These soft and chewy chocolate hazelnut mini sandwiches will delight your palate! < Back Chocolate Hazelnut Macarons Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 14 Macaroons About the Recipe First things first—macarons , not macaroons. (One’s a delicate French sandwich cookie made with almond flour and meringue; the other’s a chewy coconut treat. Both are delicious, but we’re firmly Team Macaron today.) These Chocolate Hazelnut Macarons are everything I love in a dessert: crisp shells, a soft, chewy center, and a rich chocolate ganache that plays so well with toasted hazelnut flavor. It’s like a fancy version of your favorite chocolate hazelnut spread, all dressed up in a Parisian pastry shop vibe. If you’re new to macarons, don’t stress—once you get the hang of the technique, they’re incredibly rewarding to make. You might also want to check out my Honey Nut Macarons for something sweet and nutty, or these vibrant Matcha Macarons if you're craving something a little more earthy and bold. Ready to whip up a batch of elegance? SKIP TO RECIPE CARD Indulgent Nutty Flavor : The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers. Delicate, Chewy Texture : These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite. Elegant and Impressive : Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions. Make-Ahead Friendly : These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready. Naturally Gluten-Free : Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities. Versatile and Customizable : Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor. What You'll Love What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite. How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free. Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving. How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy. What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet. Frequently asked Questions Ingredients For the Macarons: 1 1/2 cups hazelnut flour 3/4 cup granulated sugar 2 tablespoons cocao powder 3 egg whites 1 teaspoon vanilla For the Filling: 1/4 cup heavy cream 1 teaspoon sugar 1 teaspoon butter 3 ounces bittersweet chocolate (3 squares) 1/4 teaspoon vanilla Preparation Preheat oven to 350F . Making the meringue-like cookies. Separate egg whites from egg yolks. In a large bowl, mix together hazelnut flour, sugar and cocoa powder. Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor. Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour. Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off). Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes . Remove from oven and set on a cooling rack while you prepare the filling. Making the filling. While the cookies are baking, you can prepare the filling. Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt. In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps. Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella). Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip. Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days. If you try them, let me know what you think in the comments. Enjoy! Recipe Card Recipe Card Previous Next

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads About the Recipe There’s something truly special about homemade Zopf —the soft, buttery Swiss bread that’s a staple at many breakfast tables. Traditionally braided, Zopf is known for its rich flavor and pillowy texture. But did you know this versatile dough can be shaped into more than just a loaf? Just like Grittibänz , the classic Swiss bread figures made during the holiday season, this recipe transforms Zopf dough into adorable animal-shaped rolls , making it the perfect festive bake for Easter brunch ! Whether you shape them into hedgehogs, bunnies, lambs, or little chicks , these charming bread rolls bring a playful touch to the table. They’re not just fun to make—especially with kids—but they also taste just as delicious as the traditional loaf. Soft, slightly sweet, and golden brown, they’re a joy to bake and an even bigger joy to eat. This recipe follows the traditional method of making Zopf but with a whimsical twist. Each roll is shaped by hand, decorated with simple details, and baked until golden perfection. Serve them warm with a spread of butter and jam, or enjoy them as part of a festive Easter brunch. However you choose to shape them, these little breads will surely bring smiles to the table. So, grab your scissors, get creative, and let’s make some delightful animal-shaped Zopf rolls! *For more fun Easter recipes check out my FREE downloadable e-book A Taste of Easter . SKIP TO RECIPE CARD A Fun Take on a Classic – This recipe is based on Swiss Zopf , a beloved bread with a rich, buttery flavor and soft texture. Instead of a braid, you get adorable animal-shaped rolls! Perfect for Easter Brunch – These charming little breads are a delightful way to bring extra joy to your Easter table . Kids (and adults!) will love them. Customizable Shapes – Whether you go for hedgehogs, bunnies, lambs, or even little chicks, you can get creative and make each roll unique! Soft, Fluffy, and Buttery – This dough bakes up into a light, airy bread that pairs beautifully with butter, jam, or even a dusting of powdered sugar. Kid-Friendly and Fun to Make – Shaping the dough, snipping little details, and adding eyes is a great way to get kids involved in baking ! A Touch of Tradition – These rolls are inspired by Grittibänz , the Swiss holiday bread figures, making them perfect for Easter or any festive occasion. Make It Your Own – Add a touch of cinnamon, orange zest, or even some raisins in the dough for a personalized flavor twist. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, bring it to room temperature, shape the animals, and let them rise again before baking. Can I use instant yeast instead of active dry yeast? Absolutely! If using instant yeast , you can skip the activation step and mix it directly with the flour. Use 5 g (1 ¾ tsp) of instant yeast instead of 10 g of active dry yeast. Do I have to shape them into hedgehogs? Not at all! This dough is very versatile—you can shape it into bunnies, chicks, lambs, bears, or any other fun Easter-inspired animal. What if I don’t have a pastry brush for the egg wash? You can use a piece of paper towel, the back of a spoon, or even your fingertips to gently coat the dough with the egg wash. How do I store these after baking? These little breads are best enjoyed fresh but can be stored in an airtight container for up to two days . If they start to dry out, warm them slightly in the oven before serving. Can I freeze the shaped dough before baking? Yes! After shaping the rolls, place them on a tray in the freezer. Once firm, transfer them to a freezer bag. When ready to bake, let them thaw and rise at room temperature before baking as usual. Frequently asked Questions Ingredients Dough: 50 g (3.5 tbsp) butter , melted 300 ml (1 ¼ cups) milk 500 g (4 cups) flour 1 - 1 ½ tsp salt 2 tbsp sugar (optional) 10 g (3 ⅓ tsp) active dry yeast 10 g (2 tsp) sugar (to activate the yeast) Egg Wash: 1 egg yolk 1 tbsp milk + a pinch of sugar for the egg wash Preparation Prepare the Dough: Melt the butter in the microwave. In a seperate bowl, warm up the milk slightly—do not let it get too hot (should be just warm to the touch). Add the active dry yeast and 10g of sugar to the bowl of warm milk. Stir and let sit 10 minutes or so until it starts to foam. In a large mixing bowl, whisk together the flour, salt and 2 tablespoons of sugar (if you want the breads to be lightly sweetened). Make a well in the center and pour in the active dry yeast milk mixture along. Mix everything together. Knead until you get a smooth, soft dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours , or until it has doubled in size. Tip:Since I live in a cooler climate, I like to place my bowl in the oven (make sure it is off) with the oven light turned on. This gives just the right amount of warmth to help my dough rise. After 45 minutes , knead the dough again—this helps create smaller air pockets, which will make the animal shapes rise more evenly. Shape the Rolls: Divide the dough into 10 equal pieces . Roll each piece into an oval shape, tapering one end slightly to form the “face” of the hedgehog (or any other animal shape you’d like). Place them on a baking sheet lined with parchment paper. Add the Details: Use scissors to make two small cuts for the eyes. In a small bowl, mix the egg yolk with 1 tbsp milk and a pinch of sugar . Brush this mixture over each roll. Press currants or raisins deep into the eye slits to create eyes. Tip: I use small sewing scissors as the tips are small, sharp and precise. Use scissors to snip small cuts along the back of each roll to form the hedgehog’s spines. If making other animals, adjust the cuts to match your design. Let them rest for another 20 minutes to rise again. Tip: Make sure your cuts are deep enough. The dough will rise again during baking and if your slits are not deep enough the details may get lost. Bake: Preheat the oven to 350°F (180°C) Bake in the center of the oven for 20-25 minutes , until golden brown. Remove from the oven and let them cool on a wire rack. Enjoy these adorable bread rolls as a fun baking project for Easter or a cute addition to any meal! 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

Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. < Back Swiss Pancake Soup (Flädlisuppe) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2-4 Servings About the Recipe This soup starts out with Swiss-style pancakes called Omelette —but not the fluffy, egg-heavy breakfast kind most North Americans are familiar with. In Switzerland, Omelette refers to a thin, crêpe-like pancake made with flour, eggs, and milk. Once cooked, these delicate pancakes are rolled up and sliced into fine ribbons, creating Flädli , the star ingredient of this comforting soup. Omelette was a staple in my household growing up. Whether it was served simply with cinnamon sugar or homemade applesauce for a light supper, or turned into this warming soup with chunks of Gruyère melting into the broth, it was always a comforting and familiar dish. Flädlisuppe was a favorite on chilly days—light yet satisfying, with the pancake ribbons soaking up the rich, flavorful broth. It’s one of those recipes that feels like home, bringing warmth and nostalgia with every bite. SKIP TO RECIPE CARD Light yet Comforting – The warm, flavorful broth combined with tender pancake strips makes for a cozy meal without being too heavy. Quick & Easy – With simple ingredients and minimal prep, this soup comes together in under 30 minutes. Versatile – You can adjust the broth, make the Flädli ahead of time, or add extra ingredients to suit your preferences. Authentic Swiss Tradition – A classic Swiss dish that brings a touch of European charm to your kitchen. Kid-Friendly & Fun to Eat – The thinly sliced pancake strips make this soup a hit with both kids and adults alike! What You'll Love Flädlisuppe – FAQs 1. What is Flädli Suppe? Flädli Suppe is a traditional Swiss and Austrian soup featuring thin strips of savory pancakes (Flädli) which are made from Swiss pancakes called Omelette . The pancake noodles are then served in a clear beef or vegetable broth. It’s a comforting, light, and flavorful dish often enjoyed as a starter. 2. Can I make the Flädli in advance? Yes! You can prepare the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, freeze the rolled pancakes and slice them just before serving. 3. What type of broth works best? A rich homemade beef or vegetable broth works best for deep flavor, but you can use a good-quality store-bought broth as a shortcut. Chicken broth also works well if you prefer a lighter taste. 4. Can I make this soup gluten-free? Yes! Simply replace the all-purpose flour with a gluten-free flour blend for the Flädli. Ensure your broth is also gluten-free. 5. What other seasonings can I add to the broth? You can enhance the broth by adding a pinch of nutmeg, thyme, or a splash of white wine for extra depth of flavor. 6. What can I serve with Flädli Suppe? A simple side of Swiss-style rustic bread, a green salad, or even a light cheese platter pairs well with this soup. 7. Can I add other ingredients to the soup? Absolutely! Some variations include adding finely chopped vegetables (like carrots or leeks) or shredded cooked chicken for a heartier version. Frequently asked Questions Ingredients For the Flädli (Pancakes): ½ cup (60g) all-purpose flour 1 egg ½ cup (120ml) milk 1 tbsp melted butter or neutral oil ¼ tsp salt Butter or oil for frying For the Soup: 4 cups (1 liter) beef or vegetable broth 1 small onion, halved 1 bay leaf 1 small carrot, finely chopped (optional) Salt & pepper to taste Fresh chives or parsley, finely chopped (for garnish) Preparation Making the Swiss style pancake called Omelette Make the Flädli (Pancakes): In a bowl, whisk together flour, egg, milk, melted butter, and salt until smooth. Let the batter rest for about 10 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until golden brown, then flip and cook for another 30 seconds. Transfer the pancake to a plate and repeat with the remaining batter. Once all pancakes are done, roll them up tightly and slice them into thin strips. Prepare the Soup: In a pot, bring the broth to a gentle simmer. Add the onion, bay leaf, and carrot (if using) and let simmer for about 10-15 minutes for extra flavor. Remove the onion and bay leaf before serving. Season with salt and pepper to taste. Assemble the Dish: Divide the pancake strips into serving bowls. Ladle the hot broth over the Flädli and let them soak for a minute. Garnish with fresh chives or parsley. Serving Suggestion Serve immediately with crusty bread or a simple Swiss salad for a light yet satisfying meal. Recipe Card Recipe Card Previous Next

A spiced pumpkin pie with a buttery graham crust—holiday comfort in every slice. < Back Classic Pumpkin Pie Prep Time: 20 minutes Cook Time: 50 Minutes Serves: 8-10 Servings About the Recipe Once October rolls in, this Classic Pumpkin Pie becomes a non-negotiable in my kitchen. It’s one of those nostalgic recipes that feels like the start of the holidays—cozy, spiced, and comforting in all the right ways. I grew up in a house where my mom made fresh pumpkin purée from our jack-o’-lantern leftovers. While we carved pumpkins, she’d be at the stove, boiling down the flesh into a golden purée and freezing batches for one purpose: this pie. At the time, I didn’t fully appreciate how much care went into it. But now? That memory feels like magic. There’s something so special about using every part of the pumpkin—not just the seeds for roasting, but the flesh too. It gives those Halloween pumpkins a second life beyond one spooky night. Of course, not all of us have the time to cook down fresh pumpkin while kids are elbow-deep in carving. And let’s be real, canned pumpkin is a beautiful thing—it's available year-round and works wonderfully in this recipe. My mom always made hers with a graham cracker crust, so to me, that’s just what a real pumpkin pie tastes like. A quick homemade version only takes about 10 minutes and is so worth it—but if you’re in a pinch, store-bought works too. The flavor of this pie reminds me a bit of my Pumpkin Spice Cookies —sweet, warmly spiced, and just begging for a dollop of whipped cream. And if you’re into cinnamon-sugar everything like my Churro Cookies , or those cozy swirls from the Chocolate Pumpkin Zebra Loaf , you’ll be right at home with this pie. It’s creamy, fragrant with all the best holiday spices, and honestly tastes like everything I love about this season. I hope it finds a place on your fall dessert table too. SKIP TO RECIPE CARD Silky-smooth filling : Lightly spiced and perfectly sweetened—everything you want in a classic fall pie. Graham cracker crust twist : Buttery, crisp, and slightly spiced with cinnamon—it's a lovely change from traditional pastry. Fall flavor bomb : Like your favorite pumpkin spice latte and Thanksgiving dessert had a cozy little baby. Make-ahead friendly : The flavors deepen as it rests, making it even better the next day (hello, stress-free holiday prep). What You'll Love Can I use all evaporated milk instead of combining it with regular milk? Yes, you can! Just use 1 ⅔ cups (about 400ml) of evaporated milk for an even creamier texture. How do I know when my pie is done? Gently jiggle the pie—if the center has just a slight wobble, it's done. A toothpick or knife inserted near the center should come out mostly clean. Can I make this crustless? Absolutely! Just grease your pie dish and pour in the filling. Bake as usual—it’ll turn into a soft, custardy pumpkin slice. Can I make it ahead of time? Yes! It keeps beautifully in the fridge for up to 3 days. Chill it uncovered until cool, then cover loosely with foil or plastic wrap. Can I freeze it? Totally. Bake and cool the pie completely, then wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving. Can I swap the crust for something else? Of course! You can use a traditional pie crust, a cookie crumb base, or even a gingersnap crust for extra fall flavor. Frequently asked Questions Ingredients Crust: 180–240g graham cracker crumbs (1 ½ – 2 cups or about 12–14 sheets) 113g unsalted butter, melted (½ cup) 50g granulated sugar (¼ cup) 1g salt (¼ tsp) 0.5g ground cinnamon (¼ tsp) Filling: 340g pumpkin purée (1 ½ cups) – fresh or canned 150g granulated sugar (¾ cup) 3g salt (½ tsp) 2g ground cinnamon (1 tsp) 0.5g ground nutmeg (¼ tsp) 0.5g ground cloves (¼ tsp) 1g ground ginger (½ tsp) 0.5g allspice (¼ tsp) 3 large eggs, lightly beaten 300ml whole milk (1 ¼ cups) 160ml evaporated milk (⅔ cup) Preparation Step 1: Preheat the oven Preheat your oven to 350°F (175°C). Step 2: Make the graham cracker crust In a medium bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling. Step 3: Prepare the pumpkin filling In a large mixing bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Add the lightly beaten eggs and mix until smooth. Pour in the milk and evaporated milk, stirring until everything is well combined and silky. Step 4: Fill the crust Pour the pumpkin filling into the pre-baked graham crust. The mixture will be quite liquid—this is normal! Step 5: Bake the pie Carefully transfer the filled pie to the oven. Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has just a slight wobble when gently jiggled. If the crust starts to brown too much, cover the edges with foil during the last 15–20 minutes of baking. Step 6: Cool and serve Remove the pie from the oven and let it cool completely at room temperature. Once cooled, chill in the fridge for at least 2–3 hours to allow the filling to fully set. Serve with whipped cream, a sprinkle of cinnamon, or even a drizzle of maple syrup if you're feeling fancy. 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

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

Super creamy and chock-full of flavour, this hummus will be your new favorite party recipe. < Back Creamy Artichoke Hummus with Pomegranate and Cilantro Prep Time: 15 Minutes Cook Time: 20 Minutes Serves: 6-8 Servings About the Recipe Hummus, the perfect dip for veggies and crackers. The perfect spread on toast or pairing for your dinner plate. So healthy for you, so many varieties, so many ways to prepare it and so very easy to make. Once you've tried making your own hummus, you'll never go back to store-bought. Well, maybe not never, but you'll certainly think twice about it. Before having ever made my own, I always thought that it would be more complicated to make. After all, it used Tahini. Who knew that Tahini was so easy to find at the grocery store. It's usually placed with the other nut butters as Tahini is simply a sesame butter. Once you've acquired yourself some Tahini, the rest is so simple, you'll ask yourself why you haven't done this before. Not only that, you'll start to dream up all kinds of hummus combinations. This particular one is one of my favorites. Not only is it deliciously creamy. It combines the mild nutty flavor of artichokes with the creamy earthy taste of chickpeas, all brought together with lemon juice and garlic. What really makes this dish so delectable, is the wonderfully playful addition of pomegranate seeds and the fresh citrusy flavor of cilantro. This dish will dazzle all of your senses. Not only does this it look amazing with the bright pop of red and green, your taste buds will keep asking for another bite. I love making a huge bowl of this and serve with a side of homemade pita or tortilla chips. Just be sure to make enough as once everyone gets going, I guarantee it will disappear quickly. What You'll Love Frequently asked Questions Ingredients 1 can chickpeas (19 fl oz) 1-2 garlic cloves 1/2 cup Tahini 2 lemons, juiced 1 cup artichoke hearts 1/4 cup Olive oil 1/4 cup aquafabe 1/4 cup water 1 teaspoon cumin 1/2 teaspoon salt Garnish: 1/2 Pomegranate 1 bunch of cilantro Preparation Drain and rinse chickpeas (reserving some of the chickpea liquid or aquafabe). Juice the lemons. No need to remove the skins of the chickpeas, they will nicely cream together once blended. Add Tahini and lemon juice to the blender and blend until well combined . Add in chickpeas, garlic, cumin, salt, olive oil and aquafabe. Note: use one clove of garlic for a more subtle taste. If you like more garlic punch, add in both cloves. Blend until everything is nicely puréed and has a creamy consistency. (I turn the blender off every few seconds to scrape any chunky bits from the sides until everything is well incorporated). Add in artichoke hearts and water. Blend until smooth. If you find it too thick, you can always add in more water or aquafabe until you reach your desired consistency. Transfer to a bowl and garnish with pomegranate seeds and cilantro. Don't be shy with the garnish. In my books, the more the better. The pomegranate seeds add a wonderful texture with these surprise tart and sweet, little juicy bursts within the creamy lemon garlic flavors of the hummus. This dish is a perfect dip for homemade pita or tortilla chips or any vegetable on a party crudité platter. To store, simply transfer to an airtight container and keep in the fridge for up to four days or freeze for up to three months. Recipe Card Previous Next