Delicious and fluffy two layered chocolate cake topped with kirsch flavored whipped cream and cherries. < Back Black Forest Cake Prep Time: 30 Minutes Cook Time: 18-20 Minutes Serves: 8-10 Servings About the Recipe There’s something timeless about a slice of Black Forest Cake —light chocolate sponge, tart cherries soaked in kirsch, and billowy whipped cream all layered into one indulgent yet airy dessert. It’s the kind of cake that instantly transports me back to childhood celebrations, especially my mother’s birthday, when we’d pick up a version from a little bakery near our cottage. It was always topped with maraschino cherries and chocolate sprinkles—and I’d count the days until I could sneak a slice. This cake’s roots go back to Germany, named after Schwarzwälder Kirsch —a cherry brandy made from sour cherries, which gives the cake its distinct flavor. Over time, I’ve made this recipe my own: adjusting the chocolate, adding a bit more kirsch, and simplifying it just enough to make it approachable without losing any of the magic. If you can’t find cherry kirsch, a fruit-forward brandy works beautifully—and even canned cherries can be transformed with a rinse and a little love. If you’ve tried my Chocolate Cherry Bundt Cake , you already know how much I love this flavor pairing. For a no-bake twist, my Black Forest Tiramisu delivers the same chocolate-cherry magic with mascarpone and coffee. And if you're leaning into something lighter and nutty, don’t miss my White Forest Cake , a bright and elegant take on the classic. But this cake? This is the one I always come back to. A true ode to tradition—with a little personal flair and a lot of heart. SKIP TO RECIPE CARD Balanced Sweetness: The combination of tart cherries, lightly sweetened whipped cream, and chocolate cake is perfectly balanced, making it indulgent without being overly rich. Moist and Fluffy Texture: The kirsch-soaked cherries add moisture, while the whipped cream keeps the layers light and airy. Customizable: Easily adapt the recipe to suit your preferences by using different fruits or adjusting the amount of kirsch for a boozy or kid-friendly version. Impressive Presentation: Despite being straightforward to assemble, the cake looks stunning, making it ideal for celebrations or special occasions. A Taste of Tradition: This cake carries the rich heritage of German baking, connecting you to a classic dessert with every bite. What You'll Love 1. Q: Can I substitute Kirsch? A: If you can’t find Kirsch, you can substitute it with cherry-flavored brandy or any other fruit-flavored liquor. For a non-alcoholic version, use cherry syrup or the liquid from canned cherries. 2. Q: Can I use fresh cherries? A: Yes! Fresh cherries work wonderfully when in season. Just pit them and adjust the sugar to taste, as fresh cherries may be sweeter than canned or jarred ones. 3. Q: What type of cocoa powder is best? A: Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother, less acidic taste. 4. Q: Can I make the cake layers ahead of time? A: Absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. 5. Q: How do I store the cake? A: Black Forest Cake should be stored in the refrigerator, covered, to keep it fresh. It’s best consumed within 2–3 days. Frequently asked Questions Ingredients Cake: 95 g (¾ cup) All-Purpose Flour 1.5 g (¼ teaspoon) Salt 6 Eggs (separated) 200 g (1 cup) Granulated Sugar 5 g (1 teaspoon) Vanilla Extract 40 g (½ cup) Cocoa Powder Cherries: 150 g (1 cup) Pitted Cherries 50 g (¼ cup) Granulated Sugar 60 ml (¼ cup) Water 30 ml (2 tablespoons) Kirsch Whipped Cream: 600 ml (2½ cups) Whipping Cream 30 g (4 tablespoons) Icing Sugar 30 ml (2 tablespoons) Kirsch Preparation Preheat oven to 350F You will need four medium sized mixing bowls and a medium saucepan to prepare your ingredients. Use two of the bowls to separate your egg whites from your egg yolks. To the egg yolks add 1/2 cup of the granulated sugar. With a hand mixer, beat until you have a smooth and creamy butter-yellow mixture. Add in the vanilla and make sure everything is well incorporated. Make sure to properly clean your beaters before beating your egg whites. If not, they may not give you the nice fluffy texture you desire. Beat your egg whites until they form soft peaks. Add in the remaining 1/2 cup of sugar and mix until well blended. Take your egg white mixture and with a rubber spatula, gently fold it into your egg yolks. You want to do it slowly so that you keep the mixture light and fluffy. In the third bowl, sift together the flour, cocoa powder and salt, making sure to get rid of any lumps. Slowly fold the flour mixture into the egg mixture using the same rubber spatula until everything is well incorporated. Next prepare two 8-9" round baking pans by rubbing some butter all over. Don't forget the sides! I like to use a piece of paper towel for this or just tear off a small bit of the foil paper from your butter stick. Add some flour and tap it around your pans so that all is nicely coated (but not clumped). I like to turn my pans upside down and give the backs a good tap to be sure I get rid of any excess. Fill each pan with equal amounts of batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes and transfer cakes to a wire cooling rack. In the meantime, prepare your cherry syrup and whipping cream. In a medium sauce pan, add 1/4 cup water and 1/4 cup granulated sugar. On low heat, stir until the sugar is dissolved ( you'll know when you do not see any more of the sugar granules). Remove the mixture from the heat and stir in the 2 tablespoons of Kirsch and the pitted cherries. Let this mixture stand for about 30 minutes so that it cools down and the cherries can soak up the flavors. In the meantime, make your whipped cream. Use the hand mixer to beat the whipping cream into stiff peaks in the forth bowl. Add the icing sugar and kirsch, and mix some more until everything is well incorporated. Now it is time to build your cake! Once the cakes are cooled, brush a thin layer of the cherry syrup over the the top of the bottom cake layer. Next, evenly spread half the whipping cream over top. Next, arrange a layer of cherries over the whipping cream. This will be the center of the cake, so do not be shy with how many cherries you put. Just remember to keep some for the top. How many to keep for decorating is up to you. Once you have a nice layer of cherries, place the second layer of cake overtop and brush with cherry syrup. Decorate the top of the cake with the remaining whipped cream and cherries. I decided to pipe the whipped cream on the top layer, but spreading it will give an equally nice look. You can also sprinkle some chocolate over top if you desire. Serve and enjoy!! Recipe Card Recipe Card Previous Next

Thin and delicate with lightly crisp edges, Swiss Omelette have a subtle, buttery flavor and a soft, crepe-like texture that melts in your mouth. < Back Swiss Pancakes (Omelette) Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4-6 Servings About the Recipe Swiss Omelette (oh-meh-LET-uh) were a staple in our home growing up in Montreal—a simple, comforting dish that always brought a bit of Switzerland to the table. My mom made them often: golden and soft, sprinkled with cinnamon sugar, or sliced into ribbons and added to broth for Flädli Suppe , a cozy Swiss soup where omelette strips become tender noodles soaking up all that comforting flavor. It was one of those meals that felt like a warm hug on a cold day. Think of these as the Swiss cousin to crêpes—thicker, eggier, and a bit more rustic. They’re just as versatile, but heartier, with enough substance to stand on their own whether rolled up with something sweet or folded around savory fillings. Like Spätzli (Spaetzli) or Dampfnudeln , this recipe is a perfect example of the Swiss kitchen at its best: humble ingredients like flour, eggs, and milk coming together to make something deeply satisfying. Whether you serve them sweet, savory, or in soup, Swiss omelettes are an easy, nostalgic favorite that deserves a spot in every cozy kitchen. SKIP TO RECIPE CARD Quick & Easy Prep – With just four simple ingredients and no special equipment needed, you can whip up a batch in minutes. Versatile – Enjoy them sweet with cinnamon sugar or jam, or go savory with cheese, ham, or even sautéed mushrooms. Delicate Yet Flavorful – Lightly crisp edges with a soft, buttery texture that melts in your mouth. Great for Leftovers – Slice them into strips to make traditional Swiss-style soup noodles, or store them for quick meals. What You'll Love 1. How is Swiss Omelette different from a regular omelette? Unlike fluffy egg omelettes, what the Swiss call Omelette is thin and crepe-like, made with flour, milk, egg, and salt rather than just eggs. 2. Can I make these ahead of time? Yes! You can refrigerate them for up to 2 days and reheat them in a pan or microwave. They also freeze well when stacked with parchment paper between each omelette. 3. How do I get the perfect thin texture? Make sure your batter is smooth and slightly runny—if it’s too thick, add a splash of milk. Cook on medium heat and swirl the pan to spread the batter evenly. 4. Can I make this gluten-free? Yes! Try substituting the flour with a gluten-free all-purpose blend for a similar texture. 5. What’s the best way to serve Swiss Omelette? You can enjoy them sweet with cinnamon sugar, jam, or honey, or savory with cheese, ham, or even fresh herbs. You can also cut them into strips and add them to soup for a classic Swiss twist! Frequently asked Questions Ingredients For the batter: 100g flour (¾ cup) 120ml milk (½ cup) 1 egg Pinch of salt Preparation Here are the step-by-step instructions on how to make the perfect Swiss Omelette: Make the Batter: In a bowl, whisk together the flour and salt . Add the egg and gradually pour in the milk , whisking continuously until you get a smooth, thin batter. Let it rest for 5–10 minutes if you have time (this helps the flour fully hydrate). Tip: If the batter feels too thick, add a splash of milk to get the right consistency! Heat the Pan: Lightly grease a non-stick skillet or crêpe pan with a little butter or oil and heat over medium heat . Cook the Omelette: Pour a small ladleful of batter (about ¼ cup) into the pan, swirling it immediately to spread it into a thin layer. Cook for 1–2 minutes until the bottom is lightly golden. Flip & Finish: Use a spatula to gently flip the omelette and cook for another 30 seconds to 1 minute on the other side. It should be lightly golden but still soft and pliable. Serve & Enjoy: Enjoy it sweet (with cinnamon sugar, jam, or honey) or savory (stuffed with cheese, ham, or herbs). For a classic Swiss twist , slice it into thin strips and add it to soup! Recipe Card Recipe Card Previous Next

Crunchy Melba toasts topped with sweet hazelnut spread and pear. It's the 4-ingredient afternoon pick-me-up you've been needing. < Back Pear and Hazelnut Melba Toast Prep Time: 10 minutes Cook Time: 5 minutes Serves: 10-12 Servings About the Recipe It’s pear season, and every autumn, I somehow forget. I get swept up in all things apple—pies, babkas, crisps (like my Apple Marzipan Babka )—that pears tend to quietly fade into the background. But not this year. These little pear hazelnut toasts are my gentle reminder that pears deserve their own moment in the spotlight. They’re inspired by a nostalgic snack my mom used to make for me whenever I was under the weather—simple Melba toasts topped with a warm hazelnut spread and baked until toasty. No fruit, no fuss. Just comfort. I’ve given them a little upgrade here with soft, ripe pear slices, a dusting of cinnamon, and a sprinkle of extra hazelnut meal. The flavors come together in a way that feels both elevated and familiar. If you’re as obsessed with cozy fall bakes as I am, don’t miss my Swiss-inspired Apple Hazelnut Galette or Plum Wähe —two other rustic, fruit-forward desserts that are all about celebrating the season. These toasts are simple, satisfying, and just a little bit nostalgic. I hope they become a new favorite in your fall kitchen too. SKIP TO RECIPE CARD Nostalgic meets elevated – A childhood favorite gets a delicious seasonal twist with pears and cinnamon. Quick and easy – Minimal ingredients, minimal effort. Perfect for busy days or last-minute guests. Naturally gluten-free option – Just sub in GF Melba toasts or crackers if needed. Versatile snack or dessert – Enjoy them with tea, as a midday pick-me-up, or as a light dessert. Perfect flavor pairing – Pears and hazelnuts are a classic Swiss combo that always feels elegant and cozy. What You'll Love Can I use another type of fruit? Absolutely. Apples or plums would also be lovely here (try thinly sliced and patted dry). You could even use figs for a more luxurious feel. Do I need to peel the pears? Not at all! Leave the skins on for added texture, color, and nutrients. Just make sure they’re ripe but still firm. What if I don’t have hazelnut meal? You can blitz whole hazelnuts in a food processor or use almond meal instead—it’ll still be delicious. How do I store these? They’re best eaten warm or within a few hours of making. If you have leftovers, store them in an airtight container at room temp and re-toast briefly before serving. Can I prep these in advance? Yes! You can spread the condensed milk–hazelnut mixture ahead of time and slice the pears in advance (toss with lemon juice to prevent browning). Assemble and bake when ready to serve. Frequently asked Questions Ingredients 1¼ cups (300 mL) sweetened condensed milk 1½ cups (150 g) hazelnut meal (plus more for sprinkling) 2–3 ripe pears , thinly sliced 18–20 melba toasts Cinnamon , for sprinkling Preparation There are many things I love about this little snack. One of them being how quick and easy it is to make. With four ingredients and about 15 minutes of your time, you'll have prepared and baked these beauties and will be crunching your way through a plate of them. Begin by heating your oven to 350F . In a small mixing bowl use a spatula to mix together the sweetened condensed milk and hazelnut meal . Mix until you have a smooth textured batter and all the dry ingredients are well incorporated. Cut your pears into 3mm thick slices. Prepare your toasts by piping or spreading some of the hazelnut mixture onto the toast. (It will likely run over the sides a bit, but that is ok). Next, top the mixture with a slice of the pear. Sprinkle the top of each pear slice with some more hazelnut meal and a pinch of cinnamon. Place your topped melba toasts onto a lined baking sheet. Bake in the oven for 5-7 minutes or until the edges start to turn golden. Remove from the oven and let cool for 10 minutes before serving. Can be eaten warm or at room temperature. Enjoy! Recipe Card Recipe Card Previous Next

This easy no-churn ice cream swirls strawberry rhubarb preserve into a creamy five-ingredient base for a refreshing, fuss-free summer dessert. < Back Strawberry Rhubarb Swirl Ice-Cream (No Churn) Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings About the Recipe Strawberry rhubarb tends to show up in my kitchen when I’m not quite ready for it—usually because I’ve got berries that are overly ripe and rhubarb that needs using now . Instead of tossing them into another pie (though my Classic Strawberry Rhubarb Pie still has a loyal following here), I cook them down into a thick preserve that’s perfect for swirling into other bakes and treats. One of my favorites? A simple no-churn ice cream that only takes five ingredients and just a few minutes to throw together. It’s endlessly adaptable—use any fruit preserve or compote you have on hand, and you’ve got yourself a creamy, sweet, fruit-swirled dessert without breaking a sweat. It’s a little more relaxed than my Lemon-Lime Semifreddo , and a bit more casual than something like my Raspberry Coulis Panna Cotta —but just as satisfying in its own unfussy way. No water bath, no churning, no need to plan too far ahead. Just whip, swirl, freeze, and you’ve got summer in a scoop. SKIP TO RECIPE CARD Just 5 ingredients – No fancy equipment, no eggs, no stress. If you’ve got heavy cream, sweetened condensed milk, and a fruit preserve, you’re already halfway there. Make it your own – This recipe works with any fruit jam or compote. Strawberry rhubarb is classic, but raspberry, cherry, or even peach would be just as good. No churn, no fuss – No ice cream maker needed. Just whip, fold, swirl, freeze, done. Creamy and satisfying – Thanks to the sweetened condensed milk and whipped cream, you still get that rich, scoopable texture. Perfect for prep-ahead desserts – Great for dinner parties, weekend treats, or using up the last bits of homemade jam. What You'll Love Can I use store-bought jam instead of homemade preserve? Absolutely. Any thick fruit jam, compote, or preserve will work—just make sure it’s not too runny. Bonus points if it’s one you already love on toast. Do I have to use strawberry rhubarb? Not at all! This base is super flexible. Try raspberry, blueberry, cherry, or even mango for a tropical twist. You could also mix two flavors (peach + ginger? Yes please). How long does it take to freeze? It needs about 6 hours , but overnight is best for a firm, scoopable texture. How long will it keep in the freezer? Up to 2 weeks in an airtight container. After that, the texture might get a little icy—but it’ll still taste great. Can I reduce the sugar? The condensed milk provides both sweetness and creaminess, so reducing it will change the texture. If you prefer a less-sweet version, use a tangier or less-sweet preserve to balance things out. Can I add mix-ins like crushed cookies or nuts? Totally! Fold in crumbled graham crackers, chopped pistachios, or bits of white chocolate just before freezing. Keep it simple or get creative. Frequently asked Questions Ingredients 2 cups heavy cream (480ml) 1 can (14 oz) sweetened condensed milk (400ml) 1 tsp vanilla ¾ cup strawberry rhubarb preserve (room temp) Preparation Whip the cream to stiff peaks. In another bowl, mix condensed milk and vanilla. Fold cream into the milk mixture. Pour half into a loaf pan. Spoon half the preserve on top. Swirl lightly. Repeat with remaining ice cream base and preserve. Freeze 6 hours or overnight. Scoop and serve! Recipe Card Recipe Card Previous Next

A healthier twist on the classic Quebec dish, featuring crispy roasted root vegetables and a rich, flavorful bone broth gravy. < Back Veggie Poutine Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings About the Recipe As a proud Quebecer, I have to say, poutine is hands-down one of the best things to come out of my province (along with maple syrup, of course!). But let’s face it, the classic version can be a little heavy. That’s where this roasted veggie poutine comes in, inspired by my collaboration with Broya to create a healthier twist on my favorite dish. Swapping the fries for roasted root veggies not only adds a beautiful pop of color but also packs in more nutrients. And don’t worry, we’re not skimping on the best part—the gravy. This rich, savory sauce is made with Broya’s bone broth, which is loaded with health benefits like collagen and amino acids that your body will love. It’s poutine, but a little more grown-up, and a lot more nourishing! SKIP TO RECIPE CARD Nutritious Twist on a Classic : This veggie poutine brings the comfort of Quebec's favorite dish with a healthy twist, swapping out traditional fries for roasted veggies that pack in extra nutrients without sacrificing flavor. Bone Broth Boost : Using Broya’s rich bone broth in the gravy adds depth and a nourishing touch, giving each bite a satisfying, savory richness that’s good for your gut and joints. Perfectly Crispy Texture : The roasted veggies retain a crispy exterior that complements the smooth, rich gravy, creating a balanced texture that you’ll crave. Versatile and Customizable : Perfect as a main dish or hearty side, this recipe can easily adapt to your veggie preferences, so you can make it your own every time. Quick and Simple to Prepare : With easy prep and roasting steps, this recipe is approachable even on busy nights, yet fancy enough for weekend meals. Gluten-Free Option : Made with naturally gluten-free ingredients, this veggie poutine is suitable for gluten-sensitive guests, so everyone can enjoy it without worry. What You'll Love Why Use Bone Broth Instead of Regular Broth? Bone broth isn’t your average broth—it’s packed with essential nutrients that you won’t find in regular stock. While both broths add flavor to your cooking, bone broth takes it up a notch by providing a more concentrated source of proteins, collagen, and minerals. It’s slow-simmered for hours, allowing the bones and connective tissues to release valuable compounds like glucosamine and chondroitin, which are known for supporting joint health. When you swap out regular broth for bone broth, you’re not just enhancing the flavor of your dishes—you’re also adding a nutritious powerhouse that can help boost your overall health. How Bone Broth Elevates Your Cooking Bone broth isn’t just for soups; its rich, savory flavor can enhance all sorts of dishes, from sauces and gravies to risottos and even smoothies (yes, really!). In this roasted veggie poutine, the bone broth creates a gravy that’s velvety and packed with flavor, thanks to the natural collagen. Whether you’re looking for a hearty meal or a way to sneak in more nutrients, using bone broth in place of regular broth is a simple way to add depth to your recipes while nourishing your body. Is Bone Broth Good for Your Gut? Gut health is a hot topic these days, and bone broth is often recommended as a soothing, healing food. The gelatin that’s released during the slow simmering of the bones can help strengthen your gut lining, making it an excellent option for those dealing with digestive issues. It can also improve nutrient absorption and reduce inflammation in the gut, making it a fantastic addition to your diet if you’re looking for ways to support a healthy digestive system. Frequently asked Questions Ingredients For the Roasted Veggies: 2 medium sweet potatoes, cut into fries 2 large carrots, cut into fries 2 large parsnips, cut into fries 2 medium beets, cut into fries 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon smoked paprika (optional) Fresh thyme for garnish (optional) For the Bone Broth Gravy: 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups Broya bone broth (beef or chicken) 1 teaspoon fresh thyme (or ½ tsp dried thyme) 1 tablespoon maple syrup Salt and pepper to taste For Assembly: 1 cup cheese curds (or crumbled goat cheese/feta for a lighter option) Fresh thyme or parsley for garnish (optional) Preparation please note that this post contains affiliate links where I may get a small percentage from qualified purchases For the Roasted Veggies: Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. Toss veggies (sweet potatoes, carrots, parsnips, beets) with olive oil, salt, pepper, and smoked paprika (if using). Spread veggies out in a single layer on the baking sheets. Roast for 25-30 minutes, flipping halfway through, until crispy and golden on the edges. Remove from the oven and set aside. For the Bone Broth Gravy: In a medium saucepan , melt butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes. Stir in the flour to make a roux, cooking for 1-2 minutes until it turns golden brown. Slowly pour in the Broya bone broth , whisking constantly to prevent lumps. Keep whisking until the gravy thickens, about 5-7 minutes. Add thyme, maple syrup , and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, then remove from heat. For Assembly: Arrange roasted veggies on a large serving plate or individual plates. Sprinkle cheese curds or your preferred cheese over the top. Drizzle the hot bone broth gravy generously over the veggies and cheese, allowing the cheese to soften. Garnish with fresh thyme or parsley if desired. Serve immediately and enjoy the healthy twist on poutine! If you make this recipe, be sure to tag @poetic_road and @broyaliving on Instagram so we can see your gut healthy creation using the bone broth! Buy Broya's Bone Broth here. Recipe Card Recipe Card Previous Next

Perfectly crispy on the outside and tender on the inside, these onion rings are an easy and tasty snack the whole family will love. < Back Crispy Homemade Onion Rings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 30-40 Rings About the Recipe If I had to pick one crispy snack to rule them all, onion rings would win every time. Growing up, they were always my top pick over fries—there’s just something about that golden crunch and sweet, tender onion center that feels like comfort food perfection. Now that I make them at home, I’ve dialed in a batter that’s light and crispy, not heavy or greasy, and lets the flavor of the onion shine through. These homemade onion rings are one of those recipes that looks impressive but couldn’t be easier to pull off. They’ve become a go-to in my kitchen for game day snacks, family burger nights, and even cozy movie nights in. And if you’ve tried my Crispy Mushroom Bites , Herby Puff Pastry Bites , or Paprika Grissini , you already know I have a soft spot for finger foods that are just as fun to eat as they are to serve. These onion rings fit right in with that crowd—simple, flavorful, and seriously addictive. So grab a few onions, heat up your oil, and get ready to whip up a batch of these crunchy bites. Whether you're serving them up with a dipping sauce or piling them high on a burger, I promise they’ll disappear fast. SKIP TO RECIPE CARD Light and Crispy Perfection: These onion rings aren’t greasy—they’re golden, crunchy, and airy. Simple Ingredients: You probably have most of them in your kitchen already. Versatile Snack or Side: Pair with burgers, sandwiches, or just eat them by the handful with your favorite dip. Crowd-Pleaser: Make a batch, and watch them disappear. They’re that good! What You'll Love Can I make these in an air fryer? Yes! Just lightly spray them with oil, and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway. They won’t be exactly like the deep-fried version, but still crispy and tasty. What kind of onions should I use? Sweet onions, like Vidalia, are a classic choice, but yellow onions work well too if you want a bit more bite. How do I keep them crispy? Serve them right away for the best crunch! If you’re making a batch ahead, keep them warm in a low oven (about 200°F/95°C) until ready to serve. Can I freeze leftovers? Yep! Freeze them on a tray first, then transfer to a bag or container. Reheat in the oven or air fryer for a quick fix. Frequently asked Questions Ingredients Onion Rings: 2 Yellow Onions (sliced) 1 1/4 cup Self-Rising Flour 3/4 cup Carbonated Water 1/2 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Paprika 1/4 teaspoon Ground Coriander 4-6 cups Vegetable Oil for Frying Dip: 1 cup Sour Cream 1/2 cup Pickled Jalepenos (roughly chopped) 1/2 cup Fresh Coriander (finely chopped) 1 Lime (juiced) Preparation Onion rings are one of the easiest snacks to make and what I love is that you can change up the batter and they end up being completely different. One of my favorites is the classic crisp onion ring with a simple batter crust. My favorite way to get a light and crispy shell is to use carbonated soda water. Along with the self-rising flour, it helps in the rise and gives a delicate fluffy batter. I also use it in my waffle recipe. It is devine! Back to the onion rings. If you are making these, please make sure to be extra careful as you will be using hot oil to fry them. Parent supervision is highly recommended here! First, make sure to peel and slice your onions. I like making my onion rings on the thinner side 1-2cm wide. But if you prefer thicker, juicier bites, make them as thick as you like. Time to prepare the batter. In a medium mixing bowl, mix together the dry ingredients: flour, salt and spices. Use a whisk to make sure they are well incorporated. Slowly add in the carbonated water. Whisking so that there are no chunks of flour. Mix until smooth. In a medium to large high-sided saucepan, heat up the oil on medium high heat. No need for a thermometer, you will know when it is ready when you drop a bit of batter into the oil and it sizzles and turns golden. In the meantime, prepare a plate lined with a paper kitchen towel. This will be your "cooling station" or "catch the extra oil" station. When the oil is at the right temperature, use a fork to dip an onion ring into the batter. Make sure to submerge it entirely and to let any excess batter drip off before placing the batter covered ring gently into the oil (BE CAREFUL! As the oil may spatter a bit). Do not overcrowd the onion rings, it is better to do small batches at a time. Fry the rings until they are golden brown, turning them every once in a while to ensure all sides are fried evenly. Let any extra oil drip off before placing them on your "cooling tray". Let the onion rings cool for 5-10 minutes before serving. I usually just love to eat my onion rings plain or with simple ketchup as a dip. However, if you want to get a little fancier, why not try my jalapeno and coriander dip? To make the dip, place all ingredients into a blender or food processor and pulse until you achieve your desired consistency. Serve and enjoy! Need some more appetizers? Check these out: Herby Puff Pastry Bites Bruschetta with Olive Confit and Herb Vinaigrette Creamy Olive Tapenade Recipe Card Recipe Card Previous Next

Moist and buttery with a bright citrus flavor, this Orange Poppy Seed Loaf has a tender crumb, and a subtle poppy seed crunch. < Back Orange Poppy Seed Loaf Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings About the Recipe If you’ve loved my Lemon Pistachio Bundt Cake or Almond Apricot Madeleines , I think you’re going to adore this Orange Poppy Seed Loaf. It’s made with a whole orange — peel and all — giving it that perfect balance of bright citrus, subtle sweetness, and a little nutty depth, all with a delicate crunch from the poppy seeds. This is one of those cakes that feels just fancy enough for a weekend tea, but still totally at home next to your morning coffee. Want to dress it up? Add candied orange slices on top for that extra wow-factor — but honestly, it’s lovely on its own. It’s a simple, cozy bake that has a bit of that old-school charm, and the kind of thing I love having on the counter to snack on throughout the week (though in my house, it never lasts more than a day or two). Bonus: it gets even better the next day, as the flavors mellow and deepen with time. SKIP TO RECIPE CARD What You’ll Love about this Orange Poppy Seed Loaf ✨ Bright citrus flavor – Whole orange purée infuses every bite with natural sweetness and zest. ✨ Delightfully moist – Melted butter keeps the crumb rich and tender. ✨ A touch of crunch – Poppy seeds add a subtle contrast to the soft loaf. ✨ Gorgeous presentation – Topped with glossy candied orange slices, it’s a showstopper! ✨ Perfect for any occasion – Enjoy as a breakfast treat, afternoon snack, or dessert. What You'll Love Can I use store-bought orange juice instead of fresh orange purée? Fresh orange purée gives the loaf a more intense citrus flavor and natural moisture. If substituting, use ¼ cup (60ml) orange juice, but the texture may be slightly different. How do I know when the loaf is done baking? Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. The top should be golden and slightly springy to the touch. Can I make this loaf ahead of time? Yes! It stays moist for up to 3 days at room temperature in an airtight container. You can also freeze it (without the candied oranges) for up to 2 months. What’s the best way to store candied orange slices? Keep them in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life. Can I swap the butter for oil? Yes! Use 150g (¾ cup) neutral oil for a slightly lighter texture. Frequently asked Questions Ingredients Cake: 185g unsalted butter, melted ( 6½ oz ) 3 large eggs 200g caster sugar ( 1 cup ) 1 medium orange , pureed 190g all-purpose flour, sifted ( 1½ cups ) 2 tsp baking powder ½ tsp salt 2 tbsp poppy seeds 60ml milk or orange juice ( ¼ cup ) ½ tsp vanilla extract (optional) Orange Glaze (Optional): 60g powdered sugar ( ½ cup ) 1-2 tbsp fresh orange juice ½ tsp orange zest Candied Oranges (Optional) 1 orange (thinly sliced, about ⅛-inch thick) 1 cup (200g) granulated sugar 1 cup (240ml) water Optional: 1 tbsp honey or light corn syrup (for extra shine) Optional: ½ tsp vanilla extract or a cinnamon stick for added flavor Preparation Let's get started! Here are the step-by-step instructions on how to make this delicious Orange Poppy Seed Loaf: Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper. Prepare the orange: Cut the orange into chunks (removing any seeds) and blend it into a smooth puree using a food processor or blender. Mix wet ingredients: In a large bowl, whisk together the melted butter, eggs, sugar, vanilla extract, and pureed orange until well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Mix batter: Gradually fold the dry ingredients into the wet ingredients, alternating with the milk or orange juice, until just combined. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes , or until a skewer inserted in the center comes out clean. Cool & glaze (optional): Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. For an extra spin, drizzle with an orange glaze (see below) . Decorate & Serve: Decorate with candied oranges or orange zest. Serve with a dollop of whipped cream or vanilla ice-cream. Orange Glaze (Optional, But Highly Recommended) ½ cup (60g) powdered sugar 1-2 tbsp fresh orange juice ½ tsp orange zest Mix ingredients until smooth and drizzle over the cooled loaf. Now, for the final step, if you want to add an extra layer to your presention why not add some candied orange slices? These are completely optional but will give that extra "wow" touch to your presentation. Here are the steps on to make them: Prepare the orange slices: Wash and dry the orange, then slice it into thin rounds (about ⅛-inch thick). Remove any seeds. Make the syrup: In a wide pan, bring the water and sugar to a simmer over medium heat, stirring until the sugar dissolves. If using honey or vanilla extract, add them now. Simmer the slices: Reduce heat to low and carefully add the orange slices in a single layer. Simmer gently for 30-40 minutes , flipping them occasionally, until they become translucent. Dry the slices: Using tongs, carefully remove the slices and place them on a wire rack set over parchment paper. Let them dry for at least 2-3 hours or overnight for best results. For extra shine & texture: Sugared Finish: While still slightly tacky, coat them in granulated sugar. Glossy Finish: Brush with a little light corn syrup or honey for a natural shine. Decorate your loaf: Once your Orange Poppy Seed Loaf has cooled, place the candied slices on top in an overlapping pattern for a stunning effect. If the candied orange slices feel like too much, or you are short of time, you can also simple add a sprinkle of orange zest overtop. Extra Spin Ideas: Almond Flour Addition – Swap ¼ cup of flour with almond flour for a nuttier texture. Chocolate Twist – Fold in ½ cup of dark chocolate chips. Coconut Orange Poppy Seed Loaf – Replace ¼ cup of flour with desiccated coconut for a tropical spin. Cardamom & Honey – Add ½ tsp ground cardamom to the dry ingredients and replace some of the sugar with honey for a more complex flavor. If you like this recipe you will also like: Orange and Cranberry Loaf Lemon Pistachio Cake Zucchini Bread Recipe Card Recipe Card Previous Next

A delicious bread pudding made of warm pumpkin spice flavors and topped with a crunchy cinnamon streusel. The perfect cozy, fall breakfast! < Back Pumpkin Spice Bread Pudding Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 Servings About the Recipe As soon as the crisp fall air rolls in and everything starts smelling like cinnamon and leaves, I find myself reaching for all things pumpkin spice. This Pumpkin Spice Bread Pudding is one of those cozy, comforting bakes that just feels like autumn. It’s soft and custardy, full of warming spices, and has the same nostalgic charm I love in my Classic Pumpkin Pie —but with a little more bite and texture. It’s kind of like what would happen if my Pumpkin Spice Chai Pudding decided to grow up into a full-on dessert—still rich and spiced, but baked into something warm and scoopable. And if you’ve tried my Chocolate Pumpkin Zebra Loaf , you already know how much I love mixing pumpkin with a bit of indulgence. This one leans into that cozy vibe, especially with the cinnamon streusel on top for a little crunch and contrast. Serve it up at a holiday gathering, enjoy it with a cup of coffee on a quiet afternoon, or sneak forkfuls straight from the pan (no judgment here). However you enjoy it, this is fall comfort food at its absolute best. SKIP TO RECIPE CARD Ultimate Fall Comfort Dessert : This bread pudding blends cozy pumpkin spice flavors with a soft, custardy texture, perfect for chilly autumn nights. Rich, Velvety Texture : Each bite is smooth, creamy, and loaded with fall spices, making it a satisfying treat that melts in your mouth. Easy to Prepare : With simple ingredients and minimal prep, this dessert comes together effortlessly—ideal for both everyday enjoyment and holiday gatherings. Customizable Toppings : Dress it up with whipped cream, caramel, or toasted nuts to suit your taste, or serve it with vanilla ice cream for a decadent twist. Perfect for Leftover Bread : This recipe makes the most of leftover bread, reducing food waste while creating something deliciously comforting. Make-Ahead Friendly : Prepare it in advance, and simply bake when ready to serve. It also reheats beautifully, allowing you to enjoy it warm whenever you want. What You'll Love What type of bread works best for pumpkin spice bread pudding? For a rich, custardy texture, use sturdy bread like challah, brioche, or a day-old French baguette. Stale bread absorbs the pumpkin spice custard better, creating a creamy yet structured pudding. Can I make pumpkin spice bread pudding ahead of time? Yes! You can assemble the bread pudding a day in advance, store it in the refrigerator, and bake it fresh when you're ready to serve. Reheating it also brings out the flavors beautifully. How do I prevent my bread pudding from getting soggy? Use slightly stale bread and avoid over-soaking. Let the bread sit in the custard for just enough time to absorb the flavors without becoming overly saturated. Can I use pumpkin purée from a can? Absolutely! Canned pumpkin purée works perfectly and is a convenient option. Just make sure to use pure pumpkin, not pumpkin pie filling, to control the spices. What toppings go well with pumpkin spice bread pudding? This dessert pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Toasted pecans or walnuts add a lovely crunch as well. Frequently asked Questions Ingredients 6 cups day-old bread (baguette, brioche or challah bread, cubed) 1 ½ cups pumpkin purée (not pumpkin pie filling) 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup brown sugar ¼ cup granulated sugar 2 tsp vanilla extract 1 ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground allspice ¼ tsp ground cardamom (optional, for extra warmth) ¼ tsp salt ½ cup chopped pecans (optional) For the Cinnamon Streusel: 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup unsalted butter, cold and cut into small pieces Whipped cream or ice cream, for serving Preparation Pumpkin Spice Season is in full swing, and what better way to celebrate than with a warm, comforting Pumpkin Spice French Toast Casserole ? This easy-to-make dish combines the cozy flavors of pumpkin pie and French toast into a decadent breakfast or brunch option that will have your whole family asking for seconds. What Makes This Pumpkin Spice Bread Pudding Special? This recipe is perfect for fall, offering a rich, creamy custard infused with pumpkin purée and classic pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. The custard soaks into the bread cubes, transforming them into a flavorful, moist pudding that's both soft and slightly crisp on top. The cinnamon streusel adds a delightful crunch, while the whipped cream or icecream provides a creamy finish. Tip: You can make this casserole ahead of time and let it sit in the refrigerator overnight. In the morning, simply pop it in the oven, and you'll have a delicious breakfast ready in under an hour. Health Benefits of Pumpkin Pumpkin isn’t just delicious—it’s also packed with nutrients. This superfood is rich in vitamin A , which is essential for good vision and a healthy immune system. It's also high in fiber, which can aid in digestion and keep you feeling full longer. Including pumpkin in your recipes is an easy way to add extra nutrition to your meals without sacrificing flavor. Versatile and Customizable This pumpkin spice bread pudding is versatile and can be customized to your liking. Want to add a bit of texture? Toss in some chopped pecans or walnuts to the streusel. For an extra burst of flavor, drizzle maple syrup over the top just before serving. Whether you're hosting a holiday brunch or looking for a cozy weekend breakfast, this recipe is sure to impress. Let's get started! Instructions Prepare the Bread Pudding: Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the prepared baking dish. In a large mixing bowl, whisk together the eggs, pumpkin purée, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined. Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results. Prepare the Cinnamon Streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator until ready to use. Bake the Bread Pudding: Preheat your oven to 350°F (175°C) . Remove the bread pudding from the refrigerator and let it sit at room temperature for 15 minutes. Sprinkle the cinnamon streusel evenly over the top of the bread pudding. Bake the bread pudding, uncovered, for 45-50 minutes , or until the top is golden brown and the custard is set. Let the casserole cool slightly before serving. Serve: Cut the Pumpkin Spice bread pudding into squares and serve warm with a dollop of whipped cream or vanilla ice-cream on the side. Recipe Card Recipe Card Previous Next

A hearty Swiss Alpine soup made with tender barley and root vegetables. A comforting classic from the Graubünden region, perfect for chilly days. < Back Swiss Barley Soup (Gerstensuppe) Prep Time: 15 minutes Cook Time: 1.5 hours Serves: 4-6 Servings About the Recipe Get ready to cozy up with a bowl of Gerstensuppe (pronounced "Geh-rss-tuhn-zoo-peh")—a classic Swiss barley soup that brings all the Alpine comfort straight to your kitchen. If you’ve made my Swiss Alpine Macaroni before, you already know the Swiss have a way with turning humble ingredients into pure comfort food—and this soup is no exception. Think tender barley slowly simmered with root veggies like carrots, leeks, and potatoes, all wrapped up in a creamy, smoky broth (thanks to a little bacon—or go veggie if that’s more your style). It’s like the heartier, brothy cousin of my Creamy Potato, Leek and Sausage Soup , with that same cozy vibe that makes you want to curl up with a big bowl and a thick slice of bread. What I love about Gerstensuppe —much like my Classic German Potato Salad —is how rooted it is in tradition yet still leaves room to play. Whether you serve it as-is, stir in a bit of crème fraîche, or top it with crispy croutons, it always delivers that warm, satisfying feeling. Barley’s nutty flavor and chew give this soup a rustic richness that feels both nourishing and nostalgic. So if you’re in the mood for something simple, hearty, and just the right amount of old-world cozy, this is it. Ladle up, and let the Alpine warmth do its thing. SKIP TO RECIPE CARD Classic Swiss Comfort Food : This traditional Swiss soup is heartwarming and filling, bringing the flavors of Switzerland right to your table. Nutritious and Satisfying : Loaded with fiber-rich barley and vegetables, this soup is both hearty and nourishing, perfect for a wholesome meal. Depth of Flavor : Slow-cooked to let the flavors meld, each spoonful is packed with savory notes and a touch of smoky richness from the broth. Great for Meal Prep : This soup stores and freezes well, making it ideal for meal prep or enjoying leftovers throughout the week. Perfect for Cold Days : With its warm, comforting ingredients, this Swiss barley soup is a cozy choice for chilly days or anytime you crave something comforting. Versatile and Customizable : You can easily adjust ingredients to your taste, add your favorite vegetables, or make it vegetarian-friendly without losing its authentic Swiss flavor. What You'll Love What type of barley is best for Swiss barley soup? Pearl barley is commonly used for Swiss barley soup as it cooks faster and has a soft, chewy texture. However, hulled barley can be used for extra nutrients; just allow additional cooking time. Can I make Swiss barley soup vegetarian? Absolutely! Simply swap the meat-based broth for a vegetable broth. You can also add extra root vegetables or mushrooms to enhance the depth of flavor. How long does Swiss barley soup keep? Stored in an airtight container in the refrigerator, this soup can last up to 3–4 days. It also freezes well, so you can enjoy a hearty bowl anytime. Can I add other vegetables to this soup? Yes, Swiss barley soup is versatile. You can add carrots, leeks, celery, or even diced potatoes for more texture and flavor. What’s the best way to reheat Swiss barley soup? Reheat gently on the stovetop over low heat, stirring occasionally. Add a bit of water or broth if the soup has thickened too much after refrigeration. Frequently asked Questions Ingredients 1 cup pearl barley 1 onion, finely chopped 2 carrots, diced 1 leek, chopped 2 celery stalks, chopped 1 potato, peeled and diced 1 small turnip, diced (optional) 1 clove garlic, minced 6 cups beef or vegetable broth 1 bay leaf 100g smoked bacon or ham, diced (optional) 1 tablespoon butter or oil Salt and pepper to taste Fresh parsley for garnish Preparation Key Ingredients for Gerstensuppe Barley : The star of Gerstensuppe , barley is a whole grain with a nutty flavor and chewy texture. It’s rich in fiber and essential nutrients, making it a wholesome choice for this classic Swiss soup. Barley helps thicken the soup and provides a satisfying bite, perfect for a hearty meal. Root Vegetables : Essential to Gerstensuppe , root vegetables like carrots, leeks, celery, and potatoes add depth and flavor to the soup. Carrots and potatoes provide sweetness and substance, while leeks and celery contribute aromatic and savory notes. Together, they create a well-rounded, nutritious base for the soup. Smoky Bacon or Ham : For those who enjoy a touch of smokiness, adding diced bacon or ham enhances the flavor profile of Gerstensuppe . The smoky essence infuses the broth, creating a rich, savory taste that complements the barley and vegetables. For a vegetarian alternative, consider using smoked paprika or liquid smoke. Beef or Vegetable Broth : The choice of broth is crucial for a flavorful Gerstensuppe . Beef broth offers a robust, meaty taste, while vegetable broth provides a lighter, vegetarian-friendly option. Both types of broth enrich the soup with savory depth and help to meld the flavors of the barley and vegetables. Onion and Garlic : These foundational ingredients are sautéed at the beginning of the recipe to develop a rich, aromatic base. Onions and garlic are staples in many soups, adding essential layers of flavor and enhancing the overall taste of Gerstensuppe . Herbs and Seasonings : Fresh herbs such as thyme or parsley, along with salt and pepper, are used to season Gerstensuppe . These seasonings brighten the flavors and ensure the soup is well-balanced. A bay leaf adds subtle complexity, making the soup even more delicious. Let's get started! Prepare the Barley: Rinse the barley under cold water and drain. Sauté Vegetables: In a large pot, melt the butter or heat the oil over medium heat. Add the onion and garlic, cooking until softened and fragrant. Add the carrots, leek, celery, potato, and turnip (if using), and cook for another 5 minutes. Add Barley and Broth: Stir in the rinsed barley, and pour in the broth. Add the bay leaf and diced bacon or ham (if using). Bring to a boil, then reduce the heat and let the soup simmer gently for 1–1.5 hours, stirring occasionally, until the barley is tender. Season: Remove the bay leaf, and season the soup with salt and pepper to taste. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread. Tips for Perfecting Gerstensuppe Achieve the perfect Gerstensuppe with these helpful tips. For a richer flavor, consider using homemade broth or adding a splash of white wine to the soup. To enhance the texture, you can toast the barley slightly before cooking or add a variety of root vegetables for added complexity. If you prefer a vegetarian version, replace bacon with a smoked tofu or tempeh and use vegetable broth. For an extra touch of luxury, top the soup with Swiss cheese croutons or a dollop of crème fraîche. These small adjustments can elevate your Gerstensuppe and make it a standout dish in your Swiss-inspired cookbook. Variations of Gerstensuppe Explore creative variations of Gerstensuppe to suit your taste preferences and dietary needs. Try a curry-spiced barley soup by adding curry powder and coconut milk for a warm, exotic twist. Or go for a vegan Gerstensuppe with caramelized onions and cashew cream for a rich, plant-based option. For a gourmet touch, add roasted wild mushrooms or saffron to elevate the flavor profile. Each variation brings its own unique twist to this classic Swiss soup, allowing you to enjoy Gerstensuppe in a variety of delicious ways. Nutritional Benefits of Ingredients Each ingredient in Gerstensuppe not only contributes to its delightful flavor but also offers nutritional benefits. Barley is a great source of fiber, which supports digestive health. Root vegetables add essential vitamins and minerals, while bacon provides protein and a unique flavor. Choosing a high-quality broth ensures that the soup is both tasty and nourishing. By focusing on these key ingredients, you can create an authentic and flavorful Gerstensuppe that embodies the best of Swiss cuisine. Whether you’re making it for a family dinner or a special occasion, the quality and selection of your ingredients will make all the difference in achieving a truly memorable dish. Recipe Card Recipe Card Previous Next

Comforting and rich this classic French Onion Soup is made "sans" wine for a delicious twist on a classic favorite! < Back Classic French Onion Soup Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 4-6 Servings About the Recipe There’s nothing quite like a bowl of classic French onion soup to warm you up on a chilly day. Traditionally made with beef broth and red wine, this timeless dish is known for its rich, complex flavors. However, not everyone keeps wine in their pantry—or may prefer to skip it due to dietary restrictions. That’s why I’ve created a version of this beloved soup that’s just as flavorful, without the wine. To achieve the same depth and savory richness, this recipe uses a base of beef broth and a splash of apple cider vinegar. Combined with perfectly caramelized onions, fresh garlic, and a hint of sage, the result is a soup that’s bursting with flavor and has just the right amount of sweetness. This no-wine French onion soup is as versatile as it is delicious. It’s naturally gluten-free, and with a few simple swaps—like using vegetable broth and vegan butter—it can easily be made vegetarian or vegan. Whether you’re preparing a comforting family meal or hosting a dinner party, this recipe is sure to delight. Not only is it a crowd-pleaser, but it’s also surprisingly easy to make. All you need are a handful of simple ingredients and a little patience to caramelize the onions to perfection. The result? A velvety, savory bowl of soup that tastes like it simmered all day. If you’re looking for a cozy, classic recipe with a unique twist, give this classic French onion soup without wine a try. It’s comfort food at its finest, and I hope it becomes a favorite in your kitchen! SKIP TO RECIPE CARD No-Wine Alternative : You don’t need wine to create a rich, flavorful broth—perfect for those who prefer alcohol-free recipes. Versatile and Customizable : Easily adapt this soup to fit vegetarian, vegan, or gluten-free diets with a few simple swaps. Simple Ingredients : Made with everyday pantry staples, so no special trips to the store are needed. Classic Comfort : The rich broth, tender caramelized onions, and cheesy toasted bread make for a dish that’s as cozy as it is satisfying. Perfect for Any Occasion : Whether you’re hosting a dinner party or enjoying a quiet night at home, this soup is a guaranteed crowd-pleaser. Make-Ahead Friendly : Save time by preparing the soup in advance—it reheats beautifully! What You'll Love Can I use a different type of broth? Absolutely! While beef broth provides the classic rich flavor, you can substitute it with chicken or vegetable broth for a lighter or vegetarian version. What can I use instead of apple cider vinegar? If you don’t have apple cider vinegar, white wine vinegar or a splash of lemon juice can work as substitutes to add that tangy depth. How long does it take to caramelize the onions? Caramelizing onions takes about 35–40 minutes over medium-low heat. Patience is key to achieving that deep, golden-brown color and rich flavor. Can I make this soup ahead of time? Yes! This soup stores well in the fridge for up to 4 days. Simply reheat it gently on the stovetop before serving. What’s the best cheese for topping? Gruyère is the traditional choice, but you can use Swiss cheese, mozzarella, or even a combination of cheeses for the topping. How can I make it vegan? To make this soup vegan, swap the beef broth for vegetable broth and replace the butter with a plant-based alternative. Use a vegan cheese for the topping or skip it altogether. Frequently asked Questions Ingredients Soup : 5 Yellow Onions (thinly sliced) 3-4 tablespoons Butter 1 teaspoon sugar1/2 teaspoon salt 2 Sage leaves thinly sliced (Extra if you want to add crispy sage for topping) 3 small Garlic Cloves (finely chopped) 4 cups Beef Stock 1 1/2 tablespoons Flour 1/4 teaspoon black pepper 1 Bay leaf 2 Tablespoons Apple Cider vinegar 1 teaspoon Dijon Mustard Splash of Worcestershire sauce (or Maggi) Toppings: 2 slices of Baguette (per soup) 3-4 slices of Gruyère (per soup) Preparation I love eating this soup so much. It is my favorite winter meal. Luckily this recipe is so easy to make, you'll be able to enjoy the comfort of classic french onion soup whenever you fancy it. If you are like me, the only difficult part might be the prep. My eyes are very sensitive to the onion fumes and so onion soup and red teary eyes go hand in hand. But as they say, no pain, no gain. It is all worth it if you ask me. Here are the step-by-step instructions on how to make classic french onion soup : Prep the onions and sage: Start by finely slicing your onions and sage. I like to slice my onions as thinely as possible. I find they cook faster this way and are just more pleasant to eat. Caramelize the onions: In a large pot, melt your butter. Add the onions, sage, sugar and salt (cook on medium until onions start to appear golden). You don't want the heat too hot, you want to really caramelize the onions . This can take a while 15-20 minutes . Tip: Do NOT be tempted to increase the temperature to make them cook faster. You do not want to burn them and you really want all the delicious onion flavor to come out. Patience is key here. Trust me, the deep flavor of this soup comes from the caramelized onions. Add in garlic, flour and broth : Add in the garlic, cook for 1-2 minutes . Mix in the flour until you have coated your onion mixture and then add the broth. Add the aromatics: Flavor with pepper, mustard, vinegar, and Worcestershire (if you have Maggi I tend to prefer it, but I know it can be hard to find in some areas). Add the bay leaf and cook 5-10 minutes . Add more salt for taste if needed. Broil the cheese covered soup to golden perfection: Scoop soup into oven safe soup bowls (ramekins, or special onion soup bowls with handles). Top with a couple of bread slices (I like to use baguette but any hearty bread will do) top the bread with some Gruyère cheese and set the bowls on a baking tray. Place the tray in the oven and broil for 3-5 minutes (or until the cheese has melted). Serve: Remove from the oven and serve immediately. Optional Garnish: If you wish to add some crispy sage, heat some neutral oil in a pan (I use vegetable oil) add sage leaves and fry 1-2 minutes per side (or until crispy). Remove sage leaves from the pan and lay them on a paper towel lined plate to soak up any excess oil. Crumble the crispy sage over your soup and enjoy! If you liked this classic french onion soup recipe here are a few others you may enjoy: Classic Minestrone Soup Pickle Soup Swiss Barley Soup Recipe Card Recipe Card Previous Next

Made with natural dyes, this classic bundt cake is not only moist and delicious but it adds a fun twist to afternoon tea time. < Back Rainbow Bundt Cake Prep Time: 15 minutes Cook Time: 45 minutes Serves: 8-10 Servings About the Recipe I’ve always loved Bundt cakes for their simplicity—you don’t need fancy decorating skills to make one look beautiful. The pan does the work, and the result always feels a little bit special. For this Rainbow Bundt , I wanted to play with color inside the cake, similar to how I had fun with the bold color in my Red Velvet Cupcakes or the party magic of my Rainbow Popcorn . I used the lemon base from my Lemon Pistachio Bundt Cake —because lemon just pairs so well with everything—and swirled in natural dyes to create a rainbow marbled effect. The powders—purple sweet potato, butterfly pea flower, beetroot, and cranberry juice—add beautiful, earthy tones. The flavors are soft and subtle (except the cranberry, which has a nice little zing that works well with the lemon). I tested it a few times to get the colors right—beetroot especially loves to fade in the oven—but blending it with cranberry helped keep some of that pinky red. If you’re looking for a fun, naturally colorful cake that’s as joyful to cut into as it is to eat, this Bundt might be just the thing. SKIP TO RECIPE CARD Vibrant Colors from Natural Ingredients : Made with natural dyes from ingredients like turmeric, beetroot, and spirulina, this cake is a stunning rainbow creation with no artificial colors. Deliciously Moist and Flavorful : This bundt cake is as tasty as it is beautiful, with a moist crumb and a light, vanilla or citrus flavor that pairs well with the natural hues. Fun and Wholesome : Perfect for celebrations, this cake offers a fun, healthier way to enjoy rainbow colors, making it ideal for kids’ parties or special occasions. Impressive Presentation : The bright layers and bundt shape make this cake a showstopper, bringing a burst of color and joy to any dessert table. Easy to Adapt with Favorite Flavors : Add a touch of lemon zest or vanilla extract to the batter, or drizzle with a simple glaze for extra flavor without overpowering the natural colors. Perfect for Natural-Living Enthusiasts : For those who avoid artificial colors, this cake offers a vibrant and healthy way to enjoy a colorful dessert that’s free from synthetic additives. What You'll Love What types of natural dyes work best for a rainbow bundt cake? Plant-based powders, like beetroot, turmeric, and spirulina, are ideal for vibrant colors. For best results, use fine powders from sources like Selefina to ensure even coloring. Will the natural dyes affect the cake's flavor? Most natural dyes have subtle flavors, but they typically blend well with cake batter. For a more neutral taste, adjust the quantity slightly or pair with flavors like vanilla or citrus. Can I make the cake layers without artificial colors? Absolutely! This recipe uses only natural dyes, providing beautiful colors without any synthetic ingredients, perfect for those who prefer natural alternatives. How should I store the rainbow bundt cake? Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator if you prefer it slightly chilled. The colors stay vibrant and fresh for several days. Can I freeze leftover rainbow bundt cake? Yes! Slice the cake and wrap each piece in plastic wrap before freezing. Let it thaw at room temperature when you’re ready to enjoy a colorful, natural treat. Frequently asked Questions Ingredients Cake 375 g all-purpose flour (3 cups) 12 g baking powder (1 tbsp) 3 g baking soda (½ tsp) 3 g salt (½ tsp) 227 g unsalted butter, softened (1 cup) 400 g granulated sugar (2 cups) 4 large eggs 5 g vanilla extract (1 tsp) 240 g buttermilk (1 cup) – see blog for DIY tip Zest of 2 lemons 30 g fresh lemon juice (2 tbsp) Natural Coloring Powders *Use a few drops of food coloring if you do not have natural powders 6 g purple sweet potato powder (2 tsp) 6 g butterfly pea powder (2 tsp) 6 g beetroot powder (2 tsp) 6 g cranberry juice powder (2 tsp) Optional: powdered sugar for dusting Preparation Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest and lemon juice until well incorporated. Divide the batter into 4 small bowls. Add the coloring type of your choice to each bowl. I put the beetroot and cranberry powders into the same bowl, the butterfly pea into its own and the purple sweet potato into its own as well. The last bowl of batter will be left as is. Mix the powders into each bowl until the dyes are well incorporated. Alternate pouring in the colored batters into the prepared Bundt pan and use a knife or cooking skewer to zig-zag through the batter to create a marble effect. Smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once the cake has cooled, dust with powdered sugar. Slice, serve, and enjoy your delicious Rainbow Bundt cake! Tips If you don't have buttermilk on hand, you can easily make a substitute using milk and lemon juice or vinegar: Measure out 1 cup of milk (whole milk or 2% milk works best). Stir in 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5-10 minutes to allow it to curdle and thicken slightly. After it has thickened slightly and looks somewhat curdled, it's ready to use as a substitute for buttermilk in your recipe. Recipe Card Recipe Card Previous Next

Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes. < Back Black and White Butter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 30-36 Cookies About the Recipe When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns , croissants and black forest cake ) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them. I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty. Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies . I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer. SKIP TO RECIPE CARD Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth. Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.) Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits. Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long! Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies. What You'll Love 1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft. 2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating. 3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week. 4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set. 5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered. Frequently asked Questions Ingredients For the cookies: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional) 2 ½ cups (315g) all-purpose flour ¼ tsp salt For the chocolate dip: 7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate 1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish) Optional Decor: Sea salt flakes for sprinkling Freeze-dried raspberries or strawberries (crushed for a pop of color) Edible gold leaf or heart-shaped sprinkles Preparation Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined. Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out). Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets. Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dip in Chocolate Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst. Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet. Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes. Tips for Success Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough. Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap. Storage: Store the cookies in an airtight container for up to a week or freeze for longer. Substitutes and Variations 1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure. 2. Chocolate: Instead of dark chocolate, try: Milk chocolate for a sweeter coating White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day) Ruby chocolate for a fruity, berry-like twist 3. Flavor Enhancements: Swap the vanilla extract with almond extract for a nutty, fragrant twist. Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice. Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer. 4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with: Sea salt flakes for a salty-sweet contrast Edible gold leaf for an elegant, luxe finish Crushed freeze-dried raspberries or strawberries for color and a tart kick Heart-shaped sprinkles for a fun, festive touch Recipe Card Recipe Card Previous Next