A classic German pastry that is beloved for its distinct twisted shape, salty flavor and characteristic chewy texture and shiny crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Soft Pretzels ( Bretzels ) Prep Time: 15 minutes Cook Time: 12-14 minutes Serves: 4 Bretzels Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about homemade snacks—the kind you pull from the oven still warm, golden, and begging to be dipped. These soft bretzels are one of my all-time favorites. Chewy on the inside, lightly crisp on the outside, and sprinkled with just the right amount of salt, they’re the kind of snack that turns an ordinary afternoon into something special. If you’ve been here before, you know I have a soft spot for elevated finger foods. Whether it’s my crispy Mushroom Bites , Paprika Grissini , or those flaky Herby Puff Pastry Bites , I love recipes that are equal parts cozy and crowd-pleasing. These bretzels fit right in. They’re surprisingly simple to make, and the payoff? So satisfying. Serve them with mustard, slather them with whipped butter, or turn them into the ultimate sandwich bun. However you enjoy them, homemade bretzels are always a good idea. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic Pretzel Flavor The baking soda bath gives these pretzels a delicious, traditional taste and signature chewy texture. Perfect for Any Occasion Whether you’re snacking, hosting a party, or making them for Oktoberfest, these bretzels are always a crowd-pleaser. Simple Ingredients Made with pantry staples, this recipe is budget-friendly and easy to whip up anytime. Customizable Toppings Add your favorite toppings, from coarse salt and cheese to sweet cinnamon sugar for a dessert twist. Homemade Whipped Butter The creamy, lightly salted whipped butter is the perfect pairing for these warm, golden bretzels. What You'll Love Can I use active dry yeast instead of instant yeast? Yes, you can! However, active dry yeast needs to be activated first. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding it to the dough. What if I don’t have baking soda for the bath? The baking soda bath is key to achieving that characteristic pretzel flavor and deep brown color. If unavailable, you can use a lye solution (traditional) or skip it for softer, bread-like pretzels, though the flavor won’t be as authentic. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and slightly tacky to the touch but not sticky. You can also perform the "windowpane test": stretch a small piece of dough between your fingers—if it forms a thin, translucent sheet without tearing, it’s ready! Can I freeze the pretzels? Yes! You can freeze unbaked pretzels after shaping or baked pretzels once cooled. To reheat baked pretzels, warm them in the oven at 350°F (175°C) for 10–12 minutes. Can I add toppings? Absolutely! Try coarse salt, sesame seeds, or even grated cheese before baking. Frequently asked Questions Ingredints Explained Ingredients Bretzel Dough 360 ml Water (warmed) ( 1 1/2 cups ) 28 g Unsalted Butter (melted) ( 2 tablespoons ) 12 g Brown Sugar ( 1 tablespoon ) 7 g Instant Dry Yeast ( 2 1/4 teaspoons ) 390 g All-Purpose Flour ( 3 1/4 cups ) 5 g Salt ( 1 teaspoon ) Baking Soda Bath 90 g Baking Soda ( 1/2 cup ) 2L Water ( 9 cups ) Whipped Butter 240 g Whipping Cream ( 1 cup ) 3 g Salt ( 1/2 teaspoon ) NEWSLETTER SIGN-UP Preparation Making homemade bretzels is easier than you think. They may look fancy but with a few easy steps you can make your own really easily. Shape them into the traditional twisted pretzel or simply make buns for your sandwiches and burgers. Either way, you'll be sure to impress with these! If you are curious about their history, check out my "bretzel" blog post . Begin by sifting together the flour and salt in a large bowl. Add in the brown sugar. Mix together with a whisk. In a separate bowl, combine the warm water and instant yeast. Give it a stir and let sit for approximately 15 minutes to let the yeast activate. (When foamy layer develops on the top you'll know it's ready to go!) Make a small indent at the center of your flour mixture and pour in your yeast mixture. Add in the melted butter. Knead your ingredients together until you have acheived a smooth elastic dough. If you find that it is still too sticky add in an other tablespoon or so of flour. If it is too dry add a splash of water. The dough should feel elastic, but should remain firmly together and not be overly stick to the touch. Knead for about 5 minutes. Cover the bowl of dough with a kitchen towel or cling wrap so that it doesn't dry out as it rises and let rest for approximately 1 hour or until the dough has doubled in size. (Since I live in a cooler climate, I like to place my dough bowl in the oven with the oven light one (make sure the oven is off though!) Once the dough has risen, give it a punch to deflate and separate into 4 equal sized pieces. If you are making the traditional pretzel shape, make sure you have a well floured work surface with enough space to be able to roll out your dough. you will want to be able to roll out 60-75cm long dough snakes (2-2.5'). Shape your bretzel by bringing both ends up into a 'U' shape, twisting them twice and bringing the twist downwards. You can make them long and skinny or you can make them bigger and more like buns. Either works and both will taste amazing! If you do not want to be fancy and simply want round bread buns, roll them into equal sized balls. Let the shaped brezels sit and rise for another 30 minutes before giving them a dunk in the baking soda bath. When they are ready, heat up your water and baking soda mixture in a medium to large pot. When boiling, dip your brezels one-by-one into the baking soda bath. Let soak for 20 seconds and remove with a slotted spoon letting as much water drip off as possible. Lay the finished bretzels onto a lined baking sheet. *for the round bun version- I like to cut a small "X" in the top center of each bun after the baking soda bath but before baking- this will give a nice contrast to the golden dough Sprinkle with flaky or coarse salt. Preheat your oven to 450F . Bake the bretzels for 12-14 minutes until they are a deep golden brown. You can leave them as is or brush the tops with some melted butter to give them some shine. Serve with whipped butter or mustard. (Or make them into a sandwich... Now it's up to you to do whatever you want!) How to make Whipped Butter: To make the whipped butter simply pour your whipping cream into a medium mixing bowl. Use a hand-mixer to whip the cream until it becomes a butter like consistency (about 12-15 minutes ). Same as making whipped cream- but whip longer! Add in the salt. Mix for another minute or so, et voila! Spread some over your brezel and enjoy! You can even add in some deli meats and make a wonderful sandwich! Hope you enjoy these as much as I do! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zürcher Geschnetzeltes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hailing from the heart of Switzerland—Zurich, my hometown—Zürcher Geschnetzeltes is a dish that blends simplicity and elegance in the most comforting way. The name literally means “sliced meat Zurich-style,” and it’s exactly that: tender veal strips simmered with onions and mushrooms in a silky white wine cream sauce. Though it first appeared in Swiss cookbooks in the 1940s, its roots run deeper in Zurich kitchens, where it’s long been a favorite for both everyday meals and special occasions. Traditionally, it’s served with Rösti , those crispy-edged Swiss potato cakes that are basically a love letter to golden comfort food. But you’ll also find it paired with Spaetzli or pasta—both excellent for soaking up the velvety sauce. In my kitchen, if I’m skipping the Rösti, I’ll often reach for my Homemade Pasta Noodles , especially fresh tagliatelle-style ribbons that cradle the sauce beautifully. Like my Alpine Macaroni and Spaetzli , this dish is a celebration of how Swiss cooking takes pantry staples and turns them into something cozy and luxurious. Zürcher Geschnetzeltes isn’t fussy—it’s just deeply satisfying and unmistakably Swiss. Whether you’re new to Swiss cuisine or craving a nostalgic taste of home, this one brings Zurich straight to your plate. SKIP TO RECIPE CARD SKIP TO VIDEO Comfort food at its finest: Creamy, savory, and full of flavor — this dish is the culinary equivalent of a cozy blanket. Elegant, but easy: It sounds fancy, but it comes together quickly with simple ingredients and minimal prep. Perfect with anything starchy: Whether you serve it over Rösti, Spaetzli, or your own homemade pasta noodles, that dreamy sauce ties it all together beautifully. A true taste of Switzerland: If you’ve ever strolled through Zurich’s cobblestone streets or just wish you had, this dish brings a piece of that charm to your kitchen. Adaptable: While veal is traditional, it also works well with chicken or pork if you're looking for alternatives. What You'll Love What is Zürcher Geschnetzeltes? It’s a traditional Swiss dish from Zurich made with sliced veal cooked in a white wine cream sauce with mushrooms and onions. It's rich, savory, and incredibly comforting. Can I substitute the veal? Yes! While veal is classic, chicken or pork tenderloin work very well too. Just make sure to slice the meat thinly and avoid overcooking so it stays tender. Do I need to use white wine? White wine adds acidity and depth, but you can substitute with a splash of chicken or vegetable broth and a teaspoon of white wine vinegar or lemon juice if needed. What should I serve it with? Traditionally, it’s paired with Rösti, but it’s equally delicious with Spaetzli, mashed potatoes, or your own fresh homemade pasta noodles. Can I make it ahead of time? The sauce is best served fresh, but you can prep your ingredients ahead. If you do need to reheat, do so gently over low heat to avoid curdling the cream. Is this a weeknight meal or a special occasion dish? Both! It’s fancy enough for guests but quick and doable on a cozy weeknight when you’re craving something satisfying. Frequently asked Questions Ingredints Explained Ingredients 1 lb (450 g) veal cutlets or tenderloin, thinly sliced into strips 1 tablespoon flour Salt and freshly ground pepper, to taste 2 tablespoons butter, divided 1 tablespoon neutral oil (e.g. canola or sunflower) 1 small yellow onion, finely chopped 1 garlic clove, minced (optional but delicious) 1 cup (250 g) white or brown mushrooms, sliced 1/3 cup (80 ml) dry white wine 3/4 cup (180 ml) veal or chicken broth 3/4 cup (180 ml) heavy cream 1 teaspoon lemon juice Fresh parsley, chopped (for garnish) (Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce NEWSLETTER SIGN-UP Preparation Prep the meat: Pat the veal dry, then toss it with the flour, salt, and pepper until lightly coated. Sear the veal: In a large skillet or sauté pan, heat 1 tablespoon of butter and the oil over medium-high heat. Sear the veal in batches for just 1–2 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside. Sauté aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the pan. Sauté the onion (and garlic, if using) until soft and translucent, about 2–3 minutes. Cook the mushrooms: Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes. Deglaze the pan: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, scraping up any browned bits from the pan. Make the sauce: Stir in the broth and cream. Simmer gently for 5–7 minutes until the sauce thickens slightly. Add the lemon juice and taste for seasoning. Finish the dish: Return the veal (and any juices) to the pan. Stir to coat and let everything simmer for another 1–2 minutes, just until the veal is heated through. Do not overcook, or the veal may turn tough. Serve: Sprinkle with fresh parsley and serve immediately with crispy Rösti , Spaetzli , or buttered noodles . 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Marbled cupcakes, where honey-infused richness meets the vibrant tangy notes of hibiscus for a uniquely delicious flavor combination.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey and Hibiscus Cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Hibiscus has such a striking color and a unique tartness that I’ve always wanted to bake with it. I first experimented with it in my Honey & Hibiscus Bread , where I paired its floral tang with the mellow sweetness of honey—and that pairing stuck with me. So when February rolled around (and pink bakes took over my kitchen), I decided to turn that same flavor combo into a batch of cupcakes. These Marbled Honey & Hibiscus Cupcakes are my newest obsession: light, floral, just sweet enough, and pretty enough to rival my Rainbow Bundt Cake or even a classic like my Red Velvet Cupcakes . The marbled swirl isn’t just for show—it’s a simple but beautiful way to blend the bold flavor of hibiscus with golden honey. If you want to know more about working with hibiscus in baking, I’ve shared a few tips on the blog too. Whether for Valentine’s Day or just a cozy weekend treat, these cupcakes are all about flavor, color, and fun. SKIP TO RECIPE CARD SKIP TO VIDEO The color is all-natural. No artificial dyes here—just vibrant, naturally tinted batter with the prettiest pink swirls. A flavor combo that just works. The sweet comfort of honey paired with the tart, floral kick of hibiscus is unexpected but so good. Simple but impressive. These look fancy with their marbled effect, but they’re easy enough to make on a weekday. A fresh twist on classic cupcakes. Think of it like your Red Velvet's cooler, floral cousin. Perfect for any occasion. From Valentine’s Day to tea parties, or just because—these cupcakes show up beautifully. What You'll Love Can I use hibiscus tea instead of hibiscus powder? You can try, but the color and flavor won’t be nearly as vibrant. Hibiscus powder gives a concentrated boost that tea just can’t match in baking. What if I don’t have honey on hand? Maple syrup or agave can work in a pinch, but they’ll slightly change the flavor. Honey really makes the floral notes shine. Do I need to marble the batter? Nope! You can swirl it as much or as little as you like—or layer it for a two-tone look. It’ll taste delicious either way. Can I make these ahead? Yes! They store well in an airtight container at room temperature for 2–3 days. You can also freeze them (unfrosted) for up to a month. Can I turn this into a loaf or cake instead? Absolutely. Just adjust the baking time—a standard loaf pan or 8-inch round cake may take 35–45 minutes, depending on your oven. Frequently asked Questions Ingredints Explained Ingredients For the cupcakes: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 3/4 cup honey 3 large eggs 1 teaspoon vanilla extract ½ cup milk 2 tablespoons hibiscus powder For the Frosting: (optional) 1 cup unsalted butter, softened 3 cups powdered sugar ¼ cup honey 1 tablespoon hibiscus powder NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Divide the batter in half. In one half, stir in the hibiscus powder until well combined. Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. You can serve them plain or add some frosting as an extra indulgence. For the frosting, beat together butter, powdered sugar, honey, and hibiscus powder until smooth. Decorate your cupcakes with the frosting and enjoy! Searching for Hibiscus powder? I got mine from Selefina Spices (not sponsored). Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crunchy Melba toasts topped with sweet hazelnut spread and pear. It's the 4-ingredient afternoon pick-me-up you've been needing. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pear and Hazelnut Melba Toast Prep Time: 10 minutes Cook Time: 5 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It’s pear season, and every autumn, I somehow forget. I get swept up in all things apple—pies, babkas, crisps (like my Apple Marzipan Babka )—that pears tend to quietly fade into the background. But not this year. These little pear hazelnut toasts are my gentle reminder that pears deserve their own moment in the spotlight. They’re inspired by a nostalgic snack my mom used to make for me whenever I was under the weather—simple Melba toasts topped with a warm hazelnut spread and baked until toasty. No fruit, no fuss. Just comfort. I’ve given them a little upgrade here with soft, ripe pear slices, a dusting of cinnamon, and a sprinkle of extra hazelnut meal. The flavors come together in a way that feels both elevated and familiar. If you’re as obsessed with cozy fall bakes as I am, don’t miss my Swiss-inspired Apple Hazelnut Galette or Plum Wähe —two other rustic, fruit-forward desserts that are all about celebrating the season. These toasts are simple, satisfying, and just a little bit nostalgic. I hope they become a new favorite in your fall kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Nostalgic meets elevated – A childhood favorite gets a delicious seasonal twist with pears and cinnamon. Quick and easy – Minimal ingredients, minimal effort. Perfect for busy days or last-minute guests. Naturally gluten-free option – Just sub in GF Melba toasts or crackers if needed. Versatile snack or dessert – Enjoy them with tea, as a midday pick-me-up, or as a light dessert. Perfect flavor pairing – Pears and hazelnuts are a classic Swiss combo that always feels elegant and cozy. What You'll Love Can I use another type of fruit? Absolutely. Apples or plums would also be lovely here (try thinly sliced and patted dry). You could even use figs for a more luxurious feel. Do I need to peel the pears? Not at all! Leave the skins on for added texture, color, and nutrients. Just make sure they’re ripe but still firm. What if I don’t have hazelnut meal? You can blitz whole hazelnuts in a food processor or use almond meal instead—it’ll still be delicious. How do I store these? They’re best eaten warm or within a few hours of making. If you have leftovers, store them in an airtight container at room temp and re-toast briefly before serving. Can I prep these in advance? Yes! You can spread the condensed milk–hazelnut mixture ahead of time and slice the pears in advance (toss with lemon juice to prevent browning). Assemble and bake when ready to serve. Frequently asked Questions Ingredints Explained Ingredients 1¼ cups (300 mL) sweetened condensed milk 1½ cups (150 g) hazelnut meal (plus more for sprinkling) 2–3 ripe pears , thinly sliced 18–20 melba toasts Cinnamon , for sprinkling NEWSLETTER SIGN-UP Preparation There are many things I love about this little snack. One of them being how quick and easy it is to make. With four ingredients and about 15 minutes of your time, you'll have prepared and baked these beauties and will be crunching your way through a plate of them. Begin by heating your oven to 350F . In a small mixing bowl use a spatula to mix together the sweetened condensed milk and hazelnut meal . Mix until you have a smooth textured batter and all the dry ingredients are well incorporated. Cut your pears into 3mm thick slices. Prepare your toasts by piping or spreading some of the hazelnut mixture onto the toast. (It will likely run over the sides a bit, but that is ok). Next, top the mixture with a slice of the pear. Sprinkle the top of each pear slice with some more hazelnut meal and a pinch of cinnamon. Place your topped melba toasts onto a lined baking sheet. Bake in the oven for 5-7 minutes or until the edges start to turn golden. Remove from the oven and let cool for 10 minutes before serving. Can be eaten warm or at room temperature. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A soft, flavorful loaf made with ripe bananas and pantry staples - perfect for breakfast, an afternoon snack, or to use up those bananas that went a little too far.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Banana Bread Prep Time: 10 minutes Cook Time: 60 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe This banana bread recipe is, hands down, the one that gets made the most often in my household. It’s the kind of recipe that’s slightly sticky and stained from all the times my kids have helped me make it—because, let’s be honest, the best recipes are the ones well-loved and well-used. Over the years, I’ve spent a lot of time perfecting this banana bread, tweaking ingredients to achieve that rich, moist texture I love in coffee shop-style banana breads. I’ve tested countless recipes—from cookbooks, online sources, and even friends and family—but most were too cakey or lacked that satisfying density I was looking for. After plenty of trial and error, I finally landed on the perfect combination of ingredients to create a banana bread that’s incredibly simple to make yet full of flavor. It’s packed with ripe bananas, just the right amount of sweetness, and a wonderfully dense, moist crumb that makes it perfect alongside a cup of coffee or tea. If you love banana bread as much as I do, you might also enjoy my Banana Cinnamon Monkey Bread —a fun, pull-apart twist that turns this classic into an irresistible treat. And for those days when you want something a little different, my Zucchini Bread is another favorite in our house, packed with warm spices and just the right amount of sweetness. Whether you're a seasoned baker or just getting started, I’m confident this banana bread will quickly become a staple in your kitchen—just like it has in mine. So, let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Perfectly Moist & Dense – If you love coffee shop-style banana bread with a rich, tender crumb, this one delivers. No dry, crumbly texture here! Made with Simple Ingredients – No fancy add-ins or hard-to-find ingredients. Just pantry staples and ripe bananas for the best flavor. Easy to Make – Whether you’re a beginner or a pro in the kitchen, this recipe is as straightforward as it gets. Versatile & Customizable – Want to add chocolate chips, nuts, or a cinnamon swirl? Go for it! This recipe is a great base for experimenting. Stays Fresh & Freezes Well – Enjoy it for days at room temperature or freeze slices for a quick, delicious treat anytime. What You'll Love Can I use frozen bananas? Yes! If you have overripe bananas in the freezer, just let them thaw and drain off any excess liquid before mashing. How do I know when my bananas are ripe enough? The best bananas for banana bread are very ripe—deep yellow with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be. Can I make this recipe into muffins? Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean. Can I add mix-ins? Of course! Try folding in chocolate chips, chopped nuts, or even a cinnamon sugar swirl for extra flavor. How do I store banana bread? Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them well and thaw as needed! Can I reduce the sugar? Yes! If you prefer a less sweet banana bread, you can reduce the sugar by ¼ cup without significantly affecting the texture. What’s the best way to serve this banana bread? It’s perfect on its own, but I love it slightly warm with a little butter, peanut butter, or even a drizzle of honey! Frequently asked Questions Ingredints Explained Ingredients 340 g (3 ripe bananas) , mashed 250 g (2 cups) all-purpose flour 5 g (1 tsp) baking soda 1.5 g (¼ tsp) salt 200 g (1 cup) granulated sugar 120 g (½ cup) vegetable oil 5 g (1 tsp) vanilla extract Optional Add-ins 60 g (½ cup) chopped walnuts or pecans 85 g (½ cup) chocolate chips 3 g (1 tsp) ground cinnamon (optional) NEWSLETTER SIGN-UP Preparation Start by mashing your bananas in a large mixing bowl. Nothing fancy needed here. Just the back of a fork and some arm strength. Once the bananas are thoroughly mashed (with very little to no lumps) add in the egg, vegetable oil and vanilla extract. With a hand mixer beat the ingredients together until you have a smooth pudding like texture. Next, add in the sugar. Mix until all the sugar has been well blended. Next, add in the salt and baking soda. Mix until well incorporated. Lastly, add in the flour 1/2 cup at a time, mixing after each addition. Preheat the oven to 325F . When you have your smooth batter, pour it into a bread loaf pan. (Mine measures 23.5 x 13.3 x 6.99 cm). Make sure to grease your pan with a bit of butter and dust with flour before pouring in the batter. This will help insure the loaf slides out more easily. I prefer this method to lining it with parchment paper, but if you prefer the parchment paper way, go right ahead. Bake loaf for 1 hour (or 1h10 minutes) until the top of the bread is nice and golden or a toothpick inserted into the center comes out clean. Let cool in the bread tin for about half an hour before removing the loaf and letting it cool completely on a wire cooling rack. This cake is the perfect snack or quick breakfast treat. If you like your banana bread less sweet, you can opt to put 1/2 cup sugar instead. This recipe also works beautifully for banana muffins. Just alter the cooking time to 20-25 minutes . Banana bread and muffins can be stored in the freezer if you want to make a big batch for the week. Just thaw at room temperature overnight before serving. Enjoy! Looking for other banana based recipes, check these out: Banana Cinnamon Monkey Bread Banana Praline Muffins Banana Cinnamon Rolls Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Hedgehog Bread Easter Rolls Prep Time: 20 minutes Cook Time: 20 minutes Serves: 10 Breads Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something truly special about homemade Zopf —the soft, buttery Swiss bread that’s a staple at many breakfast tables. Traditionally braided, Zopf is known for its rich flavor and pillowy texture. But did you know this versatile dough can be shaped into more than just a loaf? Just like Grittibänz , the classic Swiss bread figures made during the holiday season, this recipe transforms Zopf dough into adorable animal-shaped rolls , making it the perfect festive bake for Easter brunch ! Whether you shape them into hedgehogs, bunnies, lambs, or little chicks , these charming bread rolls bring a playful touch to the table. They’re not just fun to make—especially with kids—but they also taste just as delicious as the traditional loaf. Soft, slightly sweet, and golden brown, they’re a joy to bake and an even bigger joy to eat. This recipe follows the traditional method of making Zopf but with a whimsical twist. Each roll is shaped by hand, decorated with simple details, and baked until golden perfection. Serve them warm with a spread of butter and jam, or enjoy them as part of a festive Easter brunch. However you choose to shape them, these little breads will surely bring smiles to the table. So, grab your scissors, get creative, and let’s make some delightful animal-shaped Zopf rolls! *For more fun Easter recipes check out my FREE downloadable e-book A Taste of Easter . SKIP TO RECIPE CARD SKIP TO VIDEO A Fun Take on a Classic – This recipe is based on Swiss Zopf , a beloved bread with a rich, buttery flavor and soft texture. Instead of a braid, you get adorable animal-shaped rolls! Perfect for Easter Brunch – These charming little breads are a delightful way to bring extra joy to your Easter table . Kids (and adults!) will love them. Customizable Shapes – Whether you go for hedgehogs, bunnies, lambs, or even little chicks, you can get creative and make each roll unique! Soft, Fluffy, and Buttery – This dough bakes up into a light, airy bread that pairs beautifully with butter, jam, or even a dusting of powdered sugar. Kid-Friendly and Fun to Make – Shaping the dough, snipping little details, and adding eyes is a great way to get kids involved in baking ! A Touch of Tradition – These rolls are inspired by Grittibänz , the Swiss holiday bread figures, making them perfect for Easter or any festive occasion. Make It Your Own – Add a touch of cinnamon, orange zest, or even some raisins in the dough for a personalized flavor twist. What You'll Love Can I make the dough ahead of time? Yes! You can prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, bring it to room temperature, shape the animals, and let them rise again before baking. Can I use instant yeast instead of active dry yeast? Absolutely! If using instant yeast , you can skip the activation step and mix it directly with the flour. Use 5 g (1 ¾ tsp) of instant yeast instead of 10 g of active dry yeast. Do I have to shape them into hedgehogs? Not at all! This dough is very versatile—you can shape it into bunnies, chicks, lambs, bears, or any other fun Easter-inspired animal. What if I don’t have a pastry brush for the egg wash? You can use a piece of paper towel, the back of a spoon, or even your fingertips to gently coat the dough with the egg wash. How do I store these after baking? These little breads are best enjoyed fresh but can be stored in an airtight container for up to two days . If they start to dry out, warm them slightly in the oven before serving. Can I freeze the shaped dough before baking? Yes! After shaping the rolls, place them on a tray in the freezer. Once firm, transfer them to a freezer bag. When ready to bake, let them thaw and rise at room temperature before baking as usual. Frequently asked Questions Ingredints Explained Ingredients Dough: 50 g (3.5 tbsp) butter , melted 300 ml (1 ¼ cups) milk 500 g (4 cups) flour 1 - 1 ½ tsp salt 2 tbsp sugar (optional) 10 g (3 ⅓ tsp) active dry yeast 10 g (2 tsp) sugar (to activate the yeast) Egg Wash: 1 egg yolk 1 tbsp milk + a pinch of sugar for the egg wash NEWSLETTER SIGN-UP Preparation Prepare the Dough: Melt the butter in the microwave. In a seperate bowl, warm up the milk slightly—do not let it get too hot (should be just warm to the touch). Add the active dry yeast and 10g of sugar to the bowl of warm milk. Stir and let sit 10 minutes or so until it starts to foam. In a large mixing bowl, whisk together the flour, salt and 2 tablespoons of sugar (if you want the breads to be lightly sweetened). Make a well in the center and pour in the active dry yeast milk mixture along. Mix everything together. Knead until you get a smooth, soft dough. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1.5 to 2 hours , or until it has doubled in size. Tip:Since I live in a cooler climate, I like to place my bowl in the oven (make sure it is off) with the oven light turned on. This gives just the right amount of warmth to help my dough rise. After 45 minutes , knead the dough again—this helps create smaller air pockets, which will make the animal shapes rise more evenly. Shape the Rolls: Divide the dough into 10 equal pieces . Roll each piece into an oval shape, tapering one end slightly to form the “face” of the hedgehog (or any other animal shape you’d like). Place them on a baking sheet lined with parchment paper. Add the Details: Use scissors to make two small cuts for the eyes. In a small bowl, mix the egg yolk with 1 tbsp milk and a pinch of sugar . Brush this mixture over each roll. Press currants or raisins deep into the eye slits to create eyes. Tip: I use small sewing scissors as the tips are small, sharp and precise. Use scissors to snip small cuts along the back of each roll to form the hedgehog’s spines. If making other animals, adjust the cuts to match your design. Let them rest for another 20 minutes to rise again. Tip: Make sure your cuts are deep enough. The dough will rise again during baking and if your slits are not deep enough the details may get lost. Bake: Preheat the oven to 350°F (180°C) Bake in the center of the oven for 20-25 minutes , until golden brown. Remove from the oven and let them cool on a wire rack. Enjoy these adorable bread rolls as a fun baking project for Easter or a cute addition to any meal! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Ghostly Pumpkin Donuts Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 6-8 Donuts Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something festive and a little spooky this Halloween, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting are the perfect treat. They’re soft, warmly spiced, and just the right amount of playful with their piped little ghost faces peeking out of the donut holes—definitely a kid favorite in our house (and let’s be honest, grown-ups too). The flavor is classic fall—think pumpkin spice meets donut shop—with the same cozy vibes you’ll find in my Pumpkin Spice Babka and Classic Pumpkin Pie . And if you're more in the mood for something nutty and elegant, my Pistachio Baked Donuts are always a hit too. Whether you’re making these for a party, packing them into lunchboxes, or just enjoying them with a cup of coffee, they’re a sweet way to celebrate the season—ghosts and all. SKIP TO RECIPE CARD SKIP TO VIDEO Playfully spooky – The ghostly frosting makes these donuts a fun and adorable Halloween treat. Fall flavor favorite – Made with real pumpkin and warming spices, they deliver that perfect autumn taste in every bite. Mini-sized for big smiles – Perfect for parties, lunchboxes, or a festive afternoon snack with coffee or cider. Kid-approved fun – Little ones will love helping decorate the ghost faces—and eating them, of course! Easy to make ahead – Bake the donuts a day in advance and frost them just before serving. What You'll Love Can I use fresh pumpkin instead of canned purée for these donuts? Yes, you can use fresh pumpkin purée, but ensure it’s well-drained. Fresh pumpkin has more water than canned purée, so you may need to reduce the amount slightly or strain it to maintain the right consistency for the batter. 2. How do I make these donuts without a donut pan? If you don’t have a donut pan, you can use a muffin pan or create a makeshift mold with foil in a regular pan. Just keep an eye on the baking time, as the shape and thickness may vary the cooking time slightly. 3. Can I make these donuts gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it’s one that includes xanthan gum to keep the texture similar to the original. 4. How should I store these pumpkin donuts with ghost frosting? Store them in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture. 5. Can I freeze these donuts? Yes, freeze the unfrosted donuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months. When ready to eat, thaw, then frost with the ghost frosting. 6. What’s the best way to make the frosting look like ghosts? Using a piping bag or a spoon, swirl the frosting on top of each donut, creating peaks to resemble ghostly shapes. Add mini chocolate chips or dots of black icing gel for the eyes to complete the look. 7. How can I make the frosting firmer? If your frosting feels too soft, chill it in the refrigerator for about 10-15 minutes before piping. Alternatively, add a little extra powdered sugar until it reaches your desired consistency. 8. Can I make the donuts vegan? To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes). Use dairy-free cream cheese and butter in the frosting. 9. Can I use different spices for the donuts? Yes, feel free to adjust the spices based on your taste. Pumpkin pie spice is a great alternative that already combines cinnamon, nutmeg, cloves, and sometimes ginger. Frequently asked Questions Ingredints Explained Ingredients For the Pumpkin Donuts: 125g all-purpose flour (1 cup) 100g granulated sugar (½ cup) 50g brown sugar (¼ cup, packed) 120g pumpkin purée (½ cup) 60ml vegetable oil (¼ cup) 1 large egg 2g baking powder (½ teaspoon) 2g baking soda (½ teaspoon) 1g ground cinnamon (½ teaspoon) 0.5g ground nutmeg (¼ teaspoon) 0.5g ground cloves (¼ teaspoon) 1g salt (¼ teaspoon) For the Ghost Frosting: 115g cream cheese, softened (½ cup or 4 oz) 57g unsalted butter, softened (¼ cup) 120g powdered sugar (1 cup) 2.5ml vanilla extract (½ teaspoon) For the Ghostly Decorations: Mini chocolate chips (for eyes) Black icing gel or melted chocolate (for mouths or extra detailing) NEWSLETTER SIGN-UP Preparation For the Pumpkin Donuts: Preheat your oven to 350°F (175°C) and grease a mini donut pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds ), filling each cavity about 2/3 full. Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth. To Assemble the Ghostly Mini Pumpkin Donuts: Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost) Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth. Allow the frosting and decorations to set, and you're done! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A unique and hearty soup filled with vegetables and crunchy pickles giving it a delicious tangy flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pickle Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds. My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits. What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite. This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier. Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering. I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine! SKIP TO RECIPE CARD SKIP TO VIDEO Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers. Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days. Customizable Heat: Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience. Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal. Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills. Herbaceous Aroma: The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen. Perfect for Leftovers: This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week. Rich and Filling: The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal. Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing. Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round. What You'll Love 1. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup. 2. What kind of pickles work best for this recipe? Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste. 3. Can I make this recipe dairy-free? Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream. 4. Can I skip the mustard? If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor. 5. How do I store leftovers? Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. 6. Can I adjust the tartness? Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor. 7. Can I make this soup spicy? Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick. 8. What can I serve with this soup? Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup. 9. Can I make it gluten-free? Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour. 10. Can I use dried dill instead of fresh? Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill. Frequently asked Questions Ingredints Explained Ingredients 3 Potatoes (Yukon Gold or Fingerling) 2-3 Medium Carrots (Sliced) 2-3 Celery Stalks (Sliced 1 Yellow Onion (chopped) 2 Garlic Cloves (finely chopped) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 6 cups Vegetable Broth 1 cup Dill Pickles (finely chopped) 1 cup Pickle Juice 1/2 teaspoon Dijon Mustard 1/2 teaspoon Wholegrain Mustard 1 bunch Fresh Dill (Roughly chopped) 2 Bay Leaves 1 tablespoon Thyme 1/2 cup Heavy Cream (+ extra for drizzling) *Sriracha or Hot Sauce (Optional) NEWSLETTER SIGN-UP Preparation This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time. Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies. Remove the dill frawns from the stem and roughly chop. Now that everything is prepped the soup will be easy to throw together. In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant. Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften. Add in the butter and flour and mix until your veggies are coated in a light floury paste. Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes . Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes . Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste. To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

While the exterior of these pastries is caramelized and slightly crunchy, the interior is tender and buttery. You won't be able to eat just one.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Palmiers Prep Time: 10 minutes Cook Time: 10-13 minutes Serves: 18-20 Palmiers Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Palmiers are one of those pastries I never get tired of—and I honestly don’t know many people who would disagree. Flaky, crisp, caramelized, and just sweet enough, they’re the kind of treat that looks elegant but is secretly so simple to make. If you’ve tried my Herby Puff Pastry Bites , you already know how magical puff pastry can be with just a few ingredients. This is that magic, in dessert form. Also known as elephant ears or palm leaves , palmiers are a classic French pastry with roots that supposedly go back to the 17th century. There’s even a story that their shape was inspired by the palm trees in the royal gardens of Versailles. Whether or not that’s true, I love the idea of these golden swirls making their way from royal kitchens to my own coffee table. All you need for this version is puff pastry, sugar, and cinnamon—yes, that’s it! Think of these as a crisp, French cousin to my Cinnamon Buns , but lighter, faster, and with way less fuss. I love them alongside a cup of tea or tucked into a cookie tin as an elegant (but effort-free) homemade gift. When I need a last-minute treat that still feels a little fancy, palmiers are my go-to. So let’s make some! You’ll be amazed how something this simple can taste so good. SKIP TO RECIPE CARD SKIP TO VIDEO Just 3 Ingredients – Puff pastry, sugar, and cinnamon. That’s it! Minimal effort, maximum payoff. Crispy & Caramelized – The sugar melts into the layers, giving you that perfectly crisp, golden finish with a hint of caramel. So Easy, So Fancy – They look elegant (hello, afternoon tea vibes) but take almost no time to make. Perfect for Puff Pastry Leftovers – Got an extra sheet from those herby puff pastry bites ? This is your excuse to use it deliciously. Freezer-Friendly – Freeze them raw and bake straight from the freezer when you want something sweet in a pinch. Great for Gifting – Tuck a few into a cookie box or wrap them in parchment for a last-minute homemade gift. What You'll Love Can I use store-bought puff pastry? Absolutely! In fact, that’s what I use here. Look for all-butter puff pastry if you can—it gives the best flavor and flakiest layers. Can I make these ahead of time? Yes! You can freeze the shaped (unbaked) palmiers and bake them straight from frozen—just add an extra 2–3 minutes to the baking time. Baked palmiers also keep well in an airtight container for 3–4 days. Do I have to use cinnamon? Nope! While I love that cinnamon-sugar combo (especially if you’re a cinnamon bun fan), you can skip the cinnamon entirely for a classic French-style palmier, or swap it for cardamom, orange zest, or even a bit of cocoa powder for something different. Can I make them savory instead? Definitely! Leave out the sugar and cinnamon, and try filling them with grated cheese, pesto, or even tapenade. They’re super versatile—like I did with my herby puff pastry bites . Why did mine unroll while baking? A few reasons! Make sure you chill the rolled dough before slicing and baking. Cold dough holds its shape much better and helps keep those tight little spirals intact. Frequently asked Questions Ingredints Explained Ingredients 2 Puff Pastry Sheets (thawed) 1/2 cup Granulated Sugar 4 tablespoons Cinnamon NEWSLETTER SIGN-UP Preparation Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry. Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers. Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies. Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar. When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough. Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form. To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line. Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see). Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is? That's right! Sprinkle, sprinkle, roll, roll. Repeat all the steps for the second sheet of pastry dough. When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes . In the meantime, heat your oven to 400F . When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet. Bake the palmiers for 10-13 minutes flipping them halfway through. Remove them from the oven when they are crisp and golden brown. Let cool for 15-20 minutes and enjoy! These palmiers will stay fresh in an airtight container for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD SKIP TO VIDEO Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes NEWSLETTER SIGN-UP Preparation Let's get started! Prepare the Cookie Dough: 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, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Experience a heavenly combination of juicy plums, warm spices, and a buttery crumble topping in this comforting and irresistible dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Crumble Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort. It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches , I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch. This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious. SKIP TO RECIPE CARD SKIP TO VIDEO A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist. Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places. No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance. Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment). Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season. What You'll Love Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume. Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier. Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist. What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top. Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving. How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel. Frequently asked Questions Ingredints Explained Ingredients For the Crumble Dough: 240g (2 cups) all-purpose flour 100g (½ cup) granulated sugar 2g (½ tsp) baking powder 1g (¼ tsp) salt 115g (½ cup) unsalted butter, cold and cubed 1 large egg, beaten 5ml (1 tsp) vanilla extract For the Filling: 450g plums (about 4–5 medium), pitted and sliced 50g (¼ cup) brown sugar 2g (1 tsp) ground cinnamon 20g (¼ cup) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F . Grease a square baking pan and set it aside. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer. In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated. Spread the plum mixture evenly over the dough in the baking pan. Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top. Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender. Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at). Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Enjoy your homemade plum crumble! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Weggli (Swiss Milk Rolls) Prep Time: 15 minutes + 1.5 hour rise time Cook Time: 15 minutes Serves: 8-10 rolls Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day. If you’ve baked my Zopf or Maple Brioche , you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!) Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter. So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too. SKIP TO RECIPE CARD SKIP TO VIDEO Soft and Fluffy Texture : These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack. Mild, Slightly Sweet Flavor : Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese. Simple to Make : With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike. Versatile and Customizable : Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack. Ideal for Freezing and Reheating : Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness. Traditional Swiss Delight : Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple. What You'll Love What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese. What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll. How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look. Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two. How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh. Frequently asked Questions Ingredints Explained Ingredients 500g bread flour ( 3½ cups) 1 tsp salt ( 1 tsp) 1 tbsp sugar ( 1 tbsp) 7g active dry yeast ( 2¼ tsp) 300ml warm milk ( 1¼ cups) 50g butter, softened ( 3½ tbsp) Additional butter for brushing - as needed (about 1 tbsp) NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the softened butter to the bowl. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll. Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through ). This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture. Cover with a clean kitchen towel and let them rise for another 30 minutes. Preheat the oven to 400°F ( 200°C ) . Brush the risen dough balls with melted butter. This will give them that glossy golden finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP