Un mélange parfait de moelleux et de friabilité, imprégné d'un tourbillon riche de cannelle sucrée et surmonté d'un glaçage divin au sucre en poudre. < Back Scones à la Cannelle Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones About the Recipe Imaginez cette escapade culinaire - l'idée géniale de concocter des scones à la spirale de cannelle. Vous savez, visant ce mariage parfait entre un scone moelleux et friable avec une touche d'enchantement à la cannelle. Spoiler : cela ne s'est pas exactement déroulé comme prévu. En cuisine, les choses ont pris une tournure inattendue. Mes spirales soigneusement élaborées ont décidé de se transformer en un spectacle fondant et coulant dans le four. (Jetez un œil au chaos dans ma story Insta - c'est comme une expérience de pâtisserie devenue rebelle !) Mais hé, n'est-ce pas le frisson des tests de recettes ? C'est un voyage rempli de surprises, et parfois le résultat est plus imprévu qu'un invité surprise à un dîner. Non découragé par ce rebondissement de l'intrigue pâtissière, j'ai décidé de donner au concept un relooking chic. Voici ma dernière victoire culinaire - les Scones à la Cannelle en Couches. Imaginez un scone qui non seulement se vante d'une moelleuseté et d'une friabilité divines, mais qui accueille également une couche somptueuse de tartinade à la cannelle sucrée. Oh, et n'oublions pas le grand final - un divin filet de glaçage au sucre en poudre. Après avoir navigué à travers les méandres de la cuisine, je suis ravi de déclarer que ces scones sont la vraie affaire - une symphonie de textures et de saveurs qui vous fera savourer chaque bouchée. Et pour ajouter une touche de sophistication à ce chef-d'œuvre à la cannelle, je suis excité de partager que j'ai une toute nouvelle caméra pour accompagner ce voyage délicieux. Préparez-vous à vous régaler les yeux et à titiller vos papilles car ces Scones à la Cannelle en Couches sont sur le point de devenir votre prochaine obsession culinaire ! Ingredients Pour les Scones : 2 tasses de farine tout usage 1/4 tasse de sucre granulé 1 cuillère à soupe de levure chimique 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, froid et coupé en petits morceaux 2/3 tasse de lait 1 cuillère à café d'extrait de vanille Pour la Garniture à la Cannelle : 1/4 tasse de beurre non salé, fondu 1/2 tasse de sucre brun 2 cuillères à soupe de cannelle en poudre Glaçage : 1 tasse de sucre glace 2 cuillères à soupe de lait 1/2 cuillère à café d'extrait de vanille Preparation Préchauffez votre four à 425°F (220°C) et recouvrez une plaque de cuisson de papier parchemin. Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique et le sel. Ajoutez le beurre froid aux ingrédients secs et utilisez un coupe-pâte ou vos doigts pour couper le beurre dans le mélange de farine jusqu'à ce qu'il ait la consistance de miettes grossières. Dans un autre bol, mélangez le lait et l'extrait de vanille. Versez ce mélange dans les ingrédients secs et remuez juste assez pour les combiner. Transférez la pâte sur une surface farinée et pétrissez-la délicatement quelques fois jusqu'à ce qu'elle soit homogène. Divisez la pâte en 3 à 4 morceaux de taille égale. Roulez chaque morceau en une plaque d'environ 1 cm d'épaisseur. (Assurez-vous de bien fariner votre surface de travail avant d'étaler la pâte. Comme il s'agit d'une pâte délicate avec une teneur élevée en beurre, elle peut avoir tendance à coller pendant le travail). Pour la spirale à la cannelle, mélangez le beurre fondu, le sucre brun et la cannelle en poudre. Étalez ce mélange uniformément sur la surface de la première couche de pâte. Ensuite, placez la deuxième couche par-dessus et étalez à nouveau un peu du mélange à la cannelle sur le dessus. Placez la dernière couche de pâte à scone par-dessus. Une fois que toutes les couches sont assemblées, coupez le gâteau à scones en triangles de taille égale. Placez les scones sur la plaque de cuisson préparée, en laissant de l'espace entre chaque portion. Cuisez au four pendant 12 à 15 minutes ou jusqu'à ce qu'ils soient dorés. Pendant que les scones cuisent, préparez le glaçage en fouettant ensemble le sucre glace, le lait et l'extrait de vanille. Une fois que les scones ont fini de cuire, versez le glaçage sur les scones encore chauds. Laissez-les refroidir légèrement avant de les servir. Profitez de vos délicieux Scones à la Cannelle ! Previous Next

When garlic turns to candy.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Garlic Confit Prep Time: 20 minutes Cook Time: 45 minutes Serves: 24 servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta ). This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard. It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch! SKIP TO RECIPE CARD SKIP TO VIDEO Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream. Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast. Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup. Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil. A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too). What You'll Love How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves. Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later. What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point. Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil. Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more. Frequently asked Questions Ingredints Explained Ingredients 2 heads of Garlic 2 cups Extra Virgin Olive Oil 1/2 Teaspoon Salt 2 springs Rosemary NEWSLETTER SIGN-UP Preparation Preheat your oven to 325F . The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily. Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown. This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Ces pains à la cannelle offrent une texture tendre et moelleuse avec des couches de douceur infusée à la cannelle. Parfait pour toute occasion de brunch. < Back Rouleaux à la Cannelle Levain d'Élimination Prep Time: 15 minutes + temps de levée Cook Time: 25 minutes Serves: 10-12 portions About the Recipe Parlons des rouleaux à la cannelle. Existe-t-il une pâtisserie plus aimée, plus irrésistible ? Je ne le crois pas ! Avec leur pâte moelleuse et moelleuse enroulée dans une garniture sucrée et épicée, garnie d'un glaçage crémeux, les rouleaux à la cannelle sont l'incarnation de la nourriture réconfortante. Ils ne sont pas seulement une gâterie ; ils sont un câlin chaleureux dans une assiette, un goût de chez soi, et une raison de se réunir autour de la table de cuisine avec ses proches. J'utilise définitivement l'excuse de n'importe quelle fête pour les faire. De l'action de Grace à Pâques, les rouleaux à la cannelle sont indispensables sur ma table de brunch. Ma partie préférée d'un rouleau à la cannelle est le tourbillon le plus central. Où toute la bonté collante se concentre et est lardée de ce sirop de sucre à la cannelle divin qui se collecte au fond. J'utilise le plus souvent de la levure de boulanger régulière pour ce type de cuisson, mais pas depuis que je suis entré dans le monde du levain. Maintenant, je suis récemment en train de faire n'importe quelle recette qui peut être faite avec le rejet, parce que qui veut laisser passer cette glorieuse bonté levurée ? Pas après tout le travail acharné de l'alimenter et de le maintenir ! Dans le domaine de la pâtisserie, le rejet de levain est souvent négligé ou mis de côté, mais je suis là pour vous montrer pourquoi il mérite son moment sous les projecteurs. Alors, commençons et plongeons ensemble dans cette magnifique recette ! Ingredients Pâte : 1 tasse de levain d'élimination 1/2 tasse de lait 1/4 tasse de beurre non salé, fondu 1/4 tasse de sucre granulé 1 cuillère à café d'extrait de vanille 3 1/2 tasses de farine tout usage 1 cuillère à café de poudre à lever 1/2 cuillère à café de bicarbonate de soude 1/2 cuillère à café de sel Garniture : 1/2 tasse de beurre non salé, ramolli 1 tasse de sucre brun 2 cuillères à soupe de cannelle en poudre Glaçage : 1 tasse de sucre glace 2 cuillères à soupe de lait 1/2 cuillère à café d'extrait de vanille Preparation Préparation Dans un bol, mélanger le levain d'élimination, le lait, le beurre fondu, le sucre et l'extrait de vanille. Bien mélanger. Dans un autre bol, mélanger la farine, la poudre à lever, le bicarbonate de soude et le sel. Ajouter progressivement les ingrédients secs au mélange de levain, en remuant jusqu'à ce qu'une pâte se forme. Tourner la pâte sur une surface farinée et pétrir pendant quelques minutes jusqu'à ce qu'elle soit lisse. Rouler en un rectangle d'environ 1/4 de pouce d'épaisseur. Étaler le beurre ramolli sur la pâte, en laissant une bordure autour des bords. Mélanger le sucre brun et la cannelle, puis saupoudrer uniformément sur le beurre. Enrouler fermement la pâte du côté long, puis découper en rouleaux d'environ 1 pouce d'épaisseur. Placer les rouleaux dans un plat à four graissé, en laissant de l'espace entre chacun. Laisser reposer pendant 1 à 2 heures, ou jusqu'à ce qu'ils aient doublé de volume. Astuce : utilisez un fil ou du fil dentaire pour couper vos spirales. Cela vous évitera d'écraser la pâte et vous donnera de jolies coupes droites à travers. Assurez-vous simplement que si vous utilisez du fil dentaire, il n'est pas parfumé car cela pourrait laisser une trace sur vos rouleaux. Préchauffer votre four à 350°F (175°C) et cuire les rouleaux à la cannelle pendant 25 à 30 minutes , ou jusqu'à ce qu'ils soient dorés. Pendant que les rouleaux cuisent, mélanger le sucre glace, le lait et l'extrait de vanille pour faire le glaçage. Une fois que les rouleaux à la cannelle sont sortis du four, les arroser de glaçage tant qu'ils sont encore chauds. Previous Next

Rich, creamy cauliflower soup topped with crumbled hard-boiled egg, crispy scallions, and a hint of chili flakes. Simple, cozy, and packed with flavor!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Cauliflower Soup Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s just something about a bowl of creamy cauliflower soup that feels like the culinary equivalent of wrapping yourself in a cozy blanket. It’s simple, warm, and quietly satisfying—right up there with my Creamy Potato, Leek and Sausage Soup when it comes to feel-good favorites. The first time I tried adding a hard-boiled egg to this soup, my kids gave me that look—you know the one. But one spoonful later? Converted. The yolk melts into the creamy base, adding this velvety richness, while the whites give a bit of tender texture. It’s subtle, but once you try it, there’s no going back. And don’t even get me started on the crispy scallions. I make extra every time because, honestly, half of them don’t make it to the table. Add a sprinkle of chili flakes on top, and suddenly this comforting bowl has a little boldness to it—like a hug with a wink. If you’re into soups with cozy vibes and just a little twist—like my Chestnut Soup or Spiced Pumpkin Soup —this one fits right in. It’s elegant enough for guests, easy enough for weeknights, and endlessly customizable depending on your mood (or what’s in the fridge). So if you’ve never tried crumbling a hard-boiled egg into your soup, this might just be the one that wins you over. I hope it brings the same kind of comfort to your table as it does to mine. SKIP TO RECIPE CARD SKIP TO VIDEO Versatility: Perfect as a light lunch or a satisfying dinner with crusty bread. Simple Ingredients: Uses pantry staples like cauliflower, potato, and broth to create a dish that feels elevated. Rich and Creamy: Achieves a velvety texture without being too heavy. Customizable Toppings: From crispy scallions to hard-boiled eggs, the toppings let you make it your own. Kid-Friendly: The mild flavor of cauliflower makes it appealing to picky eaters. What You'll Love 1. Can I make this soup dairy-free? Absolutely! Substitute the milk or cream with unsweetened coconut milk, almond milk, or cashew cream for a dairy-free option. The soup will still be silky and flavorful. 2. Can I use pre-riced cauliflower? Yes! Pre-riced cauliflower works just as well and can save time. Use about 4–5 cups of riced cauliflower as a substitute for the florets. 3. How do I get my soup super smooth? An immersion blender works great for blending the soup directly in the pot, but for the creamiest texture, a high-speed blender is your best friend. Blend in batches and please be very cautious with the hot liquid. 4. Can I skip the hard-boiled egg? Of course! While the egg adds a unique creamy texture and protein boost, you can skip it or replace it with crispy bacon or roasted chickpeas for a different twist. 5. How do I store and reheat leftovers? Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much. Frequently asked Questions Ingredints Explained Ingredients For the Soup: 2 tablespoons olive oil or unsalted butter 1 medium onion, chopped 1 garlic clove, minced 1 large celery stalk, chopped 1 medium potato, peeled and diced (for creaminess) 1 large head of cauliflower, chopped into florets 4 cups vegetable or chicken broth 1 cup whole milk, cream, or unsweetened coconut milk (for a dairy-free version) ½ cup grated Parmesan or Gruyère cheese (optional) 1 tsp celery salt ½ teaspoon ground nutmeg Black pepper to taste Chili flakes (optional, to taste) Toppings: Crispy Scallions 3–4 scallions (green onions), thinly sliced (use the green tops for crispiness) 3–4 tablespoons neutral oil (like vegetable, canola, or grapeseed oil) Pinch of salt (optional) Hard-Boiled Eggs: 2–4 large eggs Water (enough to cover the eggs) Ice water (for cooling) Hard-boiled egg crumble (3-4 eggs) Other optional toppings: Toasted pumpkin seeds or sunflower seeds Crispy bacon bits or pancetta Fresh herbs (e.g., parsley, chives, or thyme) Drizzle of chili oil or garlic-infused olive oil Croutons or toasted bread slices NEWSLETTER SIGN-UP Preparation Before we dive into the steps in making the creamy cauliflower soup, I like to start this recipe by making the toppings. I do this so that when the soup is ready I have everything prepped to fully plate and complete it. Of course, these toppings are optional and the soup is wonderful if you are in a hurry and want to skip this step- BUT if you truly want to make this soup magic, I would highly recommend to make the small effort and boil some eggs and fry some scallions. Making Crispy Scallions, remove just as they are starting to brown. Here are the steps to making crispy scallions: Heat the oil in a small skillet or saucepan over medium heat until shimmering but not smoking. Add the sliced scallions to the hot oil and stir to coat evenly. Fry for 2–3 minutes, stirring occasionally, until the scallions turn golden brown and crispy. Be careful not to burn them (I like to remove them as soon as they begin to brown)—they’ll continue to crisp up as they cool. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil. Sprinkle lightly with salt (optional) and set aside as a garnish for the soup. And here are the steps to perfect hard boiled eggs: Steps: Place the eggs in a saucepan and add enough water to cover them by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer gently for 9–12 minutes depending on your preference: 9 minutes: Slightly creamy yolk. 10 minutes: Fully set but creamy yolk. 12 minutes: Firm, classic hard-boiled yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit for 5–10 minutes. Peel the eggs under running water for easier shell removal, then crumble or dice them for the soup. Now that our toppings are ready, let's get to making the creamy cauliflower soup. 1. Sauté the Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, garlic, and chopped celery and sauté until softened and fragrant, about 5 minutes. 2. Add the Vegetables: Stir in the diced potato and cauliflower florets. Cook for 2–3 minutes to let the flavors combine. 3. Simmer: Add the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the cauliflower and potato are tender. 4. Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy (be cautious with hot liquids). 5. Add Creaminess: Return the blended soup to the pot, and stir in the milk, cream, or coconut milk. If using cheese, add it now and stir until melted. Add the nutmeg, and celery salt, and season with pepper to taste. 6. Serve: Ladle the soup into bowls and top with a swirl of cream and at the center add a large spoonful of crumbled hard-boiled egg. Then finish the dish off with a healthy sprinkle of crispy scallions (I always add extra), and a dash of chili flakes for a spicy little kick. Serve with crusty bread or a side salad for a complete meal. And there you have it—a warm, cozy bowl of creamy cauliflower goodness. It’s the kind of soup that feels like a gentle hug after a long day, with every bite giving you just the right balance of flavor, texture, and comfort. Whether you’re indulging in a quiet lunch or serving it up as a family dinner, this soup delivers. Don’t forget to drizzle a little extra EVOO on top or add that final sprinkle of chili flakes if you like a bit of heat. Enjoy every spoonful—you’ve earned it. Tips for Customization Roasted Cauliflower: Roast half the cauliflower in the oven with olive oil and spices before adding it to the soup for a deeper, caramelized flavor. Herb Boost: Add a sprig of thyme or a bay leaf while simmering and remove before blending. Cheesy Version: Stir in a small handful of shredded sharp cheddar or Gruyère while blending. Dairy-Free: Use coconut milk or almond milk for a vegan option. If you enjoyed this recipe you might also like: Swiss Chestnut Soup Spiced Pumpkin Soup Turmeric and Coconut Soup Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Classic light and fluffy texture that is perfectly complemented by a sweet and fruity white chocolate apricot coating.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Almond Apricot Madeleines Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 12-15 Madeleines Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These almond madeleines are the kind of treat I love to keep around for when I want something a little special but not over the top. They’re light, buttery, and have this lovely nutty flavor from the almond flour. And then there’s the glaze—white chocolate with a touch of apricot that adds just the right amount of sweetness and a hint of something fruity. It’s a combo that feels elegant but still totally comforting. Similarly to my Orange Poppy Seed Loaf recipe or Lemon Pistachio Bundt Cake , these madeleines are simple, but they feel fancy. The shell shape is iconic, and that famous little hump in the middle? That happens when you chill the batter—don’t skip that step. I added almond flour for a bit more richness, and the white chocolate-apricot glaze is just… chef’s kiss . Perfect with tea, coffee, or, let’s be honest, straight from the tray. SKIP TO RECIPE CARD SKIP TO VIDEO Delicate and Flavorful : These madeleines combine the light, nutty taste of almond with the sweet-tart flavor of apricot for a delightful balance in every bite. Perfect for Elegant Occasions : With their shell-like shape and subtle flavors, these almond apricot madeleines make an elegant addition to tea parties, brunches, or special occasions. Light and Airy Texture : The madeleines are soft and sponge-like with a slight crisp on the edges, creating an irresistibly light texture that’s perfect with coffee or tea. Quick and Easy to Make : Madeleines may look fancy, but they’re surprisingly simple to prepare, requiring just a few ingredients and a madeleine pan for that classic shape. Naturally Gluten-Free Option : With almond flour as a base, these madeleines can easily be made gluten-free, adding a nutty richness that enhances the apricot flavor. Customizable Fruit and Nut Pairing : Try swapping apricots for other fruits like cherries or raspberries, or add a sprinkle of slivered almonds on top for added texture. What You'll Love How do I get the classic “hump” on my madeleines? Chilling the batter before baking helps achieve the signature “hump” shape, giving your madeleines a light, airy texture. Can I use dried apricots instead of fresh? Yes, finely chop dried apricots and soak them in warm water for a few minutes to soften. They’ll add a concentrated apricot flavor to the madeleines. How should I store almond apricot madeleines? Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat gently to refresh their texture. Can I make these madeleines gluten-free? Substitute the all-purpose flour with a gluten-free flour blend and ensure the almond flour is finely ground for a smooth texture. What’s the best way to add almond flavor? Almond extract adds a lovely depth to the madeleines, enhancing the natural flavor of the almond flour. Just a small amount goes a long way. Frequently asked Questions Ingredints Explained Ingredients For the Almond Madeleines: 1/2 cup (113g) unsalted butter, melted and cooled 1 cup (120g) all-purpose flour 1/4 cup (25g) almond flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup (135g) granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Zest of 1 lemon (optional) For the White Chocolate Apricot Coating: 1 cup (170g) white chocolate, finely chopped 1 tablespoon coconut oil 1/4 cup (60ml) apricot jam or 1/4 cup (35g) fresh apricots, finely chopped NEWSLETTER SIGN-UP Preparation What Are Madeleines? Madeleines are delicate, shell-shaped sponge cakes that originated in the Lorraine region of France. These petite treats are renowned for their light, airy texture and a signature hump that forms during baking. Often served with tea or coffee, madeleines are a classic in French patisserie and have found a beloved place in kitchens worldwide. Preparing the Almond Madeleines: Prep Work: Grease a madeleine pan with butter and dust with flour. Tap out the excess flour. Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until thick, pale, and fluffy, about 5 minutes. Gently fold in the vanilla extract, almond extract, and lemon zest (if using). Combine: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Fold in the melted butter until fully incorporated. Chill the Batter: Cover the batter with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 1 hour, or preferably overnight. Baking: Preheat your oven to 375°F (190°C) . Spoon the chilled batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake for 10-12 minutes , or until the madeleines are golden brown around the edges and spring back when lightly touched. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Preparing the White Chocolate Apricot Coating: Melting Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Adding Apricot: Stir in the apricot jam or finely chopped fresh apricots until well combined. Coating the Madeleines: Once the madeleines are completely cooled, dip one side of each madeleine into the white chocolate apricot mixture. Place them on a parchment-lined baking sheet. TIP: for a perfect finish, take your madeleine mould and spread a thin layer of the chocolate on the bottom of the pan. Place a cooled madeleine cake ontop (being sure to line up the pattern. Place in the fridge until the chocolate coating has hardened. For easy removal, simply dip the bottom of the baking tray in hot water for 5 seconds. This will melt the chocolate just enough to help you slip the coated madeleines out (I like to use a rubber spatula to help me here). Setting: Allow the coating to set completely at room temperature or refrigerate for about 10-15 minutes to speed up the process. Serving: Serve the almond madeleines with white chocolate apricot coating with a cup of tea or coffee. Tips for Success Chilling the Batter: Don’t skip this step! Chilling the batter helps develop the hump that is characteristic of madeleines. Temperature: Start with a hot oven to encourage the madeleines to rise quickly, creating that classic hump. Butter the Pan Well: Properly preparing the pan ensures that your madeleines will pop out easily without breaking. Variations to Try Chocolate Dipped: Dip the cooled madeleines in melted dark chocolate for a decadent twist. Almond Madeleines: Substitute a portion of the flour with almond flour for a nutty flavor. Orange Blossom: Replace the lemon zest with orange blossom water for a floral aroma. Pairing Suggestions Madeleines pair wonderfully with a variety of beverages. Enjoy them with a cup of hot tea, espresso, or even a glass of sparkling wine. Their light texture and subtle sweetness make them a versatile treat for any time of day. Why Madeleines Are Perfect for Gifting These elegant, dainty cakes make a beautiful gift for any occasion. Pack them in a pretty tin or wrap them in cellophane with a ribbon for a thoughtful homemade gift. Their long shelf life also means they can be enjoyed over several days, making them a perfect treat for loved ones far and near. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD SKIP TO VIDEO Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes NEWSLETTER SIGN-UP Preparation Let's get started! Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Strawberry Rhubarb Swirl Ice-Cream (No Churn) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Strawberry rhubarb tends to show up in my kitchen when I’m not quite ready for it—usually because I’ve got berries that are overly ripe and rhubarb that needs using now . Instead of tossing them into another pie (though my Classic Strawberry Rhubarb Pie still has a loyal following here), I cook them down into a thick preserve that’s perfect for swirling into other bakes and treats. One of my favorites? A simple no-churn ice cream that only takes five ingredients and just a few minutes to throw together. It’s endlessly adaptable—use any fruit preserve or compote you have on hand, and you’ve got yourself a creamy, sweet, fruit-swirled dessert without breaking a sweat. It’s a little more relaxed than my Lemon-Lime Semifreddo , and a bit more casual than something like my Raspberry Coulis Panna Cotta —but just as satisfying in its own unfussy way. No water bath, no churning, no need to plan too far ahead. Just whip, swirl, freeze, and you’ve got summer in a scoop. SKIP TO RECIPE CARD SKIP TO VIDEO Just 5 ingredients – No fancy equipment, no eggs, no stress. If you’ve got heavy cream, sweetened condensed milk, and a fruit preserve, you’re already halfway there. Make it your own – This recipe works with any fruit jam or compote. Strawberry rhubarb is classic, but raspberry, cherry, or even peach would be just as good. No churn, no fuss – No ice cream maker needed. Just whip, fold, swirl, freeze, done. Creamy and satisfying – Thanks to the sweetened condensed milk and whipped cream, you still get that rich, scoopable texture. Perfect for prep-ahead desserts – Great for dinner parties, weekend treats, or using up the last bits of homemade jam. What You'll Love Can I use store-bought jam instead of homemade preserve? Absolutely. Any thick fruit jam, compote, or preserve will work—just make sure it’s not too runny. Bonus points if it’s one you already love on toast. Do I have to use strawberry rhubarb? Not at all! This base is super flexible. Try raspberry, blueberry, cherry, or even mango for a tropical twist. You could also mix two flavors (peach + ginger? Yes please). How long does it take to freeze? It needs about 6 hours , but overnight is best for a firm, scoopable texture. How long will it keep in the freezer? Up to 2 weeks in an airtight container. After that, the texture might get a little icy—but it’ll still taste great. Can I reduce the sugar? The condensed milk provides both sweetness and creaminess, so reducing it will change the texture. If you prefer a less-sweet version, use a tangier or less-sweet preserve to balance things out. Can I add mix-ins like crushed cookies or nuts? Totally! Fold in crumbled graham crackers, chopped pistachios, or bits of white chocolate just before freezing. Keep it simple or get creative. Frequently asked Questions Ingredints Explained Ingredients 2 cups heavy cream (480ml) 1 can (14 oz) sweetened condensed milk (400ml) 1 tsp vanilla ¾ cup strawberry rhubarb preserve (room temp) NEWSLETTER SIGN-UP Preparation Whip the cream to stiff peaks. In another bowl, mix condensed milk and vanilla. Fold cream into the milk mixture. Pour half into a loaf pan. Spoon half the preserve on top. Swirl lightly. Repeat with remaining ice cream base and preserve. Freeze 6 hours or overnight. Scoop and serve! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Laissez-vous tenter par ces cupcakes marbrés, où la richesse infusée au miel rencontre les notes vibrantes et acidulées de l'hibiscus pour une combinaison de saveurs unique et délicieuse. < Back Cupcakes Marbrés au Miel et à l'Hibiscus Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes About the Recipe Il y a peu de temps, on m'a offert cette incroyable poudre d'hibiscus de chez Selefina Spices, une entreprise d'épices avec laquelle je collabore souvent. La poudre elle-même est d'un magnifique rose-violet profond avec un arôme légèrement floral et acidulé. Je savais que je voudrais un jour l'utiliser en pâtisserie, mais je n'avais pas encore de recette précise. Eh bien, février est arrivé, mes préparations roses et mon inspiration rose ont pris le devant de la scène. C'était le moment parfait pour essayer la poudre d'hibiscus ! Je bois souvent du thé à l'hibiscus avec un peu de miel (la douceur délicate du miel se marie si bien avec l'acidité acidulée de l'hibiscus). Alors, je me suis dit, pourquoi ne pas l'incorporer dans une pâtisserie ?! Bienvenue à mes Cupcakes Marbrés au Miel et à l'Hibiscus ! Ces petites merveilles réunissent les bonnes vibrations du miel avec le punch acidulé de l'hibiscus pour un goût tout simplement génial. Imaginez un cupcake qui n'est pas seulement sucré, mais qui a aussi cette touche florale cool, grâce à la magie de l'hibiscus. Le marbré n'est pas là juste pour le spectacle, c'est une équipe gagnante de richesse au miel et de puissance de l'hibiscus. Ces cupcakes ne sont pas vos sucreries habituelles ; c'est une véritable fiesta de saveurs. Que ce soit pour une occasion spéciale ou simplement pour un moment de gourmandise, ces cupcakes sont synonymes de bonnes vibrations et de bouchées délicieuses. Alors, préparez-vous à plonger dans une expérience de cupcake qui a le meilleur des deux mondes - la douceur réconfortante du miel et la touche piquante de l'hibiscus, le tout dans une seule bouchée incroyable ! Ingredients 1 ½ tasses de farine tout usage 1 ½ cuillères à café de levure chimique ½ cuillère à café de sel ½ tasse de beurre non salé, ramolli 3/4 tasse de miel 3 gros œufs 1 cuillère à café d'extrait de vanille ½ tasse de lait 2 cuillères à soupe de poudre d'hibiscus Pour le glaçage : (facultatif) 1 tasse de beurre non salé, ramolli 3 tasses de sucre glace ¼ tasse de miel 1 cuillère à soup de poudre d'hibiscus Preparation Préchauffez votre four à 350°F (175°C) et tapissez un moule à cupcakes de caissettes en papier. Dans un bol moyen, mélangez la farine, la levure chimique et le sel. Dans un autre grand bol, fouettez ensemble le beurre et le miel jusqu'à ce que le mélange soit léger et mousseux. Ajoutez les œufs un à un, en battant bien après chaque ajout. Incorporez l'extrait de vanille. Ajoutez progressivement les ingrédients secs aux ingrédients humides, en alternant avec le lait. Mélangez jusqu'à obtenir une consistance homogène. Divisez la pâte en deux. Dans une moitié, incorporez la poudre d'hibiscus jusqu'à ce que le mélange soit bien homogène. Déposez une cuillerée de chaque pâte dans les caissettes à cupcakes, créant un effet marbré avec un cure-dent ou une brochette. Faites cuire pendant 18 à 20 minutes ou jusqu'à ce qu'un cure-dent inséré au centre en ressorte propre. Laissez les cupcakes refroidir complètement. Vous pouvez les servir comme ceci, ou ajouter un peu de glaçage pour une indulgence supplémentaire. Pour le glaçage, battez ensemble le beurre, le sucre glace, le miel et poudre d'hibiscus jusque vous obtenez une consistance lisse. À la recherche de poudre d'hibiscus ? J'ai obtenu la mienne chez Selefina Spices (non sponsorisé). Previous Next

Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Sweet Potato Gratin Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Looking for a cozy, crowd-pleasing side dish to serve at your next fall gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme is a warm and flavorful twist on a classic French tian—perfect for anyone craving comfort food with a little Alpine flair. It’s in the same spirit as my Beet and Potato Rösti or Harvest Veggie Tacos —a way to let vegetables shine with bold flavor and satisfying texture. With layers of sweet potatoes, creamy Gruyère, a hint of thyme, and a generous sprinkle of toasted hazelnuts, this dish feels at once familiar and elevated. If you love cozy dishes like my potato filled Alpine Macaroni , this one will fit right into your cold-weather rotation. SKIP TO RECIPE CARD SKIP TO VIDEO Deliciously Creamy Layers : This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite. Perfect Fall Side Dish : Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table. Nutty and Savory Topping : Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds. Easy Make-Ahead Option : This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings. Naturally