These delicious cookies are not too sweet and rich in chocolate flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rings Prep Time: 30 minutes Cook Time: 7 minutes Serves: 48 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up, our holiday table was always graced with an assortment of about 10 different Christmas cookies. Among them, these chocolate rings were my mom's absolute favorite. It’s no surprise—she’s a chocolate lover through and through, and these cookies deliver a rich, intense chocolate flavor without being overly sweet. What I love most about them is their light, crumbly shortbread texture and the way the bitter chocolate pairs beautifully with the sweet, zesty lemon glaze. This recipe holds a special place in my heart, as it originally came from my paternal grandmother, who lived in a charming old farmhouse in Switzerland with the most incredible garden. Visiting her there is one of my fondest childhood memories. She was a phenomenal cook, and making her recipes now fills me with warmth and nostalgia. I don’t usually bake many chocolate-heavy cookies for the holidays, but these are an exception. They’re simple to make, require minimal baking time, and are always a hit. If you’re a chocolate lover, these cookies are a must-try—you won’t be disappointed! SKIP TO RECIPE CARD SKIP TO VIDEO Rich Chocolate Flavor: These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers. Delicate Shortbread Texture: Light and crumbly, they melt in your mouth with every bite. Easy and Quick to Make: The dough comes together effortlessly, and the baking time is short. Perfect Balance of Flavors: The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze. A Family Heirloom Recipe: This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays. Customizable: You can adjust the glaze or cocoa powder to suit your taste preferences. Beautifully Festive: The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter. What You'll Love 1. Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ. 2. What kind of cocoa powder works best? Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a deeper chocolate flavor and color. 3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely. 4. How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool. 5. Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling. 6. Can I use lime juice instead of lemon juice in the glaze? Yes, lime juice will work as a substitute and provide a similar citrusy tang. Frequently asked Questions Ingredints Explained Ingredients Dough: 380g unsalted butter (1 2/3 cups) 150g sugar (3/4 cup) 350g all-purpose flour (2 3/4 cups) 150-200g cocoa powder (1 3/4 – 2 cups) 200g almond flour (2 cups) 1 teaspoon vanilla (1 teaspoon) Glaze: 100g powdered sugar (3/4 cup) 2 tablespoons lemon juice (2 tablespoons) 1 tablespoon water (1 tablespoon) NEWSLETTER SIGN-UP Preparation Step-by-step instructions on how to make chocolate rings In a large bowl mix together butter and sugar until smooth and creamy. Add in the flour, cocoa powder and vanilla. When blended, slowly add in the almond flour. Use your hands to kneed all ingredients together. At first it may feel like there are too many dry ingredients for it all to all be able to stick , but keep mixing, everything will eventually incorporate nicely (I promise). Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking. Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed). Take a large round cookie cutter (approximately 7cm) and cut out your main circles. Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape. Preheat your oven to 375F . These cookies are a nice quick bake. So I do one cookie sheet at a time. Bake for 7-9 minutes . Let cool completely before glazing so that the glaze can set and doesn't melt off. While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water. If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency. Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze. Let the glaze dry before serving. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

My Swiss Kitchen Swiss recipes and inspired twists—Rösti, barley soup, Zopf, and more—bringing Alpine flavors and family memories to your table. < Back Swiss Tirggel (Honey Cookies) These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns. View Recipe German Bee-Sting Cake (Bienenstich) This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. View Recipe Swiss Tomato Tart (Tomatenwahe) A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. View Recipe Swiss Cherry Bake (Chriesiauflauf) 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. View Recipe Zürcher Geschnetzeltes A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. View Recipe Swiss Pancake Soup (Flädlisuppe) Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. View Recipe Whipped Chestnut Pavlovas (Vermicelles) A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. View Recipe Classic Swiss Rösti A classic Swiss dish of golden, crispy potatoes, rösti is simple, hearty, and perfect as a side or a meal. View Recipe Steamed Caramel Rolls (Dampfnudeln) Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. View Recipe Swiss Pancakes (Omelette) Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. View Recipe Chestnut Soup (Marronisuppe) A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. View Recipe Vanillekipferl (Vanilla Crescents) Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. View Recipe Load More

Baked or air-fried corn "ribs" coated in garlicky butter, roasted until crispy, and finished with melty cheese and fresh herbs.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cheesy Garlic Corn Ribs Prep Time: 10 minutes Cook Time: 15 minutes Serves: Serves 2-4 as a side or snack Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve never tried corn ribs before, you’re in for something fun. This is one of those recipes that feels a little extra even though it’s super easy — buttery, cheesy, just the right amount of garlic, and the kind of side dish that gets picked off the tray before it ever makes it to the table. I started making these garlic corn ribs on a whim one day, and they’ve been a go-to ever since. The edges curl and crisp up in the oven or air fryer, and the combo of garlic, smoked paprika, and a handful of fresh herbs makes the whole kitchen smell amazing. Perfect alongside grilled mains or even as a snack on their own. If you’re into fun finger foods like this, you might also love my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Homemade Onion Rings — all easy, a little indulgent, and always crowd-pleasers. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy, buttery edges: The magic happens when those corn ribs curl and crisp up in the oven or air fryer. Garlic, cheese, and herbs - enough said: It’s a flavor combo that never misses. The herbs add brightness, the cheese adds richness, and the garlic ties it all together. A side that feels fun: Whether you're serving them for a BBQ, a weeknight dinner, or just because corn was on sale - they always feel like a little treat. Customizable: Not into spice? Skip the chili flakes. Want to go melty instead of crispy? Try shredded cheddar. Add hot honey or sour cream on the side and make it your own. Easy to prep and even easier to eat: Minimal ingredients, max payoff. Can be made in the oven or air fryer. What You'll Love How do you cut corn ribs safely? Start by halving the cob crosswise if it's too long. Then stand it on the flat end and slice carefully through the core using a very sharp knife and steady pressure. A little caution goes a long way here - it can be tricky! Can I make these in the air fryer? Yes! In fact, the air fryer gives you great crispiness in less time. Just preheat to 400°F (200°C) and cook for about 8–10 minutes, flipping or shaking halfway through. Can I use frozen corn? This one works best with fresh cobs since you need to cut them into quarters. Frozen cobs are often too soft or wet to cut safely and may not roast the same way. What cheese works best? I love using finely grated Parmesan for a crisp, salty finish, but shredded cheddar melts beautifully for a gooier, snackier vibe. You can also try Grana Padano or a firm aged cheddar. Can I prep these ahead of time? You can absolutely slice and season the corn ribs in advance and store them in the fridge for a few hours before baking. For best texture, cook them just before serving. What should I serve these with? They’re great on their own, but even better with extras like sour cream, hot honey, or lime wedges. And if you’re putting together a snack spread, try them with Crispy Mushroom Bites , Homemade Onion Rings , or my Herby Puff Pastry Bites for the ultimate lineup. Frequently asked Questions Ingredints Explained Ingredients 2 ears of corn, husked and cleaned 2 tbsp unsalted butter, melted ½ tsp garlic powder ¼ tsp onion powder (adds a savory depth) ½ tsp smoked paprika (optional) ¼ tsp chili flakes or chili powder (optional, for a kick) Salt & black pepper, to taste 1 tbsp finely chopped fresh herbs (like parsley, cilantro, or chives — for a herby twist) ¼ cup grated Parmesan or hard cheese (or shredded cheddar for melty vibes) Optional: lime wedges, sour cream, or hot honey for serving NEWSLETTER SIGN-UP Preparation Preheat your oven or air fryer Oven: 425°F (220°C) Air fryer: 400°F (200°C) Cut the corn into “ribs” Stand each cob vertically on a cutting board. Using a sharp knife (and some caution), carefully slice down the middle lengthwise, then again into quarters. You’ll end up with long, curved pieces that look like little corn ribs. Make the seasoned butter In a small bowl, combine the melted butter with garlic powder, onion powder, smoked paprika, chili flakes , and half the chopped herbs . Add a good pinch of salt and black pepper. Stir to mix. Brush and bake Arrange the corn ribs on a baking sheet or air fryer tray. Brush each piece generously with the spiced butter. Oven: Bake for 12–15 minutes, flipping halfway through, until the edges curl slightly and the tops are golden. Air fryer: Cook for 8–10 minutes, shaking the basket halfway through. Add the cheesy finish Once golden and lightly crisped, sprinkle with Parmesan or cheddar and return to the oven or air fryer for 1–2 minutes — just until melted and irresistible. Garnish & serve Finish with the remaining fresh herbs. Serve warm with lime wedges, sour cream, or a drizzle of hot honey if you like a little extra wow. Helpful Tips for Making the Best Cheesy Garlic Corn Ribs 1. Use fresh, firm corn on the cob You want cobs that feel dense and aren’t too soft - they’re easier (and safer) to cut into ribs and will hold their shape better while baking or air frying. 2. Don’t skip the flip Whether baking or air frying, flip the corn ribs halfway through cooking so both sides get those delicious golden edges. It’s the difference between tasty and next-level . 3. Add the cheese at the end Sprinkle the cheese on just before the last 1–2 minutes of cooking. This lets it melt perfectly without burning or disappearing into the butter. Want a crispier finish? Use grated Parmesan. Want melty? Go cheddar. Storage Tips Fridge: Leftover corn ribs can be stored in an airtight container in the fridge for up to 3 days . Reheat them in the air fryer or oven to crisp them back up - the microwave will make them soft. How to Reheat Corn Ribs Air Fryer: Preheat to 375°F (190°C) Reheat for 4–5 minutes , shaking or flipping halfway through Keep an eye on them so the cheese doesn’t over-brown Oven: Preheat to 400°F (200°C) Place corn ribs on a baking sheet and reheat for 8–10 minutes For extra crisp edges, broil for the last 1–2 minutes (watch closely) Avoid the microwave if you can — it softens the corn and makes the buttery coating go limp instead of crisp. Freezer: Not recommended. Fresh corn ribs don’t freeze well once cooked - the texture gets mushy and you lose that beautiful crisped edge. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tirggel (Honey Cookies) Prep Time: 25 minutes + chiling time Cook Time: 10 minutes Serves: 36 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The smell of these cookies takes me straight back to the Switzerland I knew growing up. There’s something about the mix of honey and spice that feels both comforting and festive, like stepping into a warm kitchen on a winter’s day. Tirggel are such a simple cookie, just flour, honey, and a few spices, yet when they bake, they turn into something delicate and crisp, almost caramelized at the edges. Traditionally, they were pressed into wooden molds in Zürich, each one decorated with flowers, saints, or guild emblems. Every cookie was like a little story. I love them because they’re unpretentious but still beautiful. The kind of cookie that you choose carefully and makes you pause for a moment before you take a bite. If you love honey bakes too, you’ll probably enjoy my German Bee Sting Cake (Bienenstich ), my cozy Engadiner Nusstorte , or even my Honey Nut Macarons . I’ve also written a whole blog post on honey - everything from honeycomb to styling ideas - that pairs perfectly with a cup of tea and a plate of these cookies. SKIP TO RECIPE CARD SKIP TO VIDEO Beautifully embossed designs: Whether you use a carved mold or a patterned rolling pin, every cookie comes out like a little work of art. Delicate spiced flavor: Honey, cinnamon, and anise give them that old-world Swiss taste — festive without being heavy. Make-ahead friendly: These cookies actually taste better a day or two after baking as the flavors deepen. Tradition meets creativity: Stick to classic squares or put your own spin on them with round, fluted cutters. Perfect for gifting: They keep well, travel well, and look gorgeous stacked in tins or wrapped in clear bags. What You'll Love Do I need rye flour? Not at all — it adds a subtle nuttiness and color, but you can replace it 1:1 with all-purpose flour and still get great results. What if I don’t have carved molds or a patterned rolling pin? No problem! Roll the dough flat and use cookie cutters for simple shapes. The flavor is still authentic, even without the imprints. Why do my designs blur in the oven? Usually the dough was too warm. Chill the shaped cookies for 10 minutes before baking, and avoid overbaking - they should stay pale. Can I make these softer? Yes. Slip a slice of apple into the cookie tin and replace every couple of days. For crisp cookies, just store them airtight without the apple. How long do they last? Stored in an airtight tin at room temp, they keep 2–3 weeks. They also freeze beautifully for up to 3 months. What’s the best oil for conditioning molds/rolling pins? A neutral oil like canola, sunflower, or grapeseed works best. Brush on lightly and wipe off excess before pressing dough. Frequently asked Questions Ingredints Explained Honey – The heart of Tirggel. Choose a flavorful, good-quality honey - floral or wildflower honey works beautifully. It provides sweetness, aroma, and that unmistakable golden hue. Flour – All-purpose flour gives structure and crispness. Some traditional versions use a bit of spelt for extra depth. Sugar – A small amount enhances flavor and aids in browning but doesn’t overpower the honey. Egg – Helps bind the dough and gives a touch of richness. Spices – A blend of cinnamon and anise seed gives Tirggel their nostalgic Swiss character. A touch of clove or nutmeg can be added for warmth. Ingredients ¾ cup (180 g) liquid honey ½ cup (100 g) granulated sugar 2 tbsp (30 g) unsalted butter 2 cups (250 g) all-purpose flour ½ cup (60 g) light rye flour (optional for depth - or simply substitute with more all-purpose flour) 1 tsp ground cinnamon ½ tsp ground anise seed (or fennel seed, ground very fine) ¼ tsp ground cloves ¼ tsp salt Neutral oil (canola, sunflower, or grapeseed), for brushing molds or rolling pin NEWSLETTER SIGN-UP Preparation Make the dough In a small saucepan, gently heat the honey, sugar, and butter just until the sugar dissolves. Do not boil. Let cool slightly. In a large bowl, whisk together flours, spices, and salt. Pour the honey mixture into the dry ingredients and stir, then knead into a smooth dough. If sticky, dust lightly with flour; if dry, add 1 tsp water. Chill Wrap the dough tightly and chill for at least 2 hours, or overnight. A firm dough is key for holding crisp imprints. Prepare for shaping Preheat oven to 325°F (160°C) . Line baking sheets with parchment. Lightly brush your carved molds or patterned rolling pin with a very thin coat of neutral oil (canola, sunflower, or grapeseed). Wipe away excess, you just want a conditioned surface to prevent sticking. Shape the cookies If using carved molds: Roll dough to ¼ inch (6 mm). Press pieces firmly into the molds, trim excess, and release. If using a patterned rolling pin: Roll dough to ¼ inch (6 mm) using a flat rolling pin (Tip: roll the dough between two pieces of parchment paper to prevent sticking), then once evenly rolled out, firmly roll your patterned pin across the top to emboss the design. Chill the patterned dough 10 minutes so the pattern sets. Cut into shapes: Traditional: squares or rectangles. Modern twist: round cutters, fluted cutters, or even diamonds for variety. Bake Arrange cookies on the tray with a little space between them. Bake 10–12 minutes until firm but still pale (they should not brown). The imprints stay sharpest this way. Cool & rest Cool completely on racks. Flavor develops further after a day in the tin, they’re even better once rested. Tips & Tricks for Best Results Oil, not flour: Always brush your mold or rolling pin with a thin layer of neutral oil (canola, sunflower, or grapeseed). Oil releases the dough cleanly and keeps designs sharp. Flour can blur the details or leave a dusty finish. Re-oil occasionally: Refresh the oil every 2–3 cookies if you notice sticking. Dough temperature matters: Work with dough that’s chilled but not rock-hard. Too soft and the designs blur, too cold and it cracks. Chill after shaping: A short chill before baking helps the imprints hold during the bake. Don’t overbake: Triggel are meant to stay pale. They firm as they cool, so pull them before the edges darken. Storage Store cooled cookies in an airtight tin at room temperature. They keep for 2–3 weeks , and the flavor actually deepens with time. Place a slice of apple in the tin (replace every 2 days) if you prefer a slightly softer bite. For crisp cookies, just keep them dry. They also freeze beautifully — up to 3 months in a freezer-safe container. Chef’s Notes Making Tirggel is as much about the process as the final cookie; pressing dough into patterns, lifting it out carefully, and seeing the little designs come to life is incredibly satisfying. Don’t worry if the first few look a bit rustic; that’s part of their charm, and by the second tray you’ll have found your rhythm. I love using my carved rolling pin with its floral design, it makes each cookie look like a tiny piece of lace. Just remember to brush with a whisper of neutral oil, keep the dough cool, and let the oven do the rest. These cookies only get better as they sit, so bake them ahead and enjoy a little taste of Swiss tradition with your tea or coffee all week long. Recipe Card Chef's Notes Rest your dough: The honey-based dough benefits from resting — overnight if possible — to allow it to firm up and make it easier to roll and imprint. Use firm pressure when molding: If you have traditional wooden molds, dust them lightly with flour to prevent sticking. No mold? A simple embossed rolling pin or cookie stamp works beautifully too. Watch your bake time: Tirggel cookies are meant to be pale golden, not browned — they should stay crisp but delicate. A few seconds too long can make them bitter. Modern twist: Brush lightly with edible gold dust or drizzle with honey syrup for a festive touch while maintaining their traditional appeal. Storage Tips Tirggel cookies store exceptionally well — in fact, they improve over time. Store in an airtight tin or cookie jar at room temperature for up to 2 months . Keep layers separated with parchment to preserve their designs. Avoid humid environments, as moisture softens their crisp texture. If they lose their snap, simply pop them in a low oven (250°F / 120°C) for 3–4 minutes to re-crisp. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This autumn Galette has a buttery crust, a hint of hazelnut and is ayered with sweet-tart apples for a warm, nutty richness in every bite| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Hazelnut Galette Prep Time: 20 minutes Cook Time: 35 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about apple season that always pulls me back into the kitchen—maybe it’s the crisp air, the changing leaves, or just the joy of baking with fruit at its peak. This Apple Hazelnut Galette is one of my favorite fall bakes, deeply inspired by my Swiss roots. Growing up, Swiss Apple Wähe was a staple in our home—simple, unfussy, and always made with love. This galette takes that same spirit and gives it a little twist. Here, a buttery, flaky crust hugs a rich, creamy hazelnut base, topped with slices of sweet-tart apples that bake into golden, caramel-kissed perfection. It has the rustic charm of my Swiss Apple Tart, the cozy spiced notes I adore in my Baked Apples , and the satisfying apple–nut pairing I leaned into with my Apple Marzipan Babka . And if you’re as apple-obsessed as I am, you might also love my Spiced Apple Donuts —perfect for when you want a bite-sized taste of fall. What I love most about this galette is how adaptable it is—it looks impressive, but comes together with minimal fuss. Serve it warm with a scoop of vanilla ice cream or a swirl of custard if you’re feeling fancy, or simply enjoy a slice with a hot cup of tea and a quiet moment. However you serve it, it’s a beautiful way to celebrate the season and bring a little Swiss-inspired comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss-Inspired Flavors : This galette brings a unique twist with Swiss-inspired ingredients, like a hazelnut cream base, giving it an authentic yet approachable taste that's perfect for autumn gatherings. Easy and Rustic : No need for a pie pan or perfect crimping! This free-form galette is simple to assemble, making it a beautiful, rustic dessert without the fuss. Warm, Cozy Fall Flavors : With tart apples, hints of cinnamon, and a nutty hazelnut crust, each bite is filled with comforting, seasonal flavors that taste just like fall. Perfect for Any Occasion : Serve it warm with vanilla custard or ice cream for an impressive yet easy-to-make dessert ideal for family get-togethers, holidays, or a cozy night in. Customizable and Crowd-Pleasing : From choosing your favorite apples to adjusting spices in the filling, this galette is versatile and sure to impress both kids and adults alike. What You'll Love 1. Can I use a different type of flour for the crust? Yes, while all-purpose flour is recommended for a flaky crust, you can substitute part of it with hazelnut flour for extra nutty flavor. Alternatively, you can try a gluten-free flour blend if you need a gluten-free option, though the texture may be slightly different. 2. What are the best apples to use for an apple galette? Tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and offer a nice contrast to the sweetness of the hazelnut cream. For a more complex flavor, you can mix apple varieties. 3. How do I make the crust extra flaky? Keep your butter and water very cold, and avoid overworking the dough. Cutting the butter into small pieces and chilling the dough before rolling it out will help achieve a flaky, tender crust. 4. Can I make the galette ahead of time? Yes! You can make the dough a day in advance and refrigerate it until you’re ready to assemble the galette. Once baked, the galette can be stored in the refrigerator for up to 3 days. Reheat it in a 350°F oven to revive the crust’s crispiness. 5. How should I serve an apple galette? For the best flavor, serve the galette warm with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard. This pairing enhances the sweetness of the apples and adds a creamy contrast to the hazelnut base. 6. Can I freeze the apple galette? Yes, you can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, add 10-15 minutes to the baking time. However, freezing after baking may cause the crust to lose its flakiness. 7. What makes this recipe Swiss-inspired? This galette is inspired by the Swiss apple wähe, a traditional apple tart often topped with a custard-like filling. The addition of hazelnut flour and the rustic approach to baking give it a Swiss touch, perfect for autumn flavors and gatherings. 8. How do I prevent the galette from becoming soggy? To prevent a soggy crust, add a thin layer of hazelnut cream to the base before layering the apples. This helps create a barrier that keeps the crust flaky. You can also sprinkle a bit of flour or ground nuts on the dough before adding the filling. 9. Can I add spices or other flavors to the hazelnut cream? Absolutely! A pinch of cinnamon, cardamom, or nutmeg can add warmth to the hazelnut base, complementing the apples beautifully. Just be cautious not to overpower the natural nutty flavor. 10.Can I use store-bought puff pastry for the crust? Yes, store-bought puff pastry is a convenient option for making an apple galette. It provides a light, flaky crust and cuts down on prep time, allowing you to focus on the filling and presentation. Just make sure to thaw the puff pastry according to package instructions before using it. Frequently asked Questions Ingredints Explained Ingredients For the crust: 1 1/4 cups (150g) all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/2 cup (115g) cold unsalted butter, cubed 3-4 tbsp ice water For the hazelnut cream: 1/2 cup (60g) ground hazelnuts (hazelnut flour) 2 tbsp sugar 2 tbsp unsalted butter, softened 1 egg yolk 1/2 tsp vanilla extract 2 tbsp heavy cream (or milk) For the apple topping: 3 medium apples, peeled, cored, and thinly sliced 1 tbsp sugar 1/2 tsp cinnamon 1 tsp lemon juice Optional serving: Vanilla custard or vanilla ice cream NEWSLETTER SIGN-UP Preparation Make the crust : In a large bowl, whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Prepare the hazelnut cream : In a small bowl, mix together the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and heavy cream until you get a smooth, spreadable mixture. Set aside. Prepare the apples : In another bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Roll out the dough : Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Assemble the galette : Spread the hazelnut cream evenly over the center of the dough, leaving a 2-inch border. Arrange the apple slices on top of the hazelnut cream. Fold the edges of the dough over the apples, overlapping slightly as you go. Bake : Bake the galette for 35-40 minutes, or until the crust is golden and the apples are tender. Serve : Allow the galette to cool slightly, then serve with a side of vanilla custard or a scoop of vanilla ice cream. 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Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD SKIP TO VIDEO Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor NEWSLETTER SIGN-UP Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Churro Sandwich Cookies Prep Time: 25 minutes + chill time Cook Time: 12–14 minutes Serves: 8-10 Sandwiches Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve been here a while, you already know I have a soft spot for cozy spices-especially the warm, baking spice kind. Whether it’s my Pumpkin Spice Cookies in the fall, Pfeffernüsse around the holidays, or that Cacao-Spiced Bundt Cake that somehow tastes like a hug, these flavors always seem to find their way into my kitchen. And while I usually lean into these blends when the weather gets chilly, I’ve been playing with ways to bring those same comforting vibes into summer-just in a cooler, more playful way. That’s where these Churro Cookie Sandwiches come in. They’ve got all that cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re sandwiched around either a whipped cinnamon cream filling or a scoop of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold-all at once. The idea was sparked by a spice blend I helped dream up last year, the Cacao-Maple Mélange, a cozy little mix that opened the door to blending familiar flavors with something a bit unexpected. That same spirit inspired this recipe. It’s nostalgic and fun, with just enough of a twist to keep things interesting. I hope you love them as much as I do, whether you go the ice cream route or keep it classic with the spiced cream filling, these are pure summer joy with a cozy heart. SKIP TO RECIPE CARD SKIP TO VIDEO All the cozy churro vibes without the need for a deep fryer. Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too. Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own! Kid and adult approved — seriously, these disappear fast. Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table. What You'll Love Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture. What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level. How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture. Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking. What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!) Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft. Frequently asked Questions Ingredints Explained Ingredients For the Churro Cookie Rounds: 1 cup (226 g) unsalted butter, softened ¾ cup (150 g) granulated sugar ½ cup (110 g) light brown sugar 1 large egg 2 tsp vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution) Cinnamon Sugar Coating: ⅓ cup (65 g) granulated sugar 1 tsp Cinnasational Spice Blend Cinnamon Vanilla Cream Filling: ½ cup (113 g) unsalted butter, softened 2 tbsp cream cheese, softened (optional, adds tang and structure) 1½ cups (180 g) powdered sugar, sifted 1 tsp vanilla extract or paste 1–2 tsp Selefina’s Cinnasational Spice Blend Pinch of salt 1–2 tsp milk or cream (only if needed for texture) Ice Cream Filling (substitute filling): 1 pint (475 ml) vanilla bean ice cream or dulce de leche Optional: swirl in some extra caramel or a pinch of sea salt NEWSLETTER SIGN-UP Preparation 1. Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend . Add dry ingredients to the wet and mix just until incorporated. Chill dough for 1 hour to firm up. 2. Shape & Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm). Bake for 10–12 minutes or until the edges are set and centers look just barely done. Let cool for 5 minutes on tray, then transfer to wire racks. 3. Cinnamon Sugar Coating: While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix. 4. Assemble: Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies. Wrap in parchment and freeze again for 20 minutes before serving for best texture. How to Make the Cinnamon Vanilla Cream Filling: Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first to avoid clouds. Add vanilla, spice blend, and a pinch of salt. Beat on high for another 1–2 minutes, until light, creamy, and pipeable. If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar. To Use: Pipe a generous swirl onto one churro cookie and press another on top. Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up. How to Make Perfect Ice Cream Rounds: Line a small baking sheet with parchment paper. Soften your ice cream slightly at room temperature until scoopable but not melty. Spread the ice cream about 1 to 1½ inches thick across the parchment. Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending. Freeze the tray until firm again (about 2 hours or overnight). Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream. Sandwich immediately between cookies or wrap and freeze for later assembly. Spice Blend Substitution Note: If you don’t have Selefina’s Cinnasational Spice Blend , you can mix: 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ⅛ tsp ground cloves Adjust to taste if you prefer a spicier or more mellow flavor! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These waffles are perfectly crisp on the outside, light and fluffy inside, and just the right base for all your favorite toppings.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Homemade Waffles Prep Time: 20 minutes Cook Time: 5-7 minutes Serves: 8-10 Waffles Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one thing I never get tired of, it’s a cozy breakfast that feels just a little bit special—and these homemade waffles check all the boxes. Crisp edges, soft fluffy insides, and that warm, buttery goodness that makes you want to stay in your pajamas just a little longer. They’re a staple in our house and just as perfect with maple syrup as they are piled high with fruit and whipped cream. If you love brunch as much as I do, you might also want to try my soft and golden Swiss "Omelette " (Swiss version of crepes), my sweet-meets-savory Cornbread Waffles , or a warm slice of my Maple Brioche —each one brings something different to the table, but they all share that cozy, homemade charm. So go ahead, plug in the waffle iron—you’ll want to make a double batch. SKIP TO RECIPE CARD SKIP TO VIDEO Light and crispy texture: Thanks to whipped egg whites and just the right balance of ingredients, these waffles come out golden and airy every time. Simple ingredients, no fuss: You probably already have everything in your pantry—no buttermilk or fancy extras needed. Easy to customize: Add chocolate chips, berries, or a handful of chopped nuts, or switch up the spices—this recipe is a great base for your favorite twists. Freezer-friendly: Make a double batch and freeze extras! Pop them in the toaster for a quick, cozy breakfast any day of the week. Perfect for sharing: Whether it's a weekend brunch or a weekday treat, these waffles are guaranteed to make someone smile. What You'll Love Why do I separate the eggs? Is it really worth it? Yes! Separating the eggs and whipping the whites makes a big difference in texture. It gives the waffles that light, airy center with a crispy edge—totally worth the extra step. Can I use another type of flour? You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Just know it might make the waffles a bit denser. Can I make the batter ahead of time? It’s best to cook the waffles right after mixing, especially once the egg whites are folded in. But you can mix the dry and wet separately the night before and combine them in the morning for a quicker prep. Can I use plant-based milk or oil? Absolutely! Almond milk, oat milk, or soy milk all work well. You can also swap the vegetable oil for melted coconut oil or a neutral olive oil. How do I freeze and reheat leftovers? Let the waffles cool completely, then freeze them in a single layer or with parchment between layers. Reheat in the toaster or oven until crispy—just like fresh! Can I skip the cinnamon or vanilla? You sure can. They're just there to add warmth and a subtle sweet flavor, but feel free to adjust or leave them out depending on your mood or toppings. Frequently asked Questions Ingredints Explained Ingredients 300g all-purpose flour (2½ cups) 12g baking powder (1 tablespoon) 38g granulated sugar (3 tablespoons) 3g salt (½ teaspoon) 2g ground cinnamon (1 teaspoon) 2 eggs, separated 120g vegetable oil (½ cup) 5g vanilla extract (1 teaspoon) 540ml milk (2¼ cups) NEWSLETTER SIGN-UP Preparation I love these waffles because they are fast and easy to make and the perfect breakfast to make everyone feel like it's the weekend. Top them with sweet berries or savory bacon or both. Anything goes! Not to worry if you do not have a waffle iron, this recipe can also be made into perfectly fluffy pancakes. Start by adding your flour, sugar, baking powder, salt, and cinnamon to a large bowl and use a whisk to combine the ingredients. Using two bowls, separate the egg yolks from the egg whites. To the bowl of yolks, add the vegetable oil, vanilla and milk. Mix together until well combined. Beat the egg whites with an electic mixer until stiff peaks form and set aside. Pour the egg yolk mixture into the flour mixture and combine using a whisk. Do not use an electric mixer here, as it can lead to a thick and heavy dough. You want the consistency to be that of a runny cake batter. Once you have your batter and the beaten egg yolks prepared, slowly fold the egg whites into the flour mixture. Keep folding until you have one consistent batter. Now you are ready to fill your waffle iron (or start flipping pancakes). Cook your waffles until they are golden brown and serve. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Classic creamy cheesecake with a decadent chocolate raspberry topping and graham cracker crust.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Raspberry Swirl Cheesecake Prep Time: 20 Minutes Cook Time: 1h 40 Serves: 10-12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Cheesecake has always had a special place on my dessert list—if it’s on the menu, there’s a 95% chance I’m ordering it. One of the things I love most about cheesecake is how versatile it can be. From warm spices to tropical fruit to deep, dark chocolate, it’s a dessert that never gets boring. This Raspberry and Chocolate Swirl Cheesecake is one of my personal favorites. It has everything I love in one bite: a creamy vanilla base, a tangy swirl of raspberry purée, ribbons of rich chocolate, and a graham cracker crust that brings it all together. It’s indulgent, a little dramatic, and always a crowd-pleaser. If you’ve tried my Chocolate Raspberry Truffle Tart , you already know how well chocolate and raspberry play together—but here, that combo is lifted with a velvety cheesecake texture that makes it feel extra special. For something a little more spiced and cozy, my Nutmeg Cheesecake leans into warmer flavors, while the Mango-Lime Cheesecake is perfect when you're craving something bright, creamy, and sunshine-y. This one hits that sweet spot between elegant and approachable. It looks impressive, tastes even better, and comes together with just a few simple steps. Let’s bake it up! SKIP TO RECIPE CARD SKIP TO VIDEO That Swirl! – The mix of tart raspberry purée and rich melted chocolate swirled into creamy cheesecake makes every slice a little work of art. Graham Cracker Crust – Buttery, just sweet enough, and the perfect base for the silky filling. Not Too Sweet – The tang of raspberry keeps it balanced, so you get depth without being overwhelmed by sugar. Make-Ahead Friendly – Cheesecake gets better as it chills, making this a perfect dessert to prep a day in advance. No Special Equipment Needed – A mixer, a pan, and a swirl of patience—that’s all it takes. What You'll Love Can I use frozen raspberries for the swirl? Absolutely! Just thaw them first and strain out the seeds after blending to keep the swirl smooth. Do I have to bake it in a water bath? You don’t have to, but I recommend it for the creamiest texture and to avoid cracks. You can also place a pan of hot water on the rack below the cheesecake for a gentler bake. How do I know when it’s done baking? The edges should be set but the center should still have a slight wobble. It will continue to firm up as it cools. What kind of chocolate works best? I recommend semi-sweet or dark chocolate for a nice contrast with the raspberry. Milk chocolate can work too, but it’ll make the cheesecake sweeter overall. Can I make it ahead of time? Yes! In fact, it’s even better the next day. Let it chill in the fridge for at least 4–6 hours, ideally overnight. How do I store leftovers? Keep it in the fridge, covered, for up to 5 days. You can also freeze individual slices for up to 1 month—wrap them tightly and store in an airtight container. Do I need to use a springform pan? It’s ideal for getting clean slices and an easy release, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment and adjust the bake time slightly. Frequently asked Questions Ingredints Explained Ingredients Crust: 1 1/2-2 cups Graham Cracker Crumbs (approx. 12 sheets) 1/4 cup Granulated Sugar 1/4 cup Brown Sugar 1/4 teaspoon Salt 1/2 cup Unsalted Butter (melted) Cheesecake: 3 Packs of Creamcheese (2 bricks of 226g and one soft tub 340g) 3/4 cup Heavy Cream 3/4 cup Granulated Sugar 3 Eggs 1 tablespoon All-Purpose Flour 1 1/2 teaspoons Vanilla Extract 1/4 teaspoon Salt Swirl: 1 1/2 cups Raspberries (fresh or frozen) 6 oz. Semi-Sweet Chocolate (melted) NEWSLETTER SIGN-UP Preparation To begin, we will need to make the crust. This is one of my all time favorites to make because it is so easy and so versatile. I use it for many of my pies and cakes and it wins every single time. I like to use a spring form for my cheesecakes as it is deeper than regular pie plates and easier to release the cake from than a deep cake pan. Preheat your oven to 325F . Start by pulverzing the graham crackers in your food processor if you have one. If you don't you can also crush the graham crackers by putting them in a ziplock bag and using a rolling pin or cup to grind them down. Add in the sugar, salt and melted butter and mix until you have the consistency of wet sand. Put the crumbs into your pie dish and smush them down with the bottom of a glass or backside of a spoon until you have a nice flattened out pie crust. Remember to also have some crust up along the side edges. Bake the crust for 10-12 minutes remove from the oven and let cool. Next, let's make the filling. Bring the oven temperature up to 350F . In a large bowl with a hand mixer, or in your food processor, mix together the creamcheese and heavy cream until smooth. Add in the sugar, flour, eggs and vanilla and mix some more until you have a creamy consistency with no lumps. Pour your creamcheese mixture into your graham pie shell. Next, melt your chocolate by placing it in a microwaveable bowl with a tablespoon or two of water. If you are using bakers chocolate, make sure to chop it up into smaller bits before microwaving it. It will help it melt faster. Microwave the chocolate for 15-20 seconds at a time, stirring after each interval until the chocolate has melted. In a small saucepan, heat up your raspberries until they become soft and squish them as you stir to help release the juices. Once soft, remove the raspberries from the heat. Next, use a sieve to separate the seeds from the juice. Press the raspberry pulp through the sieve with the use of the back of a spoon. Get as much juice out of them as possible. Reserve the juice. Next, pour both the melted chocolate and raspberry juice overtop the cheesecake. Use a knife or toothpick to swirl the two around into a nice pattern. Do as much swirling as you like. At this point you could even add other toppings such as caramel, or lemon or other melted chocolates to make it your own. Place your cheesecake, in its spring form, into a roasting tray filled half way with water. I like to wrap the bottom of my spring form in tin foil to ensure that the water does not leak into the pan. Place the roasting try and cake into the oven and bake for 1h10 minutes until it is almost all set. The middle should still jiggle slightly. Turn the oven off and let the cake continue to cook for another 30 minutes or so until set. Remove from the oven and let cool. Do not remove it from the spring form until it is completely cooled! I learned this the hard way. You will be tempted, but do not do it. The crust will crumble and the cake won't look as pretty. I like to make this cake a day in advance and leave it to chill overnight in the refrigerator. Serve with fresh berries or whipped cream. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Acorn squash roasted to perfection, packed with herby quinoa, earthy mushrooms, and finished with a drizzle of maple butter and salty pistachios.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Quinoa and Mushroom Acorn Squash with Pistachios and Maple Butter Drizzle Prep Time: 20 minutes Cook Time: 30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I first started leaning into more vegetarian meals in my 20s, stuffed squash was one of the first dishes that made me feel like I wasn’t missing a thing. It’s hearty, satisfying, and endlessly flexible. You can really fill it with whatever you have on hand—but this version, with quinoa and sautéed mushrooms, remains my favorite. The nutty, sweet flavor of roasted acorn squash pairs beautifully with the earthy mushrooms and tender quinoa, and the whole dish feels cozy without being heavy. I’ve made it with rice before too (similar to how I prep my Grilled Salmon and Rice Salad ), and I’ve also thrown in extra roasted veggies like I do in my Harvest Veggie Tacos , but I keep coming back to this combination. It’s simple but layered, with little pops of flavor like maple butter and crushed pistachios for crunch and contrast. (You can totally skip the maple butter if you like—but I promise, it takes things up a notch.) If you love warming, wholesome meals like my Swiss Barley Soup , this one’s going to be right up your alley. It’s the kind of dish that makes you feel good while you’re eating it, and even better after. I hope you love it as much as I do. SKIP TO RECIPE CARD SKIP TO VIDEO Simple, whole-food ingredients – No fancy pantry items required, just fresh veggies, grains, and a few flavorful touches. Naturally vegetarian (and easily vegan) – Leave out the butter or swap for vegan butter to make it fully plant-based. Customizable and forgiving – Use rice instead of quinoa, swap in farro, or mix up the roasted veg—this recipe plays well with variations. Texture and flavor balance – It’s got it all: tender squash, nutty quinoa, umami mushrooms, crunchy pistachios, and that subtle maple butter finish. Meal prep friendly – Make the filling ahead, roast the squash when you're ready, and enjoy a wholesome lunch or dinner in no time. What You'll Love Can I use a different type of squash? Absolutely. Butternut or delicata squash also work well, though the cook time may vary slightly. Acorn squash just happens to have the perfect little bowl shape. What’s a good substitute for quinoa? Cooked rice, farro, barley, or even couscous will work beautifully. Just aim for a grain with a bit of texture to balance the softness of the squash. Can I make this recipe vegan? Yes! Just skip the butter or use your favorite plant-based alternative. The maple still gives it that lovely touch of sweetness. Do I have to include the maple butter? Not at all—it’s optional. The dish is still flavorful without it, but it does add a warm, cozy note that pairs so well with the squash. Can I prep this ahead of time? Definitely. You can roast the squash and prep the filling a day in advance. Store separately, then reheat and assemble when ready to serve. Does this work as a main dish? Yes! It’s filling, protein-rich, and satisfying enough to serve as a full meal, especially with a side salad or soup. Frequently asked Questions Ingredints Explained Ingredients For the Squash 1 Acorn Squash 1 cup Quinoa 4 Porteenie Mushrooms (sliced) 1 Onion (finely chopped) 1-2 Cloves of Garlic (finely chopped) 1/4 cup Salted Pistachios (shelled and chopped) 1 Scallion (finely sliced) Drizzle: 3 Tablespoons Butter 1 Tablespoon Maple Syrup Salt and Pepper to taste Olive Oil NEWSLETTER SIGN-UP Preparation Preheat your oven to 425F . Cut open the acorn squash lengthwise and scoop out the seeds. Drizzle each cut half with a bit of olive oil. (I like to use my hands to be sure to get it all covered). Sprinkle some salt and pepper to taste. Put the squash (cut side down) on a lined sheet pan and roast in the oven for 30 minutes . While the squash is roasting, give the quinoa a good rinse, put in a small pot with 1 cup water and bring to a boil. Once boiling, cover and reduce the heat to low. Let simmer until all the water is absorbed and quinoa is cooked through. Fluff with a fork. (You can tell when the Quinoa is cooked when the center is more translucent). Meanwhile, drizzle a bit of olive oil in a pan and heat on medium. Add the chopped onion and garlic and sauté 2-3 minutes until fragrant. Add in the sliced mushrooms and continue to sauté until mushrooms are start to brown 5-6 minutes . Season with salt and pepper to taste. Add the cooked quinoa to the pan of sautéed mushrooms and give it a good toss. Season with salt and pepper to taste. This will be the stuffing for your squash. Time to prep the maple butter drizzle. In a microwaveable bowl, melt the butter (roughly 20-30 seconds ). To the melted butter, stir in the maple syrup. Add salt and pepper to taste. Once the squash is finished cooking, remove it from the oven. (I always give the backside a little poke to make sure it is cooked through. If it is, it will push in, if it still feels firm, keep roasting it for a few more minutes). Flip the squash over and fill the center cavity with your quinoa mushroom filling. Garnish with some chopped pistachios and sliced scallions. Drizzle with the maple butter. Dig in and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP

Avec de la courge musquée en dés, du riz Arborio et le délicieux mélange d'épices Cacao-Érable, ce plat crémeux est à la fois sucré et salé. < Back Risotto à la Courge Musquée Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 personnes About the Recipe Le dîner vient de recevoir une mise à niveau de saveurs avec mon Risotto à la Courge Musquée et Épices Cacao-Érable. Cette recette a été créée pour mes amis chez Selefina Spices en utilisant mon Mélange Cacao-Érable Mélange (disponible sur leur site - lien dans le blog). Imaginez ceci : une courge musquée tendre se mêlant au riz Arborio, créant une toile crémeuse tout sauf ordinaire. La magie opère avec mon mélange d'épices unique Cacao-Érable Mélange, ajoutant chaleur et profondeur à chaque bouchée. Ce n'est pas le risotto de votre grand-mère, c'est une aventure culinaire. Voici la marche à suivre : faites revenir les oignons jusqu'à ce qu'ils soient dorés, ajoutez le riz Arborio et laissez opérer l'alchimie. Une touche de vin blanc sec donne le ton, tandis que la courge butternut en dés et notre mélange d'épices secret volent la vedette. La danse lente commence alors que le bouillon de légumes chaud rejoint la fête—une louche à la fois—jusqu'à ce que le riz soit parfaitement al dente. Mais attendez, il y a plus ! Une pincée de Parmesan ajoute des notes savoureuses, et des feuilles de sauge fraîches couronnent ce chef-d'œuvre. C'est de la comfort food avec une touche, une symphonie de saveurs qui promet d'impressionner. Alors, rassemblez vos ingrédients, mettez en place le scénario, et embarquons pour un délicieux voyage qui fera chanter vos papilles. Risotto à la Courge Musquée et Épices Cacao-Érable—ce n'est pas juste un dîner ; c'est une expérience. Ingredients 2 tasses de courge musquée (butternut), coupée en dés 1 tasse de riz Arborio 1 oignon, finement haché 4 tasses de bouillon de légumes, réchauffé 2 cuillères à soupe de mélange d'épices Cacao-Érable Mélange 1/2 tasse de vin blanc sec 1/2 tasse de fromage Parmesan râpé Sel et poivre, selon le goût Feuilles de sauge fraîches pour la garniture Preparation Cette recette a été créée pour Selefina Spices, en utilisant mon mélange d'épices Cacao-Érable Mélange. Veuillez noter que je reçois une petite commission sur les ventes qualifiées du mélange. Pour la préparation, épluchez et coupez en petits dés la courge butternut en cubes de taille moyenne. Coupez l'oignon en dés. Râpez le fromage Parmesan et hachez grossièrement les feuilles de sauge (pour la garniture). Dans une grande poêle, faites revenir les oignons jusqu'à ce qu'ils soient translucides. Ajoutez le riz Arborio et remuez pour le enrober d'huile. Versez le vin blanc et laissez cuire jusqu'à évaporation. Ajoutez la courge musquée en dés et le mélange d'épices Cacao-Érable Mélange. Commencez à ajouter le bouillon de légumes chaud, une louche à la fois, en remuant jusqu'à absorption avant d'en ajouter davantage. Poursuivez ce processus jusqu'à ce que le riz soit crémeux et cuit al dente. Incorporez le fromage Parmesan, assaisonnez de sel et poivre, et garnissez de feuilles de sauge fraîches. Bon apétit! Previous Next