Banana butter pastry with a delicious cinnamon swirl. These rolls make for a delicious weekend breakfast or afternoon pick-me-up. < Back Banana Cinnamon Rolls Prep Time: 20 minutes Cook Time: 30 minutes Serves: 12 Servings About the Recipe Got a few overripe bananas hanging around and feeling like banana bread just isn’t going to cut it this time? I get it — I’ve been there too. And while I’ll never turn down a slice of my Classic Banana Bread , sometimes it’s fun to mix things up. That’s where these Banana Cinnamon Rolls come in. They’re soft, fluffy, and loaded with cozy banana flavor — like your favorite cinnamon bun met a banana muffin and decided to become best friends. The mashed banana in the dough keeps things super tender and naturally sweet, while the buttery cinnamon swirl gives you that classic comfort you expect from a roll like this. If you’ve already made my Banana Cinnamon Monkey Bread and are looking for your next go-to banana treat, this one’s definitely worth a spot in your weekend baking rotation. Perfect for brunch, a sweet snack, or even a breakfast-for-dinner kind of night. Let’s bake! You’re going to love these. SKIP TO RECIPE CARD Soft, banana-infused dough – Ripe bananas add natural sweetness and moisture to the dough, giving these rolls a tender, almost brioche-like texture. Cozy and classic flavor combo – Cinnamon and banana are a natural match. Add a buttery, spiced swirl and you've got comfort in every bite. Perfect for weekend baking – These rolls feel special enough for brunch, holidays, or a lazy Sunday morning, but they’re simple enough for any time you need a sweet pick-me-up. Make-ahead friendly – Prep the dough the night before and bake them fresh in the morning for that bakery-style magic at home. A twist on tradition – A fun, unexpected variation if you've already made your share of banana bread or monkey bread and want something a little different. What You'll Love How ripe should my bananas be? The riper the better! Look for bananas with lots of brown spots — the softer and sweeter they are, the more flavor they’ll bring to the dough. Can I use instant yeast instead of active dry? Yes! Use the same amount (6 g), and you can skip the blooming step. Just mix it straight into the flour. Do I need to mash the bananas super smooth? Not necessarily. A few small banana bits are fine and actually add a nice texture to the dough, but avoid large chunks that might create uneven spots. Can I make the dough ahead of time? Absolutely. Once the dough is shaped and placed in your baking dish, cover it tightly and let it rise overnight in the fridge. In the morning, bring it to room temperature before baking. What frosting or glaze goes best with these? You can keep it simple with a classic vanilla glaze, or go richer with a cream cheese frosting. A drizzle of maple glaze or brown butter icing would also be incredible. How do I store leftovers? Cover tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven for that just-baked feel. Can I freeze them? Yes! You can freeze unbaked rolls after shaping (before the second rise), or freeze fully baked and cooled rolls. Just wrap well and reheat when ready to enjoy. Frequently asked Questions Ingredients Dough: 300–400 g ripe bananas, mashed (3–4 bananas) 240 g warm milk (1 cup) 6 g active dry yeast (2 tsp) 55 g brown sugar (¼ cup, packed) 60 g unsalted butter, melted (¼ cup) 3 g salt (½ tsp) 150 g eggs (3 large eggs) 480 g all-purpose flour (4 cups) Filling: 115 g unsalted butter, softened (½ cup / 1 stick) 65 g ground cinnamon (½ cup) 110 g brown sugar (½ cup, packed) 50 g granulated sugar (4 tbsp) 3 g salt (½ tsp) Preparation In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating). In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth. One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough). Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size). In the meantime, you can prepare the cinnamon filling. In a small bowl, soften your butter by microwaving it for 20-30 seconds . You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste. Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough. Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick. Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end. Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour. Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking. Preheat oven to 350F . Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling. Let cool for 15 minutes and serve. These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop. To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water. Enjoy! Recipe Card Recipe Card Previous Next

Rich, chewy, chocolatey cookies with buttery toffee bits. An easy, crowd-pleasing treat you’ll want to make on repeat. < Back Chewy Chocolate Toffee Cookies Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies About the Recipe Who else is team cookie for dessert ? Honestly, cookies are a staple in our house. They're quick, easy, and that perfect sweet little something to enjoy after dinner or with an afternoon coffee. I usually reach for my chewy chocolate chip cookies , but this time I was in the mood to switch things up. Chocolate is always a must in our family—whether it’s Chocolate Heart Cookies around Valentine’s Day, Chocolate Hazelnut Macarons for something a little fancy, or our Chewy Black Cocoa Mummy Cookies come Halloween. But on this particular day, I found myself staring into the pantry for inspiration... and spotted a forgotten bag of Skor toffee bits. Jackpot. The result? These Chewy Chocolate Cookies with Toffee Bits. They’re soft and fudgy with a rich cocoa base, and those toffee bits melt into the dough just enough to create golden pockets of buttery, caramel-like crunch. Every bite is gooey, chewy, and just a little bit indulgent—the best kind of cookie in my opinion. So if you’re looking to shake up your cookie routine or just want a new chocolatey favorite to add to the mix, these are a must-try. Trust me, they don’t last long around here. SKIP TO RECIPE CARD No Chill Time – These cookies come together quickly, so you can satisfy that chocolate craving without the wait. Deep Chocolate Flavor – Thanks to cocoa powder and brown sugar, every bite is rich, fudgy, and deeply chocolatey. Buttery Toffee Crunch – The toffee bits melt slightly into the dough, adding caramelized edges and a soft, buttery bite. Foolproof and Flexible – No special tools needed. Swap in chocolate chunks or chopped nuts if you don’t have toffee bits on hand. Family-Approved – These are always a hit with kids and grown-ups. Perfect for lunchboxes, bake sales, or cozy nights in. What You'll Love Can I use salted butter instead of unsalted? Yes! Just reduce the added salt in the recipe to a pinch (or skip it entirely). What if I don’t have toffee bits? You can substitute with chopped chocolate, caramel chips, or even chopped up chocolate-covered almonds for a similar effect. Can I freeze the dough? Absolutely. Roll it into balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes. Why did my cookies turn out flat? Make sure your butter isn’t too soft or melted when you start, and double check that your baking soda is fresh. Can I make them gluten-free? Yes—use a good 1:1 gluten-free flour blend. The texture may be slightly softer but still delicious. Frequently asked Questions Ingredients 226g (1 cup / 2 sticks) unsalted butter, softened 200g (1 cup) granulated sugar 220g (1 cup, packed) light brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 280g (2¼ cups) all-purpose flour 40g (½ cup) unsweetened cocoa powder 5g (1 tsp) baking soda 3g (½ tsp) salt 255g (1½ cups) toffee bits (such as Heath Bar bits or Skor Bits) Preparation Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Using a rubber spatula, fold in the toffee bits until they are evenly distributed throughout the dough. Using a spoon or small icecream scoop, drop golfball sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Chill for a minimum of 30 minutes before baking. Tip: Chilling the dough helps control cookie spread because the fat is solidified when it goes into the oven. This is particularly important for cookies with mix-ins like chocolate chips, toffee bits, or nuts, as it helps keep these add-ins evenly distributed throughout the cookie instead of sinking to the bottom or melting out of the dough. Bake in the preheated oven for 10-12 minutes , or until the cookies are set around the edges but slightly soft in the centers. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Recipe Card Recipe Card Previous Next

This vibrant soup combines the earthy flavor of turmeric with the sweet and slightly spicy notes of paprika and is filled with veggie goodness. < Back Turmeric and Coconut Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings About the Recipe There’s something undeniably comforting about a steaming bowl of soup, especially as the colder months roll in and everything starts to feel just a little cozier. This one’s made with simple, nourishing ingredients—chickpeas, kale, coconut milk—and it’s a recipe I find myself returning to again and again. Like my Beet & Butternut Squash Soup or that velvety Celery Root & Ginger Soup , it’s all about warm flavors, minimal fuss, and that satisfying feeling of being both full and well-fed. I get it—when the day’s been long, a recipe with too many steps can feel like a lot . That’s why I love this soup. A little chopping, a gentle simmer, and before you know it, you’ve got a cozy bowl on the table. And the best part? It’s super flexible. Swap in spinach for kale, toss in leftover veggies, or stir in grains if you want to bulk it up—it’s the kind of recipe that works with whatever’s in your fridge. I usually finish mine with a sprinkle of fleur de sel and a handful of fresh cilantro or parsley to brighten it all up. Like my Spiced Pumpkin Soup , it walks that line between rustic and a little special—humble ingredients, elevated with just the right little touches. So if you're looking for something nourishing, cozy, and wonderfully low-effort, this soup might just earn a permanent spot in your weekly rotation. Let’s keep dinner simple—and keep those bowls warm. SKIP TO RECIPE CARD Quick and Easy to Make With simple ingredients and minimal prep, this soup comes together in under 30 minutes, making it perfect for weeknights. Rich, Creamy Texture The combination of coconut milk and chickpeas creates a deliciously creamy soup without any dairy, perfect for vegan and dairy-free diets. Packed with Nutrients Loaded with veggies like carrots, celery, kale, and chickpeas, this soup is high in fiber, vitamins, and minerals for a wholesome meal. Customizable to Your Taste Swap out kale for spinach, add extra spices for a kick, or toss in more veggies—this recipe is highly adaptable to what you have on hand. Great for Meal Prep and Freezing This soup tastes even better the next day, making it ideal for meal prep. It also freezes well, so you can enjoy a homemade meal anytime. Boosted with Super Spices Turmeric and paprika add not only flavor but also potential anti-inflammatory benefits, making this soup a healthy choice. Perfect for Cozy, Cold Days This warm, comforting soup is just what you need to stay cozy on chilly days, offering both warmth and nourishment in every bowl. What You'll Love Can I substitute coconut milk in this soup? Yes, you can substitute coconut milk with a plant-based milk like almond or cashew milk for a lighter flavor, or use heavy cream if you're looking for a creamier texture. What can I use instead of chickpeas in this soup? Chickpeas add a hearty texture, but you could also use white beans, lentils, or even diced potatoes as a substitute. How can I make this soup spicier? To add a bit of heat, try including a pinch of cayenne pepper, a chopped fresh chili, or a dash of chili flakes. Is this soup suitable for meal prep? Absolutely! This soup stores well in the refrigerator for up to four days. You can also freeze it for longer storage, though add the greens just before serving for the best texture. Can I use fresh turmeric instead of ground turmeric? Yes, fresh turmeric can add extra depth of flavor. Use about a 1-inch piece of grated fresh turmeric root as a substitute for 1 teaspoon of ground turmeric. What’s the best way to garnish this soup? Fresh cilantro or parsley works beautifully as a garnish, adding a pop of color and flavor. A sprinkle of fleur de sel enhances the taste if you have it on hand. Can I make this soup in a slow cooker? Yes, this soup can be adapted for a slow cooker. Sauté the onions and garlic before adding all ingredients to the slow cooker, and cook on low for 4-6 hours. How can I make this soup thicker? For a thicker soup, you can blend a portion of the soup and return it to the pot, or add a small amount of cornstarch mixed with water to thicken it. Frequently asked Questions Ingredients 2 tbsp olive oil 2 tbsp onion, finely chopped 3 cloves garlic, minced 2 carrots, peeled and diced 2 celery stalks, diced 1 tsp ground turmeric 1 tsp paprika 4 cups vegetable broth 1 cup coconut milk 1 cup cooked chickpeas 1 cup chopped kale or spinach salt and pepper, to taste fresh cilantro or parsley, for garnish fleur de sel, for garnish (optional) Preparation Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften. Sprinkle the ground turmeric and paprika over the vegetables and stir well to coat them evenly. Allow the spices to cook for about 1 minute to release their flavors. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid. Return the blended soup to the pot and stir in the coconut milk. Add the cooked chickpeas and chopped kale or spinach, then season with salt and pepper to taste. Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld together and the kale/spinach to wilt. Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve the Turmeric and Paprika Soup hot and enjoy! Recipe Card Recipe Card Previous Next

Every bite is packed with wholesome ingredients and a delightful moist texture that will keep you coming back for more. < Back Zucchini Bread Prep Time: 20 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings About the Recipe I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much! Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth. Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking! SKIP TO RECIPE CARD Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth. Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense. Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake! Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat. Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting. Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up! What You'll Love Can I use a different sweetener instead of honey? Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk. Do I really need to drain the zucchini? Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Can I make this recipe with whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk). Can I make this into muffins instead of a loaf? Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Can I add nuts or chocolate chips? Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking. How should I store zucchini bread? Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Can I make this dairy-free? Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative. Frequently asked Questions Ingredients 250g (2 cups) All-Purpose Flour 10g (2 teaspoons) Baking Soda 3g (1 teaspoon) Cinnamon 5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini 0.5g (¼ teaspoon) Nutmeg A pinch of Ground Cloves 170–255g (½–¾ cup) Honey 4 Large Eggs 5g (1 teaspoon) Vanilla Extract 240ml (1 cup) Vegetable Oil (or any flavorless oil) 3 cups (about 400g) Shredded Zucchini (drained) Cream Cheese Frosting: (optional) 225g (8oz) Cream Cheese, softened 57g (¼ cup) Butter, softened 5g (1 teaspoon) Vanilla Extract 360g (3 cups) Powdered Icing Sugar Preparation To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini. Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do. In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined. In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes). Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini. If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out! Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed. Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper. Preheat your oven to 350F . When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean. Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious! If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing. To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency. Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy! If you like this recipe, you'll also love: Better than Good Banana Bread Orange Cranberry Loaf Lemon Pistachio Cake Orange Poppy Seed Loaf Recipe Card Recipe Card Previous Next

This potage has a creamy and velvety texture with a subtle sweetness of carrots and the warm hearty comfort of potatoes. < Back Potato Carrot Potage Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 4-6 Servings About the Recipe When the days get chilly and all I want is something warm and nourishing, a pot of soup is always the answer—and this Carrot and Potato Potage hits just the right note. It’s creamy, cozy, and comes together with just a handful of simple ingredients. No fuss, no fancy techniques—just a smooth, velvety soup that feels like a warm blanket in a bowl. I’ve always had a soft spot for soups that are hearty and easy. If you’ve tried my Potato, Leek and Sausage Soup , you already know I love tossing root veggies and aromatics into a pot and letting them work their magic. This potage takes a slightly more elegant route—think fewer chunks, more silky spoonfuls—like my Leek and Potato Potage , but with a little more natural sweetness from the carrots. And if you’re into that slightly sweet and earthy combo, you’d probably also love my Butternut Squash and Potato Soup too. This one is perfect for when you need something quick, filling, and satisfying—whether it’s a weeknight dinner or a Sunday slow-down kind of meal. And the best part? It’s just as good reheated the next day (maybe even better). Let’s get cooking! SKIP TO RECIPE CARD Ultra Creamy Texture – This soup gets blended until silky smooth, giving you that classic potage feel that’s cozy and elegant all at once. Simple, Nourishing Ingredients – Potatoes, carrots, garlic, and onion are pantry staples that come together to create rich, comforting flavor with minimal effort. Naturally Sweet & Savory – The carrots add a subtle sweetness that balances beautifully with the herby base and mellow potatoes. Perfect Make-Ahead Meal – It keeps well in the fridge and tastes just as good (if not better!) the next day. Customizable – Add a splash of cream, a swirl of yogurt, or some crispy croutons on top—this soup plays well with all kinds of toppings. What You'll Love Can I use a different type of potato? Yes! Yukon Golds are great for a naturally buttery flavor and creamy texture, but russets or even red potatoes work well too. Just avoid waxy varieties like new potatoes, which won’t blend as smoothly. Do I have to peel the carrots and potatoes? Peeling is recommended for the smoothest texture, especially for a potage. That said, if you’re short on time and your produce is clean, it’s totally okay to leave the skins on—just expect a more rustic finish. Can I make this without a blender? You can mash it with a potato masher for a chunky version, but to get that classic potage creaminess, a blender or immersion blender is key. Can I freeze it? Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Just give it a good stir when reheating, and maybe a splash of broth or water to loosen it up. What can I serve with it? A slice of crusty bread, a grilled cheese, or even a herby salad on the side. It’s also lovely as a starter before a main meal. Frequently asked Questions Ingredients 2 tablespoons Extra Virgin Olive Oil 1 Onion 1 clove of Garlic 6 large Carrots 2 Medium Yellow Potatoes 6-8 cups Vegetable Stock 1 Bay Leaf 1 teaspoon Oregano 1 teaspoon Thyme Salt and Pepper to taste Preparation Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe. Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well. Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes). Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it). Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve! I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish. Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me. Bon ap! Recipe Card Recipe Card Previous Next

These flaky horseshoe-shaped pastries are perfect for breakfast, brunch, or any time of day when you need a comforting, sweet treat. Filled with lightly sweetened soft cheese, it is the perfect coffee or tea time snack. < Back Montreal Cheese Bagels Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 6-8 Servings About the Recipe I’m so excited to share this one with you—Montreal Cheese Bagels ! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy. I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical. Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels , Weggli , and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself. Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too. Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats. SKIP TO RECIPE CARD Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling. Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses. Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day! Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed. A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen. Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling. Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions. What You'll Love Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor. How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed. Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time. What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer. Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look. Frequently asked Questions Ingredients Dough: 440g (3½ cups) all-purpose flour 340g (1½ cups) unsalted butter, chilled and cubed 1½ tsp salt 1 tbsp vinegar or lemon juice 240–360ml (1–1½ cups) cold water, as needed * Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp. Filling: 120g (½ cup) cream cheese, softened 120g (½ cup) cottage cheese, well drained 250g (1 cup) ricotta cheese, well drained 30–45g (2–3 tbsp) sour cream (optional, for extra creaminess) 50–60g (4–5 tbsp) granulated sugar (adjust to taste) 1 large egg 40g (5 tbsp) all-purpose flour ½ tsp salt ½ tsp vanilla extract Zest of 1 lemon (optional, adds a nice brightness) Egg Wash: 1 egg 1 tablespoon Water 1/4 teaspoon Granulated Sugar Pinch of Salt Preparation First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right. In a large bowl, combine flour and salt. Add cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits. Stir in vinegar or lemon juice (if using). Slowly drizzle in cold water, mixing just until the dough comes together—don’t overwork it. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour (or overnight for best results). This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe). When the dough has been chilled, you can prepare the filling mixture. Prepare the Filling Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture. Transfer the drained cheeses to a food processor or blender. Add sugar, egg, sour cream (if using), flour, salt, vanilla, and lemon zest (optional). Blend until the mixture is completely smooth and silky. Chill for 15–20 minutes before using. Assemble the Cheesebagels Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about ¼ inch thick. Cut into rectangles (around 4x6 inches). Spoon some filling into the center of each rectangle. Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape. Place seam-side down on the baking sheet. Repeat with remaining dough and filling. Bake Brush the pastries with an egg wash for a golden finish. Bake until golden and crisp, about 25–30 minutes. Let cool slightly before serving. Dust with powdered sugar if desired. These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea. Hope you enjoy these Montreal goodies as much as I do! Recipe Card Recipe Card Previous Next

Buttery melt in your mouth cookies with sweet dried cranberries and pistachios. Perfect holiday treat for your cookie collection. < Back Pistachio Cranberry Snowballs Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies About the Recipe If you’ve been around here a while, you know I have a soft spot for nostalgic holiday cookies—especially the kind that show up year after year on the cookie tray. From my traditional Swiss Chrabeli and jam filled Spitzbuebe to delicate little Vanillekipferl , I love the way each cookie brings its own bit of history, tradition, and flavor to the table. These Pistachio Cranberry Snowball Cookies may be a more recent addition to our holiday baking, but they’ve quickly earned their place among the classics. Buttery, melt-in-your-mouth texture, festive pops of green pistachios and tart red cranberries—they’re basically holiday cheer in cookie form. I like to roll them in powdered sugar twice (because why not?), once while they’re still warm and again after they’ve cooled. They look like little snow-covered treats and taste just as magical. They’re simple to make, easy to love, and perfect for gifting—or, let’s be real, sneaking straight off the cooling rack. SKIP TO RECIPE CARD Melt-in-Your-Mouth Texture – Buttery, tender, and just the right amount of crumbly—classic snowball cookie vibes. Festive Colors – The pistachio and cranberry bits give a cheerful red-and-green sparkle in every bite. Not Too Sweet – Perfect if you love cookies that are rich but not overly sugary. Easy to Make Ahead – The dough can be chilled or frozen, and they stay fresh for days—perfect for holiday prep. Perfect for Gifting – Wrap them up in a little tin or box—they travel well and make a lovely homemade gift. What You'll Love Can I use salted butter? Yes, just skip the added salt if your recipe includes it. But unsalted gives you better control over the flavor, especially in delicate cookies like these. Do I have to chop the cranberries and pistachios super fine? Yes—smaller pieces help the dough hold together and give a more even texture. Aim for a fine chop so the cookies don’t fall apart while shaping or baking. Can I make the dough ahead of time? Absolutely. The dough can be chilled for up to 3 days in the fridge or frozen for up to 3 months. Let it soften just slightly before rolling into balls if frozen solid. Why roll in powdered sugar twice? The first coating (while warm) melts into the cookie, giving that soft outer layer. The second roll (after they’ve cooled) gives them their signature snowy finish. Can I swap the nuts or dried fruit? Totally! Try chopped almonds or pecans, or swap the cranberries for dried cherries or apricots—just keep the ratios the same. Do they need to be stored in the fridge? Nope! Store in an airtight container at room temperature for up to a week. They also freeze beautifully after baking if you want to prep ahead. Frequently asked Questions Ingredients 227g unsalted butter, softened ( 1 cup ) 60g powdered sugar ( ½ cup ) 5g vanilla extract ( 1 teaspoon ) 240g all-purpose flour ( 2 cups ) 60g finely chopped pistachios ( ½ cup ) 60g dried cranberries, chopped ( ½ cup ) Additional powdered sugar for coating ( as needed ) Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth. Gradually add the flour, mixing until well combined. Fold in the chopped pistachios and dried cranberries until evenly distributed in the dough. Shape the dough into 1-inch balls and place them on the prepared baking sheet (I like to sometimes roll the cookies in some ground pistachios before baking). Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, roll the cookies in powdered sugar to coat generously. Enjoy these festive and delicious Pistachio Cranberry Snowball Cookies! Feel free to customize the recipe by adding white chocolate chips or orange zest for extra flavor. Recipe Card Recipe Card Previous Next

Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors. < Back Honey Nut Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-18 Macarons About the Recipe Today, I’m giving macarons a cozy twist inspired by one of my favorite Swiss treats: Nusstorte —that rich, nutty caramel tart I can never resist. If you’ve tried my recipe for the classic Swiss Nusstorte , you already know how comforting those caramelized nuts and honey can be. And since I’ve already played with those flavors in cookies like Cinnamon Stars and Nussmakronen , it felt only right to bring them into a macaron too. These macarons start with classic almond shells, but I mix in a bit of honey powder to add subtle warmth. The filling? A ring of caramel buttercream with a dollop of pecan-hazelnut goodness tucked in the center—kind of like a mini Nusstorte surprise in every bite. They’re nutty, creamy, and melt-in-your-mouth delicious. If you’re new to macarons, don’t worry—I’ve included some tips in the FAQs to help you master those smooth tops and signature “feet.” And the best part? These only get better as they rest, so they’re a great make-ahead option whether you’re prepping for a cozy gathering or just treating yourself. Whether you’re baking for fall, the holidays, or a quiet weekend tea, I hope this Swiss-flavored macaron brings a little extra joy (and maybe a few happy memories) to your kitchen. SKIP TO RECIPE CARD A Unique Twist : These macarons combine the classic French cookie with the rich, nutty flavors of Swiss nusstorte —a treat you won’t find just anywhere! Layers of Flavor : With honey-infused shells, creamy caramel buttercream, and a pecan filling, each bite has a mix of sweetness, nuttiness, and warmth. Perfect for Fall : These macarons capture the cozy flavors of fall, making them ideal for gatherings, Halloween treats, or just a quiet afternoon snack. Make-Ahead Friendly : Macarons only get better as they rest, so you can make them ahead and have them at their best when you’re ready to enjoy. Eye-Catching and Elegant : These macarons are as beautiful as they are delicious, with a refined look that’s sure to impress. What You'll Love 1. Why is it important to age egg whites for macarons? Aging egg whites helps reduce moisture, making them easier to whip into a stable meringue. This stability is key to achieving the smooth, shiny tops and distinctive feet of a macaron. 2. Can I use regular flour instead of almond flour? Almond flour is essential for macarons, as it gives the shells their signature texture and slight chew. Other flours can affect both the texture and the flavor. 3. What’s the purpose of adding honey powder to the shells? Honey powder infuses a hint of honey flavor without adding moisture, which can make the macaron batter too runny. This touch of honey complements the pecan caramel filling in this nusstorte -inspired macaron. 4. Why do macarons need to rest before baking? Allowing macarons to rest forms a skin on their surface, which helps create the “feet” (the ruffled edge at the bottom of each shell) during baking. Skipping this step can lead to cracking and uneven baking. 5. My macarons are hollow—what went wrong? Hollow macarons can result from over-whipping the meringue, under-mixing the batter, or baking at too high a temperature. Ensuring proper meringue stiffness and accurate oven temperature can help avoid this issue. 6. Can I replace pecans and hazelnuts with other nuts? Absolutely! Feel free to substitute with other nuts like almonds or walnuts for a different twist, but pecans and hazelnuts provide a warm, caramel flavor that’s perfect for this nusstorte style. Frequently asked Questions Ingredients Macarons Shells: 100g almond flour 100g powdered sugar 1/2 tsp honey powder 2 large egg whites (about 70g), aged and at room temperature 1/4 tsp cream of tartar (optional, for stability) 50g granulated sugar Buttercream Filling: 1/4 cup unsalted butter, softened 1/2 cup powdered sugar 1-2 tbsp caramel sauce 1 tsp honey (to taste) Small pinch of sea salt (optional) Nutty Center: 1/4 cup finely chopped pecans + hazelnuts (or nut mix of your choice) 1 tbsp honey 1 tbsp caramel sauce 1/4 tsp cinnamon (optional, for warmth) Preparation For the shells: Prep : Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a small round tip. Sift the almond flour, powdered sugar, and honey powder into a large bowl to remove any lumps. Whip egg whites in a clean bowl. When they start to foam, add cream of tartar, then gradually add the granulated sugar until stiff peaks form. Macaronage : Gently fold the dry ingredients into the meringue in 2-3 batches. Mix until the batter flows in a thick ribbon and smooths itself within 10 seconds. Pipe the batter into 1-inch circles on the prepared baking sheets. Rest : Allow the piped shells to sit for 30-60 minutes until a skin forms on top (they should feel dry to the touch). Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing from the mat. For the buttercream: Beat butter until smooth and creamy. Add powdered sugar gradually, then mix in caramel sauce, honey, and a pinch of salt. Beat until light and fluffy. For the Nutty Filling: Mix all ingredients in a small bowl until combined and slightly sticky. The mixture should be thick enough to hold its shape when spooned. Adjust honey and caramel to taste; the mixture should be sweet but with a nutty texture. Assembly: Pipe a ring of caramel buttercream around the edge of one macaron shell. Spoon a small amount of the nusstorte nut filling into the center. Sandwich with another macaron shell, pressing gently to secure. Recipe Card Recipe Card Previous Next

A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings About the Recipe Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did. It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl. SKIP TO RECIPE CARD ✅ Creamy, bright, and fresh — perfect for warm weather meals ✅ A twist on a classic cucumber salad with herby Swiss roots ✅ Herb-forward and light but satisfying, thanks to the protein in quark or yogurt ✅ Great for meal prep – make ahead and let it chill for even better flavor ✅ Easily customizable — swap herbs, use yogurt, or try kefir cheese ✅ Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread What You'll Love What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute. Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess. How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving. Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom. Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities. Frequently asked Questions Ingredients 2 large cucumbers, thinly sliced (about 2–3 mm thick) 1 tsp salt (for draining) 1 cup quark (or full-fat Greek yogurt) Zest of 1 lemon 2 tbsp chopped fresh chervil (or flat-leaf parsley) 1 tbsp chopped fresh dill 1 tbsp chopped fresh mint Freshly ground black pepper, to taste Optional: drizzle of olive oil or cold-pressed rapeseed oil Preparation What you'll need for this herby cucumber salad. Below you will find the steps to making this herby cucumber salad: Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look). Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels. Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down. Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil. Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing. Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste. Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing. Make it your own: This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions: Roasted corn niblets – adds a sweet, smoky crunch Thinly sliced red onion or shallots – for a little zip Crushed garlic or garlic scapes – for a punchier flavor Add radishes or shaved fennel – for extra crispness and color Stir in baby spinach or arugula – for a leafy upgrade Crumbled feta or goat cheese – for a creamy-tangy twist Swap lemon zest for preserved lemon – for a bold citrus kick Recipe Card Recipe Card Previous Next

A hint of zesty lemon and creamy feta complete this Greek-inspired galette creating a symphony of classic Mediterranean flavors. < Back Greek Inspired Galette Prep Time: 1 hour Cook Time: 40-50 minutes Serves: 6-8 Servings About the Recipe If you're in the mood for something rustic and full of flavor, this Greek-Inspired Galette brings all the sun-drenched charm of the Mediterranean right to your kitchen. Imagine flaky, golden crust cradling a savory mix of caramelized onions, juicy tomatoes, briny kalamata olives, and creamy feta—all brightened with a splash of lemon and a sprinkle of fresh oregano. It's the kind of recipe that looks impressive, but is surprisingly simple to make. It’s a savory twist on the crust I use in my Apple Hazelnut Galette , and just like my Creamy Olive Tapenade , it celebrates bold, simple ingredients done right. And if you’ve already fallen for my Fougasse , this galette is another stop on your Mediterranean baking tour—rustic, flavorful, and perfect for sharing. Whether you’re planning a casual lunch or a cozy dinner with friends, this galette brings a little Greek flair to the table in the most delicious way. SKIP TO RECIPE CARD That Flaky, Tangy Crust – The dough is simple but so rewarding: buttery, golden, and sturdy enough to hold up all the juicy toppings. Greek-Inspired Flavors – Think: salty feta, sweet roasted tomatoes, briny olives, and a pop of fresh oregano—like a vacation on a plate. Visually Stunning – It’s rustic yet elegant, and perfect for serving at a summer lunch or a laid-back dinner party. Make-Ahead Friendly – You can prep the dough in advance or even bake the full galette ahead and serve it warm or room temp. Versatile – Serve it with a green salad, pair it with a chilled glass of white wine, or even top with a poached egg for brunch. What You'll Love Can I use store-bought dough? You can, but homemade is worth it here. The vinegar in the dough gives it a tender, flaky texture that pairs beautifully with the tangy toppings. Can I make this galette ahead of time? Yes! Bake it earlier in the day and let it cool slightly. Serve warm or at room temperature—it’s delicious either way. What other toppings work well? Roasted peppers, zucchini ribbons, or even a handful of baby spinach or arugula added just before serving would be lovely variations. Can I make it gluten-free? You can swap in a 1:1 gluten-free flour blend, but results may vary slightly in flakiness. Keep the butter cold and don’t overwork the dough for best texture. Can I skip the olives? Of course—if olives aren’t your thing, just leave them out or sub in something with a similar salty bite, like capers or sun-dried tomatoes. Frequently asked Questions Ingredients Dough 240g (2 cups) all-purpose flour 1½ tsp salt 15g (1 tbsp) red wine vinegar 115g (½ cup) unsalted butter, cold and cubed 180ml (¾ cup) cold water A simple, flaky galette dough with just a touch of tang from the vinegar—perfect for holding all that savory Greek goodness. Topping 2 ripe tomatoes, thinly sliced 1 small red onion, thinly sliced 150g (1 cup) crumbled feta cheese Zest of 1 lemon 15ml (1 tbsp) extra virgin olive oil 40g (¼ cup) kalamata olives, pitted and halved Salt and freshly ground black pepper, to taste Fresh oregano, for garnish Inspired by the flavors of the Mediterranean—salty feta, juicy tomatoes, briny olives, and a whisper of lemon zest—all layered onto a golden, rustic crust. Preparation Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets. In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process. Once you have your coarse mixture slowly add in the cold water. Keep kneading with your hands until all the ingredients have come together and you have a smooth dough. Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before). As the dough chills, start preparing your toppings. In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined. Thinly slice your tomatoes and onions. Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick). Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have. Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves. Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process. Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous. Using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil. Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden. Remove the galette from the oven and let cool for 15 minutes before serving. What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors. Enjoy! Recipe Card Recipe Card Previous Next

These pistachio cookie cigars are the classy snack you didn’t know you needed—crispy, nutty, and dipped in dark chocolate. < Back Pistachio Tuiles Prep Time: 15 Minutes Cook Time: 5-7 Minutes Serves: 12 Cookies About the Recipe I’ve always had a soft spot for cookies that look just a little fancier than your everyday batch—the ones that feel like they belong in a pastry shop window. It’s the same feeling I had the first time I made my Black and White Cookies , or those Homemade Fortune Cookies that had me folding fast before they hardened. And of course, let’s not forget the time I conquered Chocolate Hazelnut Macarons —delicious, but definitely a test of patience. This recipe had that same intimidating energy. These pistachio cigar cookies had been on my “someday” list for years . I kept thinking, “They’re too delicate… too elegant… too pastry chef-y .” But one morning I decided it was finally time to give them a go. The first attempt? Messy. The second? Better. But the third time? Magic. Crispy edges, buttery centers, and a hint of pistachio that made them feel just a little bit special. The real fun is dipping the tips in chocolate and rolling them in more crushed pistachios. They’re crunchy, nutty, and melt-in-your-mouth tender—and yes, they’re a little fussy, but oh so worth it. Whether yours turn out picture-perfect or a bit rustic, I promise they’ll be absolutely delicious. Just don’t expect them to last the night. SKIP TO RECIPE CARD They look like they came from a bakery. Elegant and crisp with that dipped-chocolate finish, these cookies make you look very professional. Pistachio flavor that shines. Using pistachio flour and chopped nuts gives these cookies a distinct, nutty richness that’s both subtle and luxurious. That perfect crisp-but-melt-in-your-mouth texture. Like a tuile and a shortbread had a very fancy baby. Impressive but totally doable. Yes, they take a little finesse—but once you’ve nailed one, you’ll be rolling like a pro. They pair beautifully with coffee, tea… or just eaten by the handful. No judgment here. What You'll Love Can I use store-bought pistachio flour? Yes! Just make sure it’s finely ground and unsweetened. You can also grind your own using shelled pistachios—just be sure not to over-process them into paste. What’s the key to rolling them without cracking? Timing is everything. Let them cool just a few seconds after baking until they’re firm enough to lift but still pliable—usually 15–20 seconds. Work quickly! Can I make them ahead of time? Yes! Once cooled and dipped, store them in an airtight container. They’re best within 2–3 days, but they’ll still be crisp and delicious up to 5 days later. What if I don’t have pistachios? You can sub with other finely ground nuts like almonds or hazelnuts—just note the flavor will change (but still be delicious). Can I skip the chocolate dip? You can—but the contrast of the dark chocolate with the buttery pistachio cookie really adds something special. You could also try white chocolate dyed with a touch of green for a fun pop! Mine spread too much—what happened? It could be that your butter was too warm or your egg whites too large. Chilling the batter slightly before baking can help control the spread. Frequently asked Questions Ingredients For the Cookies: 30g (¼ cup) All-Purpose Flour 30g (¼ cup) Pistachio Flour (Optional: ¼ tsp Salt – only if using unsalted pistachios) 60g (4 tbsp) Unsalted Butter, softened 60g (½ cup) Icing Sugar 2 Egg Whites (from large eggs) ½ tsp Vanilla Extract For the Dip: 60g (2 oz) Semi-Sweet Chocolate 30g (¼ cup) Finely Chopped Pistachios Preparation This recipe calls for very few ingredients and is an easy one to throw together. The tricky part comes when the cookies are baked and fresh out of the oven. But we will get to that later. First, prepare your ingredients. If you do not have ready made pistachio flour (or ground pistachios) it is easy to make. In fact, I prefer to make my own. For this recipe I used salted pistachios and so, left out using any extra salt in the recipe. If you are using unsalted pistachios however, I recommend adding it. While you are preparing the batter, preheat your oven to 350F . Prepare a baking sheet by lining it with parchment paper or a silicone mat. Grind your pistachios in a food processor or small blender (I used my old Baby Bullet for this. I find it works really well for grinding nuts or small batches of things. Grind until you have a smooth powder (there may be some chunks left and that's ok, just get it down to looking as close to a flour consistency as possible. You'll see that at some point the oil in the nuts will start making it clump together a bit. This is when I say stop grinding. You don't want to get it too clumped up. In a separate bowl, separate your egg yolks from your egg whites. You will just need the egg whites for this recipe. Once you have your pistachio flour ready to go, grab a medium sized mixing bowl and mix the all-purpose flour and pistachio flour together. I used a whisk, I found it helped to undo the pistachio clumps. Add in the salt if you are using unsalted pistachios. Next, using a hand mixer, mix in the softened butter, powdered sugar, egg whites and vanilla. Beat until you have a smooth creamy mixture. Once you have achieved a nice creamy consistency, take a large spoon and scoop little batter circles onto your prepared baking sheet. Spread the batter with the back of your spoon in gentle circles until they are about 2mm thick. The thinner the better. You just want to make sure they are evenly spread so that one part of your cookie isn't thicker than the other as you want them to bake evenly. Pop the baking sheet into the oven and bake for 5-7 minutes . Once they look golden brown (especially around the edges) you know they are ready to come out. It is a quick bake and you will have to act relatively quickly once the come out. Once you pull them out of the oven, let them cool down for a minute or two, but as soon as you can, with the help of a spatula, lift one of the ends of the circles and roll them into 'cigars'. Careful as they will still be hot, but you do not want to let them cool down too much as they will start to harden and crumble if you try to toll them. I found this to be the trickiest part in making these. But once you do one or two the rest will be easy. If you do not care to have them in perfect cigar shapes, you can also use the side of a glass and form more of a taco shape with them. When they are formed let them cool completely (15- 20 minutes). In the meantime, you can prepare your chocolate sauce and pistachio crumble for dipping the ends into. Chop up your chocolate and place in a microwaveable bowl. Microwave the chocolate in 15 second intervals, stirring each time until the chocolate has melted. Finely chop your pistachios. Once your tuiles have cooled. Dip one end into the chocolate and sprinkle with the pistachio crumbs while the chocolate is still runny. Place your dipped cookies onto a plate or baking sheet and put into the freezer for 10 minutes (or until the chocolate has solidified). Take them out and let them come back to room temperature before transferring them to a serving dish. This will let the chocolate warm up a bit and prevent the cookies from staying stuck to the plate. Enjoy! Recipe Card Recipe Card Previous Next

This mouthwatering creation combines the earthy flavors of beets with the irresistible texture of a fluffy, herb-infused focaccia. < Back Beet Focaccia Prep Time: 15 minutes Cook Time: 20-25 minutes Serves: 12-15 Servings About the Recipe I’ve always loved focaccia—it’s one of those breads that feels fancy without actually being fussy similar to its french cousin Fougasse . Crispy on the outside, soft and pillowy on the inside, and so easy to play around with. This beet version might be one of my favorites yet. Roasted beets get blended right into the dough, giving it this gorgeous pink hue and a hint of earthy sweetness that pairs perfectly with a sprinkle of sea salt and a good drizzle of olive oil. It’s the kind of bread that looks like you went all out, but really, it’s super simple—and a total conversation starter at the table. Whether you serve it with soup, slice it up for sandwiches, or just tear off pieces to snack on, it’s one of those recipes that’s as fun to make as it is to eat. SKIP TO RECIPE CARD That gorgeous color: Thanks to the beets, this focaccia has a stunning pink hue that’s totally eye-catching and perfect for spring tables or gatherings. Naturally sweet + earthy: The beets add a subtle sweetness and depth that plays beautifully with the olive oil and sea salt topping. Soft, pillowy texture: Crisp edges with a tender inside—it’s the kind of bread you want to keep tearing into. Totally customizable: Go simple with just olive oil and sea salt, or pile on your favorite toppings—herbs, veggies, even a sprinkle of cheese. Make-ahead friendly: You can let the dough rise in the fridge overnight and bake it fresh the next day. What You'll Love Do I need to roast the beets first? Yes—roasting brings out their natural sweetness and gives you a smoother purée. Boiled beets can work in a pinch, but the flavor won’t be quite as rich. Can I use a stand mixer to knead the dough? Absolutely! It saves time and makes the dough super smooth. Just use the dough hook and knead for about 8–10 minutes until it’s soft and elastic. Will the beet flavor be strong? Not at all. It’s subtle and mellow—more of a slight earthiness and natural sweetness than anything overpowering. Can I use canned or vacuum-packed beets? Yes, just make sure they’re plain (not pickled) and drain them well before puréeing. Can I freeze the dough or baked focaccia? Yes! The dough can be frozen after the first rise, or you can freeze the baked bread (sliced or whole). Just wrap it well and reheat in the oven to crisp it up. What if I don’t have red wine vinegar? You can swap in white wine vinegar or apple cider vinegar. It helps balance the sweetness of the beets and adds a little brightness. Frequently asked Questions Ingredients 250g cooked beets (about 1½ cups or 4 medium beets) 80g water (⅓ cup) 480g all-purpose flour (4 cups) 6g instant yeast (2 teaspoons) 40g extra virgin olive oil (3 tablespoons + more for greasing) 15g red wine vinegar (1 tablespoon) 20g honey (2½ teaspoons) 10g salt (2 teaspoons) Topping Suggestions: Olive Oil Sea Salt Onions Herbs: Chives, Parsley, Rosemary. Oregano etc. Olives Tomatoes Bell Peppers Preparation This focaccia, like all other focaccia, is extremely easy to make. Just a few key ingredients and you will have a beautiful bread ready to serve for lunch or supper. Just be sure to alot yourself a couple of extra hours to allow for the rising time. 1. Roast and Prep the Beets: If your beets aren’t cooked yet, roast them at 400°F (200°C) wrapped in foil for 45–60 minutes, or until tender. Let cool, then peel and chop. You’ll need about 250g (1½ cups) of cooked beet. 2. Blend Beets and Liquid: In a blender or food processor, combine the cooked beets, water, olive oil, vinegar, and honey. Blend until smooth and vibrant. Make the Dough: Using 1 1/2 cups of the beet purée, warm it in the microwave (15 second intervals) so that it is warm to the touch (not boiling). Add in your instant yeast and stir. Wait until the yeast starts to activate (you can tell when a layer of small bubbles start to form on the liquid). Add in the vinegar, olive oil, and honey. Give the mixture a few good stirs so that the liquid ingredients are all well incorporated. Now, sift in the flour and salt. First Rise: Using you hands, knead the ingredients together until you have a beautifully pink dough. Cover your bowl with a kitchen towel or some plastic wrap and let the dough rise (for 1-2 hours) or until it has doubled in size. When the dough has risen punch the dough out so that it deflates. Tip: Punching out the dough serves a crucial purpose in the bread-making process. When the dough is punched down, it helps to release the excess carbon dioxide gas that has built up during the fermentation stage. This punching action deflates the dough, allowing it to relax and redistribute the gas bubbles evenly throughout. It also helps to remove any large air pockets that may have formed during the rising process. By punching out the dough, you create a more uniform texture and structure in the bread. It helps to develop a tighter crumb and prevents the formation of large air holes. Additionally, punching down the dough helps to strengthen the gluten network, resulting in a better rise and a more consistent texture in the final baked product. Shape the Dough: Line a baking dish (approx. 28 x 18cm or 7 x 11'') with parchment paper. Tip: Crunch the parchment paper up before placing it in the dish, this will make it easier to shape it into the corners and up the sides. Using a pastry brush, brush the parchment paper with a bit of olive oil. Place your beautiful pink dough onto the parchment paper, stretching it out so it covers the surface of the dish. Dimple and Top: Cover and let rise again for about 40 minutes. When you have let the dough rise for a second round, the real focaccia fun begins. Drizzle on a bit of olive oil and sprinkle with some salt. Get your hands ready, it is time to dimple the dough. Using your fingers make finger indentations over the entire top layer of the dough. Dimpling the dough is not only fun, but actually has a few specific purposes (see below). Why Dimple the Dough? Dimpling isn’t just for looks (though it definitely gives focaccia that rustic charm). Those little pockets help the olive oil and toppings soak into the dough instead of sliding off, and they also keep big air bubbles from forming so the bread bakes up evenly. It’s a simple step that adds flavor, helps with texture, and gives focaccia its signature look. Next, have fun decorating the top of your bread. In this example I simply used some onions, chives, parsley and chili flakes. But, have fun decorating and creating your own masterpiece. Bake: Preheat the oven to 425F . Place the focaccia on the center rack in the oven and bake for 20-25 minutes or until a golden crust forms on the top. Do not be surprised if the glorious pink dulls and becomes more golden. This is normal. It will still be beautiful, and most importantly delicious. Serve as an accompaniment to a meal, or simply as a dish in of itself. Hope you have fun with this and enjoy making it as much as I do. Recipe Card Recipe Card Previous Next