Indulge in this moist and decadent Chocolate Cherry Bundt Cake, featuring a delightful tart cherry filling.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cherry Chocolate Bundt Cake Prep Time: 25 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen for the deep cherry-chocolate layers of a classic Black Forest Cake , you’re going to love this cozy, bundt-style twist. My Chocolate Cherry Bundt Cake brings together rich cocoa, juicy cherries, and a hint of almond in every forkful. It’s the kind of dessert that looks impressive but feels deeply comforting—like a blend between the festive flair of my Cranberry Pecan Turnover Cake and the chocolatey elegance of my Cacao-Spiced Bundt Cake . What makes this cake shine (besides the glossy ganache drizzle) is the unexpected balance: sweet, tart, fudgy, and just the right amount of indulgent. And if you’re someone who thinks cherries and chocolate are a match made in dessert heaven, you’re in for a treat. Whether you're baking for a holiday table, a special birthday, or just a Tuesday that needs some magic, this bundt cake delivers big on flavor with minimal fuss. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate Lover’s Dream – Rich, deep cocoa flavor in a moist, tender crumb that satisfies every craving. Juicy Cherry Center – A sweet-tart cherry filling adds bursts of fruitiness to every slice. Elevated with Almond – A splash of almond extract adds a warm, nostalgic note that pairs perfectly with both chocolate and cherries. No Fuss, Big Reward – It looks like a showstopper, but it’s a breeze to bake and comes together without fancy equipment. Year-Round Favorite – Use fresh, frozen, or jarred cherries, making this beauty doable any time of year. Ganache Drizzle – That glossy chocolate finish makes it feel extra luxurious—because we all deserve a little drama on our dessert plate. What You'll Love Can I use frozen or canned cherries instead of fresh? Absolutely! Frozen cherries work beautifully—just thaw and drain them first. If using canned, look for unsweetened or lightly sweetened, and skip the syrup. You can even reserve a bit of the cherry liquid to use in the ganache for extra flavor. Can I make this cake in advance? Yes! This bundt cake keeps wonderfully. You can make it a day ahead and store it covered at room temperature. The flavors even deepen overnight. Do I have to use almond extract? Almond extract gives this cake that nostalgic, Black Forest-like flavor, but if you’re not a fan, you can swap it for vanilla or even a splash of cherry brandy for something more grown-up. How should I store leftovers? Wrap the cake tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Can I skip the ganache? Of course—but we highly recommend it! The ganache adds moisture and a gorgeous finish. If you’d rather skip it, dust the cake with powdered sugar for a simpler touch. Frequently asked Questions Ingredints Explained Ingredients For the Cake: 190g (1½ cups) all-purpose flour 400g (2 cups) granulated sugar 6g (1½ tsp) baking soda 5g (1 tsp) salt 227g (1 cup) unsalted butter, melted – plus extra for greasing the pan 180ml (¾ cup) hot water 100g (1 cup) cocoa powder – plus extra for dusting the pan 240g (1 cup) sour cream 3 large eggs 1 tbsp almond extract For the Cherry Filling: 4 cups pitted cherries (fresh or frozen) 45ml (3 tbsp) water 25g (2 tbsp) granulated sugar 1 tbsp almond extract For the Chocolate Ganache: 85g (3 oz) unsweetened dark chocolate, chopped 120ml (½ cup) heavy cream 15g (2 tbsp) powdered sugar 1 tsp almond extract Reserved cherry juice from the filling NEWSLETTER SIGN-UP Preparation This bundt is amazing! You will not believe how moist it is. I got a tip once from a baker friend of mine that told me to add some hot water to the batter to help make it lighter in texture. I ended up researching the validity of her suggestion and I discovered that infact hot water does improve the texture of the cake. I can definitely attribute the fluffy moistness of this cake to her and the tip she gave me years ago. What I found was that hot water is often used in cake batters for a few reasons. Firstly, it helps to dissolve and fully incorporate ingredients like cocoa powder or chocolate, resulting in a smoother texture and enhanced chocolate flavor. Additionally, hot water can help activate the leavening agents in the batter, such as baking powder or baking soda, promoting a lighter and more tender cake. The hot water also contributes to the overall moisture of the cake, keeping it soft and preventing it from drying out during the baking process. I like to begin the process of making this cake by preparing the cherry filling, so that once the batter is ready, the assembly will be easy-peasy. You can either buy pitted cherries (which of course is easier and will save you a step). But you can also use fresh cherries (as I did) and have fun pitting them yourself. I find the easiest way to do this is by getting a bottle with a neck that is slightly smaller than your cherries and using a chopstick (or other similar poking tool) to poke out the cherry pit into the glass bottle. Once you have pitted all of your cherries, add them to a small saucepan with the sugar and water. Cook until the cherries have softened and released their juices (5-8 minutes). Remove from the heat and stir in the almond extract. Let this mixture cool as you prepare the cake batter. Begin by sifting together the flour, sugar, baking soda and salt in a large mixing bowl. In a separate bowl, melt your butter in the microwave. To it, add the hot water and sift in the cocoa powder. Mix until everything is well incorporated and you are left with a smooth chocolate batter. In a third mixing bowl mix together the eggs, sour cream and almond extract. Mix until smooth. Add the egg mixture to the chocolate mixture and use a whisk to make sure that everything is well incorporated. Once you have achieved a smooth consistency, use a rubber spatula to fold in the dry ingredients. Keep folding until all of the dry ingredients are thoroughly blended into the chocolate mixture. Preheat the oven to 350F . Prepare your bundt cake pan by using a pastry brush to brush the sides with a small amount of melted butter. Make sure to brush into the small spaces to ensure that the cake will come out smoothly. Next, dust the buttered cake mold with a thin layer of the extra cocoa powder. You have now given the pan a nice chocolaty non-stick layer. Pour half of the batter into the cake mold. Now scoop out the cherries from your cherry syrup mixture, keeping the juices to use for the ganache. Add a layer of cherries on top of the first layer of cake batter. Once all the cherries have been added top with the remaining chocolate batter. I like to place the cherries ontop of the first layer so that they do not touch the sides of the bundt pan. This will keep the nestled in between the chocolate layers and keep the cherry juices from running out. Place the cake onto the center rack of the oven and bake for 40-50 minutes or until a skewer inserted into the center comes out clean. Remove the cake from the oven and let the cake cool in the bundt form for 10-15 minutes before turning it over and letting the cake cool completely on a wire cooling rack. While the cake cools, you can prepare the chocolate ganache drizzle. In a medium bowl melt the chocolate (I use the microwave and melt the chocolate at 15 second intervals, stirring after each one, until the chocolate is smooth). Add in the remaining cherry juice from the cherry filling, the cream, sugar and almond extract until you have a smooth runny consistency. If you find it is too thick, you can add a little more cream. Once the cake has cooled completely, pour over the chocolate ganache. Add some extra cherries to the top for an extra layer of fancy. Et voila! Serve and enjoy! Promise you'll get flooded with compliments when you serve this for dessert! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Soft, tender baked pistachio donuts with a perfectly nutty flavor and no frying required.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Baked Donuts Prep Time: 15 minutes Cook Time: 10-12 minutes Serves: 6 Donuts Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I need a quick pick-me-up or something fun to bake with the kids, donuts are always a go-to. There’s just something about the smell of them in the oven that feels instantly cozy—and these Pistachio Baked Donuts are one of my favorites. They're soft and tender, with just the right hint of nuttiness from real ground pistachios. Not too sweet, but sweet enough to feel like a treat. If you’ve tried my Lemon Pistachio Bundt Cake , you already know I love the combo of citrus and pistachio. These donuts lean more into the nutty side, but they still have that same buttery, comforting vibe. They also feel a little lighter than fried donuts, which means I never feel too guilty reaching for a second (or third). If you're in the mood to keep the cozy going, my Pumpkin Donuts are another fall-favorite, and my Almond Apricot Madeleines bring that same balance of elegance and ease—perfect for weekend baking or a little afternoon tea moment. Whether you're making these for brunch, a school snack, or just because you have a pistachio craving that won’t quit, I hope you love them as much as we do around here. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO That perfect texture – soft, tender, and never greasy (thank you, oven-baked!). Real pistachio flavor – no extracts here—just the rich, nutty goodness of ground pistachios. Quick and easy – ready in under 30 minutes, no yeast, no deep frying. Customizable – swap the icing, sprinkle with chopped nuts, or even add citrus zest for a little twist. A crowd-pleaser – loved by kids and grown-ups alike. (They disappear fast in my house!) What You'll Love Can I make these donuts without a donut pan? Yes! You can spoon the batter into a mini muffin tin to make “donut holes.” They won’t have the same shape, but the flavor and texture will still be delicious. What can I use instead of buttermilk? No buttermilk? No problem. Just mix ½ cup of regular milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of the buttermilk. Can I use pre-ground pistachio flour? Absolutely. If it’s finely ground and unsalted, it’ll work perfectly. Just make sure it’s fresh—pistachios can go rancid quickly if stored too long. Can these be made gluten-free? You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. I haven’t tested it with this recipe, but many readers have had success doing this with similar bakes. How should I store leftovers? Keep them in an airtight container at room temperature for 2–3 days. They also freeze well—just wait to glaze until after thawing for the best texture. Frequently asked Questions Ingredints Explained Ingredients For the Donuts 125g (1 cup) all-purpose flour 100g (1/2 cup) granulated sugar 30g (1/4 cup) pistachios, finely ground 4g (1 teaspoon) baking powder 1g (1/4 teaspoon) baking soda 1g (1/4 teaspoon) salt 120ml (1/2 cup) buttermilk (*see end of blog for substitutions) 1 large egg 28g (2 tablespoons) unsalted butter, melted 5ml (1 teaspoon) vanilla extract For the Icing 60g (1/2 cup) powdered sugar 30ml (2 tablespoons) milk 1.25ml (1/4 teaspoon) vanilla extract 30g (1/4 cup) pistachios, chopped (for garnish) NEWSLETTER SIGN-UP Preparation I love a freshly baked sweet treat. Donuts are no exception. My disappointment always lay in homemade baked donuts as I often found them too dry, too crumbly or not donut-y enough. After a few trials with different nuts and varying ingredients I have finally found a baked donut recipe that has checked off the donut requirements. That is why I am so excited to share this recipe with you! Let's get started! Preheat your oven to 350°F and grease a donut pan with cooking spray. In a large mixing bowl, whisk together the flour, granulated sugar, pulverized pistachios, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full . Tip: for an easy time getting the dough into the form I like to use a piping bag and simply cut the tip off so that I have a large opening to easily squeeze the batter through. Bake the donuts for 10-12 minutes or until a toothpick inserted into the center comes out clean.Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the icing by mixing the powdered sugar, milk, and vanilla extract and optional food coloring in a small bowl until smooth. Once the donuts have cooled, dip the top of each donut into the icing or drizzle the icing over them. Sprinkle the chopped pistachios and any leftover pistachio powder over the icing for a delightful garnish. Enjoy your moist and flavorful baked pistachio donuts! They're perfect for a sweet treat any time of day. * Tip: If you don't have buttermilk on hand, you can easily substitute it with one of the following options: Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles and thickens slightly. This will create a similar acidic reaction to buttermilk and work well in the recipe. Milk and Yogurt: Combine 1/2 cup of milk with 1/2 cup of plain yogurt to replace 1 cup of buttermilk. This mixture will add a similar tangy flavor and moisture to the donuts. Milk and Sour Cream: Mix 1 cup of milk with 2 tablespoons of sour cream for a creamy and tangy buttermilk alternative. Choose the substitution that you have available or suits your preferences best, and your baked pistachio donuts should turn out just as moist and delicious! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Filled with parmesan and your favorite seasoning blend, these flaky crowd-pleasing bites make the perfect appetizer for any occasion.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Puff Pastry Bites Prep Time: 10 minutes Cook Time: 20 minutes Serves: 12 Bites Dec 8, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some snacks just have that poof! factor—one minute you’re sprinkling herbs on puff pastry, the next you’re pulling out a tray of flaky, golden bites that vanish faster than you can say “help yourself.” These herby puff pastry bites are my secret weapon for instant party points: store-bought pastry, a shower of your favorite seasoning, a hit of cheese, and less than half an hour in the oven. Zero fuss, maximum crisp factor. I keep them in heavy rotation alongside my other crowd-pleasers—think Crispy Mushroom Bites for the veggie lovers, Homemade Soft Pretzels when you need something warm and chewy, or Paprika Grissini for that smoky crunch. Together, they’re basically the dream snack squad. Whether you’ve got surprise guests, a potluck on the horizon, or a cozy movie night queued up, these herby bites deliver every time. Pro tip: bake a double batch. The first tray is gone long before the second one cools—and you deserve a few for yourself. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy: With store-bought puff pastry, minimal prep, and just a few ingredients, you’ll have these bites ready to bake in no time. Flavor Versatility: While the Sweet Italian Sausage seasoning blend brings an irresistible combination of garlic, herbs, and subtle heat, you can easily customize these bites with your favorite spice mix. Try them with a smoky paprika blend, herbes de Provence, or even a sprinkle of everything bagel seasoning to make them uniquely yours. Crispy and Cheesy: The puff pastry turns golden and flaky while the Parmesan melts into pockets of salty, cheesy goodness. Versatile Crowd-Pleaser: Perfect for holiday parties, casual gatherings, or even a fun weekend snack. These bites fit any occasion. Make-Ahead Friendly: Prep them ahead, chill, and bake fresh when you’re ready to impress your guests. What You'll Love Can I make these ahead of time? Yes! You can assemble the rolls, slice them, and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (just add a few extra minutes to the baking time). What other cheeses can I use besides Parmesan? Parmesan is classic for its nutty and salty flavor, but you can also try Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different twist. Can I use homemade puff pastry instead of store-bought? Absolutely! If you have the time, homemade puff pastry will add an extra buttery, flaky touch. But trust me, store-bought works perfectly and keeps things easy. What dipping sauce pairs best with these bites? Marinara sauce is a natural choice for an Italian-inspired vibe, but you can also serve them with garlic aioli, a balsamic glaze, or even a simple herb-infused olive oil. Are these bites spicy? The seasoning blend has a mild heat from the crushed red pepper and black pepper, but it’s not overpowering. If you like more heat, feel free to add a pinch of red pepper flakes when assembling. Can I make these vegetarian? Yes! The seasoning blend itself is vegetarian, and you can skip the Parmesan or use a plant-based cheese if needed. Frequently asked Questions Ingredints Explained Puff pastry – Store-bought works beautifully. Once thawed, it puffs into buttery, flaky layers that make these bites feel fancy with almost no effort. Unsalted butter – Helps the garlic stick to the pastry and adds richness. Using unsalted lets you control the seasoning. Garlic – Fresh minced garlic gives a sharper punch, while garlic powder gives a milder, more even flavor. Parmesan cheese – Freshly grated Parmesan melts into nutty, salty, golden pockets. It also helps the spirals brown beautifully. Herby seasoning blend – This is where all the flavor magic happens. The Sweet Italian Sausage Blend from Selefina brings savory herbs, warmth, and just the right hint of spice. Red pepper flakes (optional) – Adds a little kick if you love heat. Egg + water – Creates a simple egg wash to give the bites a glossy, golden finish. Fresh parsley + extra Parmesan (optional) – For color, freshness, and a final hit of salty goodness when serving. Ingredients 1 sheet puff pastry (thawed) 2 tbsp unsalted butter, melted 1 garlic clove, finely minced (or ½ tsp garlic powder) ½ cup freshly grated Parmesan cheese 1 ½ tbsp Herby Seasoning blend (I used Sweet Italian Sausage Blend ) 1 large egg (for egg wash) 1 tbsp water (to thin the egg wash) Optional: 1 tsp red pepper flakes (if you’d like an extra kick) Optional garnish: fresh parsley, grated Parmesan for topping NEWSLETTER SIGN-UP Preparation Prepare the puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface into a rectangle (about 12x10 inches). Make the garlic butter: In a small bowl, mix the melted butter with the minced garlic or garlic powder. Brush this evenly over the rolled out puff pastry. Layer the flavors: Sprinkle the Parmesan cheese evenly across the surface of the pastry. Then, generously sprinkle your favorite herby spice blend over the top. I love using this Sweet Italian Sausage Seasoning blend I get from Selefina Spices. To me it has the right mix of herby, salty, spicy goodness. For more heat, I like to add an extra pinch of red pepper flakes. Roll and slice: Starting from one of the long edges, roll the pastry into a tight log. Chill the log in the fridge for about 10-15 minutes to firm it up for easy slicing. Slice into bites: Slice the chilled log into 1-inch rounds and place them on a parchment-lined baking sheet. I like to go the extra step and give them an extra fold to make them visually interesting. This step is optional as you can also keep them in simple spiral shapes. To do this, I place on of the rolls on it's side and use a chopstick to indent the middle. This will force the two ends to bend upwards creating this cute butterfly like shape. Egg wash: In a small bowl, whisk the egg with 1 tbsp of water to create the egg wash. Brush each puff pastry bite lightly to promote even browning. Bake: Bake in the preheated oven for 18-22 minutes, or until golden brown and puffed. Garnish and serve: Let the bites cool slightly before garnishing with a bit of fresh parsley and extra Parmesan, if desired. Serve warm. And that’s it—simple, tasty, and ready to be devoured! These little bites are a no-fuss crowd-pleaser, perfect for any occasion or even just a snack while binge-watching your favorite show. What I love most is how easy they are to customize, so feel free to switch up the seasoning or cheese and make them your own. Don’t be surprised if they disappear faster than you expect—I always regret not making a double batch. So grab one (or three), and enjoy that buttery, herby goodness! Looking for other starters? Check these out: Onion Rings Beet Pickled Deviled Eggs Creamy Olive Tapenade Recipe Card Chef's Notes Chill for cleaner cuts: Don’t skip the 10–15 minute chill. It firms the butter and gives you beautifully clean slices (less squishing, more spirals). Spiral vs. butterfly shape: The butterfly fold is adorable and adds height, but the classic spirals bake more evenly. If you’re hosting, do a mix — it looks great on a platter. Seasoning flexibility: These bites are pure blank-canvas magic. Swap the Italian blend for lemon pepper, garlic & herb, chili-lime, za’atar, or even a sweet-savory blend like Harvest Spice for a cozy fall twist. Cheese matters: Freshly grated Parmesan melts better and doesn’t clump like pre-grated. If you want a cheesier bite, add a sprinkle of mozzarella or Gruyère — just avoid overloading or the spirals won’t hold shape. Extra crispiness tip: Bake on the lower-middle rack so the bottoms get golden and crisp instead of soft. Don’t over-brush the egg wash: A thin layer is all you need. Too much and it drips down the sides, sealing the pastry and stopping it from puffing evenly. Make-ahead friendly: You can roll the log, wrap it tightly, and keep it in the fridge for 24 hours before slicing and baking. Perfect for low-stress entertaining. Storage Tips Room Temperature: Store in an airtight container for up to 2 days . They stay crisp the first day, slightly softer after — but still delicious. Refrigerator: If you have leftovers (rare!), you can refrigerate them for up to 4 days . Re-crisp in the oven at 350°F (175°C) for 5–7 minutes. Freezing (Unbaked): Slice the log into rounds, place on a baking sheet, freeze until solid, then transfer to a freezer bag.Bake from frozen at 375°F (190°C) for 20–24 minutes — no thawing needed. Freezing (Baked): Freeze in a single layer, then store in a container or freezer bag for up to 2 months .Reheat at 350°F (175°C) for 8–10 minutes to revive the crisp edges. Transporting for gatherings: These travel beautifully. Bake them, cool them, then warm briefly in the oven just before serving — they’ll taste freshly made. Recipe Card RECIPE VIDEO Newsletter SignUP

Deliciously smooth and tangy it's perfect as a spread on crostini, a dip for veggies, or mixed into pasta.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Olive Tapenade Prep Time: 10 Minutes Cook Time: Serves: 6-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re anything like me, you know a good appetizer can steal the show. And when olives are involved? Even better. This creamy olive tapenade is my latest go-to for when I want something bold, briny, and totally irresistible. It’s rich and smooth thanks to cream cheese, with the deep savory flavor of kalamata olives, a burst of brightness from capers and parsley, and just enough tang to keep things interesting. It’s the kind of spread that works everywhere—layer it onto sandwiches, swirl it into pasta, or serve it up with crackers for an easy snack. I love bringing it out alongside a batch of my Crispy Mushroom Bites , pairing it with a bowl of my Homemade Hummus , or even using it as a flavor-packed addition to my Greek Galette for a Mediterranean twist. Whether you're hosting or just craving something salty and satisfying, this tapenade is ready in minutes—and it keeps well in the fridge, so you can sneak spoonfuls all week. Let's get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Ultra-creamy and crave-worthy: The cream cheese makes this tapenade smooth, rich, and totally scoopable. Big bold flavor: Briny kalamata olives, capers, and herbs pack a savory punch in every bite. Ridiculously versatile: Use it as a dip, spread it on sandwiches, swirl it through pasta, or dollop it on grilled veggies. Quick & easy: Just toss everything in the food processor—done in under 10 minutes. Make-ahead friendly: Keeps beautifully in the fridge for days, making it perfect for parties or everyday snacking. What You'll Love Can I use green olives instead of kalamata? Absolutely! Just keep in mind that green olives are a bit sharper and less sweet—feel free to mix both for more depth. What can I serve this with besides crackers? It’s amazing on crostini, in wraps or sandwiches, dolloped on roasted veggies, or even thinned out as a pasta sauce. How long does it keep? Stored in an airtight container in the fridge, it’ll keep for about 5–7 days. Just give it a quick stir before serving. Can I make this dairy-free? Yes! Swap the cream cheese with your favorite dairy-free version or even silken tofu for a lighter twist. Can I freeze it? Freezing isn't ideal since cream cheese can change texture, but it will still be safe to eat—just be sure to mix well after thawing. Frequently asked Questions Ingredints Explained Ingredients 2 cups Kalamata Olives (pitted) 1 cup Cream Cheese 1/2 cup Flat Leaf Parsley (fresh) 1 clove Garlic 2 tablespoons Lemon Juice 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Capers 1/2 teaspoon Lemon Zest NEWSLETTER SIGN-UP Preparation What I love about making this recipe is how quick and easy it can all come together. Simply add the olives, parsley, garlic, capers, lemon zest, lemon juice, and olive oil to a blender or food processor. Blend until everything is well combined. You may have to pulse it to get all the chunks incorporated, or stop it here and there to push the ingredients back down with a rubber spatula. When combined add the cream cheese. Pulse and blend again until you reach a smooth creamy consistency. You can always add more lemon juice or oil if you prefer it to be not as thick. This tapenade is also amazing without the cream cheese. It has a stronger kick to it without the cool creamy balance of the soft cheese, but if you love olives the way I do, you'll like that variation too. What I love about this recipe is how delicious and versatile it is. Test it out with different olives or substitute the cream cheese for sour cream. Eat it on a slice of baguette, with tortilla chips, or add it to pasta. Perfect as an easy meal or dip for a party. This tapenade is sure to be a hit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crunchy on the outside, tender inside—these herby mushroom bites are made for dipping and destined to disappear fast.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Crispy Mushroom Bites Prep Time: 15 minutes Cook Time: 4 minutes Serves: 4-6 Snack Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you're looking for a snack that's crispy, herby, and completely addictive—these crispy mushroom bites are it. Coated in seasoned breadcrumbs and fried (or air-fried!) to golden perfection, they’re the kind of thing you make once... and suddenly want to serve at every gathering after that. They're perfect for cozy Friday night snacks, laid-back dinner parties, or when you just want something fun to dip while catching up with friends. I like to set them out with a few sauce options—garlic aioli, warm marinara, even something zesty and lemony—and let everyone mix and match. They're also right at home next to some of my favorite small bites, like these Herby Puff Pastry Bites , Crispy Onion Rings , or my crunchy Paprika Grissini . Whether you’re grazing or entertaining, these mushroom bites are sure to steal the show. Trust me—you’re going to want to keep this one on repeat. SKIP TO RECIPE CARD SKIP TO VIDEO Crispy on the outside, juicy on the inside – These golden bites deliver crunch and flavor in every mouthful. A flavor boost – The Italian seasoning and fleur de sel take these from basic to can't-stop-eating . Party-perfect or weeknight snack – Serve them with dip for a cozy appetizer, game night snack, or vegetarian main. Customizable dips – Choose your flavor mood: creamy aioli, or cozy marinara Totally crowd-pleasing – Even mushroom skeptics may convert once they try one hot and crispy from the pan. What You'll Love Can I bake or air-fry these instead of frying? Yes! For a lighter version, bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, or air fry at 200°C (400°F) for 12–15 minutes. Spray lightly with oil for best crisp. What kind of mushrooms work best? Button or cremini (brown) mushrooms are perfect—small to medium ones hold their shape and texture best when coated and cooked. Can I make them gluten-free? Absolutely. Swap in gluten-free flour and gluten-free breadcrumbs or crushed GF crackers. How far in advance can I prep them? You can bread the mushrooms a few hours ahead and keep them in the fridge on a tray. Fry right before serving for best texture. What other spices would work here? You could try Herbes de Provence , Smoked Paprika , or Crushed Red Pepper Flakes for a bit of heat. —just adjust to taste. How do I keep them crispy? Drain on a wire rack (not paper towel) and serve right away. You can re-crisp leftovers in the oven or air fryer if needed. Frequently asked Questions Ingredints Explained Ingredients For the mushrooms: 450 g (1 lb) button or cremini mushrooms, cleaned and trimmed 2 large eggs 2 tbsp milk (or dairy-free alternative) 80 g (2/3 cup) all-purpose flour 90 g (1 cup) panko breadcrumbs 30 g (1/4 cup) grated Parmesan (optional, for extra crispiness and flavor) 1 ½ tsp Selefina Italian Seasoning ¾ tsp Selefina Fleur de Sel ½ tsp smoked paprika (optional, for depth) Black pepper to taste Neutral oil for frying (e.g., canola, grapeseed) For dipping (optional): Aioli, ranch, or warm marinara sauce (see recipe below for details) Lemon wedges for brightness NEWSLETTER SIGN-UP Preparation This crispy mushroom bites recipe serves 4–6 as an appetizer or snack – Perfect for a small gathering, family snack board, or party platter – If serving as a main with salad or sides, it serves 2–3 generously Prep the dredging station: In one bowl, mix the flour with a pinch of black pepper. In a second bowl, whisk the eggs with milk. In a third bowl, combine panko, Parmesan (if using), Selefina Italian Seasoning, Garlic Salt, and paprika. Coat the mushrooms: Pat mushrooms dry. Dip each one in the flour, then egg mixture, then press into the seasoned panko mixture to coat evenly. Tip: For extra crunch, repeat the egg and breadcrumb step for a double coating. Fry until golden: Heat oil in a deep skillet (about 1 inch deep) to 180°C (350°F). Fry mushrooms in batches until golden and crispy (about 2–3 minutes per side). Don't overcrowd the pan. Transfer to a paper towel-lined plate to drain. Serve hot: Sprinkle with a pinch of flaky salt and extra Italian seasoning if desired. Serve with your favorite dip and lemon wedges for a fresh hit. Below are the recipes for my two favorite dipping sauces to go along side the crispy mushroom bites: Garlic Herb Aioli A creamy, garlicky dip that complements the crunchy coating perfectly. Ingredients 120 g (½ cup) mayonnaise 1 small garlic clove, finely grated 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp Selefina Italian Seasoning Black pepper to taste Instructions Whisk all ingredients together until smooth. Chill for 10–15 minutes before serving to let the flavors meld. 2. Warm Marinara Dip Classic, cozy, and perfect with the Italian-seasoned mushrooms. Ingredients 240 ml (1 cup) canned crushed tomatoes 1 tbsp olive oil 1 small garlic clove, minced ½ tsp sugar ½ tsp Selefina Italian Seasoning Salt and pepper to taste Optional: pinch of chili flakes for heat Instructions Sauté garlic in olive oil for 30 seconds. Add the tomatoes, seasoning, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Churro-inspired sandwich cookies with a creamy center or optional ice-cream substitute, come together for the ultimate summer treat.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Churro Sandwich Cookies Prep Time: 25 minutes + chill time Cook Time: 12–14 minutes Serves: 8-10 Sandwiches Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve been here a while, you already know I have a soft spot for cozy spices-especially the warm, baking spice kind. Whether it’s my Pumpkin Spice Cookies in the fall, Pfeffernüsse around the holidays, or that Cacao-Spiced Bundt Cake that somehow tastes like a hug, these flavors always seem to find their way into my kitchen. And while I usually lean into these blends when the weather gets chilly, I’ve been playing with ways to bring those same comforting vibes into summer-just in a cooler, more playful way. That’s where these Churro Cookie Sandwiches come in. They’ve got all that cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re sandwiched around either a whipped cinnamon cream filling or a scoop of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold-all at once. The idea was sparked by a spice blend I helped dream up last year, the Cacao-Maple Mélange, a cozy little mix that opened the door to blending familiar flavors with something a bit unexpected. That same spirit inspired this recipe. It’s nostalgic and fun, with just enough of a twist to keep things interesting. I hope you love them as much as I do, whether you go the ice cream route or keep it classic with the spiced cream filling, these are pure summer joy with a cozy heart. SKIP TO RECIPE CARD SKIP TO VIDEO All the cozy churro vibes without the need for a deep fryer. Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too. Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own! Kid and adult approved — seriously, these disappear fast. Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table. What You'll Love Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture. What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level. How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture. Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking. What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!) Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft. Frequently asked Questions Ingredints Explained Ingredients For the Churro Cookie Rounds: 1 cup (226 g) unsalted butter, softened ¾ cup (150 g) granulated sugar ½ cup (110 g) light brown sugar 1 large egg 2 tsp vanilla extract 2 ¼ cups (280 g) all-purpose flour 1 tsp baking soda ½ tsp salt 1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution) Cinnamon Sugar Coating: ⅓ cup (65 g) granulated sugar 1 tsp Cinnasational Spice Blend Cinnamon Vanilla Cream Filling: ½ cup (113 g) unsalted butter, softened 2 tbsp cream cheese, softened (optional, adds tang and structure) 1½ cups (180 g) powdered sugar, sifted 1 tsp vanilla extract or paste 1–2 tsp Selefina’s Cinnasational Spice Blend Pinch of salt 1–2 tsp milk or cream (only if needed for texture) Ice Cream Filling (substitute filling): 1 pint (475 ml) vanilla bean ice cream or dulce de leche Optional: swirl in some extra caramel or a pinch of sea salt NEWSLETTER SIGN-UP Preparation 1. Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add the egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend . Add dry ingredients to the wet and mix just until incorporated. Chill dough for 1 hour to firm up. 2. Shape & Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm). Bake for 10–12 minutes or until the edges are set and centers look just barely done. Let cool for 5 minutes on tray, then transfer to wire racks. 3. Cinnamon Sugar Coating: While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix. 4. Assemble: Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies. Wrap in parchment and freeze again for 20 minutes before serving for best texture. How to Make the Cinnamon Vanilla Cream Filling: Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first to avoid clouds. Add vanilla, spice blend, and a pinch of salt. Beat on high for another 1–2 minutes, until light, creamy, and pipeable. If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar. To Use: Pipe a generous swirl onto one churro cookie and press another on top. Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up. How to Make Perfect Ice Cream Rounds: Line a small baking sheet with parchment paper. Soften your ice cream slightly at room temperature until scoopable but not melty. Spread the ice cream about 1 to 1½ inches thick across the parchment. Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending. Freeze the tray until firm again (about 2 hours or overnight). Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream. Sandwich immediately between cookies or wrap and freeze for later assembly. Spice Blend Substitution Note: If you don’t have Selefina’s Cinnasational Spice Blend , you can mix: 1 tsp ground cinnamon ¼ tsp ground allspice ¼ tsp ground nutmeg ⅛ tsp ground cloves Adjust to taste if you prefer a spicier or more mellow flavor! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These classic cookies have a subtle vanilla-almond flavor and a delicate crunch that gives way to a satisfying chewiness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fortune Cookies Prep Time: 15 minutes Cook Time: 4-5 minutes Serves: 40 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something especially joyful about treats that come with a hidden surprise — whether it’s the nutty filling tucked inside my Honeynut Macarons , the playful peekaboo centers of my Swiss Spitzbuebe Cookies , or the caramelized crunch of a Homemade Palmier that shatters just right with each bite. These homemade fortune cookies follow that same spirit: crisp little shells that crack open to reveal a personal message, whether silly, sweet, or meaningful. I started making these as a fun way to brighten up school lunches for my girls — a thoughtful twist on the usual note-in-the-bag. Tucked into each cookie is a personalized fortune, making them feel like more than just dessert. And once you get the hang of folding them, they come together quickly. Best of all, they’re endlessly customizable: add a splash of color to the batter, dip the edges in melted chocolate, or decorate with sprinkles for a festive touch. Whether you're making them for a birthday, a holiday, or just because, these cookies are a sweet reminder that sometimes the smallest gestures bring the biggest smiles. SKIP TO RECIPE CARD SKIP TO VIDEO A Thoughtful Surprise – These aren’t just cookies—they’re tiny edible envelopes for personalized notes, affirmations, or jokes. Perfect for lunchboxes, birthdays, or holidays. Customizable & Creative – Add food coloring, chocolate dips, sprinkles, or flavored extracts (think orange blossom or cocoa!) to match any occasion or mood. Crispy, Delicate Texture – Thin and golden with a satisfying snap, just like the classic restaurant version—but even better because they’re homemade. Fun to Make with Kids – Folding them takes a little practice, but it’s a great hands-on project for kids and adults alike. Perfect for Gifting – Pack a few in a clear bag or box with a ribbon for a whimsical, heartfelt gift that’s sure to make someone smile. What You'll Love How do I get the fortune inside without breaking the cookie? As soon as the cookie comes out of the oven, work quickly while it’s still warm and pliable. Place the paper fortune in the center, fold the cookie in half, and gently bend the rounded edge over a cup or edge of a bowl to get the signature shape. Can I make these in advance? Yes! Fortune cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days. Humidity can make them soft, so make sure they’re well sealed. What paper should I use for the fortunes? Use regular printer paper cut into thin strips. Avoid glossy or coated paper (like magazine paper) and don’t use ink that smudges. Can I add flavors to the batter? Absolutely. Almond extract is classic, but vanilla, citrus zest, cocoa powder, or even a pinch of matcha or chai spice can make them extra special. How many can I bake at once? Stick to 2–3 per baking sheet at a time. They set quickly and you’ll need to fold them fast—any more and they’ll cool before you can shape them. Are these the same as traditional Chinese fortune cookies? Not quite! While fortune cookies are often associated with Chinese cuisine, they actually originated in the U.S. These are inspired by the same style—light, crisp cookies with a hidden message—but made with real butter for extra flavor and a tender crunch. Can I make them gluten-free? Yes, they work well with a 1:1 gluten-free flour blend, though the texture may be slightly more delicate. Be extra gentle during shaping. Frequently asked Questions Ingredints Explained Ingredients 100g egg whites (about 3 large) 150g granulated sugar (¾ cup) 113g unsalted butter, melted (½ cup) 1g vanilla extract (¼ tsp) 1g almond extract (¼ tsp) 45g water (3 tbsp) 90g all-purpose flour (¾ cup) 1g salt (pinch) NEWSLETTER SIGN-UP Preparation I just love how quickly and easily these fun cookies come together. The only tricky part about them is the final stages of shaping them as the cookies need to be handled while freshly baked and still quite hot from the oven. But since you will only need to handle two to three at a time, you can give your fingers a rest in between. The end result is fully worth it in my opinion. Begin by separating your eggs and beating the egg whites until stiff peaks form. You will not be needing the egg yolks for this recipe so you can use them for something else. Set your egg whites aside and use a separate bowl to mix your next ingredients together. With a whisk mix together your melted butter, sugar, salt, both extracts and water. Mix until everything is well incorporated and you are left with a paste like consistency. Next, use a rubber spatula or spoon to fold in your egg whites. Gently keep folding the egg whites in until you achieve a smooth velvety batter (so all the egg whites are well incorporated and you have achieved a consistent batter). Preheat your oven to 375F . On a lined baking sheet, spoon a small amount of batter onto the parchment paper and use the back of the spoon to create 7cm (3") circles. I like to work in small batches of about 3-4 cookies per sheet as that is about all I can shape after they come out of the oven while they are still warm. The circles should be very thin 1-2mm thick and should be evenly dense all over so that they bake evenly. I find it much easier to form the circles once the baking sheets are warmed up. I find the batter melts a little and so is easier to spread. Once you do a few you will see what consistency you like and I am sure find your own technique. Bake the cookies for 4-5 minutes or until the edges of the cookies start to brown. Remove from the oven and use a spatula to flip each cookie over so that you have the bottom showing. This is the part where you need to work quickly. As waiting too long will cause the cookies to cool to much and crumble during the forming process. But they will be hot, so you need to wait just a few seconds so that you are able to handle them. Again, you will have to test out what works for you. I usually wait about 10 seconds before handling them. Once you feel comfortable enough, place your note in the center of the circle and fold top and bottom together (like a clam). When the top and bottom edges are together, I like to use the edge of a bowl or glass to finish forming the fortune cookies into their famous shapes. Simply lay the cookie over the edge of the glass so that the edge of the glass is placed at the bottom center of the "clam" shape you have created and bend the two end points together. Place the freshly shaped cookies into a muffin tin to help keep their shape until they have cooled completely. That's it! Have fun and enjoy! What I love about these cookies is how customizable they are. I had made this particular batch to make special lunch note surprises for my girls. I have also added food coloring to an other batch that I made for a photo challenge to add some drama. Use them as fun place settings for a special occassion, add sprinkles, fill them with candy, use your imagination, get creative and have fun. Hope you enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Cookies Prep Time: 15 minutes + 30 min chill time Cook Time: 10 minutes Serves: 24-36 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links 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 SKIP TO VIDEO 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 Ingredints Explained 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) NEWSLETTER SIGN-UP 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 Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A classic dessert that combines the sweetness of ripe strawberries with the tartness of rhubarb in a buttery, flaky crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Strawberry Rhubarb Pie Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Every spring, as soon as rhubarb shows up at the market, I start plotting my first pie of the season. Some years it’s more of a tart - like my Swiss Plum Wähe - and other times I go full-on airy and dramatic, à la Maple Plum Pavlova . But there’s something about the classic strawberry rhubarb combo that pulls me right back to basics. Sweet, tangy, a little rustic. This one hits all the right notes. The crust is buttery and crisp, the filling is jammy but still slices cleanly, and the balance of tart rhubarb and juicy strawberries makes it one of those recipes that disappears faster than expected (especially if you serve it slightly warm with a scoop of vanilla ice cream). SKIP TO RECIPE CARD SKIP TO VIDEO That sweet-tart balance: Strawberries bring the sweetness, rhubarb brings the zing. It’s a match made for summer. The flaky, buttery crust: It’s tender, golden, and holds up beautifully to juicy filling. Great for make-ahead: The crust can chill overnight, and the baked pie slices even better the next day. Classic but elevated: A few small upgrades—like vanilla, lemon zest, and tapioca starch—bring big flavor without complicating the recipe. Rustic or elegant: Make it your own with a lattice top, braided edge, or full crust. You can’t go wrong. What You'll Love Can I use frozen fruit? Yes! Just thaw it first and drain off any excess liquid to avoid a soggy crust. You can even pat the fruit dry slightly with a paper towel. What’s the best thickener—cornstarch or tapioca? Tapioca starch gives the filling a glossier, more cohesive texture, especially if you're using juicy fruit. Cornstarch works in a pinch, but the filling will be slightly looser. Do I need to pre-bake the crust? Nope! As long as you bake the pie on the lower oven rack and give it enough time, the crust will be golden and cooked through—no blind baking required. Can I make it ahead? Yes. You can prepare the dough 1–2 days in advance, and the whole baked pie keeps well at room temperature (loosely covered) for 1 day or in the fridge for up to 3. It slices best once fully cooled. How do I keep the bottom crust from getting soggy? Bake on the lower rack of your oven so the heat hits the bottom crust first. You can also sprinkle a spoonful of semolina, ground almonds, or flour on the base before adding the filling—just a little layer to help absorb excess moisture. Can I freeze it? Yes—unbaked pies freeze well. Assemble, wrap tightly, and freeze. When ready to bake, pop it into the oven from frozen and add 15–20 extra minutes of baking time. Baked pie can also be frozen in slices. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 250 g All-Purpose Flour ( 2 cups ) 1 tbsp Granulated Sugar 1/2 tsp Salt 170 g Unsalted Butter, cold and cubed ( 3/4 cup ) 60–90 ml Ice Water ( 1/4–1/3 cup ) (Optional: 1 tsp lemon juice or vinegar for tenderness) For the Filling: 225 g Strawberries, hulled and quartered ( 1 1/2 cups ) 225 g Rhubarb, sliced ( 1 1/2 cups ) 100 g Granulated Sugar ( 1/2 cup ) 2 tbsp Tapioca Starch (or 1 tbsp cornstarch for lighter thickening) 1/2 tsp Vanilla Extract Zest of 1/2 Lemon Pinch of Salt For the Egg Wash: 1 Egg 1 tbsp Water 1 tbsp Turbinado Sugar (optional, for sprinkling) NEWSLETTER SIGN-UP Preparation 1. Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water (with lemon juice, if using), mixing just until dough holds together. Divide into 2 discs, wrap in plastic, and chill for 1 hour (or overnight). 2. Prepare the Filling: In a bowl, toss strawberries and rhubarb with sugar, tapioca starch (corn starch), lemon zest, vanilla, and salt. Let sit while the dough chills—this allows the juices to begin releasing. 3. Assemble the Pie: Preheat oven to 200°C (400°F) . Roll out one dough disc and line a 9-inch pie plate. Fill with the fruit mixture, draining excess juice if it's overly wet. Roll out the second dough disc and cut into strips for a lattice, or use whole for a full top crust with slits. (This is one of my favorite parts to do as it really gives the pie its personality. You can get great ideas by going on Pinterest or by simply letting your creativity go wild). 4. Bake: Brush the top with egg wash and sprinkle with turbinado sugar. Bake on the lower rack for 20 minutes. Reduce heat to 180°C (350°F) and bake for another 35–40 minutes , until golden and bubbly. 5. Cool: Let pie cool for at least 2 hours to set the filling before slicing. This pie is wonderful served warm or cold. Serve it with a sprinkle of icing sugar or with a dollop of whipped cream or scoop of icecream. Enjoy! Tips: Swap tapioca starch for 2 tbsp cornstarch if needed, but the filling will be looser. Frozen fruit works, but thaw and drain well to avoid sogginess. Pie crust freezes beautifully—double the recipe for your future self. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A spiced pumpkin pie with a buttery graham crust—holiday comfort in every slice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Classic Pumpkin Pie Prep Time: 20 minutes Cook Time: 50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Once October rolls in, this Classic Pumpkin Pie becomes a non-negotiable in my kitchen. It’s one of those nostalgic recipes that feels like the start of the holidays—cozy, spiced, and comforting in all the right ways. I grew up in a house where my mom made fresh pumpkin purée from our jack-o’-lantern leftovers. While we carved pumpkins, she’d be at the stove, boiling down the flesh into a golden purée and freezing batches for one purpose: this pie. At the time, I didn’t fully appreciate how much care went into it. But now? That memory feels like magic. There’s something so special about using every part of the pumpkin—not just the seeds for roasting, but the flesh too. It gives those Halloween pumpkins a second life beyond one spooky night. Of course, not all of us have the time to cook down fresh pumpkin while kids are elbow-deep in carving. And let’s be real, canned pumpkin is a beautiful thing—it's available year-round and works wonderfully in this recipe. My mom always made hers with a graham cracker crust, so to me, that’s just what a real pumpkin pie tastes like. A quick homemade version only takes about 10 minutes and is so worth it—but if you’re in a pinch, store-bought works too. The flavor of this pie reminds me a bit of my Pumpkin Spice Cookies —sweet, warmly spiced, and just begging for a dollop of whipped cream. And if you’re into cinnamon-sugar everything like my Churro Cookies , or those cozy swirls from the Chocolate Pumpkin Zebra Loaf , you’ll be right at home with this pie. It’s creamy, fragrant with all the best holiday spices, and honestly tastes like everything I love about this season. I hope it finds a place on your fall dessert table too. SKIP TO RECIPE CARD SKIP TO VIDEO Silky-smooth filling : Lightly spiced and perfectly sweetened—everything you want in a classic fall pie. Graham cracker crust twist : Buttery, crisp, and slightly spiced with cinnamon—it's a lovely change from traditional pastry. Fall flavor bomb : Like your favorite pumpkin spice latte and Thanksgiving dessert had a cozy little baby. Make-ahead friendly : The flavors deepen as it rests, making it even better the next day (hello, stress-free holiday prep). What You'll Love Can I use all evaporated milk instead of combining it with regular milk? Yes, you can! Just use 1 ⅔ cups (about 400ml) of evaporated milk for an even creamier texture. How do I know when my pie is done? Gently jiggle the pie—if the center has just a slight wobble, it's done. A toothpick or knife inserted near the center should come out mostly clean. Can I make this crustless? Absolutely! Just grease your pie dish and pour in the filling. Bake as usual—it’ll turn into a soft, custardy pumpkin slice. Can I make it ahead of time? Yes! It keeps beautifully in the fridge for up to 3 days. Chill it uncovered until cool, then cover loosely with foil or plastic wrap. Can I freeze it? Totally. Bake and cool the pie completely, then wrap tightly and freeze for up to a month. Thaw in the fridge overnight before serving. Can I swap the crust for something else? Of course! You can use a traditional pie crust, a cookie crumb base, or even a gingersnap crust for extra fall flavor. Frequently asked Questions Ingredints Explained Pumpkin Purée – The star of the show; provides smooth texture and earthy sweetness. Fresh or canned both work beautifully. Granulated Sugar – Sweetens the custard while helping the pumpkin’s natural flavor shine. Salt – Essential for balance; just enough to make the spices pop. Ground Cinnamon – The dominant spice that defines pumpkin pie’s cozy aroma. Ground Nutmeg – Adds a subtle nutty warmth that deepens the flavor. Ground Cloves – Brings a hint of spice and intensity — a little goes a long way. Ground Ginger – Offers gentle heat and brightness, keeping the pie from feeling too heavy. Allspice – Complements the other spices and rounds out the flavor profile. Eggs – Bind the filling and give it that luscious, custard-like texture. Whole Milk – Keeps the filling creamy and smooth. Evaporated Milk – Adds richness and body while preventing the filling from being overly heavy. Ingredients Crust: 180–240g graham cracker crumbs (1 ½ – 2 cups or about 12–14 sheets) 113g unsalted butter, melted (½ cup) 50g granulated sugar (¼ cup) 1g salt (¼ tsp) 0.5g ground cinnamon (¼ tsp) Filling: 340g pumpkin purée (1 ½ cups) – fresh or canned (make sure it is plain purée). 150g granulated sugar (¾ cup) 3g salt (½ tsp) 2g ground cinnamon (1 tsp) 0.5g ground nutmeg (¼ tsp) 0.5g ground cloves (¼ tsp) 1g ground ginger (½ tsp) 0.5g allspice (¼ tsp) 3 large eggs, lightly beaten 300ml whole milk (1 ¼ cups) 160ml evaporated milk (⅔ cup) NEWSLETTER SIGN-UP Preparation Step 1: Preheat the oven Preheat your oven to 350°F (175°C). Step 2: Make the graham cracker crust In a medium bowl, combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and let it cool slightly while you prepare the filling. Step 3: Prepare the pumpkin filling In a large mixing bowl, whisk together the pumpkin purée, sugar, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Add the lightly beaten eggs and mix until smooth. Pour in the milk and evaporated milk, stirring until everything is well combined and silky. Step 4: Fill the crust Pour the pumpkin filling into the pre-baked graham crust. The mixture will be quite liquid—this is normal! Step 5: Bake the pie Carefully transfer the filled pie to the oven. Bake at 350°F (175°C) for 50–60 minutes, or until the edges are set and the center has just a slight wobble when gently jiggled. If the crust starts to brown too much, cover the edges with foil during the last 15–20 minutes of baking. Step 6: Cool and serve Remove the pie from the oven and let it cool completely at room temperature. Once cooled, chill in the fridge for at least 2–3 hours to allow the filling to fully set. Serve with whipped cream, a sprinkle of cinnamon, or even a drizzle of maple syrup if you're feeling fancy. Recipe Card Chef's Notes Homemade vs. canned: Fresh pumpkin purée gives a slightly lighter, more natural flavor, while canned is creamier and more consistent - both are delicious, so use what you love. Blind baking: For extra crispness, bake the crust for 5–7 minutes before adding the filling. This prevents sogginess and gives the base a lovely toasted flavor. Spice balance: Taste your filling before baking - every spice blend has its own personality. You can adjust the cinnamon or ginger to match your preference. Avoid overbaking: The center should still have a gentle wobble when you take it out; it will finish setting as it cools. Texture tip: For the silkiest filling, strain the mixture before pouring it into the crust. It makes a noticeable difference in smoothness. Garnish ideas: A swirl of whipped cream, a dusting of cinnamon, or candied pecans add a festive touch. Storage Tips Let the pie cool completely at room temperature before refrigerating. Cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days . To freeze, wrap slices tightly and store in an airtight container for up to 1 month . Thaw overnight in the fridge before serving. For best texture, serve chilled or at room temperature - never warm from the oven. Avoid covering while warm, as condensation can make the crust soggy. Recipe Card RECIPE VIDEO Newsletter SignUP

Delicious cinnamon and almond cookies with a sweet lemon glaze.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Stars (Zimtsterne) Prep Time: 30 minutes Cook Time: 5 minutes Serves: 80 Cookies Nov 29, 2025 Last updated: This recipe may contain affiliate links About the Recipe If Christmas had a scent, it would be the smell of Zimtsterne baking in the oven — those spiced Swiss Cinnamon Stars that make the whole kitchen smell like pure holiday magic. They’re a holiday must in Switzerland, right alongside Mailänderli and Brunsli , and everyone seems to have their own version- a little more almond here, a touch of hazelnut there, maybe even a splash of kirsch if Grandma’s recipe called for it. These chewy, nutty, snow-glazed stars are the kind of cookie that feels both nostalgic and comforting -like the Cinnamon-Orange Swirl Cookies I make every fall, or those Nussmakronen that never last more than a day in our house. There’s just something about cinnamon that feels like a hug in cookie form (and if you’re as obsessed as I am, you’ll love my Cinnamon Layered Scones too). So if you’re looking for a cookie that truly captures the essence of Christmas - one that’s a little rustic, a little refined, and completely irresistible-Zimtsterne are it. SKIP TO RECIPE CARD SKIP TO VIDEO Classic Festive Flavor : The warm cinnamon and almond combination brings a comforting, holiday feel to each bite, making these cookies perfect for cozy gatherings. Naturally Gluten-Free : Made with almond flour instead of wheat, these cookies are gluten-free, so they’re great for anyone avoiding gluten. Soft and Chewy Texture : Zimtsterne have a unique, soft texture with a slightly chewy bite, and the sweet, tangy glaze adds just the right amount of contrast. Easy to Customize : You can play with the spices by adding a hint of nutmeg or a dash of ginger for extra warmth, or even swap almond flour with ground hazelnuts for a different nutty flavor. Kid-Friendly Decorating : The glossy glaze makes these fun for decorating. Kids and adults alike will love painting the stars with the glaze for a festive touch. Make-Ahead Friendly : The dough can be prepared in advance, making it a convenient choice for holiday prep or gifting. What You'll Love Q: Can I substitute almond flour with another type of flour? A: Traditional Zimtsterne uses almond flour, which provides the signature nutty flavor. If you need a substitute, finely ground hazelnuts can work, but it may alter the flavor. Q: My dough is too sticky—what should I do? A: If your dough is sticky, try chilling it for 30 minutes to firm it up. Alternatively, lightly dust your surface with a bit of powdered sugar when rolling it out. Q: Why do I need to use egg whites instead of whole eggs? A: Egg whites help bind the dough while keeping the cookies light and chewy. Whole eggs would make the dough too dense. Q: Can I make the dough in advance? A: Yes! You can make the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Just bring it back to room temperature before rolling out. Q: What’s the purpose of the lemon juice in the dough and glaze? A: Lemon juice adds a subtle acidity that enhances the flavor and helps balance the sweetness of the cookies and glaze. Q: Can I make a thicker or thinner glaze? A: Absolutely! If you prefer a thicker glaze, add powdered sugar until you reach your desired consistency. For a thinner glaze, add a little water, one teaspoon at a time. Frequently asked Questions Ingredints Explained Almond Flour Powdered Sugar Egg Whites Cinnamon Lemon Juice Ingredients Dough : 500g almond flour (ground almonds) 400g powdered sugar 2 Tablespoons cinnamon 3 egg whites 3/4 Tablespoon lemon juice Glaze : 200g powdered sugar 2 Tablespoons lemon juice 1-2 Teaspoons water NEWSLETTER SIGN-UP Preparation Step-by-Step instructions on how to make Cinnamon Stars In a large bowl mix together the almond flour, powdered sugar and cinnamon. In a secondary bowl, softly beat egg whites together. Add the softly beaten egg whites to the almond mixture with the lemon juice. Combine until you have formed the dough. As those who follow my recipes know, when working with dough, I like to get in there with my hands. I feel I have more control and can get a sense of where the dough is going. This particular dough may seem slightly crumbly when you first start mixing it together, just from the nature of the almond flour. But not to worry, keep kneading and it will all come together nicely. Once you have the dough formed it is time to roll it out. In order for the dough not to stick to the work surface or rolling pin, lightly dust both with some powdered sugar. Roll out the dough so that it is approximately 5mm thick. (I usually work the dough in small batches, taking about a third of the dough at a time. I find it easier and more controlled to do it in this way). Once your dough is evenly rolled out, stamp out your stars with your cookie cutter. You'll see that while you roll out your dough, it may still seem a bit more crumbly than your traditional cookie dough, but trust the process, even if there are little cracks throughout the dough, if you keep working it with your hands, you'll get it to stick together. Preheat your oven to 400F . Place all your little stars on a lined baking sheet. (They can be nestled closely together as they will not grow during the baking process). Bake for 5-7 minutes or until bottoms are lightly golden in color. Let cookies cool completely before adding the glaze. Making the glaze: Add confectioners sugar, lemon juice and water to a small bowl. Mix together until you have a smooth runny texture. If you prefer a thicker glaze, add in more confectioner sugar. If you like it runnier, add in some more lemon juice or water. Just make sure to add a little at a time, for it does not take a lot to get it to be more liquidy. Using a pastry brush, paint the tops of each star with a thin layer of lemony glaze. Let the glaze dry before serving or storing them in an airtight container. For best taste and texture, consume within 5 days of making them. If you like these, you'll also enjoy these other classic Swiss treats: Spitzbuebe Nussmakronen Chocolate Rings Recipe Card Chef's Notes Dust your work surface with powdered sugar , not flour - flour changes the texture. Keep the dough thick (5 mm) so the stars stay chewy. Don’t overbake - once the bottoms turn lightly golden, they’re done. If dough feels crumbly , knead a little longer — almond flour takes time to hydrate. Roll gently - pressing hard makes the dough crack. Let the glaze dry fully to get that signature white star look. Storage Tips Store in an airtight container at room temperature 5–7 days For longer storage: freeze unglazed cookies up to 3 months Glaze after thawing for best results Recipe Card RECIPE VIDEO Newsletter SignUP

Swiss-inspired nusstorte macarons filled with creamy caramel buttercream and a hint of honey—a cozy twist on classic flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Nut Macarons Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12-18 Macarons Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Today, I’m giving macarons a cozy twist inspired by one of my favorite Swiss treats: Nusstorte —that rich, nutty caramel tart I can never resist. If you’ve tried my recipe for the classic Swiss Nusstorte , you already know how comforting those caramelized nuts and honey can be. And since I’ve already played with those flavors in cookies like Cinnamon Stars and Nussmakronen , it felt only right to bring them into a macaron too. These macarons start with classic almond shells, but I mix in a bit of honey powder to add subtle warmth. The filling? A ring of caramel buttercream with a dollop of pecan-hazelnut goodness tucked in the center—kind of like a mini Nusstorte surprise in every bite. They’re nutty, creamy, and melt-in-your-mouth delicious. If you’re new to macarons, don’t worry—I’ve included some tips in the FAQs to help you master those smooth tops and signature “feet.” And the best part? These only get better as they rest, so they’re a great make-ahead option whether you’re prepping for a cozy gathering or just treating yourself. Whether you’re baking for fall, the holidays, or a quiet weekend tea, I hope this Swiss-flavored macaron brings a little extra joy (and maybe a few happy memories) to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO A Unique Twist : These macarons combine the classic French cookie with the rich, nutty flavors of Swiss nusstorte —a treat you won’t find just anywhere! Layers of Flavor : With honey-infused shells, creamy caramel buttercream, and a pecan filling, each bite has a mix of sweetness, nuttiness, and warmth. Perfect for Fall : These macarons capture the cozy flavors of fall, making them ideal for gatherings, Halloween treats, or just a quiet afternoon snack. Make-Ahead Friendly : Macarons only get better as they rest, so you can make them ahead and have them at their best when you’re ready to enjoy. Eye-Catching and Elegant : These macarons are as beautiful as they are delicious, with a refined look that’s sure to impress. What You'll Love 1. Why is it important to age egg whites for macarons? Aging egg whites helps reduce moisture, making them easier to whip into a stable meringue. This stability is key to achieving the smooth, shiny tops and distinctive feet of a macaron. 2. Can I use regular flour instead of almond flour? Almond flour is essential for macarons, as it gives the shells their signature texture and slight chew. Other flours can affect both the texture and the flavor. 3. What’s the purpose of adding honey powder to the shells? Honey powder infuses a hint of honey flavor without adding moisture, which can make the macaron batter too runny. This touch of honey complements the pecan caramel filling in this nusstorte -inspired macaron. 4. Why do macarons need to rest before baking? Allowing macarons to rest forms a skin on their surface, which helps create the “feet” (the ruffled edge at the bottom of each shell) during baking. Skipping this step can lead to cracking and uneven baking. 5. My macarons are hollow—what went wrong? Hollow macarons can result from over-whipping the meringue, under-mixing the batter, or baking at too high a temperature. Ensuring proper meringue stiffness and accurate oven temperature can help avoid this issue. 6. Can I replace pecans and hazelnuts with other nuts? Absolutely! Feel free to substitute with other nuts like almonds or walnuts for a different twist, but pecans and hazelnuts provide a warm, caramel flavor that’s perfect for this nusstorte style. Frequently asked Questions Ingredints Explained Macaron Shells Almond Flour – The base of any macaron, providing structure and that smooth, chewy texture. Powdered Sugar – Keeps the shells delicate and sweet while ensuring a fine, glossy surface. Honey Powder – Adds subtle floral notes and warmth without adding extra moisture — think of it as a whisper of honey in every bite. Egg Whites (aged, room temperature) – The backbone of macaron structure; aged whites whip up more stable meringue with a smoother texture. Cream of Tartar (optional) – Helps stabilize the meringue for consistent results. Granulated Sugar – Strengthens the meringue and adds shine to the shells. Buttercream Filling Unsalted Butter – Creates a smooth, creamy base for the filling. Powdered Sugar – Sweetens and lightens the buttercream. Caramel Sauce – Adds depth and a toffee-like richness that pairs beautifully with honey. Honey – Enhances the floral sweetness and ties the flavors back to the macaron shells. Sea Salt (optional) – A pinch of salt elevates the caramel and balances the sweetness. Nutty Center Pecans and Hazelnuts (or a nut mix) – Provide crunch, flavor, and a cozy, roasted nuttiness reminiscent of Swiss holiday desserts. Honey – Acts as a natural binder and flavor enhancer. Caramel Sauce – Adds moisture and depth, echoing the buttercream’s flavor. Cinnamon (optional) – A touch of warmth that complements the honey beautifully. Ingredients Macarons Shells: 100g almond flour 100g powdered sugar 1/2 tsp honey powder 2 large egg whites (about 70g), aged and at room temperature 1/4 tsp cream of tartar (optional, for stability) 50g granulated sugar Buttercream Filling: 1/4 cup unsalted butter, softened 1/2 cup powdered sugar 1-2 tbsp caramel sauce 1 tsp honey (to taste) Small pinch of sea salt (optional) Nutty Center: 1/4 cup finely chopped pecans + hazelnuts (or nut mix of your choice) 1 tbsp honey 1 tbsp caramel sauce 1/4 tsp cinnamon (optional, for warmth) NEWSLETTER SIGN-UP Preparation For the shells: Prep : Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a small round tip. Sift the almond flour, powdered sugar, and honey powder into a large bowl to remove any lumps. Whip egg whites in a clean bowl. When they start to foam, add cream of tartar, then gradually add the granulated sugar until stiff peaks form. Macaronage : Gently fold the dry ingredients into the meringue in 2-3 batches. Mix until the batter flows in a thick ribbon and smooths itself within 10 seconds. Pipe the batter into 1-inch circles on the prepared baking sheets. Rest : Allow the piped shells to sit for 30-60 minutes until a skin forms on top (they should feel dry to the touch). Bake at 300°F (150°C) for 15-18 minutes. Let cool completely before removing from the mat. For the buttercream: Beat butter until smooth and creamy. Add powdered sugar gradually, then mix in caramel sauce, honey, and a pinch of salt. Beat until light and fluffy. For the Nutty Filling: Mix all ingredients in a small bowl until combined and slightly sticky. The mixture should be thick enough to hold its shape when spooned. Adjust honey and caramel to taste; the mixture should be sweet but with a nutty texture. Assembly: Pipe a ring of caramel buttercream around the edge of one macaron shell. Spoon a small amount of the nusstorte nut filling into the center. Sandwich with another macaron shell, pressing gently to secure. Recipe Card Chef's Notes Whip it right: A glossy, stiff meringue is key — if it peaks but still bends slightly, you’re ready to fold in the dry ingredients. Macaronage matters: Fold the batter just until it flows like lava. Overmixing can deflate your shells; undermixing makes them lumpy. Resting time: Let the piped shells rest until they form a skin — about 30–45 minutes, depending on humidity. This ensures those coveted “feet.” Balance your sweetness: The caramel and honey bring natural sweetness, so keep the filling light and creamy rather than overly sugary. Flavor layering: The nutty center adds texture and depth — don’t skip it! It makes each bite taste like a honeyed praline. Mature overnight: As with all macarons, they’re even better the next day once the shells and filling have melded into perfect harmony. Storage Tips Store filled macarons in an airtight container in the refrigerator for up to 4–5 days . Bring to room temperature before serving for the best flavor and texture. For longer storage, freeze the filled macarons (layered between parchment) for up to 1 month . Thaw overnight in the fridge before serving. You can also freeze unfilled shells for several weeks — just ensure they’re completely dry before sealing. Avoid humidity; macarons absorb moisture easily and can lose their delicate crunch. Recipe Card RECIPE VIDEO Newsletter SignUP