Rich and moist flourless chocolate cake made with hazelnut meal and topped with a delicious chocolate buttercream frosting. < Back Flourless Chocolate Hazelnut Cake Prep Time: 20 Minutes Cook Time: 30-35 minutes Serves: 8-10 Servings About the Recipe If you're a chocolate lover, this cake is about to become your new obsession. Rich, dense, and intensely chocolatey, this flourless chocolate hazelnut cake is what I like to call the love child of a decadent chocolate truffle and a Nutella dream—minus the spread. Made with ground hazelnuts instead of flour, it's naturally gluten-free and full of that deep, nutty flavor that plays so well with dark chocolate. It's the kind of dessert that feels both indulgent and elegant, and it slices like a dream. This cake reminds me of everything I love about my Chocolate Mousse , my silky Chocolate Mousse Tart , and those irresistible Chocolate Hazelnut Macarons I shared a while back. Each one plays with the same rich flavors and creamy textures in their own way, but this cake might just be the boldest of the bunch. Topped with a velvety chocolate buttercream (because more chocolate is always a good idea), it becomes a show-stopping centerpiece for any celebration—or let’s be honest, just a cozy night in. Whether you're baking for guests or simply treating yourself, this cake delivers comfort and wow-factor in every bite. I hope you love it as much as I do. SKIP TO RECIPE CARD Naturally Gluten-Free – Made with hazelnut flour instead of wheat, this cake is perfect for anyone avoiding gluten without compromising on texture or flavor. Rich & Fudgy – The cake has the indulgent texture of a chocolate truffle—dense, moist, and deeply satisfying. Nutella Vibes, But Better – The combo of dark chocolate and hazelnuts gives a grown-up twist to a nostalgic flavor. Make-Ahead Friendly – This cake actually tastes even better the next day as the flavors deepen and the texture sets. Elegant Yet Easy – No fancy layers or techniques required—just simple ingredients, a bit of mixing, and a lot of delicious payoff. What You'll Love Can I use almond flour instead of hazelnut flour? Yes! The texture will remain similar, but you’ll lose the hazelnut flavor. If you do swap it, consider adding a touch of almond extract to complement the chocolate. How do I know when the cake is done baking? The edges should look set and pull slightly from the sides, while the center might still have a slight jiggle. A toothpick should come out with moist crumbs (not batter). Don’t overbake! Can I make this ahead of time? Absolutely. It’s even better the next day. Just store it covered in the fridge and let it come to room temp before serving for the best texture. Do I need to frost it? Not at all—it's delicious on its own or with a dusting of cocoa powder or a dollop of whipped cream. But the chocolate buttercream really takes it over the top. Can I freeze this cake? Yes! Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw in the fridge overnight and frost fresh before serving. Frequently asked Questions Ingredients Cake: 200g granulated sugar (1 cup) 115g unsalted butter (1/2 cup) 6 large eggs, separated 150g hazelnut flour (1 1/2 cups) 1/4 tsp salt 140g dark chocolate, roughly chopped (5 oz) 480ml heavy cream (2 cups) Frosting: 360g icing sugar (3 cups) 170g butter, softened (3/4 cup) 115g dark chocolate, melted (4 oz) 30–45ml whipping cream (2–3 tablespoons) 1 tsp vanilla extract Pinch of salt 1-2 tablespoons Dark Cocoa Powder (optional) Preparation What could be better than a dense chocolate cake? How about the fact that this cake does not require a lot of ingredients and is simple and straight forward to make? Win win! Start off by mixing the butter and sugar together in a large bowl. Use a hand mixer and mix until you have a smooth texture. Next add in the 6 egg yolks. Keep mixing for about 10 minutes until the mixture has frothed and you achieve a light yellow creamy texture. Next, roughly chop your chocolate and place into a microwaveable bowl. Microwave at 15 second intervals making sure to stir after each round. Continue until your chocolate has melted. To your butter mixture add in the heavy cream, hazelnut meal and melted chocolate. Mix until well combined. In a separate bowl, mix the egg whites until they form stiff peaks. With a rubber spatula, carefully fold the egg whites and salt into the chocolate-hazelnut mixture. Keep folding them in until everything is well incorporated. Preheat your oven to 350F and prepare your cake mold. I prefer using a spring form for this cake, as I find it easier to remove. Lightly grease your mold with a bit of butter and sprinkle in a very light dusting of flour to make it non-stick. Pour your cake batter into the mold. When the oven is ready, place the cake onto the center rack and bake for 30-35 minutes (or until a toothpick inserted into the center comes out clean). Let the cake cool completely before frosting it. This cake is also wonderful with a bit of whipped cream and berries. But if you like it extra chocolaty this chocolate buttercream frosting is the way to go! While the cake cools, you can prepare the frosting. Make sure your butter is soft (not melted). Use a hand mixer to beat the butter until it is soft and creamy. Add in the melted chocolate, vanilla, whipping cream and salt. Mix until well incorporated. Next add in the icing sugar 1 cup at a time until you achieve a smooth texture. If you think it is too thick, add a little bit more cream (1/2 tablespoon at a time) until you get the consistency that feels right. It should be thick and smooth, perfect for spreading. If you want to have different shades of chocolate, prepare the frosting without the chocolate. Once you have a creamy texture, split the frosting into separate bowls and add differing amounts of the chocolate to each bowl. You can also add in some a tablespoon or two of cocoa powder if you want to add more chocolate. Use various piping tips to decorate the top. Recipe Card Recipe Card Previous Next

These creamy soup is both sweet and salty and will warm your soul. < Back Butternut Squash and Potato Soup with Bacon Bits Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 8-10 Servings About the Recipe When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy. I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!). If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup , Carrot and Potato Potage , or Classic Leek and Potato Potage —all of them easy, comforting, and family-friendly. Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds. SKIP TO RECIPE CARD Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo. Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency. One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl. Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings. Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast. What You'll Love Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat. Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash. Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches. Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers. What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat. How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side. Frequently asked Questions Ingredients 1 Medium to Large Butternut Squash 2 Tablespoons Olive Oil 2-3 Medium Potatoes () 2-3 Stalks of Celery 1 Yellow Onion 2 Garlic Cloves 6-8 Cups of Vegetable Stock 2-3 Oregano Sprigs 1 Bay Leaf Salt & Pepper to taste 1/4 Cup Heavy Cream (for drizzling) 8-10 Strips of Bacon Preparation This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts. Preheat your oven to 450F . Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready. In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding). Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies. When the potatoes are cooked through remove the pot from the heat and let cool. In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible. Once cooked, crumble into small chunks. When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup. Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste. To serve, drizzle some heavy cream and sprinkle with bacon bits. Recipe Card Recipe Card Previous Next

With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace. < Back Pfeffernüsse (German Spice Cookies) Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies About the Recipe As I step into the kitchen, the air fills with the cozy smell of holiday spices – it’s Pfeffernüsse time. These little German spice cookies weren’t a part of my childhood traditions, but I do remember having them as treats here and there. Now, they’ve become a favorite in my family, and the kids get such a kick out of saying the name. I hope these cookies become one of those special things they’ll remember about festive gatherings and chilly winter evenings. The recipe feels like the kind that could’ve been passed down for generations. It’s simple but packed with flavor – molasses, honey, and a blend of warm spices that come together perfectly. The dough is a breeze to make, and letting it chill overnight deepens those flavors even more. Honestly, it’s great to have a make-ahead recipe during the busy holiday season. Rolling the dough into little balls is one of my favorite parts – yes, it’s sticky, but there’s something fun about getting your hands a little messy. And when the cookies are baking, the whole house smells incredible. That first bite always reminds me why I love these so much. The final dusting of powdered sugar makes them look like they’ve been plucked straight out of a snowy winter scene. Pfeffernüsse aren’t just cookies to me – they’re little bites of warmth and nostalgia. They connect the past with the present and make the holidays feel extra special. So, if you’re ready to fill your home with cozy aromas and your heart with holiday cheer, grab some molasses and let’s make some memories together. SKIP TO RECIPE CARD Warm, Festive Flavor : The aromatic spices in Pfeffernüsse create a cozy, holiday feel that’s perfect for winter gatherings and festive treats. Perfect for Holiday Gifting : With their powdered sugar coating and unique flavor, these cookies make a thoughtful and traditional holiday gift. Delightfully Chewy Texture : As Pfeffernüsse cookies rest, they develop a chewy texture that’s wonderfully satisfying and makes each bite even more enjoyable. Easy Make-Ahead Cookies : Pfeffernüsse actually improve over time, making them an ideal choice for holiday baking in advance. Unique and Traditional : These cookies offer a unique, traditional taste that stands out from standard holiday cookies, adding a touch of European holiday tradition to your baking. Naturally Long-Lasting : Pfeffernüsse keep well for days, allowing you to enjoy their rich flavor throughout the holiday season without worrying about freshness. What You'll Love What are Pfeffernüsse? Pfeffernüsse are traditional German spice cookies known for their warm, aromatic blend of spices and slightly chewy texture. They're often coated in powdered sugar for a festive look. What spices are in Pfeffernüsse? Pfeffernüsse feature a mix of spices like cinnamon, cloves, ginger, nutmeg, and black pepper, giving them a unique, slightly peppery flavor that’s perfect for the holiday season. How do I store Pfeffernüsse cookies? Store them in an airtight container at room temperature for up to two weeks. The flavors actually improve as they sit, making them a great make-ahead option for the holidays. Can I make Pfeffernüsse gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free while maintaining its chewy texture. Why are Pfeffernüsse cookies sometimes hard? Pfeffernüsse can have a firm texture when first baked, but they soften over time as they sit in an airtight container. This allows the spices to deepen and the cookies to develop their signature chewiness. Frequently asked Questions Ingredients For the Cookies: 2 cups all-purpose flour (240 g) 1/2 teaspoon baking soda (2 g) 1/4 teaspoon ground white pepper (0.5 g) 1/4 teaspoon ground black pepper (0.5 g) 1/4 teaspoon ground cinnamon (0.5 g) 1/4 teaspoon ground cloves (0.5 g) 1/4 teaspoon ground nutmeg (0.5 g) 1/4 teaspoon ground allspice (0.5 g) 1/2 cup unsalted butter, softened (113 g) 1/2 cup molasses (120 g) 1/4 cup honey (85 g) 1/4 cup powdered sugar (30 g) 1 large egg (50 g) 1 teaspoon vanilla extract (5 g) For the Glaze: 2 cups powdered sugar (240 g) 2 tablespoons water (30 g) Preparation I love making traditional recipes. Even though these were not a staple in our Christmas cookie box when I was growing up, they certainly are now. One of the best cookies (in my opinion) to serve along side a cup of tea. Just the right amount of sweet and spice to warm up your soul on a cold winters day. If you would like to know more about Pfeffernüsse, go check out my blog . But for now, let's get baking! Step-by-Step Instructions on how to make Pfeffernüsse: In a bowl, whisk together the flour, baking soda, white pepper, black pepper, cinnamon, cloves, nutmeg, and allspice. Set aside. In another bowl, beat the butter, molasses, honey, powdered sugar, egg, and vanilla extract together until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (The dough should be slightly sticky to the touch, it will firm up when chilled. However, if you are finding that the dough is too sticky and hard to handle- add a little bit more flour). Cover the dough and refrigerate for at least 1 hour (or overnight, this allows the flavors to mingle and develop). Preheat the oven to 325°F (163°C ) and line baking sheets with parchment paper. Liberally flour your work surface. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. (I like to roll my dough out into long snakes and then cut it into even sections which I then roll into balls). Bake for 12-15 minutes or until the cookies are set. Let the cookies cool, then dip them in the powdered sugar glaze. (I like to dip, let the glaze set and give them another dunking for a double glaze and to get the glaze to really look white). Enjoy! Tip: this dough can also be rolled out and used with cookie cutters. It is easier to work with when chilled, so if the dough starts to warm up too much and sticks to everything, simply pop it back into the refrigerator for 20 mins. and keep going. Recipe Card Recipe Card Previous Next

Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar. < Back Vanillekipferl (Vanilla Crescents) Prep Time: 10 minutes + 30 minute chill time Cook Time: 10 minutes Serves: 30-40 Cookies About the Recipe I didn’t grow up baking Vanillekipferl , but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.) There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen , you already know I have a soft spot for spiced and nutty European cookies. These fit right in. Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season. SKIP TO RECIPE CARD Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight. Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla. Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep. Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist. Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious. What You'll Love 1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor. 2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings. 3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing. 4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar. 5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing. Frequently asked Questions Ingredients 250g (2 cups) all-purpose flour 200g (1 cup) unsalted butter, softened 100g (½ cup) granulated sugar 100g (1 cup) ground almonds (or hazelnuts for variation) 1 tsp vanilla extract 50g (½ cup) powdered sugar (for dusting) Preparation Step-by-Step Instructions on how to make Vanillekipfel In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms. Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake. Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm. Store in an airtight container once fully cooled. Tips: Ingredient Substitutions Ground Almonds: Substitute with ground hazelnuts for a richer, nuttier flavor. Use ground walnuts or pecans for a similar texture but a slightly different taste. For a nut-free version, try ground sunflower seeds or oat flour , though the flavor will vary. Vanilla Extract: Use vanilla bean paste for an even more pronounced vanilla flavor. Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist. All-Purpose Flour: Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding. Butter: Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture. If using salted butter, omit the added pinch of salt from the recipe. Powdered Sugar (for Dusting): Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist. Use a sugar-free powdered sugar substitute for a low-sugar version. Flavor Additions If you’d like to get creative: Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version. Grate in a bit of lemon zest or orange zest for a subtle citrusy note. Storage Tips: These cookies improve in flavor after a day or two, so make them ahead if possible! Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 weeks . Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking. Freezing: Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time. After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months . Dust with powdered sugar after thawing for the freshest look. Flavor Development: Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle. Moisture Control: Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp. Recipe Card Recipe Card Previous Next

This autumn Galette has a buttery crust, a hint of hazelnut and is ayered with sweet-tart apples for a warm, nutty richness in every bite < Back Apple Hazelnut Galette Prep Time: 20 minutes Cook Time: 35 minutes Serves: 6-8 Servings About the Recipe There’s something about apple season that always pulls me back into the kitchen—maybe it’s the crisp air, the changing leaves, or just the simple joy of baking with fruit that’s at its peak. This Apple Hazelnut Galette is one of my favorite fall bakes, and it’s deeply inspired by my Swiss roots. Growing up, Swiss Apple Wähe was a staple in our home—simple, unfussy, and always made with love. This galette takes that same spirit and gives it a little twist. Here, a buttery, flaky crust hugs a rich, creamy hazelnut base, topped with slices of sweet-tart apples that bake into golden, caramel-kissed perfection. It has that rustic charm of my Swiss Apple Tart , the cozy spiced notes I love in my Baked Apples , and the satisfying apple-nut pairing I leaned into with my Apple Marzipan Babka . It’s like all my favorite fall apple bakes came together in one easy, elegant dessert. What I love most is how adaptable this galette is—it looks impressive but comes together with minimal fuss. Serve it warm with a scoop of vanilla ice cream or a swirl of custard if you're feeling fancy. Or just enjoy a slice on its own with a hot cup of tea and a quiet moment. Either way, it’s a beautiful way to celebrate the season and bring a little Swiss-inspired comfort to your table. SKIP TO RECIPE CARD Swiss-Inspired Flavors : This galette brings a unique twist with Swiss-inspired ingredients, like a hazelnut cream base, giving it an authentic yet approachable taste that's perfect for autumn gatherings. Easy and Rustic : No need for a pie pan or perfect crimping! This free-form galette is simple to assemble, making it a beautiful, rustic dessert without the fuss. Warm, Cozy Fall Flavors : With tart apples, hints of cinnamon, and a nutty hazelnut crust, each bite is filled with comforting, seasonal flavors that taste just like fall. Perfect for Any Occasion : Serve it warm with vanilla custard or ice cream for an impressive yet easy-to-make dessert ideal for family get-togethers, holidays, or a cozy night in. Customizable and Crowd-Pleasing : From choosing your favorite apples to adjusting spices in the filling, this galette is versatile and sure to impress both kids and adults alike. What You'll Love 1. Can I use a different type of flour for the crust? Yes, while all-purpose flour is recommended for a flaky crust, you can substitute part of it with hazelnut flour for extra nutty flavor. Alternatively, you can try a gluten-free flour blend if you need a gluten-free option, though the texture may be slightly different. 2. What are the best apples to use for an apple galette? Tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and offer a nice contrast to the sweetness of the hazelnut cream. For a more complex flavor, you can mix apple varieties. 3. How do I make the crust extra flaky? Keep your butter and water very cold, and avoid overworking the dough. Cutting the butter into small pieces and chilling the dough before rolling it out will help achieve a flaky, tender crust. 4. Can I make the galette ahead of time? Yes! You can make the dough a day in advance and refrigerate it until you’re ready to assemble the galette. Once baked, the galette can be stored in the refrigerator for up to 3 days. Reheat it in a 350°F oven to revive the crust’s crispiness. 5. How should I serve an apple galette? For the best flavor, serve the galette warm with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard. This pairing enhances the sweetness of the apples and adds a creamy contrast to the hazelnut base. 6. Can I freeze the apple galette? Yes, you can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, add 10-15 minutes to the baking time. However, freezing after baking may cause the crust to lose its flakiness. 7. What makes this recipe Swiss-inspired? This galette is inspired by the Swiss apple wähe, a traditional apple tart often topped with a custard-like filling. The addition of hazelnut flour and the rustic approach to baking give it a Swiss touch, perfect for autumn flavors and gatherings. 8. How do I prevent the galette from becoming soggy? To prevent a soggy crust, add a thin layer of hazelnut cream to the base before layering the apples. This helps create a barrier that keeps the crust flaky. You can also sprinkle a bit of flour or ground nuts on the dough before adding the filling. 9. Can I add spices or other flavors to the hazelnut cream? Absolutely! A pinch of cinnamon, cardamom, or nutmeg can add warmth to the hazelnut base, complementing the apples beautifully. Just be cautious not to overpower the natural nutty flavor. 10.Can I use store-bought puff pastry for the crust? Yes, store-bought puff pastry is a convenient option for making an apple galette. It provides a light, flaky crust and cuts down on prep time, allowing you to focus on the filling and presentation. Just make sure to thaw the puff pastry according to package instructions before using it. Frequently asked Questions Ingredients For the crust: 1 1/4 cups (150g) all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/2 cup (115g) cold unsalted butter, cubed 3-4 tbsp ice water For the hazelnut cream: 1/2 cup (60g) ground hazelnuts (hazelnut flour) 2 tbsp sugar 2 tbsp unsalted butter, softened 1 egg yolk 1/2 tsp vanilla extract 2 tbsp heavy cream (or milk) For the apple topping: 3 medium apples, peeled, cored, and thinly sliced 1 tbsp sugar 1/2 tsp cinnamon 1 tsp lemon juice Optional serving: Vanilla custard or vanilla ice cream Preparation Make the crust : In a large bowl, whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Prepare the hazelnut cream : In a small bowl, mix together the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and heavy cream until you get a smooth, spreadable mixture. Set aside. Prepare the apples : In another bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Roll out the dough : Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Assemble the galette : Spread the hazelnut cream evenly over the center of the dough, leaving a 2-inch border. Arrange the apple slices on top of the hazelnut cream. Fold the edges of the dough over the apples, overlapping slightly as you go. Bake : Bake the galette for 35-40 minutes, or until the crust is golden and the apples are tender. Serve : Allow the galette to cool slightly, then serve with a side of vanilla custard or a scoop of vanilla ice cream. Recipe Card Recipe Card Previous Next

The chewy texture of these cookies along with their warm spices and rich molasses flavor,create the perfect balance of sweetness and comfort. < Back Molasses Cookies Prep Time: 10 minutes Cook Time: 12 minutes Serves: 18-24 Cookies About the Recipe Molasses Cookies weren’t something I grew up baking—but once I discovered them, they quickly became a staple. Chewy, warmly spiced, and just a little bit nostalgic, they’ve become one of those go-to recipes I turn to when I want something cozy and low-effort, but still incredibly satisfying. I fell for them back in my bead shop days as a teen, when I’d sneak over to the bakery next door during those slow, golden fall afternoons. A giant molasses cookie and a cup of coffee? Instant mood-lifter. And now, years later, I’ve landed on a homemade version that hits all the right notes—soft in the middle, crisp at the edges, with that deep molasses richness and a perfect blend of spice. If you’ve baked my Pfeffernusse around the holidays, or those cinnamon-forward Churro Sandwich Cookies , you already know I have a thing for bold spice and nostalgic bakes. These cookies fit right into that world—alongside fall favorites like Pumpkin Spice Snickerdoodles , but with a little more edge and chew. Toss the dough in sugar for sparkle and crunch, pair them with an afternoon coffee, and you’ve got a cookie that feels both classic and totally satisfying. Let’s get baking. SKIP TO RECIPE CARD That Soft, Chewy Center – These cookies bake up with perfectly crisp edges and a rich, chewy middle. No dry cookies here! Deep, Cozy Flavor – Warm spices + dark molasses = a flavor that feels like wrapping yourself in a blanket. Simple Pantry Ingredients – No fuss, no complicated steps—just straightforward baking magic. Perfect with Coffee (or Tea) – These were made for your afternoon mug moment. Holiday Cookie Box Approved – Alongside Pfeffernüsse , Churro Sandwich Cookies , or Pumpkin Spice Snickerdoodles , they round out a spice-lover’s dream lineup. Make-Ahead Friendly – The dough holds up great in the fridge or freezer, so you can bake fresh anytime. What You'll Love Can I use blackstrap molasses? Blackstrap has a much more bitter, robust flavor that can overpower the spices. For best results, stick with regular unsulphured molasses (sometimes labeled as "baking molasses"). Do these cookies spread a lot? They do spread a bit—but not too much. For slightly puffier cookies, chill the dough for 30–60 minutes before baking. Can I roll them in sugar before baking? Absolutely! Rolling them in coarse or granulated sugar gives a beautiful crackled top and a light crunch on the outside. Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw before baking and you’re good to go. Are these spicy? They’re warmly spiced but not overly so. If you like a little extra kick, feel free to increase the ginger or add a pinch of black pepper for a deeper, Pfeffernüsse-style heat. Can I make them gluten-free? Yes, you can substitute with a 1:1 gluten-free flour blend, but the texture might be slightly softer. Add an extra tablespoon of flour if the dough feels too sticky. Frequently asked Questions Ingredients 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup molasses 1 large egg 1 teaspoon pure vanilla extract 1/3 cup granulated sugar (for rolling) Preparation Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this dry mixture aside. In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined. Gradually add the dry mixture to the wet ingredients and mix until the dough comes together. Place the 1/3 cup of granulated sugar in a shallow dish. Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Roll each ball in the granulated sugar until it's coated. Place the sugar-coated dough balls on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 10-12 minutes , or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade molasses cookies with a glass of milk or your favorite hot beverage! Recipe Card Recipe Card Previous Next

Flaky, nutty, and irresistibly sweet, these homemade croissants with hazelnut filling are a taste of Switzerland in every bite. < Back Hazelnut Croissants (Nussgipfel) Prep Time: 10 minutes Cook Time: 8 minutes Serves: 3-4 Croissants About the Recipe Some pastries just hit different—especially the ones that bring back memories. For me, Nusskipfel were always one of those. Growing up, we only had them on visits to Switzerland, and I remember how special they felt. No bakery in Montreal had them. The closest we ever got was an almond croissant, but that’s like comparing a postcard to the real view—close, but not quite it. Funny enough, I’ve had similar feelings about Montreal Cheese Bagels —those horseshoe-shaped, cheesy, golden bakes you’ll only find if you know where to look. And just like I did with my Easy Croissant Bread Pudding (a happy solution for leftover croissants), I figured: why not try recreating the Nusskipfel magic at home? Hazelnuts are at the heart of this pastry—just like in Nusstorte , another one of my favorite Swiss treats. That nutty, caramelized richness is something I’ll never get tired of. And when folded into a soft, buttery crescent and baked until golden? It’s everything I missed from those childhood bakery stops—and then some. This version is my love letter to that Swiss classic. The soft pastry, the rich hazelnut filling, the sense of comfort—everything about it brings me right back. It’s a little nostalgic, a little indulgent, and 100% worth making. SKIP TO RECIPE CARD Quick and easy: Using store-bought croissants saves time while still delivering bakery-quality results. Authentic Swiss flavor: The rich, nutty filling perfectly captures the essence of traditional Nusskipfel. Customizable: You can tweak the filling to include your favorite nuts or spices for a personal touch. Perfect for any occasion: These pastries make a delightful addition to breakfast spreads, coffee breaks, or holiday tables. What You'll Love 1. Can I use a different type of nut for the filling? Yes! While hazelnuts are traditional, almonds, pecans, or walnuts (if you’re not allergic) can work well as substitutes. 2. Can I freeze Nusskipfel? Absolutely. You can freeze them after baking. Once cooled, store them in an airtight container or freezer bag for up to 2 months. 3. Can I use flavored croissants, like chocolate or almond? Yes, you can! However, keep in mind that flavored croissants may alter the overall taste. Plain croissants are recommended to let the nutty filling shine, but experimenting can lead to some delicious results. 4. Can I make them sweeter? If you prefer a sweeter filling, add an extra tablespoon of honey or sugar to the nut mixture. Frequently asked Questions Ingredients 3-4 store-bought croissants 1 cup hazelnuts (or your preferred nut, finely chopped or ground) 2-3 tbsp granulated sugar 1 tbsp honey 1-2 tbsp heavy cream (or milk for a lighter option) 1 tsp cinnamon (optional, for extra warmth) 1 egg yolk, beaten (for an egg wash) 1 tbsp nut powder (optional, for a bit of texture on top) Powdered sugar (for dusting after baking) Preparation Filling Combine all filling ingredients in a bowl until it forms a thick, spreadable paste. Adjust the cream or milk to get a consistency that’s easy to spread without being runny. Assembly Preheat your oven to 350°F (175°C). Carefully slice each croissant open and spread a generous amount of filling inside. Press the edges lightly to secure the filling. Topping Brush the tops of the filled croissants with the egg yolk and sprinkle with crushed nuts and sugar if desired. Baking Place the croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for about 8-10 minutes, or until the filling is warm and the croissants are lightly toasted. Dust with powdered sugar just before serving for an extra touch of sweetness. Recipe Card Recipe Card Previous Next

Crispy on the outside, chewy on the inside, move over Focaccia, this one just might have you beat. < Back Sausage and Gruyère Fougasse Prep Time: 2 Hours Cook Time: 25-30 minutes Serves: 4-6 Servings About the Recipe I have a real soft spot for fougasse. It’s that kind of bread I could happily eat every single day—crispy on the outside, soft and chewy on the inside, and just so satisfying. Think of it like focaccia ’s French cousin, but shaped into a beautiful leaf (or whatever shape you’re feeling, really). What I love most about fougasse—besides how good it tastes—is how versatile it is. You can enjoy it as-is, tear off pieces to dip into spreads, pair it with cheese or charcuterie, or turn it into a full-on meal. That’s exactly what I did here by giving it a little Swiss twist: I added knackwurst and Gruyère, and honestly? It was so good. Warm, cheesy, and totally hearty. It’s also super simple to make. The dough is easy to throw together, and shaping it doesn’t require any fancy tools—just your hands or a rolling pin and a sharp knife or blade to make those signature slashes. Whether you’re new to baking or have your own sourdough starter named Fred in the fridge, fougasse is a fun, rewarding bread to make. And once you try it warm from the oven… you’ll get why I’m hooked. SKIP TO RECIPE CARD Crispy crust, soft center: That golden, crackly crust with a pillowy interior is the best of both bread worlds. Simple ingredients, big flavor: Just a few pantry staples—plus the smoky, melty magic of knackwurst and Gruyère—make this totally crave-worthy. Easy to make, fun to shape: No fancy shaping required. The leaf-like cuts not only look impressive but are super simple to do. Perfect for sharing: This bread makes a beautiful centerpiece for a brunch, picnic, or casual dinner spread. Totally customizable: Switch up the fillings or keep it classic with olive oil and herbs—the base dough plays well with just about anything. What You'll Love Do I need to use knackwurst and Gruyère? Not at all! Feel free to swap in other cheeses (like Emmental or cheddar) and sausage or even go veggie with herbs, olives, or roasted garlic. Can I make the dough ahead of time? Yes! You can mix the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking. How do I get that classic leaf shape? After rolling out the dough, use a sharp knife or bench scraper to cut slits into it (like the veins of a leaf), then gently stretch them open with your fingers. It doesn’t need to be perfect—it’ll look rustic and beautiful once baked. Do I need a pizza stone or baking steel? Nope! A regular baking sheet works just fine. Just make sure it’s well-floured or lined with parchment to prevent sticking. How should I serve it? It’s amazing warm from the oven, but also holds up well at room temp. Great with soup, salad, or as part of a charcuterie-style board. Frequently asked Questions Ingredients 2 cups All-Purpose Flour (+extra for dusting) 1 teaspoon Salt 1 1/2 cups Warm Water 2 teaspoons Yeast 1 teaspoon Granulated Sugar 2 tablespoon Extra Virgin Olive Oil (+extra for greasing) 1 teaspoon dried Oregano 1 cooked Sausage (chopped into small cubes) 1/3 cup cubed Gruyère Cheese 5 Cherry Tomatoes (sliced) 2 tablespoons Caramelized Onions 2 teaspoons Fresh Thyme Cracked Salt for taste Preparation Begin by activating the yeast. In a small bowl, add warm water, yeast and sugar. Stir until the yeast has dissolved. Let sit for 15 minutes or until bubbles start to form at the surface. This is how you know the yeast is starting to wake up. In a large bowl, add flour, salt and dried oregano. Mix with a whisk or a slotted spoon until well incorporated. Once the yeast mixture is ready, make a small well in the center of your flour (like a volcano) and pour yeast mixture inside the well. Use your hands to slowly knead the dough. Knead until all the flour in well incorporated. Add in the sausage bits and knead some more until the sausage bits seem well distributed throughout your dough. I used a German Knackwurst sausage, but really any cooked sausage will do. I like to cube mine into small bite sized bits, so that they can get distributed more easily and are small enough to be eaten in a single bite. Cover the bowl with a kitchen towel or plastic wrap and let sit for 45 minutes until the dough has doubled in size. When the dough has risen, give the dough a punch with your fist to deflate it and let it rise again for another 45 minutes . Preheat the oven to 400F . Once it has risen for the second time, line a baking sheet with parchment paper or a silicone mat. Flour liberally so the dough will not stick. Dust the dough well with some more flour and transfer the dough onto the baking sheet. Don't feel shy to use flour, the dough can be quite sticky. It may feel a bit hard to handle if you are making this for the first time. Don't worry, use flour if you need to and take your time to stretch it out. You can use a rolling pin to help if need be. Once transfered, you will want to try and spread the dough out into an oval 'leaf' type of shape. Use a sharp knife, or pizza knife to cut a long slit down the center length of the 'leaf' as well as a few side slits. Use your hands to open the slits up as much as you can without deforming or ripping the dough. Keep in mind, the bread will rise a bit in the oven, so the slits will get tighter when it bakes. Once you have made the slits, brush the top of your fougasse with some olive oil. Next decorate the top with your cubed Gruyère, sliced cherry tomatoes, caramelized onion bits and some fresh thyme. When it is all nicely laid out crack some sea salt over top (I like using Himalayan Pink Salt). Stick it in the oven and bake for 25-30 minutes or until the bread is nice and crisp and golden. I personally love fougasse straight out of the oven, when it is hot and crispy, but it is also very delicious when cooled. It usually doesn't last very long in my house and gets devoured instantly. It is a great bread to make as an appetizer, to bring to a potluck or to serve as a side to any dish. Hope you love it as much as I do! Bon appetit! Recipe Card Recipe Card Previous Next

These waffles are perfectly crisp on the outside, light and fluffy inside, and just the right base for all your favorite toppings. < Back Crispy Homemade Waffles Prep Time: 20 minutes Cook Time: 5-7 minutes Serves: 8-10 Waffles About the Recipe If there’s one thing I never get tired of, it’s a cozy breakfast that feels just a little bit special—and these homemade waffles check all the boxes. Crisp edges, soft fluffy insides, and that warm, buttery goodness that makes you want to stay in your pajamas just a little longer. They’re a staple in our house and just as perfect with maple syrup as they are piled high with fruit and whipped cream. If you love brunch as much as I do, you might also want to try my soft and golden Swiss "Omelette " (Swiss version of crepes), my sweet-meets-savory Cornbread Waffles , or a warm slice of my Maple Brioche —each one brings something different to the table, but they all share that cozy, homemade charm. So go ahead, plug in the waffle iron—you’ll want to make a double batch. SKIP TO RECIPE CARD Light and crispy texture: Thanks to whipped egg whites and just the right balance of ingredients, these waffles come out golden and airy every time. Simple ingredients, no fuss: You probably already have everything in your pantry—no buttermilk or fancy extras needed. Easy to customize: Add chocolate chips, berries, or a handful of chopped nuts, or switch up the spices—this recipe is a great base for your favorite twists. Freezer-friendly: Make a double batch and freeze extras! Pop them in the toaster for a quick, cozy breakfast any day of the week. Perfect for sharing: Whether it's a weekend brunch or a weekday treat, these waffles are guaranteed to make someone smile. What You'll Love Why do I separate the eggs? Is it really worth it? Yes! Separating the eggs and whipping the whites makes a big difference in texture. It gives the waffles that light, airy center with a crispy edge—totally worth the extra step. Can I use another type of flour? You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Just know it might make the waffles a bit denser. Can I make the batter ahead of time? It’s best to cook the waffles right after mixing, especially once the egg whites are folded in. But you can mix the dry and wet separately the night before and combine them in the morning for a quicker prep. Can I use plant-based milk or oil? Absolutely! Almond milk, oat milk, or soy milk all work well. You can also swap the vegetable oil for melted coconut oil or a neutral olive oil. How do I freeze and reheat leftovers? Let the waffles cool completely, then freeze them in a single layer or with parchment between layers. Reheat in the toaster or oven until crispy—just like fresh! Can I skip the cinnamon or vanilla? You sure can. They're just there to add warmth and a subtle sweet flavor, but feel free to adjust or leave them out depending on your mood or toppings. Frequently asked Questions Ingredients 300g all-purpose flour (2½ cups) 12g baking powder (1 tablespoon) 38g granulated sugar (3 tablespoons) 3g salt (½ teaspoon) 2g ground cinnamon (1 teaspoon) 2 eggs, separated 120g vegetable oil (½ cup) 5g vanilla extract (1 teaspoon) 540ml milk (2¼ cups) Preparation I love these waffles because they are fast and easy to make and the perfect breakfast to make everyone feel like it's the weekend. Top them with sweet berries or savory bacon or both. Anything goes! Not to worry if you do not have a waffle iron, this recipe can also be made into perfectly fluffy pancakes. Start by adding your flour, sugar, baking powder, salt, and cinnamon to a large bowl and use a whisk to combine the ingredients. Using two bowls, separate the egg yolks from the egg whites. To the bowl of yolks, add the vegetable oil, vanilla and milk. Mix together until well combined. Beat the egg whites with an electic mixer until stiff peaks form and set aside. Pour the egg yolk mixture into the flour mixture and combine using a whisk. Do not use an electric mixer here, as it can lead to a thick and heavy dough. You want the consistency to be that of a runny cake batter. Once you have your batter and the beaten egg yolks prepared, slowly fold the egg whites into the flour mixture. Keep folding until you have one consistent batter. Now you are ready to fill your waffle iron (or start flipping pancakes). Cook your waffles until they are golden brown and serve. Recipe Card Recipe Card Previous Next

Delicious cinnamon and almond cookies with a sweet lemon glaze. < Back Cinnamon Stars (Zimtsterne) Prep Time: 30 minutes Cook Time: 5 minutes Serves: 80 Cookies About the Recipe If you're searching for the essence of Christmas in a cookie, Zimtsterne—Swiss cinnamon star cookies—are the answer. These festive treats are a holiday baking classic, perfect for Christmas cookie platters, gifting, or enjoying with a warm mug of mulled wine or hot cocoa. A staple in every Swiss Christmas cookie spread, Zimtsterne hold a cherished place in Swiss traditions, with families adding their own unique twists. Some use a mix of ground almonds and hazelnuts, others debate glazing before or after baking, and the choice of adding kirsch often varies—but the foundation is always the same. Their signature star shape and snowy white glaze make them a visual delight, while the almond flour and egg whites create a dense, chewy, meringue-like texture. Infused with cinnamon and sugar, every bite delivers the unmistakable taste of Christmas. Whether you're looking for an easy holiday recipe or exploring traditional Swiss desserts, Zimtsterne are a must-try! SKIP TO RECIPE CARD Classic Festive Flavor : The warm cinnamon and almond combination brings a comforting, holiday feel to each bite, making these cookies perfect for cozy gatherings. Naturally Gluten-Free : Made with almond flour instead of wheat, these cookies are gluten-free, so they’re great for anyone avoiding gluten. Soft and Chewy Texture : Zimtsterne have a unique, soft texture with a slightly chewy bite, and the sweet, tangy glaze adds just the right amount of contrast. Easy to Customize : You can play with the spices by adding a hint of nutmeg or a dash of ginger for extra warmth, or even swap almond flour with ground hazelnuts for a different nutty flavor. Kid-Friendly Decorating : The glossy glaze makes these fun for decorating. Kids and adults alike will love painting the stars with the glaze for a festive touch. Make-Ahead Friendly : The dough can be prepared in advance, making it a convenient choice for holiday prep or gifting. What You'll Love Q: Can I substitute almond flour with another type of flour? A: Traditional Zimtsterne uses almond flour, which provides the signature nutty flavor. If you need a substitute, finely ground hazelnuts can work, but it may alter the flavor. Q: My dough is too sticky—what should I do? A: If your dough is sticky, try chilling it for 30 minutes to firm it up. Alternatively, lightly dust your surface with a bit of powdered sugar when rolling it out. Q: Why do I need to use egg whites instead of whole eggs? A: Egg whites help bind the dough while keeping the cookies light and chewy. Whole eggs would make the dough too dense. Q: Can I make the dough in advance? A: Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Just bring it back to room temperature before rolling out. Q: What’s the purpose of the lemon juice in the dough and glaze? A: Lemon juice adds a subtle acidity that enhances the flavor and helps balance the sweetness of the cookies and glaze. Q: Can I make a thicker or thinner glaze? A: Absolutely! If you prefer a thicker glaze, add powdered sugar until you reach your desired consistency. For a thinner glaze, add a little water, one teaspoon at a time. Frequently asked Questions Ingredients Dough : 500g almond flour (ground almonds) 400g powdered sugar 2 Tablespoons cinnamon 3 egg whites 3/4 Tablespoon lemon juice Glaze : 200g powdered sugar 2 Tablespoons lemon juice 1-2 Teaspoons water Preparation Step-by-Step instructions on how to make Cinnamon Stars In a large bowl mix together the almond flour, powdered sugar and cinnamon. In a secondary bowl, softly beat egg whites together. Add the softly beaten egg whites to the almond mixture with the lemon juice. Combine until you have formed the dough. As those who follow my recipes know, when working with dough, I like to get in there with my hands. I feel I have more control and can get a sense of where the dough is going. This particular dough may seem slightly crumbly when you first start mixing it together, just from the nature of the almond flour. But not to worry, keep kneading and it will all come together nicely. Once you have the dough formed it is time to roll it out. In order for the dough not to stick to the work surface or rolling pin, lightly dust both with some powdered sugar. Roll out the dough so that it is approximately 5mm thick. (I usually work the dough in small batches, taking about a third of the dough at a time. I find it easier and more controlled to do it in this way). Once your dough is evenly rolled out, stamp out your stars with your cookie cutter. You'll see that while you roll out your dough, it may still seem a bit more crumbly than your traditional cookie dough, but trust the process, even if there are little cracks throughout the dough, if you keep working it with your hands, you'll get it to stick together. Preheat your oven to 400F . Place all your little stars on a lined baking sheet. (They can be nestled closely together as they will not grow during the baking process). Bake for 5-7 minutes or until bottoms are lightly golden in color. Let cookies cool completely before adding the glaze. Making the glaze: Add confectioners sugar, lemon juice and water to a small bowl. Mix together until you have a smooth runny texture. If you prefer a thicker glaze, add in more confectioner sugar. If you like it runnier, add in some more lemon juice or water. Just make sure to add a little at a time, for it does not take a lot to get it to be more liquidy. Using a pastry brush, paint the tops of each star with a thin layer of lemony glaze. Let the glaze dry before serving or storing them in an airtight container. For best taste and texture, consume within 5 days of making them. If you like these, you'll also enjoy these other classic Swiss treats: Spitzbuebe Nussmakronen Chocolate Rings Recipe Card Recipe Card Previous Next

A cozy Swiss dish of tender meat in a creamy mushroom sauce, best served with rösti or homemade noodles. < Back Zürcher Geschnetzeltes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings About the Recipe Hailing from the heart of Switzerland—Zurich, my hometown—Zürcher Geschnetzeltes is a dish that blends simplicity and elegance in the most comforting way. The name literally means “sliced meat Zurich-style,” and it’s exactly that: tender veal strips simmered with onions and mushrooms in a silky white wine cream sauce. Though it first appeared in Swiss cookbooks in the 1940s, its roots run deeper in Zurich kitchens, where it’s long been a favorite for both everyday meals and special occasions. Traditionally, it’s served with Rösti , those crispy-edged Swiss potato cakes that are basically a love letter to golden comfort food. But you’ll also find it paired with Spaetzli or pasta—both excellent for soaking up the velvety sauce. In my kitchen, if I’m skipping the Rösti, I’ll often reach for my Homemade Pasta Noodles , especially fresh tagliatelle-style ribbons that cradle the sauce beautifully. Like my Alpine Macaroni and Spaetzli , this dish is a celebration of how Swiss cooking takes pantry staples and turns them into something cozy and luxurious. Zürcher Geschnetzeltes isn’t fussy—it’s just deeply satisfying and unmistakably Swiss. Whether you’re new to Swiss cuisine or craving a nostalgic taste of home, this one brings Zurich straight to your plate. SKIP TO RECIPE CARD Comfort food at its finest: Creamy, savory, and full of flavor — this dish is the culinary equivalent of a cozy blanket. Elegant, but easy: It sounds fancy, but it comes together quickly with simple ingredients and minimal prep. Perfect with anything starchy: Whether you serve it over Rösti, Spaetzli, or your own homemade pasta noodles, that dreamy sauce ties it all together beautifully. A true taste of Switzerland: If you’ve ever strolled through Zurich’s cobblestone streets or just wish you had, this dish brings a piece of that charm to your kitchen. Adaptable: While veal is traditional, it also works well with chicken or pork if you're looking for alternatives. What You'll Love What is Zürcher Geschnetzeltes? It’s a traditional Swiss dish from Zurich made with sliced veal cooked in a white wine cream sauce with mushrooms and onions. It's rich, savory, and incredibly comforting. Can I substitute the veal? Yes! While veal is classic, chicken or pork tenderloin work very well too. Just make sure to slice the meat thinly and avoid overcooking so it stays tender. Do I need to use white wine? White wine adds acidity and depth, but you can substitute with a splash of chicken or vegetable broth and a teaspoon of white wine vinegar or lemon juice if needed. What should I serve it with? Traditionally, it’s paired with Rösti, but it’s equally delicious with Spaetzli, mashed potatoes, or your own fresh homemade pasta noodles. Can I make it ahead of time? The sauce is best served fresh, but you can prep your ingredients ahead. If you do need to reheat, do so gently over low heat to avoid curdling the cream. Is this a weeknight meal or a special occasion dish? Both! It’s fancy enough for guests but quick and doable on a cozy weeknight when you’re craving something satisfying. Frequently asked Questions Ingredients 1 lb (450 g) veal cutlets or tenderloin, thinly sliced into strips 1 tablespoon flour Salt and freshly ground pepper, to taste 2 tablespoons butter, divided 1 tablespoon neutral oil (e.g. canola or sunflower) 1 small yellow onion, finely chopped 1 garlic clove, minced (optional but delicious) 1 cup (250 g) white or brown mushrooms, sliced 1/3 cup (80 ml) dry white wine 3/4 cup (180 ml) veal or chicken broth 3/4 cup (180 ml) heavy cream 1 teaspoon lemon juice Fresh parsley, chopped (for garnish) (Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce Preparation Prep the meat: Pat the veal dry, then toss it with the flour, salt, and pepper until lightly coated. Sear the veal: In a large skillet or sauté pan, heat 1 tablespoon of butter and the oil over medium-high heat. Sear the veal in batches for just 1–2 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside. Sauté aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the pan. Sauté the onion (and garlic, if using) until soft and translucent, about 2–3 minutes. Cook the mushrooms: Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes. Deglaze the pan: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, scraping up any browned bits from the pan. Make the sauce: Stir in the broth and cream. Simmer gently for 5–7 minutes until the sauce thickens slightly. Add the lemon juice and taste for seasoning. Finish the dish: Return the veal (and any juices) to the pan. Stir to coat and let everything simmer for another 1–2 minutes, just until the veal is heated through. Do not overcook, or the veal may turn tough. Serve: Sprinkle with fresh parsley and serve immediately with crispy Rösti , Spaetzli , or buttered noodles . Recipe Card Recipe Card Previous Next

Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love. < Back Baked Apples Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 Servings About the Recipe These spiced baked apples capture everything I love about cozy, rustic desserts. If you’ve ever made my Apple-Hazelnut Galette , you’ll already know how much I adore celebrating apples when they’re at their peak. But instead of a flaky crust, these beauties are all about tender, oven-roasted fruit and a warmly spiced, nutty filling. The inspiration comes from a mix of places—my love for Bircher Muesli , with its blend of oats, fruit, and nuts, definitely played a role. So did my Cheesecake Peaches , where a simple fruit becomes the base for something creamy and special. In this case, the apples are stuffed with a mixture of dates, pecans, almonds, and hazelnuts, then spiced with cinnamon, ginger, cardamom, and cloves until your kitchen smells like the best parts of fall. I love serving these straight from the oven with a scoop of vanilla ice cream, but they’re just as lovely chilled the next day or even slightly warmed for a cozy breakfast. They’re unfussy, deeply comforting, and a reminder that simple ingredients can create something magical. Ready to bake up a little warmth? SKIP TO RECIPE CARD Warm and Comforting: These baked apples are a perfect cozy dessert with warming spices and a creamy scoop of vanilla ice cream to top it off. Customizable Filling: The mix of dates, nuts, and spices can be tailored to your favorite dried fruits or nuts for a personal touch. Easy to Make: With minimal prep and simple ingredients, this dessert is perfect for both weeknight treats and entertaining. A Crowd-Pleaser: The fragrant spices and soft, caramelized apples make this a dessert everyone will love. Balanced Sweetness: The natural sweetness of the fruit pairs perfectly with the crunch of mixed nuts and the creaminess of ice cream. What You'll Love 1. Can I use a different type of dried fruit instead of dates? Yes, you can substitute dates with dried apricots or cranberries for a tangy twist that complements the warm spices beautifully. 2. How do I store leftovers? Store leftover baked apples in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave or oven when ready to serve. 3. Can I use a different mix of nuts? Absolutely! Feel free to use your favorite combination of nuts, such as walnuts (if no allergy), pistachios, or cashews, to customize the flavor and texture. 4. What’s the best apple to use for baking? Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape during baking and balance the sweetness of the filling. 5. Can I make these in advance? Yes, you can prepare the filling and core the apples ahead of time. Assemble them just before baking to keep the apples fresh. Frequently asked Questions Ingredients 3 large baking apples (Granny Smith or Honeycrisp work well) 1/4 cup (40 g) dried dates, chopped 1/2 cup (30 g) nuts, chopped 2-3 tbsp rolled oats 2 tbsp honey 1tsp almond extract (optional) 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cardamom 1/8 tsp ground cloves Pinch of salt (to balance the sweetness) 1 tbsp butter 1/4 cup (60 ml) apple juice or water (for baking) Preparation Step-by-Step Baked Apples Instructions Preheat your oven to 350°F (175°C) . Core the apples and scoop out some of the flesh to to create a "bowl", leaving the bottom and sides intact to hold the filling. Small dice 1/3 cup of the cored flesh In a small bowl, mix the chopped dates, nuts, oats, apple, honey, cinnamon, ginger, cardamom, and cloves. Stuff each apple with the spiced filling, pressing it in gently. Place the apples in a baking dish, dot each one with a small piece of butter, and pour the apple juice or water into the dish. Cover the dish with aluminum foil Bake for 30-40 minutes, or until the apples are tender but still hold their shape (removing the foil half way through cooking). Serve warm, with a scoop of vanilla ice-cream Recipe Card Recipe Card Previous Next