Deliciously moist, these caramel nutty muffins bring your regular banana muffins to the next level. < Back Banana Praline Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 Muffins Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Oh how I love to make muffins. Perfect individual servings enjoyed for breakfast or as a snack. Always best warm and fresh out of the oven, but also amazing because they can be frozen and easily thawed for a quick on-the-go boost. I have always been a muffin lover, but after having kids they have turned into a weekly bake. Perfect to grab when little tummies are in the need of a snack or even when adult tummies need something fast and easy. On the top of our muffin flavor list: banana. In my house, we get excited at the sight of browning bananas because we know they will magically get turned into some sort of delicious muffin creation. I personally love banana muffins because they are always so wonderfully moist and sweet and can be paired with chocolate, or berries or mixed into any other fantastic combination. For this particular recipe I had some left over praline that I had made for my praline chocolate mousse, and I certainly did not want it to go to waste. At the same time, we had these marvellous browning bananas sitting on our kitchen counter just screaming to be used for something. Since praline is made of nuts and sugar, I decided to pulverize what praline I had left and used it to replace some of the granulated sugar the original recipe called for. The result, delicious banana muffins as you know them, with a nutty caramel twist. We certainly loved this recipe, we may even add in some chocolate chips next time. Let me know if you give them a try. SKIP TO RECIPE CARD SKIP TO VIDEO What You'll Love Frequently asked Questions Ingredients 3 ripe Bananas (mashed) 2 cups All-Purpose Flour 3/4 cup + 2 Tablespoons Praline Sugar 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Egg 1/2 cup Vegetable Oil 1 Teaspoon Vanilla Extract Preparation Preheat oven to 325F and line a muffin tin with paper or silicone muffin cups. Alternatively, if you do not have muffin cups, you can butter the tin and powder with flour to make it non-stick. Just make sure to properly tap out the flour so that there are no clumps. In a large bowl mash your bananas until puréed. Try and mash until you have very few chunks left. Add in the egg, vegetable oil and vanilla and beat the mixture until smooth. In a separate bowl, sift the flour and baking soda making sure to smooth out any chunks. Mix in the salt, granulated sugar and 3/4 cup praline sugar (keeping the remaining 2 Tablespoons separate). Once you have both the wet and dry mixtures prepared, slowly add the flour mixture to the banana mixture one cup at a time making sure to mix well. When you have a smooth mixture spoon into the muffin cups. Sprinkle each muffin with the remaining praline sugar before baking. Bake muffins for 20-25 minutes until golden brown or until toothpick inserted into the middle comes out clean. Muffins can be stored in an airtight container for up to 5 days or frozen. To thaw, leave at room temperature overnight or microwave for 15-20 seconds. Recipe Card Previous Next Recipe Card Recipe Video RECIPE VIDEO

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Recipe Card Previous Next

Your tastebuds will love these sweet buttery lemon shortbread cookies that are topped with a lightly floral and tart homemade hibiscus jam. < Back Lemon Hibiscus Thumprint Cookies Prep Time: 15 minutes Cook Time: 15 minutes Serves: 20 cookies About the Recipe I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies ), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist. I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving! These particular thumbprints were made for a collaboration with Selefina Spices , and I wanted to showcase their gorgeous dried Hibiscus Flowers . I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned. I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying. SKIP TO RECIPE CARD Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests! Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors. Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling. A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching. No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape). What You'll Love 1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape. 2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking. 3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed. 4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies. 5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch. Frequently asked Questions Ingredients For the cookies: 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons lemon zest 2 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract Hibiscus Jam or Preserve (see below) For the hibiscus preserve: 1 1/2 cups water 1 cup granulated sugar 2 tablespoons dried hibiscus flowers 1 tablespoon hibiscus powder 1 teaspoon lemon peel powder 1 tablespoon lemon juice Preparation Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below. Homemade Hibiscus Preserve: In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened. Strain the liquid from the petals, pressing the petals to extract as much liquid as possible. Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minute s or until the jam thickens to your desired consistency. Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go. Remove the saucepan from the heat and let the hibiscus jam cool to room temperature. Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies. The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy. 3. Add the vanilla extract and mix well. 4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. 5. Shape the cookie dough into small balls and place them on the prepared baking sheet. 6. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching. 7. Fill each indentation with hibiscus jam or preserves. 8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. 9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Recipe Card Recipe Card Previous Next

A simple, elegant Swiss inspired dessert featuring a crispy meringue base topped with swirls of whipped cream and creamy chestnut purée. < Back Whipped Chestnut Pavlovas (Vermicelles) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings About the Recipe The first time I tasted vermicelles, I was a teenager visiting Switzerland with my mother. I remember sitting in a cozy café, the kind that feels like it’s been there forever, and taking my first bite. I couldn’t believe my tastebuds—it was love at first bite. The delicate sweetness of the chestnut, the richness of the cream, and the light, airy texture of the dessert were unlike anything I’d ever had. Ever since then, I’ve loved recreating it at home. But I’ll admit, the traditional spaghetti-like strands can be a challenge to make look pretty. So, I decided to try something a little different—something inspired by my love for pavlovas. By combining the crisp meringue nests with the rich chestnut flavor I adore, I’ve created a new version of a classic, one that’s as beautiful as it is delicious. These little nests bring together two of my favorite things: the nostalgic flavors of Switzerland and the simple elegance of pavlova. I hope they bring as much joy to your table as they do to mine. SKIP TO RECIPE CARD The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread. How the chestnut vermicelles (spread) adds a touch of elegance without being fussy. This dessert feels fancy but is simple to make with just a few ingredients. It’s naturally gluten-free, making it perfect for entertaining a variety of guests. The individual portions make them ideal for serving at special occasions or celebrations. What You'll Love Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture. What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look. How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks. Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute. What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth. Frequently asked Questions Ingredients For the Meringue: 4 large egg whites, room temperature 1 cup (200 g) granulated sugar 1 tsp cornstarch 1 tsp white vinegar or lemon juice 1 tsp vanilla extract For the Whipped Cream: 1 cup (240 ml) heavy cream, cold 2 tbsp powdered sugar 1 tsp vanilla extract For the Chestnut Filling: 1 cup (250 g) chestnut spread 2–3 tbsp heavy cream (to adjust piping consistency) Optional Garnishes: Candied chestnuts (marrons glacés) Chocolate shavings Powdered sugar for dusting Preparation Prepare the Meringue: Preparing the meringue Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved. Gently fold in the cornstarch, vinegar, and vanilla extract. Piping the egg whites Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking. 2. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Cover and refrigerate until ready to use. 3. Prepare the Chestnut Purée: In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency. Transfer the mixture to a piping bag fitted with a tip of your choice. Piping in the chestnut purée 4. Assemble the desserts: Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking) Pipe the chestnut spread over the whipped cream, creating a swirl. Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired. Serve: Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days. If you like this recipe you'll also enjoy: Chestnut Cream Tiramisu Pavlova with Maple Plum Compote Eton Mess Recipe Card Recipe Card Previous Next

This rich and buttery brioche is infused with pure maple syrup, creating a flavor that's both decadent and comforting. < Back Maple Brioche Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 6-8 Servings About the Recipe Brioche is one of those breads that just feels like a little luxury—but in the best, coziest way. It’s buttery, soft, just the right amount of sweet, and honestly… kind of irresistible. Whether you're pulling off a fluffy chunk to dip into your morning coffee or using it to make an over-the-top French toast, there’s just something comforting and satisfying about homemade brioche. This version leans into the season with a swirl of pure maple syrup folded right into the dough. It gives it a warm, slightly sweet flavor that makes the house smell like a cozy cabin breakfast while it bakes. Living in Quebec, where maple season is practically a celebration, this recipe just made sense—and it’s one I find myself coming back to again and again. If you’re into soft, pillowy breads with a hint of sweetness, you might also love my Steamed Caramel Rolls —they’re gooey, sticky, and the kind of breakfast that makes you want to linger at the table. Or maybe you’re more into classic bakes with a twist? My Zopf is a beautiful braided loaf that’s a Sunday morning staple in my house, and my Pretzel Buns are perfect for sandwiches, soups, or just warm with a dab of butter and a sprinkle of flaky salt. So whether you’re baking for a special brunch or just want something a little extra to enjoy on a slow morning, this maple brioche is here to make your kitchen smell amazing—and your breakfast, better. SKIP TO RECIPE CARD Perfectly Soft and Fluffy: The high butter and egg content create an incredibly tender crumb that practically melts in your mouth. Rich Maple Flavor: Infused with maple syrup for a subtle sweetness and unique depth of flavor. Versatile: Enjoy it plain, slathered with butter, or use it for decadent French toast or bread pudding. Elegant and Homemade: This recipe will impress your guests with its bakery-quality taste and presentation. Make-Ahead Friendly: The dough can be prepped a day ahead, making it perfect for special occasions or leisurely weekend mornings. What You'll Love 1. What is brioche? Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Unlike traditional bread, brioche is enriched with eggs, butter, and sometimes milk, giving it a slightly sweet and luxurious texture. It's often used for special occasions, breakfast, or desserts like French toast and bread pudding. 2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour is recommended for its higher protein content, which helps create the light, fluffy texture of brioche. Using all-purpose flour may result in a slightly denser bread. 3. What’s the best way to warm the milk? Gently warm the milk in the microwave or on the stovetop until it reaches about 110°F (43°C). If it’s too hot, it could kill the yeast. 4. Can I substitute honey or agave syrup for maple syrup? Yes, you can use honey or agave syrup in equal amounts, but it will slightly alter the flavor. Maple syrup gives the bread its signature sweet, earthy taste. 5. Can I make the dough ahead of time? Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking. 6. How do I know when the brioche is fully baked? The internal temperature of the bread should reach about 190°F (88°C) when fully baked. If you don't have a thermometer, tap the bottom of the loaf—it should sound hollow. 7. Can I make this recipe dairy-free? Yes, you can substitute plant-based milk and vegan butter, but it may slightly affect the texture and flavor. 8. What if I don’t have fast-acting yeast? You can use active dry yeast instead. Just dissolve it in the warm milk along with a pinch of sugar and let it sit for 5-10 minutes until bubbly before proceeding. Frequently asked Questions Ingredients 440 g bread flour (3 1/2 cups) 5 g salt (1 teaspoon) 50 g granulated sugar (4 tablespoons) 6 g fast-acting yeast (2 teaspoons) 120 g milk, warmed (1/2 cup) 45 g maple syrup (3 tablespoons) + 15 g (1 tablespoon for wash) 200 g eggs (4 large) + 50 g (1 large egg for wash) 170 g unsalted butter, softened (3/4 cup) Preparation Start by mixing together the warmed milk and yeast. Make sure that the milk is warm but not hot. Hot milk will kill the activating enzymes in the yeast. Give it a good stir and let it sit for 10-15 minutes or until it forms a bubbly layer at the top. Gradually add in the eggs one at a time and mix thoroughly (approx. 7 minutes). In a separate bowl sift together the flour, salt and sugar. Add in the egg mixture and maple syrup. Next, cube your softened butter into smaller pieces and kneed it into the dough. Kneed dough for 5-10 minutes until all ingredients are well incorporated. The dough should be very soft. Form the dough into a round ball and cover bowl with a tea towel to let sit and rise for about an hour (or until it has doubled in size). Once the dough has risen, place in the fridge and chill for half an hour. During this time, prepare your loaf pan. Lightly butter all sides and dust with a thin layer of flour making sure to tap out any extra. You can also line the tin with parchment paper if you prefer. Once chilled remove the dough from the fridge and shape the it into 7 equal sized balls. I find it easiest to do this on a well floured work surface. I take each section of dough and fold the sides in underneath until I reach a round shape. I then roll the ball slightly. Place each dough ball into the prepared bread tin in two rows, one with three balls the other with four. Let the dough rise for 30-35 minutes, or until they have plumped up in the pan before applying the egg wash. Using a pastry brush, brush each ball with the egg and maple wash. To make this, simply mix together an egg with 1 tablespoon with maple syrup and 1 tablespoon water. Mix until everything is well combined. Preheat the oven to 350F . Bake brioche for 30-35 minutes or until golden brown and a toothpick inserted into the middle comes out clean). Let the brioche cool in the pan for about 30 minutes before transferring it to a cooling rack. Store in an airtight container for up to 4 days. Recipe Card Recipe Card Previous Next

This loaf combines the tartness of frozen cranberries with the bright, citrusy flavor of oranges. < Back Orange Cranberry Loaf Prep Time: 15 minutes Cook Time: 60 minutes Serves: 8-10 Slices About the Recipe There’s something about the pairing of citrus and berries that just feels right—especially when the temperatures drop and you're craving something bright and cozy. This Cranberry Orange Loaf delivers exactly that: a tender, buttery crumb infused with the warmth of orange zest and juice, punctuated by the tart burst of cranberries in every bite. It shares the soft elegance of my Orange Poppy Seed Loaf , but leans into bolder, wintery flavors, much like the contrast of sweetness and depth in my Chocolate Pumpkin Zebra Loaf . If you loved the caramelized topping of my Cranberry Pecan Turnover Cake , you’ll find a similar sense of comfort here—but in a simpler, sliceable form that’s just as welcome at brunch as it is with a mug of tea. Finished with an optional citrus glaze for a little sparkle and shine, this loaf is proof that a humble bake can still feel special. SKIP TO RECIPE CARD Bright and Zesty : The fresh orange zest and juice bring a burst of sunshine to every slice. Perfectly Balanced : Tart cranberries cut through the sweetness just enough to keep it from being overly rich. Pantry-Friendly : Uses basic ingredients you likely already have at home—with frozen cranberries as an easy seasonal staple. Moist, Tender Crumb : Thanks to the yogurt, this loaf stays soft and luscious for days. Versatile : Serve it as a holiday brunch treat, a midday pick-me-up, or even as a lightly sweet dessert. What You'll Love Can I use fresh cranberries instead of frozen? Absolutely! Fresh cranberries work perfectly. Just give them a quick rinse and dry—no need to thaw or cook them ahead of time. Can I swap out the yogurt? Yes! Sour cream is a great substitute, or even Greek yogurt if you prefer a bit more tang. Does the loaf need the glaze? Not at all! The glaze adds an extra citrus punch and a little sweetness, but the loaf is flavorful enough to stand on its own. Can I make this ahead? Yes! It keeps beautifully at room temperature for 2–3 days when wrapped well, or up to a week in the fridge. It also freezes like a dream. How sweet is it? This loaf strikes a lovely balance—it’s sweet enough for a dessert, but not overly sugary, making it just as at home on a breakfast or brunch table. Frequently asked Questions Ingredients For the Loaf: 190g (1½ cups) all-purpose flour 4g (1 tsp) baking powder 3g (½ tsp) baking soda 3g (½ tsp) salt 113g (½ cup) unsalted butter, softened 200g (1 cup) granulated sugar 2 large eggs Zest of 2 oranges 60ml (¼ cup) fresh orange juice 120g (½ cup) plain yogurt 5ml (1 tsp) vanilla extract 150g (1½ cups) frozen cranberries For the Optional Glaze: 120g (1 cup) powdered sugar 30–45ml (2–3 tbsp) fresh orange juice Preparation Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract. Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect. Pour the batter into the greased loaf pan and spread it out evenly. Bake in the preheated oven for about 50-60 minutes , or until a toothpick or cake tester inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf. Once the glaze has set, slice and enjoy! Recipe Card Recipe Card Previous Next

The classic chocolate dessert we all know and love—light, creamy, and completely irresistible. < Back Chocolate Mousse Prep Time: 15 minutes Cook Time: Serves: 4 Servings About the Recipe I don’t know about you, but I’ve never met anyone who can say no to a good chocolate mousse. It’s one of those desserts that somehow manages to feel rich and decadent without being too heavy—and that’s a tough balance to pull off. This version is my go-to when I want something chocolatey but effortless, with just a handful of ingredients and no fancy tricks. If you’ve already tried my Chocolate Truffle Tart or my Chocolate Mousse Tart , then you’ll know I have a soft spot for this kind of dreamy, velvety texture. This mousse keeps it simple: dark chocolate, eggs, sugar, vanilla, and cream. That’s it. The result is pure magic—light, airy, and spoon-licking good. I usually say it serves four, but between us… you might want to double it. SKIP TO RECIPE CARD Decadent but simple – Just six ingredients, no gelatin or fancy tricks. Ultra-creamy texture – The whipped cream and whipped egg whites make it impossibly light yet rich. Make-ahead friendly – It actually tastes better after a few hours in the fridge. Elegant or cozy – Serve in pretty glasses with berries for dinner parties, or eat straight from the bowl in pajamas. No judgment. What You'll Love Can I use chocolate chips instead of chopped dark chocolate? Yes, you can—but chopped high-quality chocolate will melt more smoothly and give you the best texture. If using chips, choose a good brand with a high cocoa content. Is it safe to eat raw egg whites? If you're concerned, use pasteurized eggs. They’re safe to eat raw and widely available in most grocery stores. Can I make this ahead of time? Absolutely! Chocolate mousse is perfect for making ahead. It needs at least 2 hours to set in the fridge, and you can make it up to 24 hours in advance. Can I skip the sugar? You could reduce it slightly if you’re using a sweeter chocolate, but removing it entirely will affect the balance. A touch of sugar helps lighten the bitterness of dark chocolate. Can I use milk chocolate instead? You can, but the mousse will be much sweeter and less intense. If using milk chocolate, reduce the sugar to taste. How should I serve it? Top with whipped cream, fresh berries, a dusting of cocoa powder, or even a pinch of sea salt. You can also spoon it into tart shells or layer it in a trifle. Can I freeze chocolate mousse? Technically yes, but it may slightly change the texture. If you do freeze it, enjoy it semi-thawed as a frozen mousse treat. Frequently asked Questions Ingredients 1 cup (170g) dark chocolate, chopped 3 large eggs, separated ¼ cup (50g) granulated sugar 1 tsp vanilla extract 1 cup (240ml) heavy cream (35%) Preparation Prep your ingredients: Start by separating the eggs—place the yolks in one bowl and the whites in another. Set both aside. Also, chop your chocolate and get your mixing bowls ready. Melt the chocolate: In a heatproof bowl set over a pot of gently simmering water (double boiler style), melt the dark chocolate until smooth. Stir gently, then remove from heat and let it cool slightly. It should be warm but not hot when you add the yolks. Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy with stiff peaks. Set aside. Whip the cream: In another bowl, whip the cream until it holds soft peaks. Stop before it gets too stiff—you want it smooth and pillowy. Combine yolks and chocolate: Stir the egg yolks and vanilla into the cooled chocolate. The mixture may thicken slightly—this is normal. Fold in the cream: Gently fold the whipped cream into the chocolate-yolk mixture using a spatula. Work in two or three additions, folding carefully to keep it light. Fold in the egg whites: Add the whipped egg whites in batches, folding just until combined. Don’t overmix—you want to keep all that lovely air. Chill: Spoon the mousse into small serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set. Serve: Top with whipped cream, berries, shaved chocolate, or leave it as is—perfectly simple and luxurious. Whether you serve it dressed up with whipped cream and berries or straight from the fridge with a spoon (no judgment), this chocolate mousse never disappoints. It’s the kind of dessert that feels fancy but is secretly so simple—one of those recipes you’ll come back to again and again. And if you're anything like me… doubling the batch is always a good idea. Just saying. ✨ Variations to Try Mocha Mousse : Stir 1 tsp instant espresso powder into the melted chocolate for a coffee-kissed version. Orange-Chocolate : Add ½ tsp finely grated orange zest to the chocolate as it melts for a citrus twist. Boozy Bliss : Fold in 1 tbsp of your favorite liqueur (think Grand Marnier, Baileys, or Frangelico) with the yolks. Spiced Mousse : A pinch of cinnamon, cardamom, or chili powder can add a warm, intriguing depth. Frozen Mousse : Pour the finished mousse into popsicle molds or ramekins and freeze. Let sit at room temp for 10–15 mins before serving for a sliceable, frozen twist. Recipe Card Recipe Card Previous Next

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

This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays. < Back Chai Vanilla Bundt Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8-12 Servings About the Recipe This Chai-Vanilla Marble Bundt Cake is the perfect blend of cozy chai spices and classic vanilla sweetness, all swirled together in one stunning dessert. Whether you're a fan of chai lattes or simply love the idea of a cake that feels like a warm hug, this recipe is for you. The delicate marbled effect not only looks beautiful but also gives each bite a delightful mix of flavors, making it ideal for any occasion, from casual get-togethers to special celebrations. With its moist, tender crumb and rich aroma, this cake is sure to become a favorite in your kitchen. Plus, it's easy enough to whip up even if you're new to baking, yet impressive enough to wow your friends and family! SKIP TO RECIPE CARD Warm, Cozy Flavors : Infused with chai spices and vanilla, this bundt cake offers a warm, comforting flavor profile that’s perfect for cozying up with during cooler weather. Moist and Tender Crumb : The chai vanilla bundt cake is wonderfully moist with a tender crumb, making each slice soft and satisfying, ideal for afternoon tea or dessert. Elegant Presentation : The bundt shape gives this cake a beautiful, sophisticated look that’s perfect for special occasions or holiday gatherings. Aromatic and Flavorful : From the moment it starts baking, this cake fills your kitchen with an enticing blend of spices that hint at the deliciousness to come. Easy One-Bowl Recipe : This bundt cake recipe comes together in just one bowl, simplifying the cleanup while giving you maximum flavor with minimal fuss. Customizable Spice Level : Adjust the chai spice blend to suit your preference, whether you like a subtle hint of spice or a bolder, aromatic flavor. What You'll Love 1. What makes chai vanilla bundt cake unique? This bundt cake combines the warming spices of chai (like cinnamon, cardamom, ginger, and cloves) with the sweet, rich flavor of vanilla, creating a cozy, spiced cake perfect for fall and winter gatherings. 2. Can I make this chai vanilla bundt cake without a bundt pan? Yes, but using a bundt pan gives the cake its signature shape. If you don’t have one, you can use a tube pan or two 9-inch round cake pans, but you may need to adjust the baking time. 3. How do I make my bundt cake moist? To keep this cake moist, make sure to avoid overmixing the batter, as that can lead to a denser texture. Also, adding sour cream or Greek yogurt provides extra moisture while keeping the cake tender and flavorful. 4. Can I use a chai tea bag instead of chai spices? Yes, steeping a chai tea bag in warm milk or water can add a subtle chai flavor if you don’t have the individual spices. However, using fresh ground spices will give a more intense and authentic chai taste. 5. How can I prevent my bundt cake from sticking to the pan? Thoroughly grease the bundt pan with butter or oil, then dust with flour or a mixture of flour and sugar. Make sure all grooves are coated to ensure the cake releases smoothly. 6. Can I add a glaze to my chai vanilla bundt cake? Absolutely! A simple vanilla or spiced glaze complements the cake beautifully. You can make a glaze by mixing powdered sugar with a bit of milk or chai tea and drizzling it over the cooled cake. 7. How long will this chai vanilla bundt cake stay fresh? Stored in an airtight container at room temperature, the cake will stay fresh for 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. 8. Can I make this bundt cake vegan? Yes, you can make this cake vegan by using plant-based milk, a vegan butter substitute, and a flax or chia egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). 9. What drinks pair well with chai vanilla bundt cake? This cake pairs wonderfully with chai tea, black tea, or a vanilla latte. For a seasonal option, serve it with hot apple cider or a cozy spiced hot chocolate. 10. Can I make mini bundt cakes with this recipe? Yes, you can make mini bundt cakes! Simply pour the batter into a mini bundt pan, reducing the baking time to 20-25 minutes or until a toothpick inserted comes out clean. Frequently asked Questions Ingredients 1 1/3 cups butter (300g), softened 2 1/4 cups sugar (450g) 7 eggs 1 1/4 cups milk (3 dl / 300 ml) 5 cups flour (600g) 4 teaspoons baking powder Pinch of salt 2 teaspoons vanilla extract 2 teaspoons chai spices* (1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, pinch of black pepper) Optional: 1 tablespoon cocoa powder Chai-Spiced Milk : 3 chai tea bags (steeped in the milk) Preparation Looking for the perfect dessert that combines the warm, comforting flavors of chai with the timeless appeal of vanilla? This Chai-Vanilla Bundt Cake recipe is a must-try for anyone who loves the cozy spices found in a chai latte—think cinnamon, cardamom, and ginger—all blended into a moist, tender cake. The marbled pattern not only adds visual appeal but also lets you enjoy the best of both worlds: sweet vanilla and spiced chai in every bite. Whether you're searching for an impressive cake to serve at a family gathering, holiday dessert ideas, or a special birthday cake, this Bundt cake fits the bill. It’s easy to make, and the chai spices give it a unique twist that stands out from traditional marble cakes. Perfect for fall and winter baking, this chai-spiced cake pairs beautifully with a cup of tea or coffee. Key tips for making a marbled Bundt cake : Don’t be afraid to swirl the batters to get that beautiful marbled look, and make sure to fully cool your cake before slicing for the cleanest cuts. For those who love chai-flavored desserts or are looking to bring the essence of a chai latte cake into their baking, this recipe will be a new favorite. It’s also a wonderful cake to make ahead, as it keeps well for a few days, making it perfect for holiday parties or cozy weekend baking. Let's get started! Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan. Steep the chai tea : Heat the milk in a saucepan over medium heat until it just begins to simmer (don't let it boil). Remove from heat and add the chai tea bags. Let steep for about 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Make the batter : In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chai-infused milk and mix to combine. Dry ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Combine : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter : Split the batter into two equal portions. Flavor the batters : In one bowl, add 2 teaspoons of vanilla extract and mix until combined (this will be your vanilla portion). In the other bowl, add the chai spice blend and mix well. Optionally, you can add 1 tablespoon of cocoa powder to the chai portion if you'd like a slight chocolate swirl. Marble the cake : Spoon the vanilla and chai batters alternately into your prepared Bundt pan. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Bake : Bake for about 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Cool : Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optional Glaze : Top the cake with a glaze made of powdered sugar, milk, and vanilla for extra sweetness. Recipe Card Recipe Card Previous Next

Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat! < Back Ghostly Pumpkin Donuts Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 6-8 Donuts About the Recipe If you’re craving something festive and a little spooky this Halloween, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting are the perfect treat. They’re soft, warmly spiced, and just the right amount of playful with their piped little ghost faces peeking out of the donut holes—definitely a kid favorite in our house (and let’s be honest, grown-ups too). The flavor is classic fall—think pumpkin spice meets donut shop—with the same cozy vibes you’ll find in my Pumpkin Spice Babka and Classic Pumpkin Pie . And if you're more in the mood for something nutty and elegant, my Pistachio Baked Donuts are always a hit too. Whether you’re making these for a party, packing them into lunchboxes, or just enjoying them with a cup of coffee, they’re a sweet way to celebrate the season—ghosts and all. SKIP TO RECIPE CARD Playfully spooky – The ghostly frosting makes these donuts a fun and adorable Halloween treat. Fall flavor favorite – Made with real pumpkin and warming spices, they deliver that perfect autumn taste in every bite. Mini-sized for big smiles – Perfect for parties, lunchboxes, or a festive afternoon snack with coffee or cider. Kid-approved fun – Little ones will love helping decorate the ghost faces—and eating them, of course! Easy to make ahead – Bake the donuts a day in advance and frost them just before serving. What You'll Love Can I use fresh pumpkin instead of canned purée for these donuts? Yes, you can use fresh pumpkin purée, but ensure it’s well-drained. Fresh pumpkin has more water than canned purée, so you may need to reduce the amount slightly or strain it to maintain the right consistency for the batter. 2. How do I make these donuts without a donut pan? If you don’t have a donut pan, you can use a muffin pan or create a makeshift mold with foil in a regular pan. Just keep an eye on the baking time, as the shape and thickness may vary the cooking time slightly. 3. Can I make these donuts gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it’s one that includes xanthan gum to keep the texture similar to the original. 4. How should I store these pumpkin donuts with ghost frosting? Store them in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture. 5. Can I freeze these donuts? Yes, freeze the unfrosted donuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months. When ready to eat, thaw, then frost with the ghost frosting. 6. What’s the best way to make the frosting look like ghosts? Using a piping bag or a spoon, swirl the frosting on top of each donut, creating peaks to resemble ghostly shapes. Add mini chocolate chips or dots of black icing gel for the eyes to complete the look. 7. How can I make the frosting firmer? If your frosting feels too soft, chill it in the refrigerator for about 10-15 minutes before piping. Alternatively, add a little extra powdered sugar until it reaches your desired consistency. 8. Can I make the donuts vegan? To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes). Use dairy-free cream cheese and butter in the frosting. 9. Can I use different spices for the donuts? Yes, feel free to adjust the spices based on your taste. Pumpkin pie spice is a great alternative that already combines cinnamon, nutmeg, cloves, and sometimes ginger. Frequently asked Questions Ingredients For the Pumpkin Donuts: 125g all-purpose flour (1 cup) 100g granulated sugar (½ cup) 50g brown sugar (¼ cup, packed) 120g pumpkin purée (½ cup) 60ml vegetable oil (¼ cup) 1 large egg 2g baking powder (½ teaspoon) 2g baking soda (½ teaspoon) 1g ground cinnamon (½ teaspoon) 0.5g ground nutmeg (¼ teaspoon) 0.5g ground cloves (¼ teaspoon) 1g salt (¼ teaspoon) For the Ghost Frosting: 115g cream cheese, softened (½ cup or 4 oz) 57g unsalted butter, softened (¼ cup) 120g powdered sugar (1 cup) 2.5ml vanilla extract (½ teaspoon) For the Ghostly Decorations: Mini chocolate chips (for eyes) Black icing gel or melted chocolate (for mouths or extra detailing) Preparation For the Pumpkin Donuts: Preheat your oven to 350°F (175°C) and grease a mini donut pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds ), filling each cavity about 2/3 full. Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth. To Assemble the Ghostly Mini Pumpkin Donuts: Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost) Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth. Allow the frosting and decorations to set, and you're done! Recipe Card Recipe Card Previous Next

A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. < Back London Fog Chia Pudding Prep Time: 15 minutes Cook Time: overnight Serves: 6-8 Servings 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 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 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) 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 Recipe Card Previous Next

Delicious small irregularly shaped pasta from Switzerland. Perfect to pair with the sauce and flavoring of your choosing. < Back Spaetzli Prep Time: 10 minutes Cook Time: 3 minutes Serves: 4-6 Servings About the Recipe Spaetzli is one of those dishes that instantly takes me back to my childhood kitchen—simple, comforting, and deeply nostalgic. Much like Swiss Alpine Macaroni or Swiss Pancake Soup ( Flädli Suppe ) , it’s one of those humble meals made from pantry staples that somehow feels like a warm hug in a bowl. Whether served plain with a bit of butter or piled high with sauce, these tender little noodles never disappoint. Traditionally made in Switzerland and parts of Germany, Spaetzli —which comes from Spatz , meaning “little sparrow” in German—is named for their small, irregular shape. They’ve been a staple for centuries for good reason: easy to make, satisfying to eat, and endlessly versatile. Growing up, I’d often see them served alongside Zürcher Geschnetzeltes —that creamy veal and mushroom dish so loved in Swiss kitchens—or simply tossed with cheese and caramelized onions for an Alpine-style mac-and-cheese. At home, my mom used nothing more than a cutting board and knife to make hers—scraping each bit of dough into boiling water with steady hands while I watched in awe. These days, I use a proper Spaetzli colander (worth every penny!), but that sense of home and tradition still lingers every time I make them. My go-to serving style is with a creamy mushroom sauce, but they’re just as delicious with roasted meats, pan-seared salmon, or spooned straight from the pot with melted butter and herbs. However you serve them, Spaetzli will always deliver comfort, flavor, and a touch of Swiss soul. SKIP TO RECIPE CARD Authentic Comfort Food: This recipe brings the cozy, traditional flavors of Switzerland or Germany to your table, perfect for weeknight dinners or special occasions. Quick and Simple: With just a handful of ingredients and a straightforward method, you can enjoy homemade pasta in no time. Customizable: Add herbs, spices, or even cheese to the dough for a personalized twist. Versatile: Spaetzli can be served as a side dish, a main course, or even pan-fried for a crispy texture the next day. Make-Ahead Friendly: Perfect for meal prep, you can store or freeze spaetzli for a quick and delicious addition to any meal. Crowd-Pleaser: Its buttery, tender bites are loved by both kids and adults, making it a hit at any gathering. What You'll Love 1. Can I use a different type of flour for this recipe? Yes, you can use whole wheat flour or a gluten-free flour blend if you prefer, though the texture may be slightly different. Experiment to find the balance you like! 2. Do I need a spaetzli maker to make this recipe? No, you don’t need a spaetzli maker. You can use a colander or a slotted spoon to press the dough into boiling water, though a spaetzli maker makes the process quicker and easier. 3. Can I make spaetzli ahead of time? Absolutely! Cook the spaetzli and let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet with butter or oil before serving. 4. Can I freeze spaetzli? Yes, spaetzli freezes well. Spread the cooked spaetzli on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat them from frozen in a skillet or boiling water. 5. What can I serve with spaetzli? Spaetzli pairs wonderfully with dishes like Zürcher Geschnetzeltes, creamy mushroom sauce, stews, or even a simple butter and herb mixture. 6. Can I make this dairy-free? Yes, substitute the milk with a non-dairy alternative like almond milk or oat milk. Use vegetable oil instead of butter for cooking. 7. What does the nutmeg add to the recipe? Nutmeg adds a warm, subtle depth of flavor. It’s optional but highly recommended for an authentic taste. 8. Can I make spaetzli without eggs? Eggs are key to the traditional texture, but you can try an egg substitute or aquafaba if needed. The consistency will vary. Frequently asked Questions Ingredients Spaetzli: 2 cups all-purpose flour 3 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon freshly ground nutmeg (optional) Cooking and serving: 1-2 tablespoons butter or vegetable oil for cooking Salt and pepper, to taste Freshly chopped parsley for garnish (optional) Preparation In a large mixing bowl, combine the flour, salt, and nutmeg. Make a well in the center of the flour mixture. In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the well in the flour. Using a wooden spoon or a spatula, slowly incorporate the wet and dry ingredients, stirring until you have a smooth, thick batter. The batter should be thicker than pancake batter but thinner than dough. If it's too thick, you can add a little more milk. Let the batter rest for about 20-30 minutes. This allows the flour to fully hydrate and helps achieve the right spaetzli texture. While the batter is resting, bring a large pot of salted water to a boil. Once the water is boiling, reduce the heat to a gentle simmer. Pour your batter onto spaetzli maker , a colander with large holes, or a slotted spoon, using a dough scraper or spatula, carefully push the batter through the holes so that small portions of the batter drop into the simmering water. You can also use a knife to scrape small pieces of dough directly into the water off of a cutting board if you don't have the above mentioned tools. The spaetzli will cook quickly and rise to the surface when they are ready, which usually takes about 2-3 minutes. Use a slotted spoon to remove the cooked spaetzli from the water and transfer them to a colander to drain. Repeat this process with the remaining batter. In a large skillet, heat the butter or vegetable oil over medium heat. Once the butter is melted and begins to sizzle, add the cooked spaetzli to the skillet. Sauté the spaetzli for a few minutes, stirring occasionally, until they start to turn golden brown. Season the spaetzli with salt and pepper to taste. Garnish with freshly chopped parsley if desired. Serve the spaetzli hot as a side dish alongside your favorite main course or with a sauce of your choice. They pair well with gravy, cheese sauce, or a simple butter and herb sauce. Below find the items I used for this recipe. Please note, that as an amazon affiliate, I can earn commission from qualified purchases made through my links. 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