This potato salad offers a tangy and savory flavor profile, combining tender potatoes, crispy bacon, and sweet onions in a zesty vinegar-based dressing for a deliciously balanced taste. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Potato Salad Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve said it before and I’ll say it again: I love a good potato salad. Whether it’s my Dill-icious Creamy Potato Salad version that shows up on repeat at summer barbecues, or something heartier like this warm German-style one, potatoes just get me . This one leans into the classics — the kind of potato salad you might find in Germany or the German-speaking parts of Switzerland. It’s got that tangy vinegar kick, savory onions, and crispy bacon situation that makes it totally crave-worthy. Known as Kartoffelsalat , this dish has been a staple for centuries, and for good reason. Potatoes showed up in the region in the 1700s and quickly became a household essential — think Rösti , gratins, even our beloved Älplermagronen (Swiss Alpine Macaroni). Basically, comfort food royalty. What I love most about this style of potato salad is how unfussy it is. Just simple, bold flavors that work together in the best way — kind of like my go-to creamy version, but with a totally different vibe. And it’s the ultimate sidekick: perfect with grilled sausages, schnitzel, crusty bread… or just a big spoon when no one’s looking. In Switzerland, especially, you’ll find versions of this salad served warm, with tiny regional twists that make it feel personal. It’s humble, hearty, and full of old-world charm — the kind of dish that somehow feels nostalgic even if you didn’t grow up with it. So whether you’re team creamy or vinegar-based (or both, like me), there’s always room at the table for a good potato salad. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, Tangy Flavor : The warm vinegar-based dressing adds a delicious tang that contrasts beautifully with the creamy potatoes, creating a uniquely flavorful salad. Perfect for Any Season : This salad can be enjoyed warm in the cooler months or at room temperature during summer barbecues, making it a year-round favorite. Hearty and Satisfying : With the addition of bacon and onions, this salad is filling enough to serve as a main or a hearty side dish. Simple Ingredients, Big Flavor : Made with pantry staples like vinegar, mustard, and potatoes, this salad offers impressive flavor with minimal ingredients. Ideal for Gatherings : Its bold flavors and easy preparation make it an excellent choice for picnics, potlucks, or family dinners, where it’s sure to stand out. Great Make-Ahead Dish : This salad can be prepared ahead and reheated before serving, allowing the flavors to meld and making it a convenient dish for busy days. What You'll Love What’s the difference between German potato salad and traditional potato salad? German potato salad is typically made with a warm vinegar-based dressing instead of a mayonnaise-based one, giving it a tangy flavor. It also often includes bacon and onions for added richness. Can I serve German potato salad cold? While traditionally served warm, German potato salad can be enjoyed cold or at room temperature. The flavors deepen as it sits, making it a versatile option for various occasions. What type of potatoes work best for German potato salad? Waxy potatoes like red or Yukon Gold hold their shape well and have a creamy texture, making them ideal for this salad. Avoid starchy potatoes like Russets, as they may break apart. How long does German potato salad last? Stored in an airtight container in the refrigerator, it lasts up to 3-4 days. Reheat gently on the stovetop or in the microwave if you prefer it warm. Can I make it vegetarian? Absolutely! Skip the bacon or substitute it with smoked paprika or a vegetarian bacon alternative for a similar smoky flavor. Frequently asked Questions Ingredints Explained Ingredients For the salad: 2 pounds red potatoes 6 slices bacon 1 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon Dijon mustard Salt and black pepper to taste 1/2 cup chopped cornichons Chopped fresh parsley or chives for garnish Optional Additions 4 hard boiled eggs 1/2 cup Mayonnaise (for a creamier dressing) NEWSLETTER SIGN-UP Preparation Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes , or until the potatoes are tender when pierced with a fork. Drain and let cool slightly. While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside. In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes. In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise). Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl. Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad) . Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste. Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together. Garnish with chopped fresh parsley before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A savory meat pie with a flaky golden crust and enriched with aromatic spices like cinnamon, cloves, and allspice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Tourtière Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s take a little detour from the Swiss Alps to the snowy streets of Quebec and land right at the heart of comfort food: Tourtière . Just like Alpenmagronen with its cheesy noodles and crispy onions, or Zürcher Geschnetzeltes with its creamy mushroom sauce, Tourtière is one of those deeply satisfying dishes that feels like home on a plate. This meat pie has long been a staple on Quebec holiday tables—but honestly, it’s too good to save for just once a year. With a rich, savory filling made from pork, beef, and veal, seasoned with warming spices like cinnamon, cloves, and allspice, it’s a cozy classic that wraps you up like a good blanket. And while it looks like something your grandmother might have slow-cooked all day, it’s surprisingly simple to make. Whether you're diving into this after a day in the snow or serving it alongside a slice of Nusstorte for dessert (highly recommend), this dish brings people together. Ready to bake some nostalgia? Let’s do it. SKIP TO RECIPE CARD SKIP TO VIDEO A Taste of Tradition – This dish is a true Quebec classic. If you love the cozy comfort of Alpine dishes like Alpenmagronen or the heartiness of Zürcher Geschnetzeltes , Tourtière will feel right at home on your table. Aromatic & Flavor-Packed – The blend of ground pork, beef, and veal combined with cinnamon, cloves, and allspice creates a beautifully seasoned filling that’s both savory and subtly spiced. Perfect for Gatherings – Whether it’s for a holiday dinner or a casual Sunday supper, this meat pie is made to be shared. It’s one of those dishes that invites people to slow down, linger, and grab seconds. Make-Ahead Friendly – Assemble it in advance, freeze it, and bake it fresh when needed. It’s ideal for meal prep or making holiday hosting a little less hectic. Pairs Beautifully with a Swiss Twist – Serve it with a crisp green salad or even alongside something sweet like Nusstorte for a cross-cultural comfort food feast. What You'll Love Can I make this ahead of time? Yes! In fact, it often tastes even better the next day once the spices have had time to mingle. You can prep the filling a day or two in advance, or fully assemble and refrigerate the uncooked pie until you’re ready to bake. Can I freeze it? Absolutely. Assemble your tourtière and freeze it unbaked. When ready to cook, bake straight from frozen at 375°F (190°C), adding 10–15 minutes to the usual baking time. What if I don’t have veal? No problem—just substitute with more ground pork or beef. You can also use ground turkey or chicken for a leaner version, though the flavor will be milder. What’s the best kind of crust to use? A classic all-butter pie crust or pâte brisée works beautifully here. You want something sturdy yet flaky to hold up to the juicy filling. Is the egg wash necessary? Not strictly—but it adds a beautiful golden shine and a touch of crispness to the crust. If skipping, you can brush the top with milk or cream instead. Do I have to use all three spices (cinnamon, cloves, allspice)? Those spices are what make this dish taste like tourtière —but if you’re missing one, you can still make a delicious pie. Nutmeg or a pinch of ginger can also work in a pinch. Frequently asked Questions Ingredints Explained Ingredients Filling: 225g ground pork (½ lb) 225g ground beef (½ lb) 225g ground veal (½ lb) 1 medium onion, finely chopped (about 120g) 2 cloves garlic, minced (about 6g) 120ml beef or vegetable broth (½ cup) 2g ground cinnamon (1 tsp) 2g ground cloves (1 tsp) 2g ground allspice (1 tsp) Salt and pepper to taste Pastry: Enough for a double-crust pie (use your favorite pâte brisée or all-butter crust) Egg Wash (optional): 1 large egg 2–3 tablespoons water (30–45ml) Pinch of salt and sugar NEWSLETTER SIGN-UP Preparation In a large skillet, cook the pork and beef over medium heat until browned. Drain excess fat. Add chopped onions and minced garlic to the skillet. Cook until onions are softened. Stir in the broth, cinnamon, cloves, allspice, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Allow it to cool. Preheat your oven to 375°F (190°C) . Roll out half of the pastry dough and line a pie plate with it. Fill the pie shell with the meat mixture. Roll out the remaining pastry dough and place it over the filling. Seal the edges and cut slits on top to allow steam to escape. Brush the top with egg wash and bake for 30-35 minutes or until the crust is golden brown. Allow the tourtière to cool for a few minutes before serving. Eat it plain or with a squeeze of ketchup, either way enjoy your delicious traditional Quebec meat tourtière! Bon Appétit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fresh, herby barley and kale salad tossed with crunchy veggies, toasted seeds, and a lemony dressing — your new go-to summer salad.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Kale and Barley Salad Prep Time: 15 minutes Cook Time: 25 minutes for the Barley Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Lately I’ve been craving salads that feel like real food—the kind that are fresh and vibrant but still have a bit of comfort built in. This Kale and Barley Salad totally hits that sweet spot. It’s got chewy grains, crisp veggies, loads of fresh herbs, and a bright lemony dressing that ties it all together. It’s a little nod to Gerstensuppe , that cozy Swiss barley soup I grew up with, just reimagined for sunnier days. If you’ve tried my Herby Cucumber Salad , you know I’m all about simple ingredients that bring big flavor—and this one’s no exception. I love pairing this with something hearty like my Stuffed Squash for a nourishing vegetarian meal that feels both grounding and fresh. It’s the kind of salad I like to keep in the fridge for easy lunches, BBQ sides, or lazy-weeknight dinners. Bonus: it gets even better as it sits. SKIP TO RECIPE CARD SKIP TO VIDEO It’s fresh, filling, and full of flavor Loaded with herbs for a vibrant, summery bite Perfect for meal prep or easy lunches Great way to use up leftover cooked grains Easily customizable — add feta, roasted veggies, or your favorite protein Holds up beautifully in the fridge for a day or two What You'll Love Can I use another grain instead of barley? Yes! Farro, quinoa, or even couscous would work beautifully if you don’t have barley on hand. Can I make this ahead of time? Definitely. Just keep the dressing separate and add seeds and any cheese right before serving for the best texture. How do I prep the kale? Massage it with a little olive oil and salt for about a minute—it makes it tender and way more enjoyable raw. What herbs work best? I love parsley, dill, and chives here, but basil, mint, or cilantro would be great too. Use what you have! Is this salad vegan? Yes, as long as you skip the cheese or use a plant-based version. How long does it keep? It stays fresh for about 2–3 days in the fridge. Just give it a toss and maybe a little extra dressing before serving. Frequently asked Questions Ingredints Explained Ingredients For the salad: 1 cup pearl barley (or hulled if you want extra chew) 4 cups vegetable broth (for cooking barley; adds flavor) 2 cups finely chopped kale (curly or lacinato) 1 cup cucumber, diced small 1 cup carrots, diced or shaved into ribbons ½ cup radishes, thinly sliced (for a peppery bite) ¼ cup finely chopped parsley ¼ cup finely chopped chives 2 tablespoons finely chopped dill (optional but amazing) ¼ cup toasted sunflower seeds or pumpkin seeds (for crunch) ½ cup crumbled feta cheese (optional but so good) For the dressing: Zest of 1 lemon Juice of 1–2 lemons (adjust to taste) 3 tablespoons olive oil 1 tablespoon apple cider vinegar (for an extra pop) 1 teaspoon dijon mustard 1 teaspoon maple syrup Salt and pepper to taste Optional Add-Ins: Cooked diced ham or speck (for a nod to the original Gerstensuppe) Roasted sweet potato cubes (for extra heartiness) Chopped green apple (for a sweet crunch) NEWSLETTER SIGN-UP Preparation Cook the barley: Rinse barley well. In a pot, combine the barley and vegetable broth. Bring to a boil, then lower heat and simmer uncovered until tender (about 25–30 minutes for pearl barley, a little longer for hulled). Drain if needed and cool slightly. Prep the kale: While barley is cooking, finely chop kale. Massage it with a teaspoon of olive oil and a pinch of salt for about 1 minute to soften it and remove bitterness. Assemble the salad: In a large bowl, combine cooked barley, kale, cucumber, carrots, radishes, parsley, chives, and dill. Add sunflower seeds, feta (if using), and lemon zest. Dress it up: In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust: Add more lemon, salt, or olive oil to your liking. Serve slightly chilled or at room temperature. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cacao-Spiced Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Slices Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite. Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version . But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange , a custom spice blend I created with my friends at Selefina Spices . The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables. This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug. Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary. Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust. Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!). Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix). What You'll Love What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting. Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend. What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity. Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious. How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack. Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices. How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai. Frequently asked Questions Ingredints Explained Ingredients 40 g all-purpose flour (2 cups) 6 g baking powder (1½ tsp) 3 g baking soda (½ tsp) 227 g unsalted butter, softened (1 cup / 2 sticks) 200 g granulated sugar (1 cup) 150 g eggs (about 3 large eggs) 240 g buttermilk (1 cup) 5 g vanilla extract (1 tsp) 35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend DIY Substitute for Cacao-Maple Mélange: 4 tbsp unsweetened cocoa powder 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp allspice ½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract) Optional: a pinch of cardamom or clove for extra warmth Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8. NEWSLETTER SIGN-UP Preparation I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog. Preheat the oven to 350°F (175°C) . Grease and flour a bundt cake pan. Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend . In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla extract to the wet ingredients, mix well. Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be). Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired. Enjoy! Products used for this recipe: Nordic ware Bundt Pan: Amazon.com Amazon.ca Cacao-Maple Mélange in collaboration with Selefina Spices Link to the Spice Blend Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These buttery lemon shortbread cookies are perfect to celebrate spring or have as an Easter treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Easter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 16-20 Bunny Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe With Easter just around the corner, it’s the perfect time to fill your kitchen with something buttery, bright, and joyfully festive. These Lemon Shortbread Easter Cookies are a sweet way to celebrate—crisp, tender, and infused with fresh lemon zest for a subtle citrusy twist. Whether you cut them into bunnies, eggs, or spring flowers, they’re a perfect blank canvas for royal icing and a fun decorating session with the kids (or just yourself and a good cup of tea). They remind me a lot of my Lemon Raspberry Sugar Cookies —light, pretty, and bursting with springtime flavor. If you’re looking for more ideas to round out your Easter table, be sure to download my free eBook A Taste of Easter which includes playful bakes like Hedgehog Breads , bunny cookies, and carrot cake monkey bread. And for something extra charming, you might also love my Easter Nest Cookies —a twist on the classic Swiss “Vogelnestli” with a soft lemon-scented cookie and meringue nest filled with jam and mini chocolate eggs. They're not in the eBook, but they’re definitely a crowd favorite! So whether you're baking for brunch, gifting cookie boxes, or just sneaking a few from the tray, these lemon shortbreads are sure to bring a little sunshine to your Easter weekend. SKIP TO RECIPE CARD SKIP TO VIDEO Bright & Buttery Flavor – These cookies have a delicate balance of rich, buttery shortbread and a refreshing hint of lemon, making them flavorful but not overpowering. Tender Yet Crisp Texture – The cookies have a slightly crisp edge with a soft, melt-in-your-mouth center, thanks to the perfect ratio of butter and flour. Smooth, Easy-to-Decorate Surface – The dough holds its shape well, so your Easter designs come out clean and defined. Once baked, the cookies provide a smooth base for royal icing. Make-Ahead Friendly – The dough can be made in advance, and the baked cookies store well, making them a great option for prepping ahead of Easter celebrations. Not Too Sweet – The combination of buttery shortbread and lightly tart lemon keeps these cookies from being overly sweet, even with the royal icing. Versatile & Customizable – While perfect for Easter, you can use different cookie cutter shapes for any occasion, and the icing can be flavored or colored to match your theme. What You'll Love 1. Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out. 2. Can I freeze the cookies? Absolutely! Baked cookies (without icing) can be frozen for up to 3 months. Store them in an airtight container with parchment paper between layers. Thaw at room temperature before decorating. 3. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best for the icing because it has a brighter, more natural flavor. If using bottled juice, choose one without added preservatives for the best taste. 4. What’s the best way to roll out the dough? Roll the dough between two sheets of parchment paper to prevent sticking and avoid adding too much extra flour. Aim for about ¼-inch thickness for the perfect balance of crisp and tender. 5. How do I get my royal icing the right consistency? For outlining, the icing should be thick like toothpaste. For flooding (filling in), it should be thinner, like honey. Add water a teaspoon at a time to thin it or more icing sugar to thicken it. 6. Can I use something other than meringue powder for the icing? Yes, you can use pasteurized egg whites instead. Replace the meringue powder and water with about 2 egg whites and mix until the icing reaches stiff peaks. 7. How do I prevent my cookies from spreading? Chilling the cut-out cookie shapes in the fridge for at least 15 minutes before baking helps them hold their shape. 8. Can I make these cookies gluten-free? Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious. 9. How long does the royal icing take to dry? It depends on humidity, but it usually takes 6-8 hours to fully set. If you need it to dry faster, place the cookies under a fan or in front of a low, cool airflow. 10. Can I flavor the royal icing? Yes! Instead of lemon juice, you can add vanilla, almond, or even orange extract for a different flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies: 1 cup + 1 tablespoon Unsalted Butter (melted) 1 1/3 cup Granulated Sugar Pinch of Salt 2 Eggs 1 lemon (just the rind use juice for icing) 5 cups All-Purpose Flour Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water 1 tablespoon Lemon Juice Food Coloring NEWSLETTER SIGN-UP Preparation These cookies only require a few easy steps to make which will give you plenty of time to have fun with decorating them. The other thing I love about this recipe, is that the cookie dough can easily be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to make them. This dough is the perfect easy shortbread recipe which I use for all of my holiday cookies. Whether for halloween, Christmas or Easter, this recipe is perfect for stamping out any shapes . They taste great even without the addition of icing. You can simply add a bit of egg wash before baking to give them a nice glossy finish. Please note that this recipe may contain some links. As an amazon affiliate I may receive a small commission on qualified purchases. Start by melting your butter in a large mixing bowl. Add in your sugar and salt and mix thoroughly with a hand mixer. Add in the eggs and mix until everything is well combined and you have a nice creamy paste-like consistency. To this, add the lemon rind. Fold the rind in with a rubber spatula or mix in gently with your mixer. Next, slowly incorporate the flour one cup at a time, mixing after each addition. Once the dough starts to get a bit too thick to keep mixing with the hand held mixer, I go in with my hands to finish off the dough, making sure that everything is well incorporated and I am left with a solid piece of buttery dough. You can also use your spatula to make sure everything is well blended if you do not want to get doughy hands. Wrap your dough in plastic wrap and stick it in the fridge for a minimum of 1-2 hours (or overnight) until the dough has cooled and has solidified a bit. It will be easier to roll out this way. Preheat your oven to 375F . When your dough has finished chilling, flour your work surface liberally. These are very buttery cookies, so the more you work the dough, the butter will begin to warm up and begin to stick to your work surfaces. Just be sure to flour your rolling pin as well. Roll out your dough so that it is about 4mm thick. Place your cookie cut-outs onto a lined baking sheet. These cookies will remain the same size during baking so you can lay them out quite closely together to try and fit as many onto your sheet as possible. Bake for 10 minutes or until the edges start to brown very slightly. Transfer to a wire cooling rack to cool. Only add any decorative icing once they have completely cooled (or the icing will melt off). To make the royal icing, simply mix together the icing sugar and meringe powder in a medium mixing bowl. Slowly add in lemon juice and water mixing until you have achieved your desired consistency. You want the icing to be thin enough so that it can be piped smoothly but not too runny either (unless you want to simply brush a thin layer overtop your cookies with a pastry brush). If you find the icing too runny, simply add a bit more icing sugar, if it is too thick, simply add a little bit more water. Remember, a little liquid goes a long way when working with icing sugar. Once you have achieved your desired consistency, divide it into separate bowls if you want to make more than one color. Add in a few drops of food coloring et voila! You are ready to decorate. I like to outline the main color first and then fill it in. Use a toothpick to poke any air bubbles or to help spread the icing if need be. There are many tutorials online on how to best decorate with Royal Icing. The tricky part is getting the proper consistency to the icing as well as having a steady hand. I have used both piping bottles and simply piping bags with no tips. I would suggest you try both to see which you prefer. Once the cookies are all decorated, make sure to let the icing dry completely. Store in an airtight container for up to 4 days until ready to serve. Happy cookie making! Click on your countries link for the Easter Bunny cookie cutter: Canada USA If you enjoyed these cookies you'll also like: Black and White Butter Cookies Lemon Raspberry Sugar Cookies Lemon & Hibiscus Thumbprint Cookies Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Cauliflower Soup Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a bowl of creamy cauliflower soup that feels like the culinary equivalent of wrapping yourself in a cozy blanket. It’s simple, warm, and quietly satisfying—right up there with my Creamy Potato, Leek and Sausage Soup when it comes to feel-good favorites. The first time I tried adding a hard-boiled egg to this soup, my kids gave me that look—you know the one. But one spoonful later? Converted. The yolk melts into the creamy base, adding this velvety richness, while the whites give a bit of tender texture. It’s subtle, but once you try it, there’s no going back. And don’t even get me started on the crispy scallions. I make extra every time because, honestly, half of them don’t make it to the table. Add a sprinkle of chili flakes on top, and suddenly this comforting bowl has a little boldness to it—like a hug with a wink. If you’re into soups with cozy vibes and just a little twist—like my Chestnut Soup or Spiced Pumpkin Soup —this one fits right in. It’s elegant enough for guests, easy enough for weeknights, and endlessly customizable depending on your mood (or what’s in the fridge). So if you’ve never tried crumbling a hard-boiled egg into your soup, this might just be the one that wins you over. I hope it brings the same kind of comfort to your table as it does to mine. SKIP TO RECIPE CARD SKIP TO VIDEO Versatility: Perfect as a light lunch or a satisfying dinner with crusty bread. Simple Ingredients: Uses pantry staples like cauliflower, potato, and broth to create a dish that feels elevated. Rich and Creamy: Achieves a velvety texture without being too heavy. Customizable Toppings: From crispy scallions to hard-boiled eggs, the toppings let you make it your own. Kid-Friendly: The mild flavor of cauliflower makes it appealing to picky eaters. What You'll Love 1. Can I make this soup dairy-free? Absolutely! Substitute the milk or cream with unsweetened coconut milk, almond milk, or cashew cream for a dairy-free option. The soup will still be silky and flavorful. 2. Can I use pre-riced cauliflower? Yes! Pre-riced cauliflower works just as well and can save time. Use about 4–5 cups of riced cauliflower as a substitute for the florets. 3. How do I get my soup super smooth? An immersion blender works great for blending the soup directly in the pot, but for the creamiest texture, a high-speed blender is your best friend. Blend in batches and please be very cautious with the hot liquid. 4. Can I skip the hard-boiled egg? Of course! While the egg adds a unique creamy texture and protein boost, you can skip it or replace it with crispy bacon or roasted chickpeas for a different twist. 5. How do I store and reheat leftovers? Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 2 tablespoons olive oil or unsalted butter 1 medium onion, chopped 1 garlic clove, minced 1 large celery stalk, chopped 1 medium potato, peeled and diced (for creaminess) 1 large head of cauliflower, chopped into florets 4 cups vegetable or chicken broth 1 cup whole milk, cream, or unsweetened coconut milk (for a dairy-free version) ½ cup grated Parmesan or Gruyère cheese (optional) 1 tsp celery salt ½ teaspoon ground nutmeg Black pepper to taste Chili flakes (optional, to taste) Toppings: Crispy Scallions 3–4 scallions (green onions), thinly sliced (use the green tops for crispiness) 3–4 tablespoons neutral oil (like vegetable, canola, or grapeseed oil) Pinch of salt (optional) Hard-Boiled Eggs: 2–4 large eggs Water (enough to cover the eggs) Ice water (for cooling) Hard-boiled egg crumble (3-4 eggs) Other optional toppings: Toasted pumpkin seeds or sunflower seeds Crispy bacon bits or pancetta Fresh herbs (e.g., parsley, chives, or thyme) Drizzle of chili oil or garlic-infused olive oil Croutons or toasted bread slices NEWSLETTER SIGN-UP Preparation Before we dive into the steps in making the creamy cauliflower soup, I like to start this recipe by making the toppings. I do this so that when the soup is ready I have everything prepped to fully plate and complete it. Of course, these toppings are optional and the soup is wonderful if you are in a hurry and want to skip this step- BUT if you truly want to make this soup magic, I would highly recommend to make the small effort and boil some eggs and fry some scallions. Making Crispy Scallions, remove just as they are starting to brown. Here are the steps to making crispy scallions: Heat the oil in a small skillet or saucepan over medium heat until shimmering but not smoking. Add the sliced scallions to the hot oil and stir to coat evenly. Fry for 2–3 minutes, stirring occasionally, until the scallions turn golden brown and crispy. Be careful not to burn them (I like to remove them as soon as they begin to brown)—they’ll continue to crisp up as they cool. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. Sprinkle lightly with salt (optional) and set aside as a garnish for the soup. And here are the steps to perfect hard boiled eggs: Steps: Place the eggs in a saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer gently for 9–12 minutes depending on your preference: 9 minutes: Slightly creamy yolk. 10 minutes: Fully set but creamy yolk. 12 minutes: Firm, classic hard-boiled yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 5–10 minutes. Peel the eggs under running water for easier shell removal, then crumble or dice them for the soup. Now that our toppings are ready, let's get to making the creamy cauliflower soup. 1. Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, garlic, and chopped celery and sauté until softened and fragrant, about 5 minutes. 2. Add the Vegetables: Stir in the diced potato and cauliflower florets. Cook for 2–3 minutes to let the flavors combine. 3. Simmer: Add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the cauliflower and potato are tender. 4. Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy (be cautious with hot liquids). 5. Add Creaminess: Return the blended soup to the pot, and stir in the milk, cream, or coconut milk. If using cheese, add it now and stir until melted. Add the nutmeg, and celery salt, and season with pepper to taste. 6. Serve: Ladle the soup into bowls and top with a swirl of cream and at the center add a large spoonful of crumbled hard-boiled egg. Then finish the dish off with a healthy sprinkle of crispy scallions (I always add extra), and a dash of chili flakes for a spicy little kick. Serve with crusty bread or a side salad for a complete meal. And there you have it—a warm, cozy bowl of creamy cauliflower goodness. It’s the kind of soup that feels like a gentle hug after a long day, with every bite giving you just the right balance of flavor, texture, and comfort. Whether you’re indulging in a quiet lunch or serving it up as a family dinner, this soup delivers. Don’t forget to drizzle a little extra EVOO on top or add that final sprinkle of chili flakes if you like a bit of heat. Enjoy every spoonful—you’ve earned it. Tips for Customization Roasted Cauliflower: Roast half the cauliflower in the oven with olive oil and spices before adding it to the soup for a deeper, caramelized flavor. Herb Boost: Add a sprig of thyme or a bay leaf while simmering and remove before blending. Cheesy Version: Stir in a small handful of shredded sharp cheddar or Gruyère while blending. Dairy-Free: Use coconut milk or almond milk for a vegan option. If you enjoyed this recipe you might also like: Swiss Chestnut Soup Spiced Pumpkin Soup Turmeric and Coconut Soup Recipe Card Chef's Notes Storage Tips Recipe Card 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 Newsletter SignUP

Classic creamy butter cookies from Switzerand with a sweet jam center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spitzbuebe Cookies Prep Time: 40 minutes Cook Time: 10 minutes Serves: 36 cookies Dec 4, 2025 Last updated: This recipe may contain affiliate links About the Recipe Of all the cookies that make it into my holiday tins, Spitzbuebe are hands-down one of the most requested. These buttery, melt-in-your-mouth sandwich cookies with a jewel-like center of jam feel as festive as they are timeless. The name Spitzbuebe means “mischievous boy” in Swiss German—supposedly because the top cookie’s cutouts look like someone cheekily snuck a peek at the jam filling. While Vanillekipferl bring that delicate nutty crumble and Cinnamon Stars fill the house with warm spice, Spitzbuebe add a hint of elegance to the mix. They’re delicate, bright, and just a touch more refined—but still incredibly nostalgic. And while Schoggi Herzli lean deep into rich chocolate territory, these bring a buttery lightness and fruity contrast that rounds out any cookie plate beautifully. At home, we always made them with apricot or raspberry jam. I’m team apricot—it’s that perfect sweet-tart balance against the shortbread. Instead of the traditional powdered sugar dusting, I like to finish mine with a thin lemon glaze for a hint of citrus and a glossy finish. It's a tiny twist, but one that makes them feel extra special. Whether you go simple with circles or playful with cut-out shapes, these cookies are such a joy to bake and share. And trust me—they disappear fast. If you’re building out your cookie tray, you’ll also find this recipe in My Holiday Cookie Box ebook , along with other Swiss classics we love to bake year after year. SKIP TO RECIPE CARD SKIP TO VIDEO A Touch of Nostalgia : These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home. Playful and Fun : The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes! Versatile Flavors : While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling. Perfect Balance : The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony. Great for Sharing : Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters. Adaptable Tools : No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly. Crowd-Pleaser : Even a big batch disappears fast—you might want to make extras! What You'll Love Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness. Q: Can I substitute the egg white in the dough? A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different. Q: What other jams work well for the filling? A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny. Q: How do I prevent the cookies from spreading in the oven? A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape. Q: What can I use if I don’t have a smaller cookie cutter for the cutouts? A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts. Q: Can I freeze Spitzbuebe ? A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze. Q: Can I make these cookies gluten-free? A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies. Q: Can I double the recipe? A: Absolutely! Just ensure your mixer can handle the increased dough volume. Q: How long do these cookies stay fresh? A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life. Q: Can I use another glaze instead of lemon? A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well. Frequently asked Questions Ingredints Explained Butter - The base of the dough. Room temperature gives that classic shortbread texture. Granulated sugar - Sweetens without making the dough too soft. Egg white - Helps bind without adding heaviness. Vanilla extract - Adds subtle warmth. Flour - Creates structure; the dough should be soft but workable. Jam (apricot or raspberry) - Tart jam cuts through the buttery richness. Powdered sugar + lemon juice (for glaze) - Your modern twist instead of powdered sugar dusting. Glossy, bright, and citrusy. Ingredients Dough: 1 cup + 2 tablespoons butter (250g, room temperature) 3/4 cup granulated sugar (150g) 1 large egg white 1 teaspoon vanilla extract 2 3/4 cups flour (350g) Filling: Apricot or Raspberry Jam Glaze: 1/3 cup powdered sugar (40g) 2–4 tablespoons lemon juice NEWSLETTER SIGN-UP Preparation In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well). Put the dough in the fridge and chill for 30 minutes . Preheat your oven to 375F . Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie. Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet. Bake for 10 minutes , or until lightly golden. Let cool completely before you fill and glaze them. Once cool, you can build your cookies! Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together. The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam. Let the glaze dry and serve! These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making. Recipe Card Chef's Notes Keep the dough pale: Spitzbuebe aren’t meant to brown. Remove them from the oven as soon as the bottoms are lightly golden. Chill the dough: Even 15–20 minutes helps the shapes hold cleanly when you punch out the centers. Roll between two sheets of parchment if your kitchen is warm - the dough stays smooth and never cracks. Use a firm jam: If your jam is runny, cook it for 2–3 minutes to thicken. Thin jam leaks out. Glaze after they cool fully: Even a little warmth will cause the glaze to melt and streak. Assemble the next day if possible: The cookies soften slightly with the jam and become perfectly tender , just like the traditional Swiss version. Store uncovered for the first hour: This lets the glaze dry into that beautiful smooth finish. Storage Tips Store at room temp in an airtight tin 5–7 days Freeze assembled cookies up to 2 months Freeze unassembled cookies or dough up to 3 months Recipe Card RECIPE VIDEO Newsletter SignUP

Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings Dec 31, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about panna cotta that never stops charming me. Maybe it’s the way it manages to be both elegant and effortless- like my Raspberry Coulis Panna Cotta , where the tart berries meet silky cream in perfect balance. Or maybe it’s the way it can carry flavor so gracefully, much like my Orange Poppy Seed Loaf , with its sunny citrus notes and subtle crunch. This version brings those two worlds together- the cozy spice of winter and the brightness of citrus- wrapped up in a dessert that feels as luxurious as it looks. It’s the kind of sweet that doesn’t shout for attention but always steals the show. And the best part? It’s deceptively simple. You’ll be stirring, chilling, and spooning your way to bliss before you know it. SKIP TO RECIPE CARD SKIP TO VIDEO Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredints Explained Nothing here is complicated, but each ingredient plays an important role. Heavy cream & whole milk The combination keeps the panna cotta rich yet light enough to feel refreshing. Blood orange zest & juice Zest adds aroma, juice brings color and brightness. Straining the juice keeps the texture perfectly smooth. Cardamom Warm, floral, and subtle - it adds depth without competing with the citrus. Vanilla Softens the citrus and rounds out the creaminess. Gelatin Gives the panna cotta its signature wobble. Just enough to set, never rubbery. Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) NEWSLETTER SIGN-UP Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Chef's Notes Don’t let the cream boil - high heat can dull the citrus flavor. Straining the mixture is worth it for the smoothest texture. Chill overnight if you can; panna cotta sets beautifully with time. Use clear glasses if possible - the color is part of the charm. Storage Tips Store covered in the refrigerator for up to 3 days . Best served cold. Do not freeze - panna cotta loses its texture once thawed. 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Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Vanillekipferl (Vanilla Crescents) Prep Time: 10 minutes + 30 minute chill time Cook Time: 10 minutes Serves: 30-40 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I didn’t grow up baking Vanillekipferl , but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.) There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen , you already know I have a soft spot for spiced and nutty European cookies. These fit right in. Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season. SKIP TO RECIPE CARD SKIP TO VIDEO Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight. Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla. Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep. Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist. Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious. What You'll Love 1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor. 2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings. 3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing. 4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar. 5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) all-purpose flour 200g (1 cup) unsalted butter, softened 100g (½ cup) granulated sugar 100g (1 cup) ground almonds (or hazelnuts for variation) 1 tsp vanilla extract 50g (½ cup) powdered sugar (for dusting) NEWSLETTER SIGN-UP Preparation Step-by-Step Instructions on how to make Vanillekipfel In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms. Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake. Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm. Store in an airtight container once fully cooled. Tips: Ingredient Substitutions Ground Almonds: Substitute with ground hazelnuts for a richer, nuttier flavor. Use ground walnuts or pecans for a similar texture but a slightly different taste. For a nut-free version, try ground sunflower seeds or oat flour , though the flavor will vary. Vanilla Extract: Use vanilla bean paste for an even more pronounced vanilla flavor. Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist. All-Purpose Flour: Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding. Butter: Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture. If using salted butter, omit the added pinch of salt from the recipe. Powdered Sugar (for Dusting): Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist. Use a sugar-free powdered sugar substitute for a low-sugar version. Flavor Additions If you’d like to get creative: Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version. Grate in a bit of lemon zest or orange zest for a subtle citrusy note. Storage Tips: These cookies improve in flavor after a day or two, so make them ahead if possible! Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 weeks . Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking. Freezing: Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time. After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months . Dust with powdered sugar after thawing for the freshest look. Flavor Development: Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle. Moisture Control: Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fragrant and flavorful Vietnamese dish, featuring a rich broth, tender beef, and fresh herbs, a perfect comforting meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pho Noodle Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pho soup holds a special place in my heart, not just as a delicious and comforting meal, but as a nostalgic connection to my childhood in Montreal. Growing up in this vibrant and multicultural city, I was fortunate to be surrounded by a diverse array of culinary delights. Among these, Pho soup quickly became one of my favorite take-out meals. The rich, aromatic broth, tender slices of beef, and fresh, crunchy bean sprouts create a harmonious blend of flavors and textures that I find utterly irresistible. Today I love making this a special lunch treat or as an easy healthy supper that I know my whole family will enjoy. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic, Flavorful Broth : This pho soup is made with a deeply flavorful broth, simmered with aromatic spices like star anise, cinnamon, and cloves for a rich, authentic taste. Perfect Balance of Freshness and Warmth : With its warm, comforting broth and fresh toppings, each bowl is a satisfying balance of warmth, spice, and vibrant herbs. Customizable to Your Preferences : Add your favorite proteins—like beef, chicken, or tofu—and adjust the spice level to make the soup exactly how you love it. Great for Meal Prep : The broth can be made in advance and stored for a quick, flavorful meal anytime. Just reheat, add noodles, and top with your favorite ingredients. Nutritious and Light : Pho noodle soup is packed with nutrients from the broth, veggies, and herbs, offering a filling meal that’s light enough for any time of day. Perfect for Any Weather : Enjoy it steaming hot on a cold day or with extra fresh toppings during warm months for a refreshing twist. What You'll Love What type of noodles are best for pho? Rice noodles, especially flat rice noodles, are traditional for pho. They absorb the broth well and have a tender, silky texture that pairs perfectly with the soup. Can I make pho broth ahead of time? Yes! Pho broth actually tastes better when it’s made ahead and allowed to sit. Prepare it a day in advance, refrigerate, and reheat when ready to serve. What toppings should I add to pho? Classic toppings include fresh herbs (like basil, cilantro, and mint), bean sprouts, lime wedges, and thinly sliced chili peppers. Customize it with your favorites for added flavor and texture. Can I make a vegetarian version of pho? Absolutely! Use vegetable broth and add hearty vegetables like mushrooms, carrots, and tofu for a satisfying, plant-based option. How do I store leftover pho? Store the noodles and broth separately in the refrigerator to prevent the noodles from absorbing too much liquid. Reheat and combine just before serving for the best texture. Frequently asked Questions Ingredints Explained Ingredients 8 cups beef or chicken broth 1 onion, sliced 3-4 slices of ginger 2-3 star anise 3-4 cloves 1 cinnamon stick 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon sugar 8 oz dried rice noodles 8 oz thinly sliced beef (eye of round or sirloin) Optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers, hoisin sauce, sriracha sauce NEWSLETTER SIGN-UP Preparation What Makes Pho So Special? Pho is more than just a soup; it's a cultural icon in Vietnam. Traditionally enjoyed as a breakfast dish, pho is now savored at all times of the day. The magic of pho lies in its broth, typically made from beef bones simmered for hours with a blend of spices like star anise, cinnamon, and cloves. This slow-cooking process extracts deep flavors, resulting in a broth that's both fragrant and flavorful. Health Benefits of Pho Pho is not just delicious; it's also packed with health benefits. The broth is rich in collagen, which is great for skin and joint health. The herbs commonly used in pho, such as cilantro and basil, are full of antioxidants and vitamins. Additionally, the rice noodles are gluten-free, making pho a great option for those with gluten sensitivities. Tips for Perfecting Your Pho at Home Start with Quality Ingredients: The quality of your ingredients can make or break your pho. Opt for fresh herbs, high-quality beef bones, and authentic rice noodles. Skim the Broth: If you are making your broth from scratch, regularly skim off any impurities that rise to the surface during the simmering process. This will help you to achieve a clear and clean-tasting broth. Customize to Your Taste: Pho is highly customizable. Add more herbs, lime juice, or even chili peppers to suit your taste preferences. Serve with Traditional Accompaniments: Pho is typically served with fresh bean sprouts, lime wedges, and a variety of herbs. Don't forget to add hoisin sauce and sriracha for that authentic touch. Let's get started! In a large pot, dry roast the onion and ginger slices until slightly charred. Add star anise, cloves, and cinnamon stick and continue to roast for a minute until fragrant. Pour in the beef or chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for at least 30 minutes to allow the flavors to meld. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove the solids and return the clear broth to the pot. Stir in fish sauce, soy sauce, and sugar. Adjust seasoning to taste. Divide the cooked noodles and sliced beef among serving bowls. Ladle the hot broth over the noodles and beef, ensuring they are fully submerged. Serve immediately with optional toppings on the side for diners to customize their bowls according to their preferences. Pairing Pho with Side Dishes While pho is often enjoyed on its own, pairing it with light Vietnamese side dishes like spring rolls or a fresh papaya salad can elevate your meal. These sides add texture and variety, complementing the warm, soothing nature of the soup. Pho: A Dish for All Seasons Pho isn't just a winter dish; its light yet nourishing nature makes it perfect for any season. In the summer, a bowl of pho can be refreshing, while in the winter, it's the ultimate comfort food. Conclusion Making pho noodle soup at home might seem daunting, but with the right ingredients and a bit of patience, you can create a bowl that rivals any restaurant. Whether you're new to Vietnamese cuisine or a pho aficionado, this dish is sure to become a favorite in your household. 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Banana butter pastry with a delicious cinnamon swirl. These rolls make for a delicious weekend breakfast or afternoon pick-me-up.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Rolls Prep Time: 20 minutes Cook Time: 30 minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a few overripe bananas hanging around and feeling like banana bread just isn’t going to cut it this time? I get it — I’ve been there too. And while I’ll never turn down a slice of my Classic Banana Bread , sometimes it’s fun to mix things up. That’s where these Banana Cinnamon Rolls come in. They’re soft, fluffy, and loaded with cozy banana flavor — like your favorite cinnamon bun met a banana muffin and decided to become best friends. The mashed banana in the dough keeps things super tender and naturally sweet, while the buttery cinnamon swirl gives you that classic comfort you expect from a roll like this. If you’ve already made my Banana Cinnamon Monkey Bread and are looking for your next go-to banana treat, this one’s definitely worth a spot in your weekend baking rotation. Perfect for brunch, a sweet snack, or even a breakfast-for-dinner kind of night. Let’s bake! You’re going to love these. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, banana-infused dough – Ripe bananas add natural sweetness and moisture to the dough, giving these rolls a tender, almost brioche-like texture. Cozy and classic flavor combo – Cinnamon and banana are a natural match. Add a buttery, spiced swirl and you've got comfort in every bite. Perfect for weekend baking – These rolls feel special enough for brunch, holidays, or a lazy Sunday morning, but they’re simple enough for any time you need a sweet pick-me-up. Make-ahead friendly – Prep the dough the night before and bake them fresh in the morning for that bakery-style magic at home. A twist on tradition – A fun, unexpected variation if you've already made your share of banana bread or monkey bread and want something a little different. What You'll Love How ripe should my bananas be? The riper the better! Look for bananas with lots of brown spots — the softer and sweeter they are, the more flavor they’ll bring to the dough. Can I use instant yeast instead of active dry? Yes! Use the same amount (6 g), and you can skip the blooming step. Just mix it straight into the flour. Do I need to mash the bananas super smooth? Not necessarily. A few small banana bits are fine and actually add a nice texture to the dough, but avoid large chunks that might create uneven spots. Can I make the dough ahead of time? Absolutely. Once the dough is shaped and placed in your baking dish, cover it tightly and let it rise overnight in the fridge. In the morning, bring it to room temperature before baking. What frosting or glaze goes best with these? You can keep it simple with a classic vanilla glaze, or go richer with a cream cheese frosting. A drizzle of maple glaze or brown butter icing would also be incredible. How do I store leftovers? Cover tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven for that just-baked feel. Can I freeze them? Yes! You can freeze unbaked rolls after shaping (before the second rise), or freeze fully baked and cooled rolls. Just wrap well and reheat when ready to enjoy. Frequently asked Questions Ingredints Explained Ingredients Dough: 300–400 g ripe bananas, mashed (3–4 bananas) 240 g warm milk (1 cup) 6 g active dry yeast (2 tsp) 55 g brown sugar (¼ cup, packed) 60 g unsalted butter, melted (¼ cup) 3 g salt (½ tsp) 150 g eggs (3 large eggs) 480 g all-purpose flour (4 cups) Filling: 115 g unsalted butter, softened (½ cup / 1 stick) 65 g ground cinnamon (½ cup) 110 g brown sugar (½ cup, packed) 50 g granulated sugar (4 tbsp) 3 g salt (½ tsp) NEWSLETTER SIGN-UP Preparation In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating). In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth. One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough). Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size). In the meantime, you can prepare the cinnamon filling. In a small bowl, soften your butter by microwaving it for 20-30 seconds . You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste. Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough. Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick. Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end. Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour. Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking. Preheat oven to 350F . Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling. Let cool for 15 minutes and serve. These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop. To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP