Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredints Explained Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping NEWSLETTER SIGN-UP Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Marbled cupcakes, where honey-infused richness meets the vibrant tangy notes of hibiscus for a uniquely delicious flavor combination.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey and Hibiscus Cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hibiscus has such a striking color and a unique tartness that I’ve always wanted to bake with it. I first experimented with it in my Honey & Hibiscus Bread , where I paired its floral tang with the mellow sweetness of honey—and that pairing stuck with me. So when February rolled around (and pink bakes took over my kitchen), I decided to turn that same flavor combo into a batch of cupcakes. These Marbled Honey & Hibiscus Cupcakes are my newest obsession: light, floral, just sweet enough, and pretty enough to rival my Rainbow Bundt Cake or even a classic like my Red Velvet Cupcakes . The marbled swirl isn’t just for show—it’s a simple but beautiful way to blend the bold flavor of hibiscus with golden honey. If you want to know more about working with hibiscus in baking, I’ve shared a few tips on the blog too. Whether for Valentine’s Day or just a cozy weekend treat, these cupcakes are all about flavor, color, and fun. SKIP TO RECIPE CARD SKIP TO VIDEO The color is all-natural. No artificial dyes here—just vibrant, naturally tinted batter with the prettiest pink swirls. A flavor combo that just works. The sweet comfort of honey paired with the tart, floral kick of hibiscus is unexpected but so good. Simple but impressive. These look fancy with their marbled effect, but they’re easy enough to make on a weekday. A fresh twist on classic cupcakes. Think of it like your Red Velvet's cooler, floral cousin. Perfect for any occasion. From Valentine’s Day to tea parties, or just because—these cupcakes show up beautifully. What You'll Love Can I use hibiscus tea instead of hibiscus powder? You can try, but the color and flavor won’t be nearly as vibrant. Hibiscus powder gives a concentrated boost that tea just can’t match in baking. What if I don’t have honey on hand? Maple syrup or agave can work in a pinch, but they’ll slightly change the flavor. Honey really makes the floral notes shine. Do I need to marble the batter? Nope! You can swirl it as much or as little as you like—or layer it for a two-tone look. It’ll taste delicious either way. Can I make these ahead? Yes! They store well in an airtight container at room temperature for 2–3 days. You can also freeze them (unfrosted) for up to a month. Can I turn this into a loaf or cake instead? Absolutely. Just adjust the baking time—a standard loaf pan or 8-inch round cake may take 35–45 minutes, depending on your oven. Frequently asked Questions Ingredints Explained Ingredients For the cupcakes: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 3/4 cup honey 3 large eggs 1 teaspoon vanilla extract ½ cup milk 2 tablespoons hibiscus powder For the Frosting: (optional) 1 cup unsalted butter, softened 3 cups powdered sugar ¼ cup honey 1 tablespoon hibiscus powder NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Divide the batter in half. In one half, stir in the hibiscus powder until well combined. Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. You can serve them plain or add some frosting as an extra indulgence. For the frosting, beat together butter, powdered sugar, honey, and hibiscus powder until smooth. Decorate your cupcakes with the frosting and enjoy! Searching for Hibiscus powder? I got mine from Selefina Spices (not sponsored). Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Desserts Cookies, cakes, and spoon-worthy desserts to celebrate every season—sweet, simple, and made to share. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Strawberry Rhubarb Swirl Ice-Cream (No Churn) This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pumpkin Spice Babka A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. View Recipe Orange Poppy Seed Loaf Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Spiced Apple Cider Donuts Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Load More

Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Nut Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-18 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Today, I’m giving macarons a cozy twist inspired by one of my favorite Swiss treats: Nusstorte —that rich, nutty caramel tart I can never resist. If you’ve tried my recipe for the classic Swiss Nusstorte , you already know how comforting those caramelized nuts and honey can be. And since I’ve already played with those flavors in cookies like Cinnamon Stars and Nussmakronen , it felt only right to bring them into a macaron too. These macarons start with classic almond shells, but I mix in a bit of honey powder to add subtle warmth. The filling? A ring of caramel buttercream with a dollop of pecan-hazelnut goodness tucked in the center—kind of like a mini Nusstorte surprise in every bite. They’re nutty, creamy, and melt-in-your-mouth delicious. If you’re new to macarons, don’t worry—I’ve included some tips in the FAQs to help you master those smooth tops and signature “feet.” And the best part? These only get better as they rest, so they’re a great make-ahead option whether you’re prepping for a cozy gathering or just treating yourself. Whether you’re baking for fall, the holidays, or a quiet weekend tea, I hope this Swiss-flavored macaron brings a little extra joy (and maybe a few happy memories) to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO A Unique Twist : These macarons combine the classic French cookie with the rich, nutty flavors of Swiss nusstorte —a treat you won’t find just anywhere! Layers of Flavor : With honey-infused shells, creamy caramel buttercream, and a pecan filling, each bite has a mix of sweetness, nuttiness, and warmth. Perfect for Fall : These macarons capture the cozy flavors of fall, making them ideal for gatherings, Halloween treats, or just a quiet afternoon snack. Make-Ahead Friendly : Macarons only get better as they rest, so you can make them ahead and have them at their best when you’re ready to enjoy. Eye-Catching and Elegant : These macarons are as beautiful as they are delicious, with a refined look that’s sure to impress. What You'll Love 1. Why is it important to age egg whites for macarons? Aging egg whites helps reduce moisture, making them easier to whip into a stable meringue. This stability is key to achieving the smooth, shiny tops and distinctive feet of a macaron. 2. Can I use regular flour instead of almond flour? Almond flour is essential for macarons, as it gives the shells their signature texture and slight chew. Other flours can affect both the texture and the flavor. 3. What’s the purpose of adding honey powder to the shells? Honey powder infuses a hint of honey flavor without adding moisture, which can make the macaron batter too runny. This touch of honey complements the pecan caramel filling in this nusstorte -inspired macaron. 4. Why do macarons need to rest before baking? Allowing macarons to rest forms a skin on their surface, which helps create the “feet” (the ruffled edge at the bottom of each shell) during baking. Skipping this step can lead to cracking and uneven baking. 5. My macarons are hollow—what went wrong? Hollow macarons can result from over-whipping the meringue, under-mixing the batter, or baking at too high a temperature. Ensuring proper meringue stiffness and accurate oven temperature can help avoid this issue. 6. Can I replace pecans and hazelnuts with other nuts? Absolutely! Feel free to substitute with other nuts like almonds or walnuts for a different twist, but pecans and hazelnuts provide a warm, caramel flavor that’s perfect for this nusstorte style. Frequently asked Questions Ingredints Explained Macaron Shells Almond Flour – The base of any macaron, providing structure and that smooth, chewy texture. Powdered Sugar – Keeps the shells delicate and sweet while ensuring a fine, glossy surface. Honey Powder – Adds subtle floral notes and warmth without adding extra moisture — think of it as a whisper of honey in every bite. Egg Whites (aged, room temperature) – The backbone of macaron structure; aged whites whip up more stable meringue with a smoother texture. Cream of Tartar (optional) – Helps stabilize the meringue for consistent results. Granulated Sugar – Strengthens the meringue and adds shine to the shells. Buttercream Filling Unsalted Butter – Creates a smooth, creamy base for the filling. Powdered Sugar – Sweetens and lightens the buttercream. Caramel Sauce – Adds depth and a toffee-like richness that pairs beautifully with honey. Honey – Enhances the floral sweetness and ties the flavors back to the macaron shells. Sea Salt (optional) – A pinch of salt elevates the caramel and balances the sweetness. Nutty Center Pecans and Hazelnuts (or a nut mix) – Provide crunch, flavor, and a cozy, roasted nuttiness reminiscent of Swiss holiday desserts. Honey – Acts as a natural binder and flavor enhancer. Caramel Sauce – Adds moisture and depth, echoing the buttercream’s flavor. Cinnamon (optional) – A touch of warmth that complements the honey beautifully. Ingredients Macarons Shells: 100g almond flour 100g powdered sugar 1/2 tsp honey powder 2 large egg whites (about 70g), aged and at room temperature 1/4 tsp cream of tartar (optional, for stability) 50g granulated sugar Buttercream Filling: 1/4 cup unsalted butter, softened 1/2 cup powdered sugar 1-2 tbsp caramel sauce 1 tsp honey (to taste) Small pinch of sea salt (optional) Nutty Center: 1/4 cup finely chopped pecans + hazelnuts (or nut mix of your choice) 1 tbsp honey 1 tbsp caramel sauce 1/4 tsp cinnamon (optional, for warmth) NEWSLETTER SIGN-UP Preparation For the shells: Prep : Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a small round tip. Sift the almond flour, powdered sugar, and honey powder into a large bowl to remove any lumps. Whip egg whites in a clean bowl. When they start to foam, add cream of tartar, then gradually add the granulated sugar until stiff peaks form. Macaronage : Gently fold the dry ingredients into the meringue in 2-3 batches. Mix until the batter flows in a thick ribbon and smooths itself within 10 seconds. Pipe the batter into 1-inch circles on the prepared baking sheets. Rest : Allow the piped shells to sit for 30-60 minutes until a skin forms on top (they should feel dry to the touch). Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing from the mat. For the buttercream: Beat butter until smooth and creamy. Add powdered sugar gradually, then mix in caramel sauce, honey, and a pinch of salt. Beat until light and fluffy. For the Nutty Filling: Mix all ingredients in a small bowl until combined and slightly sticky. The mixture should be thick enough to hold its shape when spooned. Adjust honey and caramel to taste; the mixture should be sweet but with a nutty texture. Assembly: Pipe a ring of caramel buttercream around the edge of one macaron shell. Spoon a small amount of the nusstorte nut filling into the center. Sandwich with another macaron shell, pressing gently to secure. Recipe Card Chef's Notes Whip it right: A glossy, stiff meringue is key — if it peaks but still bends slightly, you’re ready to fold in the dry ingredients. Macaronage matters: Fold the batter just until it flows like lava. Overmixing can deflate your shells; undermixing makes them lumpy. Resting time: Let the piped shells rest until they form a skin — about 30–45 minutes, depending on humidity. This ensures those coveted “feet.” Balance your sweetness: The caramel and honey bring natural sweetness, so keep the filling light and creamy rather than overly sugary. Flavor layering: The nutty center adds texture and depth — don’t skip it! It makes each bite taste like a honeyed praline. Mature overnight: As with all macarons, they’re even better the next day once the shells and filling have melded into perfect harmony. Storage Tips Store filled macarons in an airtight container in the refrigerator for up to 4–5 days . Bring to room temperature before serving for the best flavor and texture. For longer storage, freeze the filled macarons (layered between parchment) for up to 1 month . Thaw overnight in the fridge before serving. You can also freeze unfilled shells for several weeks — just ensure they’re completely dry before sealing. Avoid humidity; macarons absorb moisture easily and can lose their delicate crunch. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved Bundt cakes for their simplicity—you don’t need fancy decorating skills to make one look beautiful. The pan does the work, and the result always feels a little bit special. For this Rainbow Bundt , I wanted to play with color inside the cake, similar to how I had fun with the bold color in my Red Velvet Cupcakes or the party magic of my Rainbow Popcorn . I used the lemon base from my Lemon Pistachio Bundt Cake —because lemon just pairs so well with everything—and swirled in natural dyes to create a rainbow marbled effect. The powders—purple sweet potato, butterfly pea flower, beetroot, and cranberry juice—add beautiful, earthy tones. The flavors are soft and subtle (except the cranberry, which has a nice little zing that works well with the lemon). I tested it a few times to get the colors right—beetroot especially loves to fade in the oven—but blending it with cranberry helped keep some of that pinky red. If you’re looking for a fun, naturally colorful cake that’s as joyful to cut into as it is to eat, this Bundt might be just the thing. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors from Natural Ingredients : Made with natural dyes from ingredients like turmeric, beetroot, and spirulina, this cake is a stunning rainbow creation with no artificial colors. Deliciously Moist and Flavorful : This bundt cake is as tasty as it is beautiful, with a moist crumb and a light, vanilla or citrus flavor that pairs well with the natural hues. Fun and Wholesome : Perfect for celebrations, this cake offers a fun, healthier way to enjoy rainbow colors, making it ideal for kids’ parties or special occasions. Impressive Presentation : The bright layers and bundt shape make this cake a showstopper, bringing a burst of color and joy to any dessert table. Easy to Adapt with Favorite Flavors : Add a touch of lemon zest or vanilla extract to the batter, or drizzle with a simple glaze for extra flavor without overpowering the natural colors. Perfect for Natural-Living Enthusiasts : For those who avoid artificial colors, this cake offers a vibrant and healthy way to enjoy a colorful dessert that’s free from synthetic additives. What You'll Love What types of natural dyes work best for a rainbow bundt cake? Plant-based powders, like beetroot, turmeric, and spirulina, are ideal for vibrant colors. For best results, use fine powders from sources like Selefina to ensure even coloring. Will the natural dyes affect the cake's flavor? Most natural dyes have subtle flavors, but they typically blend well with cake batter. For a more neutral taste, adjust the quantity slightly or pair with flavors like vanilla or citrus. Can I make the cake layers without artificial colors? Absolutely! This recipe uses only natural dyes, providing beautiful colors without any synthetic ingredients, perfect for those who prefer natural alternatives. How should I store the rainbow bundt cake? Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator if you prefer it slightly chilled. The colors stay vibrant and fresh for several days. Can I freeze leftover rainbow bundt cake? Yes! Slice the cake and wrap each piece in plastic wrap before freezing. Let it thaw at room temperature when you’re ready to enjoy a colorful, natural treat. Frequently asked Questions Ingredints Explained Ingredients Cake 375 g all-purpose flour (3 cups) 12 g baking powder (1 tbsp) 3 g baking soda (½ tsp) 3 g salt (½ tsp) 227 g unsalted butter, softened (1 cup) 400 g granulated sugar (2 cups) 4 large eggs 5 g vanilla extract (1 tsp) 240 g buttermilk (1 cup) – see blog for DIY tip Zest of 2 lemons 30 g fresh lemon juice (2 tbsp) Natural Coloring Powders *Use a few drops of food coloring if you do not have natural powders 6 g purple sweet potato powder (2 tsp) 6 g butterfly pea powder (2 tsp) 6 g beetroot powder (2 tsp) 6 g cranberry juice powder (2 tsp) Optional: powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest and lemon juice until well incorporated. Divide the batter into 4 small bowls. Add the coloring type of your choice to each bowl. I put the beetroot and cranberry powders into the same bowl, the butterfly pea into its own and the purple sweet potato into its own as well. The last bowl of batter will be left as is. Mix the powders into each bowl until the dyes are well incorporated. Alternate pouring in the colored batters into the prepared Bundt pan and use a knife or cooking skewer to zig-zag through the batter to create a marble effect. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once the cake has cooled, dust with powdered sugar. Slice, serve, and enjoy your delicious Rainbow Bundt cake! Tips If you don't have buttermilk on hand, you can easily make a substitute using milk and lemon juice or vinegar: Measure out 1 cup of milk (whole milk or 2% milk works best). Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5-10 minutes to allow it to curdle and thicken slightly. After it has thickened slightly and looks somewhat curdled, it's ready to use as a substitute for buttermilk in your recipe. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Soft Pretzels ( Bretzels ) Prep Time: 15 minutes Cook Time: 12-14 minutes Serves: 4 Bretzels Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about homemade snacks—the kind you pull from the oven still warm, golden, and begging to be dipped. These soft bretzels are one of my all-time favorites. Chewy on the inside, lightly crisp on the outside, and sprinkled with just the right amount of salt, they’re the kind of snack that turns an ordinary afternoon into something special. If you’ve been here before, you know I have a soft spot for elevated finger foods. Whether it’s my crispy Mushroom Bites , Paprika Grissini , or those flaky Herby Puff Pastry Bites , I love recipes that are equal parts cozy and crowd-pleasing. These bretzels fit right in. They’re surprisingly simple to make, and the payoff? So satisfying. Serve them with mustard, slather them with whipped butter, or turn them into the ultimate sandwich bun. However you enjoy them, homemade bretzels are always a good idea. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture. Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser. Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime. Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist. Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels. What You'll Love Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready! Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking. Frequently asked Questions Ingredints Explained Ingredients Bretzel Dough 360 ml Water (warmed) ( 1 1/2 cups ) 28 g Unsalted Butter (melted) ( 2 tablespoons ) 12 g Brown Sugar ( 1 tablespoon ) 7 g Instant Dry Yeast ( 2 1/4 teaspoons ) 390 g All-Purpose Flour ( 3 1/4 cups ) 5 g Salt ( 1 teaspoon ) Baking Soda Bath 90 g Baking Soda ( 1/2 cup ) 2L Water ( 9 cups ) Whipped Butter 240 g Whipping Cream ( 1 cup ) 3 g Salt ( 1/2 teaspoon ) NEWSLETTER SIGN-UP Preparation Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress with these! If you are curious about their history, check out my "bretzel" blog post . Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl, combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. (When foamy layer develops on the top you'll know it's ready to go!) Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter. Knead your ingredients together until you have acheived a smooth elastic dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes. Cover the bowl of dough with a kitchen towel or cling wrap so that it doesn't dry out as it rises and let rest for approximately 1 hour or until the dough has doubled in size. (Since I live in a cooler climate, I like to place my dough bowl in the oven with the oven light one (make sure the oven is off though!) Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces. If you are making the traditional pretzel shape, make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! If you do not want to be fancy and simply want round bread buns, roll them into equal sized balls. Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath. When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet. *for the round bun version- I like to cut a small "X" in the top center of each bun after the baking soda bath but before baking- this will give a nice contrast to the golden dough Sprinkle with flaky or coarse salt. Preheat your oven to 450F . Bake the bretzels for 12-14 minutes until they are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or make them into a sandwich... Now it's up to you to do whatever you want!) How to make Whipped Butter: To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes ). Same as making whipped cream- but whip longer! Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich! Hope you enjoy these as much as I do! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

Crunchy Melba toasts topped with sweet hazelnut spread and pear. It's the 4-ingredient afternoon pick-me-up you've been needing. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pear and Hazelnut Melba Toast Prep Time: 10 minutes Cook Time: 5 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It’s pear season, and every autumn, I somehow forget. I get swept up in all things apple—pies, babkas, crisps (like my Apple Marzipan Babka )—that pears tend to quietly fade into the background. But not this year. These little pear hazelnut toasts are my gentle reminder that pears deserve their own moment in the spotlight. They’re inspired by a nostalgic snack my mom used to make for me whenever I was under the weather—simple Melba toasts topped with a warm hazelnut spread and baked until toasty. No fruit, no fuss. Just comfort. I’ve given them a little upgrade here with soft, ripe pear slices, a dusting of cinnamon, and a sprinkle of extra hazelnut meal. The flavors come together in a way that feels both elevated and familiar. If you’re as obsessed with cozy fall bakes as I am, don’t miss my Swiss-inspired Apple Hazelnut Galette or Plum Wähe —two other rustic, fruit-forward desserts that are all about celebrating the season. These toasts are simple, satisfying, and just a little bit nostalgic. I hope they become a new favorite in your fall kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Nostalgic meets elevated – A childhood favorite gets a delicious seasonal twist with pears and cinnamon. Quick and easy – Minimal ingredients, minimal effort. Perfect for busy days or last-minute guests. Naturally gluten-free option – Just sub in GF Melba toasts or crackers if needed. Versatile snack or dessert – Enjoy them with tea, as a midday pick-me-up, or as a light dessert. Perfect flavor pairing – Pears and hazelnuts are a classic Swiss combo that always feels elegant and cozy. What You'll Love Can I use another type of fruit? Absolutely. Apples or plums would also be lovely here (try thinly sliced and patted dry). You could even use figs for a more luxurious feel. Do I need to peel the pears? Not at all! Leave the skins on for added texture, color, and nutrients. Just make sure they’re ripe but still firm. What if I don’t have hazelnut meal? You can blitz whole hazelnuts in a food processor or use almond meal instead—it’ll still be delicious. How do I store these? They’re best eaten warm or within a few hours of making. If you have leftovers, store them in an airtight container at room temp and re-toast briefly before serving. Can I prep these in advance? Yes! You can spread the condensed milk–hazelnut mixture ahead of time and slice the pears in advance (toss with lemon juice to prevent browning). Assemble and bake when ready to serve. Frequently asked Questions Ingredints Explained Ingredients 1¼ cups (300 mL) sweetened condensed milk 1½ cups (150 g) hazelnut meal (plus more for sprinkling) 2–3 ripe pears , thinly sliced 18–20 melba toasts Cinnamon , for sprinkling NEWSLETTER SIGN-UP Preparation There are many things I love about this little snack. One of them being how quick and easy it is to make. With four ingredients and about 15 minutes of your time, you'll have prepared and baked these beauties and will be crunching your way through a plate of them. Begin by heating your oven to 350F . In a small mixing bowl use a spatula to mix together the sweetened condensed milk and hazelnut meal . Mix until you have a smooth textured batter and all the dry ingredients are well incorporated. Cut your pears into 3mm thick slices. Prepare your toasts by piping or spreading some of the hazelnut mixture onto the toast. (It will likely run over the sides a bit, but that is ok). Next, top the mixture with a slice of the pear. Sprinkle the top of each pear slice with some more hazelnut meal and a pinch of cinnamon. Place your topped melba toasts onto a lined baking sheet. Bake in the oven for 5-7 minutes or until the edges start to turn golden. Remove from the oven and let cool for 10 minutes before serving. Can be eaten warm or at room temperature. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A classic dessert that combines the sweetness of ripe strawberries with the tartness of rhubarb in a buttery, flaky crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Strawberry Rhubarb Pie Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Every spring, as soon as rhubarb shows up at the market, I start plotting my first pie of the season. Some years it’s more of a tart - like my Swiss Plum Wähe - and other times I go full-on airy and dramatic, à la Maple Plum Pavlova . But there’s something about the classic strawberry rhubarb combo that pulls me right back to basics. Sweet, tangy, a little rustic. This one hits all the right notes. The crust is buttery and crisp, the filling is jammy but still slices cleanly, and the balance of tart rhubarb and juicy strawberries makes it one of those recipes that disappears faster than expected (especially if you serve it slightly warm with a scoop of vanilla ice cream). SKIP TO RECIPE CARD SKIP TO VIDEO That sweet-tart balance: Strawberries bring the sweetness, rhubarb brings the zing. It’s a match made for summer. The flaky, buttery crust: It’s tender, golden, and holds up beautifully to juicy filling. Great for make-ahead: The crust can chill overnight, and the baked pie slices even better the next day. Classic but elevated: A few small upgrades—like vanilla, lemon zest, and tapioca starch—bring big flavor without complicating the recipe. Rustic or elegant: Make it your own with a lattice top, braided edge, or full crust. You can’t go wrong. What You'll Love Can I use frozen fruit? Yes! Just thaw it first and drain off any excess liquid to avoid a soggy crust. You can even pat the fruit dry slightly with a paper towel. What’s the best thickener—cornstarch or tapioca? Tapioca starch gives the filling a glossier, more cohesive texture, especially if you're using juicy fruit. Cornstarch works in a pinch, but the filling will be slightly looser. Do I need to pre-bake the crust? Nope! As long as you bake the pie on the lower oven rack and give it enough time, the crust will be golden and cooked through—no blind baking required. Can I make it ahead? Yes. You can prepare the dough 1–2 days in advance, and the whole baked pie keeps well at room temperature (loosely covered) for 1 day or in the fridge for up to 3. It slices best once fully cooled. How do I keep the bottom crust from getting soggy? Bake on the lower rack of your oven so the heat hits the bottom crust first. You can also sprinkle a spoonful of semolina, ground almonds, or flour on the base before adding the filling—just a little layer to help absorb excess moisture. Can I freeze it? Yes—unbaked pies freeze well. Assemble, wrap tightly, and freeze. When ready to bake, pop it into the oven from frozen and add 15–20 extra minutes of baking time. Baked pie can also be frozen in slices. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 250 g All-Purpose Flour ( 2 cups ) 1 tbsp Granulated Sugar 1/2 tsp Salt 170 g Unsalted Butter, cold and cubed ( 3/4 cup ) 60–90 ml Ice Water ( 1/4–1/3 cup ) (Optional: 1 tsp lemon juice or vinegar for tenderness) For the Filling: 225 g Strawberries, hulled and quartered ( 1 1/2 cups ) 225 g Rhubarb, sliced ( 1 1/2 cups ) 100 g Granulated Sugar ( 1/2 cup ) 2 tbsp Tapioca Starch (or 1 tbsp cornstarch for lighter thickening) 1/2 tsp Vanilla Extract Zest of 1/2 Lemon Pinch of Salt For the Egg Wash: 1 Egg 1 tbsp Water 1 tbsp Turbinado Sugar (optional, for sprinkling) NEWSLETTER SIGN-UP Preparation 1. Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water (with lemon juice, if using), mixing just until dough holds together. Divide into 2 discs, wrap in plastic, and chill for 1 hour (or overnight). 2. Prepare the Filling: In a bowl, toss strawberries and rhubarb with sugar, tapioca starch (corn starch), lemon zest, vanilla, and salt. Let sit while the dough chills—this allows the juices to begin releasing. 3. Assemble the Pie: Preheat oven to 200°C (400°F) . Roll out one dough disc and line a 9-inch pie plate. Fill with the fruit mixture, draining excess juice if it's overly wet. Roll out the second dough disc and cut into strips for a lattice, or use whole for a full top crust with slits. (This is one of my favorite parts to do as it really gives the pie its personality. You can get great ideas by going on Pinterest or by simply letting your creativity go wild). 4. Bake: Brush the top with egg wash and sprinkle with turbinado sugar. Bake on the lower rack for 20 minutes. Reduce heat to 180°C (350°F) and bake for another 35–40 minutes , until golden and bubbly. 5. Cool: Let pie cool for at least 2 hours to set the filling before slicing. This pie is wonderful served warm or cold. Serve it with a sprinkle of icing sugar or with a dollop of whipped cream or scoop of icecream. Enjoy! Tips: Swap tapioca starch for 2 tbsp cornstarch if needed, but the filling will be looser. Frozen fruit works, but thaw and drain well to avoid sogginess. Pie crust freezes beautifully—double the recipe for your future self. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Ghostly Pumpkin Donuts Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 6-8 Donuts Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something festive and a little spooky this Halloween, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting are the perfect treat. They’re soft, warmly spiced, and just the right amount of playful with their piped little ghost faces peeking out of the donut holes—definitely a kid favorite in our house (and let’s be honest, grown-ups too). The flavor is classic fall—think pumpkin spice meets donut shop—with the same cozy vibes you’ll find in my Pumpkin Spice Babka and Classic Pumpkin Pie . And if you're more in the mood for something nutty and elegant, my Pistachio Baked Donuts are always a hit too. Whether you’re making these for a party, packing them into lunchboxes, or just enjoying them with a cup of coffee, they’re a sweet way to celebrate the season—ghosts and all. SKIP TO RECIPE CARD SKIP TO VIDEO Playfully spooky – The ghostly frosting makes these donuts a fun and adorable Halloween treat. Fall flavor favorite – Made with real pumpkin and warming spices, they deliver that perfect autumn taste in every bite. Mini-sized for big smiles – Perfect for parties, lunchboxes, or a festive afternoon snack with coffee or cider. Kid-approved fun – Little ones will love helping decorate the ghost faces—and eating them, of course! Easy to make ahead – Bake the donuts a day in advance and frost them just before serving. What You'll Love Can I use fresh pumpkin instead of canned purée for these donuts? Yes, you can use fresh pumpkin purée, but ensure it’s well-drained. Fresh pumpkin has more water than canned purée, so you may need to reduce the amount slightly or strain it to maintain the right consistency for the batter. 2. How do I make these donuts without a donut pan? If you don’t have a donut pan, you can use a muffin pan or create a makeshift mold with foil in a regular pan. Just keep an eye on the baking time, as the shape and thickness may vary the cooking time slightly. 3. Can I make these donuts gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it’s one that includes xanthan gum to keep the texture similar to the original. 4. How should I store these pumpkin donuts with ghost frosting? Store them in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture. 5. Can I freeze these donuts? Yes, freeze the unfrosted donuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months. When ready to eat, thaw, then frost with the ghost frosting. 6. What’s the best way to make the frosting look like ghosts? Using a piping bag or a spoon, swirl the frosting on top of each donut, creating peaks to resemble ghostly shapes. Add mini chocolate chips or dots of black icing gel for the eyes to complete the look. 7. How can I make the frosting firmer? If your frosting feels too soft, chill it in the refrigerator for about 10-15 minutes before piping. Alternatively, add a little extra powdered sugar until it reaches your desired consistency. 8. Can I make the donuts vegan? To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes). Use dairy-free cream cheese and butter in the frosting. 9. Can I use different spices for the donuts? Yes, feel free to adjust the spices based on your taste. Pumpkin pie spice is a great alternative that already combines cinnamon, nutmeg, cloves, and sometimes ginger. Frequently asked Questions Ingredints Explained Ingredients For the Pumpkin Donuts: 125g all-purpose flour (1 cup) 100g granulated sugar (½ cup) 50g brown sugar (¼ cup, packed) 120g pumpkin purée (½ cup) 60ml vegetable oil (¼ cup) 1 large egg 2g baking powder (½ teaspoon) 2g baking soda (½ teaspoon) 1g ground cinnamon (½ teaspoon) 0.5g ground nutmeg (¼ teaspoon) 0.5g ground cloves (¼ teaspoon) 1g salt (¼ teaspoon) For the Ghost Frosting: 115g cream cheese, softened (½ cup or 4 oz) 57g unsalted butter, softened (¼ cup) 120g powdered sugar (1 cup) 2.5ml vanilla extract (½ teaspoon) For the Ghostly Decorations: Mini chocolate chips (for eyes) Black icing gel or melted chocolate (for mouths or extra detailing) NEWSLETTER SIGN-UP Preparation For the Pumpkin Donuts: Preheat your oven to 350°F (175°C) and grease a mini donut pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds ), filling each cavity about 2/3 full. Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth. To Assemble the Ghostly Mini Pumpkin Donuts: Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost) Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth. Allow the frosting and decorations to set, and you're done! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Christmas Cozy holiday baking and festive mains—classic cookies, cakes, and make-ahead dishes for effortless celebrating. < Back Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. View Recipe Holiday Spiced Meringue Loaf with Raspberry Coulis This spiced meringue loaf is layered with cinnamon–nutmeg swirls, billows of cream, and ribbons of tart raspberry coulis. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Brown Butter Apple Crisp with Oats & Orange Zest This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices. View Recipe Orange and Clove Carrots Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Pudding Chomeur A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Load More

Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor NEWSLETTER SIGN-UP Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP