Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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Classic creamy cheesecake with a decadent chocolate raspberry topping and graham cracker crust.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Raspberry Swirl Cheesecake Prep Time: 20 Minutes Cook Time: 1h 40 Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring. This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser. If you’ve tried my Chocolate Raspberry Truffle Tart , you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y. This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up! SKIP TO RECIPE CARD SKIP TO VIDEO That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art. Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling. Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar. Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance. No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes. What You'll Love Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth. Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake. How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools. What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall. Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight. How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container. Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly. Frequently asked Questions Ingredints Explained Ingredients Crust: 1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets) 1/4 cup Granulated Sugar 1/4 cup Brown Sugar 1/4 teaspoon Salt 1/2 cup Unsalted Butter (melted) Cheesecake: 3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g) 3/4 cup Heavy Cream 3/4 cup Granulated Sugar 3 Eggs 1 tablespoon All-Purpose Flour 1 1/2 teaspoons Vanilla Extract 1/4 teaspoon Salt Swirl: 1 1/2 cups Raspberries (fresh or frozen) 6 oz. Semi-Sweet Chocolate (melted) NEWSLETTER SIGN-UP Preparation To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan. Preheat your oven to 325F . Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down. Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand. Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges. Bake the crust for 10-12 minutes remove from the oven and let cool. Next, let's make the filling. Bring the oven temperature up to 350F . In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth. Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps. Pour your creamcheese mixture into your graham pie shell. Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster. Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted. In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat. Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice. Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern. Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own. Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan. Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set. Remove from the oven and let cool. Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty. I like to make this cake a day in advance and leave it to chill overnight in the refrigerator. Serve with fresh berries or whipped cream. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A delicious soup where the earthy sweetness of celery root meets the aromatic allure of ginger in a rich and comforting symphony of flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Root and Ginger Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients. If you’ve tried my celery root remoulade , you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup , this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out. It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy, nourishing soup with unexpected depth Naturally creamy, even with just a splash of milk or cream Ginger and garlic bring a subtle but beautiful warmth Comes together in under 40 minutes What You'll Love Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version. What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed. Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months. Frequently asked Questions Ingredints Explained Ingredients 1 large celery root , peeled and diced (~500–600 g) 1 large potato , peeled and diced (~300 g) 1 medium onion , chopped 2 cloves garlic , minced 1 tbsp fresh ginger , grated or finely minced 1 L vegetable or chicken broth (4 cups) 250 ml milk or cream (1 cup – use cream for a richer version) 2 tbsp butter or olive oil Salt and pepper , to taste Fresh herbs for garnish (parsley, chives, or thyme) NEWSLETTER SIGN-UP Preparation Prepare the Vegetables: Peel and dice the celery root and potato into small cubes. Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent. Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics. Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor. Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes). Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through. Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed. Serve: Ladle the soup into bowls and garnish with fresh herbs. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP

This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chai Vanilla Bundt Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Chai-Vanilla Marble Bundt Cake is the perfect blend of cozy chai spices and classic vanilla sweetness, all swirled together in one stunning dessert. Whether you're a fan of chai lattes or simply love the idea of a cake that feels like a warm hug, this recipe is for you. The delicate marbled effect not only looks beautiful but also gives each bite a delightful mix of flavors, making it ideal for any occasion, from casual get-togethers to special celebrations. With its moist, tender crumb and rich aroma, this cake is sure to become a favorite in your kitchen. Plus, it's easy enough to whip up even if you're new to baking, yet impressive enough to wow your friends and family! SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Cozy Flavors : Infused with chai spices and vanilla, this bundt cake offers a warm, comforting flavor profile that’s perfect for cozying up with during cooler weather. Moist and Tender Crumb : The chai vanilla bundt cake is wonderfully moist with a tender crumb, making each slice soft and satisfying, ideal for afternoon tea or dessert. Elegant Presentation : The bundt shape gives this cake a beautiful, sophisticated look that’s perfect for special occasions or holiday gatherings. Aromatic and Flavorful : From the moment it starts baking, this cake fills your kitchen with an enticing blend of spices that hint at the deliciousness to come. Easy One-Bowl Recipe : This bundt cake recipe comes together in just one bowl, simplifying the cleanup while giving you maximum flavor with minimal fuss. Customizable Spice Level : Adjust the chai spice blend to suit your preference, whether you like a subtle hint of spice or a bolder, aromatic flavor. What You'll Love 1. What makes chai vanilla bundt cake unique? This bundt cake combines the warming spices of chai (like cinnamon, cardamom, ginger, and cloves) with the sweet, rich flavor of vanilla, creating a cozy, spiced cake perfect for fall and winter gatherings. 2. Can I make this chai vanilla bundt cake without a bundt pan? Yes, but using a bundt pan gives the cake its signature shape. If you don’t have one, you can use a tube pan or two 9-inch round cake pans, but you may need to adjust the baking time. 3. How do I make my bundt cake moist? To keep this cake moist, make sure to avoid overmixing the batter, as that can lead to a denser texture. Also, adding sour cream or Greek yogurt provides extra moisture while keeping the cake tender and flavorful. 4. Can I use a chai tea bag instead of chai spices? Yes, steeping a chai tea bag in warm milk or water can add a subtle chai flavor if you don’t have the individual spices. However, using fresh ground spices will give a more intense and authentic chai taste. 5. How can I prevent my bundt cake from sticking to the pan? Thoroughly grease the bundt pan with butter or oil, then dust with flour or a mixture of flour and sugar. Make sure all grooves are coated to ensure the cake releases smoothly. 6. Can I add a glaze to my chai vanilla bundt cake? Absolutely! A simple vanilla or spiced glaze complements the cake beautifully. You can make a glaze by mixing powdered sugar with a bit of milk or chai tea and drizzling it over the cooled cake. 7. How long will this chai vanilla bundt cake stay fresh? Stored in an airtight container at room temperature, the cake will stay fresh for 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. 8. Can I make this bundt cake vegan? Yes, you can make this cake vegan by using plant-based milk, a vegan butter substitute, and a flax or chia egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). 9. What drinks pair well with chai vanilla bundt cake? This cake pairs wonderfully with chai tea, black tea, or a vanilla latte. For a seasonal option, serve it with hot apple cider or a cozy spiced hot chocolate. 10. Can I make mini bundt cakes with this recipe? Yes, you can make mini bundt cakes! Simply pour the batter into a mini bundt pan, reducing the baking time to 20-25 minutes or until a toothpick inserted comes out clean. Frequently asked Questions Ingredints Explained Ingredients 1 1/3 cups butter (300g), softened 2 1/4 cups sugar (450g) 7 eggs 1 1/4 cups milk (3 dl / 300 ml) 5 cups flour (600g) 4 teaspoons baking powder Pinch of salt 2 teaspoons vanilla extract 2 teaspoons chai spices* (1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, pinch of black pepper) Optional: 1 tablespoon cocoa powder Chai-Spiced Milk : 3 chai tea bags (steeped in the milk) NEWSLETTER SIGN-UP Preparation Looking for the perfect dessert that combines the warm, comforting flavors of chai with the timeless appeal of vanilla? This Chai-Vanilla Bundt Cake recipe is a must-try for anyone who loves the cozy spices found in a chai latte—think cinnamon, cardamom, and ginger—all blended into a moist, tender cake. The marbled pattern not only adds visual appeal but also lets you enjoy the best of both worlds: sweet vanilla and spiced chai in every bite. Whether you're searching for an impressive cake to serve at a family gathering, holiday dessert ideas, or a special birthday cake, this Bundt cake fits the bill. It’s easy to make, and the chai spices give it a unique twist that stands out from traditional marble cakes. Perfect for fall and winter baking, this chai-spiced cake pairs beautifully with a cup of tea or coffee. Key tips for making a marbled Bundt cake : Don’t be afraid to swirl the batters to get that beautiful marbled look, and make sure to fully cool your cake before slicing for the cleanest cuts. For those who love chai-flavored desserts or are looking to bring the essence of a chai latte cake into their baking, this recipe will be a new favorite. It’s also a wonderful cake to make ahead, as it keeps well for a few days, making it perfect for holiday parties or cozy weekend baking. Let's get started! Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan. Steep the chai tea : Heat the milk in a saucepan over medium heat until it just begins to simmer (don't let it boil). Remove from heat and add the chai tea bags. Let steep for about 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Make the batter : In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chai-infused milk and mix to combine. Dry ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Combine : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter : Split the batter into two equal portions. Flavor the batters : In one bowl, add 2 teaspoons of vanilla extract and mix until combined (this will be your vanilla portion). In the other bowl, add the chai spice blend and mix well. Optionally, you can add 1 tablespoon of cocoa powder to the chai portion if you'd like a slight chocolate swirl. Marble the cake : Spoon the vanilla and chai batters alternately into your prepared Bundt pan. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Bake : Bake for about 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Cool : Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optional Glaze : Top the cake with a glaze made of powdered sugar, milk, and vanilla for extra sweetness. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fennel and Apple Carpaccio Prep Time: 10 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe ’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day. If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade , you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner. Trust me, once you start slicing fennel this thin, you’ll want to add it to everything. SKIP TO RECIPE CARD SKIP TO VIDEO Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate. Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining. Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously. Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines. Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal. What You'll Love 1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look. 2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture. 3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor. 4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor. 5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey. Frequently asked Questions Ingredints Explained Ingredients Carpaccio: 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish) 1 green apple (Granny Smith works best), thinly sliced 1 red apple (such as Honeycrisp), thinly sliced 1 grapefruit, segmented (reserve any juices) Fresh mint leaves, torn or left whole for garnish White Balsamic Vinaigrette: 3 tbsp white balsamic vinegar 2 tbsp grapefruit juice (from the segmented grapefruit) 1 tbsp honey or maple syrup (adjust to taste) 1/3 cup extra virgin olive oil ½ tsp Dijon mustard Salt and freshly cracked black pepper to taste NEWSLETTER SIGN-UP Preparation Fennel Prepare the Fennel and Apples: Thinly slice the fennel bulb using a mandoline or sharp knife. Thinly slice both apples, leaving the skin on for added color and texture. Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest. Grapefruit Segment the Grapefruit: Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette. Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars Assemble the Carpaccio: On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern. Scatter the grapefruit segments over the top. Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation. Garnish and Serve: Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired. Serve immediately as a light appetizer or side dish. And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday. If you like this recipe you should check out: Watermelon Salad Roasted Red Pepper Salad Kale and Quinoa Salad Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A spiced, densly chewy cookie with a hint of almond and candied citrus peel topped with a lemony glaze .| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Basler Läckerli Prep Time: 20 minutes Cook Time: 15 minutes Serves: 14-16 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to sum up Switzerland in one taste, Basler Läckerli would be it. These chewy, spiced cookies have carved out a permanent place in my memory—not just for their flavor, but for the feeling they evoke. Growing up, we’d receive a special tin filled with Läckerli from a relative or family friend in Europe. I still remember the moment that lid came off: the warm, spicy aroma rising up, and the delicate parchment sheets separating each layer like little blankets of care. Their honeyed sweetness, the citrusy zing from candied orange and lemon peel, and that unmistakable mix of cloves, cinnamon, and almonds—it was like a hug from the Alps. These weren’t just cookies; they were edible postcards from home. Making Läckerli from scratch always felt a little sacred—like crafting something precious. Maybe it was the slow simmering of the honey, or the careful chopping of peel, or just how the whole kitchen filled with that festive scent. Traditionally, they’re made with Kirsch , a cherry brandy from the region, but since it’s not something I often have on hand (and it’s not easy to find where I live), this version captures all the nostalgic flavors without it. The finishing touch? A lemony glaze that catches the light and gives each square a little sparkle. It’s optional, but in my book, it’s essential. If you’ve made other Swiss holiday cookies before—like buttery Mailänderli , anise-kissed Chrabeli , or jam-filled Spitzbuebe —you know there’s a quiet joy in baking the treats of your childhood, in passing them on. Basler Läckerli are a little different: a bit chewier, a bit bolder, and just as full of heart. With every bite, I’m transported to my roots, to snowy Decembers, and to the simple happiness of sharing something special. I hope these cookies become a part of your holiday traditions too. SKIP TO RECIPE CARD SKIP TO VIDEO A soft yet chewy texture that stores beautifully Naturally sweetened with honey—no added refined sugar Fragrant with citrus zest, cloves, and cinnamon A unique treat to gift or share (they travel well!) Even better the next day… and the next What You'll Love Can I use pre-ground almonds or should I grind my own? You can use either! Pre-ground almond meal is convenient and works well here. What can I substitute for candied peel? If you’re not a fan of candied citrus, try finely chopped dried apricots or dates. The flavor won’t be traditional, but still delicious. Why do I need to cut them while warm? Once they cool, the Läckerli become firmer and harder to cut without crumbling. Can I freeze these? Yes! Layer with parchment and freeze in an airtight container. Thaw at room temp before serving. Frequently asked Questions Ingredints Explained Ingredients 250 g All-Purpose Flour (2 cups), plus more for dusting ½ tsp Baking Powder ½ tsp Ground Cloves 1 tsp Ground Cinnamon ½ tsp Ground Nutmeg 100 g Ground Almonds (1 cup almond meal) 75 g Candied Orange Peel , finely chopped (½ cup) 75 g Candied Lemon Peel , finely chopped (½ cup) 170 g Honey (½ cup) 4–6 tbsp Warm Water , as needed ½ tsp Almond Extract Zest of 1 Lemon Zest of 1 Orange NEWSLETTER SIGN-UP Preparation Preheat & Prep: Preheat oven to 180°C (350°F) . Line a baking sheet with parchment paper or a silicone mat. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cloves, cinnamon, nutmeg, and ground almonds. Stir in Fruits & Zest: In another bowl, combine the ground almonds, candied orange peel, candied lemon peel , honey, water, butter, almond extract, lemon zest, and orange zest. (Candied citrus can be found in most stores this time of year, however, if you can't find any or want to give making your own a 'go' then I have a super easy method that you can find here ). Add Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until a dough forms (add more warm water a tablespoon at a time if your dough seems too dry and won't come together). Roll Out Dough: Transfer the dough onto the floured parchment and roll it out to about 5mm (1/4-inch) thickness in a rectangular shape. Rest and Bake: Let the rolled out dough sit for minimum an hour (some say to leave it overnight to let the flavor mingle). When ready, place the cookie sheet in the oven and bake for about 15-20 minutes or until the edges are golden brown. Prepare the Glaze: While the cookies are baking, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slice While Warm: Once the cookies are done baking, remove them from the oven and immediately brush the glaze over the warm cookies. Allow the cookies to cool on the baking sheet before cutting them into squares or rectangles (cutting away any uneven edge- those bits are for tasting). Storage Tips: Store the Basler Läckerli in an airtight container. The great thing about these cookies is that the flavors will develop even more over the next couple of days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Indulge in a harmonious blend of smooth chia pudding and yogurt infused with the warm embrace of pumpkin spice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Chia Pudding Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something cozy but still light enough for breakfast, this Pumpkin Spice Chia Pudding might just be your new fall go-to. It’s creamy, gently spiced, and layered with a velvety pumpkin yogurt topping that tastes like autumn in a jar. Think of it as the pumpkin-spiced cousin to my London Fog Chia Pudding —same dreamy texture, but with all the warm flavors of cinnamon, clove, ginger, nutmeg, and allspice. It hits that perfect balance between wholesome and indulgent—kind of like if my Pumpkin Spice Bread Pudding had a more breakfast-friendly cousin. Whether you enjoy it in the morning or as a not-so-sweet dessert, it’s the kind of treat that brings all the fall vibes without a lot of fuss. Top it with crunchy granola, a drizzle of maple syrup, or just grab a spoon and dive in as is. Either way, it’s cozy, seasonal comfort in a jar. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect for Fall : The warm blend of pumpkin spice flavors captures the essence of autumn in every bite. Nutritious and Filling : Packed with fiber, omega-3s, and protein from the chia seeds, this pudding keeps you satisfied. Versatile : Enjoy it as a wholesome breakfast, a mid-day snack, or a cozy dessert. Make-Ahead Friendly : Prep it the night before for a quick and easy treat ready to go in the morning. Seasonal Pairing : The flavors pair beautifully with my London Fog Chia Pudding , offering a range of comforting tastes to savor. What You'll Love 1.Q: Can I use canned pumpkin for this recipe? A: Yes, canned pumpkin purée works perfectly. Just make sure it’s plain pumpkin and not pre-sweetened pumpkin pie filling. 2.Q: What kind of yogurt works best for the topping? A: You can use Greek yogurt for a thick, creamy texture or a plant-based yogurt for a vegan option. 3.Q: How long does the pudding need to set? A: For the best texture, let the chia pudding set in the fridge for at least 4 hours or overnight. 4.Q: Can I adjust the sweetness? A: Absolutely! Use your preferred sweetener—maple syrup, honey, or even a sugar-free alternative—and adjust to taste. 5.Q: How long will this recipe keep in the fridge? A: Store the pudding in an airtight container for up to 5 days, making it ideal for meal prep. 6.Q: Can I make this recipe without the yogurt topping? A: Definitely! While the pumpkin spice yogurt adds a lovely creaminess, you can skip it or substitute it with whipped cream or coconut cream. Frequently asked Questions Ingredints Explained Ingredients Pumpkin Spice Chia Pudding: 1/2 cup canned pumpkin puree 2 cups unsweetened almond milk (or your preferred milk) 1/4 cup chia seeds 3 tablespoons pure maple syrup (adjust to taste) 1 1/2 teaspoons of the homemade pumpkin spice blend (see below) 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract A pinch of salt Pumpkin Spice Yogurt Topping: 1 cup plain Greek yogurt 2 tablespoons pumpkin puree 1 tablespoon honey or maple syrup 1 teaspoon of the homemade pumpkin spice blend 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract Optional Toppings: Chopped pecans or cashews Dried Cranberries Extra cinnamon for dusting Pumpkin seeds NEWSLETTER SIGN-UP Preparation Start by preparing the homemade pumpkin spice blend . Homemade Pumpkin Spice Blend Recipe Now that we've embraced the wonders of pumpkin spice, how about we make some of our own? That way, you'll always have some at the ready when a craving hits! 2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground allspice Instructions: In a small bowl, combine the ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice. Mix well until all the spices are thoroughly combined. Store your homemade pumpkin spice mix in an airtight container or a spice jar for future use. In a medium mixing bowl, combine the pumpkin puree, milk, chia seeds, maple syrup, 1 1/2 teaspoons of your homemade pumpkin spice blend , vanilla extract, and a pinch of salt. Stir well to combine all the ingredients. Let the mixture sit for about 5 minutes, then stir it again to ensure the chia seeds are evenly distributed. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 3 hours, or overnight. The chia seeds will absorb the liquid and thicken the pudding. In a separate bowl, prepare the pumpkin spice yogurt topping. Combine the plain Greek yogurt, pumpkin puree, honey (or maple syrup), 1 teaspoon of your homemade pumpkin spice blend , and vanilla extract. Mix until smooth and well combined. Once the chia pudding has set, give it a good stir. If it's too thick, you can add a little more of your preferred milk to achieve your desired consistency. To serve, divide the pumpkin spice chia pudding into serving glasses or bowls. Top each portion with a generous dollop of the pumpkin spice yogurt topping. Add your favorite toppings to enhance the flavor and texture of your chia pudding, such as chopped pecans or cashews, a sprinkle of cinnamon, dried cranberries and pumpkin seeds. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Discover the joy of Swiss holiday baking with my free e-book featuring traditional recipes like Mailänderli and Spitzbuebe. Perfect for festive gatherings or gifting, download now to create sweet memories! Your Ultimate Guide to Elegant Swiss Holiday Cookies Is Here! This e-book is my gift to you – a collection of Swiss cookies that have been a part of my family for years. I hope these recipes bring as much joy to your kitchen as they have to mine. XO Chris What's Inside: 8 authentic Swiss cookie recipes , including Mailänderli and Spitzbuebe. Easy-to-follow instructions to ensure perfect results every time. Bonus: Exclusive cookie recipes not yet available on my website! Sign up now to download your e-book and unlock 8 irresistible recipes, including 2 you won’t find anywhere else! Enter your email to download your e-book instantly. First Name Last Name Email Get FREE E-book

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredints Explained Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt NEWSLETTER SIGN-UP Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fluffy, chocolaty rolls of goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rolls Prep Time: 1 Hour Cook Time: 25- 30 Minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as winter rolls in and the days get darker, I start itching to bake. There’s just something so comforting about the smell of warm dough and chocolate wafting through the house while the snow swirls outside. And while the Christmas cookie baking marathon is always on the horizon, I love having a few go-to cozy bakes to carry us through the quieter, in-between days. These chocolate rolls are a new addition to our kitchen, but they’ve already earned their spot in the regular rotation. They actually came to be thanks to one of my daughters, who (brace yourself) was less than thrilled about a batch of apple cinnamon buns I had made. She loved the fluffy texture but wasn’t into the baked apples. Fair enough. I took it as a challenge—and of course, my mind immediately went to chocolate. I mean… when in doubt, right? The result is something I absolutely love. If my Classic Cinnamon Buns had a dessert-y little cousin who went to pastry school with chocolate rugelach , this would be it. Soft, slightly sweet, and swirled with chocolatey goodness, these rolls are perfect for brunch, snacking with coffee, or honestly, just pulling apart straight from the pan. If you’re a fan of my Banana Cinnamon Rolls or that gooey Banana Monkey Bread , this one will definitely speak your language. It’s simple, satisfying, and makes the house smell like a dream. I hope you enjoy these chocolatey swirls as much as we do—they might just become your new winter favorite. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate > Apples (for some of us) – A delicious alternative for those who aren’t into fruit-filled buns. Fluffy and soft – Just like my Classic Cinnamon Buns , the dough is pillowy and tender with the perfect rise. Not too sweet – These aren’t sugar bombs—just the right balance of cocoa richness and subtle sweetness. Sourdough-friendly (if you want it to be) – You can easily swap in discard if you’re into that tangy depth of flavor. Kid-approved – Especially for the ones who wrinkle their noses at cooked fruit. (Looking at you, child of mine.) Perfect for brunch or snacking – Whether it’s a weekend treat or an afternoon coffee pairing, they just fit . Twist-worthy – Want to throw in some cinnamon, chopped nuts, or even banana? These rolls are super flexible—like my Banana Monkey Bread and Banana Cinnamon Rolls , you can totally play. What You'll Love Can I use store-bought dough? If you're short on time, yes—you can absolutely use a good-quality pre-made dough. But if you have the time, making the dough from scratch is totally worth it (especially if you love the texture of my Classic Cinnamon Buns ). What kind of chocolate works best? I like using chopped dark or semi-sweet chocolate for little melty pockets throughout, but chocolate chips work too. Want to make it extra fancy? Try a mix of milk and dark chocolate or even sprinkle in some cocoa nibs. Can I prep these the night before? Yes! Just shape the rolls and place them in the pan, cover tightly, and let them rest overnight in the fridge. In the morning, let them come to room temp while the oven preheats, then bake as usual. Can I freeze them? Totally. Freeze after baking and cooling. Reheat in the oven (or toaster oven) for that fresh-baked warmth. You can also freeze the unbaked, shaped rolls—just thaw, rise, and bake. Can I make this with sourdough discard? Absolutely. It gives the dough a subtle tang and beautiful texture. I’ve been on a discard kick lately and it works like a charm in this recipe too—just like it does in my Banana Cinnamon Rolls . Do I need a glaze or icing? Optional, but never a bad idea. A simple dusting of powdered sugar is lovely, or you can whip up a quick vanilla glaze or chocolate drizzle if you're feeling extra. Frequently asked Questions Ingredints Explained Ingredients Chocolate Rolls: 1 cup warm milk 2 teaspoons active dry yeast 1/4 cup brown sugar 1/4 cup butter 3 eggs 4 cups all purpose flour 1/2 teaspoon salt Filling: 5 tablespoons cocao powder 1/4 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter Icing: 1 cup icing sugar 1 teaspoon vanilla extract 4 tablespoons water NEWSLETTER SIGN-UP Preparation In a large bowl, start making your dough by combining the warm milk with the sugar and yeast. Mix well and let sit for 5 minutes or until bubbles form (indication that the yeast is activating). Add in the butter, eggs, salt and flour and combine. I prefer to get a bit messy and to use my hands to make the dough (perhaps because I was taught to do it this way) but if you have a stand mixer with a dough attachment I am sure that would work brilliantly as well. Kneed the dough until all ingredients are well combined. Cover the bowl with a kitchen towl and let sit for 30-45 minutes or until the yeast has done it's job and the dough has doubled. In the meantime, you can prepare the filling and the icing. In a medium bowl, combine the butter, cocoa powder, both sugars, cinnamon and salt. Mix until you have a smooth chocolate paste. Same thing for the icing, combine the icing sugar, vanilla and water in a bowl. Add more water if you prefer a runnier consistency. Just remember, a little goes a long way when you play with icing sugar, so make sure to add a little bit at a time. Once the dough has risen, you are ready for assembly. Preheat your oven to 350F . Lightly flour your work surface, so that your dough does not stick when you roll it out. With a rolling pin, roll out your dough into a horizontal rectangle roughly 1/2 cm thick (1/4"). Note: your rectangle does not have to be perfect. Once the dough is evenly rolled out, with the help of a knife or spatula, spread an even layer of chocolate filling all over. Try and get as close to the edges as you can, but not to worry everthing gets rolled up in the end anyway, so you'll be sure to have some chocolaty goodness in every bite. Now it is time to roll it up into a nice log. Start with the upper edge of your rectangle and roll towards you. Make sure to have a nice snug roll so that the filling stays in place when you cut it into individual rolls. Once rolled up, make sure to pince the edges together (again, just to secure the roll). Prepare a greased 12 x 18" baking tray. I personally use butter, but a non-stick baking spray will also do the trick nicely. Cut your log into 5cm thick rolls (2") and place flat edge down into your tray. Don't worry if there is a bit of space between each roll, they will puff up nicely during the baking process. Bake for 25-30 minutes or until golden. Remove from the oven and drizzle with the icing. You don't have to add this step if you prefer not to. I just think it not only adds an extra bit of sweet goodness to the rolls but it also adds an extra layer of visual interest, especially good when you want to impress your guests. I know this recipe is now a family favorite in my house. I would love to know if you have tried them and what you think! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP