Deliciously smooth and tangy it's perfect as a spread on crostini, a dip for veggies, or mixed into pasta.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Olive Tapenade Prep Time: 10 Minutes Cook Time: Serves: 6-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re anything like me, you know a good appetizer can steal the show. And when olives are involved? Even better. This creamy olive tapenade is my latest go-to for when I want something bold, briny, and totally irresistible. It’s rich and smooth thanks to cream cheese, with the deep savory flavor of kalamata olives, a burst of brightness from capers and parsley, and just enough tang to keep things interesting. It’s the kind of spread that works everywhere—layer it onto sandwiches, swirl it into pasta, or serve it up with crackers for an easy snack. I love bringing it out alongside a batch of my Crispy Mushroom Bites , pairing it with a bowl of my Homemade Hummus , or even using it as a flavor-packed addition to my Greek Galette for a Mediterranean twist. Whether you're hosting or just craving something salty and satisfying, this tapenade is ready in minutes—and it keeps well in the fridge, so you can sneak spoonfuls all week. Let's get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Ultra-creamy and crave-worthy: The cream cheese makes this tapenade smooth, rich, and totally scoopable. Big bold flavor: Briny kalamata olives, capers, and herbs pack a savory punch in every bite. Ridiculously versatile: Use it as a dip, spread it on sandwiches, swirl it through pasta, or dollop it on grilled veggies. Quick & easy: Just toss everything in the food processor—done in under 10 minutes. Make-ahead friendly: Keeps beautifully in the fridge for days, making it perfect for parties or everyday snacking. What You'll Love Can I use green olives instead of kalamata? Absolutely! Just keep in mind that green olives are a bit sharper and less sweet—feel free to mix both for more depth. What can I serve this with besides crackers? It’s amazing on crostini, in wraps or sandwiches, dolloped on roasted veggies, or even thinned out as a pasta sauce. How long does it keep? Stored in an airtight container in the fridge, it’ll keep for about 5–7 days. Just give it a quick stir before serving. Can I make this dairy-free? Yes! Swap the cream cheese with your favorite dairy-free version or even silken tofu for a lighter twist. Can I freeze it? Freezing isn't ideal since cream cheese can change texture, but it will still be safe to eat—just be sure to mix well after thawing. Frequently asked Questions Ingredints Explained Ingredients 2 cups Kalamata Olives (pitted) 1 cup Cream Cheese 1/2 cup Flat Leaf Parsley (fresh) 1 clove Garlic 2 tablespoons Lemon Juice 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Capers 1/2 teaspoon Lemon Zest NEWSLETTER SIGN-UP Preparation What I love about making this recipe is how quick and easy it can all come together. Simply add the olives, parsley, garlic, capers, lemon zest, lemon juice, and olive oil to a blender or food processor. Blend until everything is well combined. You may have to pulse it to get all the chunks incorporated, or stop it here and there to push the ingredients back down with a rubber spatula. When combined add the cream cheese. Pulse and blend again until you reach a smooth creamy consistency. You can always add more lemon juice or oil if you prefer it to be not as thick. This tapenade is also amazing without the cream cheese. It has a stronger kick to it without the cool creamy balance of the soft cheese, but if you love olives the way I do, you'll like that variation too. What I love about this recipe is how delicious and versatile it is. Test it out with different olives or substitute the cream cheese for sour cream. Eat it on a slice of baguette, with tortilla chips, or add it to pasta. Perfect as an easy meal or dip for a party. This tapenade is sure to be a hit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Gingerbread Biscotti Prep Time: 15 minutes Cook Time: 40 minutes Serves: 24 Biscotti Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about making biscotti that just feels right when the weather turns crisp. I love the rhythm of baking them; mixing the dough, shaping the logs, the scent of warm spices filling the kitchen, and then that intentional second bake that gives them their signature crisp texture. This batch of Maple Gingerbread Biscotti came together as part of a commissioned collaboration with Selefina Spices , using their beautiful Spicy Baking Blend . It’s a mix that instantly reminds me of cozy afternoons and holiday baking, with notes of ginger, cardamom, nutmeg, cloves, and allspice. Even if you don’t have the blend, you can easily recreate the flavors at home (see my note in the ingredients section) , but I have to say, having it all in one jar made this recipe even more effortless. With maple syrup taking the place of molasses, these biscotti have a gentle sweetness that pairs so well with coffee or tea. I decided to mix in pecans, candied ginger and tart dried cranberries for a little extra holiday flavor. If you’re a biscotti lover, you might also enjoy my Chocolate-Dipped Almond Biscotti for a classic twist. For something a little different, my Cranberry Pecan Turnover Cake makes the most of cranberry season, and my Cacao Spiced Bundt Cake features the custom spice blend I created for Selefina, Cacao Maple Melange, a blend that is warm, rich, and perfect for festive gatherings. Whether you gift these or keep them all for yourself, I promise they’ll bring a little warmth to your winter days. SKIP TO RECIPE CARD SKIP TO VIDEO Q: Can I make these gluten-free? Yes — use a 1:1 gluten-free flour blend. They may be a touch more crumbly, so handle gently when slicing. Q: Can I make the dough ahead? You can mix the dough, wrap it in plastic, and chill for up to 24 hours. Let it sit at room temperature for 15–20 minutes before shaping into logs. Q: How do I keep the biscotti from crumbling when slicing? Let the logs cool for 8–10 minutes after the first bake, then slice with a sharp serrated knife using a gentle sawing motion. Q: How should I store them? Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months — thaw uncovered at room temperature to keep them crisp. Q: What glaze works best? White chocolate is classic, but maple, espresso, or orange glaze are all excellent seasonal choices. Q: Can I make them softer? Yes — shorten the second bake by a few minutes if you prefer a softer, cookie-like texture. What You'll Love Holiday flavors without molasses – Maple syrup and dark brown sugar give that deep gingerbread warmth without the bitterness of molasses. Perfect for gifting – Stays crisp for up to 2 weeks, making them ideal for cookie tins, jars, or holiday gift baskets. Crunchy yet dunkable – Crisp enough for that satisfying snap, but not so hard they’ll break a tooth. Customizable mix-ins – Cranberries, dried cherries, apricots, nuts, or crystallized ginger all work beautifully. Festive photo-worthy – Drizzle with maple, citrus, or espresso glaze for a bakery-style finish. Frequently asked Questions Ingredints Explained Ingredients 2 cups (250 g) all-purpose flour 1 ½ tsp baking powder 1 tbsp Selefina Spices - Spicy Baking Blend OR a mix of the following 1 tsp ground ginger ½ tsp ground cardamom ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice 1 tsp cinnamon 1 tsp unsweetened cocoa powder (optional, for deeper color) ½ tsp fine sea salt ½ cup (100 g) dark brown sugar , packed ¼ cup (50 g) granulated sugar 3 large eggs, room temp ¼ cup (60 ml) vegetable oil (or melted butter) 2 tbsp pure maple syrup 1 tsp pure vanilla extract Optional: ½ cup (60 g) chopped nuts (pecans, almonds) or crystallized ginger pieces Optional for dipping: 4 oz (115 g) white chocolate, melted NEWSLETTER SIGN-UP Preparation Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Dry mix: In a medium bowl, whisk together flour, baking powder, all spices, cocoa powder (if using), and salt. Wet mix: In a large bowl, whisk eggs, dark brown sugar, granulated sugar, oil, maple syrup, and vanilla until smooth. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or crystallized ginger if using. Shape: Divide dough in half. On the parchment-lined sheet, shape each half into a log about 10" (25 cm) long x 3" (7.5 cm) wide. Flatten tops slightly. First bake: Bake for 25 minutes, until set and slightly firm to the touch. Cool & slice: Let logs cool for 10 minutes, then slice diagonally into ¾" (2 cm) slices using a serrated knife. Second bake: Arrange slices cut-side down on the baking sheet. Bake for 7–8 minutes per side until crisp and golden. Cool & decorate: Cool completely before drizzling or dipping one end in melted white chocolate if desired. For maple gingerbread biscotti , storage is nice and generous because they’re baked twice: Room temperature: Store in an airtight container for up to 2 weeks . Freezer: Store in a freezer-safe container or bag for up to 3 months . Thaw uncovered at room temperature to keep them crisp. If glazed or dipped: Biscotti with chocolate or icing should be stored in a single layer or between parchment sheets to prevent sticking. The shelf life will be closer to 7–10 days at room temp before the glaze starts softening. Tip: If they ever lose their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to crisp them back up. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Truffle Tart Prep Time: 15 mins Cook Time: 4 hour refrigeration (no bake) Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This hassle-free dessert is a go-to in my house—and it’s easy to see why. With a rich chocolate crust, velvety truffle filling, and a tangy raspberry topping, it delivers all the wow-factor without ever turning on the oven. It’s decadent, eye-catching, and comes together with very little effort—my favorite kind of magic. I’ve kept things simple here: layers of deep chocolate and bright raspberry, finished with a swirl of whipped cream and a handful of toasted nuts for a little crunch. Of course, you can dress it up however you like—once you’ve got a chocolate base this rich, everything else is just a bonus. If you love this kind of no-fuss, flavor-packed dessert, you might also enjoy my Raspberry Chocolate Swirl Cheesecake —a baked option that’s just as showstopping—or my Panna Cotta with Raspberry Coulis for something lighter but equally elegant. And if you’re more in the mood for warm spice and creamy texture, my Nutmeg Spiced Cheesecake is another cozy favorite. No matter the occasion, this tart is proof that sometimes the simplest recipes make the biggest impression. SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy Filling : The chocolate truffle filling is rich and smooth, with an indulgent melt-in-your-mouth texture that chocolate lovers will adore. Easy Yet Elegant Dessert : With its simple crust and decadent filling, this tart is impressive enough for special occasions but easy enough to make at home. Perfect Balance of Sweetness and Depth : Dark chocolate and a hint of vanilla create a balanced flavor profile that’s both sweet and slightly bitter, enhanced by the creamy filling. Versatile Garnish Options : Top with fresh berries, whipped cream, or chopped nuts for added texture and a touch of freshness that complements the rich chocolate. Make-Ahead Friendly : This tart can be made in advance, making it an ideal choice for entertaining or holiday dinners. Visually Stunning : The dark chocolate filling against the crumb crust, with vibrant berries and green pistachios, makes this tart a beautiful centerpiece for any dessert table. What You'll Love Can I use milk chocolate instead of dark chocolate? Dark chocolate provides a rich, deep flavor that balances well with the creaminess of the filling. However, you