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

These creamy soup is both sweet and salty and will warm your soul.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Butternut Squash and Potato Soup with Bacon Bits Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy. I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!). If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup , Carrot and Potato Potage , or Classic Leek and Potato Potage —all of them easy, comforting, and family-friendly. Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds. SKIP TO RECIPE CARD SKIP TO VIDEO Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo. Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency. One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl. Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings. Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast. What You'll Love Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat. Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash. Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches. Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers. What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat. How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side. Frequently asked Questions Ingredints Explained Ingredients 1 Medium to Large Butternut Squash 2 Tablespoons Olive Oil 2-3 Medium Potatoes () 2-3 Stalks of Celery 1 Yellow Onion 2 Garlic Cloves 6-8 Cups of Vegetable Stock 2-3 Oregano Sprigs 1 Bay Leaf Salt & Pepper to taste 1/4 Cup Heavy Cream (for drizzling) 8-10 Strips of Bacon NEWSLETTER SIGN-UP Preparation This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts. Preheat your oven to 450F . Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready. In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding). Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies. When the potatoes are cooked through remove the pot from the heat and let cool. In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible. Once cooked, crumble into small chunks. When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup. Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste. To serve, drizzle some heavy cream and sprinkle with bacon bits. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A vibrant spring dish featuring roasted veggies piled over a creamy lemon feta spread, topped with crispy chickpeas and sweet dates.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Roasted Veggies with Lemon Feta Spread Prep Time: 15 Minutes Cook Time: Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad (like my Celery Remoulade ), there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing. This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, just like in my Creamy Cauliflower Soup , and when you pile them on top of a creamy, lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.) You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. If you’re in the mood for something completely different but still veggie-forward, my Fennel Apple Carpaccio is another favorite. This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon! SKIP TO RECIPE CARD SKIP TO VIDEO A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.” Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies. Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook. The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread. Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat. What You'll Love Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand. Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad. Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving. Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty! What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note. Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too. Frequently asked Questions Ingredints Explained Ingredients For the Veg & Chickpeas 4 cups (600 g) roasted vegetables — a colourful mix like cauliflower, broccoli, red pepper, carrots, fennel, or whatever’s in season 1 can (400 g) chickpeas, rinsed and drained 4 tbsp (60 ml) extra virgin olive oil ½ tsp (2.5 g) ground coriander ½ tsp (2.5 g) paprika ½ tsp (2.5 g) cumin Salt and freshly ground pepper, to taste 4 Medjool dates (about 80 g), pitted and chopped A handful of fresh coriander (cilantro), roughly chopped For the Lemon Feta Spread 1 cup (150 g) feta cheese ¾ cup (180 g) cream cheese Zest of ½ lemon Juice of ½ lemon (about 1 tbsp / 15 ml) 4 tbsp (60 ml) extra virgin olive oil ¼ cup (60 ml) water (more if needed for blending) Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal. Preheat your oven to 450F . In a large bowl, toss your cut vegetables with about 2 tablespoons of olive oil. Any hearty vegetable works here — think broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, or Brussels sprouts. Sprinkle with salt and pepper, mix well, and spread them out on a lined baking sheet in a single, even layer. Try to avoid overlapping so they roast, not steam. Rinse the chickpeas in a colander, then lay them out on a paper towel and pat them completely dry — the drier they are, the crispier they’ll get. Transfer the chickpeas to a bowl, drizzle with 2 tablespoons of olive oil, and stir until evenly coated. Sprinkle over the ground coriander, paprika, and cumin, then mix well. Season with salt and pepper to taste. Spread the chickpeas onto a second lined baking sheet in a single layer, giving them plenty of space so they roast evenly. Place both baking sheets in the oven and roast for 20–25 minutes . After about 15 minutes, give the vegetables and chickpeas a quick stir to help them brown evenly. If your baking sheets are on different racks, swap their positions at the same time so everything roasts uniformly. While the trays are in the oven, prepare the feta dip. I like to use a food processor for this, but a blender or even a hand mixer will work just fine. Simply add all the dip ingredients and blend until you have a smooth, creamy spread. Season with salt and pepper to taste. If you’d like it tangier, add a little extra lemon juice. Fresh mint or coriander are lovely additions when you have them on hand — really, any fresh herb pairs beautifully with this dish. When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes . Remove from the oven. Finely slice your dates and roughly chop your coriander. To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These crisp Swiss honey cookies from Zürich are delicately spiced and traditionally embossed with beautiful patterns.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tirggel (Honey Cookies) Prep Time: 25 minutes + chiling time Cook Time: 10 minutes Serves: 36 cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe The smell of these cookies takes me straight back to the Switzerland I knew growing up. There’s something about the mix of honey and spice that feels both comforting and festive, like stepping into a warm kitchen on a winter’s day. Tirggel are such a simple cookie, just flour, honey, and a few spices, yet when they bake, they turn into something delicate and crisp, almost caramelized at the edges. Traditionally, they were pressed into wooden molds in Zürich, each one decorated with flowers, saints, or guild emblems. Every cookie was like a little story. I love them because they’re unpretentious but still beautiful. The kind of cookie that you choose carefully and makes you pause for a moment before you take a bite. If you love honey bakes too, you’ll probably enjoy my German Bee Sting Cake (Bienenstich ), my cozy Engadiner Nusstorte , or even my Honey Nut Macarons . I’ve also written a whole blog post on honey - everything from honeycomb to styling ideas - that pairs perfectly with a cup of tea and a plate of these cookies. SKIP TO RECIPE CARD SKIP TO VIDEO Beautifully embossed designs: Whether you use a carved mold or a patterned rolling pin, every cookie comes out like a little work of art. Delicate spiced flavor: Honey, cinnamon, and anise give them that old-world Swiss taste — festive without being heavy. Make-ahead friendly: These cookies actually taste better a day or two after baking as the flavors deepen. Tradition meets creativity: Stick to classic squares or put your own spin on them with round, fluted cutters. Perfect for gifting: They keep well, travel well, and look gorgeous stacked in tins or wrapped in clear bags. What You'll Love Do I need rye flour? Not at all — it adds a subtle nuttiness and color, but you can replace it 1:1 with all-purpose flour and still get great results. What if I don’t have carved molds or a patterned rolling pin? No problem! Roll the dough flat and use cookie cutters for simple shapes. The flavor is still authentic, even without the imprints. Why do my designs blur in the oven? Usually the dough was too warm. Chill the shaped cookies for 10 minutes before baking, and avoid overbaking - they should stay pale. Can I make these softer? Yes. Slip a slice of apple into the cookie tin and replace every couple of days. For crisp cookies, just store them airtight without the apple. How long do they last? Stored in an airtight tin at room temp, they keep 2–3 weeks. They also freeze beautifully for up to 3 months. What’s the best oil for conditioning molds/rolling pins? A neutral oil like canola, sunflower, or grapeseed works best. Brush on lightly and wipe off excess before pressing dough. Frequently asked Questions Ingredints Explained Honey – The heart of Tirggel. Choose a flavorful, good-quality honey - floral or wildflower honey works beautifully. It provides sweetness, aroma, and that unmistakable golden hue. Flour – All-purpose flour gives structure and crispness. Some traditional versions use a bit of spelt for extra depth. Sugar – A small amount enhances flavor and aids in browning but doesn’t overpower the honey. Egg – Helps bind the dough and gives a touch of richness. Spices – A blend of cinnamon and anise seed gives Tirggel their nostalgic Swiss character. A touch of clove or nutmeg can be added for warmth. Ingredients ¾ cup (180 g) liquid honey ½ cup (100 g) granulated sugar 2 tbsp (30 g) unsalted butter 2 cups (250 g) all-purpose flour ½ cup (60 g) light rye flour (optional for depth - or simply substitute with more all-purpose flour) 1 tsp ground cinnamon ½ tsp ground anise seed (or fennel seed, ground very fine) ¼ tsp ground cloves ¼ tsp salt Neutral oil (canola, sunflower, or grapeseed), for brushing molds or rolling pin NEWSLETTER SIGN-UP Preparation Make the dough In a small saucepan, gently heat the honey, sugar, and butter just until the sugar dissolves. Do not boil. Let cool slightly. In a large bowl, whisk together flours, spices, and salt. Pour the honey mixture into the dry ingredients and stir, then knead into a smooth dough. If sticky, dust lightly with flour; if dry, add 1 tsp water. Chill Wrap the dough tightly and chill for at least 2 hours, or overnight. A firm dough is key for holding crisp imprints. Prepare for shaping Preheat oven to 325°F (160°C) . Line baking sheets with parchment. Lightly brush your carved molds or patterned rolling pin with a very thin coat of neutral oil (canola, sunflower, or grapeseed). Wipe away excess, you just want a conditioned surface to prevent sticking. Shape the cookies If using carved molds: Roll dough to ¼ inch (6 mm). Press pieces firmly into the molds, trim excess, and release. If using a patterned rolling pin: Roll dough to ¼ inch (6 mm) using a flat rolling pin (Tip: roll the dough between two pieces of parchment paper to prevent sticking), then once evenly rolled out, firmly roll your patterned pin across the top to emboss the design. Chill the patterned dough 10 minutes so the pattern sets. Cut into shapes: Traditional: squares or rectangles. Modern twist: round cutters, fluted cutters, or even diamonds for variety. Bake Arrange cookies on the tray with a little space between them. Bake 10–12 minutes until firm but still pale (they should not brown). The imprints stay sharpest this way. Cool & rest Cool completely on racks. Flavor develops further after a day in the tin, they’re even better once rested. Tips & Tricks for Best Results Oil, not flour: Always brush your mold or rolling pin with a thin layer of neutral oil (canola, sunflower, or grapeseed). Oil releases the dough cleanly and keeps designs sharp. Flour can blur the details or leave a dusty finish. Re-oil occasionally: Refresh the oil every 2–3 cookies if you notice sticking. Dough temperature matters: Work with dough that’s chilled but not rock-hard. Too soft and the designs blur, too cold and it cracks. Chill after shaping: A short chill before baking helps the imprints hold during the bake. Don’t overbake: Triggel are meant to stay pale. They firm as they cool, so pull them before the edges darken. Storage Store cooled cookies in an airtight tin at room temperature. They keep for 2–3 weeks , and the flavor actually deepens with time. Place a slice of apple in the tin (replace every 2 days) if you prefer a slightly softer bite. For crisp cookies, just keep them dry. They also freeze beautifully — up to 3 months in a freezer-safe container. Chef’s Notes Making Tirggel is as much about the process as the final cookie; pressing dough into patterns, lifting it out carefully, and seeing the little designs come to life is incredibly satisfying. Don’t worry if the first few look a bit rustic; that’s part of their charm, and by the second tray you’ll have found your rhythm. I love using my carved rolling pin with its floral design, it makes each cookie look like a tiny piece of lace. Just remember to brush with a whisper of neutral oil, keep the dough cool, and let the oven do the rest. These cookies only get better as they sit, so bake them ahead and enjoy a little taste of Swiss tradition with your tea or coffee all week long. Recipe Card Chef's Notes Rest your dough: The honey-based dough benefits from resting — overnight if possible — to allow it to firm up and make it easier to roll and imprint. Use firm pressure when molding: If you have traditional wooden molds, dust them lightly with flour to prevent sticking. No mold? A simple embossed rolling pin or cookie stamp works beautifully too. Watch your bake time: Tirggel cookies are meant to be pale golden, not browned — they should stay crisp but delicate. A few seconds too long can make them bitter. Modern twist: Brush lightly with edible gold dust or drizzle with honey syrup for a festive touch while maintaining their traditional appeal. Storage Tips Tirggel cookies store exceptionally well — in fact, they improve over time. Store in an airtight tin or cookie jar at room temperature for up to 2 months . Keep layers separated with parchment to preserve their designs. Avoid humid environments, as moisture softens their crisp texture. If they lose their snap, simply pop them in a low oven (250°F / 120°C) for 3–4 minutes to re-crisp. Recipe Card RECIPE VIDEO Newsletter SignUP

A delicious soup where the earthy sweetness of celery root meets the aromatic allure of ginger in a rich and comforting symphony of flavors.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Creamy Celery Root and Ginger Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4-6 Servings Dec 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I love celery root—aka celeriac. Just the smell of it being peeled is enough to make my mouth water. There’s something about that fresh, earthy, slightly nutty aroma that feels both grounding and exciting. It may not win any beauty contests at the market, but beneath that knobby exterior is one of my favorite cool-weather ingredients. If you’ve tried my celery root remoulade , you already know how versatile and delicious this humble root can be. And if you’re a fan of soups like my turmeric coconut soup or creamy cauliflower soup , this one will definitely speak to you. In this recipe, celeriac really gets its moment—paired with buttery potato, a gentle kick of ginger, and just enough garlic to round everything out. It’s creamy (without needing much cream), nourishing, and deeply satisfying. A perfect winter warmer that feels elegant, but totally unfussy. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy, nourishing soup with unexpected depth Naturally creamy, even with just a splash of milk or cream Ginger and garlic bring a subtle but beautiful warmth Comes together in under 40 minutes What You'll Love Can I make it dairy-free? Yes! Use olive oil instead of butter and replace milk or cream with coconut milk or oat milk for a vegan version. What does celeriac taste like? It has a mild, earthy flavor—like a cross between celery and parsnip—with a natural creaminess when pureed. Can I freeze it? Absolutely. Let the soup cool completely, then freeze in an airtight container for up to 3 months. Frequently asked Questions Ingredints Explained Celery root (celeriac): Earthy, slightly nutty, and naturally creamy when blended Potato: Adds body and silkiness to the soup Fresh ginger: Brings warmth without overpowering Milk or cream: Optional, depending on how rich you want the soup Butter or olive oil: Both work — butter adds richness, olive oil keeps it lighter Ingredients 1 large celery root , peeled and diced (~500–600 g) 1 large potato , peeled and diced (~300 g) 1 medium onion , chopped 2 cloves garlic , minced 1 tbsp fresh ginger , grated or finely minced 1 L vegetable or chicken broth (4 cups) 250 ml milk or cream (1 cup – use cream for a richer version) 2 tbsp butter or olive oil Salt and pepper , to taste Fresh herbs for garnish (parsley, chives, or thyme) NEWSLETTER SIGN-UP Preparation Prepare the Vegetables: Peel and dice the celery root and potato into small cubes. Sauté Aromatics: In a large pot, melt the butter or heat olive oil over medium heat. Add chopped onions, minced garlic, and grated or minced ginger. Sauté until the onions are soft and translucent. Add Vegetables: Add the diced celery root and potato to the pot. Stir well to coat the vegetables with the aromatics. Cook Vegetables: Cook for about 5 minutes, allowing the vegetables to slightly brown and develop flavor. Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer until the vegetables are tender (usually around 20-25 minutes). Blend Soup: Once the vegetables are tender, use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy. Add Milk or Cream: If you want a creamier soup, add milk or cream to the blended soup. Stir well and heat through. Season to Taste: Season the soup with salt and pepper to taste. Adjust the consistency by adding more broth or milk if needed. Serve: Ladle the soup into bowls and garnish with fresh herbs. Recipe Card Chef's Notes Cook the vegetables until very soft for the smoothest texture Ginger should be present but subtle — start small and adjust Blend thoroughly; celery root rewards patience The soup thickens as it cools Storage Tips Make ahead: Keeps well for 2–3 days Storage: Refrigerate in an airtight container Freezing: Freeze without cream for best texture Reheating: Warm gently, stirring often Recipe Card RECIPE VIDEO Newsletter SignUP

Fluffy, yeasted dumplings gently steamed in a sweet, buttery glaze until golden and pillowy—perfect with applesauce or vanilla sauce.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Steamed Caramel Rolls (Dampfnudeln) Prep Time: 25 minutes + rise time Cook Time: 25 minutes Serves: 8-10 Buns Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Dampfnudeln may literally translate to “steamed noodles,” but don’t let the name fool you-there’s nothing noodle-like about these soft, pillowy buns. These yeasted dumplings are gently steamed in a buttery milk glaze that leaves their tops light and tender, while their bottoms develop a sweet, golden crust that’s almost candy-like. Growing up, my mom made them for supper and always served them with her homemade applesauce. She baked them, giving the tops a golden finish, but what really stood out was that sweet caramel base. My brother and I didn’t bother with the name—we just called them “Candy.” It stuck. This version goes the traditional steamed route, chasing that delicate, melt-in-your-mouth texture I always imagined as a child. In a way, it reminds me of other cozy Swiss-German dishes like Swiss Pancakes or freshly braided Swiss bread Zopf -simple ingredients, humble technique, and the kind of comfort that lingers. SKIP TO RECIPE CARD SKIP TO VIDEO Soft & fluffy texture : These dumplings are steamed to pillowy perfection with a tender, cloud-like interior. Golden caramelized bottoms : When done right, the sweet glaze forms a rich, buttery crust underneath—like a built-in sauce. All in one pot : Everything happens in your Dutch oven—less cleanup, more flavor. Cozy & nostalgic : A classic comfort dish from German-speaking Europe, this recipe brings all the cozy vibes, especially paired with applesauce or vanilla sauce. Customizable : Serve sweet with fruit compote or go savory and skip the glaze entirely—think herbed garlic butter instead. What You'll Love Can I make these with dry yeast? Yes! Use one packet (about 7 g) of active dry yeast instead of fresh. Just dissolve it in the lukewarm milk and let it sit 5–10 minutes before mixing the dough. Why did the glaze burn on the bottom? This often happens when the heat is too high, especially on electric stovetops. Always use medium-low heat and a tight-fitting lid . You can also start with just half the glaze under the dough and spoon the rest on top to prevent a sugar-heavy bottom. Can I make these in advance? Yes! You can prep the dough balls and refrigerate them in the Dutch oven overnight. Let them come to room temp and rise before steaming. They also freeze well once cooked. What’s the best pot to use? A heavy-bottomed Dutch oven (around 11–12 inches wide and 4 inches deep) is ideal. It holds and distributes heat evenly and keeps moisture sealed in. What do I serve with Dampfnudeln? Traditionally served with apple compote , vanilla sauce , or even plum jam . For a more indulgent twist, try them with whipped cream or a light dusting of powdered sugar. Can I make a savory version? Definitely! Just omit the sugar from the dough and the glaze. Instead, steam them over broth with herbs, garlic, or even caramelized onions in the base for a savory take. How do I know when they’re done? After 25 minutes, the glaze should be mostly absorbed and the bottoms lightly golden. If you’re unsure, gently lift one dumpling with a spoon and check underneath. You can also cook uncovered for 2–3 extra minutes to crisp the bottoms if needed. Frequently asked Questions Ingredints Explained Ingredients Dough: 300 g (2½ cups) all-purpose flour, sifted 15 g fresh yeast (or 1 packet / 7 g dry yeast) 1–1¼ dl (½ cup + 1 tbsp) lukewarm milk 5 g (¾ tsp) salt 40 g (3 tbsp) sugar 30–50 g (2–3½ tbsp) soft butter or margarine 1 egg Glaze: 1½ dl (⅔ cup) milk 80 g (6½ tbsp) sugar 30–40 g (2–3 tbsp) butter NEWSLETTER SIGN-UP Preparation What you'll need 1. Make the dough: Dissolve yeast in lukewarm milk. Let sit for 5 minutes until foamy (if using dry yeast). Add flour, salt, sugar, butter, and egg. Knead until smooth and elastic—about 10 minutes. Cover and let rise in a warm spot until doubled (about 1 hour). 2. Shape: Turn out dough and divide into 10–12 equal portions. Shape into balls. Let them rest for 10 minutes under a towel. 3. Prepare the glaze: In a saucepan, warm the milk, sugar, and butter until just melted and combined—don’t boil. Pour half of the glaze into the bottom of a Dutch oven (28–30 cm wide, 10 cm deep) or any wide, heavy-bottomed pot. 4. Steam: Place dough balls in the Dutch oven, slightly spaced apart. Spoon or drizzle the remaining glaze over the tops of the dough balls. Cover with lid (add parchment between lid and pot if you'd like to trap moisture). Let rise in the pot for 20–30 minutes, until puffy. 5. Cook: Place the covered pot over medium-low heat (or use a flame diffuser if you have one). Steam undisturbed for 25 minutes. Do not lift the lid! After 25 minutes, check: glaze should be absorbed and bottoms golden. If needed, cook uncovered for 2–3 minutes more to crisp up the bottoms slightly— watch closely to avoid burning . Tips: Electric stove tip: Let the burner heat on medium-low for a few minutes before placing the pot. You want even, gentle heat from the get-go. Crispier base? Try swirling in 1 tsp of honey or maple syrup into the glaze. Serve with: warm applesauce, vanilla custard, or a dusting of cinnamon sugar. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A cozy twist on a classic babka, this loaf is filled with a warmly spiced pumpkin swirl and wrapped in a rich, buttery dough.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Babka Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8-10 Servings Dec 13, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pumpkin season always brings out the baker in me, and this Pumpkin Spice Babka is one of those recipes that feels like wrapping yourself in a warm blanket. It’s got that classic babka tenderness and beautiful swirl—but with a seasonal twist of pumpkin, warm spices, and a buttery dough that’s just as soft and satisfying as my Apple Marzipan Babka . If you’ve made my Pumpkin Spice Bread Pudding , you already know how much I love cozy, spiced fall bakes that lean sweet but not too sweet. This one walks that perfect line. And if you liked the playful look of my Chocolate Pumpkin Zebra Loaf , you’ll enjoy this babka’s swirled interior and gorgeous twisted shape—it’s a showstopper on the table and a joy to slice into. Whether you’re baking it for brunch, gifting it to a friend, or just enjoying it with your afternoon coffee, this pumpkin babka is the kind of loaf that brings people together and fills the house with the scent of fall. Let’s get baking. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, Buttery Dough: Enriched with eggs and butter, the dough is tender, fluffy, and incredibly satisfying—just like a classic babka should be. Warm Fall Flavors: A cozy mix of pumpkin purée, cinnamon, nutmeg, and more, swirled throughout every bite. Gorgeous Swirls: The twisted shape isn’t just beautiful—it ensures each slice has that perfect balance of filling and dough. Versatile Add-Ins: Mini chocolate chips or chopped pecans take it over the top, but it’s just as good without. Make-Ahead Friendly: The dough can be made the night before and left to rise in the fridge for an easy next-day bake. Crowd Pleaser: Whether for brunch, a cozy dessert, or gifting, this loaf never fails to impress. What You'll Love Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough overnight. This actually improves the flavor. Just let it come back to room temp before rolling and shaping. Can I use canned pumpkin pie filling instead of pumpkin purée? It’s best to use plain pumpkin purée so you can control the spice and sweetness. Pumpkin pie filling may make it too sweet and overly spiced. How do I keep the babka from drying out? Brush the loaf with simple syrup right after baking—this locks in moisture and gives a beautiful sheen. Store wrapped at room temp for up to 3 days or freeze for longer storage. Can I omit the nuts or chocolate chips? Absolutely. Both are optional add-ins. You’ll still have plenty of flavor from the pumpkin spice swirl. Can I bake this in a different pan? A standard 9x5 loaf pan works best, but you could also braid and place it in a round cake pan for a wreath-style presentation. How do I know when it’s fully baked? The babka should be golden brown and sound slightly hollow when tapped. You can also use a thermometer—the center should reach around 190–195°F (88–90°C). Frequently asked Questions Ingredints Explained The Dough All-purpose flour – Keeps the dough soft and flexible, so it can hold all those beautiful swirls without getting heavy. Granulated sugar – Just enough to lightly sweeten the dough and help it bake up golden. Active dry yeast – The backbone of babka. A fresh yeast gives you that light, fluffy crumb that makes each slice irresistible. Salt – A small amount, but essential. It balances the sweetness and brings the whole dough to life. Warm whole milk – Adds richness and tenderness. Think soft, brioche-style texture rather than plain bread. Eggs – Enrich the dough and give it structure, making the babka sliceable but still plush. Unsalted butter – Worked in slowly, it’s what gives babka its signature softness and buttery flavor. Pumpkin Spice Filling Pumpkin purée – Pure pumpkin, not pie filling. It adds moisture, color, and that unmistakable fall flavor. Brown sugar – Warmer and deeper than white sugar, it pairs perfectly with pumpkin and spices. Pumpkin spices (cinnamon, ginger, allspice, cloves, nutmeg) – A balanced mix that’s cozy without being overpowering. Each spice plays a role; together they smell like fall the moment they hit the oven. Melted butter – Helps the filling spread easily and melt into the layers as it bakes. Mini chocolate chips (optional) – They tuck into the swirls and melt just enough to add little hits of richness. Chopped pecans or walnuts (optional) – For texture. Totally optional, but lovely if you like a bit of crunch. Egg Wash & Syrup Egg and milk – Brushed on before baking to give the loaf that glossy, bakery-style finish. Simple syrup (sugar + water) – Brushed on while the babka is still warm. It locks in moisture and keeps the loaf soft for days — a small step that makes a big difference. Ingredients Dough 400g (3¼ cups) all-purpose flour 50g (¼ cup) granulated sugar 7g (2¼ tsp) active dry yeast ½ tsp salt 120ml (½ cup) whole milk, warmed 2 large eggs, at room temperature 113g (½ cup) unsalted butter, softened Pumpkin Spice Filling 120g (½ cup) pumpkin purée 100g (½ cup) brown sugar 1 tsp ground cinnamon ¼ tsp ground ginger ⅛ tsp ground allspice ⅛ tsp ground cloves ¼ tsp ground nutmeg 56g (¼ cup) unsalted butter, melted 80g (½ cup) mini chocolate chips (optional) 50g (½ cup) chopped pecans or walnuts (optional) Egg Wash & Syrup 1 large egg 1 tbsp milk 50g (¼ cup) granulated sugar 60ml (¼ cup) water NEWSLETTER SIGN-UP Preparation Make the Dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs; mix until a rough dough forms. Gradually knead in the softened butter, 1 tablespoon at a time, until smooth and elastic (about 10 minutes by hand or 5–7 minutes with a dough hook). Place in a greased bowl, cover with a towel, and let rise in a warm place for 1½ hours or until doubled. Prepare the Filling: 5. In a bowl, mix pumpkin purée, brown sugar, spices, and melted butter until smooth. 6. If using, fold in chocolate chips and nuts. Assemble the Babka: 7. Roll risen dough into a 40x30 cm (16x12-inch) rectangle on a lightly floured surface. 8. Spread pumpkin filling evenly, leaving a 2–3 cm (1-inch) border. 9. Roll into a log from the long side, then slice lengthwise. 10. Twist the two halves, cut sides up, and shape into a loaf. Place in a greased 9x5-inch loaf pan. Second Rise & Bake: 11. Cover and let rise for 45–60 minutes. 12. Preheat oven to 175°C (350°F). 13. Brush with egg wash and bake for 35–40 minutes until golden and baked through. Finish with Syrup: 14. While baking, heat sugar and water until dissolved. 15. Brush babka with syrup as soon as it comes out of the oven. Cool & Serve: 16. Cool in the pan for 10 minutes, then transfer to a wire rack. 17. Slice and enjoy! Storage Tips Store at room temp for up to 3 days, wrapped well. Refrigerate up to a week or freeze for up to 2 months. To enjoy later, bring to room temp or gently reheat before serving. Recipe Card Chef's Notes Use room-temperature ingredients — makes the dough much easier to knead. Don't add too much flour — babka dough should stay soft and slightly tacky. Chill the dough for easier rolling if your kitchen is warm. Slice the log cleanly — a serrated knife helps keep the layers distinct. Don’t skip the syrup — it keeps the babka beautifully soft for days. Storage Tips Room temperature: 3–4 days, tightly wrapped Fridge: Up to 1 week Freezer: Slice and freeze up to 2 months Make-ahead: Dough can rise overnight in the fridge Filling can be prepped 2–3 days ahead Shaped babka can be refrigerated overnight and baked in the morning Recipe Card RECIPE VIDEO Newsletter SignUP