With a whipped cream topping and a crunchy graham crust, every bite of this pie is a slice of tangy, creamy lime heaven. < Back Key Lime Pie Prep Time: 20 minutes Cook Time: 20 minutes Serves: 8-10 Servings About the Recipe If there’s one dessert that instantly takes me back to sunshine, palm trees, and salty air, it’s this Key Lime Pie . That creamy, tangy filling paired with a buttery graham cracker crust? It’s simple, bright, and honestly one of my all-time favorites. My love for key lime pie actually started on a trip to the Florida Keys. I was about five months pregnant with our first, and my husband and I took a little “babymoon” — one last trip just the two of us before everything changed. A few locals pointed us toward a café called Kermit’s, promising it was the place for key lime pie. We went, we ordered, and that first bite sealed the deal. My husband was so obsessed that I knew, eventually, I’d have to recreate it at home. It took me a few years (and more than a few test runs), but I finally landed on a version that gets his seal of approval — and now, every time I make it, it brings us right back to that sunny little trip. If citrus desserts are your thing, you might also love my Lemon-Lime Semifreddo — it’s light and frozen, perfect for warm days — or my creamy Mango-Lime Cheesecake if you’re after something with a tropical twist. But this pie? It’s the one that started it all. Simple, nostalgic, and just the right amount of sweet. I hope you love it as much as we do. SKIP TO RECIPE CARD That bright, citrusy punch – Made with real lime juice and zest, this pie delivers that fresh, tangy flavor that key lime lovers crave — no bottled shortcuts here. Creamy, dreamy filling – The egg yolks and sweetened condensed milk create a silky texture that sets up beautifully without needing gelatin or extra thickeners. Sweet, buttery crunch – The graham cracker crust has just the right mix of brown and white sugar to bring warmth and balance to every bite. Make-ahead magic – This pie needs time to chill, making it perfect to prep in advance for gatherings, holidays, or low-stress weekend baking. A crowd-pleaser with personality – Tart, sweet, creamy, crunchy — it hits all the right notes and looks gorgeous with a swirl of whipped cream on top. What You'll Love Can I use bottled lime juice? Fresh is best. Bottled juice just can’t compete with the brightness and depth of flavor you get from squeezing fresh limes. If you can find actual key limes, great! But Persian limes (the standard kind) work beautifully too. What’s the difference between key limes and regular limes? Key limes are smaller, more aromatic, and slightly more tart than regular limes. But don’t stress — if you can’t find them, regular limes still make a delicious pie. Do I need to bake the filling? Yes — a short bake (15–20 minutes) helps the filling thicken and set properly. It won’t look fully firm when you pull it from the oven, but it will continue to set as it cools. Can I make this ahead of time? Definitely. The pie needs at least 4 hours in the fridge, but it’s even better made a day ahead. Just add the whipped cream topping before serving. Can I use store-bought crust? Of course! A pre-made graham cracker crust will save time — just make sure it’s one that can go in the oven if you’re baking the filling. How do I get clean slices? Use a sharp knife and wipe it clean between cuts. You can also dip it in hot water and dry it off for the cleanest slices. Can I freeze this pie? Yes! You can freeze the baked and cooled pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight and top before serving. Frequently asked Questions Ingredients Filling: 4 large egg yolks 1 lime, zested and juiced (about 1 tbsp juice + 1 tsp zest) 400 g sweetened condensed milk (1 can / 400 ml) 160 g lime juice (⅔ cup | about 6 limes) Graham Crust: 150–200 g graham cracker crumbs (1½–2 cups or 11–12 full sheets) 50 g granulated sugar (¼ cup) 55 g brown sugar (¼ cup, packed) 1 g salt (¼ tsp) 115 g unsalted butter, melted (½ cup / 1 stick) Whipped Cream Topping: 240 g whipping cream (1 cup) 50 g granulated sugar (4 tbsp) 5 g vanilla extract (1 tsp) Preparation If you're looking for a refreshing dessert that's perfect for spring and summer, look no further than this key lime pie recipe with a graham cracker crust. This classic dessert is a staple in our house and is a sure hit at any gathering. First, let's start by making the crust. For this recipe, I like to use a graham cracker crust. It's the perfect balance of sweet and crunchy, and it complements the tangy lime filling beautifully. To make the crust, you'll need graham cracker crumbs, melted butter, and a bit of sugar and salt. I like to use my food processor to pulverise the graham crackers until they reach a coarse sand-like consistency. In a large bowl, mix all of the ingredients together and press the mixture into a 9-inch pie dish. I like to use the bottom of a glass or measuring cup to help compact it down and up along the sides. Bake the crust in a preheated oven at 325F for about 10 minutes or until it's golden brown. Next, it's time to make the filling. For this recipe, I use fresh lime juice and zest, sweetened condensed milk, and egg yolks. Start by whisking together the egg yolks and lime zest. Add in the condensed milk until everything is well combined. Then, slowly add in the lime juice, whisking constantly. The mixture will thicken as you add the lime juice, and that's exactly what you want. Once the filling is ready, pour it into the prepared crust and bake in the oven (keeping it at 325F ) for about 10-12 minutes or until the filling is set (still very slightly jiggly in the very center). Be careful not to overcook the pie, as it will become too firm and lose its creamy texture. Once the pie has cooled to room temperature, it's time to add the finishing touch: whipped cream. I like to make my own whipped cream using heavy cream and sugar and vanilla, but you can also use store-bought if you're short on time. Spread or pipe the whipped cream on top of the pie, and garnish with fresh lime zest and slices. And there you have it, a homemade key lime pie with graham cracker crust that's sure to impress. This dessert is the perfect combination of sweet and tangy, and it's the ideal treat for any occasion. Enjoy! Recipe Card Recipe Card Previous Next

Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings About the Recipe Panna cotta has always held a soft spot in my heart. It’s smooth, silky, and just subtle enough—never too sweet, never too rich. The kind of dessert that whispers elegance without trying too hard. For the longest time, I assumed it was a “restaurant-only” kind of treat—too fancy, too fussy to pull off at home. But I was wrong. So wrong. This recipe proves that panna cotta can be both impressive and incredibly simple. It's just the right balance of creamy, cozy spice, and bright citrus—light enough for a weeknight treat, yet special enough to serve at a dinner party. If you’re looking for a no-fuss dessert that feels like a flavor bomb in a velvet dress, this is the one. Honestly, once you make it, you’ll wonder why you ever waited. Trust me—your spoons (and your guests) will thank you. SKIP TO RECIPE CARD Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Recipe Card Previous Next

A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. < Back Soft Pretzels ( Bretzels ) Prep Time: 15 minutes Cook Time: 12-14 minutes Serves: 4 Bretzels About the Recipe There’s something undeniably comforting about homemade snacks—the kind you pull from the oven still warm, golden, and begging to be dipped. These soft bretzels are one of my all-time favorites. Chewy on the inside, lightly crisp on the outside, and sprinkled with just the right amount of salt, they’re the kind of snack that turns an ordinary afternoon into something special. If you’ve been here before, you know I have a soft spot for elevated finger foods. Whether it’s my crispy Mushroom Bites , Paprika Grissini , or those flaky Herby Puff Pastry Bites , I love recipes that are equal parts cozy and crowd-pleasing. These bretzels fit right in. They’re surprisingly simple to make, and the payoff? So satisfying. Serve them with mustard, slather them with whipped butter, or turn them into the ultimate sandwich bun. However you enjoy them, homemade bretzels are always a good idea. SKIP TO RECIPE CARD Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture. Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser. Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime. Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist. Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels. What You'll Love Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready! Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking. Frequently asked Questions Ingredients Bretzel Dough 360 ml Water (warmed) ( 1 1/2 cups ) 28 g Unsalted Butter (melted) ( 2 tablespoons ) 12 g Brown Sugar ( 1 tablespoon ) 7 g Instant Dry Yeast ( 2 1/4 teaspoons ) 390 g All-Purpose Flour ( 3 1/4 cups ) 5 g Salt ( 1 teaspoon ) Baking Soda Bath 90 g Baking Soda ( 1/2 cup ) 2L Water ( 9 cups ) Whipped Butter 240 g Whipping Cream ( 1 cup ) 3 g Salt ( 1/2 teaspoon ) Preparation Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress with these! If you are curious about their history, check out my "bretzel" blog post . Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl, combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. (When foamy layer develops on the top you'll know it's ready to go!) Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter. Knead your ingredients together until you have acheived a smooth elastic dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes. Cover the bowl of dough with a kitchen towel or cling wrap so that it doesn't dry out as it rises and let rest for approximately 1 hour or until the dough has doubled in size. (Since I live in a cooler climate, I like to place my dough bowl in the oven with the oven light one (make sure the oven is off though!) Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces. If you are making the traditional pretzel shape, make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! If you do not want to be fancy and simply want round bread buns, roll them into equal sized balls. Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath. When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet. *for the round bun version- I like to cut a small "X" in the top center of each bun after the baking soda bath but before baking- this will give a nice contrast to the golden dough Sprinkle with flaky or coarse salt. Preheat your oven to 450F . Bake the bretzels for 12-14 minutes until they are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or make them into a sandwich... Now it's up to you to do whatever you want!) How to make Whipped Butter: To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes ). Same as making whipped cream- but whip longer! Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich! Hope you enjoy these as much as I do! Recipe Card Recipe Card Previous Next

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. Preparing the pie crust. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard filling . In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Recipe Card Previous Next

Braided with a golden crust this delicious butter bread is a Swiss Sunday favorite! < Back Zopf (Swiss Braided Bread) Prep Time: 1 Hour Cook Time: 45 Minutes Serves: 8-10 Servings About the Recipe Growing up in a Swiss household, weekends often began with the gentle sound of classical music drifting through the house and the warm, buttery scent of freshly baked Zopf . This braided bread—also known as Butterzopf —is a beloved staple across Switzerland, especially on Sundays or holiday mornings. With its glossy, golden crust and soft, pillowy interior, it’s perfect whether slathered in jam and honey or paired with cheese and sliced meats. Like Grittibänz (those charming bread people we shaped each year for St. Nicholas Day), Dreikönigskuchen (Three Kings Bread), or the simple comfort of Weggli (Swiss milk buns), Zopf captures everything I love about Swiss baking: humble ingredients, a bit of hands-on shaping, and the joy of sharing something warm with family and friends. This version leans savory—there’s no sugar in the dough—but you can easily sweeten it up to your taste. The most "challenging" part? That braid. To this day, I still get it wrong more often than not. But honestly? I never mind. The loaf always looks beautiful in its own way, and the flavor never disappoints. It’s a true taste of Switzerland—and one I hope you’ll fall in love with too. SKIP TO RECIPE CARD Traditional Swiss Delight : Zopf is a staple of Swiss cuisine, perfect for breakfast, brunch, or even alongside hearty soups. Soft and Buttery Texture : The addition of butter and milk creates a tender crumb that's hard to resist. Beginner-Friendly Braiding : Learn the classic braiding technique with a step-by-step guide, making it easier than you think! Versatile Use : Enjoy it plain, with jam, or as the base for a decadent French toast. Homemade Elegance : Impress your family and friends with this beautifully braided loaf that’s as stunning as it is delicious. What You'll Love 1. Can I use instant yeast instead of active dry yeast? Yes, you can! Simply use the same amount, but you can skip the step of dissolving the yeast in warm milk as instant yeast can be mixed directly into the flour. 2. Can I make this dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise slightly before braiding and baking. 3. What can I substitute for the egg in the dough or egg wash? For the dough, you can use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water). For the egg wash, use a mixture of milk and a pinch of sugar for a shiny crust. 4. Why is my Zopf not rising properly? This could be due to old yeast, milk that was too hot (killing the yeast), or a cold kitchen. Make sure your yeast is fresh and that your milk is warm, not hot (about 100°F/38°C). 5. Can I add sweet or savory fillings to my Zopf? While traditional Zopf is unfilled, you can experiment! Try spreading Nutella, cinnamon sugar, or herbs and cheese before braiding for a twist on the classic. 6. How do I achieve a perfect golden crust? Make sure your oven is preheated properly, and don’t skip the egg wash. For an extra golden color, apply the egg wash twice – once before baking and again halfway through. 7. How should I store Zopf? Store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat before serving. 8. What makes Zopf different from challah? While both are braided breads, Zopf uses milk and butter, giving it a richer, softer texture, whereas challah is typically dairy-free. 9. Can I make this recipe without braiding? Of course! You can shape it into a simple loaf or divide it into rolls if braiding feels too complicated. 10. What should I serve with Zopf? It’s delicious with butter, honey, or fruit preserves. For a savory option, pair it with cheeses and smoked meats. Frequently asked Questions Ingredients Dough Ingredients 375 g all-purpose flour (3 cups) 10.5 g active dry yeast (3 ½ tsp) 300 ml warm milk (1 ¼ cups) 9 g salt (1 ¾ tsp) 60 g unsalted butter, softened (¼ cup) 1 large egg Egg Wash 1 large egg 45 ml water (3 tbsp) pinch of salt pinch of sugar Preparation Step 1 In a large bowl, sift together flour and salt. Step 2 Warm the milk slightly either in a saucepan on the stove or in a microwaveable bowl. You want it warm to the touch, but not hot. Stir in yeast. Let this mixture sit for a few minutes to allow the yeast to start activating. Add in the egg and mix well. Step 3 Create a small well in the center of the flour mixture. Add in the softened butter and slowly pour in the warmed milk and egg mixture. This is where I go in with my hands right away. It is messy at first, but I like to hand knead my dough. If you prefer you can also use a stand mixer with the dough attachment. Knead or mix until combined. (If the dough still feels very sticky and is really clinging to your fingers, add a little bit more flour). When you have a nice ball of dough, cover with a kitchen towel and let sit for about an hour or until dough has doubled in size. Step 4 Once the dough has doubled, preheat oven to 380F . Split dough into two equal parts. (This is where the braiding fun begins). Lightly flour your work surface to prevent dough from sticking. By hand, roll each piece of dough into a long snake about 60-70cm long (2-2 1/2ft). Set one vertically and cross the other one over horizontally. Follow the steps below for braiding the 4 strands. (If you get mixed up, like I always do, don't worry, make whatever "braid" you can, tuck in the ends, et voila)! Step 5 Prepare egg wash by mixing together egg, water, salt and sugar. Transfer the Zopf to a lined baking sheet and brush with egg mixture. Bake for 45 mins or until crust is hard and golden. (You can also tap your middle finger against it, if it sounds hollow, you're good to go)! Recipe Card Recipe Card Previous Next

With its aromatic flavors of nutmeg, ginger, vanilla, and cinnamon, this cheesecake is rich, creamy, and utterly irresistible. < Back Nutmeg Spiced Cheesecake Prep Time: 25 minutes Cook Time: 50 minutes Serves: 8-10 Servings About the Recipe f you ask me, there’s a cheesecake for every mood—and this Nutmeg-Spiced Cheesecake is the one you turn to when you want something cozy, creamy, and just a little unexpected. It takes all the richness you love in a classic cheesecake and adds a warm, gently spiced twist that feels perfect for cooler days, festive tables, or whenever you’re craving a slice of something that feels like a hug. I’ve made everything from the bright and sunny Mango-Lime Cheesecake to the dramatic and indulgent Chocolate and Raspberry Swirl Cheesecake , and even those sweet little Cheesecake Peaches that are always a hit in summer. But this one? It leans into comfort—with a hint of nostalgia and spice that makes it just different enough to stand out. The flavor of nutmeg in the creamy filling is subtle but unforgettable. It doesn’t overpower; it lingers softly, adding a cozy, aromatic note that plays beautifully against the tang of the cream cheese and the buttery crust. Whether you're serving it after a holiday meal or sneaking a slice straight from the fridge (no judgment), it’s the kind of dessert that quietly steals the spotlight. Let’s dive in and make something deliciously simple and just a little special. SKIP TO RECIPE CARD 1. Spice Layered Crust The mix of graham crackers and ginger snap crumbs gives this crust a wonderfully spiced base that complements the creamy filling and adds a subtle crunch. 2. Perfectly Spiced Filling With hints of nutmeg, ginger, and cinnamon, this cheesecake has a warm, inviting flavor profile that’s perfect for cozy occasions. 3. Creamy, Dreamy Topping The lightly sweetened sour cream topping balances the richness of the filling with a slight tang, enhancing each bite. 4. Optional Caramel Drizzle The caramel drizzle adds a decadent finish, with a hint of vanilla and salt that brings out the spices in the crust and filling. It’s optional, but a truly delicious addition! 5. Make-Ahead Friendly This cheesecake is ideal for preparing ahead, making it stress-free for gatherings. Just chill, serve, and impress! What You'll Love 1. Can I use a substitute for graham cracker crumbs? Absolutely! Crushed digestive biscuits or even vanilla wafers can work as substitutes. The ginger snap crumbs add a unique spiced note, but feel free to replace them with more graham cracker crumbs if preferred. 2. Do I have to use vanilla beans, or can I use vanilla extract? Vanilla beans add an aromatic depth, but 1 tsp of vanilla extract can be used for both the filling and topping if that's what you have on hand. 3. Can I make this cheesecake ahead of time? Yes! This cheesecake can be made a day or two in advance. It even benefits from some time in the fridge, which helps flavors meld and enhances texture. 4. What’s the best way to avoid cracks in my cheesecake? To prevent cracks, bake the cheesecake in a water bath. Wrap the pan in foil and place it in a larger dish filled with hot water about halfway up the side of the pan. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly ajar. 5. How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Frequently asked Questions Ingredients For the Crust: 1 CUP graham cracker crumbs ½ CUP ginger snap cookie crumbs 6 TBSP unsalted butter, melted 2 TBSP granulated sugar For the Filling: 24 OZ cream cheese, softened 1 CUP granulated sugar 3 LARGE eggs ½ vanilla bean, (seeds only) 1 TSP nutmeg, ground 1 TSP ginger root, ground ½ TSP cinnamon, ground For the Topping: 1 CUP sour cream 2 TBSP granulated sugar ¼ vanilla bean, (seeds only) nutmeg, ground, for dusting FOR THE CARAMEL DRIZZLE (OPTIONAL): ½ CUP brown sugar 2 TBSP water ¼ CUP heavy cream 1 TBSP unsalted butter ¼ vanilla bean (seeds only) pinch of salt (optional) Preparation Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside. In a medium bowl, combine the graham cracker crumbs, ginger snap crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Set aside. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or do this by hand. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean seeds, ground nutmeg, ginger, and cinnamon, ensuring that all the ingredients are fully incorporated. Pour the filling mixture over the crust in the springform pan, spreading it evenly. Bake the cheesecake in the preheated oven for about 45-50 minutes , or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center, but it will firm up as it cools. While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla seeds. Mix well. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Spread the sour cream topping over the warm cheesecake. Return the cheesecake to the oven and bake for an additional 10 minutes . Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set. If you want to add a little more sweet flavor top the cheesecake with a bit of caramel drizzle. This step is optional. To prepare the caramel drizzle, in a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil without stirring until it caramelizes slightly. This usually takes about 3-4 minutes, but keep a close eye on it to prevent burning. Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated. Return the saucepan to low heat and add the butter, vanilla bean seeds, and salt (if desired). Stir continuously until the butter has melted and the ingredients are well combined. Simmer the caramel for an additional 2-3 minutes. Remove the caramel from the heat and let it cool for a few minutes. The caramel will thicken as it cools. Drizzle the caramel sauce over the Spiced Nutmeg Cheesecake and add a sprinkle of freshly grated nutmeg and whipped cream before serving. Slice, serve, and enjoy the delectable Spiced Nutmeg Cheesecake with its enticing blend of flavors. Recipe Card Recipe Card Previous Next

The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. < Back Chocolate Truffle Tart Prep Time: 15 mins Cook Time: 4 hour refrigeration (no bake) Serves: 6-8 Servings About the Recipe This hassle-free dessert is a go-to in my house—and it’s easy to see why. With a rich chocolate crust, velvety truffle filling, and a tangy raspberry topping, it delivers all the wow-factor without ever turning on the oven. It’s decadent, eye-catching, and comes together with very little effort—my favorite kind of magic. I’ve kept things simple here: layers of deep chocolate and bright raspberry, finished with a swirl of whipped cream and a handful of toasted nuts for a little crunch. Of course, you can dress it up however you like—once you’ve got a chocolate base this rich, everything else is just a bonus. If you love this kind of no-fuss, flavor-packed dessert, you might also enjoy my Raspberry Chocolate Swirl Cheesecake —a baked option that’s just as showstopping—or my Panna Cotta with Raspberry Coulis for something lighter but equally elegant. And if you’re more in the mood for warm spice and creamy texture, my Nutmeg Spiced Cheesecake is another cozy favorite. No matter the occasion, this tart is proof that sometimes the simplest recipes make the biggest impression. SKIP TO RECIPE CARD Luxuriously Creamy Filling : The chocolate truffle filling is rich and smooth, with an indulgent melt-in-your-mouth texture that chocolate lovers will adore. Easy Yet Elegant Dessert : With its simple crust and decadent filling, this tart is impressive enough for special occasions but easy enough to make at home. Perfect Balance of Sweetness and Depth : Dark chocolate and a hint of vanilla create a balanced flavor profile that’s both sweet and slightly bitter, enhanced by the creamy filling. Versatile Garnish Options : Top with fresh berries, whipped cream, or chopped nuts for added texture and a touch of freshness that complements the rich chocolate. Make-Ahead Friendly : This tart can be made in advance, making it an ideal choice for entertaining or holiday dinners. Visually Stunning : The dark chocolate filling against the crumb crust, with vibrant berries and green pistachios, makes this tart a beautiful centerpiece for any dessert table. What You'll Love Can I use milk chocolate instead of dark chocolate? Dark chocolate provides a rich, deep flavor that balances well with the creaminess of the filling. However, you can substitute milk chocolate for a sweeter tart, though it may be softer. Can I make the tart crust ahead of time? Yes! You can prepare and bake the crust a day in advance. Store it covered at room temperature and add the filling when you’re ready to assemble. How should I store the chocolate truffle tart? This tart can be stored in the refrigerator for up to 4 days. Cover it well to prevent the chocolate filling from absorbing other flavors. What type of nuts work best for garnish? Pistachios add a lovely color contrast and subtle nuttiness, but chopped hazelnuts or almonds also complement the rich chocolate flavor beautifully. Can I freeze the tart? Yes, you can freeze the tart without the fresh garnishes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Frequently asked Questions Ingredients For the Crust: 180g (1 ½ cups) chocolate cookie crumbs 85g (6 tbsp) unsalted butter, melted For the Chocolate Truffle Filling: 225g (1 ½ cups) dark chocolate, finely chopped 240ml (1 cup) heavy cream 28g (2 tbsp) unsalted butter 1 tsp vanilla extract For Garnish: Fresh berries (raspberries or strawberries) Whipped cream Chopped nuts (I used pistachios – about 2–3 tbsp) Preparation Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate. Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand. (Please note that I may earn a small commission off qualified purchases made through the links of this recipe). Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth. Add butter and vanilla extract to the chocolate mixture, stirring until well combined. Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refrigerate it overnight). Once set, garnish with fresh berries and, if desired, whipped cream and nuts. Hope you enjoy! Recipe Card Recipe Card Previous Next

Get cozy and warm with the comfort of this easy-to-make hearty soup. < Back Leek and Potato Potage Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8-10 Servings About the Recipe Some recipes are just kitchen staples—the ones you come back to again and again because they’re simple, comforting, and quietly perfect. For me, this Leek and Potato Potage is one of those. It’s unfussy, uses ingredients I almost always have on hand, and somehow manages to feel both nourishing and a little indulgent. This version leans into the sweetness of leeks and the creaminess of potatoes, with a few carrots tossed in for good measure (and color). No fancy steps, no need to measure spices to the milligram—it’s the kind of soup that’s forgiving, flexible, and always hits the spot. If you’re into smooth, velvety soups like I am, you’ll probably love my Carrot and Potato Potage too—or this Butternut Squash and Potato Soup with Bacon Bits for something a little richer. And if you're after something heartier, don’t skip my Potato, Leek, and Sausage Soup —it’s like the cozy cousin of this one. Serve this potage with a swirl of cream or a drizzle of olive oil, maybe some crusty bread on the side, and you’ve got yourself a meal that feels both humble and special. SKIP TO RECIPE CARD Simple ingredients, big flavor: Just a few humble veggies—leeks, potatoes, and carrots—but they come together into something smooth, savory, and satisfying. Velvety texture: If you’re a fan of creamy soups (without the cream), this one’s for you. It’s blended until silky and spoonable. Make-ahead friendly: This potage keeps well in the fridge for a few days and even freezes beautifully, making it perfect for meal prep. Totally customizable: Add herbs, a splash of cream, or swap in sweet potatoes—this recipe is super flexible. Cozy without being heavy: It’s hearty enough for lunch or dinner but won’t leave you feeling weighed down. What You'll Love Can I make this ahead of time? Yes! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to 2 months—just leave out any dairy additions until reheating. Do I need to add cream? Not at all. The soup is naturally creamy once blended thanks to the potatoes. But if you’d like to make it extra rich, stir in a splash of milk, cream, or even a swirl of crème fraîche before serving. Can I make it dairy-free or vegan? Absolutely. Just skip the cream and finish with a drizzle of olive oil or swirl of plant-based cream if you like. It’s naturally vegan as long as you don’t add any dairy at the end. What’s the best way to blend it? An immersion blender is easiest—blend right in the pot. But a countertop blender works too. Just blend in batches and be careful with the hot liquid (leave the lid vented and cover with a towel). What can I serve with it? Crusty bread, a grilled cheese, or even a simple green salad. Frequently asked Questions Ingredients 2 leeks 2 large potatoes (Russet or Yukon gold) 3 medium carrots 2 garlic cloves 6 cups vegetable stock 2 bay leaves 2 Tbsp. butter salt and pepper to taste Preparation First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press). Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes. Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork. Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency. Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste. Serve as is or with a splash of cream for a creamier flavor. Recipe Card Recipe Card Previous Next

Soft, tender baked pistachio donuts with a perfectly nutty flavor and no frying required. < Back Pistachio Baked Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 6 Donuts About the Recipe When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat. If you’ve tried my Lemon Pistachio Bundt Cake , you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third). If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment. Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here. Let’s get baking! SKIP TO RECIPE CARD That perfect texture – soft, tender, and never greasy (thank you, oven-baked!). Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios. Quick and easy – ready in under 30 minutes, no yeast, no deep frying. Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist. A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!) What You'll Love Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious. What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk. Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long. Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes. How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture. Frequently asked Questions Ingredients For the Donuts 125g (1 cup) all-purpose flour 100g (1/2 cup) granulated sugar 30g (1/4 cup) pistachios, finely ground 4g (1 teaspoon) baking powder 1g (1/4 teaspoon) baking soda 1g (1/4 teaspoon) salt 120ml (1/2 cup) buttermilk (*see end of blog for substitutions) 1 large egg 28g (2 tablespoons) unsalted butter, melted 5ml (1 teaspoon) vanilla extract For the Icing 60g (1/2 cup) powdered sugar 30ml (2 tablespoons) milk 1.25ml (1/4 teaspoon) vanilla extract 30g (1/4 cup) pistachios, chopped (for garnish) Preparation I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you! Let's get started! Preheat your oven to 350°F and grease a donut pan with cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full . Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through. Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth. Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish. Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day. * Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options: Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe. Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts. Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative. Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious! Recipe Card Recipe Card Previous Next

A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough. < Back Pumpkin Spice Babka Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8-10 Servings About the Recipe Pumpkin season always brings out the baker in me, and this Pumpkin Spice Babka is one of those recipes that feels like wrapping yourself in a warm blanket. It’s got that classic babka tenderness and beautiful swirl—but with a seasonal twist of pumpkin, warm spices, and a buttery dough that’s just as soft and satisfying as my Apple Marzipan Babka . If you’ve made my Pumpkin Spice Bread Pudding , you already know how much I love cozy, spiced fall bakes that lean sweet but not too sweet. This one walks that perfect line. And if you liked the playful look of my Chocolate Pumpkin Zebra Loaf , you’ll enjoy this babka’s swirled interior and gorgeous twisted shape—it’s a showstopper on the table and a joy to slice into. Whether you’re baking it for brunch, gifting it to a friend, or just enjoying it with your afternoon coffee, this pumpkin babka is the kind of loaf that brings people together and fills the house with the scent of fall. Let’s get baking. SKIP TO RECIPE CARD Soft, Buttery Dough: Enriched with eggs and butter, the dough is tender, fluffy, and incredibly satisfying—just like a classic babka should be. Warm Fall Flavors: A cozy mix of pumpkin purée, cinnamon, nutmeg, and more, swirled throughout every bite. Gorgeous Swirls: The twisted shape isn’t just beautiful—it ensures each slice has that perfect balance of filling and dough. Versatile Add-Ins: Mini chocolate chips or chopped pecans take it over the top, but it’s just as good without. Make-Ahead Friendly: The dough can be made the night before and left to rise in the fridge for an easy next-day bake. Crowd Pleaser: Whether for brunch, a cozy dessert, or gifting, this loaf never fails to impress. What You'll Love Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough overnight. This actually improves the flavor. Just let it come back to room temp before rolling and shaping. Can I use canned pumpkin pie filling instead of pumpkin purée? It’s best to use plain pumpkin purée so you can control the spice and sweetness. Pumpkin pie filling may make it too sweet and overly spiced. How do I keep the babka from drying out? Brush the loaf with simple syrup right after baking—this locks in moisture and gives a beautiful sheen. Store wrapped at room temp for up to 3 days or freeze for longer storage. Can I omit the nuts or chocolate chips? Absolutely. Both are optional add-ins. You’ll still have plenty of flavor from the pumpkin spice swirl. Can I bake this in a different pan? A standard 9x5 loaf pan works best, but you could also braid and place it in a round cake pan for a wreath-style presentation. How do I know when it’s fully baked? The babka should be golden brown and sound slightly hollow when tapped. You can also use a thermometer—the center should reach around 190–195°F (88–90°C). Frequently asked Questions Ingredients Dough 400g (3¼ cups) all-purpose flour 50g (¼ cup) granulated sugar 7g (2¼ tsp) active dry yeast ½ tsp salt 120ml (½ cup) whole milk, warmed 2 large eggs, at room temperature 113g (½ cup) unsalted butter, softened Pumpkin Spice Filling 120g (½ cup) pumpkin purée 100g (½ cup) brown sugar 1 tsp ground cinnamon ¼ tsp ground ginger ⅛ tsp ground allspice ⅛ tsp ground cloves ¼ tsp ground nutmeg 56g (¼ cup) unsalted butter, melted 80g (½ cup) mini chocolate chips (optional) 50g (½ cup) chopped pecans or walnuts (optional) Egg Wash & Syrup 1 large egg 1 tbsp milk 50g (¼ cup) granulated sugar 60ml (¼ cup) water Preparation Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs; mix until a rough dough forms. Gradually knead in the softened butter, 1 tablespoon at a time, until smooth and elastic (about 10 minutes by hand or 5–7 minutes with a dough hook). Place in a greased bowl, cover with a towel, and let rise in a warm place for 1½ hours or until doubled. Prepare the Filling: 5. In a bowl, mix pumpkin purée, brown sugar, spices, and melted butter until smooth. 6. If using, fold in chocolate chips and nuts. Assemble the Babka: 7. Roll risen dough into a 40x30 cm (16x12-inch) rectangle on a lightly floured surface. 8. Spread pumpkin filling evenly, leaving a 2–3 cm (1-inch) border. 9. Roll into a log from the long side, then slice lengthwise. 10. Twist the two halves, cut sides up, and shape into a loaf. Place in a greased 9x5-inch loaf pan. Second Rise & Bake: 11. Cover and let rise for 45–60 minutes. 12. Preheat oven to 175°C (350°F). 13. Brush with egg wash and bake for 35–40 minutes until golden and baked through. Finish with Syrup: 14. While baking, heat sugar and water until dissolved. 15. Brush babka with syrup as soon as it comes out of the oven. Cool & Serve: 16. Cool in the pan for 10 minutes, then transfer to a wire rack. 17. Slice and enjoy! Storage Tips Store at room temp for up to 3 days, wrapped well. Refrigerate up to a week or freeze for up to 2 months. To enjoy later, bring to room temp or gently reheat before serving. Recipe Card Recipe Card Previous Next

A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist. < Back Pudding Chomeur Prep Time: 20 minutes Cook Time: 25-30 Minutes Serves: 6 Servings About the Recipe Let’s talk about a dessert that feels like a warm hug—Pudding Chômeur , a sweet and simple Quebecois classic that’s all about comfort. It was born during the Great Depression, when resourceful cooks turned pantry basics into something seriously delicious. And somehow, that humble little pudding has become one of the most beloved desserts in Quebec, thanks to its gooey maple syrup base and soft, buttery cake. This version? I gave it a little upgrade. A creamy cheesecake swirl melts right into the cake, adding a tangy twist that balances the rich maple like a dream. It’s cozy, decadent, and just special enough to serve for guests—but let’s be honest, it’s also the kind of thing you want to eat straight out of the baking dish on a chilly night. If you’ve tried my Dampfnudeln (steamed caramel rolls which have their own sweet-and-pillowy charm), or my Maple Brioche , you already know I’m all about buttery, maple-laced bakes. And for that creamy swirl? Think a whisper of my Nutmeg Cheesecake —just enough richness to take this from good to unforgettable. So whether you grew up with Pudding Chômeur or it’s your first time hearing the name, this is one of those recipes that brings people together. Sweet, a little nostalgic, and a lot comforting. Grab a spoon (or three). You’re going to want to dig in. SKIP TO RECIPE CARD Rich Layers of Flavor: The gooey maple syrup at the bottom, buttery cake in the middle, and tangy cheesecake swirl on top create the ultimate flavor trifecta. Cozy and Comforting: Pudding Chômeur is the dessert equivalent of a warm hug—perfect for chilly nights or when you need a little indulgence. A Quebec Classic with a Twist: This version stays true to its roots while adding a creamy, modern update with the cheesecake swirl. Easy Elegance: Served in individual ramekins, it’s as elegant as it is simple to make, perfect for entertaining or weeknight treats. Customizable: From the choice of ramekins to toppings like whipped cream, toasted nuts, or a sprinkle of cinnamon, you can make it your own. What You'll Love Q: Can I make this ahead of time? A: Yes! You can prepare the batter and cheesecake swirl in advance, store them in the refrigerator, and assemble just before baking. Once baked, it’s best served warm, but leftovers can be reheated gently. Q: Can I use something other than maple syrup? A: While maple syrup is traditional and gives this dessert its signature flavor, you can substitute with golden syrup or a mix of honey and brown sugar in a pinch. However, it won’t taste quite the same without that maple richness. Q: Can I make this gluten-free? A: Absolutely. Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain light and tender. Q: Can I make it in a single dish instead of ramekins? A: Yes, you can bake this in an 8x8-inch (20x20 cm) baking dish instead of ramekins. Just adjust the bake time to 30–35 minutes and check for doneness. Q: Can I skip the cheesecake swirl? A: Of course! The classic pudding chomeur does not have cheesecake and is delicious on its own, but the cheesecake swirl adds a creamy, tangy twist that’s worth the extra step. Frequently asked Questions Ingredients Maple Sauce: 1 ¾ cups (430 ml) pure maple syrup ¾ cup (180 ml) heavy cream ¼ cup (60 ml) unsalted butter Pinch of sea salt Cheesecake Swirl: 6 oz (170 g) cream cheese, softened 2 tbsp granulated sugar 1 tsp vanilla extract 1 large egg yolk 1–2 tsp sour cream or plain Greek yogurt 1 tbsp maple syrup Cake Batter: 1 ½ cups (190 g) all-purpose flour 1 tsp baking powder ¼ tsp salt ½ cup (115 g) unsalted butter, softened ½ cup (100 g) granulated sugar ½ cup (110 g) brown sugar, packed 2 large eggs 1 tsp vanilla extract ½ cup (120 ml) milk Optional Garnishes: Extra maple syrup or caramel drizzle Lightly sweetened whipped cream or crème fraîche Toasted pecans, hazelnuts, or walnuts Preparation 1. Prepare the Maple Sauce: In a medium saucepan, combine maple syrup, heavy cream, butter, and a pinch of sea salt. Warm over medium heat, stirring until the butter melts and the mixture is smooth. Do not boil. Pour a thin layer (about 2 tbsp) of sauce into the bottom of each ramekin. Set aside. 2. Make the Cheesecake Swirl: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg yolk, vanilla extract, sour cream, and maple syrup. Mix until combined. Chill the mixture for 10 minutes for easier swirling. 3. Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. 4. Assemble the Ramekins: Spoon the cake batter into each ramekin, filling them about ¾ full. Add dollops (1–2 tbsp) of the cheesecake mixture on top of the batter. Drizzle a small amount of reserved maple sauce over the cheesecake dollops. Use a skewer or knife to gently swirl the batter, cheesecake, and maple sauce together for a marbled effect. 5. Bake: Place the ramekins on a baking sheet to catch any drips. Bake in the preheated oven at 350°F (175°C) for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool for 5–10 minutes before serving. Garnish: Top with whipped cream or crème fraîche, a drizzle of maple syrup, and a sprinkle of toasted nuts for texture. Recipe Card Recipe Card Previous Next

A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. < Back Chestnut Soup (Marronisuppe) Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6 Servings About the Recipe This Swiss Chestnut Soup is everything I want on a crisp fall day—creamy, comforting, and full of cozy Alpine flavor without being fussy. Chestnuts are a big deal in Switzerland, and while I usually reach for them in desserts like my Whipped Chestnut Pavlovas or that dreamy Chestnut Cream Tiramisu , this soup proves they deserve a savory moment too. It’s rustic but elegant, simple enough for a weeknight dinner and special enough to serve at a fall gathering. Just add some crusty bread, and you’ve got the kind of bowl that brings everyone back for seconds. SKIP TO RECIPE CARD Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich. Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners. Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy. A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table. Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple. What You'll Love 1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed. 2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting. 3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed. 4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy. 5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving. Frequently asked Questions Ingredients 2 tbsp butter 1 medium onion , finely chopped 1 leek (white and light green part only) , sliced 1 small carrot , diced 2 celery stalks , diced 2 cloves garlic , minced 1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled) 4 cups (1 L) chicken or vegetable stock 1 cup (240 mL) heavy cream (or half-and-half for a lighter option) 1 tbsp fresh thyme leaves (plus extra for garnish) 1 bay leaf Salt and freshly ground pepper , to taste Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil *to learn how to roast chestnuts at home, check out my guide to roasting chestnuts here Preparation Saute the aromatics Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute. Simmer the cut vegetables and chestnuts. Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot. Add the cream Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper. Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side. Serve soup with a dollop of cream, bacon bits and chives. Tips: For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here . Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor. For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream. If you like chestnuts you may also enjoy: Chestnut Cream Tiramisu Recipe Card Recipe Card Previous Next