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

This potage has a creamy and velvety texture with a subtle sweetness of carrots and the warm hearty comfort of potatoes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Potato Carrot Potage Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the days get chilly and all I want is something warm and nourishing, a pot of soup is always the answer—and this Carrot and Potato Potage hits just the right note. It’s creamy, cozy, and comes together with just a handful of simple ingredients. No fuss, no fancy techniques—just a smooth, velvety soup that feels like a warm blanket in a bowl. I’ve always had a soft spot for soups that are hearty and easy. If you’ve tried my Potato, Leek and Sausage Soup , you already know I love tossing root veggies and aromatics into a pot and letting them work their magic. This potage takes a slightly more elegant route—think fewer chunks, more silky spoonfuls—like my Leek and Potato Potage , but with a little more natural sweetness from the carrots. And if you’re into that slightly sweet and earthy combo, you’d probably also love my Butternut Squash and Potato Soup too. This one is perfect for when you need something quick, filling, and satisfying—whether it’s a weeknight dinner or a Sunday slow-down kind of meal. And the best part? It’s just as good reheated the next day (maybe even better). Let’s get cooking! SKIP TO RECIPE CARD SKIP TO VIDEO Ultra Creamy Texture – This soup gets blended until silky smooth, giving you that classic potage feel that’s cozy and elegant all at once. Simple, Nourishing Ingredients – Potatoes, carrots, garlic, and onion are pantry staples that come together to create rich, comforting flavor with minimal effort. Naturally Sweet & Savory – The carrots add a subtle sweetness that balances beautifully with the herby base and mellow potatoes. Perfect Make-Ahead Meal – It keeps well in the fridge and tastes just as good (if not better!) the next day. Customizable – Add a splash of cream, a swirl of yogurt, or some crispy croutons on top—this soup plays well with all kinds of toppings. What You'll Love Can I use a different type of potato? Yes! Yukon Golds are great for a naturally buttery flavor and creamy texture, but russets or even red potatoes work well too. Just avoid waxy varieties like new potatoes, which won’t blend as smoothly. Do I have to peel the carrots and potatoes? Peeling is recommended for the smoothest texture, especially for a potage. That said, if you’re short on time and your produce is clean, it’s totally okay to leave the skins on—just expect a more rustic finish. Can I make this without a blender? You can mash it with a potato masher for a chunky version, but to get that classic potage creaminess, a blender or immersion blender is key. Can I freeze it? Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Just give it a good stir when reheating, and maybe a splash of broth or water to loosen it up. What can I serve with it? A slice of crusty bread, a grilled cheese, or even a herby salad on the side. It’s also lovely as a starter before a main meal. Frequently asked Questions Ingredints Explained Ingredients 2 tablespoons Extra Virgin Olive Oil 1 Onion 1 clove of Garlic 6 large Carrots 2 Medium Yellow Potatoes 6-8 cups Vegetable Stock 1 Bay Leaf 1 teaspoon Oregano 1 teaspoon Thyme Salt and Pepper to taste NEWSLETTER SIGN-UP Preparation Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe. Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well. Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes). Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it). Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve! I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish. Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me. Bon ap! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

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

Banana butter pastry with a delicious cinnamon swirl. These rolls make for a delicious weekend breakfast or afternoon pick-me-up.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Rolls Prep Time: 20 minutes Cook Time: 30 minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a few overripe bananas hanging around and feeling like banana bread just isn’t going to cut it this time? I get it — I’ve been there too. And while I’ll never turn down a slice of my Classic Banana Bread , sometimes it’s fun to mix things up. That’s where these Banana Cinnamon Rolls come in. They’re soft, fluffy, and loaded with cozy banana flavor — like your favorite cinnamon bun met a banana muffin and decided to become best friends. The mashed banana in the dough keeps things super tender and naturally sweet, while the buttery cinnamon swirl gives you that classic comfort you expect from a roll like this. If you’ve already made my Banana Cinnamon Monkey Bread and are looking for your next go-to banana treat, this one’s definitely worth a spot in your weekend baking rotation. Perfect for brunch, a sweet snack, or even a breakfast-for-dinner kind of night. Let’s bake! You’re going to love these. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, banana-infused dough – Ripe bananas add natural sweetness and moisture to the dough, giving these rolls a tender, almost brioche-like texture. Cozy and classic flavor combo – Cinnamon and banana are a natural match. Add a buttery, spiced swirl and you've got comfort in every bite. Perfect for weekend baking – These rolls feel special enough for brunch, holidays, or a lazy Sunday morning, but they’re simple enough for any time you need a sweet pick-me-up. Make-ahead friendly – Prep the dough the night before and bake them fresh in the morning for that bakery-style magic at home. A twist on tradition – A fun, unexpected variation if you've already made your share of banana bread or monkey bread and want something a little different. What You'll Love How ripe should my bananas be? The riper the better! Look for bananas with lots of brown spots — the softer and sweeter they are, the more flavor they’ll bring to the dough. Can I use instant yeast instead of active dry? Yes! Use the same amount (6 g), and you can skip the blooming step. Just mix it straight into the flour. Do I need to mash the bananas super smooth? Not necessarily. A few small banana bits are fine and actually add a nice texture to the dough, but avoid large chunks that might create uneven spots. Can I make the dough ahead of time? Absolutely. Once the dough is shaped and placed in your baking dish, cover it tightly and let it rise overnight in the fridge. In the morning, bring it to room temperature before baking. What frosting or glaze goes best with these? You can keep it simple with a classic vanilla glaze, or go richer with a cream cheese frosting. A drizzle of maple glaze or brown butter icing would also be incredible. How do I store leftovers? Cover tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven for that just-baked feel. Can I freeze them? Yes! You can freeze unbaked rolls after shaping (before the second rise), or freeze fully baked and cooled rolls. Just wrap well and reheat when ready to enjoy. Frequently asked Questions Ingredints Explained Ingredients Dough: 300–400 g ripe bananas, mashed (3–4 bananas) 240 g warm milk (1 cup) 6 g active dry yeast (2 tsp) 55 g brown sugar (¼ cup, packed) 60 g unsalted butter, melted (¼ cup) 3 g salt (½ tsp) 150 g eggs (3 large eggs) 480 g all-purpose flour (4 cups) Filling: 115 g unsalted butter, softened (½ cup / 1 stick) 65 g ground cinnamon (½ cup) 110 g brown sugar (½ cup, packed) 50 g granulated sugar (4 tbsp) 3 g salt (½ tsp) NEWSLETTER SIGN-UP Preparation In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating). In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth. One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough). Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size). In the meantime, you can prepare the cinnamon filling. In a small bowl, soften your butter by microwaving it for 20-30 seconds . You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste. Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough. Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick. Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end. Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour. Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking. Preheat oven to 350F . Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling. Let cool for 15 minutes and serve. These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop. To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you love cozy, fruit-forward bakes that don’t take a ton of fuss, this Swiss Cherry Bake is one to bookmark. In Switzerland, they call it Chriesiauflauf (say it with me: Kree-see Owf-louf ), and it’s the kind of homey dessert that feels like something your grandmother would make on a lazy Sunday afternoon. Just cherries, a silky batter, and a golden, puffed finish—simple, nostalgic, and completely satisfying. This dish hails from Zug , a small but stunning canton in central Switzerland that’s famous for its cherries. Picture rolling hills, sparkling lakes, and charming cobblestone streets—Zug might be tiny, but it’s got a big culinary heart. Cherries are their pride, and this bake is a delicious way to showcase them. If you’ve tried my Plum Wähe , Apple Hazelnut Galette , or Cranberry Pecan Turnover Cake , you already know I’m a fan of fruit baked into buttery, no-fuss batters. This one is in the same family—comforting, crowd-pleasing, and just sweet enough to finish off a meal or go with a mid-afternoon coffee. Nothing fancy, just real ingredients and good vibes. SKIP TO RECIPE CARD SKIP TO VIDEO Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredints Explained Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These creamy soup is both sweet and salty and will warm your soul.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash and Potato Soup with Bacon Bits Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy. I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!). If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup , Carrot and Potato Potage , or Classic Leek and Potato Potage —all of them easy, comforting, and family-friendly. Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo. Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency. One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl. Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings. Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast. What You'll Love Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat. Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash. Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches. Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers. What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat. How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side. Frequently asked Questions Ingredints Explained Ingredients 1 Medium to Large Butternut Squash 2 Tablespoons Olive Oil 2-3 Medium Potatoes () 2-3 Stalks of Celery 1 Yellow Onion 2 Garlic Cloves 6-8 Cups of Vegetable Stock 2-3 Oregano Sprigs 1 Bay Leaf Salt & Pepper to taste 1/4 Cup Heavy Cream (for drizzling) 8-10 Strips of Bacon NEWSLETTER SIGN-UP Preparation This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts. Preheat your oven to 450F . Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready. In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding). Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies. When the potatoes are cooked through remove the pot from the heat and let cool. In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible. Once cooked, crumble into small chunks. When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup. Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste. To serve, drizzle some heavy cream and sprinkle with bacon bits. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Anise Cookies (Chrabeli) Prep Time: 30 minutes Cook Time: 30-40 Minutes Serves: 48 cookies Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Every Swiss cookie tin tells a story, and Chrabeli are one of the characters you can’t forget. Their delicate anise aroma instantly transports me back to snowy winters baking with my mother and discussing my grandmothers tricks to making them perfect. Unlike the jewel-toned Spitzbuebe , the spiced Cinnamon Stars , or the bright lemon Mailänderli , these cookies stand in a category all their own. With their airy texture, subtle sweetness, and unmistakable anise flavor, Chrabeli bring a touch of old-world charm to the Swiss Christmas cookie lineup. Chrabeli have a personality that’s both elegant and rustic: crisp on the outside, soft and chewy within, and delicately perfumed with anise. Made from just powdered sugar, eggs, and flour, their snow-white finish feels perfectly fitting for winter. Traditionally, they’re shaped by hand into small crescents marked with slits, though I also love the molded Anisbrotli version, with its beautifully carved surface and subtle sheen. Like many Swiss classics, these cookies are deceptively simple but require a little patience - an overnight rest before baking allows their flavor and texture to fully develop (and gives them the ability to grow their "feet"). They keep beautifully in an airtight container and are the kind of cookie that quietly endures, even as the others disappear - a special cookie (and one of my favorites) with history, character, and a flavor that’s uniquely its own. SKIP TO RECIPE CARD SKIP TO VIDEO A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home. Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness. Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter. Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips. No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look. Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season. Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends. What You'll Love 1. What are Chrabeli? Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland. 2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste. 3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm. 4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking. 5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard. 6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar. 7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead. Frequently asked Questions Ingredints Explained Eggs – Provide structure and richness while helping the cookies rise slightly as they bake. Powdered Sugar – Creates a smooth, delicate sweetness and contributes to the cookie’s signature pale white color. All-Purpose Flour – Gives the cookies body while keeping their texture light and tender. Anise Seeds or Ground Anise – The star flavor; warm, aromatic, and slightly sweet without overpowering the other ingredients. Salt – Balances sweetness and subtly enhances the anise flavor. Ingredients Ingredients: 4-5 eggs (4-5 large eggs) 500g powdered sugar (4 cups) 500g all-purpose flour (4 cups) 1 1/2 teaspoons anise seed (1 1/2 teaspoons) Pinch of salt (a pinch, about 1/8 teaspoon) Notes: The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture. For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough. NEWSLETTER SIGN-UP Preparation In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal. Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits). Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother). When you are ready to bake preheat your oven to 300F . You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes . You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way). These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them! Recipe Card Chef's Notes Let them rest: The key to perfect Chrabeli is patience - the overnight drying period allows the surface to firm up so the cookies develop their crisp shell and chewy center when baked. Choose your form: Traditional Chrabeli are shaped by hand into small crescents with slits, while Anisbrotli are pressed in carved molds for intricate, elegant designs. Gentle baking: Bake at a moderate temperature until just lightly golden on the bottom - they should stay pale on top. Subtle flavor: If you’re hesitant about anise, start with a little less; the flavor deepens gently after baking. Perfect for gifting: Their beautiful shape and long shelf life make them ideal for holiday cookie boxes or festive swaps. Storage Tips Store in an airtight container at room temperature for up to 3–4 weeks . Place parchment paper between layers to prevent sticking. The flavor continues to develop over time - they actually taste better a few days after baking. Avoid storing them with moister cookies (like Spitzbuebe or Mailänderli ) to maintain their delicate crispness. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These classic cookies have a subtle vanilla-almond flavor and a delicate crunch that gives way to a satisfying chewiness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fortune Cookies Prep Time: 15 minutes Cook Time: 4-5 minutes Serves: 40 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something especially joyful about treats that come with a hidden surprise — whether it’s the nutty filling tucked inside my Honeynut Macarons , the playful peekaboo centers of my Swiss Spitzbuebe Cookies , or the caramelized crunch of a Homemade Palmier that shatters just right with each bite. These homemade fortune cookies follow that same spirit: crisp little shells that crack open to reveal a personal message, whether silly, sweet, or meaningful. I started making these as a fun way to brighten up school lunches for my girls — a thoughtful twist on the usual note-in-the-bag. Tucked into each cookie is a personalized fortune, making them feel like more than just dessert. And once you get the hang of folding them, they come together quickly. Best of all, they’re endlessly customizable: add a splash of color to the batter, dip the edges in melted chocolate, or decorate with sprinkles for a festive touch. Whether you're making them for a birthday, a holiday, or just because, these cookies are a sweet reminder that sometimes the smallest gestures bring the biggest smiles. SKIP TO RECIPE CARD SKIP TO VIDEO A Thoughtful Surprise – These aren’t just cookies—they’re tiny edible envelopes for personalized notes, affirmations, or jokes. Perfect for lunchboxes, birthdays, or holidays. Customizable & Creative – Add food coloring, chocolate dips, sprinkles, or flavored extracts (think orange blossom or cocoa!) to match any occasion or mood. Crispy, Delicate Texture – Thin and golden with a satisfying snap, just like the classic restaurant version—but even better because they’re homemade. Fun to Make with Kids – Folding them takes a little practice, but it’s a great hands-on project for kids and adults alike. Perfect for Gifting – Pack a few in a clear bag or box with a ribbon for a whimsical, heartfelt gift that’s sure to make someone smile. What You'll Love How do I get the fortune inside without breaking the cookie? As soon as the cookie comes out of the oven, work quickly while it’s still warm and pliable. Place the paper fortune in the center, fold the cookie in half, and gently bend the rounded edge over a cup or edge of a bowl to get the signature shape. Can I make these in advance? Yes! Fortune cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days. Humidity can make them soft, so make sure they’re well sealed. What paper should I use for the fortunes? Use regular printer paper cut into thin strips. Avoid glossy or coated paper (like magazine paper) and don’t use ink that smudges. Can I add flavors to the batter? Absolutely. Almond extract is classic, but vanilla, citrus zest, cocoa powder, or even a pinch of matcha or chai spice can make them extra special. How many can I bake at once? Stick to 2–3 per baking sheet at a time. They set quickly and you’ll need to fold them fast—any more and they’ll cool before you can shape them. Are these the same as traditional Chinese fortune cookies? Not quite! While fortune cookies are often associated with Chinese cuisine, they actually originated in the U.S. These are inspired by the same style—light, crisp cookies with a hidden message—but made with real butter for extra flavor and a tender crunch. Can I make them gluten-free? Yes, they work well with a 1:1 gluten-free flour blend, though the texture may be slightly more delicate. Be extra gentle during shaping. Frequently asked Questions Ingredints Explained Ingredients 100g egg whites (about 3 large) 150g granulated sugar (¾ cup) 113g unsalted butter, melted (½ cup) 1g vanilla extract (¼ tsp) 1g almond extract (¼ tsp) 45g water (3 tbsp) 90g all-purpose flour (¾ cup) 1g salt (pinch) NEWSLETTER SIGN-UP Preparation I just love how quickly and easily these fun cookies come together. The only tricky part about them is the final stages of shaping them as the cookies need to be handled while freshly baked and still quite hot from the oven. But since you will only need to handle two to three at a time, you can give your fingers a rest in between. The end result is fully worth it in my opinion. Begin by separating your eggs and beating the egg whites until stiff peaks form. You will not be needing the egg yolks for this recipe so you can use them for something else. Set your egg whites aside and use a separate bowl to mix your next ingredients together. With a whisk mix together your melted butter, sugar, salt, both extracts and water. Mix until everything is well incorporated and you are left with a paste like consistency. Next, use a rubber spatula or spoon to fold in your egg whites. Gently keep folding the egg whites in until you achieve a smooth velvety batter (so all the egg whites are well incorporated and you have achieved a consistent batter). Preheat your oven to 375F . On a lined baking sheet, spoon a small amount of batter onto the parchment paper and use the back of the spoon to create 7cm (3") circles. I like to work in small batches of about 3-4 cookies per sheet as that is about all I can shape after they come out of the oven while they are still warm. The circles should be very thin 1-2mm thick and should be evenly dense all over so that they bake evenly. I find it much easier to form the circles once the baking sheets are warmed up. I find the batter melts a little and so is easier to spread. Once you do a few you will see what consistency you like and I am sure find your own technique. Bake the cookies for 4-5 minutes or until the edges of the cookies start to brown. Remove from the oven and use a spatula to flip each cookie over so that you have the bottom showing. This is the part where you need to work quickly. As waiting too long will cause the cookies to cool to much and crumble during the forming process. But they will be hot, so you need to wait just a few seconds so that you are able to handle them. Again, you will have to test out what works for you. I usually wait about 10 seconds before handling them. Once you feel comfortable enough, place your note in the center of the circle and fold top and bottom together (like a clam). When the top and bottom edges are together, I like to use the edge of a bowl or glass to finish forming the fortune cookies into their famous shapes. Simply lay the cookie over the edge of the glass so that the edge of the glass is placed at the bottom center of the "clam" shape you have created and bend the two end points together. Place the freshly shaped cookies into a muffin tin to help keep their shape until they have cooled completely. That's it! Have fun and enjoy! What I love about these cookies is how customizable they are. I had made this particular batch to make special lunch note surprises for my girls. I have also added food coloring to an other batch that I made for a photo challenge to add some drama. Use them as fun place settings for a special occassion, add sprinkles, fill them with candy, use your imagination, get creative and have fun. Hope you enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fluffy, chocolaty rolls of goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rolls Prep Time: 1 Hour Cook Time: 25- 30 Minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as winter rolls in and the days get darker, I start itching to bake. There’s just something so comforting about the smell of warm dough and chocolate wafting through the house while the snow swirls outside. And while the Christmas cookie baking marathon is always on the horizon, I love having a few go-to cozy bakes to carry us through the quieter, in-between days. These chocolate rolls are a new addition to our kitchen, but they’ve already earned their spot in the regular rotation. They actually came to be thanks to one of my daughters, who (brace yourself) was less than thrilled about a batch of apple cinnamon buns I had made. She loved the fluffy texture but wasn’t into the baked apples. Fair enough. I took it as a challenge—and of course, my mind immediately went to chocolate. I mean… when in doubt, right? The result is something I absolutely love. If my Classic Cinnamon Buns had a dessert-y little cousin who went to pastry school with chocolate rugelach , this would be it. Soft, slightly sweet, and swirled with chocolatey goodness, these rolls are perfect for brunch, snacking with coffee, or honestly, just pulling apart straight from the pan. If you’re a fan of my Banana Cinnamon Rolls or that gooey Banana Monkey Bread , this one will definitely speak your language. It’s simple, satisfying, and makes the house smell like a dream. I hope you enjoy these chocolatey swirls as much as we do—they might just become your new winter favorite. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate > Apples (for some of us) – A delicious alternative for those who aren’t into fruit-filled buns. Fluffy and soft – Just like my Classic Cinnamon Buns , the dough is pillowy and tender with the perfect rise. Not too sweet – These aren’t sugar bombs—just the right balance of cocoa richness and subtle sweetness. Sourdough-friendly (if you want it to be) – You can easily swap in discard if you’re into that tangy depth of flavor. Kid-approved – Especially for the ones who wrinkle their noses at cooked fruit. (Looking at you, child of mine.) Perfect for brunch or snacking – Whether it’s a weekend treat or an afternoon coffee pairing, they just fit . Twist-worthy – Want to throw in some cinnamon, chopped nuts, or even banana? These rolls are super flexible—like my Banana Monkey Bread and Banana Cinnamon Rolls , you can totally play. What You'll Love Can I use store-bought dough? If you're short on time, yes—you can absolutely use a good-quality pre-made dough. But if you have the time, making the dough from scratch is totally worth it (especially if you love the texture of my Classic Cinnamon Buns ). What kind of chocolate works best? I like using chopped dark or semi-sweet chocolate for little melty pockets throughout, but chocolate chips work too. Want to make it extra fancy? Try a mix of milk and dark chocolate or even sprinkle in some cocoa nibs. Can I prep these the night before? Yes! Just shape the rolls and place them in the pan, cover tightly, and let them rest overnight in the fridge. In the morning, let them come to room temp while the oven preheats, then bake as usual. Can I freeze them? Totally. Freeze after baking and cooling. Reheat in the oven (or toaster oven) for that fresh-baked warmth. You can also freeze the unbaked, shaped rolls—just thaw, rise, and bake. Can I make this with sourdough discard? Absolutely. It gives the dough a subtle tang and beautiful texture. I’ve been on a discard kick lately and it works like a charm in this recipe too—just like it does in my Banana Cinnamon Rolls . Do I need a glaze or icing? Optional, but never a bad idea. A simple dusting of powdered sugar is lovely, or you can whip up a quick vanilla glaze or chocolate drizzle if you're feeling extra. Frequently asked Questions Ingredints Explained Ingredients Chocolate Rolls: 1 cup warm milk 2 teaspoons active dry yeast 1/4 cup brown sugar 1/4 cup butter 3 eggs 4 cups all purpose flour 1/2 teaspoon salt Filling: 5 tablespoons cocao powder 1/4 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter Icing: 1 cup icing sugar 1 teaspoon vanilla extract 4 tablespoons water NEWSLETTER SIGN-UP Preparation In a large bowl, start making your dough by combining the warm milk with the sugar and yeast. Mix well and let sit for 5 minutes or until bubbles form (indication that the yeast is activating). Add in the butter, eggs, salt and flour and combine. I prefer to get a bit messy and to use my hands to make the dough (perhaps because I was taught to do it this way) but if you have a stand mixer with a dough attachment I am sure that would work brilliantly as well. Kneed the dough until all ingredients are well combined. Cover the bowl with a kitchen towl and let sit for 30-45 minutes or until the yeast has done it's job and the dough has doubled. In the meantime, you can prepare the filling and the icing. In a medium bowl, combine the butter, cocoa powder, both sugars, cinnamon and salt. Mix until you have a smooth chocolate paste. Same thing for the icing, combine the icing sugar, vanilla and water in a bowl. Add more water if you prefer a runnier consistency. Just remember, a little goes a long way when you play with icing sugar, so make sure to add a little bit at a time. Once the dough has risen, you are ready for assembly. Preheat your oven to 350F . Lightly flour your work surface, so that your dough does not stick when you roll it out. With a rolling pin, roll out your dough into a horizontal rectangle roughly 1/2 cm thick (1/4"). Note: your rectangle does not have to be perfect. Once the dough is evenly rolled out, with the help of a knife or spatula, spread an even layer of chocolate filling all over. Try and get as close to the edges as you can, but not to worry everthing gets rolled up in the end anyway, so you'll be sure to have some chocolaty goodness in every bite. Now it is time to roll it up into a nice log. Start with the upper edge of your rectangle and roll towards you. Make sure to have a nice snug roll so that the filling stays in place when you cut it into individual rolls. Once rolled up, make sure to pince the edges together (again, just to secure the roll). Prepare a greased 12 x 18" baking tray. I personally use butter, but a non-stick baking spray will also do the trick nicely. Cut your log into 5cm thick rolls (2") and place flat edge down into your tray. Don't worry if there is a bit of space between each roll, they will puff up nicely during the baking process. Bake for 25-30 minutes or until golden. Remove from the oven and drizzle with the icing. You don't have to add this step if you prefer not to. I just think it not only adds an extra bit of sweet goodness to the rolls but it also adds an extra layer of visual interest, especially good when you want to impress your guests. I know this recipe is now a family favorite in my house. I would love to know if you have tried them and what you think! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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

A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Whipped Chestnut Pavlovas (Vermicelles) Prep Time: 15 minutes Cook Time: 1 hour Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The first time I tasted vermicelles , I was a teenager visiting Switzerland with my mother. We were sitting in one of those cozy cafés that feel like they’ve been around forever, and when I took my first bite, I couldn’t believe my tastebuds-it was love at first bite. The delicate sweetness of chestnut purée, the richness of cream, and that light, airy texture were unlike anything I’d ever had before. Ever since, I’ve loved recreating vermicelles at home. But I’ll admit, the traditional spaghetti-like strands aren’t always easy to make look picture-perfect. So, I decided to take inspiration from another favorite dessert of mine, the pavlova (like my Plum Pavlova recipe), and merge the two. Crisp meringue nests filled with silky chestnut cream, a dessert that feels both nostalgic and elegant. I love how these little nests bring together my Swiss roots and my love of modern, simple plating. They’re also a beautiful way to highlight chestnuts beyond the classics- whether you’ve just roasted your own (see my blog on how to roast chestnuts at home ) or you’re already a fan of cozy, seasonal dishes like my Chestnut Soup . These chestnut pavlova nests are a sweet reminder that tradition and creativity can happily share the same plate. I hope they bring as much joy to your table as they do to mine. SKIP TO RECIPE CARD SKIP TO VIDEO The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread. How the chestnut vermicelles (spread) adds a touch of elegance without being fussy. This dessert feels fancy but is simple to make with just a few ingredients. It’s naturally gluten-free, making it perfect for entertaining a variety of guests. The individual portions make them ideal for serving at special occasions or celebrations. What You'll Love Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture. What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look. How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks. Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute. What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth. Frequently asked Questions Ingredints Explained Ingredients For the Meringue: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp cornstarch 1 tsp white vinegar or lemon juice 1 tsp vanilla extract For the Whipped Cream: 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar 1 tsp vanilla extract For the Chestnut Filling: 1 cup (250 g) chestnut spread 2–3 tbsp heavy cream (to adjust piping consistency) Optional Garnishes: Candied chestnuts (marrons glacés) Chocolate shavings Powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Prepare the Meringue: Preparing the meringue Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract. Piping the egg whites Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking. 2. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use. 3. Prepare the Chestnut Purée: In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency. Transfer the mixture to a piping bag fitted with a tip of your choice. Piping in the chestnut purée 4. Assemble the desserts: Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking) Pipe the chestnut spread over the whipped cream, creating a swirl. Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired. Serve: Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days. If you like this recipe you'll also enjoy: Chestnut Cream Tiramisu Pavlova with Maple Plum Compote Eton Mess Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP