This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays. < Back Chai Vanilla Bundt Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8-12 Servings About the Recipe This Chai-Vanilla Marble Bundt Cake is the perfect blend of cozy chai spices and classic vanilla sweetness, all swirled together in one stunning dessert. Whether you're a fan of chai lattes or simply love the idea of a cake that feels like a warm hug, this recipe is for you. The delicate marbled effect not only looks beautiful but also gives each bite a delightful mix of flavors, making it ideal for any occasion, from casual get-togethers to special celebrations. With its moist, tender crumb and rich aroma, this cake is sure to become a favorite in your kitchen. Plus, it's easy enough to whip up even if you're new to baking, yet impressive enough to wow your friends and family! SKIP TO RECIPE CARD Warm, Cozy Flavors : Infused with chai spices and vanilla, this bundt cake offers a warm, comforting flavor profile that’s perfect for cozying up with during cooler weather. Moist and Tender Crumb : The chai vanilla bundt cake is wonderfully moist with a tender crumb, making each slice soft and satisfying, ideal for afternoon tea or dessert. Elegant Presentation : The bundt shape gives this cake a beautiful, sophisticated look that’s perfect for special occasions or holiday gatherings. Aromatic and Flavorful : From the moment it starts baking, this cake fills your kitchen with an enticing blend of spices that hint at the deliciousness to come. Easy One-Bowl Recipe : This bundt cake recipe comes together in just one bowl, simplifying the cleanup while giving you maximum flavor with minimal fuss. Customizable Spice Level : Adjust the chai spice blend to suit your preference, whether you like a subtle hint of spice or a bolder, aromatic flavor. What You'll Love 1. What makes chai vanilla bundt cake unique? This bundt cake combines the warming spices of chai (like cinnamon, cardamom, ginger, and cloves) with the sweet, rich flavor of vanilla, creating a cozy, spiced cake perfect for fall and winter gatherings. 2. Can I make this chai vanilla bundt cake without a bundt pan? Yes, but using a bundt pan gives the cake its signature shape. If you don’t have one, you can use a tube pan or two 9-inch round cake pans, but you may need to adjust the baking time. 3. How do I make my bundt cake moist? To keep this cake moist, make sure to avoid overmixing the batter, as that can lead to a denser texture. Also, adding sour cream or Greek yogurt provides extra moisture while keeping the cake tender and flavorful. 4. Can I use a chai tea bag instead of chai spices? Yes, steeping a chai tea bag in warm milk or water can add a subtle chai flavor if you don’t have the individual spices. However, using fresh ground spices will give a more intense and authentic chai taste. 5. How can I prevent my bundt cake from sticking to the pan? Thoroughly grease the bundt pan with butter or oil, then dust with flour or a mixture of flour and sugar. Make sure all grooves are coated to ensure the cake releases smoothly. 6. Can I add a glaze to my chai vanilla bundt cake? Absolutely! A simple vanilla or spiced glaze complements the cake beautifully. You can make a glaze by mixing powdered sugar with a bit of milk or chai tea and drizzling it over the cooled cake. 7. How long will this chai vanilla bundt cake stay fresh? Stored in an airtight container at room temperature, the cake will stay fresh for 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. 8. Can I make this bundt cake vegan? Yes, you can make this cake vegan by using plant-based milk, a vegan butter substitute, and a flax or chia egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). 9. What drinks pair well with chai vanilla bundt cake? This cake pairs wonderfully with chai tea, black tea, or a vanilla latte. For a seasonal option, serve it with hot apple cider or a cozy spiced hot chocolate. 10. Can I make mini bundt cakes with this recipe? Yes, you can make mini bundt cakes! Simply pour the batter into a mini bundt pan, reducing the baking time to 20-25 minutes or until a toothpick inserted comes out clean. Frequently asked Questions Ingredients 1 1/3 cups butter (300g), softened 2 1/4 cups sugar (450g) 7 eggs 1 1/4 cups milk (3 dl / 300 ml) 5 cups flour (600g) 4 teaspoons baking powder Pinch of salt 2 teaspoons vanilla extract 2 teaspoons chai spices* (1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, pinch of black pepper) Optional: 1 tablespoon cocoa powder Chai-Spiced Milk : 3 chai tea bags (steeped in the milk) Preparation Looking for the perfect dessert that combines the warm, comforting flavors of chai with the timeless appeal of vanilla? This Chai-Vanilla Bundt Cake recipe is a must-try for anyone who loves the cozy spices found in a chai latte—think cinnamon, cardamom, and ginger—all blended into a moist, tender cake. The marbled pattern not only adds visual appeal but also lets you enjoy the best of both worlds: sweet vanilla and spiced chai in every bite. Whether you're searching for an impressive cake to serve at a family gathering, holiday dessert ideas, or a special birthday cake, this Bundt cake fits the bill. It’s easy to make, and the chai spices give it a unique twist that stands out from traditional marble cakes. Perfect for fall and winter baking, this chai-spiced cake pairs beautifully with a cup of tea or coffee. Key tips for making a marbled Bundt cake : Don’t be afraid to swirl the batters to get that beautiful marbled look, and make sure to fully cool your cake before slicing for the cleanest cuts. For those who love chai-flavored desserts or are looking to bring the essence of a chai latte cake into their baking, this recipe will be a new favorite. It’s also a wonderful cake to make ahead, as it keeps well for a few days, making it perfect for holiday parties or cozy weekend baking. Let's get started! Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan. Steep the chai tea : Heat the milk in a saucepan over medium heat until it just begins to simmer (don't let it boil). Remove from heat and add the chai tea bags. Let steep for about 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Make the batter : In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chai-infused milk and mix to combine. Dry ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Combine : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter : Split the batter into two equal portions. Flavor the batters : In one bowl, add 2 teaspoons of vanilla extract and mix until combined (this will be your vanilla portion). In the other bowl, add the chai spice blend and mix well. Optionally, you can add 1 tablespoon of cocoa powder to the chai portion if you'd like a slight chocolate swirl. Marble the cake : Spoon the vanilla and chai batters alternately into your prepared Bundt pan. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Bake : Bake for about 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Cool : Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optional Glaze : Top the cake with a glaze made of powdered sugar, milk, and vanilla for extra sweetness. Recipe Card Recipe Card Previous Next

Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat! < Back Ghostly Pumpkin Donuts Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 6-8 Donuts 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 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 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) 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 Recipe Card Previous Next

A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. < Back London Fog Chia Pudding Prep Time: 15 minutes Cook Time: overnight Serves: 6-8 Servings About the Recipe Earl Grey might have started as a cozy tea, but it’s definitely leveled up—now it’s showing up in all kinds of recipes, including this creamy, dreamy London Fog Chia Pudding . If you’ve tried my Pumpkin Spice Chia Pudding , you already know I have a soft spot for turning cozy drinks into wholesome breakfast treats. And honestly, tea and breakfast? They’ve always been best friends. This version gets a little fancy with a swirl of whipped blackberry yogurt layered right in. The tangy berries balance the floral, citrusy Earl Grey perfectly, and the yogurt adds this airy, velvety texture that makes each spoonful feel a little extra. It’s light, just sweet enough, and so pretty—those layers really do steal the show. If you're new to chia puddings or curious how these tiny seeds pull off their pudding magic, I wrote a post all about it—The Magical Transformation of Chia Seeds . Spoiler: it’s kind of wild how simple and versatile they are. Top it your own way, mix up the flavors, and have fun with it—because honestly, that’s half the joy of breakfasts like this. SKIP TO RECIPE CARD Classic London Fog Flavor : This pudding combines the floral notes of Earl Grey tea with creamy vanilla, capturing the essence of a London Fog in a delicious, spoonable treat. Creamy and Satisfying Texture : The chia seeds create a thick, pudding-like consistency, making this dessert feel indulgent while being light and nourishing. Perfect for Breakfast or Dessert : Enjoy it as a refreshing breakfast option or a unique, elegant dessert that feels special yet easy to prepare. Naturally Gluten-Free and Vegan : With plant-based milk, this chia pudding is a naturally gluten-free and vegan option, suitable for various dietary preferences. Make-Ahead Convenience : Prepare it the night before, and you’ll have a flavorful, tea-infused treat waiting for you in the morning—great for busy days. Customizable Sweetness and Toppings : Add a drizzle of honey, fresh berries, or a sprinkle of vanilla bean powder for a touch of sweetness and an extra layer of flavor. What You'll Love What is a London Fog? A London Fog is a cozy drink made with Earl Grey tea, steamed milk, and a hint of vanilla. This chia pudding captures the same comforting flavors with a creamy, tea-infused base. How long should I steep the tea for the best flavor? For a strong Earl Grey flavor, steep the tea for at least 5-7 minutes. You can also use two tea bags for an extra robust taste. Can I make this chia pudding dairy-free? Yes! Swap the milk for your favorite plant-based option, like almond, oat, or coconut milk, for a creamy, dairy-free version. How long does London Fog chia pudding last? Stored in an airtight container in the refrigerator, this chia pudding can last up to 4 days, making it ideal for meal prep. Can I use sweetener in the chia pudding? Absolutely! You can add a touch of honey, maple syrup, or your preferred sweetener to the mixture before refrigerating for a slightly sweeter taste. Frequently asked Questions Ingredients Chia Pudding: 1/4 cup chia seeds 3/4 cup milk (almond milk, oat milk, or any milk of your choice) 1/2 cup strong brewed Earl Grey tea, cooled 2 tablespoons maple syrup or honey 1/2 teaspoon vanilla extract A pinch of salt Whipped Yoghurt 1 cup plain yoghurt 3/4 cup whipping cream 1/2 cup fresh berries of your choice (I used blackberries) 1 tablespoon maple syrup (or honey) Preparation What is London Fog? A London Fog is a popular tea-based drink made with Earl Grey tea, steamed milk, and a hint of vanilla. The unique flavor profile of Earl Grey, which is infused with bergamot, pairs beautifully with the creaminess of milk and the sweetness of vanilla, creating a comforting and aromatic beverage. This recipe takes those beloved flavors and transforms them into a delightful chia pudding. Why Chia Pudding? Chia pudding is not only easy to prepare but also a fantastic source of omega-3 fatty acids, fiber, and protein. The chia seeds absorb the liquid, creating a thick, pudding-like consistency that's both satisfying and versatile. When paired with the flavors of a London Fog, chia pudding becomes an irresistible breakfast or snack. The Perfect Blackberry Whipped Yogurt The blackberry whipped yogurt adds a refreshing tartness that balances the creamy chia pudding. Blackberries are rich in antioxidants, vitamins, and minerals, making them a nutritious addition to this dish. By whipping the yogurt, you get a light and fluffy texture that feels indulgent without being heavy. Let's get started! This chia pudding is so good, it tastes like dessert for breakfast. I was recently introduced to this viral London Fog flavor combination and now I understand why everyone is making it. From desserts to breakfast, it's a flavor that works so well in all kinds of food formats. Drinks, cakes, cookies, puddings and oatmeal. Choose your dish. Brew the Tea : Brew a strong cup of Earl Grey tea and allow it to cool. Use 1-2 tea bags in 1/2 cup of hot water for a strong flavor. Let it steep for about 5-10 minutes and then cool it to room temperature. Mix Ingredients : In a mixing bowl, combine the chia seeds, milk, cooled Earl Grey tea, maple syrup or honey, vanilla extract, and a pinch of salt. Stir Well : Mix thoroughly to ensure the chia seeds are evenly distributed and not clumping together. Refrigerate : Cover the bowl and refrigerate for at least 4 hours, or overnight. Stir the mixture after the first hour to prevent clumping. Serve : Once the pudding has set and reached a thick, creamy consistency, give it a good stir and serve. You can top it with fresh fruit, granola, or a sprinkle of cinnamon if desired. I personally like to layer mine with a bit of yogurt and fruit. In this particular case I made some whipped yogurt with blackberries. If you have never had whipped yogurt before, I highly suggest you give it a try. It's like yogurt made out of clouds. I simply put about 1 cup of plain greek yogurt , and 3/4 cup whipping cream into a blender (I used my little Ninja Bullet blender) and whip it until you get a nice smooth consistency. Add whatever kind of berries or fruit you like to it. In this case I added blackberries because it is what I had on hand. I also like to add a tablespoon or so of honey or maple syrup just to sweeten it up ever so slightly. Et voila! Now you can go ahead and layer it with your Chia pudding. Why is London Fog so popular? Unique Flavor Profile : The combination of Earl Grey tea with its distinctive bergamot flavor, sweet vanilla, and creamy steamed milk creates a unique and comforting taste that stands out from other tea-based drinks. Aesthetic Appeal : The drink's creamy texture and the sophisticated presentation often garnished with a frothy top made it visually appealing and highly shareable on social media platforms like Instagram. Cultural Trend : As people increasingly sought out artisanal and specialty beverages, the London Fog fit well into the trend of exploring new, unique, and more refined tea experiences beyond the traditional offerings. Health Perception : Tea-based beverages are often perceived as healthier alternatives to coffee, appealing to health-conscious consumers looking for lower-caffeine options. Word of Mouth and Social Media : Influencers, food bloggers, and tea enthusiasts sharing their experiences and recipes on social media significantly boosted the drink's popularity, making it a trendy choice in cafes and at home. These factors combined to make the London Fog a viral sensation, appealing to a wide range of people looking for something new and comforting. Once you try it, you'll understand. Not only do I love the flavor or London Fog, I am obsessed with chia pudding. Not only is it delicious, it is also easy to make and chia seeds are super healthy. Chia seeds are packed with numerous health benefits, making them a popular addition to many diets. Here are some key benefits to chia seeds: Rich in Nutrients : Chia seeds are an excellent source of essential nutrients, including fiber, protein, omega-3 fatty acids, antioxidants, and various micronutrients such as calcium, magnesium, and phosphorus. High in Fiber : They are extremely high in fiber, which promotes digestive health, helps maintain a healthy gut, and can aid in weight management by promoting a feeling of fullness. Heart Health : The omega-3 fatty acids in chia seeds, particularly alpha-linolenic acid (ALA), can help reduce inflammation, lower blood pressure, and improve cholesterol levels, contributing to better heart health. Blood Sugar Regulation : Chia seeds can help stabilize blood sugar levels due to their high fiber content, which slows the absorption of sugar into the bloodstream, reducing the risk of spikes and crashes in blood glucose levels. Antioxidant Properties : Chia seeds are rich in antioxidants, which help fight free radicals in the body, potentially reducing the risk of chronic diseases and slowing the aging process. Bone Health : They are a good source of calcium, magnesium, and phosphorus, all of which are vital for maintaining healthy bones and preventing osteoporosis. Plant-Based Protein : Chia seeds provide a substantial amount of protein, making them an excellent addition to vegetarian and vegan diets to help meet protein needs. Versatile and Easy to Use : They can be easily incorporated into a variety of dishes, from smoothies and yogurt to baked goods and puddings, enhancing the nutritional value of meals with minimal effort. Incorporating chia seeds into your diet can be an easy and effective way to boost your overall health and well-being so creating a dessert like breakfast with this chia pudding is just win-win if you ask me. Recipe Card Recipe Card Previous Next

Every bite is packed with wholesome ingredients and a delightful moist texture that will keep you coming back for more. < Back Zucchini Bread Prep Time: 20 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings About the Recipe I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much! Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth. Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking! SKIP TO RECIPE CARD Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth. Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense. Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake! Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat. Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting. Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up! What You'll Love Can I use a different sweetener instead of honey? Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk. Do I really need to drain the zucchini? Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Can I make this recipe with whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk). Can I make this into muffins instead of a loaf? Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Can I add nuts or chocolate chips? Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking. How should I store zucchini bread? Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Can I make this dairy-free? Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative. Frequently asked Questions Ingredients 250g (2 cups) All-Purpose Flour 10g (2 teaspoons) Baking Soda 3g (1 teaspoon) Cinnamon 5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini 0.5g (¼ teaspoon) Nutmeg A pinch of Ground Cloves 170–255g (½–¾ cup) Honey 4 Large Eggs 5g (1 teaspoon) Vanilla Extract 240ml (1 cup) Vegetable Oil (or any flavorless oil) 3 cups (about 400g) Shredded Zucchini (drained) Cream Cheese Frosting: (optional) 225g (8oz) Cream Cheese, softened 57g (¼ cup) Butter, softened 5g (1 teaspoon) Vanilla Extract 360g (3 cups) Powdered Icing Sugar Preparation To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini. Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do. In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined. In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes). Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini. If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out! Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed. Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper. Preheat your oven to 350F . When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean. Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious! If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing. To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency. Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy! If you like this recipe, you'll also love: Better than Good Banana Bread Orange Cranberry Loaf Lemon Pistachio Cake Orange Poppy Seed Loaf Recipe Card Recipe Card Previous Next

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredients Dough: 440g (3½ cups) all-purpose flour 340g (1½ cups) unsalted butter, chilled and cubed 1½ tsp salt 1 tbsp vinegar or lemon juice 240–360ml (1–1½ cups) cold water, as needed * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120g (½ cup) cream cheese, softened 120g (½ cup) cottage cheese, well drained 250g (1 cup) ricotta cheese, well drained 30–45g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60g (4–5 tbsp) granulated sugar (adjust to taste) 1 large egg 40g (5 tbsp) all-purpose flour ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon (optional, adds a nice brightness) Egg Wash: 1 egg 1 tablespoon Water 1/4 teaspoon Granulated Sugar Pinch of Salt Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. In a large bowl, combine flour and salt. Add cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits. Stir in vinegar or lemon juice (if using). Slowly drizzle in cold water, mixing just until the dough comes together—don’t overwork it. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour (or overnight for best results). This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add sugar, egg, sour cream (if using), flour, salt, vanilla, and lemon zest (optional). Blend until the mixture is completely smooth and silky. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Recipe Card Previous Next

This potage has a creamy and velvety texture with a subtle sweetness of carrots and the warm hearty comfort of potatoes. < Back Potato Carrot Potage Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 4-6 Servings About the Recipe When the days get chilly and all I want is something warm and nourishing, a pot of soup is always the answer—and this Carrot and Potato Potage hits just the right note. It’s creamy, cozy, and comes together with just a handful of simple ingredients. No fuss, no fancy techniques—just a smooth, velvety soup that feels like a warm blanket in a bowl. I’ve always had a soft spot for soups that are hearty and easy. If you’ve tried my Potato, Leek and Sausage Soup , you already know I love tossing root veggies and aromatics into a pot and letting them work their magic. This potage takes a slightly more elegant route—think fewer chunks, more silky spoonfuls—like my Leek and Potato Potage , but with a little more natural sweetness from the carrots. And if you’re into that slightly sweet and earthy combo, you’d probably also love my Butternut Squash and Potato Soup too. This one is perfect for when you need something quick, filling, and satisfying—whether it’s a weeknight dinner or a Sunday slow-down kind of meal. And the best part? It’s just as good reheated the next day (maybe even better). Let’s get cooking! SKIP TO RECIPE CARD Ultra Creamy Texture – This soup gets blended until silky smooth, giving you that classic potage feel that’s cozy and elegant all at once. Simple, Nourishing Ingredients – Potatoes, carrots, garlic, and onion are pantry staples that come together to create rich, comforting flavor with minimal effort. Naturally Sweet & Savory – The carrots add a subtle sweetness that balances beautifully with the herby base and mellow potatoes. Perfect Make-Ahead Meal – It keeps well in the fridge and tastes just as good (if not better!) the next day. Customizable – Add a splash of cream, a swirl of yogurt, or some crispy croutons on top—this soup plays well with all kinds of toppings. What You'll Love Can I use a different type of potato? Yes! Yukon Golds are great for a naturally buttery flavor and creamy texture, but russets or even red potatoes work well too. Just avoid waxy varieties like new potatoes, which won’t blend as smoothly. Do I have to peel the carrots and potatoes? Peeling is recommended for the smoothest texture, especially for a potage. That said, if you’re short on time and your produce is clean, it’s totally okay to leave the skins on—just expect a more rustic finish. Can I make this without a blender? You can mash it with a potato masher for a chunky version, but to get that classic potage creaminess, a blender or immersion blender is key. Can I freeze it? Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Just give it a good stir when reheating, and maybe a splash of broth or water to loosen it up. What can I serve with it? A slice of crusty bread, a grilled cheese, or even a herby salad on the side. It’s also lovely as a starter before a main meal. Frequently asked Questions Ingredients 2 tablespoons Extra Virgin Olive Oil 1 Onion 1 clove of Garlic 6 large Carrots 2 Medium Yellow Potatoes 6-8 cups Vegetable Stock 1 Bay Leaf 1 teaspoon Oregano 1 teaspoon Thyme Salt and Pepper to taste Preparation Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe. Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well. Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes). Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it). Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve! I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish. Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me. Bon ap! Recipe Card Recipe Card Previous Next

A hint of zesty lemon and creamy feta complete this Greek-inspired galette creating a symphony of classic Mediterranean flavors. < Back Greek Inspired Galette Prep Time: 1 hour Cook Time: 40-50 minutes Serves: 6-8 Servings About the Recipe If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make. It’s a savory twist on the crust I use in my Apple Hazelnut Galette , and just like my Creamy Olive Tapenade , it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse , this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing. Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way. SKIP TO RECIPE CARD That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings. Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate. Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party. Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp. Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch. What You'll Love Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings. Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way. What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations. Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture. Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes. Frequently asked Questions Ingredients Dough 240g (2 cups) all-purpose flour 1½ tsp salt 15g (1 tbsp) red wine vinegar 115g (½ cup) unsalted butter, cold and cubed 180ml (¾ cup) cold water A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness. Topping 2 ripe tomatoes, thinly sliced 1 small red onion, thinly sliced 150g (1 cup) crumbled feta cheese Zest of 1 lemon 15ml (1 tbsp) extra virgin olive oil 40g (¼ cup) kalamata olives, pitted and halved Salt and freshly ground black pepper, to taste Fresh oregano, for garnish Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust. Preparation Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets. In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process. Once you have your coarse mixture slowly add in the cold water. Keep kneading with your hands until all the ingredients have come together and you have a smooth dough. Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before). As the dough chills, start preparing your toppings. In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined. Thinly slice your tomatoes and onions. Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick). Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have. Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves. Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process. Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous. Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil. Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden. Remove the galette from the oven and let cool for 15 minutes before serving. What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors. Enjoy! Recipe Card Recipe Card Previous Next

Buttery melt in your mouth cookies with sweet dried cranberries and pistachios. Perfect holiday treat for your cookie collection. < Back Pistachio Cranberry Snowballs Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies About the Recipe If you’ve been around here a while, you know I have a soft spot for nostalgic holiday cookies—especially the kind that show up year after year on the cookie tray. From my traditional Swiss Chrabeli and jam filled Spitzbuebe to delicate little Vanillekipferl , I love the way each cookie brings its own bit of history, tradition, and flavor to the table. These Pistachio Cranberry Snowball Cookies may be a more recent addition to our holiday baking, but they’ve quickly earned their place among the classics. Buttery, melt-in-your-mouth texture, festive pops of green pistachios and tart red cranberries—they’re basically holiday cheer in cookie form. I like to roll them in powdered sugar twice (because why not?), once while they’re still warm and again after they’ve cooled. They look like little snow-covered treats and taste just as magical. They’re simple to make, easy to love, and perfect for gifting—or, let’s be real, sneaking straight off the cooling rack. SKIP TO RECIPE CARD Melt-in-Your-Mouth Texture – Buttery, tender, and just the right amount of crumbly—classic snowball cookie vibes. Festive Colors – The pistachio and cranberry bits give a cheerful red-and-green sparkle in every bite. Not Too Sweet – Perfect if you love cookies that are rich but not overly sugary. Easy to Make Ahead – The dough can be chilled or frozen, and they stay fresh for days—perfect for holiday prep. Perfect for Gifting – Wrap them up in a little tin or box—they travel well and make a lovely homemade gift. What You'll Love Can I use salted butter? Yes, just skip the added salt if your recipe includes it. But unsalted gives you better control over the flavor, especially in delicate cookies like these. Do I have to chop the cranberries and pistachios super fine? Yes—smaller pieces help the dough hold together and give a more even texture. Aim for a fine chop so the cookies don’t fall apart while shaping or baking. Can I make the dough ahead of time? Absolutely. The dough can be chilled for up to 3 days in the fridge or frozen for up to 3 months. Let it soften just slightly before rolling into balls if frozen solid. Why roll in powdered sugar twice? The first coating (while warm) melts into the cookie, giving that soft outer layer. The second roll (after they’ve cooled) gives them their signature snowy finish. Can I swap the nuts or dried fruit? Totally! Try chopped almonds or pecans, or swap the cranberries for dried cherries or apricots—just keep the ratios the same. Do they need to be stored in the fridge? Nope! Store in an airtight container at room temperature for up to a week. They also freeze beautifully after baking if you want to prep ahead. Frequently asked Questions Ingredients 227g unsalted butter, softened ( 1 cup ) 60g powdered sugar ( ½ cup ) 5g vanilla extract ( 1 teaspoon ) 240g all-purpose flour ( 2 cups ) 60g finely chopped pistachios ( ½ cup ) 60g dried cranberries, chopped ( ½ cup ) Additional powdered sugar for coating ( as needed ) Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth. Gradually add the flour, mixing until well combined. Fold in the chopped pistachios and dried cranberries until evenly distributed in the dough. Shape the dough into 1-inch balls and place them on the prepared baking sheet (I like to sometimes roll the cookies in some ground pistachios before baking). Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, roll the cookies in powdered sugar to coat generously. Enjoy these festive and delicious Pistachio Cranberry Snowball Cookies! Feel free to customize the recipe by adding white chocolate chips or orange zest for extra flavor. Recipe Card Recipe Card Previous Next

Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. < Back Honey Nut Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-18 Macarons 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 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 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) 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 Recipe Card Previous Next

A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings About the Recipe Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did. It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl. SKIP TO RECIPE CARD ✅ Creamy, bright, and fresh — perfect for warm weather meals ✅ A twist on a classic cucumber salad with herby Swiss roots ✅ Herb-forward and light but satisfying, thanks to the protein in quark or yogurt ✅ Great for meal prep – make ahead and let it chill for even better flavor ✅ Easily customizable — swap herbs, use yogurt, or try kefir cheese ✅ Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread What You'll Love What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute. Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess. How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving. Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom. Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities. Frequently asked Questions Ingredients 2 large cucumbers, thinly sliced (about 2–3 mm thick) 1 tsp salt (for draining) 1 cup quark (or full-fat Greek yogurt) Zest of 1 lemon 2 tbsp chopped fresh chervil (or flat-leaf parsley) 1 tbsp chopped fresh dill 1 tbsp chopped fresh mint Freshly ground black pepper, to taste Optional: drizzle of olive oil or cold-pressed rapeseed oil Preparation What you'll need for this herby cucumber salad. Below you will find the steps to making this herby cucumber salad: Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look). Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels. Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down. Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil. Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing. Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste. Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing. Make it your own: This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions: Roasted corn niblets – adds a sweet, smoky crunch Thinly sliced red onion or shallots – for a little zip Crushed garlic or garlic scapes – for a punchier flavor Add radishes or shaved fennel – for extra crispness and color Stir in baby spinach or arugula – for a leafy upgrade Crumbled feta or goat cheese – for a creamy-tangy twist Swap lemon zest for preserved lemon – for a bold citrus kick Recipe Card Recipe Card Previous Next

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

This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings About the Recipe I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse . Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil. It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat. SKIP TO RECIPE CARD That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings. Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping. Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into. Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese. Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day. What You'll Love Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich. Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic. Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering. Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing. Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up. What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness. Frequently asked Questions Ingredients 250g cooked beets (about 1½ cups or 4 medium beets) 80g water (⅓ cup) 480g all-purpose flour (4 cups) 6g instant yeast (2 teaspoons) 40g extra virgin olive oil (3 tablespoons + more for greasing) 15g red wine vinegar (1 tablespoon) 20g honey (2½ teaspoons) 10g salt (2 teaspoons) Topping Suggestions: Olive Oil Sea Salt Onions Herbs: Chives, Parsley, Rosemary. Oregano etc. Olives Tomatoes Bell Peppers Preparation This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time. 1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet. 2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant. Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid). Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated. Now, sift in the flour and salt. First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size. When the dough has risen punch the dough out so that it deflates. Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process. By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product. Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper. Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides. Using a pastry brush, brush the parchment paper with a bit of olive oil. Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish. Dimple and Top: Cover and let rise again for about 40 minutes. When you have let the dough rise for a second round, the real focaccia fun begins. Drizzle on a bit of olive oil and sprinkle with some salt. Get your hands ready, it is time to dimple the dough. Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below). Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look. Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece. Bake: Preheat the oven to 425F . Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top. Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious. Serve as an accompaniment to a meal, or simply as a dish in of itself. Hope you have fun with this and enjoy making it as much as I do. Recipe Card Recipe Card Previous Next