Cute sweet bread characters traditionally made for St. Nicolas Day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Grittibanz (Swiss Bread People) Prep Time: 1 hour Cook Time: 20-30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up in Canada as a Swiss immigrant was a unique experience. I was very young when my parents left Europe, so most of my childhood was spent in Canada. However, my parents, especially my mother, made sure to preserve many Swiss traditions and share them with my brothers and me. One tradition I’ve always loved is Samichlaus —or St. Nicolas, as he’s more formally known. Celebrated on December 6th , Samichlaus visits the children of Switzerland, bringing a sack filled with nuts, chocolates, tangerines, and cookies —but only if the children have been good! Naughty kids? Well, they risk finding a bundle of sticks instead. In exchange for these treats, children often prepare little poems for Samichlaus and promise to behave in the coming year. You could say he’s the Swiss version of Santa Claus, but instead of arriving on a reindeer-drawn sleigh, Samichlaus travels with his donkey, Nuck , and his grumpy sidekick, Schmutzli . (Though, in my family, we skipped the Schmutzli part and just kept it to Samichlaus and Nuck!) In our home, Samichlaus didn’t make an appearance to hear our poems. Instead, we’d hear the jingle of his bell and find a large burlap sack waiting at the door. I can still vividly remember the smell of that burlap sack—it was magic to me. A side note: while Samichlaus comes in early December, Swiss children also receive gifts at Christmas. However, unlike North America’s Santa Claus, these gifts are delivered by the Christkind (Christ Child), an angel who arrives on Christmas Eve. The sound of a bell marks his departure—but that’s a story for another time. In celebration of Samichlaus, Grittibanz are made—little bread figures shaped from the same dough used for Zopf , a traditional Swiss braided bread. Decorated with raisins and pearl sugar, these sweet bread people can be enjoyed plain, with jam, or even with cold cuts and cheese. Growing up, not only was I excited about the treats in Samichlaus’ burlap sack, but I also loved seeing what creative Grittibanz figures my mother would make each year. Now, my daughters carry on the tradition, shaping and decorating their own Grittibanz (and, of course, I join in too). It’s one of those simple yet special traditions that connects us to our heritage and fills our home with joy each year. SKIP TO RECIPE CARD SKIP TO VIDEO A Festive Tradition: Grittibanz are a classic part of Swiss Samichlaus celebrations, bringing joy and warmth to the holiday season. 🎄 Fun for Kids: Shaping and decorating these bread figures is a hands-on activity the whole family will enjoy. Soft and Delicious: The dough is perfectly soft, lightly sweetened, and irresistible fresh out of the oven. Customizable: From decorations to subtle flavors like cinnamon or vanilla, you can make them your own. Perfect Pairing: Enjoy Grittibanz with a warm mug of hot chocolate or tea for the ultimate holiday treat. Nostalgic Joy: Whether you’re continuing a tradition or starting a new one, these little bread figures are sure to create lasting memories. 💕 What You'll Love Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can substitute instant yeast. Use the same amount (40g or 2 ½ tablespoons) but skip the step of activating it in warm milk. Add it directly to the dry ingredients. Q: Can I make the dough ahead of time? A: Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and shape the Grittibanz in the morning. Q: What if I don’t have pearl sugar? A: You can skip it or substitute with coarse sugar or even sprinkles for a fun twist. Q: Can I freeze Grittibanz? A: Yes, baked Grittibanz can be frozen. Wrap them tightly and freeze for up to 1 month. Warm them in the oven to enjoy! Q: Can I add flavors to the dough? A: Definitely! A touch of vanilla extract, orange zest, or a pinch of cinnamon would complement the holiday feel. Q: What can I use for decorating if I don’t have raisins or cranberries? A: Chocolate chips, nuts, or even small candy pieces can work for the eyes and buttons. Frequently asked Questions Ingredints Explained Ingredients Grittibanz Dough: 500g All-Purpose Flour (4 cups) 2.5dl Milk (warmed) (1 cup) 50g Butter (3 ½ tablespoons) 1 Egg 40g Yeast (2 ½ tablespoons active dry yeast or 1 cube of fresh yeast) 10g Salt (1 ¾ teaspoons) 20g Sugar (1 ½ tablespoons) Egg Wash: 1 Egg 3 Tablespoons Water Pinch of Salt Pinch of Sugar Decorating: Raisins or Dried Cranberries (as needed) Pearl Sugar (optional, as needed) NEWSLETTER SIGN-UP Preparation To make the dough, first combine the flour and salt in a large bowl. In a second microwaveable bowl, heat up your milk so that it is lukewarm (not hot). You can equally do this in a saucepan on the stove if you prefer. Add the yeast and sugar to the milk. Stir until combined. I let the milk mixture sit for about 10-15minutes, just to get the yeast activated. Pour the milk mixture into the bowl with the flour and add in the butter and egg. Use your hands to knead everything into a nice smooth dough. (If you find the dough is really sticking to your fingers, you can add a little more flour). Make the dough into a ball and let sit for 30-40 minutes or until the dough has doubled. I usually cover my bowl with a kitchen towel, but you can use clingwrap as well. Zopf dough posted previously. Only this one is slightly sweetened. Once your dough has risen, preheat your oven to 375F . Divide the dough into two equal halves. I usually cut away a third of each half, to use that portion of the dough to decorate and dress my little characters. The remaining 2/3 I use to make the body. I usually like to line a sheet pan and make my characters directly on it. That way, there is no fumbling around with the dough and risk of accidental breakage once the characters are assembled. To form the main body, cut slits on either side to make the arms and one slit down the center of the bottom to make the legs. From there, you can decorate as you wish. You can add hair, a hat, a scarf, belt, pants, whatever you like. Let your imagination loose! Once accessorized, make the egg wash by combining the egg with the water, salt and sugar. Mix well and use a pastry brush to coat the dough characters with an even layer. I find it is better to add the egg wash before any raisins or sugar, as it will help them stick. Also, the egg wash will give your Grittibanz a nice glossy golden finish. Once you have added the egg wash, you can complete your decorating of the characters with raisins and pearl sugar. Make sure to really sink the raisins into the dough so that they don't pop off during the baking process. (Repeat this process for the other half of the dough). Bake for 20-30 minutes or until the dough is cooked and they are beautifully golden. Serve with butter and jam or cheese and cold cuts along with the nuts, fruits and other goodies from Samichlaus. 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A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD SKIP TO VIDEO Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) NEWSLETTER SIGN-UP Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nussmakronen Prep Time: 15 minutes Cook Time: 12 minutes Serves: 12-18 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Chocolate-Dipped Nussmakronen (pronounced noos-mah-kroh-nen) are a newer addition to our Christmas cookie box, but they’ve quickly become a favorite. They bring that cozy, nutty vibe you expect from a classic European holiday cookie, with a little chocolate twist for extra indulgence. Inspired by both Swiss and German baking traditions, they’re surprisingly simple to make—but they look (and taste) like you picked them up from a fancy bakery. If you’ve already made Vanillekipferl or those spiced Cinnamon Stars , these fit right in. And if you’re into almond-forward cookies like my Honey Nut Macarons , you’ll love the chewy center and crisp outer shell of these Nussmakronen. The chocolate-dipped base just seals the deal. They’re perfect with a cup of something warm or wrapped up as part of a cookie box to share. However you serve them, they’re guaranteed to add a little extra joy to your holiday season. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Festive: With just a handful of ingredients, these cookies come together quickly, yet they look elegant and taste amazing, perfect for holiday gatherings or gift boxes. Rich Nutty Flavor: Ground hazelnuts (or almonds) give these cookies a deep, warm flavor, with a chewy texture that’s truly comforting. Decadent Chocolate Finish: Dipping the bottoms in chocolate adds a hint of indulgence and pairs beautifully with the nutty cookie, making each bite extra special. Swiss-German Influence: Inspired by European traditions, these cookies offer a taste of classic Swiss and German holiday baking, adding something unique to your dessert spread. What You'll Love 1. Can I use almonds instead of hazelnuts? Yes! Almonds work beautifully in this recipe and give a milder, slightly sweeter flavor. You could even try a mix of both hazelnuts and almonds if you like. 2. How should I store these cookies? Store your Nussmakronen in an airtight container at room temperature for up to one week. They also freeze well if you want to make them in advance; just thaw them at room temperature before serving. 3. Can I use chocolate chips instead of a chocolate bar for dipping? Yes, chocolate chips will work for dipping. Just be sure to melt them gently and stir in a teaspoon of neutral oil (like vegetable oil) to keep the chocolate smooth and glossy. 4. Why are my Nussmakronen too flat? If your cookies are spreading too much, the egg whites might not have been whipped enough, or the batter might be too warm. Try chilling the batter for about 10-15 minutes before piping. 5. How much chocolate should I dip with? For dipping, around 100-150 grams (3.5-5 oz) of chocolate should be enough. You can always melt more if needed, but this amount should give each cookie a good coating on the bottom. Frequently asked Questions Ingredints Explained Ingredients 2 large egg whites 150g (3/4 cup) granulated sugar 200g (2 cups) ground hazelnuts or almonds 1/2 tsp vanilla extract (optional) 1/4 tsp ground cinnamon (optional) 100-150 grams (3.5-5 ounces) of chocolate (melted) (optional) Whole hazelnuts for decoration NEWSLETTER SIGN-UP Preparation Preheat Oven: Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Add Sugar: Gradually add the sugar, beating continuously until the mixture is glossy and holds stiff peaks. Fold in Nuts and Flavorings: Gently fold in the ground nuts, vanilla extract, and cinnamon until just combined. Be careful not to deflate the egg whites too much. Pipe the “Donuts”: Spoon the mixture into a piping bag fitted with a large round tip (or cut a large opening in the bag). Pipe small donut-shaped rings onto the prepared baking sheet. Decorate with Hazelnuts: Place a whole hazelnut into the center of each cookie before baking. Bake: Bake in the preheated oven for 12-15 minutes, until the cookies are set and lightly golden. Remove from the oven and allow them to cool on the baking sheet. Add the Chocolate (optional): While the cookies are cooling, melt chocolate . Once the cookies are cool, spread melted chocolate onto the buttom of each cookie (or drizzle it ontop. Or both) Set and Serve: Let the chocolate set completely before serving. Enjoy! If you enjoy these you might also enjoy: Cinnamon Stars (Zimtsterne) Spitzbuebe Honey Nut Macarons Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Sausage and Gruyère Fougasse Prep Time: 2 Hours Cook Time: 25-30 minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a real soft spot for fougasse. It’s that kind of bread I could happily eat every single day—crispy on the outside, soft and chewy on the inside, and just so satisfying. Think of it like focaccia ’s French cousin, but shaped into a beautiful leaf (or whatever shape you’re feeling, really). What I love most about fougasse—besides how good it tastes—is how versatile it is. You can enjoy it as-is, tear off pieces to dip into spreads, pair it with cheese or charcuterie, or turn it into a full-on meal. That’s exactly what I did here by giving it a little Swiss twist: I added knackwurst and Gruyère, and honestly? It was so good. Warm, cheesy, and totally hearty. It’s also super simple to make. The dough is easy to throw together, and shaping it doesn’t require any fancy tools—just your hands or a rolling pin and a sharp knife or blade to make those signature slashes. Whether you’re new to baking or have your own sourdough starter named Fred in the fridge, fougasse is a fun, rewarding bread to make. And once you try it warm from the oven… you’ll get why I’m hooked. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy crust, soft center: That golden, crackly crust with a pillowy interior is the best of both bread worlds. Simple ingredients, big flavor: Just a few pantry staples—plus the smoky, melty magic of knackwurst and Gruyère—make this totally crave-worthy. Easy to make, fun to shape: No fancy shaping required. The leaf-like cuts not only look impressive but are super simple to do. Perfect for sharing: This bread makes a beautiful centerpiece for a brunch, picnic, or casual dinner spread. Totally customizable: Switch up the fillings or keep it classic with olive oil and herbs—the base dough plays well with just about anything. What You'll Love Do I need to use knackwurst and Gruyère? Not at all! Feel free to swap in other cheeses (like Emmental or cheddar) and sausage or even go veggie with herbs, olives, or roasted garlic. Can I make the dough ahead of time? Yes! You can mix the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking. How do I get that classic leaf shape? After rolling out the dough, use a sharp knife or bench scraper to cut slits into it (like the veins of a leaf), then gently stretch them open with your fingers. It doesn’t need to be perfect—it’ll look rustic and beautiful once baked. Do I need a pizza stone or baking steel? Nope! A regular baking sheet works just fine. Just make sure it’s well-floured or lined with parchment to prevent sticking. How should I serve it? It’s amazing warm from the oven, but also holds up well at room temp. Great with soup, salad, or as part of a charcuterie-style board. Frequently asked Questions Ingredints Explained Ingredients 2 cups All-Purpose Flour (+extra for dusting) 1 teaspoon Salt 1 1/2 cups Warm Water 2 teaspoons Yeast 1 teaspoon Granulated Sugar 2 tablespoon Extra Virgin Olive Oil (+extra for greasing) 1 teaspoon dried Oregano 1 cooked Sausage (chopped into small cubes) 1/3 cup cubed Gruyère Cheese 5 Cherry Tomatoes (sliced) 2 tablespoons Caramelized Onions 2 teaspoons Fresh Thyme Cracked Salt for taste NEWSLETTER SIGN-UP Preparation Begin by activating the yeast. In a small bowl, add warm water, yeast and sugar. Stir until the yeast has dissolved. Let sit for 15 minutes or until bubbles start to form at the surface. This is how you know the yeast is starting to wake up. In a large bowl, add flour, salt and dried oregano. Mix with a whisk or a slotted spoon until well incorporated. Once the yeast mixture is ready, make a small well in the center of your flour (like a volcano) and pour yeast mixture inside the well. Use your hands to slowly knead the dough. Knead until all the flour in well incorporated. Add in the sausage bits and knead some more until the sausage bits seem well distributed throughout your dough. I used a German Knackwurst sausage, but really any cooked sausage will do. I like to cube mine into small bite sized bits, so that they can get distributed more easily and are small enough to be eaten in a single bite. Cover the bowl with a kitchen towel or plastic wrap and let sit for 45 minutes until the dough has doubled in size. When the dough has risen, give the dough a punch with your fist to deflate it and let it rise again for another 45 minutes . Preheat the oven to 400F . Once it has risen for the second time, line a baking sheet with parchment paper or a silicone mat. Flour liberally so the dough will not stick. Dust the dough well with some more flour and transfer the dough onto the baking sheet. Don't feel shy to use flour, the dough can be quite sticky. It may feel a bit hard to handle if you are making this for the first time. Don't worry, use flour if you need to and take your time to stretch it out. You can use a rolling pin to help if need be. Once transfered, you will want to try and spread the dough out into an oval 'leaf' type of shape. Use a sharp knife, or pizza knife to cut a long slit down the center length of the 'leaf' as well as a few side slits. Use your hands to open the slits up as much as you can without deforming or ripping the dough. Keep in mind, the bread will rise a bit in the oven, so the slits will get tighter when it bakes. Once you have made the slits, brush the top of your fougasse with some olive oil. Next decorate the top with your cubed Gruyère, sliced cherry tomatoes, caramelized onion bits and some fresh thyme. When it is all nicely laid out crack some sea salt over top (I like using Himalayan Pink Salt). Stick it in the oven and bake for 25-30 minutes or until the bread is nice and crisp and golden. I personally love fougasse straight out of the oven, when it is hot and crispy, but it is also very delicious when cooled. It usually doesn't last very long in my house and gets devoured instantly. It is a great bread to make as an appetizer, to bring to a potluck or to serve as a side to any dish. Hope you love it as much as I do! Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Cookies Prep Time: 15 minutes + 30 min chill time Cook Time: 10 minutes Serves: 24-36 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Oh, these cookies. Let’s just say we’ve been through some things together. They gave me a serious run for my money during recipe testing (I actually wrote a whole blog about that rollercoaster), and now that they’re finally perfect… it’s almost dangerous to have them in the house. Chewy centers, slightly crisp cinnamon-sugar edges, and melty white chocolate chips that make them taste like a pumpkin spice latte in cookie form. Yes, please. They’ve got that same cozy vibe I love in my Churro Cookies —warm spices and a little crunch—but these lean even more into fall, like a mashup between Pumpkin Pie and something your favorite sweater would bake if it had an oven. If you’ve tried my Pumpkin Spice Bread Pudding , you already know how much I love layering those nostalgic, spiced flavors into everything this time of year. These are total autumn energy. Perfect for Thanksgiving dessert trays, Halloween treats, or just snacking straight from the cooling rack on a crisp afternoon. Trust me, they won’t last long. SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Spicy Fall Flavor : With hints of cinnamon, nutmeg, and cloves, these cookies bring all the cozy flavors of pumpkin spice right into each bite. Soft and Chewy Texture : These snickerdoodles are perfectly soft on the inside with a slight crisp on the outside, giving you a satisfying chew in every bite. Easy to Make : This recipe comes together quickly with simple ingredients, making it ideal for both beginner and experienced bakers looking for a fall-inspired treat. Perfect for Pumpkin Spice Lovers : For those who can’t get enough of pumpkin spice, these cookies are an ideal way to enjoy that favorite seasonal flavor in a new and fun way. Great for Gifting and Sharing : These cookies make a delicious homemade gift for friends and family, perfect for fall gatherings or adding a touch of coziness to any occasion. Kid-Friendly Baking : This cookie dough is fun and easy to roll in pumpkin spice sugar, making it a great recipe to bake with kids and create seasonal memories. What You'll Love How do I get my snickerdoodles chewy? For the perfect chewy texture, be careful not to overbake the cookies. They should come out slightly soft in the center, as they will continue to firm up while cooling. Can I make these cookies gluten-free? Yes! Substitute all-purpose flour with a good quality gluten-free baking blend to make these cookies gluten-free without compromising flavor or texture. What’s the difference between snickerdoodles and regular sugar cookies? Traditional snickerdoodles have a signature tangy taste from cream of tartar and are rolled in cinnamon sugar, giving them a soft texture and a slight crisp on the outside. Can I use pumpkin purée instead of pumpkin spice? This recipe is best with pumpkin spice for flavor. Adding pumpkin purée may alter the dough’s texture, so it’s recommended to stick with pumpkin spice for that warm fall flavor. How should I store pumpkin spice snickerdoodles? Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will help retain moisture. Frequently asked Questions Ingredints Explained Ingredients Cookies 1 ½ cups all-purpose flour ¼ teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ¼ teaspoon salt ½ cup unsalted butter, melted and cooled ½ cup light brown sugar, packed 1 large egg yolk (omit the egg white) 1 teaspoon vanilla extract ¼ cup canned pumpkin purée (not pumpkin pie filling) Optional: 1-2 teaspoons honey or corn syrup (for added chewiness) Cinnamon Sugar Coating: 50g granulated sugar (¼ cup) 3g cinnamon (1 tsp) NEWSLETTER SIGN-UP Preparation Chewy Pumpkin Spice Cookies – The Perfect Fall Treat If you're a fan of chewy cookies and love the warm flavors of fall, these Chewy Pumpkin Spice Cookies are exactly what you need! Unlike traditional pumpkin cookies, which can be cakey, this recipe creates soft, chewy cookies with just the right amount of gooeyness. They’re perfect for anyone looking to enjoy the comforting flavors of pumpkin spice without the typical cake-like texture of other pumpkin desserts. That being said, when testing this recipe, it did take a few tries to get the chewy texture I had in mind. My first few batches were very pillowy and fluffy and the delicate Pumpkin Spice warmth was being overpowered by other ingredients. ( read about my recipe testing trials here ). Here are some common questions when wanting to acheive the perfect ewey gooey cookie. Why Are My Pumpkin Cookies Cakey? A common problem when baking with pumpkin is that it adds extra moisture, often resulting in a cakey texture. To avoid cakey pumpkin cookies, this recipe uses a reduced amount of pumpkin puree and omits egg whites, which are known to create a fluffy, cake-like crumb. Instead, you get perfectly chewy cookies, similar to snickerdoodles or gooey chocolate chip cookies . How to Make Chewy Pumpkin Cookies The key to achieving a chewy texture lies in the balance of ingredients. Here are a few important tips: Melted butter adds moisture, helping the cookies stay soft. Brown sugar creates a richer, chewier texture due to its molasses content. Chilling the dough before baking helps the cookies hold their shape, resulting in a chewy center and slightly crispy edges. Pumpkin puree in moderation keeps the cookies moist without making them fluffy or cakey. This recipe combines the best of both worlds – all the delicious fall flavors of pumpkin spice with the indulgent texture of your favorite chewy cookie. Once you have the consistency down, you can customize your cookies and play around with the add-ins. Customizing Your Pumpkin Spice Cookies Looking to add a personal touch to your pumpkin spice cookies? Here are some ideas: Add white chocolate chips or dark chocolate chips for an extra layer of sweetness and texture. Incorporate chopped nuts , like pecans or walnuts, for a satisfying crunch. If you love spice, add a little extra cinnamon or even a pinch of nutmeg or ground ginger for a bolder pumpkin spice flavor. let's get started! Prepare the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Stir in the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth. Prepare the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you're adding chocolate chips, gently fold them into the dough. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps the cookies hold their shape and stay chewy. Form the cookies: Scoop out about 1 ½ tablespoons of dough (around 30g each) and roll it into a ball. Roll each ball in the cinnamon sugar mixture to coat. Place the dough balls on the prepared baking sheet, leaving about 5 cm between each one. Bake the cookies: Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Storing Pumpkin Spice Cookies To keep your pumpkin spice cookies fresh and chewy: Store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough before baking. Simply roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. When you're ready to bake, just pop them in the oven, adding an extra 1-2 minutes to the bake time. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

The chewy texture of these cookies along with their warm spices and rich molasses flavor,create the perfect balance of sweetness and comfort. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Molasses Cookies Prep Time: 10 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Molasses Cookies weren’t something I grew up baking—but once I discovered them, they quickly became a staple. Chewy, warmly spiced, and just a little bit nostalgic, they’ve become one of those go-to recipes I turn to when I want something cozy and low-effort, but still incredibly satisfying. I fell for them back in my bead shop days as a teen, when I’d sneak over to the bakery next door during those slow, golden fall afternoons. A giant molasses cookie and a cup of coffee? Instant mood-lifter. And now, years later, I’ve landed on a homemade version that hits all the right notes—soft in the middle, crisp at the edges, with that deep molasses richness and a perfect blend of spice. If you’ve baked my Pfeffernusse around the holidays, or those cinnamon-forward Churro Sandwich Cookies , you already know I have a thing for bold spice and nostalgic bakes. These cookies fit right into that world—alongside fall favorites like Pumpkin Spice Snickerdoodles , but with a little more edge and chew. Toss the dough in sugar for sparkle and crunch, pair them with an afternoon coffee, and you’ve got a cookie that feels both classic and totally satisfying. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO That Soft, Chewy Center – These cookies bake up with perfectly crisp edges and a rich, chewy middle. No dry cookies here! Deep, Cozy Flavor – Warm spices + dark molasses = a flavor that feels like wrapping yourself in a blanket. Simple Pantry Ingredients – No fuss, no complicated steps—just straightforward baking magic. Perfect with Coffee (or Tea) – These were made for your afternoon mug moment. Holiday Cookie Box Approved – Alongside Pfeffernüsse , Churro Sandwich Cookies , or Pumpkin Spice Snickerdoodles , they round out a spice-lover’s dream lineup. Make-Ahead Friendly – The dough holds up great in the fridge or freezer, so you can bake fresh anytime. What You'll Love Can I use blackstrap molasses? Blackstrap has a much more bitter, robust flavor that can overpower the spices. For best results, stick with regular unsulphured molasses (sometimes labeled as "baking molasses"). Do these cookies spread a lot? They do spread a bit—but not too much. For slightly puffier cookies, chill the dough for 30–60 minutes before baking. Can I roll them in sugar before baking? Absolutely! Rolling them in coarse or granulated sugar gives a beautiful crackled top and a light crunch on the outside. Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw before baking and you’re good to go. Are these spicy? They’re warmly spiced but not overly so. If you like a little extra kick, feel free to increase the ginger or add a pinch of black pepper for a deeper, Pfeffernüsse-style heat. Can I make them gluten-free? Yes, you can substitute with a 1:1 gluten-free flour blend, but the texture might be slightly softer. Add an extra tablespoon of flour if the dough feels too sticky. Frequently asked Questions Ingredints Explained Ingredients 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup molasses 1 large egg 1 teaspoon pure vanilla extract 1/3 cup granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined. Gradually add the dry mixture to the wet ingredients and mix until the dough comes together. Place the 1/3 cup of granulated sugar in a shallow dish. Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the granulated sugar until it's coated. Place the sugar-coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 10-12 minutes , or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade molasses cookies with a glass of milk or your favorite hot beverage! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Chocolate Deep, glossy chocolate desserts—from tarts and cakes to cookies—rich, satisfying, and surprisingly doable. < Back Black Forest Tiramisu A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. View Recipe Chocolate Truffle Tart The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert. View Recipe Chocolate Mousse Tart With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream. View Recipe Chocolate Pretzel Cookies with Maple Cream Cheese Filling Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mousse The classic chocolate dessert we all know and love—light, creamy, and completely irresistible. View Recipe Chewy Chocolate Toffee Cookies Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat. View Recipe Black Forest Cake Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Cherry Chocolate Bundt Cake Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling. View Recipe Chocolate Rings These delicious cookies are not too sweet and rich in chocolate flavor. View Recipe Load More

Delicious cinnamon and almond cookies with a sweet lemon glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Stars (Zimtsterne) Prep Time: 30 minutes Cook Time: 5 minutes Serves: 80 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If Christmas had a scent, it would be the smell of Zimtsterne baking in the oven — those spiced Swiss Cinnamon Stars that make the whole kitchen smell like pure holiday magic. They’re a holiday must in Switzerland, right alongside Mailänderli and Brunsli , and everyone seems to have their own version- a little more almond here, a touch of hazelnut there, maybe even a splash of kirsch if Grandma’s recipe called for it. These chewy, nutty, snow-glazed stars are the kind of cookie that feels both nostalgic and comforting -like the Cinnamon-Orange Swirl Cookies I make every fall, or those Nussmakronen that never last more than a day in our house. There’s just something about cinnamon that feels like a hug in cookie form (and if you’re as obsessed as I am, you’ll love my Cinnamon Layered Scones too). So if you’re looking for a cookie that truly captures the essence of Christmas - one that’s a little rustic, a little refined, and completely irresistible-Zimtsterne are it. SKIP TO RECIPE CARD SKIP TO VIDEO Classic Festive Flavor : The warm cinnamon and almond combination brings a comforting, holiday feel to each bite, making these cookies perfect for cozy gatherings. Naturally Gluten-Free : Made with almond flour instead of wheat, these cookies are gluten-free, so they’re great for anyone avoiding gluten. Soft and Chewy Texture : Zimtsterne have a unique, soft texture with a slightly chewy bite, and the sweet, tangy glaze adds just the right amount of contrast. Easy to Customize : You can play with the spices by adding a hint of nutmeg or a dash of ginger for extra warmth, or even swap almond flour with ground hazelnuts for a different nutty flavor. Kid-Friendly Decorating : The glossy glaze makes these fun for decorating. Kids and adults alike will love painting the stars with the glaze for a festive touch. Make-Ahead Friendly : The dough can be prepared in advance, making it a convenient choice for holiday prep or gifting. What You'll Love Q: Can I substitute almond flour with another type of flour? A: Traditional Zimtsterne uses almond flour, which provides the signature nutty flavor. If you need a substitute, finely ground hazelnuts can work, but it may alter the flavor. Q: My dough is too sticky—what should I do? A: If your dough is sticky, try chilling it for 30 minutes to firm it up. Alternatively, lightly dust your surface with a bit of powdered sugar when rolling it out. Q: Why do I need to use egg whites instead of whole eggs? A: Egg whites help bind the dough while keeping the cookies light and chewy. Whole eggs would make the dough too dense. Q: Can I make the dough in advance? A: Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Just bring it back to room temperature before rolling out. Q: What’s the purpose of the lemon juice in the dough and glaze? A: Lemon juice adds a subtle acidity that enhances the flavor and helps balance the sweetness of the cookies and glaze. Q: Can I make a thicker or thinner glaze? A: Absolutely! If you prefer a thicker glaze, add powdered sugar until you reach your desired consistency. For a thinner glaze, add a little water, one teaspoon at a time. Frequently asked Questions Ingredints Explained Ingredients Dough : 500g almond flour (ground almonds) 400g powdered sugar 2 Tablespoons cinnamon 3 egg whites 3/4 Tablespoon lemon juice Glaze : 200g powdered sugar 2 Tablespoons lemon juice 1-2 Teaspoons water NEWSLETTER SIGN-UP Preparation Step-by-Step instructions on how to make Cinnamon Stars In a large bowl mix together the almond flour, powdered sugar and cinnamon. In a secondary bowl, softly beat egg whites together. Add the softly beaten egg whites to the almond mixture with the lemon juice. Combine until you have formed the dough. As those who follow my recipes know, when working with dough, I like to get in there with my hands. I feel I have more control and can get a sense of where the dough is going. This particular dough may seem slightly crumbly when you first start mixing it together, just from the nature of the almond flour. But not to worry, keep kneading and it will all come together nicely. Once you have the dough formed it is time to roll it out. In order for the dough not to stick to the work surface or rolling pin, lightly dust both with some powdered sugar. Roll out the dough so that it is approximately 5mm thick. (I usually work the dough in small batches, taking about a third of the dough at a time. I find it easier and more controlled to do it in this way). Once your dough is evenly rolled out, stamp out your stars with your cookie cutter. You'll see that while you roll out your dough, it may still seem a bit more crumbly than your traditional cookie dough, but trust the process, even if there are little cracks throughout the dough, if you keep working it with your hands, you'll get it to stick together. Preheat your oven to 400F . Place all your little stars on a lined baking sheet. (They can be nestled closely together as they will not grow during the baking process). Bake for 5-7 minutes or until bottoms are lightly golden in color. Let cookies cool completely before adding the glaze. Making the glaze: Add confectioners sugar, lemon juice and water to a small bowl. Mix together until you have a smooth runny texture. If you prefer a thicker glaze, add in more confectioner sugar. If you like it runnier, add in some more lemon juice or water. Just make sure to add a little at a time, for it does not take a lot to get it to be more liquidy. Using a pastry brush, paint the tops of each star with a thin layer of lemony glaze. Let the glaze dry before serving or storing them in an airtight container. For best taste and texture, consume within 5 days of making them. If you like these, you'll also enjoy these other classic Swiss treats: Spitzbuebe Nussmakronen Chocolate Rings Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cherry Chocolate Bundt Cake Prep Time: 25 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake , you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake . What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving. Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice. Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries. No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment. Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year. Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate. What You'll Love Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor. Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight. Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up. How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch. Frequently asked Questions Ingredints Explained Ingredients For the Cake: 190g (1½ cups) all-purpose flour 400g (2 cups) granulated sugar 6g (1½ tsp) baking soda 5g (1 tsp) salt 227g (1 cup) unsalted butter, melted – plus extra for greasing the pan 180ml (¾ cup) hot water 100g (1 cup) cocoa powder – plus extra for dusting the pan 240g (1 cup) sour cream 3 large eggs 1 tbsp almond extract For the Cherry Filling: 4 cups pitted cherries (fresh or frozen) 45ml (3 tbsp) water 25g (2 tbsp) granulated sugar 1 tbsp almond extract For the Chocolate Ganache: 85g (3 oz) unsweetened dark chocolate, chopped 120ml (½ cup) heavy cream 15g (2 tbsp) powdered sugar 1 tsp almond extract Reserved cherry juice from the filling NEWSLETTER SIGN-UP Preparation This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago. What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process. I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself. I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle. Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract. Let this mixture cool as you prepare the cake batter. Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl. In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter. In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients. Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture. Preheat the oven to 350F . Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer. Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache. Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter. I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out. Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack. While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth). Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream. Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about Wähe - the Swiss-style tarts I grew up eating. Whether they were sweet - loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e ) - or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD SKIP TO VIDEO Flavor Profile: Buttery & Savory: The crisp, golden crust adds richness to every bite. Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: Flaky & Crisp: The tart crust stays crisp even under the rich filling. Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. Easy to customize – Swap the cheese, add veggies, or experiment with herbs. Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil NEWSLETTER SIGN-UP Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Avec de la courge musquée en dés, du riz Arborio et le délicieux mélange d'épices Cacao-Érable, ce plat crémeux est à la fois sucré et salé. < Back Risotto à la Courge Musquée Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 personnes About the Recipe Le dîner vient de recevoir une mise à niveau de saveurs avec mon Risotto à la Courge Musquée et Épices Cacao-Érable. Cette recette a été créée pour mes amis chez Selefina Spices en utilisant mon Mélange Cacao-Érable Mélange (disponible sur leur site - lien dans le blog). Imaginez ceci : une courge musquée tendre se mêlant au riz Arborio, créant une toile crémeuse tout sauf ordinaire. La magie opère avec mon mélange d'épices unique Cacao-Érable Mélange, ajoutant chaleur et profondeur à chaque bouchée. Ce n'est pas le risotto de votre grand-mère, c'est une aventure culinaire. Voici la marche à suivre : faites revenir les oignons jusqu'à ce qu'ils soient dorés, ajoutez le riz Arborio et laissez opérer l'alchimie. Une touche de vin blanc sec donne le ton, tandis que la courge butternut en dés et notre mélange d'épices secret volent la vedette. La danse lente commence alors que le bouillon de légumes chaud rejoint la fête—une louche à la fois—jusqu'à ce que le riz soit parfaitement al dente. Mais attendez, il y a plus ! Une pincée de Parmesan ajoute des notes savoureuses, et des feuilles de sauge fraîches couronnent ce chef-d'œuvre. C'est de la comfort food avec une touche, une symphonie de saveurs qui promet d'impressionner. Alors, rassemblez vos ingrédients, mettez en place le scénario, et embarquons pour un délicieux voyage qui fera chanter vos papilles. Risotto à la Courge Musquée et Épices Cacao-Érable—ce n'est pas juste un dîner ; c'est une expérience. Ingredients 2 tasses de courge musquée (butternut), coupée en dés 1 tasse de riz Arborio 1 oignon, finement haché 4 tasses de bouillon de légumes, réchauffé 2 cuillères à soupe de mélange d'épices Cacao-Érable Mélange 1/2 tasse de vin blanc sec 1/2 tasse de fromage Parmesan râpé Sel et poivre, selon le goût Feuilles de sauge fraîches pour la garniture Preparation Cette recette a été créée pour Selefina Spices, en utilisant mon mélange d'épices Cacao-Érable Mélange. Veuillez noter que je reçois une petite commission sur les ventes qualifiées du mélange. Pour la préparation, épluchez et coupez en petits dés la courge butternut en cubes de taille moyenne. Coupez l'oignon en dés. Râpez le fromage Parmesan et hachez grossièrement les feuilles de sauge (pour la garniture). Dans une grande poêle, faites revenir les oignons jusqu'à ce qu'ils soient translucides. Ajoutez le riz Arborio et remuez pour le enrober d'huile. Versez le vin blanc et laissez cuire jusqu'à évaporation. Ajoutez la courge musquée en dés et le mélange d'épices Cacao-Érable Mélange. Commencez à ajouter le bouillon de légumes chaud, une louche à la fois, en remuant jusqu'à absorption avant d'en ajouter davantage. Poursuivez ce processus jusqu'à ce que le riz soit crémeux et cuit al dente. Incorporez le fromage Parmesan, assaisonnez de sel et poivre, et garnissez de feuilles de sauge fraîches. Bon apétit! Previous Next

All Recipes < Back Herby Pull-Apart Bread Wreath Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering. View Recipe Herby Puff Pastry Bites Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion. View Recipe Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Herby Cucumber Salad A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. View Recipe Load More