Sweet and tangy, with a hint of earthy and spicy undertones, making each bite of this salad a harmonious explosion of taste. < Back Purple Cabbage Coleslaw Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings About the Recipe Coleslaw doesn’t have to be the sad, soggy side it’s sometimes made out to be. In fact, when done right, it can totally steal the show. This red cabbage version is crisp, colorful, and full of bright, punchy flavor thanks to a honey-lime vinaigrette and a sprinkle of toasted spices. I created it as an upgrade to the usual barbecue slaw—something with a little more character and a lot more crunch. If you love simple sides that bring both flavor and freshness to the table, you might also enjoy my Celery Root Remoulade (it’s creamy with a Dijon kick), my Fennel & Apple Carpaccio Salad (a citrusy, crunchy dream), or my Herby Cucumber Salad that’s perfect on a hot day. This red cabbage coleslaw fits right into that lineup: refreshing, unexpected, and ridiculously easy to make. It’s one of those sides that works just as well next to burgers or grilled halloumi as it does tucked into tacos or piled on top of sandwiches. Once you try it, you might just find yourself making it on repeat—especially when you’re in the mood for something light, zesty, and full of color. SKIP TO RECIPE CARD Colorful & Fresh : The vibrant purple cabbage and shredded carrots make this a total showstopper on any plate. Bright, Zesty Flavor : Lime juice and honey vinaigrette add a citrusy tang and natural sweetness that keep things light and refreshing. No Mayo Needed : A vinaigrette-based slaw that’s crisp, clean, and perfect for outdoor meals or picnics. Pairs With Everything : Serve it with tacos, grilled meats, sandwiches, or grain bowls—it’s versatile and endlessly adaptable. A Little Crunch, A Little Herb : The toasted coriander and mustard seeds give a gentle pop of spice, while fresh cilantro adds brightness. What You'll Love Can I make this ahead of time? Yes! In fact, it tastes even better after sitting for an hour or two. Just keep it covered in the fridge. If you're prepping it the day before, toss in the cilantro just before serving to keep it fresh. Can I swap the honey for something else? Absolutely. Maple syrup or agave both work well here if you're looking for vegan or alternative sweetener options. What if I don’t have coriander or mustard seeds? You can skip them or use ground versions in a pinch—just reduce the quantity by half if using ground. But if you have whole seeds, give them a quick toast in a dry pan for an extra layer of flavor. Can I use green cabbage instead? Sure! Green cabbage works just fine, or use a mix for extra texture and color. Just note that red cabbage holds its crunch a little better if you're storing leftovers. How long does it keep? Stored in an airtight container, it’ll keep in the fridge for up to 3 days. It may lose a bit of crunch over time, but the flavor gets even more infused. Frequently asked Questions Ingredients Coleslaw: 3 cups Red Cabbage (shredded) 1 cup Carrots (shredded) 1/4 cup fresh Coriander leaves Vinaigrette: 3 Tablespoons Lime Juice 2 Tablespoons Honey 2 Tablespoons Extra Virgin Olive Oil 1/2 teaspoon Coriander Seeds 1/2 teaspoon Mustard Seeds 1/4 teaspoon Salt 1/4 teaspoon Black Pepper Preparation Begin by shredding your cabbage and carrots. Roughly chop the fresh coriander leaves and stems. Add the prepared veggies to a large salad or mixing bowl and toss until well combined. In a small bowl or jar with a lid, combine the ingredients for the vinaigrette. Give it a good stir, or shake and pour over the veggies. As with any coleslaw, the longer it has time to sit, the better. This allows all the flavors to mingle and really get soaked up by the veggies. I tend to like to make my coleslaw a day ahead and keep it in the fridge until it is ready to serve! Recipe Card Recipe Card Previous Next

This Swiss pie from the Alps is a delicious combination of buttery pie crust filled with a sweet caramel nut mixture. < Back Nusstorte (Swiss Nut Tart) Prep Time: 15 Minutes Cook Time: 1h15 minutes Serves: 10-12 Servings About the Recipe I’m so excited to share one of my all-time favorite Swiss desserts: Nusstorte —a nut-filled tart that's rich, buttery, sticky, chewy, and completely unforgettable. If you’ve tried my Hazelnut Croissants , Honey Nut Macarons , or even my humble Nussmakronen , then you already know I have a soft spot for nutty desserts. But this one? This is the queen of them all. Nusstorte (which literally means “nut tart”) is a beloved classic from Switzerland, traditionally made with a shortcrust base and a luscious filling of caramelized nuts, honey, and butter. Growing up in Canada but born in Switzerland, food was one of the main ways we stayed connected to our roots. My mom, an incredible cook, filled our table with Swiss home-cooked meals, but there were certain treats—like Nusstorte—that only made appearances when someone brought one back from a trip or sent it in the mail. I can still remember how carefully we’d divide it up, each of us savoring our small slice like gold. It was so good I dreamed of having a whole tart to myself—and that’s when I decided I’d have to learn to make it. And honestly? I’m glad I did. Because now, this recipe brings that same joy to my kitchen, with a bit of my own twist. The crust is golden and crisp, while the filling is sweet and gooey, packed with buttery nuts and just enough chew to make you slow down for every bite. Whether you enjoy it as a holiday dessert, a Sunday treat, or something to gift to someone special, this Nusstorte is a little slice of Swiss comfort—and I hope it becomes one of your favorites too. SKIP TO RECIPE CARD Rich, Caramelized Filling : The caramelized walnut filling is decadent and nutty, creating a satisfying, flavorful bite that’s both sweet and slightly earthy. Perfect for Celebrations and Gifting : This tart is a traditional Swiss treat that’s often enjoyed for special occasions, making it a unique and thoughtful gift or centerpiece for gatherings. Long Shelf Life : Engadiner Nusstorte stays fresh for days, making it a great make-ahead dessert that gets even better with time as the flavors meld. Delicate, Buttery Crust : The tender, buttery crust pairs beautifully with the rich filling, offering a balanced contrast in texture that enhances each bite. Authentic Taste of Switzerland : Engadiner Nusstorte brings a traditional Swiss flavor profile to the table, letting you experience a taste of the Alps from home. Versatile Serving Options : Enjoy it plain, with a dusting of powdered sugar, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch. What You'll Love What is Engadiner Nusstorte? Engadiner Nusstorte is a traditional Swiss nut tart from the Engadine region, filled with caramelized walnuts encased in a buttery, pastry crust. It’s known for its rich flavor and unique texture. Can I use other nuts instead of walnuts? Walnuts are traditional in this tart and provide a rich, slightly bitter taste that complements the caramel. However, you can substitute with pecans or hazelnuts (which I do because I prefer it), although the flavor will vary slightly from the walnut version. How should I store Engadiner Nusstorte? This tart can be stored at room temperature in an airtight container for up to a week. It also freezes well, allowing you to enjoy it over a longer period—just thaw before serving. Can I make the tart crust with store-bought dough? Yes, a store-bought shortcrust pastry can be used to save time. However, homemade crust is traditional and adds to the authenticity of the tart. Is Engadiner Nusstorte best served warm or cold? Engadiner Nusstorte is typically served at room temperature, allowing the caramel and nuts to set and creating a perfect slice. You can also enjoy it slightly warm with a dollop of whipped cream. Frequently asked Questions Ingredients Dough 360g (3 cups) pastry flour 170g (¾ cup) unsalted butter, softened 100g (½ cup) granulated sugar 1g (¼ tsp) salt 5ml (1 tsp) maple syrup 2 large eggs Filling 360g (3 cups) mixed nuts (such as almonds, hazelnuts, pecans), roughly chopped 100g (½ cup) granulated sugar 15ml (1 tbsp) water 113g (½ cup) unsalted butter 1g (¼ tsp) salt 120ml (½ cup) maple syrup 120ml (½ cup) honey Egg Wash 1 large egg 15ml (1 tbsp) water 6g (½ tsp) sugar 1g (¼ tsp) salt Preparation The making of this wonderful pie requires a few key steps, but believe me, they are all very worth the time. Start by mixing together the butter, sugar and salt in a large mixing bowl. Mix until you have a smooth creamy mixture. Add in the eggs and maple syrup. When all is well blended, kneed in the pastry flour one cup at a time. You can use All-Purpose flour if this is all you have, I just find the pastry flour makes the crust extra delicate and flaky. I like to use my hands to knead the dough. I find that there is something truly special about kneading dough by hand. While many people might prefer the convenience and speed of using a stand mixer, I believe that there are a number of benefits to the old-fashioned approach of using your own two hands to work the dough. First and foremost, kneading dough by hand allows you to really connect with the process of dough-making. There's a certain satisfaction that comes from feeling the dough beneath your fingers, gradually transforming from a sticky, shapeless mass into a smooth, elastic ball. In addition to being a satisfying experience, kneading dough by hand can also help you develop a deeper understanding of the dough itself. By feeling the texture of the dough as you work it, you can learn to recognize the right consistency and adjust your recipe accordingly. This level of intuition can be harder to achieve when relying on a machine to do the work for you. Once your dough is made. Place the dough in the fridge for a minimum of 1 hour . When your dough has almost completely chilled, you can prepare the pie filling. Heat your oven to 300F . Spread your nuts onto a baking sheet. Traditionally, this pie is made using walnuts. I personally have a bit of an allergy towards walnuts to I like to use a different mixture for my pie. I use one cup of each of the following: almonds, hazelnuts and pecans. You can keep it traditional or experiment and use whatever nuts you like. Roast the nuts in the oven for approximately 10 minutes . Remove the nuts from the oven and let cool until they are cool enough to handle (approximately 10 minutes ). Transfer nuts to a cutting board and roughly chop them. Place nuts into a large mixing bowl. Next, it is time to prepare the caramel filling. In a saucepan, heat the sugar and water over medium-high heat. Lightly stir mixture around to help dissolve the sugar crystals. Then once melted, do not stir too often, only give the pan a swirl from time to time letting the mixture caramelize. This is the part that gives the pie it's deep caramel flavor. You want the sugar to become a golden brown. Once you have achieved this, remove the mixture from the heat and add in your butter. Stir butter into the warm mixture until all the butter has melted. Add in the maple syrup and salt and put it back on the heat for approximately 5 minutes stirring often. When your golden syrup is ready, pour it over your nut mixture and mix well until all nuts are well coated. Pour in the honey and mix again. Now that your filling is prepared it is time to roll out your dough. Remove the dough from the fridge, place on a well floured surface and separate into two pieces. Make one slightly larger than the other as the larger one will be used for the bottom crust and the smaller for the top covering. Prepare your pie pan by greasing it lightly with butter and dusting it with flour so that the crust does not stick. I suggest using a deep pie dish as you want enough room for the filling. I like using a spring form because it is deep and I find it the easiest to remove the pie afterwards. Use a rolling pin to roll out the dough so that the larger one is the right size to cover the base and sides of your pie pan. The dough should be approximately 3-4mm thick. When the bottom of your pie shell is in place scoop the filling in and press it down so that it is nice and compact. Next roll out the smaller dough ball to create the pies cover. Pinch the sides together along to top edge. Decorate the top as you like. I like to poke the top with a fork in a few places, just to let steam have a chance to escape while baking. Heat the oven to 350F . And prepare your egg wash. Mix egg, water, sugar and salt in a small bowl. Use a pastry brush to brush the top of the pie with your egg wash. This will give the pie a nice golden crust. When your oven is at the right temperature, place your pie inside and bake for 1h-1h15 minutes . You will know when the pie is ready when the crust is golden. Remove the pie from the oven and let cool on a cooling rack. I like to let the pie cool completely before cutting into it, but if you are in a rush to try it I would say let it cool for a minimum of 30-40 minutes before serving. I really hope you enjoy this pie as much as I do! Let me know in the comments if you have tried it. Recipe Card Recipe Card Previous Next

This salad offers a delightful combination of fruity, refreshing, and slightly tangy flavors, making it a perfect choice for the summer. < Back Watermelon Salad Prep Time: 15 minutes Cook Time: Serves: 4-6 Servings About the Recipe When the weather heats up, I find myself craving meals that are light, refreshing, and honestly — require minimal effort. This watermelon salad is one of my favorite ways to use up all that gorgeous summer produce. It’s sweet, savory, hydrating, and a little unexpected in the best way. The combo might sound a little wild at first — watermelon, strawberries, pineapple, cucumber, mint, and feta — but trust me, it works. The juicy fruit and crisp veg play so well together, and the creamy feta with a simple lime-honey dressing ties it all up with a bright, citrusy bow. It’s the kind of dish you’ll keep sneaking bites of straight from the bowl. If you’ve made my Watermelon Gazpacho , you already know how much I love combining fruit with a savory twist — especially in the summertime. And just like my Herby Cucumber Salad or Celery Remoulade , this recipe brings that crisp, chilled contrast that makes a side dish shine. It’s perfect for BBQs, sunny lunches, or those lazy days when you just can’t bring yourself to turn on the stove but still want something fresh and satisfying. Let’s make it! SKIP TO RECIPE CARD Fresh, vibrant flavors – Sweet watermelon, juicy strawberries, crisp cucumber, and tangy pineapple come together in a colorful medley that screams summer. Sweet and savory balance – The saltiness of the feta, the touch of honey in the dressing, and the pop of lime juice create a perfectly balanced bite. Easy to prep, easy to love – This salad looks impressive but comes together in minutes — ideal for barbecues, brunches, or a refreshing side on a hot day. Customizable and flexible – Don’t have strawberries? Add blueberries. Not into feta? Try goat cheese or leave it out. This salad adapts easily. Hydrating and light – Water-rich fruits and cooling cucumber make this feel more like a treat than a side dish. It’s the kind of thing you’ll go back for twice. What You'll Love Can I make this salad ahead of time? Yes — you can prep the fruit and cucumber a few hours ahead and store them in the fridge. For best texture, add the dressing, feta, and mint just before serving. Will the salad get watery? Because watermelon and cucumber release liquid over time, this salad is best served fresh. If making ahead, drain off any excess liquid before adding the dressing. Can I use a different cheese? Absolutely. Feta is classic here, but crumbled goat cheese , mozzarella pearls , or even a sprinkle of parmesan shavings can work beautifully. What can I substitute for pineapple or strawberries? Try mango , nectarines , blueberries , or even grapes . Just aim for a mix of juicy, sweet, and slightly tangy fruits. Is there a vegan version? Yes — just skip the feta or use a plant-based cheese alternative. You can also swap honey for maple syrup or agave in the dressing. What goes well with this salad? It pairs perfectly with grilled chicken , shrimp skewers , quinoa dishes , or even a sparkling citrus mocktail . Light, fresh, and ready for the patio. Frequently asked Questions Ingredients 600 g watermelon, cubed (4 cups) 1 English cucumber, halved and sliced (about 300–350 g) 300 g strawberries, sliced (2 cups) 165 g pineapple, in chunks (1 cup) 75 g feta cheese, crumbled (½ cup) Juice of 1 lime (about 2 tbsp) 45 g olive oil (3 tbsp) 20 g honey (1 tbsp) 10 g fresh mint, roughly chopped (¼ cup) Salt and pepper to taste Preparation Not only is this salad a feast for your taste buds, but it is also a feast for the eyes with its beautiful bursts of color. Super simple to make, the longest part is chopping and prepparing the ingredients. In a large mixing bowl, combine the diced watermelon, cucumber, strawberries, pineapple, and chopped mint leaves. In a small bowl, whisk together the lime juice and honey to make the dressing. Drizzle the lime and honey dressing over the watermelon salad mixture. Gently toss the salad to ensure all the ingredients are coated with the dressing. Add salt and pepper to taste. Sprinkle the crumbled feta cheese on top of the salad. Allow the salad to sit for about 10 minutes to allow the flavors to meld together. Once ready to serve, give the salad a gentle toss again to ensure the dressing is evenly distributed. Serve the watermelon salad in individual bowls or on a platter, garnished with a few extra mint leaves if desired. Enjoy this refreshing and vibrant watermelon salad as a light and healthy summer dish or as a delightful side for any occasion. The combination of flavors will surely impress your taste buds and leave you wanting more! Recipe Card Recipe Card Previous Next

Delicious creamy shortbread cookies with a sweet jam center. < Back Spitzbuebe Cookies Prep Time: 40 minutes Cook Time: 10 minutes Serves: 36 cookies About the Recipe Of all the cookies that make it into my holiday tins, Spitzbuebe are hands-down one of the most requested. These buttery, melt-in-your-mouth sandwich cookies with a jewel-like center of jam feel as festive as they are timeless. The name Spitzbuebe means “mischievous boy” in Swiss German—supposedly because the top cookie’s cutouts look like someone cheekily snuck a peek at the jam filling. While Vanillekipferl bring that delicate nutty crumble and Cinnamon Stars fill the house with warm spice, Spitzbuebe add a hint of elegance to the mix. They’re delicate, bright, and just a touch more refined—but still incredibly nostalgic. And while Schoggi Herzli lean deep into rich chocolate territory, these bring a buttery lightness and fruity contrast that rounds out any cookie plate beautifully. At home, we always made them with apricot or raspberry jam. I’m team apricot—it’s that perfect sweet-tart balance against the shortbread. Instead of the traditional powdered sugar dusting, I like to finish mine with a thin lemon glaze for a hint of citrus and a glossy finish. It's a tiny twist, but one that makes them feel extra special. Whether you go simple with circles or playful with cut-out shapes, these cookies are such a joy to bake and share. And trust me—they disappear fast. If you’re building out your cookie tray, you’ll also find this recipe in My Holiday Cookie Box ebook , along with other Swiss classics we love to bake year after year. SKIP TO RECIPE CARD A Touch of Nostalgia : These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home. Playful and Fun : The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes! Versatile Flavors : While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling. Perfect Balance : The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony. Great for Sharing : Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters. Adaptable Tools : No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly. Crowd-Pleaser : Even a big batch disappears fast—you might want to make extras! What You'll Love Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness. Q: Can I substitute the egg white in the dough? A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different. Q: What other jams work well for the filling? A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny. Q: How do I prevent the cookies from spreading in the oven? A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape. Q: What can I use if I don’t have a smaller cookie cutter for the cutouts? A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts. Q: Can I freeze Spitzbuebe ? A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze. Q: Can I make these cookies gluten-free? A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies. Q: Can I double the recipe? A: Absolutely! Just ensure your mixer can handle the increased dough volume. Q: How long do these cookies stay fresh? A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life. Q: Can I use another glaze instead of lemon? A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well. Frequently asked Questions Ingredients Dough: 1 cup + 2 tablespoons butter (250g, room temperature) 3/4 cup granulated sugar (150g) 1 large egg white 1 teaspoon vanilla extract 2 3/4 cups flour (350g) Filling: Apricot or Raspberry Jam Glaze: 1/3 cup powdered sugar (40g) 2–4 tablespoons lemon juice Preparation In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well). Put the dough in the fridge and chill for 30 minutes . Preheat your oven to 375F . Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie. Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet. Bake for 10 minutes , or until lightly golden. Let cool completely before you fill and glaze them. Once cool, you can build your cookies! Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together. The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam. Let the glaze dry and serve! These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making. Recipe Card Recipe Card Previous Next

A vibrant tart with a subtle hint of cinnamon, rich, nutty warmth of almonds and complemented by the natural sweetness of fresh figs. < Back Fig and Almond Tart Prep Time: 20 minutes Cook Time: 45 Minutes Serves: 8-10 Servings About the Recipe Fresh figs aren’t exactly an everyday find here in the chilly North, so when they do make an appearance, I treat them like edible treasure. I spotted a box of them at a small grocer near my girls’ school—plump, dark, and practically glowing with promise. I didn’t have a recipe in mind, but I knew I couldn’t leave without them. Of course, by the next day, they were already starting to lose their perfect shine (classic fig behavior), so I had to act fast. And that’s how this Fig and Almond Tart came to be. It’s based on an old cherry tart recipe I love, but with a few tweaks—almond extract instead of vanilla, a touch of cinnamon, and of course, figs taking center stage. Figs and almonds really are one of those classic pairs—like in my Plum Wähe , where stone fruit meets almondy undertones, or my Apple & Marzipan Babka , where sweet apple and nutty filling twist together in every bite. There’s something about that combination of fruity brightness and rich nuttiness that just feels right—like my Pear and Hazelnut Melba Toasts , but in tart form. This dessert isn’t overly sweet, which makes the natural flavors shine through. It’s simple, a little rustic, and feels special—perfect for when you want a treat that’s both elegant and easy to make. So, if you spot some fresh figs at your local market, you know what to do. SKIP TO RECIPE CARD What You'll Love Can I use dried figs instead of fresh? Fresh figs are ideal for this tart because of their soft, jammy texture and visual appeal. However, you can use rehydrated dried figs in a pinch—just simmer them in water or orange juice until plump, then slice. What type of almond meal should I use? You can use blanched almond meal for a smoother texture or natural almond meal (with skins) for a more rustic flavor. Both work well in this tart. How do I store leftovers? The tart keeps well in the fridge for up to 3 days. Let it come to room temperature before serving, or warm gently in the oven to revive the crust. Can I make the tart crust ahead of time? Yes! You can make and refrigerate the dough for up to 3 days or freeze it for up to 2 months. Just roll it out and bake when ready. Do I need to blind bake the crust? Not for this recipe. The almond filling helps insulate the crust, so it bakes evenly with the rest of the tart. Can I make this gluten-free? Yes—use a 1:1 gluten-free flour blend for the crust and ensure all other ingredients are certified gluten-free. Frequently asked Questions Ingredients Crust: 155 g (1¼ cups) all-purpose flour 50 g (¼ cup) granulated sugar 115 g (½ cup) cold unsalted butter, cubed 1 g (¼ tsp) salt 1 large egg yolk 30 ml (2 tbsp) ice water Almond Filling: 100 g (1 cup) almond meal (finely ground almonds) 50 g (¼ cup) granulated sugar ½ tsp ground cinnamon 60 g (¼ cup) unsalted butter, softened 1 large egg 5 ml (1 tsp) almond extract Fig Topping: 8–10 fresh figs, ripe but still firm, halved 2 g (½ tsp) granulated sugar ½ tsp cinnamon 15 ml (1 tbsp) honey, for drizzling 15 g (2 tbsp) sliced almonds (optional) Preparation Prepare the Crust: In a large bowl, combine the flour, sugar and salt. Add the cold cubed butter and use your hands to break up the butter and meld it with the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can use a food processor to do this. In a small bowl, whisk together the egg yolk and ice water. Slowly pour in the egg yolk mixture until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Prepare the Almond Filling: In a medium bowl, mix together the almond meal, granulated sugar, cinnamon softened butter, egg, and almond extract until well combined. Set aside. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Assemble the Tart: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess around the edges. Spread the almond filling evenly over the bottom of the tart crust. Place the halved figs, cut side up, on top of the almond filling, arranging them in a decorative pattern. The figs will lay ontop of the almond filling. Not to worry, the almond filling will puff up during baking and will perfectly hug your figs in place. Sprinkle the figs with the cinnamon and sugar (you can mix these two together in a small bowl beforehand to make sure to evenly distribute it). Bake Place the tart in the preheated oven and bake for 35-45 minutes or until the crust is golden brown and the figs are tender. Remove the tart from the oven and let it cool slightly. While still warm, drizzle honey over the figs and sprinkle with sliced almonds (optional). Allow the tart to cool completely before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy your homemade Fig and Almond Tart as a delightful dessert or sweet afternoon treat! Recipe Card Recipe Card Previous Next

With diced butternut squash, Arborio rice, and the delightful blend of Cacao-Maple Mélange spices, this creamy dish is both sweet and savory. < Back Butternut Squash Risotto Prep Time: 20 minutes Cook Time: 40 minutes Serves: 4 Servings About the Recipe If you're in the mood for something cozy but a little different, this Cacao-Maple Butternut Squash Risotto is one of those dishes that hits just the right note. It’s creamy, comforting, and full of depth thanks to my Cacao-Maple Mélange — the custom spice blend I created in collaboration with my friends at Selefina Spices. (You’ll find the link to it in the blog.) This isn’t your everyday risotto. The butternut squash brings natural sweetness, and the blend adds this subtle warmth that makes the whole thing feel a little extra special. It’s rich without being heavy — kind of like what I love about my Swiss Alpine Macaroni or even a good Potato Beet Rösti — simple ingredients, done really well, with just enough of a twist to make you pause and go, “wow.” You’ll sauté some onions, toast the Arborio rice, and let everything slowly come together with a splash of wine and warm broth — classic risotto style. And once the rice is tender and creamy, you’ll stir in Parmesan and top it with a few sage leaves. That’s it. A bowl of something warm and deeply satisfying that’s easy enough for a weeknight but special enough to share. Let’s make it. SKIP TO RECIPE CARD Unexpected flavor depth – The cacao and warm spices from the Cacao-Maple Mélange bring a subtle richness and earthiness that pair beautifully with the natural sweetness of butternut squash. Cozy and comforting – Creamy, hearty, and satisfying, this risotto is fall comfort in a bowl — without feeling heavy. Elegant yet simple – It looks and tastes impressive, but the steps are straightforward and totally doable, even for weeknight dinners. A perfect vegetarian main or side – Serve it as a cozy dinner or pair it with roast chicken, grilled mushrooms, or a leafy salad. A seasonal showstopper – Ideal for holidays or dinner parties when you want to offer something a little unexpected but crowd-pleasing. What You'll Love Can I make this without the Cacao-Maple Mélange? Yes! You can mix up a simple substitute using pantry spices like cocoa powder, cinnamon, nutmeg, and a touch of maple sugar or brown sugar (see above for full DIY blend). It won’t be exactly the same, but it will still bring lovely warmth and complexity. Can I use a different type of rice? For best results, stick with Arborio rice (or Carnaroli if you can find it). These varieties are high in starch, which gives risotto its signature creamy texture. Can I roast the butternut squash first? Yes! Roasting will give the squash deeper flavor and a slightly caramelized edge. Simply dice and roast at 400°F (200°C) until tender, then stir it into the risotto during the last few minutes of cooking. Can I make it vegan? Absolutely. Use a plant-based butter or olive oil, skip the Parmesan or sub in nutritional yeast or vegan cheese, and double-check that your wine is vegan-friendly. What wine works best in risotto? A dry white wine like Sauvignon Blanc , Pinot Grigio , or Chardonnay works well. If you prefer to skip wine, just replace it with more broth and add a squeeze of lemon juice at the end for brightness. How do I know when the risotto is done? The rice should be tender but still have a slight bite (al dente) , and the mixture should be creamy — not dry, and not soupy. The whole process takes about 18–20 minutes. How do I store and reheat leftovers? Risotto is best fresh, but you can store leftovers in the fridge for 2–3 days. Reheat gently with a splash of broth or water to loosen it up. Frequently asked Questions Ingredients 300 g butternut squash, diced (2 cups) 200 g Arborio rice (1 cup) 1 small onion, finely chopped (about 100 g) 1 L vegetable broth, kept warm (4 cups) 15 g Cacao-Maple Mélange (2 tbsp) 120 ml dry white wine (½ cup) 50 g grated Parmesan cheese (½ cup) Salt and pepper to taste Fresh sage leaves for garnish (optional) DIY Spice Substitute (for 2 tablespoons of Cacao-Maple Mélange): 2 tsp unsweetened cocoa powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp maple sugar (or light brown sugar as a substitute) Optional: a pinch of smoked paprika or cardamom for added depth Preparation This recipe was made for Selefina Spices , using my spice blend Cacao-Maple Mélange . Please note that I receive a small comission from qualified sales of the blend. To prep, peel and small dice the butternut squash into bite sized cubes. Dice the onion. Grate the parmesan cheese and roughly chop the sage leaves (for garnish). In a large pan, sauté onions until translucent. Add Arborio rice and stir to coat with oil. Pour in the white wine and cook until it evaporates. Add diced butternut squash and Cacao-Maple Mélange spice blend. Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente. Stir in Parmesan cheese, season with salt and pepper, and garnish with fresh sage leaves. Enjoy! Recipe Card Recipe Card Previous Next

Creamy cheesecake with the tropical citrusy taste of mango and lime set atop a classic buttery graham crust. < Back Mango-Lime Cheesecake Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-12 Servings About the Recipe Cheesecake has always been my dessert happy place—and if you've been around here a while, you know I’m not afraid to play with bold flavors. From the warmth of my Nutmeg-Spiced Cheesecake to the indulgent swirl of my Chocolate Raspberry Swirl Cheesecake , or even those playful Cheesecake Peaches that look as delightful as they taste, I love finding new ways to make this classic feel fresh. This Mango-Lime Cheesecake is my bright, tropical twist. It’s sunshine in dessert form. Creamy, zesty, and vibrant, it brings that juicy mango-lime magic into every bite—no suitcase to the tropics required. I use mango powder here, which is a total game-changer for anyone (like me) who doesn’t always have ripe mangos at their fingertips. It’s pure mango flavor, concentrated and ready to elevate just about anything—but especially cheesecake. That said, if you do have access to fresh mangos, you’re absolutely covered. I’ve included simple instructions for how to make this recipe using fresh fruit instead—so no matter where you’re baking from, this cheesecake is within reach. If you’re craving something that feels light yet decadent, fruity but rich, this one’s for you. It’s the kind of cheesecake that doesn’t just sit pretty—it steals the show. SKIP TO RECIPE CARD Bright, Tropical Flavor : The mango powder brings a concentrated mango flavor, beautifully complemented by the zesty lime, making each bite a tropical treat. Creamy and Refreshing Texture : These cheesecake bars are smooth and creamy with a refreshing citrus-mango twist—ideal for warm-weather desserts. Perfect Make-Ahead Dessert : These bars are easy to prepare in advance, making them a convenient option for gatherings or just for having a treat ready in the fridge. No Extra Moisture : Using mango powder instead of fresh mango keeps the cheesecake texture just right, without the risk of a watery filling. Naturally Vibrant Color : The mango powder adds a warm golden hue, making these bars as visually appealing as they are delicious. A Unique Take on Classic Cheesecake : The combination of mango and lime in cheesecake form is a fun twist, offering something a little different from the usual flavors. What You'll Love What is mango powder, and where can I find it? Mango powder, also known as amchur or dehydrated mango powder, adds concentrated mango flavor without the extra moisture. It’s often available in specialty stores or online. Can I use fresh mango instead of mango powder? Yes! While mango powder is a convenient way to add concentrated flavor without extra moisture, you can definitely use fresh mango. Just purée about 150g (¾ cup) of ripe mango and simmer it gently for 5–10 minutes to reduce excess liquid. Let it cool before swirling into the cheesecake. This ensures the texture stays rich and creamy without becoming too soft or runny. How do I store mango lime cheesecake bars? Keep them in an airtight container in the refrigerator for up to 5 days. They’re best enjoyed chilled, making them perfect for a refreshing dessert. Can I make these cheesecake bars ahead of time? Absolutely! These bars can be made a day or two in advance and refrigerated until serving. The flavors develop as they sit, making them even more delicious. How do I create the swirled top? After pouring the cheesecake mixture into the pan, swirl in a bit of extra mango and lime for a visually appealing marbled effect. Frequently asked Questions Ingredients For the Crust: 150g graham cracker crumbs (1½ cups) 60g unsalted butter, melted (¼ cup) 25g granulated sugar (2 tbsp) 20g shredded coconut (optional) (¼ cup) For the Mango Swirl: Option 1 – Using Mango Powder: 50g mango powder (½ cup) 30ml water (2 tbsp) 12g granulated sugar (1 tbsp) Option 2 – Using Fresh Mango: 150g fresh ripe mango purée (approx. ¾ cup) 12–25g granulated sugar (1–2 tbsp, depending on ripeness) (Optional: Simmer the purée for 5–10 minutes until slightly thickened, then cool before using.) For the Cheesecake Filling: 450g cream cheese, softened (16 oz) 100g granulated sugar (½ cup) 2 eggs Zest and juice of 1 lime 5ml vanilla extract (1 tsp) Preparation Mango-Lime Cheesecake Preheat your oven to 350°F (175°C) . Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang to make removal easy later. In a mixing bowl, combine graham cracker crumbs , melted butter , and sugar . Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let cool while you prepare the filling. In a small bowl, mix together mango powder , water , and sugar until it forms a smooth paste. Set aside. Using fresh mango instead of powder: No mango powder? No problem. Purée about ¾ cup (150g) of ripe mango until smooth, then stir in 1–2 tablespoons of sugar , depending on your mango’s sweetness. If the purée is very thin, simmer it over low heat for 5–10 minutes until it thickens slightly. Let it cool before swirling it into the cheesecake filling just like you would with the mango paste. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the lime zest , lime juice , and vanilla extract until fully combined. Pour the cheesecake filling over the cooled crust and spread it out evenly. Drop spoonfuls of your mango swirl mixture (powder-based or fresh) over the cheesecake filling. Use a knife or toothpick to gently swirl it in for that marbled effect. Bake for 25–30 minutes , or until the edges are set but the center still has a slight jiggle. Turn the oven off, but leave the cheesecake inside to rest for 1 hour as it cools gradually. Remove from the oven and let it cool completely in the pan on a wire rack before decorating the top. Decorate the top with whipped cream, mango and citrus slices (optional). Refrigerate for at least 4 hours (or overnight) before slicing into bars and serving. Storing: These cheesecake bars can be stored in the refrigerator for 5-7 days if sealed with plastic wrap or in an airtight container. Tips If you are not in a rush, I would recommend letting the cheesecake cool in the fridge overnight. I always get so excited with cheesecake and want to slice into it as soon as possible. But so often it hasn't fully cooled in the center and just crumbles when I cut into it. My cheesecake motto, 'overnight ensures a good first bite'. Mango and lime also pair so nicely with coconut. If you are a coconut fan, I would highly recommend adding some shaved coconut to the crust or why not top it with some coconut cream? It will give you that tropical vacation vibe. Who would say no to that? Recipe Card Recipe Card Previous Next

These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day. < Back Chocolate Heart Cookies (Schoggi Herzli) Prep Time: 10 minutes + overnight drying Cook Time: 5 minutes Serves: 50-55 Cookies About the Recipe These Swiss Chocolate Heart Cookies were always a special part of our family’s Christmas cookie tradition. They were one of my mom’s absolute favorites, and I can’t remember a holiday season without a batch of these rich, chewy, chocolate-almond treats on our cookie platter. Alongside other classics like Spitzbuebe , Mailänderli, and Chrabeli , these cookies helped create the magic of Christmas in our home. The process of making them was just as memorable as eating them. I can still picture my mom rolling out the dough on a sugar-dusted countertop, carefully cutting out heart shapes, and lining them up to dry overnight. It was a ritual that felt like a promise of something wonderful to come, filling the kitchen with warmth and the sweet anticipation of the holidays. One of the things I love most about this recipe is how easy it is to adapt. With a simple swap of all-purpose flour for a gluten-free alternative, these cookies become a treat that everyone can enjoy. Their rich chocolate-almond flavor and chewy texture remain just as magical, making them perfect not only for Christmas but also for Valentine’s Day. Their heart shape and decadent chocolate flavor make them a wonderful way to share love and sweetness with those you care about. Now, I love sharing these cookies with my own kids, watching their excitement as we bake them together and continue this cherished family tradition. It feels so special to pass down these memories and flavors, connecting generations through the simple joy of holiday baking. Whether you’re celebrating the holidays or looking for the perfect Valentine’s treat, these Swiss Chocolate Heart Cookies are sure to bring warmth, joy, and a touch of nostalgia to your kitchen. SKIP TO RECIPE CARD What You’ll Love About Swiss Chocolate Heart Cookies Timeless Tradition: These cookies are steeped in Swiss heritage, making them perfect for holiday baking or special occasions. Irresistible Flavor: The combination of chocolate and almonds creates a rich, nutty, and chocolatey treat that’s hard to resist. Soft and Chewy Texture: With their lightly crisp exterior and soft interior, they’re a textural delight. Perfect for Gifting: Their heart shape and beautiful finish make them ideal for gifting to loved ones. Simple Ingredients: Made with pantry staples, these cookies are both accessible and elegant. Naturally Nutty and Rich Flavor : The ground almonds and chocolate combine beautifully for a decadent treat that’s perfect for gluten-free diets. Minimal Adjustments Needed : With just a simple swap of all-purpose flour for a gluten-free alternative, this recipe becomes accessible for those avoiding gluten. Versatile and Crowd-Pleasing : Whether you’re making these for a party or as a treat for yourself, these cookies are sure to be a hit with everyone—gluten-free or not! Easy to Customize : You can experiment with add-ins like orange zest or a touch of cinnamon for an extra twist. What You'll Love FAQs for Swiss Chocolate Heart Cookies (Schoggi Herzli) Q: Can I replace the all-purpose flour in this recipe to make it gluten-free? Yes! To make this recipe gluten-free, you can substitute the 1 tablespoon of all-purpose flour with the same amount of a gluten-free alternative. Some great options include: Gluten-free all-purpose flour blend – This will give the most similar texture to regular flour. Almond flour (extra ground almonds) – This keeps the recipe nut-based and adds extra almond flavor. Q: Will the recipe taste different if I use almond flour instead of all-purpose flour? Using almond flour will enhance the almond flavor in the recipe slightly but will not significantly alter the taste or texture. Q: Do I need to adjust any other ingredients when replacing the flour? No adjustments are needed. Simply swap the flour and proceed with the recipe as usual. Can I use pre-ground almond flour instead of freshly ground almonds? Yes, almond flour works well for this recipe. Ensure it’s not defatted almond flour, as you want the natural oils for flavor and texture. Can I skip the drying step? The overnight drying step helps develop the signature texture of these cookies. While skipping it might save time, the cookies may not have the same crisp exterior and soft interior. Can I use milk chocolate instead of dark chocolate? You can, but the cookies might turn out sweeter. Adjust the sugar slightly if needed to balance the flavors. Can these cookies be made ahead of time? Yes! These cookies keep well in an airtight container for up to a week, making them perfect for advance preparation. What can I use if I don’t have a heart-shaped cookie cutter? You can use any shape you like! Traditional hearts are lovely, but stars, circles, or even freehand shapes work beautifully. Can I add spices to the dough? For a festive twist, you can add a pinch of cinnamon or a drop of almond extract to the dough. Frequently asked Questions Ingredients 3 large egg whites 200g (1 cup) granulated sugar 100g (3.5 oz) semi-sweet chocolate (chips or chopped) 300g (3 cups) ground almonds 1 tbsp all-purpose flour (alternative: gluten-free flour) Extra granulated sugar (for rolling) Preparation Step-by-step Instructions on how to make Chocolate Heart Cookies: Prepare the Egg Whites: Use two clean, dry bowls to separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy. Melt the chocolate: In a seperate bowl, melt your chocolate chips or your chopped chocolate, by microwaving it at 15-20 second intervals. Stir after each interval until the chocolate is melted. You can also use a bain-marie to acheive this as well (placing the bowl of chocolate chips over a hot water bath). Melted chocolate Mix the Dough: Gently fold the ground or melted chocolate, ground almonds, and flour into the egg white mixture until a dough forms. Roll Out the Dough: Lightly sprinkle your work surface with granulated sugar. Roll out the dough on the sugar to approximately ¾ cm (about ⅓ inch) thickness. The dough can sometimes feel sticky, so make sure to flour your rolling pin well before rolling out the dough. If the dough becomes too sticky, pop it in the fridge to cool it down. Cut Out the Cookies: Use a heart-shaped cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper. Dry Overnight: Cover the cookies lightly with a clean cloth and allow them to dry overnight at room temperature. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for approximately 5 minutes. Keep a close eye on them to ensure they don’t overbake—they should remain soft inside. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Notes: These cookies are traditionally soft and chewy with a delightful chocolate-almond flavor. The drying step is essential to create the perfect texture, so don’t skip it! Enjoy as part of a holiday treat platter or with a cup of coffee or tea. Recipe Card Recipe Card Previous Next

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

While the exterior of these pastries is caramelized and slightly crunchy, the interior is tender and buttery. You won't be able to eat just one. < Back Homemade Palmiers Prep Time: 10 minutes Cook Time: 10-13 minutes Serves: 18-20 Palmiers About the Recipe Palmiers are one of those pastries I never get tired of—and I honestly don’t know many people who would disagree. Flaky, crisp, caramelized, and just sweet enough, they’re the kind of treat that looks elegant but is secretly so simple to make. If you’ve tried my Herby Puff Pastry Bites , you already know how magical puff pastry can be with just a few ingredients. This is that magic, in dessert form. Also known as elephant ears or palm leaves , palmiers are a classic French pastry with roots that supposedly go back to the 17th century. There’s even a story that their shape was inspired by the palm trees in the royal gardens of Versailles. Whether or not that’s true, I love the idea of these golden swirls making their way from royal kitchens to my own coffee table. All you need for this version is puff pastry, sugar, and cinnamon—yes, that’s it! Think of these as a crisp, French cousin to my Cinnamon Buns , but lighter, faster, and with way less fuss. I love them alongside a cup of tea or tucked into a cookie tin as an elegant (but effort-free) homemade gift. When I need a last-minute treat that still feels a little fancy, palmiers are my go-to. So let’s make some! You’ll be amazed how something this simple can taste so good. SKIP TO RECIPE CARD Just 3 Ingredients – Puff pastry, sugar, and cinnamon. That’s it! Minimal effort, maximum payoff. Crispy & Caramelized – The sugar melts into the layers, giving you that perfectly crisp, golden finish with a hint of caramel. So Easy, So Fancy – They look elegant (hello, afternoon tea vibes) but take almost no time to make. Perfect for Puff Pastry Leftovers – Got an extra sheet from those herby puff pastry bites ? This is your excuse to use it deliciously. Freezer-Friendly – Freeze them raw and bake straight from the freezer when you want something sweet in a pinch. Great for Gifting – Tuck a few into a cookie box or wrap them in parchment for a last-minute homemade gift. What You'll Love Can I use store-bought puff pastry? Absolutely! In fact, that’s what I use here. Look for all-butter puff pastry if you can—it gives the best flavor and flakiest layers. Can I make these ahead of time? Yes! You can freeze the shaped (unbaked) palmiers and bake them straight from frozen—just add an extra 2–3 minutes to the baking time. Baked palmiers also keep well in an airtight container for 3–4 days. Do I have to use cinnamon? Nope! While I love that cinnamon-sugar combo (especially if you’re a cinnamon bun fan), you can skip the cinnamon entirely for a classic French-style palmier, or swap it for cardamom, orange zest, or even a bit of cocoa powder for something different. Can I make them savory instead? Definitely! Leave out the sugar and cinnamon, and try filling them with grated cheese, pesto, or even tapenade. They’re super versatile—like I did with my herby puff pastry bites . Why did mine unroll while baking? A few reasons! Make sure you chill the rolled dough before slicing and baking. Cold dough holds its shape much better and helps keep those tight little spirals intact. Frequently asked Questions Ingredients 2 Puff Pastry Sheets (thawed) 1/2 cup Granulated Sugar 4 tablespoons Cinnamon Preparation Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry. Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers. Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies. Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar. When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough. Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form. To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line. Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see). Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is? That's right! Sprinkle, sprinkle, roll, roll. Repeat all the steps for the second sheet of pastry dough. When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes . In the meantime, heat your oven to 400F . When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet. Bake the palmiers for 10-13 minutes flipping them halfway through. Remove them from the oven when they are crisp and golden brown. Let cool for 15-20 minutes and enjoy! These palmiers will stay fresh in an airtight container for 3-4 days. Recipe Card Recipe Card Previous Next

This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite. < Back German Bee-Sting Cake (Bienenstich) Prep Time: 30 minutes + rise and chill time Cook Time: 25 minutes Serves: 8-10 Servings About the Recipe I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me. This cake was actually a new one for me—not something I grew up with like Basler Läckerli or Bündner Nusstorte , but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked. It has the same nostalgic appeal as a Black Forest Cake , but in a quieter, more comforting way. My version adds a little alpine nod to the mix—with warm honey tones, a generous swirl of cream, and that homemade, cozy feel I always gravitate toward. If you love soft, pillowy bakes with a bit of crunch and a lot of heart, this one is a must. Simple, sweet, and deeply satisfying. SKIP TO RECIPE CARD That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast. Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough. Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level. Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends. A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table. What You'll Love Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture. Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic. Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer. What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake. Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh. Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool. Frequently asked Questions Ingredients For the Dough: 2¼ tsp (1 packet) active dry yeast ¼ cup (60 ml) warm milk 2 tbsp (25 g) granulated sugar 2 large eggs, room temperature 2¼ -2 1/2 cups (280 g) all-purpose flour ¼ tsp salt 6 tbsp (85 g) unsalted butter, softened For the Honey-Almond Topping: 6 tbsp (85 g) unsalted butter ⅓ cup (80 ml) honey ¼ cup (50 g) granulated sugar 2 tbsp (30 ml) heavy cream 1½ cups (130 g) sliced almonds Pinch of salt For the Filling: 1¼ cups (300 ml) whole milk ¼ cup (50 g) granulated sugar 4 egg yolks 2 1/2 tbsp cornstarch 1 tsp vanilla bean paste (or seeds of ½ a vanilla pod) 1/4 cup honey 1/4 tsp almond extract (optional) ½ cup (120 ml) heavy cream, whipped Preparation Here's how to make a German Bee Sting Cake step-by-step: 1. Make the Dough: In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough. Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer). Cover and let rise in a warm place until doubled in size (about 1–1.5 hours). 2. Prepare the Pan: Line and butter a 9-inch (23 cm) springform pan or cake ring. 3. Shape & Second Rise: Gently deflate the dough and press into the pan evenly. Let rise again for about 30–40 minutes, covered. 4. Make the Topping: In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes. Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough. 5. Bake the Cake: Preheat oven to 350°F (175°C). Bake for 25–28 minutes, until golden and bubbling. Cool completely. 6. Make the Filling: In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill. Once cooled, fold in whipped cream for a light, mousse-like texture. *see kitchen tip below 7. Assemble: Slice the cake horizontally with a serrated knife. Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving). Kitchen Tip: Before whipping cream: the custard should be thicker than Alfredo sauce —think pastry cream or soft pudding that mounds slightly when spooned. After folding in whipped cream: it should be cloudy and creamy, not runny , almost like a soft mousse that holds shape on a spoon. Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny. Recipe Card Recipe Card Previous Next

Mac n' cheese perfection. This Swiss classic adds potatoes and caramelized onions, bringing this comfort dish to the next level. < Back Swiss Alpine Macaroni Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings About the Recipe Some days just call for a meal that feels like a big, cozy hug—and that’s exactly what Älplermagronen , or Swiss Alpine Macaroni, brings to the table. It’s one of those hearty, stick-to-your-ribs dishes that’s been loved in Swiss homes for generations. Kind of like a cousin to Rösti or German-Style Potato Salad —simple ingredients, big comfort. Made with pasta, potatoes, cheese, and cream (plus a little cubed ham if you’re feeling it), it’s the kind of recipe that makes something magical out of what you probably already have in your kitchen. I love meals like this—humble and satisfying, just like a bowl of warming Swiss Barley Soup on a chilly day. And if you’re new to the idea of serving applesauce on the side? Don’t knock it till you’ve tried it. That sweet-tangy contrast is part of what makes this dish so uniquely Swiss. It’s all about balance—hearty meets bright, savory meets sweet. Whether you stick to the classic or add your own twist, this is one of those meals that always gets scraped clean. SKIP TO RECIPE CARD Comfort Food at Its Best: Creamy, cheesy, and hearty, this dish is like a warm hug on a plate. Perfect Balance: The savory pasta and cheese blend beautifully with the sweet and tangy applesauce for an authentic Swiss flavor experience. Customizable: Add bacon, ham, or sausages for a meaty twist, or keep it vegetarian for a lighter option. Simple Ingredients: You likely have most of the ingredients on hand, and the recipe doesn’t require anything fancy. Kid-Friendly: The creamy cheese sauce and pasta combo are a hit with kids, and you can omit the onions for pickier eaters. Swiss Tradition at Home: Bring the taste of the Alps to your kitchen with this classic comfort food. One-Pot Potential: Cook the potatoes and pasta in the same pot to save time and reduce cleanup. What You'll Love 1. Can I make this ahead of time? Yes! You can prepare the cheese sauce and cook the pasta and potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine just before serving. 2. What type of cheese works best? Traditional Älplermagronen uses Gruyère, but you can also use Emmental, Appenzeller, or a blend of these cheeses. For a sharper flavor, try adding a bit of Parmesan. 3. Can I use a different type of pasta? Absolutely! While short pasta like macaroni is traditional, penne, rigatoni, or even shell pasta works well. 4. Can I make it vegetarian? Yes! Simply skip the bacon or sausage if you're using them, and use vegetable broth instead of any meat-based stock. 5. Is there a gluten-free option? You can substitute the pasta with gluten-free pasta and ensure the cheese and cream are gluten-free as well. 6. Can I skip the applesauce? Of course! Applesauce is a traditional accompaniment, but the dish is still delicious without it. You can substitute it with a side salad if preferred. 7. What kind of potatoes should I use? Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape during cooking. Frequently asked Questions Ingredients For the Macaroni: 1 lb (450g) potatoes, peeled and diced into small cubes 8 oz (225g) short pasta (such as macaroni or penne) 1 cup (240ml) heavy cream 1/2 cup (120ml) milk 1 1/2 cups (150g) grated Gruyère cheese 1 cup (150g) cubed ham (optional) Salt and freshly ground black pepper to taste For the Topping: 1 large onion, thinly sliced 2 tbsp butter Fresh parsley, chopped (for garnish) Optional: Applesauce 2–3 apples, peeled, cored, and chopped 1/4 cup (60ml) water 1 tbsp sugar (optional) A pinch of cinnamon (optional) Preparation Cook the Potatoes and Pasta: In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 5 minutes until they start to soften. Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until both are tender. Drain and set aside. Prepare the Cheese Sauce: In a separate large saucepan, heat the heavy cream and milk over low heat. Once warm, stir in the grated Gruyère cheese, whisking until melted and smooth. Season with salt and pepper to taste. If using, add the cubed ham to the sauce and stir until heated through. Combine Pasta, Potatoes, and Sauce: Add the cooked pasta and potatoes to the cheese sauce, stirring to combine and coat evenly. Keep warm on low heat. Caramelize the Onions: In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 10–15 minutes). Make the Applesauce (optional): In a small saucepan, combine the chopped apples and water. Bring to a simmer and cook until apples are tender, about 10 minutes. Mash the apples until smooth, adding sugar and cinnamon if desired. Set aside. Serve: Divide the creamy pasta and potatoes into bowls. Top with caramelized onions and garnish with fresh parsley. Serve with a side of applesauce for a traditional Swiss touch. Tips: Cheese Variations: You can mix Gruyère with other Swiss cheeses, like Emmental or Appenzeller, for more depth of flavor. Broth Alternative: For added richness, substitute part of the milk with vegetable or chicken broth. Recipe Card Recipe Card Previous Next