Get cozy and warm with the comfort of this easy-to-make hearty soup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Leek and Potato Potage Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some recipes are just kitchen staples—the ones you come back to again and again because they’re simple, comforting, and quietly perfect. For me, this Leek and Potato Potage is one of those. It’s unfussy, uses ingredients I almost always have on hand, and somehow manages to feel both nourishing and a little indulgent. This version leans into the sweetness of leeks and the creaminess of potatoes, with a few carrots tossed in for good measure (and color). No fancy steps, no need to measure spices to the milligram—it’s the kind of soup that’s forgiving, flexible, and always hits the spot. If you’re into smooth, velvety soups like I am, you’ll probably love my Carrot and Potato Potage too—or this Butternut Squash and Potato Soup with Bacon Bits for something a little richer. And if you're after something heartier, don’t skip my Potato, Leek, and Sausage Soup —it’s like the cozy cousin of this one. Serve this potage with a swirl of cream or a drizzle of olive oil, maybe some crusty bread on the side, and you’ve got yourself a meal that feels both humble and special. SKIP TO RECIPE CARD SKIP TO VIDEO Simple ingredients, big flavor: Just a few humble veggies—leeks, potatoes, and carrots—but they come together into something smooth, savory, and satisfying. Velvety texture: If you’re a fan of creamy soups (without the cream), this one’s for you. It’s blended until silky and spoonable. Make-ahead friendly: This potage keeps well in the fridge for a few days and even freezes beautifully, making it perfect for meal prep. Totally customizable: Add herbs, a splash of cream, or swap in sweet potatoes—this recipe is super flexible. Cozy without being heavy: It’s hearty enough for lunch or dinner but won’t leave you feeling weighed down. What You'll Love Can I make this ahead of time? Yes! This soup keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to 2 months—just leave out any dairy additions until reheating. Do I need to add cream? Not at all. The soup is naturally creamy once blended thanks to the potatoes. But if you’d like to make it extra rich, stir in a splash of milk, cream, or even a swirl of crème fraîche before serving. Can I make it dairy-free or vegan? Absolutely. Just skip the cream and finish with a drizzle of olive oil or swirl of plant-based cream if you like. It’s naturally vegan as long as you don’t add any dairy at the end. What’s the best way to blend it? An immersion blender is easiest—blend right in the pot. But a countertop blender works too. Just blend in batches and be careful with the hot liquid (leave the lid vented and cover with a towel). What can I serve with it? Crusty bread, a grilled cheese, or even a simple green salad. Frequently asked Questions Ingredints Explained Ingredients 2 leeks 2 large potatoes (Russet or Yukon gold) 3 medium carrots 2 garlic cloves 6 cups vegetable stock 2 bay leaves 2 Tbsp. butter salt and pepper to taste NEWSLETTER SIGN-UP Preparation First thing is first, prep the veg. Trim the ends of the leeks and wash. (Make sure to wash through all the layers as leeks are notorious for hiding little unwanted surprises between the layers). Thinly slice. Peel and cube the potatoes. (I used Russet this time around, but Yukon Gold work great too). Peel and thinly slice carrots. Mince garlic (or press with garlic press). Melt butter in a saucepan over medium heat. Add the leeks and the garlic. Cook and stir until fragrant and leeks begin to soften (3-5 mins). Add carrots and potatoes. Pour in vegetable broth and add bay leaves. Season with salt and pepper. Bring to a simmer and cook until vegetables are cooked or until you can easily poke with a fork. Once cooked. Remove from heat and let cool. Add to blender and blend until smooth reserving the saucepan. If too thick you can add some water until you reach your desired consistency. Return to the reserved saucepan and reheat to your desired temperature and season with more salt and pepper to taste. Serve as is or with a splash of cream for a creamier flavor. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Enriched with coriander and cumin, this soup is a heartwarming blend of earthy sweetness and spices, perfect for colder weather days.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Butternut Squash Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Dec 4, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something magical about a soup that’s both nourishing and boldly colorful - and this Beet & Butternut Squash Soup delivers exactly that. It’s earthy from the beets, naturally sweet from the squash, and rounded out with warm spices and a swirl of coconut milk that makes everything velvety and smooth. Root vegetables are a big part of Swiss cooking, especially in the colder months when markets fill with beets, pumpkins, turnips, and hearty winter produce. This soup feels right at home in that world - simple ingredients layered into something comforting and flavorful. It’s the kind of soup I love making at the start of the week because it reheats beautifully, and honestly… it just makes the kitchen feel cozy. If you’ve tried my Creamy Cauliflower Soup or the Potato, Leek & Sausage Soup , you already know I’m a firm believer that soup doesn’t need to be complicated to be satisfying. This one is no exception - vibrant, wholesome, and perfect for chilly evenings, quick lunches, or pairing with crusty bread and butter. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant & nourishing – The rich pink-orange hue from the beets and squash makes this soup as beautiful as it is nourishing. Warming spices – Ground cumin and coriander add gentle warmth and depth without overwhelming the earthy-sweet flavors. Creamy, dairy-free comfort – Thanks to coconut milk, this soup is luxuriously creamy while staying completely plant-based. Perfect for meal prep – It stores well in the fridge or freezer, making it ideal for make-ahead lunches or cozy dinners all week. Flexible toppings – A dollop of yogurt, a swirl of coconut cream, or a handful of microgreens — dress it up or keep it simple. What You'll Love Can I roast the vegetables instead of sautéing them? Absolutely. Roasting the beets and squash first adds a lovely depth of flavor. Just toss them in olive oil, roast until tender, and blend them into the soup base. What if I don’t have coconut milk? You can substitute with heavy cream, whole milk, or even cashew cream if you prefer. The flavor will change slightly, but the soup will still be deliciously creamy. Is this soup freezer-friendly? Yes! Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Reheat gently on the stovetop and stir well to recombine. Can I use pre-cooked or canned beets? You can, especially if you're short on time. Just note that the color may be even more intense, and the flavor slightly more earthy. Add them toward the end of cooking. Can I blend it chunky or smooth? Totally up to you! Use an immersion blender for a smooth, velvety texture or blend only part of the soup if you like a little more body and texture. What are good garnishes or add-ins? Try topping with plain yogurt or crème fraîche, toasted pumpkin seeds, a drizzle of chili oil, or fresh herbs like coriander, mint, or dill. A slice of crusty bread on the side never hurts either. Frequently asked Questions Ingredints Explained Beets — earthy, naturally sweet, and full of color. Red or golden work. Butternut squash — brings smoothness and sweetness. Roasting deepens flavor. Coriander & cumin — warm spices that pair beautifully with root vegetables. Coconut milk — makes the soup velvety without dairy. Vegetable broth — keeps it light; use chicken broth for a richer base. Ingredients 2 medium-sized beets, peeled and diced 1 small butternut squash, peeled, seeded, and diced 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cups vegetable broth 1 cup coconut milk Salt and pepper, to taste Olive oil, for sautéing Plain yogurt (optional for garnish) Fresh coriander leaves or microgreens, (optional for garnish) NEWSLETTER SIGN-UP Preparation Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent. Add the minced garlic and sauté for another minute until fragrant. Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices. Add the diced beets and butternut squash to the pot. Stir well to coat the vegetables with the spices (for this particular recipe, I decided to roast my squash first, instead of cooking it in the soup, both work- you can even use pre-cooked beets (you can sometimes find them pre-cooked at the grocery store. This would decrease the cook time necessary for this recipe) Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens. Recipe Card Chef's Notes Roast the squash for deeper flavor You can simmer the squash directly in the soup, but roasting it first adds caramelization and extra sweetness. It also shortens your stovetop time. Use pre-cooked beets if you're short on time Many stores sell vacuum-packed cooked beets. They blend beautifully and cut your cook time in half. Sauté the spices - don’t skip it Letting the cumin and coriander hit the heat for a minute wakes them up and gives the soup its warm, layered flavor. Blend to your preferred texture Purée completely for a velvety finish or leave a bit of texture if you like something more rustic. Both work. Adjust the coconut milk to your liking Full-fat = richer. Light coconut milk = more delicate. Or swap for cream if you'd like a Swiss-style twist. Brighten at the end A squeeze of lemon, a swirl of yogurt, or a sprinkle of fresh herbs makes the flavors pop. Don’t forget the garnish Even a tiny spoonful of yogurt and a handful of microgreens turns this into something beautiful - especially with that natural beet color. Storage Tips Fridge: 4–5 days, airtight container. Freezer: Up to 3 months. Freeze without yogurt on top. Reheat: Low heat on stovetop; add a splash of broth if too thick. Recipe Card RECIPE VIDEO Newsletter SignUP

Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Alpine Macaroni Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some days just call for a meal that feels like a big, cozy hug—and that’s exactly what Älplermagronen , or Swiss Alpine Macaroni, brings to the table. It’s one of those hearty, stick-to-your-ribs dishes that’s been loved in Swiss homes for generations. Kind of like a cousin to Rösti or German-Style Potato Salad —simple ingredients, big comfort. Made with pasta, potatoes, cheese, and cream (plus a little cubed ham if you’re feeling it), it’s the kind of recipe that makes something magical out of what you probably already have in your kitchen. I love meals like this—humble and satisfying, just like a bowl of warming Swiss Barley Soup on a chilly day. And if you’re new to the idea of serving applesauce on the side? Don’t knock it till you’ve tried it. That sweet-tangy contrast is part of what makes this dish so uniquely Swiss. It’s all about balance—hearty meets bright, savory meets sweet. Whether you stick to the classic or add your own twist, this is one of those meals that always gets scraped clean. SKIP TO RECIPE CARD SKIP TO VIDEO Comfort Food at Its Best: Creamy, cheesy, and hearty, this dish is like a warm hug on a plate. Perfect Balance: The savory pasta and cheese blend beautifully with the sweet and tangy applesauce for an authentic Swiss flavor experience. Customizable: Add bacon, ham, or sausages for a meaty twist, or keep it vegetarian for a lighter option. Simple Ingredients: You likely have most of the ingredients on hand, and the recipe doesn’t require anything fancy. Kid-Friendly: The creamy cheese sauce and pasta combo are a hit with kids, and you can omit the onions for pickier eaters. Swiss Tradition at Home: Bring the taste of the Alps to your kitchen with this classic comfort food. One-Pot Potential: Cook the potatoes and pasta in the same pot to save time and reduce cleanup. What You'll Love 1. Can I make this ahead of time? Yes! You can prepare the cheese sauce and cook the pasta and potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine just before serving. 2. What type of cheese works best? Traditional Älplermagronen uses Gruyère, but you can also use Emmental, Appenzeller, or a blend of these cheeses. For a sharper flavor, try adding a bit of Parmesan. 3. Can I use a different type of pasta? Absolutely! While short pasta like macaroni is traditional, penne, rigatoni, or even shell pasta works well. 4. Can I make it vegetarian? Yes! Simply skip the bacon or sausage if you're using them, and use vegetable broth instead of any meat-based stock. 5. Is there a gluten-free option? You can substitute the pasta with gluten-free pasta and ensure the cheese and cream are gluten-free as well. 6. Can I skip the applesauce? Of course! Applesauce is a traditional accompaniment, but the dish is still delicious without it. You can substitute it with a side salad if preferred. 7. What kind of potatoes should I use? Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape during cooking. Frequently asked Questions Ingredints Explained Ingredients For the Macaroni: 1 lb (450g) potatoes, peeled and diced into small cubes 8 oz (225g) short pasta (such as macaroni or penne) 1 cup (240ml) heavy cream 1/2 cup (120ml) milk 1 1/2 cups (150g) grated Gruyère cheese 1 cup (150g) cubed ham (optional) Salt and freshly ground black pepper to taste For the Topping: 1 large onion, thinly sliced 2 tbsp butter Fresh parsley, chopped (for garnish) Optional: Applesauce 2–3 apples, peeled, cored, and chopped 1/4 cup (60ml) water 1 tbsp sugar (optional) A pinch of cinnamon (optional) NEWSLETTER SIGN-UP Preparation Cook the Potatoes and Pasta: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 5 minutes until they start to soften. Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until both are tender. Drain and set aside. Prepare the Cheese Sauce: In a separate large saucepan, heat the heavy cream and milk over low heat. Once warm, stir in the grated Gruyère cheese, whisking until melted and smooth. Season with salt and pepper to taste. If using, add the cubed ham to the sauce and stir until heated through. Combine Pasta, Potatoes, and Sauce: Add the cooked pasta and potatoes to the cheese sauce, stirring to combine and coat evenly. Keep warm on low heat. Caramelize the Onions: In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 10–15 minutes). Make the Applesauce (optional): In a small saucepan, combine the chopped apples and water. Bring to a simmer and cook until apples are tender, about 10 minutes. Mash the apples until smooth, adding sugar and cinnamon if desired. Set aside. Serve: Divide the creamy pasta and potatoes into bowls. Top with caramelized onions and garnish with fresh parsley. Serve with a side of applesauce for a traditional Swiss touch. Tips: Cheese Variations: You can mix Gruyère with other Swiss cheeses, like Emmental or Appenzeller, for more depth of flavor. Broth Alternative: For added richness, substitute part of the milk with vegetable or chicken broth. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

The epitome of indulgence no-bake tart. Rich chocolate crust, velvety truffle interior, and a hint of raspberry for a stunning and effortless dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Truffle Tart Prep Time: 15 mins Cook Time: 4 hour refrigeration (no bake) Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This hassle-free dessert is a go-to in my house—and it’s easy to see why. With a rich chocolate crust, velvety truffle filling, and a tangy raspberry topping, it delivers all the wow-factor without ever turning on the oven. It’s decadent, eye-catching, and comes together with very little effort—my favorite kind of magic. I’ve kept things simple here: layers of deep chocolate and bright raspberry, finished with a swirl of whipped cream and a handful of toasted nuts for a little crunch. Of course, you can dress it up however you like—once you’ve got a chocolate base this rich, everything else is just a bonus. If you love this kind of no-fuss, flavor-packed dessert, you might also enjoy my Raspberry Chocolate Swirl Cheesecake —a baked option that’s just as showstopping—or my Panna Cotta with Raspberry Coulis for something lighter but equally elegant. And if you’re more in the mood for warm spice and creamy texture, my Nutmeg Spiced Cheesecake is another cozy favorite. No matter the occasion, this tart is proof that sometimes the simplest recipes make the biggest impression. SKIP TO RECIPE CARD SKIP TO VIDEO Luxuriously Creamy Filling : The chocolate truffle filling is rich and smooth, with an indulgent melt-in-your-mouth texture that chocolate lovers will adore. Easy Yet Elegant Dessert : With its simple crust and decadent filling, this tart is impressive enough for special occasions but easy enough to make at home. Perfect Balance of Sweetness and Depth : Dark chocolate and a hint of vanilla create a balanced flavor profile that’s both sweet and slightly bitter, enhanced by the creamy filling. Versatile Garnish Options : Top with fresh berries, whipped cream, or chopped nuts for added texture and a touch of freshness that complements the rich chocolate. Make-Ahead Friendly : This tart can be made in advance, making it an ideal choice for entertaining or holiday dinners. Visually Stunning : The dark chocolate filling against the crumb crust, with vibrant berries and green pistachios, makes this tart a beautiful centerpiece for any dessert table. What You'll Love Can I use milk chocolate instead of dark chocolate? Dark chocolate provides a rich, deep flavor that balances well with the creaminess of the filling. However, you can substitute milk chocolate for a sweeter tart, though it may be softer. Can I make the tart crust ahead of time? Yes! You can prepare and bake the crust a day in advance. Store it covered at room temperature and add the filling when you’re ready to assemble. How should I store the chocolate truffle tart? This tart can be stored in the refrigerator for up to 4 days. Cover it well to prevent the chocolate filling from absorbing other flavors. What type of nuts work best for garnish? Pistachios add a lovely color contrast and subtle nuttiness, but chopped hazelnuts or almonds also complement the rich chocolate flavor beautifully. Can I freeze the tart? Yes, you can freeze the tart without the fresh garnishes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 180g (1 ½ cups) chocolate cookie crumbs 85g (6 tbsp) unsalted butter, melted For the Chocolate Truffle Filling: 225g (1 ½ cups) dark chocolate, finely chopped 240ml (1 cup) heavy cream 28g (2 tbsp) unsalted butter 1 tsp vanilla extract For Garnish: Fresh berries (raspberries or strawberries) Whipped cream Chopped nuts (I used pistachios – about 2–3 tbsp) NEWSLETTER SIGN-UP Preparation Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate. Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand. (Please note that I may earn a small commission off qualified purchases made through the links of this recipe). Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth. Add butter and vanilla extract to the chocolate mixture, stirring until well combined. Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refrigerate it overnight). Once set, garnish with fresh berries and, if desired, whipped cream and nuts. Hope you enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pretzel Cookies with Maple Cream Cheese Filling Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 12-15 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some weeks just call for a cookie that goes all in—and this was one of them. I needed something over-the-top delicious, something sweet and salty, crunchy and creamy, and these Chocolate Pretzel Cookies with Maple Cream Cheese Filling totally hit the mark. If you’ve made my Pumpkin Spice Snickerdoodles , you already know I have a soft spot for spiced classics. And if you loved my Churro Sandwich Cookies or my Chewy Chocolate Toffee Cookies , this one’s going to be right up your alley. I had a bag of chocolate-covered pretzels staring at me from the pantry, and suddenly plain chocolate chip cookies just weren’t going to cut it. I almost went the Nutella route for the filling (still a solid plan for next time), but landed on maple cream cheese instead—and I’m so glad I did. It gives just the right contrast to the sweet crunch of the cookie and the saltiness of the pretzels. These cookies are indulgent in the best way. Thick, crispy-edged, soft-centered, and just the kind of treat that feels like a reward for making it through a long week. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet and salty perfection: Chocolate-covered pretzels give these cookies the best of both worlds. Creamy maple filling: A smooth cream cheese center with just the right touch of maple sweetness. Thick, chewy texture: Crisp edges, soft centers—everything you want in a cookie. Impressive, but simple: They look like a bakery-style treat but come together with pantry staples. Perfect for when you want to bake something a little extra. Not your everyday cookie—and that’s the whole point. What You'll Love Can I use regular pretzels instead of chocolate-covered ones? Yes, you can—but the chocolate-covered ones add an extra layer of richness. If using plain pretzels, you might want to add a few extra chocolate chips to the dough. Do these cookies need to be refrigerated? Because of the cream cheese filling, yes—store them in the fridge in an airtight container. They’ll stay fresh for up to 5 days (though they rarely last that long!). Can I freeze them? You can freeze the unbaked cookie dough (without the filling) or the fully baked and filled cookies. If freezing filled cookies, let them thaw in the fridge before eating. Can I make them smaller or larger? Definitely. Just adjust the baking time—smaller cookies might need 8–10 minutes, while larger ones may take closer to 14–15 minutes. Can I skip the filling? Of course! The cookies are still delicious on their own—chunky, chewy, and loaded with sweet and salty flavor. Frequently asked Questions Ingredints Explained Ingredients Cookies 226g unsalted butter, melted (1 cup) 100g granulated sugar (½ cup) 110g brown sugar, packed (½ cup) 1 large egg 1 egg yolk 5g vanilla extract (1 tsp) 281g all-purpose flour (2¼ cups) 5g baking soda (1 tsp) 3g salt (½ tsp) 150g chocolate-covered pretzels, chopped (1½ cups), plus 6–7 whole for decorating Filling 76g cream cheese (⅓ cup) 45g icing sugar (6 tbsp) 15ml maple syrup (1 tbsp) NEWSLETTER SIGN-UP Preparation I love this recipe because it is very straight forward. In a few short steps, you'll have created an incredible treat. They may seem complicated with how over-the-top they are, but they are easier than they seem to make. Begin by mixing together your butter and sugars in a large bowl using a hand mixer. Blend together until you have a smooth creamy consistency. Add in the egg, egg yolk and vanilla. Continue mixing until all ingredients are well incorporated. In a separate bowl, sift together your flour, baking soda and salt. Now add your flour mixture to your butter mixture and use a whisk or rubber spatula to stir everything together into one cohesive dough. When everything is well blended add in the chopped chocolate covered pretzels. Use a rubber spatula to mix them in so that they are well distributed throughout the dough. Use an icecream scoop or a large spoon to scoop rounds of dough onto a prepared baking sheet. *Keep about two scoops of dough aside so that you can use it to close up your cookies a later step. Preheat the oven to 350F . While your oven is heating up, prepare the cream cheese filling. In a medium bowl combine the cream cheese, powdered sugar and maple syrup. Use your hand mixer to make sure it is all blended together into a smooth creamy texture. With your index finger, make an indentation in the center of each prepared cookie (this is where the filling will go). You want to make it deep enough to hold some filling, but still leave enough dough at the bottom to keep a stable base. With the help of a teaspoon or piping bag, fill the center dip with some of the cream cheese filling. Now comes the trickiest part of these cookies. Take each filled cookie in your hands and add a little bit of the dough you kept aside to cover the filling. Without pressing the cookie too hard, roll the cookie in your palms to create a closed ball. You want to keep the filling intact, but just seal it in. Repeat this step with all of the cookies. Place the prepared cookies into the fridge to chill for about 15 minutes before baking them. When the oven has heated, place your chilled cookies on the center rack and bake for 15-18 minutes (or until cookies are golden brown and cooked through). When the cookies are freshly out of the oven, use the remaining chocolate pretzels to decorate the tops of each cookie. I broke pretzels in half and stuck one half onto the top of each cookie but you can do as you like. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack until they are cooled completely. Cookies will stay fresh if stored in an airtight container for up to 4 days. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A twist on a Quebec classic, this cozy cake-like dessert combines gooey maple syrup, with a creamy cheesecake swirl for a delicious twist.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pudding Chomeur Prep Time: 20 minutes Cook Time: 25-30 Minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s talk about a dessert that feels like a warm hug—Pudding Chômeur , a sweet and simple Quebecois classic that’s all about comfort. It was born during the Great Depression, when resourceful cooks turned pantry basics into something seriously delicious. And somehow, that humble little pudding has become one of the most beloved desserts in Quebec, thanks to its gooey maple syrup base and soft, buttery cake. This version? I gave it a little upgrade. A creamy cheesecake swirl melts right into the cake, adding a tangy twist that balances the rich maple like a dream. It’s cozy, decadent, and just special enough to serve for guests—but let’s be honest, it’s also the kind of thing you want to eat straight out of the baking dish on a chilly night. If you’ve tried my Dampfnudeln (steamed caramel rolls which have their own sweet-and-pillowy charm), or my Maple Brioche , you already know I’m all about buttery, maple-laced bakes. And for that creamy swirl? Think a whisper of my Nutmeg Cheesecake —just enough richness to take this from good to unforgettable. So whether you grew up with Pudding Chômeur or it’s your first time hearing the name, this is one of those recipes that brings people together. Sweet, a little nostalgic, and a lot comforting. Grab a spoon (or three). You’re going to want to dig in. SKIP TO RECIPE CARD SKIP TO VIDEO Rich Layers of Flavor: The gooey maple syrup at the bottom, buttery cake in the middle, and tangy cheesecake swirl on top create the ultimate flavor trifecta. Cozy and Comforting: Pudding Chômeur is the dessert equivalent of a warm hug—perfect for chilly nights or when you need a little indulgence. A Quebec Classic with a Twist: This version stays true to its roots while adding a creamy, modern update with the cheesecake swirl. Easy Elegance: Served in individual ramekins, it’s as elegant as it is simple to make, perfect for entertaining or weeknight treats. Customizable: From the choice of ramekins to toppings like whipped cream, toasted nuts, or a sprinkle of cinnamon, you can make it your own. What You'll Love Q: Can I make this ahead of time? A: Yes! You can prepare the batter and cheesecake swirl in advance, store them in the refrigerator, and assemble just before baking. Once baked, it’s best served warm, but leftovers can be reheated gently. Q: Can I use something other than maple syrup? A: While maple syrup is traditional and gives this dessert its signature flavor, you can substitute with golden syrup or a mix of honey and brown sugar in a pinch. However, it won’t taste quite the same without that maple richness. Q: Can I make this gluten-free? A: Absolutely. Simply replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will remain light and tender. Q: Can I make it in a single dish instead of ramekins? A: Yes, you can bake this in an 8x8-inch (20x20 cm) baking dish instead of ramekins. Just adjust the bake time to 30–35 minutes and check for doneness. Q: Can I skip the cheesecake swirl? A: Of course! The classic pudding chomeur does not have cheesecake and is delicious on its own, but the cheesecake swirl adds a creamy, tangy twist that’s worth the extra step. Frequently asked Questions Ingredints Explained Ingredients Maple Sauce: 1 ¾ cups (430 ml) pure maple syrup ¾ cup (180 ml) heavy cream ¼ cup (60 ml) unsalted butter Pinch of sea salt Cheesecake Swirl: 6 oz (170 g) cream cheese, softened 2 tbsp granulated sugar 1 tsp vanilla extract 1 large egg yolk 1–2 tsp sour cream or plain Greek yogurt 1 tbsp maple syrup Cake Batter: 1 ½ cups (190 g) all-purpose flour 1 tsp baking powder ¼ tsp salt ½ cup (115 g) unsalted butter, softened ½ cup (100 g) granulated sugar ½ cup (110 g) brown sugar, packed 2 large eggs 1 tsp vanilla extract ½ cup (120 ml) milk Optional Garnishes: Extra maple syrup or caramel drizzle Lightly sweetened whipped cream or crème fraîche Toasted pecans, hazelnuts, or walnuts NEWSLETTER SIGN-UP Preparation 1. Prepare the Maple Sauce: In a medium saucepan, combine maple syrup, heavy cream, butter, and a pinch of sea salt. Warm over medium heat, stirring until the butter melts and the mixture is smooth. Do not boil. Pour a thin layer (about 2 tbsp) of sauce into the bottom of each ramekin. Set aside. 2. Make the Cheesecake Swirl: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg yolk, vanilla extract, sour cream, and maple syrup. Mix until combined. Chill the mixture for 10 minutes for easier swirling. 3. Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined. 4. Assemble the Ramekins: Spoon the cake batter into each ramekin, filling them about ¾ full. Add dollops (1–2 tbsp) of the cheesecake mixture on top of the batter. Drizzle a small amount of reserved maple sauce over the cheesecake dollops. Use a skewer or knife to gently swirl the batter, cheesecake, and maple sauce together for a marbled effect. 5. Bake: Place the ramekins on a baking sheet to catch any drips. Bake in the preheated oven at 350°F (175°C) for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool for 5–10 minutes before serving. Garnish: Top with whipped cream or crème fraîche, a drizzle of maple syrup, and a sprinkle of toasted nuts for texture. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A soft and airy braided bread using honey and hibiscus. With a lightly floral and sweet flavor, this is a perfect weekend morning treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey and Hibiscus Bread Prep Time: 15 minutes + 2 hr rise time Cook Time: 25 minutes Serves: 8-10 Slices Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This marbled hibiscus bread is what happens when my Zopf nostalgia meets a craving for color and a touch of whimsy. Inspired by the sweet floral swirl of my Honey Hibiscus Cupcakes and the vibrant layers in my Rainbow Bundt , I took the soft, buttery base of the braided loaf I grew up with and gave it a modern, naturally tinted twist. A touch of hibiscus powder turns part of the dough into a gorgeous shade of pinkish-purple, while honey lends a subtle sweetness that pairs beautifully with the floral notes. It’s the kind of bake that feels both familiar and fresh—a comforting weekend breakfast or a statement piece for your next brunch spread. SKIP TO RECIPE CARD SKIP TO VIDEO Naturally vibrant and eye-catching – The marbled swirl of hibiscus gives each slice a stunning pink hue without food coloring. Balanced flavor – The honey adds gentle sweetness while the hibiscus brings a subtle tart, berry-like contrast. Soft, enriched crumb – Thanks to the eggs and oil, the bread is tender and slightly rich, perfect for eating plain or toasted. Easy to work with – This dough is forgiving and doesn't require a mixer — great for beginner bakers too. Versatile – Dress it up with pearl sugar for a tea-time loaf, or keep it simple with sesame seeds for an everyday breakfast bread. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g) of instant yeast. You can skip the blooming step and mix it directly into the flour. What does hibiscus powder taste like in bread? Hibiscus has a tart, cranberry-like flavor that pairs beautifully with the mellow sweetness of honey. It’s subtle but distinct — more floral than fruity. Where can I find hibiscus powder? Look for it in natural food stores, spice shops, or online. If you can only find dried hibiscus petals, you can grind them finely in a spice grinder. I got mine from Selefina Spices . Can I make this bread without hibiscus powder? Yes — you’ll miss the visual and flavor contrast, but the base recipe makes a delicious honey loaf on its own. What’s the best way to get a marbled effect? After dividing the dough, knead the hibiscus into one half. Then roll both portions into logs, twist them together, and place in a loaf pan. You can also braid them for a different effect. Can I make this ahead of time? Yes! You can let the shaped loaf rise in the fridge overnight, then bake it fresh in the morning. Leftovers also freeze beautifully. What’s the best garnish for this bread? For a sweet version, try pearl sugar or even a light honey glaze. For a more savory or classic look, sesame seeds add a lovely crunch. Frequently asked Questions Ingredints Explained Ingredients 240 g warm water (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 85 g honey (¼ cup) 70 g vegetable oil (⅓ cup) 100 g eggs (about 2 large eggs) 6 g salt (1 tsp) 480 g all-purpose flour (4 cups) 12 g hibiscus powder (2 tbsp) Sesame seeds or pearl sugar (optional garnish) NEWSLETTER SIGN-UP Preparation Making the dough: In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy. In a separate large mixing bowl, whisk together honey, vegetable oil, eggs, and salt. Add the yeast mixture and mix well. Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes , or until it becomes smooth and elastic. Divide and Colour: Divide the dough in half. Set one portion aside and to the other, add hibiscus powder. Knead until the powder is evenly distributed, creating a vibrant deep purple-pink dough. Divide and Shape: Place each portion of dough in separate greased bowls, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size. Once risen, punch down the dough and divide each portion into two to three equal parts. Roll each part into a long rope. Braid and Bake: Braid the ropes together, alternating between the regular and hibiscus dough to create a marbled effect. Place the braided bread on a baking sheet or in a bread pan lined with parchment paper, cover with a cloth, and let rise for an additional 30-45 minutes. Preheat your oven to 350°F (175°C) . Brush and Decorate: Beat an egg and brush it over the top for a shiny finish. Sprinkle with sesame seeds or pearl sugar for extra visual appeal if you so desire. Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Allow the honey and hibiscus bread to cool before slicing and serving. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Tender baked donuts made with reduced apple cider and warm spices, then rolled in cinnamon sugar for the ultimate fall bite.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spiced Apple Cider Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 12 Donuts Dec 9, 2025 Last updated: This recipe may contain affiliate links About the Recipe Nothing says fall quite like a warm batch of Spiced Apple Cider Donuts . These Orchard Spiced Donuts are baked, not fried, but still full of that cozy flavor you’d expect from a farm stand treat. The secret? Reduced apple cider in the batter, which adds a rich apple flavor and keeps the donuts tender. Rolled in cinnamon sugar, they’re the kind of recipe that makes your whole kitchen smell like autumn. If you’re looking for more apple inspiration, don’t miss my Apple Marzipan Babka (a sweet braided loaf with apples and almond paste), my fluffy Swiss Apple Pancakes , or a slice of traditional Apfelwähe , a classic Swiss apple tart. These donuts are perfect for weekend baking, fall gatherings, or simply treating yourself after a walk through the orchard. SKIP TO RECIPE CARD SKIP TO VIDEO Full of fall flavor – Made with reduced apple cider, warm cinnamon, nutmeg, and a touch of ginger, these donuts taste like autumn in every bite. Baked, not fried – Easier to make at home, less mess, and you still get that tender donut texture with a crisp cinnamon sugar coating. Perfect for cozy mornings – Pair them with a mug of coffee, hot cider, or tea for the ultimate fall breakfast or snack. Great for gatherings – These donuts make a lovely addition to brunch tables, bake sales, or as a sweet treat after a day at the orchard. Kid and family approved – Soft, spiced, and not too heavy—these donuts are a crowd-pleaser for all ages. What You'll Love Don't have a donut pan? Not to worry! Make muffins instead. This recipe works great If you don’t have a donut pan, you can use a muffin tin. The texture will be slightly different, but they’ll still be soft and spiced. Do I need to reduce the apple cider? Reducing the cider concentrates the flavor, giving the donuts that signature orchard-fresh taste. It’s worth the extra step for the best results. How long do these donuts stay fresh? They’re best enjoyed the day you make them, but you can store them in an airtight container at room temperature for up to 2 days. Rewarm in the oven to bring back the just-baked taste. Can I freeze baked apple cider donuts? Yes! Freeze the donuts (without the sugar coating) in an airtight bag or container for up to 2 months. When ready to eat, thaw, warm them slightly, then roll in cinnamon sugar. What type of apple cider works best? Use fresh, unsweetened apple cider if possible. If you only have sweet cider, reduce the sugar in the recipe slightly. Can I make these donuts gluten-free? Yes, simply swap in a 1:1 gluten-free flour blend. The donuts may be a little more delicate, but the flavor will be just as delicious. Frequently asked Questions Ingredints Explained Apple cider Reducing the cider is what gives these donuts their big apple flavor. It concentrates all those cozy fall notes without making the batter too thin. All-purpose flour Just regular flour here — keeps the donuts soft but structured. No need for cake flour. Baking powder + baking soda This combo gives the donuts a nice lift and keeps the crumb light and tender. Warm spices (cinnamon, ginger, nutmeg, allspice) These are the heart of the flavor. They add warmth, coziness, and just the right amount of fall spice without overwhelming the apple. Salt A tiny bit, but essential. It brightens the sweetness and balances the spice. Brown sugar + granulated sugar Brown sugar adds moisture and a bit of caramel depth, while granulated sugar keeps the donuts light. Using both gives the perfect texture. Butter Melted butter brings richness and that classic “bakery donut” taste. Let it cool slightly so it doesn’t scramble the eggs. Eggs Bind everything together and help the donuts stay fluffy instead of dense. Buttermilk Keeps the crumb soft and tender with a subtle tang that pairs beautifully with the spices. Vanilla extract Just a touch for warmth and balance — it ties all the flavors together. Cinnamon sugar coating This is the magic finishing touch. Brushing the donuts with melted butter helps the cinnamon sugar stick and gives that classic donut-shop crunch. Ingredients Donuts: 1 cup (240 ml) apple cider (reduced to ½ cup) 1 ¾ cups (220 g) all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda 1 tsp ground cinnamon (Selefina) ½ tsp ground ginger (Selefina) ¼ tsp ground nutmeg (Selefina) ¼ tsp ground allspice (optional) ¼ tsp salt ½ cup (100 g) brown sugar, packed ¼ cup (50 g) granulated sugar 6 tbsp (85 g) unsalted butter, melted and cooled slightly 2 large eggs, room temperature ½ cup (120 ml) buttermilk, room temperature 1 tsp vanilla extract Cinnamon Sugar Coating: ½ cup (100 g) granulated sugar 1 tsp ground cinnamon (Selefina) Pinch of nutmeg (optional) 4 tbsp (60 g) unsalted butter, melted NEWSLETTER SIGN-UP Preparation Reduce the cider: In a small saucepan, simmer the apple cider over medium heat until reduced to about ½ cup. This intensifies the flavor. Set aside to cool slightly. Preheat oven to 350 °F (175 °C). Lightly grease a donut pan. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix wet ingredients: In another bowl, whisk brown sugar, granulated sugar, melted butter, eggs, buttermilk, vanilla, and the cooled reduced cider. Combine: Add wet ingredients to dry ingredients and stir just until combined — don’t overmix. Batter will be slightly thick. Fill pans: Spoon or pipe the batter into the donut molds, filling each about ¾ full. Bake: 10–12 minutes, or until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack. Coat: Mix sugar, cinnamon, and nutmeg in a shallow bowl. Brush warm donuts with melted butter, then toss in cinnamon sugar until well coated. Serve: Serve your Orchard Spiced Donuts while they’re still slightly warm so the cinnamon sugar coating clings beautifully and the apple cider flavor shines through. They’re perfect with a cup of hot coffee, tea, or even warm apple cider for a cozy autumn moment. For an extra indulgence, drizzle with a little caramel sauce or serve alongside vanilla ice cream. Storage Tips: Room Temperature: Store leftover donuts in an airtight container for up to 2 days . To bring them back to life, warm briefly in a 300°F (150°C) oven before serving. Freezer: Freeze uncoated donuts in an airtight container or freezer bag for up to 2 months . When ready to enjoy, thaw, warm, then roll in fresh cinnamon sugar. Recipe Card Chef's Notes Reduce the cider fully - if you leave it too watery, the donuts lose that true cider punch. Use room-temperature eggs so the butter doesn’t seize. Don’t overbake! Dry cider donuts are never the goal. Brush, not dip, the butter - dipping causes the don Storage Tips Room temp: 2 days in an airtight container Fridge: Up to 5 days (rewarm 10 seconds in microwave) Freeze: Up to 2 months, uncoated. Coat after thawing. 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Soft, golden pull-apart bread brushed with garlic herb butter - a festive, aromatic wreath perfect for sharing at any holiday gathering.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Pull-Apart Bread Wreath Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something so comforting about baking bread during the holidays — the smell of yeast, butter, and herbs wrapping the kitchen in warmth. This Herby Pull-Apart Bread Wreath takes that cozy feeling and turns it into a showstopping centerpiece — soft, golden rolls brushed with garlic herb butter, shaped into a wreath that’s perfect for sharing. If you love traditional Swiss breads, this recipe feels like a festive cousin to my Zopf — that classic braided Sunday loaf - and the charming Grittibänz , those whimsical little bread figures often baked for St. Nicholas Day. For something fun and family-friendly, you might also enjoy my Hedgehog Bread , another pull-apart favorite that brings a touch of playfulness to the Easter table. Whether you’re serving this wreath with baked brie, alongside soup, or as part of a holiday brunch spread, it’s a beautiful reminder that bread has a way of bringing people together - one warm, buttery piece at a time. SKIP TO RECIPE CARD SKIP TO VIDEO It looks stunning but comes together with simple pantry ingredients. The dough bakes up soft and pillowy with a buttery, herby crust. Perfect for pairing with soups, stews, or a baked brie centerpiece. Make it ahead and rewarm before serving - it stays beautifully soft. What You'll Love Can I use fresh herbs instead of dried? Yes - substitute roughly three times the amount of fresh herbs for dried. Finely chop them and mix into the dough or butter topping. Can I make the dough ahead of time? Absolutely. Prepare the dough, cover, and refrigerate overnight. Bring to room temperature and let it rise before baking. Can I freeze the bread? Yes, baked pull-apart bread freezes well for up to one month. Reheat in a 325°F (160°C) oven until warm. Why is my bread dense? The dough may have been under-proofed or the water too hot, which can inhibit yeast activity. Make sure the dough doubles in size before shaping. What can I serve it with? It’s perfect with holiday mains, soups, or dips — or served with baked brie in the center for a festive presentation. Frequently asked Questions Ingredints Explained Flour – Provides the soft yet structured base for the bread, giving it a tender, pull-apart texture. Yeast – Leavens the dough and creates that airy, bakery-style crumb. Instant yeast ensures a faster, more reliable rise. Sugar – Feeds the yeast and balances the salt and herbs with subtle sweetness. Salt & garlic salt – Strengthen flavor and enhance the savory, aromatic profile. Garlic salt adds depth that pairs perfectly with herbs and butter. Paprika – Adds a warm, golden tone to the crust and a gentle smokiness that enhances the bread’s aroma. Rosemary & thyme – The signature herbs of this recipe; they perfume the bread with earthy, festive notes and make the flavor feel handcrafted. White pepper – Adds mild heat and complexity without overpowering the herbs. Olive oil – Keeps the dough supple, adds richness, and gives the crust a beautiful sheen. Butter – Brushed on after baking for flavor, gloss, and that melt-in-your-mouth finish. Egg wash – Optional, but gives the wreath a glossy, golden bakery look that’s perfect for special occasions. Ingredients For the Dough 3 cups (375 g) all-purpose flour 2¼ tsp instant yeast (1 packet) 1 tsp sugar ¾ tsp salt* 1 tsp garlic salt* ½ tsp paprika* ½ tsp dried rosemary* ½ tsp dried thyme* ¼ tsp white pepper* 1 cup (240 ml) warm water (about 110°F / 43°C) 3 tbsp olive oil (plus more for greasing) 1 egg (for egg wash, optional) *For the spices I used Selefina Spices Try-Me Packs (portion) For the Herb Butter Topping 2 tbsp unsalted butter, melted ½ tsp garlic salt ¼ tsp paprika Pinch of rosemary and thyme NEWSLETTER SIGN-UP Preparation Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. Make the dough. Add olive oil, salt, garlic salt, paprika, rosemary, thyme, and white pepper. Mix in the flour gradually until a soft dough forms. Knead until smooth. Knead for about 8 minutes by hand (or 5 in a stand mixer) until elastic and only slightly tacky. Add a touch more flour if needed. First rise. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled - about 1 hour. Shape the knots. Punch down the dough and divide it into 12–15 equal pieces . Roll each piece into a rope about 6–7 inches long.Tie into a simple knot (see visual steps) and tuck the ends underneath for a neat look. Form the wreath. Arrange the knots in a circle on a parchment-lined baking sheet, edges just touching to form a ring. Second rise. Cover loosely and let rise 25–30 minutes, until puffy. Brush and bake. Brush gently with egg wash (optional for shine). Sprinkle with a touch of paprika or rosemary if you’d like extra color.Bake at 375°F (190°C) for 20–25 minutes , until golden brown. Finish with herb butter. While warm, brush generously with melted butter mixed with garlic salt, paprika, and herbs. Let the butter seep into the creases - that’s where the magic happens. Serve and enjoy. Serve with whipped herb butter , baked brie, or a bowl of creamy winter soup. For a cheesier twist, tuck small cubes of Gruyère or mozzarella into a few knots before baking. Recipe Card Chef's Notes Knead until smooth: The dough should be soft and slightly tacky but not sticky. Knead for 8–10 minutes by hand or 6–7 minutes in a mixer until elastic. Warm proofing spot: Let your dough rise in a draft-free, warm space until doubled — about 60–90 minutes. Shape your wreath: Roll into small dough balls and arrange them in a circle on parchment paper. For a more braided look, roll three long ropes and twist them before shaping into a ring. Herb butter magic: Brush the melted butter over the baked bread while it’s still warm so the herbs and salt melt right into the crust. Festive serving idea: Garnish the finished wreath with fresh rosemary sprigs and cranberries, or place a baked brie in the center for a striking appetizer. Storage Tips Room temperature: Best enjoyed fresh but can be stored covered for 1–2 days. Refrigerator: Keeps for up to 4 days . Warm gently in the oven before serving. Freezer: Freeze baked bread for up to 1 month. Thaw overnight and reheat at 325°F (160°C) until warm. To re-crisp: Wrap loosely in foil and reheat to refresh the crust while keeping the interior soft. Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy shortbread cookies with Royal Icing. Perfect for any celebration!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Raspberry Sugar Cookies Prep Time: 10 Minutes Cook Time: 12 minutes Serves: 30-40 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s bake something fun today—Lemon Raspberry Shortbread Cookies! They’re buttery, a little crumbly, and have just the right mix of tangy lemon and sweet raspberry. If you’re into that balance of tart and sweet, you’re gonna love these. And if you want to take them up a notch, you can add royal icing on top. It’s smooth, sweet, and makes the flavors pop even more. Plus, it gives the cookies a little extra crunch once it sets. If you’ve never worked with royal icing before, don’t worry—it’s just powdered sugar, a bit of water, and meringue powder (or egg whites). It hardens up nicely, which is why it’s great for decorating. These cookies are super easy to make, fun to decorate, and honestly, they just taste amazing. So, let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Tangy & Sweet Flavor – The mix of bright lemon zest and sweet raspberry gives these cookies a fresh, fruity flavor without being overpowering. Buttery, Crumbly Texture – Classic shortbread vibes! They’re rich, melt-in-your-mouth, and have just the right amount of crispness on the edges. Decorate or Keep Them Simple – These cookies are delicious on their own, but if you want to dress them up, royal icing adds a fun touch and a little crunch. Make-Ahead Friendly – The dough can be made in advance, and the cookies store well, so you can bake ahead and decorate later. Customizable – You can switch up the flavors, use different cookie cutters, or add food coloring to the icing for a fun twist. What You'll Love 1. Can I make the dough ahead of time? Yes! Wrap it up and store it in the fridge for up to 2 days. Let it sit at room temperature for a few minutes before rolling it out. 2. Can I freeze the cookies? Definitely! Baked (but undecorated) cookies can be frozen for up to 3 months. Just let them thaw at room temp before adding icing. 3. Can I skip the royal icing? Absolutely! The cookies are delicious on their own, but if you want a little extra sweetness and decoration, the icing is a great addition. 4. What if I don’t have meringue powder for the royal icing? You can swap it for 2 pasteurized egg whites. Just whip them with the powdered sugar and water until stiff peaks form. 5. Why do my cookies spread in the oven? Make sure your dough is cold before baking! Chilling the cut-out shapes for 15 minutes before baking helps them keep their shape. 6. How do I know when the cookies are done? They should be lightly golden on the edges but still pale on top. Shortbread firms up as it cools, so don’t overbake! 7. Can I use bottled lemon juice instead of fresh? Fresh lemon zest is what really brings out the flavor, so I’d stick with fresh if possible. 8. How long does the royal icing take to dry? It depends on the humidity, but give it 6-8 hours to fully set. If you’re in a hurry, a fan can help speed things up. 9. Can I use raspberry extract instead of raspberry juice? Yes, but go easy! Raspberry extract is super concentrated, so just a drop or two will do the trick. 10. Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your mix doesn’t already have it. The texture might be slightly different, but they’ll still taste great. Frequently asked Questions Ingredints Explained Ingredients Cookies: 2 cups All-Purpose Flour 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 1 cup Unsalted Butter (softened) 1 1/2 cups Granulated Sugar + 1 tablespoon 2 Eggs 1 teaspoon Vanilla Extract Rind of 1 Lemon 1 cup Raspberries (fresh or frozen) Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water Food Coloring NEWSLETTER SIGN-UP Preparation I love these cookies. With or without icing, they are simple and delicious. In a large bowl, start by sifting together your flour, baking soda and salt. In a separate bowl, with the help of a hand mixer, mix together your softened butter and 1 1/2 cups of sugar. Blend until smooth. Add in eggs one at a time and vanilla. Mix until you have a light creamy texture (1-2 minutes). With the help of a rubber spatula, fold in the lemon rind. When you have your dough mixture, in a small saucepan, heat up your raspberries and 1 tablespoon of sugar on medium heat. Heat and stir until the raspberries soften. With the help of the back of a spoon press the raspberries down to extract the juice and turn the raspberries into pulp. Remove the raspberry mixture from the heat and let cool for approximately 5 minutes. Next, over a small bowl, use a wire sieve to extract the juice from the pulp and seeds. Pour 3-4 tablespoons of raspberry syrup over the prepared dough. Use your hands to kneed the juice into the dough. I like to only incorporate it lightly, leaving streaks throughout. You can also incorporate it entirely if you wish, which will leave you with a dough that is lightly tinted. Wrap your dough in cling wrap and place it in the fridge for a minimum of 45 minutes . You can also leave it overnight if you are making this dough ahead of time. You want the dough to be cooled and to have a more solid form before rolling it out to make your cookies. When the dough has cooled and is ready to be worked with. Roll it out with a rolling pin on a well floured work surface. Keep the dough 4-5mm thick and stamp out your desired shapes with cookie cutters. Any leftover dough can be kneeded together and rolled out again. Just keep in mind that the more you roll and kneed, the more the raspberry will blend and get incorporated into the rest of the dough. Continue until you have no more dough left. Preheat your oven to 325F . Place your cut out cookies on a lined baking sheet and bake for 10-12 minutes or until golden. Let cool on a wire baking rack. These cookies can now be enjoyed as is or you can decorate them with royal icing if you so desire. Make sure that the cookies are completely cool before doing so, or the icing will melt and run. To make the royal icing, whisk together the icing sugar, meringue powder and water until you have a thick runny consistency. You want it thick enough that it will hold it's shape but runny enough to push through a piping bag without too much effort. Once you have the proper consistency, you can add food coloring. Mix until you have a smooth glossy icing. To make the hearts, I first outlined a thin line of the icing around the perimeter of the cookie (like a frame that will hold the rest of the icing). Then I filled the heart in. Use a toothpick or needle to blend in any bubbles or bumps that might appear. To make the smaller heart pattern, I made little polka dots in a contrasting color and used a toothpick to pull the icing through the center of the circle which makes it into a whispy heart shape. Have fun with decorating. There are loads of tutorials online if you want to get inspired. Once decorated, let the icing dry for a minimum of 1 hour or overnight. Hope you enjoy making these cookies as much as I do! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These Swiss Pfefferhütte cookies are a holiday classic. A golden buttery lemon infused cookie filled with bright raspberry jam.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pfaffenhütli Cookies (Little Pope’s Hats) Prep Time: 20 minutes Cook Time: 12 minutes Serves: 48 Cookies Dec 15, 2025 Last updated: This recipe may contain affiliate links. About the Recipe In my kitchen, these cookies have always been called Pfaffenhütli - “little pope’s hats” - named for their soft, rounded shape, glossy tops, and jam-filled centers. They’re a beautiful example of how Swiss baking favors restraint and balance over excess: a simple butter dough, lightly scented with lemon, finished with a spoonful of bright raspberry jam and a gentle egg-washed shine. Traditionally, Pfaffenhütli are baked in the weeks leading up to Christmas and tucked into cookie tins alongside other Swiss classics like Zimtsterne , Mailänderli , and Spitzbuebe . They may not be the most dramatic cookie in the box, but they’re often the ones people reach for again and again - quietly familiar, tender, and comforting in the way only truly traditional recipes can be. These cookies are meant to be pale and delicate rather than deeply golden, with a texture that softens as they rest. They’re perfect with an afternoon coffee or tea, and even better shared - the kind of cookie that feels less like a recipe and more like a small piece of home. SKIP TO RECIPE CARD SKIP TO VIDEO A classic Swiss holiday cookie that feels both nostalgic and quietly elegant Simple pantry ingredients — no spices or specialty tools required Soft, tender texture with a glossy finish and a bright raspberry center Perfect for cookie tins , alongside Zimtsterne, Mailänderli, and Spitzbuebe Make-ahead friendly , improving in texture after a day or two What You'll Love Why do my cookies open while baking? This usually means the dough wasn’t pinched firmly enough. Lightly moistening the edges with water before shaping helps the tips hold their form. Should these cookies be golden brown? No - Pfaffenhütli are meant to stay pale with just a hint of color at the edges. Overbaking will make them dry. Can I use another jam? Yes, though raspberry is traditional. Red currant or apricot jam also work well, as long as the jam isn’t too runny. Why does the recipe call for 2–3 eggs? Egg size varies. Start with 2 eggs and add the third only if the dough feels dry or crumbly. The dough should be smooth and easy to roll. Can I freeze the dough? Yes. Wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling and shaping. Frequently asked Questions Ingredints Explained Butter: Softened butter gives these cookies their tender crumb and rich, classic flavor. This is a butter-forward recipe, so quality matters. Sugar: Granulated sugar keeps the dough light and crisp at the edges while allowing the centers to stay soft. Eggs: The eggs bind the dough and contribute to its smooth texture. Depending on egg size, you may need 2 or 3 — the dough should be soft and pliable, not sticky. Lemon Zest: Just a hint of lemon lifts the richness of the butter and sugar without overpowering the cookie. It’s subtle but essential. Flour: All-purpose flour creates structure while keeping the cookies delicate. Measure carefully to avoid a dry dough. Raspberry Jam: A slightly tart raspberry jam balances the sweetness beautifully and gives the cookies their signature look. Egg Wash: Brushing the dough with egg wash before baking creates the traditional glossy finish that makes Pfaffenhütli instantly recognizable. Ingredients 250 g unsalted butter , softened (1 cup + 2 tbsp) 200 g granulated sugar (1 cup) Pinch of salt 2–3 large eggs , room temperature Finely grated zest of 1 lemon 500 g all-purpose flour (about 4 cups) Raspberry jam , for filling 1 egg , beaten (for egg wash) NEWSLETTER SIGN-UP Preparation 1. Make the dough In a large bowl, cream the softened butter and sugar together until light and smooth. Add the salt, lemon zest, and 2 eggs , mixing until fully incorporated. Gradually add the flour, mixing just until a soft dough forms. If the dough feels dry or crumbly, add the third egg - the dough should be smooth, pliable, and not sticky. 2. Chill Shape the dough into a disc, wrap tightly, and refrigerate for 30–45 minutes . This makes the dough easier to roll and helps the cookies keep their shape. 3. Roll and cut Preheat your oven to 180°C / 350°F .Roll the chilled dough on a lightly floured surface to about 4–5 mm (¼ inch) thickness. Cut into rounds. 4. Fill and glaze Place the cookies on a parchment-lined baking sheet. Spoon a small amount of raspberry jam into the center of each cookie, being careful not to overfill. Using your fingers, gently but firmly pinch three evenly spaced points around the edge of each circle to create the classic three-cornered shape. If needed, lightly dampen the outer edge of the dough with a touch of water — this helps the dough adhere and hold its shape as it bakes. Lightly brush the exposed dough with egg wash, taking care not to let it pool near the jam, for that traditional glossy finish. 5. Bake Bake for 12–15 minutes , or until the edges are just turning golden and the tops look set and shiny. The cookies should remain pale and tender, not deeply browned. 6. Cool Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely. The jam will set as they cool. Recipe Card Chef's Notes These cookies are meant to be delicate, not crunchy - pull them from the oven sooner rather than later. A good quality, slightly tart raspberry jam balances the sweetness beautifully. They keep well in an airtight tin for 7–10 days , making them perfect for holiday baking ahead. Storage Tips Store baked cookies in an airtight tin at room temperature for up to 10 days . The cookies actually improve after a day or two , as the texture softens slightly and the flavors settle. Layer cookies with parchment paper to protect the glossy tops and jam centers. For longer storage, unbaked dough can be frozen, or baked cookies can be frozen (unfilled) and filled with jam after thawing. Recipe Card RECIPE VIDEO Newsletter SignUP

These are the perfect harmony of juicy baked peaches, velvety cream cheese filling, and the satisfying crunch of sweet, nutty amaretti.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesecake Peaches Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8 Servings Dec 30, 2025 Last updated: This recipe may contain affiliate links About the Recipe Creating this Baked Peaches with Cream Cheese and Amaretti dessert (a.k.a Some of my favorite desserts come from a bit of improvising - and these Cheesecake Peaches are a perfect example. They were born on a late summer afternoon when I had a bowl of perfectly ripe peaches, a tub of cream cheese, and a lingering craving for something creamy but not too heavy. I remembered a box of amaretti cookies tucked away in the pantry, and suddenly the whole dessert came together. This recipe lands somewhere between my Mango-Lime Cheesecake and my warmly spiced Nutmeg Cheesecake - creamy and satisfying, but with a fresh fruit-forward twist that keeps it from feeling too rich. And if you’ve tried my Baked Apples , you’ll recognize that same cozy, oven-roasted comfort - but with a sunny summer vibe instead of fall spice. What I love most about these Cheesecake Peaches is how effortlessly they come together, yet how elegant they feel on the plate. The juicy baked peaches pair beautifully with the tangy cream cheese filling, while the amaretti crumble adds just the right nutty crunch. Serve them warm with a scoop of ice cream, or chill them for a lighter, make-ahead treat. However you serve them, they’re pure summer joy baked into every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Balance of Freshness and Richness : The juicy sweetness of ripe peaches pairs beautifully with the creamy cheesecake filling, creating a dessert that’s both refreshing and decadent. Easy and Elegant Dessert : With minimal prep and an eye-catching presentation, these cheesecake peaches are as impressive as they are simple to make, ideal for any occasion. Versatile Flavor Pairings : You can add a hint of almond extract to the filling or top with crushed amaretti cookies for a delightful Italian twist. Kid-Friendly and Fun to Eat : These stuffed peaches are easy to hold and bite into, making them a fun treat for kids and adults alike. A Lighter Way to Enjoy Cheesecake : With fresh fruit and a smaller amount of filling, these cheesecake peaches offer a lighter alternative to traditional cheesecake while still satisfying that craving. Perfect Summer Dessert : Cool and refreshing, these peaches are a great way to enjoy a summer dessert without turning on the oven. What You'll Love Can I use canned peaches instead of fresh? Fresh peaches provide the best texture and flavor, but canned peaches can work in a pinch. Just be sure to drain them well before using. How do I keep the cheesecake filling from getting too soft? For a firmer filling, chill the cheesecake mixture before spooning it into the peach halves. This helps it hold shape better and prevents it from melting. Can I make cheesecake peaches ahead of time? Yes! These can be assembled a few hours before serving and kept chilled in the refrigerator. Add any garnishes, like crushed amaretti, right before serving. What type of cream cheese works best? Full-fat cream cheese provides a rich and creamy texture that pairs perfectly with the juicy sweetness of the peaches. How should I serve cheesecake peaches? These peaches are delicious served chilled or at room temperature, and they pair well with a drizzle of honey or a dollop of whipped cream for extra indulgence. Frequently asked Questions Ingredints Explained Peaches: Choose ripe but still firm peaches. They should give slightly when pressed but not feel mushy. This helps them hold their shape while baking. Cream cheese: Full-fat cream cheese gives the best texture and flavor. Make sure it’s softened so it mixes smoothly. Sugar or honey: Either works here. Sugar keeps the filling classic and clean, while honey adds a floral note that pairs beautifully with peaches. Amaretti cookies: These add crunch and a subtle almond flavor that complements both the peaches and cream cheese. Crush them coarsely for texture. Butter: A small drizzle helps the amaretti crisp up in the oven. Ingredients What you'll need: 4 ripe peaches, halved and pitted 200g (7 oz) cream cheese, softened 2 tablespoons sugar (or honey) 1 teaspoon vanilla extract (or almond extract for a twist) 8-10 amaretti cookies, crushed 2 tablespoons melted butter Optional: honey or balsamic reduction for drizzling NEWSLETTER SIGN-UP Preparation Looking for a delightful summer dessert that combines fresh, seasonal fruits with rich, creamy textures and a satisfying crunch? These Baked Peaches with Cream Cheese and Amaretti is the perfect choice! This recipe takes juicy, ripe peaches and elevates them with a luxurious cream cheese filling and a topping of crushed amaretti cookies. The result is a dessert that’s both indulgent and refreshingly light, perfect for warm evenings or special gatherings. Why You'll Love This Recipe: Fresh and Seasonal: Peaches are at their peak in the summer, and this recipe is an excellent way to showcase their natural sweetness. Creamy and Crunchy: The combination of smooth cream cheese and crunchy amaretti creates a delightful contrast of textures in every bite. Quick and Easy: With just 15 minutes of prep time, this dessert is both simple to make and impressive to serve. Versatile: Serve these baked peaches warm with a drizzle of honey, or pair them with vanilla ice cream for an extra treat. Health Benefits of Peaches: Peaches are rich in vitamins A and C, both of which are essential for healthy skin and immune function. They are also a good source of dietary fiber, which supports digestive health. Perfect Pairings: These baked peaches pair beautifully with a glass of Moscato or a chilled Riesling, enhancing the fruity flavors of the dish. For a non-alcoholic option, consider serving with iced herbal tea or a sparkling water infused with peach slices. Recipe Variations: Mascarpone Filling: Swap out cream cheese for mascarpone for an even richer, more indulgent filling. Almond Extract: Add a touch of almond extract to the cream cheese mixture for a nutty flavor that complements the amaretti topping. Gluten-Free Option: Use gluten-free amaretti cookies to make this recipe suitable for those with gluten sensitivities. Let's get started! Preheat the Oven: Preheat your oven to 350°F (175°C) . Prepare the Peaches: Cut the peaches in half and remove the pits. If the peaches are a bit firm, you can scoop out a small amount of the flesh to create a slightly larger cavity for the filling. Make the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture into the cavity of each peach half. Crush the Amaretti: Place the amaretti cookies in a plastic bag and crush them using a rolling pin or the bottom of a glass (or if you don't mind getting your fingers a little crumbly, simply crush them using your hands). The crumbs should be coarse for added texture. Top the Peaches: Sprinkle the crushed amaretti over the cream cheese filling in each peach. Drizzle a bit of melted butter over the top of each peach to help the amaretti crisp up while baking. Bake the Peaches: Place the stuffed peaches in a baking dish. You can add a small amount of water or wine to the dish to keep the peaches moist. Bake for 20-25 minutes , or until the peaches are tender and the topping is golden brown. Serve: Serve the peaches warm, drizzled with honey or balsamic reduction if desired. You can also add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. Tips: If you prefer a tangy filling, add a little lemon zest to the cream cheese mixture. For a different texture, you can toast the amaretti crumbs before adding them to the peaches. Recipe Card Chef's Notes A few small tips that make these Cheesecake Peaches shine: Use room-temperature cream cheese for the smoothest filling Don’t overfill - just enough to sit neatly in the peach cavity Keep the amaretti crumbs coarse for better texture If peaches are very juicy, bake uncovered so excess moisture evaporates Taste your peaches first - adjust sweetness if needed Storage Tips Make ahead: Assemble and refrigerate up to 24 hours before baking Refrigerator: Store baked peaches covered for up to 2 days Reheat: Warm gently in the oven or enjoy chilled They’re best enjoyed fresh, but still lovely the next day. Recipe Card RECIPE VIDEO Newsletter SignUP