A refreshingly crunchy salad with creamy lemon dressing. < Back Celery Remoulade with Carrots, Apples and Pomegranate Prep Time: 15 Minutes Cook Time: Serves: 6-8 Servings About the Recipe I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw. Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh. This version gets brightness from shredded carrots , juicy apple , fresh parsley , and a pop of color (and sweetness) from pomegranate arils . It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one. If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week. Let’s get into it! SKIP TO RECIPE CARD Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream. Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes. A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant. Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side. Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year. What You'll Love What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different. Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette. Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture. How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving. What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts. Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe. Frequently asked Questions Ingredients Salad: 1 medium celeriac (about 450–500 g), peeled and julienned 100 g carrot (1 large or 2 small, julienned) 20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed) 1 apple, julienned (about 150 g) 130 g pomegranate arils (1 cup) 1 lemon, juiced (about 2–3 tbsp) Vinaigrette: 45 g apple cider vinegar (3 tbsp) 90 g olive oil (6 tbsp) 20 g wholegrain mustard (1½ tbsp) Juice of 1 lemon (about 2–3 tbsp) 80 ml cream (⅓ cup) Salt and pepper to taste Preparation Start by peeling your celeriac . I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off. Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers. Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps. Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well. Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad. Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing. Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad. Bon appetit! Recipe Card Recipe Card Previous Next

When garlic turns to candy. < Back Garlic Confit Prep Time: 20 minutes Cook Time: 45 minutes Serves: 24 servings About the Recipe When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta ). This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard. It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch! SKIP TO RECIPE CARD Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream. Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast. Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup. Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil. A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too). What You'll Love How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves. Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later. What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point. Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil. Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more. Frequently asked Questions Ingredients 2 heads of Garlic 2 cups Extra Virgin Olive Oil 1/2 Teaspoon Salt 2 springs Rosemary Preparation Preheat your oven to 325F . The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily. Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown. This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly. Recipe Card Recipe Card Previous Next

A unique and hearty soup filled with vegetables and crunchy pickles giving it a delicious tangy flavor. < Back Pickle Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4-6 Servings About the Recipe Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds. My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits. What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite. This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier. Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering. I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine! SKIP TO RECIPE CARD Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers. Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days. Customizable Heat: Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience. Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal. Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills. Herbaceous Aroma: The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen. Perfect for Leftovers: This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week. Rich and Filling: The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal. Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing. Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round. What You'll Love 1. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup. 2. What kind of pickles work best for this recipe? Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste. 3. Can I make this recipe dairy-free? Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream. 4. Can I skip the mustard? If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor. 5. How do I store leftovers? Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. 6. Can I adjust the tartness? Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor. 7. Can I make this soup spicy? Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick. 8. What can I serve with this soup? Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup. 9. Can I make it gluten-free? Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour. 10. Can I use dried dill instead of fresh? Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill. Frequently asked Questions Ingredients 3 Potatoes (Yukon Gold or Fingerling) 2-3 Medium Carrots (Sliced) 2-3 Celery Stalks (Sliced 1 Yellow Onion (chopped) 2 Garlic Cloves (finely chopped) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 6 cups Vegetable Broth 1 cup Dill Pickles (finely chopped) 1 cup Pickle Juice 1/2 teaspoon Dijon Mustard 1/2 teaspoon Wholegrain Mustard 1 bunch Fresh Dill (Roughly chopped) 2 Bay Leaves 1 tablespoon Thyme 1/2 cup Heavy Cream (+ extra for drizzling) *Sriracha or Hot Sauce (Optional) Preparation This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time. Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies. Remove the dill frawns from the stem and roughly chop. Now that everything is prepped the soup will be easy to throw together. In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant. Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften. Add in the butter and flour and mix until your veggies are coated in a light floury paste. Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes . Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes . Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste. To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce. Recipe Card Recipe Card Previous Next

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops About the Recipe Oh winter.....it can be such a beautiful time, with the snow falling outside making everything feel quiet and cozy. Holidays and lots of yummy baking, make it a time of joy and good company. But on the flip side, it also means cold and flu season has returned (joy oh joy)! For those of you with young ones, this can mean having someone at home with the sniffles and a scratchy throat week after week. It also means having to come up with creative ways to gently soothe the symptoms and entertain the young restless minds. Hard sore throat lozenges are not recommended for little kids, due to the chocking hazard. My go-to therefore, was to try and get the lollipop version of the lozenges. However, this year they have been impossible to find. This led me to want to try and make homemade ones. The problem I encountered however, is that all the recipes I found had a lot of sugar in them. I mean, it makes sense, the hard candy nature of lollipops requires sugar, but not what I really wanted for a somewhat healthy sore throat remedy. I decided to omit the extra sugar and see what happens. In my opinion, and doubly approved by my kids, these two ingredient lollies are delicious and do the job just fine. The texture ends of being like a hard taffy (so less brittle than a traditional lollipop) but I discovered that if you stick them in the fridge they not only get much harder, they also end up having a nice cooling effect. Not only do these lollipops give some welcome distraction to the ailing, the honey is soothing and it is a fun activity to do (although I recommend that only adults handle the heated honey as it is very hot). I will definitely be making these again. I might try and add in some ginger next time as well. You can play around with the amount of lemon you add in depending on individual preferences. Let me know if you try them and what you think. Wishing you all a warm and healthy winter! SKIP TO RECIPE CARD Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredients 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Recipe Card Previous Next

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

A perfect blend of fluffiness and flakiness, infused with a rich sweet cinnamon swirl and topped with a heavenly powdered sugar glaze. < Back Cinnamon Layered Scones Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones About the Recipe Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right? So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off. If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns , my Banana Cinnamon Monkey Bread , and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat. Let’s make them! SKIP TO RECIPE CARD Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy. That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven. Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary. Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend. Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it. What You'll Love Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny. Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable —not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers. Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve. Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly. Frequently asked Questions Ingredients For the Scones: 2 cups (250g) all-purpose flour ¼ cup (50g) granulated sugar 1 tablespoon (12g) baking powder ½ teaspoon (3g) salt ½ cup (113g) unsalted butter, cold and cut into small pieces ⅔ cup (160ml) milk 1 teaspoon (5ml) vanilla extract For the Cinnamon Filling: ¼ cup (57g) unsalted butter, melted ½ cup (100g) brown sugar, packed 2 tablespoons (15g) ground cinnamon For the Glaze: 1 cup (120g) powdered sugar 2 tablespoons (30ml) milk ½ teaspoon (2.5ml) vanilla extract Preparation Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces. Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it). For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles. Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown. While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving. Enjoy your delicious Cinnamon Roll Scones! Recipe Card Recipe Card Previous Next

These Matcha Lemon Squares offer a delicious blend of earthy matcha and zesty lemon, creating a delightful treat for matcha enthusiasts. < Back Matcha Lemon Squares Prep Time: 15 minutes Cook Time: 40 minutes Serves: 16 Squares About the Recipe With St. Patrick’s Day just around the corner, the tales of mischievous leprechauns have taken over our household. My kids are already plotting what they’d do if they ever caught one, and my eldest insists he saw one a few years ago. The "evidence" of their presence—like mysteriously green toilet water—only fuels their imaginations. Inspired by their excitement (and my love for a good themed treat), I decided to whip up something sweet and festive to celebrate. Enter these Matcha Lemon Squares —a treat that’s as vibrant as it is delicious. Not only do they boast an incredible green hue perfect for St. Patrick’s Day, but the flavor combination is next-level. The earthy depth of matcha paired with the bright, zesty punch of lemon creates a balance that will leave your taste buds dancing. And let’s talk about texture: these squares are the perfect mix of ooey-gooey goodness and the satisfying crunch of their delicate crinkle top. They’re a crowd-pleaser for both kids and adults—my little leprechaun hunters can’t get enough of them! And while they’re perfect for celebrating St. Patrick’s Day, their fun twist on classic lemon bars makes them a fantastic choice for any time you’re craving a little something sweet (and green). Trust me, once you try them, you'll be reaching for seconds—or maybe thirds! ☘️ 4o SKIP TO RECIPE CARD Unique Flavor Combination : The earthy matcha pairs beautifully with zesty lemon, offering a refreshing twist on traditional lemon squares that’s both balanced and unique. Bright, Natural Color : The matcha adds a natural green hue, giving these lemon squares a visually appealing pop of color without artificial dyes. Perfect Balance of Sweet and Tangy : These bars are both sweet and slightly tart, with matcha adding depth and the lemon bringing a fresh, tangy brightness. Soft, Smooth Texture : The creamy lemon filling sits atop a tender crust, making these squares soft, smooth, and easy to bite into—a true dessert delight. Ideal for Matcha Lovers : For anyone who loves matcha, these lemon squares are a delicious way to enjoy the flavor in a dessert form, with a refreshing citrusy edge. Easy Make-Ahead Dessert : Matcha lemon squares can be made ahead and chilled, making them perfect for gatherings, potlucks, or simply enjoying a ready-to-go treat from the fridge. What You'll Love What type of matcha is best for these lemon squares? Use culinary-grade matcha for its bright color and slightly earthy flavor. It’s perfect for baking, as it complements the lemon without overpowering the sweetness. Can I adjust the amount of matcha? Yes! If you prefer a more subtle matcha flavor, reduce the amount slightly. For a stronger taste, you can add a bit more, but be mindful as matcha can become bitter if overused. Do these need to be refrigerated? Yes, for the best texture and freshness, store your matcha lemon squares in an airtight container in the refrigerator. They can last up to 5 days chilled. Can I make matcha lemon squares gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without sacrificing texture. How do I create a vibrant green color in the squares? To keep the green color bright, avoid overbaking the squares, as excessive heat can dull the matcha's natural hue. Culinary-grade matcha also provides a more vivid color. Frequently asked Questions Ingredients For the Crust: 125g all-purpose flour (1 cup) 113g unsalted butter, softened (½ cup) 30g powdered sugar (¼ cup) 6g matcha powder (1 tablespoon) For the Filling: 4 large eggs 300g granulated sugar (1½ cups) 30g all-purpose flour (¼ cup) 12g matcha powder (2 tablespoons) 2g baking powder (½ teaspoon) Zest of 1 lemon 60ml fresh lemon juice (¼ cup) 30g finely chopped candied ginger (¼ cup, optional) Preparation Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Please note that as an amason affiliate, there may be some links in this recipe to which I may receive a small commission from qualified purchases. Make the Crust: In a medium bowl, combine the flour, softened butter, powdered sugar, and matcha powder. Mix until the ingredients come together to form a crumbly dough. I like to use my hands for this because I can feel around for the larger chunks and I feel like I have more control over making sure everything is well incorporated. But if you prefer to mix it up with a food processor, that option can work as well. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for about 15 minutes or until it's set and lightly golden. Prepare the Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, matcha powder, baking powder, lemon zest, and lemon juice until well combined. If you want to add an extra layer of flavor to your squares why not try little crumbles of candied ginger. Simply sprinkle them over the filling before baking. Don't be surprised, they will sink into the filling slightly because of their weight. They add delightful bursts of spice to the earthy lemon flavors already present. Bake the Bars: Pour the filling over the pre-baked crust. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden. Cool and Slice: Allow the matcha bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares. Optional Garnish: Dust the top of the bars with a bit of extra matcha powder for a decorative touch. Serve: Serve the matcha bars with a dollop of whipped cream or icecream for an added indulgence. Recipe Card Recipe Card Previous Next

Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating. < Back Almond Apricot Madeleines Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 12-15 Madeleines About the Recipe These almond madeleines are the kind of treat I love to keep around for when I want something a little special but not over the top. They’re light, buttery, and have this lovely nutty flavor from the almond flour. And then there’s the glaze—white chocolate with a touch of apricot that adds just the right amount of sweetness and a hint of something fruity. It’s a combo that feels elegant but still totally comforting. Similarly to my Orange Poppy Seed Loaf recipe or Lemon Pistachio Bundt Cake , these madeleines are simple, but they feel fancy. The shell shape is iconic, and that famous little hump in the middle? That happens when you chill the batter—don’t skip that step. I added almond flour for a bit more richness, and the white chocolate-apricot glaze is just… chef’s kiss . Perfect with tea, coffee, or, let’s be honest, straight from the tray. SKIP TO RECIPE CARD Delicate and Flavorful : These madeleines combine the light, nutty taste of almond with the sweet-tart flavor of apricot for a delightful balance in every bite. Perfect for Elegant Occasions : With their shell-like shape and subtle flavors, these almond apricot madeleines make an elegant addition to tea parties, brunches, or special occasions. Light and Airy Texture : The madeleines are soft and sponge-like with a slight crisp on the edges, creating an irresistibly light texture that’s perfect with coffee or tea. Quick and Easy to Make : Madeleines may look fancy, but they’re surprisingly simple to prepare, requiring just a few ingredients and a madeleine pan for that classic shape. Naturally Gluten-Free Option : With almond flour as a base, these madeleines can easily be made gluten-free, adding a nutty richness that enhances the apricot flavor. Customizable Fruit and Nut Pairing : Try swapping apricots for other fruits like cherries or raspberries, or add a sprinkle of slivered almonds on top for added texture. What You'll Love How do I get the classic “hump” on my madeleines? Chilling the batter before baking helps achieve the signature “hump” shape, giving your madeleines a light, airy texture. Can I use dried apricots instead of fresh? Yes, finely chop dried apricots and soak them in warm water for a few minutes to soften. They’ll add a concentrated apricot flavor to the madeleines. How should I store almond apricot madeleines? Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat gently to refresh their texture. Can I make these madeleines gluten-free? Substitute the all-purpose flour with a gluten-free flour blend and ensure the almond flour is finely ground for a smooth texture. What’s the best way to add almond flavor? Almond extract adds a lovely depth to the madeleines, enhancing the natural flavor of the almond flour. Just a small amount goes a long way. Frequently asked Questions Ingredients For the Almond Madeleines: 1/2 cup (113g) unsalted butter, melted and cooled 1 cup (120g) all-purpose flour 1/4 cup (25g) almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup (135g) granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Zest of 1 lemon (optional) For the White Chocolate Apricot Coating: 1 cup (170g) white chocolate, finely chopped 1 tablespoon coconut oil 1/4 cup (60ml) apricot jam or 1/4 cup (35g) fresh apricots, finely chopped Preparation What Are Madeleines? Madeleines are delicate, shell-shaped sponge cakes that originated in the Lorraine region of France. These petite treats are renowned for their light, airy texture and a signature hump that forms during baking. Often served with tea or coffee, madeleines are a classic in French patisserie and have found a beloved place in kitchens worldwide. Preparing the Almond Madeleines: Prep Work: Grease a madeleine pan with butter and dust with flour. Tap out the excess flour. Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5 minutes. Gently fold in the vanilla extract, almond extract, and lemon zest (if using). Combine: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Fold in the melted butter until fully incorporated. Chill the Batter: Cover the batter with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 1 hour, or preferably overnight. Baking: Preheat your oven to 375°F (190°C) . Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake for 10-12 minutes , or until the madeleines are golden brown around the edges and spring back when lightly touched. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Preparing the White Chocolate Apricot Coating: Melting Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Adding Apricot: Stir in the apricot jam or finely chopped fresh apricots until well combined. Coating the Madeleines: Once the madeleines are completely cooled, dip one side of each madeleine into the white chocolate apricot mixture. Place them on a parchment-lined baking sheet. TIP: for a perfect finish, take your madeleine mould and spread a thin layer of the chocolate on the bottom of the pan. Place a cooled madeleine cake ontop (being sure to line up the pattern. Place in the fridge until the chocolate coating has hardened. For easy removal, simply dip the bottom of the baking tray in hot water for 5 seconds. This will melt the chocolate just enough to help you slip the coated madeleines out (I like to use a rubber spatula to help me here). Setting: Allow the coating to set completely at room temperature or refrigerate for about 10-15 minutes to speed up the process. Serving: Serve the almond madeleines with white chocolate apricot coating with a cup of tea or coffee. Tips for Success Chilling the Batter: Don’t skip this step! Chilling the batter helps develop the hump that is characteristic of madeleines. Temperature: Start with a hot oven to encourage the madeleines to rise quickly, creating that classic hump. Butter the Pan Well: Properly preparing the pan ensures that your madeleines will pop out easily without breaking. Variations to Try Chocolate Dipped: Dip the cooled madeleines in melted dark chocolate for a decadent twist. Almond Madeleines: Substitute a portion of the flour with almond flour for a nutty flavor. Orange Blossom: Replace the lemon zest with orange blossom water for a floral aroma. Pairing Suggestions Madeleines pair wonderfully with a variety of beverages. Enjoy them with a cup of hot tea, espresso, or even a glass of sparkling wine. Their light texture and subtle sweetness make them a versatile treat for any time of day. Why Madeleines Are Perfect for Gifting These elegant, dainty cakes make a beautiful gift for any occasion. Pack them in a pretty tin or wrap them in cellophane with a ribbon for a thoughtful homemade gift. Their long shelf life also means they can be enjoyed over several days, making them a perfect treat for loved ones far and near. Recipe Card Recipe Card Previous Next

A soft and airy braided bread using honey and hibiscus. With a lightly floral and sweet flavor, this is a perfect weekend morning treat. < Back Honey and Hibiscus Bread Prep Time: 15 minutes + 2 hr rise time Cook Time: 25 minutes Serves: 8-10 Slices About the Recipe This marbled hibiscus bread is what happens when my Zopf nostalgia meets a craving for color and a touch of whimsy. Inspired by the sweet floral swirl of my Honey Hibiscus Cupcakes and the vibrant layers in my Rainbow Bundt , I took the soft, buttery base of the braided loaf I grew up with and gave it a modern, naturally tinted twist. A touch of hibiscus powder turns part of the dough into a gorgeous shade of pinkish-purple, while honey lends a subtle sweetness that pairs beautifully with the floral notes. It’s the kind of bake that feels both familiar and fresh—a comforting weekend breakfast or a statement piece for your next brunch spread. SKIP TO RECIPE CARD Naturally vibrant and eye-catching – The marbled swirl of hibiscus gives each slice a stunning pink hue without food coloring. Balanced flavor – The honey adds gentle sweetness while the hibiscus brings a subtle tart, berry-like contrast. Soft, enriched crumb – Thanks to the eggs and oil, the bread is tender and slightly rich, perfect for eating plain or toasted. Easy to work with – This dough is forgiving and doesn't require a mixer — great for beginner bakers too. Versatile – Dress it up with pearl sugar for a tea-time loaf, or keep it simple with sesame seeds for an everyday breakfast bread. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g) of instant yeast. You can skip the blooming step and mix it directly into the flour. What does hibiscus powder taste like in bread? Hibiscus has a tart, cranberry-like flavor that pairs beautifully with the mellow sweetness of honey. It’s subtle but distinct — more floral than fruity. Where can I find hibiscus powder? Look for it in natural food stores, spice shops, or online. If you can only find dried hibiscus petals, you can grind them finely in a spice grinder. I got mine from Selefina Spices . Can I make this bread without hibiscus powder? Yes — you’ll miss the visual and flavor contrast, but the base recipe makes a delicious honey loaf on its own. What’s the best way to get a marbled effect? After dividing the dough, knead the hibiscus into one half. Then roll both portions into logs, twist them together, and place in a loaf pan. You can also braid them for a different effect. Can I make this ahead of time? Yes! You can let the shaped loaf rise in the fridge overnight, then bake it fresh in the morning. Leftovers also freeze beautifully. What’s the best garnish for this bread? For a sweet version, try pearl sugar or even a light honey glaze. For a more savory or classic look, sesame seeds add a lovely crunch. Frequently asked Questions Ingredients 240 g warm water (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 85 g honey (¼ cup) 70 g vegetable oil (⅓ cup) 100 g eggs (about 2 large eggs) 6 g salt (1 tsp) 480 g all-purpose flour (4 cups) 12 g hibiscus powder (2 tbsp) Sesame seeds or pearl sugar (optional garnish) Preparation Making the dough: In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy. In a separate large mixing bowl, whisk together honey, vegetable oil, eggs, and salt. Add the yeast mixture and mix well. Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes , or until it becomes smooth and elastic. Divide and Colour: Divide the dough in half. Set one portion aside and to the other, add hibiscus powder. Knead until the powder is evenly distributed, creating a vibrant deep purple-pink dough. Divide and Shape: Place each portion of dough in separate greased bowls, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size. Once risen, punch down the dough and divide each portion into two to three equal parts. Roll each part into a long rope. Braid and Bake: Braid the ropes together, alternating between the regular and hibiscus dough to create a marbled effect. Place the braided bread on a baking sheet or in a bread pan lined with parchment paper, cover with a cloth, and let rise for an additional 30-45 minutes. Preheat your oven to 350°F (175°C) . Brush and Decorate: Beat an egg and brush it over the top for a shiny finish. Sprinkle with sesame seeds or pearl sugar for extra visual appeal if you so desire. Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Allow the honey and hibiscus bread to cool before slicing and serving. Enjoy! Recipe Card Recipe Card Previous Next

The Swiss Plum Meringue is a delightful dessert that features a tangy plum filling, toasted almonds and a cloud-like Swiss meringue. < Back Plum Meringue Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings About the Recipe I’ve always had a soft spot for plums—and when they’re in season, I tend to get a little carried away. Their juicy, slightly tart sweetness just begs to be baked into something cozy. This Swiss Plum Meringue is one of those bakes that feels both nostalgic and just the right amount of special. Traditionally, it’s made with a simple plum compote and a fluffy meringue on top. But I’ve made a few tweaks over the years. I like to toast a handful of sliced almonds for the base to add a little crunch, then warm up the plums with some cozy spices. And instead of a crisp meringue, I went with a soft Swiss meringue—think smooth, marshmallowy clouds that melt right into the fruit. It’s got the same fruit-meets-comfort vibe as my Cheesecake-Stuffed Peaches or Swiss Cherry Bake , and if you’ve tried my Fig and Almond Tart , you already know how much I love combining fruit with nuts. This one feels like it brings all those favorites together in the best way. SKIP TO RECIPE CARD Beautiful Contrast of Tart and Sweet : The tartness of fresh plums pairs perfectly with the light, sweet meringue, creating a balanced dessert with layered flavors. Visually Stunning Presentation : With the glossy peaks of meringue atop a rich plum filling, this dessert is as elegant as it is delicious—a true showstopper for any gathering. Light and Airy Texture : The fluffy meringue combined with juicy plums creates a dessert that’s light yet satisfying, making it perfect for those who love fruity, less-heavy sweets. Seasonal and Unique : Plum meringue is a lovely way to showcase seasonal fruit in an unexpected, creative way that will impress guests and family alike. Ideal Make-Ahead Option : While best served fresh, you can prepare the plum filling ahead and assemble quickly, making it a convenient yet elegant dessert. Versatile and Customizable : Add a hint of cinnamon or cardamom to the plums for extra warmth, or layer with roasted almonds for a delightful crunch. What You'll Love What type of plums work best for plum meringue? Tart varieties like Italian or Damson plums work well, as they balance the sweetness of the meringue. However, any ripe plums can be used for a flavorful result. How do I prevent my meringue from collapsing? To achieve a stable meringue, make sure your bowl and utensils are clean and free of any grease, and whip the egg whites to stiff peaks. Avoid opening the oven door during baking. Can I make plum meringue in advance? This dessert is best enjoyed fresh to keep the meringue crisp. However, you can prepare the plum filling ahead of time and assemble just before serving. Should the plums be peeled before using? It’s up to your preference! The skin adds a bit of texture and color, but if you prefer a smoother filling, peel the plums before cooking. How do I store leftovers? Leftovers can be stored in the refrigerator for up to 2 days. Note that the meringue may soften slightly but will still taste delicious. Frequently asked Questions Ingredients For the Base: 500g sliced almonds For the Plum Filling: 500g (about 1 lb) fresh plums (preferably Zwetschgen or Italian prune plums), pitted and halved 50g (1/4 cup) granulated sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 tbsp lemon juice 1 tbsp cornstarch For the Swiss Meringue: 3 large egg whites 150g (3/4 cup) granulated sugar 1 tsp vanilla extract Preparation Prepare the Base: In a clean dry pan, over medium heat, toast the almond slivers until golden. Transfer the toasted almonds to an oven proof baking dish (around 8-inch round or similar size), lining the bottom of the dish with them in an even layer. Prepare the Plum filling: Preheat your oven to 180°C (350°F) . In a medium saucepan, combine the halved plums, sugar, cinnamon, nutmeg, ginger, lemon juice, and cornstarch. Stir until the plums are evenly coated. Cook the mixture over medium heat until the plums start to soften and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking. Once done, transfer the plum filling to the baking dish and spread it out evenly over the almonds. Swiss Meringue: Lets start by learning a little bit about Swiss Meringue. Swiss meringue is called "Swiss" because of the specific technique used to make it, which is believed to have originated or been popularized in Switzerland. This method differs from other types of meringue, like French or Italian, in how the egg whites and sugar are combined and treated . Key Characteristics of Swiss Meringue: Heating Process: In Swiss meringue, the egg whites and sugar are gently heated together over a double boiler until the sugar dissolves completely and the mixture reaches a safe temperature (around 70°C or 160°F). This heating process partially cooks the egg whites, giving the meringue its unique stability. Stability: The heating process also helps create a more stable meringue that is less prone to weeping or collapsing. This makes Swiss meringue ideal for applications where you want a firm yet silky texture, like buttercream frosting, toppings for tarts, or as a base for baking. Texture: The final texture of Swiss meringue is smooth, glossy, and more dense compared to French meringue. It holds its shape well, making it excellent for piping or creating decorative elements. In contrast: French Meringue is the simplest method, where sugar is gradually added to beaten egg whites, and it’s often used for folding into batters or baking as crisp meringue cookies. Italian Meringue involves pouring hot sugar syrup into beaten egg whites, resulting in the most stable meringue, often used for buttercream or as a base for meringue pies. Each type of meringue has its own strengths and best uses, with Swiss meringue being particularly prized for its balance of stability and smooth texture. Why Cornstarch Isn’t Needed: Heating Process: In Swiss meringue, the sugar and egg whites are gently heated together before being whipped. This process helps stabilize the meringue and gives it a smooth, glossy texture. Firmness: The heating also helps the sugar dissolve completely, leading to a more stable meringue that holds its shape well when baked. When to Consider Adding Cornstarch: If you are looking to achieve a particularly crisp exterior, you might consider adding a small amount of cornstarch (about 1 tsp) to the meringue after whipping. However, this is not standard for Swiss meringue and is more often used in Pavlova recipes. Make Swiss Meringue: Combine the egg whites and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until the sugar dissolves completely and the mixture reaches about 70°C (160°F). Remove from heat and whisk the mixture until stiff, glossy peaks form. Assemble the Dessert: Spoon the meringue over the warm plum filling, spreading it out to cover the plums completely. Use the back of a spoon to create some peaks on the meringue for a decorative effect. Bake: Place the baking dish in the oven and bake for 15-20 minutes , or until the meringue is golden brown. Cool and Serve: Allow the dessert to cool slightly before serving. Serve warm or at room temperature. Tips: For extra flavor, you can add a splash of brandy or almond extract to the plum filling. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Tip: You can use the broiler to brown the peaks of your Swiss meringue more quickly. This technique is especially useful if you want to achieve a beautifully caramelized and golden-brown top without over-baking the meringue or the filling beneath it. However, there are a few tips to keep in mind to ensure the best results: How to Broil the Meringue: Preheat the Broiler: Turn on your oven’s broiler setting and let it preheat for a few minutes. Most broilers are very hot, so this step is important for even browning. Position the Dessert: Place the dessert on the middle or top rack of the oven, about 6-8 inches (15-20 cm) away from the broiler element. If it's too close, the meringue can brown too quickly and even burn. Keep a Close Watch: Broiling happens quickly, usually within 1-2 minutes. Keep the oven door slightly ajar and watch the meringue closely. The peaks will start to brown and caramelize quickly, so be ready to pull it out as soon as you achieve the desired color. Rotate if Necessary: If your broiler doesn’t heat evenly, you may need to rotate the dish halfway through to ensure all areas of the meringue are browned evenly. Cool Before Serving: After broiling, let the dessert cool for a few minutes to allow the meringue to set slightly before serving. Prevent Burning: The broiler is very intense, so it’s easy to go from perfectly golden to burnt if you’re not careful. Stay vigilant during this step. Achieve Even Browning: For more control, you can also use a kitchen torch to brown the meringue if you have one. This allows you to precisely caramelize the peaks without using the oven's broiler. Recipe Card Recipe Card Previous Next

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

Deliciously tart cranberries with sweet candied pecans over a perfectly moist cinnamon coffee cake. < Back Cranberry Pecan Turnover Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8 Servings About the Recipe If you’ve tried my Cranberry Orange Loaf or my Lemon Pistachio Bundt Cake , you already know I have a soft spot for bakes that strike the perfect balance of sweet, tart, and just a little nutty. This Cranberry Pecan Turnover Cake is no exception—and if you're a fan of my Cherry Chocolate Bundt , you’ll appreciate the rich contrast of juicy fruit and buttery richness here, too. This cake is a long-time favorite in my kitchen, passed down from a dear family friend and lovingly shared (and re-shared) over countless holiday gatherings. It’s the kind of recipe that surprises guests—moist, comforting, and just the right amount of indulgent. The tart cranberries pop against a sweet brown sugar-pecan topping, while the light cinnamon-scented cake brings it all together with cozy, brunch-perfect charm. Whether you serve it as a morning treat, a mid-afternoon nibble, or a dinner party dessert, this cake delivers every time—and it makes your home smell like a holiday hug. I can’t wait for you to fall in love with it the way I did. SKIP TO RECIPE CARD Sweet + Tart Harmony : The juicy cranberries balance beautifully with the buttery pecans and light cinnamon flavor—never too sweet, always just right. Holiday-Worthy, Everyday Easy : Elegant enough for a holiday brunch, but simple enough to whip up on a quiet Sunday morning. Make-Ahead Friendly : This cake holds up beautifully for a couple of days, making it a great choice for gifting or prepping ahead. Versatile with Add-Ins : You can easily swap in orange zest, chocolate chips, or a splash of almond extract to make it your own. That Buttery Topping! : The brown sugar pecan topping caramelizes slightly as it bakes, creating a sticky, crunchy layer that’s downright addictive. What You'll Love Can I use frozen cranberries? Yes! No need to thaw them—just toss them in frozen. They bake up beautifully and add the perfect burst of tartness. What if I don’t have pecans? Walnuts or almonds work well too, or you can skip the nuts entirely if needed. You’ll still get a deliciously moist cake with a gorgeous topping. Can I make this ahead of time? Absolutely. This cake keeps well at room temperature for up to 2 days when wrapped tightly. You can also refrigerate it for longer storage—just bring it to room temperature before serving. Can I bake this in a different pan? Yes. While the recipe is designed for a standard 8x8-inch square or similar turnover-style pan, you can also bake it in a round cake pan or even a loaf pan—just keep an eye on the bake time and test for doneness with a toothpick. Is this cake freezer-friendly? Yes! Slice and wrap individual pieces in parchment and freeze in an airtight container. Warm them slightly in the oven or microwave before serving for best texture. Frequently asked Questions Ingredients Cake Batter: ½ cup (113g) unsalted butter, softened ¾ cup (150g) granulated sugar 2 large eggs 1 tsp vanilla extract 1½ cups (190g) all-purpose flour 1½ tsp baking powder 1 tsp baking soda ½ tsp ground cinnamon ¼ tsp salt 1 cup (240g) sour cream Topping: ⅔ cup (130g) brown sugar, packed ⅓ cup (75g) unsalted butter ¼ tsp ground cinnamon 1¼ cups (125g) cranberries (fresh or frozen) ½ cup (60g) chopped pecans Preparation Preheat oven to 350F . In a saucepan combine the sugar, butter and cinnamon and bring to a boil over medium heat. Remove from heat and stir in the cranberries and chopped pecans. To make the cake batter, in a medium bowl, first cream together the butter and sugar until fluffy. Add in the eggs one at a time until creamy and mix in the vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Combine all the ingredients by alternating mixing in the flour mixture and the sour cream into the butter mixture. Keep mixing until you have a smooth and creamy batter. Prepare an 8-9" spring form by greasing it with butter and a very light coating of flour (alternatively a non-stick baking spray will do). Pour in the cranberry-pecan mixture and press it down in an even layer onto the bottom. Top it with the batter mixture. Place the spring pan onto a cookie sheet (incase any of the cranberry juices run out of the spring form) and put into the oven to bake for one hour or until tooth pick inserted in center of the cake comes out clean. Let the cake cool in the spring form for 10 minutes and then invert it onto your serving dish. Serve and enjoy! Recipe Card Recipe Card Previous Next