A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Bread Pudding Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as the crisp fall air rolls in and everything starts smelling like cinnamon and leaves, I find myself reaching for all things pumpkin spice. This Pumpkin Spice Bread Pudding is one of those cozy, comforting bakes that just feels like autumn. It’s soft and custardy, full of warming spices, and has the same nostalgic charm I love in my Classic Pumpkin Pie —but with a little more bite and texture. It’s kind of like what would happen if my Pumpkin Spice Chai Pudding decided to grow up into a full-on dessert—still rich and spiced, but baked into something warm and scoopable. And if you’ve tried my Chocolate Pumpkin Zebra Loaf , you already know how much I love mixing pumpkin with a bit of indulgence. This one leans into that cozy vibe, especially with the cinnamon streusel on top for a little crunch and contrast. Serve it up at a holiday gathering, enjoy it with a cup of coffee on a quiet afternoon, or sneak forkfuls straight from the pan (no judgment here). However you enjoy it, this is fall comfort food at its absolute best. SKIP TO RECIPE CARD SKIP TO VIDEO Ultimate Fall Comfort Dessert : This bread pudding blends cozy pumpkin spice flavors with a soft, custardy texture, perfect for chilly autumn nights. Rich, Velvety Texture : Each bite is smooth, creamy, and loaded with fall spices, making it a satisfying treat that melts in your mouth. Easy to Prepare : With simple ingredients and minimal prep, this dessert comes together effortlessly—ideal for both everyday enjoyment and holiday gatherings. Customizable Toppings : Dress it up with whipped cream, caramel, or toasted nuts to suit your taste, or serve it with vanilla ice cream for a decadent twist. Perfect for Leftover Bread : This recipe makes the most of leftover bread, reducing food waste while creating something deliciously comforting. Make-Ahead Friendly : Prepare it in advance, and simply bake when ready to serve. It also reheats beautifully, allowing you to enjoy it warm whenever you want. What You'll Love What type of bread works best for pumpkin spice bread pudding? For a rich, custardy texture, use sturdy bread like challah, brioche, or a day-old French baguette. Stale bread absorbs the pumpkin spice custard better, creating a creamy yet structured pudding. Can I make pumpkin spice bread pudding ahead of time? Yes! You can assemble the bread pudding a day in advance, store it in the refrigerator, and bake it fresh when you're ready to serve. Reheating it also brings out the flavors beautifully. How do I prevent my bread pudding from getting soggy? Use slightly stale bread and avoid over-soaking. Let the bread sit in the custard for just enough time to absorb the flavors without becoming overly saturated. Can I use pumpkin purée from a can? Absolutely! Canned pumpkin purée works perfectly and is a convenient option. Just make sure to use pure pumpkin, not pumpkin pie filling, to control the spices. What toppings go well with pumpkin spice bread pudding? This dessert pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Toasted pecans or walnuts add a lovely crunch as well. Frequently asked Questions Ingredints Explained Ingredients 6 cups day-old bread (baguette, brioche or challah bread, cubed) 1 ½ cups pumpkin purée (not pumpkin pie filling) 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup brown sugar ¼ cup granulated sugar 2 tsp vanilla extract 1 ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice ¼ tsp ground cardamom (optional, for extra warmth) ¼ tsp salt ½ cup chopped pecans (optional) For the Cinnamon Streusel: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup unsalted butter, cold and cut into small pieces Whipped cream or ice cream, for serving NEWSLETTER SIGN-UP Preparation Pumpkin Spice Season is in full swing, and what better way to celebrate than with a warm, comforting Pumpkin Spice French Toast Casserole ? This easy-to-make dish combines the cozy flavors of pumpkin pie and French toast into a decadent breakfast or brunch option that will have your whole family asking for seconds. What Makes This Pumpkin Spice Bread Pudding Special? This recipe is perfect for fall, offering a rich, creamy custard infused with pumpkin purée and classic pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. The custard soaks into the bread cubes, transforming them into a flavorful, moist pudding that's both soft and slightly crisp on top. The cinnamon streusel adds a delightful crunch, while the whipped cream or icecream provides a creamy finish. Tip: You can make this casserole ahead of time and let it sit in the refrigerator overnight. In the morning, simply pop it in the oven, and you'll have a delicious breakfast ready in under an hour. Health Benefits of Pumpkin Pumpkin isn’t just delicious—it’s also packed with nutrients. This superfood is rich in vitamin A , which is essential for good vision and a healthy immune system. It's also high in fiber, which can aid in digestion and keep you feeling full longer. Including pumpkin in your recipes is an easy way to add extra nutrition to your meals without sacrificing flavor. Versatile and Customizable This pumpkin spice bread pudding is versatile and can be customized to your liking. Want to add a bit of texture? Toss in some chopped pecans or walnuts to the streusel. For an extra burst of flavor, drizzle maple syrup over the top just before serving. Whether you're hosting a holiday brunch or looking for a cozy weekend breakfast, this recipe is sure to impress. Let's get started! Instructions Prepare the Bread Pudding: Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the prepared baking dish. In a large mixing bowl, whisk together the eggs, pumpkin purée, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined. Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results. Prepare the Cinnamon Streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator until ready to use. Bake the Bread Pudding: Preheat your oven to 350°F (175°C) . Remove the bread pudding from the refrigerator and let it sit at room temperature for 15 minutes. Sprinkle the cinnamon streusel evenly over the top of the bread pudding. Bake the bread pudding, uncovered, for 45-50 minutes , or until the top is golden brown and the custard is set. Let the casserole cool slightly before serving. Serve: Cut the Pumpkin Spice bread pudding into squares and serve warm with a dollop of whipped cream or vanilla ice-cream on the side. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These are the perfect harmony of juicy baked peaches, velvety cream cheese filling, and the satisfying crunch of sweet, nutty amaretti.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesecake Peaches Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Creating this Baked Peaches with Cream Cheese and Amaretti dessert (a.k.a Some of my favorite desserts come from a bit of improvising—and these Cheesecake Peaches are a perfect example. They were born on a late summer afternoon when I had a bowl of perfectly ripe peaches, a tub of cream cheese, and a lingering craving for something creamy but not too heavy. I remembered a box of amaretti cookies tucked away in the pantry, and suddenly the whole dessert came together. This recipe lands somewhere between my Mango-Lime Cheesecake and my warmly spiced Nutmeg Cheesecake —creamy and satisfying, but with a fresh fruit-forward twist that keeps it from feeling too rich. And if you’ve tried my Baked Apples , you’ll recognize that same cozy, oven-roasted comfort—but with a sunny summer vibe instead of fall spice. What I love most about these Cheesecake Peaches is how effortlessly they come together, yet how elegant they feel on the plate. The juicy baked peaches pair beautifully with the tangy cream cheese filling, while the amaretti crumble adds just the right nutty crunch. Serve them warm with a scoop of ice cream, or chill them for a lighter, make-ahead treat. However you serve them, they’re pure summer joy baked into every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Balance of Freshness and Richness : The juicy sweetness of ripe peaches pairs beautifully with the creamy cheesecake filling, creating a dessert that’s both refreshing and decadent. Easy and Elegant Dessert : With minimal prep and an eye-catching presentation, these cheesecake peaches are as impressive as they are simple to make, ideal for any occasion. Versatile Flavor Pairings : You can add a hint of almond extract to the filling or top with crushed amaretti cookies for a delightful Italian twist. Kid-Friendly and Fun to Eat : These stuffed peaches are easy to hold and bite into, making them a fun treat for kids and adults alike. A Lighter Way to Enjoy Cheesecake : With fresh fruit and a smaller amount of filling, these cheesecake peaches offer a lighter alternative to traditional cheesecake while still satisfying that craving. Perfect Summer Dessert : Cool and refreshing, these peaches are a great way to enjoy a summer dessert without turning on the oven. What You'll Love Can I use canned peaches instead of fresh? Fresh peaches provide the best texture and flavor, but canned peaches can work in a pinch. Just be sure to drain them well before using. How do I keep the cheesecake filling from getting too soft? For a firmer filling, chill the cheesecake mixture before spooning it into the peach halves. This helps it hold shape better and prevents it from melting. Can I make cheesecake peaches ahead of time? Yes! These can be assembled a few hours before serving and kept chilled in the refrigerator. Add any garnishes, like crushed amaretti, right before serving. What type of cream cheese works best? Full-fat cream cheese provides a rich and creamy texture that pairs perfectly with the juicy sweetness of the peaches. How should I serve cheesecake peaches? These peaches are delicious served chilled or at room temperature, and they pair well with a drizzle of honey or a dollop of whipped cream for extra indulgence. Frequently asked Questions Ingredints Explained Ingredients What you'll need: 4 ripe peaches, halved and pitted 200g (7 oz) cream cheese, softened 2 tablespoons sugar (or honey) 1 teaspoon vanilla extract (or almond extract for a twist) 8-10 amaretti cookies, crushed 2 tablespoons melted butter Optional: honey or balsamic reduction for drizzling NEWSLETTER SIGN-UP Preparation Looking for a delightful summer dessert that combines fresh, seasonal fruits with rich, creamy textures and a satisfying crunch? These Baked Peaches with Cream Cheese and Amaretti is the perfect choice! This recipe takes juicy, ripe peaches and elevates them with a luxurious cream cheese filling and a topping of crushed amaretti cookies. The result is a dessert that’s both indulgent and refreshingly light, perfect for warm evenings or special gatherings. Why You'll Love This Recipe: Fresh and Seasonal: Peaches are at their peak in the summer, and this recipe is an excellent way to showcase their natural sweetness. Creamy and Crunchy: The combination of smooth cream cheese and crunchy amaretti creates a delightful contrast of textures in every bite. Quick and Easy: With just 15 minutes of prep time, this dessert is both simple to make and impressive to serve. Versatile: Serve these baked peaches warm with a drizzle of honey, or pair them with vanilla ice cream for an extra treat. Health Benefits of Peaches: Peaches are rich in vitamins A and C, both of which are essential for healthy skin and immune function. They are also a good source of dietary fiber, which supports digestive health. Perfect Pairings: These baked peaches pair beautifully with a glass of Moscato or a chilled Riesling, enhancing the fruity flavors of the dish. For a non-alcoholic option, consider serving with iced herbal tea or a sparkling water infused with peach slices. Recipe Variations: Mascarpone Filling: Swap out cream cheese for mascarpone for an even richer, more indulgent filling. Almond Extract: Add a touch of almond extract to the cream cheese mixture for a nutty flavor that complements the amaretti topping. Gluten-Free Option: Use gluten-free amaretti cookies to make this recipe suitable for those with gluten sensitivities. Let's get started! Preheat the Oven: Preheat your oven to 350°F (175°C) . Prepare the Peaches: Cut the peaches in half and remove the pits. If the peaches are a bit firm, you can scoop out a small amount of the flesh to create a slightly larger cavity for the filling. Make the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture into the cavity of each peach half. Crush the Amaretti: Place the amaretti cookies in a plastic bag and crush them using a rolling pin or the bottom of a glass (or if you don't mind getting your fingers a little crumbly, simply crush them using your hands). The crumbs should be coarse for added texture. Top the Peaches: Sprinkle the crushed amaretti over the cream cheese filling in each peach. Drizzle a bit of melted butter over the top of each peach to help the amaretti crisp up while baking. Bake the Peaches: Place the stuffed peaches in a baking dish. You can add a small amount of water or wine to the dish to keep the peaches moist. Bake for 20-25 minutes , or until the peaches are tender and the topping is golden brown. Serve: Serve the peaches warm, drizzled with honey or balsamic reduction if desired. You can also add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. Tips: If you prefer a tangy filling, add a little lemon zest to the cream cheese mixture. For a different texture, you can toast the amaretti crumbs before adding them to the peaches. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Popcorn Prep Time: 10 minutes Cook Time: 7-10 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Rainbow popcorn is one of those recipes that’s just plain fun to make—and even more fun to eat. It started as a quick snack idea for movie night with the kids, but now it’s become a repeat request for birthdays, playdates, and even cozy winter days when we just need a pop of color. The process is simple: pop your corn, add a bit of sugar, a dash of salt, and swirl in some color. That’s it. You get a snack that looks like confetti and tastes like kettle corn with a twist. If you’re looking for more ways to bring a playful rainbow vibe into your baking, try customizing the Black and White Butter Cookies —just tint the white chocolate coating with your favorite food colors or swap it out entirely for a colored glaze. And if you're already making Homemade Ice Cream , a handful of this rainbow popcorn on top is a crunchy, candy-like topping that adds both color and texture. Even my Puff Pastry Bites work with a sweet spin: think Nutella or jam fillings and a few rainbow sprinkles over the top for a festive finish. SKIP TO RECIPE CARD SKIP TO VIDEO It’s pure joy in a bowl – Eye-catching and irresistibly colorful, this popcorn turns snack time into party time. Easy and customizable – You only need a few basic pantry staples, and you can choose your own colors for any theme or occasion. Kid-approved fun – A guaranteed hit for birthday parties, movie nights, or just because. It’s edible confetti! Not overly sweet – A touch of sugar adds sweetness, but it’s still snackable and light. Great for gifting – Package it up in bags or jars for a cheerful homemade treat. What You'll Love Can I use microwave popcorn instead of popping my own kernels? Yes, as long as it’s plain (no butter or seasoning), you can substitute 10 cups of plain popped microwave popcorn. How do I keep the popcorn from getting soggy when adding the sugar syrup? Make sure your sugar syrup is hot and pour it in a thin stream while stirring the popcorn constantly. Bake it briefly at a low temperature if needed to crisp it up. What kind of food coloring works best? Gel food coloring gives vibrant color with less liquid, but liquid food coloring works fine too—just be careful not to overdo it. Can I flavor the popcorn too? Absolutely! Try adding a splash of vanilla extract or even flavored extracts (like strawberry, mint, or lemon) to each color batch for a multi-flavored rainbow. How long does it keep? Store in an airtight container for up to 5 days. It’s best eaten fresh, but it holds up well if kept dry. Can I make this with natural food dyes? Yes! You can use natural food coloring made from fruit and vegetable powders or juices—though the colors will be more muted. Can I use butter instead of vegetable oil? Butter adds flavor but can burn easily at high temperatures, so it’s not ideal for popping the kernels. Stick with oil for popping, and save the butter for drizzling later if you want added richness. Frequently asked Questions Ingredints Explained Ingredients 1/2 cup Popping Corn Kernels (makes about 10 cups of popped corn 3 tablespoons Vegetable Oil Granulated Sugar (about 10 tablespoons) Food coloring (colors of your choice) Salt for flavoring NEWSLETTER SIGN-UP Preparation Start by popping the popcorn kernels using your preferred method. You can use an air popper, stovetop method, or microwave according to the instructions provided. I usually use a large saucepan on the stove, heating up my oil and kernels. Make sure to cover the pot with a lid and to shake the kernels around fron time to time to prevent burning. Once the popcorn has been popped, evenly separate the sugar into separate bowls and add a few drops of food coloring to the sugar. I used 5 bowls with about 2 tablespoons sugar per bowl and 5-6 drops of food coloring. Use a spoon to mix well to ensure even distribution of the color. Start with a small amount and gradually increase until you achieve the desired vibrancy of color. Divide the popped popcorn evenly into the number of colors you have decided to create (in my case it was about 2 cups of popped popcorn per color) . This will allow you to color each portion separately. Next, work in batches to melt the colored sugar over medium heat with 1 teaspoon of water. When your sugar has dissolved lower the heat and add a batch of popcorn to the pot. Toss well until the popcorn is coated. Sprinkle with a bit of salt and lay out on a baking tray to cool and for the sugar to set. Once cool, add it to a large bowl. Repeat this step for each color making sure to wipe out any remaining colored sugar before adding the next (this will prevent the colors from mixing and becoming muddy). Once the popcorn has dried slightly, it is ready to be served. Feel free to experiment with different colors and combinations to create your own unique rainbow popcorn. Just remember to adjust the amount of food coloring accordingly to achieve your desired intensity of colors. Now, sit back, relax, and savor the magic of your homemade rainbow popcorn. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back German Bee-Sting Cake (Bienenstich) Prep Time: 30 minutes + rise and chill time Cook Time: 25 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me. This cake was actually a new one for me—not something I grew up with like Basler Läckerli or Bündner Nusstorte , but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked. It has the same nostalgic appeal as a Black Forest Cake , but in a quieter, more comforting way. My version adds a little alpine nod to the mix—with warm honey tones, a generous swirl of cream, and that homemade, cozy feel I always gravitate toward. If you love soft, pillowy bakes with a bit of crunch and a lot of heart, this one is a must. Simple, sweet, and deeply satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast. Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough. Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level. Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends. A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table. What You'll Love Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture. Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic. Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer. What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake. Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh. Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 2¼ tsp (1 packet) active dry yeast ¼ cup (60 ml) warm milk 2 tbsp (25 g) granulated sugar 2 large eggs, room temperature 2¼ -2 1/2 cups (280 g) all-purpose flour ¼ tsp salt 6 tbsp (85 g) unsalted butter, softened For the Honey-Almond Topping: 6 tbsp (85 g) unsalted butter ⅓ cup (80 ml) honey ¼ cup (50 g) granulated sugar 2 tbsp (30 ml) heavy cream 1½ cups (130 g) sliced almonds Pinch of salt For the Filling: 1¼ cups (300 ml) whole milk ¼ cup (50 g) granulated sugar 4 egg yolks 2 1/2 tbsp cornstarch 1 tsp vanilla bean paste (or seeds of ½ a vanilla pod) 1/4 cup honey 1/4 tsp almond extract (optional) ½ cup (120 ml) heavy cream, whipped NEWSLETTER SIGN-UP Preparation Here's how to make a German Bee Sting Cake step-by-step: 1. Make the Dough: In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough. Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer). Cover and let rise in a warm place until doubled in size (about 1–1.5 hours). 2. Prepare the Pan: Line and butter a 9-inch (23 cm) springform pan or cake ring. 3. Shape & Second Rise: Gently deflate the dough and press into the pan evenly. Let rise again for about 30–40 minutes, covered. 4. Make the Topping: In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes. Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough. 5. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, until golden and bubbling. Cool completely. 6. Make the Filling: In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill. Once cooled, fold in whipped cream for a light, mousse-like texture. *see kitchen tip below 7. Assemble: Slice the cake horizontally with a serrated knife. Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving). Kitchen Tip: Before whipping cream: the custard should be thicker than Alfredo sauce —think pastry cream or soft pudding that mounds slightly when spooned. After folding in whipped cream: it should be cloudy and creamy, not runny , almost like a soft mousse that holds shape on a spoon. Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Delicious creamy shortbread cookies with a sweet jam center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spitzbuebe Cookies Prep Time: 40 minutes Cook Time: 10 minutes Serves: 36 cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Of all the cookies that make it into my holiday tins, Spitzbuebe are hands-down one of the most requested. These buttery, melt-in-your-mouth sandwich cookies with a jewel-like center of jam feel as festive as they are timeless. The name Spitzbuebe means “mischievous boy” in Swiss German—supposedly because the top cookie’s cutouts look like someone cheekily snuck a peek at the jam filling. While Vanillekipferl bring that delicate nutty crumble and Cinnamon Stars fill the house with warm spice, Spitzbuebe add a hint of elegance to the mix. They’re delicate, bright, and just a touch more refined—but still incredibly nostalgic. And while Schoggi Herzli lean deep into rich chocolate territory, these bring a buttery lightness and fruity contrast that rounds out any cookie plate beautifully. At home, we always made them with apricot or raspberry jam. I’m team apricot—it’s that perfect sweet-tart balance against the shortbread. Instead of the traditional powdered sugar dusting, I like to finish mine with a thin lemon glaze for a hint of citrus and a glossy finish. It's a tiny twist, but one that makes them feel extra special. Whether you go simple with circles or playful with cut-out shapes, these cookies are such a joy to bake and share. And trust me—they disappear fast. If you’re building out your cookie tray, you’ll also find this recipe in My Holiday Cookie Box ebook , along with other Swiss classics we love to bake year after year. SKIP TO RECIPE CARD SKIP TO VIDEO A Touch of Nostalgia : These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home. Playful and Fun : The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes! Versatile Flavors : While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling. Perfect Balance : The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony. Great for Sharing : Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters. Adaptable Tools : No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly. Crowd-Pleaser : Even a big batch disappears fast—you might want to make extras! What You'll Love Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness. Q: Can I substitute the egg white in the dough? A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different. Q: What other jams work well for the filling? A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny. Q: How do I prevent the cookies from spreading in the oven? A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape. Q: What can I use if I don’t have a smaller cookie cutter for the cutouts? A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts. Q: Can I freeze Spitzbuebe ? A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze. Q: Can I make these cookies gluten-free? A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies. Q: Can I double the recipe? A: Absolutely! Just ensure your mixer can handle the increased dough volume. Q: How long do these cookies stay fresh? A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life. Q: Can I use another glaze instead of lemon? A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well. Frequently asked Questions Ingredints Explained Ingredients Dough: 1 cup + 2 tablespoons butter (250g, room temperature) 3/4 cup granulated sugar (150g) 1 large egg white 1 teaspoon vanilla extract 2 3/4 cups flour (350g) Filling: Apricot or Raspberry Jam Glaze: 1/3 cup powdered sugar (40g) 2–4 tablespoons lemon juice NEWSLETTER SIGN-UP Preparation In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well). Put the dough in the fridge and chill for 30 minutes . Preheat your oven to 375F . Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie. Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet. Bake for 10 minutes , or until lightly golden. Let cool completely before you fill and glaze them. Once cool, you can build your cookies! Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together. The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam. Let the glaze dry and serve! These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A twist on the classic French Toast breakfast combining croissants with the warmth and comfort of cinnamon and maple syrup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Croissant Breakfast Pudding Prep Time: 5 minutes Cook Time: 20 Minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding —warm, custardy, and spiced just right—but here, buttery croissants steal the show. The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants , you already know how magical croissants can be when they’re baked into something special. Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier. SKIP TO RECIPE CARD SKIP TO VIDEO A delicious way to use up stale croissants – This recipe gives new life to leftover pastries. Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make. Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth. Make-ahead friendly – You can assemble it the night before and bake in the morning. Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time. What You'll Love Can I use fresh croissants? You can , but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first. Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed. Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking. Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm. Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely. Frequently asked Questions Ingredints Explained Ingredients 3–4 day-old croissants (about 180–240g total) 120 ml (½ cup) milk 120 ml (½ cup) heavy cream 2 large eggs (approx. 100g total) 120 ml (½ cup) pure maple syrup 1 tsp ground cinnamon (about 2.5g) NEWSLETTER SIGN-UP Preparation In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated. In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top. Heat your oven to 350F . Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed. Let the croissant pudding cool for a few minutes and serve while warm. I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point). I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream. Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Moist and tender almond-infused cake layers complement the silky pastry cream, and bursts of sweet-tart cherries add a pop of fruity tang.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back White Forest Cake Prep Time: 25 minutes Cook Time: 25-30 minutes Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent. It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake ( Chriesiauflauf) , you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic. Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine. SKIP TO RECIPE CARD SKIP TO VIDEO Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak. A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers. Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques. Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of. Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish. What You'll Love Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed. Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture. What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge. Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile. How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy. Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate. Frequently asked Questions Ingredints Explained Ingredients Cake Layers 315g (2½ cups) all-purpose flour 10g (2½ tsp) baking powder 3g (½ tsp) salt 227g (1 cup) unsalted butter, softened 400g (2 cups) granulated sugar 4 large eggs 10ml (2 tsp) almond extract 240ml (1 cup) milk Pastry Cream Filling 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 4 large egg yolks 30g (¼ cup) cornstarch 5ml (1 tsp) almond extract Cherry Filling 300–400g (2–3 cups) fresh cherries, pitted and halved 50g (¼ cup) granulated sugar 15–30ml (1–2 tbsp) lemon juice Whipped Cream Frosting 480ml (2 cups) heavy cream 60g (½ cup) powdered sugar 5ml (1 tsp) almond extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter equally among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes , or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it reaches a simmer. In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn). Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling. To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form. Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and enjoy! Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Une concoction dorée de curcuma finement moulu, prête à apporter chaleur et bien-être à votre tasse. < Back Haldi Doodh Blend Prep Time: 5 minutes Cook Time: Serves: 10-15 Portions About the Recipe Je vous présente mon mélange d'épices Haldi Doodh, un mélange soigneusement élaboré de curcuma, de gingembre, de cannelle, de cardamome et de poivre noir. Cette mélodie aromatique promet d'apporter une touche d'élégance à votre tasse quotidienne de lait au curcuma, associant commodité et saveurs authentiques dans un seul bocal pour une expérience réconfortante et bien-être. Ingredients 1/2 tasse de poudre de curcuma 2 cuillères à soupe de gingembre moulu 2 cuillères à soupe de cannelle moulue 1 cuillère à soupe de cardamome moulue 1 cuillère à café de poivre noir moulu Preparation Préparez les ingrédients : Assurez-vous que vos épices sont finement moulues pour un mélange lisse. Combinez les épices : Dans un bol, mélangez la poudre de curcuma, le gingembre moulu, la cannelle moulue, la cardamome moulue et le poivre noir moulu. Mélangez bien jusqu'à ce que toutes les épices soient uniformément réparties. Stockez dans un bocal : Transférez le mélange d'épices dans un bocal hermétique. Assurez-vous que le bocal est propre et sec avant d'ajouter le mélange. Conservez le bocal dans un endroit frais et sombre. Comment préparer une tasse de Haldi Doodh : Chauffez le lait : Dans une casserole, chauffez 1 tasse de lait à feu moyen jusqu'à ce qu'il soit chaud mais non bouillant. Ajoutez le mélange d'épices : Ajoutez 1 cuillère à café (ajustez selon votre goût) du mélange d'épices Haldi Doodh au lait chaud. Bien mélanger : Remuez bien le mélange pour vous assurer que le mélange d'épices est bien incorporé dans le lait. Sucrez (facultatif) : Si vous le souhaitez, sucrez le haldi doodh avec du miel ou votre édulcorant préféré. Mélangez jusqu'à dissolution. Chauffez et laissez mijoter : Continuez à chauffer le mélange jusqu'à ce qu'il soit chaud mais non bouillant, en remuant de temps en temps. Filtrez (facultatif) : Si vous préférez une texture plus lisse, vous pouvez filtrer le haldi doodh avant de le servir pour éliminer les épices non dissoutes. Servez et dégustez : Versez le haldi doodh dans une tasse et savourez cette délicieuse boisson dorée ! Remarque : Ajustez la quantité du mélange d'épices selon vos préférences gustatives. Vous pouvez également expérimenter avec les ratios pour trouver le mélange parfait selon vos goûts. *Essayez-le froid ! Il vous suffit de verser votre mélange préparé sur de la glace et de déguster ! Stockage : Le mélange d'épices Haldi Doodh peut être conservé dans le bocal pendant plusieurs semaines. Assurez-vous que le bocal est bien fermé pour maintenir la fraîcheur des épices. Maintenant, vous avez un bocal pratique de mélange d'épices Haldi Doodh prêt à l'emploi chaque fois que vous avez envie de cette boisson réconfortante ! Previous Next

This Apple Crisp is cozy and comforting, made special with nutty brown butter, bright orange zest, and the perfect balance of warm spices.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Brown Butter Apple Crisp with Oats & Orange Zest Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Apple Crisp has been one of my go-to desserts for years - simple, cozy, and always a favorite when apples are in season. What makes this version different from other apple crisps is the browned butter and orange zest in the topping, which give it a nutty richness and a bright little lift. I also used Selefina Spices Harvest Spice Blend as part of a commissioned collaboration, which pulls all the warm spices together in the easiest way. If you don’t have the blend on hand, I’ve included the individual spices you can use to get the same flavor. If you’re looking for more apple inspiration, you might enjoy my Baked Apples for a simple fall dessert, my Apple Marzipan Babka for something a little more show-stopping, or my Apple Cider Donuts , an apple season must! SKIP TO RECIPE CARD SKIP TO VIDEO Q: What kind of apples should I use? A mix of firm-sweet (like Honeycrisp or Pink Lady) and firm-tart (like Granny Smith) works best for both flavor and texture. Q: Can I prep this ahead of time? Yes, you can prep the filling and topping separately, then assemble and bake just before serving. For the crispiest topping, brown the butter fresh before mixing it in. Q: Can I make it gluten-free? Yes, use certified gluten-free oats and swap the flour for a 1:1 gluten-free baking blend. Q: Can I use the spice mix substitute instead of Harvest Spice Blend? Absolutely! Just measure out the substitute spices separately for the apples and topping (you’ll need slightly different amounts for each). Q: How should I store leftovers? Cover and keep at room temperature for 1 day, refrigerate up to 4 days, or freeze for up to 3 months. Reheat in the oven for a crisp topping. Q: Can I add other fruits? Yes! Pears, cranberries, or even a pear-apple combo work beautifully with the warm spices of this recipe. What You'll Love An elevated classic : The browned butter and orange zest make this apple crisp stand out from the rest. Cozy yet effortless : Simple to throw together, but tastes like something special. Flexible and forgiving : Works with many apple varieties, or even pears if you’d like a twist. Holiday-worthy aroma : Your kitchen will smell like cinnamon, citrus, and toasted oats while it bakes. Frequently asked Questions Ingredints Explained Apples – Use a mix of tart and sweet varieties (like Honeycrisp and Cortland) for balanced flavor and texture. Brown butter – Slowly melting and toasting the butter transforms it into a fragrant, nutty base that elevates the crisp far beyond the ordinary. Oats – Old-fashioned rolled oats create that perfect rustic crumble texture. Quick oats can make the topping too soft. Flour – Helps bind the crumble and gives it structure. Brown sugar – Adds depth and molasses richness that complements the brown butter’s nuttiness. Cinnamon and nutmeg – Classic warming spices that bring the apples to life. Vanilla extract – Enhances the sweetness and aroma - a small touch that makes the crisp taste bakery-worthy. Lemon juice – Balances the sweetness and keeps the apples from browning. Orange zest – The secret twist! Adds brightness and subtle citrus perfume that lifts the richness of the brown butter. Ingredients For the apple filling: 6 medium apples (about 900 g), peeled, cored, and sliced ¼-inch thick 2 tbsp lemon juice ⅓ cup (65 g) granulated sugar 2 tbsp all-purpose flour 1 ½ tsp Harvest Spice Blend or the following spice mix: 1 tsp cinnamon ¼ tsp ground cardamom ¼ tsp ground nutmeg Pinch of allspice Pinch of ground cloves Tiny pinch of white pepper (optional) For the topping: 1 cup (100 g) rolled oats ½ cup (60 g) all-purpose flour ½ cup (100 g) brown sugar, packed ½ tsp fine sea salt 1 tsp Harvest Spice Blend or the following spice mix: ¾ tsp cinnamon Pinch of cardamom Pinch of nutmeg Pinch of allspice Pinch of cloves Tiny pinch of white pepper (optional) ½ cup (113 g) unsalted butter Zest of 1 medium orange Optional: ½ cup (60 g) chopped pecans or walnuts NEWSLETTER SIGN-UP Preparation Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) baking dish or similar. Prepare the filling: In a large bowl, toss apple slices with lemon juice, sugar, flour, and Harvest Spice Blend (or alternative mix of spices). Spread evenly in the baking dish. Brown the butter: Place butter in a light-colored saucepan over medium heat. Let it melt, then cook, swirling occasionally, until it turns golden brown and smells nutty (3–5 minutes). Watch closely to avoid burning. Remove from heat and stir in orange zest. Let cool slightly for 5 minutes. Make the topping: In a medium bowl, combine oats, flour, brown sugar, salt, and Harvest Spice Blend . Pour in the warm brown butter and orange zest mixture, stirring until clumps form. Stir in nuts if using. Assemble: Sprinkle the topping evenly over the apples. Note: The oat topping will not cover the apples completely and this is O.K. Apple crisp toppings often look a little sparse before baking because the apples will settle and the topping will spread out as it bakes. Once it’s golden and bubbling, that “sparse” topping turns into a deliciously crisp, crumbly layer that covers the apples perfectly. Bake: 40–45 minutes, until the topping is golden brown and the apples are bubbling. Serve: Let cool for 10 minutes before serving warm, ideally with vanilla ice cream or lightly sweetened whipped cream. Storage Tips Room Temperature: Cover loosely and keep at room temperature for up to 1 day . Refrigerator: Store covered for up to 4 days . The topping will soften, but the flavors deepen. Reheating: Warm individual servings in the microwave for 20–30 seconds, or reheat the whole dish in a 325°F (165°C) oven for 10–15 minutes to crisp the topping again. Freezing: Freeze fully baked and cooled crisp, well wrapped, for up to 3 months . Thaw overnight in the fridge and reheat before serving. Recipe Card Chef's Notes Brown butter like a pro: Melt butter over medium heat, swirling until it turns golden and smells nutty. Watch closely - it goes from perfect to burnt in seconds. Add zest at the right time: Stir orange zest into the crumble topping after browning the butter so its oils stay fresh and aromatic. Texture matters: Chill the topping briefly before baking - cold butter = crisp crumble. Serving idea: Serve warm with a scoop of vanilla bean ice cream or Greek yogurt and an extra drizzle of brown butter or maple syrup. Flavor twist: Add a splash of Calvados (apple brandy) to the filling for a grown-up dessert version. Storage Tips Room temperature: Keeps beautifully for 1 day , lightly covered. Refrigerator: Store leftovers up to 4 days in an airtight container. Freezer: Freeze baked crisp for up to 2 months . Reheat from frozen at 325°F (160°C) until warmed through and crisp on top. Re-crisp tip: To revive the topping, reheat portions in a low oven rather than microwaving. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Cookies Crispy edges, chewy centers—homemade cookie recipes from classic chocolate chip to nutty, spiced favorites. < Back Cinnamon-Orange Swirl Cookies A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest. View Recipe Churro Sandwich Cookies Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat. View Recipe Chocolate Heart Cookies (Schoggi Herzli) These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. View Recipe Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe Black and White Butter Cookies Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. View Recipe Nussmakronen Chewy, nutty cookies with a crisp exterior and a rich chocolate-dipped base, inspired by Swiss and German holiday traditions. View Recipe Pumpkin Spice Cookies These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. View Recipe Maple Gingerbread Biscotti Crisp and warmly spiced, these maple gingerbread biscotti with candied ginger and tart cranberries bring a festive snap to coffee breaks and holiday gifting. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Honey Nut Macarons Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Load More

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad (like my Celery Remoulade ), there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, just like in my Creamy Cauliflower Soup , and when you pile them on top of a creamy, lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. If you’re in the mood for something completely different but still veggie-forward, my Fennel Apple Carpaccio is another favorite. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD SKIP TO VIDEO A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredints Explained Ingredients For the Veg & Chickpeas 4 cups (600 g) roasted vegetables — a colourful mix like cauliflower, broccoli, red pepper, carrots, fennel, or whatever’s in season 1 can (400 g) chickpeas, rinsed and drained 4 tbsp (60 ml) extra virgin olive oil ½ tsp (2.5 g) ground coriander ½ tsp (2.5 g) paprika ½ tsp (2.5 g) cumin Salt and freshly ground pepper, to taste 4 Medjool dates (about 80 g), pitted and chopped A handful of fresh coriander (cilantro), roughly chopped For the Lemon Feta Spread 1 cup (150 g) feta cheese ¾ cup (180 g) cream cheese Zest of ½ lemon Juice of ½ lemon (about 1 tbsp / 15 ml) 4 tbsp (60 ml) extra virgin olive oil ¼ cup (60 ml) water (more if needed for blending) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl, toss your cut vegetables with about 2 tablespoons of olive oil. Any hearty vegetable works here — think broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, or Brussels sprouts. Sprinkle with salt and pepper, mix well, and spread them out on a lined baking sheet in a single, even layer. Try to avoid overlapping so they roast, not steam. Rinse the chickpeas in a colander, then lay them out on a paper towel and pat them completely dry — the drier they are, the crispier they’ll get. Transfer the chickpeas to a bowl, drizzle with 2 tablespoons of olive oil, and stir until evenly coated. Sprinkle over the ground coriander, paprika, and cumin, then mix well. Season with salt and pepper to taste. Spread the chickpeas onto a second lined baking sheet in a single layer, giving them plenty of space so they roast evenly. Place both baking sheets in the oven and roast for 20–25 minutes . After about 15 minutes, give the vegetables and chickpeas a quick stir to help them brown evenly. If your baking sheets are on different racks, swap their positions at the same time so everything roasts uniformly. While the trays are in the oven, prepare the feta dip. I like to use a food processor for this, but a blender or even a hand mixer will work just fine. Simply add all the dip ingredients and blend until you have a smooth, creamy spread. Season with salt and pepper to taste. If you’d like it tangier, add a little extra lemon juice. Fresh mint or coriander are lovely additions when you have them on hand — really, any fresh herb pairs beautifully with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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