With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mousse Tart Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you're a chocolate lover (or just chocolate curious ), you're going to want to bookmark this one. This Chocolate Mousse Tart —though honestly, it walks the line between a tart and a cake—is the kind of dessert that feels both rich and elegant without any of the fussy prep. A buttery chocolate crust cradles a luscious, airy mousse that melts with every bite. It's simple, indulgent, and guaranteed to impress. If you’ve tried my Chocolate Truffle Tart , then you already know how good a chocolate-on-chocolate moment can be. Or maybe you fell in love with the silky layers of my Chocolate Mousse recipe, or the bold depth of my Cherry Chocolate Bundt Cake . This tart brings that same rich cocoa energy, but with a crisp crust that gives just the right amount of texture. Whether you serve it at a dinner party or sneak a slice from the fridge in your pajamas (you know I don't judge), this one’s a keeper. Let’s make it. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic. No-bake filling – The mousse sets up beautifully without turning on the oven. Elegant but easy – It looks fancy but is super simple to make with everyday ingredients. Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in. Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve. What You'll Love Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse. Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before. Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan. Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free. What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully. How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!). Frequently asked Questions Ingredints Explained Ingredients Chocolate Crust: 180g chocolate cookie crumbs (about 1 ½ cups ) 50g granulated sugar (about ¼ cup ) 115g unsalted butter, melted (about ½ cup ) Chocolate Mousse Filling: 340g semi-sweet chocolate chips (about 2 cups ) 360ml heavy cream (about 1 ½ cups ) 30g powdered sugar (about ¼ cup ) 1 tsp vanilla extract For the Topping: Fresh berries (strawberries, raspberries, or blueberries), for garnish Powdered sugar, for dusting (optional) NEWSLETTER SIGN-UP Preparation This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table. For the Chocolate Crust: Preheat your oven to 350°F (175°C) . In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust in the preheated oven for 10 minutes . Remove and let it cool completely. For the Chocolate Mousse Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler). In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat. Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature. In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently. Assembling the Chocolate Mousse Tart: Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours , or until the mousse is set. Before serving, garnish the tart with fresh berries of your choice. Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness. Slice and serve your delicious homemade Chocolate Mousse Tart. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This moist and delicious cake has gentle flavors of pistachio and lemon with an irresistible lemon cream cheese frosting.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Lemon Pistachio Bundt Cake Prep Time: 20 Minutes Cook Time: 1h-1h15 minutes Serves: 12-18 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something extra special about recipes tied to memories—and this Lemon Pistachio Bundt Cake holds a dear place in mine. It’s inspired by a lemon loaf I first tasted on a trip to Barbados in 2012, made by a kind-hearted woman named Carmen who took care of the apartment we stayed in. Every morning, we’d sit outside with tea, enjoying her homemade lemon cake as the ocean breeze rolled in and birds fluttered by. When we left, she sent me home with the recipe, and ever since, we’ve lovingly called it Carmen’s Lemon Cake . Recently, I gave it a little twist, combining the bright citrus flavor with one of my favorite ingredients—pistachios. I wasn’t sure how the swap would turn out, but it was magic. The nutty richness of the pistachios pairs beautifully with the lemon, and the result is a tender, not-too-sweet cake that’s perfect with a cup of coffee or tea. If you love this combination, be sure to try my Pistachio Baked Donuts , which offer a playful take on the same flavor pairing. For something a little different but just as elegant, I recommend my Apricot Almond Madeleines —delicate, buttery, and fruit-kissed. And if rich and chocolatey is more your style, don’t miss my Cacao Spiced Bundt Cake , which leans into deep flavors with a whisper of spice. Whether you’re baking for brunch, gifting a friend, or simply treating yourself, I hope this cake brings a bit of sunshine and sweetness your way—just like it did for me. SKIP TO RECIPE CARD SKIP TO VIDEO Bright Citrus Flavor : The lemon rind and juice bring a delightful, tangy brightness that perfectly complements the nuttiness of pistachios. Unique Texture : The pistachio flour adds a light, delicate texture and a mild, nutty taste to the cake. Creamy Frosting : The tangy cream cheese frosting pairs beautifully with the lemon, enhancing every bite. Simple Ingredients : Made with pantry basics, this cake is easy to put together without special ingredients. Perfect for Any Occasion : Its fresh, vibrant flavors make it a versatile dessert for spring and summer gatherings or any celebration. What You'll Love 1. Can I use salted pistachios for this recipe? Yes, you can, but be mindful of the salt added to the batter. If using salted pistachios, you may want to use only 1/4 teaspoon of salt. 2. Can I substitute pistachio flour with ground pistachios? Absolutely! If you don’t have pistachio flour, simply pulse shelled pistachios in a food processor until finely ground. 3. How can I make the cake extra moist? Ensuring the butter and eggs are at room temperature before mixing helps create a smooth batter that bakes more evenly. You can also add a little extra milk (around a tablespoon) for added moisture. 4. How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, your cake is ready. Aim for around 30-35 minutes of baking, but check a few minutes early as oven temperatures can vary. 5. Can I make the frosting in advance? Yes! The frosting can be made a day ahead and stored in the refrigerator. Before frosting, allow it to soften slightly at room temperature. Frequently asked Questions Ingredints Explained Ingredients 3/4 cup Pistachio Flour 2 cups All-Purpose Flour 4 Eggs 2/3 cup Unsalted Butter 2 teaspoons Baking Powder 1 cup Milk 2 teaspoons Lemon Juice 2 cup Granulated Sugar 1/4-1/2 teaspoon salt (depending on if you are using salted pistachios or not) 4 tablespoon Lemon Rind (about 4 lemons) Frosting: 3/4 Block of Cream Cheese 1 1/2 cup Icing Sugar 4 tablespoons Lemon Juice 1/4 cup warm water 1 teaspoon Vanilla Extract NEWSLETTER SIGN-UP Preparation If you do not have prepared pistachio flour, begin by pulverizing pistachios into a flour like consistency. Obviously having shelled pistachios makes the job a lot easier. But if you do not have any shelled like the situation I found myself in, you'll have a bit more preparation work to do. You can use salted or unsalted pistachios for this recipe, just adjust your salt accordingly. If you are using salted nuts, only use 1/4 teaspoon of salt. Next grate your lemons to get that wonderful lemon rind that will bring so much lovely flavor to this cake. In a large bowl, mix together your ground pistachio flour as well as the all-purpose flour. Add in the baking soda and salt. Mix well. In a separate bowl, combine your softened butter, sugar and eggs. With a handmixer, mix until you get a smooth creamy mixture. Add in the milk bit by bit mixing after each addition. Gradually add the flour mixture into the butter mixture. Again going bit by bit, mixing after every time you add a little more until everything is really well incorporated and smooth. Now, with a rubber spatula, fold in your lemon rind. Preheat your oven to 350F and prepare your baking pan. I like to grease mine with a bit of butter and flour. To do this I either use a scrap of the butter foil or some kitchen towel. I rub a thin layer of butter all over the pan. Make sure to really get in all the nooks and crannies, especially if you are using an intricate bundt pan. The layer does not have to be thick, no chunks. Just enough so that it coats and will allow the flour to stick. Next add a large spoonful of flour to your baking pan and tap and turn it so that the flour coats the butter and your pan now looks powdered. Try not to leave any flour chunks. I like to turn my pan upside down over the sink or garbage and give it a couple of good whacks to make sure that I get rid of any excess flour. Once your pan is ready to go, pour your lovely batter into the pan. Once filled, I like to tap my pan on the counter a few times to make sure I have gotten the batter down into mold properly. I fill the pan until it is almost up to the edge leaving a little room for it to grow and now spill over. The cake will rise a little when baked. Once your oven is ready, pop your cake in and let it bake for 1 hour- 1 h 15 minutes . To check when it is done, I like to insert a skewer stick, if it comes out clean, it is ready. If there is still a little batter that sticks, pop it back in the oven to bake for a few more minutes. Remove from the oven and let cool in the pan for about 10 minutes . Next is always the exciting part. Put a plate overtop the opening of your baking pan and flip! Give it a couple of good taps and lift your pan up. Your cake should slide out. If it doesn't, I like to use a small rubber spatula to help 'unglue' the cake from the mold and try again. Let your cake cool on a wire rack for about an hour or so or until it is relatively at room temperature. In the meantime, prepare your icing. Add the cream cheese. icing sugar, lemon juice and vanilla to a food processor if you have one. If you don't, no worries, you can also just put them in a bowl and use your hand mixer. Mix until blended. Now slowly add a bit of the water bit by bit and mix. Add as much of the water as you want until you achieve your preferred consistency. I like mine to be runny enough so that it is able to run down the cake, but still thick enough for it to feel like a real icing and not just a glaze. Now comes the fun part. Decorating your beautiful cake. Spoon your icing over the cake top. Put as much or as little as you like. From there, you can sprinkle a little lemon rind and crushed pistachios over top. Or decorate with what you like. Sprinkles, edible flowers, marzipan... anything really. Be creative! Serve and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad (like my Celery Remoulade ), there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, just like in my Creamy Cauliflower Soup , and when you pile them on top of a creamy, lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. If you’re in the mood for something completely different but still veggie-forward, my Fennel Apple Carpaccio is another favorite. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD SKIP TO VIDEO A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredints Explained Ingredients For the Veg & Chickpeas 4 cups (600 g) roasted vegetables — a colourful mix like cauliflower, broccoli, red pepper, carrots, fennel, or whatever’s in season 1 can (400 g) chickpeas, rinsed and drained 4 tbsp (60 ml) extra virgin olive oil ½ tsp (2.5 g) ground coriander ½ tsp (2.5 g) paprika ½ tsp (2.5 g) cumin Salt and freshly ground pepper, to taste 4 Medjool dates (about 80 g), pitted and chopped A handful of fresh coriander (cilantro), roughly chopped For the Lemon Feta Spread 1 cup (150 g) feta cheese ¾ cup (180 g) cream cheese Zest of ½ lemon Juice of ½ lemon (about 1 tbsp / 15 ml) 4 tbsp (60 ml) extra virgin olive oil ¼ cup (60 ml) water (more if needed for blending) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl, toss your cut vegetables with about 2 tablespoons of olive oil. Any hearty vegetable works here — think broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, or Brussels sprouts. Sprinkle with salt and pepper, mix well, and spread them out on a lined baking sheet in a single, even layer. Try to avoid overlapping so they roast, not steam. Rinse the chickpeas in a colander, then lay them out on a paper towel and pat them completely dry — the drier they are, the crispier they’ll get. Transfer the chickpeas to a bowl, drizzle with 2 tablespoons of olive oil, and stir until evenly coated. Sprinkle over the ground coriander, paprika, and cumin, then mix well. Season with salt and pepper to taste. Spread the chickpeas onto a second lined baking sheet in a single layer, giving them plenty of space so they roast evenly. Place both baking sheets in the oven and roast for 20–25 minutes . After about 15 minutes, give the vegetables and chickpeas a quick stir to help them brown evenly. If your baking sheets are on different racks, swap their positions at the same time so everything roasts uniformly. While the trays are in the oven, prepare the feta dip. I like to use a food processor for this, but a blender or even a hand mixer will work just fine. Simply add all the dip ingredients and blend until you have a smooth, creamy spread. Season with salt and pepper to taste. If you’d like it tangier, add a little extra lemon juice. Fresh mint or coriander are lovely additions when you have them on hand — really, any fresh herb pairs beautifully with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Soft, tender baked pistachio donuts with a perfectly nutty flavor and no frying required.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Baked Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 6 Donuts Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat. If you’ve tried my Lemon Pistachio Bundt Cake , you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third). If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment. Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO That perfect texture – soft, tender, and never greasy (thank you, oven-baked!). Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios. Quick and easy – ready in under 30 minutes, no yeast, no deep frying. Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist. A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!) What You'll Love Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious. What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk. Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long. Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes. How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture. Frequently asked Questions Ingredints Explained Ingredients For the Donuts 125g (1 cup) all-purpose flour 100g (1/2 cup) granulated sugar 30g (1/4 cup) pistachios, finely ground 4g (1 teaspoon) baking powder 1g (1/4 teaspoon) baking soda 1g (1/4 teaspoon) salt 120ml (1/2 cup) buttermilk (*see end of blog for substitutions) 1 large egg 28g (2 tablespoons) unsalted butter, melted 5ml (1 teaspoon) vanilla extract For the Icing 60g (1/2 cup) powdered sugar 30ml (2 tablespoons) milk 1.25ml (1/4 teaspoon) vanilla extract 30g (1/4 cup) pistachios, chopped (for garnish) NEWSLETTER SIGN-UP Preparation I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you! Let's get started! Preheat your oven to 350°F and grease a donut pan with cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full . Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through. Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth. Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish. Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day. * Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options: Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe. Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts. Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative. Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Des notes d'agrumes vives d'orange sanguine et l'essence riche de la cardamome se combinent pour créer un dessert crémeux d'une onctuosité veloutée et décadente à souhait. < Back Panna cotta à l'orange sanguine et à la cardamome Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 portions About the Recipe La panna cotta a toujours été l'un de mes desserts préférés. Tellement douce et soyeuse, avec une saveur délicate. Ni trop sucrée ni trop lourde. Juste la douceur parfaite pour clôturer un repas. Je ne m'en étais pas fait depuis des années parce qu'il me semblait que c'était un dessert trop élégant pour être facile à réaliser à la maison. Je réservais ce genre de plaisir pour les restaurants chics. Eh bien, c'est fini ! En fait, c'est super facile à faire et cela impressionnera quiconque aura la chance de le déguster. Ce qui est génial avec ce dessert, c'est qu'il est assez chic pour un dîner de fête, mais assez simple pour être dégusté un mardi ordinaire. Croyez-moi ; c'est un véritable succès auprès de la foule. La combinaison crémeuse, épicée et citronnée est tout simplement parfaite. Donc, si vous voulez un dessert qui explose de saveurs sans aucune complication, c'est celui-là. Vous me remercierez plus tard ! Ingredients 2 tasses de crème épaisse 1 tasse de lait entier 1/2 tasse de sucre granulé 1 gousse de vanille, fendue et grattée 1 cuillère à soupe de cardamome moulue 2 cuillères à soupe d'eau froide 2 1/4 cuillères à café de gélatine inodore Zeste de 2 oranges sanguines 1 tasse de jus d'orange sanguine frais (passé au tamis) Pour le coulis : Oranges sanguines supplémentaires, sucre (selon le goût) Preparation Pour cette recette, j'aime commencer par prélever le zeste et presser les oranges sanguines. De cette façon, la partie la plus difficile de la recette est déjà faite. Au fil des ans, j'ai utilisé différentes râpes et zesteurs, et mon préféré est toujours resté mon microplane . Je l'utilise pour prélever le zeste des agrumes et râper mon parmesan ou l'ail. Il fonctionne à merveille, et je n'ai jamais peur de me couper les doigts. La Panna Cotta: Dans une casserole, mélanger la crème épaisse, le lait entier, le sucre granulé, la gousse de vanille (avec les graines) et la cardamome moulue. Chauffer à feu moyen jusqu'à ce que cela frémisse presque, puis retirer du feu. Dans un petit bol, saupoudrer la gélatine sur l'eau froide et laisser reposer pendant 5 minutes pour qu'elle se développe. Après la floraison, ajouter le mélange de gélatine au mélange de crème chaud, en remuant jusqu'à ce que la gélatine soit complètement dissoute. Ajouter le zeste d'orange sanguine et le jus d'orange sanguine frais au mélange, en remuant bien. Filtrer le mélange pour éliminer tout solide et verser dans des ramequins ou des verres. Réfrigérer pendant au moins 4 heures, ou jusqu'à ce qu'il soit pris. Pour le coulis, segmenter des oranges sanguines supplémentaires et les mélanger jusqu'à obtenir une consistance lisse. Filtrer la purée pour éliminer les graines et ajouter du sucre selon le goût. Servir la panna cotta refroidie avec un filet de coulis d'orange sanguine sur le dessus. Garnir de segments d'orange sanguine supplémentaires si désiré. Profitez de votre panna cotta à l'orange sanguine et à la cardamome avec un délicieux coulis d'orange sanguine ! Previous Next

A fusion of tangy sweetness and creamy richness elevate this classic favorite culminating in a burst of flavor that is both vibrant and irresistibly delicious.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Pickled Deviled Eggs Prep Time: 20 minute prep + 24 hour pickle time Cook Time: 10 minutes + overnight pickling Serves: 24 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It's not a brunch if a plate of these aren't on the table. Deviled eggs, a classic brunch favorite. In this recipe we'll be giving this simple appetizer a vibrant makeover with pickling them overnight in a deep pink beet marinade. Beyond their striking pink outer hue, these eggs boast a smooth lemon infused filling making them a standout dish for any occasion. But what makes these eggs truly exceptional is the art of pickling. Pickling not only preserves the eggs but also infuses them with tangy, sweet, and savory notes, elevating their taste and texture. From tangy cucumbers to crisp carrots, pickling offers a world of culinary possibilities. Imagine zesty pickled onions adorning your tacos or tangy pickled radishes complementing a savory sandwich. With its ability to enhance flavors and extend the lifespan of ingredients, pickling is a technique worth exploring. So, join me on a culinary journey as we transform ordinary eggs into extraordinary delights, one vibrant pickled bite at a time. SKIP TO RECIPE CARD SKIP TO VIDEO Stunning Color and Presentation : The beet-pickled eggs have a beautiful, vibrant pink hue, making them a show-stopping appetizer for any gathering. Subtle Sweet and Tangy Flavor : Pickling in beet juice adds a hint of earthy sweetness and tang, enhancing the traditional deviled egg flavor with a unique twist. Perfect for Entertaining : These deviled eggs are eye-catching and easy to prepare ahead, ideal for parties, brunches, or holiday appetizers. Naturally Gluten-Free and Low-Carb : These deviled eggs are naturally gluten-free, low in carbs, and packed with protein, making them a crowd-pleaser for various dietary preferences. Customizable Fillings : Enhance the classic filling with flavors like dill, chives, or horseradish, allowing you to tailor the recipe to your tastes. Healthy and Nutritious : With high-quality protein, essential vitamins, and antioxidants from the beets, these deviled eggs offer a nutritious option with a colorful twist. What You'll Love How long should I pickle the eggs in beet juice? For a vibrant pink color, pickle the eggs for at least 2-4 hours. For deeper color and flavor, you can leave them in the beet juice overnight. Will the beet flavor be strong? The beet flavor is subtle, lending an earthy sweetness that complements the tangy filling. You can control the intensity by adjusting the pickling time. Can I use fresh beets for the pickling liquid? Yes! Simmer fresh beet slices with vinegar, water, and a pinch of salt and sugar to create a homemade pickling solution with a naturally vibrant color. How long do beet-pickled deviled eggs last? Stored in an airtight container in the refrigerator, these deviled eggs will keep for up to 2 days. However, they’re best enjoyed fresh for optimal flavor. What can I add to the filling for extra flavor? Try adding Dijon mustard, fresh herbs, or a dash of smoked paprika to the filling for a unique twist that complements the beet-pickled eggs. Frequently asked Questions Ingredints Explained Ingredients What you'll need: 12 large eggs 2 cups water 2 cups apple cider vinegar 2 cups sugar 2 medium beets, thinly sliced 8 whole cloves 1 teaspoon whole peppercorns 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Why Pickling Is Worth the Effort Pickling is a fantastic way to preserve food while adding layers of complex flavors. Not only do pickled eggs offer a delightful taste, but they also bring a burst of color and interest to any meal. Whether you’re a pickling pro or a newbie, this guide provides everything you need to know to get started. What Are Pickled Eggs? Pickled eggs are hard-boiled eggs that have been soaked in a vinegar-based brine, often flavored with various spices and herbs. This process not only preserves the eggs but also infuses them with bold, savory flavors that can be customized to suit your taste. Why Pickled Eggs Are a Must-Try: Nutrient-Dense: Packed with protein, vitamins, and minerals, pickled eggs are a healthy addition to any diet. Long Shelf Life: Thanks to the pickling process, these eggs can be stored in your fridge for weeks, making them a convenient, ready-to-eat snack. Versatile: From salads to sandwiches, pickled eggs can enhance a variety of dishes with their unique flavor profile. Customizable: Whether you prefer a spicy kick or a mild, herbaceous taste, the brine can be easily adjusted to fit your preferences. Let's get started! Hard-boil the eggs: Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes . Remove from heat and transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and set them aside. Prepare the pickling liquid: In a pot, combine the water, apple cider vinegar, sugar, sliced beets, cloves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly. Pickle the eggs: Place the peeled eggs in a large jar or container and pour the cooled pickling liquid over them, ensuring they're fully submerged. Seal the jar or container and refrigerate for at least 24 hours, allowing the flavors to meld and the color to develop. Make the deviled egg filling: When ready to serve, halve the pickled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Assemble the deviled eggs: Pipe or spoon the filling back into the egg whites. Optionally, you can garnish with fresh herbs or paprika for extra flavor and presentation. Serving Suggestions Classic Bar Snack: Serve pickled eggs with a sprinkle of salt and pepper, alongside a cold beer for a traditional pub experience. Salad Toppers: Slice and add to green salads or potato salads for a zesty twist. Appetizer Platter: Pair with olives, cheese, and charcuterie for an elegant appetizer spread. Pro Tips for Perfect Pickled Eggs Use Fresh Eggs: Fresher eggs result in a better texture once pickled. Experiment with Flavors: Try adding beet juice for color, or experiment with spices like curry powder, turmeric, or smoked paprika. Store Properly: Always keep pickled eggs refrigerated, and consume them within a month for the best quality. Pickled Egg Variations to Explore Spicy Pickled Eggs: Add sliced jalapeños or a dash of hot sauce to the brine for a fiery kick. Asian-Inspired Pickled Eggs: Incorporate soy sauce, ginger, and star anise for a unique twist on this classic snack. FAQs: Can I use canned beets for the brine? Yes, canned beets can be used, but the color and flavor may not be as intense as with fresh beets. How long should I pickle the eggs? For best results, pickle the eggs for at least 24 hours. For a deeper color and flavor, you can pickle them for up to 72 hours. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This delightful Swiss breakfast bowl harmoniously combines creamy oats, fresh fruits, and nuts for a nourishing and flavorsome start to your day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Bircher Muesli Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 17, 2025 Last updated: This recipe may contain affiliate links About the Recipe Bircher Muesli will always hold a special place in my heart—it’s one of those timeless Swiss staples that feels as nourishing as it is nostalgic. While most people think of it strictly as a breakfast dish, growing up in a Swiss household, we’d often have a good “Birchi” for supper on hot summer nights when no one felt like cooking. Just like my Baked Apples , it’s one of those recipes that proves how comforting simple, wholesome ingredients can be. Made with soaked oats, grated fruit (apple is a must!), and a mix of nuts, yogurt, or cream, this muesli is endlessly flexible. Sometimes, I swap part of the oats for a bit of my Homemade Granola to add extra texture and a hint of crunch. It’s a subtle twist, but it brings that cozy, toasty flavor I love, and other times I mix in whatever fruit I have on hand—plums, of course, reminding me of my Swiss Plum Tart (Wähe) , which is another late summer favorite. Whether you’re enjoying it chilled on a sunny morning or as a light evening meal, Bircher Muesli is one of those quietly perfect recipes—healthy, easy, and filled with little moments of joy in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO No cooking required – Perfect for summer mornings or evenings when you want something fresh without turning on the stove. Customizable – Use whatever fruits, nuts, or dairy/non-dairy options you have on hand. It’s endlessly adaptable! Naturally nutritious – Full of fiber, healthy fats, and vitamins to start (or end) your day with energy and balance. Great for meal prep – Make a big batch and enjoy it for days. It only gets better as the flavors meld together. A nostalgic Swiss favorite – Rooted in tradition, this recipe brings a bit of alpine comfort to your kitchen. What You'll Love Can I adjust the sweetness? Yes! The recipe includes 3 tablespoons (35g) of sugar, which gives it a gentle sweetness that complements the fruit without overpowering it. If your fruit is very ripe or naturally sweet (like bananas or summer berries), you might want to reduce the sugar slightly. Prefer a sweeter version? Add a drizzle of honey or maple syrup just before serving instead. Do I have to use whipped cream? Not at all. While whipped cream gives a rich, traditional texture, plain yogurt (dairy or non-dairy) works beautifully and adds a tangy contrast. You can also use a mix of yogurt and cream if you’d like to lighten it up without losing that creamy feel. Can I prepare it ahead of time? Yes! Bircher muesli is ideal for overnight prep. Simply mix everything together (except very delicate fruit like bananas or berries), refrigerate, and give it a quick stir before serving. Add soft fruits just before eating to keep them fresh. What fruits work best? Crisp apples are the classic choice, but plums, apricots, oranges, and berries all shine here. Use what’s in season or what you love. A mix of textures and flavors makes the bowl extra satisfying. Can I make it dairy-free? Absolutely. Swap whipped cream for coconut cream or dairy-free yogurt, and use your favorite plant-based milk. It’s just as creamy and satisfying! Frequently asked Questions Ingredints Explained Ingredients 150g rolled oats (1½ cups) 100g hazelnut meal or almond meal (1 cup) 35g granulated sugar (3 tablespoons) 180g whipped cream – or plain yogurt for a lighter option (¾ cup) 120ml milk (½ cup) 300–400g mixed fresh fruit, chopped (about 2 cups) – apples, plums, apricots, berries, bananas, oranges, or whatever’s in season Juice of ½ lemon , freshly squeezed NEWSLETTER SIGN-UP Preparation Making a Bircher Muesli is so straight forward and easy, there is really nothing to it. Combine the dry base In a large mixing bowl, stir together: 1½ cups (150g) rolled oats 1 cup (100g) hazelnut meal (or almond meal) 3 tablespoons (35g) granulated sugar Add the liquids Pour in: ¾ cup (180ml) whipped cream or plain yogurt ½ cup (120ml) milk Stir well until everything is fully combined and the oats are well-coated. Rest and hydrate Cover the bowl and let the mixture rest in the fridge for at least 30 minutes, or overnight for best texture. The oats will absorb the liquid and soften into a creamy consistency. Add the fruit Right before serving, fold in: 2 cups (about 300–350g) chopped fruit of your choice (e.g., apples, plums, apricots, berries, bananas, oranges, or a mix) A squeeze of fresh lemon juice to brighten the flavors and prevent browning of fruits like apples and bananas. Taste and adjust Give your muesli a taste. Add a touch more milk if it feels too thick, or a drizzle of honey/maple syrup if you'd like it sweeter. Serve and enjoy Spoon into bowls and enjoy immediately—or refrigerate for a cool, satisfying breakfast, snack, or even a light supper. I personally like to eat it when it is freshly made, but if you do make it ahead of time, just be aware that it will thicken slightly. If you like a smoother texture, just add a little more milk and give it another stir. I certainly hope you enjoy this as much as I do! Word of warning, it is hard to stop eating once you start! Bon ap! 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A delicious soup where the earthy sweetness of celery root meets the aromatic allure of ginger in a rich and comforting symphony of flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Root and Ginger Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients. If you’ve tried my celery root remoulade , you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup , this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out. It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy, nourishing soup with unexpected depth Naturally creamy, even with just a splash of milk or cream Ginger and garlic bring a subtle but beautiful warmth Comes together in under 40 minutes What You'll Love Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version. What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed. Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months. Frequently asked Questions Ingredints Explained Ingredients 1 large celery root , peeled and diced (~500–600 g) 1 large potato , peeled and diced (~300 g) 1 medium onion , chopped 2 cloves garlic , minced 1 tbsp fresh ginger , grated or finely minced 1 L vegetable or chicken broth (4 cups) 250 ml milk or cream (1 cup – use cream for a richer version) 2 tbsp butter or olive oil Salt and pepper , to taste Fresh herbs for garnish (parsley, chives, or thyme) NEWSLETTER SIGN-UP Preparation Prepare the Vegetables: Peel and dice the celery root and potato into small cubes. Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent. Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics. Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor. Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes). Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through. Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed. Serve: Ladle the soup into bowls and garnish with fresh herbs. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, pillowy texture – Thanks to the extra milk and the cream poured before baking, every bite stays tender. Gooey caramel bottom – The butter, brown sugar, and cinnamon base creates a sticky, sweet layer under each roll. Two baking options – Make them with sourdough discard for a slight tang or instant yeast for a quicker rise. Bakery-style frosting choices – Classic icing for a lighter topping, or rich cream cheese frosting for indulgence. Perfect make-ahead recipe – Shape the rolls the night before, let them rise in the fridge, and bake fresh in the morning. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Why pour cream over cinnamon rolls before baking? This bakery trick soaks into the dough as it bakes, creating an ultra-soft crumb and extra gooey filling. It’s especially great if you like the centers to be melt-in-your-mouth soft. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredints Explained Ingredients Dough 1 cup (240 g) sourdough discard or 2 ¼ tsp (7 g) instant yeast 1 cup (240 ml) milk, lukewarm ¼ cup (57 g) unsalted butter, melted ¼ cup (50 g) granulated sugar 1 tsp (5 ml) vanilla extract 3 ½ cups (420 g) all-purpose flour 1 tsp (4 g) baking powder ½ tsp (3 g) baking soda ½ tsp (3 g) salt Note: If using instant yeast, bloom yeast in warm milk with a pinch of sugar for 5–10 minutes before mixing. Filling ½ cup (113 g) unsalted butter, softened 1 cup (200 g) brown sugar 2 tbsp (14 g) ground cinnamon Gooey Bottom Layer (Baking Dish) ¼ cup (57 g) unsalted butter, melted ½ cup (100 g) brown sugar 1 tbsp (7 g) ground cinnamon Cream Pour (Before Baking) ½ cup (120 ml) heavy cream, warmed Icing Option 1 cup (120 g) powdered sugar 2 tbsp (30 ml) milk ½ tsp (2.5 ml) vanilla extract Cream Cheese Frosting Option 4 oz (113 g) cream cheese, softened ¼ cup (57 g) unsalted butter, softened 1 cup (120 g) powdered sugar 1 tsp (5 ml) vanilla extract 1–2 tbsp (15–30 ml) milk or cream (to loosen, as needed) NEWSLETTER SIGN-UP Preparation 1. Bloom the yeast (skip if using sourdough discard) Warm the milk to about 38°C / 100°F — it should feel warm but not hot to the touch. In a small bowl, mix the milk with 1 tsp (4 g) of the sugar from the recipe. Sprinkle the instant yeast over the surface. Let it sit for 5–10 minutes without stirring. When the mixture is foamy and bubbly, it’s ready to use. If nothing happens, your yeast may be expired and should be replaced. 2. Make the dough In a large mixing bowl, combine: For yeast version: bloomed yeast mixture, melted butter, remaining sugar, and vanilla. For sourdough version: milk, sourdough discard, melted butter, sugar, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–6 minutes, until the dough is smooth and slightly tacky (not sticky). Place the dough in a lightly oiled bowl, cover, and let rise: Yeast: 1–1.5 hours in a warm spot until doubled in size. Sourdough: 4–6 hours at room temperature or overnight in the fridge for a slower rise. 3. Prepare the gooey base Grease a 9×13 in (23×33 cm) baking dish. Pour the melted butter into the bottom of the dish. Sprinkle evenly with the brown sugar and cinnamon for the gooey base. 4. Make the filling In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. 5. Shape the rolls Turn the risen dough out onto a lightly floured surface. Roll into a rectangle about 12×16 in (30×40 cm), with the long side facing you. Spread the filling evenly over the dough, right to the edges. Starting from the long side, roll the dough tightly into a log. Trim the ends if uneven, then slice into 12 even pieces. Arrange the rolls cut-side up on top of the gooey base in the prepared dish. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. 6. Second rise Cover loosely with plastic wrap or a clean towel. Let rise until puffy: Yeast: 30–45 minutes in a warm place. Sourdough: 1–2 hours at room temperature. 7. Add cream & bake Preheat oven to 350°F (175°C) . Just before baking, warm the heavy cream slightly (so it’s not fridge-cold) and pour evenly over the rolls. Bake for 25–30 minutes , until golden on top but still soft in the center. 8. Frost & serve For icing: whisk powdered sugar, milk, and vanilla until smooth. For cream cheese frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk or cream to reach desired consistency. Spread over warm rolls so it melts slightly into the cracks. Serve warm for maximum gooeyness. Storage & Reheating Tips Room Temperature: Store in an airtight container for up to 2 days. If frosted with cream cheese, refrigerate after 1 day. Refrigerator: Store covered for up to 4 days. Warm before serving for best texture. Freezer: Freeze baked rolls tightly wrapped for up to 2 months. Thaw at room temperature or in the fridge overnight. Reheating: Warm in the microwave for 15–20 seconds per roll, or cover with foil and reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A buttery holiday cookie that blends the warmth of cinnamon with the citrus sparkle of orange zest.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon-Orange Swirl Cookies Prep Time: 20 minutes + chill time Cook Time: 10 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one scent that instantly makes my kitchen feel like home, it’s cinnamon. I’ve baked it into so many of my favorite recipes - from my gooey Classic Cinnamon Buns to those crisp little Cinnamon Stars that taste like Christmas, and my buttery Cinnamon Layered Scones that seem to disappear the minute they hit the table. These Cinnamon–Orange Swirl Cookies feel like the next chapter in that cinnamon story - the same cozy spice, but with a little twist of sunshine. The orange peel powder gives them warmth, while a bit of fresh zest brightens everything up. They’re buttery, simple to make, and look like something straight out of a bakery window - the kind of cookie you bake once and then wonder how you ever celebrated the holidays without it. So, grab your rolling pin, maybe a cup of coffee, and let’s make the house smell like December. SKIP TO RECIPE CARD SKIP TO VIDEO That cozy holiday aroma: The cinnamon and nutmeg fill your kitchen with instant comfort. Bright, cheerful flavor: The mix of orange peel powder and zest gives these cookies a perfect balance of warmth and citrusy brightness. Beautiful swirls: They look bakery-fancy, but the process is surprisingly simple — especially with the new buttery spice paste method. Make-ahead friendly: The dough can chill overnight or even be frozen for easy slice-and-bake cookies later. Perfect for gifting: They stack beautifully, hold their shape, and look stunning in a little box tied with ribbon. What You'll Love Can I make the dough ahead of time? Yes! You can make the dough 1–2 days in advance and keep it tightly wrapped in the fridge. It slices best when chilled. Can I freeze them? Absolutely. You can freeze either the dough log (unbaked) or the baked cookies for up to 2 months. Bake straight from frozen or thaw and reheat briefly to bring back that “just-baked” texture. Do I have to use both orange peel powder and zest? You can use just one, but the combination really makes the flavor pop. The powder adds depth while the zest brings a burst of fresh citrus. Can I skip the glaze? Definitely! The cookies are delicious on their own. The glaze just adds a festive, glossy finish and a hint of sweetness. Why do my swirls look uneven? That usually happens if the dough was too soft when rolling or slicing. Next time, chill the log a little longer before cutting, and wipe your knife between slices for crisp spirals. How do I keep them soft? Store them airtight with a small piece of bread or a sugar cube, it keeps the moisture balanced and the cookies tender. Frequently asked Questions Ingredints Explained Butter – The base of flavor and texture. Use unsalted butter so you can control the salt level. It gives these cookies their tender, melt-in-your-mouth crumb. Sugar – Granulated sugar helps create structure and that delicate crisp edge. Egg – Adds richness and binds the dough. Flour – All-purpose flour keeps the dough sturdy enough to roll and slice cleanly. Orange zest – Freshly grated zest infuses a bright citrus aroma that pairs beautifully with the warm cinnamon filling. Cinnamon – The star of the swirl! A warming spice that creates contrast and depth. Brown sugar – Used in the filling to give a deeper caramel note and help the swirl stay slightly chewy. Vanilla extract – Rounds out the flavors and enhances both the citrus and spice. Salt – A small pinch balances the sweetness and brings out the buttery flavor. Ingredients Cookie Dough 280 g (2 ¼ cups) all-purpose flour ½ tsp baking powder ½ tsp Himalayan salt 1 tsp orange peel powder (I got mine from Selefina Spices ) 115 g (½ cup) unsalted butter, softened 100 g (½ cup) granulated sugar 60 g (¼ cup) light brown sugar 1 large egg 1 tsp vanilla extract 1 tbsp finely grated orange zest (from 1 large orange) Spiced Butter Filling 60 g (¼ cup) unsalted butter, softened (not melted) 80 g (½ cup) light brown sugar 1 tbsp ground cinnamon ¼ tsp ground nutmeg ½ tsp orange peel powder \ ½ tsp finely grated orange zest (optional, but adds a lovely citrus burst) Optional Glaze 80 g (⅔ cup) icing sugar 1–2 tbsp milk or cream ¼ tsp vanilla extract Optional: 1–2 tsp fresh orange juice or a pinch of orange peel powder for a citrus glaze NEWSLETTER SIGN-UP Preparation 1. Make the Dough In a bowl, whisk together flour, baking powder, salt, and orange peel powder. In another bowl, beat the butter with both sugars until pale and creamy. Add egg, vanilla, and orange zest; mix well. Add the dry ingredients in two additions, mixing just until a soft, even dough forms. If the dough feels sticky, chill 15–20 minutes before rolling. 2. Make the Spiced Filling In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, orange peel powder, and (if using) zest until you have a smooth, spreadable paste . It should be creamy — not runny — like a thick frosting that spreads easily. 3. Roll and Fill On a sheet of parchment paper, roll the dough into a 25 × 30 cm (10 × 12 in) rectangle. Spread the spice butter evenly over the dough, leaving a 1 cm (½ in) border on one long side. Starting from the opposite long side , roll the dough tightly into a log. *The Key is to make sure you have rolled your long as snuggly as possible so that the swirls of cookie batter and filling bakes cohesively. Gently pinch the seam to seal, and roll the log a few times to even out the shape. 4. Chill and Slice Wrap the log in parchment or plastic wrap. Chill for at least 1 hour (or freeze for 20 minutes) until firm. Preheat oven to 180 °C / 350 °F and line baking sheets with parchment paper. Slice the chilled log into 1 cm (½ in) rounds and place them on trays, leaving space to spread slightly. 5. Bake Bake for 10–12 minutes , or until the cookies are lightly golden at the edges but still soft in the centers.Cool on the tray for 5 minutes, then transfer to a rack to cool completely. 6. Glaze (Optional) Whisk icing sugar, milk, and vanilla until smooth. Add a few drops of orange juice or a pinch of orange peel powder for a citrus twist.Drizzle lightly over cooled cookies or dip the tops for a snowy look. Chef’s Tips Use soft butter for the filling: Softened (not melted) butter helps the spice paste spread evenly and roll tightly without leaking. Boost the orange flavor: The combo of orange peel powder + zest gives both depth and brightness. If you love citrus, add an extra pinch of zest to the glaze or a few drops of orange extract. Chill before slicing: This keeps your swirls sharp and prevents the cookies from flattening in the oven. For a bakery-style finish: Brush the tops with a touch of milk before baking for a golden sheen, or drizzle with orange glaze once cooled for a “snowy” look. Storage magic: Store at room temperature for up to 5 days in an airtight tin. Freeze unbaked dough logs for up to 2 months — slice and bake straight from frozen. Baked cookies freeze beautifully too; just thaw and refresh briefly in a warm oven. Recipe Card Chef's Notes Chilling the dough helps maintain those clean, beautiful cinnamon-orange swirls when sliced. For a holiday spin, add cardamom or swap in lemon zest for a citrus variation. These cookies bake up crisp and aromatic - just what you want in a holiday butter cookie. Storage Tips Store the baked cookies in an airtight container at room temperature for up to 5 days . For longer storage, freeze them (baked or unbaked dough logs) for up to 2 months . To refresh crispness, pop them in a 300°F (150°C) oven for about 5 minutes before serving. Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

The chewy texture of these cookies along with their warm spices and rich molasses flavor,create the perfect balance of sweetness and comfort. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Molasses Cookies Prep Time: 10 minutes Cook Time: 12 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Molasses Cookies weren’t something I grew up baking—but once I discovered them, they quickly became a staple. Chewy, warmly spiced, and just a little bit nostalgic, they’ve become one of those go-to recipes I turn to when I want something cozy and low-effort, but still incredibly satisfying. I fell for them back in my bead shop days as a teen, when I’d sneak over to the bakery next door during those slow, golden fall afternoons. A giant molasses cookie and a cup of coffee? Instant mood-lifter. And now, years later, I’ve landed on a homemade version that hits all the right notes—soft in the middle, crisp at the edges, with that deep molasses richness and a perfect blend of spice. If you’ve baked my Pfeffernusse around the holidays, or those cinnamon-forward Churro Sandwich Cookies , you already know I have a thing for bold spice and nostalgic bakes. These cookies fit right into that world—alongside fall favorites like Pumpkin Spice Snickerdoodles , but with a little more edge and chew. Toss the dough in sugar for sparkle and crunch, pair them with an afternoon coffee, and you’ve got a cookie that feels both classic and totally satisfying. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO That Soft, Chewy Center – These cookies bake up with perfectly crisp edges and a rich, chewy middle. No dry cookies here! Deep, Cozy Flavor – Warm spices + dark molasses = a flavor that feels like wrapping yourself in a blanket. Simple Pantry Ingredients – No fuss, no complicated steps—just straightforward baking magic. Perfect with Coffee (or Tea) – These were made for your afternoon mug moment. Holiday Cookie Box Approved – Alongside Pfeffernüsse , Churro Sandwich Cookies , or Pumpkin Spice Snickerdoodles , they round out a spice-lover’s dream lineup. Make-Ahead Friendly – The dough holds up great in the fridge or freezer, so you can bake fresh anytime. What You'll Love Can I use blackstrap molasses? Blackstrap has a much more bitter, robust flavor that can overpower the spices. For best results, stick with regular unsulphured molasses (sometimes labeled as "baking molasses"). Do these cookies spread a lot? They do spread a bit—but not too much. For slightly puffier cookies, chill the dough for 30–60 minutes before baking. Can I roll them in sugar before baking? Absolutely! Rolling them in coarse or granulated sugar gives a beautiful crackled top and a light crunch on the outside. Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw before baking and you’re good to go. Are these spicy? They’re warmly spiced but not overly so. If you like a little extra kick, feel free to increase the ginger or add a pinch of black pepper for a deeper, Pfeffernüsse-style heat. Can I make them gluten-free? Yes, you can substitute with a 1:1 gluten-free flour blend, but the texture might be slightly softer. Add an extra tablespoon of flour if the dough feels too sticky. Frequently asked Questions Ingredints Explained Ingredients 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup molasses 1 large egg 1 teaspoon pure vanilla extract 1/3 cup granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined. Gradually add the dry mixture to the wet ingredients and mix until the dough comes together. Place the 1/3 cup of granulated sugar in a shallow dish. Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the granulated sugar until it's coated. Place the sugar-coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 10-12 minutes , or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade molasses cookies with a glass of milk or your favorite hot beverage! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back London Fog Chia Pudding Prep Time: 15 minutes Cook Time: overnight Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Earl Grey might have started as a cozy tea, but it’s definitely leveled up—now it’s showing up in all kinds of recipes, including this creamy, dreamy London Fog Chia Pudding . If you’ve tried my Pumpkin Spice Chia Pudding , you already know I have a soft spot for turning cozy drinks into wholesome breakfast treats. And honestly, tea and breakfast? They’ve always been best friends. This version gets a little fancy with a swirl of whipped blackberry yogurt layered right in. The tangy berries balance the floral, citrusy Earl Grey perfectly, and the yogurt adds this airy, velvety texture that makes each spoonful feel a little extra. It’s light, just sweet enough, and so pretty—those layers really do steal the show. If you're new to chia puddings or curious how these tiny seeds pull off their pudding magic, I wrote a post all about it—The Magical Transformation of Chia Seeds . Spoiler: it’s kind of wild how simple and versatile they are. Top it your own way, mix up the flavors, and have fun with it—because honestly, that’s half the joy of breakfasts like this. SKIP TO RECIPE CARD SKIP TO VIDEO Classic London Fog Flavor : This pudding combines the floral notes of Earl Grey tea with creamy vanilla, capturing the essence of a London Fog in a delicious, spoonable treat. Creamy and Satisfying Texture : The chia seeds create a thick, pudding-like consistency, making this dessert feel indulgent while being light and nourishing. Perfect for Breakfast or Dessert : Enjoy it as a refreshing breakfast option or a unique, elegant dessert that feels special yet easy to prepare. Naturally Gluten-Free and Vegan : With plant-based milk, this chia pudding is a naturally gluten-free and vegan option, suitable for various dietary preferences. Make-Ahead Convenience : Prepare it the night before, and you’ll have a flavorful, tea-infused treat waiting for you in the morning—great for busy days. Customizable Sweetness and Toppings : Add a drizzle of honey, fresh berries, or a sprinkle of vanilla bean powder for a touch of sweetness and an extra layer of flavor. What You'll Love What is a London Fog? A London Fog is a cozy drink made with Earl Grey tea, steamed milk, and a hint of vanilla. This chia pudding captures the same comforting flavors with a creamy, tea-infused base. How long should I steep the tea for the best flavor? For a strong Earl Grey flavor, steep the tea for at least 5-7 minutes. You can also use two tea bags for an extra robust taste. Can I make this chia pudding dairy-free? Yes! Swap the milk for your favorite plant-based option, like almond, oat, or coconut milk, for a creamy, dairy-free version. How long does London Fog chia pudding last? Stored in an airtight container in the refrigerator, this chia pudding can last up to 4 days, making it ideal for meal prep. Can I use sweetener in the chia pudding? Absolutely! You can add a touch of honey, maple syrup, or your preferred sweetener to the mixture before refrigerating for a slightly sweeter taste. Frequently asked Questions Ingredints Explained Ingredients Chia Pudding: 1/4 cup chia seeds 3/4 cup milk (almond milk, oat milk, or any milk of your choice) 1/2 cup strong brewed Earl Grey tea, cooled 2 tablespoons maple syrup or honey 1/2 teaspoon vanilla extract A pinch of salt Whipped Yoghurt 1 cup plain yoghurt 3/4 cup whipping cream 1/2 cup fresh berries of your choice (I used blackberries) 1 tablespoon maple syrup (or honey) NEWSLETTER SIGN-UP Preparation What is London Fog? A London Fog is a popular tea-based drink made with Earl Grey tea, steamed milk, and a hint of vanilla. The unique flavor profile of Earl Grey, which is infused with bergamot, pairs beautifully with the creaminess of milk and the sweetness of vanilla, creating a comforting and aromatic beverage. This recipe takes those beloved flavors and transforms them into a delightful chia pudding. Why Chia Pudding? Chia pudding is not only easy to prepare but also a fantastic source of omega-3 fatty acids, fiber, and protein. The chia seeds absorb the liquid, creating a thick, pudding-like consistency that's both satisfying and versatile. When paired with the flavors of a London Fog, chia pudding becomes an irresistible breakfast or snack. The Perfect Blackberry Whipped Yogurt The blackberry whipped yogurt adds a refreshing tartness that balances the creamy chia pudding. Blackberries are rich in antioxidants, vitamins, and minerals, making them a nutritious addition to this dish. By whipping the yogurt, you get a light and fluffy texture that feels indulgent without being heavy. Let's get started! This chia pudding is so good, it tastes like dessert for breakfast. I was recently introduced to this viral London Fog flavor combination and now I understand why everyone is making it. From desserts to breakfast, it's a flavor that works so well in all kinds of food formats. Drinks, cakes, cookies, puddings and oatmeal. Choose your dish. Brew the Tea : Brew a strong cup of Earl Grey tea and allow it to cool. Use 1-2 tea bags in 1/2 cup of hot water for a strong flavor. Let it steep for about 5-10 minutes and then cool it to room temperature. Mix Ingredients : In a mixing bowl, combine the chia seeds, milk, cooled Earl Grey tea, maple syrup or honey, vanilla extract, and a pinch of salt. Stir Well : Mix thoroughly to ensure the chia seeds are evenly distributed and not clumping together. Refrigerate : Cover the bowl and refrigerate for at least 4 hours, or overnight. Stir the mixture after the first hour to prevent clumping. Serve : Once the pudding has set and reached a thick, creamy consistency, give it a good stir and serve. You can top it with fresh fruit, granola, or a sprinkle of cinnamon if desired. I personally like to layer mine with a bit of yogurt and fruit. In this particular case I made some whipped yogurt with blackberries. If you have never had whipped yogurt before, I highly suggest you give it a try. It's like yogurt made out of clouds. I simply put about 1 cup of plain greek yogurt , and 3/4 cup whipping cream into a blender (I used my little Ninja Bullet blender) and whip it until you get a nice smooth consistency. Add whatever kind of berries or fruit you like to it. In this case I added blackberries because it is what I had on hand. I also like to add a tablespoon or so of honey or maple syrup just to sweeten it up ever so slightly. Et voila! Now you can go ahead and layer it with your Chia pudding. Why is London Fog so popular? Unique Flavor Profile : The combination of Earl Grey tea with its distinctive bergamot flavor, sweet vanilla, and creamy steamed milk creates a unique and comforting taste that stands out from other tea-based drinks. Aesthetic Appeal : The drink's creamy texture and the sophisticated presentation often garnished with a frothy top made it visually appealing and highly shareable on social media platforms like Instagram. Cultural Trend : As people increasingly sought out artisanal and specialty beverages, the London Fog fit well into the trend of exploring new, unique, and more refined tea experiences beyond the traditional offerings. Health Perception : Tea-based beverages are often perceived as healthier alternatives to coffee, appealing to health-conscious consumers looking for lower-caffeine options. Word of Mouth and Social Media : Influencers, food bloggers, and tea enthusiasts sharing their experiences and recipes on social media significantly boosted the drink's popularity, making it a trendy choice in cafes and at home. These factors combined to make the London Fog a viral sensation, appealing to a wide range of people looking for something new and comforting. Once you try it, you'll understand. Not only do I love the flavor or London Fog, I am obsessed with chia pudding. Not only is it delicious, it is also easy to make and chia seeds are super healthy. Chia seeds are packed with numerous health benefits, making them a popular addition to many diets. Here are some key benefits to chia seeds: Rich in Nutrients : Chia seeds are an excellent source of essential nutrients, including fiber, protein, omega-3 fatty acids, antioxidants, and various micronutrients such as calcium, magnesium, and phosphorus. High in Fiber : They are extremely high in fiber, which promotes digestive health, helps maintain a healthy gut, and can aid in weight management by promoting a feeling of fullness. Heart Health : The omega-3 fatty acids in chia seeds, particularly alpha-linolenic acid (ALA), can help reduce inflammation, lower blood pressure, and improve cholesterol levels, contributing to better heart health. Blood Sugar Regulation : Chia seeds can help stabilize blood sugar levels due to their high fiber content, which slows the absorption of sugar into the bloodstream, reducing the risk of spikes and crashes in blood glucose levels. Antioxidant Properties : Chia seeds are rich in antioxidants, which help fight free radicals in the body, potentially reducing the risk of chronic diseases and slowing the aging process. Bone Health : They are a good source of calcium, magnesium, and phosphorus, all of which are vital for maintaining healthy bones and preventing osteoporosis. Plant-Based Protein : Chia seeds provide a substantial amount of protein, making them an excellent addition to vegetarian and vegan diets to help meet protein needs. Versatile and Easy to Use : They can be easily incorporated into a variety of dishes, from smoothies and yogurt to baked goods and puddings, enhancing the nutritional value of meals with minimal effort. Incorporating chia seeds into your diet can be an easy and effective way to boost your overall health and well-being so creating a dessert like breakfast with this chia pudding is just win-win if you ask me. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP