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

Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. < Back Mango-Lime Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-12 Servings About the Recipe Cheesecake has always been my dessert happy place—and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake , or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh. This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite—no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake. That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach. If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty—it steals the show. SKIP TO RECIPE CARD Bright, Tropical Flavor : The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat. Creamy and Refreshing Texture : These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts. Perfect Make-Ahead Dessert : These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge. No Extra Moisture : Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling. Naturally Vibrant Color : The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious. A Unique Take on Classic Cheesecake : The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors. What You'll Love What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online. Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny. How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert. Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious. How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect. Frequently asked Questions Ingredients For the Crust: 150g graham cracker crumbs (1½ cups) 60g unsalted butter, melted (¼ cup) 25g granulated sugar (2 tbsp) 20g shredded coconut (optional) (¼ cup) For the Mango Swirl: Option 1 – Using Mango Powder: 50g mango powder (½ cup) 30ml water (2 tbsp) 12g granulated sugar (1 tbsp) Option 2 – Using Fresh Mango: 150g fresh ripe mango purée (approx. ¾ cup) 12–25g granulated sugar (1–2 tbsp, depending on ripeness) (Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.) For the Cheesecake Filling: 450g cream cheese, softened (16 oz) 100g granulated sugar (½ cup) 2 eggs Zest and juice of 1 lime 5ml vanilla extract (1 tsp) Preparation Mango-Lime Cheesecake Preheat your oven to 350°F (175°C) . Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later. In a mixing bowl, combine graham cracker crumbs , melted butter , and sugar . Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling. In a small bowl, mix together mango powder , water , and sugar until it forms a smooth paste. Set aside. Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar , depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the lime zest , lime juice , and vanilla extract until fully combined. Pour the cheesecake filling over the cooled crust and spread it out evenly. Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect. Bake for 25–30 minutes , or until the edges are set but the center still has a slight jiggle. Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually. Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top. Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving. Storing: These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container. Tips If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'. Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that? 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

This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! < Back Chocolate Pumpkin Zebra Loaf Prep Time: 15 minutes Cook Time: 50 minutes Serves: 10-12 Slices About the Recipe There’s something about the shift into fall that completely transforms the way I bake. As soon as the mornings turn crisp and pumpkins start popping up everywhere, I reach for those cozy, spiced flavors I love—like the warm notes in my Classic Pumpkin Pie , the chewy cinnamon kick of my Pumpkin Spice Cookies , or that Pumpkin Spice Chai Pudding I fully justify as breakfast (and honestly, no regrets there). This Chocolate Pumpkin Zebra Loaf is a little spooky, a little cozy, and totally perfect for the season. It swirls together rich chocolate and spiced pumpkin batter in a beautiful marbled pattern that’s surprisingly easy to create and even more fun to slice into. Every bite is that perfect balance of deep cocoa richness and soft, warmly spiced pumpkin cake. To top it off, a layer of tangy cream cheese frosting adds just the right contrast—and if you’re feeling festive, go ahead and decorate it with spiderweb drizzles, candy eyes, or a mummy-style glaze. It’s playful, delicious, and totally Halloween-party ready. Whether you're baking it up for a gathering or just treating yourself to a slice with your favorite latte, this loaf delivers on flavor and fall vibes. It’s one of those bakes that feels as magical as the season itself. SKIP TO RECIPE CARD Swirls of fall flavor – Rich chocolate and warmly spiced pumpkin come together in each gorgeous marbled slice. Halloween-ready and beyond – Dress it up with spooky cream cheese frosting for Halloween or keep it simple for a cozy fall loaf. Moist, tender texture – Thanks to the pumpkin, this loaf stays soft and flavorful for days. Easy to make (and impressive to look at) – That zebra swirl looks fancy, but it’s actually really simple to do. Perfect with a latte – Especially anything pumpkin or chai-spiced. What You'll Love How do I get the zebra swirl effect? It’s easier than it looks! You just alternate spoonfuls of chocolate and pumpkin batter in the center of your loaf pan, layering one on top of the other. As it bakes, the pattern naturally forms. You can also gently swirl with a skewer if you want a more marbled look. Can I skip the cream cheese frosting? Definitely. The loaf is delicious on its own. But if you love a tangy-sweet contrast, the frosting adds a beautiful finish—especially if you're decorating for Halloween. Can I make this ahead of time? Yes! It keeps well for up to 3 days at room temperature (covered), or in the fridge for 5 days. It also freezes beautifully—just wrap the unfrosted loaf tightly and freeze for up to 2 months. Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-puréed and not too watery. If your homemade purée is on the wet side, drain it a little first to avoid a soggy loaf. Can I bake this in a different pan? Yes—an 8x8 inch square pan works too, though the bake time may be a little shorter. You can also make it into muffins; just reduce the baking time to about 18–22 minutes and keep an eye on them. How sweet is the loaf? It’s gently sweet—perfect for a snack or light dessert. If you’re looking for a dessert-level sweetness, the cream cheese frosting takes it there. Frequently asked Questions Ingredients For the Pumpkin Batter: 1 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Chocolate Batter: 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 cup hot water 1/2-3/4 cup All-Purpose Flour For the Icing (optional): 4 oz (1/2 cup) cream cheese, softened 2 tablespoons unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium-sized bowl, whisk together all the ingredients for the pumpkin batter: pumpkin puree, sugar, vegetable oil, egg, and vanilla extract. In another bowl, combine the dry ingredients for the pumpkin batter: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. In a separate bowl, mix the ingredients for the chocolate batter: sugar, cocoa powder, and baking soda. Add hot water and stir until it's smooth and well combined. Add in the flour bit by bit until you have a smooth batter. To create the zebra pattern, alternate spoonfuls of the pumpkin batter and chocolate batter into the greased loaf pan. Use a knife to gently swirl the batters together to create a marbled effect. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once completely cooled, frost with the cream cheese icing, if you so desire. Slice and enjoy your Chocolate Pumpkin Zebra Loaf! Recipe Card Recipe Card Previous Next

A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. < Back Black Forest Tiramisu Prep Time: 20 minutes Cook Time: Serves: 2-4 Servings About the Recipe I’ve always had a soft spot for desserts that feel familiar but still manage to surprise you. This Black Forest Tiramisu is just that. It takes the chocolate-cherry magic of my Black Forest Cake and gives it a no-bake twist—layered with mascarpone, espresso-soaked ladyfingers, whipped cream, and those juicy cherries that make it impossible to stop at one bite. The idea came to me while working on my Chestnut Cream Tiramisu —I loved how effortlessly elegant a tiramisu could be. And if you’ve tried my White Forest Cake , you’ll know I can’t resist reimagining a classic with a lighter spin. This one lands somewhere in the middle: rich, creamy, bold, but easy enough to make on a weeknight. No oven, no stress—just a chilled dish of something truly indulgent (and maybe even better the next day, if you can wait that long). SKIP TO RECIPE CARD Things You’ll Love About This Recipe Decadent Chocolate Flavor: The rich chocolate mascarpone and cocoa dusting make this dessert a chocoholic’s dream. Perfect Blend of Textures: Soft, coffee-soaked ladyfingers, creamy mascarpone, juicy cherries, and fluffy whipped cream create a melt-in-your-mouth experience. Customizable: Add kirsch for a boozy twist or keep it alcohol-free for all ages to enjoy. Elegant Yet Easy: Looks fancy but comes together with simple ingredients and no baking required. Make-Ahead Friendly: Perfect for dinner parties or special occasions, as the flavors improve with time in the fridge. What You'll Love FAQs 1. Can I make this dessert alcohol-free? Yes! Simply omit the kirsch or substitute it with cherry syrup or vanilla extract for a non-alcoholic version. 2. Can I use fresh cherries instead of canned? Absolutely! Pit and lightly mash fresh cherries, then mix them with a little sugar and water to create a syrupy consistency. 3. What can I use if I don’t have mascarpone? Cream cheese is a great substitute. Soften it and mix it with a bit of heavy cream to achieve a similar texture. 4. Can I make this dessert ahead of time? Yes, it’s even better after chilling! Assemble the tiramisu and refrigerate it for up to 4 hours before serving to let the flavors meld. 5. What’s a good alternative to maraschino cherries? Fresh cherries or chocolate shavings make elegant alternatives if you prefer to skip the maraschino cherries. Frequently asked Questions Ingredients For the Layers: 8 ladyfingers ½ cup (120ml) strong brewed coffee, cooled ½ tbsp granulated sugar (optional, to sweeten the coffee) For the Chocolate Mascarpone Cream: ½ cup (120ml) heavy cream, chilled 4 oz (115g) mascarpone cheese, softened 2 tbsp powdered sugar 3 tbsp melted dark chocolate, cooled (more if you want it really chocolatey) For the Cherry Layer: ½ cup (120g) canned cherries, drained and lightly crushed 2 tsp reserved cherry syrup from the can 1 tbsp kirsch (or amaretto) or for a non-alcoholic choice 1/4 tsp almond extract (optional, mixed into the cherries) For Topping: 3/4 cup (180ml) heavy cream, whipped to soft peaks (reserve 1/4 cup) 1 tsp powdered sugar (to sweeten whipped cream) 1 tsp kirsch or vanilla extract (optional, folded into the whipped cream) 2 tbsp cocoa powder, for dusting 10 maraschino cherries Preparation Let's get started! Below you'll find the step-by-step instructions of how to put this delicious Black Forest Tiramisu together. Coffee dipped ladyfingers. Step 1: Prepare the Coffee Mixture Brew the coffee and allow it to cool. Sweeten with sugar if desired, and stir in 1 tbsp kirsch or dark rum if using. Chocolate mascarpone being piped onto ladyfingers. Step 2: Make the Extra Chocolatey Mascarpone Cream In a mixing bowl, whip the heavy cream until soft peaks form. (Reserve about 1/4 cup to pipe onto the top of the assembled dessert) In a separate bowl, whisk together mascarpone, powdered sugar, melted chocolate until smooth and rich. (If you want it delicately chocolatey put the 3 tablespoons. If you want it deep and rich put more, I kind of add as I go depending on how chocolatey I want it. Just remember that the more chocolate you put- the thicker the mixture can get. You may have to add more cream to smooth it out). Gently fold 1/2 cup of whipped cream into the chocolate mascarpone mixture until fully combined. Refrigerate until ready to assemble. Crushed cherries spread atop the layer of chocolate mascarpone. Step 3: Prepare the Cherries Drain the canned cherries and lightly crush them with a fork. Stir in reserved cherry syrup and kirsch or amaretto, if using, for extra flavor (for a non-alcoholic kick, add 1/4 tsp almond extract). Whipped cream being piped ontop of the second layer of ladyfingers. Step 4: Assemble the Dessert Dip each ladyfinger into the cooled coffee briefly, ensuring they are soaked but not soggy. (I usually count 2 Mississippi's, flip and do the same thing on the other side). Place two soaked ladyfingers side by side on each serving plate. Spread a generous layer of the chocolate mascarpone cream over the ladyfingers. (I find it easiest to pipe this on because after the ladyfingers are coffee soaked they tend to be quite fragile). Add a layer of lightly crushed cherries by spooning them over the chocolate mascarpone, ensuring even distribution. Carefully add another layer of soaked ladyfingers, side by side, on top of the cherries. Pipe or spoon the reserved whipped cream over the top layer. Black Forest Tiramisu Step 5: Garnish and Serve Dust with cocoa powder for a finishing touch. Top each dessert with a few maraschino cherries for a pop of color. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. That's it! Chill, scoop, and enjoy. This Black Forest Tiramisu is here for the good times—whether it's a cozy night in or a family get-together. Simple, sweet, and satisfying. Perfect for sharing. Notes: Adding kirsch to the coffee, cherries, or whipped cream enhances the Black Forest flavor but is optional for a non-alcoholic version. Amaretto or dark rum can be substituted if kirsch isn’t available. Use a touch of almond extract for a non-alcoholic boost. For even more chocolate, sprinkle grated chocolate or drizzle melted chocolate between layers. Recipe Card Recipe Card Previous Next

This moist and delicious cake has gentle flavors of pistachio and lemon with an irresistible lemon cream cheese frosting. < Back Lemon Pistachio Bundt Cake Prep Time: 20 Minutes Cook Time: 1h-1h15 minutes Serves: 12-18 Servings About the Recipe There’s something extra special about recipes tied to memories—and this Lemon Pistachio Bundt Cake holds a dear place in mine. It’s inspired by a lemon loaf I first tasted on a trip to Barbados in 2012, made by a kind-hearted woman named Carmen who took care of the apartment we stayed in. Every morning, we’d sit outside with tea, enjoying her homemade lemon cake as the ocean breeze rolled in and birds fluttered by. When we left, she sent me home with the recipe, and ever since, we’ve lovingly called it Carmen’s Lemon Cake . Recently, I gave it a little twist, combining the bright citrus flavor with one of my favorite ingredients—pistachios. I wasn’t sure how the swap would turn out, but it was magic. The nutty richness of the pistachios pairs beautifully with the lemon, and the result is a tender, not-too-sweet cake that’s perfect with a cup of coffee or tea. If you love this combination, be sure to try my Pistachio Baked Donuts , which offer a playful take on the same flavor pairing. For something a little different but just as elegant, I recommend my Apricot Almond Madeleines —delicate, buttery, and fruit-kissed. And if rich and chocolatey is more your style, don’t miss my Cacao Spiced Bundt Cake , which leans into deep flavors with a whisper of spice. Whether you’re baking for brunch, gifting a friend, or simply treating yourself, I hope this cake brings a bit of sunshine and sweetness your way—just like it did for me. SKIP TO RECIPE CARD Bright Citrus Flavor : The lemon rind and juice bring a delightful, tangy brightness that perfectly complements the nuttiness of pistachios. Unique Texture : The pistachio flour adds a light, delicate texture and a mild, nutty taste to the cake. Creamy Frosting : The tangy cream cheese frosting pairs beautifully with the lemon, enhancing every bite. Simple Ingredients : Made with pantry basics, this cake is easy to put together without special ingredients. Perfect for Any Occasion : Its fresh, vibrant flavors make it a versatile dessert for spring and summer gatherings or any celebration. What You'll Love 1. Can I use salted pistachios for this recipe? Yes, you can, but be mindful of the salt added to the batter. If using salted pistachios, you may want to use only 1/4 teaspoon of salt. 2. Can I substitute pistachio flour with ground pistachios? Absolutely! If you don’t have pistachio flour, simply pulse shelled pistachios in a food processor until finely ground. 3. How can I make the cake extra moist? Ensuring the butter and eggs are at room temperature before mixing helps create a smooth batter that bakes more evenly. You can also add a little extra milk (around a tablespoon) for added moisture. 4. How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, your cake is ready. Aim for around 30-35 minutes of baking, but check a few minutes early as oven temperatures can vary. 5. Can I make the frosting in advance? Yes! The frosting can be made a day ahead and stored in the refrigerator. Before frosting, allow it to soften slightly at room temperature. Frequently asked Questions Ingredients 3/4 cup Pistachio Flour 2 cups All-Purpose Flour 4 Eggs 2/3 cup Unsalted Butter 2 teaspoons Baking Powder 1 cup Milk 2 teaspoons Lemon Juice 2 cup Granulated Sugar 1/4-1/2 teaspoon salt (depending on if you are using salted pistachios or not) 4 tablespoon Lemon Rind (about 4 lemons) Frosting: 3/4 Block of Cream Cheese 1 1/2 cup Icing Sugar 4 tablespoons Lemon Juice 1/4 cup warm water 1 teaspoon Vanilla Extract Preparation If you do not have prepared pistachio flour, begin by pulverizing pistachios into a flour like consistency. Obviously having shelled pistachios makes the job a lot easier. But if you do not have any shelled like the situation I found myself in, you'll have a bit more preparation work to do. You can use salted or unsalted pistachios for this recipe, just adjust your salt accordingly. If you are using salted nuts, only use 1/4 teaspoon of salt. Next grate your lemons to get that wonderful lemon rind that will bring so much lovely flavor to this cake. In a large bowl, mix together your ground pistachio flour as well as the all-purpose flour. Add in the baking soda and salt. Mix well. In a separate bowl, combine your softened butter, sugar and eggs. With a handmixer, mix until you get a smooth creamy mixture. Add in the milk bit by bit mixing after each addition. Gradually add the flour mixture into the butter mixture. Again going bit by bit, mixing after every time you add a little more until everything is really well incorporated and smooth. Now, with a rubber spatula, fold in your lemon rind. Preheat your oven to 350F and prepare your baking pan. I like to grease mine with a bit of butter and flour. To do this I either use a scrap of the butter foil or some kitchen towel. I rub a thin layer of butter all over the pan. Make sure to really get in all the nooks and crannies, especially if you are using an intricate bundt pan. The layer does not have to be thick, no chunks. Just enough so that it coats and will allow the flour to stick. Next add a large spoonful of flour to your baking pan and tap and turn it so that the flour coats the butter and your pan now looks powdered. Try not to leave any flour chunks. I like to turn my pan upside down over the sink or garbage and give it a couple of good whacks to make sure that I get rid of any excess flour. Once your pan is ready to go, pour your lovely batter into the pan. Once filled, I like to tap my pan on the counter a few times to make sure I have gotten the batter down into mold properly. I fill the pan until it is almost up to the edge leaving a little room for it to grow and now spill over. The cake will rise a little when baked. Once your oven is ready, pop your cake in and let it bake for 1 hour- 1 h 15 minutes . To check when it is done, I like to insert a skewer stick, if it comes out clean, it is ready. If there is still a little batter that sticks, pop it back in the oven to bake for a few more minutes. Remove from the oven and let cool in the pan for about 10 minutes . Next is always the exciting part. Put a plate overtop the opening of your baking pan and flip! Give it a couple of good taps and lift your pan up. Your cake should slide out. If it doesn't, I like to use a small rubber spatula to help 'unglue' the cake from the mold and try again. Let your cake cool on a wire rack for about an hour or so or until it is relatively at room temperature. In the meantime, prepare your icing. Add the cream cheese. icing sugar, lemon juice and vanilla to a food processor if you have one. If you don't, no worries, you can also just put them in a bowl and use your hand mixer. Mix until blended. Now slowly add a bit of the water bit by bit and mix. Add as much of the water as you want until you achieve your preferred consistency. I like mine to be runny enough so that it is able to run down the cake, but still thick enough for it to feel like a real icing and not just a glaze. Now comes the fun part. Decorating your beautiful cake. Spoon your icing over the cake top. Put as much or as little as you like. From there, you can sprinkle a little lemon rind and crushed pistachios over top. Or decorate with what you like. Sprinkles, edible flowers, marzipan... anything really. Be creative! Serve and enjoy! Recipe Card Recipe Card Previous Next

This sweet buttery homemade bread has a dense crispy crust and a soft and sweet chewy center. < Back Three Kings Bread (Dreikönigskuchen) Prep Time: 15 minutes + rise time Cook Time: 25-30 Minutes Serves: 6-8 Servings About the Recipe Although I didn’t grow up in an overly religious household, we still marked many traditional Swiss holidays—more for the joy of the ritual and family connection than for religious reasons. Three Kings Day (or Dreikönigstag ) , celebrated every January 6th, was one of those traditions I looked forward to all year. The highlight? A sweet, golden loaf—somewhere between a soft Zopf and a cluster of pillowy Weggli buns—shaped into a crown and dusted with pearl sugar. Hidden inside one of the buns was a small surprise—a coin or figurine—and whoever found it got to wear the paper crown and be royalty for the day. Of course, we kids would poke the bottoms of all the buns before eating, just to increase our chances of “winning” (a trick I still pretend not to notice when my own kids do it now). In many ways, it reminded me of other Swiss breads we’d make during the year—like Zopf on lazy Sunday mornings or Grittibänz in December, shaped like little bread people for St. Nicholas Day. All three are made from similar doughs—soft, yeasted, slightly sweet—but each has its own moment to shine. And this one was all about the fun of surprise and celebration. These days, we don’t always wait for January 6th. The bread is too good to save for just once a year. Whether it’s for brunch with friends or a cozy winter breakfast, this crown-shaped loaf brings a little magic to the table—especially when someone finds the hidden “treasure.” If you’ve never made Three Kings Bread before, it’s easier than it looks and so rewarding. And if your household is anything like mine, that paper crown might stick around long after the last bun is gone. SKIP TO RECIPE CARD Fun for Everyone: The tradition of hiding a figurine or coin makes this bread more than just food—it’s an event! Watch the excitement as everyone tries to find the surprise. Soft and Fluffy Texture: This sweet bread is perfectly tender with just the right amount of sweetness. Customizable: Don’t like raisins? Swap them for chocolate chips or skip them entirely. You can also experiment with adding citrus zest or spices for extra flavor. Versatile: While it’s traditionally served for Three Kings Day, this bread is also fantastic for weekend brunches or special occasions. Beautiful Presentation: The flower-like shape and pearl sugar topping make it look as good as it tastes. Add a paper crown for a festive touch! What You'll Love Can I use instant yeast instead of dry yeast? Yes, you can substitute instant yeast for dry yeast in the same quantity (20g or 2 tablespoons). Since instant yeast doesn’t require proofing, you can mix it directly with the dry ingredients. What can I use if I don’t have pearl sugar? You can use coarse sugar, crushed sugar cubes, or sprinkle with your favorite nuts. The bread will still be delicious without the decorative sugar. Can I make this bread ahead of time? Yes! You can prepare the dough the night before, let it rise, then refrigerate it. Allow the dough to come to room temperature before baking. Alternatively, you can bake it, then reheat gently before serving. What if I don’t have a small figurine or coin? You can get creative! Use a shelled almond, a dried bean, or any oven-safe trinket. Just make sure to let everyone know there’s a surprise hidden inside. Can I freeze this bread? Absolutely. Once baked, let the bread cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm before serving. How do I know if my milk is warm enough? The milk should be warm to the touch but not hot, around 100–110°F (37–43°C). Too hot, and it could kill the yeast. Frequently asked Questions Ingredients Bread: 500g All-Purpose Flour (4 cups) 100g Granulated Sugar (½ cup) 1 teaspoon Salt (1 teaspoon) 60g Unsalted Butter (softened) (4 tablespoons or ½ stick) 20g Dry Yeast (2 tablespoons) 225ml Milk (warmed) (1 cup) 1 Egg For Decorating: 1 Egg 1 tablespoon Water 1 teaspoon Sugar Pearl Sugar (as needed) Paper Crown (optional, for fun) For Hiding: Small Bakeable Figurine Coin (wrapped in Aluminum Foil) Almond or other nut Preparation This recipe is easy to put together. All you will need is two mixing bowls a lined baking sheet a pastry brush and some patience. Wet and Dry Ingredients Here are the Step-By-Step Instructions on how to make Three Kings Bread: Prepare your yeast: In one bowl, warm your milk so that it is warm to the touch but not hot. To it, mix in your yeast. I also like to take a big pinch of sugar and mix it in as well. The sugar helps activate the yeast. Mix well and let the yeast mixture sit for a few minutes until it starts to for a bubbly film at the top ( 15 minutes or so). Combine the dry ingredients: In the second bowl, mix together your flour, sugar and salt. Adding the butter and egg to the yeast mixture. Mix yeast, butter and egg: Once the yeast has started activating (you will be able to tell when it has a forthy layer at the top) use a hand mixer to mix in your softened butter and egg. Beat until you have a smooth mixture and everything is well incorporated. Making the dough: Make a well in the center of your flour mixture (like a volcano) and pour your wet ingredients into the center. Knead the dough: I always like to do, this is the part of the recipe that might feel a little messy to some, but I find it so satisfying. Use your hands to knead and incorporate everything together until you have formed your dough. (If you own a stand mixer, you can use this aswell). To knead by hand, take a portion of the dough and press it down with the heel of your hand to flatten it. Fold the dough in half, and then press it down again with the heel of your hand. Repeat this process for about 10 minutes or until the dough becomes smooth and elastic. Make sure to scrape any bits from the sides of the bowl so that you have captured all the wet and all the dry ingredients and that they are well blended. If you find the dough too dry or if it is not coming together easily, add in a little more warmed milk until you have a smooth dough. Let the dough rest and rise: Now cover your bowl with cling wrap or a lightly dampened kitchen towel and let the dough sit for about 45 minutes - 1 hour until it has risen. (You want to make sure that it is covered so that it does not dry out whilst in the rising process). Dough that has risen. Forming the bread: Flour your work surface. Once the dough has risen, remove the dough from the mixing bowl and divide it into 6 pieces with one portion being slightly bigger than the rest (for the center ball). With the help of a bit of flour roll each piece into a round shape roughly the size of a tennis ball. Hiding the treasure: Prepare your secret treasure that you plan on hiding within one of the buns. I usually use a penny and wrap it in tin foil or an alamond. However, you can find little bakeable figurines online especially for this purpose. Use your finger to poke a hole halfway through a bun and put the treasure inside. Seal the hole up all the way and make sure to disguise it as best you can so that it is not obvious where the treasure is hidden. Brush the prepared dough balls with egg wash before baking to acheive a golden finish. Prepare to bake: Next, lay out your buns on a lined baking sheet so that they form a flower. One larger ball in the center and the 6 remaining around. It is ok if the balls that frame the sides do not touch one another, they will poof up during the baking process. Cover and let sit for another 30 minutes . Preheat the oven: In the meantime preheat your oven to 375F and prepare your egg wash. Leave enough space between the balls to allow for more rise when baking. Egg wash for a golden finish: To make your egg wash mix together the egg, water and sugar. When your bread has risen for the second time, use a pastry brush to paint the egg wash onto the surface of your dough. This will give it that nice shiny golden finish. Decorate and Bake: Sprinkle some pearl sugar or raisins on top and pop it in the oven. Bake for 25-30 minutes or until crust is hard and golden and a toothpick inserted into center comes out clean. Sometimes a difficult decision. Which piece to choose! Decorate with a crown and enjoy the fun! Remember, choose wisely ;) If you enjoyed making this homemade bread recipe, you may also enjoy: Zopf (traditional Swiss braided bread) Weggli (Swiss milk rolls) Brioche Recipe Card Recipe Card Previous Next

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

This potato salad offers a tangy and savory flavor profile, combining tender potatoes, crispy bacon, and sweet onions in a zesty vinegar-based dressing for a deliciously balanced taste. < Back German Potato Salad Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8-10 Servings About the Recipe I’ve said it before and I’ll say it again: I love a good potato salad. Whether it’s my Dill-icious Creamy Potato Salad version that shows up on repeat at summer barbecues, or something heartier like this warm German-style one, potatoes just get me . This one leans into the classics — the kind of potato salad you might find in Germany or the German-speaking parts of Switzerland. It’s got that tangy vinegar kick, savory onions, and crispy bacon situation that makes it totally crave-worthy. Known as Kartoffelsalat , this dish has been a staple for centuries, and for good reason. Potatoes showed up in the region in the 1700s and quickly became a household essential — think Rösti , gratins, even our beloved Älplermagronen (Swiss Alpine Macaroni). Basically, comfort food royalty. What I love most about this style of potato salad is how unfussy it is. Just simple, bold flavors that work together in the best way — kind of like my go-to creamy version, but with a totally different vibe. And it’s the ultimate sidekick: perfect with grilled sausages, schnitzel, crusty bread… or just a big spoon when no one’s looking. In Switzerland, especially, you’ll find versions of this salad served warm, with tiny regional twists that make it feel personal. It’s humble, hearty, and full of old-world charm — the kind of dish that somehow feels nostalgic even if you didn’t grow up with it. So whether you’re team creamy or vinegar-based (or both, like me), there’s always room at the table for a good potato salad. SKIP TO RECIPE CARD Bold, Tangy Flavor : The warm vinegar-based dressing adds a delicious tang that contrasts beautifully with the creamy potatoes, creating a uniquely flavorful salad. Perfect for Any Season : This salad can be enjoyed warm in the cooler months or at room temperature during summer barbecues, making it a year-round favorite. Hearty and Satisfying : With the addition of bacon and onions, this salad is filling enough to serve as a main or a hearty side dish. Simple Ingredients, Big Flavor : Made with pantry staples like vinegar, mustard, and potatoes, this salad offers impressive flavor with minimal ingredients. Ideal for Gatherings : Its bold flavors and easy preparation make it an excellent choice for picnics, potlucks, or family dinners, where it’s sure to stand out. Great Make-Ahead Dish : This salad can be prepared ahead and reheated before serving, allowing the flavors to meld and making it a convenient dish for busy days. What You'll Love What’s the difference between German potato salad and traditional potato salad? German potato salad is typically made with a warm vinegar-based dressing instead of a mayonnaise-based one, giving it a tangy flavor. It also often includes bacon and onions for added richness. Can I serve German potato salad cold? While traditionally served warm, German potato salad can be enjoyed cold or at room temperature. The flavors deepen as it sits, making it a versatile option for various occasions. What type of potatoes work best for German potato salad? Waxy potatoes like red or Yukon Gold hold their shape well and have a creamy texture, making them ideal for this salad. Avoid starchy potatoes like Russets, as they may break apart. How long does German potato salad last? Stored in an airtight container in the refrigerator, it lasts up to 3-4 days. Reheat gently on the stovetop or in the microwave if you prefer it warm. Can I make it vegetarian? Absolutely! Skip the bacon or substitute it with smoked paprika or a vegetarian bacon alternative for a similar smoky flavor. Frequently asked Questions Ingredients For the salad: 2 pounds red potatoes 6 slices bacon 1 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon Dijon mustard Salt and black pepper to taste 1/2 cup chopped cornichons Chopped fresh parsley or chives for garnish Optional Additions 4 hard boiled eggs 1/2 cup Mayonnaise (for a creamier dressing) Preparation Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes , or until the potatoes are tender when pierced with a fork. Drain and let cool slightly. While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes. In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise). Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl. Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad) . Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste. Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together. Garnish with chopped fresh parsley before serving. Recipe Card Recipe Card Previous Next

The bitterness of espresso pairs incredibly with the sweetness of the creamy chestnut filling and the layers of spongey ladyfingers. < Back Chestnut Cream Tiramisu Prep Time: 20 minutes Cook Time: 15 minutes Serves: 8-10 Servings About the Recipe When I’m craving a treat that feels indulgent and comforting, this Chestnut Cream Tiramisu is my go-to. It’s my cozy spin on the Italian classic—espresso-soaked ladyfingers layered with a velvety chestnut filling inspired by the chestnut desserts I grew up loving (hi, Vermicelles ). Chestnut cream (crème de marrons) adds that earthy sweetness and little whisper of holiday nostalgia that makes every bite feel like a warm hug. You already know I’m chestnut-obsessed—if you’ve made my Swiss Chestnut Soup or those dreamy Whipped Chestnut Pavlovas , you get it—so bringing that same nutty magic to tiramisu just made sense. And if you’re already a fan of my Black Forest Tiramisu , this version is like its autumnal, nutty cousin: just as creamy and decadent, but with cozy, earthy vibes that are perfect for cooler weather. The best part? It’s a no-bake, make-ahead marvel that actually tastes better after an overnight chill—perfect when you’re juggling festive chaos or just don’t feel like turning on the oven. “Tiramisu” translates to “pick me up,” and this one does exactly that: a gentle espresso kick, a touch of cocoa bitterness, and layers of creamy chestnut goodness that disappear faster than you can say buon appetito . Whether you’re celebrating something big or just treating yourself on a chilly night, I hope this recipe brings a little extra sweetness (and a lot of chestnut love) to your table. PS- If you've ever wondered how to roast chestnuts at home you'll want to check out my Guide to Roasting Chestnuts (it's easier than you think). SKIP TO RECIPE CARD Luxuriously Creamy: With a blend of mascarpone, whipped cream, and chestnut spread, this tiramisu is ultra-smooth and indulgent. Unique Flavor Twist: The rich, earthy notes of chestnut make this dessert stand out, adding warmth and depth that’s perfect for fall and winter. No-Bake Convenience: Skip the oven! This dessert is no-bake, making it a great option when you want a show-stopping dessert without turning on the heat. Make-Ahead Friendly: Ideal for gatherings, this tiramisu can be made a day in advance, allowing you to relax and enjoy your company. Effortlessly Elegant: Finished with a dusting of cocoa powder, this tiramisu looks as beautiful as it tastes, bringing a touch of sophistication to any occasion. What You'll Love 1. Can I use heavy cream instead of whipping cream? Yes, you can use heavy cream as it has a similar fat content and will whip to a smooth, creamy consistency, ideal for this tiramisu. 2. What can I substitute for chestnut spread? If you can’t find chestnut spread, you could substitute hazelnut spread, though the flavor will be different. Chestnut puree with a bit of added sugar can also work as a substitute. 3. Can I make this tiramisu without coffee? Yes, if you prefer a non-coffee version, you can substitute the espresso with cocoa powder mixed in warm milk or even a coffee-flavored liqueur like Kahlúa. 4. How long should I refrigerate tiramisu before serving? Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set. For the best texture and flavor, overnight chilling is ideal. 5. Can I make this tiramisu in advance? Yes, you can make this tiramisu up to two days in advance. Just cover it well in the fridge, and sprinkle the cocoa powder on top just before serving for the best presentation. 6. Can I use store-bought ladyfingers? Absolutely! Store-bought ladyfingers are convenient and work perfectly in this recipe. If you’re adventurous, you can also make your own. 7. How do I store leftovers? Store leftover tiramisu covered in the fridge for up to three days. Note that the ladyfingers will soften over time, so enjoy it sooner for the best texture. 8. Can I freeze tiramisu? Yes, you can freeze tiramisu, but the texture might change slightly upon thawing. Freeze in an airtight container for up to 1 month and thaw in the fridge before serving. Frequently asked Questions Ingredients 1 1/2 cup Whipping Cream 6 Egg Yolks 2 cups Mascarpone 1 1/2 cups Chestnut Spread (I used Bonne Maman) 1/2 cup Granulated Sugar 1 teaspoon Vanilla Extract 1 1/2 cups Espresso (cold) 1 package Lady Fingers Cocoa Powder for decorating Preparation Are you ready to create a dessert that is sure to impress? This chestnut cream tiramisu recipe may seem complicated, but don't be intimidated! With my step-by-step instructions, you'll be able to make this decadent dessert in no time. Just follow along and you'll be enjoying a slice of this indulgent Italian classic before you know it. Step-by-Step Chestnut Cream Tiramisu Instructions Begin by adding a small amount of water to a large saucepan. We are going to be making a bain-marie. For those unfamiliar with what it is, a bain-marie, also known as a water bath, is a cooking technique that involves placing a bowl over a larger, shallow pan of water. The water is heated to a gentle simmer, and the steam from the water provides a gentle, even heat that helps to cook the food in the bowl more slowly and evenly, in this case our egg yolks. Once your bain-marie is set up start by separating your eggs. We are going to just be needing the egg yolks. Making sure that the bowl you are using to house your egg yolks can withstand the heat of the steam bath (I suggest metal or glass, the metal will heat more quickly). You can save the egg whites for another project (I always suggest making meringues with them). To your bowl of egg yolks add your granulated sugar and whisk together until you have a smooth consistency. Once you have your egg and sugar mixture prepared, place the bowl over your saucepan of gently simmering water. Heat the egg mixture over the bain-marie for 10-15 minutes stirring frequently, until the mixture becomes more of a light creamy yellow in color. Once it has thickened slightly and lightened, remove it from the heat and continue stirring until the mixture has cooled completely. You will see that as the mixture cools, it becomes thicker (custard). To help speed up the cooling process, I like to place your bowl of egg custard over a bowl of icewater. In the meantime, place your mascarpone and chestnut spread in a separate bowl and use a hand mixture to blend the two together along with the vanilla extract. In yet another bowl, mix your whipping cream until peaks form. Add your whipping cream to the chestnut cream mixture and gently fold it in with a rubber spatula. Once your egg mixture has cooled, fold it into the chestnut cream mixture until everything is smooth and nicely incorporated together. Place the espresso into a small shallow bowl and allow to cool. We will be quickly dipping the ladyfingers into the espresso and I find it easier to gauge the amount of liquid by lightly dunking each side of the biscuits into the coffee horizontally rather than dunking it in vertically. You really don't want to soak the biscuits, you simply want to add some light coffee flavoring to them. Their porous nature easily soaks in the liquid, so they really do not need much (approximatel 2 seconds per side) . You could also lightly brush the espresso over the ladyfingers with a pastry brush, but I find that quickly swishing each side into the coffee ends up being the perfect amount. After you quickly wet your ladyfingers, line the bottom of a casserole dish with them. Next, add a layer of your prepared chestnut cream and again, add a layer of lightly soaked ladyfingers. To finish off, add another layer of chestnut cream, making sure to smooth it equally over the entire surface covering the ladyfingers. Sprinkle some cocoa powder over top, and set your tiramisu to cool into the fridge for a few hours before serving (minimum 2 hours). This dessert gets better with more time. So making it a day ahead is actually a good idea. It gives all the flavors and textures time to mingle, and the result is heaven on a plate. Hope you enjoy this recipe as much as I do! Bon ap! Enjoy Your Chestnut Tiramisu! Did you try this recipe? Let me know in the comments or share your creation on Instagram with #poeticroad ! If you like this chestnut inspired recipe you may also like: Chestnut Soup (Marronisuppe) Recipe Card Recipe Card Previous Next