can substitute milk chocolate for a sweeter tart, though it may be softer. Can I make the tart crust ahead of time? Yes! You can prepare and bake the crust a day in advance. Store it covered at room temperature and add the filling when you’re ready to assemble. How should I store the chocolate truffle tart? This tart can be stored in the refrigerator for up to 4 days. Cover it well to prevent the chocolate filling from absorbing other flavors. What type of nuts work best for garnish? Pistachios add a lovely color contrast and subtle nuttiness, but chopped hazelnuts or almonds also complement the rich chocolate flavor beautifully. Can I freeze the tart? Yes, you can freeze the tart without the fresh garnishes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 180g (1 ½ cups) chocolate cookie crumbs 85g (6 tbsp) unsalted butter, melted For the Chocolate Truffle Filling: 225g (1 ½ cups) dark chocolate, finely chopped 240ml (1 cup) heavy cream 28g (2 tbsp) unsalted butter 1 tsp vanilla extract For Garnish: Fresh berries (raspberries or strawberries) Whipped cream Chopped nuts (I used pistachios – about 2–3 tbsp) NEWSLETTER SIGN-UP Preparation Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate. Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand. (Please note that I may earn a small commission off qualified purchases made through the links of this recipe). Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth. Add butter and vanilla extract to the chocolate mixture, stirring until well combined. Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refrigerate it overnight). Once set, garnish with fresh berries and, if desired, whipped cream and nuts. Hope you enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Buttery melt in your mouth cookies with sweet dried cranberries and pistachios. Perfect holiday treat for your cookie collection.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Cranberry Snowballs Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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 ) NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A mixture of nuts and oats, this crunchy and lightly sweet granola will easily become your morning staple.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Granola Prep Time: 5 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for cereal and granola—maybe it’s the Swiss in me, but there’s just something comforting about oats, nuts, and fruit coming together in one crunchy, chewy, slightly sweet bite. For years, I grabbed store-bought granola without a second thought... until a friend made me a homemade batch in my twenties, and everything changed. Once you try making your own, there’s really no going back. It’s quick, endlessly customizable, and packed with flavor you just don’t get from a box. Want more nuts? Less sweet? Extra seeds? You’re in control—and that’s the beauty of it. This recipe is simple, nourishing, and perfect with plain yogurt and fresh fruit (though I’ve also snacked on it by the handful). Whether you’re team berry, banana, or a dried fruit lover, this granola plays well with whatever you’ve got on hand. Hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple ingredients, big flavor: This granola is made with pantry staples and totally customizable depending on what you have on hand. Naturally sweetened: Honey brings just the right amount of sweetness and helps everything get that perfect golden crunch. Crispy + chewy: You’ll get clusters, crunch, and just a touch of chewiness from the honey—basically granola perfection. Endlessly versatile: Perfect with yogurt, sprinkled over smoothie bowls, or eaten by the handful (no judgment). Make it your own: Swap in different nuts, seeds, or even dried fruit to match your taste or mood. What You'll Love Can I use maple syrup instead of honey? Yes! Maple syrup works beautifully. The flavor will be slightly different (a bit deeper and more caramel-like), and the texture may be a little less sticky, but still delicious. Do I need to use all the seeds listed? Not at all—just use what you have. The mix of seeds adds great texture and nutrition, but it’s very flexible. You can even just use one or two types. Can I add dried fruit? Absolutely! Just wait until the granola is baked and cooled before stirring it in—this keeps the fruit from burning or turning too chewy. How should I store homemade granola? Store it in an airtight container at room temperature. It should stay fresh for up to 2 weeks, though I bet it disappears long before that. Can I make it oil-free? You can try swapping the oil for unsweetened applesauce or a little nut butter, but the texture will be softer and less crunchy. Still yummy, just a bit different. Frequently asked Questions Ingredints Explained Ingredients 200g rolled oats (2 cups) 120g chopped nuts (1 cup) – almonds, hazelnuts, cashews, pecans, etc. 70g mixed super seeds (1/2 cup) – chia, flax, sunflower, pumpkin, hemp seeds, quinoa, etc. 170g honey (1/2 cup) 60g vegetable oil (1/4 cup) NEWSLETTER SIGN-UP Preparation Preheat the Oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper. Combine the Dry Ingredients: In a large bowl, combine oats, chopped nuts and super seeds. Mix well. I always just use the nuts I have on hand. My favorites are almonds, hazelnuts and cashews. Something I love about this recipe is that it is so flexible. Feel free to play around with the quantities of your dry ingredients. You can add in more of what you like. Add the wet ingredients: With a wooden spoon, mix in the oil and honey. Stir until well combined and until your ingredients start sticking together. Again, you can play around with the quantity of oil and honey. I sometimes use more or less depending on my mood. If you like a drier less sweet granola use less of each. The quantities put are simply there as guides. Spread it out: Transfer the mixture to your prepared baking sheet and spread it into an even layer. Bake to Golden Perfection: Bake for 30 minutes or until golden, stirring halfway. Cool and Break into Clusters: Remove from the oven and let the granola cool completely. Once cooled you can break it into chunks (you decide the size). Store and Enjoy: Keep your granola in an airtight jar. It stays fresh for at least a week (though it rarely lasts that long!). Enjoy with yogurt and fruit or straight from the jar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Steamed Caramel Rolls (Dampfnudeln) Prep Time: 25 minutes + rise time Cook Time: 25 minutes Serves: 8-10 Buns Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Dampfnudeln may literally translate to “steamed noodles,” but don’t let the name fool you-there’s nothing noodle-like about these soft, pillowy buns. These yeasted dumplings are gently steamed in a buttery milk glaze that leaves their tops light and tender, while their bottoms develop a sweet, golden crust that’s almost candy-like. Growing up, my mom made them for supper and always served them with her homemade applesauce. She baked them, giving the tops a golden finish, but what really stood out was that sweet caramel base. My brother and I didn’t bother with the name—we just called them “Candy.” It stuck. This version goes the traditional steamed route, chasing that delicate, melt-in-your-mouth texture I always imagined as a child. In a way, it reminds me of other cozy Swiss-German dishes like Swiss Pancakes or freshly braided Swiss bread Zopf -simple ingredients, humble technique, and the kind of comfort that lingers. SKIP TO RECIPE CARD SKIP TO VIDEO Soft & fluffy texture : These dumplings are steamed to pillowy perfection with a tender, cloud-like interior. Golden caramelized bottoms : When done right, the sweet glaze forms a rich, buttery crust underneath—like a built-in sauce. All in one pot : Everything happens in your Dutch oven—less cleanup, more flavor. Cozy & nostalgic : A classic comfort dish from German-speaking Europe, this recipe brings all the cozy vibes, especially paired with applesauce or vanilla sauce. Customizable : Serve sweet with fruit compote or go savory and skip the glaze entirely—think herbed garlic butter instead. What You'll Love Can I make these with dry yeast? Yes! Use one packet (about 7 g) of active dry yeast instead of fresh. Just dissolve it in the lukewarm milk and let it sit 5–10 minutes before mixing the dough. Why did the glaze burn on the bottom? This often happens when the heat is too high, especially on electric stovetops. Always use medium-low heat and a tight-fitting lid . You can also start with just half the glaze under the dough and spoon the rest on top to prevent a sugar-heavy bottom. Can I make these in advance? Yes! You can prep the dough balls and refrigerate them in the Dutch oven overnight. Let them come to room temp and rise before steaming. They also freeze well once cooked. What’s the best pot to use? A heavy-bottomed Dutch oven (around 11–12 inches wide and 4 inches deep) is ideal. It holds and distributes heat evenly and keeps moisture sealed in. What do I serve with Dampfnudeln? Traditionally served with apple compote , vanilla sauce , or even plum jam . For a more indulgent twist, try them with whipped cream or a light dusting of powdered sugar. Can I make a savory version? Definitely! Just omit the sugar from the dough and the glaze. Instead, steam them over broth with herbs, garlic, or even caramelized onions in the base for a savory take. How do I know when they’re done? After 25 minutes, the glaze should be mostly absorbed and the bottoms lightly golden. If you’re unsure, gently lift one dumpling with a spoon and check underneath. You can also cook uncovered for 2–3 extra minutes to crisp the bottoms if needed. Frequently asked Questions Ingredints Explained Ingredients Dough: 300 g (2½ cups) all-purpose flour, sifted 15 g fresh yeast (or 1 packet / 7 g dry yeast) 1–1¼ dl (½ cup + 1 tbsp) lukewarm milk 5 g (¾ tsp) salt 40 g (3 tbsp) sugar 30–50 g (2–3½ tbsp) soft butter or margarine 1 egg Glaze: 1½ dl (⅔ cup) milk 80 g (6½ tbsp) sugar 30–40 g (2–3 tbsp) butter NEWSLETTER SIGN-UP Preparation What you'll need 1. Make the dough: Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy (if using dry yeast). Add flour, salt, sugar, butter, and egg. Knead until smooth and elastic—about 10 minutes. Cover and let rise in a warm spot until doubled (about 1 hour). 2. Shape: Turn out dough and divide into 10–12 equal portions. Shape into balls. Let them rest for 10 minutes under a towel. 3. Prepare the glaze: In a saucepan, warm the milk, sugar, and butter until just melted and combined—don’t boil. Pour half of the glaze into the bottom of a Dutch oven (28–30 cm wide, 10 cm deep) or any wide, heavy-bottomed pot. 4. Steam: Place dough balls in the Dutch oven, slightly spaced apart. Spoon or drizzle the remaining glaze over the tops of the dough balls. Cover with lid (add parchment between lid and pot if you'd like to trap moisture). Let rise in the pot for 20–30 minutes, until puffy. 5. Cook: Place the covered pot over medium-low heat (or use a flame diffuser if you have one). Steam undisturbed for 25 minutes. Do not lift the lid! After 25 minutes, check: glaze should be absorbed and bottoms golden. If needed, cook uncovered for 2–3 minutes more to crisp up the bottoms slightly— watch closely to avoid burning . Tips: Electric stove tip: Let the burner heat on medium-low for a few minutes before placing the pot. You want even, gentle heat from the get-go. Crispier base? Try swirling in 1 tsp of honey or maple syrup into the glaze. Serve with: warm applesauce, vanilla custard, or a dusting of cinnamon sugar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about winter that always brings me back to honey. When the air turns crisp and colds seem to make their rounds, I find myself reaching for this golden ingredient not only for baking but also for comfort. Honey has been at the heart of so many of my favorite recipes; from the crisp and beautifully embossed Tirggel cookies of Zürich to the caramelized almond topping of the German Bee Sting Cake (Bienenstich) , and even the soft, floral sweetness of my Honey Hibiscus Bread . Each one shows off honey in a different light, but none feel quite as practical, or as instantly soothing, as these Homemade Honey Lemon Lollipops . Made with just two simple ingredients, these lollipops are my go-to when sore throats or winter sniffles make their way into the house. Unlike traditional hard candies packed with extra sugar, these are all about letting the honey shine, bringing both its natural sweetness and its soothing qualities front and center. A little lemon brightens the flavor, while the honey creates a taffy-like texture that becomes wonderfully cooling when chilled. They’re easy to make, kid-approved, and a sweet little way to bring comfort during the colder months, whether you need a remedy or just a cozy treat. SKIP TO RECIPE CARD SKIP TO VIDEO Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredints Explained Honey: Naturally antibacterial and rich in antioxidants, honey gives these lollipops their golden sweetness while soothing the throat and calming coughs. Lemon Juice: Packed with vitamin C and bright citrus flavor, lemon helps balance the sweetness and adds a refreshing zing. Optional—Ginger or Herbal Add-ins: A slice of fresh ginger or a pinch of herbal tea adds warmth and extra soothing properties. Ingredients Ingredients: 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks NEWSLETTER SIGN-UP Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Chef's Notes Use a candy thermometer for best results — sugar syrup moves from perfect to burnt in seconds. Once it reaches the “hard crack” stage (300°F / 149°C), work quickly to pour into molds. Storage Tips Once cooled completely, wrap each lollipop individually or store them in an airtight container with parchment between layers.Keep in a cool, dry place - humidity can make them sticky. Properly stored, they’ll stay fresh for up to 2 months . Avoid the fridge, as moisture will cause them to soften. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Grilled Salmon Rice Salad Prep Time: 20 minutes Cook Time: 12 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know those meals that just work —a little cozy, a little fresh, and full of flavor? That’s exactly what this grilled salmon and rice salad is. The salmon gets beautifully crisp on the edges, then it's all tossed with warm jasmine rice, sweet corn, bok choy, and loads of herbs. It’s colorful, satisfying, and just the kind of thing you’ll want to make on repeat. I’ve been on a bit of a roll with these hearty, veggie-packed salads lately. If you’ve tried my Kale and Barley Salad , or that creamy Dill-icious Potato Salad I made with Selefina’s blend, you know what I mean. And if you’re into warm, comforting dishes that don’t skimp on the veg—like my Stuffed Squash —you’ll probably love this one too. It’s perfect for an easy weeknight dinner or something a little elevated for a backyard get-together. Just simple ingredients, grilled goodness, and lots of flavor in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Light, Fresh, and Satisfying : This salad combines the wholesome heartiness of rice with fresh veggies and protein-rich grilled salmon, making it a complete, nourishing meal. Balanced Flavor and Texture : With the smoky flavor of grilled salmon, fluffy rice, and crisp veggies, every bite offers a delicious balance of textures and flavors. Perfect for Any Season : Enjoy it warm in the cooler months or chilled as a refreshing summer dish, making it versatile for year-round enjoyment. Great for Meal Prep : Easy to make ahead, this salad is an ideal choice for busy days. Just grill the salmon and assemble when you’re ready to enjoy. Customizable and Adaptable : Add your favorite vegetables, such as cucumber, avocado, or bell peppers, to make it uniquely yours. A sprinkle of herbs or a squeeze of lemon also brings it to life! Packed with Omega-3s and Fiber : Salmon provides heart-healthy omega-3s, while the rice and veggies offer fiber and essential nutrients, creating a well-rounded, nutritious dish. What You'll Love Can I use other types of rice? Absolutely! This salad works well with jasmine, basmati, wild rice, or even a blend of grains for added texture and flavor. Can I make this salad ahead of time? Yes! You can grill the salmon and cook the rice ahead. Store them separately and assemble the salad just before serving to keep it fresh and vibrant. What’s the best way to grill salmon for a salad? For even grilling, season the salmon and cook it over medium heat until the edges are crispy and the center is just opaque. This helps retain a juicy, tender texture that pairs well with the salad. How long does this salad keep? Stored in an airtight container in the refrigerator, this salad lasts up to 2 days. It’s a great option for meal prep or next-day lunches. Can I substitute the salmon with another protein? Yes, grilled shrimp, chicken, or tofu are delicious alternatives that complement the rice and vegetables beautifully. Frequently asked Questions Ingredints Explained Ingredients Salmon Marinade 1 tablespoon olive oil 1 tablespoon soy sauce 1 lime, juiced 1 clove garlic, minced salt, and pepper to taste Salad 2 salmon fillets 1 cup cooked jasmine or basmati rice (cooked & cooled) 1 cup fresh corn kernels (grilled or sautéed) 2 cups baby bok choy, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 2 tablespoons fresh cilantro or green onions, chopped (optional) Dressing 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon honey 1 clove garlic, minced Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Why Salmon Salad with Bok Choy Should Be Your Next Go-To Meal If you're looking for a healthy, delicious, and easy-to-make meal, this salmon salad with bok choy is a must-try. Packed with omega-3 fatty acids, high-quality protein, and a mix of vibrant vegetables, this salad is not only nutritious but also incredibly satisfying. The Benefits of Eating Salmon Salmon is a powerhouse of nutrients. Rich in omega-3 fatty acids, it supports heart health, reduces inflammation, and promotes brain function. Including salmon in your diet can also improve your skin health and boost your mood. Plus, it’s a great source of high-quality protein, making it perfect for those looking to build or maintain muscle. Bok Choy: A Nutrient-Dense Green Bok choy, also known as Chinese cabbage, is another star in this salad. It's low in calories but packed with vitamins A, C, and K, along with calcium and magnesium. Bok choy adds a delightful crunch and a subtle, slightly peppery flavor to the salad, making it a refreshing complement to the rich, savory salmon. Perfect for Meal Prep This salmon salad with bok choy is ideal for meal prep. You can cook the salmon and chop the vegetables ahead of time, storing them separately until you're ready to assemble. The salad holds up well in the fridge, so it's perfect for packing for lunch or enjoying as a quick dinner on busy days. Let's get started! 1.Cook your rice: Before preparing the rest of the ingredients, wash and cook your rice as per the instructions on the package. 2. Marinate the Salmon: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, lime juice, minced garlic, salt, and pepper. Marinate the salmon fillets in this mixture for at least 15 minutes. 3. Grill the Salmon: Preheat your grill or a grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and slightly charred. Let the salmon cool slightly, then flake into large chunks. 4. Prepare the Vegetables: Grill or sauté the corn kernels until tender and slightly charred. Thinly slice the baby bok choy, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. 5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, honey, salt, and pepper to taste. 6. Assemble the Salad: In a large bowl, combine the cooled rice, grilled corn, sliced bok choy, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine. 7. Serve: Divide the rice salad among plates or bowls. Top each serving with chunks of grilled salmon. Garnish with chopped cilantro or green onions if desired. This rice salad is a vibrant, refreshing dish perfect for summer meals. The combination of flavors and textures from the grilled salmon, fresh vegetables, and tangy dressing makes it a delicious and healthy choice. How to Make It Your Own Feel free to customize this salad to suit your taste. Add some avocado for extra creaminess, sprinkle sesame seeds for a nutty flavor, or toss in some quinoa or brown rice for a heartier meal. A drizzle of a homemade ginger-soy dressing can elevate the flavors, tying the dish together beautifully. Final Thoughts Incorporating more fish and leafy greens like bok choy into your diet is a great way to enhance your overall health. This salmon salad with bok choy is not only easy to prepare but also loaded with nutrients that will leave you feeling nourished and energized. Whether you're looking for a quick weeknight dinner or a meal prep option, this salad is a fantastic choice. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A vibrant tart with a subtle hint of cinnamon, rich, nutty warmth of almonds and complemented by the natural sweetness of fresh figs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fig and Almond Tart Prep Time: 20 minutes Cook Time: 45 Minutes Serves: 8-10 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Fresh figs aren’t exactly an everyday find here in the chilly North, so when they do make an appearance, I treat them like edible treasure. I spotted a box of them at a small grocer near my girls’ school - plump, dark, and practically glowing with promise. I didn’t have a recipe in mind, but I knew I couldn’t leave without them. Of course, by the next day, they were already starting to lose their perfect shine (classic fig behavior), so I had to act fast. And that’s how this Fig and Almond Tart came to be. It’s based on an old cherry tart recipe I love, but with a few tweaks -almond extract instead of vanilla, a touch of cinnamon, and of course, figs taking center stage. Figs and almonds really are one of those classic pairs- like in my Plum Wähe , where stone fruit meets almondy undertones, or my Apple & Marzipan Babka , where sweet apple and nutty filling twist together in every bite. There’s something about that combination of fruity brightness and rich nuttiness that just feels right- like my Pear and Hazelnut Melba Toasts , but in tart form. This dessert isn’t overly sweet, which makes the natural flavors shine through. It’s simple, a little rustic, and feels special- perfect for when you want a treat that’s both elegant and easy to make. So, if you spot some fresh figs at your local market, you know what to do. SKIP TO RECIPE CARD SKIP TO VIDEO Showcases fresh figs beautifully – soft, jammy centers meet crisp pastry and toasty almond notes. Not too sweet – lets the fruit and almond filling shine naturally. Elegant but unfussy – looks bakery-worthy but comes together easily with simple ingredients. Flexible with fruit – works just as well with pears, plums, or cherries when figs aren’t in season. Perfect for cozy gatherings – rustic enough for Sunday brunch, refined enough for a dinner dessert. What You'll Love Can I use dried figs instead of fresh? Fresh figs are ideal for this tart because of their soft, jammy texture and visual appeal. However, you can use rehydrated dried figs in a pinch—just simmer them in water or orange juice until plump, then slice. What type of almond meal should I use? You can use blanched almond meal for a smoother texture or natural almond meal (with skins) for a more rustic flavor. Both work well in this tart. How do I store leftovers? The tart keeps well in the fridge for up to 3 days. Let it come to room temperature before serving, or warm gently in the oven to revive the crust. Can I make the tart crust ahead of time? Yes! You can make and refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just roll it out and bake when ready. Do I need to blind bake the crust? Not for this recipe. The almond filling helps insulate the crust, so it bakes evenly with the rest of the tart. Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend for the crust and ensure all other ingredients are certified gluten-free. Frequently asked Questions Ingredints Explained Ingredients Crust: 155 g (1¼ cups) all-purpose flour 50 g (¼ cup) granulated sugar 115 g (½ cup) cold unsalted butter, cubed 1 g (¼ tsp) salt 1 large egg yolk 30 ml (2 tbsp) ice water Almond Filling: 100 g (1 cup) almond meal (finely ground almonds) 50 g (¼ cup) granulated sugar ½ tsp ground cinnamon 60 g (¼ cup) unsalted butter, softened 1 large egg 5 ml (1 tsp) almond extract Fig Topping: 8–10 fresh figs, ripe but still firm, halved 2 g (½ tsp) granulated sugar ½ tsp cinnamon 15 ml (1 tbsp) honey, for drizzling 15 g (2 tbsp) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Prepare the Crust: In a large bowl, combine the flour, sugar and salt. Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this. In a small bowl, whisk together the egg yolk and ice water. Slowly pour in the egg yolk mixture until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Prepare the Almond Filling: In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Assemble the Tart: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess around the edges. Spread the almond filling evenly over the bottom of the tart crust. Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place. Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it). Bake Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender. Remove the tart from the oven and let it cool slightly. While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional). Allow the tart to cool completely before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

While the exterior of these pastries is caramelized and slightly crunchy, the interior is tender and buttery. You won't be able to eat just one.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Palmiers Prep Time: 10 minutes Cook Time: 10-13 minutes Serves: 18-20 Palmiers Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Palmiers are one of those pastries I never get tired of—and I honestly don’t know many people who would disagree. Flaky, crisp, caramelized, and just sweet enough, they’re the kind of treat that looks elegant but is secretly so simple to make. If you’ve tried my Herby Puff Pastry Bites , you already know how magical puff pastry can be with just a few ingredients. This is that magic, in dessert form. Also known as elephant ears or palm leaves , palmiers are a classic French pastry with roots that supposedly go back to the 17th century. There’s even a story that their shape was inspired by the palm trees in the royal gardens of Versailles. Whether or not that’s true, I love the idea of these golden swirls making their way from royal kitchens to my own coffee table. All you need for this version is puff pastry, sugar, and cinnamon—yes, that’s it! Think of these as a crisp, French cousin to my Cinnamon Buns , but lighter, faster, and with way less fuss. I love them alongside a cup of tea or tucked into a cookie tin as an elegant (but effort-free) homemade gift. When I need a last-minute treat that still feels a little fancy, palmiers are my go-to. So let’s make some! You’ll be amazed how something this simple can taste so good. SKIP TO RECIPE CARD SKIP TO VIDEO Just 3 Ingredients – Puff pastry, sugar, and cinnamon. That’s it! Minimal effort, maximum payoff. Crispy & Caramelized – The sugar melts into the layers, giving you that perfectly crisp, golden finish with a hint of caramel. So Easy, So Fancy – They look elegant (hello, afternoon tea vibes) but take almost no time to make. Perfect for Puff Pastry Leftovers – Got an extra sheet from those herby puff pastry bites ? This is your excuse to use it deliciously. Freezer-Friendly – Freeze them raw and bake straight from the freezer when you want something sweet in a pinch. Great for Gifting – Tuck a few into a cookie box or wrap them in parchment for a last-minute homemade gift. What You'll Love Can I use store-bought puff pastry? Absolutely! In fact, that’s what I use here. Look for all-butter puff pastry if you can—it gives the best flavor and flakiest layers. Can I make these ahead of time? Yes! You can freeze the shaped (unbaked) palmiers and bake them straight from frozen—just add an extra 2–3 minutes to the baking time. Baked palmiers also keep well in an airtight container for 3–4 days. Do I have to use cinnamon? Nope! While I love that cinnamon-sugar combo (especially if you’re a cinnamon bun fan), you can skip the cinnamon entirely for a classic French-style palmier, or swap it for cardamom, orange zest, or even a bit of cocoa powder for something different. Can I make them savory instead? Definitely! Leave out the sugar and cinnamon, and try filling them with grated cheese, pesto, or even tapenade. They’re super versatile—like I did with my herby puff pastry bites . Why did mine unroll while baking? A few reasons! Make sure you chill the rolled dough before slicing and baking. Cold dough holds its shape much better and helps keep those tight little spirals intact. Frequently asked Questions Ingredints Explained Ingredients 2 Puff Pastry Sheets (thawed) 1/2 cup Granulated Sugar 4 tablespoons Cinnamon NEWSLETTER SIGN-UP Preparation Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry. Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers. Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies. Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar. When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough. Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form. To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line. Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see). Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is? That's right! Sprinkle, sprinkle, roll, roll. Repeat all the steps for the second sheet of pastry dough. When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes . In the meantime, heat your oven to 400F . When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet. Bake the palmiers for 10-13 minutes flipping them halfway through. Remove them from the oven when they are crisp and golden brown. Let cool for 15-20 minutes and enjoy! These palmiers will stay fresh in an airtight container for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD SKIP TO VIDEO Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes NEWSLETTER SIGN-UP Preparation Let's get started! Prepare the Cookie Dough: 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, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange and Clove Carrots Prep Time: 10 minutes Cook Time: 35 minutes Serves: 4-6 servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something magical about the combination of warm spices and bright citrus, especially when it’s paired with tender, caramelized carrots. This recipe for Orange and Clove Maple Carrots with Yogurt Sauce , which I developed for Selefina Spices, is one of those dishes that feels fancy enough for the holiday table but simple enough to whip up on a weeknight. The earthy sweetness of carrots is brought to life with a glaze of honey, orange, and just a hint of clove and cinnamon, while the creamy yogurt sauce adds a cool, tangy contrast that ties it all together. With the addition of mint, almonds, and pomegranate arils, it becomes a festive Christmas dinner side that brightens any holiday spread. If you love cozy, seasonal sides like my Sweet Potato Gratin with Maple and Ginger , or crave something more rustic and comforting like a bowl of Swiss Barley Soup (Gerstensuppe) , these spiced carrots will fit right in. They’re flavorful, vibrant, and easy to prepare—perfect with roasted turkey or chicken, or as part of a vegetarian meal. And if you’d like to carry those warm spice notes into dessert, my Honey Nut Macarons make a beautifully sweet way to end the meal. SKIP TO RECIPE CARD SKIP TO VIDEO Festive Flavors: The warm spices and zesty orange create a perfect holiday or special occasion vibe. Simple Elegance: With minimal ingredients and effort, this dish adds a touch of sophistication to any meal. Versatile Side: These carrots pair beautifully with roasted meats, hearty grains, or even a fresh salad. Refreshing Tang: The yogurt sauce balances the sweetness and spices with a creamy, tangy contrast. Customizable: Easily adapt this recipe to your preferences, whether it’s making it vegan or trying a new vegetable. What You'll Love Q: Can I make this ahead of time? A: Yes! Prepare the carrots and glaze ahead, then reheat gently in the skillet before serving. The yogurt sauce can also be made in advance and stored in the fridge for up to 2 days. Q: Can I use a different vegetable instead of carrots? A: Absolutely! Try parsnips, sweet potatoes, or even butternut squash as substitutes. Adjust the cooking time accordingly. Q: What if I don’t have Greek yogurt? A: Use plain regular yogurt or a dairy-free alternative like coconut or almond yogurt for a creamy sauce. Q: Can I skip the cloves? A: If cloves aren't your favorite, replace them with a pinch of allspice or simply increase the cinnamon. Q: Is this dish suitable for vegans? A: Yes! Substitute the butter with olive oil and the honey with maple syrup for a vegan-friendly version. Frequently asked Questions Ingredints Explained Ingredients 1 ½ lbs (700 g) carrots, peeled (sliced diagonally if desired) 3 tbsp unsalted butter (or olive oil for a vegan option) 3 tbsp honey (or maple syrup for a vegan option) Zest and juice of 1 orange ¼ tsp ground cloves ½ tsp ground cinnamon Pinch of nutmeg Salt and freshly cracked black pepper to taste 2 tbsp fresh parsley or mint, chopped (optional, for garnish) NEWSLETTER SIGN-UP Preparation Here are the simple steps to follow when making Clove and Orange Spiced Carrots: Prep the Carrots Peel the carrots and trim the tops and ends as needed for presentation. Choose medium-sized carrots for even cooking; larger carrots may require splitting in half lengthwise if they are too thick. Start Cooking the Carrots Melt the butter in a large skillet over medium heat. Add the whole carrots and cook for 7-10 minutes, turning occasionally, to lightly soften and brown them slightly. Add the Glaze Stir in the honey (or maple syrup), orange zest, orange juice, cloves, cinnamon, and nutmeg. Toss or roll the carrots gently in the glaze to coat them evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, turning the carrots occasionally, until they are tender. Caramelize the Glaze Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, turning the carrots frequently to ensure they are evenly coated and the glaze thickens and caramelizes. Make the Yogurt Sauce In a small bowl, whisk together the yogurt, olive oil, honey, garlic, orange zest, cinnamon, salt, and pepper until smooth. Plate and Serve Arrange the whole carrots on a serving platter, drizzle with any remaining glaze, and garnish with chopped parsley or mint. Serve with the yogurt sauce drizzled over the top or on the side. Tips For Extra Flavor: Add a splash of balsamic vinegar, a sprinkle of toasted almonds and pomegranate arils on top before serving. Make Ahead: These carrots can be prepared ahead of time and gently reheated before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP