These cinnamon buns boast a tender, pillowy texture with layers of cinnamon-infused sweetness. Perfect for any brunch occassion. < Back Cinnamon Buns Prep Time: 15 minutes + rise time Cook Time: 25 minutes Serves: 10-12 Servings About the Recipe Let’s talk about Cinnamon Buns . Is there any pastry more beloved, more impossible to resist? I honestly don’t think so. With their soft, pillowy dough, swirls of sweet-spiced filling, and that creamy glaze melting over the top—these buns are pure comfort in pastry form. They’re not just a treat—they’re a warm hug on a plate, a taste of home, and an easy excuse to gather around the kitchen table. I bake them for every holiday brunch (yes, even Banana Cinnamon Buns have made an appearance), but this classic version will always have my heart. That center swirl? The one where the cinnamon sugar caramel pools at the bottom? Easily the best bite of the whole pan. I used to make mine with regular baker’s yeast, but since diving into the world of sourdough, I’m finding every excuse to use my discard. After all that effort feeding and caring for it, there’s no way I’m letting it go to waste. Just like in my Maple Brioche , sourdough discard adds that perfect tender texture and a subtle tang that makes the dough extra special. And if you’ve made my Chocolate Rolls , you already know—sweet, swirled, and a little indulgent is my kind of baking. So let’s get to it! These cinnamon buns are the kind of recipe that’s easy to love, even easier to eat, and totally worth the (very minimal) effort. SKIP TO RECIPE CARD Delicious Tangy Flavor : The sourdough discard adds a subtle tang to the dough, enhancing the flavor of the cinnamon buns without overpowering the sweet cinnamon filling. Soft and Fluffy Texture : These buns are tender and pillowy, with just the right balance of chewy and soft—a perfect texture for sinking your teeth into. Waste-Free Baking : Using sourdough discard makes this recipe eco-friendly, turning what would be waste into a delicious, crowd-pleasing treat. Ideal Make-Ahead Option : With an overnight rise, these cinnamon buns can be prepped in advance for an effortless, freshly-baked breakfast or brunch. Great for Sourdough Enthusiasts : These buns are a fantastic way to use your sourdough discard, adding unique flavor while keeping the dough light and fluffy. Customizable Glaze Options : Top with classic cream cheese frosting, a simple glaze, or a dusting of powdered sugar to make them just how you like. What You'll Love What is sourdough discard? Sourdough discard is the portion of sourdough starter removed during feeding. Instead of discarding it, you can use it in recipes like these cinnamon buns for extra flavor and a touch of tang. Can I use regular yeast instead of sourdough discard in this recipe? Yes, you can substitute sourdough discard with regular yeast. Use 2 1/4 teaspoons (one packet) of active dry yeast. To activate the yeast, warm the milk to around 110°F (43°C) and mix it with the yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. You may also need to add an extra 1/4 cup of milk to account for the liquid in the sourdough discard. Can I make these cinnamon buns overnight? Absolutely! Prepare the buns the night before, let them rise in the refrigerator overnight, and bake fresh in the morning for a warm, ready-to-enjoy treat. Do I need an active sourdough starter for this recipe? No, this recipe uses sourdough discard, which does not need to be recently fed or active. It adds flavor but doesn’t act as the main leavening agent. Can I freeze sourdough discard cinnamon buns? Yes, you can freeze them! Freeze the buns unbaked, then thaw and bake fresh. Alternatively, bake them, let them cool, and freeze individually for quick reheat-and-eat treats. How should I store leftover cinnamon buns? Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly warm them in the oven to refresh the texture. Frequently asked Questions Ingredients Dough: 1 cup sourdough discard (see FAQs for using regular yeast) 1/2 cup milk 1/4 cup unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Filling: 1/2 cup unsalted butter, softened 1 cup brown sugar 2 tablespoons ground cinnamon Icing: 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Preparation In a bowl, combine sourdough discard, milk, melted butter, sugar, and vanilla extract. Mix well. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the sourdough mixture, stirring until a dough forms. Turn the dough onto a floured surface and knead for a few minutes until smooth. Roll it into a rectangle about 1/4 inch thick. Spread the softened butter over the dough, leaving a border around the edges. Mix brown sugar and cinnamon, then sprinkle it evenly over the butter. Roll the dough tightly from the long side, then slice into rolls about 1 inch thick. Place the rolls in a greased baking dish, leaving space between each. Allow them to rise for 1-2 hours, or until doubled in size. Tip: use some thread or dental floss to cut your swirls. This will prevent you from squishing down the dough and will give you nice straight cuts through. Just make sure that if you are using floss that it is not flavored as this may leave a trace on your buns. Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes , or until golden brown. While the rolls are baking, mix powdered sugar, milk, and vanilla extract to make the icing. Once the cinnamon rolls are out of the oven, drizzle the icing over them while still warm. Enjoy your sourdough discard cinnamon buns! Recipe Card Recipe Card Previous Next

Made with Lebanese cucumbers these Dill Pickles entice with their satisfyingly crisp texture and boldly tangy flavor. < Back Homemade Dill Pickles Prep Time: 10 minutes Cook Time: 24 Hour Refrigeration Serves: 1 Jar About the Recipe I’ve had a thing for pickles for as long as I can remember. As a kid, I’d happily eat an entire jar straight from the fridge—and honestly, not much has changed. The more sour, the better. If there’s a pickle around, you can bet I’m grabbing one (or three). There’s just something about that perfect balance of crunch and tang that hits every time. While I don’t have a whole collection of pickling recipes on the blog just yet , I do have a few briny favorites—like my cozy pickle soup and these eye-catching beet-pickled deviled eggs . But today’s all about the classic: crisp, garlicky, homemade dill pickles. Easy to make, even easier to devour. Let’s get into it. SKIP TO RECIPE CARD Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch. Quick & Easy – No canning needed! Just a few ingredients and a little fridge time. Customizable – Love it extra garlicky or heavy on the dill? Go wild. Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar. A Gateway Pickle Recipe – Once you make these, you'll start eyeing everything else in your fridge like, “Could I pickle that too?” What You'll Love Do I have to use pickling cucumbers? Yes, ideally. Pickling cucumbers (like Kirby or Persian cucumbers) have the best crunch and texture. Regular slicers can get soggy. Can I make these spicy? Absolutely. Add red pepper flakes, sliced jalapeño, or even a whole dried chili to the jar for some heat. How long do they need to sit before eating? They’re good after 24 hours, but for full flavor and crunch, I recommend waiting at least 2–3 days. How long do they keep? These fridge pickles will stay crisp and tasty for up to 4–6 weeks in the fridge (if they last that long). Can I reuse the brine? Once, maybe—if you’re pickling another batch right away. But the flavor and acidity weaken, so for best results, use fresh brine each time. What’s the white film at the top of my jar? It’s harmless and usually just from the garlic or natural fermentation. If it bothers you, skim it off. If anything smells off or funky (in a bad way), toss it. Can I can these for shelf-stable storage? This recipe is made for refrigerator pickles. For shelf-stable pickling, you'd need to use a tested water bath canning method with specific acidity levels. Frequently asked Questions Ingredients 4–5 Lebanese or Persian cucumbers 1 cup (240 ml) white vinegar (or pickling vinegar) 1 cup (240 ml) boiling water 1 teaspoon (4g) granulated sugar 1 tablespoon (9g) mustard seeds 1 tablespoon (8g) coriander seeds 3–5 whole cloves 2–3 sprigs fresh dill (+ a little patience) Optional Add-Ins: 2–3 garlic cloves, smashed 1/2 teaspoon chili flakes or 1 sliced jalapeño for heat A few black peppercorns A pinch of turmeric (for color and subtle depth) Preparation Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ''canning' work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps. But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch. This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can't be beat! Steps to making homemade dill pickles: Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly a clean jar (any jar will do as long as it has a tight fitting lid). Wash and slice cucumbers as desired (spears, rounds, or halves). Pack tightly into to the jar. Boil water in a small saucepan on the stove. Once your water is boiling, remove it from the heat and stir in the sugar until it has desolved. Add in the vinegar and stir again. This is where your patience has to come into play. Once your jar of pickle heaven has cooled down to room temperature. Close the lid and stick them in the refrigirator overnight. I suggest to wait a minimum of 24 hours before digging in. If you can, I even suggest waiting 2-3 days. Honestly, the longer you can hold out, the better. It just means the flavors have more time to mingle. Once your patience can't stand it any longer, dig in! You'll find out that you may want to double or triple your batch next time. From personal experience, one jar is just simply not enough. Bon apétit! Recipe Card Recipe Card Previous Next

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad, there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, and when you pile them on top of a creamy lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredients 4 cups Roasted Vegetables (Cauliflower, Broccoli, Red Pepper, Carrots, Fennel etc.) 1 can Chickpeas (Rinsed) 4 tablespoons Extra Virgin Olive Oil 1/2 teaspoon Ground Coriander 1/2 teaspoon Paprika 1/2 teaspoon Cumin Salt and Pepper to taste 4 Majool Dates A bunch of Fresh Coriander Feta Spread: 1 cup Feta 3/4 cup Cream Cheese Rind of 1/2 Lemon Juice of 1/2 Lemon 4 tablespoons Extra Virgin Olive Oil 1/4 cup Water Salt and Pepper to taste Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl mix your cut up vegetables with about 2 Tablespoons of Olive oil. Really any hearty vegetable will do. You can choose anything from Broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, brussel sprouts...anything. Sprinkle with salt and pepper and mix well. Spread onto a lined baking sheet in an even layer, trying not to overlap too much. Next, use a colander to rinse the chickpeas. Lay them out on a paper towel and pat dry. The drier the better (that way they will crispen up more easily). Put chickpeas in a bowl, add 2 tablespoons of olive oil give them a stir so they coated in oil. Next, add the three spices and mix. Sprinkle with salt and pepper to taste. Lay them out in a single layer on a second lined baking sheet. Stick both baking sheets in the oven and cook for 20-25 minutes . After about 15 minutes , give both your vegetables and chickpeas a little stir to rotate them and make sure they are roasting. If your baking sheets are on different racks make sure to rotate those as well. In the meantime, you can prepare your feta dip. I like to make mine in a food processor, but if you do not have that, you can use a blender or simply a hand mixer. It is pretty simple. Add all your ingredients and mix until you have a smooth textured spread. Add salt and pepper to taste. If you want it to be tangier, just add more lemon juice. I also enjoy adding fresh mint or coriander when I have it. Really any fresh herb is fantastic with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Recipe Card Previous Next

Experience a heavenly combination of juicy plums, warm spices, and a buttery crumble topping in this comforting and irresistible dessert. < Back Plum Crumble Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings About the Recipe Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort. It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches , I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch. This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious. SKIP TO RECIPE CARD A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist. Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places. No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance. Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment). Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season. What You'll Love Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume. Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier. Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist. What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top. Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving. How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel. Frequently asked Questions Ingredients For the Crumble Dough: 240g (2 cups) all-purpose flour 100g (½ cup) granulated sugar 2g (½ tsp) baking powder 1g (¼ tsp) salt 115g (½ cup) unsalted butter, cold and cubed 1 large egg, beaten 5ml (1 tsp) vanilla extract For the Filling: 450g plums (about 4–5 medium), pitted and sliced 50g (¼ cup) brown sugar 2g (1 tsp) ground cinnamon 20g (¼ cup) sliced almonds (optional) Preparation Preheat your oven to 350°F . Grease a square baking pan and set it aside. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer. In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated. Spread the plum mixture evenly over the dough in the baking pan. Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top. Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender. Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at). Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Enjoy your homemade plum crumble! Recipe Card Recipe Card Previous Next

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Recipe Card Previous Next

With a crunchy exterior and chewy center, these delightful Swiss anise cookies will be the most unique ones you'll try this holiday season. < Back Swiss Anise Cookies (Chrabeli) Prep Time: 30 minutes Cook Time: 30-40 Minutes Serves: 48 cookies About the Recipe If you’re a fan of anise, these cookies are bound to be a favorite. And if you’re not, I believe these anise cookies might just change your mind. Chrabeli are one of my top five traditional Swiss Christmas cookies, not only for their delightful flavor but also for the nostalgia they bring. Every bite takes me back to childhood memories of my grandmother and the snowy landscapes of Switzerland. Like most Swiss cuisine, these cookies are made with just a few simple ingredients—powdered sugar, eggs, and flour—giving them a striking snow-white color, which feels perfectly fitting for the holiday season. Traditionally, Chrabeli are shaped by hand into crescent-like forms with distinctive slits, but they can also be made as beautifully stamped flat cookies known as Anisbrotli when using carved molds. No matter the shape, they boast a crisp outer shell and a wonderfully chewy center. The flavors are perfectly balanced: the sweetness is subtle, and the anise flavor is mild, never overpowering. While Chrabeli do take a bit of extra time and patience to make—requiring a few steps and an overnight rest before baking—the effort is well worth it. These cookies stand out, not only for their unique shape and delicate flavor but also as a memorable addition to any Christmas cookie spread. Another bonus? Chrabeli store exceptionally well in an airtight container, so you can make them ahead and enjoy their charm throughout the holiday season. If you’re looking for a cookie that’s as unique as it is delicious, Chrabeli is the perfect choice! SKIP TO RECIPE CARD A Taste of Tradition: These cookies bring the flavors of Swiss holiday baking to your home. Unique Anise Flavor: The anise seed adds a mild licorice-like note that pairs perfectly with the delicate sweetness. Perfect for Holidays: Chrabeli are a festive addition to any Christmas cookie platter. Simple Ingredients: Made with pantry staples, this recipe is easy to whip up without special shopping trips. No Fancy Tools Needed: Shaping the cookies by hand gives them a charming, rustic look. Great for Gifting: These cookies are beautiful and sturdy, making them ideal for gifting during the holiday season. Family Memories: Shaping Chrabeli together is a fun activity that can create special moments with family or friends. What You'll Love 1. What are Chrabeli? Chrabeli are traditional Swiss cookies flavored with anise seed, known for their distinct flavor and unique crescent-like shape. They are a beloved holiday treat in Switzerland. 2. Can I substitute anise seeds? If you're not a fan of anise, you can substitute it with fennel seeds or even ground cardamom for a different flavor profile, but it won’t have the traditional Chrabeli taste. 3. Do Chrabeli require any special tools? No special tools are required. The dough is typically shaped by hand into crescents, which adds to their rustic charm. 4. Can I make the dough in advance? Yes! Chrabeli dough can be prepared a day ahead and refrigerated. Let it come to room temperature before shaping and baking. 5. How do I achieve the perfect texture? Chrabeli should be slightly crisp on the outside but tender and light on the inside. Avoid overbaking, as this can make them too hard. 6. Can I use granulated sugar instead of powdered sugar? Powdered sugar is traditional in this recipe and helps create a smooth dough texture. It's best not to substitute it with granulated sugar. 7. How long do Chrabeli stay fresh? Stored in an airtight container, Chrabeli can stay fresh for up to 2 weeks. They also freeze well if you want to make them ahead. Frequently asked Questions Ingredients Ingredients: 4-5 eggs (4-5 large eggs) 500g powdered sugar (4 cups) 500g all-purpose flour (4 cups) 1 1/2 teaspoons anise seed (1 1/2 teaspoons) Pinch of salt (a pinch, about 1/8 teaspoon) Notes: The number of eggs may vary slightly depending on their size and the dough consistency you prefer. Start with 4 and add the 5th if needed for the right texture. For the most authentic flavor, lightly crush the anise seeds to release their aroma before incorporating them into the dough. Preparation In a large bowl, mix together the eggs and powdered sugar. In a separate bowl, mix flour with salt and anise seeds. Using your hands (or a stand mixer with paddle attachment), add flour mixture to sugar mixture bit by bit until everything is well incorporated. The dough may be slightly dry. This is normal. If you feel it is much to dry you can add a couple of tablespoons of luke warm water. You do not want the dough to be too sticky though, so go bit by bit. It should hold it's shape but just barely, it may crack a little and that is normal. Use some powdered sugar to lightly dust your work surface so that the dough does not stick to it as you form your cookies. Take a chunk of dough and gently roll it out into a 2cm thick roll. Cut the roll at an angle into 8cm long sections. Take each section and make two shallow angled slits on one side. Now bend the section to form a 'U' shape (in the opposite direction of the slits). Place your 'Chrabeli' on lined baking sheets and cover with a kitchen towel. They will now have to 'rest' over night. This 'resting' phase will allow the outside of the Chrabeli to harden a bit and help give them their awesome texture and raised base. (A trick learned from my grandmother). When you are ready to bake preheat your oven to 300F . You want these cookies to bake low and slow. That is what helps give them the crunchy outside and the awesome chewy center. Bake for 30-40 minutes . You'll know when they are done when the top of the cookie pops upwards so that it leaves the very important raised bottoms that are lightly golden. (Note: To ensure the slow and low baking process, my grandmother would also stick the handle of a wooden spoon in the side of the oven door to keep it from closing all the way). These cookies definitely require a little patience and effort. But they are absolutely worth it. Along with Spitzbuebe and Cinnamon Stars, these are part of my favorites. Would love to know if you try them! Store in an airtight container for up to 10 days. Recipe Card Recipe Card Previous Next

Moist and tender almond-infused cake layers complement the silky pastry cream, and bursts of sweet-tart cherries add a pop of fruity tang. < Back White Forest Cake Prep Time: 25 minutes Cook Time: 25-30 minutes Serves: 10-12 Servings About the Recipe This cake is a summery twist on one of my all-time favorite flavor pairings: cherries and cream. While the classic Black Forest Cake leans into chocolate and kirsch-soaked layers, this version softens the mood with fluffy vanilla cake, a generous spread of almond-scented pastry cream, and juicy cherries simmered just until tender. Think of it as the sunny, golden-hour cousin to the Black Forest classic—less brooding, just as indulgent. It was inspired by my brother’s June birthday—one of those rare moments where my family could all gather in person. Cherries were in peak season, and almond is his favorite flavor, so I created this White Forest-style cake to make the day extra special. If you’ve tried my Black Forest Tiramisu or the cozy Swiss Cherry Bake ( Chriesiauflauf) , you’ll recognize some familiar notes here, but this cake stands on its own with layers that are light, creamy, and just a little nostalgic. Whether it’s for a celebration or just because you found a perfect basket of cherries, this cake is a beautiful way to let summer’s best fruit shine. SKIP TO RECIPE CARD Cherry season perfection – This cake is the ultimate way to celebrate fresh cherries at their peak. A lighter take on Black Forest – All the layered charm, without the chocolate—perfect for vanilla lovers. Elegant, but not fussy – Whipped cream frosting and pastry cream give this cake bakery-style flair without complicated techniques. Make-ahead friendly – The components (cake, filling, fruit) can all be prepared in advance and assembled day-of. Almond lovers rejoice – The subtle almond flavor ties everything together and gives the cake a nostalgic, almost marzipan-like finish. What You'll Love Can I use frozen cherries? Yes! Thaw and drain them first, then simmer as directed. They may release more liquid, so reduce the cooking time slightly if needed. Can I make this cake ahead of time? Definitely. Bake the cake layers and prepare the pastry cream and cherry filling a day in advance. Assemble the cake on the day you plan to serve it for the best texture. What’s the best way to store leftovers? Keep the cake in the fridge, covered, for up to 3 days. Because of the pastry cream and whipped topping, it should be refrigerated—but it still tastes wonderful straight from the fridge. Can I swap the almond extract? If almond isn’t your thing, vanilla extract will still yield a delicious result—just a slightly different flavor profile. How do I get perfectly smooth whipped cream? Make sure your cream is very cold and beat just until soft to medium peaks form. Don’t overwhip or it can turn grainy. Can I make this gluten-free? You can try substituting a 1:1 gluten-free all-purpose flour blend, though the texture may be slightly more delicate. Frequently asked Questions Ingredients Cake Layers 315g (2½ cups) all-purpose flour 10g (2½ tsp) baking powder 3g (½ tsp) salt 227g (1 cup) unsalted butter, softened 400g (2 cups) granulated sugar 4 large eggs 10ml (2 tsp) almond extract 240ml (1 cup) milk Pastry Cream Filling 480ml (2 cups) whole milk 100g (½ cup) granulated sugar 4 large egg yolks 30g (¼ cup) cornstarch 5ml (1 tsp) almond extract Cherry Filling 300–400g (2–3 cups) fresh cherries, pitted and halved 50g (¼ cup) granulated sugar 15–30ml (1–2 tbsp) lemon juice Whipped Cream Frosting 480ml (2 cups) heavy cream 60g (½ cup) powdered sugar 5ml (1 tsp) almond extract Preparation Preheat your oven to 350°F Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter equally among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes , or until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it reaches a simmer. In a medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until well combined and slightly thickened. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. (Watch it so that it does not start to burn). Remove from heat and stir in the almond extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, or until the cherries release their juices and the sugar has dissolved. Remove from heat and let cool. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of chilled pastry cream over the top, followed by a layer of the cherry filling. Repeat this process with the remaining cake layers, ending with a layer of cherry filling. To make the whipped cream frosting, combine the heavy cream, powdered sugar, and almond extract in a mixing bowl. Whip on high speed until stiff peaks form. Frost the top and sides of the cake with the whipped cream frosting. If desired, garnish with additional cherries. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and enjoy! Tip: The cake can be kept for up to 3-4 days. It is best to store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the pastry cream from spoiling. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavors. Recipe Card Recipe Card Previous Next

Packed with a colorful assortment of vegetables, beans, and pasta, this soup offers a comforting and satisfying bowl of warmth. < Back Minestrone Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6-8 Servings About the Recipe Living in a northern country with long, cold, snowy winters, comfort food recipes are more than just a luxury—they’re a necessity. When the temperature drops, nothing beats a warm, hearty bowl of soup, especially one that's a complete meal in itself. That’s why I adore Minestrone Soup , the ultimate cold-weather comfort food. This classic Italian minestrone is a vibrant medley of vegetables, protein-packed beans, and tender pasta, all simmered in a rich, herb-infused broth. The ingredients are simple and wholesome, but the result is a dish bursting with flavor. Think of a cozy symphony of oregano, basil, thyme, and rosemary, weaving together a warming, aromatic experience in every spoonful. Not only is this soup visually stunning, with its array of colors from fresh vegetables, but it’s also incredibly satisfying and nutritious. Perfect for a busy weeknight or a leisurely weekend dinner, minestrone soup is a versatile favorite. It’s easy to customize with seasonal vegetables or pantry staples, making it a go-to recipe no matter the time of year. Whether you're looking to warm up after a snowy day or simply craving a wholesome, delicious meal, this homemade minestrone soup is your answer. Pair it with crusty bread and a sprinkle of Parmesan for a dish that feels like a warm hug in a bowl. Prepare to make this recipe a staple in your kitchen—it’s as comforting as it is timeless. SKIP TO RECIPE CARD Comforting and Nourishing: This classic Italian soup is packed with vegetables, beans, and pasta, making it the perfect meal for any time of year. Customizable: You can tailor this recipe to suit your tastes and what you have on hand—perfect for using up leftovers or pantry staples. Hearty and Filling: With a variety of beans and pasta, this minestrone is satisfying enough to be a meal on its own. Healthy and Wholesome: Full of fiber, vitamins, and nutrients, this soup is as nutritious as it is delicious. Quick and Easy: Ready in under an hour, this recipe is simple enough for a weeknight dinner but impressive enough to serve to guests. Perfect for Meal Prep: Make a big batch and enjoy it throughout the week or freeze portions for a quick meal later on. Crowd-Pleaser: Serve it with grated Parmesan and crusty bread, and you’ll have a dish that everyone will love. What You'll Love Can I make this recipe vegan? Yes! Simply omit the Parmesan cheese or use a vegan Parmesan substitute to keep this recipe vegan-friendly. Can I use fresh tomatoes instead of canned? Absolutely! Use about 2 cups of fresh diced tomatoes. You might need to add a bit more broth to achieve the desired consistency. What other beans can I use? You can substitute the kidney or cannellini beans with chickpeas, black beans, or your favorite type of bean. Can I freeze minestrone soup? Yes! This soup freezes well, but leave out the pasta and spinach/kale before freezing. Add them when reheating to avoid mushy pasta and wilted greens. Can I use other vegetables? Of course! Minestrone is versatile—add vegetables like potatoes, sweet potatoes, bell peppers, or squash for variety. What can I substitute for fresh rosemary? If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary or an additional pinch of oregano and thyme. Can I use gluten-free pasta? Yes, gluten-free pasta works well. Cook it separately and add it to the soup when serving to prevent it from getting too soft. Can I make this in a slow cooker? Yes! Sauté the vegetables and garlic first, then transfer everything except the pasta and greens to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the pasta and greens in the last 30 minutes. How can I make this soup more filling? Add shredded chicken, Italian sausage, or extra beans to make it heartier. You can also serve it with crusty bread on the side. Frequently asked Questions Ingredients 2 tablespoons olive oil 1 onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced 1 can (14 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) cannellini beans, drained and rinsed 1 zucchini, diced 1 cup green beans, chopped 4 cups vegetable broth 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon fresh rosemary, finely chopped 1 cup small pasta (e.g., ditalini) Salt and pepper to taste 3 cups spinach or kale, chopped Grated Parmesan cheese for serving Spoonful of pesto (optional) Preparation Here are the Step-by-Step instructions on how to make this classic Minestrone Soup! Get your veggies ready! Prepare your ingredients: Rinse your beans, chop your onions and garlic, slice your carrots and celery, and prepare your kale and spices. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened. Add in the beans and Zucchini: Stir in diced tomatoes, kidney beans, cannellini beans, zucchini, and green beans. Add the broth and herbs: Add vegetable broth, oregano, basil, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Cook the pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside. Add remaining ingredients: Add cooked pasta and chopped spinach or kale to the soup. Cook for an additional 5 minutes until the greens are wilted. Season and Serve: Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese. I also love adding a small spoonful of pesto if I have it on hand for that extra layer of herby deliciousness. Enjoy! If you enjoy this soup recipe you may also like: Swiss Barley Soup (Gerstensuppe) Classic French Onion Soup Pickle Soup Items used in this recipe: Please note that as an amazon associate, I may recieve a small commission for qualified purchases made through these links. Le Creuset Pot: Amazon.ca Recipe Card Recipe Card Previous Next

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. 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These buttery lemon shortbread cookies are perfect to celebrate spring or have as an Easter treat! < Back Lemon Easter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 16-20 Bunny Cookies About the Recipe With Easter just around the corner, it’s the perfect time to fill your kitchen with something buttery, bright, and joyfully festive. These Lemon Shortbread Easter Cookies are a sweet way to celebrate—crisp, tender, and infused with fresh lemon zest for a subtle citrusy twist. Whether you cut them into bunnies, eggs, or spring flowers, they’re a perfect blank canvas for royal icing and a fun decorating session with the kids (or just yourself and a good cup of tea). They remind me a lot of my Lemon Raspberry Sugar Cookies —light, pretty, and bursting with springtime flavor. If you’re looking for more ideas to round out your Easter table, be sure to download my free eBook A Taste of Easter which includes playful bakes like Hedgehog Breads , bunny cookies, and carrot cake monkey bread. And for something extra charming, you might also love my Easter Nest Cookies —a twist on the classic Swiss “Vogelnestli” with a soft lemon-scented cookie and meringue nest filled with jam and mini chocolate eggs. They're not in the eBook, but they’re definitely a crowd favorite! So whether you're baking for brunch, gifting cookie boxes, or just sneaking a few from the tray, these lemon shortbreads are sure to bring a little sunshine to your Easter weekend. SKIP TO RECIPE CARD Bright & Buttery Flavor – These cookies have a delicate balance of rich, buttery shortbread and a refreshing hint of lemon, making them flavorful but not overpowering. Tender Yet Crisp Texture – The cookies have a slightly crisp edge with a soft, melt-in-your-mouth center, thanks to the perfect ratio of butter and flour. Smooth, Easy-to-Decorate Surface – The dough holds its shape well, so your Easter designs come out clean and defined. Once baked, the cookies provide a smooth base for royal icing. Make-Ahead Friendly – The dough can be made in advance, and the baked cookies store well, making them a great option for prepping ahead of Easter celebrations. Not Too Sweet – The combination of buttery shortbread and lightly tart lemon keeps these cookies from being overly sweet, even with the royal icing. Versatile & Customizable – While perfect for Easter, you can use different cookie cutter shapes for any occasion, and the icing can be flavored or colored to match your theme. What You'll Love 1. Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out. 2. Can I freeze the cookies? Absolutely! Baked cookies (without icing) can be frozen for up to 3 months. Store them in an airtight container with parchment paper between layers. Thaw at room temperature before decorating. 3. Can I use bottled lemon juice instead of fresh? Fresh lemon juice is best for the icing because it has a brighter, more natural flavor. If using bottled juice, choose one without added preservatives for the best taste. 4. What’s the best way to roll out the dough? Roll the dough between two sheets of parchment paper to prevent sticking and avoid adding too much extra flour. Aim for about ¼-inch thickness for the perfect balance of crisp and tender. 5. How do I get my royal icing the right consistency? For outlining, the icing should be thick like toothpaste. For flooding (filling in), it should be thinner, like honey. Add water a teaspoon at a time to thin it or more icing sugar to thicken it. 6. Can I use something other than meringue powder for the icing? Yes, you can use pasteurized egg whites instead. Replace the meringue powder and water with about 2 egg whites and mix until the icing reaches stiff peaks. 7. How do I prevent my cookies from spreading? Chilling the cut-out cookie shapes in the fridge for at least 15 minutes before baking helps them hold their shape. 8. Can I make these cookies gluten-free? Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious. 9. How long does the royal icing take to dry? It depends on humidity, but it usually takes 6-8 hours to fully set. If you need it to dry faster, place the cookies under a fan or in front of a low, cool airflow. 10. Can I flavor the royal icing? Yes! Instead of lemon juice, you can add vanilla, almond, or even orange extract for a different flavor. Frequently asked Questions Ingredients Cookies: 1 cup + 1 tablespoon Unsalted Butter (melted) 1 1/3 cup Granulated Sugar Pinch of Salt 2 Eggs 1 lemon (just the rind use juice for icing) 5 cups All-Purpose Flour Royal Icing: 2 1/2 cups Icing Sugar 3 tablespoons Meringue Powder 1/3 cup Warm Water 1 tablespoon Lemon Juice Food Coloring Preparation These cookies only require a few easy steps to make which will give you plenty of time to have fun with decorating them. The other thing I love about this recipe, is that the cookie dough can easily be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to make them. This dough is the perfect easy shortbread recipe which I use for all of my holiday cookies. Whether for halloween, Christmas or Easter, this recipe is perfect for stamping out any shapes . They taste great even without the addition of icing. You can simply add a bit of egg wash before baking to give them a nice glossy finish. Please note that this recipe may contain some links. As an amazon affiliate I may receive a small commission on qualified purchases. Start by melting your butter in a large mixing bowl. Add in your sugar and salt and mix thoroughly with a hand mixer. Add in the eggs and mix until everything is well combined and you have a nice creamy paste-like consistency. To this, add the lemon rind. Fold the rind in with a rubber spatula or mix in gently with your mixer. Next, slowly incorporate the flour one cup at a time, mixing after each addition. Once the dough starts to get a bit too thick to keep mixing with the hand held mixer, I go in with my hands to finish off the dough, making sure that everything is well incorporated and I am left with a solid piece of buttery dough. You can also use your spatula to make sure everything is well blended if you do not want to get doughy hands. Wrap your dough in plastic wrap and stick it in the fridge for a minimum of 1-2 hours (or overnight) until the dough has cooled and has solidified a bit. It will be easier to roll out this way. Preheat your oven to 375F . When your dough has finished chilling, flour your work surface liberally. These are very buttery cookies, so the more you work the dough, the butter will begin to warm up and begin to stick to your work surfaces. Just be sure to flour your rolling pin as well. Roll out your dough so that it is about 4mm thick. Place your cookie cut-outs onto a lined baking sheet. These cookies will remain the same size during baking so you can lay them out quite closely together to try and fit as many onto your sheet as possible. Bake for 10 minutes or until the edges start to brown very slightly. Transfer to a wire cooling rack to cool. Only add any decorative icing once they have completely cooled (or the icing will melt off). To make the royal icing, simply mix together the icing sugar and meringe powder in a medium mixing bowl. Slowly add in lemon juice and water mixing until you have achieved your desired consistency. You want the icing to be thin enough so that it can be piped smoothly but not too runny either (unless you want to simply brush a thin layer overtop your cookies with a pastry brush). If you find the icing too runny, simply add a bit more icing sugar, if it is too thick, simply add a little bit more water. Remember, a little liquid goes a long way when working with icing sugar. Once you have achieved your desired consistency, divide it into separate bowls if you want to make more than one color. Add in a few drops of food coloring et voila! You are ready to decorate. I like to outline the main color first and then fill it in. Use a toothpick to poke any air bubbles or to help spread the icing if need be. There are many tutorials online on how to best decorate with Royal Icing. The tricky part is getting the proper consistency to the icing as well as having a steady hand. I have used both piping bottles and simply piping bags with no tips. I would suggest you try both to see which you prefer. Once the cookies are all decorated, make sure to let the icing dry completely. Store in an airtight container for up to 4 days until ready to serve. Happy cookie making! Click on your countries link for the Easter Bunny cookie cutter: Canada USA If you enjoyed these cookies you'll also like: Black and White Butter Cookies Lemon Raspberry Sugar Cookies Lemon & Hibiscus Thumbprint Cookies Recipe Card Recipe Card Previous Next

A delightful combination of flaky crust, savory leeks, and creamy Gruyère cheese – perfect for a brunch or as an appetizer < Back Leek and Gruyère Quiche Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8-10 Servings About the Recipe If you’ve tried my Plum Wähe or Tomato Tart , you already know I have a soft spot for simple, rustic recipes that let seasonal produce shine. This Leek Quiche is no exception. It takes the humble leek—those mild, oniony stalks often overlooked—and turns them into the star of a cozy, buttery, golden slice of comfort. Much like my Creamy Potato, Leek and Sausage Soup , this quiche proves that leeks can be hearty, flavorful, and deeply satisfying.Baked into a flaky crust and nestled into a creamy, nutmeg-scented filling, this quiche is endlessly adaptable. Add a bit of cheese, some herbs, or crisp bacon if you like—it's the kind of recipe that fits whatever you have on hand. Whether you’re hosting brunch or just looking for a cozy lunch idea, this is one of those quiet showstoppers that brings warmth and flavor to the table every single time. SKIP TO RECIPE CARD 🥧 Flaky, Buttery Crust – Whether homemade or store-bought, the crisp and golden crust is the perfect base for the creamy filling. 🧅 Mild, Sweet Leeks – Cooking the leeks softens their texture and enhances their natural sweetness, making them melt-in-your-mouth delicious. 🧀 Savory, Cheesy Goodness – Gruyère or Swiss cheese gives the quiche a rich, nutty depth of flavor, complementing the leeks beautifully. 🥚 Silky, Creamy Filling – The custard-like egg mixture is smooth, velvety, and satisfying in every bite. 🌰 A Hint of Warm Spice – A touch of nutmeg adds warmth and depth without overpowering the dish. 🍽 Versatile & Customizable – Enjoy it as-is or add extra ingredients like mushrooms, bacon, or fresh herbs to make it your own. 🌟 Perfect for Any Meal – Serve it for breakfast, brunch, lunch, or dinner—it’s always a crowd-pleaser! What You'll Love Do I need to pre-cook the leeks? Yes! Sautéing the leeks before adding them to the quiche softens them and brings out their natural sweetness. Can I use a store-bought pie crust? Absolutely! A store-bought crust works well if you're short on time, but a homemade crust will add extra flakiness and flavor. What type of cheese works best? Gruyère, Swiss, or sharp cheddar pair beautifully with leeks, but you can also experiment with goat cheese or feta for a tangy twist. How do I prevent a soggy crust? Blind baking (pre-baking) the crust for a few minutes before adding the filling helps keep it crisp. Can I make this quiche ahead of time? Yes! Bake it in advance and store it in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crispy. Is this quiche freezer-friendly? It sure is! Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving. Can I make this quiche without dairy? Yes, swap out the cream for a dairy-free alternative like coconut milk or a rich cashew-based cream, and use a dairy-free cheese substitute. What can I serve with leek quiche? A simple green salad with a bright vinaigrette, roasted potatoes, or a bowl of soup makes a great side. Can I add extra veggies or protein? Of course! Sautéed mushrooms, spinach, or even cooked bacon or ham make great additions to the filling. How do I know when my quiche is fully baked? The center should be just set but slightly jiggly. A knife inserted near the middle should come out clean. Frequently asked Questions Ingredients For the Crust: 155 g all-purpose flour (1¼ cups) 113 g unsalted butter, cold and cubed (½ cup / 1 stick) 1 g salt (¼ tsp) 45–60 g ice water (3–4 tbsp) For the Filling: 3 large leeks, cleaned and thinly sliced (about 450–500 g total) 28 g unsalted butter (2 tbsp) 150 g eggs (3 large eggs) 240 g heavy cream (1 cup) 100 g grated Gruyère cheese (1 cup, packed) 1 g fresh thyme (½ tsp, finely chopped + extra for garnish) ½ g ground nutmeg (¼ tsp) Salt and pepper to taste Preparation Begin by making the crust. In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and use your hands or pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough starts coming together. Turn the dough out onto a floured surface and knead it into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes . Preheat your oven to 375°F (190°C). While the dough is chilling, prepare the leek filling. In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced leeks and cook until they become soft and slightly caramelized, about 10-15 minutes . Season with salt and pepper, and set aside to cool. Roll out the chilled dough on a floured surface to fit a tart or quiche pan. Place the dough in the pan, trimming any excess from the edges. In a bowl, whisk together the eggs and heavy cream. Season with a bit of salt and pepper. Spread the cooked leeks over the crust, then pour the egg and cream mixture over the leeks. Sprinkle the grated Gruyère cheese on top. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Once out of the oven, let the quiche cool for a few minutes. Optionally, garnish with fresh thyme leaves. Serve your leek and gruyère quiche warm or at room temperature. Enjoy! Recipe Card Recipe Card Previous Next

These delicious cookies are not too sweet and rich in chocolate flavor. < Back Chocolate Rings Prep Time: 30 minutes Cook Time: 7 minutes Serves: 48 Cookies About the Recipe Growing up, our holiday table was always graced with an assortment of about 10 different Christmas cookies. Among them, these chocolate rings were my mom's absolute favorite. It’s no surprise—she’s a chocolate lover through and through, and these cookies deliver a rich, intense chocolate flavor without being overly sweet. What I love most about them is their light, crumbly shortbread texture and the way the bitter chocolate pairs beautifully with the sweet, zesty lemon glaze. This recipe holds a special place in my heart, as it originally came from my paternal grandmother, who lived in a charming old farmhouse in Switzerland with the most incredible garden. Visiting her there is one of my fondest childhood memories. She was a phenomenal cook, and making her recipes now fills me with warmth and nostalgia. I don’t usually bake many chocolate-heavy cookies for the holidays, but these are an exception. They’re simple to make, require minimal baking time, and are always a hit. If you’re a chocolate lover, these cookies are a must-try—you won’t be disappointed! SKIP TO RECIPE CARD Rich Chocolate Flavor: These cookies are packed with an intense chocolate taste that's perfect for chocolate lovers. Delicate Shortbread Texture: Light and crumbly, they melt in your mouth with every bite. Easy and Quick to Make: The dough comes together effortlessly, and the baking time is short. Perfect Balance of Flavors: The slight bitterness of the chocolate pairs beautifully with the sweet, tangy lemon glaze. A Family Heirloom Recipe: This recipe carries a touch of nostalgia and tradition, making it extra special for the holidays. Customizable: You can adjust the glaze or cocoa powder to suit your taste preferences. Beautifully Festive: The contrast of dark chocolate and the light glaze makes these cookies a stunning addition to any cookie platter. What You'll Love 1. Can I substitute almond flour with another type of flour? Yes, you can use hazelnut flour or finely ground nuts like walnuts or pecans as a substitute. Regular flour can work too, but the flavor and texture may differ. 2. What kind of cocoa powder works best? Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch-processed will give a deeper chocolate flavor and color. 3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by half or omit it entirely. 4. How do I know when the cookies are done baking? These cookies bake quickly. Look for a set, matte surface. They will firm up as they cool. 5. Can I make the dough in advance? Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Let it soften slightly before rolling. 6. Can I use lime juice instead of lemon juice in the glaze? Yes, lime juice will work as a substitute and provide a similar citrusy tang. Frequently asked Questions Ingredients Dough: 380g unsalted butter (1 2/3 cups) 150g sugar (3/4 cup) 350g all-purpose flour (2 3/4 cups) 150-200g cocoa powder (1 3/4 – 2 cups) 200g almond flour (2 cups) 1 teaspoon vanilla (1 teaspoon) Glaze: 100g powdered sugar (3/4 cup) 2 tablespoons lemon juice (2 tablespoons) 1 tablespoon water (1 tablespoon) Preparation Step-by-step instructions on how to make chocolate rings In a large bowl mix together butter and sugar until smooth and creamy. Add in the flour, cocoa powder and vanilla. When blended, slowly add in the almond flour. Use your hands to kneed all ingredients together. At first it may feel like there are too many dry ingredients for it all to all be able to stick , but keep mixing, everything will eventually incorporate nicely (I promise). Once you have a nice solid dough, lightly flour your work surface and rolling pin to prevent the dough from sticking. Roll your dough out so that it is about 5mm thick. (I like to work the dough in batches, I find it easier to handle and doesn't make me get too overwhelmed). Take a large round cookie cutter (approximately 7cm) and cut out your main circles. Then take a smaller circular cutter to cut out the center of each larger circle to make a doughnut shape. Preheat your oven to 375F . These cookies are a nice quick bake. So I do one cookie sheet at a time. Bake for 7-9 minutes . Let cool completely before glazing so that the glaze can set and doesn't melt off. While the cookies cool, make your glaze by combining the powdered sugar with the lemon juice and water. If you like a thicker glaze add less liquid. Powdered sugar becomes runny quite quickly, so if you feel you have added too much liquid, just add in a bit more sugar until you reach your desired consistency. Once your cookies have cooled, use a pastry brush to paint each cookie with a thin layer of sugar glaze. Let the glaze dry before serving. Recipe Card Recipe Card Previous Next