A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days. < Back Swiss Barley Soup (Gerstensuppe) Prep Time: 15 minutes Cook Time: 1.5 hours Serves: 4-6 Servings About the Recipe Get ready to cozy up with a bowl of Gerstensuppe (pronounced "Geh-rss-tuhn-zoo-peh")—a classic Swiss barley soup that brings all the Alpine comfort straight to your kitchen. If you’ve made my Swiss Alpine Macaroni before, you already know the Swiss have a way with turning humble ingredients into pure comfort food—and this soup is no exception. Think tender barley slowly simmered with root veggies like carrots, leeks, and potatoes, all wrapped up in a creamy, smoky broth (thanks to a little bacon—or go veggie if that’s more your style). It’s like the heartier, brothy cousin of my Creamy Potato, Leek and Sausage Soup , with that same cozy vibe that makes you want to curl up with a big bowl and a thick slice of bread. What I love about Gerstensuppe —much like my Classic German Potato Salad —is how rooted it is in tradition yet still leaves room to play. Whether you serve it as-is, stir in a bit of crème fraîche, or top it with crispy croutons, it always delivers that warm, satisfying feeling. Barley’s nutty flavor and chew give this soup a rustic richness that feels both nourishing and nostalgic. So if you’re in the mood for something simple, hearty, and just the right amount of old-world cozy, this is it. Ladle up, and let the Alpine warmth do its thing. SKIP TO RECIPE CARD Classic Swiss Comfort Food : This traditional Swiss soup is heartwarming and filling, bringing the flavors of Switzerland right to your table. Nutritious and Satisfying : Loaded with fiber-rich barley and vegetables, this soup is both hearty and nourishing, perfect for a wholesome meal. Depth of Flavor : Slow-cooked to let the flavors meld, each spoonful is packed with savory notes and a touch of smoky richness from the broth. Great for Meal Prep : This soup stores and freezes well, making it ideal for meal prep or enjoying leftovers throughout the week. Perfect for Cold Days : With its warm, comforting ingredients, this Swiss barley soup is a cozy choice for chilly days or anytime you crave something comforting. Versatile and Customizable : You can easily adjust ingredients to your taste, add your favorite vegetables, or make it vegetarian-friendly without losing its authentic Swiss flavor. What You'll Love What type of barley is best for Swiss barley soup? Pearl barley is commonly used for Swiss barley soup as it cooks faster and has a soft, chewy texture. However, hulled barley can be used for extra nutrients; just allow additional cooking time. Can I make Swiss barley soup vegetarian? Absolutely! Simply swap the meat-based broth for a vegetable broth. You can also add extra root vegetables or mushrooms to enhance the depth of flavor. How long does Swiss barley soup keep? Stored in an airtight container in the refrigerator, this soup can last up to 3–4 days. It also freezes well, so you can enjoy a hearty bowl anytime. Can I add other vegetables to this soup? Yes, Swiss barley soup is versatile. You can add carrots, leeks, celery, or even diced potatoes for more texture and flavor. What’s the best way to reheat Swiss barley soup? Reheat gently on the stovetop over low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much after refrigeration. Frequently asked Questions Ingredients 1 cup pearl barley 1 onion, finely chopped 2 carrots, diced 1 leek, chopped 2 celery stalks, chopped 1 potato, peeled and diced 1 small turnip, diced (optional) 1 clove garlic, minced 6 cups beef or vegetable broth 1 bay leaf 100g smoked bacon or ham, diced (optional) 1 tablespoon butter or oil Salt and pepper to taste Fresh parsley for garnish Preparation Key Ingredients for Gerstensuppe Barley : The star of Gerstensuppe , barley is a whole grain with a nutty flavor and chewy texture. It’s rich in fiber and essential nutrients, making it a wholesome choice for this classic Swiss soup. Barley helps thicken the soup and provides a satisfying bite, perfect for a hearty meal. Root Vegetables : Essential to Gerstensuppe , root vegetables like carrots, leeks, celery, and potatoes add depth and flavor to the soup. Carrots and potatoes provide sweetness and substance, while leeks and celery contribute aromatic and savory notes. Together, they create a well-rounded, nutritious base for the soup. Smoky Bacon or Ham : For those who enjoy a touch of smokiness, adding diced bacon or ham enhances the flavor profile of Gerstensuppe . The smoky essence infuses the broth, creating a rich, savory taste that complements the barley and vegetables. For a vegetarian alternative, consider using smoked paprika or liquid smoke. Beef or Vegetable Broth : The choice of broth is crucial for a flavorful Gerstensuppe . Beef broth offers a robust, meaty taste, while vegetable broth provides a lighter, vegetarian-friendly option. Both types of broth enrich the soup with savory depth and help to meld the flavors of the barley and vegetables. Onion and Garlic : These foundational ingredients are sautéed at the beginning of the recipe to develop a rich, aromatic base. Onions and garlic are staples in many soups, adding essential layers of flavor and enhancing the overall taste of Gerstensuppe . Herbs and Seasonings : Fresh herbs such as thyme or parsley, along with salt and pepper, are used to season Gerstensuppe . These seasonings brighten the flavors and ensure the soup is well-balanced. A bay leaf adds subtle complexity, making the soup even more delicious. Let's get started! Prepare the Barley: Rinse the barley under cold water and drain. Sauté Vegetables: In a large pot, melt the butter or heat the oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. Add the carrots, leek, celery, potato, and turnip (if using), and cook for another 5 minutes. Add Barley and Broth: Stir in the rinsed barley, and pour in the broth. Add the bay leaf and diced bacon or ham (if using). Bring to a boil, then reduce the heat and let the soup simmer gently for 1–1.5 hours, stirring occasionally, until the barley is tender. Season: Remove the bay leaf, and season the soup with salt and pepper to taste. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread. Tips for Perfecting Gerstensuppe Achieve the perfect Gerstensuppe with these helpful tips. For a richer flavor, consider using homemade broth or adding a splash of white wine to the soup. To enhance the texture, you can toast the barley slightly before cooking or add a variety of root vegetables for added complexity. If you prefer a vegetarian version, replace bacon with a smoked tofu or tempeh and use vegetable broth. For an extra touch of luxury, top the soup with Swiss cheese croutons or a dollop of crème fraîche. These small adjustments can elevate your Gerstensuppe and make it a standout dish in your Swiss-inspired cookbook. Variations of Gerstensuppe Explore creative variations of Gerstensuppe to suit your taste preferences and dietary needs. Try a curry-spiced barley soup by adding curry powder and coconut milk for a warm, exotic twist. Or go for a vegan Gerstensuppe with caramelized onions and cashew cream for a rich, plant-based option. For a gourmet touch, add roasted wild mushrooms or saffron to elevate the flavor profile. Each variation brings its own unique twist to this classic Swiss soup, allowing you to enjoy Gerstensuppe in a variety of delicious ways. Nutritional Benefits of Ingredients Each ingredient in Gerstensuppe not only contributes to its delightful flavor but also offers nutritional benefits. Barley is a great source of fiber, which supports digestive health. Root vegetables add essential vitamins and minerals, while bacon provides protein and a unique flavor. Choosing a high-quality broth ensures that the soup is both tasty and nourishing. By focusing on these key ingredients, you can create an authentic and flavorful Gerstensuppe that embodies the best of Swiss cuisine. Whether you’re making it for a family dinner or a special occasion, the quality and selection of your ingredients will make all the difference in achieving a truly memorable dish. Recipe Card Recipe Card Previous Next

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

Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. < Back Cacao-Spiced Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Slices About the Recipe There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite. Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version . But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange , a custom spice blend I created with my friends at Selefina Spices . The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables. This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake. SKIP TO RECIPE CARD A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug. Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary. Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust. Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!). Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix). What You'll Love What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting. Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend. What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity. Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious. How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack. Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices. How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai. Frequently asked Questions Ingredients 40 g all-purpose flour (2 cups) 6 g baking powder (1½ tsp) 3 g baking soda (½ tsp) 227 g unsalted butter, softened (1 cup / 2 sticks) 200 g granulated sugar (1 cup) 150 g eggs (about 3 large eggs) 240 g buttermilk (1 cup) 5 g vanilla extract (1 tsp) 35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend DIY Substitute for Cacao-Maple Mélange: 4 tbsp unsweetened cocoa powder 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp allspice ½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract) Optional: a pinch of cardamom or clove for extra warmth Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8. Preparation I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog. Preheat the oven to 350°F (175°C) . Grease and flour a bundt cake pan. Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend . In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla extract to the wet ingredients, mix well. Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be). Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired. Enjoy! Products used for this recipe: Nordic ware Bundt Pan: Amazon.com Amazon.ca Cacao-Maple Mélange in collaboration with Selefina Spices Link to the Spice Blend Recipe Card Recipe Card Previous Next

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. < Back Homemade Palmiers Prep Time: 10 minutes Cook Time: 10-13 minutes Serves: 18-20 Palmiers 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 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 Ingredients 2 Puff Pastry Sheets (thawed) 1/2 cup Granulated Sugar 4 tablespoons Cinnamon 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 Recipe Card Previous Next

This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. < Back German Bee-Sting Cake (Bienenstich) Prep Time: 30 minutes + rise and chill time Cook Time: 25 minutes Serves: 8-10 Servings About the Recipe I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me. This cake was actually a new one for me—not something I grew up with like Basler Läckerli or Bündner Nusstorte , but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked. It has the same nostalgic appeal as a Black Forest Cake , but in a quieter, more comforting way. My version adds a little alpine nod to the mix—with warm honey tones, a generous swirl of cream, and that homemade, cozy feel I always gravitate toward. If you love soft, pillowy bakes with a bit of crunch and a lot of heart, this one is a must. Simple, sweet, and deeply satisfying. SKIP TO RECIPE CARD That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast. Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough. Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level. Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends. A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table. What You'll Love Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture. Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic. Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer. What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake. Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh. Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool. Frequently asked Questions Ingredients For the Dough: 2¼ tsp (1 packet) active dry yeast ¼ cup (60 ml) warm milk 2 tbsp (25 g) granulated sugar 2 large eggs, room temperature 2¼ -2 1/2 cups (280 g) all-purpose flour ¼ tsp salt 6 tbsp (85 g) unsalted butter, softened For the Honey-Almond Topping: 6 tbsp (85 g) unsalted butter ⅓ cup (80 ml) honey ¼ cup (50 g) granulated sugar 2 tbsp (30 ml) heavy cream 1½ cups (130 g) sliced almonds Pinch of salt For the Filling: 1¼ cups (300 ml) whole milk ¼ cup (50 g) granulated sugar 4 egg yolks 2 1/2 tbsp cornstarch 1 tsp vanilla bean paste (or seeds of ½ a vanilla pod) 1/4 cup honey 1/4 tsp almond extract (optional) ½ cup (120 ml) heavy cream, whipped Preparation Here's how to make a German Bee Sting Cake step-by-step: 1. Make the Dough: In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough. Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer). Cover and let rise in a warm place until doubled in size (about 1–1.5 hours). 2. Prepare the Pan: Line and butter a 9-inch (23 cm) springform pan or cake ring. 3. Shape & Second Rise: Gently deflate the dough and press into the pan evenly. Let rise again for about 30–40 minutes, covered. 4. Make the Topping: In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes. Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough. 5. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, until golden and bubbling. Cool completely. 6. Make the Filling: In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill. Once cooled, fold in whipped cream for a light, mousse-like texture. *see kitchen tip below 7. Assemble: Slice the cake horizontally with a serrated knife. Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving). Kitchen Tip: Before whipping cream: the custard should be thicker than Alfredo sauce —think pastry cream or soft pudding that mounds slightly when spooned. After folding in whipped cream: it should be cloudy and creamy, not runny , almost like a soft mousse that holds shape on a spoon. Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny. Recipe Card Recipe Card Previous Next

This salad offers a delightful combination of fruity, refreshing, and slightly tangy flavors, making it a perfect choice for the summer. < Back Watermelon Salad Prep Time: 15 minutes Cook Time: Serves: 4-6 Servings About the Recipe When the weather heats up, I find myself craving meals that are light, refreshing, and honestly — require minimal effort. This watermelon salad is one of my favorite ways to use up all that gorgeous summer produce. It’s sweet, savory, hydrating, and a little unexpected in the best way. The combo might sound a little wild at first — watermelon, strawberries, pineapple, cucumber, mint, and feta — but trust me, it works. The juicy fruit and crisp veg play so well together, and the creamy feta with a simple lime-honey dressing ties it all up with a bright, citrusy bow. It’s the kind of dish you’ll keep sneaking bites of straight from the bowl. If you’ve made my Watermelon Gazpacho , you already know how much I love combining fruit with a savory twist — especially in the summertime. And just like my Herby Cucumber Salad or Celery Remoulade , this recipe brings that crisp, chilled contrast that makes a side dish shine. It’s perfect for BBQs, sunny lunches, or those lazy days when you just can’t bring yourself to turn on the stove but still want something fresh and satisfying. Let’s make it! SKIP TO RECIPE CARD Fresh, vibrant flavors – Sweet watermelon, juicy strawberries, crisp cucumber, and tangy pineapple come together in a colorful medley that screams summer. Sweet and savory balance – The saltiness of the feta, the touch of honey in the dressing, and the pop of lime juice create a perfectly balanced bite. Easy to prep, easy to love – This salad looks impressive but comes together in minutes — ideal for barbecues, brunches, or a refreshing side on a hot day. Customizable and flexible – Don’t have strawberries? Add blueberries. Not into feta? Try goat cheese or leave it out. This salad adapts easily. Hydrating and light – Water-rich fruits and cooling cucumber make this feel more like a treat than a side dish. It’s the kind of thing you’ll go back for twice. What You'll Love Can I make this salad ahead of time? Yes — you can prep the fruit and cucumber a few hours ahead and store them in the fridge. For best texture, add the dressing, feta, and mint just before serving. Will the salad get watery? Because watermelon and cucumber release liquid over time, this salad is best served fresh. If making ahead, drain off any excess liquid before adding the dressing. Can I use a different cheese? Absolutely. Feta is classic here, but crumbled goat cheese , mozzarella pearls , or even a sprinkle of parmesan shavings can work beautifully. What can I substitute for pineapple or strawberries? Try mango , nectarines , blueberries , or even grapes . Just aim for a mix of juicy, sweet, and slightly tangy fruits. Is there a vegan version? Yes — just skip the feta or use a plant-based cheese alternative. You can also swap honey for maple syrup or agave in the dressing. What goes well with this salad? It pairs perfectly with grilled chicken , shrimp skewers , quinoa dishes , or even a sparkling citrus mocktail . Light, fresh, and ready for the patio. Frequently asked Questions Ingredients 600 g watermelon, cubed (4 cups) 1 English cucumber, halved and sliced (about 300–350 g) 300 g strawberries, sliced (2 cups) 165 g pineapple, in chunks (1 cup) 75 g feta cheese, crumbled (½ cup) Juice of 1 lime (about 2 tbsp) 45 g olive oil (3 tbsp) 20 g honey (1 tbsp) 10 g fresh mint, roughly chopped (¼ cup) Salt and pepper to taste Preparation Not only is this salad a feast for your taste buds, but it is also a feast for the eyes with its beautiful bursts of color. Super simple to make, the longest part is chopping and prepparing the ingredients. In a large mixing bowl, combine the diced watermelon, cucumber, strawberries, pineapple, and chopped mint leaves. In a small bowl, whisk together the lime juice and honey to make the dressing. Drizzle the lime and honey dressing over the watermelon salad mixture. Gently toss the salad to ensure all the ingredients are coated with the dressing. Add salt and pepper to taste. Sprinkle the crumbled feta cheese on top of the salad. Allow the salad to sit for about 10 minutes to allow the flavors to meld together. Once ready to serve, give the salad a gentle toss again to ensure the dressing is evenly distributed. Serve the watermelon salad in individual bowls or on a platter, garnished with a few extra mint leaves if desired. Enjoy this refreshing and vibrant watermelon salad as a light and healthy summer dish or as a delightful side for any occasion. The combination of flavors will surely impress your taste buds and leave you wanting more! Recipe Card Recipe Card Previous Next

Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite! < Back Classic French Onion Soup Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings About the Recipe There’s nothing quite like a bowl of classic French onion soup to warm you up on a chilly day. Traditionally made with beef broth and red wine, this timeless dish is known for its rich, complex flavors. However, not everyone keeps wine in their pantry—or may prefer to skip it due to dietary restrictions. That’s why I’ve created a version of this beloved soup that’s just as flavorful, without the wine. To achieve the same depth and savory richness, this recipe uses a base of beef broth and a splash of apple cider vinegar. Combined with perfectly caramelized onions, fresh garlic, and a hint of sage, the result is a soup that’s bursting with flavor and has just the right amount of sweetness. This no-wine French onion soup is as versatile as it is delicious. It’s naturally gluten-free, and with a few simple swaps—like using vegetable broth and vegan butter—it can easily be made vegetarian or vegan. Whether you’re preparing a comforting family meal or hosting a dinner party, this recipe is sure to delight. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make. All you need are a handful of simple ingredients and a little patience to caramelize the onions to perfection. The result? A velvety, savory bowl of soup that tastes like it simmered all day. If you’re looking for a cozy, classic recipe with a unique twist, give this classic French onion soup without wine a try. It’s comfort food at its finest, and I hope it becomes a favorite in your kitchen! SKIP TO RECIPE CARD No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic french onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic french onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Recipe Card Previous Next

Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level. < Back Swiss Alpine Macaroni Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings About the Recipe Some days just call for a meal that feels like a big, cozy hug—and that’s exactly what Älplermagronen , or Swiss Alpine Macaroni, brings to the table. It’s one of those hearty, stick-to-your-ribs dishes that’s been loved in Swiss homes for generations. Kind of like a cousin to Rösti or German-Style Potato Salad —simple ingredients, big comfort. Made with pasta, potatoes, cheese, and cream (plus a little cubed ham if you’re feeling it), it’s the kind of recipe that makes something magical out of what you probably already have in your kitchen. I love meals like this—humble and satisfying, just like a bowl of warming Swiss Barley Soup on a chilly day. And if you’re new to the idea of serving applesauce on the side? Don’t knock it till you’ve tried it. That sweet-tangy contrast is part of what makes this dish so uniquely Swiss. It’s all about balance—hearty meets bright, savory meets sweet. Whether you stick to the classic or add your own twist, this is one of those meals that always gets scraped clean. SKIP TO RECIPE CARD Comfort Food at Its Best: Creamy, cheesy, and hearty, this dish is like a warm hug on a plate. Perfect Balance: The savory pasta and cheese blend beautifully with the sweet and tangy applesauce for an authentic Swiss flavor experience. Customizable: Add bacon, ham, or sausages for a meaty twist, or keep it vegetarian for a lighter option. Simple Ingredients: You likely have most of the ingredients on hand, and the recipe doesn’t require anything fancy. Kid-Friendly: The creamy cheese sauce and pasta combo are a hit with kids, and you can omit the onions for pickier eaters. Swiss Tradition at Home: Bring the taste of the Alps to your kitchen with this classic comfort food. One-Pot Potential: Cook the potatoes and pasta in the same pot to save time and reduce cleanup. What You'll Love 1. Can I make this ahead of time? Yes! You can prepare the cheese sauce and cook the pasta and potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine just before serving. 2. What type of cheese works best? Traditional Älplermagronen uses Gruyère, but you can also use Emmental, Appenzeller, or a blend of these cheeses. For a sharper flavor, try adding a bit of Parmesan. 3. Can I use a different type of pasta? Absolutely! While short pasta like macaroni is traditional, penne, rigatoni, or even shell pasta works well. 4. Can I make it vegetarian? Yes! Simply skip the bacon or sausage if you're using them, and use vegetable broth instead of any meat-based stock. 5. Is there a gluten-free option? You can substitute the pasta with gluten-free pasta and ensure the cheese and cream are gluten-free as well. 6. Can I skip the applesauce? Of course! Applesauce is a traditional accompaniment, but the dish is still delicious without it. You can substitute it with a side salad if preferred. 7. What kind of potatoes should I use? Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape during cooking. Frequently asked Questions Ingredients For the Macaroni: 1 lb (450g) potatoes, peeled and diced into small cubes 8 oz (225g) short pasta (such as macaroni or penne) 1 cup (240ml) heavy cream 1/2 cup (120ml) milk 1 1/2 cups (150g) grated Gruyère cheese 1 cup (150g) cubed ham (optional) Salt and freshly ground black pepper to taste For the Topping: 1 large onion, thinly sliced 2 tbsp butter Fresh parsley, chopped (for garnish) Optional: Applesauce 2–3 apples, peeled, cored, and chopped 1/4 cup (60ml) water 1 tbsp sugar (optional) A pinch of cinnamon (optional) Preparation Cook the Potatoes and Pasta: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 5 minutes until they start to soften. Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until both are tender. Drain and set aside. Prepare the Cheese Sauce: In a separate large saucepan, heat the heavy cream and milk over low heat. Once warm, stir in the grated Gruyère cheese, whisking until melted and smooth. Season with salt and pepper to taste. If using, add the cubed ham to the sauce and stir until heated through. Combine Pasta, Potatoes, and Sauce: Add the cooked pasta and potatoes to the cheese sauce, stirring to combine and coat evenly. Keep warm on low heat. Caramelize the Onions: In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 10–15 minutes). Make the Applesauce (optional): In a small saucepan, combine the chopped apples and water. Bring to a simmer and cook until apples are tender, about 10 minutes. Mash the apples until smooth, adding sugar and cinnamon if desired. Set aside. Serve: Divide the creamy pasta and potatoes into bowls. Top with caramelized onions and garnish with fresh parsley. Serve with a side of applesauce for a traditional Swiss touch. Tips: Cheese Variations: You can mix Gruyère with other Swiss cheeses, like Emmental or Appenzeller, for more depth of flavor. Broth Alternative: For added richness, substitute part of the milk with vegetable or chicken broth. Recipe Card Recipe Card Previous Next

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

Delicious creamy shortbread cookies with a sweet jam center. < Back Spitzbuebe Cookies Prep Time: 40 minutes Cook Time: 10 minutes Serves: 36 cookies About the Recipe Of all the cookies that make it into my holiday tins, Spitzbuebe are hands-down one of the most requested. These buttery, melt-in-your-mouth sandwich cookies with a jewel-like center of jam feel as festive as they are timeless. The name Spitzbuebe means “mischievous boy” in Swiss German—supposedly because the top cookie’s cutouts look like someone cheekily snuck a peek at the jam filling. While Vanillekipferl bring that delicate nutty crumble and Cinnamon Stars fill the house with warm spice, Spitzbuebe add a hint of elegance to the mix. They’re delicate, bright, and just a touch more refined—but still incredibly nostalgic. And while Schoggi Herzli lean deep into rich chocolate territory, these bring a buttery lightness and fruity contrast that rounds out any cookie plate beautifully. At home, we always made them with apricot or raspberry jam. I’m team apricot—it’s that perfect sweet-tart balance against the shortbread. Instead of the traditional powdered sugar dusting, I like to finish mine with a thin lemon glaze for a hint of citrus and a glossy finish. It's a tiny twist, but one that makes them feel extra special. Whether you go simple with circles or playful with cut-out shapes, these cookies are such a joy to bake and share. And trust me—they disappear fast. If you’re building out your cookie tray, you’ll also find this recipe in My Holiday Cookie Box ebook , along with other Swiss classics we love to bake year after year. SKIP TO RECIPE CARD A Touch of Nostalgia : These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home. Playful and Fun : The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes! Versatile Flavors : While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling. Perfect Balance : The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony. Great for Sharing : Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters. Adaptable Tools : No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly. Crowd-Pleaser : Even a big batch disappears fast—you might want to make extras! What You'll Love Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness. Q: Can I substitute the egg white in the dough? A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different. Q: What other jams work well for the filling? A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny. Q: How do I prevent the cookies from spreading in the oven? A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape. Q: What can I use if I don’t have a smaller cookie cutter for the cutouts? A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts. Q: Can I freeze Spitzbuebe ? A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze. Q: Can I make these cookies gluten-free? A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies. Q: Can I double the recipe? A: Absolutely! Just ensure your mixer can handle the increased dough volume. Q: How long do these cookies stay fresh? A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life. Q: Can I use another glaze instead of lemon? A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well. Frequently asked Questions Ingredients Dough: 1 cup + 2 tablespoons butter (250g, room temperature) 3/4 cup granulated sugar (150g) 1 large egg white 1 teaspoon vanilla extract 2 3/4 cups flour (350g) Filling: Apricot or Raspberry Jam Glaze: 1/3 cup powdered sugar (40g) 2–4 tablespoons lemon juice Preparation In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well). Put the dough in the fridge and chill for 30 minutes . Preheat your oven to 375F . Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie. Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet. Bake for 10 minutes , or until lightly golden. Let cool completely before you fill and glaze them. Once cool, you can build your cookies! Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together. The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam. Let the glaze dry and serve! These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making. Recipe Card Recipe Card Previous Next

A vibrant tart with a subtle hint of cinnamon, rich, nutty warmth of almonds and complemented by the natural sweetness of fresh figs. < Back Fig and Almond Tart Prep Time: 20 minutes Cook Time: 45 Minutes Serves: 8-10 Servings 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 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 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) 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 Recipe Card Previous Next

With diced butternut squash, Arborio rice, and the delightful blend of Cacao-Maple Mélange spices, this creamy dish is both sweet and savory. < Back Butternut Squash Risotto Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 Servings About the Recipe If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.) This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.” You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share. Let’s make it. SKIP TO RECIPE CARD Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash. Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy. Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners. A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad. A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing. What You'll Love Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity. Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture. Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking. Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly. What wine works best in risotto? A dry white wine like Sauvignon Blanc , Pinot Grigio , or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness. How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente) , and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes. How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up. Frequently asked Questions Ingredients 300 g butternut squash, diced (2 cups) 200 g Arborio rice (1 cup) 1 small onion, finely chopped (about 100 g) 1 L vegetable broth, kept warm (4 cups) 15 g Cacao-Maple Mélange (2 tbsp) 120 ml dry white wine (½ cup) 50 g grated Parmesan cheese (½ cup) Salt and pepper to taste Fresh sage leaves for garnish (optional) DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange): 2 tsp unsweetened cocoa powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp maple sugar (or light brown sugar as a substitute) Optional: a pinch of smoked paprika or cardamom for added depth Preparation This recipe was made for Selefina Spices , using my spice blend Cacao-Maple Mélange . Please note that I receive a small comission from qualified sales of the blend. To prep, peel and small dice the butternut squash into bite sized cubes. Dice the onion. Grate the parmesan cheese and roughly chop the sage leaves (for garnish). In a large pan, sauté onions until translucent. Add Arborio rice and stir to coat with oil. Pour in the white wine and cook until it evaporates. Add diced butternut squash and Cacao-Maple Mélange spice blend. Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves. Enjoy! Recipe Card Recipe Card Previous Next