Un tourbillon babka délicieux de saveurs avec l'essence sucrée des pommes mûres et la saveur riche et amandée du massepain. < Back Babka Pomme et Massepain Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 portions About the Recipe Commencer la semaine sur une note chaleureuse avec un clin d'œil à mes racines suisses - je vous présente ma Babka aux Pommes et au Massepain. La Babka semble être la tendance sur les réseaux sociaux. Pas étonnant, elle est si belle avec son extérieur tressé et le fait qu'elle puisse facilement être garnie de n'importe quelle combinaison de saveurs que l'on souhaite, rendant une bonne recette de pâte à babka indispensable pour tout passionné de pâtisserie. Cette combinaison de saveurs particulière a été inspirée par mes origines suisses. Les Suisses ont le talent de combiner des ingrédients simples et de qualité pour produire des délices qui font saliver, et cette babka ne fait pas exception. Imaginez ceci : la jutosité des pommes mûres rencontre l'étreinte riche et amandée du massepain, créant une alliance de saveurs bien équilibrée et délicieuse. Alors, passons à la cuisson. Vous trouverez ci-dessous des instructions étape par étape pour obtenir votre babka parfaitement sucrée, prête à être partagée. Ingredients Pour la Pâte : 1 tasse de lait tiède 2 1/4 cuillères à café (1 sachet) de levure sèche active 1/2 tasse de sucre en poudre Entre 3 1/2 et 4 tasses de farine tout usage 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, ramolli 2 gros œufs Pour la Garniture : 2 à 3 pommes de taille moyenne, pelées, évidées et coupées en dés (j'ai utilisé des pommes Cortland) 1/2 tasse de sucre en poudre 1 cuillère à café de cannelle en poudre 1 tasse de massepain, râpé Pour le Sirop : 1/2 tasse d'eau 1/2 tasse de sucre en poudre Preparation Préparer une Babka aux Pommes et au Massepain implique plusieurs étapes, notamment la préparation de la pâte, la préparation de la garniture et l'assemblage de la babka. J'ai divisé cette recette en étapes faciles à suivre pour la rendre moins intimidante. Étape 1: Préparation de la Pâte Ingrédients pour la Pâte: 1 tasse de lait tiède 2 1/4 cuillères à café (1 sachet) de levure sèche active 1/2 tasse de sucre en poudre Entre 3 1/2 et 4 tasses de farine tout usage 1/2 cuillère à café de sel 1/2 tasse de beurre non salé, ramolli 2 gros œufs Dans un bol, mélangez le lait tiède et la levure. Laissez reposer pendant 5 à 10 minutes jusqu'à ce que le mélange devienne mousseux. Dans un grand bol, combinez le mélange de levure, le sucre, 3 1/2 tasses de farine, le sel, le beurre et les œufs. Mélangez jusqu'à obtention d'une pâte. Pétrissez la pâte sur une surface farinée pendant 5 à 7 minutes jusqu'à ce qu'elle soit lisse et élastique. Placez la pâte dans un bol graissé, couvrez-la d'un linge humide et laissez-la lever dans un endroit chaud pendant 1 à 2 heures, ou jusqu'à ce qu'elle double de volume. Étape 2: Préparation de la Garniture Ingrédients pour la Garniture: 2 à 3 pommes de taille moyenne, pelées, évidées et coupées en dés (j'ai utilisé des pommes Cortland) 1/2 tasse de sucre en poudre 1 cuillère à café de cannelle en poudre 1 tasse de massepain, râpé Dans un bol, mélangez les pommes, le sucre et la cannelle. Mettez de côté. Râpez le massepain et mettez-le de côté. Étape 3: Assemblage de la Babka Étalez la pâte sur une surface farinée en un grand rectangle. Répartissez uniformément le massepain sur la pâte, en laissant une bordure autour des bords. Répartissez le mélange de pommes sur le massepain. Roulez la pâte fermement à partir d'un des côtés longs, créant un journal. Coupez le journal en deux dans le sens de la longueur, exposant les couches. Tressez les deux moitiés ensemble, créant un effet tressé. Placez la pâte tressée dans un moule à cake graissé. Étape 4: Cuisson Préchauffez le four à 175°C (350°F). Faites cuire la babka pendant 30 à 40 minutes ou jusqu'à ce qu'elle soit dorée. Pendant la cuisson de la babka, préparez le sirop. Dans une petite casserole, combinez l'eau et le sucre. Portez à ébullition, puis réduisez le feu et laissez mijoter jusqu'à ce que le sucre soit dissous. Lorsque la babka est cuite, badigeonnez le sirop sur le dessus pendant qu'elle est encore chaude. Étape 5: Refroidissement et Service Laissez la babka refroidir dans le moule pendant 10 à 15 minutes, puis transférez-la sur une grille pour qu'elle refroidisse complètement. Conseil : Essayez-la avec de la glace à la vanille lorsqu'elle est encore légèrement chaude, cela vous fera reconsidérer la tarte aux pommes. Previous Next

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

Every slice of this bundt cake delivers rich cocoa, warm spice, and a hint of maple — a cozy, comforting treat that’s full of flavor. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cacao-Spiced Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Slices Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite. Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version . But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange , a custom spice blend I created with my friends at Selefina Spices . The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables. This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug. Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary. Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust. Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!). Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix). What You'll Love What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting. Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend. What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity. Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious. How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack. Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices. How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai. Frequently asked Questions Ingredints Explained Ingredients 40 g all-purpose flour (2 cups) 6 g baking powder (1½ tsp) 3 g baking soda (½ tsp) 227 g unsalted butter, softened (1 cup / 2 sticks) 200 g granulated sugar (1 cup) 150 g eggs (about 3 large eggs) 240 g buttermilk (1 cup) 5 g vanilla extract (1 tsp) 35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend DIY Substitute for Cacao-Maple Mélange: 4 tbsp unsweetened cocoa powder 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ½ tsp allspice ½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract) Optional: a pinch of cardamom or clove for extra warmth Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8. NEWSLETTER SIGN-UP Preparation I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog. Preheat the oven to 350°F (175°C) . Grease and flour a bundt cake pan. Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend . In a bowl, whisk together flour, baking powder, and baking soda. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla extract to the wet ingredients, mix well. Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be). Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired. Enjoy! Products used for this recipe: Nordic ware Bundt Pan: Amazon.com Amazon.ca Cacao-Maple Mélange in collaboration with Selefina Spices Link to the Spice Blend Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD SKIP TO VIDEO A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredints Explained Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt NEWSLETTER SIGN-UP Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Vanillekipferl (Vanilla Crescents) Prep Time: 10 minutes + 30 minute chill time Cook Time: 10 minutes Serves: 30-40 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I didn’t grow up baking Vanillekipferl , but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.) There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen , you already know I have a soft spot for spiced and nutty European cookies. These fit right in. Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season. SKIP TO RECIPE CARD SKIP TO VIDEO Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight. Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla. Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep. Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist. Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious. What You'll Love 1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor. 2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings. 3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing. 4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar. 5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) all-purpose flour 200g (1 cup) unsalted butter, softened 100g (½ cup) granulated sugar 100g (1 cup) ground almonds (or hazelnuts for variation) 1 tsp vanilla extract 50g (½ cup) powdered sugar (for dusting) NEWSLETTER SIGN-UP Preparation Step-by-Step Instructions on how to make Vanillekipfel In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms. Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake. Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm. Store in an airtight container once fully cooled. Tips: Ingredient Substitutions Ground Almonds: Substitute with ground hazelnuts for a richer, nuttier flavor. Use ground walnuts or pecans for a similar texture but a slightly different taste. For a nut-free version, try ground sunflower seeds or oat flour , though the flavor will vary. Vanilla Extract: Use vanilla bean paste for an even more pronounced vanilla flavor. Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist. All-Purpose Flour: Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding. Butter: Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture. If using salted butter, omit the added pinch of salt from the recipe. Powdered Sugar (for Dusting): Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist. Use a sugar-free powdered sugar substitute for a low-sugar version. Flavor Additions If you’d like to get creative: Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version. Grate in a bit of lemon zest or orange zest for a subtle citrusy note. Storage Tips: These cookies improve in flavor after a day or two, so make them ahead if possible! Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 weeks . Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking. Freezing: Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time. After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months . Dust with powdered sugar after thawing for the freshest look. Flavor Development: Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle. Moisture Control: Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Baked Apples Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These spiced baked apples capture everything I love about cozy, rustic desserts. If you’ve ever made my Apple-Hazelnut Galette , you’ll already know how much I adore celebrating apples when they’re at their peak. But instead of a flaky crust, these beauties are all about tender, oven-roasted fruit and a warmly spiced, nutty filling. The inspiration comes from a mix of places—my love for Bircher Muesli , with its blend of oats, fruit, and nuts, definitely played a role. So did my Cheesecake Peaches , where a simple fruit becomes the base for something creamy and special. In this case, the apples are stuffed with a mixture of dates, pecans, almonds, and hazelnuts, then spiced with cinnamon, ginger, cardamom, and cloves until your kitchen smells like the best parts of fall. I love serving these straight from the oven with a scoop of vanilla ice cream, but they’re just as lovely chilled the next day or even slightly warmed for a cozy breakfast. They’re unfussy, deeply comforting, and a reminder that simple ingredients can create something magical. Ready to bake up a little warmth? SKIP TO RECIPE CARD SKIP TO VIDEO Warm and Comforting: These baked apples are a perfect cozy dessert with warming spices and a creamy scoop of vanilla ice cream to top it off. Customizable Filling: The mix of dates, nuts, and spices can be tailored to your favorite dried fruits or nuts for a personal touch. Easy to Make: With minimal prep and simple ingredients, this dessert is perfect for both weeknight treats and entertaining. A Crowd-Pleaser: The fragrant spices and soft, caramelized apples make this a dessert everyone will love. Balanced Sweetness: The natural sweetness of the fruit pairs perfectly with the crunch of mixed nuts and the creaminess of ice cream. What You'll Love 1. Can I use a different type of dried fruit instead of dates? Yes, you can substitute dates with dried apricots or cranberries for a tangy twist that complements the warm spices beautifully. 2. How do I store leftovers? Store leftover baked apples in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave or oven when ready to serve. 3. Can I use a different mix of nuts? Absolutely! Feel free to use your favorite combination of nuts, such as walnuts (if no allergy), pistachios, or cashews, to customize the flavor and texture. 4. What’s the best apple to use for baking? Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape during baking and balance the sweetness of the filling. 5. Can I make these in advance? Yes, you can prepare the filling and core the apples ahead of time. Assemble them just before baking to keep the apples fresh. Frequently asked Questions Ingredints Explained Ingredients 3 large baking apples (Granny Smith or Honeycrisp work well) 1/4 cup (40 g) dried dates, chopped 1/2 cup (30 g) nuts, chopped 2-3 tbsp rolled oats 2 tbsp honey 1tsp almond extract (optional) 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cardamom 1/8 tsp ground cloves Pinch of salt (to balance the sweetness) 1 tbsp butter 1/4 cup (60 ml) apple juice or water (for baking) NEWSLETTER SIGN-UP Preparation Step-by-Step Baked Apples Instructions Preheat your oven to 350°F (175°C) . Core the apples and scoop out some of the flesh to to create a "bowl", leaving the bottom and sides intact to hold the filling. Small dice 1/3 cup of the cored flesh In a small bowl, mix the chopped dates, nuts, oats, apple, honey, cinnamon, ginger, cardamom, and cloves. Stuff each apple with the spiced filling, pressing it in gently. Place the apples in a baking dish, dot each one with a small piece of butter, and pour the apple juice or water into the dish. Cover the dish with aluminum foil Bake for 30-40 minutes, or until the apples are tender but still hold their shape (removing the foil half way through cooking). Serve warm, with a scoop of vanilla ice-cream Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about winter that always brings me back to honey. When the air turns crisp and colds seem to make their rounds, I find myself reaching for this golden ingredient not only for baking but also for comfort. Honey has been at the heart of so many of my favorite recipes; from the crisp and beautifully embossed Tirggel cookies of Zürich to the caramelized almond topping of the German Bee Sting Cake (Bienenstich) , and even the soft, floral sweetness of my Honey Hibiscus Bread . Each one shows off honey in a different light, but none feel quite as practical, or as instantly soothing, as these Homemade Honey Lemon Lollipops . Made with just two simple ingredients, these lollipops are my go-to when sore throats or winter sniffles make their way into the house. Unlike traditional hard candies packed with extra sugar, these are all about letting the honey shine, bringing both its natural sweetness and its soothing qualities front and center. A little lemon brightens the flavor, while the honey creates a taffy-like texture that becomes wonderfully cooling when chilled. They’re easy to make, kid-approved, and a sweet little way to bring comfort during the colder months, whether you need a remedy or just a cozy treat. SKIP TO RECIPE CARD SKIP TO VIDEO Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredints Explained Honey: Naturally antibacterial and rich in antioxidants, honey gives these lollipops their golden sweetness while soothing the throat and calming coughs. Lemon Juice: Packed with vitamin C and bright citrus flavor, lemon helps balance the sweetness and adds a refreshing zing. Optional—Ginger or Herbal Add-ins: A slice of fresh ginger or a pinch of herbal tea adds warmth and extra soothing properties. Ingredients Ingredients: 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks NEWSLETTER SIGN-UP Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Chef's Notes Use a candy thermometer for best results — sugar syrup moves from perfect to burnt in seconds. Once it reaches the “hard crack” stage (300°F / 149°C), work quickly to pour into molds. Storage Tips Once cooled completely, wrap each lollipop individually or store them in an airtight container with parchment between layers.Keep in a cool, dry place - humidity can make them sticky. Properly stored, they’ll stay fresh for up to 2 months . Avoid the fridge, as moisture will cause them to soften. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Potato Salad Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying. If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup , you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.) For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store. It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish. Quick & easy: No fancy steps, just a simple dressing and tender potatoes. Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table. A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep. Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist. What You'll Love Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving. Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully. Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them. What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving. Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious! Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter. Frequently asked Questions Ingredints Explained Ingredients Ingredients: 2 lbs (900 g) baby yellow potatoes , halved or quartered 1 tsp kosher salt , for boiling water 3/4 cup (180 g) sour cream 1/4 cup (60 g) mayonnaise 1 tbsp white wine vinegar (or lemon juice for extra brightness) 1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative) 1 tsp Dijon mustard 1/2 tsp salt , or to taste 1/4 tsp black pepper 1/2 cup finely chopped celery 1/4 cup finely chopped red onion Optional add-ons: 2 tbsp chopped fresh chives (optional but nice for color/freshness) 2 boiled eggs , chopped (optional, for a classic touch) Crispy fried onions (optional, but one I would highly recommend) *If You Don’t Have the Dill-icious Blend: Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend: 1 tsp dried dill 1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/4 tsp lemon zest or powdered lemon (if you have it) 1/8 tsp pink salt or regular salt A pinch of black pepper Mix this herb blend with the rest of the dressing ingredients in the same way. NEWSLETTER SIGN-UP Preparation Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe! Cook the potatoes: Place the cut potatoes in a large pot of cold water with 1 tsp salt. Bring to a boil and simmer until just fork-tender, about 10–15 minutes. Drain and let cool slightly. (You can rinse them with cold water to speed this up.) Make the creamy dressing: In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth. Combine: Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing. Gently toss until evenly coated. Taste and adjust seasoning as needed. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra chives or a sprinkle of the blend. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Steamed Caramel Rolls (Dampfnudeln) Prep Time: 25 minutes + rise time Cook Time: 25 minutes Serves: 8-10 Buns Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Dampfnudeln may literally translate to “steamed noodles,” but don’t let the name fool you-there’s nothing noodle-like about these soft, pillowy buns. These yeasted dumplings are gently steamed in a buttery milk glaze that leaves their tops light and tender, while their bottoms develop a sweet, golden crust that’s almost candy-like. Growing up, my mom made them for supper and always served them with her homemade applesauce. She baked them, giving the tops a golden finish, but what really stood out was that sweet caramel base. My brother and I didn’t bother with the name—we just called them “Candy.” It stuck. This version goes the traditional steamed route, chasing that delicate, melt-in-your-mouth texture I always imagined as a child. In a way, it reminds me of other cozy Swiss-German dishes like Swiss Pancakes or freshly braided Swiss bread Zopf -simple ingredients, humble technique, and the kind of comfort that lingers. SKIP TO RECIPE CARD SKIP TO VIDEO Soft & fluffy texture : These dumplings are steamed to pillowy perfection with a tender, cloud-like interior. Golden caramelized bottoms : When done right, the sweet glaze forms a rich, buttery crust underneath—like a built-in sauce. All in one pot : Everything happens in your Dutch oven—less cleanup, more flavor. Cozy & nostalgic : A classic comfort dish from German-speaking Europe, this recipe brings all the cozy vibes, especially paired with applesauce or vanilla sauce. Customizable : Serve sweet with fruit compote or go savory and skip the glaze entirely—think herbed garlic butter instead. What You'll Love Can I make these with dry yeast? Yes! Use one packet (about 7 g) of active dry yeast instead of fresh. Just dissolve it in the lukewarm milk and let it sit 5–10 minutes before mixing the dough. Why did the glaze burn on the bottom? This often happens when the heat is too high, especially on electric stovetops. Always use medium-low heat and a tight-fitting lid . You can also start with just half the glaze under the dough and spoon the rest on top to prevent a sugar-heavy bottom. Can I make these in advance? Yes! You can prep the dough balls and refrigerate them in the Dutch oven overnight. Let them come to room temp and rise before steaming. They also freeze well once cooked. What’s the best pot to use? A heavy-bottomed Dutch oven (around 11–12 inches wide and 4 inches deep) is ideal. It holds and distributes heat evenly and keeps moisture sealed in. What do I serve with Dampfnudeln? Traditionally served with apple compote , vanilla sauce , or even plum jam . For a more indulgent twist, try them with whipped cream or a light dusting of powdered sugar. Can I make a savory version? Definitely! Just omit the sugar from the dough and the glaze. Instead, steam them over broth with herbs, garlic, or even caramelized onions in the base for a savory take. How do I know when they’re done? After 25 minutes, the glaze should be mostly absorbed and the bottoms lightly golden. If you’re unsure, gently lift one dumpling with a spoon and check underneath. You can also cook uncovered for 2–3 extra minutes to crisp the bottoms if needed. Frequently asked Questions Ingredints Explained Ingredients Dough: 300 g (2½ cups) all-purpose flour, sifted 15 g fresh yeast (or 1 packet / 7 g dry yeast) 1–1¼ dl (½ cup + 1 tbsp) lukewarm milk 5 g (¾ tsp) salt 40 g (3 tbsp) sugar 30–50 g (2–3½ tbsp) soft butter or margarine 1 egg Glaze: 1½ dl (⅔ cup) milk 80 g (6½ tbsp) sugar 30–40 g (2–3 tbsp) butter NEWSLETTER SIGN-UP Preparation What you'll need 1. Make the dough: Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy (if using dry yeast). Add flour, salt, sugar, butter, and egg. Knead until smooth and elastic—about 10 minutes. Cover and let rise in a warm spot until doubled (about 1 hour). 2. Shape: Turn out dough and divide into 10–12 equal portions. Shape into balls. Let them rest for 10 minutes under a towel. 3. Prepare the glaze: In a saucepan, warm the milk, sugar, and butter until just melted and combined—don’t boil. Pour half of the glaze into the bottom of a Dutch oven (28–30 cm wide, 10 cm deep) or any wide, heavy-bottomed pot. 4. Steam: Place dough balls in the Dutch oven, slightly spaced apart. Spoon or drizzle the remaining glaze over the tops of the dough balls. Cover with lid (add parchment between lid and pot if you'd like to trap moisture). Let rise in the pot for 20–30 minutes, until puffy. 5. Cook: Place the covered pot over medium-low heat (or use a flame diffuser if you have one). Steam undisturbed for 25 minutes. Do not lift the lid! After 25 minutes, check: glaze should be absorbed and bottoms golden. If needed, cook uncovered for 2–3 minutes more to crisp up the bottoms slightly— watch closely to avoid burning . Tips: Electric stove tip: Let the burner heat on medium-low for a few minutes before placing the pot. You want even, gentle heat from the get-go. Crispier base? Try swirling in 1 tsp of honey or maple syrup into the glaze. Serve with: warm applesauce, vanilla custard, or a dusting of cinnamon sugar. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Made with Lebanese cucumbers these Dill Pickles entice with their satisfyingly crisp texture and boldly tangy flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Dill Pickles Prep Time: 10 minutes Cook Time: 24 Hour Refrigeration Serves: 1 Jar Oct 17, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve had a thing for pickles for as long as I can remember. As a kid, I’d happily eat an entire jar straight from the fridge—and honestly, not much has changed. The more sour, the better. If there’s a pickle around, you can bet I’m grabbing one (or three). There’s just something about that perfect balance of crunch and tang that hits every time. While I don’t have a whole collection of pickling recipes on the blog just yet , I do have a few briny favorites—like my cozy pickle soup and these eye-catching beet-pickled deviled eggs . But today’s all about the classic: crisp, garlicky, homemade dill pickles. Easy to make, even easier to devour. Let’s get into it. SKIP TO RECIPE CARD SKIP TO VIDEO Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch. Quick & Easy – No canning needed! Just a few ingredients and a little fridge time. Customizable – Love it extra garlicky or heavy on the dill? Go wild. Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar. A Gateway Pickle Recipe – Once you make these, you'll start eyeing everything else in your fridge like, “Could I pickle that too?” What You'll Love Do I have to use pickling cucumbers? Yes, ideally. Pickling cucumbers (like Kirby or Persian cucumbers) have the best crunch and texture. Regular slicers can get soggy. Can I make these spicy? Absolutely. Add red pepper flakes, sliced jalapeño, or even a whole dried chili to the jar for some heat. How long do they need to sit before eating? They’re good after 24 hours, but for full flavor and crunch, I recommend waiting at least 2–3 days. How long do they keep? These fridge pickles will stay crisp and tasty for up to 4–6 weeks in the fridge (if they last that long). Can I reuse the brine? Once, maybe—if you’re pickling another batch right away. But the flavor and acidity weaken, so for best results, use fresh brine each time. What’s the white film at the top of my jar? It’s harmless and usually just from the garlic or natural fermentation. If it bothers you, skim it off. If anything smells off or funky (in a bad way), toss it. Can I can these for shelf-stable storage? This recipe is made for refrigerator pickles. For shelf-stable pickling, you'd need to use a tested water bath canning method with specific acidity levels. Frequently asked Questions Ingredints Explained Ingredients 4–5 Lebanese or Persian cucumbers 1 cup (240 ml) white vinegar (or pickling vinegar) 1 cup (240 ml) boiling water 1 teaspoon (4g) granulated sugar 1 tablespoon (9g) mustard seeds 1 tablespoon (8g) coriander seeds 3–5 whole cloves 2–3 sprigs fresh dill (+ a little patience) Optional Add-Ins: 2–3 garlic cloves, smashed 1/2 teaspoon chili flakes or 1 sliced jalapeño for heat A few black peppercorns A pinch of turmeric (for color and subtle depth) NEWSLETTER SIGN-UP Preparation Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ''canning' work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps. But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch. This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can't be beat! Steps to making homemade dill pickles: Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly a clean jar (any jar will do as long as it has a tight fitting lid). Wash and slice cucumbers as desired (spears, rounds, or halves). Pack tightly into to the jar. Boil water in a small saucepan on the stove. Once your water is boiling, remove it from the heat and stir in the sugar until it has desolved. Add in the vinegar and stir again. This is where your patience has to come into play. Once your jar of pickle heaven has cooled down to room temperature. Close the lid and stick them in the refrigirator overnight. I suggest to wait a minimum of 24 hours before digging in. If you can, I even suggest waiting 2-3 days. Honestly, the longer you can hold out, the better. It just means the flavors have more time to mingle. Once your patience can't stand it any longer, dig in! You'll find out that you may want to double or triple your batch next time. From personal experience, one jar is just simply not enough. Bon apétit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Discover the joy of Swiss holiday baking with my free e-book featuring traditional recipes like Mailänderli and Spitzbuebe. Perfect for festive gatherings or gifting, download now to create sweet memories! Your Ultimate Guide to Elegant Swiss Holiday Cookies Is Here! This e-book is my gift to you – a collection of Swiss cookies that have been a part of my family for years. I hope these recipes bring as much joy to your kitchen as they have to mine. XO Chris What's Inside: 8 authentic Swiss cookie recipes , including Mailänderli and Spitzbuebe. Easy-to-follow instructions to ensure perfect results every time. Bonus: Exclusive cookie recipes not yet available on my website! Sign up now to download your e-book and unlock 8 irresistible recipes, including 2 you won’t find anywhere else! Enter your email to download your e-book instantly. First Name Last Name Email Get FREE E-book

Enjoy these delicious carmelized apple pancakes. A delightful breakfast or dessert option, for enjoying the flavors of apples in a different way.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Pancakes "Apfelküchlein" Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Even though I grew up in a Swiss household, I only came across these charming little apple pancakes recently — and as soon as I heard about them, I knew I had to give them a try. A Swiss friend told me she looks forward to apple season every year just so she can make Apfelküchlein , a treat she remembers from her childhood breakfasts. Apfelküchlein — or “little apple cakes” — are popular in both Switzerland and Germany. They’re made by dipping apple rings into a light batter and frying them until golden and crisp. Some serve them dusted with powdered sugar, others with a little cinnamon or whipped cream. Like many traditional recipes, there are regional variations, but the idea is simple and comforting: warm apple, crisp coating, and just enough sweetness to make them feel like something special. Swiss cuisine has no shortage of apple-based favorites — from my go-to Baked Apples to this rustic Apple Galette that I love making when I want something a little more freeform. But Apfelküchlein has quickly earned its spot among my favorite fall apple recipes. They're easy to make, family-friendly, and perfect for breakfast or an afternoon snack. Hope you enjoy them as much as we do! SKIP TO RECIPE CARD SKIP TO VIDEO Crisp on the outside, tender inside – Each apple ring is coated in a light batter and fried until golden, creating the perfect balance of texture. Simple ingredients, big comfort – Made with pantry staples and a few apples, this recipe is wonderfully unfussy and deeply satisfying. A nostalgic Swiss classic – Inspired by Apfelküchlein , these pancakes are a beloved treat at Swiss fairs and winter markets — now made easy for home kitchens. Kid- and crowd-friendly – Whether dusted with powdered sugar or sprinkled with cinnamon, these are a hit with both kids and adults. Perfect for dessert or brunch – Serve warm as a cozy dessert, or make them a special addition to your weekend breakfast table. What You'll Love What kind of apples work best for this recipe? Firm, slightly tart apples like Cortland, Gala, Honeycrisp , or Granny Smith work beautifully. They hold their shape while frying and offer a nice balance to the sweet batter. How thick should I slice the apples? Aim for slices about ½ cm (¼ inch) thick — thin enough to cook quickly, but thick enough to hold up when dipped in batter and fried. Do I need to remove the core before slicing? Yes! After peeling the apples, core them before slicing into rings . You can use an apple corer or a small round cutter to remove the centers. Can I make these ahead of time? They’re best enjoyed fresh and warm, but you can keep them warm in a low oven (around 200°F/90°C) for up to 30 minutes before serving. Leftovers can be reheated in the oven or air fryer. What oil should I use for frying? A neutral oil with a high smoke point, like canola, sunflower, or vegetable oil , works best. Can I make the batter ahead of time? Yes — the batter can rest in the fridge for up to an hour before using. Just give it a gentle stir before dipping the apple rings. Any suggested toppings? Keep it classic with powdered sugar , or add a sprinkle of cinnamon , a drizzle of honey , or even a spoonful of vanilla whipped cream or Greek yogurt for a twist. Frequently asked Questions Ingredints Explained Ingredients 2–3 medium apples, peeled, cored, and sliced into rings (about 300–400 g) 125 g all-purpose flour (1 cup) 4 g baking powder (1 tsp) 1 g salt (¼ tsp) 25 g granulated sugar (2 tbsp) 50 g egg (1 large egg) 240 g milk (1 cup) Vegetable oil for frying Powdered sugar , for dusting Ground cinnamon (optional) , for garnish NEWSLETTER SIGN-UP Preparation Prepare the Apples: Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender. Remove from heat and set aside. Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Fry the Pancakes: Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan. Cook until the pancake is golden brown on one side, then flip and cook the other side. Serve: Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired. Serve them warm. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP