Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Paprika Grissini Prep Time: 20 minutes Cook Time: 13 minutes Serves: 24 Bread Sticks Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my Homemade Soft Pretzels (a weekend favorite around here) or those Crispy Onion Rings I tested way too many times, or my newest obsession-Crispy Mushroom Bites -there’s pure joy in the kind of food you can eat with your fingers and dip into something creamy. These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy, perfect for pairing with a cold drink or scooping up creamy horseradish dip. They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive. Perfect for apero hour, dinner parties, or a fancy snack situation at home. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices. They’re easy to make, fun to twist, and even prettier to photograph. What You'll Love Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed. What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch. Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks. Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it. How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed. Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go. Frequently asked Questions Ingredints Explained Ingredients Grissini 2 cups (250g) all-purpose flour (or half white, half spelt) ¾ cup (180ml) warm water 2 tbsp olive oil (plus more for brushing) 1 tsp instant yeast 1 tsp sugar 1 tsp sweet paprika ¾ tsp smoked paprika ½ tsp kosher salt ⅛ tsp cayenne pepper ¼ tsp garlic powder Topping (optional): Olive oil for brushing Extra paprika and salt for sprinkling NEWSLETTER SIGN-UP Preparation Dry ingredients with active dry yeast. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad. Creamy Horseradish Dip This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks. Ingredients: ½ cup crème fraîche or sour cream 2 tbsp mayonnaise 1–2 tsp prepared horseradish (to taste) 1 tsp lemon juice Salt & pepper to taste Optional: chopped chives or dill Instructions: Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling. Whipped Feta with Lemon & Thyme Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉). Ingredients: 1 cup (150g) crumbled feta ¼ cup (60g) cream cheese or Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tsp lemon juice 1 tsp chopped fresh thyme (or a tiny pinch dried) Freshly cracked black pepper to taste Instructions: Toss everything in a blender or food processor. Blend until creamy and smooth. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve. 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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. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pfeffernüsse (German Spice Cookies) Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As I step into the kitchen, the air fills with the cozy smell of holiday spices – it’s Pfeffernüsse time. These little German spice cookies weren’t a part of my childhood traditions, but I do remember having them as treats here and there. Now, they’ve become a favorite in my family, and the kids get such a kick out of saying the name. I hope these cookies become one of those special things they’ll remember about festive gatherings and chilly winter evenings. The recipe feels like the kind that could’ve been passed down for generations. It’s simple but packed with flavor – molasses, honey, and a blend of warm spices that come together perfectly. The dough is a breeze to make, and letting it chill overnight deepens those flavors even more. Honestly, it’s great to have a make-ahead recipe during the busy holiday season. Rolling the dough into little balls is one of my favorite parts – yes, it’s sticky, but there’s something fun about getting your hands a little messy. And when the cookies are baking, the whole house smells incredible. That first bite always reminds me why I love these so much. The final dusting of powdered sugar makes them look like they’ve been plucked straight out of a snowy winter scene. Pfeffernüsse aren’t just cookies to me – they’re little bites of warmth and nostalgia. They connect the past with the present and make the holidays feel extra special. So, if you’re ready to fill your home with cozy aromas and your heart with holiday cheer, grab some molasses and let’s make some memories together. SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Festive Flavor : The aromatic spices in Pfeffernüsse create a cozy, holiday feel that’s perfect for winter gatherings and festive treats. Perfect for Holiday Gifting : With their powdered sugar coating and unique flavor, these cookies make a thoughtful and traditional holiday gift. Delightfully Chewy Texture : As Pfeffernüsse cookies rest, they develop a chewy texture that’s wonderfully satisfying and makes each bite even more enjoyable. Easy Make-Ahead Cookies : Pfeffernüsse actually improve over time, making them an ideal choice for holiday baking in advance. Unique and Traditional : These cookies offer a unique, traditional taste that stands out from standard holiday cookies, adding a touch of European holiday tradition to your baking. Naturally Long-Lasting : Pfeffernüsse keep well for days, allowing you to enjoy their rich flavor throughout the holiday season without worrying about freshness. What You'll Love What are Pfeffernüsse? Pfeffernüsse are traditional German spice cookies known for their warm, aromatic blend of spices and slightly chewy texture. They're often coated in powdered sugar for a festive look. What spices are in Pfeffernüsse? Pfeffernüsse feature a mix of spices like cinnamon, cloves, ginger, nutmeg, and black pepper, giving them a unique, slightly peppery flavor that’s perfect for the holiday season. How do I store Pfeffernüsse cookies? Store them in an airtight container at room temperature for up to two weeks. The flavors actually improve as they sit, making them a great make-ahead option for the holidays. Can I make Pfeffernüsse gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free while maintaining its chewy texture. Why are Pfeffernüsse cookies sometimes hard? Pfeffernüsse can have a firm texture when first baked, but they soften over time as they sit in an airtight container. This allows the spices to deepen and the cookies to develop their signature chewiness. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 2 cups all-purpose flour (240 g) 1/2 teaspoon baking soda (2 g) 1/4 teaspoon ground white pepper (0.5 g) 1/4 teaspoon ground black pepper (0.5 g) 1/4 teaspoon ground cinnamon (0.5 g) 1/4 teaspoon ground cloves (0.5 g) 1/4 teaspoon ground nutmeg (0.5 g) 1/4 teaspoon ground allspice (0.5 g) 1/2 cup unsalted butter, softened (113 g) 1/2 cup molasses (120 g) 1/4 cup honey (85 g) 1/4 cup powdered sugar (30 g) 1 large egg (50 g) 1 teaspoon vanilla extract (5 g) For the Glaze: 2 cups powdered sugar (240 g) 2 tablespoons water (30 g) NEWSLETTER SIGN-UP Preparation I love making traditional recipes. Even though these were not a staple in our Christmas cookie box when I was growing up, they certainly are now. One of the best cookies (in my opinion) to serve along side a cup of tea. Just the right amount of sweet and spice to warm up your soul on a cold winters day. If you would like to know more about Pfeffernüsse, go check out my blog . But for now, let's get baking! Step-by-Step Instructions on how to make Pfeffernüsse: In a bowl, whisk together the flour, baking soda, white pepper, black pepper, cinnamon, cloves, nutmeg, and allspice. Set aside. In another bowl, beat the butter, molasses, honey, powdered sugar, egg, and vanilla extract together until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (The dough should be slightly sticky to the touch, it will firm up when chilled. However, if you are finding that the dough is too sticky and hard to handle- add a little bit more flour). Cover the dough and refrigerate for at least 1 hour (or overnight, this allows the flavors to mingle and develop). Preheat the oven to 325°F (163°C ) and line baking sheets with parchment paper. Liberally flour your work surface. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. (I like to roll my dough out into long snakes and then cut it into even sections which I then roll into balls). Bake for 12-15 minutes or until the cookies are set. Let the cookies cool, then dip them in the powdered sugar glaze. (I like to dip, let the glaze set and give them another dunking for a double glaze and to get the glaze to really look white). Enjoy! Tip: this dough can also be rolled out and used with cookie cutters. It is easier to work with when chilled, so if the dough starts to warm up too much and sticks to everything, simply pop it back into the refrigerator for 20 mins. and keep going. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back London Fog Chia Pudding Prep Time: 15 minutes Cook Time: overnight Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Earl Grey might have started as a cozy tea, but it’s definitely leveled up—now it’s showing up in all kinds of recipes, including this creamy, dreamy London Fog Chia Pudding . If you’ve tried my Pumpkin Spice Chia Pudding , you already know I have a soft spot for turning cozy drinks into wholesome breakfast treats. And honestly, tea and breakfast? They’ve always been best friends. This version gets a little fancy with a swirl of whipped blackberry yogurt layered right in. The tangy berries balance the floral, citrusy Earl Grey perfectly, and the yogurt adds this airy, velvety texture that makes each spoonful feel a little extra. It’s light, just sweet enough, and so pretty—those layers really do steal the show. If you're new to chia puddings or curious how these tiny seeds pull off their pudding magic, I wrote a post all about it—The Magical Transformation of Chia Seeds . Spoiler: it’s kind of wild how simple and versatile they are. Top it your own way, mix up the flavors, and have fun with it—because honestly, that’s half the joy of breakfasts like this. SKIP TO RECIPE CARD SKIP TO VIDEO Classic London Fog Flavor : This pudding combines the floral notes of Earl Grey tea with creamy vanilla, capturing the essence of a London Fog in a delicious, spoonable treat. Creamy and Satisfying Texture : The chia seeds create a thick, pudding-like consistency, making this dessert feel indulgent while being light and nourishing. Perfect for Breakfast or Dessert : Enjoy it as a refreshing breakfast option or a unique, elegant dessert that feels special yet easy to prepare. Naturally Gluten-Free and Vegan : With plant-based milk, this chia pudding is a naturally gluten-free and vegan option, suitable for various dietary preferences. Make-Ahead Convenience : Prepare it the night before, and you’ll have a flavorful, tea-infused treat waiting for you in the morning—great for busy days. Customizable Sweetness and Toppings : Add a drizzle of honey, fresh berries, or a sprinkle of vanilla bean powder for a touch of sweetness and an extra layer of flavor. What You'll Love What is a London Fog? A London Fog is a cozy drink made with Earl Grey tea, steamed milk, and a hint of vanilla. This chia pudding captures the same comforting flavors with a creamy, tea-infused base. How long should I steep the tea for the best flavor? For a strong Earl Grey flavor, steep the tea for at least 5-7 minutes. You can also use two tea bags for an extra robust taste. Can I make this chia pudding dairy-free? Yes! Swap the milk for your favorite plant-based option, like almond, oat, or coconut milk, for a creamy, dairy-free version. How long does London Fog chia pudding last? Stored in an airtight container in the refrigerator, this chia pudding can last up to 4 days, making it ideal for meal prep. Can I use sweetener in the chia pudding? Absolutely! You can add a touch of honey, maple syrup, or your preferred sweetener to the mixture before refrigerating for a slightly sweeter taste. Frequently asked Questions Ingredints Explained Ingredients Chia Pudding: 1/4 cup chia seeds 3/4 cup milk (almond milk, oat milk, or any milk of your choice) 1/2 cup strong brewed Earl Grey tea, cooled 2 tablespoons maple syrup or honey 1/2 teaspoon vanilla extract A pinch of salt Whipped Yoghurt 1 cup plain yoghurt 3/4 cup whipping cream 1/2 cup fresh berries of your choice (I used blackberries) 1 tablespoon maple syrup (or honey) NEWSLETTER SIGN-UP Preparation What is London Fog? A London Fog is a popular tea-based drink made with Earl Grey tea, steamed milk, and a hint of vanilla. The unique flavor profile of Earl Grey, which is infused with bergamot, pairs beautifully with the creaminess of milk and the sweetness of vanilla, creating a comforting and aromatic beverage. This recipe takes those beloved flavors and transforms them into a delightful chia pudding. Why Chia Pudding? Chia pudding is not only easy to prepare but also a fantastic source of omega-3 fatty acids, fiber, and protein. The chia seeds absorb the liquid, creating a thick, pudding-like consistency that's both satisfying and versatile. When paired with the flavors of a London Fog, chia pudding becomes an irresistible breakfast or snack. The Perfect Blackberry Whipped Yogurt The blackberry whipped yogurt adds a refreshing tartness that balances the creamy chia pudding. Blackberries are rich in antioxidants, vitamins, and minerals, making them a nutritious addition to this dish. By whipping the yogurt, you get a light and fluffy texture that feels indulgent without being heavy. Let's get started! This chia pudding is so good, it tastes like dessert for breakfast. I was recently introduced to this viral London Fog flavor combination and now I understand why everyone is making it. From desserts to breakfast, it's a flavor that works so well in all kinds of food formats. Drinks, cakes, cookies, puddings and oatmeal. Choose your dish. Brew the Tea : Brew a strong cup of Earl Grey tea and allow it to cool. Use 1-2 tea bags in 1/2 cup of hot water for a strong flavor. Let it steep for about 5-10 minutes and then cool it to room temperature. Mix Ingredients : In a mixing bowl, combine the chia seeds, milk, cooled Earl Grey tea, maple syrup or honey, vanilla extract, and a pinch of salt. Stir Well : Mix thoroughly to ensure the chia seeds are evenly distributed and not clumping together. Refrigerate : Cover the bowl and refrigerate for at least 4 hours, or overnight. Stir the mixture after the first hour to prevent clumping. Serve : Once the pudding has set and reached a thick, creamy consistency, give it a good stir and serve. You can top it with fresh fruit, granola, or a sprinkle of cinnamon if desired. I personally like to layer mine with a bit of yogurt and fruit. In this particular case I made some whipped yogurt with blackberries. If you have never had whipped yogurt before, I highly suggest you give it a try. It's like yogurt made out of clouds. I simply put about 1 cup of plain greek yogurt , and 3/4 cup whipping cream into a blender (I used my little Ninja Bullet blender) and whip it until you get a nice smooth consistency. Add whatever kind of berries or fruit you like to it. In this case I added blackberries because it is what I had on hand. I also like to add a tablespoon or so of honey or maple syrup just to sweeten it up ever so slightly. Et voila! Now you can go ahead and layer it with your Chia pudding. Why is London Fog so popular? Unique Flavor Profile : The combination of Earl Grey tea with its distinctive bergamot flavor, sweet vanilla, and creamy steamed milk creates a unique and comforting taste that stands out from other tea-based drinks. Aesthetic Appeal : The drink's creamy texture and the sophisticated presentation often garnished with a frothy top made it visually appealing and highly shareable on social media platforms like Instagram. Cultural Trend : As people increasingly sought out artisanal and specialty beverages, the London Fog fit well into the trend of exploring new, unique, and more refined tea experiences beyond the traditional offerings. Health Perception : Tea-based beverages are often perceived as healthier alternatives to coffee, appealing to health-conscious consumers looking for lower-caffeine options. Word of Mouth and Social Media : Influencers, food bloggers, and tea enthusiasts sharing their experiences and recipes on social media significantly boosted the drink's popularity, making it a trendy choice in cafes and at home. These factors combined to make the London Fog a viral sensation, appealing to a wide range of people looking for something new and comforting. Once you try it, you'll understand. Not only do I love the flavor or London Fog, I am obsessed with chia pudding. Not only is it delicious, it is also easy to make and chia seeds are super healthy. Chia seeds are packed with numerous health benefits, making them a popular addition to many diets. Here are some key benefits to chia seeds: Rich in Nutrients : Chia seeds are an excellent source of essential nutrients, including fiber, protein, omega-3 fatty acids, antioxidants, and various micronutrients such as calcium, magnesium, and phosphorus. High in Fiber : They are extremely high in fiber, which promotes digestive health, helps maintain a healthy gut, and can aid in weight management by promoting a feeling of fullness. Heart Health : The omega-3 fatty acids in chia seeds, particularly alpha-linolenic acid (ALA), can help reduce inflammation, lower blood pressure, and improve cholesterol levels, contributing to better heart health. Blood Sugar Regulation : Chia seeds can help stabilize blood sugar levels due to their high fiber content, which slows the absorption of sugar into the bloodstream, reducing the risk of spikes and crashes in blood glucose levels. Antioxidant Properties : Chia seeds are rich in antioxidants, which help fight free radicals in the body, potentially reducing the risk of chronic diseases and slowing the aging process. Bone Health : They are a good source of calcium, magnesium, and phosphorus, all of which are vital for maintaining healthy bones and preventing osteoporosis. Plant-Based Protein : Chia seeds provide a substantial amount of protein, making them an excellent addition to vegetarian and vegan diets to help meet protein needs. Versatile and Easy to Use : They can be easily incorporated into a variety of dishes, from smoothies and yogurt to baked goods and puddings, enhancing the nutritional value of meals with minimal effort. Incorporating chia seeds into your diet can be an easy and effective way to boost your overall health and well-being so creating a dessert like breakfast with this chia pudding is just win-win if you ask me. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A perfect blend of fluffiness and flakiness, infused with a rich sweet cinnamon swirl and topped with a heavenly powdered sugar glaze. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Layered Scones Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right? So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off. If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns , my Banana Cinnamon Monkey Bread , and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat. Let’s make them! SKIP TO RECIPE CARD SKIP TO VIDEO Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy. That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven. Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary. Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend. Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it. What You'll Love Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny. Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable —not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers. Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve. Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly. Frequently asked Questions Ingredints Explained Ingredients For the Scones: 2 cups (250g) all-purpose flour ¼ cup (50g) granulated sugar 1 tablespoon (12g) baking powder ½ teaspoon (3g) salt ½ cup (113g) unsalted butter, cold and cut into small pieces ⅔ cup (160ml) milk 1 teaspoon (5ml) vanilla extract For the Cinnamon Filling: ¼ cup (57g) unsalted butter, melted ½ cup (100g) brown sugar, packed 2 tablespoons (15g) ground cinnamon For the Glaze: 1 cup (120g) powdered sugar 2 tablespoons (30ml) milk ½ teaspoon (2.5ml) vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces. Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it). For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles. Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown. While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving. Enjoy your delicious Cinnamon Roll Scones! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This autumn Galette has a buttery crust, a hint of hazelnut and is ayered with sweet-tart apples for a warm, nutty richness in every bite| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Hazelnut Galette Prep Time: 20 minutes Cook Time: 35 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about apple season that always pulls me back into the kitchen—maybe it’s the crisp air, the changing leaves, or just the joy of baking with fruit at its peak. This Apple Hazelnut Galette is one of my favorite fall bakes, deeply inspired by my Swiss roots. Growing up, Swiss Apple Wähe was a staple in our home—simple, unfussy, and always made with love. This galette takes that same spirit and gives it a little twist. Here, a buttery, flaky crust hugs a rich, creamy hazelnut base, topped with slices of sweet-tart apples that bake into golden, caramel-kissed perfection. It has the rustic charm of my Swiss Apple Tart, the cozy spiced notes I adore in my Baked Apples , and the satisfying apple–nut pairing I leaned into with my Apple Marzipan Babka . And if you’re as apple-obsessed as I am, you might also love my Spiced Apple Donuts —perfect for when you want a bite-sized taste of fall. What I love most about this galette is how adaptable it is—it looks impressive, but comes together with minimal fuss. Serve it warm with a scoop of vanilla ice cream or a swirl of custard if you’re feeling fancy, or simply enjoy a slice with a hot cup of tea and a quiet moment. However you serve it, it’s a beautiful way to celebrate the season and bring a little Swiss-inspired comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss-Inspired Flavors : This galette brings a unique twist with Swiss-inspired ingredients, like a hazelnut cream base, giving it an authentic yet approachable taste that's perfect for autumn gatherings. Easy and Rustic : No need for a pie pan or perfect crimping! This free-form galette is simple to assemble, making it a beautiful, rustic dessert without the fuss. Warm, Cozy Fall Flavors : With tart apples, hints of cinnamon, and a nutty hazelnut crust, each bite is filled with comforting, seasonal flavors that taste just like fall. Perfect for Any Occasion : Serve it warm with vanilla custard or ice cream for an impressive yet easy-to-make dessert ideal for family get-togethers, holidays, or a cozy night in. Customizable and Crowd-Pleasing : From choosing your favorite apples to adjusting spices in the filling, this galette is versatile and sure to impress both kids and adults alike. What You'll Love 1. Can I use a different type of flour for the crust? Yes, while all-purpose flour is recommended for a flaky crust, you can substitute part of it with hazelnut flour for extra nutty flavor. Alternatively, you can try a gluten-free flour blend if you need a gluten-free option, though the texture may be slightly different. 2. What are the best apples to use for an apple galette? Tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and offer a nice contrast to the sweetness of the hazelnut cream. For a more complex flavor, you can mix apple varieties. 3. How do I make the crust extra flaky? Keep your butter and water very cold, and avoid overworking the dough. Cutting the butter into small pieces and chilling the dough before rolling it out will help achieve a flaky, tender crust. 4. Can I make the galette ahead of time? Yes! You can make the dough a day in advance and refrigerate it until you’re ready to assemble the galette. Once baked, the galette can be stored in the refrigerator for up to 3 days. Reheat it in a 350°F oven to revive the crust’s crispiness. 5. How should I serve an apple galette? For the best flavor, serve the galette warm with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard. This pairing enhances the sweetness of the apples and adds a creamy contrast to the hazelnut base. 6. Can I freeze the apple galette? Yes, you can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, add 10-15 minutes to the baking time. However, freezing after baking may cause the crust to lose its flakiness. 7. What makes this recipe Swiss-inspired? This galette is inspired by the Swiss apple wähe, a traditional apple tart often topped with a custard-like filling. The addition of hazelnut flour and the rustic approach to baking give it a Swiss touch, perfect for autumn flavors and gatherings. 8. How do I prevent the galette from becoming soggy? To prevent a soggy crust, add a thin layer of hazelnut cream to the base before layering the apples. This helps create a barrier that keeps the crust flaky. You can also sprinkle a bit of flour or ground nuts on the dough before adding the filling. 9. Can I add spices or other flavors to the hazelnut cream? Absolutely! A pinch of cinnamon, cardamom, or nutmeg can add warmth to the hazelnut base, complementing the apples beautifully. Just be cautious not to overpower the natural nutty flavor. 10.Can I use store-bought puff pastry for the crust? Yes, store-bought puff pastry is a convenient option for making an apple galette. It provides a light, flaky crust and cuts down on prep time, allowing you to focus on the filling and presentation. Just make sure to thaw the puff pastry according to package instructions before using it. Frequently asked Questions Ingredints Explained Ingredients For the crust: 1 1/4 cups (150g) all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/2 cup (115g) cold unsalted butter, cubed 3-4 tbsp ice water For the hazelnut cream: 1/2 cup (60g) ground hazelnuts (hazelnut flour) 2 tbsp sugar 2 tbsp unsalted butter, softened 1 egg yolk 1/2 tsp vanilla extract 2 tbsp heavy cream (or milk) For the apple topping: 3 medium apples, peeled, cored, and thinly sliced 1 tbsp sugar 1/2 tsp cinnamon 1 tsp lemon juice Optional serving: Vanilla custard or vanilla ice cream NEWSLETTER SIGN-UP Preparation Make the crust : In a large bowl, whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Prepare the hazelnut cream : In a small bowl, mix together the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and heavy cream until you get a smooth, spreadable mixture. Set aside. Prepare the apples : In another bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Roll out the dough : Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Assemble the galette : Spread the hazelnut cream evenly over the center of the dough, leaving a 2-inch border. Arrange the apple slices on top of the hazelnut cream. Fold the edges of the dough over the apples, overlapping slightly as you go. Bake : Bake the galette for 35-40 minutes, or until the crust is golden and the apples are tender. Serve : Allow the galette to cool slightly, then serve with a side of vanilla custard or a scoop of vanilla ice cream. 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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 Newsletter SignUP

Soft, tender baked pistachio donuts with a perfectly nutty flavor and no frying required.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Baked Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 6 Donuts Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat. If you’ve tried my Lemon Pistachio Bundt Cake , you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third). If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment. Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO That perfect texture – soft, tender, and never greasy (thank you, oven-baked!). Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios. Quick and easy – ready in under 30 minutes, no yeast, no deep frying. Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist. A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!) What You'll Love Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious. What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk. Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long. Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes. How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture. Frequently asked Questions Ingredints Explained Ingredients For the Donuts 125g (1 cup) all-purpose flour 100g (1/2 cup) granulated sugar 30g (1/4 cup) pistachios, finely ground 4g (1 teaspoon) baking powder 1g (1/4 teaspoon) baking soda 1g (1/4 teaspoon) salt 120ml (1/2 cup) buttermilk (*see end of blog for substitutions) 1 large egg 28g (2 tablespoons) unsalted butter, melted 5ml (1 teaspoon) vanilla extract For the Icing 60g (1/2 cup) powdered sugar 30ml (2 tablespoons) milk 1.25ml (1/4 teaspoon) vanilla extract 30g (1/4 cup) pistachios, chopped (for garnish) NEWSLETTER SIGN-UP Preparation I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you! Let's get started! Preheat your oven to 350°F and grease a donut pan with cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full . Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through. Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth. Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish. Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day. * Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options: Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe. Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts. Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative. Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites Dec 8, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredints Explained Puff pastry – Store-bought works beautifully. Once thawed, it puffs into buttery, flaky layers that make these bites feel fancy with almost no effort. Unsalted butter – Helps the garlic stick to the pastry and adds richness. Using unsalted lets you control the seasoning. Garlic – Fresh minced garlic gives a sharper punch, while garlic powder gives a milder, more even flavor. Parmesan cheese – Freshly grated Parmesan melts into nutty, salty, golden pockets. It also helps the spirals brown beautifully. Herby seasoning blend – This is where all the flavor magic happens. The Sweet Italian Sausage Blend from Selefina brings savory herbs, warmth, and just the right hint of spice. Red pepper flakes (optional) – Adds a little kick if you love heat. Egg + water – Creates a simple egg wash to give the bites a glossy, golden finish. Fresh parsley + extra Parmesan (optional) – For color, freshness, and a final hit of salty goodness when serving. Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping NEWSLETTER SIGN-UP Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Chef's Notes Chill for cleaner cuts: Don’t skip the 10–15 minute chill. It firms the butter and gives you beautifully clean slices (less squishing, more spirals). Spiral vs. butterfly shape: The butterfly fold is adorable and adds height, but the classic spirals bake more evenly. If you’re hosting, do a mix — it looks great on a platter. Seasoning flexibility: These bites are pure blank-canvas magic. Swap the Italian blend for lemon pepper, garlic & herb, chili-lime, za’atar, or even a sweet-savory blend like Harvest Spice for a cozy fall twist. Cheese matters: Freshly grated Parmesan melts better and doesn’t clump like pre-grated. If you want a cheesier bite, add a sprinkle of mozzarella or Gruyère — just avoid overloading or the spirals won’t hold shape. Extra crispiness tip: Bake on the lower-middle rack so the bottoms get golden and crisp instead of soft. Don’t over-brush the egg wash: A thin layer is all you need. Too much and it drips down the sides, sealing the pastry and stopping it from puffing evenly. Make-ahead friendly: You can roll the log, wrap it tightly, and keep it in the fridge for 24 hours before slicing and baking. Perfect for low-stress entertaining. Storage Tips Room Temperature: Store in an airtight container for up to 2 days . They stay crisp the first day, slightly softer after — but still delicious. Refrigerator: If you have leftovers (rare!), you can refrigerate them for up to 4 days . Re-crisp in the oven at 350°F (175°C) for 5–7 minutes. Freezing (Unbaked): Slice the log into rounds, place on a baking sheet, freeze until solid, then transfer to a freezer bag.Bake from frozen at 375°F (190°C) for 20–24 minutes — no thawing needed. Freezing (Baked): Freeze in a single layer, then store in a container or freezer bag for up to 2 months .Reheat at 350°F (175°C) for 8–10 minutes to revive the crisp edges. Transporting for gatherings: These travel beautifully. Bake them, cool them, then warm briefly in the oven just before serving — they’ll taste freshly made. Recipe Card RECIPE VIDEO Newsletter SignUP

Deliciously smooth and tangy it's perfect as a spread on crostini, a dip for veggies, or mixed into pasta.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Olive Tapenade Prep Time: 10 Minutes Cook Time: Serves: 6-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re anything like me, you know a good appetizer can steal the show. And when olives are involved? Even better. This creamy olive tapenade is my latest go-to for when I want something bold, briny, and totally irresistible. It’s rich and smooth thanks to cream cheese, with the deep savory flavor of kalamata olives, a burst of brightness from capers and parsley, and just enough tang to keep things interesting. It’s the kind of spread that works everywhere—layer it onto sandwiches, swirl it into pasta, or serve it up with crackers for an easy snack. I love bringing it out alongside a batch of my Crispy Mushroom Bites , pairing it with a bowl of my Homemade Hummus , or even using it as a flavor-packed addition to my Greek Galette for a Mediterranean twist. Whether you're hosting or just craving something salty and satisfying, this tapenade is ready in minutes—and it keeps well in the fridge, so you can sneak spoonfuls all week. Let's get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Ultra-creamy and crave-worthy: The cream cheese makes this tapenade smooth, rich, and totally scoopable. Big bold flavor: Briny kalamata olives, capers, and herbs pack a savory punch in every bite. Ridiculously versatile: Use it as a dip, spread it on sandwiches, swirl it through pasta, or dollop it on grilled veggies. Quick & easy: Just toss everything in the food processor—done in under 10 minutes. Make-ahead friendly: Keeps beautifully in the fridge for days, making it perfect for parties or everyday snacking. What You'll Love Can I use green olives instead of kalamata? Absolutely! Just keep in mind that green olives are a bit sharper and less sweet—feel free to mix both for more depth. What can I serve this with besides crackers? It’s amazing on crostini, in wraps or sandwiches, dolloped on roasted veggies, or even thinned out as a pasta sauce. How long does it keep? Stored in an airtight container in the fridge, it’ll keep for about 5–7 days. Just give it a quick stir before serving. Can I make this dairy-free? Yes! Swap the cream cheese with your favorite dairy-free version or even silken tofu for a lighter twist. Can I freeze it? Freezing isn't ideal since cream cheese can change texture, but it will still be safe to eat—just be sure to mix well after thawing. Frequently asked Questions Ingredints Explained Ingredients 2 cups Kalamata Olives (pitted) 1 cup Cream Cheese 1/2 cup Flat Leaf Parsley (fresh) 1 clove Garlic 2 tablespoons Lemon Juice 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Capers 1/2 teaspoon Lemon Zest NEWSLETTER SIGN-UP Preparation What I love about making this recipe is how quick and easy it can all come together. Simply add the olives, parsley, garlic, capers, lemon zest, lemon juice, and olive oil to a blender or food processor. Blend until everything is well combined. You may have to pulse it to get all the chunks incorporated, or stop it here and there to push the ingredients back down with a rubber spatula. When combined add the cream cheese. Pulse and blend again until you reach a smooth creamy consistency. You can always add more lemon juice or oil if you prefer it to be not as thick. This tapenade is also amazing without the cream cheese. It has a stronger kick to it without the cool creamy balance of the soft cheese, but if you love olives the way I do, you'll like that variation too. What I love about this recipe is how delicious and versatile it is. Test it out with different olives or substitute the cream cheese for sour cream. Eat it on a slice of baguette, with tortilla chips, or add it to pasta. Perfect as an easy meal or dip for a party. This tapenade is sure to be a hit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredints Explained Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness NEWSLETTER SIGN-UP Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Churro Sandwich Cookies Prep Time: 25 minutes + chill time Cook Time: 12–14 minutes Serves: 8-10 Sandwiches Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve been here a while, you already know I have a soft spot for cozy spices-especially the warm, baking spice kind. Whether it’s my Pumpkin Spice Cookies in the fall, Pfeffernüsse around the holidays, or that Cacao-Spiced Bundt Cake that somehow tastes like a hug, these flavors always seem to find their way into my kitchen. And while I usually lean into these blends when the weather gets chilly, I’ve been playing with ways to bring those same comforting vibes into summer-just in a cooler, more playful way. That’s where these Churro Cookie Sandwiches come in. They’ve got all that cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re sandwiched around either a whipped cinnamon cream filling or a scoop of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold-all at once. The idea was sparked by a spice blend I helped dream up last year, the Cacao-Maple Mélange, a cozy little mix that opened the door to blending familiar flavors with something a bit unexpected. That same spirit inspired this recipe. It’s nostalgic and fun, with just enough of a twist to keep things interesting. I hope you love them as much as I do, whether you go the ice cream route or keep it classic with the spiced cream filling, these are pure summer joy with a cozy heart. SKIP TO RECIPE CARD SKIP TO VIDEO All the cozy churro vibes without the need for a deep fryer. Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too. Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own! Kid and adult approved — seriously, these disappear fast. Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table. What You'll Love Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture. What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level. How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture. Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking. What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!) Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft. Frequently asked Questions Ingredints Explained Ingredients For the Churro Cookie Rounds: 1 cup (226 g) unsalted butter, softened ¾ cup (150 g) granulated sugar ½ cup (110 g) light brown sugar 1 large egg 2 tsp vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution) Cinnamon Sugar Coating: ⅓ cup (65 g) granulated sugar 1 tsp Cinnasational Spice Blend Cinnamon Vanilla Cream Filling: ½ cup (113 g) unsalted butter, softened 2 tbsp cream cheese, softened (optional, adds tang and structure) 1½ cups (180 g) powdered sugar, sifted 1 tsp vanilla extract or paste 1–2 tsp Selefina’s Cinnasational Spice Blend Pinch of salt 1–2 tsp milk or cream (only if needed for texture) Ice Cream Filling (substitute filling): 1 pint (475 ml) vanilla bean ice cream or dulce de leche Optional: swirl in some extra caramel or a pinch of sea salt NEWSLETTER SIGN-UP Preparation 1. Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend . Add dry ingredients to the wet and mix just until incorporated. Chill dough for 1 hour to firm up. 2. Shape & Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm). Bake for 10–12 minutes or until the edges are set and centers look just barely done. Let cool for 5 minutes on tray, then transfer to wire racks. 3. Cinnamon Sugar Coating: While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix. 4. Assemble: Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies. Wrap in parchment and freeze again for 20 minutes before serving for best texture. How to Make the Cinnamon Vanilla Cream Filling: Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first to avoid clouds. Add vanilla, spice blend, and a pinch of salt. Beat on high for another 1–2 minutes, until light, creamy, and pipeable. If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar. To Use: Pipe a generous swirl onto one churro cookie and press another on top. Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up. How to Make Perfect Ice Cream Rounds: Line a small baking sheet with parchment paper. Soften your ice cream slightly at room temperature until scoopable but not melty. Spread the ice cream about 1 to 1½ inches thick across the parchment. Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending. Freeze the tray until firm again (about 2 hours or overnight). Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream. Sandwich immediately between cookies or wrap and freeze for later assembly. Spice Blend Substitution Note: If you don’t have Selefina’s Cinnasational Spice Blend , you can mix: 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ⅛ tsp ground cloves Adjust to taste if you prefer a spicier or more mellow flavor! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP