Rich and moist flourless chocolate cake made with hazelnut meal and topped with a delicious chocolate buttercream frosting. < Back Flourless Chocolate Hazelnut Cake Prep Time: 20 Minutes Cook Time: 30-35 minutes Serves: 8-10 Servings About the Recipe If you're a chocolate lover, this cake is about to become your new obsession. Rich, dense, and intensely chocolatey, this flourless chocolate hazelnut cake is what I like to call the love child of a decadent chocolate truffle and a Nutella dream—minus the spread. Made with ground hazelnuts instead of flour, it's naturally gluten-free and full of that deep, nutty flavor that plays so well with dark chocolate. It's the kind of dessert that feels both indulgent and elegant, and it slices like a dream. This cake reminds me of everything I love about my Chocolate Mousse , my silky Chocolate Mousse Tart , and those irresistible Chocolate Hazelnut Macarons I shared a while back. Each one plays with the same rich flavors and creamy textures in their own way, but this cake might just be the boldest of the bunch. Topped with a velvety chocolate buttercream (because more chocolate is always a good idea), it becomes a show-stopping centerpiece for any celebration—or let’s be honest, just a cozy night in. Whether you're baking for guests or simply treating yourself, this cake delivers comfort and wow-factor in every bite. I hope you love it as much as I do. SKIP TO RECIPE CARD Naturally Gluten-Free – Made with hazelnut flour instead of wheat, this cake is perfect for anyone avoiding gluten without compromising on texture or flavor. Rich & Fudgy – The cake has the indulgent texture of a chocolate truffle—dense, moist, and deeply satisfying. Nutella Vibes, But Better – The combo of dark chocolate and hazelnuts gives a grown-up twist to a nostalgic flavor. Make-Ahead Friendly – This cake actually tastes even better the next day as the flavors deepen and the texture sets. Elegant Yet Easy – No fancy layers or techniques required—just simple ingredients, a bit of mixing, and a lot of delicious payoff. What You'll Love Can I use almond flour instead of hazelnut flour? Yes! The texture will remain similar, but you’ll lose the hazelnut flavor. If you do swap it, consider adding a touch of almond extract to complement the chocolate. How do I know when the cake is done baking? The edges should look set and pull slightly from the sides, while the center might still have a slight jiggle. A toothpick should come out with moist crumbs (not batter). Don’t overbake! Can I make this ahead of time? Absolutely. It’s even better the next day. Just store it covered in the fridge and let it come to room temp before serving for the best texture. Do I need to frost it? Not at all—it's delicious on its own or with a dusting of cocoa powder or a dollop of whipped cream. But the chocolate buttercream really takes it over the top. Can I freeze this cake? Yes! Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw in the fridge overnight and frost fresh before serving. Frequently asked Questions Ingredients Cake: 200g granulated sugar (1 cup) 115g unsalted butter (1/2 cup) 6 large eggs, separated 150g hazelnut flour (1 1/2 cups) 1/4 tsp salt 140g dark chocolate, roughly chopped (5 oz) 480ml heavy cream (2 cups) Frosting: 360g icing sugar (3 cups) 170g butter, softened (3/4 cup) 115g dark chocolate, melted (4 oz) 30–45ml whipping cream (2–3 tablespoons) 1 tsp vanilla extract Pinch of salt 1-2 tablespoons Dark Cocoa Powder (optional) Preparation What could be better than a dense chocolate cake? How about the fact that this cake does not require a lot of ingredients and is simple and straight forward to make? Win win! Start off by mixing the butter and sugar together in a large bowl. Use a hand mixer and mix until you have a smooth texture. Next add in the 6 egg yolks. Keep mixing for about 10 minutes until the mixture has frothed and you achieve a light yellow creamy texture. Next, roughly chop your chocolate and place into a microwaveable bowl. Microwave at 15 second intervals making sure to stir after each round. Continue until your chocolate has melted. To your butter mixture add in the heavy cream, hazelnut meal and melted chocolate. Mix until well combined. In a separate bowl, mix the egg whites until they form stiff peaks. With a rubber spatula, carefully fold the egg whites and salt into the chocolate-hazelnut mixture. Keep folding them in until everything is well incorporated. Preheat your oven to 350F and prepare your cake mold. I prefer using a spring form for this cake, as I find it easier to remove. Lightly grease your mold with a bit of butter and sprinkle in a very light dusting of flour to make it non-stick. Pour your cake batter into the mold. When the oven is ready, place the cake onto the center rack and bake for 30-35 minutes (or until a toothpick inserted into the center comes out clean). Let the cake cool completely before frosting it. This cake is also wonderful with a bit of whipped cream and berries. But if you like it extra chocolaty this chocolate buttercream frosting is the way to go! While the cake cools, you can prepare the frosting. Make sure your butter is soft (not melted). Use a hand mixer to beat the butter until it is soft and creamy. Add in the melted chocolate, vanilla, whipping cream and salt. Mix until well incorporated. Next add in the icing sugar 1 cup at a time until you achieve a smooth texture. If you think it is too thick, add a little bit more cream (1/2 tablespoon at a time) until you get the consistency that feels right. It should be thick and smooth, perfect for spreading. If you want to have different shades of chocolate, prepare the frosting without the chocolate. Once you have a creamy texture, split the frosting into separate bowls and add differing amounts of the chocolate to each bowl. You can also add in some a tablespoon or two of cocoa powder if you want to add more chocolate. Use various piping tips to decorate the top. Recipe Card Recipe Card Previous Next

These creamy soup is both sweet and salty and will warm your soul. < Back Butternut Squash and Potato Soup with Bacon Bits Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 8-10 Servings About the Recipe When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy. I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!). If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup , Carrot and Potato Potage , or Classic Leek and Potato Potage —all of them easy, comforting, and family-friendly. Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds. SKIP TO RECIPE CARD Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo. Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency. One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl. Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings. Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast. What You'll Love Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat. Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash. Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches. Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers. What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat. How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side. Frequently asked Questions Ingredients 1 Medium to Large Butternut Squash 2 Tablespoons Olive Oil 2-3 Medium Potatoes () 2-3 Stalks of Celery 1 Yellow Onion 2 Garlic Cloves 6-8 Cups of Vegetable Stock 2-3 Oregano Sprigs 1 Bay Leaf Salt & Pepper to taste 1/4 Cup Heavy Cream (for drizzling) 8-10 Strips of Bacon Preparation This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts. Preheat your oven to 450F . Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready. In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding). Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies. When the potatoes are cooked through remove the pot from the heat and let cool. In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible. Once cooked, crumble into small chunks. When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup. Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste. To serve, drizzle some heavy cream and sprinkle with bacon bits. Recipe Card Recipe Card Previous Next

With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace. < Back Pfeffernüsse (German Spice Cookies) Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies About the Recipe As I step into the kitchen, the air fills with the cozy smell of holiday spices – it’s Pfeffernüsse time. These little German spice cookies weren’t a part of my childhood traditions, but I do remember having them as treats here and there. Now, they’ve become a favorite in my family, and the kids get such a kick out of saying the name. I hope these cookies become one of those special things they’ll remember about festive gatherings and chilly winter evenings. The recipe feels like the kind that could’ve been passed down for generations. It’s simple but packed with flavor – molasses, honey, and a blend of warm spices that come together perfectly. The dough is a breeze to make, and letting it chill overnight deepens those flavors even more. Honestly, it’s great to have a make-ahead recipe during the busy holiday season. Rolling the dough into little balls is one of my favorite parts – yes, it’s sticky, but there’s something fun about getting your hands a little messy. And when the cookies are baking, the whole house smells incredible. That first bite always reminds me why I love these so much. The final dusting of powdered sugar makes them look like they’ve been plucked straight out of a snowy winter scene. Pfeffernüsse aren’t just cookies to me – they’re little bites of warmth and nostalgia. They connect the past with the present and make the holidays feel extra special. So, if you’re ready to fill your home with cozy aromas and your heart with holiday cheer, grab some molasses and let’s make some memories together. SKIP TO RECIPE CARD Warm, Festive Flavor : The aromatic spices in Pfeffernüsse create a cozy, holiday feel that’s perfect for winter gatherings and festive treats. Perfect for Holiday Gifting : With their powdered sugar coating and unique flavor, these cookies make a thoughtful and traditional holiday gift. Delightfully Chewy Texture : As Pfeffernüsse cookies rest, they develop a chewy texture that’s wonderfully satisfying and makes each bite even more enjoyable. Easy Make-Ahead Cookies : Pfeffernüsse actually improve over time, making them an ideal choice for holiday baking in advance. Unique and Traditional : These cookies offer a unique, traditional taste that stands out from standard holiday cookies, adding a touch of European holiday tradition to your baking. Naturally Long-Lasting : Pfeffernüsse keep well for days, allowing you to enjoy their rich flavor throughout the holiday season without worrying about freshness. What You'll Love What are Pfeffernüsse? Pfeffernüsse are traditional German spice cookies known for their warm, aromatic blend of spices and slightly chewy texture. They're often coated in powdered sugar for a festive look. What spices are in Pfeffernüsse? Pfeffernüsse feature a mix of spices like cinnamon, cloves, ginger, nutmeg, and black pepper, giving them a unique, slightly peppery flavor that’s perfect for the holiday season. How do I store Pfeffernüsse cookies? Store them in an airtight container at room temperature for up to two weeks. The flavors actually improve as they sit, making them a great make-ahead option for the holidays. Can I make Pfeffernüsse gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free while maintaining its chewy texture. Why are Pfeffernüsse cookies sometimes hard? Pfeffernüsse can have a firm texture when first baked, but they soften over time as they sit in an airtight container. This allows the spices to deepen and the cookies to develop their signature chewiness. Frequently asked Questions Ingredients For the Cookies: 2 cups all-purpose flour (240 g) 1/2 teaspoon baking soda (2 g) 1/4 teaspoon ground white pepper (0.5 g) 1/4 teaspoon ground black pepper (0.5 g) 1/4 teaspoon ground cinnamon (0.5 g) 1/4 teaspoon ground cloves (0.5 g) 1/4 teaspoon ground nutmeg (0.5 g) 1/4 teaspoon ground allspice (0.5 g) 1/2 cup unsalted butter, softened (113 g) 1/2 cup molasses (120 g) 1/4 cup honey (85 g) 1/4 cup powdered sugar (30 g) 1 large egg (50 g) 1 teaspoon vanilla extract (5 g) For the Glaze: 2 cups powdered sugar (240 g) 2 tablespoons water (30 g) Preparation I love making traditional recipes. Even though these were not a staple in our Christmas cookie box when I was growing up, they certainly are now. One of the best cookies (in my opinion) to serve along side a cup of tea. Just the right amount of sweet and spice to warm up your soul on a cold winters day. If you would like to know more about Pfeffernüsse, go check out my blog . But for now, let's get baking! Step-by-Step Instructions on how to make Pfeffernüsse: In a bowl, whisk together the flour, baking soda, white pepper, black pepper, cinnamon, cloves, nutmeg, and allspice. Set aside. In another bowl, beat the butter, molasses, honey, powdered sugar, egg, and vanilla extract together until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (The dough should be slightly sticky to the touch, it will firm up when chilled. However, if you are finding that the dough is too sticky and hard to handle- add a little bit more flour). Cover the dough and refrigerate for at least 1 hour (or overnight, this allows the flavors to mingle and develop). Preheat the oven to 325°F (163°C ) and line baking sheets with parchment paper. Liberally flour your work surface. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. (I like to roll my dough out into long snakes and then cut it into even sections which I then roll into balls). Bake for 12-15 minutes or until the cookies are set. Let the cookies cool, then dip them in the powdered sugar glaze. (I like to dip, let the glaze set and give them another dunking for a double glaze and to get the glaze to really look white). Enjoy! Tip: this dough can also be rolled out and used with cookie cutters. It is easier to work with when chilled, so if the dough starts to warm up too much and sticks to everything, simply pop it back into the refrigerator for 20 mins. and keep going. Recipe Card Recipe Card Previous Next

Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. < Back Churro Sandwich Cookies Prep Time: 25 minutes + chill time Cook Time: 12–14 minutes Serves: 8-10 Sandwiches About the Recipe If you’ve been here a while, you already know I have a soft spot for cozy spices—especially the warm, baking spice kind. Whether it’s my Pumpkin Spice Cookies in the fall, Pfeffernüsse around the holidays, or that Cacao-Spiced Bundt Cake that somehow tastes like a hug, these flavors always seem to find their way into my kitchen. And while I usually lean into these blends when the weather gets chilly, I’ve been playing with ways to bring those same comforting vibes into summer—just in a cooler, more playful way. That’s where these Churro Cookie Sandwiches come in. They’ve got all that cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re sandwiched around either a whipped cinnamon cream filling or a scoop of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold—all at once. The idea was sparked by a spice blend I helped dream up last year, the Cacao-Maple Mélange—a cozy little mix that opened the door to blending familiar flavors with something a bit unexpected. That same spirit inspired this recipe. It’s nostalgic and fun, with just enough of a twist to keep things interesting. I hope you love them as much as I do—whether you go the ice cream route or keep it classic with the spiced cream filling, these are pure summer joy with a cozy heart. SKIP TO RECIPE CARD All the cozy churro vibes without the need for a deep fryer. Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too. Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own! Kid and adult approved — seriously, these disappear fast. Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table. What You'll Love Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture. What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level. How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture. Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking. What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!) Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft. Frequently asked Questions Ingredients For the Churro Cookie Rounds: 1 cup (226 g) unsalted butter, softened ¾ cup (150 g) granulated sugar ½ cup (110 g) light brown sugar 1 large egg 2 tsp vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution) Cinnamon Sugar Coating: ⅓ cup (65 g) granulated sugar 1 tsp Cinnasational Spice Blend Cinnamon Vanilla Cream Filling: ½ cup (113 g) unsalted butter, softened 2 tbsp cream cheese, softened (optional, adds tang and structure) 1½ cups (180 g) powdered sugar, sifted 1 tsp vanilla extract or paste 1–2 tsp Selefina’s Cinnasational Spice Blend Pinch of salt 1–2 tsp milk or cream (only if needed for texture) Ice Cream Filling (substitute filling): 1 pint (475 ml) vanilla bean ice cream or dulce de leche Optional: swirl in some extra caramel or a pinch of sea salt Preparation 1. Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend . Add dry ingredients to the wet and mix just until incorporated. Chill dough for 1 hour to firm up. 2. Shape & Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm). Bake for 10–12 minutes or until the edges are set and centers look just barely done. Let cool for 5 minutes on tray, then transfer to wire racks. 3. Cinnamon Sugar Coating: While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix. 4. Assemble: Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies. Wrap in parchment and freeze again for 20 minutes before serving for best texture. How to Make the Cinnamon Vanilla Cream Filling: Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first to avoid clouds. Add vanilla, spice blend, and a pinch of salt. Beat on high for another 1–2 minutes, until light, creamy, and pipeable. If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar. To Use: Pipe a generous swirl onto one churro cookie and press another on top. Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up. How to Make Perfect Ice Cream Rounds: Line a small baking sheet with parchment paper. Soften your ice cream slightly at room temperature until scoopable but not melty. Spread the ice cream about 1 to 1½ inches thick across the parchment. Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending. Freeze the tray until firm again (about 2 hours or overnight). Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream. Sandwich immediately between cookies or wrap and freeze for later assembly. Spice Blend Substitution Note: If you don’t have Selefina’s Cinnasational Spice Blend , you can mix: 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ⅛ tsp ground cloves Adjust to taste if you prefer a spicier or more mellow flavor! Recipe Card Recipe Card Previous Next

A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad. < Back Kale & Barley Salad Prep Time: 15 minutes Cook Time: 25 minutes for the Barley Serves: 4-6 Servings About the Recipe Lately I’ve been craving salads that feel like real food—the kind that are fresh and vibrant but still have a bit of comfort built in. This Kale and Barley Salad totally hits that sweet spot. It’s got chewy grains, crisp veggies, loads of fresh herbs, and a bright lemony dressing that ties it all together. It’s a little nod to Gerstensuppe , that cozy Swiss barley soup I grew up with, just reimagined for sunnier days. If you’ve tried my Herby Cucumber Salad , you know I’m all about simple ingredients that bring big flavor—and this one’s no exception. I love pairing this with something hearty like my Stuffed Squash for a nourishing vegetarian meal that feels both grounding and fresh. It’s the kind of salad I like to keep in the fridge for easy lunches, BBQ sides, or lazy-weeknight dinners. Bonus: it gets even better as it sits. SKIP TO RECIPE CARD It’s fresh, filling, and full of flavor Loaded with herbs for a vibrant, summery bite Perfect for meal prep or easy lunches Great way to use up leftover cooked grains Easily customizable — add feta, roasted veggies, or your favorite protein Holds up beautifully in the fridge for a day or two What You'll Love Can I use another grain instead of barley? Yes! Farro, quinoa, or even couscous would work beautifully if you don’t have barley on hand. Can I make this ahead of time? Definitely. Just keep the dressing separate and add seeds and any cheese right before serving for the best texture. How do I prep the kale? Massage it with a little olive oil and salt for about a minute—it makes it tender and way more enjoyable raw. What herbs work best? I love parsley, dill, and chives here, but basil, mint, or cilantro would be great too. Use what you have! Is this salad vegan? Yes, as long as you skip the cheese or use a plant-based version. How long does it keep? It stays fresh for about 2–3 days in the fridge. Just give it a toss and maybe a little extra dressing before serving. Frequently asked Questions Ingredients For the salad: 1 cup pearl barley (or hulled if you want extra chew) 4 cups vegetable broth (for cooking barley; adds flavor) 2 cups finely chopped kale (curly or lacinato) 1 cup cucumber, diced small 1 cup carrots, diced or shaved into ribbons ½ cup radishes, thinly sliced (for a peppery bite) ¼ cup finely chopped parsley ¼ cup finely chopped chives 2 tablespoons finely chopped dill (optional but amazing) ¼ cup toasted sunflower seeds or pumpkin seeds (for crunch) ½ cup crumbled feta cheese (optional but so good) For the dressing: Zest of 1 lemon Juice of 1–2 lemons (adjust to taste) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (for an extra pop) 1 teaspoon dijon mustard 1 teaspoon maple syrup Salt and pepper to taste Optional Add-Ins: Cooked diced ham or speck (for a nod to the original Gerstensuppe) Roasted sweet potato cubes (for extra heartiness) Chopped green apple (for a sweet crunch) Preparation Cook the barley: Rinse barley well. In a pot, combine the barley and vegetable broth. Bring to a boil, then lower heat and simmer uncovered until tender (about 25–30 minutes for pearl barley, a little longer for hulled). Drain if needed and cool slightly. Prep the kale: While barley is cooking, finely chop kale. Massage it with a teaspoon of olive oil and a pinch of salt for about 1 minute to soften it and remove bitterness. Assemble the salad: In a large bowl, combine cooked barley, kale, cucumber, carrots, radishes, parsley, chives, and dill. Add sunflower seeds, feta (if using), and lemon zest. Dress it up: In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust: Add more lemon, salt, or olive oil to your liking. Serve slightly chilled or at room temperature. Recipe Card Recipe Card Previous Next

