Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chewy Chocolate Toffee Cookies Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Who else is team cookie for dessert ? Honestly, cookies are a staple in our house. They're quick, easy, and that perfect sweet little something to enjoy after dinner or with an afternoon coffee. I usually reach for my chewy chocolate chip cookies , but this time I was in the mood to switch things up. Chocolate is always a must in our family—whether it’s Chocolate Heart Cookies around Valentine’s Day, Chocolate Hazelnut Macarons for something a little fancy, or our Chewy Black Cocoa Mummy Cookies come Halloween. But on this particular day, I found myself staring into the pantry for inspiration... and spotted a forgotten bag of Skor toffee bits. Jackpot. The result? These Chewy Chocolate Cookies with Toffee Bits. They’re soft and fudgy with a rich cocoa base, and those toffee bits melt into the dough just enough to create golden pockets of buttery, caramel-like crunch. Every bite is gooey, chewy, and just a little bit indulgent—the best kind of cookie in my opinion. So if you’re looking to shake up your cookie routine or just want a new chocolatey favorite to add to the mix, these are a must-try. Trust me, they don’t last long around here. SKIP TO RECIPE CARD SKIP TO VIDEO No Chill Time – These cookies come together quickly, so you can satisfy that chocolate craving without the wait. Deep Chocolate Flavor – Thanks to cocoa powder and brown sugar, every bite is rich, fudgy, and deeply chocolatey. Buttery Toffee Crunch – The toffee bits melt slightly into the dough, adding caramelized edges and a soft, buttery bite. Foolproof and Flexible – No special tools needed. Swap in chocolate chunks or chopped nuts if you don’t have toffee bits on hand. Family-Approved – These are always a hit with kids and grown-ups. Perfect for lunchboxes, bake sales, or cozy nights in. What You'll Love Can I use salted butter instead of unsalted? Yes! Just reduce the added salt in the recipe to a pinch (or skip it entirely). What if I don’t have toffee bits? You can substitute with chopped chocolate, caramel chips, or even chopped up chocolate-covered almonds for a similar effect. Can I freeze the dough? Absolutely. Roll it into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes. Why did my cookies turn out flat? Make sure your butter isn’t too soft or melted when you start, and double check that your baking soda is fresh. Can I make them gluten-free? Yes—use a good 1:1 gluten-free flour blend. The texture may be slightly softer but still delicious. Frequently asked Questions Ingredints Explained Ingredients 226g (1 cup / 2 sticks) unsalted butter, softened 200g (1 cup) granulated sugar 220g (1 cup, packed) light brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 280g (2¼ cups) all-purpose flour 40g (½ cup) unsweetened cocoa powder 5g (1 tsp) baking soda 3g (½ tsp) salt 255g (1½ cups) toffee bits (such as Heath Bar bits or Skor Bits) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Using a rubber spatula, fold in the toffee bits until they are evenly distributed throughout the dough. Using a spoon or small icecream scoop, drop golfball sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Chill for a minimum of 30 minutes before baking. Tip: Chilling the dough helps control cookie spread because the fat is solidified when it goes into the oven. This is particularly important for cookies with mix-ins like chocolate chips, toffee bits, or nuts, as it helps keep these add-ins evenly distributed throughout the cookie instead of sinking to the bottom or melting out of the dough. Bake in the preheated oven for 10-12 minutes , or until the cookies are set around the edges but slightly soft in the centers. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This rich and buttery brioche is infused with pure maple syrup, creating a flavor that's both decadent and comforting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Brioche Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Brioche is one of those breads that just feels like a little luxury—but in the best, coziest way. It’s buttery, soft, just the right amount of sweet, and honestly… kind of irresistible. Whether you're pulling off a fluffy chunk to dip into your morning coffee or using it to make an over-the-top French toast, there’s just something comforting and satisfying about homemade brioche. This version leans into the season with a swirl of pure maple syrup folded right into the dough. It gives it a warm, slightly sweet flavor that makes the house smell like a cozy cabin breakfast while it bakes. Living in Quebec, where maple season is practically a celebration, this recipe just made sense—and it’s one I find myself coming back to again and again. If you’re into soft, pillowy breads with a hint of sweetness, you might also love my Steamed Caramel Rolls —they’re gooey, sticky, and the kind of breakfast that makes you want to linger at the table. Or maybe you’re more into classic bakes with a twist? My Zopf is a beautiful braided loaf that’s a Sunday morning staple in my house, and my Pretzel Buns are perfect for sandwiches, soups, or just warm with a dab of butter and a sprinkle of flaky salt. So whether you’re baking for a special brunch or just want something a little extra to enjoy on a slow morning, this maple brioche is here to make your kitchen smell amazing—and your breakfast, better. SKIP TO RECIPE CARD SKIP TO VIDEO Perfectly Soft and Fluffy: The high butter and egg content create an incredibly tender crumb that practically melts in your mouth. Rich Maple Flavor: Infused with maple syrup for a subtle sweetness and unique depth of flavor. Versatile: Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding. Elegant and Homemade: This recipe will impress your guests with its bakery-quality taste and presentation. Make-Ahead Friendly: The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings. What You'll Love 1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding. 2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread. 3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast. 4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste. 5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking. 6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow. 7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor. 8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding. Frequently asked Questions Ingredints Explained Ingredients 440 g bread flour (3 1/2 cups) 5 g salt (1 teaspoon) 50 g granulated sugar (4 tablespoons) 6 g fast-acting yeast (2 teaspoons) 120 g milk, warmed (1/2 cup) 45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash) 200 g eggs (4 large) + 50 g (1 large egg for wash) 170 g unsalted butter, softened (3/4 cup) NEWSLETTER SIGN-UP Preparation Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top. Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes). In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft. Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size). Once the dough has risen, place in the fridge and chill for half an hour. During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer. Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly. Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash. Using a pastry brush, brush each ball with the egg and maple wash. To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined. Preheat the oven to 350F . Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean). Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack. Store in an airtight container for up to 4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

The chewy texture of these cookies along with their warm spices and rich molasses flavor,create the perfect balance of sweetness and comfort. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Molasses Cookies Prep Time: 10 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Molasses Cookies weren’t something I grew up baking—but once I discovered them, they quickly became a staple. Chewy, warmly spiced, and just a little bit nostalgic, they’ve become one of those go-to recipes I turn to when I want something cozy and low-effort, but still incredibly satisfying. I fell for them back in my bead shop days as a teen, when I’d sneak over to the bakery next door during those slow, golden fall afternoons. A giant molasses cookie and a cup of coffee? Instant mood-lifter. And now, years later, I’ve landed on a homemade version that hits all the right notes—soft in the middle, crisp at the edges, with that deep molasses richness and a perfect blend of spice. If you’ve baked my Pfeffernusse around the holidays, or those cinnamon-forward Churro Sandwich Cookies , you already know I have a thing for bold spice and nostalgic bakes. These cookies fit right into that world—alongside fall favorites like Pumpkin Spice Snickerdoodles , but with a little more edge and chew. Toss the dough in sugar for sparkle and crunch, pair them with an afternoon coffee, and you’ve got a cookie that feels both classic and totally satisfying. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO That Soft, Chewy Center – These cookies bake up with perfectly crisp edges and a rich, chewy middle. No dry cookies here! Deep, Cozy Flavor – Warm spices + dark molasses = a flavor that feels like wrapping yourself in a blanket. Simple Pantry Ingredients – No fuss, no complicated steps—just straightforward baking magic. Perfect with Coffee (or Tea) – These were made for your afternoon mug moment. Holiday Cookie Box Approved – Alongside Pfeffernüsse , Churro Sandwich Cookies , or Pumpkin Spice Snickerdoodles , they round out a spice-lover’s dream lineup. Make-Ahead Friendly – The dough holds up great in the fridge or freezer, so you can bake fresh anytime. What You'll Love Can I use blackstrap molasses? Blackstrap has a much more bitter, robust flavor that can overpower the spices. For best results, stick with regular unsulphured molasses (sometimes labeled as "baking molasses"). Do these cookies spread a lot? They do spread a bit—but not too much. For slightly puffier cookies, chill the dough for 30–60 minutes before baking. Can I roll them in sugar before baking? Absolutely! Rolling them in coarse or granulated sugar gives a beautiful crackled top and a light crunch on the outside. Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw before baking and you’re good to go. Are these spicy? They’re warmly spiced but not overly so. If you like a little extra kick, feel free to increase the ginger or add a pinch of black pepper for a deeper, Pfeffernüsse-style heat. Can I make them gluten-free? Yes, you can substitute with a 1:1 gluten-free flour blend, but the texture might be slightly softer. Add an extra tablespoon of flour if the dough feels too sticky. Frequently asked Questions Ingredints Explained Ingredients 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup molasses 1 large egg 1 teaspoon pure vanilla extract 1/3 cup granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined. Gradually add the dry mixture to the wet ingredients and mix until the dough comes together. Place the 1/3 cup of granulated sugar in a shallow dish. Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the granulated sugar until it's coated. Place the sugar-coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 10-12 minutes , or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade molasses cookies with a glass of milk or your favorite hot beverage! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 2 large eggs For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) NEWSLETTER SIGN-UP Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This festive Easter cheesecake features a spiced carrot cake-inspired crust made with Social Tea cookies, paired with a creamy vanilla cheesecake speckled with crushed mini eggs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easter Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes + 1 hour cooling time Serves: 8-10 Servings Dec 27, 2025 Last updated: This recipe may contain affiliate links About the Recipe Easter at our house always meant a big brunch spread - the table filled with fresh Swiss breads like Zopf , an array of cheeses and cured meats , and of course, something sweet to finish it all off . There was always that moment when everyone lingered at the table, sipping coffee, sneaking one last bite of something indulgent. That’s the moment I had in mind when creating this cheesecake—something festive, fun, and just the right amount of decadent to round out a holiday feast. I originally planned to make a classic graham cracker crust, but when I realized I was out, I had to improvise. That’s when the idea struck—why not turn the crust into something carrot cake-inspired? Using Social Tea cookies as the base, I added cinnamon, nutmeg, and brown sugar, and suddenly, my kitchen smelled like warm spices and nostalgia. It turned out to be the perfect pairing for the rich, creamy cheesecake filling, speckled with crushed mini eggs for a playful Easter touch. Topped with whipped cream, and even more mini eggs , this cheesecake is as beautiful as it is delicious. Whether you're making it for a big Easter brunch or just want to bake something special for the season, it’s a dessert that brings both comfort and celebration to the table. And who knows? Maybe that spiced cookie crust will become a new Easter tradition. SKIP TO RECIPE CARD SKIP TO VIDEO A crust with a twist – the carrot cake–inspired cookie base adds cozy spice and depth, making it more memorable than a classic graham crust (hello Social Teas!). A touch of nostalgia – warm cinnamon and nutmeg meet creamy cheesecake for that perfect “holiday hug” flavor. Festive and fun – crushed mini eggs add color, crunch, and pure Easter joy. Beautiful for your brunch table – it’s as show-stopping as it is delicious, the perfect finale to a spring feast. Make-ahead friendly – the cheesecake sets overnight, so you can bake ahead and enjoy a stress-free Easter morning. What You'll Love Can I use a different cookie base? Absolutely. Digestive biscuits, graham crackers, or even gingersnaps work beautifully, just keep the spiced brown sugar twist for that Easter flavor. Can I make it without mini eggs? Of course! Try adding chopped white or milk chocolate, or decorate the top with pastel sprinkles, candied carrots, or edible flowers for a pretty spring look. How far in advance can I make it? This cheesecake is best made a day ahead so it can chill overnight. It keeps well in the fridge for up to 4 days. Can I freeze it? Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and add the whipped cream and toppings just before serving. Do I need a water bath? If you want a perfectly smooth texture without cracks, a water bath helps, but this recipe is forgiving. You can also bake it low and slow without one for an easy, fuss-free version. How do I know when it’s done baking? The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools and chills. Can I make it smaller? Yes! Halve the recipe and bake in a 6-inch springform pan for a smaller celebration. Frequently asked Questions Ingredints Explained Social Tea Cookies These lightly sweet, crisp cookies make a perfect cheesecake crust base. They’re less sugary than graham crackers and allow the spices to shine. Brown Sugar Adds moisture and that subtle caramel note you expect in carrot cake. Spices (Cinnamon, Ginger, Nutmeg) These warm spices are what give the crust to this Easter Cheesecake its carrot cake character. Not overpowering - just enough to feel cozy. Nuts (Optional) Pecans or walnuts add texture and a bit of nuttiness. You can leave them out for a smoother crust. Cream Cheese Use full-fat, brick-style cream cheese and make sure it’s fully softened. This is key for a smooth filling. Cornstarch Helps stabilize the cheesecake and gives you clean slices without a dense texture. Mini Eggs Crushed and folded in for a fun Easter detail. They add color, crunch, and just a bit of chocolate throughout. Ingredients Carrot Cake-Inspired Cheesecake Crust Instead of plain graham crackers, this version incorporates warm spices, brown sugar, and a hint of nuttiness to capture the essence of carrot cake. For the Crust: 1 ½ cups (180g) Social Tea cookies , crushed 6 tbsp (85g) unsalted butter , melted 2 tbsp (25g) brown sugar 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ cup (30g) finely chopped pecans or walnuts (optional) 1 tsp vanilla extract For the Cheesecake Filling: 24 oz (680g) cream cheese , softened 1 cup (200g) granulated sugar 3 large eggs 1 cup (240ml) heavy cream 1 tsp vanilla extract 1 tbsp cornstarch 1 cup (150g) crushed mini eggs For the Topping: ¾ cup (180ml) heavy whipping cream 2 tbsp powdered sugar ½ cup (90g) whole mini eggs (for garnish) Food coloring of your choice (optional) NEWSLETTER SIGN-UP Preparation Step 1: Prepare the Crust Preheat oven to 325°F (160°C). Crush the cookies : Use a food processor or place the Social Tea cookies in a sealed bag and crush them with a rolling pin until finely ground. Mix the crust ingredients : In a medium bowl, combine the crushed cookies, melted butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and chopped pecans (if using). Stir until evenly coated. Press & bake : Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan , ensuring an even layer. Bake for 8-10 minutes , then let it cool while you prepare the filling. Step 2: Make the Cheesecake Filling Beat the cream cheese & sugar : In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs : Mix in the eggs one at a time, beating well after each addition. Incorporate liquids : Stir in heavy cream, vanilla extract, and cornstarch until fully combined. Fold in mini eggs : Gently fold in the crushed mini eggs , keeping some chunks visible for a speckled effect. Pour & smooth : Pour the batter over the cooled crust and smooth the top with a spatula. Step 3: Bake the Cheesecake Prepare a water bath : Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting dish and fill the dish with hot water , reaching about halfway up the cheesecake pan. Bake for 50-60 minutes , or until the edges are set but the center still has a slight jiggle. Cool gradually : Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour . Chill : Transfer the cheesecake to the fridge and chill for at least 4 hours (or overnight) to set completely. Step 4: Decorate the Cheesecake Whipped Cream : Beat the heavy cream and powdered sugar until stiff peaks form. Pipe swirls around the edges of the cheesecake. Chocolate Drizzle : Melt the chocolate and drizzle it over the top in a zig-zag pattern. Final Touch : Arrange whole mini eggs on top for a festive, colorful Easter look. Serving & Storage: Slice with a sharp knife, wiping it clean between cuts for smooth slices. Store in the refrigerator for up to 5 days or freeze slices for up to 2 months . Recipe Card Chef's Notes Use room-temperature ingredients. Make sure your cream cheese, eggs, and cream are fully at room temperature before you start. This helps everything blend smoothly and gives you that silky, lump-free cheesecake filling. Don’t overmix once the eggs are added. Mix just until combined. Overmixing can incorporate too much air, which increases the chance of cracks as the cheesecake bakes and cools. Press the crust firmly. Take an extra minute to really compact the crust into the pan. A firm base helps the crust hold together cleanly when slicing. Trust the jiggle. When the edges are set and the center still has a gentle wobble, it’s ready. The cheesecake will continue to set as it cools — baking until it’s fully firm usually leads to a dry texture. Cool it slowly. Letting the cheesecake cool in the oven with the door slightly open helps prevent sudden temperature changes, which are one of the main causes of cracks. Chill before decorating. Make sure the cheesecake is fully chilled before adding whipped cream and decorations. Everything will hold its shape better and look cleaner. Storage Tips Refrigerator: Store covered for up to 5 days . Make-ahead: Like most cheesecakes, this Easter cheesecake is best made the day before serving. Freezing: Freeze individual slices for up to 2 months . Thaw overnight in the fridge. Recipe Card RECIPE VIDEO Newsletter SignUP

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

With diced butternut squash, Arborio rice, and the delightful blend of Cacao-Maple Mélange spices, this creamy dish is both sweet and savory. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash Risotto Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.) This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.” You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash. Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy. Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners. A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad. A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing. What You'll Love Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity. Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture. Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking. Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly. What wine works best in risotto? A dry white wine like Sauvignon Blanc , Pinot Grigio , or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness. How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente) , and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes. How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up. Frequently asked Questions Ingredints Explained Ingredients 300 g butternut squash, diced (2 cups) 200 g Arborio rice (1 cup) 1 small onion, finely chopped (about 100 g) 1 L vegetable broth, kept warm (4 cups) 15 g Cacao-Maple Mélange (2 tbsp) 120 ml dry white wine (½ cup) 50 g grated Parmesan cheese (½ cup) Salt and pepper to taste Fresh sage leaves for garnish (optional) DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange): 2 tsp unsweetened cocoa powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp maple sugar (or light brown sugar as a substitute) Optional: a pinch of smoked paprika or cardamom for added depth NEWSLETTER SIGN-UP Preparation This recipe was made for Selefina Spices , using my spice blend Cacao-Maple Mélange . Please note that I receive a small comission from qualified sales of the blend. To prep, peel and small dice the butternut squash into bite sized cubes. Dice the onion. Grate the parmesan cheese and roughly chop the sage leaves (for garnish). In a large pan, sauté onions until translucent. Add Arborio rice and stir to coat with oil. Pour in the white wine and cook until it evaporates. Add diced butternut squash and Cacao-Maple Mélange spice blend. Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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

Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings Dec 27, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredints Explained Ripe bananas The riper, the better. They add moisture, sweetness, and flavor directly into the dough. Yeast dough base This is a soft, enriched dough — not too sweet, not too heavy. The milk, butter, eggs, and bananas keep it tender. Cinnamon sugar coating Each dough piece gets rolled in cinnamon sugar before baking, creating that classic monkey bread pull-apart texture. Butter Melted butter helps the coating stick and creates that golden, caramelized finish in the pan. Simple vanilla glaze Just enough sweetness to finish the bread without overpowering the banana and spice. Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor NEWSLETTER SIGN-UP Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Chef's Notes Use very ripe bananas — they blend more easily into the dough and give better flavor. The dough should feel soft and slightly tacky , not dry. Add flour gradually. Don’t pack the dough balls too tightly; a little space helps them rise evenly. Let the bread cool slightly before unmolding so it holds together cleanly. Storage Tips This banana monkey bread is best enjoyed fresh, but leftovers can be stored covered at room temperature for 1–2 days . Warm gently before serving to refresh the texture. You can also prepare the dough the night before and let it rise slowly in the refrigerator, then shape and bake the next day. Recipe Card RECIPE VIDEO Newsletter SignUP

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) NEWSLETTER SIGN-UP Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Orange and Clove Carrots Prep Time: 10 minutes Cook Time: 35 minutes Serves: 4-6 servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something magical about the combination of warm spices and bright citrus, especially when it’s paired with tender, caramelized carrots. This recipe for Orange and Clove Maple Carrots with Yogurt Sauce , which I developed for Selefina Spices, is one of those dishes that feels fancy enough for the holiday table but simple enough to whip up on a weeknight. The earthy sweetness of carrots is brought to life with a glaze of honey, orange, and just a hint of clove and cinnamon, while the creamy yogurt sauce adds a cool, tangy contrast that ties it all together. With the addition of mint, almonds, and pomegranate arils, it becomes a festive Christmas dinner side that brightens any holiday spread. If you love cozy, seasonal sides like my Sweet Potato Gratin with Maple and Ginger , or crave something more rustic and comforting like a bowl of Swiss Barley Soup (Gerstensuppe) , these spiced carrots will fit right in. They’re flavorful, vibrant, and easy to prepare—perfect with roasted turkey or chicken, or as part of a vegetarian meal. And if you’d like to carry those warm spice notes into dessert, my Honey Nut Macarons make a beautifully sweet way to end the meal. SKIP TO RECIPE CARD SKIP TO VIDEO Festive Flavors: The warm spices and zesty orange create a perfect holiday or special occasion vibe. Simple Elegance: With minimal ingredients and effort, this dish adds a touch of sophistication to any meal. Versatile Side: These carrots pair beautifully with roasted meats, hearty grains, or even a fresh salad. Refreshing Tang: The yogurt sauce balances the sweetness and spices with a creamy, tangy contrast. Customizable: Easily adapt this recipe to your preferences, whether it’s making it vegan or trying a new vegetable. What You'll Love Q: Can I make this ahead of time? A: Yes! Prepare the carrots and glaze ahead, then reheat gently in the skillet before serving. The yogurt sauce can also be made in advance and stored in the fridge for up to 2 days. Q: Can I use a different vegetable instead of carrots? A: Absolutely! Try parsnips, sweet potatoes, or even butternut squash as substitutes. Adjust the cooking time accordingly. Q: What if I don’t have Greek yogurt? A: Use plain regular yogurt or a dairy-free alternative like coconut or almond yogurt for a creamy sauce. Q: Can I skip the cloves? A: If cloves aren't your favorite, replace them with a pinch of allspice or simply increase the cinnamon. Q: Is this dish suitable for vegans? A: Yes! Substitute the butter with olive oil and the honey with maple syrup for a vegan-friendly version. Frequently asked Questions Ingredints Explained Ingredients 1 ½ lbs (700 g) carrots, peeled (sliced diagonally if desired) 3 tbsp unsalted butter (or olive oil for a vegan option) 3 tbsp honey (or maple syrup for a vegan option) Zest and juice of 1 orange ¼ tsp ground cloves ½ tsp ground cinnamon Pinch of nutmeg Salt and freshly cracked black pepper to taste 2 tbsp fresh parsley or mint, chopped (optional, for garnish) NEWSLETTER SIGN-UP Preparation Here are the simple steps to follow when making Clove and Orange Spiced Carrots: Prep the Carrots Peel the carrots and trim the tops and ends as needed for presentation. Choose medium-sized carrots for even cooking; larger carrots may require splitting in half lengthwise if they are too thick. Start Cooking the Carrots Melt the butter in a large skillet over medium heat. Add the whole carrots and cook for 7-10 minutes, turning occasionally, to lightly soften and brown them slightly. Add the Glaze Stir in the honey (or maple syrup), orange zest, orange juice, cloves, cinnamon, and nutmeg. Toss or roll the carrots gently in the glaze to coat them evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, turning the carrots occasionally, until they are tender. Caramelize the Glaze Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, turning the carrots frequently to ensure they are evenly coated and the glaze thickens and caramelizes. Make the Yogurt Sauce In a small bowl, whisk together the yogurt, olive oil, honey, garlic, orange zest, cinnamon, salt, and pepper until smooth. Plate and Serve Arrange the whole carrots on a serving platter, drizzle with any remaining glaze, and garnish with chopped parsley or mint. Serve with the yogurt sauce drizzled over the top or on the side. Tips For Extra Flavor: Add a splash of balsamic vinegar, a sprinkle of toasted almonds and pomegranate arils on top before serving. Make Ahead: These carrots can be prepared ahead of time and gently reheated before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fresh, vibrant mango salsa with smoky chili-lime seasoning, perfect for tacos, grilled meats, or scooping up with tortilla chips.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Mango Salsa with Chili and Lime Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a mango salsa that makes any meal feel like summer—no matter what the weather’s doing outside. The sweet mango, that hit of smoky chili-lime, and the crunch of fresh peppers and onions… it’s fresh, colorful, and just the right mix of sweet and heat. I love piling it high on fish tacos, spooning it over grilled chicken, or just digging in with tortilla chips while the rest of dinner finishes cooking. If you’re as mango-obsessed as I am, you might also love my Mango Lime Cheesecake —it’s creamy, citrusy, and tropical in the best way. And for another fresh, party-friendly idea, check out my Bruschetta —also good piled onto fish or chicken, it's a classic that never disappoints. SKIP TO RECIPE CARD SKIP TO VIDEO Bold, balanced flavor – sweet mango, smoky spices, and a zesty lime kick. Quick & easy – ready in just 10 minutes with simple ingredients. Versatile – amazing with fish tacos, grilled chicken, or as a fresh party dip. What You'll Love Can I make this salsa ahead of time? Yes! It’s best enjoyed the same day, but you can make it up to 24 hours ahead and store it in the fridge. The flavors will meld beautifully, though the mango may soften slightly. Can I use frozen mango? Absolutely, just thaw and drain it well before dicing so the salsa isn’t watery. How can I make it spicier? Keep the jalapeño seeds, add extra cayenne, or swap in a hotter chili like serrano or habanero. Frequently asked Questions Ingredints Explained Ingredients 2 ripe mangoes, peeled, pitted, and diced 1 small red onion, finely chopped 1 red bell pepper, diced 1 jalapeño, seeded and finely chopped (optional, for extra heat) ¼ cup fresh cilantro, chopped 1–2 limes, juiced ½ tsp chili powder ¼ tsp smoked paprika ¼ tsp ground cumin Pinch of cayenne pepper (optional, for extra heat) ½ tsp brown sugar Small pinch of salt NEWSLETTER SIGN-UP Preparation In a medium mixing bowl, combine the mangoes, red onion, red bell pepper, and jalapeño. Add the cilantro and lime juice, then sprinkle in the chili powder, smoked paprika, cumin, cayenne (if using), brown sugar, and salt. Toss gently until everything is well mixed. Taste and adjust seasoning with more lime juice, salt, or spice as desired. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP