Indulge in rich chocolate, crunchy pretzels, and a luscious maple cream cheese filling. < Back Chocolate Pretzel Cookies with Maple Cream Cheese Filling Prep Time: 15 minutes Cook Time: 15-18 minutes Serves: 12-15 Cookies About the Recipe Some weeks just call for a cookie that goes all in—and this was one of them. I needed something over-the-top delicious, something sweet and salty, crunchy and creamy, and these Chocolate Pretzel Cookies with Maple Cream Cheese Filling totally hit the mark. If you’ve made my Pumpkin Spice Snickerdoodles , you already know I have a soft spot for spiced classics. And if you loved my Churro Sandwich Cookies or my Chewy Chocolate Toffee Cookies , this one’s going to be right up your alley. I had a bag of chocolate-covered pretzels staring at me from the pantry, and suddenly plain chocolate chip cookies just weren’t going to cut it. I almost went the Nutella route for the filling (still a solid plan for next time), but landed on maple cream cheese instead—and I’m so glad I did. It gives just the right contrast to the sweet crunch of the cookie and the saltiness of the pretzels. These cookies are indulgent in the best way. Thick, crispy-edged, soft-centered, and just the kind of treat that feels like a reward for making it through a long week. SKIP TO RECIPE CARD Sweet and salty perfection: Chocolate-covered pretzels give these cookies the best of both worlds. Creamy maple filling: A smooth cream cheese center with just the right touch of maple sweetness. Thick, chewy texture: Crisp edges, soft centers—everything you want in a cookie. Impressive, but simple: They look like a bakery-style treat but come together with pantry staples. Perfect for when you want to bake something a little extra. Not your everyday cookie—and that’s the whole point. What You'll Love Can I use regular pretzels instead of chocolate-covered ones? Yes, you can—but the chocolate-covered ones add an extra layer of richness. If using plain pretzels, you might want to add a few extra chocolate chips to the dough. Do these cookies need to be refrigerated? Because of the cream cheese filling, yes—store them in the fridge in an airtight container. They’ll stay fresh for up to 5 days (though they rarely last that long!). Can I freeze them? You can freeze the unbaked cookie dough (without the filling) or the fully baked and filled cookies. If freezing filled cookies, let them thaw in the fridge before eating. Can I make them smaller or larger? Definitely. Just adjust the baking time—smaller cookies might need 8–10 minutes, while larger ones may take closer to 14–15 minutes. Can I skip the filling? Of course! The cookies are still delicious on their own—chunky, chewy, and loaded with sweet and salty flavor. Frequently asked Questions Ingredients Cookies 226g unsalted butter, melted (1 cup) 100g granulated sugar (½ cup) 110g brown sugar, packed (½ cup) 1 large egg 1 egg yolk 5g vanilla extract (1 tsp) 281g all-purpose flour (2¼ cups) 5g baking soda (1 tsp) 3g salt (½ tsp) 150g chocolate-covered pretzels, chopped (1½ cups), plus 6–7 whole for decorating Filling 76g cream cheese (⅓ cup) 45g icing sugar (6 tbsp) 15ml maple syrup (1 tbsp) Preparation I love this recipe because it is very straight forward. In a few short steps, you'll have created an incredible treat. They may seem complicated with how over-the-top they are, but they are easier than they seem to make. Begin by mixing together your butter and sugars in a large bowl using a hand mixer. Blend together until you have a smooth creamy consistency. Add in the egg, egg yolk and vanilla. Continue mixing until all ingredients are well incorporated. In a separate bowl, sift together your flour, baking soda and salt. Now add your flour mixture to your butter mixture and use a whisk or rubber spatula to stir everything together into one cohesive dough. When everything is well blended add in the chopped chocolate covered pretzels. Use a rubber spatula to mix them in so that they are well distributed throughout the dough. Use an icecream scoop or a large spoon to scoop rounds of dough onto a prepared baking sheet. *Keep about two scoops of dough aside so that you can use it to close up your cookies a later step. Preheat the oven to 350F . While your oven is heating up, prepare the cream cheese filling. In a medium bowl combine the cream cheese, powdered sugar and maple syrup. Use your hand mixer to make sure it is all blended together into a smooth creamy texture. With your index finger, make an indentation in the center of each prepared cookie (this is where the filling will go). You want to make it deep enough to hold some filling, but still leave enough dough at the bottom to keep a stable base. With the help of a teaspoon or piping bag, fill the center dip with some of the cream cheese filling. Now comes the trickiest part of these cookies. Take each filled cookie in your hands and add a little bit of the dough you kept aside to cover the filling. Without pressing the cookie too hard, roll the cookie in your palms to create a closed ball. You want to keep the filling intact, but just seal it in. Repeat this step with all of the cookies. Place the prepared cookies into the fridge to chill for about 15 minutes before baking them. When the oven has heated, place your chilled cookies on the center rack and bake for 15-18 minutes (or until cookies are golden brown and cooked through). When the cookies are freshly out of the oven, use the remaining chocolate pretzels to decorate the tops of each cookie. I broke pretzels in half and stuck one half onto the top of each cookie but you can do as you like. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack until they are cooled completely. Cookies will stay fresh if stored in an airtight container for up to 4 days. Enjoy! Recipe Card Recipe Card Previous Next

A rich and creamy dessert that is soft and airy with a refreshing citrus punch. Perfect for hot summer days. < Back Lemon-Lime Semifreddo Prep Time: 20 Minutes Cook Time: 10 minutes Serves: 8-10 Servings About the Recipe If you're after a refreshing dessert to lighten things up after a big meal — or just want something cool and citrusy on a warm day — this Lemon-Lime Semifreddo is such a treat. It’s creamy, zesty, and has that light, airy texture that makes each bite feel just right. The tang of lemon and lime plays beautifully with the richness of the whipped cream, and the whole thing looks just as lovely as it tastes. Semifreddo, which literally means “half cold” in Italian, has been a go-to dessert in Italian kitchens for decades. It’s similar to ice cream, but there’s no churning involved. Instead, it’s made with whipped eggs and cream, giving it a mousse-like texture that stays soft and sliceable straight from the freezer. Over the years, I’ve had fun experimenting with semifreddo flavors — including a cozy version using my Cacao-Maple Mélange , which leans into warm, spiced notes. But this lemon-lime version is all about brightness. It’s vibrant, easy to prep ahead, and perfect for spring and summer gatherings — or just because. Let’s get started! SKIP TO RECIPE CARD Bright, zesty flavor – The combination of lemon and lime gives this semifreddo a bold citrus flavor that’s both refreshing and satisfying. Light and creamy texture – Airy from whipped cream and rich from the egg yolks, it’s like a frozen mousse — silky and smooth. Make-ahead friendly – Perfect for entertaining. Make it the day before and pull it out when you’re ready to serve — no last-minute fuss. No ice cream maker required – All you need is a hand or stand mixer, a loaf pan, and your freezer. That’s it. Elegant and impressive – It looks beautiful sliced with a little whipped cream and zest on top — a simple yet refined dessert for any season. What You'll Love What is semifreddo? Semifreddo is an Italian-style frozen dessert that’s lighter than ice cream and doesn’t require churning. The name means “half-frozen” — it has a mousse-like texture that stays creamy straight from the freezer. Can I use bottled lemon or lime juice? Fresh juice is really best here — bottled juice often has a dull or bitter taste that can affect the final flavor. Plus, you’ll need the zest, so fresh citrus is a must. Can I reduce the sugar? Because semifreddo relies on sugar for structure and texture (not just sweetness), reducing it too much can make the texture icy. If you want it slightly less sweet, you can reduce by about 15–20 g, but no more. How long does it need to freeze? At least 6 hours , but ideally overnight for best texture and clean slicing. How do I store leftovers? Wrap tightly or cover well in the freezer. It’ll keep for up to a week, but the texture is best within the first 3–4 days. Can I use this base with other flavors? Yes! Once you’re comfortable with the method, try variations like orange-cardamom, raspberry-lemon, or even matcha with white chocolate. What’s the best way to serve it? Slice with a sharp knife (run it under hot water for cleaner cuts), and top with a dollop of whipped cream, fresh zest, or thin citrus slices for a pretty finish. Frequently asked Questions Ingredients 150 g granulated sugar (¾ cup) 8 large egg yolks 60 g lemon juice (¼ cup) 45 g lime juice (3 tbsp) 1 g salt (¼ tsp) 2 g lemon zest (1 tsp, packed) 2 g lime zest (1 tsp, packed) 240 g whipping cream (1 cup) Topping: 240 g whipping cream (1 cup) 5 g vanilla extract (1 tsp) 25–40 g granulated sugar (2–3 tbsp) Preparation The texture and flavor of this dessert is devine! So creamy and rich, but refreshing all at once. The fact that it is also quite easy to prepare, makes this dessert one of my favorite summertime treats. In a large heatproof bowl, begin by separating your eggs. Keeping your yolks and setting aside the egg whites to use for another baking project (I like to make meringue with my leftovers). Add the granulated sugar and whisk together until the ingredients are well incorporated. Next, add in both the lemon and the lime juice as well as the two zests and salt. Whisk until you have a nice creamy looking mixture. Meanwhile, fill the bottom of a medium saucepan with water (approx. 5 cm or 1-2"). You want enough water on the bottom of the saucepan so it will not evaporate to quickly, but also so that it does not touch the bottom of your heatproof bowl when it is set ontop. Bring the water to a boil and then lower the temperature so that you have a nice even simmer. Set the bowl of egg yolk mixture on top. Keep heating and stirring the egg yolks with a whisk until the yolks start to thicken. This will take anywhere from 5-10 minutes . Do not give up if it does not start to thicken right away, just be patient, keep heating and keep whisking. Once you have a nice creamy mixture resembling hot runny custard, remove it from the heat and set it atop a large bowl of icewater to cool down. As the mixture cools down, you will see it start to thicken. Keep letting it cool and mix from time to time until it has cooled completely. This will take 15-20 minutes . In the meantime, in an other large mixing bowl, beat the whipping cream until until stiff peaks form. When your custard has cooled and your whipped cream has been made, carefully fold your whipped cream into your custard mixture using a rubber spatula. Once the two have been well incorporated, line a loaf pan with plastic cling wrap (this makes it easier to remove the semifreddo once frozen). Carefully pour the custard and whipped cream mixture into the lined loaf pan. Using the rubber spatula, make sure to spread the mixture so that it is evenly distributed in the pan and has a nice flat surface. Fold the remaining cling wrap over top. Place the loaf pan in the freezer and chill overnight . Once your semifreddo has chilled. Prepare your final layer. In a medium bowl add the whipping cream and with an electric mixer beat the cream until stiff peaks form. Add in the sugar and vanilla extract and beat some more until everything is well combined. Invert the semifreddo onto a serving plate using the plastic wrap to help remove it from the pan. Decorate the top with the freshly prepared whipped cream by either using a piping bag or by simply spreading it in an even layer over top. Pop your icecream loaf back into the freezer for 30-45 minutes until the whipped cream has hardened. Slice into 2cm (1") pieces to serve. Any leftover semifreddo can be kept in the freezer for up to 4 days. Recipe Card Recipe Card Previous Next

These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. < Back Pumpkin Spice Cookies Prep Time: 15 minutes + 30 min chill time Cook Time: 10 minutes Serves: 24-36 cookies About the Recipe Oh, these cookies. Let’s just say we’ve been through some things together. They gave me a serious run for my money during recipe testing (I actually wrote a whole blog about that rollercoaster), and now that they’re finally perfect… it’s almost dangerous to have them in the house. Chewy centers, slightly crisp cinnamon-sugar edges, and melty white chocolate chips that make them taste like a pumpkin spice latte in cookie form. Yes, please. They’ve got that same cozy vibe I love in my Churro Cookies —warm spices and a little crunch—but these lean even more into fall, like a mashup between Pumpkin Pie and something your favorite sweater would bake if it had an oven. If you’ve tried my Pumpkin Spice Bread Pudding , you already know how much I love layering those nostalgic, spiced flavors into everything this time of year. These are total autumn energy. Perfect for Thanksgiving dessert trays, Halloween treats, or just snacking straight from the cooling rack on a crisp afternoon. Trust me, they won’t last long. SKIP TO RECIPE CARD Warm, Spicy Fall Flavor : With hints of cinnamon, nutmeg, and cloves, these cookies bring all the cozy flavors of pumpkin spice right into each bite. Soft and Chewy Texture : These snickerdoodles are perfectly soft on the inside with a slight crisp on the outside, giving you a satisfying chew in every bite. Easy to Make : This recipe comes together quickly with simple ingredients, making it ideal for both beginner and experienced bakers looking for a fall-inspired treat. Perfect for Pumpkin Spice Lovers : For those who can’t get enough of pumpkin spice, these cookies are an ideal way to enjoy that favorite seasonal flavor in a new and fun way. Great for Gifting and Sharing : These cookies make a delicious homemade gift for friends and family, perfect for fall gatherings or adding a touch of coziness to any occasion. Kid-Friendly Baking : This cookie dough is fun and easy to roll in pumpkin spice sugar, making it a great recipe to bake with kids and create seasonal memories. What You'll Love How do I get my snickerdoodles chewy? For the perfect chewy texture, be careful not to overbake the cookies. They should come out slightly soft in the center, as they will continue to firm up while cooling. Can I make these cookies gluten-free? Yes! Substitute all-purpose flour with a good quality gluten-free baking blend to make these cookies gluten-free without compromising flavor or texture. What’s the difference between snickerdoodles and regular sugar cookies? Traditional snickerdoodles have a signature tangy taste from cream of tartar and are rolled in cinnamon sugar, giving them a soft texture and a slight crisp on the outside. Can I use pumpkin purée instead of pumpkin spice? This recipe is best with pumpkin spice for flavor. Adding pumpkin purée may alter the dough’s texture, so it’s recommended to stick with pumpkin spice for that warm fall flavor. How should I store pumpkin spice snickerdoodles? Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it will help retain moisture. Frequently asked Questions Ingredients Cookies 1 ½ cups all-purpose flour ¼ teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ¼ teaspoon salt ½ cup unsalted butter, melted and cooled ½ cup light brown sugar, packed 1 large egg yolk (omit the egg white) 1 teaspoon vanilla extract ¼ cup canned pumpkin purée (not pumpkin pie filling) Optional: 1-2 teaspoons honey or corn syrup (for added chewiness) Cinnamon Sugar Coating: 50g granulated sugar (¼ cup) 3g cinnamon (1 tsp) Preparation Chewy Pumpkin Spice Cookies – The Perfect Fall Treat If you're a fan of chewy cookies and love the warm flavors of fall, these Chewy Pumpkin Spice Cookies are exactly what you need! Unlike traditional pumpkin cookies, which can be cakey, this recipe creates soft, chewy cookies with just the right amount of gooeyness. They’re perfect for anyone looking to enjoy the comforting flavors of pumpkin spice without the typical cake-like texture of other pumpkin desserts. That being said, when testing this recipe, it did take a few tries to get the chewy texture I had in mind. My first few batches were very pillowy and fluffy and the delicate Pumpkin Spice warmth was being overpowered by other ingredients. ( read about my recipe testing trials here ). Here are some common questions when wanting to acheive the perfect ewey gooey cookie. Why Are My Pumpkin Cookies Cakey? A common problem when baking with pumpkin is that it adds extra moisture, often resulting in a cakey texture. To avoid cakey pumpkin cookies, this recipe uses a reduced amount of pumpkin puree and omits egg whites, which are known to create a fluffy, cake-like crumb. Instead, you get perfectly chewy cookies, similar to snickerdoodles or gooey chocolate chip cookies . How to Make Chewy Pumpkin Cookies The key to achieving a chewy texture lies in the balance of ingredients. Here are a few important tips: Melted butter adds moisture, helping the cookies stay soft. Brown sugar creates a richer, chewier texture due to its molasses content. Chilling the dough before baking helps the cookies hold their shape, resulting in a chewy center and slightly crispy edges. Pumpkin puree in moderation keeps the cookies moist without making them fluffy or cakey. This recipe combines the best of both worlds – all the delicious fall flavors of pumpkin spice with the indulgent texture of your favorite chewy cookie. Once you have the consistency down, you can customize your cookies and play around with the add-ins. Customizing Your Pumpkin Spice Cookies Looking to add a personal touch to your pumpkin spice cookies? Here are some ideas: Add white chocolate chips or dark chocolate chips for an extra layer of sweetness and texture. Incorporate chopped nuts , like pecans or walnuts, for a satisfying crunch. If you love spice, add a little extra cinnamon or even a pinch of nutmeg or ground ginger for a bolder pumpkin spice flavor. let's get started! Prepare the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Stir in the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth. Prepare the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you're adding chocolate chips, gently fold them into the dough. Chill the dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps the cookies hold their shape and stay chewy. Form the cookies: Scoop out about 1 ½ tablespoons of dough (around 30g each) and roll it into a ball. Roll each ball in the cinnamon sugar mixture to coat. Place the dough balls on the prepared baking sheet, leaving about 5 cm between each one. Bake the cookies: Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Storing Pumpkin Spice Cookies To keep your pumpkin spice cookies fresh and chewy: Store them in an airtight container at room temperature for up to 5 days. You can also freeze the dough before baking. Simply roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. When you're ready to bake, just pop them in the oven, adding an extra 1-2 minutes to the bake time. Recipe Card Recipe Card Previous Next

A rustic blend of potatoes, leeks, sausage, and Herbes de Provence, finished with homemade croutons. < Back Creamy Potato, Leek & Sausage Soup Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Servings About the Recipe Some meals just never go out of style—and for me, a good bowl of soup is one of them. Whether it’s a chilly day or just a craving for something comforting, this Creamy Potato, Leek & Sausage Soup is a go-to I keep coming back to. It’s smooth and satisfying, with just enough richness to feel special, but still simple enough to pull off on a weeknight. If you’ve been following along, you’ll know I have a bit of a soft spot for soups that deliver on flavor without fuss—like my creamy cauliflower soup , the velvety celery root and ginger one that’s sneakily nourishing, or the spiced pumpkin soup I make on repeat when I want something cozy but a little bold. This version leans into rustic French comfort with a sprinkle of Herbes de Provence , a gentle heat from crushed red pepper , and a savory base rounded out with garlicky homemade croutons. It's the kind of soup that feels satisfying any time of year—hearty but fresh, and always a crowd-pleaser. SKIP TO RECIPE CARD Cozy, creamy comfort in every spoonful – a classic potato and leek base made extra satisfying with savory sausage and rich, herbal flavor. Herbes de Provence adds rustic French charm – think thyme, rosemary, and lavender working their magic in the background. Three spice combo – garlic salt for bold flavor, red pepper flakes for gentle heat, and Herbes de Provence to tie it all together. Easy to make and even better the next day – a perfect meal-prep or cozy weekend soup. Homemade croutons = the crispy, garlicky topping you didn’t know you needed. What You'll Love Can I make this soup vegetarian? Absolutely! Swap the sausage for plant-based sausage or add extra flavor with sautéed mushrooms and a splash of soy sauce or tamari for umami depth. What kind of potatoes work best? Yukon Gold or other yellow potatoes are ideal—they’re creamy but hold their shape well. Russets will work too but break down more, so expect a thicker texture. Do I have to use cream? Nope! The soup is plenty creamy from the potatoes alone. You can add a splash of cream, milk, or even oat milk for richness, but it’s optional. Can I freeze this soup? Yes! Let it cool completely before transferring to airtight containers. It keeps well in the freezer for up to 2 months. Just hold off on adding the cream or croutons until reheating. How do I keep my croutons crispy? Store them separately in an airtight container at room temp. Add them right before serving to avoid sogginess. What if I don’t have leeks? You can substitute a yellow onion in a pinch. The flavor will be slightly different—less sweet and delicate—but still delicious. Frequently asked Questions Ingredients For the Soup: 1 tbsp olive oil 250 g (9 oz) sausage (Toulouse-style, chicken, or Italian), sliced or crumbled 2 medium leeks (white & light green parts only), thinly sliced 2 garlic cloves, minced 1 ½ tsp Herbes de Provence ¼ tsp Crushed Red Pepper Flakes , or to taste ½ tsp Garlic Salt , plus more to taste 500 g (about 3 cups) yellow potatoes, peeled and diced 750 ml (3 cups) chicken or vegetable broth 250 ml (1 cup) water 125 ml (½ cup) cream or milk (optional) Salt and pepper, to taste Optional garnish: chives, parsley, or grated Gruyère For the Croutons (optional): 2 cups cubed crusty bread (day-old works great) 2 tbsp olive oil or melted butter ½ tsp Garlic Salt ½ tsp Herbes de Provence (optional, for layering the flavor) Preparation Make the Soup: In a large pot, heat olive oil. Cook sausage until golden brown. Remove and set aside. Add leeks to the pot and sauté 5–7 minutes until soft and translucent. Stir in garlic, Herbes de Provence, crushed red pepper, and garlic salt. Cook 1 minute until fragrant. Add potatoes, broth, and water. Bring to a simmer and cook uncovered for 15–20 minutes until potatoes are fork-tender. Blend partially with an immersion blender (or mash some potatoes with a spoon) for a creamy texture. Return sausage to the pot, add cream (if using), and simmer another 5 minutes. Adjust seasoning to taste. Make the Croutons (optional): 1. Preheat oven to 375°F (190°C). 2.Toss bread cubes with olive oil, Garlic Salt , and optional Herbes de Provence . 3. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden and crisp. Enjoy! To Serve: Ladle soup into bowls, swirl in a little cream if desired, and top with hot, garlicky croutons. Finish with herbs or grated cheese. Recipe Card Recipe Card Previous Next

Marbled cupcakes, where honey-infused richness meets the vibrant tangy notes of hibiscus for a uniquely delicious flavor combination. < Back Honey and Hibiscus Cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 12 cupcakes About the Recipe Hibiscus has such a striking color and a unique tartness that I’ve always wanted to bake with it. I first experimented with it in my Honey & Hibiscus Bread , where I paired its floral tang with the mellow sweetness of honey—and that pairing stuck with me. So when February rolled around (and pink bakes took over my kitchen), I decided to turn that same flavor combo into a batch of cupcakes. These Marbled Honey & Hibiscus Cupcakes are my newest obsession: light, floral, just sweet enough, and pretty enough to rival my Rainbow Bundt Cake or even a classic like my Red Velvet Cupcakes . The marbled swirl isn’t just for show—it’s a simple but beautiful way to blend the bold flavor of hibiscus with golden honey. If you want to know more about working with hibiscus in baking, I’ve shared a few tips on the blog too. Whether for Valentine’s Day or just a cozy weekend treat, these cupcakes are all about flavor, color, and fun. SKIP TO RECIPE CARD The color is all-natural. No artificial dyes here—just vibrant, naturally tinted batter with the prettiest pink swirls. A flavor combo that just works. The sweet comfort of honey paired with the tart, floral kick of hibiscus is unexpected but so good. Simple but impressive. These look fancy with their marbled effect, but they’re easy enough to make on a weekday. A fresh twist on classic cupcakes. Think of it like your Red Velvet's cooler, floral cousin. Perfect for any occasion. From Valentine’s Day to tea parties, or just because—these cupcakes show up beautifully. What You'll Love Can I use hibiscus tea instead of hibiscus powder? You can try, but the color and flavor won’t be nearly as vibrant. Hibiscus powder gives a concentrated boost that tea just can’t match in baking. What if I don’t have honey on hand? Maple syrup or agave can work in a pinch, but they’ll slightly change the flavor. Honey really makes the floral notes shine. Do I need to marble the batter? Nope! You can swirl it as much or as little as you like—or layer it for a two-tone look. It’ll taste delicious either way. Can I make these ahead? Yes! They store well in an airtight container at room temperature for 2–3 days. You can also freeze them (unfrosted) for up to a month. Can I turn this into a loaf or cake instead? Absolutely. Just adjust the baking time—a standard loaf pan or 8-inch round cake may take 35–45 minutes, depending on your oven. Frequently asked Questions Ingredients For the cupcakes: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 3/4 cup honey 3 large eggs 1 teaspoon vanilla extract ½ cup milk 2 tablespoons hibiscus powder For the Frosting: (optional) 1 cup unsalted butter, softened 3 cups powdered sugar ¼ cup honey 1 tablespoon hibiscus powder Preparation Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Divide the batter in half. In one half, stir in the hibiscus powder until well combined. Spoon a dollop of each batter into the cupcake liners, (I like to sandwhich the hibiscus between two layers of plain honey) to create a marbled effect use a toothpick or skewer and mix the layers together just slightly. (I like to lift from the bottom and fold over a little as I come back up to the top 2-3 times). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. You can serve them plain or add some frosting as an extra indulgence. For the frosting, beat together butter, powdered sugar, honey, and hibiscus powder until smooth. Decorate your cupcakes with the frosting and enjoy! Searching for Hibiscus powder? I got mine from Selefina Spices (not sponsored). Recipe Card Recipe Card Previous Next

Deliciously moist, these caramel nutty muffins bring your regular banana muffins to the next level. < Back Banana Praline Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 Muffins About the Recipe Oh how I love to make muffins. Perfect individual servings enjoyed for breakfast or as a snack. Always best warm and fresh out of the oven, but also amazing because they can be frozen and easily thawed for a quick on-the-go boost. I have always been a muffin lover, but after having kids they have turned into a weekly bake. Perfect to grab when little tummies are in the need of a snack or even when adult tummies need something fast and easy. On the top of our muffin flavor list: banana. In my house, we get excited at the sight of browning bananas because we know they will magically get turned into some sort of delicious muffin creation. I personally love banana muffins because they are always so wonderfully moist and sweet and can be paired with chocolate, or berries or mixed into any other fantastic combination. For this particular recipe I had some left over praline that I had made for my praline chocolate mousse, and I certainly did not want it to go to waste. At the same time, we had these marvellous browning bananas sitting on our kitchen counter just screaming to be used for something. Since praline is made of nuts and sugar, I decided to pulverize what praline I had left and used it to replace some of the granulated sugar the original recipe called for. The result, delicious banana muffins as you know them, with a nutty caramel twist. We certainly loved this recipe, we may even add in some chocolate chips next time. Let me know if you give them a try. SKIP TO RECIPE CARD What You'll Love Frequently asked Questions Ingredients 3 ripe Bananas (mashed) 2 cups All-Purpose Flour 3/4 cup + 2 Tablespoons Praline Sugar 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Egg 1/2 cup Vegetable Oil 1 Teaspoon Vanilla Extract Preparation Preheat oven to 325F and line a muffin tin with paper or silicone muffin cups. Alternatively, if you do not have muffin cups, you can butter the tin and powder with flour to make it non-stick. Just make sure to properly tap out the flour so that there are no clumps. In a large bowl mash your bananas until puréed. Try and mash until you have very few chunks left. Add in the egg, vegetable oil and vanilla and beat the mixture until smooth. In a separate bowl, sift the flour and baking soda making sure to smooth out any chunks. Mix in the salt, granulated sugar and 3/4 cup praline sugar (keeping the remaining 2 Tablespoons separate). Once you have both the wet and dry mixtures prepared, slowly add the flour mixture to the banana mixture one cup at a time making sure to mix well. When you have a smooth mixture spoon into the muffin cups. Sprinkle each muffin with the remaining praline sugar before baking. Bake muffins for 20-25 minutes until golden brown or until toothpick inserted into the middle comes out clean. Muffins can be stored in an airtight container for up to 5 days or frozen. To thaw, leave at room temperature overnight or microwave for 15-20 seconds. Recipe Card Recipe Card Previous Next

With a chocolate waffer crust and a decadent chocolate mousse filling, this cake is the any chocolate lovers dessert dream. < Back Chocolate Mousse Tart Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8-10 Servings About the Recipe f you're a chocolate lover (or just chocolate curious ), you're going to want to bookmark this one. This Chocolate Mousse Tart —though honestly, it walks the line between a tart and a cake—is the kind of dessert that feels both rich and elegant without any of the fussy prep. A buttery chocolate crust cradles a luscious, airy mousse that melts with every bite. It's simple, indulgent, and guaranteed to impress. If you’ve tried my Chocolate Truffle Tart , then you already know how good a chocolate-on-chocolate moment can be. Or maybe you fell in love with the silky layers of my Chocolate Mousse recipe, or the bold depth of my Cherry Chocolate Bundt Cake . This tart brings that same rich cocoa energy, but with a crisp crust that gives just the right amount of texture. Whether you serve it at a dinner party or sneak a slice from the fridge in your pajamas (you know I don't judge), this one’s a keeper. Let’s make it. SKIP TO RECIPE CARD Chocolate on chocolate bliss – A buttery chocolate crust + velvety mousse = pure dessert magic. No-bake filling – The mousse sets up beautifully without turning on the oven. Elegant but easy – It looks fancy but is super simple to make with everyday ingredients. Versatile for any occasion – Perfect for holidays, dinner parties, or a cozy night in. Make-ahead friendly – Chill it in advance and let it shine when you’re ready to serve. What You'll Love Can I use a different type of chocolate? Yes! You can use dark or milk chocolate instead of semi-sweet, just keep in mind it will affect the sweetness and intensity of the mousse. Can I make it ahead of time? Absolutely. This tart is best when chilled for at least 4 hours, so it’s a great make-ahead dessert. You can even prep it the day before. Do I need a tart pan? A tart pan with a removable bottom makes for a beautiful presentation, but you can also use a pie plate or even a springform pan. Can I make this gluten-free? Yes, just use gluten-free chocolate cookies for the crust and double-check your chocolate chips to ensure they’re gluten-free. What toppings work best? Fresh berries, a dusting of cocoa or powdered sugar, chocolate curls, or even a dollop of whipped cream all pair beautifully. How do I store leftovers? Keep it refrigerated in an airtight container. It will stay fresh for up to 3–4 days (if it lasts that long!). Frequently asked Questions Ingredients Chocolate Crust: 180g chocolate cookie crumbs (about 1 ½ cups ) 50g granulated sugar (about ¼ cup ) 115g unsalted butter, melted (about ½ cup ) Chocolate Mousse Filling: 340g semi-sweet chocolate chips (about 2 cups ) 360ml heavy cream (about 1 ½ cups ) 30g powdered sugar (about ¼ cup ) 1 tsp vanilla extract For the Topping: Fresh berries (strawberries, raspberries, or blueberries), for garnish Powdered sugar, for dusting (optional) Preparation This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table. For the Chocolate Crust: Preheat your oven to 350°F (175°C) . In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the crust in the preheated oven for 10 minutes . Remove and let it cool completely. For the Chocolate Mousse Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler). In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat. Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature. In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently. Assembling the Chocolate Mousse Tart: Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours , or until the mousse is set. Before serving, garnish the tart with fresh berries of your choice. Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness. Slice and serve your delicious homemade Chocolate Mousse Tart. Enjoy! Recipe Card Recipe Card Previous Next

Irrisistably moist cake made of banana-infused dough balls which are cinnamon-sugar coated, and drizzled with vanilla glaze. < Back Banana Cinnamon Monkey Bread Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8-10 Servings About the Recipe If you're anything like me, you probably have a couple of overripe bananas lingering on your counter more often than not — quietly waiting to be turned into something delicious. And while I love a good classic banana bread or those soft, gooey banana cinnamon rolls I make on repeat, sometimes it’s nice to change things up. That’s where this Banana Cinnamon Monkey Bread comes in — it’s a fun, pull-apart twist that brings all the cozy banana-and-spice flavor in a totally new form. Monkey bread is one of those nostalgic, hands-on bakes that feels playful and communal — perfect for sharing. The dough is soft and banana-infused, each piece coated in cinnamon sugar and baked into golden, sticky perfection. And of course, we’re finishing it off with a silky vanilla glaze to tie it all together. Monkey bread (also known as pull-apart bread or bubble bread) actually has roots in Eastern Europe, with connections to Hungarian Arany Galuska . The name “monkey bread” likely came from the way you pull apart the pieces — like monkeys picking at food. It’s messy in the best way, and completely irresistible. So if you’re looking for a fresh way to use up those bananas and bring people together around something warm, sweet, and shareable — this is the bake. Let’s get started! SKIP TO RECIPE CARD Banana bread meets sticky bun – This is cozy comfort food at its best. The ripe bananas in the dough add natural sweetness and moisture, while the cinnamon-sugar coating gives it that gooey, caramelized exterior. Perfect for sharing – Whether you're hosting brunch, having guests over, or just making a weekend treat, monkey bread is built for pulling apart and passing around. Kid-friendly and nostalgic – It’s sweet, soft, and fun to eat. Bonus: it fills the kitchen with that classic cinnamon-sugar bakery smell. Make-ahead friendly – Prep the dough the night before and bake fresh the next morning. It’s perfect for slow, cozy mornings. A fun twist on the classic – The banana adds something unique to traditional monkey bread, giving it a familiar yet surprising flavor that’s perfect for banana bread lovers. What You'll Love Can I use instant yeast instead of active dry yeast? Yes! Use the same amount (7 g), and you can skip the proofing step — just mix it directly into the flour. What kind of bananas work best? Very ripe bananas with lots of brown spots are ideal. They mash easily and add maximum flavor and sweetness to the dough. Can I use store-bought dough instead? If you’re short on time, yes — a pre-made yeast dough (like biscuit dough or pizza dough) will work in a pinch, though the flavor and texture won’t be quite the same as homemade. Do I need a bundt pan? A bundt pan is traditional and gives the bread its beautiful ring shape, but you can also use a loaf pan, cake pan, or even a muffin tin — just adjust the baking time accordingly. How do I keep the glaze from soaking in too quickly? Let the monkey bread cool for about 10–15 minutes before glazing. This helps the glaze sit on top and look pretty, rather than disappearing into the bread. Can I make this the night before? Yes — shape and coat the dough, then cover tightly and refrigerate overnight. Let it come to room temp and rise slightly before baking the next day. How should I store leftovers? Keep covered at room temperature for 1–2 days, or refrigerate for up to 4. Warm individual servings in the microwave for 10–15 seconds to soften. Frequently asked Questions Ingredients For the Dough: 7 g active dry yeast (2¼ tsp) 60 g warm water (¼ cup | about 110°F / 43°C) 120 g milk, warmed (½ cup) 50 g granulated sugar (¼ cup) 75 g unsalted butter, melted (⅓ cup) 200 g ripe bananas, mashed (about 2 medium bananas) 6 g salt (1 tsp) 100 g eggs (2 large eggs) 480 g all-purpose flour (4 cups) For the Coating: 200 g granulated sugar (1 cup) 4 g ground cinnamon (2 tsp) 115 g unsalted butter, melted (½ cup | 1 stick) For the Glaze: 60 g powdered sugar (½ cup) 15–30 g milk (1–2 tbsp) 2–3 g vanilla extract (½ tsp) Optional: A spoonful of mashed banana or a pinch of cinnamon for extra flavor Preparation In a large mixing bowl mash your bananas with the help of a fork. In the same bowl add in the waerm milk, melted butter, sugar, salt and eggs. Mix well until everything is completely incorporated. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy. Add the yeast mixture to the wet ingredients and mix. Gradually add the flour, one cup at a time, until the dough comes together. Knead the dough for about 5 minutes until it's smooth and elastic. You can add a little more flour if the dough is too sticky. (Now keep in mind- the dough should be slightly sticky, not too floury and dry, but you do want to be able to handle it enough to be able to make it into balls). Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. While the dough is rising, prepare the coating by mixing the granulated sugar and cinnamon in one bowl, and melt the butter in another bowl. Once the dough has risen, punch it down and break it into small pieces. Roll each piece into a ball. Dip each dough ball into the melted butter and then roll it in the cinnamon-sugar mixture. Place the coated balls into the greased bundt pan. Pour any remaining melted butter over the top of the dough in the pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the bread is golden brown and cooked through. While the monkey bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the monkey bread is done, remove it from the oven, let it cool slightly (about 10 minutes) before removing it from the cake pan. Next, drizzle the glaze over the top. Serve your homemade Banana Monkey Bread warm and enjoy! Recipe Card Recipe Card Previous Next

A creamy, herby potato salad with fresh dill, garlic, and lemon—perfect for picnics, potlucks, or everyday comfort. < Back Creamy Potato Salad Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 Servings About the Recipe You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying. If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup , you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.) For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store. It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do. SKIP TO RECIPE CARD Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish. Quick & easy: No fancy steps, just a simple dressing and tender potatoes. Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table. A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep. Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist. What You'll Love Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving. Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully. Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them. What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving. Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious! Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter. Frequently asked Questions Ingredients Ingredients: 2 lbs (900 g) baby yellow potatoes , halved or quartered 1 tsp kosher salt , for boiling water 3/4 cup (180 g) sour cream 1/4 cup (60 g) mayonnaise 1 tbsp white wine vinegar (or lemon juice for extra brightness) 1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative) 1 tsp Dijon mustard 1/2 tsp salt , or to taste 1/4 tsp black pepper 1/2 cup finely chopped celery 1/4 cup finely chopped red onion Optional add-ons: 2 tbsp chopped fresh chives (optional but nice for color/freshness) 2 boiled eggs , chopped (optional, for a classic touch) Crispy fried onions (optional, but one I would highly recommend) *If You Don’t Have the Dill-icious Blend: Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend: 1 tsp dried dill 1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/4 tsp lemon zest or powdered lemon (if you have it) 1/8 tsp pink salt or regular salt A pinch of black pepper Mix this herb blend with the rest of the dressing ingredients in the same way. Preparation Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe! Cook the potatoes: Place the cut potatoes in a large pot of cold water with 1 tsp salt. Bring to a boil and simmer until just fork-tender, about 10–15 minutes. Drain and let cool slightly. (You can rinse them with cold water to speed this up.) Make the creamy dressing: In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth. Combine: Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing. Gently toss until evenly coated. Taste and adjust seasoning as needed. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold, garnished with extra chives or a sprinkle of the blend. Recipe Card Recipe Card Previous Next

Crunchy paprika flavored breadsticks inspired by Zweifel chips, made for summer aperos. < Back Paprika Grissini Prep Time: 20 minutes Cook Time: 13 minutes Serves: 24 Bread Sticks About the Recipe There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my soft pretzels (a weekend favorite around here) or those crispy onion rings I tested way too many times—there’s joy in the kind of food you can eat with your fingers and dip into something creamy. These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy—perfect for pairing with a cold drink or scooping up creamy horseradish dip. They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do. SKIP TO RECIPE CARD They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive. Perfect for apero hour, dinner parties, or a fancy snack situation at home. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices. They’re easy to make, fun to twist, and even prettier to photograph. What You'll Love Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed. What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch. Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks. Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it. How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed. Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go. Frequently asked Questions Ingredients 2 cups (250g) all-purpose flour (or half white, half spelt) ¾ cup (180ml) warm water 2 tbsp olive oil (plus more for brushing) 1 tsp instant yeast 1 tsp sugar 1 tsp sweet paprika ¾ tsp smoked paprika ½ tsp kosher salt ⅛ tsp cayenne pepper ¼ tsp garlic powder Topping (optional): Olive oil for brushing Extra paprika and salt for sprinkling Preparation Dry ingredients with active dry yeast. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad. Creamy Horseradish Dip This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks. Ingredients: ½ cup crème fraîche or sour cream 2 tbsp mayonnaise 1–2 tsp prepared horseradish (to taste) 1 tsp lemon juice Salt & pepper to taste Optional: chopped chives or dill Instructions: Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling. Whipped Feta with Lemon & Thyme Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉). Ingredients: 1 cup (150g) crumbled feta ¼ cup (60g) cream cheese or Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tsp lemon juice 1 tsp chopped fresh thyme (or a tiny pinch dried) Freshly cracked black pepper to taste Instructions: Toss everything in a blender or food processor. Blend until creamy and smooth. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve. 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A rich and velvety soup, with a harmonious blend of nutty, savory, and slightly sweet flavors, making it a comforting and refined dish. < Back Chestnut Soup (Marronisuppe) Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6 Servings About the Recipe This Swiss Chestnut Soup is everything I want on a crisp fall day—creamy, comforting, and full of cozy Alpine flavor without being fussy. Chestnuts are a big deal in Switzerland, and while I usually reach for them in desserts like my Whipped Chestnut Pavlovas or that dreamy Chestnut Cream Tiramisu , this soup proves they deserve a savory moment too. It’s rustic but elegant, simple enough for a weeknight dinner and special enough to serve at a fall gathering. Just add some crusty bread, and you’ve got the kind of bowl that brings everyone back for seconds. SKIP TO RECIPE CARD Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich. Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners. Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy. A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table. Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple. What You'll Love 1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed. 2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting. 3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed. 4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy. 5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving. Frequently asked Questions Ingredients 2 tbsp butter 1 medium onion , finely chopped 1 leek (white and light green part only) , sliced 1 small carrot , diced 2 celery stalks , diced 2 cloves garlic , minced 1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled) 4 cups (1 L) chicken or vegetable stock 1 cup (240 mL) heavy cream (or half-and-half for a lighter option) 1 tbsp fresh thyme leaves (plus extra for garnish) 1 bay leaf Salt and freshly ground pepper , to taste Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil *to learn how to roast chestnuts at home, check out my guide to roasting chestnuts here Preparation Saute the aromatics Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute. Simmer the cut vegetables and chestnuts. Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot. Add the cream Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper. Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side. Serve soup with a dollop of cream, bacon bits and chives. Tips: For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here . Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor. For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream. If you like chestnuts you may also enjoy: Chestnut Cream Tiramisu Recipe Card Recipe Card Previous Next

Flädli Suppe is a simple yet comforting Swiss soup made with thinly sliced pancake strips served in a warm, flavorful broth. < Back Swiss Pancake Soup (Flädlisuppe) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 2-4 Servings About the Recipe This soup starts out with Swiss-style pancakes called Omelette —but not the fluffy, egg-heavy breakfast kind most North Americans are familiar with. In Switzerland, Omelette refers to a thin, crêpe-like pancake made with flour, eggs, and milk. Once cooked, these delicate pancakes are rolled up and sliced into fine ribbons, creating Flädli , the star ingredient of this comforting soup. Omelette was a staple in my household growing up. Whether it was served simply with cinnamon sugar or homemade applesauce for a light supper, or turned into this warming soup with chunks of Gruyère melting into the broth, it was always a comforting and familiar dish. Flädlisuppe was a favorite on chilly days—light yet satisfying, with the pancake ribbons soaking up the rich, flavorful broth. It’s one of those recipes that feels like home, bringing warmth and nostalgia with every bite. SKIP TO RECIPE CARD Light yet Comforting – The warm, flavorful broth combined with tender pancake strips makes for a cozy meal without being too heavy. Quick & Easy – With simple ingredients and minimal prep, this soup comes together in under 30 minutes. Versatile – You can adjust the broth, make the Flädli ahead of time, or add extra ingredients to suit your preferences. Authentic Swiss Tradition – A classic Swiss dish that brings a touch of European charm to your kitchen. Kid-Friendly & Fun to Eat – The thinly sliced pancake strips make this soup a hit with both kids and adults alike! What You'll Love Flädlisuppe – FAQs 1. What is Flädli Suppe? Flädli Suppe is a traditional Swiss and Austrian soup featuring thin strips of savory pancakes (Flädli) which are made from Swiss pancakes called Omelette . The pancake noodles are then served in a clear beef or vegetable broth. It’s a comforting, light, and flavorful dish often enjoyed as a starter. 2. Can I make the Flädli in advance? Yes! You can prepare the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, freeze the rolled pancakes and slice them just before serving. 3. What type of broth works best? A rich homemade beef or vegetable broth works best for deep flavor, but you can use a good-quality store-bought broth as a shortcut. Chicken broth also works well if you prefer a lighter taste. 4. Can I make this soup gluten-free? Yes! Simply replace the all-purpose flour with a gluten-free flour blend for the Flädli. Ensure your broth is also gluten-free. 5. What other seasonings can I add to the broth? You can enhance the broth by adding a pinch of nutmeg, thyme, or a splash of white wine for extra depth of flavor. 6. What can I serve with Flädli Suppe? A simple side of Swiss-style rustic bread, a green salad, or even a light cheese platter pairs well with this soup. 7. Can I add other ingredients to the soup? Absolutely! Some variations include adding finely chopped vegetables (like carrots or leeks) or shredded cooked chicken for a heartier version. Frequently asked Questions Ingredients For the Flädli (Pancakes): ½ cup (60g) all-purpose flour 1 egg ½ cup (120ml) milk 1 tbsp melted butter or neutral oil ¼ tsp salt Butter or oil for frying For the Soup: 4 cups (1 liter) beef or vegetable broth 1 small onion, halved 1 bay leaf 1 small carrot, finely chopped (optional) Salt & pepper to taste Fresh chives or parsley, finely chopped (for garnish) Preparation Making the Swiss style pancake called Omelette Make the Flädli (Pancakes): In a bowl, whisk together flour, egg, milk, melted butter, and salt until smooth. Let the batter rest for about 10 minutes. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes until golden brown, then flip and cook for another 30 seconds. Transfer the pancake to a plate and repeat with the remaining batter. Once all pancakes are done, roll them up tightly and slice them into thin strips. Prepare the Soup: In a pot, bring the broth to a gentle simmer. Add the onion, bay leaf, and carrot (if using) and let simmer for about 10-15 minutes for extra flavor. Remove the onion and bay leaf before serving. Season with salt and pepper to taste. Assemble the Dish: Divide the pancake strips into serving bowls. Ladle the hot broth over the Flädli and let them soak for a minute. Garnish with fresh chives or parsley. Serving Suggestion Serve immediately with crusty bread or a simple Swiss salad for a light yet satisfying meal. Recipe Card Recipe Card Previous Next