Gluten-Free Option : Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste. Packed with Flavor and Nutrients : Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious. What You'll Love 1.What is a Gratin? A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter , meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both. 2.What Makes a Gratin Special? The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish. 3.Variations of Gratin While potato gratin (also known as gratin dauphinois ) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin , the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top. 4.What are the key ingredients in a sweet potato gratin? Sweet Potatoes : Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked. Gruyère Cheese : A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite. Toasted Hazelnuts : Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese. Fresh Thyme : A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor. Breadcrumbs : Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures. 5.Why choose Gruyère in your gratin? Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting. 6. Can I make this Swiss potato gratin without Gruyère cheese? Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile. 7.What type of potatoes work best in a gratin? For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking. 8. How do I get a crispy top on my potato gratin? To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust. 9. Can I prepare potato gratin in advance? Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold. 10. How do I make my gratin extra creamy? For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps. 11. Is it possible to make a potato gratin vegan? Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor. 12. What can I serve with Swiss potato gratin? Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes. 13. How should I store leftover potato gratin? Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping. 14. Can I add other ingredients to this gratin? Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon. Frequently asked Questions Ingredints Explained Ingredients 1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes) 1/3- 1/2 cup unsalted butter, melted, divided 2 tsp grated fresh ginger 2 tbsp maple syrup 1 tsp smoked paprika (or to taste) 1 tbsp fresh thyme, finely chopped 1/2 cup toasted hazelnuts, roughly chopped 3/4 cup Gruyère cheese, shaved 1/3 cup breadcrumbs (preferably homemade or panko) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Tips for the best sweet potato gratin Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate. Grate your Gruyère fresh —pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor. Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor. Make ahead : You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving. Let's make the recipe! Preheat the oven to 400°F (200°C). Prepare the sweet potatoes : Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!). Layer the dish : Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern. In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper. Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly. Baking process : Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color. Add the toppings : After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top. Finishing touches : Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes. Serve : Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A delightful combination of flaky crust, savory leeks, and creamy Gruyère cheese – perfect for a brunch or as an appetizer| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Leek and Gruyère Quiche Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve tried my Plum Wähe or Tomato Tart , you already know I have a soft spot for simple, rustic recipes that let seasonal produce shine. This Leek Quiche is no exception. It takes the humble leek—those mild, oniony stalks often overlooked—and turns them into the star of a cozy, buttery, golden slice of comfort. Much like my Creamy Potato, Leek and Sausage Soup , this quiche proves that leeks can be hearty, flavorful, and deeply satisfying.Baked into a flaky crust and nestled into a creamy, nutmeg-scented filling, this quiche is endlessly adaptable. Add a bit of cheese, some herbs, or crisp bacon if you like—it's the kind of recipe that fits whatever you have on hand. Whether you’re hosting brunch or just looking for a cozy lunch idea, this is one of those quiet showstoppers that brings warmth and flavor to the table every single time. SKIP TO RECIPE CARD SKIP TO VIDEO 🥧 Flaky, Buttery Crust – Whether homemade or store-bought, the crisp and golden crust is the perfect base for the creamy filling. 🧅 Mild, Sweet Leeks – Cooking the leeks softens their texture and enhances their natural sweetness, making them melt-in-your-mouth delicious. 🧀 Savory, Cheesy Goodness – Gruyère or Swiss cheese gives the quiche a rich, nutty depth of flavor, complementing the leeks beautifully. 🥚 Silky, Creamy Filling – The custard-like egg mixture is smooth, velvety, and satisfying in every bite. 🌰 A Hint of Warm Spice – A touch of nutmeg adds warmth and depth without overpowering the dish. 🍽 Versatile & Customizable – Enjoy it as-is or add extra ingredients like mushrooms, bacon, or fresh herbs to make it your own. 🌟 Perfect for Any Meal – Serve it for breakfast, brunch, lunch, or dinner—it’s always a crowd-pleaser! What You'll Love Do I need to pre-cook the leeks? Yes! Sautéing the leeks before adding them to the quiche softens them and brings out their natural sweetness. Can I use a store-bought pie crust? Absolutely! A store-bought crust works well if you're short on time, but a homemade crust will add extra flakiness and flavor. What type of cheese works best? Gruyère, Swiss, or sharp cheddar pair beautifully with leeks, but you can also experiment with goat cheese or feta for a tangy twist. How do I prevent a soggy crust? Blind baking (pre-baking) the crust for a few minutes before adding the filling helps keep it crisp. Can I make this quiche ahead of time? Yes! Bake it in advance and store it in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crispy. Is this quiche freezer-friendly? It sure is! Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving. Can I make this quiche without dairy? Yes, swap out the cream for a dairy-free alternative like coconut milk or a rich cashew-based cream, and use a dairy-free cheese substitute. What can I serve with leek quiche? A simple green salad with a bright vinaigrette, roasted potatoes, or a bowl of soup makes a great side. Can I add extra veggies or protein? Of course! Sautéed mushrooms, spinach, or even cooked bacon or ham make great additions to the filling. How do I know when my quiche is fully baked? The center should be just set but slightly jiggly. A knife inserted near the middle should come out clean. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 155 g all-purpose flour (1¼ cups) 113 g unsalted butter, cold and cubed (½ cup / 1 stick) 1 g salt (¼ tsp) 45–60 g ice water (3–4 tbsp) For the Filling: 3 large leeks, cleaned and thinly sliced (about 450–500 g total) 28 g unsalted butter (2 tbsp) 150 g eggs (3 large eggs) 240 g heavy cream (1 cup) 100 g grated Gruyère cheese (1 cup, packed) 1 g fresh thyme (½ tsp, finely chopped + extra for garnish) ½ g ground nutmeg (¼ tsp) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Begin by making the crust. In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and use your hands or pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts coming together. Turn the dough out onto a floured surface and knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Preheat your oven to 375°F (190°C). While the dough is chilling, prepare the leek filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they become soft and slightly caramelized, about 10-15 minutes . Season with salt and pepper, and set aside to cool. Roll out the chilled dough on a floured surface to fit a tart or quiche pan. Place the dough in the pan, trimming any excess from the edges. In a bowl, whisk together the eggs and heavy cream. Season with a bit of salt and pepper. Spread the cooked leeks over the crust, then pour the egg and cream mixture over the leeks. Sprinkle the grated Gruyère cheese on top. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Once out of the oven, let the quiche cool for a few minutes. Optionally, garnish with fresh thyme leaves. Serve your leek and gruyère quiche warm or at room temperature. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pancakes (Omelette) Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Omelette (oh-meh-LET-uh) were a staple in our home growing up in Montreal—a simple, comforting dish that always brought a bit of Switzerland to the table. My mom made them often: golden and soft, sprinkled with cinnamon sugar, or sliced into ribbons and added to broth for Flädli Suppe , a cozy Swiss soup where omelette strips become tender noodles soaking up all that comforting flavor. It was one of those meals that felt like a warm hug on a cold day. Think of these as the Swiss cousin to crêpes—thicker, eggier, and a bit more rustic. They’re just as versatile, but heartier, with enough substance to stand on their own whether rolled up with something sweet or folded around savory fillings. Like Spätzli (Spaetzli) or Dampfnudeln , this recipe is a perfect example of the Swiss kitchen at its best: humble ingredients like flour, eggs, and milk coming together to make something deeply satisfying. Whether you serve them sweet, savory, or in soup, Swiss omelettes are an easy, nostalgic favorite that deserves a spot in every cozy kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes. Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms. Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth. Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals. What You'll Love 1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs. 2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette. 3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly. 4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture. 5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist! Frequently asked Questions Ingredints Explained Ingredients For the batter: 100g flour (¾ cup) 120ml milk (½ cup) 1 egg Pinch of salt NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make the perfect Swiss Omelette: Make the Batter: In a bowl, whisk together the flour and salt . Add the egg and gradually pour in the milk , whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate). Tip: If the batter feels too thick, add a splash of milk to get the right consistency! Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat . Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden. Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable. Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist , slice it into thin strips and add it to soup! 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