Un délice délicieux et aromatique, parfait pour le petit déjeuner ou le dessert, la pâte peut également être utilisée pour les crêpes. < Back Gaufres Cacao-Érable Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6-8 Portions About the Recipe J'adore les gaufres. Elles symbolisent les matins tranquilles et un petit-déjeuner ou un brunch partagé avec des visages souriants autour de la table. Bien que je fasse souvent des gaufres classiques, lors d'une collaboration avec Selefina Spices pour créer ma propre combinaison d'épices, j'ai su immédiatement que ce mélange serait parfait pour des gaufres ou des crêpes. Les Gaufres Cacao-Érable élèvent définitivement l'expérience classique de la gaufre. L'infusion de la poudre de cacao délicieuse offre une saveur de chocolat profonde et intense, tandis que le sucre d'érable ajoute une douceur naturelle avec des nuances de caramel. Le mélange aromatique de cannelle, de muscade, de cardamome et de clous de girofle donne une dimension chaude et exotique, créant une symphonie de saveurs qui dansent sur votre palais. Et ce n'est pas tout, l'inclusion subtile de zeste d'orange séché ajoute une note zestée et citronnée, améliorant l'expérience sensorielle globale. Ces gaufres ne sont pas simplement un élément de petit-déjeuner ou de brunch ; elles sont une célébration de l'indulgence, une gourmandise décadente qui transforme un matin ordinaire en une occasion spéciale. Que vous choisissiez de les déguster saupoudrées de sucre glace, avec un filet de sirop d'érable riche, ou avec une boule de glace à la vanille pour une touche supplémentaire de luxe, ces Gaufres Cacao-Érable sont certainement une délicieuse gourmandise. Partagez-les avec des amis et de la famille, et savourez la joie qui accompagne chaque bouchée de ces gaufres divines. Ingredients 1 tasse de farine tout usage 2 cuillères à soupe de sucre 2 cuillères à café de levure chimique 1/2 cuillère à café de bicarbonate de soude 1/4 cuillère à café de sel 1 tasse de babeurre (voir le blog pour une alternative) 1/4 tasse d'huile végétale 1 gros œuf 1 cuillère à café d'extrait de vanille 2 cuillères à soupe de mélange d'épices Cacao-Maple Mélange *Si vous n'avez pas de gaufrier, cette pâte peut également être utilisée pour faire des crêpes. Veuillez noter que j'ai créé le mélange d'épices Cacao-Maple Mélange pour Selefina Spices et que je reçois une petite commission pour chaque pot acheté. Preparation Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique, le bicarbonate de soude, le sel et le mélange d'épices Cacao-Maple Mélange. Dans un autre bol, fouettez ensemble le babeurre, l'huile végétale, l'œuf et l'extrait de vanille jusqu'à obtenir un mélange homogène. Remarque : Si vous n'avez pas de babeurre, vous pouvez en créer en mettant simplement 1 cuillère à soupe de jus de citron ou de vinaigre blanc dans un petit bol et en ajoutant 1 tasse de lait. Attendez 5 à 10 minutes jusqu'à ce que le lait commence à cailler légèrement, et votre babeurre maison est prêt à être utilisé ! Versez les ingrédients liquides dans les ingrédients secs et remuez juste assez pour les combiner. Faites attention de ne pas trop mélanger ; il est normal s'il reste quelques grumeaux. Préchauffez votre gaufrier selon les instructions du fabricant. Vaporisez légèrement le gaufrier avec un spray de cuisson ou une petite quantité d'huile. Versez la pâte sur le gaufrier préchauffé et faites cuire selon les instructions du fabricant jusqu'à ce qu'elle soit dorée et croustillante. Si vous faites des crêpes, utilisez une louche pour verser la pâte sur une plaque chauffante ou une poêle antiadhésive chaude. Faites cuire jusqu'à ce que des bulles se forment à la surface, puis retournez et faites cuire l'autre côté jusqu'à ce qu'il soit doré. Servez les gaufres ou les crêpes au Cacao-Érable chaudes avec vos garnitures préférées comme du sirop d'érable, de la crème fouettée ou des fruits frais. Si vous souhaitez commander votre propre pot de Cacao-Érable Mélange, cliquez sur le lien . Cacao-Maple Mélange Previous Next

Download your free Easter recipe e-book filled with easy spring baking ideas, festive breads, and fun Easter treats. ‘A Taste of Easter’ is packed with seasonal recipes perfect for brunch, baking with kids, or adding something sweet to your holiday table. A Taste of Easter Celebrating Spring through sweet bakes, Swiss touches, and recipes made for gathering. This free mini eBook includes 5 festive recipes that celebrate the flavors and feeling of Easter . You’ll find a mix of playful bakes and sweet traditions—each one styled with care and tested in my own kitchen. From Easter Bunny Cookies to cute buttery breads , these recipes are made for sharing, brunching, and making Spring a little more special. What you'll find inside: Easter Bunny Cookies Hedgehog Breads Carrot Cake Monkey Bread Easter Cheesecake Easter Tiramisu Sign up below to download the eBook —no spam, just sweet inspiration. Enter to get your FREE Easter Ebook! First name Last name Email* Submit Looking for more seasonal inspiration? Hop over to my recipes page for cozy bakes, brunch favorites, and everyday dishes. And if you want them delivered to your inbox, don’t forget to sign up for my newsletter !

Christine Loertscher is a food photographer based in Quebec, serving clients on-site in Montreal and the Eastern Townships, or remotely for brands and publications worldwide. ABOUT CHRISTINE I’m Christine - Swiss-born, now happily rooted in Quebec—and Poetic Road began as my way of staying connected to the flavors and traditions I grew up with. I’ve always been a photographer at heart, but this space isn’t about my camera as much as it’s about the stories behind the recipes: the Sunday lunches, the alpine markets, the simple dishes that shaped my childhood. Over time, I realized how many people only know Swiss food through cheese and chocolate, so I wanted to open the door a little wider and share the quieter beauty of our cuisine - the seasonal ingredients, the regional traditions, and the kind of everyday cooking that feels both humble and elegant. Here, I get to revisit where I’m from, explore it through fresh eyes, and invite you along for the ride… one Swiss-inspired recipe at a time. chris@poeticroad.com DISCOVER MORE Recipes New recipes are posted weekly — from comforting home-cooked meals to decadent desserts that make any day feel special. I love taking simple, everyday ingredients and transforming them into elegant dishes you can create at home, all with clear, step-by-step instructions and tips I’ve learned along the way. Whether you’re in the mood for something savory, sweet, or a little bit of both, you’ll always find something inspiring here. Go to Recipes Blogs Follow My Culinary Journey Join me as I explore the world of food — from recreating my family’s traditional Swiss recipes to sharing the lessons I’ve learned as a professional food photographer and recipe developer in Quebec. On my blog, you’ll find seasonal dishes, behind-the-scenes peeks at my shoots, and inspiration for bringing more creativity into your kitchen. Read More

Fluffy, chocolaty rolls of goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rolls Prep Time: 1 Hour Cook Time: 25- 30 Minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as winter rolls in and the days get darker, I start itching to bake. There’s just something so comforting about the smell of warm dough and chocolate wafting through the house while the snow swirls outside. And while the Christmas cookie baking marathon is always on the horizon, I love having a few go-to cozy bakes to carry us through the quieter, in-between days. These chocolate rolls are a new addition to our kitchen, but they’ve already earned their spot in the regular rotation. They actually came to be thanks to one of my daughters, who (brace yourself) was less than thrilled about a batch of apple cinnamon buns I had made. She loved the fluffy texture but wasn’t into the baked apples. Fair enough. I took it as a challenge—and of course, my mind immediately went to chocolate. I mean… when in doubt, right? The result is something I absolutely love. If my Classic Cinnamon Buns had a dessert-y little cousin who went to pastry school with chocolate rugelach , this would be it. Soft, slightly sweet, and swirled with chocolatey goodness, these rolls are perfect for brunch, snacking with coffee, or honestly, just pulling apart straight from the pan. If you’re a fan of my Banana Cinnamon Rolls or that gooey Banana Monkey Bread , this one will definitely speak your language. It’s simple, satisfying, and makes the house smell like a dream. I hope you enjoy these chocolatey swirls as much as we do—they might just become your new winter favorite. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate > Apples (for some of us) – A delicious alternative for those who aren’t into fruit-filled buns. Fluffy and soft – Just like my Classic Cinnamon Buns , the dough is pillowy and tender with the perfect rise. Not too sweet – These aren’t sugar bombs—just the right balance of cocoa richness and subtle sweetness. Sourdough-friendly (if you want it to be) – You can easily swap in discard if you’re into that tangy depth of flavor. Kid-approved – Especially for the ones who wrinkle their noses at cooked fruit. (Looking at you, child of mine.) Perfect for brunch or snacking – Whether it’s a weekend treat or an afternoon coffee pairing, they just fit . Twist-worthy – Want to throw in some cinnamon, chopped nuts, or even banana? These rolls are super flexible—like my Banana Monkey Bread and Banana Cinnamon Rolls , you can totally play. What You'll Love Can I use store-bought dough? If you're short on time, yes—you can absolutely use a good-quality pre-made dough. But if you have the time, making the dough from scratch is totally worth it (especially if you love the texture of my Classic Cinnamon Buns ). What kind of chocolate works best? I like using chopped dark or semi-sweet chocolate for little melty pockets throughout, but chocolate chips work too. Want to make it extra fancy? Try a mix of milk and dark chocolate or even sprinkle in some cocoa nibs. Can I prep these the night before? Yes! Just shape the rolls and place them in the pan, cover tightly, and let them rest overnight in the fridge. In the morning, let them come to room temp while the oven preheats, then bake as usual. Can I freeze them? Totally. Freeze after baking and cooling. Reheat in the oven (or toaster oven) for that fresh-baked warmth. You can also freeze the unbaked, shaped rolls—just thaw, rise, and bake. Can I make this with sourdough discard? Absolutely. It gives the dough a subtle tang and beautiful texture. I’ve been on a discard kick lately and it works like a charm in this recipe too—just like it does in my Banana Cinnamon Rolls . Do I need a glaze or icing? Optional, but never a bad idea. A simple dusting of powdered sugar is lovely, or you can whip up a quick vanilla glaze or chocolate drizzle if you're feeling extra. Frequently asked Questions Ingredints Explained Ingredients Chocolate Rolls: 1 cup warm milk 2 teaspoons active dry yeast 1/4 cup brown sugar 1/4 cup butter 3 eggs 4 cups all purpose flour 1/2 teaspoon salt Filling: 5 tablespoons cocao powder 1/4 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter Icing: 1 cup icing sugar 1 teaspoon vanilla extract 4 tablespoons water NEWSLETTER SIGN-UP Preparation In a large bowl, start making your dough by combining the warm milk with the sugar and yeast. Mix well and let sit for 5 minutes or until bubbles form (indication that the yeast is activating). Add in the butter, eggs, salt and flour and combine. I prefer to get a bit messy and to use my hands to make the dough (perhaps because I was taught to do it this way) but if you have a stand mixer with a dough attachment I am sure that would work brilliantly as well. Kneed the dough until all ingredients are well combined. Cover the bowl with a kitchen towl and let sit for 30-45 minutes or until the yeast has done it's job and the dough has doubled. In the meantime, you can prepare the filling and the icing. In a medium bowl, combine the butter, cocoa powder, both sugars, cinnamon and salt. Mix until you have a smooth chocolate paste. Same thing for the icing, combine the icing sugar, vanilla and water in a bowl. Add more water if you prefer a runnier consistency. Just remember, a little goes a long way when you play with icing sugar, so make sure to add a little bit at a time. Once the dough has risen, you are ready for assembly. Preheat your oven to 350F . Lightly flour your work surface, so that your dough does not stick when you roll it out. With a rolling pin, roll out your dough into a horizontal rectangle roughly 1/2 cm thick (1/4"). Note: your rectangle does not have to be perfect. Once the dough is evenly rolled out, with the help of a knife or spatula, spread an even layer of chocolate filling all over. Try and get as close to the edges as you can, but not to worry everthing gets rolled up in the end anyway, so you'll be sure to have some chocolaty goodness in every bite. Now it is time to roll it up into a nice log. Start with the upper edge of your rectangle and roll towards you. Make sure to have a nice snug roll so that the filling stays in place when you cut it into individual rolls. Once rolled up, make sure to pince the edges together (again, just to secure the roll). Prepare a greased 12 x 18" baking tray. I personally use butter, but a non-stick baking spray will also do the trick nicely. Cut your log into 5cm thick rolls (2") and place flat edge down into your tray. Don't worry if there is a bit of space between each roll, they will puff up nicely during the baking process. Bake for 25-30 minutes or until golden. Remove from the oven and drizzle with the icing. You don't have to add this step if you prefer not to. I just think it not only adds an extra bit of sweet goodness to the rolls but it also adds an extra layer of visual interest, especially good when you want to impress your guests. I know this recipe is now a family favorite in my house. I would love to know if you have tried them and what you think! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Deliciously moist, these caramel nutty muffins bring your regular banana muffins to the next level. < Back Banana Praline Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 Muffins Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Oh how I love to make muffins. Perfect individual servings enjoyed for breakfast or as a snack. Always best warm and fresh out of the oven, but also amazing because they can be frozen and easily thawed for a quick on-the-go boost. I have always been a muffin lover, but after having kids they have turned into a weekly bake. Perfect to grab when little tummies are in the need of a snack or even when adult tummies need something fast and easy. On the top of our muffin flavor list: banana. In my house, we get excited at the sight of browning bananas because we know they will magically get turned into some sort of delicious muffin creation. I personally love banana muffins because they are always so wonderfully moist and sweet and can be paired with chocolate, or berries or mixed into any other fantastic combination. For this particular recipe I had some left over praline that I had made for my praline chocolate mousse, and I certainly did not want it to go to waste. At the same time, we had these marvellous browning bananas sitting on our kitchen counter just screaming to be used for something. Since praline is made of nuts and sugar, I decided to pulverize what praline I had left and used it to replace some of the granulated sugar the original recipe called for. The result, delicious banana muffins as you know them, with a nutty caramel twist. We certainly loved this recipe, we may even add in some chocolate chips next time. Let me know if you give them a try. SKIP TO RECIPE CARD SKIP TO VIDEO What You'll Love Frequently asked Questions Ingredients 3 ripe Bananas (mashed) 2 cups All-Purpose Flour 3/4 cup + 2 Tablespoons Praline Sugar 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Egg 1/2 cup Vegetable Oil 1 Teaspoon Vanilla Extract Preparation Preheat oven to 325F and line a muffin tin with paper or silicone muffin cups. Alternatively, if you do not have muffin cups, you can butter the tin and powder with flour to make it non-stick. Just make sure to properly tap out the flour so that there are no clumps. In a large bowl mash your bananas until puréed. Try and mash until you have very few chunks left. Add in the egg, vegetable oil and vanilla and beat the mixture until smooth. In a separate bowl, sift the flour and baking soda making sure to smooth out any chunks. Mix in the salt, granulated sugar and 3/4 cup praline sugar (keeping the remaining 2 Tablespoons separate). Once you have both the wet and dry mixtures prepared, slowly add the flour mixture to the banana mixture one cup at a time making sure to mix well. When you have a smooth mixture spoon into the muffin cups. Sprinkle each muffin with the remaining praline sugar before baking. Bake muffins for 20-25 minutes until golden brown or until toothpick inserted into the middle comes out clean. Muffins can be stored in an airtight container for up to 5 days or frozen. To thaw, leave at room temperature overnight or microwave for 15-20 seconds. Recipe Card Previous Next Recipe Card Recipe Video RECIPE VIDEO

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Recipe Card Previous Next

Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Recipe Card Previous Next

This rich and buttery brioche is infused with pure maple syrup, creating a flavor that's both decadent and comforting. < Back Maple Brioche Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 6-8 Servings About the Recipe Brioche is one of those breads that just feels like a little luxury—but in the best, coziest way. It’s buttery, soft, just the right amount of sweet, and honestly… kind of irresistible. Whether you're pulling off a fluffy chunk to dip into your morning coffee or using it to make an over-the-top French toast, there’s just something comforting and satisfying about homemade brioche. This version leans into the season with a swirl of pure maple syrup folded right into the dough. It gives it a warm, slightly sweet flavor that makes the house smell like a cozy cabin breakfast while it bakes. Living in Quebec, where maple season is practically a celebration, this recipe just made sense—and it’s one I find myself coming back to again and again. If you’re into soft, pillowy breads with a hint of sweetness, you might also love my Steamed Caramel Rolls —they’re gooey, sticky, and the kind of breakfast that makes you want to linger at the table. Or maybe you’re more into classic bakes with a twist? My Zopf is a beautiful braided loaf that’s a Sunday morning staple in my house, and my Pretzel Buns are perfect for sandwiches, soups, or just warm with a dab of butter and a sprinkle of flaky salt. So whether you’re baking for a special brunch or just want something a little extra to enjoy on a slow morning, this maple brioche is here to make your kitchen smell amazing—and your breakfast, better. SKIP TO RECIPE CARD Perfectly Soft and Fluffy: The high butter and egg content create an incredibly tender crumb that practically melts in your mouth. Rich Maple Flavor: Infused with maple syrup for a subtle sweetness and unique depth of flavor. Versatile: Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding. Elegant and Homemade: This recipe will impress your guests with its bakery-quality taste and presentation. Make-Ahead Friendly: The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings. What You'll Love 1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding. 2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread. 3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast. 4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste. 5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking. 6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow. 7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor. 8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding. Frequently asked Questions Ingredients 440 g bread flour (3 1/2 cups) 5 g salt (1 teaspoon) 50 g granulated sugar (4 tablespoons) 6 g fast-acting yeast (2 teaspoons) 120 g milk, warmed (1/2 cup) 45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash) 200 g eggs (4 large) + 50 g (1 large egg for wash) 170 g unsalted butter, softened (3/4 cup) Preparation Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top. Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes). In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft. Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size). Once the dough has risen, place in the fridge and chill for half an hour. During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer. Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly. Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash. Using a pastry brush, brush each ball with the egg and maple wash. To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined. Preheat the oven to 350F . Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean). Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack. Store in an airtight container for up to 4 days. Recipe Card Recipe Card Previous Next

A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. < Back Whipped Chestnut Pavlovas (Vermicelles) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings About the Recipe The first time I tasted vermicelles, I was a teenager visiting Switzerland with my mother. I remember sitting in a cozy café, the kind that feels like it’s been there forever, and taking my first bite. I couldn’t believe my tastebuds—it was love at first bite. The delicate sweetness of the chestnut, the richness of the cream, and the light, airy texture of the dessert were unlike anything I’d ever had. Ever since then, I’ve loved recreating it at home. But I’ll admit, the traditional spaghetti-like strands can be a challenge to make look pretty. So, I decided to try something a little different—something inspired by my love for pavlovas. By combining the crisp meringue nests with the rich chestnut flavor I adore, I’ve created a new version of a classic, one that’s as beautiful as it is delicious. These little nests bring together two of my favorite things: the nostalgic flavors of Switzerland and the simple elegance of pavlova. I hope they bring as much joy to your table as they do to mine. SKIP TO RECIPE CARD The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread. How the chestnut vermicelles (spread) adds a touch of elegance without being fussy. This dessert feels fancy but is simple to make with just a few ingredients. It’s naturally gluten-free, making it perfect for entertaining a variety of guests. The individual portions make them ideal for serving at special occasions or celebrations. What You'll Love Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture. What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look. How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks. Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute. What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth. Frequently asked Questions Ingredients For the Meringue: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp cornstarch 1 tsp white vinegar or lemon juice 1 tsp vanilla extract For the Whipped Cream: 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar 1 tsp vanilla extract For the Chestnut Filling: 1 cup (250 g) chestnut spread 2–3 tbsp heavy cream (to adjust piping consistency) Optional Garnishes: Candied chestnuts (marrons glacés) Chocolate shavings Powdered sugar for dusting Preparation Prepare the Meringue: Preparing the meringue Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract. Piping the egg whites Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking. 2. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use. 3. Prepare the Chestnut Purée: In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency. Transfer the mixture to a piping bag fitted with a tip of your choice. Piping in the chestnut purée 4. Assemble the desserts: Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking) Pipe the chestnut spread over the whipped cream, creating a swirl. Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired. Serve: Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days. If you like this recipe you'll also enjoy: Chestnut Cream Tiramisu Pavlova with Maple Plum Compote Eton Mess Recipe Card Recipe Card Previous Next

This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges. < Back Orange Cranberry Loaf Prep Time: 15 minutes Cook Time: 60 minutes Serves: 8-10 Slices About the Recipe There’s something about the pairing of citrus and berries that just feels right—especially when the temperatures drop and you're craving something bright and cozy. This Cranberry Orange Loaf delivers exactly that: a tender, buttery crumb infused with the warmth of orange zest and juice, punctuated by the tart burst of cranberries in every bite. It shares the soft elegance of my Orange Poppy Seed Loaf , but leans into bolder, wintery flavors, much like the contrast of sweetness and depth in my Chocolate Pumpkin Zebra Loaf . If you loved the caramelized topping of my Cranberry Pecan Turnover Cake , you’ll find a similar sense of comfort here—but in a simpler, sliceable form that’s just as welcome at brunch as it is with a mug of tea. Finished with an optional citrus glaze for a little sparkle and shine, this loaf is proof that a humble bake can still feel special. SKIP TO RECIPE CARD Bright and Zesty : The fresh orange zest and juice bring a burst of sunshine to every slice. Perfectly Balanced : Tart cranberries cut through the sweetness just enough to keep it from being overly rich. Pantry-Friendly : Uses basic ingredients you likely already have at home—with frozen cranberries as an easy seasonal staple. Moist, Tender Crumb : Thanks to the yogurt, this loaf stays soft and luscious for days. Versatile : Serve it as a holiday brunch treat, a midday pick-me-up, or even as a lightly sweet dessert. What You'll Love Can I use fresh cranberries instead of frozen? Absolutely! Fresh cranberries work perfectly. Just give them a quick rinse and dry—no need to thaw or cook them ahead of time. Can I swap out the yogurt? Yes! Sour cream is a great substitute, or even Greek yogurt if you prefer a bit more tang. Does the loaf need the glaze? Not at all! The glaze adds an extra citrus punch and a little sweetness, but the loaf is flavorful enough to stand on its own. Can I make this ahead? Yes! It keeps beautifully at room temperature for 2–3 days when wrapped well, or up to a week in the fridge. It also freezes like a dream. How sweet is it? This loaf strikes a lovely balance—it’s sweet enough for a dessert, but not overly sugary, making it just as at home on a breakfast or brunch table. Frequently asked Questions Ingredients For the Loaf: 190g (1½ cups) all-purpose flour 4g (1 tsp) baking powder 3g (½ tsp) baking soda 3g (½ tsp) salt 113g (½ cup) unsalted butter, softened 200g (1 cup) granulated sugar 2 large eggs Zest of 2 oranges 60ml (¼ cup) fresh orange juice 120g (½ cup) plain yogurt 5ml (1 tsp) vanilla extract 150g (1½ cups) frozen cranberries For the Optional Glaze: 120g (1 cup) powdered sugar 30–45ml (2–3 tbsp) fresh orange juice Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract. Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect. Pour the batter into the greased loaf pan and spread it out evenly. Bake in the preheated oven for about 50-60 minutes , or until a toothpick or cake tester inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf. Once the glaze has set, slice and enjoy! Recipe Card Recipe Card Previous Next

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

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