Whether you're crafting a decadent dessert or a savory delight this flaky butter pastry dough is the perfect supporting player for your bakes. < Back Flaky Pie and Pastry Crust Prep Time: 15 minutes Cook Time: Varies according to recipe Serves: Double Crust About the Recipe If there’s one thing that ties so many of my favorite recipes together, it’s this flaky pie crust. It’s the buttery base that makes my Plum Wähe sing, the sturdy-yet-tender shell that cradles the custardy filling of my Leek and Gruyère Quiche , and the golden, comforting top to a classic Tourtière . I’ve made this crust more times than I can count, and it never lets me down. It’s simple, reliable, and comes together with just a few ingredients—no fancy tools or techniques required. Whether you’re baking something sweet or savory, this is the crust that brings it all home. SKIP TO RECIPE CARD Super flaky and buttery. This crust bakes up with golden layers that shatter just right under your fork—exactly what every pie deserves. Versatile for sweet or savory. Add sugar for a dessert tart or leave it out for quiches, pot pies, or savory galettes. No-fuss ingredients. Just flour, butter, salt, and water—you likely have everything already. Make-ahead friendly. You can prep the dough ahead and freeze it, making pie day way less hectic. Perfect for any filling. From juicy fruit pies to creamy custards, this crust plays well with whatever you’ve got planned. What You'll Love Why is the butter kept cold? Cold butter is key for that flaky texture. When the butter melts in the oven, it releases steam, creating those light, tender layers. Can I make this crust ahead of time? Yes! You can make the dough and store it in the fridge for up to 3 days or freeze it for up to 3 months. Just thaw in the fridge before rolling out. Can I use a food processor? You can—just pulse until the butter is in pea-sized bits, then add the water slowly. But don’t overmix or you’ll lose the flakiness. How do I know if I’ve added enough water? The dough should hold together when pinched but not be sticky. If it crumbles too easily, add a tablespoon of ice water at a time until it just comes together. What if my crust shrinks in the oven? Make sure to chill your dough before baking and don’t skip pricking the base with a fork (for blind bakes). Using pie weights also helps! Can I make this crust gluten-free? Yes, but you’ll need a good 1:1 gluten-free flour blend with xanthan gum. Keep in mind the dough may be more delicate when rolling. Frequently asked Questions Ingredients 312g (2 ½ cups) all-purpose flour 226g (1 cup) unsalted butter, cold and cut into small cubes 3g (½ tsp) salt 50g (¼ cup) granulated sugar (optional, for sweet pastry) 60–120ml (¼ to ½ cup) ice water, as needed Preparation In a large mixing bowl, combine the flour, salt, and sugar (if making sweet pastry). Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, a few tablespoons at a time, and mix until the dough just comes together. Be careful not to overmix; the dough should be moist enough to hold together when pressed. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm. When ready to use, roll out one of the pastry disks on a lightly floured surface to fit your pie plate. Follow the pie recipe instructions for filling and baking. This versatile pastry dough can be used for both sweet and savory recipes. Enjoy your baking! Tip: Pastry dough can be made ahead of time and frozen for future use, which is a convenient way to streamline your baking process. Here's a general guide on how to do it: Prepare the Pastry Dough: Follow your chosen pastry dough recipe and prepare the dough as instructed. Divide and Shape: Divide the dough into portions that you would use for individual recipes or pie crusts. Shape each portion into a disk. Wrap and Chill: Wrap each disk tightly in plastic wrap or aluminum foil to prevent freezer burn. Make sure it's well-sealed to keep the dough fresh. Label and Date: For organization, label each package with the type of dough and the date it was prepared. Pastry dough can typically be frozen for 1 to 2 months. Freeze: Place the wrapped dough portions in the freezer. You can store them flat or stack them, depending on the available space. Thawing: When you're ready to use the dough, transfer it to the refrigerator and let it thaw overnight. It's important to thaw it in the refrigerator rather than at room temperature to maintain its texture. Roll and Bake: Once thawed, roll out the dough according to your recipe and proceed with your baking as usual. This method allows you to have homemade pastry dough readily available, making it easier to whip up pies, tarts, or other pastries whenever the craving strikes. Recipe Card Recipe Card Previous Next

A crispy, yet pillowy meringue base with a sweet and tangy topping of maple-infused plums, fresh fruit and mint. < Back Maple Plum Pavlova Prep Time: 20 minutes Cook Time: 40mins-1h15 Serves: 6-8 Servings About the Recipe I have a soft spot for anything with meringue—whether it's a rustic fruit pie, an airy pavlova, or something bite-sized and crisp. This pavlova with maple-plum compote might be the showstopper of the bunch, but it shares something in common with a few other favorites of mine: that perfect contrast of texture and flavor. The compote alone is magic—juicy plums simmered down with maple syrup, a dash of cinnamon, and just the tiniest pinch of salt. It’s the kind of topping that feels fancy but couldn’t be simpler, and it pairs beautifully with that crisp, marshmallowy meringue base and a billowy cloud of whipped cream. If you're a fan of this flavor profile, you might also love my Plum Wähe —a Swiss-style tart that's a little more understated, but no less comforting—or my Plum Meringue Pie , where the tangy plum base meets a fluffy meringue top for a twist on a classic. And if you're looking for something sweet and seasonal with a nutty edge, don't miss my Whipped Chestnut Pavlovas . They’re delicate, wintry, and just the right kind of different. Whether you're here for the drama of pavlova or the quiet charm of a fruit tart, there's something in this lineup to satisfy every dessert mood. SKIP TO RECIPE CARD Perfect Texture: This pavlova delivers the ultimate texture combo—crispy, delicate edges with a marshmallowy-soft center. Simple Ingredients: Made with pantry staples like egg whites, sugar, and vanilla, this recipe doesn’t require anything fancy. Flavor Balance: The tangy, sweet maple-plum compote pairs beautifully with the creamy whipped topping and the lightness of the pavlova base. Versatile Toppings: Top it with seasonal fruits like strawberries and oranges, or mix and match with your favorites. Naturally Gluten-Free: Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions. Crowd-Pleaser: Elegant and impressive, this dessert is perfect for holidays, birthdays, or whenever you want to wow your guests. What You'll Love 1. Can I use granulated sugar instead of superfine sugar? Yes, you can substitute granulated sugar if superfine isn’t available. However, superfine sugar dissolves more easily into the egg whites, giving the pavlova a smoother texture. If using granulated sugar, process it briefly in a blender to make it finer. 2. What can I use instead of cream of tartar? If you don’t have cream of tartar, substitute with an equal amount of white vinegar or lemon juice. It helps stabilize the egg whites and gives the pavlova its structure. 3. Can I make this dairy-free? Absolutely! For the whipped cream, use a dairy-free alternative like coconut cream. Chill a can of coconut milk, scoop out the solid cream, and whip it with sugar for a creamy topping. 4. What if I don’t have plums? You can substitute plums with other fruits like peaches, apricots, or cherries. Adjust the sweetness of the compote depending on the fruit's natural sugar levels. 5. Can I make this ahead of time? Yes! The pavlova base can be baked a day ahead and stored in an airtight container. Assemble with the whipped cream and toppings just before serving to keep it crisp. 6. Is this recipe gluten-free? Yes, pavlova is naturally gluten-free! Just ensure that any additional toppings or decorations you use are also gluten-free. 7. Can I skip the mint in the compote? The mint adds a fresh and herbal note to the compote, but it’s optional. If you’re not a fan, you can leave it out or replace it with a sprinkle of fresh thyme or basil for a unique twist. 8. How do I store leftovers? Store leftover pavlova in the fridge in an airtight container. Keep in mind that the meringue will soften from the whipped cream and compote, so it’s best enjoyed the day it’s assembled. 9. Can I make mini pavlovas instead of one large one? Yes, divide the meringue into smaller portions to make individual pavlovas. Adjust the baking time to about 35-40 minutes. 10. What’s the best substitute for maple syrup in the compote? If you don’t have maple syrup, honey or agave syrup work well. Both bring a similar sweetness, but the flavor will be slightly different. Frequently asked Questions Ingredients Pavlova : 4 Egg Whites 1 cup Superfine Sugar (Granulated Sugar can substitute) 1 teaspoon Vanilla Extract 1/2 teaspoon Cream of Tartar Compote: 1 1/2 cups Plums (approx. 4-5) 1/3 cup Maple Syrup Pinch of Cinnamon 2 Tablespoons Water 1/4 cup Mint Leaves (chopped) Whipped Cream: 1 cup Whipping Cream 4 Tablespoons Granulated Sugar Additional Fruit Toppings: Orange Wedges Strawberry Slices Preparation This dessert uses very few ingredients and can be prepared in a short amount of time. The only long part is the baking of the Pavlova. It is the perfect spring or summer dessert and will definitely impress any guests attending your fabulous dinner party. For this dessert, I used golden plums because I loved how sunny and bright they looked. You can also use purple plums or even apricots or peaches for the compote. Begin by separating your eggs. For this dish, we will only be using the egg whites, so you can put the egg yolks aside for another baking project. Add in the cream of tartar and whip the egg whites with a handheld beater until stiff peaks form. Slowly add in the sugar and the vanilla and mix until your egg whites are glossy. I prefer using superfine sugar for this as it keeps the egg whites nice and fluffy and smooth. I do not often have superfine sugar in the cupboard, so what I tend to do is take regular granulated sugar and pulse it through my blender until fine. If you do not want to go through the process of doing this, using granulated sugar will work as well. Next, line a baking sheet with parchment paper and scoop your egg whites onto the sheet. You can either make one large mound with it, or make individual servings. I used a piping bag and a large closed star piping tip to create little egg white 'nests' that will then hold the toppings once baked. Preheat your oven to 275F . Place your baking sheet onto the center rack and bake for 40mins-1h15mins (depending on the size you made your pavlovas). Check them every once in a while, you want the pavlovas to feel crisp on the outside but not burn them. Once they start to harden, turn the oven temperature off and let the pavlovas sit in the oven as it cools down (another 30 minutes or so). In the meantime, prepare your plum compote. To prepare the compote it is quite simple. Just cut up your plums into bite sized pieces, place them into a small saucepan, add the maple syrup, cinnamon and water and heat over medium-high heat until the plums start to soften (8-10 minutes). Stir every once in a while. As the plums start to soften, use your stirring spoon to press down on them to make them into a thick jam like consistency. Remove your compote from the heat and let cool. Cut up the mint leaves and stir half into the compote (approx. 1/8 cup). While both the pavolvas and compote are cooling, prepare the whipped cream and other toppings. For the whipped cream, simply add the whipping cream to a bowl and mix with your handmixer until stiff peaks form. Add the sugar and mix for another 30 seconds until everything is well incorporated. I love adding citrus to my pavlova, so I decided to supreme an orange (supreming is when you remove the membrane from around the fruit just leaving a wedge of juicy bulbs). I also added some fresh strawberry slices for color and sweetness. Once all the individual pieces have cooled and been prepared and you are ready to serve, it is time to put it all together. Scoop or pipe some of the whipped cream into your prepared pavlova nests. Then spoon some of the plum compote over top. Finish by adding some fresh orange and strawberry slices and garnish with any leftover mint leaves. I hope you enjoy this dessert as much as I do. I also hope that you play around with the toppings! It is hard to go wrong. Bon apetit! Recipe Card Recipe Card Previous Next

Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. < Back Baked Apples Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 Servings About the Recipe These spiced baked apples capture everything I love about cozy, rustic desserts. If you’ve ever made my Apple-Hazelnut Galette , you’ll already know how much I adore celebrating apples when they’re at their peak. But instead of a flaky crust, these beauties are all about tender, oven-roasted fruit and a warmly spiced, nutty filling. The inspiration comes from a mix of places—my love for Bircher Muesli , with its blend of oats, fruit, and nuts, definitely played a role. So did my Cheesecake Peaches , where a simple fruit becomes the base for something creamy and special. In this case, the apples are stuffed with a mixture of dates, pecans, almonds, and hazelnuts, then spiced with cinnamon, ginger, cardamom, and cloves until your kitchen smells like the best parts of fall. I love serving these straight from the oven with a scoop of vanilla ice cream, but they’re just as lovely chilled the next day or even slightly warmed for a cozy breakfast. They’re unfussy, deeply comforting, and a reminder that simple ingredients can create something magical. Ready to bake up a little warmth? SKIP TO RECIPE CARD Warm and Comforting: These baked apples are a perfect cozy dessert with warming spices and a creamy scoop of vanilla ice cream to top it off. Customizable Filling: The mix of dates, nuts, and spices can be tailored to your favorite dried fruits or nuts for a personal touch. Easy to Make: With minimal prep and simple ingredients, this dessert is perfect for both weeknight treats and entertaining. A Crowd-Pleaser: The fragrant spices and soft, caramelized apples make this a dessert everyone will love. Balanced Sweetness: The natural sweetness of the fruit pairs perfectly with the crunch of mixed nuts and the creaminess of ice cream. What You'll Love 1. Can I use a different type of dried fruit instead of dates? Yes, you can substitute dates with dried apricots or cranberries for a tangy twist that complements the warm spices beautifully. 2. How do I store leftovers? Store leftover baked apples in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave or oven when ready to serve. 3. Can I use a different mix of nuts? Absolutely! Feel free to use your favorite combination of nuts, such as walnuts (if no allergy), pistachios, or cashews, to customize the flavor and texture. 4. What’s the best apple to use for baking? Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape during baking and balance the sweetness of the filling. 5. Can I make these in advance? Yes, you can prepare the filling and core the apples ahead of time. Assemble them just before baking to keep the apples fresh. Frequently asked Questions Ingredients 3 large baking apples (Granny Smith or Honeycrisp work well) 1/4 cup (40 g) dried dates, chopped 1/2 cup (30 g) nuts, chopped 2-3 tbsp rolled oats 2 tbsp honey 1tsp almond extract (optional) 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cardamom 1/8 tsp ground cloves Pinch of salt (to balance the sweetness) 1 tbsp butter 1/4 cup (60 ml) apple juice or water (for baking) Preparation Step-by-Step Baked Apples Instructions Preheat your oven to 350°F (175°C) . Core the apples and scoop out some of the flesh to to create a "bowl", leaving the bottom and sides intact to hold the filling. Small dice 1/3 cup of the cored flesh In a small bowl, mix the chopped dates, nuts, oats, apple, honey, cinnamon, ginger, cardamom, and cloves. Stuff each apple with the spiced filling, pressing it in gently. Place the apples in a baking dish, dot each one with a small piece of butter, and pour the apple juice or water into the dish. Cover the dish with aluminum foil Bake for 30-40 minutes, or until the apples are tender but still hold their shape (removing the foil half way through cooking). Serve warm, with a scoop of vanilla ice-cream Recipe Card Recipe Card Previous Next

This delightful Swiss breakfast bowl harmoniously combines creamy oats, fresh fruits, and nuts for a nourishing and flavorsome start to your day. < Back Bircher Muesli Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings About the Recipe Bircher Muesli will always hold a special place in my heart—it’s one of those timeless Swiss staples that feels as nourishing as it is nostalgic. While most people think of it strictly as a breakfast dish, growing up in a Swiss household, we’d often have a good “Birchi” for supper on hot summer nights when no one felt like cooking. Just like my Baked Apples , it’s one of those recipes that proves how comforting simple, wholesome ingredients can be. Made with soaked oats, grated fruit (apple is a must!), and a mix of nuts, yogurt, or cream, this muesli is endlessly flexible. Sometimes, I swap part of the oats for a bit of my Homemade Granola to add extra texture and a hint of crunch. It’s a subtle twist, but it brings that cozy, toasty flavor I love, and other times I mix in whatever fruit I have on hand—plums, of course, reminding me of my Swiss Plum Tart (Wähe) , which is another late summer favorite. Whether you’re enjoying it chilled on a sunny morning or as a light evening meal, Bircher Muesli is one of those quietly perfect recipes—healthy, easy, and filled with little moments of joy in every bite. SKIP TO RECIPE CARD No cooking required – Perfect for summer mornings or evenings when you want something fresh without turning on the stove. Customizable – Use whatever fruits, nuts, or dairy/non-dairy options you have on hand. It’s endlessly adaptable! Naturally nutritious – Full of fiber, healthy fats, and vitamins to start (or end) your day with energy and balance. Great for meal prep – Make a big batch and enjoy it for days. It only gets better as the flavors meld together. A nostalgic Swiss favorite – Rooted in tradition, this recipe brings a bit of alpine comfort to your kitchen. What You'll Love Can I adjust the sweetness? Yes! The recipe includes 3 tablespoons (35g) of sugar, which gives it a gentle sweetness that complements the fruit without overpowering it. If your fruit is very ripe or naturally sweet (like bananas or summer berries), you might want to reduce the sugar slightly. Prefer a sweeter version? Add a drizzle of honey or maple syrup just before serving instead. Do I have to use whipped cream? Not at all. While whipped cream gives a rich, traditional texture, plain yogurt (dairy or non-dairy) works beautifully and adds a tangy contrast. You can also use a mix of yogurt and cream if you’d like to lighten it up without losing that creamy feel. Can I prepare it ahead of time? Yes! Bircher muesli is ideal for overnight prep. Simply mix everything together (except very delicate fruit like bananas or berries), refrigerate, and give it a quick stir before serving. Add soft fruits just before eating to keep them fresh. What fruits work best? Crisp apples are the classic choice, but plums, apricots, oranges, and berries all shine here. Use what’s in season or what you love. A mix of textures and flavors makes the bowl extra satisfying. Can I make it dairy-free? Absolutely. Swap whipped cream for coconut cream or dairy-free yogurt, and use your favorite plant-based milk. It’s just as creamy and satisfying! Frequently asked Questions Ingredients 150g rolled oats (1½ cups) 100g hazelnut meal or almond meal (1 cup) 35g granulated sugar (3 tablespoons) 180g whipped cream – or plain yogurt for a lighter option (¾ cup) 120ml milk (½ cup) 300–400g mixed fresh fruit, chopped (about 2 cups) – apples, plums, apricots, berries, bananas, oranges, or whatever’s in season Juice of ½ lemon , freshly squeezed Preparation Making a Bircher Muesli is so straight forward and easy, there is really nothing to it. Combine the dry base In a large mixing bowl, stir together: 1½ cups (150g) rolled oats 1 cup (100g) hazelnut meal (or almond meal) 3 tablespoons (35g) granulated sugar Add the liquids Pour in: ¾ cup (180ml) whipped cream or plain yogurt ½ cup (120ml) milk Stir well until everything is fully combined and the oats are well-coated. Rest and hydrate Cover the bowl and let the mixture rest in the fridge for at least 30 minutes, or overnight for best texture. The oats will absorb the liquid and soften into a creamy consistency. Add the fruit Right before serving, fold in: 2 cups (about 300–350g) chopped fruit of your choice (e.g., apples, plums, apricots, berries, bananas, oranges, or a mix) A squeeze of fresh lemon juice to brighten the flavors and prevent browning of fruits like apples and bananas. Taste and adjust Give your muesli a taste. Add a touch more milk if it feels too thick, or a drizzle of honey/maple syrup if you'd like it sweeter. Serve and enjoy Spoon into bowls and enjoy immediately—or refrigerate for a cool, satisfying breakfast, snack, or even a light supper. I personally like to eat it when it is freshly made, but if you do make it ahead of time, just be aware that it will thicken slightly. If you like a smoother texture, just add a little more milk and give it another stir. I certainly hope you enjoy this as much as I do! Word of warning, it is hard to stop eating once you start! Bon ap! 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This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 100 g eggs (2 large eggs) For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Recipe Card Previous Next

Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Recipe Card Previous Next

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings About the Recipe If you love cozy, fruit-forward bakes that don’t take a ton of fuss, this Swiss Cherry Bake is one to bookmark. In Switzerland, they call it Chriesiauflauf (say it with me: Kree-see Owf-louf ), and it’s the kind of homey dessert that feels like something your grandmother would make on a lazy Sunday afternoon. Just cherries, a silky batter, and a golden, puffed finish—simple, nostalgic, and completely satisfying. This dish hails from Zug , a small but stunning canton in central Switzerland that’s famous for its cherries. Picture rolling hills, sparkling lakes, and charming cobblestone streets—Zug might be tiny, but it’s got a big culinary heart. Cherries are their pride, and this bake is a delicious way to showcase them. If you’ve tried my Plum Wähe , Apple Hazelnut Galette , or Cranberry Pecan Turnover Cake , you already know I’m a fan of fruit baked into buttery, no-fuss batters. This one is in the same family—comforting, crowd-pleasing, and just sweet enough to finish off a meal or go with a mid-afternoon coffee. Nothing fancy, just real ingredients and good vibes. SKIP TO RECIPE CARD Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Recipe Card Previous Next