A refreshingly crunchy salad with creamy lemon dressing. < Back Celery Remoulade with Carrots, Apples and Pomegranate Prep Time: 15 Minutes Cook Time: Serves: 6-8 Servings About the Recipe I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw. Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh. This version gets brightness from shredded carrots , juicy apple , fresh parsley , and a pop of color (and sweetness) from pomegranate arils . It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one. If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week. Let’s get into it! SKIP TO RECIPE CARD Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream. Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes. A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant. Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side. Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year. What You'll Love What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different. Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette. Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture. How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving. What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts. Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe. Frequently asked Questions Ingredients Salad: 1 medium celeriac (about 450–500 g), peeled and julienned 100 g carrot (1 large or 2 small, julienned) 20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed) 1 apple, julienned (about 150 g) 130 g pomegranate arils (1 cup) 1 lemon, juiced (about 2–3 tbsp) Vinaigrette: 45 g apple cider vinegar (3 tbsp) 90 g olive oil (6 tbsp) 20 g wholegrain mustard (1½ tbsp) Juice of 1 lemon (about 2–3 tbsp) 80 ml cream (⅓ cup) Salt and pepper to taste Preparation Start by peeling your celeriac . I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off. Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers. Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps. Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well. Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad. Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing. Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad. Bon appetit! Recipe Card Recipe Card Previous Next

When garlic turns to candy. < Back Garlic Confit Prep Time: 20 minutes Cook Time: 45 minutes Serves: 24 servings About the Recipe When you cook as much as I do, certain ingredients earn permanent VIP status in the kitchen—and garlic confit is definitely one of them. There’s something magical that happens when garlic slowly simmers in olive oil: it transforms from sharp and punchy into buttery, mellow, almost sweet little bites of gold. Spread it on a slice of toasted baguette and it basically becomes its own appetizer (though it also makes a killer upgrade to my Bruschetta ). This year, while brainstorming holiday bites—like my Crispy Mushroom Bites appetizer and those briny Homemade Dill Pickles that never last more than a day—I found myself craving something simple but versatile. Garlic confit checks every box: it’s elegant, easy, and wildly flavorful. I love it stirred into dips, spread under cheese, tossed into warm salads, or tucked alongside a charcuterie board. And if you’ve never tried it, prepare to fall hard. It’s one of those make-once, use-all-week recipes—and I promise, once it’s in your fridge, you’ll find ways to sneak it into everything. Let’s make a batch! SKIP TO RECIPE CARD Soft, mellow flavor: No sharp bite here—just buttery, sweet garlic that spreads like a dream. Versatile magic: Use it on toast, in dips, pasta, salad dressings, or even your Sunday roast. Aromatic bonus: The infused oil is liquid gold—use it for cooking, roasting veggies, or drizzling over soup. Easy to make: Minimal effort, big payoff. It’s as simple as simmering garlic in oil. A beautiful upgrade: It adds a gourmet touch to everyday meals (and makes a lovely edible gift too). What You'll Love How long does garlic confit last? Stored in an airtight container and fully submerged in oil, it’ll keep in the fridge for up to 2 weeks. Always use a clean utensil to remove cloves. Can I freeze garlic confit? Yes! Freeze the cloves and oil separately in ice cube trays, then transfer to a freezer-safe bag. Perfect for tossing into sautés or sauces later. What kind of oil should I use? I prefer a mild olive oil, but avocado or grapeseed oil also work well. Just avoid anything too strongly flavored or low-smoke point. Do I need to peel the garlic first? Yes—peeling the cloves gives you that spreadable texture and lets the flavor really melt into the oil. Can I reuse the oil after? Absolutely! The infused oil is incredible in salad dressings, marinades, roasted veggies, and more. Frequently asked Questions Ingredients 2 heads of Garlic 2 cups Extra Virgin Olive Oil 1/2 Teaspoon Salt 2 springs Rosemary Preparation Preheat your oven to 325F . The first step is the longest and most tedious, but once you complete the first step the next are easy-peasy. Take the heads of garlic and separate them into individual cloves. Peel the cloves. Now, there are various techniques you can find on the internet as how to do this as quickly and hassle free as possible. One trendy one is to place all the cloves into a sealed jar and shake vigorously for a few minutes. Personally, this method didn't really work for me. Not sure if I was doing it properly. Maybe I was using the wrong sized jar... maybe it's the garlic. Who knows. So, instead I went for the good old squash and peel. Take a large knife and crush the clove on the side with the flat side of the knife. You'll break the delicate skin this way and will be able to peel the rest off quite easily. Once all your cloves are peeled, place them in a small oven proof dish and cover them with olive oil. The cloves should be submerged 3/4 of the way. Sprinkle in the salt and place in the rosemary springs. Put in the oven and bake for 45 minutes or until the garlic is cooked through and golden brown. This confit garlic is amazing to eat as a spread on it's own. Take a clove and spread it on a piece of toasted baguette. It is absolutely delicious. It also makes a great paring for other roasted vegetables or dips. I use it for my deconstructed bruschetta recipe and it is heavenly. Recipe Card Recipe Card Previous Next

A unique and hearty soup filled with vegetables and crunchy pickles giving it a delicious tangy flavor. < Back Pickle Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4-6 Servings About the Recipe Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds. My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits. What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite. This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier. Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering. I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine! SKIP TO RECIPE CARD Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers. Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days. Customizable Heat: Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience. Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal. Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills. Herbaceous Aroma: The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen. Perfect for Leftovers: This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week. Rich and Filling: The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal. Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing. Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round. What You'll Love 1. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup. 2. What kind of pickles work best for this recipe? Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste. 3. Can I make this recipe dairy-free? Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream. 4. Can I skip the mustard? If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor. 5. How do I store leftovers? Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. 6. Can I adjust the tartness? Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor. 7. Can I make this soup spicy? Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick. 8. What can I serve with this soup? Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup. 9. Can I make it gluten-free? Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour. 10. Can I use dried dill instead of fresh? Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill. Frequently asked Questions Ingredients 3 Potatoes (Yukon Gold or Fingerling) 2-3 Medium Carrots (Sliced) 2-3 Celery Stalks (Sliced 1 Yellow Onion (chopped) 2 Garlic Cloves (finely chopped) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 6 cups Vegetable Broth 1 cup Dill Pickles (finely chopped) 1 cup Pickle Juice 1/2 teaspoon Dijon Mustard 1/2 teaspoon Wholegrain Mustard 1 bunch Fresh Dill (Roughly chopped) 2 Bay Leaves 1 tablespoon Thyme 1/2 cup Heavy Cream (+ extra for drizzling) *Sriracha or Hot Sauce (Optional) Preparation This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time. Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies. Remove the dill frawns from the stem and roughly chop. Now that everything is prepped the soup will be easy to throw together. In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant. Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften. Add in the butter and flour and mix until your veggies are coated in a light floury paste. Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes . Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes . Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste. To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce. Recipe Card Recipe Card Previous Next

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops About the Recipe Oh winter.....it can be such a beautiful time, with the snow falling outside making everything feel quiet and cozy. Holidays and lots of yummy baking, make it a time of joy and good company. But on the flip side, it also means cold and flu season has returned (joy oh joy)! For those of you with young ones, this can mean having someone at home with the sniffles and a scratchy throat week after week. It also means having to come up with creative ways to gently soothe the symptoms and entertain the young restless minds. Hard sore throat lozenges are not recommended for little kids, due to the chocking hazard. My go-to therefore, was to try and get the lollipop version of the lozenges. However, this year they have been impossible to find. This led me to want to try and make homemade ones. The problem I encountered however, is that all the recipes I found had a lot of sugar in them. I mean, it makes sense, the hard candy nature of lollipops requires sugar, but not what I really wanted for a somewhat healthy sore throat remedy. I decided to omit the extra sugar and see what happens. In my opinion, and doubly approved by my kids, these two ingredient lollies are delicious and do the job just fine. The texture ends of being like a hard taffy (so less brittle than a traditional lollipop) but I discovered that if you stick them in the fridge they not only get much harder, they also end up having a nice cooling effect. Not only do these lollipops give some welcome distraction to the ailing, the honey is soothing and it is a fun activity to do (although I recommend that only adults handle the heated honey as it is very hot). I will definitely be making these again. I might try and add in some ginger next time as well. You can play around with the amount of lemon you add in depending on individual preferences. Let me know if you try them and what you think. Wishing you all a warm and healthy winter! SKIP TO RECIPE CARD Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredients 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Recipe Card Previous Next

Moist, fluffy, on the inside with a crunchy golden crust, this banana bread is bursting with the perfect balance of banana flavor and sweetness. < Back Better than Good Banana Bread Prep Time: 10 minutes Cook Time: 60 minutes Serves: 8-10 Servings About the Recipe This banana bread recipe is, hands down, the one that gets made the most often in my household. It’s the kind of recipe that’s slightly sticky and stained from all the times my kids have helped me make it—because, let’s be honest, the best recipes are the ones well-loved and well-used. Over the years, I’ve spent a lot of time perfecting this banana bread, tweaking ingredients to achieve that rich, moist texture I love in coffee shop-style banana breads. I’ve tested countless recipes—from cookbooks, online sources, and even friends and family—but most were too cakey or lacked that satisfying density I was looking for. After plenty of trial and error, I finally landed on the perfect combination of ingredients to create a banana bread that’s incredibly simple to make yet full of flavor. It’s packed with ripe bananas, just the right amount of sweetness, and a wonderfully dense, moist crumb that makes it perfect alongside a cup of coffee or tea. If you love banana bread as much as I do, you might also enjoy my Banana Cinnamon Monkey Bread —a fun, pull-apart twist that turns this classic into an irresistible treat. And for those days when you want something a little different, my Zucchini Bread is another favorite in our house, packed with warm spices and just the right amount of sweetness. Whether you're a seasoned baker or just getting started, I’m confident this banana bread will quickly become a staple in your kitchen—just like it has in mine. So, let’s get baking! SKIP TO RECIPE CARD Perfectly Moist & Dense – If you love coffee shop-style banana bread with a rich, tender crumb, this one delivers. No dry, crumbly texture here! Made with Simple Ingredients – No fancy add-ins or hard-to-find ingredients. Just pantry staples and ripe bananas for the best flavor. Easy to Make – Whether you’re a beginner or a pro in the kitchen, this recipe is as straightforward as it gets. Versatile & Customizable – Want to add chocolate chips, nuts, or a cinnamon swirl? Go for it! This recipe is a great base for experimenting. Stays Fresh & Freezes Well – Enjoy it for days at room temperature or freeze slices for a quick, delicious treat anytime. What You'll Love Can I use frozen bananas? Yes! If you have overripe bananas in the freezer, just let them thaw and drain off any excess liquid before mashing. How do I know when my bananas are ripe enough? The best bananas for banana bread are very ripe—deep yellow with plenty of brown spots. The riper they are, the sweeter and more flavorful your bread will be. Can I make this recipe into muffins? Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean. Can I add mix-ins? Of course! Try folding in chocolate chips, chopped nuts, or even a cinnamon sugar swirl for extra flavor. How do I store banana bread? Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them well and thaw as needed! Can I reduce the sugar? Yes! If you prefer a less sweet banana bread, you can reduce the sugar by ¼ cup without significantly affecting the texture. What’s the best way to serve this banana bread? It’s perfect on its own, but I love it slightly warm with a little butter, peanut butter, or even a drizzle of honey! Frequently asked Questions Ingredients 3 Ripe Bananas (mashed) 2 cups All-Purpose Flour 1 tsp Baking Soda 1/4 teaspoon Salt 1 cup Sugar 1/2 cup Vegetable Oil 1 teaspoon Vanilla Extract Preparation Start by mashing your bananas in a large mixing bowl. Nothing fancy needed here. Just the back of a fork and some arm strength. Once the bananas are thoroughly mashed (with very little to no lumps) add in the egg, vegetable oil and vanilla extract. With a hand mixer beat the ingredients together until you have a smooth pudding like texture. Next, add in the sugar. Mix until all the sugar has been well blended. Next, add in the salt and baking soda. Mix until well incorporated. Lastly, add in the flour 1/2 cup at a time, mixing after each addition. Preheat the oven to 325F . When you have your smooth batter, pour it into a bread loaf pan. (Mine measures 23.5 x 13.3 x 6.99 cm). Make sure to grease your pan with a bit of butter and dust with flour before pouring in the batter. This will help insure the loaf slides out more easily. I prefer this method to lining it with parchment paper, but if you prefer the parchment paper way, go right ahead. Bake loaf for 1 hour (or 1h10 minutes) until the top of the bread is nice and golden or a toothpick inserted into the center comes out clean. Let cool in the bread tin for about half an hour before removing the loaf and letting it cool completely on a wire cooling rack. This cake is the perfect snack or quick breakfast treat. If you like your banana bread less sweet, you can opt to put 1/2 cup sugar instead. This recipe also works beautifully for banana muffins. Just alter the cooking time to 20-25 minutes . Banana bread and muffins can be stored in the freezer if you want to make a big batch for the week. Just thaw at room temperature overnight before serving. Enjoy! Looking for other banana based recipes, check these out: Banana Cinnamon Monkey Bread Banana Praline Muffins Banana Cinnamon Rolls Recipe Card Recipe Card Previous Next

These are the perfect harmony of juicy baked peaches, velvety cream cheese filling, and the satisfying crunch of sweet, nutty amaretti. < Back Cheesecake Peaches Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8 Servings About the Recipe Creating this Baked Peaches with Cream Cheese and Amaretti dessert (a.k.a Some of my favorite desserts come from a bit of improvising—and these Cheesecake Peaches are a perfect example. They were born on a late summer afternoon when I had a bowl of perfectly ripe peaches, a tub of cream cheese, and a lingering craving for something creamy but not too heavy. I remembered a box of amaretti cookies tucked away in the pantry, and suddenly the whole dessert came together. This recipe lands somewhere between my Mango-Lime Cheesecake and my warmly spiced Nutmeg Cheesecake —creamy and satisfying, but with a fresh fruit-forward twist that keeps it from feeling too rich. And if you’ve tried my Baked Apples , you’ll recognize that same cozy, oven-roasted comfort—but with a sunny summer vibe instead of fall spice. What I love most about these Cheesecake Peaches is how effortlessly they come together, yet how elegant they feel on the plate. The juicy baked peaches pair beautifully with the tangy cream cheese filling, while the amaretti crumble adds just the right nutty crunch. Serve them warm with a scoop of ice cream, or chill them for a lighter, make-ahead treat. However you serve them, they’re pure summer joy baked into every bite. SKIP TO RECIPE CARD Perfect Balance of Freshness and Richness : The juicy sweetness of ripe peaches pairs beautifully with the creamy cheesecake filling, creating a dessert that’s both refreshing and decadent. Easy and Elegant Dessert : With minimal prep and an eye-catching presentation, these cheesecake peaches are as impressive as they are simple to make, ideal for any occasion. Versatile Flavor Pairings : You can add a hint of almond extract to the filling or top with crushed amaretti cookies for a delightful Italian twist. Kid-Friendly and Fun to Eat : These stuffed peaches are easy to hold and bite into, making them a fun treat for kids and adults alike. A Lighter Way to Enjoy Cheesecake : With fresh fruit and a smaller amount of filling, these cheesecake peaches offer a lighter alternative to traditional cheesecake while still satisfying that craving. Perfect Summer Dessert : Cool and refreshing, these peaches are a great way to enjoy a summer dessert without turning on the oven. What You'll Love Can I use canned peaches instead of fresh? Fresh peaches provide the best texture and flavor, but canned peaches can work in a pinch. Just be sure to drain them well before using. How do I keep the cheesecake filling from getting too soft? For a firmer filling, chill the cheesecake mixture before spooning it into the peach halves. This helps it hold shape better and prevents it from melting. Can I make cheesecake peaches ahead of time? Yes! These can be assembled a few hours before serving and kept chilled in the refrigerator. Add any garnishes, like crushed amaretti, right before serving. What type of cream cheese works best? Full-fat cream cheese provides a rich and creamy texture that pairs perfectly with the juicy sweetness of the peaches. How should I serve cheesecake peaches? These peaches are delicious served chilled or at room temperature, and they pair well with a drizzle of honey or a dollop of whipped cream for extra indulgence. Frequently asked Questions Ingredients What you'll need: 4 ripe peaches, halved and pitted 200g (7 oz) cream cheese, softened 2 tablespoons sugar (or honey) 1 teaspoon vanilla extract (or almond extract for a twist) 8-10 amaretti cookies, crushed 2 tablespoons melted butter Optional: honey or balsamic reduction for drizzling Preparation Looking for a delightful summer dessert that combines fresh, seasonal fruits with rich, creamy textures and a satisfying crunch? These Baked Peaches with Cream Cheese and Amaretti is the perfect choice! This recipe takes juicy, ripe peaches and elevates them with a luxurious cream cheese filling and a topping of crushed amaretti cookies. The result is a dessert that’s both indulgent and refreshingly light, perfect for warm evenings or special gatherings. Why You'll Love This Recipe: Fresh and Seasonal: Peaches are at their peak in the summer, and this recipe is an excellent way to showcase their natural sweetness. Creamy and Crunchy: The combination of smooth cream cheese and crunchy amaretti creates a delightful contrast of textures in every bite. Quick and Easy: With just 15 minutes of prep time, this dessert is both simple to make and impressive to serve. Versatile: Serve these baked peaches warm with a drizzle of honey, or pair them with vanilla ice cream for an extra treat. Health Benefits of Peaches: Peaches are rich in vitamins A and C, both of which are essential for healthy skin and immune function. They are also a good source of dietary fiber, which supports digestive health. Perfect Pairings: These baked peaches pair beautifully with a glass of Moscato or a chilled Riesling, enhancing the fruity flavors of the dish. For a non-alcoholic option, consider serving with iced herbal tea or a sparkling water infused with peach slices. Recipe Variations: Mascarpone Filling: Swap out cream cheese for mascarpone for an even richer, more indulgent filling. Almond Extract: Add a touch of almond extract to the cream cheese mixture for a nutty flavor that complements the amaretti topping. Gluten-Free Option: Use gluten-free amaretti cookies to make this recipe suitable for those with gluten sensitivities. Let's get started! Preheat the Oven: Preheat your oven to 350°F (175°C) . Prepare the Peaches: Cut the peaches in half and remove the pits. If the peaches are a bit firm, you can scoop out a small amount of the flesh to create a slightly larger cavity for the filling. Make the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon the cream cheese mixture into the cavity of each peach half. Crush the Amaretti: Place the amaretti cookies in a plastic bag and crush them using a rolling pin or the bottom of a glass (or if you don't mind getting your fingers a little crumbly, simply crush them using your hands). The crumbs should be coarse for added texture. Top the Peaches: Sprinkle the crushed amaretti over the cream cheese filling in each peach. Drizzle a bit of melted butter over the top of each peach to help the amaretti crisp up while baking. Bake the Peaches: Place the stuffed peaches in a baking dish. You can add a small amount of water or wine to the dish to keep the peaches moist. Bake for 20-25 minutes , or until the peaches are tender and the topping is golden brown. Serve: Serve the peaches warm, drizzled with honey or balsamic reduction if desired. You can also add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat. Tips: If you prefer a tangy filling, add a little lemon zest to the cream cheese mixture. For a different texture, you can toast the amaretti crumbs before adding them to the peaches. Recipe Card Recipe Card Previous Next

Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce. < Back Steamed Caramel Rolls (Dampfnudeln) Prep Time: 25 minutes + rise time Cook Time: 25 minutes Serves: 8-10 Buns About the Recipe Dampfnudeln may literally translate to “steamed noodles,” but don’t let the name fool you—there’s nothing noodle-like about these soft, pillowy buns. These yeasted dumplings are gently steamed in a buttery milk glaze that leaves their tops light and tender, while their bottoms develop a sweet, golden crust that’s almost candy-like. Growing up, my mom made them for supper and always served them with her homemade applesauce. She baked them, giving the tops a golden finish, but what really stood out was that sweet caramel base. My brother and I didn’t bother with the name—we just called them “Candy.” It stuck. This version goes the traditional steamed route, chasing that delicate, melt-in-your-mouth texture I always imagined as a child. In a way, it reminds me of other cozy Swiss-German dishes like Swiss Pancakes or freshly braided Swiss bread Zopf —simple ingredients, humble technique, and the kind of comfort that lingers. SKIP TO RECIPE CARD Soft & fluffy texture : These dumplings are steamed to pillowy perfection with a tender, cloud-like interior. Golden caramelized bottoms : When done right, the sweet glaze forms a rich, buttery crust underneath—like a built-in sauce. All in one pot : Everything happens in your Dutch oven—less cleanup, more flavor. Cozy & nostalgic : A classic comfort dish from German-speaking Europe, this recipe brings all the cozy vibes, especially paired with applesauce or vanilla sauce. Customizable : Serve sweet with fruit compote or go savory and skip the glaze entirely—think herbed garlic butter instead. What You'll Love Can I make these with dry yeast? Yes! Use one packet (about 7 g) of active dry yeast instead of fresh. Just dissolve it in the lukewarm milk and let it sit 5–10 minutes before mixing the dough. Why did the glaze burn on the bottom? This often happens when the heat is too high, especially on electric stovetops. Always use medium-low heat and a tight-fitting lid . You can also start with just half the glaze under the dough and spoon the rest on top to prevent a sugar-heavy bottom. Can I make these in advance? Yes! You can prep the dough balls and refrigerate them in the Dutch oven overnight. Let them come to room temp and rise before steaming. They also freeze well once cooked. What’s the best pot to use? A heavy-bottomed Dutch oven (around 11–12 inches wide and 4 inches deep) is ideal. It holds and distributes heat evenly and keeps moisture sealed in. What do I serve with Dampfnudeln? Traditionally served with apple compote , vanilla sauce , or even plum jam . For a more indulgent twist, try them with whipped cream or a light dusting of powdered sugar. Can I make a savory version? Definitely! Just omit the sugar from the dough and the glaze. Instead, steam them over broth with herbs, garlic, or even caramelized onions in the base for a savory take. How do I know when they’re done? After 25 minutes, the glaze should be mostly absorbed and the bottoms lightly golden. If you’re unsure, gently lift one dumpling with a spoon and check underneath. You can also cook uncovered for 2–3 extra minutes to crisp the bottoms if needed. Frequently asked Questions Ingredients Dough: 300 g (2½ cups) all-purpose flour, sifted 15 g fresh yeast (or 1 packet / 7 g dry yeast) 1–1¼ dl (½ cup + 1 tbsp) lukewarm milk 5 g (¾ tsp) salt 40 g (3 tbsp) sugar 30–50 g (2–3½ tbsp) soft butter or margarine 1 egg Glaze: 1½ dl (⅔ cup) milk 80 g (6½ tbsp) sugar 30–40 g (2–3 tbsp) butter Preparation What you'll need 1. Make the dough: Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy (if using dry yeast). Add flour, salt, sugar, butter, and egg. Knead until smooth and elastic—about 10 minutes. Cover and let rise in a warm spot until doubled (about 1 hour). 2. Shape: Turn out dough and divide into 10–12 equal portions. Shape into balls. Let them rest for 10 minutes under a towel. 3. Prepare the glaze: In a saucepan, warm the milk, sugar, and butter until just melted and combined—don’t boil. Pour half of the glaze into the bottom of a Dutch oven (28–30 cm wide, 10 cm deep) or any wide, heavy-bottomed pot. 4. Steam: Place dough balls in the Dutch oven, slightly spaced apart. Spoon or drizzle the remaining glaze over the tops of the dough balls. Cover with lid (add parchment between lid and pot if you'd like to trap moisture). Let rise in the pot for 20–30 minutes, until puffy. 5. Cook: Place the covered pot over medium-low heat (or use a flame diffuser if you have one). Steam undisturbed for 25 minutes. Do not lift the lid! After 25 minutes, check: glaze should be absorbed and bottoms golden. If needed, cook uncovered for 2–3 minutes more to crisp up the bottoms slightly— watch closely to avoid burning . Tips: Electric stove tip: Let the burner heat on medium-low for a few minutes before placing the pot. You want even, gentle heat from the get-go. Crispier base? Try swirling in 1 tsp of honey or maple syrup into the glaze. Serve with: warm applesauce, vanilla custard, or a dusting of cinnamon sugar. Recipe Card Recipe Card Previous Next

A perfect blend of fluffiness and flakiness, infused with a rich sweet cinnamon swirl and topped with a heavenly powdered sugar glaze. < Back Cinnamon Layered Scones Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones About the Recipe Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right? So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off. If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns , my Banana Cinnamon Monkey Bread , and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat. Let’s make them! SKIP TO RECIPE CARD Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy. That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven. Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary. Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend. Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it. What You'll Love Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny. Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable —not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers. Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve. Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly. Frequently asked Questions Ingredients For the Scones: 2 cups (250g) all-purpose flour ¼ cup (50g) granulated sugar 1 tablespoon (12g) baking powder ½ teaspoon (3g) salt ½ cup (113g) unsalted butter, cold and cut into small pieces ⅔ cup (160ml) milk 1 teaspoon (5ml) vanilla extract For the Cinnamon Filling: ¼ cup (57g) unsalted butter, melted ½ cup (100g) brown sugar, packed 2 tablespoons (15g) ground cinnamon For the Glaze: 1 cup (120g) powdered sugar 2 tablespoons (30ml) milk ½ teaspoon (2.5ml) vanilla extract Preparation Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces. Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it). For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles. Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown. While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving. Enjoy your delicious Cinnamon Roll Scones! Recipe Card Recipe Card Previous Next

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes Preparation Let's get started! Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Recipe Card Previous Next

Layers of tender sweet potatoes with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, all topped with crispy breadcrumbs. < Back Swiss Sweet Potato Gratin Prep Time: 15 minutes Cook Time: 45 minutes Serves: 6-8 Servings About the Recipe Looking for a cozy, crowd-pleasing side dish to serve at your next fall gathering or holiday meal? This Swiss Alpine Sweet Potato Gratin with Hazelnuts, Gruyère, and Thyme is a warm and flavorful twist on a classic French tian—perfect for anyone craving comfort food with a little Alpine flair. It’s in the same spirit as my Beet and Potato Rösti or Harvest Veggie Tacos —a way to let vegetables shine with bold flavor and satisfying texture. With layers of sweet potatoes, creamy Gruyère, a hint of thyme, and a generous sprinkle of toasted hazelnuts, this dish feels at once familiar and elevated. If you love cozy dishes like my potato filled Alpine Macaroni , this one will fit right into your cold-weather rotation. SKIP TO RECIPE CARD Deliciously Creamy Layers : This sweet potato gratin combines tender, thinly sliced sweet potatoes with a rich, creamy sauce that melts in your mouth with each bite. Perfect Fall Side Dish : Featuring the flavors of fall, this gratin is an ideal accompaniment to any autumn meal, adding warmth and color to the table. Nutty and Savory Topping : Topped with breadcrumbs, Gruyère, and a hint of hazelnut, each layer is a satisfying blend of textures and flavors that will delight your taste buds. Easy Make-Ahead Option : This gratin can be prepared in advance, making it a convenient dish for busy evenings, potlucks, or holiday gatherings. Naturally Gluten-Free Option : Swap out the breadcrumbs or use gluten-free options to make this side dish suitable for gluten-sensitive guests without compromising on taste. Packed with Flavor and Nutrients : Sweet potatoes are rich in fiber, vitamins, and antioxidants, making this gratin as nourishing as it is delicious. What You'll Love 1.What is a Gratin? A gratin is a classic cooking technique often associated with French cuisine. The term “gratin” comes from the French word gratter , meaning "to grate," referring to the grated cheese or breadcrumbs that are typically sprinkled on top of the dish before baking. A gratin is typically made by layering ingredients in a shallow dish, often with a creamy or cheesy component, and finishing with a golden, crispy topping thanks to breadcrumbs, cheese, or both. 2.What Makes a Gratin Special? The hallmark of a gratin is the crispy crust that forms on the top as the dish bakes. Whether you’re making a potato gratin, a vegetable gratin, or even a pasta gratin, the top layer should have a crunchy, browned texture that contrasts beautifully with the creamy, tender ingredients beneath. This combination of soft and crisp textures is what makes gratins such a comforting and satisfying dish. 3.Variations of Gratin While potato gratin (also known as gratin dauphinois ) is one of the most well-known versions, a gratin can be made with many different ingredients, including vegetables, meats, and seafood. In this Sweet Potato Gratin , the sweet potatoes are layered with rich Gruyère cheese, toasted hazelnuts, and fresh thyme, then topped with breadcrumbs to create that signature crispy top. 4.What are the key ingredients in a sweet potato gratin? Sweet Potatoes : Rich in vitamins and antioxidants, sweet potatoes are the star of this dish, offering both sweetness and a creamy texture when baked. Gruyère Cheese : A famous Swiss cheese known for its nutty and slightly salty flavor, Gruyère melts beautifully, adding depth and richness to every bite. Toasted Hazelnuts : Adding a crunchy texture and earthy flavor, hazelnuts perfectly complement the sweetness of the potatoes and the creaminess of the cheese. Fresh Thyme : A classic herb in European cuisine, thyme enhances the dish with its subtle, aromatic flavor. Breadcrumbs : Light and crispy, the breadcrumbs provide the perfect crunchy topping, making every bite a delightful contrast of textures. 5.Why choose Gruyère in your gratin? Gruyère cheese is a key component in Swiss cooking and is often used in dishes like fondue, gratins, and quiches. Its smooth, melty texture makes it ideal for baked dishes, giving the Swiss Alpine Sweet Potato Gratin that signature cheesy goodness without overpowering the other flavors. When paired with toasted hazelnuts and thyme, Gruyère creates a complex yet comforting flavor profile that feels right at home in any cozy dinner setting. 6. Can I make this Swiss potato gratin without Gruyère cheese? Yes, but Gruyère provides the best authentic Swiss flavor. If needed, you can substitute it with Emmental or a mild cheddar, though it may slightly alter the flavor profile. 7.What type of potatoes work best in a gratin? For a creamy and tender gratin, choose starchy potatoes like Yukon Golds or Russets. They absorb the cream well and hold up beautifully during baking. 8. How do I get a crispy top on my potato gratin? To achieve a golden, crispy top, sprinkle a bit of extra Gruyère or Parmesan cheese on top before baking. Broil the gratin briefly at the end of baking for an even crispier crust. 9. Can I prepare potato gratin in advance? Yes, you can prepare it ahead. Assemble the gratin, cover, and refrigerate for up to 24 hours before baking. Bake as directed, adding a few extra minutes if baking from cold. 10. How do I make my gratin extra creamy? For an extra creamy texture, add a bit of heavy cream or whole milk along with the cheese. Layering the potatoes evenly and covering them fully with the creamy mixture also helps. 11. Is it possible to make a potato gratin vegan? Yes, to make it vegan, substitute dairy products with plant-based cream, milk, and cheese alternatives. Cashew cream and nutritional yeast are great for achieving a creamy, cheesy flavor. 12. What can I serve with Swiss potato gratin? Swiss potato gratin pairs well with roast chicken, beef, or lamb. It also complements a fresh green salad or roasted vegetables, making it versatile for main or side dishes. 13. How should I store leftover potato gratin? Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at a low temperature to maintain its creamy texture and crispy topping. 14. Can I add other ingredients to this gratin? Absolutely! Swiss potato gratin can be customized by adding caramelized onions, garlic, or herbs like thyme and rosemary. For extra richness, try layering in sliced mushrooms or bacon. Frequently asked Questions Ingredients 1.5 kg sweet potatoes, peeled and thinly sliced (I used 3 large potatoes) 1/3- 1/2 cup unsalted butter, melted, divided 2 tsp grated fresh ginger 2 tbsp maple syrup 1 tsp smoked paprika (or to taste) 1 tbsp fresh thyme, finely chopped 1/2 cup toasted hazelnuts, roughly chopped 3/4 cup Gruyère cheese, shaved 1/3 cup breadcrumbs (preferably homemade or panko) Salt and pepper, to taste Preparation Tips for the best sweet potato gratin Use a mandoline to slice the sweet potatoes evenly, ensuring they cook at the same rate. Grate your Gruyère fresh —pre-shredded cheese doesn’t melt as smoothly and lacks the full flavor. Toast your hazelnuts lightly before adding them to the gratin. This brings out their natural oils and enhances the nutty flavor. Make ahead : You can prepare the gratin up to a day ahead, refrigerate it, and bake just before serving. Let's make the recipe! Preheat the oven to 400°F (200°C). Prepare the sweet potatoes : Use a mandoline to thinly slice your sweet potatoes (making sure to protect your fingers!!). Layer the dish : Grease an 8-inch round baking dish. Arrange the sweet potato slices on their sides around the edge of the dish, creating a tight circle. Continue arranging the remaining slices toward the center, forming a rosette pattern. In a bowl bowl, mix together half the melted butter with the grated ginger, maple syrup, smoked paprika, thyme, salt, and pepper. Pour your butter mixture over the arranged sweet potatoes making sure you distribute it evenly. Baking process : Bake for 45 to 55 minutes, brushing with the remaining melted butter every 15 minutes to keep the potatoes moist and allow them to develop a golden color. Add the toppings : After about 30 minutes of baking, sprinkle the toasted hazelnuts over the top, then evenly spread the Gruyère cheese shavings over the dish. Finally, sprinkle the breadcrumbs evenly across the top. Finishing touches : Continue baking until the sweet potatoes are fully cooked through, and the breadcrumbs and cheese are golden and crispy, about 15–20 more minutes. Serve : Let the gratin rest for 5 minutes before serving to allow the flavors to meld. Garnish with a few extra thyme leaves if desired. Recipe Card Recipe Card Previous Next

A twist on the classic French Toast breakfast combining croissants with the warmth and comfort of cinnamon and maple syrup. < Back Easy Croissant Breakfast Pudding Prep Time: 5 minutes Cook Time: 20 Minutes Serves: 4 Servings About the Recipe If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding —warm, custardy, and spiced just right—but here, buttery croissants steal the show. The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants , you already know how magical croissants can be when they’re baked into something special. Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier. SKIP TO RECIPE CARD A delicious way to use up stale croissants – This recipe gives new life to leftover pastries. Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make. Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth. Make-ahead friendly – You can assemble it the night before and bake in the morning. Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time. What You'll Love Can I use fresh croissants? You can , but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first. Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed. Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking. Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm. Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely. Frequently asked Questions Ingredients 3–4 day-old croissants (about 180–240g total) 120 ml (½ cup) milk 120 ml (½ cup) heavy cream 2 large eggs (approx. 100g total) 120 ml (½ cup) pure maple syrup 1 tsp ground cinnamon (about 2.5g) Preparation In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated. In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top. Heat your oven to 350F . Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed. Let the croissant pudding cool for a few minutes and serve while warm. I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point). I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream. Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much. Enjoy! Recipe Card Recipe Card Previous Next

These Matcha Lemon Squares offer a delicious blend of earthy matcha and zesty lemon, creating a delightful treat for matcha enthusiasts. < Back Matcha Lemon Squares Prep Time: 15 minutes Cook Time: 40 minutes Serves: 16 Squares About the Recipe With St. Patrick’s Day just around the corner, the tales of mischievous leprechauns have taken over our household. My kids are already plotting what they’d do if they ever caught one, and my eldest insists he saw one a few years ago. The "evidence" of their presence—like mysteriously green toilet water—only fuels their imaginations. Inspired by their excitement (and my love for a good themed treat), I decided to whip up something sweet and festive to celebrate. Enter these Matcha Lemon Squares —a treat that’s as vibrant as it is delicious. Not only do they boast an incredible green hue perfect for St. Patrick’s Day, but the flavor combination is next-level. The earthy depth of matcha paired with the bright, zesty punch of lemon creates a balance that will leave your taste buds dancing. And let’s talk about texture: these squares are the perfect mix of ooey-gooey goodness and the satisfying crunch of their delicate crinkle top. They’re a crowd-pleaser for both kids and adults—my little leprechaun hunters can’t get enough of them! And while they’re perfect for celebrating St. Patrick’s Day, their fun twist on classic lemon bars makes them a fantastic choice for any time you’re craving a little something sweet (and green). Trust me, once you try them, you'll be reaching for seconds—or maybe thirds! ☘️ 4o SKIP TO RECIPE CARD Unique Flavor Combination : The earthy matcha pairs beautifully with zesty lemon, offering a refreshing twist on traditional lemon squares that’s both balanced and unique. Bright, Natural Color : The matcha adds a natural green hue, giving these lemon squares a visually appealing pop of color without artificial dyes. Perfect Balance of Sweet and Tangy : These bars are both sweet and slightly tart, with matcha adding depth and the lemon bringing a fresh, tangy brightness. Soft, Smooth Texture : The creamy lemon filling sits atop a tender crust, making these squares soft, smooth, and easy to bite into—a true dessert delight. Ideal for Matcha Lovers : For anyone who loves matcha, these lemon squares are a delicious way to enjoy the flavor in a dessert form, with a refreshing citrusy edge. Easy Make-Ahead Dessert : Matcha lemon squares can be made ahead and chilled, making them perfect for gatherings, potlucks, or simply enjoying a ready-to-go treat from the fridge. What You'll Love What type of matcha is best for these lemon squares? Use culinary-grade matcha for its bright color and slightly earthy flavor. It’s perfect for baking, as it complements the lemon without overpowering the sweetness. Can I adjust the amount of matcha? Yes! If you prefer a more subtle matcha flavor, reduce the amount slightly. For a stronger taste, you can add a bit more, but be mindful as matcha can become bitter if overused. Do these need to be refrigerated? Yes, for the best texture and freshness, store your matcha lemon squares in an airtight container in the refrigerator. They can last up to 5 days chilled. Can I make matcha lemon squares gluten-free? Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free without sacrificing texture. How do I create a vibrant green color in the squares? To keep the green color bright, avoid overbaking the squares, as excessive heat can dull the matcha's natural hue. Culinary-grade matcha also provides a more vivid color. Frequently asked Questions Ingredients For the Crust: 125g all-purpose flour (1 cup) 113g unsalted butter, softened (½ cup) 30g powdered sugar (¼ cup) 6g matcha powder (1 tablespoon) For the Filling: 4 large eggs 300g granulated sugar (1½ cups) 30g all-purpose flour (¼ cup) 12g matcha powder (2 tablespoons) 2g baking powder (½ teaspoon) Zest of 1 lemon 60ml fresh lemon juice (¼ cup) 30g finely chopped candied ginger (¼ cup, optional) Preparation Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Please note that as an amason affiliate, there may be some links in this recipe to which I may receive a small commission from qualified purchases. Make the Crust: In a medium bowl, combine the flour, softened butter, powdered sugar, and matcha powder. Mix until the ingredients come together to form a crumbly dough. I like to use my hands for this because I can feel around for the larger chunks and I feel like I have more control over making sure everything is well incorporated. But if you prefer to mix it up with a food processor, that option can work as well. Press the dough evenly into the bottom of the prepared baking pan. Bake the crust for about 15 minutes or until it's set and lightly golden. Prepare the Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, matcha powder, baking powder, lemon zest, and lemon juice until well combined. If you want to add an extra layer of flavor to your squares why not try little crumbles of candied ginger. Simply sprinkle them over the filling before baking. Don't be surprised, they will sink into the filling slightly because of their weight. They add delightful bursts of spice to the earthy lemon flavors already present. Bake the Bars: Pour the filling over the pre-baked crust. Bake for an additional 20-25 minutes or until the filling is set and the edges are lightly golden. Cool and Slice: Allow the matcha bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares. Optional Garnish: Dust the top of the bars with a bit of extra matcha powder for a decorative touch. Serve: Serve the matcha bars with a dollop of whipped cream or icecream for an added indulgence. Recipe Card Recipe Card Previous Next