Acorn squash roasted to perfection, packed with herby quinoa, earthy mushrooms, and finished with a drizzle of maple butter and salty pistachios.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Quinoa and Mushroom Acorn Squash with Pistachios and Maple Butter Drizzle Prep Time: 20 minutes Cook Time: 30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy. I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad ), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos , but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.) If you love warming, wholesome meals like my Swiss Barley Soup , this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches. Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based. Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations. Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish. Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time. What You'll Love Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape. What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash. Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness. Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash. Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve. Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup. Frequently asked Questions Ingredints Explained Ingredients For the Squash 1 Acorn Squash 1 cup Quinoa 4 Porteenie Mushrooms (sliced) 1 Onion (finely chopped) 1-2 Cloves of Garlic (finely chopped) 1/4 cup Salted Pistachios (shelled and chopped) 1 Scallion (finely sliced) Drizzle: 3 Tablespoons Butter 1 Tablespoon Maple Syrup Salt and Pepper to taste Olive Oil NEWSLETTER SIGN-UP Preparation Preheat your oven to 425F . Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes . While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent). Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes . Season with salt and pepper to taste. Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss. Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle. In a microwaveable bowl, melt the butter (roughly 20-30 seconds ). To the melted butter, stir in the maple syrup. Add salt and pepper to taste. Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes). Flip the squash over and fill the center cavity with your quinoa mushroom filling. Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter. Dig in and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crispy shortbread cookies with Royal Icing. Perfect for any celebration!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Raspberry Sugar Cookies Prep Time: 10 Minutes Cook Time: 12 minutes Serves: 30-40 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s bake something fun today—Lemon Raspberry Shortbread Cookies! They’re buttery, a little crumbly, and have just the right mix of tangy lemon and sweet raspberry. If you’re into that balance of tart and sweet, you’re gonna love these. And if you want to take them up a notch, you can add royal icing on top. It’s smooth, sweet, and makes the flavors pop even more. Plus, it gives the cookies a little extra crunch once it sets. If you’ve never worked with royal icing before, don’t worry—it’s just powdered sugar, a bit of water, and meringue powder (or egg whites). It hardens up nicely, which is why it’s great for decorating. These cookies are super easy to make, fun to decorate, and honestly, they just taste amazing. So, let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Tangy & Sweet Flavor – The mix of bright lemon zest and sweet raspberry gives these cookies a fresh, fruity flavor without being overpowering. Buttery, Crumbly Texture – Classic shortbread vibes! They’re rich, melt-in-your-mouth, and have just the right amount of crispness on the edges. Decorate or Keep Them Simple – These cookies are delicious on their own, but if you want to dress them up, royal icing adds a fun touch and a little crunch. Make-Ahead Friendly – The dough can be made in advance, and the cookies store well, so you can bake ahead and decorate later. Customizable – You can switch up the flavors, use different cookie cutters, or add food coloring to the icing for a fun twist. What You'll Love 1. Can I make the dough ahead of time? Yes! Wrap it up and store it in the fridge for up to 2 days. Let it sit at room temperature for a few minutes before rolling it out. 2. Can I freeze the cookies? Definitely! Baked (but undecorated) cookies can be frozen for up to 3 months. Just let them thaw at room temp before adding icing. 3. Can I skip the royal icing? Absolutely! The cookies are delicious on their own, but if you want a little extra sweetness and decoration, the icing is a great addition. 4. What if I don’t have meringue powder for the royal icing? You can swap it for 2 pasteurized egg whites. Just whip them with the powdered sugar and water until stiff peaks form. 5. Why do my cookies spread in the oven? Make sure your dough is cold before baking! Chilling the cut-out shapes for 15 minutes before baking helps them keep their shape. 6. How do I know when the cookies are done? They should be lightly golden on the edges but still pale on top. Shortbread firms up as it cools, so don’t overbake! 7. Can I use bottled lemon juice instead of fresh? Fresh lemon zest is what really brings out the flavor, so I’d stick with fresh if possible. 8. How long does the royal icing take to dry? It depends on the humidity, but give it 6-8 hours to fully set. If you’re in a hurry, a fan can help speed things up. 9. Can I use raspberry extract instead of raspberry juice? Yes, but go easy! Raspberry extract is super concentrated, so just a drop or two will do the trick. 10. Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your mix doesn’t already have it. The texture might be slightly different, but they’ll still taste great. Frequently asked Questions Ingredints Explained Ingredients Cookies: 2 cups All-Purpose Flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1 cup Unsalted Butter (softened) 1 1/2 cups Granulated Sugar + 1 tablespoon 2 Eggs 1 teaspoon Vanilla Extract Rind of 1 Lemon 1 cup Raspberries (fresh or frozen) Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water Food Coloring NEWSLETTER SIGN-UP Preparation I love these cookies. With or without icing, they are simple and delicious. In a large bowl, start by sifting together your flour, baking soda and salt. In a separate bowl, with the help of a hand mixer, mix together your softened butter and 1 1/2 cups of sugar. Blend until smooth. Add in eggs one at a time and vanilla. Mix until you have a light creamy texture (1-2 minutes). With the help of a rubber spatula, fold in the lemon rind. When you have your dough mixture, in a small saucepan, heat up your raspberries and 1 tablespoon of sugar on medium heat. Heat and stir until the raspberries soften. With the help of the back of a spoon press the raspberries down to extract the juice and turn the raspberries into pulp. Remove the raspberry mixture from the heat and let cool for approximately 5 minutes. Next, over a small bowl, use a wire sieve to extract the juice from the pulp and seeds. Pour 3-4 tablespoons of raspberry syrup over the prepared dough. Use your hands to kneed the juice into the dough. I like to only incorporate it lightly, leaving streaks throughout. You can also incorporate it entirely if you wish, which will leave you with a dough that is lightly tinted. Wrap your dough in cling wrap and place it in the fridge for a minimum of 45 minutes . You can also leave it overnight if you are making this dough ahead of time. You want the dough to be cooled and to have a more solid form before rolling it out to make your cookies. When the dough has cooled and is ready to be worked with. Roll it out with a rolling pin on a well floured work surface. Keep the dough 4-5mm thick and stamp out your desired shapes with cookie cutters. Any leftover dough can be kneeded together and rolled out again. Just keep in mind that the more you roll and kneed, the more the raspberry will blend and get incorporated into the rest of the dough. Continue until you have no more dough left. Preheat your oven to 325F . Place your cut out cookies on a lined baking sheet and bake for 10-12 minutes or until golden. Let cool on a wire baking rack. These cookies can now be enjoyed as is or you can decorate them with royal icing if you so desire. Make sure that the cookies are completely cool before doing so, or the icing will melt and run. To make the royal icing, whisk together the icing sugar, meringue powder and water until you have a thick runny consistency. You want it thick enough that it will hold it's shape but runny enough to push through a piping bag without too much effort. Once you have the proper consistency, you can add food coloring. Mix until you have a smooth glossy icing. To make the hearts, I first outlined a thin line of the icing around the perimeter of the cookie (like a frame that will hold the rest of the icing). Then I filled the heart in. Use a toothpick or needle to blend in any bubbles or bumps that might appear. To make the smaller heart pattern, I made little polka dots in a contrasting color and used a toothpick to pull the icing through the center of the circle which makes it into a whispy heart shape. Have fun with decorating. There are loads of tutorials online if you want to get inspired. Once decorated, let the icing dry for a minimum of 1 hour or overnight. Hope you enjoy making these cookies as much as I do! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Sweet and tangy, with a hint of earthy and spicy undertones, making each bite of this salad a harmonious explosion of taste.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Purple Cabbage Coleslaw Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Coleslaw doesn’t have to be the sad, soggy side it’s sometimes made out to be. In fact, when done right, it can totally steal the show. This red cabbage version is crisp, colorful, and full of bright, punchy flavor thanks to a honey-lime vinaigrette and a sprinkle of toasted spices. I created it as an upgrade to the usual barbecue slaw—something with a little more character and a lot more crunch. If you love simple sides that bring both flavor and freshness to the table, you might also enjoy my Celery Root Remoulade (it’s creamy with a Dijon kick), my Fennel & Apple Carpaccio Salad (a citrusy, crunchy dream), or my Herby Cucumber Salad that’s perfect on a hot day. This red cabbage coleslaw fits right into that lineup: refreshing, unexpected, and ridiculously easy to make. It’s one of those sides that works just as well next to burgers or grilled halloumi as it does tucked into tacos or piled on top of sandwiches. Once you try it, you might just find yourself making it on repeat—especially when you’re in the mood for something light, zesty, and full of color. SKIP TO RECIPE CARD SKIP TO VIDEO Colorful & Fresh : The vibrant purple cabbage and shredded carrots make this a total showstopper on any plate. Bright, Zesty Flavor : Lime juice and honey vinaigrette add a citrusy tang and natural sweetness that keep things light and refreshing. No Mayo Needed : A vinaigrette-based slaw that’s crisp, clean, and perfect for outdoor meals or picnics. Pairs With Everything : Serve it with tacos, grilled meats, sandwiches, or grain bowls—it’s versatile and endlessly adaptable. A Little Crunch, A Little Herb : The toasted coriander and mustard seeds give a gentle pop of spice, while fresh cilantro adds brightness. What You'll Love Can I make this ahead of time? Yes! In fact, it tastes even better after sitting for an hour or two. Just keep it covered in the fridge. If you're prepping it the day before, toss in the cilantro just before serving to keep it fresh. Can I swap the honey for something else? Absolutely. Maple syrup or agave both work well here if you're looking for vegan or alternative sweetener options. What if I don’t have coriander or mustard seeds? You can skip them or use ground versions in a pinch—just reduce the quantity by half if using ground. But if you have whole seeds, give them a quick toast in a dry pan for an extra layer of flavor. Can I use green cabbage instead? Sure! Green cabbage works just fine, or use a mix for extra texture and color. Just note that red cabbage holds its crunch a little better if you're storing leftovers. How long does it keep? Stored in an airtight container, it’ll keep in the fridge for up to 3 days. It may lose a bit of crunch over time, but the flavor gets even more infused. Frequently asked Questions Ingredints Explained Ingredients Coleslaw: 3 cups Red Cabbage (shredded) 1 cup Carrots (shredded) 1/4 cup fresh Coriander leaves Vinaigrette: 3 Tablespoons Lime Juice 2 Tablespoons Honey 2 Tablespoons Extra Virgin Olive Oil 1/2 teaspoon Coriander Seeds 1/2 teaspoon Mustard Seeds 1/4 teaspoon Salt 1/4 teaspoon Black Pepper NEWSLETTER SIGN-UP Preparation Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems. Add the prepared veggies to a large salad or mixing bowl and toss until well combined. In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies. As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

Flaky, nutty, and irresistibly sweet, these homemade croissants with hazelnut filling are a taste of Switzerland in every bite.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Hazelnut Croissants (Nussgipfel) Prep Time: 10 minutes Cook Time: 8 minutes Serves: 3-4 Croissants Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some pastries just hit different—especially the ones that bring back memories. For me, Nusskipfel were always one of those. Growing up, we only had them on visits to Switzerland, and I remember how special they felt. No bakery in Montreal had them. The closest we ever got was an almond croissant, but that’s like comparing a postcard to the real view—close, but not quite it. Funny enough, I’ve had similar feelings about Montreal Cheese Bagels —those horseshoe-shaped, cheesy, golden bakes you’ll only find if you know where to look. And just like I did with my Easy Croissant Bread Pudding (a happy solution for leftover croissants), I figured: why not try recreating the Nusskipfel magic at home? Hazelnuts are at the heart of this pastry—just like in Nusstorte , another one of my favorite Swiss treats. That nutty, caramelized richness is something I’ll never get tired of. And when folded into a soft, buttery crescent and baked until golden? It’s everything I missed from those childhood bakery stops—and then some. This version is my love letter to that Swiss classic. The soft pastry, the rich hazelnut filling, the sense of comfort—everything about it brings me right back. It’s a little nostalgic, a little indulgent, and 100% worth making. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and easy: Using store-bought croissants saves time while still delivering bakery-quality results. Authentic Swiss flavor: The rich, nutty filling perfectly captures the essence of traditional Nusskipfel. Customizable: You can tweak the filling to include your favorite nuts or spices for a personal touch. Perfect for any occasion: These pastries make a delightful addition to breakfast spreads, coffee breaks, or holiday tables. What You'll Love 1. Can I use a different type of nut for the filling? Yes! While hazelnuts are traditional, almonds, pecans, or walnuts (if you’re not allergic) can work well as substitutes. 2. Can I freeze Nusskipfel? Absolutely. You can freeze them after baking. Once cooled, store them in an airtight container or freezer bag for up to 2 months. 3. Can I use flavored croissants, like chocolate or almond? Yes, you can! However, keep in mind that flavored croissants may alter the overall taste. Plain croissants are recommended to let the nutty filling shine, but experimenting can lead to some delicious results. 4. Can I make them sweeter? If you prefer a sweeter filling, add an extra tablespoon of honey or sugar to the nut mixture. Frequently asked Questions Ingredints Explained Ingredients 3-4 store-bought croissants 1 cup hazelnuts (or your preferred nut, finely chopped or ground) 2-3 tbsp granulated sugar 1 tbsp honey 1-2 tbsp heavy cream (or milk for a lighter option) 1 tsp cinnamon (optional, for extra warmth) 1 egg yolk, beaten (for an egg wash) 1 tbsp nut powder (optional, for a bit of texture on top) Powdered sugar (for dusting after baking) NEWSLETTER SIGN-UP Preparation Filling Combine all filling ingredients in a bowl until it forms a thick, spreadable paste. Adjust the cream or milk to get a consistency that’s easy to spread without being runny. Assembly Preheat your oven to 350°F (175°C). Carefully slice each croissant open and spread a generous amount of filling inside. Press the edges lightly to secure the filling. Topping Brush the tops of the filled croissants with the egg yolk and sprinkle with crushed nuts and sugar if desired. Baking Place the croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for about 8-10 minutes, or until the filling is warm and the croissants are lightly toasted. Dust with powdered sugar just before serving for an extra touch of sweetness. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, tender baked pistachio donuts with a perfectly nutty flavor and no frying required.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Baked Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 6 Donuts Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat. If you’ve tried my Lemon Pistachio Bundt Cake , you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third). If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment. Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO That perfect texture – soft, tender, and never greasy (thank you, oven-baked!). Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios. Quick and easy – ready in under 30 minutes, no yeast, no deep frying. Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist. A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!) What You'll Love Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious. What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk. Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long. Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes. How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture. Frequently asked Questions Ingredints Explained Ingredients For the Donuts 125g (1 cup) all-purpose flour 100g (1/2 cup) granulated sugar 30g (1/4 cup) pistachios, finely ground 4g (1 teaspoon) baking powder 1g (1/4 teaspoon) baking soda 1g (1/4 teaspoon) salt 120ml (1/2 cup) buttermilk (*see end of blog for substitutions) 1 large egg 28g (2 tablespoons) unsalted butter, melted 5ml (1 teaspoon) vanilla extract For the Icing 60g (1/2 cup) powdered sugar 30ml (2 tablespoons) milk 1.25ml (1/4 teaspoon) vanilla extract 30g (1/4 cup) pistachios, chopped (for garnish) NEWSLETTER SIGN-UP Preparation I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you! Let's get started! Preheat your oven to 350°F and grease a donut pan with cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full . Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through. Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth. Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish. Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day. * Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options: Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe. Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts. Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative. Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These soft and chewy chocolate hazelnut mini sandwiches will delight your palate!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Hazelnut Macarons Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 14 Macaroons Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe First things first—macarons , not macaroons. (One’s a delicate French sandwich cookie made with almond flour and meringue; the other’s a chewy coconut treat. Both are delicious, but we’re firmly Team Macaron today.) These Chocolate Hazelnut Macarons are everything I love in a dessert: crisp shells, a soft, chewy center, and a rich chocolate ganache that plays so well with toasted hazelnut flavor. It’s like a fancy version of your favorite chocolate hazelnut spread, all dressed up in a Parisian pastry shop vibe. If you’re new to macarons, don’t stress—once you get the hang of the technique, they’re incredibly rewarding to make. You might also want to check out my Honey Nut Macarons for something sweet and nutty, or these vibrant Matcha Macarons if you're craving something a little more earthy and bold. Ready to whip up a batch of elegance? SKIP TO RECIPE CARD SKIP TO VIDEO Indulgent Nutty Flavor : The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers. Delicate, Chewy Texture : These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite. Elegant and Impressive : Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions. Make-Ahead Friendly : These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready. Naturally Gluten-Free : Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities. Versatile and Customizable : Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor. What You'll Love What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite. How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free. Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving. How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy. What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet. Frequently asked Questions Ingredints Explained Ingredients For the Macarons: 1 1/2 cups hazelnut flour 3/4 cup granulated sugar 2 tablespoons cocao powder 3 egg whites 1 teaspoon vanilla For the Filling: 1/4 cup heavy cream 1 teaspoon sugar 1 teaspoon butter 3 ounces bittersweet chocolate (3 squares) 1/4 teaspoon vanilla NEWSLETTER SIGN-UP Preparation Preheat oven to 350F . Making the meringue-like cookies. Separate egg whites from egg yolks. In a large bowl, mix together hazelnut flour, sugar and cocoa powder. Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor. Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour. Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off). Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes . Remove from oven and set on a cooling rack while you prepare the filling. Making the filling. While the cookies are baking, you can prepare the filling. Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt. In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps. Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella). Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip. Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days. If you try them, let me know what you think in the comments. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A perfect blend of fluffiness and flakiness, infused with a rich sweet cinnamon swirl and topped with a heavenly powdered sugar glaze. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Layered Scones Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right? So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off. If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns , my Banana Cinnamon Monkey Bread , and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat. Let’s make them! SKIP TO RECIPE CARD SKIP TO VIDEO Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy. That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven. Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary. Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend. Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it. What You'll Love Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny. Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable —not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers. Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve. Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly. Frequently asked Questions Ingredints Explained Ingredients For the Scones: 2 cups (250g) all-purpose flour ¼ cup (50g) granulated sugar 1 tablespoon (12g) baking powder ½ teaspoon (3g) salt ½ cup (113g) unsalted butter, cold and cut into small pieces ⅔ cup (160ml) milk 1 teaspoon (5ml) vanilla extract For the Cinnamon Filling: ¼ cup (57g) unsalted butter, melted ½ cup (100g) brown sugar, packed 2 tablespoons (15g) ground cinnamon For the Glaze: 1 cup (120g) powdered sugar 2 tablespoons (30ml) milk ½ teaspoon (2.5ml) vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces. Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it). For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles. Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown. While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving. Enjoy your delicious Cinnamon Roll Scones! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Babka Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pumpkin season always brings out the baker in me, and this Pumpkin Spice Babka is one of those recipes that feels like wrapping yourself in a warm blanket. It’s got that classic babka tenderness and beautiful swirl—but with a seasonal twist of pumpkin, warm spices, and a buttery dough that’s just as soft and satisfying as my Apple Marzipan Babka . If you’ve made my Pumpkin Spice Bread Pudding , you already know how much I love cozy, spiced fall bakes that lean sweet but not too sweet. This one walks that perfect line. And if you liked the playful look of my Chocolate Pumpkin Zebra Loaf , you’ll enjoy this babka’s swirled interior and gorgeous twisted shape—it’s a showstopper on the table and a joy to slice into. Whether you’re baking it for brunch, gifting it to a friend, or just enjoying it with your afternoon coffee, this pumpkin babka is the kind of loaf that brings people together and fills the house with the scent of fall. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, Buttery Dough: Enriched with eggs and butter, the dough is tender, fluffy, and incredibly satisfying—just like a classic babka should be. Warm Fall Flavors: A cozy mix of pumpkin purée, cinnamon, nutmeg, and more, swirled throughout every bite. Gorgeous Swirls: The twisted shape isn’t just beautiful—it ensures each slice has that perfect balance of filling and dough. Versatile Add-Ins: Mini chocolate chips or chopped pecans take it over the top, but it’s just as good without. Make-Ahead Friendly: The dough can be made the night before and left to rise in the fridge for an easy next-day bake. Crowd Pleaser: Whether for brunch, a cozy dessert, or gifting, this loaf never fails to impress. What You'll Love Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough overnight. This actually improves the flavor. Just let it come back to room temp before rolling and shaping. Can I use canned pumpkin pie filling instead of pumpkin purée? It’s best to use plain pumpkin purée so you can control the spice and sweetness. Pumpkin pie filling may make it too sweet and overly spiced. How do I keep the babka from drying out? Brush the loaf with simple syrup right after baking—this locks in moisture and gives a beautiful sheen. Store wrapped at room temp for up to 3 days or freeze for longer storage. Can I omit the nuts or chocolate chips? Absolutely. Both are optional add-ins. You’ll still have plenty of flavor from the pumpkin spice swirl. Can I bake this in a different pan? A standard 9x5 loaf pan works best, but you could also braid and place it in a round cake pan for a wreath-style presentation. How do I know when it’s fully baked? The babka should be golden brown and sound slightly hollow when tapped. You can also use a thermometer—the center should reach around 190–195°F (88–90°C). Frequently asked Questions Ingredints Explained Ingredients Dough 400g (3¼ cups) all-purpose flour 50g (¼ cup) granulated sugar 7g (2¼ tsp) active dry yeast ½ tsp salt 120ml (½ cup) whole milk, warmed 2 large eggs, at room temperature 113g (½ cup) unsalted butter, softened Pumpkin Spice Filling 120g (½ cup) pumpkin purée 100g (½ cup) brown sugar 1 tsp ground cinnamon ¼ tsp ground ginger ⅛ tsp ground allspice ⅛ tsp ground cloves ¼ tsp ground nutmeg 56g (¼ cup) unsalted butter, melted 80g (½ cup) mini chocolate chips (optional) 50g (½ cup) chopped pecans or walnuts (optional) Egg Wash & Syrup 1 large egg 1 tbsp milk 50g (¼ cup) granulated sugar 60ml (¼ cup) water NEWSLETTER SIGN-UP Preparation Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs; mix until a rough dough forms. Gradually knead in the softened butter, 1 tablespoon at a time, until smooth and elastic (about 10 minutes by hand or 5–7 minutes with a dough hook). Place in a greased bowl, cover with a towel, and let rise in a warm place for 1½ hours or until doubled. Prepare the Filling: 5. In a bowl, mix pumpkin purée, brown sugar, spices, and melted butter until smooth. 6. If using, fold in chocolate chips and nuts. Assemble the Babka: 7. Roll risen dough into a 40x30 cm (16x12-inch) rectangle on a lightly floured surface. 8. Spread pumpkin filling evenly, leaving a 2–3 cm (1-inch) border. 9. Roll into a log from the long side, then slice lengthwise. 10. Twist the two halves, cut sides up, and shape into a loaf. Place in a greased 9x5-inch loaf pan. Second Rise & Bake: 11. Cover and let rise for 45–60 minutes. 12. Preheat oven to 175°C (350°F). 13. Brush with egg wash and bake for 35–40 minutes until golden and baked through. Finish with Syrup: 14. While baking, heat sugar and water until dissolved. 15. Brush babka with syrup as soon as it comes out of the oven. Cool & Serve: 16. Cool in the pan for 10 minutes, then transfer to a wire rack. 17. Slice and enjoy! Storage Tips Store at room temp for up to 3 days, wrapped well. Refrigerate up to a week or freeze for up to 2 months. To enjoy later, bring to room temp or gently reheat before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These pistachio cookie cigars are the classy snack you didn’t know you needed—crispy, nutty, and dipped in dark chocolate.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Tuiles Prep Time: 15 Minutes Cook Time: 5-7 Minutes Serves: 12 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for cookies that look just a little fancier than your everyday batch—the ones that feel like they belong in a pastry shop window. It’s the same feeling I had the first time I made my Black and White Cookies , or those Homemade Fortune Cookies that had me folding fast before they hardened. And of course, let’s not forget the time I conquered Chocolate Hazelnut Macarons —delicious, but definitely a test of patience. This recipe had that same intimidating energy. These pistachio cigar cookies had been on my “someday” list for years . I kept thinking, “They’re too delicate… too elegant… too pastry chef-y .” But one morning I decided it was finally time to give them a go. The first attempt? Messy. The second? Better. But the third time? Magic. Crispy edges, buttery centers, and a hint of pistachio that made them feel just a little bit special. The real fun is dipping the tips in chocolate and rolling them in more crushed pistachios. They’re crunchy, nutty, and melt-in-your-mouth tender—and yes, they’re a little fussy, but oh so worth it. Whether yours turn out picture-perfect or a bit rustic, I promise they’ll be absolutely delicious. Just don’t expect them to last the night. SKIP TO RECIPE CARD SKIP TO VIDEO They look like they came from a bakery. Elegant and crisp with that dipped-chocolate finish, these cookies make you look very professional. Pistachio flavor that shines. Using pistachio flour and chopped nuts gives these cookies a distinct, nutty richness that’s both subtle and luxurious. That perfect crisp-but-melt-in-your-mouth texture. Like a tuile and a shortbread had a very fancy baby. Impressive but totally doable. Yes, they take a little finesse—but once you’ve nailed one, you’ll be rolling like a pro. They pair beautifully with coffee, tea… or just eaten by the handful. No judgment here. What You'll Love Can I use store-bought pistachio flour? Yes! Just make sure it’s finely ground and unsweetened. You can also grind your own using shelled pistachios—just be sure not to over-process them into paste. What’s the key to rolling them without cracking? Timing is everything. Let them cool just a few seconds after baking until they’re firm enough to lift but still pliable—usually 15–20 seconds. Work quickly! Can I make them ahead of time? Yes! Once cooled and dipped, store them in an airtight container. They’re best within 2–3 days, but they’ll still be crisp and delicious up to 5 days later. What if I don’t have pistachios? You can sub with other finely ground nuts like almonds or hazelnuts—just note the flavor will change (but still be delicious). Can I skip the chocolate dip? You can—but the contrast of the dark chocolate with the buttery pistachio cookie really adds something special. You could also try white chocolate dyed with a touch of green for a fun pop! Mine spread too much—what happened? It could be that your butter was too warm or your egg whites too large. Chilling the batter slightly before baking can help control the spread. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 30g (¼ cup) All-Purpose Flour 30g (¼ cup) Pistachio Flour (Optional: ¼ tsp Salt – only if using unsalted pistachios) 60g (4 tbsp) Unsalted Butter, softened 60g (½ cup) Icing Sugar 2 Egg Whites (from large eggs) ½ tsp Vanilla Extract For the Dip: 60g (2 oz) Semi-Sweet Chocolate 30g (¼ cup) Finely Chopped Pistachios NEWSLETTER SIGN-UP Preparation This recipe calls for very few ingredients and is an easy one to throw together. The tricky part comes when the cookies are baked and fresh out of the oven. But we will get to that later. First, prepare your ingredients. If you do not have ready made pistachio flour (or ground pistachios) it is easy to make. In fact, I prefer to make my own. For this recipe I used salted pistachios and so, left out using any extra salt in the recipe. If you are using unsalted pistachios however, I recommend adding it. While you are preparing the batter, preheat your oven to 350F . Prepare a baking sheet by lining it with parchment paper or a silicone mat. Grind your pistachios in a food processor or small blender (I used my old Baby Bullet for this. I find it works really well for grinding nuts or small batches of things. Grind until you have a smooth powder (there may be some chunks left and that's ok, just get it down to looking as close to a flour consistency as possible. You'll see that at some point the oil in the nuts will start making it clump together a bit. This is when I say stop grinding. You don't want to get it too clumped up. In a separate bowl, separate your egg yolks from your egg whites. You will just need the egg whites for this recipe. Once you have your pistachio flour ready to go, grab a medium sized mixing bowl and mix the all-purpose flour and pistachio flour together. I used a whisk, I found it helped to undo the pistachio clumps. Add in the salt if you are using unsalted pistachios. Next, using a hand mixer, mix in the softened butter, powdered sugar, egg whites and vanilla. Beat until you have a smooth creamy mixture. Once you have achieved a nice creamy consistency, take a large spoon and scoop little batter circles onto your prepared baking sheet. Spread the batter with the back of your spoon in gentle circles until they are about 2mm thick. The thinner the better. You just want to make sure they are evenly spread so that one part of your cookie isn't thicker than the other as you want them to bake evenly. Pop the baking sheet into the oven and bake for 5-7 minutes . Once they look golden brown (especially around the edges) you know they are ready to come out. It is a quick bake and you will have to act relatively quickly once the come out. Once you pull them out of the oven, let them cool down for a minute or two, but as soon as you can, with the help of a spatula, lift one of the ends of the circles and roll them into 'cigars'. Careful as they will still be hot, but you do not want to let them cool down too much as they will start to harden and crumble if you try to toll them. I found this to be the trickiest part in making these. But once you do one or two the rest will be easy. If you do not care to have them in perfect cigar shapes, you can also use the side of a glass and form more of a taco shape with them. When they are formed let them cool completely (15- 20 minutes). In the meantime, you can prepare your chocolate sauce and pistachio crumble for dipping the ends into. Chop up your chocolate and place in a microwaveable bowl. Microwave the chocolate in 15 second intervals, stirring each time until the chocolate has melted. Finely chop your pistachios. Once your tuiles have cooled. Dip one end into the chocolate and sprinkle with the pistachio crumbs while the chocolate is still runny. Place your dipped cookies onto a plate or baking sheet and put into the freezer for 10 minutes (or until the chocolate has solidified). Take them out and let them come back to room temperature before transferring them to a serving dish. This will let the chocolate warm up a bit and prevent the cookies from staying stuck to the plate. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Bread Pudding Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as the crisp fall air rolls in and everything starts smelling like cinnamon and leaves, I find myself reaching for all things pumpkin spice. This Pumpkin Spice Bread Pudding is one of those cozy, comforting bakes that just feels like autumn. It’s soft and custardy, full of warming spices, and has the same nostalgic charm I love in my Classic Pumpkin Pie —but with a little more bite and texture. It’s kind of like what would happen if my Pumpkin Spice Chai Pudding decided to grow up into a full-on dessert—still rich and spiced, but baked into something warm and scoopable. And if you’ve tried my Chocolate Pumpkin Zebra Loaf , you already know how much I love mixing pumpkin with a bit of indulgence. This one leans into that cozy vibe, especially with the cinnamon streusel on top for a little crunch and contrast. Serve it up at a holiday gathering, enjoy it with a cup of coffee on a quiet afternoon, or sneak forkfuls straight from the pan (no judgment here). However you enjoy it, this is fall comfort food at its absolute best. SKIP TO RECIPE CARD SKIP TO VIDEO Ultimate Fall Comfort Dessert : This bread pudding blends cozy pumpkin spice flavors with a soft, custardy texture, perfect for chilly autumn nights. Rich, Velvety Texture : Each bite is smooth, creamy, and loaded with fall spices, making it a satisfying treat that melts in your mouth. Easy to Prepare : With simple ingredients and minimal prep, this dessert comes together effortlessly—ideal for both everyday enjoyment and holiday gatherings. Customizable Toppings : Dress it up with whipped cream, caramel, or toasted nuts to suit your taste, or serve it with vanilla ice cream for a decadent twist. Perfect for Leftover Bread : This recipe makes the most of leftover bread, reducing food waste while creating something deliciously comforting. Make-Ahead Friendly : Prepare it in advance, and simply bake when ready to serve. It also reheats beautifully, allowing you to enjoy it warm whenever you want. What You'll Love What type of bread works best for pumpkin spice bread pudding? For a rich, custardy texture, use sturdy bread like challah, brioche, or a day-old French baguette. Stale bread absorbs the pumpkin spice custard better, creating a creamy yet structured pudding. Can I make pumpkin spice bread pudding ahead of time? Yes! You can assemble the bread pudding a day in advance, store it in the refrigerator, and bake it fresh when you're ready to serve. Reheating it also brings out the flavors beautifully. How do I prevent my bread pudding from getting soggy? Use slightly stale bread and avoid over-soaking. Let the bread sit in the custard for just enough time to absorb the flavors without becoming overly saturated. Can I use pumpkin purée from a can? Absolutely! Canned pumpkin purée works perfectly and is a convenient option. Just make sure to use pure pumpkin, not pumpkin pie filling, to control the spices. What toppings go well with pumpkin spice bread pudding? This dessert pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Toasted pecans or walnuts add a lovely crunch as well. Frequently asked Questions Ingredints Explained Ingredients 6 cups day-old bread (baguette, brioche or challah bread, cubed) 1 ½ cups pumpkin purée (not pumpkin pie filling) 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup brown sugar ¼ cup granulated sugar 2 tsp vanilla extract 1 ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice ¼ tsp ground cardamom (optional, for extra warmth) ¼ tsp salt ½ cup chopped pecans (optional) For the Cinnamon Streusel: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup unsalted butter, cold and cut into small pieces Whipped cream or ice cream, for serving NEWSLETTER SIGN-UP Preparation Pumpkin Spice Season is in full swing, and what better way to celebrate than with a warm, comforting Pumpkin Spice French Toast Casserole ? This easy-to-make dish combines the cozy flavors of pumpkin pie and French toast into a decadent breakfast or brunch option that will have your whole family asking for seconds. What Makes This Pumpkin Spice Bread Pudding Special? This recipe is perfect for fall, offering a rich, creamy custard infused with pumpkin purée and classic pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. The custard soaks into the bread cubes, transforming them into a flavorful, moist pudding that's both soft and slightly crisp on top. The cinnamon streusel adds a delightful crunch, while the whipped cream or icecream provides a creamy finish. Tip: You can make this casserole ahead of time and let it sit in the refrigerator overnight. In the morning, simply pop it in the oven, and you'll have a delicious breakfast ready in under an hour. Health Benefits of Pumpkin Pumpkin isn’t just delicious—it’s also packed with nutrients. This superfood is rich in vitamin A , which is essential for good vision and a healthy immune system. It's also high in fiber, which can aid in digestion and keep you feeling full longer. Including pumpkin in your recipes is an easy way to add extra nutrition to your meals without sacrificing flavor. Versatile and Customizable This pumpkin spice bread pudding is versatile and can be customized to your liking. Want to add a bit of texture? Toss in some chopped pecans or walnuts to the streusel. For an extra burst of flavor, drizzle maple syrup over the top just before serving. Whether you're hosting a holiday brunch or looking for a cozy weekend breakfast, this recipe is sure to impress. Let's get started! Instructions Prepare the Bread Pudding: Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the prepared baking dish. In a large mixing bowl, whisk together the eggs, pumpkin purée, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined. Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results. Prepare the Cinnamon Streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator until ready to use. Bake the Bread Pudding: Preheat your oven to 350°F (175°C) . Remove the bread pudding from the refrigerator and let it sit at room temperature for 15 minutes. Sprinkle the cinnamon streusel evenly over the top of the bread pudding. Bake the bread pudding, uncovered, for 45-50 minutes , or until the top is golden brown and the custard is set. Let the casserole cool slightly before serving. Serve: Cut the Pumpkin Spice bread pudding into squares and serve warm with a dollop of whipped cream or vanilla ice-cream on the side. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These are the perfect harmony of juicy baked peaches, velvety cream cheese filling, and the satisfying crunch of sweet, nutty amaretti.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesecake Peaches Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Creating this Baked Peaches with Cream Cheese and Amaretti dessert (a.k.a Some of my favorite desserts come from a bit of improvising—and these Cheesecake Peaches are a perfect example. They were born on a late summer afternoon when I had a bowl of perfectly ripe peaches, a tub of cream cheese, and a lingering craving for something creamy but not too heavy. I remembered a box of amaretti cookies tucked away in the pantry, and suddenly the whole dessert came together. This recipe lands somewhere between my Mango-Lime Cheesecake and my warmly spiced Nutmeg Cheesecake —creamy and satisfying, but with a fresh fruit-forward twist that keeps it from feeling too rich. And if you’ve tried my Baked Apples , you’ll recognize that same cozy, oven-roasted comfort—but with a sunny summer vibe instead of fall spice. What I love most about these Cheesecake Peaches is how effortlessly they come together, yet how elegant they feel on the plate. The juicy baked peaches pair beautifully with the tangy cream cheese filling, while the amaretti crumble adds just the right nutty crunch. Serve them warm with a scoop of ice cream, or chill them for a lighter, make-ahead treat. However you serve them, they’re pure summer joy baked into every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Balance of Freshness and Richness : The juicy sweetness of ripe peaches pairs beautifully with the creamy cheesecake filling, creating a dessert that’s both refreshing and decadent. Easy and Elegant Dessert : With minimal prep and an eye-catching presentation, these cheesecake peaches are as impressive as they are simple to make, ideal for any occasion. Versatile Flavor Pairings : You can add a hint of almond extract to the filling or top with crushed amaretti cookies for a delightful Italian twist. Kid-Friendly and Fun to Eat : These stuffed peaches are easy to hold and bite into, making them a fun treat for kids and adults alike. A Lighter Way to Enjoy Cheesecake : With fresh fruit and a smaller amount of filling, these cheesecake peaches offer a lighter alternative to traditional cheesecake while still satisfying that craving. Perfect Summer Dessert : Cool and refreshing, these peaches are a great way to enjoy a summer dessert without turning on the oven. What You'll Love Can I use canned peaches instead of fresh? Fresh peaches provide the best texture and flavor, but canned peaches can work in a pinch. Just be sure to drain them well before using. How do I keep the cheesecake filling from getting too soft? For a firmer filling, chill the cheesecake mixture before spooning it into the peach halves. This helps it hold shape better and prevents it from melting. Can I make cheesecake peaches ahead of time? Yes! These can be assembled a few hours before serving and kept chilled in the refrigerator. Add any garnishes, like crushed amaretti, right before serving. What type of cream cheese works best? Full-fat cream cheese provides a rich and creamy texture that pairs perfectly with the juicy sweetness of the peaches. How should I serve cheesecake peaches? These peaches are delicious served chilled or at room temperature, and they pair well with a drizzle of honey or a dollop of whipped cream for extra indulgence. Frequently asked Questions Ingredints Explained Ingredients What you'll need: 4 ripe peaches, halved and pitted 200g (7 oz) cream cheese, softened 2 tablespoons sugar (or honey) 1 teaspoon vanilla extract (or almond extract for a twist) 8-10 amaretti cookies, crushed 2 tablespoons melted butter Optional: honey or balsamic reduction for drizzling NEWSLETTER SIGN-UP Preparation Looking for a delightful summer dessert that combines fresh, seasonal fruits with rich, creamy textures and a satisfying crunch? These Baked Peaches with Cream Cheese and Amaretti is the perfect choice! This recipe takes juicy, ripe peaches and elevates them with a luxurious cream cheese filling and a topping of crushed amaretti cookies. The result is a dessert that’s both indulgent and refreshingly light, perfect for warm evenings or special gatherings. Why You'll Love This Recipe: Fresh and Seasonal: Peaches are at their peak in the summer, and this recipe is an excellent way to showcase their natural sweetness. Creamy and Crunchy: The combination of smooth cream cheese and crunchy amaretti creates a delightful contrast of textures in every bite. Quick and Easy: With just 15 minutes of prep time, this dessert is both simple to make and impressive to serve. Versatile: Serve these baked peaches warm with a drizzle of honey, or pair them with vanilla ice cream for an extra treat. Health Benefits of Peaches: Peaches are rich in vitamins A and C, both of which are essential for healthy skin and immune function. They are also a good source of dietary fiber, which supports digestive health. Perfect Pairings: These baked peaches pair beautifully with a glass of Moscato or a chilled Riesling, enhancing the fruity flavors of the dish. For a non-alcoholic option, consider serving with iced herbal tea or a sparkling water infused with peach slices. Recipe Variations: Mascarpone Filling: Swap out cream cheese for mascarpone for an even richer, more indulgent filling. Almond Extract: Add a touch of almond extract to the cream cheese mixture for a nutty flavor that complements the amaretti topping. Gluten-Free Option: Use gluten-free amaretti cookies to make this recipe suitable for those with gluten sensitivities. Let's get started! Preheat the Oven: Preheat your oven to 350°F (175°C) . Prepare the Peaches: Cut the peaches in half and remove the pits. If the peaches are a bit firm, you can scoop out a small amount of the flesh to create a slightly larger cavity for the filling. Make the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture into the cavity of each peach half. Crush the Amaretti: Place the amaretti cookies in a plastic bag and crush them using a rolling pin or the bottom of a glass (or if you don't mind getting your fingers a little crumbly, simply crush them using your hands). The crumbs should be coarse for added texture. Top the Peaches: Sprinkle the crushed amaretti over the cream cheese filling in each peach. Drizzle a bit of melted butter over the top of each peach to help the amaretti crisp up while baking. Bake the Peaches: Place the stuffed peaches in a baking dish. You can add a small amount of water or wine to the dish to keep the peaches moist. Bake for 20-25 minutes , or until the peaches are tender and the topping is golden brown. Serve: Serve the peaches warm, drizzled with honey or balsamic reduction if desired. You can also add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. Tips: If you prefer a tangy filling, add a little lemon zest to the cream cheese mixture. For a different texture, you can toast the amaretti crumbs before adding them to the peaches. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP