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

This delightful Swiss breakfast bowl harmoniously combines creamy oats, fresh fruits, and nuts for a nourishing and flavorsome start to your day. < Back Bircher Muesli Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings About the Recipe Bircher Muesli will always hold a special place in my heart—it’s one of those timeless Swiss staples that feels as nourishing as it is nostalgic. While most people think of it strictly as a breakfast dish, growing up in a Swiss household, we’d often have a good “Birchi” for supper on hot summer nights when no one felt like cooking. Just like my Baked Apples , it’s one of those recipes that proves how comforting simple, wholesome ingredients can be. Made with soaked oats, grated fruit (apple is a must!), and a mix of nuts, yogurt, or cream, this muesli is endlessly flexible. Sometimes, I swap part of the oats for a bit of my Homemade Granola to add extra texture and a hint of crunch. It’s a subtle twist, but it brings that cozy, toasty flavor I love, and other times I mix in whatever fruit I have on hand—plums, of course, reminding me of my Swiss Plum Tart (Wähe) , which is another late summer favorite. Whether you’re enjoying it chilled on a sunny morning or as a light evening meal, Bircher Muesli is one of those quietly perfect recipes—healthy, easy, and filled with little moments of joy in every bite. SKIP TO RECIPE CARD No cooking required – Perfect for summer mornings or evenings when you want something fresh without turning on the stove. Customizable – Use whatever fruits, nuts, or dairy/non-dairy options you have on hand. It’s endlessly adaptable! Naturally nutritious – Full of fiber, healthy fats, and vitamins to start (or end) your day with energy and balance. Great for meal prep – Make a big batch and enjoy it for days. It only gets better as the flavors meld together. A nostalgic Swiss favorite – Rooted in tradition, this recipe brings a bit of alpine comfort to your kitchen. What You'll Love Can I adjust the sweetness? Yes! The recipe includes 3 tablespoons (35g) of sugar, which gives it a gentle sweetness that complements the fruit without overpowering it. If your fruit is very ripe or naturally sweet (like bananas or summer berries), you might want to reduce the sugar slightly. Prefer a sweeter version? Add a drizzle of honey or maple syrup just before serving instead. Do I have to use whipped cream? Not at all. While whipped cream gives a rich, traditional texture, plain yogurt (dairy or non-dairy) works beautifully and adds a tangy contrast. You can also use a mix of yogurt and cream if you’d like to lighten it up without losing that creamy feel. Can I prepare it ahead of time? Yes! Bircher muesli is ideal for overnight prep. Simply mix everything together (except very delicate fruit like bananas or berries), refrigerate, and give it a quick stir before serving. Add soft fruits just before eating to keep them fresh. What fruits work best? Crisp apples are the classic choice, but plums, apricots, oranges, and berries all shine here. Use what’s in season or what you love. A mix of textures and flavors makes the bowl extra satisfying. Can I make it dairy-free? Absolutely. Swap whipped cream for coconut cream or dairy-free yogurt, and use your favorite plant-based milk. It’s just as creamy and satisfying! Frequently asked Questions Ingredients 150g rolled oats (1½ cups) 100g hazelnut meal or almond meal (1 cup) 35g granulated sugar (3 tablespoons) 180g whipped cream – or plain yogurt for a lighter option (¾ cup) 120ml milk (½ cup) 300–400g mixed fresh fruit, chopped (about 2 cups) – apples, plums, apricots, berries, bananas, oranges, or whatever’s in season Juice of ½ lemon , freshly squeezed Preparation Making a Bircher Muesli is so straight forward and easy, there is really nothing to it. Combine the dry base In a large mixing bowl, stir together: 1½ cups (150g) rolled oats 1 cup (100g) hazelnut meal (or almond meal) 3 tablespoons (35g) granulated sugar Add the liquids Pour in: ¾ cup (180ml) whipped cream or plain yogurt ½ cup (120ml) milk Stir well until everything is fully combined and the oats are well-coated. Rest and hydrate Cover the bowl and let the mixture rest in the fridge for at least 30 minutes, or overnight for best texture. The oats will absorb the liquid and soften into a creamy consistency. Add the fruit Right before serving, fold in: 2 cups (about 300–350g) chopped fruit of your choice (e.g., apples, plums, apricots, berries, bananas, oranges, or a mix) A squeeze of fresh lemon juice to brighten the flavors and prevent browning of fruits like apples and bananas. Taste and adjust Give your muesli a taste. Add a touch more milk if it feels too thick, or a drizzle of honey/maple syrup if you'd like it sweeter. Serve and enjoy Spoon into bowls and enjoy immediately—or refrigerate for a cool, satisfying breakfast, snack, or even a light supper. I personally like to eat it when it is freshly made, but if you do make it ahead of time, just be aware that it will thicken slightly. If you like a smoother texture, just add a little more milk and give it another stir. I certainly hope you enjoy this as much as I do! Word of warning, it is hard to stop eating once you start! Bon ap! 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A crispy, yet pillowy meringue base with a sweet and tangy topping of maple-infused plums, fresh fruit and mint. < Back Maple Plum Pavlova Prep Time: 20 minutes Cook Time: 40mins-1h15 Serves: 6-8 Servings About the Recipe I have a soft spot for anything with meringue—whether it's a rustic fruit pie, an airy pavlova, or something bite-sized and crisp. This pavlova with maple-plum compote might be the showstopper of the bunch, but it shares something in common with a few other favorites of mine: that perfect contrast of texture and flavor. The compote alone is magic—juicy plums simmered down with maple syrup, a dash of cinnamon, and just the tiniest pinch of salt. It’s the kind of topping that feels fancy but couldn’t be simpler, and it pairs beautifully with that crisp, marshmallowy meringue base and a billowy cloud of whipped cream. If you're a fan of this flavor profile, you might also love my Plum Wähe —a Swiss-style tart that's a little more understated, but no less comforting—or my Plum Meringue Pie , where the tangy plum base meets a fluffy meringue top for a twist on a classic. And if you're looking for something sweet and seasonal with a nutty edge, don't miss my Whipped Chestnut Pavlovas . They’re delicate, wintry, and just the right kind of different. Whether you're here for the drama of pavlova or the quiet charm of a fruit tart, there's something in this lineup to satisfy every dessert mood. SKIP TO RECIPE CARD Perfect Texture: This pavlova delivers the ultimate texture combo—crispy, delicate edges with a marshmallowy-soft center. Simple Ingredients: Made with pantry staples like egg whites, sugar, and vanilla, this recipe doesn’t require anything fancy. Flavor Balance: The tangy, sweet maple-plum compote pairs beautifully with the creamy whipped topping and the lightness of the pavlova base. Versatile Toppings: Top it with seasonal fruits like strawberries and oranges, or mix and match with your favorites. Naturally Gluten-Free: Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions. Crowd-Pleaser: Elegant and impressive, this dessert is perfect for holidays, birthdays, or whenever you want to wow your guests. What You'll Love 1. Can I use granulated sugar instead of superfine sugar? Yes, you can substitute granulated sugar if superfine isn’t available. However, superfine sugar dissolves more easily into the egg whites, giving the pavlova a smoother texture. If using granulated sugar, process it briefly in a blender to make it finer. 2. What can I use instead of cream of tartar? If you don’t have cream of tartar, substitute with an equal amount of white vinegar or lemon juice. It helps stabilize the egg whites and gives the pavlova its structure. 3. Can I make this dairy-free? Absolutely! For the whipped cream, use a dairy-free alternative like coconut cream. Chill a can of coconut milk, scoop out the solid cream, and whip it with sugar for a creamy topping. 4. What if I don’t have plums? You can substitute plums with other fruits like peaches, apricots, or cherries. Adjust the sweetness of the compote depending on the fruit's natural sugar levels. 5. Can I make this ahead of time? Yes! The pavlova base can be baked a day ahead and stored in an airtight container. Assemble with the whipped cream and toppings just before serving to keep it crisp. 6. Is this recipe gluten-free? Yes, pavlova is naturally gluten-free! Just ensure that any additional toppings or decorations you use are also gluten-free. 7. Can I skip the mint in the compote? The mint adds a fresh and herbal note to the compote, but it’s optional. If you’re not a fan, you can leave it out or replace it with a sprinkle of fresh thyme or basil for a unique twist. 8. How do I store leftovers? Store leftover pavlova in the fridge in an airtight container. Keep in mind that the meringue will soften from the whipped cream and compote, so it’s best enjoyed the day it’s assembled. 9. Can I make mini pavlovas instead of one large one? Yes, divide the meringue into smaller portions to make individual pavlovas. Adjust the baking time to about 35-40 minutes. 10. What’s the best substitute for maple syrup in the compote? If you don’t have maple syrup, honey or agave syrup work well. Both bring a similar sweetness, but the flavor will be slightly different. Frequently asked Questions Ingredients Pavlova : 4 Egg Whites 1 cup Superfine Sugar (Granulated Sugar can substitute) 1 teaspoon Vanilla Extract 1/2 teaspoon Cream of Tartar Compote: 1 1/2 cups Plums (approx. 4-5) 1/3 cup Maple Syrup Pinch of Cinnamon 2 Tablespoons Water 1/4 cup Mint Leaves (chopped) Whipped Cream: 1 cup Whipping Cream 4 Tablespoons Granulated Sugar Additional Fruit Toppings: Orange Wedges Strawberry Slices Preparation This dessert uses very few ingredients and can be prepared in a short amount of time. The only long part is the baking of the Pavlova. It is the perfect spring or summer dessert and will definitely impress any guests attending your fabulous dinner party. For this dessert, I used golden plums because I loved how sunny and bright they looked. You can also use purple plums or even apricots or peaches for the compote. Begin by separating your eggs. For this dish, we will only be using the egg whites, so you can put the egg yolks aside for another baking project. Add in the cream of tartar and whip the egg whites with a handheld beater until stiff peaks form. Slowly add in the sugar and the vanilla and mix until your egg whites are glossy. I prefer using superfine sugar for this as it keeps the egg whites nice and fluffy and smooth. I do not often have superfine sugar in the cupboard, so what I tend to do is take regular granulated sugar and pulse it through my blender until fine. If you do not want to go through the process of doing this, using granulated sugar will work as well. Next, line a baking sheet with parchment paper and scoop your egg whites onto the sheet. You can either make one large mound with it, or make individual servings. I used a piping bag and a large closed star piping tip to create little egg white 'nests' that will then hold the toppings once baked. Preheat your oven to 275F . Place your baking sheet onto the center rack and bake for 40mins-1h15mins (depending on the size you made your pavlovas). Check them every once in a while, you want the pavlovas to feel crisp on the outside but not burn them. Once they start to harden, turn the oven temperature off and let the pavlovas sit in the oven as it cools down (another 30 minutes or so). In the meantime, prepare your plum compote. To prepare the compote it is quite simple. Just cut up your plums into bite sized pieces, place them into a small saucepan, add the maple syrup, cinnamon and water and heat over medium-high heat until the plums start to soften (8-10 minutes). Stir every once in a while. As the plums start to soften, use your stirring spoon to press down on them to make them into a thick jam like consistency. Remove your compote from the heat and let cool. Cut up the mint leaves and stir half into the compote (approx. 1/8 cup). While both the pavolvas and compote are cooling, prepare the whipped cream and other toppings. For the whipped cream, simply add the whipping cream to a bowl and mix with your handmixer until stiff peaks form. Add the sugar and mix for another 30 seconds until everything is well incorporated. I love adding citrus to my pavlova, so I decided to supreme an orange (supreming is when you remove the membrane from around the fruit just leaving a wedge of juicy bulbs). I also added some fresh strawberry slices for color and sweetness. Once all the individual pieces have cooled and been prepared and you are ready to serve, it is time to put it all together. Scoop or pipe some of the whipped cream into your prepared pavlova nests. Then spoon some of the plum compote over top. Finish by adding some fresh orange and strawberry slices and garnish with any leftover mint leaves. I hope you enjoy this dessert as much as I do. I also hope that you play around with the toppings! It is hard to go wrong. Bon apetit! 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

A dessert that's both rustic and refined. Sweet juicy cherries in a delicate custard-like batter, lightly infused with vanilla and a hint of citrus. < Back Swiss Cherry Bake (Chriesiauflauf) Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings About the Recipe If you love cozy, fruit-forward bakes that don’t take a ton of fuss, this Swiss Cherry Bake is one to bookmark. In Switzerland, they call it Chriesiauflauf (say it with me: Kree-see Owf-louf ), and it’s the kind of homey dessert that feels like something your grandmother would make on a lazy Sunday afternoon. Just cherries, a silky batter, and a golden, puffed finish—simple, nostalgic, and completely satisfying. This dish hails from Zug , a small but stunning canton in central Switzerland that’s famous for its cherries. Picture rolling hills, sparkling lakes, and charming cobblestone streets—Zug might be tiny, but it’s got a big culinary heart. Cherries are their pride, and this bake is a delicious way to showcase them. If you’ve tried my Plum Wähe , Apple Hazelnut Galette , or Cranberry Pecan Turnover Cake , you already know I’m a fan of fruit baked into buttery, no-fuss batters. This one is in the same family—comforting, crowd-pleasing, and just sweet enough to finish off a meal or go with a mid-afternoon coffee. Nothing fancy, just real ingredients and good vibes. SKIP TO RECIPE CARD Simple and Rustic : Made with everyday ingredients, this dish is easy to prepare yet elegant enough for special occasions. Versatile : While cherries are traditional, you can easily swap in other fruits to suit the season or your preferences. Swiss Comfort Food : Experience a slice of Swiss tradition with this beloved dessert that’s perfect for family gatherings or a cozy treat. Custard-Like Perfection : The tender, custardy batter perfectly complements the sweet, juicy cherries. Quick to Assemble : With minimal prep time, this dessert is ideal for when you need something impressive but fast. Works for Any Meal : Enjoy it as a dessert, a sweet main course, or even a decadent breakfast! Customizable Flavors : Add a hint of kirsch for an authentic Swiss touch or play with spices like cinnamon or nutmeg to make it your own. Kid-Friendly : A great way to introduce children to traditional Swiss cuisine with a naturally sweet and fruity flavor. Easily Adaptable : Options for making it gluten-free, dairy-free, or nutty ensure it fits any dietary needs. Delicious Warm or Cold : Whether fresh out of the oven or chilled the next day, Chriesi Auflauf remains utterly satisfying. What You'll Love FAQs for Swiss Chriesiauflauf 1. Can I use frozen cherries for Chriesiauflauf? Yes, you can use frozen cherries if fresh ones are unavailable. Ensure they are thawed and drained well before adding them to the dish to prevent excess moisture from affecting the batter. 2. Is Chriesiauflauf the same as clafoutis? Chriesi Auflauf is very similar to the French clafoutis, but it has Swiss roots, particularly in the canton of Zug. Both feature cherries baked in a custard-like batter, but Chriesi Auflauf may have regional variations like the addition of lemon zest or kirsch. 3. Can I make Chriesiauflauf ahead of time? Yes, you can bake it a few hours ahead and serve it at room temperature or gently reheat it in the oven. However, it is best enjoyed fresh while still warm. 4. Can I substitute the cherries with other fruits? Absolutely! Apricots, plums, or even apples work well. For a fall-inspired twist, consider using pears with a sprinkle of cinnamon. 5. What type of cherries should I use for Chriesiauflauf? Traditional recipes use sweet cherries, but tart cherries can also be used for a slightly tangy flavor. Adjust the sugar in the recipe accordingly. 6. How do I prevent the batter from becoming soggy? If using fresh cherries, pat them dry before adding them to the dish. For frozen cherries, thaw and drain thoroughly to avoid extra moisture. 7. What should I serve with Chriesiauflauf? It’s delicious on its own but pairs well with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 8. Can I make Chriesiauflauf dairy-free? Yes, you can substitute whole milk with almond milk, oat milk, or any other dairy-free alternative. 9. Does Chriesiauflauf need to be refrigerated? If not eaten immediately, store leftovers in the refrigerator for up to 2 days. Reheat in a warm oven before serving. 10. How do I know when it’s done baking? The top should be golden and puffed, and a toothpick or skewer inserted in the center should come out clean. The texture will be custard-like but set. Frequently asked Questions Ingredients Ingredients for Swiss Cherry Bake - Chriesi Auflauf Batter : 1 cup (125 g) all-purpose flour ⅓ cup (65 g) granulated sugar A pinch of salt 4 large eggs 1 ¾ cups (400 ml) whole milk 1 vanilla bean pod, seeds scraped ( or ½ tsp vanilla extract) Zest of ½ a lemon (optional) Filling : 1 lb (450 g) fresh or frozen cherries (pitted) 1–2 tbsp granulated sugar (for sprinkling on cherries) To Bake : Butter for greasing the dish Powdered sugar for dusting Preparation Here are the step-by-step instructions on how to make Chriesiauflauf: Preheat the oven to 375°F (190°C) . Grease a medium-sized baking dish (about 9x13 inches) with butter. Prepare the batter : In a bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until smooth. Gradually add the milk, vanilla, and lemon zest, whisking until you have a smooth, pourable batter. Let it rest for 10 minutes. If you are using a vanilla bean, use a sharp knife to carefully slice the bean open lengthwise. Then use the side of the knife to scrape out the delicate seeds. You may see some seeds lumped together as you whisk, this is normal, just whisk until the wet and dry ingredients are smooth and well incorporated. Assemble : Spread the cherries evenly in the greased baking dish. Sprinkle them with 1–2 tbsp of sugar if desired for extra sweetness. If using pre-pitted cherries, I like to do this step by hand so that I can gently squeeze each cherry to make sure there is actually no pit left. You wouldn't want someone to accidentally break a tooth by biting into a forgotten pit! Assembling the Swiss Cherry Bake Adding the batter: Pour the batter over the cherries, ensuring they are evenly distributed. Freshly baked Chriesiauflauf fresh out of the oven. Bake : Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and puffed, and a skewer inserted into the center comes out clean. Serve : Dust with powdered sugar before serving. Enjoy warm or at room temperature. Do not be surprised if your Chriesiauflauf deflates slightly as it cools. It usually puffs up during baking (similar to a soufflé but not as finicky) and will settle after a few minutes out of the oven. If you like this Chriesiauflauf recipe you may also like: Black Forest Cake Cherry Chocolate Bundt Zwetschgen Wahe Plum Meringue Recipe Card Recipe Card Previous Next

It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party. < Back Rainbow Popcorn Prep Time: 10 minutes Cook Time: 7-10 minutes Serves: 4 Servings About the Recipe Rainbow popcorn is one of those recipes that’s just plain fun to make—and even more fun to eat. It started as a quick snack idea for movie night with the kids, but now it’s become a repeat request for birthdays, playdates, and even cozy winter days when we just need a pop of color. The process is simple: pop your corn, add a bit of sugar, a dash of salt, and swirl in some color. That’s it. You get a snack that looks like confetti and tastes like kettle corn with a twist. If you’re looking for more ways to bring a playful rainbow vibe into your baking, try customizing the Black and White Butter Cookies —just tint the white chocolate coating with your favorite food colors or swap it out entirely for a colored glaze. And if you're already making Homemade Ice Cream , a handful of this rainbow popcorn on top is a crunchy, candy-like topping that adds both color and texture. Even my Puff Pastry Bites work with a sweet spin: think Nutella or jam fillings and a few rainbow sprinkles over the top for a festive finish. SKIP TO RECIPE CARD It’s pure joy in a bowl – Eye-catching and irresistibly colorful, this popcorn turns snack time into party time. Easy and customizable – You only need a few basic pantry staples, and you can choose your own colors for any theme or occasion. Kid-approved fun – A guaranteed hit for birthday parties, movie nights, or just because. It’s edible confetti! Not overly sweet – A touch of sugar adds sweetness, but it’s still snackable and light. Great for gifting – Package it up in bags or jars for a cheerful homemade treat. What You'll Love Can I use microwave popcorn instead of popping my own kernels? Yes, as long as it’s plain (no butter or seasoning), you can substitute 10 cups of plain popped microwave popcorn. How do I keep the popcorn from getting soggy when adding the sugar syrup? Make sure your sugar syrup is hot and pour it in a thin stream while stirring the popcorn constantly. Bake it briefly at a low temperature if needed to crisp it up. What kind of food coloring works best? Gel food coloring gives vibrant color with less liquid, but liquid food coloring works fine too—just be careful not to overdo it. Can I flavor the popcorn too? Absolutely! Try adding a splash of vanilla extract or even flavored extracts (like strawberry, mint, or lemon) to each color batch for a multi-flavored rainbow. How long does it keep? Store in an airtight container for up to 5 days. It’s best eaten fresh, but it holds up well if kept dry. Can I make this with natural food dyes? Yes! You can use natural food coloring made from fruit and vegetable powders or juices—though the colors will be more muted. Can I use butter instead of vegetable oil? Butter adds flavor but can burn easily at high temperatures, so it’s not ideal for popping the kernels. Stick with oil for popping, and save the butter for drizzling later if you want added richness. Frequently asked Questions Ingredients 1/2 cup Popping Corn Kernels (makes about 10 cups of popped corn 3 tablespoons Vegetable Oil Granulated Sugar (about 10 tablespoons) Food coloring (colors of your choice) Salt for flavoring Preparation Start by popping the popcorn kernels using your preferred method. You can use an air popper, stovetop method, or microwave according to the instructions provided. I usually use a large saucepan on the stove, heating up my oil and kernels. Make sure to cover the pot with a lid and to shake the kernels around fron time to time to prevent burning. Once the popcorn has been popped, evenly separate the sugar into separate bowls and add a few drops of food coloring to the sugar. I used 5 bowls with about 2 tablespoons sugar per bowl and 5-6 drops of food coloring. Use a spoon to mix well to ensure even distribution of the color. Start with a small amount and gradually increase until you achieve the desired vibrancy of color. Divide the popped popcorn evenly into the number of colors you have decided to create (in my case it was about 2 cups of popped popcorn per color) . This will allow you to color each portion separately. Next, work in batches to melt the colored sugar over medium heat with 1 teaspoon of water. When your sugar has dissolved lower the heat and add a batch of popcorn to the pot. Toss well until the popcorn is coated. Sprinkle with a bit of salt and lay out on a baking tray to cool and for the sugar to set. Once cool, add it to a large bowl. Repeat this step for each color making sure to wipe out any remaining colored sugar before adding the next (this will prevent the colors from mixing and becoming muddy). Once the popcorn has dried slightly, it is ready to be served. Feel free to experiment with different colors and combinations to create your own unique rainbow popcorn. Just remember to adjust the amount of food coloring accordingly to achieve your desired intensity of colors. Now, sit back, relax, and savor the magic of your homemade rainbow popcorn. Recipe Card Recipe Card Previous Next

A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette < Back Fennel and Apple Carpaccio Prep Time: 10 minutes Cook Time: Serves: 2-4 Servings About the Recipe ’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day. If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade , you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner. Trust me, once you start slicing fennel this thin, you’ll want to add it to everything. SKIP TO RECIPE CARD Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate. Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining. Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously. Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines. Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal. What You'll Love 1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look. 2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture. 3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor. 4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor. 5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey. Frequently asked Questions Ingredients Carpaccio: 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish) 1 green apple (Granny Smith works best), thinly sliced 1 red apple (such as Honeycrisp), thinly sliced 1 grapefruit, segmented (reserve any juices) Fresh mint leaves, torn or left whole for garnish White Balsamic Vinaigrette: 3 tbsp white balsamic vinegar 2 tbsp grapefruit juice (from the segmented grapefruit) 1 tbsp honey or maple syrup (adjust to taste) 1/3 cup extra virgin olive oil ½ tsp Dijon mustard Salt and freshly cracked black pepper to taste Preparation Fennel Prepare the Fennel and Apples: Thinly slice the fennel bulb using a mandoline or sharp knife. Thinly slice both apples, leaving the skin on for added color and texture. Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest. Grapefruit Segment the Grapefruit: Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette. Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars Assemble the Carpaccio: On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern. Scatter the grapefruit segments over the top. Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation. Garnish and Serve: Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired. Serve immediately as a light appetizer or side dish. And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday. If you like this recipe you should check out: Watermelon Salad Roasted Red Pepper Salad Kale and Quinoa Salad Recipe Card Recipe Card Previous Next

A delicious soup where the earthy sweetness of celery root meets the aromatic allure of ginger in a rich and comforting symphony of flavors. < Back Celery Root and Ginger Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings About the Recipe I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients. If you’ve tried my celery root remoulade , you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup , this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out. It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy. SKIP TO RECIPE CARD A cozy, nourishing soup with unexpected depth Naturally creamy, even with just a splash of milk or cream Ginger and garlic bring a subtle but beautiful warmth Comes together in under 40 minutes What You'll Love Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version. What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed. Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months. Frequently asked Questions Ingredients 1 large celery root , peeled and diced (~500–600 g) 1 large potato , peeled and diced (~300 g) 1 medium onion , chopped 2 cloves garlic , minced 1 tbsp fresh ginger , grated or finely minced 1 L vegetable or chicken broth (4 cups) 250 ml milk or cream (1 cup – use cream for a richer version) 2 tbsp butter or olive oil Salt and pepper , to taste Fresh herbs for garnish (parsley, chives, or thyme) Preparation Prepare the Vegetables: Peel and dice the celery root and potato into small cubes. Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent. Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics. Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor. Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes). Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through. Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed. Serve: Ladle the soup into bowls and garnish with fresh herbs. Recipe Card Recipe Card Previous Next

This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 100 g eggs (2 large eggs) For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Recipe Card Previous Next

Earthy matcha-infused macarons shells cradle a luxurious, velvety chocolate ganache filling for a sublime blend of bittersweet flavors. < Back Matcha Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 10-12 Macarons About the Recipe Macarons: the dainty, French indulgence we all secretly (or not so secretly) dream of mastering. I was lucky enough to travel to Paris this summer and taste my way through some truly incredible flavor combinations—each one a tiny bite of sweet luxury, perfectly crisp on the outside and melt-in-your-mouth tender inside. Naturally, I came home inspired to recreate the magic in my own kitchen. And while macarons are famously fussy, I promise they’re not impossible. With a little patience and a lot of care, even home bakers can turn out elegant, bakery-worthy treats. What’s helped me most is treating every step with the same gentleness you’d give the final product: – Sifting the dry ingredients for the smoothest texture – Folding the meringue just right —not too much, not too little – And letting the shells rest until they form that all-important skin before baking low and slow. It’s a process, but once you get the rhythm, making macarons becomes incredibly satisfying—and honestly, kind of addictive. If you're just getting started or looking to try a few different flavors, you might also enjoy my Honey Nut Macarons for a sweet and nutty twist, or my Chocolate Hazelnut Macarons —a classic combo that never disappoints. Now let’s get to these matcha beauties… SKIP TO RECIPE CARD A Zen Twist on a Classic : Earthy matcha meets rich dark chocolate in a flavor pairing that's refined yet indulgent. Crisp, Chewy Perfection : These macarons have a delicate shell with that sought-after chewy center. Elegant & Impressive : Whether you're hosting or gifting, these green beauties always get a “wow.” Naturally Gluten-Free : Made with almond flour, these are a great option for gluten-sensitive dessert lovers. Make-Ahead Friendly : Both the shells and the ganache can be made in advance—perfect for stress-free entertaining. What You'll Love Can I make these without cream of tartar? Yes! Cream of tartar helps stabilize the egg whites, but if you don’t have any, a few drops of lemon juice or vinegar can do the trick. Or you can omit it altogether—just make sure your mixing bowl is grease-free and beat the egg whites to stiff peaks. Do I need to age my egg whites? Aging helps reduce moisture, leading to more stable meringue. For best results, separate your eggs a day ahead and leave the whites loosely covered at room temperature for 24 hours. What type of matcha should I use? Use culinary-grade matcha for baking—it’s more cost-effective than ceremonial grade and still gives a beautiful color and rich flavor. My shells cracked/spread/didn't rise. What happened? Macarons are fussy! Cracked shells can mean under-mixed batter or not enough resting time. Spread-out shells may be over-mixed. And if they didn’t rise, it could be due to low oven temperature or under-whipped meringue. Can I flavor the ganache? Absolutely! Add a splash of orange liqueur, peppermint extract, or even a hint of miso for a unique twist. How should I store them? Store assembled macarons in an airtight container in the fridge for up to 5 days. They actually taste better after “maturing” for 24–48 hours. Freeze unfilled shells for up to 2 months. Can I use white chocolate instead of dark? Yes, just note that white chocolate is sweeter and more delicate. You may want to reduce the cream slightly for a firmer consistency. Frequently asked Questions Ingredients Macaron Shells: 1 cup (100g) almond flour 1 3/4 cups (200g) powdered sugar 3 large egg whites, at room temperature 1/4 cup (50g) granulated sugar 1/2 teaspoon cream of tartar 2 teaspoons matcha powder Chocolate Ganache Filling: 6 ounces (170g) high-quality dark chocolate, finely chopped 1/2 cup (120ml) heavy cream 1 tablespoon unsalted butter (optional, for added richness) 1 teaspoon pure vanilla extract (optional) A pinch of salt Preparation These little bites of heaven are more than just cookies; they're a celebration of artistry, taste, and the joy of sharing. Preparing the Macaron Shells: Begin by lining two baking sheets with parchment paper or silicone baking mats. Tip: if you have silicone mats that have the outlined circles on them- this is helpful to make sure that the piping stays of equal proportion, helping to make your cookie sandwiches look even more professional. Although, I personally love the little touches of homemade imperfection beauty so I just eyeball it. In a food processor, pulse the almond flour, powdered sugar and matcha powder until well combined. Sift the mixture into a large bowl, and discard any large almond bits. In a clean, dry mixing bowl, beat the egg whites with a hand mixer or a stand mixer until they become frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Gently fold the meringue into the flavored almond mixture until the batter is smooth and flows like lava. Be careful not to overmix or your batter will become runny. Tip: Be gentle and take your time whilst folding to maintain the macaron's delicate texture. Transfer the batter into a piping bag fitted with a round tip. Tip: Y ou can also use a ziplock bag and cut a small corner if you do not have proper piping tools at hand. Pipe small even 3cm circles onto the prepared baking sheets, spacing them about an inch apart. You can make uniform-sized macarons using a template under the parchment paper. Tap the baking sheets on the counter to remove air bubbles and allow the macarons to sit at room temperature for about 30 minutes . This helps form a skin, which is essential for the macaron's texture. ( Do not skip the resting step ! This helps with giving your macarons the famous 'feet' at the bottom and the thin crispy skin helps to keep the inside chewy perfection) Preheat your oven to 300°F (150°C) . Bake the macarons for 15-18 minutes or until they have formed a smooth, crisp outer shell. Let them cool completely on the baking sheets. Preparing the ganache filling: Begin by finely chopping the dark chocolate. The finer you chop it, the easier it will melt into the cream. In a small saucepan, heat the heavy cream over medium heat. Bring it just to a simmer, where you'll see small bubbles forming at the edges of the pan. Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, ensuring that all the chocolate is covered by the cream. Allow the cream and chocolate to sit undisturbed for a minute or two. This helps the chocolate begin to melt. After letting it sit, gently stir the chocolate and cream mixture. Start from the center and gradually work your way outward in small circles. Continue to stir until the chocolate is completely melted and the mixture becomes smooth and glossy. If you want to add extra richness and flavor, you can stir in a tablespoon of unsalted butter and a teaspoon of pure vanilla extract at this point. This step is optional, but it adds depth to the ganache. For enhanced flavor, you can add a tiny pinch of salt to balance the sweetness of the chocolate. Allow the ganache to cool to room temperature. It will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, but be sure not to let it become too firm or you will have a hard time piping it. Once your ganache reaches the desired consistency, you can use it to fill your macarons. Simply spoon or pipe the ganache onto one macaron shell and sandwich it with another. (Be careful when squeezing the ganache between the sandwich pieces as the texture of the shells is very delicate- squeezing too hard might cause your cookies to crack and crumble). Enjoy the delightful combination of matcha macaron shells and the rich, creamy chocolate ganache filling! What I used for this recipe: Matcha powder from Selefina Spices Recipe Card Recipe Card Previous Next

Earthy sweet carrots meet warm spices and bright orange, balanced with creamy yogurt for a simple yet elegant side dish. < Back Orange and Clove Carrots Prep Time: 10 minutes Cook Time: 35 minutes Serves: 4-6 servings About the Recipe There’s something magical about the combination of warm spices and bright citrus, especially when it’s paired with tender, caramelized carrots. This recipe for Orange and Clove Maple Carrots with Yogurt Sauce that I developped for Selefina Spices , is one of those dishes that feels fancy enough for the holiday table but simple enough to whip up on a weeknight. The earthy sweetness of carrots is brought to life with a glaze of honey, orange, and just a hint of clove and cinnamon, while the creamy yogurt sauce adds a cool, tangy contrast that ties it all together. With the addition of mint, almonds and pomegranate arils, makes this a festive Christmas dinner side that will brighten up your holiday spread. If you’re looking for a dish that checks all the boxes—flavorful, vibrant, and easy to prepare—this recipe is a must-try. It’s perfect as a side for roasted turkey or chicken, but it’s just as good served alongside a cozy vegetarian dinner. Plus, it’s versatile enough to be made vegan-friendly with a few simple swaps. Whether you’re entertaining guests or just want to jazz up your dinner, these spiced carrots are bound to steal the show. SKIP TO RECIPE CARD Festive Flavors: The warm spices and zesty orange create a perfect holiday or special occasion vibe. Simple Elegance: With minimal ingredients and effort, this dish adds a touch of sophistication to any meal. Versatile Side: These carrots pair beautifully with roasted meats, hearty grains, or even a fresh salad. Refreshing Tang: The yogurt sauce balances the sweetness and spices with a creamy, tangy contrast. Customizable: Easily adapt this recipe to your preferences, whether it’s making it vegan or trying a new vegetable. What You'll Love Q: Can I make this ahead of time? A: Yes! Prepare the carrots and glaze ahead, then reheat gently in the skillet before serving. The yogurt sauce can also be made in advance and stored in the fridge for up to 2 days. Q: Can I use a different vegetable instead of carrots? A: Absolutely! Try parsnips, sweet potatoes, or even butternut squash as substitutes. Adjust the cooking time accordingly. Q: What if I don’t have Greek yogurt? A: Use plain regular yogurt or a dairy-free alternative like coconut or almond yogurt for a creamy sauce. Q: Can I skip the cloves? A: If cloves aren't your favorite, replace them with a pinch of allspice or simply increase the cinnamon. Q: Is this dish suitable for vegans? A: Yes! Substitute the butter with olive oil and the honey with maple syrup for a vegan-friendly version. Frequently asked Questions Ingredients 1 ½ lbs (700 g) carrots, peeled (sliced diagonally if desired) 3 tbsp unsalted butter (or olive oil for a vegan option) 3 tbsp honey (or maple syrup for a vegan option) Zest and juice of 1 orange ¼ tsp ground cloves ½ tsp ground cinnamon Pinch of nutmeg Salt and freshly cracked black pepper to taste 2 tbsp fresh parsley or mint, chopped (optional, for garnish) Preparation Here are the simple steps to follow when making Clove and Orange Spiced Carrots: Prep the Carrots Peel the carrots and trim the tops and ends as needed for presentation. Choose medium-sized carrots for even cooking; larger carrots may require splitting in half lengthwise if they are too thick. Start Cooking the Carrots Melt the butter in a large skillet over medium heat. Add the whole carrots and cook for 7-10 minutes, turning occasionally, to lightly soften and brown them slightly. Add the Glaze Stir in the honey (or maple syrup), orange zest, orange juice, cloves, cinnamon, and nutmeg. Toss or roll the carrots gently in the glaze to coat them evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, turning the carrots occasionally, until they are tender. Caramelize the Glaze Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, turning the carrots frequently to ensure they are evenly coated and the glaze thickens and caramelizes. Make the Yogurt Sauce In a small bowl, whisk together the yogurt, olive oil, honey, garlic, orange zest, cinnamon, salt, and pepper until smooth. Plate and Serve Arrange the whole carrots on a serving platter, drizzle with any remaining glaze, and garnish with chopped parsley or mint. Serve with the yogurt sauce drizzled over the top or on the side. Tips For Extra Flavor: Add a splash of balsamic vinegar, a sprinkle of toasted almonds and pomegranate arils on top before serving. Make Ahead: These carrots can be prepared ahead of time and gently reheated before serving. Recipe Card Recipe Card Previous Next