A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Tiramisu Prep Time: 20 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for desserts that feel familiar but still manage to surprise you. This Black Forest Tiramisu is just that. It takes the chocolate-cherry magic of my Black Forest Cake and gives it a no-bake twist—layered with mascarpone, espresso-soaked ladyfingers, whipped cream, and those juicy cherries that make it impossible to stop at one bite. The idea came to me while working on my Chestnut Cream Tiramisu —I loved how effortlessly elegant a tiramisu could be. And if you’ve tried my White Forest Cake , you’ll know I can’t resist reimagining a classic with a lighter spin. This one lands somewhere in the middle: rich, creamy, bold, but easy enough to make on a weeknight. No oven, no stress - just a chilled dish of something truly indulgent (and maybe even better the next day, if you can wait that long). SKIP TO RECIPE CARD SKIP TO VIDEO Things You’ll Love About This Recipe Decadent Chocolate Flavor: The rich chocolate mascarpone and cocoa dusting make this dessert a chocoholic’s dream. Perfect Blend of Textures: Soft, coffee-soaked ladyfingers, creamy mascarpone, juicy cherries, and fluffy whipped cream create a melt-in-your-mouth experience. Customizable: Add kirsch for a boozy twist or keep it alcohol-free for all ages to enjoy. Elegant Yet Easy: Looks fancy but comes together with simple ingredients and no baking required. Make-Ahead Friendly: Perfect for dinner parties or special occasions, as the flavors improve with time in the fridge. What You'll Love FAQs 1. Can I make this dessert alcohol-free? Yes! Simply omit the kirsch or substitute it with cherry syrup or vanilla extract for a non-alcoholic version. 2. Can I use fresh cherries instead of canned? Absolutely! Pit and lightly mash fresh cherries, then mix them with a little sugar and water to create a syrupy consistency. 3. What can I use if I don’t have mascarpone? Cream cheese is a great substitute. Soften it and mix it with a bit of heavy cream to achieve a similar texture. 4. Can I make this dessert ahead of time? Yes, it’s even better after chilling! Assemble the tiramisu and refrigerate it for up to 4 hours before serving to let the flavors meld. 5. What’s a good alternative to maraschino cherries? Fresh cherries or chocolate shavings make elegant alternatives if you prefer to skip the maraschino cherries. Frequently asked Questions Ingredints Explained Ingredients For the Layers: 8 ladyfingers ½ cup (120ml) strong brewed coffee, cooled ½ tbsp granulated sugar (optional, to sweeten the coffee) For the Chocolate Mascarpone Cream: ½ cup (120ml) heavy cream, chilled 4 oz (115g) mascarpone cheese, softened 2 tbsp powdered sugar 3 tbsp melted dark chocolate, cooled (more if you want it really chocolatey) For the Cherry Layer: ½ cup (120g) canned cherries, drained and lightly crushed 2 tsp reserved cherry syrup from the can 1 tbsp kirsch (or amaretto) or for a non-alcoholic choice 1/4 tsp almond extract (optional, mixed into the cherries) For Topping: 3/4 cup (180ml) heavy cream, whipped to soft peaks (reserve 1/4 cup) 1 tsp powdered sugar (to sweeten whipped cream) 1 tsp kirsch or vanilla extract (optional, folded into the whipped cream) 2 tbsp cocoa powder, for dusting 10 maraschino cherries NEWSLETTER SIGN-UP Preparation Let's get started! Below you'll find the step-by-step instructions of how to put this delicious Black Forest Tiramisu together. Coffee dipped ladyfingers. Step 1: Prepare the Coffee Mixture Brew the coffee and allow it to cool. Sweeten with sugar if desired, and stir in 1 tbsp kirsch or dark rum if using. Chocolate mascarpone being piped onto ladyfingers. Step 2: Make the Extra Chocolatey Mascarpone Cream In a mixing bowl, whip the heavy cream until soft peaks form. (Reserve about 1/4 cup to pipe onto the top of the assembled dessert) In a separate bowl, whisk together mascarpone, powdered sugar, melted chocolate until smooth and rich. (If you want it delicately chocolatey put the 3 tablespoons. If you want it deep and rich put more, I kind of add as I go depending on how chocolatey I want it. Just remember that the more chocolate you put- the thicker the mixture can get. You may have to add more cream to smooth it out). Gently fold 1/2 cup of whipped cream into the chocolate mascarpone mixture until fully combined. Refrigerate until ready to assemble. Crushed cherries spread atop the layer of chocolate mascarpone. Step 3: Prepare the Cherries Drain the canned cherries and lightly crush them with a fork. Stir in reserved cherry syrup and kirsch or amaretto, if using, for extra flavor (for a non-alcoholic kick, add 1/4 tsp almond extract). Whipped cream being piped ontop of the second layer of ladyfingers. Step 4: Assemble the Dessert Dip each ladyfinger into the cooled coffee briefly, ensuring they are soaked but not soggy. (I usually count 2 Mississippi's, flip and do the same thing on the other side). Place two soaked ladyfingers side by side on each serving plate. Spread a generous layer of the chocolate mascarpone cream over the ladyfingers. (I find it easiest to pipe this on because after the ladyfingers are coffee soaked they tend to be quite fragile). Add a layer of lightly crushed cherries by spooning them over the chocolate mascarpone, ensuring even distribution. Carefully add another layer of soaked ladyfingers, side by side, on top of the cherries. Pipe or spoon the reserved whipped cream over the top layer. Black Forest Tiramisu Step 5: Garnish and Serve Dust with cocoa powder for a finishing touch. Top each dessert with a few maraschino cherries for a pop of color. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. That's it! Chill, scoop, and enjoy. This Black Forest Tiramisu is here for the good times—whether it's a cozy night in or a family get-together. Simple, sweet, and satisfying. Perfect for sharing. Notes: Adding kirsch to the coffee, cherries, or whipped cream enhances the Black Forest flavor but is optional for a non-alcoholic version. Amaretto or dark rum can be substituted if kirsch isn’t available. Use a touch of almond extract for a non-alcoholic boost. For even more chocolate, sprinkle grated chocolate or drizzle melted chocolate between layers. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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

When garlic turns to candy.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Garlic Confit Prep Time: 20 minutes Cook Time: 45 minutes Serves: 24 servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta ). This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard. It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch! SKIP TO RECIPE CARD SKIP TO VIDEO Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream. Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast. Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup. Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil. A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too). What You'll Love How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves. Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later. What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point. Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil. Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more. Frequently asked Questions Ingredints Explained Ingredients 2 heads of Garlic 2 cups Extra Virgin Olive Oil 1/2 Teaspoon Salt 2 springs Rosemary NEWSLETTER SIGN-UP Preparation Preheat your oven to 325F . The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily. Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown. This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pancake Soup (Flädlisuppe) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This soup starts out with Swiss-style pancakes called Omelette —but not the fluffy, egg-heavy breakfast kind most North Americans are familiar with. In Switzerland, Omelette refers to a thin, crêpe-like pancake made with flour, eggs, and milk. Once cooked, these delicate pancakes are rolled up and sliced into fine ribbons, creating Flädli , the star ingredient of this comforting soup. Omelette was a staple in my household growing up. Whether it was served simply with cinnamon sugar or homemade applesauce for a light supper, or turned into this warming soup with chunks of Gruyère melting into the broth, it was always a comforting and familiar dish. Flädlisuppe was a favorite on chilly days—light yet satisfying, with the pancake ribbons soaking up the rich, flavorful broth. It’s one of those recipes that feels like home, bringing warmth and nostalgia with every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Light yet Comforting – The warm, flavorful broth combined with tender pancake strips makes for a cozy meal without being too heavy. Quick & Easy – With simple ingredients and minimal prep, this soup comes together in under 30 minutes. Versatile – You can adjust the broth, make the Flädli ahead of time, or add extra ingredients to suit your preferences. Authentic Swiss Tradition – A classic Swiss dish that brings a touch of European charm to your kitchen. Kid-Friendly & Fun to Eat – The thinly sliced pancake strips make this soup a hit with both kids and adults alike! What You'll Love Flädlisuppe – FAQs 1. What is Flädli Suppe? Flädli Suppe is a traditional Swiss and Austrian soup featuring thin strips of savory pancakes (Flädli) which are made from Swiss pancakes called Omelette . The pancake noodles are then served in a clear beef or vegetable broth. It’s a comforting, light, and flavorful dish often enjoyed as a starter. 2. Can I make the Flädli in advance? Yes! You can prepare the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, freeze the rolled pancakes and slice them just before serving. 3. What type of broth works best? A rich homemade beef or vegetable broth works best for deep flavor, but you can use a good-quality store-bought broth as a shortcut. Chicken broth also works well if you prefer a lighter taste. 4. Can I make this soup gluten-free? Yes! Simply replace the all-purpose flour with a gluten-free flour blend for the Flädli. Ensure your broth is also gluten-free. 5. What other seasonings can I add to the broth? You can enhance the broth by adding a pinch of nutmeg, thyme, or a splash of white wine for extra depth of flavor. 6. What can I serve with Flädli Suppe? A simple side of Swiss-style rustic bread, a green salad, or even a light cheese platter pairs well with this soup. 7. Can I add other ingredients to the soup? Absolutely! Some variations include adding finely chopped vegetables (like carrots or leeks) or shredded cooked chicken for a heartier version. Frequently asked Questions Ingredints Explained Ingredients For the Flädli (Pancakes): ½ cup (60g) all-purpose flour 1 egg ½ cup (120ml) milk 1 tbsp melted butter or neutral oil ¼ tsp salt Butter or oil for frying For the Soup: 4 cups (1 liter) beef or vegetable broth 1 small onion, halved 1 bay leaf 1 small carrot, finely chopped (optional) Salt & pepper to taste Fresh chives or parsley, finely chopped (for garnish) NEWSLETTER SIGN-UP Preparation Making the Swiss style pancake called Omelette Make the Flädli (Pancakes): In a bowl, whisk together flour, egg, milk, melted butter, and salt until smooth. Let the batter rest for about 10 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until golden brown, then flip and cook for another 30 seconds. Transfer the pancake to a plate and repeat with the remaining batter. Once all pancakes are done, roll them up tightly and slice them into thin strips. Prepare the Soup: In a pot, bring the broth to a gentle simmer. Add the onion, bay leaf, and carrot (if using) and let simmer for about 10-15 minutes for extra flavor. Remove the onion and bay leaf before serving. Season with salt and pepper to taste. Assemble the Dish: Divide the pancake strips into serving bowls. Ladle the hot broth over the Flädli and let them soak for a minute. Garnish with fresh chives or parsley. Serving Suggestion Serve immediately with crusty bread or a simple Swiss salad for a light yet satisfying meal. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fennel and Apple Carpaccio Prep Time: 10 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe ’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day. If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade , you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner. Trust me, once you start slicing fennel this thin, you’ll want to add it to everything. SKIP TO RECIPE CARD SKIP TO VIDEO Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate. Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining. Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously. Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines. Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal. What You'll Love 1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look. 2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture. 3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor. 4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor. 5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey. Frequently asked Questions Ingredints Explained Ingredients Carpaccio: 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish) 1 green apple (Granny Smith works best), thinly sliced 1 red apple (such as Honeycrisp), thinly sliced 1 grapefruit, segmented (reserve any juices) Fresh mint leaves, torn or left whole for garnish White Balsamic Vinaigrette: 3 tbsp white balsamic vinegar 2 tbsp grapefruit juice (from the segmented grapefruit) 1 tbsp honey or maple syrup (adjust to taste) 1/3 cup extra virgin olive oil ½ tsp Dijon mustard Salt and freshly cracked black pepper to taste NEWSLETTER SIGN-UP Preparation Fennel Prepare the Fennel and Apples: Thinly slice the fennel bulb using a mandoline or sharp knife. Thinly slice both apples, leaving the skin on for added color and texture. Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest. Grapefruit Segment the Grapefruit: Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette. Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars Assemble the Carpaccio: On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern. Scatter the grapefruit segments over the top. Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation. Garnish and Serve: Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired. Serve immediately as a light appetizer or side dish. And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday. If you like this recipe you should check out: Watermelon Salad Roasted Red Pepper Salad Kale and Quinoa Salad Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Heart Cookies (Schoggi Herzli) Prep Time: 10 minutes + overnight drying Cook Time: 5 minutes Serves: 50-55 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Swiss Chocolate Heart Cookies were always a special part of our family’s Christmas cookie tradition. They were one of my mom’s absolute favorites, and I can’t remember a holiday season without a batch of these rich, chewy, chocolate-almond treats on our cookie platter. Alongside other classics like Spitzbuebe , Mailänderli, and Chrabeli , these cookies helped create the magic of Christmas in our home. The process of making them was just as memorable as eating them. I can still picture my mom rolling out the dough on a sugar-dusted countertop, carefully cutting out heart shapes, and lining them up to dry overnight. It was a ritual that felt like a promise of something wonderful to come, filling the kitchen with warmth and the sweet anticipation of the holidays. One of the things I love most about this recipe is how easy it is to adapt. With a simple swap of all-purpose flour for a gluten-free alternative, these cookies become a treat that everyone can enjoy. Their rich chocolate-almond flavor and chewy texture remain just as magical, making them perfect not only for Christmas but also for Valentine’s Day. Their heart shape and decadent chocolate flavor make them a wonderful way to share love and sweetness with those you care about. Now, I love sharing these cookies with my own kids, watching their excitement as we bake them together and continue this cherished family tradition. It feels so special to pass down these memories and flavors, connecting generations through the simple joy of holiday baking. Whether you’re celebrating the holidays or looking for the perfect Valentine’s treat, these Swiss Chocolate Heart Cookies are sure to bring warmth, joy, and a touch of nostalgia to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love About Swiss Chocolate Heart Cookies Timeless Tradition: These cookies are steeped in Swiss heritage, making them perfect for holiday baking or special occasions. Irresistible Flavor: The combination of chocolate and almonds creates a rich, nutty, and chocolatey treat that’s hard to resist. Soft and Chewy Texture: With their lightly crisp exterior and soft interior, they’re a textural delight. Perfect for Gifting: Their heart shape and beautiful finish make them ideal for gifting to loved ones. Simple Ingredients: Made with pantry staples, these cookies are both accessible and elegant. Naturally Nutty and Rich Flavor : The ground almonds and chocolate combine beautifully for a decadent treat that’s perfect for gluten-free diets. Minimal Adjustments Needed : With just a simple swap of all-purpose flour for a gluten-free alternative, this recipe becomes accessible for those avoiding gluten. Versatile and Crowd-Pleasing : Whether you’re making these for a party or as a treat for yourself, these cookies are sure to be a hit with everyone—gluten-free or not! Easy to Customize : You can experiment with add-ins like orange zest or a touch of cinnamon for an extra twist. What You'll Love FAQs for Swiss Chocolate Heart Cookies (Schoggi Herzli) Q: Can I replace the all-purpose flour in this recipe to make it gluten-free? Yes! To make this recipe gluten-free, you can substitute the 1 tablespoon of all-purpose flour with the same amount of a gluten-free alternative. Some great options include: Gluten-free all-purpose flour blend – This will give the most similar texture to regular flour. Almond flour (extra ground almonds) – This keeps the recipe nut-based and adds extra almond flavor. Q: Will the recipe taste different if I use almond flour instead of all-purpose flour? Using almond flour will enhance the almond flavor in the recipe slightly but will not significantly alter the taste or texture. Q: Do I need to adjust any other ingredients when replacing the flour? No adjustments are needed. Simply swap the flour and proceed with the recipe as usual. Can I use pre-ground almond flour instead of freshly ground almonds? Yes, almond flour works well for this recipe. Ensure it’s not defatted almond flour, as you want the natural oils for flavor and texture. Can I skip the drying step? The overnight drying step helps develop the signature texture of these cookies. While skipping it might save time, the cookies may not have the same crisp exterior and soft interior. Can I use milk chocolate instead of dark chocolate? You can, but the cookies might turn out sweeter. Adjust the sugar slightly if needed to balance the flavors. Can these cookies be made ahead of time? Yes! These cookies keep well in an airtight container for up to a week, making them perfect for advance preparation. What can I use if I don’t have a heart-shaped cookie cutter? You can use any shape you like! Traditional hearts are lovely, but stars, circles, or even freehand shapes work beautifully. Can I add spices to the dough? For a festive twist, you can add a pinch of cinnamon or a drop of almond extract to the dough. Frequently asked Questions Ingredints Explained Ingredients 3 large egg whites 200g (1 cup) granulated sugar 100g (3.5 oz) semi-sweet chocolate (chips or chopped) 300g (3 cups) ground almonds 1 tbsp all-purpose flour (alternative: gluten-free flour) Extra granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Step-by-step Instructions on how to make Chocolate Heart Cookies: Prepare the Egg Whites: Use two clean, dry bowls to separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy. Melt the chocolate: In a seperate bowl, melt your chocolate chips or your chopped chocolate, by microwaving it at 15-20 second intervals. Stir after each interval until the chocolate is melted. You can also use a bain-marie to acheive this as well (placing the bowl of chocolate chips over a hot water bath). Melted chocolate Mix the Dough: Gently fold the ground or melted chocolate, ground almonds, and flour into the egg white mixture until a dough forms. Roll Out the Dough: Lightly sprinkle your work surface with granulated sugar. Roll out the dough on the sugar to approximately ¾ cm (about ⅓ inch) thickness. The dough can sometimes feel sticky, so make sure to flour your rolling pin well before rolling out the dough. If the dough becomes too sticky, pop it in the fridge to cool it down. Cut Out the Cookies: Use a heart-shaped cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper. Dry Overnight: Cover the cookies lightly with a clean cloth and allow them to dry overnight at room temperature. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for approximately 5 minutes. Keep a close eye on them to ensure they don’t overbake—they should remain soft inside. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Notes: These cookies are traditionally soft and chewy with a delightful chocolate-almond flavor. The drying step is essential to create the perfect texture, so don’t skip it! Enjoy as part of a holiday treat platter or with a cup of coffee or tea. Recipe Card Chef's Notes Storage Tips Recipe Card 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 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 Dec 26, 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 Day-old bread – absorbs the custard without turning mushy (brioche, challah, or baguette all work beautifully) Pumpkin purée – adds moisture, flavor, and structure Milk & cream – create a rich, silky custard Eggs – help the pudding set while staying tender Warm spices – cinnamon, ginger, nutmeg, cloves, and allspice bring classic pumpkin spice flavor Brown sugar – adds depth and caramel notes Streusel topping – provides contrast and texture 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 Day-old bread is key for structure Don’t skip the chilling time — it makes all the difference The center should be just set, not firm If browning too quickly, loosely cover with foil Storage Tips Refrigerator: Keeps well for 3–4 days Make ahead: Assemble the night before and bake the next day Reheat: Warm gently in the oven or microwave Recipe Card RECIPE VIDEO Newsletter SignUP

This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Strawberry Rhubarb Swirl Ice-Cream (No Churn) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Strawberry rhubarb tends to show up in my kitchen when I’m not quite ready for it—usually because I’ve got berries that are overly ripe and rhubarb that needs using now . Instead of tossing them into another pie (though my Classic Strawberry Rhubarb Pie still has a loyal following here), I cook them down into a thick preserve that’s perfect for swirling into other bakes and treats. One of my favorites? A simple no-churn ice cream that only takes five ingredients and just a few minutes to throw together. It’s endlessly adaptable—use any fruit preserve or compote you have on hand, and you’ve got yourself a creamy, sweet, fruit-swirled dessert without breaking a sweat. It’s a little more relaxed than my Lemon-Lime Semifreddo , and a bit more casual than something like my Raspberry Coulis Panna Cotta —but just as satisfying in its own unfussy way. No water bath, no churning, no need to plan too far ahead. Just whip, swirl, freeze, and you’ve got summer in a scoop. SKIP TO RECIPE CARD SKIP TO VIDEO Just 5 ingredients – No fancy equipment, no eggs, no stress. If you’ve got heavy cream, sweetened condensed milk, and a fruit preserve, you’re already halfway there. Make it your own – This recipe works with any fruit jam or compote. Strawberry rhubarb is classic, but raspberry, cherry, or even peach would be just as good. No churn, no fuss – No ice cream maker needed. Just whip, fold, swirl, freeze, done. Creamy and satisfying – Thanks to the sweetened condensed milk and whipped cream, you still get that rich, scoopable texture. Perfect for prep-ahead desserts – Great for dinner parties, weekend treats, or using up the last bits of homemade jam. What You'll Love Can I use store-bought jam instead of homemade preserve? Absolutely. Any thick fruit jam, compote, or preserve will work—just make sure it’s not too runny. Bonus points if it’s one you already love on toast. Do I have to use strawberry rhubarb? Not at all! This base is super flexible. Try raspberry, blueberry, cherry, or even mango for a tropical twist. You could also mix two flavors (peach + ginger? Yes please). How long does it take to freeze? It needs about 6 hours , but overnight is best for a firm, scoopable texture. How long will it keep in the freezer? Up to 2 weeks in an airtight container. After that, the texture might get a little icy—but it’ll still taste great. Can I reduce the sugar? The condensed milk provides both sweetness and creaminess, so reducing it will change the texture. If you prefer a less-sweet version, use a tangier or less-sweet preserve to balance things out. Can I add mix-ins like crushed cookies or nuts? Totally! Fold in crumbled graham crackers, chopped pistachios, or bits of white chocolate just before freezing. Keep it simple or get creative. Frequently asked Questions Ingredints Explained Ingredients 2 cups heavy cream (480ml) 1 can (14 oz) sweetened condensed milk (400ml) 1 tsp vanilla ¾ cup strawberry rhubarb preserve (room temp) NEWSLETTER SIGN-UP Preparation Whip the cream to stiff peaks. In another bowl, mix condensed milk and vanilla. Fold cream into the milk mixture. Pour half into a loaf pan. Spoon half the preserve on top. Swirl lightly. Repeat with remaining ice cream base and preserve. Freeze 6 hours or overnight. Scoop and serve! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Pumpkin Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about fall that makes me crave a big pot of soup simmering on the stove. The air turns crisp, the leaves start to crunch underfoot, and suddenly the kitchen becomes the coziest place in the house. While pumpkin usually gets the spotlight in pies and lattes, I love it even more in savory dishes—especially this Spiced Pumpkin Soup . It’s rich, warming, and has a little Swiss-inspired twist that makes it feel extra special. I grew up surrounded by fall markets full of pumpkins, root veggies, and chestnuts, and this soup brings all that autumn magic into one comforting bowl. Think roasted pumpkin blended with warm spices and a swirl of cream or Gruyère—simple, seasonal, and deeply satisfying. If you’ve made my Creamy Potato, Leek & Sausage Soup or that silky Chestnut Soup , you already know I’m a sucker for cozy bowls with a bit of depth and warmth. This spiced pumpkin version fits right in—earthy, aromatic, and just the right amount of creamy. And if you're in the mood to explore more globally-inspired flavors with that same cozy feel, my Turmeric & Coconut Soup is another one I think you’ll love—it’s bright, gently spiced, and just as soul-soothing. Top it with roasted seeds, a dollop of crème fraîche, or just a hunk of crusty bread—whatever makes it feel just right for you. However you serve it, I hope this soup brings a little warmth, a little spice, and a lot of autumn comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Fall Comfort Food : This spiced pumpkin soup captures the essence of fall with warm spices and creamy texture, making it a go-to for cozy autumn nights. Rich, Velvety Texture : With fresh pumpkin as the base, this soup is naturally creamy and smooth, offering a satisfying mouthfeel with every spoonful. Boosted with Seasonal Spices : Cinnamon, nutmeg, and other spices elevate the flavor, creating a depth that’s both aromatic and deliciously warming. Nutrient-Packed : Pumpkin is rich in vitamins and antioxidants, making this soup a healthy choice that nourishes as much as it comforts. Quick and Easy to Prepare : This soup comes together in under 30 minutes, making it a simple yet impressive dish for family dinners or fall gatherings. Versatile and Customizable : Enjoy it on its own or with your favorite toppings like roasted seeds, a swirl of cream, or crusty bread on the side for added texture. What You'll Love 1. What makes spiced pumpkin soup different from regular pumpkin soup? Spiced pumpkin soup incorporates warm spices like cinnamon, nutmeg, ginger, and sometimes a touch of cayenne or chili, adding depth and a hint of heat that enhances the natural sweetness of the pumpkin. 2. Can I use canned pumpkin instead of fresh for this spiced pumpkin soup? Yes, canned pumpkin is a convenient alternative to fresh pumpkin and works well in this soup. Just be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture. 3. How can I make this spiced pumpkin soup creamy? To make the soup creamier, you can add coconut milk, heavy cream, or a dollop of Greek yogurt at the end of cooking. Coconut milk also gives it a delicious hint of sweetness and a velvety texture. 4. What spices are best for spiced pumpkin soup? A classic combination includes cinnamon, nutmeg, ginger, and cloves. For a bit of heat, you can add cayenne pepper or chili flakes, or even a dash of smoked paprika for a subtle smokiness. 5. How do I make pumpkin soup more flavorful? Sautéing onions, garlic, and spices before adding the pumpkin enhances the flavor. Roasting the pumpkin (if using fresh) also adds depth and a subtle caramelization. 6. Can I freeze spiced pumpkin soup? Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth if the texture is too thick. 7. What toppings go well with spiced pumpkin soup? Toppings like toasted pumpkin seeds, a swirl of coconut milk or cream, crispy bacon, or even a sprinkle of fresh herbs like thyme or parsley add extra flavor and texture to the soup. 8. Is this soup vegan? If you use vegetable broth and coconut milk or another plant-based milk, the soup is completely vegan. Make sure to check your spices and toppings if you’re adapting for a vegan diet. 9. What can I serve with spiced pumpkin soup? This soup pairs well with crusty bread, garlic toast, or a simple salad. It’s also a great starter for a fall-themed meal or can be served with roasted vegetables for a heartier option. 10. How can I adjust the thickness of the soup? To thicken the soup, simmer it longer to let it reduce, or add a potato or a carrot while cooking, then puree. For a thinner soup, add more broth or water until you reach your desired consistency. Frequently asked Questions Ingredints Explained Ingredients 1 small pumpkin (about 4 cups pumpkin flesh), peeled, seeded, and diced 1 large onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional, for heat) 4 cups vegetable or chicken broth 1 cup coconut milk (or heavy cream for a richer soup) Salt and pepper to taste Fresh parsley or cilantro, for garnish Pumpkin seeds, toasted (optional, for garnish) NEWSLETTER SIGN-UP Preparation Prepare the Pumpkin: Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and slightly caramelized. Set aside. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the Spices: Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant. Add Pumpkin and Broth: Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender. Stir in Coconut Milk: Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro and toasted pumpkin seeds if desired. Serve warm with crusty bread on the side. This Spiced Pumpkin Soup can be stored: In the refrigerator : For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating. In the freezer : For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove. Tip: To maintain the best texture, stir well after reheating, especially if the coconut milk or cream has separated. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Made with Lebanese cucumbers these quick Dill Pickles have a satisfyingly crisp texture and bold tangy flavor. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Quick Dill Pickles Prep Time: 10 minutes Cook Time: 24 Hour Refrigeration Serves: 1 Jar Nov 30, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve had a thing for pickles for as long as I can remember. As a kid, I’d happily eat an entire jar straight from the fridge—and honestly, not much has changed. The more sour, the better. If there’s a pickle around, you can bet I’m grabbing one (or three). There’s just something about that perfect balance of crunch and tang that hits every time. While I don’t have a whole collection of pickling recipes on the blog just yet , I do have a few briny favorites—like my cozy pickle soup and these eye-catching beet-pickled deviled eggs . But today’s all about the classic: crisp, garlicky, homemade dill pickles. Easy to make, even easier to devour. Let’s get into it. SKIP TO RECIPE CARD SKIP TO VIDEO Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch. Quick & Easy – No canning needed! Just a few ingredients and a little fridge time. Customizable – Love it extra garlicky or heavy on the dill? Go wild. Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar. A Gateway Pickle Recipe – Once you make these, you'll start eyeing everything else in your fridge like, “Could I pickle that too?” What You'll Love Do I have to use pickling cucumbers? Yes, ideally. Pickling cucumbers (like Kirby or Persian cucumbers) have the best crunch and texture. Regular slicers can get soggy. Can I make these spicy? Absolutely. Add red pepper flakes, sliced jalapeño, or even a whole dried chili to the jar for some heat. How long do they need to sit before eating? They’re good after 24 hours, but for full flavor and crunch, I recommend waiting at least 2–3 days. How long do they keep? These fridge pickles will stay crisp and tasty for up to 4–6 weeks in the fridge (if they last that long). Can I reuse the brine? Once, maybe - if you’re pickling another batch right away. But the flavor and acidity weaken, so for best results, use fresh brine each time. What’s the white film at the top of my jar? It’s harmless and usually just from the garlic or natural fermentation. If it bothers you, skim it off. If anything smells off or funky (in a bad way), toss it. Can I can these for shelf-stable storage? This recipe is made for refrigerator pickles. For shelf-stable pickling, you'd need to use a tested water bath canning method with specific acidity levels. Frequently asked Questions Ingredints Explained Cucumbers (Lebanese or Persian) These varieties stay firm and crisp — ideal for refrigerator pickles. White Vinegar Classic, clean sourness. Pickling vinegar works great too. Boiling Water Hot water dissolves sugar instantly and gently softens the cucumber skins so the brine penetrates quickly. Mustard Seeds Add warmth and that signature pickle flavor. Coriander Seeds Give a citrusy, aromatic note. Cloves A small Swiss-German touch — subtle but beautiful in pickles. Fresh Dill The star flavor. Use extra if you love a strong dill profile. Optional Add-Ins Customize your pickles: Garlic → sharp, classic Jalapeño or chili flakes → spicy Peppercorns → aromatic Turmeric → color + earthy depth Ingredients 4–5 Lebanese or Persian cucumbers 1 cup (240 ml) white vinegar (or pickling vinegar) 1 cup (240 ml) boiling water 1 teaspoon (4g) granulated sugar 1 tablespoon (9g) mustard seeds 1 tablespoon (8g) coriander seeds 3–5 whole cloves 2–3 sprigs fresh dill (+ a little patience) Optional Add-Ins: 2–3 garlic cloves, smashed 1/2 teaspoon chili flakes or 1 sliced jalapeño for heat A few black peppercorns A pinch of turmeric (for color and subtle depth) NEWSLETTER SIGN-UP Preparation Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ''canning' work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps. But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch. This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can't be beat! Steps to making homemade dill pickles: Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly a clean jar (any jar will do as long as it has a tight fitting lid). Wash and slice cucumbers as desired (spears, rounds, or halves). Pack tightly into to the jar. Boil water in a small saucepan on the stove. Once your water is boiling, remove it from the heat and stir in the sugar until it has desolved. Add in the vinegar and stir again. This is where your patience has to come into play. Once your jar of pickle heaven has cooled down to room temperature. Close the lid and stick them in the refrigirator overnight. I suggest to wait a minimum of 24 hours before digging in. If you can, I even suggest waiting 2-3 days. Honestly, the longer you can hold out, the better. It just means the flavors have more time to mingle. Once your patience can't stand it any longer, dig in! You'll find out that you may want to double or triple your batch next time. From personal experience, one jar is just simply not enough. Bon apétit! Recipe Card Chef's Notes Pack cucumbers as tightly as possible - keeps them submerged. Slice evenly so everything brines at the same speed. Add a little extra dill if you like a stronger herbal flavor. Always cool fully before refrigerating. If you want extra crisp , use small, firm cucumbers only. For brighter color, add a pinch of turmeric. Storage Tips Store sealed in the fridge for up to 1 month . They’ll soften over time but stay flavorful. Not suitable for shelf-stable canning (refrigerator recipe only). Recipe Card RECIPE VIDEO Newsletter SignUP

Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic French Onion Soup (No Wine) Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings Dec 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something deeply comforting about a bowl of French onion soup - especially in the colder months, when slow-cooked onions and rich broth feel like exactly what the body wants. It’s one of those timeless, quietly satisfying dishes that shows up across European kitchens, particularly in regions close to the Alps, where simple ingredients and long simmering times are part of everyday winter cooking. Traditionally, French onion soup relies on wine for depth, but not everyone keeps wine on hand or wants to cook with it. This no-wine version leans instead on deeply caramelized onions, good-quality beef stock, and a splash of apple cider vinegar to recreate that same savory balance - rich, layered, and deeply warming without sacrificing flavor. If you enjoy cozy soups like my Turmeric and Coconut Soup , Creamy Celery Root Soup , or Creamy Potato, Leek and Sausage Soup , this one will feel right at home in your kitchen. It’s unfussy, comforting, and rooted in the kind of practical, nourishing cooking I always gravitate toward during winter. Finished with toasted bread and bubbling Gruyère, this is a soup that feels both rustic and elegant - the kind you linger over, spoon by spoon, when the days are cold and slow meals are welcome. SKIP TO RECIPE CARD SKIP TO VIDEO No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredints Explained Yellow onions: Their natural sweetness develops beautifully when caramelized slowly. Apple cider vinegar: Replaces wine’s acidity without overpowering the soup. Gruyère: Classic, nutty, and melts perfectly - very Swiss, very right here. Maggi or Worcestershire: Adds savory depth; Maggi gives it a subtle European note. Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) NEWSLETTER SIGN-UP Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic French onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic French onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Chef's Notes Low and slow onions = success. If the onions brown too quickly, lower the heat. Use good stock. With no wine in this classic French onion soup, broth quality really matters here. Vinegar at the end. It keeps the soup bright and prevents bitterness. Cheese matters. Gruyère melts better than many substitutes and adds depth. Storage Tips Make ahead: The soup base (without bread and cheese) can be made 2–3 days ahead . Refrigerate: Store in an airtight container for up to 4 days . Freeze: Freeze the soup base only, for up to 2 months . Reheat: Warm your classic French onion soup gently on the stovetop and assemble bowls fresh before broiling. Recipe Card RECIPE VIDEO Newsletter SignUP