Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Ghostly Pumpkin Donuts Prep Time: 15 minutes Cook Time: 8-10 minutes Serves: 6-8 Donuts Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something festive and a little spooky this Halloween, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting are the perfect treat. They’re soft, warmly spiced, and just the right amount of playful with their piped little ghost faces peeking out of the donut holes—definitely a kid favorite in our house (and let’s be honest, grown-ups too). The flavor is classic fall—think pumpkin spice meets donut shop—with the same cozy vibes you’ll find in my Pumpkin Spice Babka and Classic Pumpkin Pie . And if you're more in the mood for something nutty and elegant, my Pistachio Baked Donuts are always a hit too. Whether you’re making these for a party, packing them into lunchboxes, or just enjoying them with a cup of coffee, they’re a sweet way to celebrate the season—ghosts and all. SKIP TO RECIPE CARD SKIP TO VIDEO Playfully spooky – The ghostly frosting makes these donuts a fun and adorable Halloween treat. Fall flavor favorite – Made with real pumpkin and warming spices, they deliver that perfect autumn taste in every bite. Mini-sized for big smiles – Perfect for parties, lunchboxes, or a festive afternoon snack with coffee or cider. Kid-approved fun – Little ones will love helping decorate the ghost faces—and eating them, of course! Easy to make ahead – Bake the donuts a day in advance and frost them just before serving. What You'll Love Can I use fresh pumpkin instead of canned purée for these donuts? Yes, you can use fresh pumpkin purée, but ensure it’s well-drained. Fresh pumpkin has more water than canned purée, so you may need to reduce the amount slightly or strain it to maintain the right consistency for the batter. 2. How do I make these donuts without a donut pan? If you don’t have a donut pan, you can use a muffin pan or create a makeshift mold with foil in a regular pan. Just keep an eye on the baking time, as the shape and thickness may vary the cooking time slightly. 3. Can I make these donuts gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it’s one that includes xanthan gum to keep the texture similar to the original. 4. How should I store these pumpkin donuts with ghost frosting? Store them in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture. 5. Can I freeze these donuts? Yes, freeze the unfrosted donuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months. When ready to eat, thaw, then frost with the ghost frosting. 6. What’s the best way to make the frosting look like ghosts? Using a piping bag or a spoon, swirl the frosting on top of each donut, creating peaks to resemble ghostly shapes. Add mini chocolate chips or dots of black icing gel for the eyes to complete the look. 7. How can I make the frosting firmer? If your frosting feels too soft, chill it in the refrigerator for about 10-15 minutes before piping. Alternatively, add a little extra powdered sugar until it reaches your desired consistency. 8. Can I make the donuts vegan? To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes). Use dairy-free cream cheese and butter in the frosting. 9. Can I use different spices for the donuts? Yes, feel free to adjust the spices based on your taste. Pumpkin pie spice is a great alternative that already combines cinnamon, nutmeg, cloves, and sometimes ginger. Frequently asked Questions Ingredints Explained Ingredients For the Pumpkin Donuts: 125g all-purpose flour (1 cup) 100g granulated sugar (½ cup) 50g brown sugar (¼ cup, packed) 120g pumpkin purée (½ cup) 60ml vegetable oil (¼ cup) 1 large egg 2g baking powder (½ teaspoon) 2g baking soda (½ teaspoon) 1g ground cinnamon (½ teaspoon) 0.5g ground nutmeg (¼ teaspoon) 0.5g ground cloves (¼ teaspoon) 1g salt (¼ teaspoon) For the Ghost Frosting: 115g cream cheese, softened (½ cup or 4 oz) 57g unsalted butter, softened (¼ cup) 120g powdered sugar (1 cup) 2.5ml vanilla extract (½ teaspoon) For the Ghostly Decorations: Mini chocolate chips (for eyes) Black icing gel or melted chocolate (for mouths or extra detailing) NEWSLETTER SIGN-UP Preparation For the Pumpkin Donuts: Preheat your oven to 350°F (175°C) and grease a mini donut pan. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds ), filling each cavity about 2/3 full. Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth. To Assemble the Ghostly Mini Pumpkin Donuts: Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost) Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth. Allow the frosting and decorations to set, and you're done! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A unique and hearty soup filled with vegetables and crunchy pickles giving it a delicious tangy flavor.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pickle Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pickle soup may sound like an unusual dish at first, but it’s truly a hidden gem that I can’t get enough of. There’s something so unique and comforting about the tangy, savory broth that makes this soup a perfect choice for any time of year. Whether you’re a devoted pickle lover or simply looking for a creative twist on hearty comfort food, this soup will surprise and delight your taste buds. My love for pickle soup began at a charming little restaurant in the Eastern Townships called Tinteretto. Known for their incredible soups and scones, they introduced me to the joy of pickle soup. Unfortunately, it’s not always on their menu, and since I don’t live next door, I decided to create my own recipe to enjoy this dish whenever the craving hits. What makes pickle soup so special is its unique combination of flavors and textures. The tangy sourness of dill pickles pairs perfectly with the creaminess of Yukon Gold potatoes, creating a balanced, savory dish. The broth, enriched with cream and a blend of herbs, is smooth and satisfying, while the added vegetables like carrots and celery provide a delightful crunch and added depth of flavor. And, of course, the chunks of pickle offer a zesty pop of tanginess in every bite. This soup is ideal for a chilly winter evening, but it’s also a wonderful year-round recipe for pickle enthusiasts. It’s incredibly easy to make, using simple ingredients you likely already have in your pantry or fridge. The base recipe includes potatoes, pickles, broth, flour, cream, and seasonings, but it’s versatile enough to adapt to your preferences. You can add spicy pickles for a kick, bread-and-butter pickles for a hint of sweetness, or even additional vegetables to make it heartier. Pickle soup is not just delicious—it’s a comforting, nourishing meal that comes together in no time. Its simplicity and unique flavor profile make it a standout addition to your weeknight dinner rotation or a conversation starter at your next gathering. I hope you’ll give this recipe a try and discover the magic of pickle soup for yourself. It’s a dish that’s sure to become a favorite in your kitchen, just as it has in mine! SKIP TO RECIPE CARD SKIP TO VIDEO Unique and Tangy Flavor: This soup’s standout ingredient, dill pickles, gives it an irresistibly bold and tangy taste. It’s a conversation starter and a delightful surprise for pickle lovers. Creamy Comfort: With heavy cream and a smooth base, it’s a comforting, hearty soup that’s perfect for cold days. Customizable Heat: Add a splash of Sriracha or hot sauce for a spicy twist, or enjoy it as-is for a mellow and savory experience. Vegetarian-Friendly: Made with vegetable broth and loaded with fresh veggies, it’s a great option for vegetarians or anyone craving a meatless meal. Easy to Make: Using simple ingredients, this soup comes together quickly and doesn’t require any advanced cooking skills. Herbaceous Aroma: The addition of fresh dill, thyme, and bay leaves creates a fragrant and inviting aroma that will fill your kitchen. Perfect for Leftovers: This soup tastes even better the next day, as the flavors meld together. Make a big batch and enjoy it throughout the week. Rich and Filling: The combination of potatoes, carrots, and celery ensures a hearty, satisfying dish that can stand alone as a meal. Crowd-Pleaser: Serve this at a gathering, and you’ll have guests asking for the recipe—it’s unique yet universally appealing. Great for Any Season: Whether you’re warming up in the winter or looking for a tangy dish to refresh your palate, this soup is versatile year-round. What You'll Love 1. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth if you prefer. It will add a slightly richer flavor to the soup. 2. What kind of pickles work best for this recipe? Dill pickles are recommended for their tangy flavor, but you can experiment with other types, like half-sour pickles, for a milder taste. 3. Can I make this recipe dairy-free? Yes, replace the butter with a plant-based alternative, and use coconut cream or cashew cream instead of heavy cream. 4. Can I skip the mustard? If you’re not a fan of mustard, you can omit it. However, the Dijon and wholegrain mustard add depth to the soup’s flavor. 5. How do I store leftovers? Let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. 6. Can I adjust the tartness? Absolutely! Reduce the amount of pickle juice for a less tangy soup, or add more for an extra punch of flavor. 7. Can I make this soup spicy? Yes! Add Sriracha or hot sauce to the soup while cooking or drizzle it on top when serving for a spicy kick. 8. What can I serve with this soup? Crusty bread, garlic toast, or a simple green salad pair wonderfully with this tangy and creamy soup. 9. Can I make it gluten-free? Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour. 10. Can I use dried dill instead of fresh? Fresh dill is ideal for the best flavor, but you can use 1 teaspoon of dried dill in place of each tablespoon of fresh dill. Frequently asked Questions Ingredints Explained Ingredients 3 Potatoes (Yukon Gold or Fingerling) 2-3 Medium Carrots (Sliced) 2-3 Celery Stalks (Sliced 1 Yellow Onion (chopped) 2 Garlic Cloves (finely chopped) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 4 tablespoons All-Purpose Flour 6 cups Vegetable Broth 1 cup Dill Pickles (finely chopped) 1 cup Pickle Juice 1/2 teaspoon Dijon Mustard 1/2 teaspoon Wholegrain Mustard 1 bunch Fresh Dill (Roughly chopped) 2 Bay Leaves 1 tablespoon Thyme 1/2 cup Heavy Cream (+ extra for drizzling) *Sriracha or Hot Sauce (Optional) NEWSLETTER SIGN-UP Preparation This soup requires quite a few ingredients, the ingredients list is longer than the cooking explanation, but it is so worth the prep time. Start by chopping your onion, garlic, potatoes, carrots, celery, and pickles. You want everything to be in nice bite sized pieces. l like to slice my carrots and celery, but if you prefer to chop them, that is fine too. I make my pickle pieces quite small, so that you can easily get a few pieces on a spoon with the rest of the veggies. Remove the dill frawns from the stem and roughly chop. Now that everything is prepped the soup will be easy to throw together. In a large pot start by heating up your olive oil and onions. Sauté until onions begin to become translucent. Add your garlic and continue to cook 1-2 minutes until fragrant. Add your carrots and celery and cook, stirring occasionally for another 3-4 minutes until the carrots and celery start to soften. Add in the butter and flour and mix until your veggies are coated in a light floury paste. Add the vegetable stock and potatoes. Cook until the potatoes are cooked through, approximately 15 minutes (test by sticking a fork into a potato piece. If it goes in easily, they are cooked). Next, add your pickles and stir. Cook for another 2-3 minutes . Add the chopped dill, thyme and bay leaves. Keep cooking and stirring occasionally 2-3 minutes . Add the two mustards, pickle juice and cream. Cook for an additional 5 minutes and flavor with salt and pepper to taste. To serve, you can drizzle a little more cream over top and a sprinkle of fresh dill. If you like it spicy you can also add some sriracha or a splash of your favorite hot sauce. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

While the exterior of these pastries is caramelized and slightly crunchy, the interior is tender and buttery. You won't be able to eat just one.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Homemade Palmiers Prep Time: 10 minutes Cook Time: 10-13 minutes Serves: 18-20 Palmiers Oct 15, 2025 Last updated: This recipe may contain affiliate links About the Recipe Palmiers are one of those pastries I never get tired of—and I honestly don’t know many people who would disagree. Flaky, crisp, caramelized, and just sweet enough, they’re the kind of treat that looks elegant but is secretly so simple to make. If you’ve tried my Herby Puff Pastry Bites , you already know how magical puff pastry can be with just a few ingredients. This is that magic, in dessert form. Also known as elephant ears or palm leaves , palmiers are a classic French pastry with roots that supposedly go back to the 17th century. There’s even a story that their shape was inspired by the palm trees in the royal gardens of Versailles. Whether or not that’s true, I love the idea of these golden swirls making their way from royal kitchens to my own coffee table. All you need for this version is puff pastry, sugar, and cinnamon—yes, that’s it! Think of these as a crisp, French cousin to my Cinnamon Buns , but lighter, faster, and with way less fuss. I love them alongside a cup of tea or tucked into a cookie tin as an elegant (but effort-free) homemade gift. When I need a last-minute treat that still feels a little fancy, palmiers are my go-to. So let’s make some! You’ll be amazed how something this simple can taste so good. SKIP TO RECIPE CARD SKIP TO VIDEO Just 3 Ingredients – Puff pastry, sugar, and cinnamon. That’s it! Minimal effort, maximum payoff. Crispy & Caramelized – The sugar melts into the layers, giving you that perfectly crisp, golden finish with a hint of caramel. So Easy, So Fancy – They look elegant (hello, afternoon tea vibes) but take almost no time to make. Perfect for Puff Pastry Leftovers – Got an extra sheet from those herby puff pastry bites ? This is your excuse to use it deliciously. Freezer-Friendly – Freeze them raw and bake straight from the freezer when you want something sweet in a pinch. Great for Gifting – Tuck a few into a cookie box or wrap them in parchment for a last-minute homemade gift. What You'll Love Can I use store-bought puff pastry? Absolutely! In fact, that’s what I use here. Look for all-butter puff pastry if you can—it gives the best flavor and flakiest layers. Can I make these ahead of time? Yes! You can freeze the shaped (unbaked) palmiers and bake them straight from frozen—just add an extra 2–3 minutes to the baking time. Baked palmiers also keep well in an airtight container for 3–4 days. Do I have to use cinnamon? Nope! While I love that cinnamon-sugar combo (especially if you’re a cinnamon bun fan), you can skip the cinnamon entirely for a classic French-style palmier, or swap it for cardamom, orange zest, or even a bit of cocoa powder for something different. Can I make them savory instead? Definitely! Leave out the sugar and cinnamon, and try filling them with grated cheese, pesto, or even tapenade. They’re super versatile—like I did with my herby puff pastry bites . Why did mine unroll while baking? A few reasons! Make sure you chill the rolled dough before slicing and baking. Cold dough holds its shape much better and helps keep those tight little spirals intact. Frequently asked Questions Ingredints Explained Ingredients 2 Puff Pastry Sheets (thawed) 1/2 cup Granulated Sugar 4 tablespoons Cinnamon NEWSLETTER SIGN-UP Preparation Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry. Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers. Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies. Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar. When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough. Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form. To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line. Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see). Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is? That's right! Sprinkle, sprinkle, roll, roll. Repeat all the steps for the second sheet of pastry dough. When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes . In the meantime, heat your oven to 400F . When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet. Bake the palmiers for 10-13 minutes flipping them halfway through. Remove them from the oven when they are crisp and golden brown. Let cool for 15-20 minutes and enjoy! These palmiers will stay fresh in an airtight container for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Mummy Cookies Prep Time: 15 minutes + chill time Cook Time: 10 minutes Serves: 18-24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some of my best recipe ideas start with my kids calling me out. Recently, they told me my bakes were getting a little too grown-up—“boring,” to be exact. So, challenge accepted. Halloween felt like the perfect time to break out of the elegant mold and have some fun with something a little more playful (and a lot more spooky). These Black Cocoa Peanut Butter Swirl Mummy Cookies are what came out of that moment—bold, chocolatey, swirled with peanut butter, and all dressed up like little mummies ready to party. I’ve been having a bit of a moment with Halloween bakes lately—if you saw my Chocolate Pumpkin Zebra Loaf , you’ll know I might be a little obsessed with giving desserts a spooky icing makeover. I love that these cookies still have that deep, rich cocoa flavor (hello black cocoa!) but aren’t fussy. They’re fun to decorate, even more fun to eat, and just the kind of recipe that reminds you baking can be silly and delicious. Think of them as the mischievous cousins to my Chocolate Hazelnut Macarons —a little less refined, but just as lovable. Whether you’re baking for your kids, with your kids, or just for yourself (no judgment—I fully support solo cookie decorating sessions), these cookies are guaranteed to add a little Halloween spirit to your kitchen. Let’s get spooky! SKIP TO RECIPE CARD SKIP TO VIDEO Halloween Fun for All Ages : These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike. Rich, Decadent Flavor : Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious. Soft and Chewy Texture : With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa. Simple, Eye-Catching Design : The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread. Ideal Make-Ahead Treat : These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways. Kid-Friendly Baking : Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement. What You'll Love 1. What makes black cacao mummy cookies different from regular chocolate cookies? Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats! 2. How do I make the mummy decorations on the cookies? To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look. 3. Can I substitute regular cocoa powder for black cocoa powder? Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile. 4. How can I make the cookies chewy instead of crispy? For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses. 5. Are black cacao mummy cookies safe for children? Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike. 6. Can I freeze black cacao mummy cookies? Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results. 7. Where can I buy black cocoa powder? Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking. 8. How can I adjust this recipe for dietary restrictions? For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter. 9. How should I store black cacao mummy cookies? Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above. 10. What other Halloween treats pair well with black cacao mummy cookies? These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 1 cup (227g) unsalted butter, softened 1 cup (200g) granulated sugar 1 cup (220g) light brown sugar, packed 2 large eggs 1 ½ tsp vanilla extract 2 ½ cups (310g) all-purpose flour ½ cup (50g) black cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup (180g) chocolate chips ½ cup (125g) creamy peanut butter (for the swirl) For the Mummy Decoration: 1 ½ cups marshmallows Candy eyes NEWSLETTER SIGN-UP Preparation Let's get started! Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Peanut Butter Swirl: Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl. Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible. Chill the dough for a minimum of 30 minutes Scoop and Bake: Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes , or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Make the Mummy Decoration: While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds , until they are soft and stretchy. Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy. Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages. Stick candy eyes onto each cookie to complete the mummy look Set and Serve: Let the marshmallow strands set for a few minutes before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Experience a heavenly combination of juicy plums, warm spices, and a buttery crumble topping in this comforting and irresistible dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Plum Crumble Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort. It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches , I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch. This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious. SKIP TO RECIPE CARD SKIP TO VIDEO A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist. Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places. No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance. Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment). Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season. What You'll Love Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume. Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier. Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist. What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top. Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving. How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel. Frequently asked Questions Ingredints Explained Ingredients For the Crumble Dough: 240g (2 cups) all-purpose flour 100g (½ cup) granulated sugar 2g (½ tsp) baking powder 1g (¼ tsp) salt 115g (½ cup) unsalted butter, cold and cubed 1 large egg, beaten 5ml (1 tsp) vanilla extract For the Filling: 450g plums (about 4–5 medium), pitted and sliced 50g (¼ cup) brown sugar 2g (1 tsp) ground cinnamon 20g (¼ cup) sliced almonds (optional) NEWSLETTER SIGN-UP Preparation Preheat your oven to 350°F . Grease a square baking pan and set it aside. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together. Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer. In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated. Spread the plum mixture evenly over the dough in the baking pan. Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top. Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender. Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at). Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Enjoy your homemade plum crumble! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Swiss Weggli are soft, slightly sweet bread rolls with a delicate light and fluffy texture surrounded by a golden brown crust. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Weggli (Swiss Milk Rolls) Prep Time: 15 minutes + 1.5 hour rise time Cook Time: 15 minutes Serves: 8-10 rolls Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Swiss Weggli are a beloved staple in bakeries all across Switzerland. Soft, slightly sweet, and shaped with that signature center line, they’re especially tied to Swiss breakfast culture—usually served with butter, jam, honey, or cheese. The word "Weggli" means "little bread" in Swiss German, and these rolls have been part of everyday life for centuries. Made with humble ingredients like flour, milk, butter, and yeast, they were accessible to households of all backgrounds and remain a comfort food for many to this day. If you’ve baked my Zopf or Maple Brioche , you’ll recognize that same tender crumb and rich flavor—but Weggli are their own kind of special. I have the fondest memories of visiting my grandparents in Zurich during summer holidays, where Weggli were always part of our breakfast table. I loved that they were the perfect one-portion bread, with that soft middle that split in half so easily. They were just right for little hands—and even better with a square of Swiss chocolate tucked inside. (Yes, really—Weggli + chocolate is a classic Swiss snack combo!) Now as an adult living far from those Swiss bakeries, I love recreating Weggli at home—just like I do with Homemade Pretzels when the craving hits. These buns are perfect to make ahead for breakfast, to pack for a hike, or to serve warm out of the oven with a generous spread of butter. So if you’re craving something cozy, nostalgic, and easy to make, let’s bake some Weggli together. They just might become your new favorite too. SKIP TO RECIPE CARD SKIP TO VIDEO Soft and Fluffy Texture : These rolls are delightfully soft and airy, making each bite light and satisfying—perfect for breakfast or an afternoon snack. Mild, Slightly Sweet Flavor : Weggli have a delicate flavor with just a hint of sweetness, pairing well with both sweet and savory toppings like butter, jam, or cheese. Simple to Make : With easy-to-find ingredients and straightforward steps, this recipe is accessible to beginners and rewarding for experienced bakers alike. Versatile and Customizable : Enjoy them as a plain roll or with various toppings, or even turn them into mini sandwiches for a filling snack. Ideal for Freezing and Reheating : Weggli freeze well, making it easy to have fresh Swiss rolls on hand. Simply reheat to enjoy that fresh-baked softness. Traditional Swiss Delight : Bringing a taste of Switzerland to your table, these classic rolls are a delicious way to experience a beloved Swiss bakery staple. What You'll Love What is Weggli? Weggli are soft, slightly sweet Swiss bread rolls with a light, airy crumb. They’re commonly enjoyed at breakfast or as a snack, often with butter, jam, or cheese. What type of flour is best for Weggli? All-purpose or bread flour works well for Weggli. Bread flour gives a slightly chewier texture, while all-purpose flour results in a softer roll. How do I get the classic “split” on top of Weggli? Traditionally, the rolls are shaped with a shallow split down the center. You can gently press down the middle with a handle of a spoon before baking for the classic look. Can I make Weggli ahead of time? Yes! Prepare the dough and shape the rolls, then refrigerate overnight and bake fresh the next day. They’re best enjoyed warm but stay soft for a day or two. How do I store Weggli? Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat briefly in the oven to refresh. Frequently asked Questions Ingredints Explained Ingredients 500g bread flour ( 3½ cups) 1 tsp salt ( 1 tsp) 1 tbsp sugar ( 1 tbsp) 7g active dry yeast ( 2¼ tsp) 300ml warm milk ( 1¼ cups) 50g butter, softened ( 3½ tbsp) Additional butter for brushing - as needed (about 1 tbsp) NEWSLETTER SIGN-UP Preparation In a large mixing bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Add the softened butter to the bowl. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Punch down the dough and divide it into 8 - 10 equal portions, shaping each into a ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each roll. Push each ball down slightly with the palm of your hand and using a knife or a dough scraper, push a line down the center of each roll (They may spring back a bit so you might have to force it slightly but do NOT cut through ). This cut gives the the roll their distinctive look and helps control the rise of the dough during baking, resulting in a more uniform shape and texture. Cover with a clean kitchen towel and let them rise for another 30 minutes. Preheat the oven to 400°F ( 200°C ) . Brush the risen dough balls with melted butter. This will give them that glossy golden finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack before serving. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This vibrant soup combines the earthy flavor of turmeric with the sweet and slightly spicy notes of paprika and is filled with veggie goodness. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Turmeric and Coconut Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Dec 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about a steaming bowl of soup, especially as the colder months roll in and everything starts to feel just a little cozier. This one’s made with simple, nourishing ingredients—chickpeas, kale, coconut milk—and it’s a recipe I find myself returning to again and again. Like my Beet & Butternut Squash Soup or that velvety Celery Root & Ginger Soup , it’s all about warm flavors, minimal fuss, and that satisfying feeling of being both full and well-fed. I get it—when the day’s been long, a recipe with too many steps can feel like a lot . That’s why I love this soup. A little chopping, a gentle simmer, and before you know it, you’ve got a cozy bowl on the table. And the best part? It’s super flexible. Swap in spinach for kale, toss in leftover veggies, or stir in grains if you want to bulk it up—it’s the kind of recipe that works with whatever’s in your fridge. I usually finish mine with a sprinkle of fleur de sel and a handful of fresh cilantro or parsley to brighten it all up. Like my Spiced Pumpkin Soup , it walks that line between rustic and a little special—humble ingredients, elevated with just the right little touches. So if you're looking for something nourishing, cozy, and wonderfully low-effort, this soup might just earn a permanent spot in your weekly rotation. Let’s keep dinner simple—and keep those bowls warm. SKIP TO RECIPE CARD SKIP TO VIDEO Quick and Easy to Make With simple ingredients and minimal prep, this soup comes together in under 30 minutes, making it perfect for weeknights. Rich, Creamy Texture The combination of coconut milk and chickpeas creates a deliciously creamy soup without any dairy, perfect for vegan and dairy-free diets. Packed with Nutrients Loaded with veggies like carrots, celery, kale, and chickpeas, this soup is high in fiber, vitamins, and minerals for a wholesome meal. Customizable to Your Taste Swap out kale for spinach, add extra spices for a kick, or toss in more veggies—this recipe is highly adaptable to what you have on hand. Great for Meal Prep and Freezing This soup tastes even better the next day, making it ideal for meal prep. It also freezes well, so you can enjoy a homemade meal anytime. Boosted with Super Spices Turmeric and paprika add not only flavor but also potential anti-inflammatory benefits, making this soup a healthy choice. Perfect for Cozy, Cold Days This warm, comforting soup is just what you need to stay cozy on chilly days, offering both warmth and nourishment in every bowl. What You'll Love Can I substitute coconut milk in this soup? Yes, you can substitute coconut milk with a plant-based milk like almond or cashew milk for a lighter flavor, or use heavy cream if you're looking for a creamier texture. What can I use instead of chickpeas in this soup? Chickpeas add a hearty texture, but you could also use white beans, lentils, or even diced potatoes as a substitute. How can I make this soup spicier? To add a bit of heat, try including a pinch of cayenne pepper, a chopped fresh chili, or a dash of chili flakes. Is this soup suitable for meal prep? Absolutely! This soup stores well in the refrigerator for up to four days. You can also freeze it for longer storage, though add the greens just before serving for the best texture. Can I use fresh turmeric instead of ground turmeric? Yes, fresh turmeric can add extra depth of flavor. Use about a 1-inch piece of grated fresh turmeric root as a substitute for 1 teaspoon of ground turmeric. What’s the best way to garnish this soup? Fresh cilantro or parsley works beautifully as a garnish, adding a pop of color and flavor. A sprinkle of fleur de sel enhances the taste if you have it on hand. Can I make this soup in a slow cooker? Yes, this soup can be adapted for a slow cooker. Sauté the onions and garlic before adding all ingredients to the slow cooker, and cook on low for 4-6 hours. How can I make this soup thicker? For a thicker soup, you can blend a portion of the soup and return it to the pot, or add a small amount of cornstarch mixed with water to thicken it. Frequently asked Questions Ingredints Explained Ingredients 2 tbsp olive oil 2 tbsp onion, finely chopped 3 cloves garlic, minced 2 carrots, peeled and diced 2 celery stalks, diced 1 tsp ground turmeric 1 tsp paprika 4 cups vegetable broth 1 cup coconut milk 1 cup cooked chickpeas 1 cup chopped kale or spinach salt and pepper, to taste fresh cilantro or parsley, for garnish fleur de sel, for garnish (optional) NEWSLETTER SIGN-UP Preparation Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften. Sprinkle the ground turmeric and paprika over the vegetables and stir well to coat them evenly. Allow the spices to cook for about 1 minute to release their flavors. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid. Return the blended soup to the pot and stir in the coconut milk. Add the cooked chickpeas and chopped kale or spinach, then season with salt and pepper to taste. Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld together and the kale/spinach to wilt. Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve the Turmeric and Paprika Soup hot and enjoy! Recipe Card Chef's Notes Bloom the spices: Let the turmeric and paprika cook briefly with the vegetables before adding liquid. This wakes up their flavor and prevents the soup from tasting flat. Go gentle with turmeric: Turmeric should feel warm and grounding, not sharp or bitter. If you’re unsure, start with a little less and adjust at the end. Blend until silky: Take the extra minute to fully blend the soup. Turmeric soups really shine when the texture is smooth and cohesive. Coconut milk balance: Full-fat coconut milk gives the best body, but you can adjust the amount depending on how rich you want the soup. Season at the end: Turmeric can mute salt perception, so always taste and season after blending. Storage Tips Make ahead: This soup is excellent made a day in advance — the flavors mellow and deepen overnight. Refrigeration: Store in an airtight container in the fridge for up to 3–4 days . Freezing: Freeze well for up to 2 months . Thaw overnight in the fridge. Reheating: Warm gently on the stove over low heat, stirring often. Add a splash of broth or coconut milk if it thickens. Color note: Turmeric may stain containers — glass works best. Recipe Card RECIPE VIDEO Newsletter SignUP

This dish combines the freshness of summer vegetables with the heartiness of grilled salmon, making for a delightful and satisfying meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Grilled Salmon Rice Salad Prep Time: 20 minutes Cook Time: 12 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe You know those meals that just work —a little cozy, a little fresh, and full of flavor? That’s exactly what this grilled salmon and rice salad is. The salmon gets beautifully crisp on the edges, then it's all tossed with warm jasmine rice, sweet corn, bok choy, and loads of herbs. It’s colorful, satisfying, and just the kind of thing you’ll want to make on repeat. I’ve been on a bit of a roll with these hearty, veggie-packed salads lately. If you’ve tried my Kale and Barley Salad , or that creamy Dill-icious Potato Salad I made with Selefina’s blend, you know what I mean. And if you’re into warm, comforting dishes that don’t skimp on the veg—like my Stuffed Squash —you’ll probably love this one too. It’s perfect for an easy weeknight dinner or something a little elevated for a backyard get-together. Just simple ingredients, grilled goodness, and lots of flavor in every bite. SKIP TO RECIPE CARD SKIP TO VIDEO Light, Fresh, and Satisfying : This salad combines the wholesome heartiness of rice with fresh veggies and protein-rich grilled salmon, making it a complete, nourishing meal. Balanced Flavor and Texture : With the smoky flavor of grilled salmon, fluffy rice, and crisp veggies, every bite offers a delicious balance of textures and flavors. Perfect for Any Season : Enjoy it warm in the cooler months or chilled as a refreshing summer dish, making it versatile for year-round enjoyment. Great for Meal Prep : Easy to make ahead, this salad is an ideal choice for busy days. Just grill the salmon and assemble when you’re ready to enjoy. Customizable and Adaptable : Add your favorite vegetables, such as cucumber, avocado, or bell peppers, to make it uniquely yours. A sprinkle of herbs or a squeeze of lemon also brings it to life! Packed with Omega-3s and Fiber : Salmon provides heart-healthy omega-3s, while the rice and veggies offer fiber and essential nutrients, creating a well-rounded, nutritious dish. What You'll Love Can I use other types of rice? Absolutely! This salad works well with jasmine, basmati, wild rice, or even a blend of grains for added texture and flavor. Can I make this salad ahead of time? Yes! You can grill the salmon and cook the rice ahead. Store them separately and assemble the salad just before serving to keep it fresh and vibrant. What’s the best way to grill salmon for a salad? For even grilling, season the salmon and cook it over medium heat until the edges are crispy and the center is just opaque. This helps retain a juicy, tender texture that pairs well with the salad. How long does this salad keep? Stored in an airtight container in the refrigerator, this salad lasts up to 2 days. It’s a great option for meal prep or next-day lunches. Can I substitute the salmon with another protein? Yes, grilled shrimp, chicken, or tofu are delicious alternatives that complement the rice and vegetables beautifully. Frequently asked Questions Ingredints Explained Ingredients Salmon Marinade 1 tablespoon olive oil 1 tablespoon soy sauce 1 lime, juiced 1 clove garlic, minced salt, and pepper to taste Salad 2 salmon fillets 1 cup cooked jasmine or basmati rice (cooked & cooled) 1 cup fresh corn kernels (grilled or sautéed) 2 cups baby bok choy, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 2 tablespoons fresh cilantro or green onions, chopped (optional) Dressing 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 teaspoon honey 1 clove garlic, minced Salt and pepper, to taste NEWSLETTER SIGN-UP Preparation Why Salmon Salad with Bok Choy Should Be Your Next Go-To Meal If you're looking for a healthy, delicious, and easy-to-make meal, this salmon salad with bok choy is a must-try. Packed with omega-3 fatty acids, high-quality protein, and a mix of vibrant vegetables, this salad is not only nutritious but also incredibly satisfying. The Benefits of Eating Salmon Salmon is a powerhouse of nutrients. Rich in omega-3 fatty acids, it supports heart health, reduces inflammation, and promotes brain function. Including salmon in your diet can also improve your skin health and boost your mood. Plus, it’s a great source of high-quality protein, making it perfect for those looking to build or maintain muscle. Bok Choy: A Nutrient-Dense Green Bok choy, also known as Chinese cabbage, is another star in this salad. It's low in calories but packed with vitamins A, C, and K, along with calcium and magnesium. Bok choy adds a delightful crunch and a subtle, slightly peppery flavor to the salad, making it a refreshing complement to the rich, savory salmon. Perfect for Meal Prep This salmon salad with bok choy is ideal for meal prep. You can cook the salmon and chop the vegetables ahead of time, storing them separately until you're ready to assemble. The salad holds up well in the fridge, so it's perfect for packing for lunch or enjoying as a quick dinner on busy days. Let's get started! 1.Cook your rice: Before preparing the rest of the ingredients, wash and cook your rice as per the instructions on the package. 2. Marinate the Salmon: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, lime juice, minced garlic, salt, and pepper. Marinate the salmon fillets in this mixture for at least 15 minutes. 3. Grill the Salmon: Preheat your grill or a grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and slightly charred. Let the salmon cool slightly, then flake into large chunks. 4. Prepare the Vegetables: Grill or sauté the corn kernels until tender and slightly charred. Thinly slice the baby bok choy, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. 5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, honey, salt, and pepper to taste. 6. Assemble the Salad: In a large bowl, combine the cooled rice, grilled corn, sliced bok choy, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad and toss to combine. 7. Serve: Divide the rice salad among plates or bowls. Top each serving with chunks of grilled salmon. Garnish with chopped cilantro or green onions if desired. This rice salad is a vibrant, refreshing dish perfect for summer meals. The combination of flavors and textures from the grilled salmon, fresh vegetables, and tangy dressing makes it a delicious and healthy choice. How to Make It Your Own Feel free to customize this salad to suit your taste. Add some avocado for extra creaminess, sprinkle sesame seeds for a nutty flavor, or toss in some quinoa or brown rice for a heartier meal. A drizzle of a homemade ginger-soy dressing can elevate the flavors, tying the dish together beautifully. Final Thoughts Incorporating more fish and leafy greens like bok choy into your diet is a great way to enhance your overall health. This salmon salad with bok choy is not only easy to prepare but also loaded with nutrients that will leave you feeling nourished and energized. Whether you're looking for a quick weeknight dinner or a meal prep option, this salad is a fantastic choice. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A twist on the classic French Toast breakfast combining croissants with the warmth and comfort of cinnamon and maple syrup.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Easy Croissant Breakfast Pudding Prep Time: 5 minutes Cook Time: 20 Minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever found yourself with a few day-old croissants and weren’t sure what to do with them—this is it. This Croissant Breakfast Pudding is the ultimate in cozy comfort meets café indulgence. It reminds me a little of my Pumpkin Spice Bread Pudding —warm, custardy, and spiced just right—but here, buttery croissants steal the show. The best part? You don’t need fresh ones. In fact, slightly stale croissants work even better, soaking up that cinnamon-maple custard like a dream. Think of it as a laid-back version of baked French toast, with all the richness and none of the fuss. And if you’ve ever had my Hazelnut Croissants , you already know how magical croissants can be when they’re baked into something special. Whether you’re planning a relaxed weekend brunch, need a make-ahead holiday breakfast, or just want to turn leftovers into something spectacular, this recipe has you covered. It’s quick, satisfying, and tastes like something you’d get at a cozy little bistro—only easier. SKIP TO RECIPE CARD SKIP TO VIDEO A delicious way to use up stale croissants – This recipe gives new life to leftover pastries. Effortlessly impressive – It looks and tastes fancy, but it’s incredibly simple to make. Perfect balance of sweet and cozy – The maple syrup adds rich depth while the cinnamon brings warmth. Make-ahead friendly – You can assemble it the night before and bake in the morning. Crowd-pleaser – Whether it’s brunch with friends or a lazy Sunday with family, it hits the spot every time. What You'll Love Can I use fresh croissants? You can , but day-old croissants soak up the custard better and give the pudding a heartier texture. If using fresh ones, toast them lightly first. Can I prep this the night before? Absolutely! Assemble the pudding and keep it covered in the fridge overnight. In the morning, let it come to room temp while the oven preheats, then bake as directed. Can I add anything else? Totally—try tossing in a handful of chopped pecans, a sprinkle of chocolate chips, or some fresh berries before baking. Do I need to use both milk and cream? Using both gives a nice balance of richness and lightness. If you only have one or the other, you can use 1 cup total of either. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warm. Can I make this dairy-free? Yes! Use your favorite dairy-free croissants, plant-based milk and cream alternatives, and it’ll still turn out lovely. Frequently asked Questions Ingredints Explained Ingredients 3–4 day-old croissants (about 180–240g total) 120 ml (½ cup) milk 120 ml (½ cup) heavy cream 2 large eggs (approx. 100g total) 120 ml (½ cup) pure maple syrup 1 tsp ground cinnamon (about 2.5g) NEWSLETTER SIGN-UP Preparation In a medium bowl whisk together your milk, cream and eggs until eggs are completely blended in. Add in the maple syrup and cinnamon and whisk some more until everything is well incorporated. In a shallow baking dish, tear up your croissants into large uneven chunks. They don"t need to be pretty. Once your croissants cover the entirety of your baking dish, pour your milky egg mixture over top. Heat your oven to 350F . Place your dish on the center rack and bake for 15-20 minutes or until the egg mixture has been cooked through and absorbed. Let the croissant pudding cool for a few minutes and serve while warm. I personally like to eat it as is, since there is already maple syrup in the recipe, I do not think it needs more (even though my kids would argue that point). I do also love to serve it with fresh berries, and if I want to be extra indulgent, a dollop of whipped cream. Tip: If you want to try something a little different, try sprinkling a little salt and pepper on top. My husband taught me that combo with my french toast when we first met. I can't eat it any other way now. The salt and pepper perfectly compliment the sweetness of the maple syrup, giving you that heavenly sweet and salty combo we all love so much. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These pistachio cookie cigars are the classy snack you didn’t know you needed—crispy, nutty, and dipped in dark chocolate.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pistachio Tuiles Prep Time: 15 Minutes Cook Time: 5-7 Minutes Serves: 12 Cookies Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for cookies that look just a little fancier than your everyday batch—the ones that feel like they belong in a pastry shop window. It’s the same feeling I had the first time I made my Black and White Cookies , or those Homemade Fortune Cookies that had me folding fast before they hardened. And of course, let’s not forget the time I conquered Chocolate Hazelnut Macarons —delicious, but definitely a test of patience. This recipe had that same intimidating energy. These pistachio cigar cookies had been on my “someday” list for years . I kept thinking, “They’re too delicate… too elegant… too pastry chef-y .” But one morning I decided it was finally time to give them a go. The first attempt? Messy. The second? Better. But the third time? Magic. Crispy edges, buttery centers, and a hint of pistachio that made them feel just a little bit special. The real fun is dipping the tips in chocolate and rolling them in more crushed pistachios. They’re crunchy, nutty, and melt-in-your-mouth tender—and yes, they’re a little fussy, but oh so worth it. Whether yours turn out picture-perfect or a bit rustic, I promise they’ll be absolutely delicious. Just don’t expect them to last the night. SKIP TO RECIPE CARD SKIP TO VIDEO They look like they came from a bakery. Elegant and crisp with that dipped-chocolate finish, these cookies make you look very professional. Pistachio flavor that shines. Using pistachio flour and chopped nuts gives these cookies a distinct, nutty richness that’s both subtle and luxurious. That perfect crisp-but-melt-in-your-mouth texture. Like a tuile and a shortbread had a very fancy baby. Impressive but totally doable. Yes, they take a little finesse—but once you’ve nailed one, you’ll be rolling like a pro. They pair beautifully with coffee, tea… or just eaten by the handful. No judgment here. What You'll Love Can I use store-bought pistachio flour? Yes! Just make sure it’s finely ground and unsweetened. You can also grind your own using shelled pistachios—just be sure not to over-process them into paste. What’s the key to rolling them without cracking? Timing is everything. Let them cool just a few seconds after baking until they’re firm enough to lift but still pliable—usually 15–20 seconds. Work quickly! Can I make them ahead of time? Yes! Once cooled and dipped, store them in an airtight container. They’re best within 2–3 days, but they’ll still be crisp and delicious up to 5 days later. What if I don’t have pistachios? You can sub with other finely ground nuts like almonds or hazelnuts—just note the flavor will change (but still be delicious). Can I skip the chocolate dip? You can—but the contrast of the dark chocolate with the buttery pistachio cookie really adds something special. You could also try white chocolate dyed with a touch of green for a fun pop! Mine spread too much—what happened? It could be that your butter was too warm or your egg whites too large. Chilling the batter slightly before baking can help control the spread. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 30g (¼ cup) All-Purpose Flour 30g (¼ cup) Pistachio Flour (Optional: ¼ tsp Salt – only if using unsalted pistachios) 60g (4 tbsp) Unsalted Butter, softened 60g (½ cup) Icing Sugar 2 Egg Whites (from large eggs) ½ tsp Vanilla Extract For the Dip: 60g (2 oz) Semi-Sweet Chocolate 30g (¼ cup) Finely Chopped Pistachios NEWSLETTER SIGN-UP Preparation This recipe calls for very few ingredients and is an easy one to throw together. The tricky part comes when the cookies are baked and fresh out of the oven. But we will get to that later. First, prepare your ingredients. If you do not have ready made pistachio flour (or ground pistachios) it is easy to make. In fact, I prefer to make my own. For this recipe I used salted pistachios and so, left out using any extra salt in the recipe. If you are using unsalted pistachios however, I recommend adding it. While you are preparing the batter, preheat your oven to 350F . Prepare a baking sheet by lining it with parchment paper or a silicone mat. Grind your pistachios in a food processor or small blender (I used my old Baby Bullet for this. I find it works really well for grinding nuts or small batches of things. Grind until you have a smooth powder (there may be some chunks left and that's ok, just get it down to looking as close to a flour consistency as possible. You'll see that at some point the oil in the nuts will start making it clump together a bit. This is when I say stop grinding. You don't want to get it too clumped up. In a separate bowl, separate your egg yolks from your egg whites. You will just need the egg whites for this recipe. Once you have your pistachio flour ready to go, grab a medium sized mixing bowl and mix the all-purpose flour and pistachio flour together. I used a whisk, I found it helped to undo the pistachio clumps. Add in the salt if you are using unsalted pistachios. Next, using a hand mixer, mix in the softened butter, powdered sugar, egg whites and vanilla. Beat until you have a smooth creamy mixture. Once you have achieved a nice creamy consistency, take a large spoon and scoop little batter circles onto your prepared baking sheet. Spread the batter with the back of your spoon in gentle circles until they are about 2mm thick. The thinner the better. You just want to make sure they are evenly spread so that one part of your cookie isn't thicker than the other as you want them to bake evenly. Pop the baking sheet into the oven and bake for 5-7 minutes . Once they look golden brown (especially around the edges) you know they are ready to come out. It is a quick bake and you will have to act relatively quickly once the come out. Once you pull them out of the oven, let them cool down for a minute or two, but as soon as you can, with the help of a spatula, lift one of the ends of the circles and roll them into 'cigars'. Careful as they will still be hot, but you do not want to let them cool down too much as they will start to harden and crumble if you try to toll them. I found this to be the trickiest part in making these. But once you do one or two the rest will be easy. If you do not care to have them in perfect cigar shapes, you can also use the side of a glass and form more of a taco shape with them. When they are formed let them cool completely (15- 20 minutes). In the meantime, you can prepare your chocolate sauce and pistachio crumble for dipping the ends into. Chop up your chocolate and place in a microwaveable bowl. Microwave the chocolate in 15 second intervals, stirring each time until the chocolate has melted. Finely chop your pistachios. Once your tuiles have cooled. Dip one end into the chocolate and sprinkle with the pistachio crumbs while the chocolate is still runny. Place your dipped cookies onto a plate or baking sheet and put into the freezer for 10 minutes (or until the chocolate has solidified). Take them out and let them come back to room temperature before transferring them to a serving dish. This will let the chocolate warm up a bit and prevent the cookies from staying stuck to the plate. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Filled with a sweet date and nut filling, these baked apples are an easy-to-make and comforting dessert option that everyone will love.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Baked Apples Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These spiced baked apples capture everything I love about cozy, rustic desserts. If you’ve ever made my Apple-Hazelnut Galette , you’ll already know how much I adore celebrating apples when they’re at their peak. But instead of a flaky crust, these beauties are all about tender, oven-roasted fruit and a warmly spiced, nutty filling. The inspiration comes from a mix of places—my love for Bircher Muesli , with its blend of oats, fruit, and nuts, definitely played a role. So did my Cheesecake Peaches , where a simple fruit becomes the base for something creamy and special. In this case, the apples are stuffed with a mixture of dates, pecans, almonds, and hazelnuts, then spiced with cinnamon, ginger, cardamom, and cloves until your kitchen smells like the best parts of fall. I love serving these straight from the oven with a scoop of vanilla ice cream, but they’re just as lovely chilled the next day or even slightly warmed for a cozy breakfast. They’re unfussy, deeply comforting, and a reminder that simple ingredients can create something magical. Ready to bake up a little warmth? SKIP TO RECIPE CARD SKIP TO VIDEO Warm and Comforting: These baked apples are a perfect cozy dessert with warming spices and a creamy scoop of vanilla ice cream to top it off. Customizable Filling: The mix of dates, nuts, and spices can be tailored to your favorite dried fruits or nuts for a personal touch. Easy to Make: With minimal prep and simple ingredients, this dessert is perfect for both weeknight treats and entertaining. A Crowd-Pleaser: The fragrant spices and soft, caramelized apples make this a dessert everyone will love. Balanced Sweetness: The natural sweetness of the fruit pairs perfectly with the crunch of mixed nuts and the creaminess of ice cream. What You'll Love 1. Can I use a different type of dried fruit instead of dates? Yes, you can substitute dates with dried apricots or cranberries for a tangy twist that complements the warm spices beautifully. 2. How do I store leftovers? Store leftover baked apples in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave or oven when ready to serve. 3. Can I use a different mix of nuts? Absolutely! Feel free to use your favorite combination of nuts, such as walnuts (if no allergy), pistachios, or cashews, to customize the flavor and texture. 4. What’s the best apple to use for baking? Granny Smith, Honeycrisp, or Fuji apples work best because they hold their shape during baking and balance the sweetness of the filling. 5. Can I make these in advance? Yes, you can prepare the filling and core the apples ahead of time. Assemble them just before baking to keep the apples fresh. Frequently asked Questions Ingredints Explained Ingredients 3 large baking apples (Granny Smith or Honeycrisp work well) 1/4 cup (40 g) dried dates, chopped 1/2 cup (30 g) nuts, chopped 2-3 tbsp rolled oats 2 tbsp honey 1tsp almond extract (optional) 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground cardamom 1/8 tsp ground cloves Pinch of salt (to balance the sweetness) 1 tbsp butter 1/4 cup (60 ml) apple juice or water (for baking) NEWSLETTER SIGN-UP Preparation Step-by-Step Baked Apples Instructions Preheat your oven to 350°F (175°C) . Core the apples and scoop out some of the flesh to to create a "bowl", leaving the bottom and sides intact to hold the filling. Small dice 1/3 cup of the cored flesh In a small bowl, mix the chopped dates, nuts, oats, apple, honey, cinnamon, ginger, cardamom, and cloves. Stuff each apple with the spiced filling, pressing it in gently. Place the apples in a baking dish, dot each one with a small piece of butter, and pour the apple juice or water into the dish. Cover the dish with aluminum foil Bake for 30-40 minutes, or until the apples are tender but still hold their shape (removing the foil half way through cooking). Serve warm, with a scoop of vanilla ice-cream Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These soft and chewy chocolate hazelnut mini sandwiches will delight your palate!| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Hazelnut Macarons Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 14 Macaroons Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe First things first—macarons , not macaroons. (One’s a delicate French sandwich cookie made with almond flour and meringue; the other’s a chewy coconut treat. Both are delicious, but we’re firmly Team Macaron today.) These Chocolate Hazelnut Macarons are everything I love in a dessert: crisp shells, a soft, chewy center, and a rich chocolate ganache that plays so well with toasted hazelnut flavor. It’s like a fancy version of your favorite chocolate hazelnut spread, all dressed up in a Parisian pastry shop vibe. If you’re new to macarons, don’t stress—once you get the hang of the technique, they’re incredibly rewarding to make. You might also want to check out my Honey Nut Macarons for something sweet and nutty, or these vibrant Matcha Macarons if you're craving something a little more earthy and bold. Ready to whip up a batch of elegance? SKIP TO RECIPE CARD SKIP TO VIDEO Indulgent Nutty Flavor : The combination of hazelnut and chocolate creates a rich, nutty taste reminiscent of classic chocolate hazelnut spreads—a perfect treat for nut lovers. Delicate, Chewy Texture : These macarons have a crisp outer shell and soft, chewy interior, with a luscious chocolate hazelnut filling in every bite. Elegant and Impressive : Chocolate hazelnut macarons are as beautiful as they are delicious, making them perfect for gifting, parties, or special occasions. Make-Ahead Friendly : These macarons taste even better after a day or two, making them an ideal make-ahead dessert to enjoy when you’re ready. Naturally Gluten-Free : Made with almond and hazelnut flour, these macarons are naturally gluten-free, offering a delicious option for those with gluten sensitivities. Versatile and Customizable : Add a dash of espresso powder to the filling for a mocha twist, or sprinkle a bit of sea salt on top for a salty-sweet flavor. What You'll Love What is the best way to make hazelnut-flavored macarons? Use finely ground hazelnut flour in the macaron shells or add hazelnut extract to the filling. This brings a rich, authentic hazelnut flavor to each bite. How can I prevent my macarons from cracking? Allow the macaron shells to rest until a skin forms on top before baking, which helps prevent cracking. Baking on a low, steady temperature also keeps them smooth and crack-free. Can I make these macarons ahead of time? Yes! Macarons actually taste better after maturing for 24-48 hours in the refrigerator, allowing the flavors to meld. Just let them come to room temperature before serving. How do I store chocolate hazelnut macarons? Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the macarons (without filling) and add the filling fresh when ready to enjoy. What type of chocolate works best for the filling? High-quality dark or milk chocolate pairs well with hazelnut. Use chocolate with at least 60% cocoa for a balanced flavor that complements the hazelnut without being too sweet. Frequently asked Questions Ingredints Explained Ingredients For the Macarons: 1 1/2 cups hazelnut flour 3/4 cup granulated sugar 2 tablespoons cocao powder 3 egg whites 1 teaspoon vanilla For the Filling: 1/4 cup heavy cream 1 teaspoon sugar 1 teaspoon butter 3 ounces bittersweet chocolate (3 squares) 1/4 teaspoon vanilla NEWSLETTER SIGN-UP Preparation Preheat oven to 350F . Making the meringue-like cookies. Separate egg whites from egg yolks. In a large bowl, mix together hazelnut flour, sugar and cocoa powder. Note: If you cannot find hazelnut flour, you can always make your own by grinding hazelnuts in a food processor. Add in egg whites and vanilla and mix until well combined. It will look a bit granular because of the texture of the hazelnut flour. Put dough into a piping bag with a round piping tip. (If you don't have a piping bag, you can just as easily use a zip-lock or sandwich bag and cut one of the corners off). Pipe 5cm (2") rounds onto a baking sheet and bake for 10-12 minutes . Remove from oven and set on a cooling rack while you prepare the filling. Making the filling. While the cookies are baking, you can prepare the filling. Begin by finely chopping the bittersweet chocolate squares. The finer the chop, the faster it will be to melt. In a small saucepan, combine the heavy cream, sugar and butter. Bring to a boil. Reduce heat to low and stir in chocolate, vanilla and salt. Stir until chocolate has melted and you have a nice smooth and glossy spread with no lumps. Cool the chocolate filling in the fridge for 30 minutes until it is less runny and more like a chocolate spread (think Nutella). Once the chocolate mixture has cooled, you can start building the sandwiches. Spread a spoonful chocolate filling onto a cookie and place another ontop to create your macaroons. I just used a knife to do this, but if you want to be fancy you can pipe the filling with a more decorative tip. Hope you enjoy these sweet, chewy, chocolate two-bite treats. They only lasted an evening in my household, but they can be stored in an airtight container for 4-5 days. If you try them, let me know what you think in the comments. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP