Classic creamy cheesecake with a decadent chocolate raspberry topping and graham cracker crust.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Raspberry Swirl Cheesecake Prep Time: 20 Minutes Cook Time: 1h 40 Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring. This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser. If you’ve tried my Chocolate Raspberry Truffle Tart , you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y. This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up! SKIP TO RECIPE CARD SKIP TO VIDEO That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art. Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling. Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar. Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance. No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes. What You'll Love Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth. Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake. How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools. What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall. Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight. How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container. Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly. Frequently asked Questions Ingredints Explained Ingredients Crust: 1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets) 1/4 cup Granulated Sugar 1/4 cup Brown Sugar 1/4 teaspoon Salt 1/2 cup Unsalted Butter (melted) Cheesecake: 3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g) 3/4 cup Heavy Cream 3/4 cup Granulated Sugar 3 Eggs 1 tablespoon All-Purpose Flour 1 1/2 teaspoons Vanilla Extract 1/4 teaspoon Salt Swirl: 1 1/2 cups Raspberries (fresh or frozen) 6 oz. Semi-Sweet Chocolate (melted) NEWSLETTER SIGN-UP Preparation To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan. Preheat your oven to 325F . Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down. Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand. Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges. Bake the crust for 10-12 minutes remove from the oven and let cool. Next, let's make the filling. Bring the oven temperature up to 350F . In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth. Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps. Pour your creamcheese mixture into your graham pie shell. Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster. Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted. In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat. Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice. Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern. Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own. Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan. Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set. Remove from the oven and let cool. Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty. I like to make this cake a day in advance and leave it to chill overnight in the refrigerator. Serve with fresh berries or whipped cream. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card 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 Newsletter SignUP

A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Barley Soup (Gerstensuppe) Prep Time: 15 minutes Cook Time: 1.5 hours Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Get ready to cozy up with a bowl of Gerstensuppe (pronounced "Geh-rss-tuhn-zoo-peh")—a classic Swiss barley soup that brings all the Alpine comfort straight to your kitchen. If you’ve made my Swiss Alpine Macaroni before, you already know the Swiss have a way with turning humble ingredients into pure comfort food—and this soup is no exception. Think tender barley slowly simmered with root veggies like carrots, leeks, and potatoes, all wrapped up in a creamy, smoky broth (thanks to a little bacon—or go veggie if that’s more your style). It’s like the heartier, brothy cousin of my Creamy Potato, Leek and Sausage Soup , with that same cozy vibe that makes you want to curl up with a big bowl and a thick slice of bread. What I love about Gerstensuppe —much like my Classic German Potato Salad —is how rooted it is in tradition yet still leaves room to play. Whether you serve it as-is, stir in a bit of crème fraîche, or top it with crispy croutons, it always delivers that warm, satisfying feeling. Barley’s nutty flavor and chew give this soup a rustic richness that feels both nourishing and nostalgic. So if you’re in the mood for something simple, hearty, and just the right amount of old-world cozy, this is it. Ladle up, and let the Alpine warmth do its thing. SKIP TO RECIPE CARD SKIP TO VIDEO Classic Swiss Comfort Food : This traditional Swiss soup is heartwarming and filling, bringing the flavors of Switzerland right to your table. Nutritious and Satisfying : Loaded with fiber-rich barley and vegetables, this soup is both hearty and nourishing, perfect for a wholesome meal. Depth of Flavor : Slow-cooked to let the flavors meld, each spoonful is packed with savory notes and a touch of smoky richness from the broth. Great for Meal Prep : This soup stores and freezes well, making it ideal for meal prep or enjoying leftovers throughout the week. Perfect for Cold Days : With its warm, comforting ingredients, this Swiss barley soup is a cozy choice for chilly days or anytime you crave something comforting. Versatile and Customizable : You can easily adjust ingredients to your taste, add your favorite vegetables, or make it vegetarian-friendly without losing its authentic Swiss flavor. What You'll Love What type of barley is best for Swiss barley soup? Pearl barley is commonly used for Swiss barley soup as it cooks faster and has a soft, chewy texture. However, hulled barley can be used for extra nutrients; just allow additional cooking time. Can I make Swiss barley soup vegetarian? Absolutely! Simply swap the meat-based broth for a vegetable broth. You can also add extra root vegetables or mushrooms to enhance the depth of flavor. How long does Swiss barley soup keep? Stored in an airtight container in the refrigerator, this soup can last up to 3–4 days. It also freezes well, so you can enjoy a hearty bowl anytime. Can I add other vegetables to this soup? Yes, Swiss barley soup is versatile. You can add carrots, leeks, celery, or even diced potatoes for more texture and flavor. What’s the best way to reheat Swiss barley soup? Reheat gently on the stovetop over low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much after refrigeration. Frequently asked Questions Ingredints Explained Ingredients 1 cup pearl barley 1 onion, finely chopped 2 carrots, diced 1 leek, chopped 2 celery stalks, chopped 1 potato, peeled and diced 1 small turnip, diced (optional) 1 clove garlic, minced 6 cups beef or vegetable broth 1 bay leaf 100g smoked bacon or ham, diced (optional) 1 tablespoon butter or oil Salt and pepper to taste Fresh parsley for garnish NEWSLETTER SIGN-UP Preparation Key Ingredients for Gerstensuppe Barley : The star of Gerstensuppe , barley is a whole grain with a nutty flavor and chewy texture. It’s rich in fiber and essential nutrients, making it a wholesome choice for this classic Swiss soup. Barley helps thicken the soup and provides a satisfying bite, perfect for a hearty meal. Root Vegetables : Essential to Gerstensuppe , root vegetables like carrots, leeks, celery, and potatoes add depth and flavor to the soup. Carrots and potatoes provide sweetness and substance, while leeks and celery contribute aromatic and savory notes. Together, they create a well-rounded, nutritious base for the soup. Smoky Bacon or Ham : For those who enjoy a touch of smokiness, adding diced bacon or ham enhances the flavor profile of Gerstensuppe . The smoky essence infuses the broth, creating a rich, savory taste that complements the barley and vegetables. For a vegetarian alternative, consider using smoked paprika or liquid smoke. Beef or Vegetable Broth : The choice of broth is crucial for a flavorful Gerstensuppe . Beef broth offers a robust, meaty taste, while vegetable broth provides a lighter, vegetarian-friendly option. Both types of broth enrich the soup with savory depth and help to meld the flavors of the barley and vegetables. Onion and Garlic : These foundational ingredients are sautéed at the beginning of the recipe to develop a rich, aromatic base. Onions and garlic are staples in many soups, adding essential layers of flavor and enhancing the overall taste of Gerstensuppe . Herbs and Seasonings : Fresh herbs such as thyme or parsley, along with salt and pepper, are used to season Gerstensuppe . These seasonings brighten the flavors and ensure the soup is well-balanced. A bay leaf adds subtle complexity, making the soup even more delicious. Let's get started! Prepare the Barley: Rinse the barley under cold water and drain. Sauté Vegetables: In a large pot, melt the butter or heat the oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. Add the carrots, leek, celery, potato, and turnip (if using), and cook for another 5 minutes. Add Barley and Broth: Stir in the rinsed barley, and pour in the broth. Add the bay leaf and diced bacon or ham (if using). Bring to a boil, then reduce the heat and let the soup simmer gently for 1–1.5 hours, stirring occasionally, until the barley is tender. Season: Remove the bay leaf, and season the soup with salt and pepper to taste. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread. Tips for Perfecting Gerstensuppe Achieve the perfect Gerstensuppe with these helpful tips. For a richer flavor, consider using homemade broth or adding a splash of white wine to the soup. To enhance the texture, you can toast the barley slightly before cooking or add a variety of root vegetables for added complexity. If you prefer a vegetarian version, replace bacon with a smoked tofu or tempeh and use vegetable broth. For an extra touch of luxury, top the soup with Swiss cheese croutons or a dollop of crème fraîche. These small adjustments can elevate your Gerstensuppe and make it a standout dish in your Swiss-inspired cookbook. Variations of Gerstensuppe Explore creative variations of Gerstensuppe to suit your taste preferences and dietary needs. Try a curry-spiced barley soup by adding curry powder and coconut milk for a warm, exotic twist. Or go for a vegan Gerstensuppe with caramelized onions and cashew cream for a rich, plant-based option. For a gourmet touch, add roasted wild mushrooms or saffron to elevate the flavor profile. Each variation brings its own unique twist to this classic Swiss soup, allowing you to enjoy Gerstensuppe in a variety of delicious ways. Nutritional Benefits of Ingredients Each ingredient in Gerstensuppe not only contributes to its delightful flavor but also offers nutritional benefits. Barley is a great source of fiber, which supports digestive health. Root vegetables add essential vitamins and minerals, while bacon provides protein and a unique flavor. Choosing a high-quality broth ensures that the soup is both tasty and nourishing. By focusing on these key ingredients, you can create an authentic and flavorful Gerstensuppe that embodies the best of Swiss cuisine. Whether you’re making it for a family dinner or a special occasion, the quality and selection of your ingredients will make all the difference in achieving a truly memorable dish. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With its refreshing and subtly sweet flavor, perfectly balanced with a hint of tanginess and refreshing kick of coolness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Watermelon Gazpacho Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 Servings Dec 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the summer heat is at its peak, there’s nothing quite like a bowl of chilled soup to hit the reset button—and this Watermelon Gazpacho does just that. Think of it as the cool cousin of my Watermelon Salad —sweet, juicy, and full of bright flavors, but with a silky, sip-able twist. Inspired by the traditional Spanish gazpacho, this version plays with contrast: the natural sweetness of ripe watermelon meets the tang of tomatoes, the gentle bite of red onion, and a handful of fresh herbs for that clean, herbaceous finish. If you’ve made my Swiss Tomato Tart , you already know I love blending simple ingredients into something that feels both rustic and elegant. This gazpacho follows the same philosophy—letting peak-season produce shine, while offering a fresh and modern take on a classic. Much like my Fennel Apple Carpaccio , this soup is light, vibrant, and full of unexpected flavor pairings that work in perfect harmony. While the traditional Andalusian gazpacho has a long and fascinating history rooted in humble ingredients and sun-drenched landscapes, this version leans into what’s fresh and readily available right now. It’s a dish that feels equal parts nourishing and celebratory—perfect for a light lunch, a picnic starter, or a refreshing first course at your next gathering. I hope this watermelon twist becomes a go-to in your summer kitchen, just as it has in mine. It’s easy, nourishing, and the kind of dish that keeps you coming back for one more chilled spoonful. SKIP TO RECIPE CARD SKIP TO VIDEO Cool & Refreshing: This gazpacho is like a sip of summer—light, juicy, and perfect for hot days when turning on the oven isn’t an option. Naturally Sweet Meets Savory: The watermelon adds a subtle sweetness that pairs beautifully with the tomatoes and herbs, creating a surprisingly balanced flavor profile. Quick to Make, Easy to Love: Everything goes into the blender—no cooking required. It’s ready in under 20 minutes and tastes even better after chilling. Light, But Satisfying: Just like my Apple Fennel Carpaccio , this gazpacho feels like a treat without being heavy. It makes a great starter or a light lunch. Great for Entertaining: Serve it in small glasses as an appetizer or part of a summer spread with your Swiss Tomato Tart and Watermelon Salad . It’s a guaranteed conversation starter. What You'll Love What is gazpacho? Gazpacho is a cold, blended soup that originated in the Andalusian region of southern Spain. Traditionally made with tomatoes, cucumbers, bell peppers, garlic, and bread, it's known for being ultra-refreshing and hydrating—perfect for hot weather. This version adds a fun twist by incorporating sweet watermelon for a modern, fruity variation. Can I make this ahead of time? Yes! In fact, it’s even better after a few hours in the fridge. The flavors meld beautifully, and the soup chills to the perfect temperature. Make it up to a day in advance for the best results. What kind of watermelon works best? A ripe, juicy, seedless watermelon is ideal, but you can use any variety—just remove the seeds before blending. The sweeter and more flavorful the melon, the better the gazpacho. Can I adjust the texture? Absolutely. For a smooth finish, blend until silky. Prefer a chunkier texture? Pulse briefly and leave some small pieces intact. You can also strain it if you want an ultra-smooth version. Is this spicy? Not by default, but you can easily add a kick with a bit of jalapeño, chili flakes, or hot sauce. Adjust the heat level to your taste. What can I serve with it? This gazpacho pairs well with crusty bread, grilled shrimp, or fresh salads like my Apple Fennel Carpaccio or Watermelon Salad . It’s also a great contrast to something richer like my Swiss Tomato Tart . Can I freeze it? Technically yes, but the texture may change slightly. If you do freeze it, re-blend after thawing to help restore its consistency. Frequently asked Questions Ingredints Explained Watermelon: Use very ripe watermelon for the best flavor — sweetness is key Tomatoes: Add acidity and balance the fruitiness Cucumber & green pepper: Bring freshness and crunch Basil: Adds a soft, aromatic finish that pairs beautifully with watermelon Lemon juice: Brightens everything and keeps the soup lively Ingredients For the Soup: 4 cups Watermelon (cubed) 2 large Tomatoes (diced) 1/2 English Cucumber (diced) 1 Green Pepper (roughly chopped) 1 small Garlic Clove (put 1/2 for a less intense flavor) 1 Lemon (juiced) 1/2 cup fresh Basil Leaves Salt & Pepper for taste Extras for Garnish: Cherry Tomatoes Corn Nibblets English Cucumber Ribbons Basil leaves NEWSLETTER SIGN-UP Preparation Not only do I love how light and refreshing this soup is, but the fact that it takes nearly no time to prepare makes this a definite summer staple in my house. Using a blender and very few ingredients, you will be able to create a flavor packed chilled soup in the matter of minutes. There is no need for much instruction as you basically just need to throw your ingredients into a blender and blend until you achieve a soup like consistency. You can adjust the flavors to your liking by adding a bit more green pepper for that refreshing pepper taste, adding more lemon juice for a bit more tang, or adding more garlic to give a bit more bite. I like to put my soup into the fridge for an hour or so before serving so that it is nice and chilled. Once ready to serve, I love to garnish mine with fun ribbons of cucumber. To do so simply use a vegetable peeler and slice the cucumber with it lengthwise to make strips. I also love adding cherry tomatoes, fresh corn nibblets and a few extra basil leaves. Et voilà, easy-peasy delicious gazpacho. I hope this recipe inspires you to try other refreshing combinations. Let me know what you have tried in the comments! Bon Ap! Recipe Card Chef's Notes Use very ripe watermelon - underripe fruit will taste flat Chill longer than you think; flavor improves as it rests Start with less garlic and add more gradually Blend thoroughly for the smoothest texture Storage Tips Make ahead: Ideal - flavors improve after a few hours Refrigerator: Keeps well for 2–3 days in an airtight container Stir before serving: Natural separation is normal Do not freeze: Texture suffers once thawed Recipe Card RECIPE VIDEO Newsletter SignUP

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD SKIP TO VIDEO Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredints Explained All-Purpose Flour: The foundation for tender, flaky layers that puff beautifully once baked. Butter: The secret to the bagel’s signature crispness and rich flavor—keep it cold for the best texture. Vinegar or Lemon Juice: A touch of acid helps relax the gluten, making the dough easier to roll and wonderfully crisp. Cream Cheese, Cottage Cheese & Ricotta: The trio of cheeses gives the filling a luxurious texture - creamy, slightly tangy, and perfectly balanced. Sour Cream: Adds extra smoothness and depth to the filling, making it irresistibly rich. Egg: Binds the filling and gives it a custard-like texture once baked. Sugar & Vanilla: Lightly sweeten the filling and bring out the natural creaminess of the cheeses. Lemon Zest: Optional, but adds a delicate brightness that lifts the flavors. Egg Wash: Creates that irresistible golden shine and delicate crisp crust. Ingredients Dough: 440 g (3 ½ cups) all-purpose flour 340 g (1 ½ cups) unsalted butter, cold and cubed 1 ½ tsp salt 1 tbsp vinegar or lemon juice 1–2 tsp sugar (optional, for gentle sweetness and color) 240–360 ml (1–1 ½ cups) cold water or a mix of water and milk (start with less, add as needed) * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120 g (½ cup) cream cheese, softened 120 g (½ cup) cottage cheese, well-drained 250 g (1 cup) ricotta cheese, well-drained 30–45 g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60 g (4–5 tbsp) sugar 1 large egg 40 g (5 tbsp) all-purpose flour or 1 tbsp cornstarch ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon or orange, optional but brightens flavor Egg Wash: 1 egg 1 tbsp water ¼ tsp sugar Pinch of salt NEWSLETTER SIGN-UP Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. To make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until you have pea-sized pieces throughout. Add vinegar and just enough cold water or milk to bring the dough together. It should be firm but not sticky. Form into a rough square, wrap, and refrigerate for at least 1 hour (or overnight).For extra flakiness: roll out the dough into a rectangle, fold it in thirds like a letter, rotate, and repeat once more. Chill again before rolling out to fill. This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add remaining ingredients and blend until the mixture is completely smooth and silky. Adjust sugar to taste. The filling should be thick but spreadable — not runny. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Chef's Notes For the perfect Montreal-style texture, make sure your butter is cold and handle the dough gently to preserve those buttery layers. Chill the dough before rolling—it makes a world of difference in how flaky your bagels bake up. When filling, resist overstuffing; too much cheese will leak out during baking (though those crispy cheese bits are secretly delicious). Bake until deeply golden for that signature caramelized flavor, and if you like a touch of salt contrast, sprinkle a few flakes on top before baking. Storage Tips Let the cheese bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days , or refrigerate for up to 5 days . Reheat in a 325°F (160°C) oven for 10 minutes to restore the flakiness. They also freeze beautifully-wrap tightly and freeze for up to 2 months ; thaw at room temperature before reheating. Recipe Card RECIPE VIDEO Newsletter SignUP

Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesy Garlic Corn Ribs Prep Time: 10 minutes Cook Time: 15 minutes Serves: Serves 2-4 as a side or snack Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never tried corn ribs before, you’re in for something fun. This is one of those recipes that feels a little extra even though it’s super easy — buttery, cheesy, just the right amount of garlic, and the kind of side dish that gets picked off the tray before it ever makes it to the table. I started making these garlic corn ribs on a whim one day, and they’ve been a go-to ever since. The edges curl and crisp up in the oven or air fryer, and the combo of garlic, smoked paprika, and a handful of fresh herbs makes the whole kitchen smell amazing. Perfect alongside grilled mains or even as a snack on their own. If you’re into fun finger foods like this, you might also love my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Homemade Onion Rings — all easy, a little indulgent, and always crowd-pleasers. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy, buttery edges: The magic happens when those corn ribs curl and crisp up in the oven or air fryer. Garlic, cheese, and herbs - enough said: It’s a flavor combo that never misses. The herbs add brightness, the cheese adds richness, and the garlic ties it all together. A side that feels fun: Whether you're serving them for a BBQ, a weeknight dinner, or just because corn was on sale - they always feel like a little treat. Customizable: Not into spice? Skip the chili flakes. Want to go melty instead of crispy? Try shredded cheddar. Add hot honey or sour cream on the side and make it your own. Easy to prep and even easier to eat: Minimal ingredients, max payoff. Can be made in the oven or air fryer. What You'll Love How do you cut corn ribs safely? Start by halving the cob crosswise if it's too long. Then stand it on the flat end and slice carefully through the core using a very sharp knife and steady pressure. A little caution goes a long way here - it can be tricky! Can I make these in the air fryer? Yes! In fact, the air fryer gives you great crispiness in less time. Just preheat to 400°F (200°C) and cook for about 8–10 minutes, flipping or shaking halfway through. Can I use frozen corn? This one works best with fresh cobs since you need to cut them into quarters. Frozen cobs are often too soft or wet to cut safely and may not roast the same way. What cheese works best? I love using finely grated Parmesan for a crisp, salty finish, but shredded cheddar melts beautifully for a gooier, snackier vibe. You can also try Grana Padano or a firm aged cheddar. Can I prep these ahead of time? You can absolutely slice and season the corn ribs in advance and store them in the fridge for a few hours before baking. For best texture, cook them just before serving. What should I serve these with? They’re great on their own, but even better with extras like sour cream, hot honey, or lime wedges. And if you’re putting together a snack spread, try them with Crispy Mushroom Bites , Homemade Onion Rings , or my Herby Puff Pastry Bites for the ultimate lineup. Frequently asked Questions Ingredints Explained Ingredients 2 ears of corn, husked and cleaned 2 tbsp unsalted butter, melted ½ tsp garlic powder ¼ tsp onion powder (adds a savory depth) ½ tsp smoked paprika (optional) ¼ tsp chili flakes or chili powder (optional, for a kick) Salt & black pepper, to taste 1 tbsp finely chopped fresh herbs (like parsley, cilantro, or chives — for a herby twist) ¼ cup grated Parmesan or hard cheese (or shredded cheddar for melty vibes) Optional: lime wedges, sour cream, or hot honey for serving NEWSLETTER SIGN-UP Preparation Preheat your oven or air fryer Oven: 425°F (220°C) Air fryer: 400°F (200°C) Cut the corn into “ribs” Stand each cob vertically on a cutting board. Using a sharp knife (and some caution), carefully slice down the middle lengthwise, then again into quarters. You’ll end up with long, curved pieces that look like little corn ribs. Make the seasoned butter In a small bowl, combine the melted butter with garlic powder, onion powder, smoked paprika, chili flakes , and half the chopped herbs . Add a good pinch of salt and black pepper. Stir to mix. Brush and bake Arrange the corn ribs on a baking sheet or air fryer tray. Brush each piece generously with the spiced butter. Oven: Bake for 12–15 minutes, flipping halfway through, until the edges curl slightly and the tops are golden. Air fryer: Cook for 8–10 minutes, shaking the basket halfway through. Add the cheesy finish Once golden and lightly crisped, sprinkle with Parmesan or cheddar and return to the oven or air fryer for 1–2 minutes — just until melted and irresistible. Garnish & serve Finish with the remaining fresh herbs. Serve warm with lime wedges, sour cream, or a drizzle of hot honey if you like a little extra wow. Helpful Tips for Making the Best Cheesy Garlic Corn Ribs 1. Use fresh, firm corn on the cob You want cobs that feel dense and aren’t too soft - they’re easier (and safer) to cut into ribs and will hold their shape better while baking or air frying. 2. Don’t skip the flip Whether baking or air frying, flip the corn ribs halfway through cooking so both sides get those delicious golden edges. It’s the difference between tasty and next-level . 3. Add the cheese at the end Sprinkle the cheese on just before the last 1–2 minutes of cooking. This lets it melt perfectly without burning or disappearing into the butter. Want a crispier finish? Use grated Parmesan. Want melty? Go cheddar. Storage Tips Fridge: Leftover corn ribs can be stored in an airtight container in the fridge for up to 3 days . Reheat them in the air fryer or oven to crisp them back up - the microwave will make them soft. How to Reheat Corn Ribs Air Fryer: Preheat to 375°F (190°C) Reheat for 4–5 minutes , shaking or flipping halfway through Keep an eye on them so the cheese doesn’t over-brown Oven: Preheat to 400°F (200°C) Place corn ribs on a baking sheet and reheat for 8–10 minutes For extra crisp edges, broil for the last 1–2 minutes (watch closely) Avoid the microwave if you can — it softens the corn and makes the buttery coating go limp instead of crisp. Freezer: Not recommended. Fresh corn ribs don’t freeze well once cooked - the texture gets mushy and you lose that beautiful crisped edge. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, pillowy texture – Thanks to the extra milk and the cream poured before baking, every bite stays tender. Gooey caramel bottom – The butter, brown sugar, and cinnamon base creates a sticky, sweet layer under each roll. Two baking options – Make them with sourdough discard for a slight tang or instant yeast for a quicker rise. Bakery-style frosting choices – Classic icing for a lighter topping, or rich cream cheese frosting for indulgence. Perfect make-ahead recipe – Shape the rolls the night before, let them rise in the fridge, and bake fresh in the morning. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Why pour cream over cinnamon rolls before baking? This bakery trick soaks into the dough as it bakes, creating an ultra-soft crumb and extra gooey filling. It’s especially great if you like the centers to be melt-in-your-mouth soft. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredints Explained Ingredients Dough 1 cup (240 g) sourdough discard or 2 ¼ tsp (7 g) instant yeast 1 cup (240 ml) milk, lukewarm ¼ cup (57 g) unsalted butter, melted ¼ cup (50 g) granulated sugar 1 tsp (5 ml) vanilla extract 3 ½ cups (420 g) all-purpose flour 1 tsp (4 g) baking powder ½ tsp (3 g) baking soda ½ tsp (3 g) salt Note: If using instant yeast, bloom yeast in warm milk with a pinch of sugar for 5–10 minutes before mixing. Filling ½ cup (113 g) unsalted butter, softened 1 cup (200 g) brown sugar 2 tbsp (14 g) ground cinnamon Gooey Bottom Layer (Baking Dish) ¼ cup (57 g) unsalted butter, melted ½ cup (100 g) brown sugar 1 tbsp (7 g) ground cinnamon Cream Pour (Before Baking) ½ cup (120 ml) heavy cream, warmed Icing Option 1 cup (120 g) powdered sugar 2 tbsp (30 ml) milk ½ tsp (2.5 ml) vanilla extract Cream Cheese Frosting Option 4 oz (113 g) cream cheese, softened ¼ cup (57 g) unsalted butter, softened 1 cup (120 g) powdered sugar 1 tsp (5 ml) vanilla extract 1–2 tbsp (15–30 ml) milk or cream (to loosen, as needed) NEWSLETTER SIGN-UP Preparation 1. Bloom the yeast (skip if using sourdough discard) Warm the milk to about 38°C / 100°F — it should feel warm but not hot to the touch. In a small bowl, mix the milk with 1 tsp (4 g) of the sugar from the recipe. Sprinkle the instant yeast over the surface. Let it sit for 5–10 minutes without stirring. When the mixture is foamy and bubbly, it’s ready to use. If nothing happens, your yeast may be expired and should be replaced. 2. Make the dough In a large mixing bowl, combine: For yeast version: bloomed yeast mixture, melted butter, remaining sugar, and vanilla. For sourdough version: milk, sourdough discard, melted butter, sugar, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough is smooth and slightly tacky (not sticky). Place the dough in a lightly oiled bowl, cover, and let rise: Yeast: 1–1.5 hours in a warm spot until doubled in size. Sourdough: 4–6 hours at room temperature or overnight in the fridge for a slower rise. 3. Prepare the gooey base Grease a 9×13 in (23×33 cm) baking dish. Pour the melted butter into the bottom of the dish. Sprinkle evenly with the brown sugar and cinnamon for the gooey base. 4. Make the filling In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. 5. Shape the rolls Turn the risen dough out onto a lightly floured surface. Roll into a rectangle about 12×16 in (30×40 cm), with the long side facing you. Spread the filling evenly over the dough, right to the edges. Starting from the long side, roll the dough tightly into a log. Trim the ends if uneven, then slice into 12 even pieces. Arrange the rolls cut-side up on top of the gooey base in the prepared dish. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. 6. Second rise Cover loosely with plastic wrap or a clean towel. Let rise until puffy: Yeast: 30–45 minutes in a warm place. Sourdough: 1–2 hours at room temperature. 7. Add cream & bake Preheat oven to 350°F (175°C) . Just before baking, warm the heavy cream slightly (so it’s not fridge-cold) and pour evenly over the rolls. Bake for 25–30 minutes , until golden on top but still soft in the center. 8. Frost & serve For icing: whisk powdered sugar, milk, and vanilla until smooth. For cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk or cream to reach desired consistency. Spread over warm rolls so it melts slightly into the cracks. Serve warm for maximum gooeyness. Storage & Reheating Tips Room Temperature: Store in an airtight container for up to 2 days. If frosted with cream cheese, refrigerate after 1 day. Refrigerator: Store covered for up to 4 days. Warm before serving for best texture. Freezer: Freeze baked rolls tightly wrapped for up to 2 months. Thaw at room temperature or in the fridge overnight. Reheating: Warm in the microwave for 15–20 seconds per roll, or cover with foil and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Bee-Sting Cake (Bienenstich) Prep Time: 30 minutes + rise and chill time Cook Time: 25 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me. This cake was actually a new one for me—not something I grew up with like Basler Läckerli or Bündner Nusstorte , but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked. It has the same nostalgic appeal as a Black Forest Cake , but in a quieter, more comforting way. My version adds a little alpine nod to the mix—with warm honey tones, a generous swirl of cream, and that homemade, cozy feel I always gravitate toward. If you love soft, pillowy bakes with a bit of crunch and a lot of heart, this one is a must. Simple, sweet, and deeply satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast. Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough. Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level. Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends. A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table. What You'll Love Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture. Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic. Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer. What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake. Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh. Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 2¼ tsp (1 packet) active dry yeast ¼ cup (60 ml) warm milk 2 tbsp (25 g) granulated sugar 2 large eggs, room temperature 2¼ -2 1/2 cups (280 g) all-purpose flour ¼ tsp salt 6 tbsp (85 g) unsalted butter, softened For the Honey-Almond Topping: 6 tbsp (85 g) unsalted butter ⅓ cup (80 ml) honey ¼ cup (50 g) granulated sugar 2 tbsp (30 ml) heavy cream 1½ cups (130 g) sliced almonds Pinch of salt For the Filling: 1¼ cups (300 ml) whole milk ¼ cup (50 g) granulated sugar 4 egg yolks 2 1/2 tbsp cornstarch 1 tsp vanilla bean paste (or seeds of ½ a vanilla pod) 1/4 cup honey 1/4 tsp almond extract (optional) ½ cup (120 ml) heavy cream, whipped NEWSLETTER SIGN-UP Preparation Here's how to make a German Bee Sting Cake step-by-step: 1. Make the Dough: In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough. Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer). Cover and let rise in a warm place until doubled in size (about 1–1.5 hours). 2. Prepare the Pan: Line and butter a 9-inch (23 cm) springform pan or cake ring. 3. Shape & Second Rise: Gently deflate the dough and press into the pan evenly. Let rise again for about 30–40 minutes, covered. 4. Make the Topping: In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes. Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough. 5. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, until golden and bubbling. Cool completely. 6. Make the Filling: In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill. Once cooled, fold in whipped cream for a light, mousse-like texture. *see kitchen tip below 7. Assemble: Slice the cake horizontally with a serrated knife. Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving). Kitchen Tip: Before whipping cream: the custard should be thicker than Alfredo sauce —think pastry cream or soft pudding that mounds slightly when spooned. After folding in whipped cream: it should be cloudy and creamy, not runny , almost like a soft mousse that holds shape on a spoon. Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This potato salad offers a tangy and savory flavor profile, combining tender potatoes, crispy bacon, and sweet onions in a zesty vinegar-based dressing for a deliciously balanced taste. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Potato Salad Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve said it before and I’ll say it again: I love a good potato salad. Whether it’s my Dill-icious Creamy Potato Salad version that shows up on repeat at summer barbecues, or something heartier like this warm German-style one, potatoes just get me . This one leans into the classics — the kind of potato salad you might find in Germany or the German-speaking parts of Switzerland. It’s got that tangy vinegar kick, savory onions, and crispy bacon situation that makes it totally crave-worthy. Known as Kartoffelsalat , this dish has been a staple for centuries, and for good reason. Potatoes showed up in the region in the 1700s and quickly became a household essential — think Rösti , gratins, even our beloved Älplermagronen (Swiss Alpine Macaroni). Basically, comfort food royalty. What I love most about this style of potato salad is how unfussy it is. Just simple, bold flavors that work together in the best way — kind of like my go-to creamy version, but with a totally different vibe. And it’s the ultimate sidekick: perfect with grilled sausages, schnitzel, crusty bread… or just a big spoon when no one’s looking. In Switzerland, especially, you’ll find versions of this salad served warm, with tiny regional twists that make it feel personal. It’s humble, hearty, and full of old-world charm — the kind of dish that somehow feels nostalgic even if you didn’t grow up with it. So whether you’re team creamy or vinegar-based (or both, like me), there’s always room at the table for a good potato salad. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, Tangy Flavor : The warm vinegar-based dressing adds a delicious tang that contrasts beautifully with the creamy potatoes, creating a uniquely flavorful salad. Perfect for Any Season : This salad can be enjoyed warm in the cooler months or at room temperature during summer barbecues, making it a year-round favorite. Hearty and Satisfying : With the addition of bacon and onions, this salad is filling enough to serve as a main or a hearty side dish. Simple Ingredients, Big Flavor : Made with pantry staples like vinegar, mustard, and potatoes, this salad offers impressive flavor with minimal ingredients. Ideal for Gatherings : Its bold flavors and easy preparation make it an excellent choice for picnics, potlucks, or family dinners, where it’s sure to stand out. Great Make-Ahead Dish : This salad can be prepared ahead and reheated before serving, allowing the flavors to meld and making it a convenient dish for busy days. What You'll Love What’s the difference between German potato salad and traditional potato salad? German potato salad is typically made with a warm vinegar-based dressing instead of a mayonnaise-based one, giving it a tangy flavor. It also often includes bacon and onions for added richness. Can I serve German potato salad cold? While traditionally served warm, German potato salad can be enjoyed cold or at room temperature. The flavors deepen as it sits, making it a versatile option for various occasions. What type of potatoes work best for German potato salad? Waxy potatoes like red or Yukon Gold hold their shape well and have a creamy texture, making them ideal for this salad. Avoid starchy potatoes like Russets, as they may break apart. How long does German potato salad last? Stored in an airtight container in the refrigerator, it lasts up to 3-4 days. Reheat gently on the stovetop or in the microwave if you prefer it warm. Can I make it vegetarian? Absolutely! Skip the bacon or substitute it with smoked paprika or a vegetarian bacon alternative for a similar smoky flavor. Frequently asked Questions Ingredints Explained Ingredients For the salad: 2 pounds red potatoes 6 slices bacon 1 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon Dijon mustard Salt and black pepper to taste 1/2 cup chopped cornichons Chopped fresh parsley or chives for garnish Optional Additions 4 hard boiled eggs 1/2 cup Mayonnaise (for a creamier dressing) NEWSLETTER SIGN-UP Preparation Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes , or until the potatoes are tender when pierced with a fork. Drain and let cool slightly. While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes. In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise). Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl. Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad) . Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste. Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together. Garnish with chopped fresh parsley before serving. Recipe Card Chef's Notes Storage Tips Recipe Card 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 Newsletter SignUP

A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Kale and Barley Salad Prep Time: 15 minutes Cook Time: 25 minutes for the Barley Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Lately I’ve been craving salads that feel like real food—the kind that are fresh and vibrant but still have a bit of comfort built in. This Kale and Barley Salad totally hits that sweet spot. It’s got chewy grains, crisp veggies, loads of fresh herbs, and a bright lemony dressing that ties it all together. It’s a little nod to Gerstensuppe , that cozy Swiss barley soup I grew up with, just reimagined for sunnier days. If you’ve tried my Herby Cucumber Salad , you know I’m all about simple ingredients that bring big flavor—and this one’s no exception. I love pairing this with something hearty like my Stuffed Squash for a nourishing vegetarian meal that feels both grounding and fresh. It’s the kind of salad I like to keep in the fridge for easy lunches, BBQ sides, or lazy-weeknight dinners. Bonus: it gets even better as it sits. SKIP TO RECIPE CARD SKIP TO VIDEO It’s fresh, filling, and full of flavor Loaded with herbs for a vibrant, summery bite Perfect for meal prep or easy lunches Great way to use up leftover cooked grains Easily customizable — add feta, roasted veggies, or your favorite protein Holds up beautifully in the fridge for a day or two What You'll Love Can I use another grain instead of barley? Yes! Farro, quinoa, or even couscous would work beautifully if you don’t have barley on hand. Can I make this ahead of time? Definitely. Just keep the dressing separate and add seeds and any cheese right before serving for the best texture. How do I prep the kale? Massage it with a little olive oil and salt for about a minute—it makes it tender and way more enjoyable raw. What herbs work best? I love parsley, dill, and chives here, but basil, mint, or cilantro would be great too. Use what you have! Is this salad vegan? Yes, as long as you skip the cheese or use a plant-based version. How long does it keep? It stays fresh for about 2–3 days in the fridge. Just give it a toss and maybe a little extra dressing before serving. Frequently asked Questions Ingredints Explained Ingredients For the salad: 1 cup pearl barley (or hulled if you want extra chew) 4 cups vegetable broth (for cooking barley; adds flavor) 2 cups finely chopped kale (curly or lacinato) 1 cup cucumber, diced small 1 cup carrots, diced or shaved into ribbons ½ cup radishes, thinly sliced (for a peppery bite) ¼ cup finely chopped parsley ¼ cup finely chopped chives 2 tablespoons finely chopped dill (optional but amazing) ¼ cup toasted sunflower seeds or pumpkin seeds (for crunch) ½ cup crumbled feta cheese (optional but so good) For the dressing: Zest of 1 lemon Juice of 1–2 lemons (adjust to taste) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (for an extra pop) 1 teaspoon dijon mustard 1 teaspoon maple syrup Salt and pepper to taste Optional Add-Ins: Cooked diced ham or speck (for a nod to the original Gerstensuppe) Roasted sweet potato cubes (for extra heartiness) Chopped green apple (for a sweet crunch) NEWSLETTER SIGN-UP Preparation Cook the barley: Rinse barley well. In a pot, combine the barley and vegetable broth. Bring to a boil, then lower heat and simmer uncovered until tender (about 25–30 minutes for pearl barley, a little longer for hulled). Drain if needed and cool slightly. Prep the kale: While barley is cooking, finely chop kale. Massage it with a teaspoon of olive oil and a pinch of salt for about 1 minute to soften it and remove bitterness. Assemble the salad: In a large bowl, combine cooked barley, kale, cucumber, carrots, radishes, parsley, chives, and dill. Add sunflower seeds, feta (if using), and lemon zest. Dress it up: In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust: Add more lemon, salt, or olive oil to your liking. Serve slightly chilled or at room temperature. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cacao-Spiced Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Slices Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite. Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version . But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange , a custom spice blend I created with my friends at Selefina Spices . The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables. This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug. Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary. Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust. Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!). Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix). What You'll Love What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting. Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend. What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity. Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious. How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack. Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices. How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai. Frequently asked Questions Ingredints Explained Ingredients 40 g all-purpose flour (2 cups) 6 g baking powder (1½ tsp) 3 g baking soda (½ tsp) 227 g unsalted butter, softened (1 cup / 2 sticks) 200 g granulated sugar (1 cup) 150 g eggs (about 3 large eggs) 240 g buttermilk (1 cup) 5 g vanilla extract (1 tsp) 35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend DIY Substitute for Cacao-Maple Mélange: 4 tbsp unsweetened cocoa powder 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp allspice ½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract) Optional: a pinch of cardamom or clove for extra warmth Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8. NEWSLETTER SIGN-UP Preparation I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog. Preheat the oven to 350°F (175°C) . Grease and flour a bundt cake pan. Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend . In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla extract to the wet ingredients, mix well. Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be). Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired. Enjoy! Products used for this recipe: Nordic ware Bundt Pan: Amazon.com Amazon.ca Cacao-Maple Mélange in collaboration with Selefina Spices Link to the Spice Blend Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP