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

Buttery soft cookies dipped in rich dark chocolate, perfect for any occasion and customizable with your favorite shapes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Black and White Butter Cookies Prep Time: 15 minutes Cook Time: 10 minutes Serves: 30-36 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe When I was little, one of my favorite weekend traditions was visiting a small, country bakery nestled in the charming town of Abercorn, Quebec. The bakery had a cozy country feel—wooden shelves lined with fresh pastries, the smell of butter and sugar filling the air. Among their many baked treasures (think cinnamon buns , croissants and black forest cake ) were black and white shortbread cookies in every shape you could imagine: flowers, hearts, even little animals. No matter the shape, we never left the bakery without them. I had a quirky habit back then—I’d carefully nibble around the buttery edges of the cookie first, saving the chocolate-coated section for last. We were always allowed to have one or two in the car. By the time we got back home, the box of cookies was almost always nearly empty. Those memories stayed with me, and they’re what inspired me to create this recipe for Black and White Butter Cookies . I wanted to recreate that buttery, tender bite paired with the smooth richness of dark chocolate. These cookies can be cut into any shape—hearts for Valentine’s Day, stars for the holidays, or even simple rounds for a cozy afternoon treat. These cookies are perfect for sharing, but if you’re like me, you might find yourself savoring them slowly, trying to make that chocolatey goodness last just a little bit longer. SKIP TO RECIPE CARD SKIP TO VIDEO Buttery and Soft Texture: These cookies are perfectly tender, thanks to the combination of butter and a short chilling time. They practically melt in your mouth. Glossy Chocolate Finish: The dark chocolate coating hardens beautifully, creating that satisfying snap when you take a bite. (You can even temper the chocolate for an extra-shiny result.) Easy to Customize: Use different cookie shapes for any occasion, or sprinkle the chocolate dip with sea salt, edible glitter, or freeze-dried raspberry bits. Make-Ahead Friendly: The dough can be made ahead and frozen, and the baked cookies store beautifully for up to a week—if they last that long! Kid-Approved: Whether it’s the playful heart shapes or the chocolate dip, kids will adore helping make (and eat) these cookies. What You'll Love 1. Why are my butter cookies not soft and tender? If your cookies turn out tough or dense, it could be due to overmixing the dough. Mix just until the flour is incorporated to maintain that tender, melt-in-your-mouth texture. Chilling the dough also helps prevent spreading and keeps the cookies soft. 2. How do I make the chocolate coating glossy and smooth? For a glossy, snappy finish, tempering the chocolate is key. If that feels like too much, you can add a small amount of coconut oil or vegetable shortening to the melted chocolate for an easy shiny coating. 3. Can I make these cookies ahead of time? Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months. Once baked, the cookies stay fresh in an airtight container for about a week. 4. What’s the best way to dip cookies in chocolate without a mess? Hold the cookie by the tip and dip it into the melted chocolate, letting the excess drip off. Place it on a parchment-lined tray to harden. If you want a neat edge, use a spoon or butter knife to smooth any drips before they set. 5. Can I use milk or white chocolate instead of dark? Absolutely! Milk chocolate will give a sweeter, creamier taste, while white chocolate offers a rich vanilla flavor. Keep in mind that these chocolates don’t have the same snap as dark chocolate unless tempered. Frequently asked Questions Ingredints Explained Ingredients For the cookies: 1 cup (226g) unsalted butter, softened ¾ cup (150g) granulated sugar 1 large egg 1 tsp vanilla extract 1/4 tsp almond extract (optional) 2 ½ cups (315g) all-purpose flour ¼ tsp salt For the chocolate dip: 7 oz (200g) dark chocolate (60-70% cocoa) or bittersweet chocolate 1 tbsp coconut oil (or vegetable shortening, optional for a shinier, snappier finish) Optional Decor: Sea salt flakes for sprinkling Freeze-dried raspberries or strawberries (crushed for a pop of color) Edible gold leaf or heart-shaped sprinkles NEWSLETTER SIGN-UP Preparation Let's get started. Below you will find the Step-by-Step instructions on how to make these easy Black and White Butter Cookies. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla, mixing until combined. Mix the dry ingredients: In a separate bowl, whisk the flour and salt. Gradually add the dry mixture to the wet, mixing just until a dough forms. Avoid overmixing for tender cookies. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 30-60 minutes (this prevents spreading and makes it easier to roll out). Roll and cut: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to ¼-inch thickness. Use a heart-shaped cutter to cut out cookies, transferring them to the baking sheets. Bake: Bake the cookies for 8-10 minutes or until the edges are just turning golden. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dip in Chocolate Melt the chocolate: Melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler) or microwave in 20-second intervals, stirring between each burst. Dip the cookies: Once the cookies are completely cool, dip half or a portion of each heart cookie into the melted chocolate. Let the excess drip off, then place them on a parchment-lined baking sheet. Decorate and set: If desired, sprinkle sea salt, crushed raspberries, or sprinkles over the chocolate before it sets. To speed up hardening, place the cookies in the fridge for 10-15 minutes. Tips for Success Soft texture: To maintain the buttery, tender crumb, don’t overwork the dough. Smooth chocolate: The coconut oil will help the chocolate harden with a smooth, glossy finish. If you prefer, temper the chocolate to achieve the perfect snap. Storage: Store the cookies in an airtight container for up to a week or freeze for longer. Substitutes and Variations 1. Flour: If you want a gluten-free version, you can substitute with a 1:1 gluten-free baking flour blend. Just ensure it has xanthan gum for structure. 2. Chocolate: Instead of dark chocolate, try: Milk chocolate for a sweeter coating White chocolate for a vanilla touch (you could even tint it pink for Valentine’s Day) Ruby chocolate for a fruity, berry-like twist 3. Flavor Enhancements: Swap the vanilla extract with almond extract for a nutty, fragrant twist. Add a pinch of cinnamon or cardamom to the cookie dough for warmth and spice. Mix freeze-dried raspberry powder into the melted chocolate for a tangy layer. 4. Toppings: While the classic black-and-white version is timeless, you can also sprinkle the chocolate dip with: Sea salt flakes for a salty-sweet contrast Edible gold leaf for an elegant, luxe finish Crushed freeze-dried raspberries or strawberries for color and a tart kick Heart-shaped sprinkles for a fun, festive touch Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With a whipped cream topping and a crunchy graham crust, every bite of this pie is a slice of tangy, creamy lime heaven. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Key Lime Pie Prep Time: 20 minutes Cook Time: 20 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe If there’s one dessert that instantly takes me back to sunshine, palm trees, and salty air, it’s this Key Lime Pie . That creamy, tangy filling paired with a buttery graham cracker crust? It’s simple, bright, and honestly one of my all-time favorites. My love for key lime pie actually started on a trip to the Florida Keys. I was about five months pregnant with our first, and my husband and I took a little “babymoon” — one last trip just the two of us before everything changed. A few locals pointed us toward a café called Kermit’s, promising it was the place for key lime pie. We went, we ordered, and that first bite sealed the deal. My husband was so obsessed that I knew, eventually, I’d have to recreate it at home. It took me a few years (and more than a few test runs), but I finally landed on a version that gets his seal of approval — and now, every time I make it, it brings us right back to that sunny little trip. If citrus desserts are your thing, you might also love my Lemon-Lime Semifreddo — it’s light and frozen, perfect for warm days — or my creamy Mango-Lime Cheesecake if you’re after something with a tropical twist. But this pie? It’s the one that started it all. Simple, nostalgic, and just the right amount of sweet. I hope you love it as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO That bright, citrusy punch – Made with real lime juice and zest, this pie delivers that fresh, tangy flavor that key lime lovers crave — no bottled shortcuts here. Creamy, dreamy filling – The egg yolks and sweetened condensed milk create a silky texture that sets up beautifully without needing gelatin or extra thickeners. Sweet, buttery crunch – The graham cracker crust has just the right mix of brown and white sugar to bring warmth and balance to every bite. Make-ahead magic – This pie needs time to chill, making it perfect to prep in advance for gatherings, holidays, or low-stress weekend baking. A crowd-pleaser with personality – Tart, sweet, creamy, crunchy — it hits all the right notes and looks gorgeous with a swirl of whipped cream on top. What You'll Love Can I use bottled lime juice? Fresh is best. Bottled juice just can’t compete with the brightness and depth of flavor you get from squeezing fresh limes. If you can find actual key limes, great! But Persian limes (the standard kind) work beautifully too. What’s the difference between key limes and regular limes? Key limes are smaller, more aromatic, and slightly more tart than regular limes. But don’t stress — if you can’t find them, regular limes still make a delicious pie. Do I need to bake the filling? Yes — a short bake (15–20 minutes) helps the filling thicken and set properly. It won’t look fully firm when you pull it from the oven, but it will continue to set as it cools. Can I make this ahead of time? Definitely. The pie needs at least 4 hours in the fridge, but it’s even better made a day ahead. Just add the whipped cream topping before serving. Can I use store-bought crust? Of course! A pre-made graham cracker crust will save time — just make sure it’s one that can go in the oven if you’re baking the filling. How do I get clean slices? Use a sharp knife and wipe it clean between cuts. You can also dip it in hot water and dry it off for the cleanest slices. Can I freeze this pie? Yes! You can freeze the baked and cooled pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight and top before serving. Frequently asked Questions Ingredints Explained Ingredients Filling: 4 large egg yolks 1 lime, zested and juiced (about 1 tbsp juice + 1 tsp zest) 400 g sweetened condensed milk (1 can / 400 ml) 160 g lime juice (⅔ cup | about 6 limes) Graham Crust: 150–200 g graham cracker crumbs (1½–2 cups or 11–12 full sheets) 50 g granulated sugar (¼ cup) 55 g brown sugar (¼ cup, packed) 1 g salt (¼ tsp) 115 g unsalted butter, melted (½ cup / 1 stick) Whipped Cream Topping: 240 g whipping cream (1 cup) 50 g granulated sugar (4 tbsp) 5 g vanilla extract (1 tsp) NEWSLETTER SIGN-UP Preparation If you're looking for a refreshing dessert that's perfect for spring and summer, look no further than this key lime pie recipe with a graham cracker crust. This classic dessert is a staple in our house and is a sure hit at any gathering. First, let's start by making the crust. For this recipe, I like to use a graham cracker crust. It's the perfect balance of sweet and crunchy, and it complements the tangy lime filling beautifully. To make the crust, you'll need graham cracker crumbs, melted butter, and a bit of sugar and salt. I like to use my food processor to pulverise the graham crackers until they reach a coarse sand-like consistency. In a large bowl, mix all of the ingredients together and press the mixture into a 9-inch pie dish. I like to use the bottom of a glass or measuring cup to help compact it down and up along the sides. Bake the crust in a preheated oven at 325F for about 10 minutes or until it's golden brown. Next, it's time to make the filling. For this recipe, I use fresh lime juice and zest, sweetened condensed milk, and egg yolks. Start by whisking together the egg yolks and lime zest. Add in the condensed milk until everything is well combined. Then, slowly add in the lime juice, whisking constantly. The mixture will thicken as you add the lime juice, and that's exactly what you want. Once the filling is ready, pour it into the prepared crust and bake in the oven (keeping it at 325F ) for about 10-12 minutes or until the filling is set (still very slightly jiggly in the very center). Be careful not to overcook the pie, as it will become too firm and lose its creamy texture. Once the pie has cooled to room temperature, it's time to add the finishing touch: whipped cream. I like to make my own whipped cream using heavy cream and sugar and vanilla, but you can also use store-bought if you're short on time. Spread or pipe the whipped cream on top of the pie, and garnish with fresh lime zest and slices. And there you have it, a homemade key lime pie with graham cracker crust that's sure to impress. This dessert is the perfect combination of sweet and tangy, and it's the ideal treat for any occasion. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A crispy, yet pillowy meringue base with a sweet and tangy topping of maple-infused plums, fresh fruit and mint.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Maple Plum Pavlova Prep Time: 20 minutes Cook Time: 40mins-1h15 Serves: 6-8 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I have a soft spot for anything with meringue—whether it's a rustic fruit pie, an airy pavlova, or something bite-sized and crisp. This pavlova with maple-plum compote might be the showstopper of the bunch, but it shares something in common with a few other favorites of mine: that perfect contrast of texture and flavor. The compote alone is magic—juicy plums simmered down with maple syrup, a dash of cinnamon, and just the tiniest pinch of salt. It’s the kind of topping that feels fancy but couldn’t be simpler, and it pairs beautifully with that crisp, marshmallowy meringue base and a billowy cloud of whipped cream. If you're a fan of this flavor profile, you might also love my Plum Wähe —a Swiss-style tart that's a little more understated, but no less comforting—or my Plum Meringue Pie , where the tangy plum base meets a fluffy meringue top for a twist on a classic. And if you're looking for something sweet and seasonal with a nutty edge, don't miss my Whipped Chestnut Pavlovas . They’re delicate, wintry, and just the right kind of different. Whether you're here for the drama of pavlova or the quiet charm of a fruit tart, there's something in this lineup to satisfy every dessert mood. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect Texture: This pavlova delivers the ultimate texture combo—crispy, delicate edges with a marshmallowy-soft center. Simple Ingredients: Made with pantry staples like egg whites, sugar, and vanilla, this recipe doesn’t require anything fancy. Flavor Balance: The tangy, sweet maple-plum compote pairs beautifully with the creamy whipped topping and the lightness of the pavlova base. Versatile Toppings: Top it with seasonal fruits like strawberries and oranges, or mix and match with your favorites. Naturally Gluten-Free: Pavlova is naturally gluten-free, making it a great dessert option for those with dietary restrictions. Crowd-Pleaser: Elegant and impressive, this dessert is perfect for holidays, birthdays, or whenever you want to wow your guests. What You'll Love 1. Can I use granulated sugar instead of superfine sugar? Yes, you can substitute granulated sugar if superfine isn’t available. However, superfine sugar dissolves more easily into the egg whites, giving the pavlova a smoother texture. If using granulated sugar, process it briefly in a blender to make it finer. 2. What can I use instead of cream of tartar? If you don’t have cream of tartar, substitute with an equal amount of white vinegar or lemon juice. It helps stabilize the egg whites and gives the pavlova its structure. 3. Can I make this dairy-free? Absolutely! For the whipped cream, use a dairy-free alternative like coconut cream. Chill a can of coconut milk, scoop out the solid cream, and whip it with sugar for a creamy topping. 4. What if I don’t have plums? You can substitute plums with other fruits like peaches, apricots, or cherries. Adjust the sweetness of the compote depending on the fruit's natural sugar levels. 5. Can I make this ahead of time? Yes! The pavlova base can be baked a day ahead and stored in an airtight container. Assemble with the whipped cream and toppings just before serving to keep it crisp. 6. Is this recipe gluten-free? Yes, pavlova is naturally gluten-free! Just ensure that any additional toppings or decorations you use are also gluten-free. 7. Can I skip the mint in the compote? The mint adds a fresh and herbal note to the compote, but it’s optional. If you’re not a fan, you can leave it out or replace it with a sprinkle of fresh thyme or basil for a unique twist. 8. How do I store leftovers? Store leftover pavlova in the fridge in an airtight container. Keep in mind that the meringue will soften from the whipped cream and compote, so it’s best enjoyed the day it’s assembled. 9. Can I make mini pavlovas instead of one large one? Yes, divide the meringue into smaller portions to make individual pavlovas. Adjust the baking time to about 35-40 minutes. 10. What’s the best substitute for maple syrup in the compote? If you don’t have maple syrup, honey or agave syrup work well. Both bring a similar sweetness, but the flavor will be slightly different. Frequently asked Questions Ingredints Explained Ingredients Pavlova : 4 Egg Whites 1 cup Superfine Sugar (Granulated Sugar can substitute) 1 teaspoon Vanilla Extract 1/2 teaspoon Cream of Tartar Compote: 1 1/2 cups Plums (approx. 4-5) 1/3 cup Maple Syrup Pinch of Cinnamon 2 Tablespoons Water 1/4 cup Mint Leaves (chopped) Whipped Cream: 1 cup Whipping Cream 4 Tablespoons Granulated Sugar Additional Fruit Toppings: Orange Wedges Strawberry Slices NEWSLETTER SIGN-UP Preparation This dessert uses very few ingredients and can be prepared in a short amount of time. The only long part is the baking of the Pavlova. It is the perfect spring or summer dessert and will definitely impress any guests attending your fabulous dinner party. For this dessert, I used golden plums because I loved how sunny and bright they looked. You can also use purple plums or even apricots or peaches for the compote. Begin by separating your eggs. For this dish, we will only be using the egg whites, so you can put the egg yolks aside for another baking project. Add in the cream of tartar and whip the egg whites with a handheld beater until stiff peaks form. Slowly add in the sugar and the vanilla and mix until your egg whites are glossy. I prefer using superfine sugar for this as it keeps the egg whites nice and fluffy and smooth. I do not often have superfine sugar in the cupboard, so what I tend to do is take regular granulated sugar and pulse it through my blender until fine. If you do not want to go through the process of doing this, using granulated sugar will work as well. Next, line a baking sheet with parchment paper and scoop your egg whites onto the sheet. You can either make one large mound with it, or make individual servings. I used a piping bag and a large closed star piping tip to create little egg white 'nests' that will then hold the toppings once baked. Preheat your oven to 275F . Place your baking sheet onto the center rack and bake for 40mins-1h15mins (depending on the size you made your pavlovas). Check them every once in a while, you want the pavlovas to feel crisp on the outside but not burn them. Once they start to harden, turn the oven temperature off and let the pavlovas sit in the oven as it cools down (another 30 minutes or so). In the meantime, prepare your plum compote. To prepare the compote it is quite simple. Just cut up your plums into bite sized pieces, place them into a small saucepan, add the maple syrup, cinnamon and water and heat over medium-high heat until the plums start to soften (8-10 minutes). Stir every once in a while. As the plums start to soften, use your stirring spoon to press down on them to make them into a thick jam like consistency. Remove your compote from the heat and let cool. Cut up the mint leaves and stir half into the compote (approx. 1/8 cup). While both the pavolvas and compote are cooling, prepare the whipped cream and other toppings. For the whipped cream, simply add the whipping cream to a bowl and mix with your handmixer until stiff peaks form. Add the sugar and mix for another 30 seconds until everything is well incorporated. I love adding citrus to my pavlova, so I decided to supreme an orange (supreming is when you remove the membrane from around the fruit just leaving a wedge of juicy bulbs). I also added some fresh strawberry slices for color and sweetness. Once all the individual pieces have cooled and been prepared and you are ready to serve, it is time to put it all together. Scoop or pipe some of the whipped cream into your prepared pavlova nests. Then spoon some of the plum compote over top. Finish by adding some fresh orange and strawberry slices and garnish with any leftover mint leaves. I hope you enjoy this dessert as much as I do. I also hope that you play around with the toppings! It is hard to go wrong. Bon apetit! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With its aromatic flavors of nutmeg, ginger, vanilla, and cinnamon, this cheesecake is rich, creamy, and utterly irresistible.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Nutmeg Spiced Cheesecake Prep Time: 25 minutes Cook Time: 50 minutes Serves: 8-10 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe f you ask me, there’s a cheesecake for every mood—and this Nutmeg-Spiced Cheesecake is the one you turn to when you want something cozy, creamy, and just a little unexpected. It takes all the richness you love in a classic cheesecake and adds a warm, gently spiced twist that feels perfect for cooler days, festive tables, or whenever you’re craving a slice of something that feels like a hug. I’ve made everything from the bright and sunny Mango-Lime Cheesecake to the dramatic and indulgent Chocolate and Raspberry Swirl Cheesecake , and even those sweet little Cheesecake Peaches that are always a hit in summer. But this one? It leans into comfort—with a hint of nostalgia and spice that makes it just different enough to stand out. The flavor of nutmeg in the creamy filling is subtle but unforgettable. It doesn’t overpower; it lingers softly, adding a cozy, aromatic note that plays beautifully against the tang of the cream cheese and the buttery crust. Whether you're serving it after a holiday meal or sneaking a slice straight from the fridge (no judgment), it’s the kind of dessert that quietly steals the spotlight. Let’s dive in and make something deliciously simple and just a little special. SKIP TO RECIPE CARD SKIP TO VIDEO 1. Spice Layered Crust The mix of graham crackers and ginger snap crumbs gives this crust a wonderfully spiced base that complements the creamy filling and adds a subtle crunch. 2. Perfectly Spiced Filling With hints of nutmeg, ginger, and cinnamon, this cheesecake has a warm, inviting flavor profile that’s perfect for cozy occasions. 3. Creamy, Dreamy Topping The lightly sweetened sour cream topping balances the richness of the filling with a slight tang, enhancing each bite. 4. Optional Caramel Drizzle The caramel drizzle adds a decadent finish, with a hint of vanilla and salt that brings out the spices in the crust and filling. It’s optional, but a truly delicious addition! 5. Make-Ahead Friendly This cheesecake is ideal for preparing ahead, making it stress-free for gatherings. Just chill, serve, and impress! What You'll Love 1. Can I use a substitute for graham cracker crumbs? Absolutely! Crushed digestive biscuits or even vanilla wafers can work as substitutes. The ginger snap crumbs add a unique spiced note, but feel free to replace them with more graham cracker crumbs if preferred. 2. Do I have to use vanilla beans, or can I use vanilla extract? Vanilla beans add an aromatic depth, but 1 tsp of vanilla extract can be used for both the filling and topping if that's what you have on hand. 3. Can I make this cheesecake ahead of time? Yes! This cheesecake can be made a day or two in advance. It even benefits from some time in the fridge, which helps flavors meld and enhances texture. 4. What’s the best way to avoid cracks in my cheesecake? To prevent cracks, bake the cheesecake in a water bath. Wrap the pan in foil and place it in a larger dish filled with hot water about halfway up the side of the pan. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly ajar. 5. How do I know when the cheesecake is done? The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 CUP graham cracker crumbs ½ CUP ginger snap cookie crumbs 6 TBSP unsalted butter, melted 2 TBSP granulated sugar For the Filling: 24 OZ cream cheese, softened 1 CUP granulated sugar 3 LARGE eggs ½ vanilla bean, (seeds only) 1 TSP nutmeg, ground 1 TSP ginger root, ground ½ TSP cinnamon, ground For the Topping: 1 CUP sour cream 2 TBSP granulated sugar ¼ vanilla bean, (seeds only) nutmeg, ground, for dusting FOR THE CARAMEL DRIZZLE (OPTIONAL): ½ CUP brown sugar 2 TBSP water ¼ CUP heavy cream 1 TBSP unsalted butter ¼ vanilla bean (seeds only) pinch of salt (optional) NEWSLETTER SIGN-UP Preparation Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside. In a medium bowl, combine the graham cracker crumbs, ginger snap crumbs, melted butter, and granulated sugar for the crust. Mix until well combined and press the mixture into the bottom of the prepared pan. Set aside. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer or do this by hand. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla bean seeds, ground nutmeg, ginger, and cinnamon, ensuring that all the ingredients are fully incorporated. Pour the filling mixture over the crust in the springform pan, spreading it evenly. Bake the cheesecake in the preheated oven for about 45-50 minutes , or until the center is set and the edges are lightly golden. The cheesecake may still have a slight jiggle in the center, but it will firm up as it cools. While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla seeds. Mix well. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Spread the sour cream topping over the warm cheesecake. Return the cheesecake to the oven and bake for an additional 10 minutes . Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set. If you want to add a little more sweet flavor top the cheesecake with a bit of caramel drizzle. This step is optional. To prepare the caramel drizzle, in a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Allow it to boil without stirring until it caramelizes slightly. This usually takes about 3-4 minutes, but keep a close eye on it to prevent burning. Remove the saucepan from heat and carefully pour in the heavy cream. Be cautious as the mixture will bubble vigorously. Stir the mixture until the cream is fully incorporated. Return the saucepan to low heat and add the butter, vanilla bean seeds, and salt (if desired). Stir continuously until the butter has melted and the ingredients are well combined. Simmer the caramel for an additional 2-3 minutes. Remove the caramel from the heat and let it cool for a few minutes. The caramel will thicken as it cools. Drizzle the caramel sauce over the Spiced Nutmeg Cheesecake and add a sprinkle of freshly grated nutmeg and whipped cream before serving. Slice, serve, and enjoy the delectable Spiced Nutmeg Cheesecake with its enticing blend of flavors. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

These two ingredient lollipops are not only delicious, they offer natural soothing relief for scratchy throats.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Honey Lemon Lollipops Prep Time: 5 minutes Cook Time: 20-30 minutes Serves: 16 Lollipops Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about winter that always brings me back to honey. When the air turns crisp and colds seem to make their rounds, I find myself reaching for this golden ingredient not only for baking but also for comfort. Honey has been at the heart of so many of my favorite recipes; from the crisp and beautifully embossed Tirggel cookies of Zürich to the caramelized almond topping of the German Bee Sting Cake (Bienenstich) , and even the soft, floral sweetness of my Honey Hibiscus Bread . Each one shows off honey in a different light, but none feel quite as practical, or as instantly soothing, as these Homemade Honey Lemon Lollipops . Made with just two simple ingredients, these lollipops are my go-to when sore throats or winter sniffles make their way into the house. Unlike traditional hard candies packed with extra sugar, these are all about letting the honey shine, bringing both its natural sweetness and its soothing qualities front and center. A little lemon brightens the flavor, while the honey creates a taffy-like texture that becomes wonderfully cooling when chilled. They’re easy to make, kid-approved, and a sweet little way to bring comfort during the colder months, whether you need a remedy or just a cozy treat. SKIP TO RECIPE CARD SKIP TO VIDEO Natural Ingredients : Made with just honey and lemon juice, these lollipops are free from artificial sweeteners and flavors. Simple and Soothing : The honey and lemon duo creates a naturally sweet and soothing treat, perfect for those times when you need a little throat comfort. Quick and Easy : With only two main ingredients and minimal prep, these lollipops come together effortlessly. Fun for Gifting : Wrap them up in cellophane and add a ribbon for a charming homemade gift idea, ideal for holidays or birthdays. Versatile : Add a drop of essential oil or a different flavor extract for a customized lollipop experience! What You'll Love Can I substitute other types of honey? Yes, you can experiment with different types of honey, like wildflower or clover honey. Each variety will give the lollipops a slightly different flavor profile. How long will these lollipops last? Stored in an airtight container, they should last up to a month. Just make sure they are kept in a cool, dry place to avoid melting or becoming sticky. Can I add other flavors besides lemon? Absolutely! You can add a few drops of flavored extract (like mint, ginger, or lavender) along with the lemon juice for a unique twist. What’s the best way to clean the pan after making these? Simply soak the pan in hot water to dissolve the honey residue, making cleanup easier. Are these suitable for sore throats? Yes! The honey and lemon combination can be soothing for a sore throat. Just remember that lollipops should not be given to children under 3. Frequently asked Questions Ingredints Explained Honey: Naturally antibacterial and rich in antioxidants, honey gives these lollipops their golden sweetness while soothing the throat and calming coughs. Lemon Juice: Packed with vitamin C and bright citrus flavor, lemon helps balance the sweetness and adds a refreshing zing. Optional—Ginger or Herbal Add-ins: A slice of fresh ginger or a pinch of herbal tea adds warmth and extra soothing properties. Ingredients Ingredients: 1 cup Honey 2- 4 Tablespoons Lemon Juice You'll need: Candy thermometer Lollipop sticks NEWSLETTER SIGN-UP Preparation In a small saucepan mix together the honey and lemon. Bring to a boil over medium high heat. Boil until the temperature on the thermometer reads 300F . (Be very careful when handling! Honey will be very hot!!) Once you have reached 300F , remove from heat right away. Let the honey mixture sit for 10-15 minutes or until the honey mixture has cooled down slightly. Pour into silicone mold if you have. Insert lollipop stick and rotate the stick so that all sides are covered. Alternatively, if you do not have a mold, you can pour small 2'' circles onto a lined baking dish. Insert the lollipop stick and rotate until covered on both sides. Let cool for 30 minutes or until the honey is no longer hot. Due to the fact that there is no added sugar in this recipe, the texture of the lollipops will be like a firm taffy. I put them in the fridge so they get even harder. Store in parchment paper or a mason jar. Recipe Card Chef's Notes Use a candy thermometer for best results — sugar syrup moves from perfect to burnt in seconds. Once it reaches the “hard crack” stage (300°F / 149°C), work quickly to pour into molds. Storage Tips Once cooled completely, wrap each lollipop individually or store them in an airtight container with parchment between layers.Keep in a cool, dry place - humidity can make them sticky. Properly stored, they’ll stay fresh for up to 2 months . Avoid the fridge, as moisture will cause them to soften. Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, cooling cucumber salad with bright herbs and a subtle citrus zing. Perfect alongside grilled meats, or a hunk of crusty bread.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Herby Cucumber Salad Prep Time: 15 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did. It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl. SKIP TO RECIPE CARD SKIP TO VIDEO Creamy, bright, and fresh — perfect for warm weather meals A twist on a classic cucumber salad with herby Swiss roots Herb-forward and light but satisfying, thanks to the protein in quark or yogurt Great for meal prep – make ahead and let it chill for even better flavor Easily customizable — swap herbs, use yogurt, or try kefir cheese Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread What You'll Love What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute. Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess. How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving. Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom. Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities. Frequently asked Questions Ingredints Explained Ingredients 2 large cucumbers, thinly sliced (about 2–3 mm thick) 1 tsp salt (for draining) 1 cup quark (or full-fat Greek yogurt) Zest of 1 lemon 2 tbsp chopped fresh chervil (or flat-leaf parsley) 1 tbsp chopped fresh dill 1 tbsp chopped fresh mint Freshly ground black pepper, to taste Optional: drizzle of olive oil or cold-pressed rapeseed oil NEWSLETTER SIGN-UP Preparation What you'll need for this herby cucumber salad. Below you will find the steps to making this herby cucumber salad: Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look). Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels. Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down. Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil. Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing. Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste. Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing. Make it your own: This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions: Roasted corn niblets – adds a sweet, smoky crunch Thinly sliced red onion or shallots – for a little zip Crushed garlic or garlic scapes – for a punchier flavor Add radishes or shaved fennel – for extra crispness and color Stir in baby spinach or arugula – for a leafy upgrade Crumbled feta or goat cheese – for a creamy-tangy twist Swap lemon zest for preserved lemon – for a bold citrus kick Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fusion of tangy sweetness and creamy richness elevate this classic favorite culminating in a burst of flavor that is both vibrant and irresistibly delicious.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet Pickled Deviled Eggs Prep Time: 20 minute prep + 24 hour pickle time Cook Time: 10 minutes + overnight pickling Serves: 24 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe It's not a brunch if a plate of these aren't on the table. Deviled eggs, a classic brunch favorite. In this recipe we'll be giving this simple appetizer a vibrant makeover with pickling them overnight in a deep pink beet marinade. Beyond their striking pink outer hue, these eggs boast a smooth lemon infused filling making them a standout dish for any occasion. But what makes these eggs truly exceptional is the art of pickling. Pickling not only preserves the eggs but also infuses them with tangy, sweet, and savory notes, elevating their taste and texture. From tangy cucumbers to crisp carrots, pickling offers a world of culinary possibilities. Imagine zesty pickled onions adorning your tacos or tangy pickled radishes complementing a savory sandwich. With its ability to enhance flavors and extend the lifespan of ingredients, pickling is a technique worth exploring. So, join me on a culinary journey as we transform ordinary eggs into extraordinary delights, one vibrant pickled bite at a time. SKIP TO RECIPE CARD SKIP TO VIDEO Stunning Color and Presentation : The beet-pickled eggs have a beautiful, vibrant pink hue, making them a show-stopping appetizer for any gathering. Subtle Sweet and Tangy Flavor : Pickling in beet juice adds a hint of earthy sweetness and tang, enhancing the traditional deviled egg flavor with a unique twist. Perfect for Entertaining : These deviled eggs are eye-catching and easy to prepare ahead, ideal for parties, brunches, or holiday appetizers. Naturally Gluten-Free and Low-Carb : These deviled eggs are naturally gluten-free, low in carbs, and packed with protein, making them a crowd-pleaser for various dietary preferences. Customizable Fillings : Enhance the classic filling with flavors like dill, chives, or horseradish, allowing you to tailor the recipe to your tastes. Healthy and Nutritious : With high-quality protein, essential vitamins, and antioxidants from the beets, these deviled eggs offer a nutritious option with a colorful twist. What You'll Love How long should I pickle the eggs in beet juice? For a vibrant pink color, pickle the eggs for at least 2-4 hours. For deeper color and flavor, you can leave them in the beet juice overnight. Will the beet flavor be strong? The beet flavor is subtle, lending an earthy sweetness that complements the tangy filling. You can control the intensity by adjusting the pickling time. Can I use fresh beets for the pickling liquid? Yes! Simmer fresh beet slices with vinegar, water, and a pinch of salt and sugar to create a homemade pickling solution with a naturally vibrant color. How long do beet-pickled deviled eggs last? Stored in an airtight container in the refrigerator, these deviled eggs will keep for up to 2 days. However, they’re best enjoyed fresh for optimal flavor. What can I add to the filling for extra flavor? Try adding Dijon mustard, fresh herbs, or a dash of smoked paprika to the filling for a unique twist that complements the beet-pickled eggs. Frequently asked Questions Ingredints Explained Ingredients What you'll need: 12 large eggs 2 cups water 2 cups apple cider vinegar 2 cups sugar 2 medium beets, thinly sliced 8 whole cloves 1 teaspoon whole peppercorns 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon lemon juice Salt and pepper to taste NEWSLETTER SIGN-UP Preparation Why Pickling Is Worth the Effort Pickling is a fantastic way to preserve food while adding layers of complex flavors. Not only do pickled eggs offer a delightful taste, but they also bring a burst of color and interest to any meal. Whether you’re a pickling pro or a newbie, this guide provides everything you need to know to get started. What Are Pickled Eggs? Pickled eggs are hard-boiled eggs that have been soaked in a vinegar-based brine, often flavored with various spices and herbs. This process not only preserves the eggs but also infuses them with bold, savory flavors that can be customized to suit your taste. Why Pickled Eggs Are a Must-Try: Nutrient-Dense: Packed with protein, vitamins, and minerals, pickled eggs are a healthy addition to any diet. Long Shelf Life: Thanks to the pickling process, these eggs can be stored in your fridge for weeks, making them a convenient, ready-to-eat snack. Versatile: From salads to sandwiches, pickled eggs can enhance a variety of dishes with their unique flavor profile. Customizable: Whether you prefer a spicy kick or a mild, herbaceous taste, the brine can be easily adjusted to fit your preferences. Let's get started! Hard-boil the eggs: Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes . Remove from heat and transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and set them aside. Prepare the pickling liquid: In a pot, combine the water, apple cider vinegar, sugar, sliced beets, cloves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly. Pickle the eggs: Place the peeled eggs in a large jar or container and pour the cooled pickling liquid over them, ensuring they're fully submerged. Seal the jar or container and refrigerate for at least 24 hours, allowing the flavors to meld and the color to develop. Make the deviled egg filling: When ready to serve, halve the pickled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. Assemble the deviled eggs: Pipe or spoon the filling back into the egg whites. Optionally, you can garnish with fresh herbs or paprika for extra flavor and presentation. Serving Suggestions Classic Bar Snack: Serve pickled eggs with a sprinkle of salt and pepper, alongside a cold beer for a traditional pub experience. Salad Toppers: Slice and add to green salads or potato salads for a zesty twist. Appetizer Platter: Pair with olives, cheese, and charcuterie for an elegant appetizer spread. Pro Tips for Perfect Pickled Eggs Use Fresh Eggs: Fresher eggs result in a better texture once pickled. Experiment with Flavors: Try adding beet juice for color, or experiment with spices like curry powder, turmeric, or smoked paprika. Store Properly: Always keep pickled eggs refrigerated, and consume them within a month for the best quality. Pickled Egg Variations to Explore Spicy Pickled Eggs: Add sliced jalapeños or a dash of hot sauce to the brine for a fiery kick. Asian-Inspired Pickled Eggs: Incorporate soy sauce, ginger, and star anise for a unique twist on this classic snack. FAQs: Can I use canned beets for the brine? Yes, canned beets can be used, but the color and flavor may not be as intense as with fresh beets. How long should I pickle the eggs? For best results, pickle the eggs for at least 24 hours. For a deeper color and flavor, you can pickle them for up to 72 hours. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP