled in size. Tip:Since I live in a cooler climate, I like to place my bowl in the oven (make sure it is off) with the oven light turned on. This gives just the right amount of warmth to help my dough rise. After 45 minutes , knead the dough again—this helps create smaller air pockets, which will make the animal shapes rise more evenly. Shape the Rolls: Divide the dough into 10 equal pieces . Roll each piece into an oval shape, tapering one end slightly to form the “face” of the hedgehog (or any other animal shape you’d like). Place them on a baking sheet lined with parchment paper. Add the Details: Use scissors to make two small cuts for the eyes. In a small bowl, mix the egg yolk with 1 tbsp milk and a pinch of sugar . Brush this mixture over each roll. Press currants or raisins deep into the eye slits to create eyes. Tip: I use small sewing scissors as the tips are small, sharp and precise. Use scissors to snip small cuts along the back of each roll to form the hedgehog’s spines. If making other animals, adjust the cuts to match your design. Let them rest for another 20 minutes to rise again. Tip: Make sure your cuts are deep enough. The dough will rise again during baking and if your slits are not deep enough the details may get lost. Bake: Preheat the oven to 350°F (180°C) Bake in the center of the oven for 20-25 minutes , until golden brown. Remove from the oven and let them cool on a wire rack. Enjoy these adorable bread rolls as a fun baking project for Easter or a cute addition to any meal! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Topped with luscious cream cheese frosting these cupcake are a perfect blend of velvety richness and tangy sweetness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Red Velvet Cupcakes Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12 Cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Red velvet cupcakes have always felt a little extra special to me—maybe it’s that deep crimson color or the way the cream cheese frosting just belongs with the rich, cocoa-kissed cake. If you've tried my Rainbow Bundt Cake or Honey Hibiscus Cupcakes , you know I have a soft spot for bakes that feel joyful and just a bit whimsical. These cupcakes fit right in. They’re the kind of dessert that looks impressive but comes together with minimal fuss—something I appreciate when I want a treat that’s both classic and crowd-pleasing (like my Black Forest Cake , but without the layering!). I love how velvety and moist these turn out, and that little tang from the buttermilk and vinegar gives the flavor so much depth. Plus, that swirl of cream cheese frosting on top? I mean, it’s a must. Whether you're baking them for a birthday, Valentine’s Day, or just because it’s Tuesday and you deserve something delicious—they’re always a hit. SKIP TO RECIPE CARD SKIP TO VIDEO That Classic Red Velvet Flavor – A soft, tender crumb with just a hint of cocoa and tang—these cupcakes strike the perfect balance between rich and light. Cream Cheese Frosting Heaven – That dreamy, not-too-sweet frosting is a match made in dessert heaven with the moist red velvet base. Eye-Catching & Festive – Their bold red color and creamy swirl of frosting make these a showstopper for birthdays, holidays, or “just because” baking. Make-Ahead Friendly – Both the cupcakes and frosting can be prepped ahead—perfect for parties or stress-free dessert planning. Customizable – Want mini cupcakes? A layer cake? Add-ins like chocolate chips or a swirl of raspberry jam? This recipe can flex with your creativity. What You'll Love Can I make these into a cake instead of cupcakes? Yes! This recipe works beautifully as a single 9x13" cake or two 8" round layers. Just adjust baking time—about 30–35 minutes for a cake. Why do red velvet cupcakes have vinegar? The vinegar reacts with the baking soda and cocoa to give red velvet its unique tender crumb and subtle tang. It also enhances the red color! Can I use natural food coloring or beet juice? You can, but keep in mind that the color might be less vibrant, and beet juice may add a very subtle earthy taste. Do these need to be refrigerated? Because of the cream cheese frosting, yes. Store them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best texture. Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes for up to 2 months. Thaw, frost, and serve as fresh. Frequently asked Questions Ingredints Explained Ingredients Cupcakes 315 g (2½ cups) all-purpose flour 200 g (1 cup) granulated sugar 1 tsp baking soda 1 tsp salt 10 g (2 tsp) cocoa powder 355 ml (1½ cups) vegetable oil 240 ml (1 cup) milk 1½ tsp white vinegar 2 large eggs 1½ tbsp red food coloring 1½ tsp vanilla extract Frosting: 225 g (1 cup) cream cheese 115 g (½ cup) unsalted butter, softened 240 g (2 cups) powdered sugar 1 tsp vanilla extract 3 drops red food coloring (optional) Sprinkles (optional) NEWSLETTER SIGN-UP Preparation Preheat the oven to 350F and line a muffin tin with silicone or paper cups. In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder. In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring. Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin. Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding any icing. While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture. Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags). Add some sprinkles for an extra touch of fun. Enjoy! Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP