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

A twist on the classic French Toast breakfast combining croissants with the warmth and comfort of cinnamon and maple syrup. < Back Easy Croissant Breakfast Pudding Prep Time: 5 minutes Cook Time: 20 Minutes Serves: 4 Servings About the Recipe If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding —warm, custardy, and spiced just right—but here, buttery croissants steal the show. The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants , you already know how magical croissants can be when they’re baked into something special. Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier. SKIP TO RECIPE CARD A delicious way to use up stale croissants – This recipe gives new life to leftover pastries. Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make. Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth. Make-ahead friendly – You can assemble it the night before and bake in the morning. Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time. What You'll Love Can I use fresh croissants? You can , but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first. Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed. Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking. Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm. Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely. Frequently asked Questions Ingredients 3–4 day-old croissants (about 180–240g total) 120 ml (½ cup) milk 120 ml (½ cup) heavy cream 2 large eggs (approx. 100g total) 120 ml (½ cup) pure maple syrup 1 tsp ground cinnamon (about 2.5g) Preparation In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated. In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top. Heat your oven to 350F . Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed. Let the croissant pudding cool for a few minutes and serve while warm. I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point). I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream. Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much. Enjoy! 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

Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs. < Back Swiss Sweet Potato Gratin Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings About the Recipe Looking for a cozy, crowd-pleasing side dish to serve at your next fall gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme is a warm and flavorful twist on a classic French tian—perfect for anyone craving comfort food with a little Alpine flair. It’s in the same spirit as my Beet and Potato Rösti or Harvest Veggie Tacos —a way to let vegetables shine with bold flavor and satisfying texture. With layers of sweet potatoes, creamy Gruyère, a hint of thyme, and a generous sprinkle of toasted hazelnuts, this dish feels at once familiar and elevated. If you love cozy dishes like my potato filled Alpine Macaroni , this one will fit right into your cold-weather rotation. SKIP TO RECIPE CARD Deliciously Creamy Layers : This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite. Perfect Fall Side Dish : Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table. Nutty and Savory Topping : Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds. Easy Make-Ahead Option : This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings. Naturally Gluten-Free Option : Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste. Packed with Flavor and Nutrients : Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious. What You'll Love 1.What is a Gratin? A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter , meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both. 2.What Makes a Gratin Special? The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish. 3.Variations of Gratin While potato gratin (also known as gratin dauphinois ) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin , the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top. 4.What are the key ingredients in a sweet potato gratin? Sweet Potatoes : Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked. Gruyère Cheese : A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite. Toasted Hazelnuts : Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese. Fresh Thyme : A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor. Breadcrumbs : Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures. 5.Why choose Gruyère in your gratin? Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting. 6. Can I make this Swiss potato gratin without Gruyère cheese? Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile. 7.What type of potatoes work best in a gratin? For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking. 8. How do I get a crispy top on my potato gratin? To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust. 9. Can I prepare potato gratin in advance? Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold. 10. How do I make my gratin extra creamy? For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps. 11. Is it possible to make a potato gratin vegan? Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor. 12. What can I serve with Swiss potato gratin? Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes. 13. How should I store leftover potato gratin? Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping. 14. Can I add other ingredients to this gratin? Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon. Frequently asked Questions Ingredients 1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes) 1/3- 1/2 cup unsalted butter, melted, divided 2 tsp grated fresh ginger 2 tbsp maple syrup 1 tsp smoked paprika (or to taste) 1 tbsp fresh thyme, finely chopped 1/2 cup toasted hazelnuts, roughly chopped 3/4 cup Gruyère cheese, shaved 1/3 cup breadcrumbs (preferably homemade or panko) Salt and pepper, to taste Preparation Tips for the best sweet potato gratin Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate. Grate your Gruyère fresh —pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor. Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor. Make ahead : You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving. Let's make the recipe! Preheat the oven to 400°F (200°C). Prepare the sweet potatoes : Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!). Layer the dish : Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern. In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper. Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly. Baking process : Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color. Add the toppings : After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top. Finishing touches : Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes. Serve : Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired. Recipe Card Recipe Card Previous Next

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes Preparation Let's get started! Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Recipe Card Previous Next

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

Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. < Back Nussmakronen Prep Time: 15 minutes Cook Time: 12 minutes Serves: 12-18 Cookies About the Recipe These Chocolate-Dipped Nussmakronen (pronounced noos-mah-kroh-nen) are a newer addition to our Christmas cookie box, but they’ve quickly become a favorite. They bring that cozy, nutty vibe you expect from a classic European holiday cookie, with a little chocolate twist for extra indulgence. Inspired by both Swiss and German baking traditions, they’re surprisingly simple to make—but they look (and taste) like you picked them up from a fancy bakery. If you’ve already made Vanillekipferl or those spiced Cinnamon Stars , these fit right in. And if you’re into almond-forward cookies like my Honey Nut Macarons , you’ll love the chewy center and crisp outer shell of these Nussmakronen. The chocolate-dipped base just seals the deal. They’re perfect with a cup of something warm or wrapped up as part of a cookie box to share. However you serve them, they’re guaranteed to add a little extra joy to your holiday season. SKIP TO RECIPE CARD Simple and Festive: With just a handful of ingredients, these cookies come together quickly, yet they look elegant and taste amazing, perfect for holiday gatherings or gift boxes. Rich Nutty Flavor: Ground hazelnuts (or almonds) give these cookies a deep, warm flavor, with a chewy texture that’s truly comforting. Decadent Chocolate Finish: Dipping the bottoms in chocolate adds a hint of indulgence and pairs beautifully with the nutty cookie, making each bite extra special. Swiss-German Influence: Inspired by European traditions, these cookies offer a taste of classic Swiss and German holiday baking, adding something unique to your dessert spread. What You'll Love 1. Can I use almonds instead of hazelnuts? Yes! Almonds work beautifully in this recipe and give a milder, slightly sweeter flavor. You could even try a mix of both hazelnuts and almonds if you like. 2. How should I store these cookies? Store your Nussmakronen in an airtight container at room temperature for up to one week. They also freeze well if you want to make them in advance; just thaw them at room temperature before serving. 3. Can I use chocolate chips instead of a chocolate bar for dipping? Yes, chocolate chips will work for dipping. Just be sure to melt them gently and stir in a teaspoon of neutral oil (like vegetable oil) to keep the chocolate smooth and glossy. 4. Why are my Nussmakronen too flat? If your cookies are spreading too much, the egg whites might not have been whipped enough, or the batter might be too warm. Try chilling the batter for about 10-15 minutes before piping. 5. How much chocolate should I dip with? For dipping, around 100-150 grams (3.5-5 oz) of chocolate should be enough. You can always melt more if needed, but this amount should give each cookie a good coating on the bottom. Frequently asked Questions Ingredients 2 large egg whites 150g (3/4 cup) granulated sugar 200g (2 cups) ground hazelnuts or almonds 1/2 tsp vanilla extract (optional) 1/4 tsp ground cinnamon (optional) 100-150 grams (3.5-5 ounces) of chocolate (melted) (optional) Whole hazelnuts for decoration Preparation Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Add Sugar: Gradually add the sugar, beating continuously until the mixture is glossy and holds stiff peaks. Fold in Nuts and Flavorings: Gently fold in the ground nuts, vanilla extract, and cinnamon until just combined. Be careful not to deflate the egg whites too much. Pipe the “Donuts”: Spoon the mixture into a piping bag fitted with a large round tip (or cut a large opening in the bag). Pipe small donut-shaped rings onto the prepared baking sheet. Decorate with Hazelnuts: Place a whole hazelnut into the center of each cookie before baking. Bake: Bake in the preheated oven for 12-15 minutes, until the cookies are set and lightly golden. Remove from the oven and allow them to cool on the baking sheet. Add the Chocolate (optional): While the cookies are cooling, melt chocolate . Once the cookies are cool, spread melted chocolate onto the buttom of each cookie (or drizzle it ontop. Or both) Set and Serve: Let the chocolate set completely before serving. Enjoy! If you enjoy these you might also enjoy: Cinnamon Stars (Zimtsterne) Spitzbuebe Honey Nut Macarons Recipe Card Recipe Card Previous Next

This soup combines the roasted sweetness of pumpkin with a warm, savory depth, resulting in a cozy and comforting bowl of autumn flavors. < Back Spiced Pumpkin Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4-6 Servings About the Recipe There’s something about fall that makes me crave a big pot of soup simmering on the stove. The air turns crisp, the leaves start to crunch underfoot, and suddenly the kitchen becomes the coziest place in the house. While pumpkin usually gets the spotlight in pies and lattes, I love it even more in savory dishes—especially this Spiced Pumpkin Soup . It’s rich, warming, and has a little Swiss-inspired twist that makes it feel extra special. I grew up surrounded by fall markets full of pumpkins, root veggies, and chestnuts, and this soup brings all that autumn magic into one comforting bowl. Think roasted pumpkin blended with warm spices and a swirl of cream or Gruyère—simple, seasonal, and deeply satisfying. If you’ve made my Creamy Potato, Leek & Sausage Soup or that silky Chestnut Soup , you already know I’m a sucker for cozy bowls with a bit of depth and warmth. This spiced pumpkin version fits right in—earthy, aromatic, and just the right amount of creamy. And if you're in the mood to explore more globally-inspired flavors with that same cozy feel, my Turmeric & Coconut Soup is another one I think you’ll love—it’s bright, gently spiced, and just as soul-soothing. Top it with roasted seeds, a dollop of crème fraîche, or just a hunk of crusty bread—whatever makes it feel just right for you. However you serve it, I hope this soup brings a little warmth, a little spice, and a lot of autumn comfort to your table. SKIP TO RECIPE CARD Perfect Fall Comfort Food : This spiced pumpkin soup captures the essence of fall with warm spices and creamy texture, making it a go-to for cozy autumn nights. Rich, Velvety Texture : With fresh pumpkin as the base, this soup is naturally creamy and smooth, offering a satisfying mouthfeel with every spoonful. Boosted with Seasonal Spices : Cinnamon, nutmeg, and other spices elevate the flavor, creating a depth that’s both aromatic and deliciously warming. Nutrient-Packed : Pumpkin is rich in vitamins and antioxidants, making this soup a healthy choice that nourishes as much as it comforts. Quick and Easy to Prepare : This soup comes together in under 30 minutes, making it a simple yet impressive dish for family dinners or fall gatherings. Versatile and Customizable : Enjoy it on its own or with your favorite toppings like roasted seeds, a swirl of cream, or crusty bread on the side for added texture. What You'll Love 1. What makes spiced pumpkin soup different from regular pumpkin soup? Spiced pumpkin soup incorporates warm spices like cinnamon, nutmeg, ginger, and sometimes a touch of cayenne or chili, adding depth and a hint of heat that enhances the natural sweetness of the pumpkin. 2. Can I use canned pumpkin instead of fresh for this spiced pumpkin soup? Yes, canned pumpkin is a convenient alternative to fresh pumpkin and works well in this soup. Just be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture. 3. How can I make this spiced pumpkin soup creamy? To make the soup creamier, you can add coconut milk, heavy cream, or a dollop of Greek yogurt at the end of cooking. Coconut milk also gives it a delicious hint of sweetness and a velvety texture. 4. What spices are best for spiced pumpkin soup? A classic combination includes cinnamon, nutmeg, ginger, and cloves. For a bit of heat, you can add cayenne pepper or chili flakes, or even a dash of smoked paprika for a subtle smokiness. 5. How do I make pumpkin soup more flavorful? Sautéing onions, garlic, and spices before adding the pumpkin enhances the flavor. Roasting the pumpkin (if using fresh) also adds depth and a subtle caramelization. 6. Can I freeze spiced pumpkin soup? Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth if the texture is too thick. 7. What toppings go well with spiced pumpkin soup? Toppings like toasted pumpkin seeds, a swirl of coconut milk or cream, crispy bacon, or even a sprinkle of fresh herbs like thyme or parsley add extra flavor and texture to the soup. 8. Is this soup vegan? If you use vegetable broth and coconut milk or another plant-based milk, the soup is completely vegan. Make sure to check your spices and toppings if you’re adapting for a vegan diet. 9. What can I serve with spiced pumpkin soup? This soup pairs well with crusty bread, garlic toast, or a simple salad. It’s also a great starter for a fall-themed meal or can be served with roasted vegetables for a heartier option. 10. How can I adjust the thickness of the soup? To thicken the soup, simmer it longer to let it reduce, or add a potato or a carrot while cooking, then puree. For a thinner soup, add more broth or water until you reach your desired consistency. Frequently asked Questions Ingredients 1 small pumpkin (about 4 cups pumpkin flesh), peeled, seeded, and diced 1 large onion, diced 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional, for heat) 4 cups vegetable or chicken broth 1 cup coconut milk (or heavy cream for a richer soup) Salt and pepper to taste Fresh parsley or cilantro, for garnish Pumpkin seeds, toasted (optional, for garnish) Preparation Prepare the Pumpkin: Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and slightly caramelized. Set aside. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the Spices: Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant. Add Pumpkin and Broth: Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender. Stir in Coconut Milk: Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro and toasted pumpkin seeds if desired. Serve warm with crusty bread on the side. This Spiced Pumpkin Soup can be stored: In the refrigerator : For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating. In the freezer : For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove. Tip: To maintain the best texture, stir well after reheating, especially if the coconut milk or cream has separated. Recipe Card Recipe Card Previous Next