Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Rainbow Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always loved Bundt cakes for their simplicity—you don’t need fancy decorating skills to make one look beautiful. The pan does the work, and the result always feels a little bit special. For this Rainbow Bundt , I wanted to play with color inside the cake, similar to how I had fun with the bold color in my Red Velvet Cupcakes or the party magic of my Rainbow Popcorn . I used the lemon base from my Lemon Pistachio Bundt Cake —because lemon just pairs so well with everything—and swirled in natural dyes to create a rainbow marbled effect. The powders—purple sweet potato, butterfly pea flower, beetroot, and cranberry juice—add beautiful, earthy tones. The flavors are soft and subtle (except the cranberry, which has a nice little zing that works well with the lemon). I tested it a few times to get the colors right—beetroot especially loves to fade in the oven—but blending it with cranberry helped keep some of that pinky red. If you’re looking for a fun, naturally colorful cake that’s as joyful to cut into as it is to eat, this Bundt might be just the thing. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors from Natural Ingredients : Made with natural dyes from ingredients like turmeric, beetroot, and spirulina, this cake is a stunning rainbow creation with no artificial colors. Deliciously Moist and Flavorful : This bundt cake is as tasty as it is beautiful, with a moist crumb and a light, vanilla or citrus flavor that pairs well with the natural hues. Fun and Wholesome : Perfect for celebrations, this cake offers a fun, healthier way to enjoy rainbow colors, making it ideal for kids’ parties or special occasions. Impressive Presentation : The bright layers and bundt shape make this cake a showstopper, bringing a burst of color and joy to any dessert table. Easy to Adapt with Favorite Flavors : Add a touch of lemon zest or vanilla extract to the batter, or drizzle with a simple glaze for extra flavor without overpowering the natural colors. Perfect for Natural-Living Enthusiasts : For those who avoid artificial colors, this cake offers a vibrant and healthy way to enjoy a colorful dessert that’s free from synthetic additives. What You'll Love What types of natural dyes work best for a rainbow bundt cake? Plant-based powders, like beetroot, turmeric, and spirulina, are ideal for vibrant colors. For best results, use fine powders from sources like Selefina to ensure even coloring. Will the natural dyes affect the cake's flavor? Most natural dyes have subtle flavors, but they typically blend well with cake batter. For a more neutral taste, adjust the quantity slightly or pair with flavors like vanilla or citrus. Can I make the cake layers without artificial colors? Absolutely! This recipe uses only natural dyes, providing beautiful colors without any synthetic ingredients, perfect for those who prefer natural alternatives. How should I store the rainbow bundt cake? Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator if you prefer it slightly chilled. The colors stay vibrant and fresh for several days. Can I freeze leftover rainbow bundt cake? Yes! Slice the cake and wrap each piece in plastic wrap before freezing. Let it thaw at room temperature when you’re ready to enjoy a colorful, natural treat. Frequently asked Questions Ingredints Explained Ingredients Cake 375 g all-purpose flour (3 cups) 12 g baking powder (1 tbsp) 3 g baking soda (½ tsp) 3 g salt (½ tsp) 227 g unsalted butter, softened (1 cup) 400 g granulated sugar (2 cups) 4 large eggs 5 g vanilla extract (1 tsp) 240 g buttermilk (1 cup) – see blog for DIY tip Zest of 2 lemons 30 g fresh lemon juice (2 tbsp) Natural Coloring Powders *Use a few drops of food coloring if you do not have natural powders 6 g purple sweet potato powder (2 tsp) 6 g butterfly pea powder (2 tsp) 6 g beetroot powder (2 tsp) 6 g cranberry juice powder (2 tsp) Optional: powdered sugar for dusting NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest and lemon juice until well incorporated. Divide the batter into 4 small bowls. Add the coloring type of your choice to each bowl. I put the beetroot and cranberry powders into the same bowl, the butterfly pea into its own and the purple sweet potato into its own as well. The last bowl of batter will be left as is. Mix the powders into each bowl until the dyes are well incorporated. Alternate pouring in the colored batters into the prepared Bundt pan and use a knife or cooking skewer to zig-zag through the batter to create a marble effect. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once the cake has cooled, dust with powdered sugar. Slice, serve, and enjoy your delicious Rainbow Bundt cake! Tips If you don't have buttermilk on hand, you can easily make a substitute using milk and lemon juice or vinegar: Measure out 1 cup of milk (whole milk or 2% milk works best). Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5-10 minutes to allow it to curdle and thicken slightly. After it has thickened slightly and looks somewhat curdled, it's ready to use as a substitute for buttermilk in your recipe. Recipe Card Chef's Notes Storage Tips Recipe Card 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 Dec 15, 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. If the dough feel too wet- add a little more powdered sugar - DO NOT ADD FLOUR- this will only lead to hard cookies. 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 portion 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). If you have embossed moulds you can also roll the dough out (1cm thick) and stamp out cookies- these would be called Anisbrötli as in the image above 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 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 Newsletter SignUP

This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Pumpkin Zebra Loaf Prep Time: 15 minutes Cook Time: 50 minutes Serves: 10-12 Slices Dec 22, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shift into fall that completely transforms the way I bake. As soon as the mornings turn crisp and pumpkins start popping up everywhere, I reach for those cozy, spiced flavors I love—like the warm notes in my Classic Pumpkin Pie , the chewy cinnamon kick of my Pumpkin Spice Cookies , or that Pumpkin Spice Chai Pudding I fully justify as breakfast (and honestly, no regrets there). This Chocolate Pumpkin Zebra Loaf is a little spooky, a little cozy, and totally perfect for the season. It swirls together rich chocolate and spiced pumpkin batter in a beautiful marbled pattern that’s surprisingly easy to create and even more fun to slice into. Every bite is that perfect balance of deep cocoa richness and soft, warmly spiced pumpkin cake. To top it off, a layer of tangy cream cheese frosting adds just the right contrast—and if you’re feeling festive, go ahead and decorate it with spiderweb drizzles, candy eyes, or a mummy-style glaze. It’s playful, delicious, and totally Halloween-party ready. Whether you're baking it up for a gathering or just treating yourself to a slice with your favorite latte, this loaf delivers on flavor and fall vibes. It’s one of those bakes that feels as magical as the season itself. SKIP TO RECIPE CARD SKIP TO VIDEO Swirls of fall flavor – Rich chocolate and warmly spiced pumpkin come together in each gorgeous marbled slice. Halloween-ready and beyond – Dress it up with spooky cream cheese frosting for Halloween or keep it simple for a cozy fall loaf. Moist, tender texture – Thanks to the pumpkin, this loaf stays soft and flavorful for days. Easy to make (and impressive to look at) – That zebra swirl looks fancy, but it’s actually really simple to do. Perfect with a latte – Especially anything pumpkin or chai-spiced. What You'll Love How do I get the zebra swirl effect? It’s easier than it looks! You just alternate spoonfuls of chocolate and pumpkin batter in the center of your loaf pan, layering one on top of the other. As it bakes, the pattern naturally forms. You can also gently swirl with a skewer if you want a more marbled look. Can I skip the cream cheese frosting? Definitely. The loaf is delicious on its own. But if you love a tangy-sweet contrast, the frosting adds a beautiful finish—especially if you're decorating for Halloween. Can I make this ahead of time? Yes! It keeps well for up to 3 days at room temperature (covered), or in the fridge for 5 days. It also freezes beautifully—just wrap the unfrosted loaf tightly and freeze for up to 2 months. Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well-puréed and not too watery. If your homemade purée is on the wet side, drain it a little first to avoid a soggy loaf. Can I bake this in a different pan? Yes—an 8x8 inch square pan works too, though the bake time may be a little shorter. You can also make it into muffins; just reduce the baking time to about 18–22 minutes and keep an eye on them. How sweet is the loaf? It’s gently sweet—perfect for a snack or light dessert. If you’re looking for a dessert-level sweetness, the cream cheese frosting takes it there. Frequently asked Questions Ingredints Explained Pumpkin purée: Brings moisture and warm fall flavor. Use plain canned pumpkin, not pumpkin pie filling. Cocoa powder: Adds deep chocolate flavor that contrasts beautifully with the pumpkin batter. Spices: Cinnamon and nutmeg keep the pumpkin layer warm but balanced. Hot water (chocolate batter): Helps bloom the cocoa powder for richer flavor. Cream cheese frosting: Optional, but adds tang and makes the loaf extra festive. Ingredients For the Pumpkin Batter: 1 cup canned pumpkin puree 1/2 cup granulated sugar 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Chocolate Batter: 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 cup hot water 1/2-3/4 cup All-Purpose Flour For the Icing (optional): 4 oz (1/2 cup) cream cheese, softened 2 tablespoons unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium-sized bowl, whisk together all the ingredients for the pumpkin batter: pumpkin puree, sugar, vegetable oil, egg, and vanilla extract. In another bowl, combine the dry ingredients for the pumpkin batter: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. In a separate bowl, mix the ingredients for the chocolate batter: sugar, cocoa powder, and baking soda. Add hot water and stir until it's smooth and well combined. Add in the flour bit by bit until you have a smooth batter. To create the zebra pattern, alternate spoonfuls of the pumpkin batter and chocolate batter into the greased loaf pan. Use a knife to gently swirl the batters together to create a marbled effect. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once completely cooled, frost with the cream cheese icing, if you so desire. Slice and enjoy your Chocolate Pumpkin Zebra Loaf! Recipe Card Chef's Notes Don’t over-swirl - less is more for a clear zebra pattern If the top browns too quickly, tent loosely with foil Let the loaf cool completely before frosting to avoid melting The flavors deepen beautifully the next day Storage Tips Make ahead: Bake the loaf a day in advance - it tastes even better the next day Storage: Store covered at room temperature for up to 3 days Refrigeration: Frosted loaf should be refrigerated and brought to room temp before serving Freezing: Freeze unfrosted slices for up to 2 months Recipe Card RECIPE VIDEO Newsletter SignUP

Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD SKIP TO VIDEO Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: 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, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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 Dec 15, 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 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. What You'll Love 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. 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 Newsletter SignUP

A refreshingly crunchy salad with creamy lemon dressing.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Remoulade with Carrots, Apples and Pomegranate Prep Time: 15 Minutes Cook Time: Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw. Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh. This version gets brightness from shredded carrots , juicy apple , fresh parsley , and a pop of color (and sweetness) from pomegranate arils . It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one. If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week. Let’s get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream. Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes. A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant. Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side. Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year. What You'll Love What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different. Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette. Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture. How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving. What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts. Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe. Frequently asked Questions Ingredints Explained Ingredients Salad: 1 medium celeriac (about 450–500 g), peeled and julienned 100 g carrot (1 large or 2 small, julienned) 20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed) 1 apple, julienned (about 150 g) 130 g pomegranate arils (1 cup) 1 lemon, juiced (about 2–3 tbsp) Vinaigrette: 45 g apple cider vinegar (3 tbsp) 90 g olive oil (6 tbsp) 20 g wholegrain mustard (1½ tbsp) Juice of 1 lemon (about 2–3 tbsp) 80 ml cream (⅓ cup) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Start by peeling your celeriac . I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off. Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers. Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps. Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well. Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad. Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing. Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad. Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Tiramisu Prep Time: 20 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for desserts that feel familiar but still manage to surprise you. This Black Forest Tiramisu is just that. It takes the chocolate-cherry magic of my Black Forest Cake and gives it a no-bake twist—layered with mascarpone, espresso-soaked ladyfingers, whipped cream, and those juicy cherries that make it impossible to stop at one bite. The idea came to me while working on my Chestnut Cream Tiramisu —I loved how effortlessly elegant a tiramisu could be. And if you’ve tried my White Forest Cake , you’ll know I can’t resist reimagining a classic with a lighter spin. This one lands somewhere in the middle: rich, creamy, bold, but easy enough to make on a weeknight. No oven, no stress - just a chilled dish of something truly indulgent (and maybe even better the next day, if you can wait that long). SKIP TO RECIPE CARD SKIP TO VIDEO Things You’ll Love About This Recipe Decadent Chocolate Flavor: The rich chocolate mascarpone and cocoa dusting make this dessert a chocoholic’s dream. Perfect Blend of Textures: Soft, coffee-soaked ladyfingers, creamy mascarpone, juicy cherries, and fluffy whipped cream create a melt-in-your-mouth experience. Customizable: Add kirsch for a boozy twist or keep it alcohol-free for all ages to enjoy. Elegant Yet Easy: Looks fancy but comes together with simple ingredients and no baking required. Make-Ahead Friendly: Perfect for dinner parties or special occasions, as the flavors improve with time in the fridge. What You'll Love FAQs 1. Can I make this dessert alcohol-free? Yes! Simply omit the kirsch or substitute it with cherry syrup or vanilla extract for a non-alcoholic version. 2. Can I use fresh cherries instead of canned? Absolutely! Pit and lightly mash fresh cherries, then mix them with a little sugar and water to create a syrupy consistency. 3. What can I use if I don’t have mascarpone? Cream cheese is a great substitute. Soften it and mix it with a bit of heavy cream to achieve a similar texture. 4. Can I make this dessert ahead of time? Yes, it’s even better after chilling! Assemble the tiramisu and refrigerate it for up to 4 hours before serving to let the flavors meld. 5. What’s a good alternative to maraschino cherries? Fresh cherries or chocolate shavings make elegant alternatives if you prefer to skip the maraschino cherries. Frequently asked Questions Ingredints Explained Ingredients For the Layers: 8 ladyfingers ½ cup (120ml) strong brewed coffee, cooled ½ tbsp granulated sugar (optional, to sweeten the coffee) For the Chocolate Mascarpone Cream: ½ cup (120ml) heavy cream, chilled 4 oz (115g) mascarpone cheese, softened 2 tbsp powdered sugar 3 tbsp melted dark chocolate, cooled (more if you want it really chocolatey) For the Cherry Layer: ½ cup (120g) canned cherries, drained and lightly crushed 2 tsp reserved cherry syrup from the can 1 tbsp kirsch (or amaretto) or for a non-alcoholic choice 1/4 tsp almond extract (optional, mixed into the cherries) For Topping: 3/4 cup (180ml) heavy cream, whipped to soft peaks (reserve 1/4 cup) 1 tsp powdered sugar (to sweeten whipped cream) 1 tsp kirsch or vanilla extract (optional, folded into the whipped cream) 2 tbsp cocoa powder, for dusting 10 maraschino cherries NEWSLETTER SIGN-UP Preparation Let's get started! Below you'll find the step-by-step instructions of how to put this delicious Black Forest Tiramisu together. Coffee dipped ladyfingers. Step 1: Prepare the Coffee Mixture Brew the coffee and allow it to cool. Sweeten with sugar if desired, and stir in 1 tbsp kirsch or dark rum if using. Chocolate mascarpone being piped onto ladyfingers. Step 2: Make the Extra Chocolatey Mascarpone Cream In a mixing bowl, whip the heavy cream until soft peaks form. (Reserve about 1/4 cup to pipe onto the top of the assembled dessert) In a separate bowl, whisk together mascarpone, powdered sugar, melted chocolate until smooth and rich. (If you want it delicately chocolatey put the 3 tablespoons. If you want it deep and rich put more, I kind of add as I go depending on how chocolatey I want it. Just remember that the more chocolate you put- the thicker the mixture can get. You may have to add more cream to smooth it out). Gently fold 1/2 cup of whipped cream into the chocolate mascarpone mixture until fully combined. Refrigerate until ready to assemble. Crushed cherries spread atop the layer of chocolate mascarpone. Step 3: Prepare the Cherries Drain the canned cherries and lightly crush them with a fork. Stir in reserved cherry syrup and kirsch or amaretto, if using, for extra flavor (for a non-alcoholic kick, add 1/4 tsp almond extract). Whipped cream being piped ontop of the second layer of ladyfingers. Step 4: Assemble the Dessert Dip each ladyfinger into the cooled coffee briefly, ensuring they are soaked but not soggy. (I usually count 2 Mississippi's, flip and do the same thing on the other side). Place two soaked ladyfingers side by side on each serving plate. Spread a generous layer of the chocolate mascarpone cream over the ladyfingers. (I find it easiest to pipe this on because after the ladyfingers are coffee soaked they tend to be quite fragile). Add a layer of lightly crushed cherries by spooning them over the chocolate mascarpone, ensuring even distribution. Carefully add another layer of soaked ladyfingers, side by side, on top of the cherries. Pipe or spoon the reserved whipped cream over the top layer. Black Forest Tiramisu Step 5: Garnish and Serve Dust with cocoa powder for a finishing touch. Top each dessert with a few maraschino cherries for a pop of color. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. That's it! Chill, scoop, and enjoy. This Black Forest Tiramisu is here for the good times—whether it's a cozy night in or a family get-together. Simple, sweet, and satisfying. Perfect for sharing. Notes: Adding kirsch to the coffee, cherries, or whipped cream enhances the Black Forest flavor but is optional for a non-alcoholic version. Amaretto or dark rum can be substituted if kirsch isn’t available. Use a touch of almond extract for a non-alcoholic boost. For even more chocolate, sprinkle grated chocolate or drizzle melted chocolate between layers. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Topped with luscious cream cheese frosting these cupcake are a perfect blend of velvety richness and tangy sweetness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Red Velvet Cupcakes Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12 Cupcakes Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Red velvet cupcakes have always felt a little extra special to me—maybe it’s that deep crimson color or the way the cream cheese frosting just belongs with the rich, cocoa-kissed cake. If you've tried my Rainbow Bundt Cake or Honey Hibiscus Cupcakes , you know I have a soft spot for bakes that feel joyful and just a bit whimsical. These cupcakes fit right in. They’re the kind of dessert that looks impressive but comes together with minimal fuss—something I appreciate when I want a treat that’s both classic and crowd-pleasing (like my Black Forest Cake , but without the layering!). I love how velvety and moist these turn out, and that little tang from the buttermilk and vinegar gives the flavor so much depth. Plus, that swirl of cream cheese frosting on top? I mean, it’s a must. Whether you're baking them for a birthday, Valentine’s Day, or just because it’s Tuesday and you deserve something delicious—they’re always a hit. SKIP TO RECIPE CARD SKIP TO VIDEO That Classic Red Velvet Flavor – A soft, tender crumb with just a hint of cocoa and tang—these cupcakes strike the perfect balance between rich and light. Cream Cheese Frosting Heaven – That dreamy, not-too-sweet frosting is a match made in dessert heaven with the moist red velvet base. Eye-Catching & Festive – Their bold red color and creamy swirl of frosting make these a showstopper for birthdays, holidays, or “just because” baking. Make-Ahead Friendly – Both the cupcakes and frosting can be prepped ahead—perfect for parties or stress-free dessert planning. Customizable – Want mini cupcakes? A layer cake? Add-ins like chocolate chips or a swirl of raspberry jam? This recipe can flex with your creativity. What You'll Love Can I make these into a cake instead of cupcakes? Yes! This recipe works beautifully as a single 9x13" cake or two 8" round layers. Just adjust baking time—about 30–35 minutes for a cake. Why do red velvet cupcakes have vinegar? The vinegar reacts with the baking soda and cocoa to give red velvet its unique tender crumb and subtle tang. It also enhances the red color! Can I use natural food coloring or beet juice? You can, but keep in mind that the color might be less vibrant, and beet juice may add a very subtle earthy taste. Do these need to be refrigerated? Because of the cream cheese frosting, yes. Store them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best texture. Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes for up to 2 months. Thaw, frost, and serve as fresh. Frequently asked Questions Ingredints Explained Ingredients Cupcakes 315 g (2½ cups) all-purpose flour 200 g (1 cup) granulated sugar 1 tsp baking soda 1 tsp salt 10 g (2 tsp) cocoa powder 355 ml (1½ cups) vegetable oil 240 ml (1 cup) milk 1½ tsp white vinegar 2 large eggs 1½ tbsp red food coloring 1½ tsp vanilla extract Frosting: 225 g (1 cup) cream cheese 115 g (½ cup) unsalted butter, softened 240 g (2 cups) powdered sugar 1 tsp vanilla extract 3 drops red food coloring (optional) Sprinkles (optional) NEWSLETTER SIGN-UP Preparation Preheat the oven to 350F and line a muffin tin with silicone or paper cups. In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder. In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring. Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin. Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding any icing. While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture. Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags). Add some sprinkles for an extra touch of fun. Enjoy! Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

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 Newsletter SignUP

Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Pancake Soup (Flädlisuppe) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This soup starts out with Swiss-style pancakes called Omelette —but not the fluffy, egg-heavy breakfast kind most North Americans are familiar with. In Switzerland, Omelette refers to a thin, crêpe-like pancake made with flour, eggs, and milk. Once cooked, these delicate pancakes are rolled up and sliced into fine ribbons, creating Flädli , the star ingredient of this comforting soup. Omelette was a staple in my household growing up. Whether it was served simply with cinnamon sugar or homemade applesauce for a light supper, or turned into this warming soup with chunks of Gruyère melting into the broth, it was always a comforting and familiar dish. Flädlisuppe was a favorite on chilly days—light yet satisfying, with the pancake ribbons soaking up the rich, flavorful broth. It’s one of those recipes that feels like home, bringing warmth and nostalgia with every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Light yet Comforting – The warm, flavorful broth combined with tender pancake strips makes for a cozy meal without being too heavy. Quick & Easy – With simple ingredients and minimal prep, this soup comes together in under 30 minutes. Versatile – You can adjust the broth, make the Flädli ahead of time, or add extra ingredients to suit your preferences. Authentic Swiss Tradition – A classic Swiss dish that brings a touch of European charm to your kitchen. Kid-Friendly & Fun to Eat – The thinly sliced pancake strips make this soup a hit with both kids and adults alike! What You'll Love Flädlisuppe – FAQs 1. What is Flädli Suppe? Flädli Suppe is a traditional Swiss and Austrian soup featuring thin strips of savory pancakes (Flädli) which are made from Swiss pancakes called Omelette . The pancake noodles are then served in a clear beef or vegetable broth. It’s a comforting, light, and flavorful dish often enjoyed as a starter. 2. Can I make the Flädli in advance? Yes! You can prepare the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, freeze the rolled pancakes and slice them just before serving. 3. What type of broth works best? A rich homemade beef or vegetable broth works best for deep flavor, but you can use a good-quality store-bought broth as a shortcut. Chicken broth also works well if you prefer a lighter taste. 4. Can I make this soup gluten-free? Yes! Simply replace the all-purpose flour with a gluten-free flour blend for the Flädli. Ensure your broth is also gluten-free. 5. What other seasonings can I add to the broth? You can enhance the broth by adding a pinch of nutmeg, thyme, or a splash of white wine for extra depth of flavor. 6. What can I serve with Flädli Suppe? A simple side of Swiss-style rustic bread, a green salad, or even a light cheese platter pairs well with this soup. 7. Can I add other ingredients to the soup? Absolutely! Some variations include adding finely chopped vegetables (like carrots or leeks) or shredded cooked chicken for a heartier version. Frequently asked Questions Ingredints Explained Ingredients For the Flädli (Pancakes): ½ cup (60g) all-purpose flour 1 egg ½ cup (120ml) milk 1 tbsp melted butter or neutral oil ¼ tsp salt Butter or oil for frying For the Soup: 4 cups (1 liter) beef or vegetable broth 1 small onion, halved 1 bay leaf 1 small carrot, finely chopped (optional) Salt & pepper to taste Fresh chives or parsley, finely chopped (for garnish) NEWSLETTER SIGN-UP Preparation Making the Swiss style pancake called Omelette Make the Flädli (Pancakes): In a bowl, whisk together flour, egg, milk, melted butter, and salt until smooth. Let the batter rest for about 10 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until golden brown, then flip and cook for another 30 seconds. Transfer the pancake to a plate and repeat with the remaining batter. Once all pancakes are done, roll them up tightly and slice them into thin strips. Prepare the Soup: In a pot, bring the broth to a gentle simmer. Add the onion, bay leaf, and carrot (if using) and let simmer for about 10-15 minutes for extra flavor. Remove the onion and bay leaf before serving. Season with salt and pepper to taste. Assemble the Dish: Divide the pancake strips into serving bowls. Ladle the hot broth over the Flädli and let them soak for a minute. Garnish with fresh chives or parsley. Serving Suggestion Serve immediately with crusty bread or a simple Swiss salad for a light yet satisfying meal. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fennel and Apple Carpaccio Prep Time: 10 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe ’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day. If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade , you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner. Trust me, once you start slicing fennel this thin, you’ll want to add it to everything. SKIP TO RECIPE CARD SKIP TO VIDEO Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate. Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining. Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously. Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines. Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal. What You'll Love 1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look. 2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture. 3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor. 4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor. 5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey. Frequently asked Questions Ingredints Explained Ingredients Carpaccio: 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish) 1 green apple (Granny Smith works best), thinly sliced 1 red apple (such as Honeycrisp), thinly sliced 1 grapefruit, segmented (reserve any juices) Fresh mint leaves, torn or left whole for garnish White Balsamic Vinaigrette: 3 tbsp white balsamic vinegar 2 tbsp grapefruit juice (from the segmented grapefruit) 1 tbsp honey or maple syrup (adjust to taste) 1/3 cup extra virgin olive oil ½ tsp Dijon mustard Salt and freshly cracked black pepper to taste NEWSLETTER SIGN-UP Preparation Fennel Prepare the Fennel and Apples: Thinly slice the fennel bulb using a mandoline or sharp knife. Thinly slice both apples, leaving the skin on for added color and texture. Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest. Grapefruit Segment the Grapefruit: Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette. Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars Assemble the Carpaccio: On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern. Scatter the grapefruit segments over the top. Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation. Garnish and Serve: Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired. Serve immediately as a light appetizer or side dish. And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday. If you like this recipe you should check out: Watermelon Salad Roasted Red Pepper Salad Kale and Quinoa Salad Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP