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

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

A tantalizing symphony of flaky crust, luscious pastry cream, and sweet apricots, garnished with a refreshing touch of mint. < Back Apricot Mint Tart with Pastry Cream Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe This recipe began as a wish to recreate one of my favorite breakfast pastries the Abricotine. According to my research the Abricotine pastry, also known as Abricotine, is believed to have originated in Switzerland! Who knew?! No wonder I love it so much. It is a traditional Swiss pastry that features dried apricots and almonds as its main ingredients, often encased in puff pastry. The combination of sweet apricots and nutty almonds creates a delightful and unique flavor. The exact historical origins of Abricotines are not well-documented, but it is thought to have been created by Swiss pastry chefs or bakers. The pastry likely gained popularity in Switzerland due to the abundance of dried apricots and almonds in the region. While there isn't a specific story behind the creation of Abricotines, it is typical of many traditional pastries that have been passed down through generations and become an integral part of the local culinary culture. These pastries are often enjoyed during special occasions or as a delightful treat to accompany tea or coffee. As with many traditional recipes, Abricotines have likely evolved and adapted over time, with various regions and bakers adding their own twists and variations to the original recipe. Today, you can find different versions of Abricotines in bakeries and pastry shops around Switzerland and beyond. Although this recipe is not quite the same as the traditional one, it certainly is inspired by it. So without any further ado, I've got a fantastic treat to share with you—a mouthwatering Apricot Tart with Pastry Cream and Mint. Picture this: delectable, juicy apricots on a bed of creamy goodness, all wrapped up in a flaky homemade crust that's seriously to die for. Okay, so let's break it down. First, imagine this buttery, flaky crust that's been lovingly made from scratch. It's got that perfect crunch that's just right, you know? And then, on top of that, we've got these gorgeous apricots—sweet and tangy, ready to burst with flavor in every bite. But wait, the best part is yet to come! Say hello to the silky-smooth pastry cream. It's like a dreamy cloud of deliciousness that's so velvety, you won't be able to resist diving in for more. It's the perfect match for those juicy apricots, creating a combo that's seriously next-level. Oh, and don't forget the fresh mint leaves that are sprinkled on top! They add a touch of freshness that balances out the sweetness and makes everything pop. It's like a little burst of coolness in every mouthful. Honestly, this Apricot Tart is pure perfection, and it's perfect for any occasion—whether you're treating yourself after a long day or impressing guests at a summer get-together. So, my friend, if you're up for a delightful dessert adventure, this Apricot Tart with Pastry Cream and Mint is the way to go. Trust me, it'll have you hooked from the first bite, and you'll be craving more before you know it! Enjoy! What You'll Love Frequently asked Questions Ingredients Crust: 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter (chilled) 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Pastry Cream: 1 1/2 cups whole milk 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Garnish: Apricots (fresh or in a halves from a jar, you will need approximately 12 apricot halves) Mint Leaves Powdered Sugar (optional) Preparation Let's begin by making the crust. I use this flaky crust for almost all of my pies and tarts. It is easy and straight forward to make and comes out flaky and delicious every single time. A family recipe that I am so happy to share with you and hope that you love it as well. Add your flour and salt to a large mixing bowl and cube in your cold butter. Use your hands to incorporate the butter into the flour mixture until you achieve a coarse sand-like consistency. Once you have achieved this, add in the cold water a bit at a time, again kneading the mixture with your hands as you go. Do this until you have a consistent dough ball. Do not overknead, it is ok if there are buttery chunks throughout. Wrap the dough in plastic wrap and cill for a minimum of one hour . I sometimes make this dough ahead of time. you can easily freeze it and thaw it in the fridge overnight. Once the dough has chilled, roll it out on a well floured surface so that it is large enough to cover the bottom and sides of your pie dish. The dough should be between 2-3mm thick. (This recipe is generally enough to make two pie crusts). Place your dough in a prepared greased pie dish making sure that the dough runs up the sides as well. Pierce the bottom of the pie crust with a fork. This will prevent the cust from puffing up too much during the baking process. Preheat your oven to 425F . Place your pie shell on the center rack and bake for 25-30 minutes or until the crust is baked through and golden. Once baked, remove it from the oven and let cool before filling it with the pastry cream. While the crust is cooling, it is the perfect time to actually make the pastry cream. In a medium saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil . In a separate bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until smooth and well combined. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes . Remove the saucepan from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool completely. Once the pastry cream has cooled, carefully pour it into the baked pie shell and evenly spread it along the bottom. Place the apricot halves, cut side down, onto the pastry cream layer. Garnish with a few fresh mint leaves and dust the top with powdered sugar (if so desired) for a finishing touch. Serve or place in the refrigerator until ready to eat. For some extra indulgence, serve with a scoop of whipped cream or ice-cream. Enjoy! Recipe Card Previous Next

Delicious two-bite pie pockets. Perfect for a fun and easy meal. < Back Mini Meat Pies Prep Time: 30 minutes Cook Time: 20- 25 minutes Serves: 12 Mini Pies About the Recipe When I was younger, my mother used to make a lovely meat pie. It had a deliciously flaky homemade crust and was filled with wonderfully seasoned ground beef, cornichon pickles and hard boiled eggs. My friends used to always make a face when I would tell them what was inside, but once they tasted it, they discovered that it was a surprisingly delicious combination. I loved when my mother would make it. The inside of the flaky buttery crust would infuse with the flavors of the filling. The beef, cornichons and egg creating a wonderful medley of savory, creamy deliciousness with a pop of sour crunch every once in a while. I know it may sound strange to some, but I hope you trust me when I tell you it is delicious! I still love making this pie, but when my kids were younger they had trouble digging into a big hearty slice of meat pie. So I changed the format slightly and I made the big pie into multiple little hand pies. A much simpler way of serving and enjoying them. They don't even require utensils. Even though I have kept this particular recipe similar to the one I grew up with, these mini pie pockets can be filled with whatever filling combination you come up with. Fill them with potatoes, carrots and peas for a vegetarian version. Or chicken, carrots, corn and mushrooms for a chicken pot pie version. Anything goes and that's what I love about them. They are great for a fun finger food style supper, wonderful for little niblets for a party buffet and easy for a simple packed lunch. The dough is easy to make and is slightly different from other pie crusts as it is savory and is made with a splash of vinegar. Giving it this wonderful light buttery texture and delicious balanced flavor with the filling. The dough can be made ahead of time and stored in the fridge or freezer. Serve them with a side of ketchup and cornichons, or simply enjoy as they are. I hope you try these little pies. Let me know if you do, I would love to hear what filling combinations you come up with! What You'll Love Frequently asked Questions Ingredients Dough : 2 cups all-purpose flour 1/2 cup butter (at room temperature) 1/2 cup water 1 Tablespoon vinegar (white or red wine) 1 Teaspoon salt 1 egg (for egg wash) Filling : 350g ground beef Cornishons (approx. 12) 2 Hardboiled eggs (sliced) Preparation Start by preparing your dough. In a bowl, mix together your flour, butter, water, vinegar and salt. As per usual, I like to get in there and use my hands. Kneed until all ingredients are well incorporated and you have a nice even ball of dough. Refrigerate for 1-2 hours. As you wait for the dough to firm up in the fridge, you can prep your filling. In a frying pan, cook the ground beef and season with salt and pepper and a little bit of ketchup. (This is just what I do, but you can flavor it as you wish. If you like it spicy add a some chili flakes or hot sauce. Go wild). Once the dough has chilled, preheat the oven to 400F . With a rolling pin, roll out the dough until it is about 3mm thick. Take a drinking glass or a 7-8 cm round cookie cutter and cut out as many circles as possible. (Make sure to cut out an even number as you will need a top and a bottom). Next, place a spoonful of meat filling along with a slice of egg and one cornichon onto one of the rounds. Cover with another round and pinch the edges shut with your fingers. Next use a fork to push along the edges, not only will this give each pie a nicer finish, it will ensure that the edges are well sealed. Place each mini pie on a prepared baking sheet lined with parchment paper. Next, prepare the egg wash. Mix together the egg with a Tablespoon of water and make sure it is well combined. Coat each pie with a light layer of the wash. This will give the pies a nice golden finish. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and serve. These meat pies are wonderful on their own or with a side of ketchup. Recipe Card Previous Next

With their wonderfully crispy tops, these muffins are a delight to eat! < Back Chocolate Chip Hazelnut Muffins Prep Time: 15 Minutes Cook Time: 25-30 Minutes Serves: 12 Muffins About the Recipe I think all the Nutella lovers out there can agree that there just is no better pairing than hazelnut and chocolate. That is why I enjoy this recipe so much. It has the roasted sweet nuttiness of the hazelnuts with surprise bites of semi-sweet chocolate chips. When I was younger my mother would make this recipe in a loaf format. Best afterschool snack ever. But the loaf would not last long, as everyone who passed by it would just cut off another slice. Same thing goes for these muffins. They are just easier to grab and don't require any cutting. I love the dense texture that the hazelnut flour and cream give to this recipe. Not to mention the wonderfully crunchy muffin top. If you do not have hazelnut flour or hazelnuts to make your own, you can substitute it with almond flour instead. Of course the flavor will change slightly but the flavor combination and texture still work beautifully together. This recipe is super simple to throw together and makes for a great easy on-the-go snack or when you need a little sweet treat to go with your morning coffee or afternoon tea. Hope you give them a try and let me know what you think! What You'll Love Frequently asked Questions Ingredients 1 Egg 1 cup Granulated Sugar 1 cup Whipping Cream 1 cup Hazelnut Flour 1 1/2 cup All-Purpose Flour 1 teaspoon Baking Powder 1 cup Semi-Sweet Chocolate Chips Preparation Preheat your oven to 350F . While the oven is heating up, start preparing your batter. You'll need two large bowls. One for your dry ingredients and one for your wet. You will also need to prepare a lined muffin tin to scoop your mixture into once it has been prepared. If you do not have access to prepared hazelnut flour. You can make your own by pulverizing whole hazelnuts in a food processor. If you are making your own, just make sure that the flour mixture is nice and smooth and does not have any large nut lumps left over. Let's start by getting the ingredients prepared. In one of the large bowls, use a hand mixer to mix together the egg, sugar and whipping cream. Beat until blended. You are not trying to whip the whipping cream, rather you just want your ingredients to be well blended. In the other large bowl, stir together your dry ingredients (hazelnut flour, all-purpose flour and baking powder). Making sure that there are no large clumps. Slowly, incorporate the dry ingredients into the wet. Mix well. If the mixture seems too thick, you can add a little bit more cream or milk. You'll be left with a wonderfully creamy textured batter. Once all the ingredients have been well mixed together add in the chocolate chips. Use a wooden spoon or rubber spatula to blend. You can always add in more chocolate chips or less depending on your taste. I sometimes keep a few chocolate chips to the side to be able to sprinkle them on top of each muffin before baking. Once all the ingredients are well blended use a large spoon or ice-cream scoop to scoop your batter and fill your prepared muffin cups. These muffins don't really puff up so feel free to fill the cups right to the top. Sprinkle the tops with any left over chocolate chips. Bake muffins for 25-30 minutes until golden brown (or until a toothpick inserted into the center comes out clean). Let cool and enjoy! Recipe Card Previous Next

Crunchy chocolate shortbread cookie sandwiches with creamy raspberry-mint filling. < Back Chocolate Shortbread Cookies with Raspberry Mint Cream Cheese Filling Prep Time: 45 minutes Cook Time: 12 Minutes Serves: 30 Cookie Sandwiches About the Recipe If you're looking for a delicious treat to satisfy your sweet tooth, look no further than this recipe for chocolate shortbread cookie sandwiches with raspberry-mint cream cheese filling. These cookies are the perfect balance of rich chocolate and tangy raspberry, with a refreshing hint of mint to top it all off. The creamy, smooth texture of the cream cheese filling pairs perfectly with the crisp, buttery shortbread cookies, making for a truly unforgettable dessert experience. Whether you're looking for a quick snack, an indulgent dessert, or a crowd-pleasing party treat, these cookie sandwiches are sure to be a hit. So fire up your oven, grab your ingredients, and get ready to indulge in a little bit of chocolatey, raspberry-filled heaven. What You'll Love Frequently asked Questions Ingredients Cookies : 1 1/2 cups All-Purpose Flour 1/4 cup Cocoa Powder 3 oz (3 squares) Semi-Sweet Chocolate (melted) 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 cup Unsalted Butter (softened) 1/4 cup Brown Sugar 3/4 cup Granulated Sugar 1 egg 1 teaspoon Vanilla Extract Filling : 1 cup Cream Cheese 2 cups Icing Sugar 1 - 1 1/2 cups Raspberries (Fresh or Frozen) 1/4 cup Mint Leaves (about 40 leaves) Preparation Start by mixing together your dry ingredients. In a large bowl add your flour, cocoa powder, baking powder, baking soda and salt. I like to use a wire whisk to make sure that everything is well blended and that there aren't any lumps. You can also use a wire sieve to make sure your mixture is smooth. In a second bowl, use a hand mixer to mix together your softened butter, sugars, egg and vanilla. Mix for a few minutes until you have a smooth creamy mixture. Next, chop up your chocolate into small pieces and place in a microwaveable bowl. Microwave for 15-20 second intervals, stirring after each, until the chocolate is melted. Don't over microwave, you do not want to burn the chocolate. Once it is 90% melted, stirring should help to melt any smaller bits that are left. Add the melted chocolate to your butter mixture and mix with a hand mixer until smooth. Slowly add your flour mixture to your chocolatey butter mixture. I usually do about half a cup at a time and mix after every addition, to make sure that everything is well incorporated. Once you have finished adding everything together, you should be left with a thick chocolate paste-like dough. Roll the dough into a log (about 7cm in diameter) and wrap with cling wrap. Place the log into the fridge and let cool for a minimum of 30 minutes or until firm. Once the dough has cooled, remove from the fridge and cut into slices (about 5mm thick). You can either keep the cookies as round slices or use a cookie cutter to cut the slices into shapes. For this particular recipe, I used a flowery cookie cutter to give the edges a bit of a scalloped look. If you do want to use cookie cutters, make sure to flour your work surface a bit so that the dough does not stick. Preheat oven to 350F . Line a baking sheet with parchment paper or a silicone mat. Lay the cookies out onto the prepared baking sheet. You can put them pretty close together as the cookies will not grow much during baking. Bake cookies for 10-12 minutes until the cookies are baked through. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transfering to a wire cooling rack. While the cookies cool, prepare the filling. In a small saucepan, heat up your raspberries on medium heat until they become soft and you are able to mush them into a saucy paste (about 5-7 minutes ). Use a sieve to strain the raspberries keeping the juice (we are wanting to get rid of the seeds). Use a bowl and hand mixer, or a food processor to blend together the cream cheese, icing sugar, and mint leaves. (If you are using a hand mixer, finely chop the mint leaves first, if you are using a food processor you can add the whole leaves, they will get chopped during mixing). Slowly add a tablespoon at a time of the raspberry juice until you acheive a thick creamy filling. If you think the mixture is a little too soft, add a bit more sugar or cream cheese to thicken. If too thick keep adding raspberry juice. You want the consistency to be thick but spreadable. Refrigerate filling for 30 minutes . Once the filling has set, use a knife to spread a bit of filling onto a chocolate cookie and use another cookie to make a sandwich. I love this recipe because it makes a huge batch of cookies. Great for those times you are hoping to give some away! Store in a cool dry place. Enjoy! Recipe Card Previous Next