This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 2 large eggs For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) NEWSLETTER SIGN-UP Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This festive Easter cheesecake features a spiced carrot cake-inspired crust made with Social Tea cookies, paired with a creamy vanilla cheesecake speckled with crushed mini eggs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easter Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes + 1 hour cooling time Serves: 8-10 Servings Dec 27, 2025 Last updated: This recipe may contain affiliate links About the Recipe Easter at our house always meant a big brunch spread - the table filled with fresh Swiss breads like Zopf , an array of cheeses and cured meats , and of course, something sweet to finish it all off . There was always that moment when everyone lingered at the table, sipping coffee, sneaking one last bite of something indulgent. That’s the moment I had in mind when creating this cheesecake—something festive, fun, and just the right amount of decadent to round out a holiday feast. I originally planned to make a classic graham cracker crust, but when I realized I was out, I had to improvise. That’s when the idea struck—why not turn the crust into something carrot cake-inspired? Using Social Tea cookies as the base, I added cinnamon, nutmeg, and brown sugar, and suddenly, my kitchen smelled like warm spices and nostalgia. It turned out to be the perfect pairing for the rich, creamy cheesecake filling, speckled with crushed mini eggs for a playful Easter touch. Topped with whipped cream, and even more mini eggs , this cheesecake is as beautiful as it is delicious. Whether you're making it for a big Easter brunch or just want to bake something special for the season, it’s a dessert that brings both comfort and celebration to the table. And who knows? Maybe that spiced cookie crust will become a new Easter tradition. SKIP TO RECIPE CARD SKIP TO VIDEO A crust with a twist – the carrot cake–inspired cookie base adds cozy spice and depth, making it more memorable than a classic graham crust (hello Social Teas!). A touch of nostalgia – warm cinnamon and nutmeg meet creamy cheesecake for that perfect “holiday hug” flavor. Festive and fun – crushed mini eggs add color, crunch, and pure Easter joy. Beautiful for your brunch table – it’s as show-stopping as it is delicious, the perfect finale to a spring feast. Make-ahead friendly – the cheesecake sets overnight, so you can bake ahead and enjoy a stress-free Easter morning. What You'll Love Can I use a different cookie base? Absolutely. Digestive biscuits, graham crackers, or even gingersnaps work beautifully, just keep the spiced brown sugar twist for that Easter flavor. Can I make it without mini eggs? Of course! Try adding chopped white or milk chocolate, or decorate the top with pastel sprinkles, candied carrots, or edible flowers for a pretty spring look. How far in advance can I make it? This cheesecake is best made a day ahead so it can chill overnight. It keeps well in the fridge for up to 4 days. Can I freeze it? Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and add the whipped cream and toppings just before serving. Do I need a water bath? If you want a perfectly smooth texture without cracks, a water bath helps, but this recipe is forgiving. You can also bake it low and slow without one for an easy, fuss-free version. How do I know when it’s done baking? The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools and chills. Can I make it smaller? Yes! Halve the recipe and bake in a 6-inch springform pan for a smaller celebration. Frequently asked Questions Ingredints Explained Social Tea Cookies These lightly sweet, crisp cookies make a perfect cheesecake crust base. They’re less sugary than graham crackers and allow the spices to shine. Brown Sugar Adds moisture and that subtle caramel note you expect in carrot cake. Spices (Cinnamon, Ginger, Nutmeg) These warm spices are what give the crust to this Easter Cheesecake its carrot cake character. Not overpowering - just enough to feel cozy. Nuts (Optional) Pecans or walnuts add texture and a bit of nuttiness. You can leave them out for a smoother crust. Cream Cheese Use full-fat, brick-style cream cheese and make sure it’s fully softened. This is key for a smooth filling. Cornstarch Helps stabilize the cheesecake and gives you clean slices without a dense texture. Mini Eggs Crushed and folded in for a fun Easter detail. They add color, crunch, and just a bit of chocolate throughout. Ingredients Carrot Cake-Inspired Cheesecake Crust Instead of plain graham crackers, this version incorporates warm spices, brown sugar, and a hint of nuttiness to capture the essence of carrot cake. For the Crust: 1 ½ cups (180g) Social Tea cookies , crushed 6 tbsp (85g) unsalted butter , melted 2 tbsp (25g) brown sugar 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ cup (30g) finely chopped pecans or walnuts (optional) 1 tsp vanilla extract For the Cheesecake Filling: 24 oz (680g) cream cheese , softened 1 cup (200g) granulated sugar 3 large eggs 1 cup (240ml) heavy cream 1 tsp vanilla extract 1 tbsp cornstarch 1 cup (150g) crushed mini eggs For the Topping: ¾ cup (180ml) heavy whipping cream 2 tbsp powdered sugar ½ cup (90g) whole mini eggs (for garnish) Food coloring of your choice (optional) NEWSLETTER SIGN-UP Preparation Step 1: Prepare the Crust Preheat oven to 325°F (160°C). Crush the cookies : Use a food processor or place the Social Tea cookies in a sealed bag and crush them with a rolling pin until finely ground. Mix the crust ingredients : In a medium bowl, combine the crushed cookies, melted butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and chopped pecans (if using). Stir until evenly coated. Press & bake : Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan , ensuring an even layer. Bake for 8-10 minutes , then let it cool while you prepare the filling. Step 2: Make the Cheesecake Filling Beat the cream cheese & sugar : In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs : Mix in the eggs one at a time, beating well after each addition. Incorporate liquids : Stir in heavy cream, vanilla extract, and cornstarch until fully combined. Fold in mini eggs : Gently fold in the crushed mini eggs , keeping some chunks visible for a speckled effect. Pour & smooth : Pour the batter over the cooled crust and smooth the top with a spatula. Step 3: Bake the Cheesecake Prepare a water bath : Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting dish and fill the dish with hot water , reaching about halfway up the cheesecake pan. Bake for 50-60 minutes , or until the edges are set but the center still has a slight jiggle. Cool gradually : Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour . Chill : Transfer the cheesecake to the fridge and chill for at least 4 hours (or overnight) to set completely. Step 4: Decorate the Cheesecake Whipped Cream : Beat the heavy cream and powdered sugar until stiff peaks form. Pipe swirls around the edges of the cheesecake. Chocolate Drizzle : Melt the chocolate and drizzle it over the top in a zig-zag pattern. Final Touch : Arrange whole mini eggs on top for a festive, colorful Easter look. Serving & Storage: Slice with a sharp knife, wiping it clean between cuts for smooth slices. Store in the refrigerator for up to 5 days or freeze slices for up to 2 months . Recipe Card Chef's Notes Use room-temperature ingredients. Make sure your cream cheese, eggs, and cream are fully at room temperature before you start. This helps everything blend smoothly and gives you that silky, lump-free cheesecake filling. Don’t overmix once the eggs are added. Mix just until combined. Overmixing can incorporate too much air, which increases the chance of cracks as the cheesecake bakes and cools. Press the crust firmly. Take an extra minute to really compact the crust into the pan. A firm base helps the crust hold together cleanly when slicing. Trust the jiggle. When the edges are set and the center still has a gentle wobble, it’s ready. The cheesecake will continue to set as it cools — baking until it’s fully firm usually leads to a dry texture. Cool it slowly. Letting the cheesecake cool in the oven with the door slightly open helps prevent sudden temperature changes, which are one of the main causes of cracks. Chill before decorating. Make sure the cheesecake is fully chilled before adding whipped cream and decorations. Everything will hold its shape better and look cleaner. Storage Tips Refrigerator: Store covered for up to 5 days . Make-ahead: Like most cheesecakes, this Easter cheesecake is best made the day before serving. Freezing: Freeze individual slices for up to 2 months . Thaw overnight in the fridge. Recipe Card RECIPE VIDEO Newsletter SignUP

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredints Explained Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt NEWSLETTER SIGN-UP Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With diced butternut squash, Arborio rice, and the delightful blend of Cacao-Maple Mélange spices, this creamy dish is both sweet and savory. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash Risotto Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.) This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.” You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash. Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy. Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners. A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad. A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing. What You'll Love Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity. Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture. Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking. Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly. What wine works best in risotto? A dry white wine like Sauvignon Blanc , Pinot Grigio , or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness. How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente) , and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes. How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up. Frequently asked Questions Ingredints Explained Ingredients 300 g butternut squash, diced (2 cups) 200 g Arborio rice (1 cup) 1 small onion, finely chopped (about 100 g) 1 L vegetable broth, kept warm (4 cups) 15 g Cacao-Maple Mélange (2 tbsp) 120 ml dry white wine (½ cup) 50 g grated Parmesan cheese (½ cup) Salt and pepper to taste Fresh sage leaves for garnish (optional) DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange): 2 tsp unsweetened cocoa powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp maple sugar (or light brown sugar as a substitute) Optional: a pinch of smoked paprika or cardamom for added depth NEWSLETTER SIGN-UP Preparation This recipe was made for Selefina Spices , using my spice blend Cacao-Maple Mélange . Please note that I receive a small comission from qualified sales of the blend. To prep, peel and small dice the butternut squash into bite sized cubes. Dice the onion. Grate the parmesan cheese and roughly chop the sage leaves (for garnish). In a large pan, sauté onions until translucent. Add Arborio rice and stir to coat with oil. Pour in the white wine and cook until it evaporates. Add diced butternut squash and Cacao-Maple Mélange spice blend. Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Indulge in a harmonious blend of smooth chia pudding and yogurt infused with the warm embrace of pumpkin spice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Chia Pudding Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something cozy but still light enough for breakfast, this Pumpkin Spice Chia Pudding might just be your new fall go-to. It’s creamy, gently spiced, and layered with a velvety pumpkin yogurt topping that tastes like autumn in a jar. Think of it as the pumpkin-spiced cousin to my London Fog Chia Pudding —same dreamy texture, but with all the warm flavors of cinnamon, clove, ginger, nutmeg, and allspice. It hits that perfect balance between wholesome and indulgent—kind of like if my Pumpkin Spice Bread Pudding had a more breakfast-friendly cousin. Whether you enjoy it in the morning or as a not-so-sweet dessert, it’s the kind of treat that brings all the fall vibes without a lot of fuss. Top it with crunchy granola, a drizzle of maple syrup, or just grab a spoon and dive in as is. Either way, it’s cozy, seasonal comfort in a jar. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect for Fall : The warm blend of pumpkin spice flavors captures the essence of autumn in every bite. Nutritious and Filling : Packed with fiber, omega-3s, and protein from the chia seeds, this pudding keeps you satisfied. Versatile : Enjoy it as a wholesome breakfast, a mid-day snack, or a cozy dessert. Make-Ahead Friendly : Prep it the night before for a quick and easy treat ready to go in the morning. Seasonal Pairing : The flavors pair beautifully with my London Fog Chia Pudding , offering a range of comforting tastes to savor. What You'll Love 1.Q: Can I use canned pumpkin for this recipe? A: Yes, canned pumpkin purée works perfectly. Just make sure it’s plain pumpkin and not pre-sweetened pumpkin pie filling. 2.Q: What kind of yogurt works best for the topping? A: You can use Greek yogurt for a thick, creamy texture or a plant-based yogurt for a vegan option. 3.Q: How long does the pudding need to set? A: For the best texture, let the chia pudding set in the fridge for at least 4 hours or overnight. 4.Q: Can I adjust the sweetness? A: Absolutely! Use your preferred sweetener—maple syrup, honey, or even a sugar-free alternative—and adjust to taste. 5.Q: How long will this recipe keep in the fridge? A: Store the pudding in an airtight container for up to 5 days, making it ideal for meal prep. 6.Q: Can I make this recipe without the yogurt topping? A: Definitely! While the pumpkin spice yogurt adds a lovely creaminess, you can skip it or substitute it with whipped cream or coconut cream. Frequently asked Questions Ingredints Explained Ingredients Pumpkin Spice Chia Pudding: 1/2 cup canned pumpkin puree 2 cups unsweetened almond milk (or your preferred milk) 1/4 cup chia seeds 3 tablespoons pure maple syrup (adjust to taste) 1 1/2 teaspoons of the homemade pumpkin spice blend (see below) 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract A pinch of salt Pumpkin Spice Yogurt Topping: 1 cup plain Greek yogurt 2 tablespoons pumpkin puree 1 tablespoon honey or maple syrup 1 teaspoon of the homemade pumpkin spice blend 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract Optional Toppings: Chopped pecans or cashews Dried Cranberries Extra cinnamon for dusting Pumpkin seeds NEWSLETTER SIGN-UP Preparation Start by preparing the homemade pumpkin spice blend . Homemade Pumpkin Spice Blend Recipe Now that we've embraced the wonders of pumpkin spice, how about we make some of our own? That way, you'll always have some at the ready when a craving hits! 2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground allspice Instructions: In a small bowl, combine the ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice. Mix well until all the spices are thoroughly combined. Store your homemade pumpkin spice mix in an airtight container or a spice jar for future use. In a medium mixing bowl, combine the pumpkin puree, milk, chia seeds, maple syrup, 1 1/2 teaspoons of your homemade pumpkin spice blend , vanilla extract, and a pinch of salt. Stir well to combine all the ingredients. Let the mixture sit for about 5 minutes, then stir it again to ensure the chia seeds are evenly distributed. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 3 hours, or overnight. The chia seeds will absorb the liquid and thicken the pudding. In a separate bowl, prepare the pumpkin spice yogurt topping. Combine the plain Greek yogurt, pumpkin puree, honey (or maple syrup), 1 teaspoon of your homemade pumpkin spice blend , and vanilla extract. Mix until smooth and well combined. Once the chia pudding has set, give it a good stir. If it's too thick, you can add a little more of your preferred milk to achieve your desired consistency. To serve, divide the pumpkin spice chia pudding into serving glasses or bowls. Top each portion with a generous dollop of the pumpkin spice yogurt topping. Add your favorite toppings to enhance the flavor and texture of your chia pudding, such as chopped pecans or cashews, a sprinkle of cinnamon, dried cranberries and pumpkin seeds. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings Dec 27, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredints Explained Ripe bananas The riper, the better. They add moisture, sweetness, and flavor directly into the dough. Yeast dough base This is a soft, enriched dough — not too sweet, not too heavy. The milk, butter, eggs, and bananas keep it tender. Cinnamon sugar coating Each dough piece gets rolled in cinnamon sugar before baking, creating that classic monkey bread pull-apart texture. Butter Melted butter helps the coating stick and creates that golden, caramelized finish in the pan. Simple vanilla glaze Just enough sweetness to finish the bread without overpowering the banana and spice. Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor NEWSLETTER SIGN-UP Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Chef's Notes Use very ripe bananas — they blend more easily into the dough and give better flavor. The dough should feel soft and slightly tacky , not dry. Add flour gradually. Don’t pack the dough balls too tightly; a little space helps them rise evenly. Let the bread cool slightly before unmolding so it holds together cleanly. Storage Tips This banana monkey bread is best enjoyed fresh, but leftovers can be stored covered at room temperature for 1–2 days . Warm gently before serving to refresh the texture. You can also prepare the dough the night before and let it rise slowly in the refrigerator, then shape and bake the next day. Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) NEWSLETTER SIGN-UP Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange and Clove Carrots Prep Time: 10 minutes Cook Time: 35 minutes Serves: 4-6 servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something magical about the combination of warm spices and bright citrus, especially when it’s paired with tender, caramelized carrots. This recipe for Orange and Clove Maple Carrots with Yogurt Sauce , which I developed for Selefina Spices, is one of those dishes that feels fancy enough for the holiday table but simple enough to whip up on a weeknight. The earthy sweetness of carrots is brought to life with a glaze of honey, orange, and just a hint of clove and cinnamon, while the creamy yogurt sauce adds a cool, tangy contrast that ties it all together. With the addition of mint, almonds, and pomegranate arils, it becomes a festive Christmas dinner side that brightens any holiday spread. If you love cozy, seasonal sides like my Sweet Potato Gratin with Maple and Ginger , or crave something more rustic and comforting like a bowl of Swiss Barley Soup (Gerstensuppe) , these spiced carrots will fit right in. They’re flavorful, vibrant, and easy to prepare—perfect with roasted turkey or chicken, or as part of a vegetarian meal. And if you’d like to carry those warm spice notes into dessert, my Honey Nut Macarons make a beautifully sweet way to end the meal. SKIP TO RECIPE CARD SKIP TO VIDEO Festive Flavors: The warm spices and zesty orange create a perfect holiday or special occasion vibe. Simple Elegance: With minimal ingredients and effort, this dish adds a touch of sophistication to any meal. Versatile Side: These carrots pair beautifully with roasted meats, hearty grains, or even a fresh salad. Refreshing Tang: The yogurt sauce balances the sweetness and spices with a creamy, tangy contrast. Customizable: Easily adapt this recipe to your preferences, whether it’s making it vegan or trying a new vegetable. What You'll Love Q: Can I make this ahead of time? A: Yes! Prepare the carrots and glaze ahead, then reheat gently in the skillet before serving. The yogurt sauce can also be made in advance and stored in the fridge for up to 2 days. Q: Can I use a different vegetable instead of carrots? A: Absolutely! Try parsnips, sweet potatoes, or even butternut squash as substitutes. Adjust the cooking time accordingly. Q: What if I don’t have Greek yogurt? A: Use plain regular yogurt or a dairy-free alternative like coconut or almond yogurt for a creamy sauce. Q: Can I skip the cloves? A: If cloves aren't your favorite, replace them with a pinch of allspice or simply increase the cinnamon. Q: Is this dish suitable for vegans? A: Yes! Substitute the butter with olive oil and the honey with maple syrup for a vegan-friendly version. Frequently asked Questions Ingredints Explained Ingredients 1 ½ lbs (700 g) carrots, peeled (sliced diagonally if desired) 3 tbsp unsalted butter (or olive oil for a vegan option) 3 tbsp honey (or maple syrup for a vegan option) Zest and juice of 1 orange ¼ tsp ground cloves ½ tsp ground cinnamon Pinch of nutmeg Salt and freshly cracked black pepper to taste 2 tbsp fresh parsley or mint, chopped (optional, for garnish) NEWSLETTER SIGN-UP Preparation Here are the simple steps to follow when making Clove and Orange Spiced Carrots: Prep the Carrots Peel the carrots and trim the tops and ends as needed for presentation. Choose medium-sized carrots for even cooking; larger carrots may require splitting in half lengthwise if they are too thick. Start Cooking the Carrots Melt the butter in a large skillet over medium heat. Add the whole carrots and cook for 7-10 minutes, turning occasionally, to lightly soften and brown them slightly. Add the Glaze Stir in the honey (or maple syrup), orange zest, orange juice, cloves, cinnamon, and nutmeg. Toss or roll the carrots gently in the glaze to coat them evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, turning the carrots occasionally, until they are tender. Caramelize the Glaze Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, turning the carrots frequently to ensure they are evenly coated and the glaze thickens and caramelizes. Make the Yogurt Sauce In a small bowl, whisk together the yogurt, olive oil, honey, garlic, orange zest, cinnamon, salt, and pepper until smooth. Plate and Serve Arrange the whole carrots on a serving platter, drizzle with any remaining glaze, and garnish with chopped parsley or mint. Serve with the yogurt sauce drizzled over the top or on the side. Tips For Extra Flavor: Add a splash of balsamic vinegar, a sprinkle of toasted almonds and pomegranate arils on top before serving. Make Ahead: These carrots can be prepared ahead of time and gently reheated before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fresh, vibrant mango salsa with smoky chili-lime seasoning, perfect for tacos, grilled meats, or scooping up with tortilla chips.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Mango Salsa with Chili and Lime Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a mango salsa that makes any meal feel like summer—no matter what the weather’s doing outside. The sweet mango, that hit of smoky chili-lime, and the crunch of fresh peppers and onions… it’s fresh, colorful, and just the right mix of sweet and heat. I love piling it high on fish tacos, spooning it over grilled chicken, or just digging in with tortilla chips while the rest of dinner finishes cooking. If you’re as mango-obsessed as I am, you might also love my Mango Lime Cheesecake —it’s creamy, citrusy, and tropical in the best way. And for another fresh, party-friendly idea, check out my Bruschetta —also good piled onto fish or chicken, it's a classic that never disappoints. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, balanced flavor – sweet mango, smoky spices, and a zesty lime kick. Quick & easy – ready in just 10 minutes with simple ingredients. Versatile – amazing with fish tacos, grilled chicken, or as a fresh party dip. What You'll Love Can I make this salsa ahead of time? Yes! It’s best enjoyed the same day, but you can make it up to 24 hours ahead and store it in the fridge. The flavors will meld beautifully, though the mango may soften slightly. Can I use frozen mango? Absolutely, just thaw and drain it well before dicing so the salsa isn’t watery. How can I make it spicier? Keep the jalapeño seeds, add extra cayenne, or swap in a hotter chili like serrano or habanero. Frequently asked Questions Ingredints Explained Ingredients 2 ripe mangoes, peeled, pitted, and diced 1 small red onion, finely chopped 1 red bell pepper, diced 1 jalapeño, seeded and finely chopped (optional, for extra heat) ¼ cup fresh cilantro, chopped 1–2 limes, juiced ½ tsp chili powder ¼ tsp smoked paprika ¼ tsp ground cumin Pinch of cayenne pepper (optional, for extra heat) ½ tsp brown sugar Small pinch of salt NEWSLETTER SIGN-UP Preparation In a medium mixing bowl, combine the mangoes, red onion, red bell pepper, and jalapeño. Add the cilantro and lime juice, then sprinkle in the chili powder, smoked paprika, cumin, cayenne (if using), brown sugar, and salt. Toss gently until everything is well mixed. Taste and adjust seasoning with more lime juice, salt, or spice as desired. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easter Nest Cookies Prep Time: 20 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you're looking for a fun, festive treat to bake this spring, these Easter Nest Cookies are such a sweet way to celebrate the season. Inspired by Vogelnestli , a traditional Swiss cookie made with shortbread, hazelnut meringue, and jam, this version gets a playful twist with a soft pink cookie base and pastel chocolate eggs tucked inside a golden meringue nest. They’re as pretty as they are delicious—my kids were thrilled! These cookies were actually born out of an afternoon of baking with my little ones and a leftover bag of mini Easter eggs. I wanted to capture the whimsy of spring while still honoring one of my favorite classic bakes from Switzerland . If you’re into fun Easter projects like this, be sure to check out my Lemon Shortbread Easter Cookies for a buttery, citrusy option you can decorate with royal icing, and these adorable Hedgehog Breads —a hit with both kids and grown-ups alike. And don’t miss my free downloadable eBook, A Taste of Easter which includes a collection of sweet, springtime recipes to brighten your holiday weekend. From festive brunch ideas to hands-on bakes the whole family will love, it’s packed with cozy, kid-friendly fun. SKIP TO RECIPE CARD SKIP TO VIDEO Traditional Swiss Twist : Inspired by the Swiss Vogelnascht cookies, these Easter nests are a charming way to bring Swiss tradition to your table. Natural, Delicate Color : The use of natural cranberry powder gives these cookies a soft pink hue, adding to their festive and elegant appearance. Balanced Sweet and Tart Flavors : With a buttery cookie base, light meringue, and tart raspberry jam, each bite offers a satisfying balance of flavors. Fun for Easter Celebrations : Topped with mini chocolate eggs, these cookies are adorable and ideal for Easter gatherings or adding to Easter baskets. Easy and Festive Decorating : Shaping the nests and adding the toppings is simple and fun, making this a great baking activity for kids and families. Perfect Combination of Textures : The buttery, tender cookie base pairs beautifully with the light, airy meringue and smooth jam topping for a delightful mouthfeel. What You'll Love What is the origin of Vogelnascht (Swiss bird’s nest) cookies? Vogelnascht, or "bird’s nest" cookies, are a traditional Swiss treat often made during Easter. These cookies resemble little nests, typically topped with jam or meringue and decorated with “eggs.” What gives the cookies their pink color? Natural cranberry powder is used in this recipe, adding a beautiful pink hue. You can use other natural food colorings, like beetroot powder, for a similar effect. Can I make these cookies in advance? Yes! These cookies can be made a day or two ahead. Store them in an airtight container to keep them fresh. How do I get the meringue to hold its shape? Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold in the sugar. The meringue should be firm and glossy, holding its shape when piped onto the cookies. Can I substitute the jam with another flavor? Absolutely! Raspberry jam adds a lovely tartness, but you can use any jam you like—strawberry, apricot, or blackberry would all work well. Frequently asked Questions Ingredints Explained Ingredients For the cookie dough: 250g Butter (softened) 250g granulated Sugar 1 teaspoon Vanilla Extract Lemon Zest from one Lemon 500g All-Purpose Flour 2 Eggs Food Coloring (I used natural Cranberry powder ) For the Meringue: 3 Egg whites Pinch of Salt 100g Granulated Sugar For the topping: Raspberry Jam Mini Chocolate Eggs NEWSLETTER SIGN-UP Preparation Prepare the cookie base: 1.Begin by beating the butter, sugar and vanilla in a large bowl until you have a creamy mixture and all ingredients are well combined. 2. To the same bowl add the eggs and lemon zest. Mix until you have a smooth mixture. 3. Add in the food coloring. Begin by adding a bit at a time until you acheive your desired color. For this particular batch, I decided to use cranberry juice powder . The color turned out so beautifully and the flavor of the cranberry worked so well with the lemon of the cookie. 4. Slowly sift in the flour. Use your hands to incorporate it until you have a smooth dough. 5. Roll though dough out onto a well floured surface (4mm thick). Using cookie cutter, cut out the cookie shapes and place them onto a prepared baking sheet. 6. Preheat your oven to 325F . Prepare the meringue. 1.In a medium bowl whisk the egg whites and salt until stiff peaks form. 2. Gradually add in the sugar 1/4 cup at a time. 3. Mix until you have glossy peaks. 4. Gently transfer the meringue into a piping bag. 5. Pipe a circle of meringue onto each unbaked cookie. 6. Take a small scoop of raspberry jam and place it into the center hole of the cookie (in the center of the meringue). This will help to keep the chocolate eggs in place (we'll add those once the cookies have been baked) . 7. Bake the cookies for 12-15 minutes until the edges of the cookies and the meringue become lightly golden. 8. Remove the cookies from the oven and let cool for 10-15 minutes. 9. Add the chocolate eggs and let cool completely before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Sausage and Gruyère Fougasse Prep Time: 2 Hours Cook Time: 25-30 minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a real soft spot for fougasse. It’s that kind of bread I could happily eat every single day—crispy on the outside, soft and chewy on the inside, and just so satisfying. Think of it like focaccia ’s French cousin, but shaped into a beautiful leaf (or whatever shape you’re feeling, really). What I love most about fougasse—besides how good it tastes—is how versatile it is. You can enjoy it as-is, tear off pieces to dip into spreads, pair it with cheese or charcuterie, or turn it into a full-on meal. That’s exactly what I did here by giving it a little Swiss twist: I added knackwurst and Gruyère, and honestly? It was so good. Warm, cheesy, and totally hearty. It’s also super simple to make. The dough is easy to throw together, and shaping it doesn’t require any fancy tools—just your hands or a rolling pin and a sharp knife or blade to make those signature slashes. Whether you’re new to baking or have your own sourdough starter named Fred in the fridge, fougasse is a fun, rewarding bread to make. And once you try it warm from the oven… you’ll get why I’m hooked. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy crust, soft center: That golden, crackly crust with a pillowy interior is the best of both bread worlds. Simple ingredients, big flavor: Just a few pantry staples—plus the smoky, melty magic of knackwurst and Gruyère—make this totally crave-worthy. Easy to make, fun to shape: No fancy shaping required. The leaf-like cuts not only look impressive but are super simple to do. Perfect for sharing: This bread makes a beautiful centerpiece for a brunch, picnic, or casual dinner spread. Totally customizable: Switch up the fillings or keep it classic with olive oil and herbs—the base dough plays well with just about anything. What You'll Love Do I need to use knackwurst and Gruyère? Not at all! Feel free to swap in other cheeses (like Emmental or cheddar) and sausage or even go veggie with herbs, olives, or roasted garlic. Can I make the dough ahead of time? Yes! You can mix the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking. How do I get that classic leaf shape? After rolling out the dough, use a sharp knife or bench scraper to cut slits into it (like the veins of a leaf), then gently stretch them open with your fingers. It doesn’t need to be perfect—it’ll look rustic and beautiful once baked. Do I need a pizza stone or baking steel? Nope! A regular baking sheet works just fine. Just make sure it’s well-floured or lined with parchment to prevent sticking. How should I serve it? It’s amazing warm from the oven, but also holds up well at room temp. Great with soup, salad, or as part of a charcuterie-style board. Frequently asked Questions Ingredints Explained Ingredients 2 cups All-Purpose Flour (+extra for dusting) 1 teaspoon Salt 1 1/2 cups Warm Water 2 teaspoons Yeast 1 teaspoon Granulated Sugar 2 tablespoon Extra Virgin Olive Oil (+extra for greasing) 1 teaspoon dried Oregano 1 cooked Sausage (chopped into small cubes) 1/3 cup cubed Gruyère Cheese 5 Cherry Tomatoes (sliced) 2 tablespoons Caramelized Onions 2 teaspoons Fresh Thyme Cracked Salt for taste NEWSLETTER SIGN-UP Preparation Begin by activating the yeast. In a small bowl, add warm water, yeast and sugar. Stir until the yeast has dissolved. Let sit for 15 minutes or until bubbles start to form at the surface. This is how you know the yeast is starting to wake up. In a large bowl, add flour, salt and dried oregano. Mix with a whisk or a slotted spoon until well incorporated. Once the yeast mixture is ready, make a small well in the center of your flour (like a volcano) and pour yeast mixture inside the well. Use your hands to slowly knead the dough. Knead until all the flour in well incorporated. Add in the sausage bits and knead some more until the sausage bits seem well distributed throughout your dough. I used a German Knackwurst sausage, but really any cooked sausage will do. I like to cube mine into small bite sized bits, so that they can get distributed more easily and are small enough to be eaten in a single bite. Cover the bowl with a kitchen towel or plastic wrap and let sit for 45 minutes until the dough has doubled in size. When the dough has risen, give the dough a punch with your fist to deflate it and let it rise again for another 45 minutes . Preheat the oven to 400F . Once it has risen for the second time, line a baking sheet with parchment paper or a silicone mat. Flour liberally so the dough will not stick. Dust the dough well with some more flour and transfer the dough onto the baking sheet. Don't feel shy to use flour, the dough can be quite sticky. It may feel a bit hard to handle if you are making this for the first time. Don't worry, use flour if you need to and take your time to stretch it out. You can use a rolling pin to help if need be. Once transfered, you will want to try and spread the dough out into an oval 'leaf' type of shape. Use a sharp knife, or pizza knife to cut a long slit down the center length of the 'leaf' as well as a few side slits. Use your hands to open the slits up as much as you can without deforming or ripping the dough. Keep in mind, the bread will rise a bit in the oven, so the slits will get tighter when it bakes. Once you have made the slits, brush the top of your fougasse with some olive oil. Next decorate the top with your cubed Gruyère, sliced cherry tomatoes, caramelized onion bits and some fresh thyme. When it is all nicely laid out crack some sea salt over top (I like using Himalayan Pink Salt). Stick it in the oven and bake for 25-30 minutes or until the bread is nice and crisp and golden. I personally love fougasse straight out of the oven, when it is hot and crispy, but it is also very delicious when cooled. It usually doesn't last very long in my house and gets devoured instantly. It is a great bread to make as an appetizer, to bring to a potluck or to serve as a side to any dish. Hope you love it as much as I do! Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nussmakronen Prep Time: 15 minutes Cook Time: 12 minutes Serves: 12-18 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Chocolate-Dipped Nussmakronen (pronounced noos-mah-kroh-nen) are a newer addition to our Christmas cookie box, but they’ve quickly become a favorite. They bring that cozy, nutty vibe you expect from a classic European holiday cookie, with a little chocolate twist for extra indulgence. Inspired by both Swiss and German baking traditions, they’re surprisingly simple to make—but they look (and taste) like you picked them up from a fancy bakery. If you’ve already made Vanillekipferl or those spiced Cinnamon Stars , these fit right in. And if you’re into almond-forward cookies like my Honey Nut Macarons , you’ll love the chewy center and crisp outer shell of these Nussmakronen. The chocolate-dipped base just seals the deal. They’re perfect with a cup of something warm or wrapped up as part of a cookie box to share. However you serve them, they’re guaranteed to add a little extra joy to your holiday season. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Festive: With just a handful of ingredients, these cookies come together quickly, yet they look elegant and taste amazing, perfect for holiday gatherings or gift boxes. Rich Nutty Flavor: Ground hazelnuts (or almonds) give these cookies a deep, warm flavor, with a chewy texture that’s truly comforting. Decadent Chocolate Finish: Dipping the bottoms in chocolate adds a hint of indulgence and pairs beautifully with the nutty cookie, making each bite extra special. Swiss-German Influence: Inspired by European traditions, these cookies offer a taste of classic Swiss and German holiday baking, adding something unique to your dessert spread. What You'll Love 1. Can I use almonds instead of hazelnuts? Yes! Almonds work beautifully in this recipe and give a milder, slightly sweeter flavor. You could even try a mix of both hazelnuts and almonds if you like. 2. How should I store these cookies? Store your Nussmakronen in an airtight container at room temperature for up to one week. They also freeze well if you want to make them in advance; just thaw them at room temperature before serving. 3. Can I use chocolate chips instead of a chocolate bar for dipping? Yes, chocolate chips will work for dipping. Just be sure to melt them gently and stir in a teaspoon of neutral oil (like vegetable oil) to keep the chocolate smooth and glossy. 4. Why are my Nussmakronen too flat? If your cookies are spreading too much, the egg whites might not have been whipped enough, or the batter might be too warm. Try chilling the batter for about 10-15 minutes before piping. 5. How much chocolate should I dip with? For dipping, around 100-150 grams (3.5-5 oz) of chocolate should be enough. You can always melt more if needed, but this amount should give each cookie a good coating on the bottom. Frequently asked Questions Ingredints Explained Ingredients 2 large egg whites 150g (3/4 cup) granulated sugar 200g (2 cups) ground hazelnuts or almonds 1/2 tsp vanilla extract (optional) 1/4 tsp ground cinnamon (optional) 100-150 grams (3.5-5 ounces) of chocolate (melted) (optional) Whole hazelnuts for decoration NEWSLETTER SIGN-UP Preparation Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Add Sugar: Gradually add the sugar, beating continuously until the mixture is glossy and holds stiff peaks. Fold in Nuts and Flavorings: Gently fold in the ground nuts, vanilla extract, and cinnamon until just combined. Be careful not to deflate the egg whites too much. Pipe the “Donuts”: Spoon the mixture into a piping bag fitted with a large round tip (or cut a large opening in the bag). Pipe small donut-shaped rings onto the prepared baking sheet. Decorate with Hazelnuts: Place a whole hazelnut into the center of each cookie before baking. Bake: Bake in the preheated oven for 12-15 minutes, until the cookies are set and lightly golden. Remove from the oven and allow them to cool on the baking sheet. Add the Chocolate (optional): While the cookies are cooling, melt chocolate . Once the cookies are cool, spread melted chocolate onto the buttom of each cookie (or drizzle it ontop. Or both) Set and Serve: Let the chocolate set completely before serving. Enjoy! If you enjoy these you might also enjoy: Cinnamon Stars (Zimtsterne) Spitzbuebe Honey Nut Macarons Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP