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 RECIPE VIDEO Newsletter SignUP

A traditional Swiss dish, this tart has a delicate flaky butter crust filled with juicy apples, a touch of hazelnuts and sweet creamy custard.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Apple Tart ( Apfelwahe ) Prep Time: 15 minutes Cook Time: 40 minutes Serves: 8-10 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve ever fallen in love with the cozy aroma of apples baking in the oven, Apfelwähe is the kind of Swiss comfort food you need in your life. Think of it as the elegant cousin to my rustic Baked Apples , or the more structured sibling to my Apple Hazelnut Galette —but still incredibly simple, homey, and full of charm. Wähe (pronounced “veh”) is a type of Swiss tart made with a single crust and a light custard filling, often topped with seasonal fruit or vegetables. This traditional apple version features a buttery, flaky crust filled with tender apples and a creamy custard that gently sets as it bakes, giving each bite a perfect balance of texture and sweetness. In Switzerland, Apfelwähe is a staple—often served warm from the oven, sometimes plain, sometimes with whipped cream or even yogurt for an afternoon pick-me-up. Growing up, it was one of those recipes that marked the change of seasons in our home, much like my weekend batches of Swiss Apple Pancakes now do for my own family. Whether you serve it on a Sunday afternoon or bring it to your next fall gathering, this tart is pure, nostalgic goodness with a touch of elegance. And the best part? It’s incredibly easy to make with ingredients you probably already have on hand. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss comfort in every bite – With a flaky crust, tender apples, and a silky custard, this tart is a cozy classic that feels like home. Simple, rustic, and elegant – It looks beautiful on the table, but it’s not fussy or complicated to make. Perfect for any time of day – Enjoy a slice for brunch, as an afternoon treat with tea, or dressed up with whipped cream for dessert. Customizable – You can use your favorite apple variety, and even swap the custard for cream or yogurt if you prefer. A taste of tradition – This recipe is rooted in Swiss heritage and is a lovely way to share a cultural classic. What You'll Love What is Wähe exactly? Wähe is a traditional Swiss single-crust tart, typically filled with fruit or vegetables and finished with a light custard. It can be sweet or savory, and it’s a staple in Swiss households. What kind of apples should I use? Use firm, slightly tart apples like Cortland, Granny Smith, or Gala. They hold up well during baking and balance the sweetness of the custard. Can I make this ahead of time? Yes! Apfelwähe can be baked a day in advance. Let it cool completely and store it in the fridge. Bring it to room temperature or gently reheat before serving. Do I need to blind-bake the crust? Not for this recipe. The custard and apples bake gently enough that the crust will cook through. If you want an extra-crispy base, you can blind-bake for 8–10 minutes before adding the filling. How do I serve it? Serve it warm or room temp. It’s lovely with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of thick yogurt. Can I make it dairy-free? You can substitute the cream with a dairy-free alternative like coconut milk or almond cream, and use a vegan crust if needed. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 160g all-purpose flour (1¼ cups + 2 tbsp) 115g unsalted butter, cold and cubed (½ cup) ½ tsp salt 60–120ml cold water (¼–½ cup), as needed For the Custard Filling: 240ml heavy cream (1 cup) 2 eggs 50g granulated sugar (4 tbsp), plus 25g (2 tbsp) for sprinkling Pinch of salt 50g hazelnut meal (½ cup), plus 12g (2 tbsp) for sprinkling For the Fruit Filling: 2–3 apples (depending on size), peeled and either thinly sliced or coarsely shredded NEWSLETTER SIGN-UP Preparation Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold. Apple is definitely one of my family's favorite kinds and I make it multiple times a year. The dough you will be using is so versatile, I use it for most of my pies and tarts. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. Preparing the pie crust. Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it. In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball. Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour. Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish. Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve. Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut. Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar. Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough. Prepare your custard filling . In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal. Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the apples. Preheat oven to 425F . Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have browned lightly. Let cool for a minimum of 1 hour before serving. As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Raspberry Coulis Panna Cotta Prep Time: 15 minutes Cook Time: 15 minutes + 4 hr chill time Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something so special about a dessert that feels indulgent yet is beautifully simple to make—and this Blackberry Panna Cotta with Raspberry Coulis has quickly become one of my personal favorites. The creamy panna cotta has a rich, velvety texture that contrasts so nicely with the bright, tart raspberry coulis. It’s the kind of flavor balance that feels fresh and satisfying with every spoonful. If you enjoy lighter, more delicate flavors, my Blood Orange Panna Cotta offers a more subtle take on this classic dessert, with gentle citrus notes that linger softly on the palate. And for those who love raspberries in any form, I’ve also shared my Raspberry Chocolate Truffle Tart —decadent, fudgy, and completely irresistible—as well as my Raspberry Lemon Sugar Cookies , which lean into that cheerful, tangy-sweet side of berry season. Whether you’re making this for a quiet moment at home or a small gathering, this panna cotta adds a little elegance without the effort. I hope it brings a touch of joy and calm to your kitchen too. SKIP TO RECIPE CARD SKIP TO VIDEO Simple Ingredients: This recipe uses pantry staples like blackberries, heavy cream, and gelatin powder, making it easy to recreate. Elegant Presentation: The deep purple hue of the blackberry panna cotta topped with vibrant raspberry coulis adds a sophisticated touch to your dessert table. Make Ahead: Panna cotta can be made ahead of time, making it an ideal dessert for gatherings or when you need to save time. Perfect for Any Occasion: Whether it’s a holiday dinner or an intimate gathering, this dessert brings a touch of elegance to any event. What You'll Love 1. What is Panna Cotta? Panna cotta , meaning "cooked cream" in Italian, is a traditional dessert made from heavy cream, sugar, and gelatin. It’s known for its smooth, silky texture that melts in your mouth, and it’s incredibly versatile as it can be flavored with various fruits, spices, or even coffee. 2. Can I make panna cotta without gelatin? Yes, you can use agar-agar as a vegetarian substitute for gelatin. However, it sets more firmly, so use about half the amount called for in the recipe to keep the texture smooth and creamy. 3. How do I make raspberry coulis for panna cotta? Raspberry coulis is made by blending fresh or frozen raspberries with a bit of sugar and then straining out the seeds for a smooth sauce. Adding a touch of lemon juice enhances the flavor and adds brightness. 4. Can I use frozen berries for the coulis? Yes, frozen raspberries work well for the coulis. Just thaw them slightly before blending, and follow the same steps as with fresh raspberries. 5. How far in advance can I make panna cotta? Panna cotta can be made up to 2-3 days in advance, making it an ideal dessert for entertaining. Prepare it in individual servings, cover with plastic wrap, and refrigerate until ready to serve. 6. How do I achieve a smooth panna cotta texture? To ensure a silky texture, heat the cream mixture gently and avoid letting it boil. Stir in the gelatin until fully dissolved, and strain the mixture before pouring it into molds. 7. What’s the best way to unmold panna cotta? To unmold panna cotta, dip the mold briefly in warm water, then gently loosen the edges with a thin knife before inverting onto a plate. This will help release it smoothly. 8. Can I substitute blackberries with other fruits in the panna cotta? Yes, you can use other berries like blueberries or strawberries for a similar flavor. Just adjust the sugar in the coulis based on the sweetness of the fruit. 9. What’s the best way to garnish panna cotta? Fresh berries, a mint sprig, or a dusting of powdered sugar can add a nice visual touch. A drizzle of coulis over the panna cotta or pooling it on the plate also adds a beautiful contrast. 10. Is panna cotta gluten-free? Yes, panna cotta is naturally gluten-free, making it an excellent dessert option for those with gluten sensitivities. Frequently asked Questions Ingredints Explained Ingredients For the Panna Cotta: 1 cup blackberries 1/4 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1 tablespoon water 2 cups heavy cream 1/2 cup whole milk 1/4 cup granulated sugar 2 teaspoons gelatin powder Fresh blackberries for garnish (optional) For the Raspberry Coulis 1 cup fresh or frozen raspberries 1/4 cup granulated sugar 1 tablespoon lemon juice NEWSLETTER SIGN-UP Preparation Indulge in the elegance of a Blackberry Panna Cotta , a creamy Italian dessert that is both luxurious and simple to make. The velvety panna cotta pairs perfectly with a tangy raspberry coulis, offering a delightful balance of rich and fresh flavors. Whether you’re hosting a dinner party or craving a beautiful yet fuss-free dessert, this blackberry panna cotta is sure to impress. Key Ingredients: Blackberries: Fresh blackberries provide a deep, rich flavor and color that makes this panna cotta extra special. Heavy Cream & Whole Milk: These create the creamy base for the dessert. Gelatin Powder: Essential for setting the panna cotta, giving it that perfect jiggle without being too firm. Raspberry Coulis: A quick sauce made with raspberries, sugar, and a hint of lemon juice that complements the creaminess with a fresh, tart note. Pro Tips for Perfect Panna Cotta: Dissolve Gelatin Properly: Make sure your gelatin is fully dissolved before mixing it with the cream to avoid any grainy texture. Strain the Mixture: Straining the blackberry puree ensures a smooth texture for the panna cotta. Use Silicone Molds: If you want to unmold your panna cotta, silicone molds make the process much easier. Let's get started! Make the Panna Cotta: Combine the blackberries, 1/4cup sugar, vanilla extract, and water in a saucepan. Cook over medium heat until the blackberries softenand release their juices, about 5-7 minutes. Mash the berries slightly with a fork or spoon. In a separate saucepan, heat the heavy cream, milk, and 1/4 cup sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, but not boiling. Sprinkle the gelatin powder over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved. Remove the blackberry mixture from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Combine the strained blackberry mixture with the warm cream mixture, stirring until well incorporated. Pour the mixture into serving glasses or molds. Refrigerate for at least 4 hours, or until set. Make the Raspberry Coulis: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Press down to extract as much liquid as possible. Let the coulis cool to room temperature, then refrigerate until ready to serve. Serve: To serve, spoon some raspberry coulis over each chilled panna cotta. Garnish with fresh blackberries, if desired and enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Une concoction dorée de curcuma finement moulu, prête à apporter chaleur et bien-être à votre tasse. < Back Haldi Doodh Blend Prep Time: 5 minutes Cook Time: Serves: 10-15 Portions About the Recipe Je vous présente mon mélange d'épices Haldi Doodh, un mélange soigneusement élaboré de curcuma, de gingembre, de cannelle, de cardamome et de poivre noir. Cette mélodie aromatique promet d'apporter une touche d'élégance à votre tasse quotidienne de lait au curcuma, associant commodité et saveurs authentiques dans un seul bocal pour une expérience réconfortante et bien-être. Ingredients 1/2 tasse de poudre de curcuma 2 cuillères à soupe de gingembre moulu 2 cuillères à soupe de cannelle moulue 1 cuillère à soupe de cardamome moulue 1 cuillère à café de poivre noir moulu Preparation Préparez les ingrédients : Assurez-vous que vos épices sont finement moulues pour un mélange lisse. Combinez les épices : Dans un bol, mélangez la poudre de curcuma, le gingembre moulu, la cannelle moulue, la cardamome moulue et le poivre noir moulu. Mélangez bien jusqu'à ce que toutes les épices soient uniformément réparties. Stockez dans un bocal : Transférez le mélange d'épices dans un bocal hermétique. Assurez-vous que le bocal est propre et sec avant d'ajouter le mélange. Conservez le bocal dans un endroit frais et sombre. Comment préparer une tasse de Haldi Doodh : Chauffez le lait : Dans une casserole, chauffez 1 tasse de lait à feu moyen jusqu'à ce qu'il soit chaud mais non bouillant. Ajoutez le mélange d'épices : Ajoutez 1 cuillère à café (ajustez selon votre goût) du mélange d'épices Haldi Doodh au lait chaud. Bien mélanger : Remuez bien le mélange pour vous assurer que le mélange d'épices est bien incorporé dans le lait. Sucrez (facultatif) : Si vous le souhaitez, sucrez le haldi doodh avec du miel ou votre édulcorant préféré. Mélangez jusqu'à dissolution. Chauffez et laissez mijoter : Continuez à chauffer le mélange jusqu'à ce qu'il soit chaud mais non bouillant, en remuant de temps en temps. Filtrez (facultatif) : Si vous préférez une texture plus lisse, vous pouvez filtrer le haldi doodh avant de le servir pour éliminer les épices non dissoutes. Servez et dégustez : Versez le haldi doodh dans une tasse et savourez cette délicieuse boisson dorée ! Remarque : Ajustez la quantité du mélange d'épices selon vos préférences gustatives. Vous pouvez également expérimenter avec les ratios pour trouver le mélange parfait selon vos goûts. *Essayez-le froid ! Il vous suffit de verser votre mélange préparé sur de la glace et de déguster ! Stockage : Le mélange d'épices Haldi Doodh peut être conservé dans le bocal pendant plusieurs semaines. Assurez-vous que le bocal est bien fermé pour maintenir la fraîcheur des épices. Maintenant, vous avez un bocal pratique de mélange d'épices Haldi Doodh prêt à l'emploi chaque fois que vous avez envie de cette boisson réconfortante ! Previous Next

A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about Wähe - the Swiss-style tarts I grew up eating. Whether they were sweet - loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e ) - or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD SKIP TO VIDEO Flavor Profile: Buttery & Savory: The crisp, golden crust adds richness to every bite. Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: Flaky & Crisp: The tart crust stays crisp even under the rich filling. Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. Easy to customize – Swap the cheese, add veggies, or experiment with herbs. Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil NEWSLETTER SIGN-UP Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A decadent mashup of coffee-soaked ladyfingers, rich chocolate mascarpone, juicy cherries, and fluffy whipped cream. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black Forest Tiramisu Prep Time: 20 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I’ve always had a soft spot for desserts that feel familiar but still manage to surprise you. This Black Forest Tiramisu is just that. It takes the chocolate-cherry magic of my Black Forest Cake and gives it a no-bake twist—layered with mascarpone, espresso-soaked ladyfingers, whipped cream, and those juicy cherries that make it impossible to stop at one bite. The idea came to me while working on my Chestnut Cream Tiramisu —I loved how effortlessly elegant a tiramisu could be. And if you’ve tried my White Forest Cake , you’ll know I can’t resist reimagining a classic with a lighter spin. This one lands somewhere in the middle: rich, creamy, bold, but easy enough to make on a weeknight. No oven, no stress - just a chilled dish of something truly indulgent (and maybe even better the next day, if you can wait that long). SKIP TO RECIPE CARD SKIP TO VIDEO Things You’ll Love About This Recipe Decadent Chocolate Flavor: The rich chocolate mascarpone and cocoa dusting make this dessert a chocoholic’s dream. Perfect Blend of Textures: Soft, coffee-soaked ladyfingers, creamy mascarpone, juicy cherries, and fluffy whipped cream create a melt-in-your-mouth experience. Customizable: Add kirsch for a boozy twist or keep it alcohol-free for all ages to enjoy. Elegant Yet Easy: Looks fancy but comes together with simple ingredients and no baking required. Make-Ahead Friendly: Perfect for dinner parties or special occasions, as the flavors improve with time in the fridge. What You'll Love FAQs 1. Can I make this dessert alcohol-free? Yes! Simply omit the kirsch or substitute it with cherry syrup or vanilla extract for a non-alcoholic version. 2. Can I use fresh cherries instead of canned? Absolutely! Pit and lightly mash fresh cherries, then mix them with a little sugar and water to create a syrupy consistency. 3. What can I use if I don’t have mascarpone? Cream cheese is a great substitute. Soften it and mix it with a bit of heavy cream to achieve a similar texture. 4. Can I make this dessert ahead of time? Yes, it’s even better after chilling! Assemble the tiramisu and refrigerate it for up to 4 hours before serving to let the flavors meld. 5. What’s a good alternative to maraschino cherries? Fresh cherries or chocolate shavings make elegant alternatives if you prefer to skip the maraschino cherries. Frequently asked Questions Ingredints Explained Ingredients For the Layers: 8 ladyfingers ½ cup (120ml) strong brewed coffee, cooled ½ tbsp granulated sugar (optional, to sweeten the coffee) For the Chocolate Mascarpone Cream: ½ cup (120ml) heavy cream, chilled 4 oz (115g) mascarpone cheese, softened 2 tbsp powdered sugar 3 tbsp melted dark chocolate, cooled (more if you want it really chocolatey) For the Cherry Layer: ½ cup (120g) canned cherries, drained and lightly crushed 2 tsp reserved cherry syrup from the can 1 tbsp kirsch (or amaretto) or for a non-alcoholic choice 1/4 tsp almond extract (optional, mixed into the cherries) For Topping: 3/4 cup (180ml) heavy cream, whipped to soft peaks (reserve 1/4 cup) 1 tsp powdered sugar (to sweeten whipped cream) 1 tsp kirsch or vanilla extract (optional, folded into the whipped cream) 2 tbsp cocoa powder, for dusting 10 maraschino cherries NEWSLETTER SIGN-UP Preparation Let's get started! Below you'll find the step-by-step instructions of how to put this delicious Black Forest Tiramisu together. Coffee dipped ladyfingers. Step 1: Prepare the Coffee Mixture Brew the coffee and allow it to cool. Sweeten with sugar if desired, and stir in 1 tbsp kirsch or dark rum if using. Chocolate mascarpone being piped onto ladyfingers. Step 2: Make the Extra Chocolatey Mascarpone Cream In a mixing bowl, whip the heavy cream until soft peaks form. (Reserve about 1/4 cup to pipe onto the top of the assembled dessert) In a separate bowl, whisk together mascarpone, powdered sugar, melted chocolate until smooth and rich. (If you want it delicately chocolatey put the 3 tablespoons. If you want it deep and rich put more, I kind of add as I go depending on how chocolatey I want it. Just remember that the more chocolate you put- the thicker the mixture can get. You may have to add more cream to smooth it out). Gently fold 1/2 cup of whipped cream into the chocolate mascarpone mixture until fully combined. Refrigerate until ready to assemble. Crushed cherries spread atop the layer of chocolate mascarpone. Step 3: Prepare the Cherries Drain the canned cherries and lightly crush them with a fork. Stir in reserved cherry syrup and kirsch or amaretto, if using, for extra flavor (for a non-alcoholic kick, add 1/4 tsp almond extract). Whipped cream being piped ontop of the second layer of ladyfingers. Step 4: Assemble the Dessert Dip each ladyfinger into the cooled coffee briefly, ensuring they are soaked but not soggy. (I usually count 2 Mississippi's, flip and do the same thing on the other side). Place two soaked ladyfingers side by side on each serving plate. Spread a generous layer of the chocolate mascarpone cream over the ladyfingers. (I find it easiest to pipe this on because after the ladyfingers are coffee soaked they tend to be quite fragile). Add a layer of lightly crushed cherries by spooning them over the chocolate mascarpone, ensuring even distribution. Carefully add another layer of soaked ladyfingers, side by side, on top of the cherries. Pipe or spoon the reserved whipped cream over the top layer. Black Forest Tiramisu Step 5: Garnish and Serve Dust with cocoa powder for a finishing touch. Top each dessert with a few maraschino cherries for a pop of color. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld. That's it! Chill, scoop, and enjoy. This Black Forest Tiramisu is here for the good times—whether it's a cozy night in or a family get-together. Simple, sweet, and satisfying. Perfect for sharing. Notes: Adding kirsch to the coffee, cherries, or whipped cream enhances the Black Forest flavor but is optional for a non-alcoholic version. Amaretto or dark rum can be substituted if kirsch isn’t available. Use a touch of almond extract for a non-alcoholic boost. For even more chocolate, sprinkle grated chocolate or drizzle melted chocolate between layers. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A refreshingly crunchy salad with creamy lemon dressing.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Celery Remoulade with Carrots, Apples and Pomegranate Prep Time: 15 Minutes Cook Time: Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I might be in the minority here, but I genuinely think celeriac (aka celery root) is one of the best-smelling vegetables out there. It’s fresh, slightly sweet, a little nutty, and just earthy enough to feel grounding. And the best part? It’s incredibly versatile. You can roast it, mash it, steam it, cube it, purée it — or, in this case, enjoy it raw. Celery remoulade has always been one of my go-to salads. It’s crunchy and creamy, tangy but not heavy, and somehow gets even better after a day or two in the fridge. The only downside? Classic versions tend to look a little... beige. So I gave mine a colorful refresh. This version gets brightness from shredded carrots , juicy apple , fresh parsley , and a pop of color (and sweetness) from pomegranate arils . It’s all tied together with a creamy lemon vinaigrette that’s light, zippy, and full of flavor. The end result is a crunchy, colorful salad that’s as good on day three as it is on day one. If you like salads with contrast and texture, you’ll probably also love my Herby Cucumber Salad or this Watermelon Salad that’s perfect for warm-weather meals. But this one’s got a cozy-meets-fresh vibe that works year-round — great for prepping ahead, potlucks, or just adding something crisp and bright to your week. Let’s get into it! SKIP TO RECIPE CARD SKIP TO VIDEO Bright and crunchy – This isn’t your typical remoulade. The fresh celeriac, crisp apple, and bursts of pomegranate make it a texture-lover’s dream. Sweet meets savory – The balance of tangy mustard, creamy dressing, and sweet apple + pomegranate hits all the right notes. A fresh twist on a classic – Traditional celery root remoulade gets an upgrade with parsley and fruit — making it feel modern and vibrant. Prep-ahead friendly – It holds up well in the fridge, making it perfect for dinner parties, meal prep, or a ready-to-go lunch side. Seasonally flexible – Great in fall or winter when celeriac and apples are at their best, but refreshing enough to enjoy any time of year. What You'll Love What is celeriac, and can I substitute it? Celeriac (also called celery root) is a knobby root vegetable with a mild, earthy flavor — kind of like celery meets potato. If you can’t find it, try kohlrabi or even shaved fennel for a similar crunch, though the flavor will be different. Do I have to julienne everything? Not strictly — if you don’t feel like hand-julienning, a mandoline or food processor with a shredder blade will do the job. You want thin strips so everything blends nicely and absorbs the vinaigrette. Can I make this dairy-free? Yes! You can skip the cream or use a plant-based alternative like oat cream or a splash of unsweetened almond yogurt to maintain that creamy texture. How far in advance can I make this? It’s actually better after it sits for a bit. You can prep it up to a day ahead — just store it covered in the fridge and toss again before serving. What can I serve this with? It’s a great side for roast chicken, salmon, or anything grilled. It also pairs beautifully with heartier vegetarian dishes like lentil patties or mushroom tarts. Can I skip the pomegranate? You can, but they add such a lovely pop of sweetness and texture. If you're out, try dried cranberries or thin slices of red grape for a similar vibe. Frequently asked Questions Ingredints Explained Ingredients Salad: 1 medium celeriac (about 450–500 g), peeled and julienned 100 g carrot (1 large or 2 small, julienned) 20–30 g flat-leaf parsley, chopped (1–2 cups, loosely packed) 1 apple, julienned (about 150 g) 130 g pomegranate arils (1 cup) 1 lemon, juiced (about 2–3 tbsp) Vinaigrette: 45 g apple cider vinegar (3 tbsp) 90 g olive oil (6 tbsp) 20 g wholegrain mustard (1½ tbsp) Juice of 1 lemon (about 2–3 tbsp) 80 ml cream (⅓ cup) Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Start by peeling your celeriac . I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off. Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers. Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps. Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well. Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad. Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing. Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad. Bon appetit! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Halloween Playful, spooky-cute treats and easy party snacks—kid-approved recipes with plenty of chocolatey fun. < Back Chocolate Mummy Cookies Chewy and decadent chocolate cookies with chocolate chips and a peanut butter swirl. Decorated in spooky marshmallow goodness. View Recipe Chocolate Pumpkin Zebra Loaf This delightful loaf combines the flavors of chocolate and pumpkin in a visually appealing zebra pattern. Perfect for a fall inspired treat! View Recipe Raspberry Coulis Panna Cotta With a deliciously creamy and light texture, this panna cotta with it's tart raspberry coulis is a definite crowd pleaser. View Recipe Ghostly Pumpkin Donuts Incredibly moist pumpkin donuts served with a velvety cream cheese frosting. A perfect autumn treat! View Recipe Pumpkin Spice Cookies These deliciously chewy cookies are a mix between a snickerdoodle and chocolate chip cookie in your favorite fall pumpkin spice flavoring. View Recipe Load More

This delectable babka promises a delightful swirl of flavors with the sweet essence of ripe apples with the rich, almond flavor of marzipan.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Marzipan Babka Prep Time: 20 minutes Cook Time: 40 minutes Serves: 10-12 Servings Oct 19, 2025 Last updated: This recipe may contain affiliate links About the Recipe Kicking off the week with something cozy, a little sweet, and full of fall charm — meet my Apple Marzipan Babka. If you’ve tried my Pumpkin Spice Babka , you already know how much I love a beautifully twisted loaf that’s soft, swirly, and full of flavor. This one takes a slightly more alpine path, drawing inspiration from two of my other favorites: my Apple Hazelnut Galette , with its nutty, buttery base, and my Swiss Apple Wähe , a comforting classic that celebrates the apple harvest in the most delicious way. This babka layers tender diced apples and rich marzipan into a soft, enriched dough, creating a cozy, not-too-sweet bake that’s perfect for fall mornings (or really, any time the craving hits). The marzipan melts into the folds, adding that subtle almond warmth that pairs so well with the apples. It’s a nod to my Swiss roots and a little reminder that simple, quality ingredients really do shine. If you’re into bakes that look impressive but feel like a warm hug, this one’s for you. Let’s get that dough rising! SKIP TO RECIPE CARD SKIP TO VIDEO A cozy twist on classic babka – Instead of the usual chocolate or cinnamon filling, this version features juicy apples and rich, nutty marzipan — a flavor combo that feels both nostalgic and a little unexpected. Soft, pillowy dough – Thanks to the enriched base (milk, eggs, and butter), the dough bakes up tender with just the right amount of structure to hold all that filling. Perfect for weekend baking or gifting – It’s a little bit of a project, but totally worth it. Plus, it looks gorgeous sliced — swirled layers and a glossy finish from the simple syrup. Naturally sweet, no need for icing – The syrup glaze gives it that beautiful shine and just enough sweetness without needing a frosting. Versatile and freezer-friendly – Leftovers freeze beautifully, and the filling can be customized with pears, almonds, or a hint of cardamom if you want to switch things up. What You'll Love Can I use instant yeast instead of active dry yeast? Yes, you can substitute the same amount (7 g) of instant yeast and skip the blooming step — just mix it directly into the flour. What kind of apples work best? Cortland apples are great because they hold their shape without becoming mushy, but you can also use Honeycrisp, Gala, or Granny Smith if you prefer a bit of tartness. Is there a substitute for marzipan? You can try almond paste for a similar nutty flavor, though it’s a bit less sweet and slightly grainier. If you’re avoiding nuts, you could skip it and increase the apples slightly, but it will change the richness of the filling. How do I know how much flour to use? Start with 455 g (3½ cups) and add more only as needed while kneading — the dough should be soft, slightly tacky, but not sticking to your hands. The final amount often depends on humidity and your flour. Why use a sugar syrup instead of a glaze or icing? The sugar syrup helps lock in moisture and gives the loaf a beautiful sheen without overpowering the filling. It also keeps the babka soft for days. Can I make this ahead of time? Yes! You can make the dough the day before and let it rise overnight in the fridge. Let it come to room temperature before shaping and baking. Baked and cooled babka also freezes really well — just wrap tightly and defrost at room temp. Do I need a stand mixer to make this? Nope — you can knead the dough by hand. It’ll take a bit longer, but it’s totally doable and pretty satisfying too. Frequently asked Questions Ingredints Explained Ingredients For the Dough: 240 g warm milk (1 cup) 7 g active dry yeast (2¼ tsp or 1 packet) 100 g granulated sugar (½ cup) 455–520 g all-purpose flour (3½ to 4 cups) 3 g salt (½ tsp) 115 g unsalted butter, softened (½ cup) 2 large eggs For the Filling: 300–350 g apples, peeled, cored, and diced (about 2–3 medium apples, e.g., Cortland) 100 g granulated sugar (½ cup) 2.5 g ground cinnamon (1 tsp) 100 g marzipan, grated (1 cup loosely packed) For the Syrup: 120 g water (½ cup) 100 g granulated sugar (½ cup) NEWSLETTER SIGN-UP Preparation Creating an Apple and Marzipan Babka involves a few steps, including making the dough, preparing the filling, and assembling the babka. I have broken this recipe up into easy to follow steps to make it less intimidating. 1. Prepare the Dough: In a bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the yeast mixture, sugar, 3 1/2 cups of flour, salt, butter, and eggs. Mix until it forms a dough. Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size. 2. Prepare the Filling: In a bowl, mix the diced apples, sugar, and cinnamon. Set aside. Grate the marzipan and set it aside. 3. Assemble the Babka: Roll out the dough on a floured surface into a large rectangle. Spread the grated marzipan evenly over the dough, leaving a border around the edges. Evenly distribute the apple mixture over the marzipan. Roll the dough tightly from one of the longer edges, creating a log. Using a sharp knife, cut the log in half lengthwise, exposing the layers. Twist the two halves together, creating a braided effect. Place the twisted dough into a greased loaf pan. 4. Bake: Preheat the oven to 350°F (175°C). Bake the babka for 40-50 minutes or until it's golden brown and sounds hollow when tapped on the bottom. While the babka is baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer until the sugar dissolves. When the babka is done baking, brush the syrup over the top while it's still warm. 5. Cool and Serve: Allow the babka to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Enjoy your delicious Apple and Marzipan Babka! *tip, try it with vanilla icecream when still slightly warm, it'll make you reconsider apple pie. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video 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 RECIPE VIDEO Newsletter SignUP

Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings Oct 18, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about panna cotta that never stops charming me. Maybe it’s the way it manages to be both elegant and effortless- like my Raspberry Coulis Panna Cotta , where the tart berries meet silky cream in perfect balance. Or maybe it’s the way it can carry flavor so gracefully, much like my Orange Poppy Seed Loaf , with its sunny citrus notes and subtle crunch. This version brings those two worlds together- the cozy spice of winter and the brightness of citrus- wrapped up in a dessert that feels as luxurious as it looks. It’s the kind of sweet that doesn’t shout for attention but always steals the show. And the best part? It’s deceptively simple. You’ll be stirring, chilling, and spooning your way to bliss before you know it. SKIP TO RECIPE CARD SKIP TO VIDEO Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredints Explained Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) NEWSLETTER SIGN-UP Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

These classic holiday cookies are soft, chewy Swiss treats with rich chocolate-almond flavor perfect for Christmas or Valentine's Day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Heart Cookies (Schoggi Herzli) Prep Time: 10 minutes + overnight drying Cook Time: 5 minutes Serves: 50-55 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe These Swiss Chocolate Heart Cookies were always a special part of our family’s Christmas cookie tradition. They were one of my mom’s absolute favorites, and I can’t remember a holiday season without a batch of these rich, chewy, chocolate-almond treats on our cookie platter. Alongside other classics like Spitzbuebe , Mailänderli, and Chrabeli , these cookies helped create the magic of Christmas in our home. The process of making them was just as memorable as eating them. I can still picture my mom rolling out the dough on a sugar-dusted countertop, carefully cutting out heart shapes, and lining them up to dry overnight. It was a ritual that felt like a promise of something wonderful to come, filling the kitchen with warmth and the sweet anticipation of the holidays. One of the things I love most about this recipe is how easy it is to adapt. With a simple swap of all-purpose flour for a gluten-free alternative, these cookies become a treat that everyone can enjoy. Their rich chocolate-almond flavor and chewy texture remain just as magical, making them perfect not only for Christmas but also for Valentine’s Day. Their heart shape and decadent chocolate flavor make them a wonderful way to share love and sweetness with those you care about. Now, I love sharing these cookies with my own kids, watching their excitement as we bake them together and continue this cherished family tradition. It feels so special to pass down these memories and flavors, connecting generations through the simple joy of holiday baking. Whether you’re celebrating the holidays or looking for the perfect Valentine’s treat, these Swiss Chocolate Heart Cookies are sure to bring warmth, joy, and a touch of nostalgia to your kitchen. SKIP TO RECIPE CARD SKIP TO VIDEO What You’ll Love About Swiss Chocolate Heart Cookies Timeless Tradition: These cookies are steeped in Swiss heritage, making them perfect for holiday baking or special occasions. Irresistible Flavor: The combination of chocolate and almonds creates a rich, nutty, and chocolatey treat that’s hard to resist. Soft and Chewy Texture: With their lightly crisp exterior and soft interior, they’re a textural delight. Perfect for Gifting: Their heart shape and beautiful finish make them ideal for gifting to loved ones. Simple Ingredients: Made with pantry staples, these cookies are both accessible and elegant. Naturally Nutty and Rich Flavor : The ground almonds and chocolate combine beautifully for a decadent treat that’s perfect for gluten-free diets. Minimal Adjustments Needed : With just a simple swap of all-purpose flour for a gluten-free alternative, this recipe becomes accessible for those avoiding gluten. Versatile and Crowd-Pleasing : Whether you’re making these for a party or as a treat for yourself, these cookies are sure to be a hit with everyone—gluten-free or not! Easy to Customize : You can experiment with add-ins like orange zest or a touch of cinnamon for an extra twist. What You'll Love FAQs for Swiss Chocolate Heart Cookies (Schoggi Herzli) Q: Can I replace the all-purpose flour in this recipe to make it gluten-free? Yes! To make this recipe gluten-free, you can substitute the 1 tablespoon of all-purpose flour with the same amount of a gluten-free alternative. Some great options include: Gluten-free all-purpose flour blend – This will give the most similar texture to regular flour. Almond flour (extra ground almonds) – This keeps the recipe nut-based and adds extra almond flavor. Q: Will the recipe taste different if I use almond flour instead of all-purpose flour? Using almond flour will enhance the almond flavor in the recipe slightly but will not significantly alter the taste or texture. Q: Do I need to adjust any other ingredients when replacing the flour? No adjustments are needed. Simply swap the flour and proceed with the recipe as usual. Can I use pre-ground almond flour instead of freshly ground almonds? Yes, almond flour works well for this recipe. Ensure it’s not defatted almond flour, as you want the natural oils for flavor and texture. Can I skip the drying step? The overnight drying step helps develop the signature texture of these cookies. While skipping it might save time, the cookies may not have the same crisp exterior and soft interior. Can I use milk chocolate instead of dark chocolate? You can, but the cookies might turn out sweeter. Adjust the sugar slightly if needed to balance the flavors. Can these cookies be made ahead of time? Yes! These cookies keep well in an airtight container for up to a week, making them perfect for advance preparation. What can I use if I don’t have a heart-shaped cookie cutter? You can use any shape you like! Traditional hearts are lovely, but stars, circles, or even freehand shapes work beautifully. Can I add spices to the dough? For a festive twist, you can add a pinch of cinnamon or a drop of almond extract to the dough. Frequently asked Questions Ingredints Explained Ingredients 3 large egg whites 200g (1 cup) granulated sugar 100g (3.5 oz) semi-sweet chocolate (chips or chopped) 300g (3 cups) ground almonds 1 tbsp all-purpose flour (alternative: gluten-free flour) Extra granulated sugar (for rolling) NEWSLETTER SIGN-UP Preparation Step-by-step Instructions on how to make Chocolate Heart Cookies: Prepare the Egg Whites: Use two clean, dry bowls to separate the eggs. Beat the egg whites until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy. Melt the chocolate: In a seperate bowl, melt your chocolate chips or your chopped chocolate, by microwaving it at 15-20 second intervals. Stir after each interval until the chocolate is melted. You can also use a bain-marie to acheive this as well (placing the bowl of chocolate chips over a hot water bath). Melted chocolate Mix the Dough: Gently fold the ground or melted chocolate, ground almonds, and flour into the egg white mixture until a dough forms. Roll Out the Dough: Lightly sprinkle your work surface with granulated sugar. Roll out the dough on the sugar to approximately ¾ cm (about ⅓ inch) thickness. The dough can sometimes feel sticky, so make sure to flour your rolling pin well before rolling out the dough. If the dough becomes too sticky, pop it in the fridge to cool it down. Cut Out the Cookies: Use a heart-shaped cookie cutter to cut out cookies. Place them on a baking sheet lined with parchment paper. Dry Overnight: Cover the cookies lightly with a clean cloth and allow them to dry overnight at room temperature. Bake: Preheat the oven to 400°F (200°C). Bake the cookies for approximately 5 minutes. Keep a close eye on them to ensure they don’t overbake—they should remain soft inside. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Notes: These cookies are traditionally soft and chewy with a delightful chocolate-almond flavor. The drying step is essential to create the perfect texture, so don’t skip it! Enjoy as part of a holiday treat platter or with a cup of coffee or tea. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP