Cherry, Rhubarb, & Rosemary Galette

one 12” galette

It’s cherry season, folks, and as I mentioned here, there’s a cherry tree in my driveway. Sooooo, that means I made something even easier than pie. AKA a galette, which sounds way more complex because it’s a French word, but it’s even easier than pie, and pie is pretty darn easy. I think of a galette as a rustic hand pie, but galette sounds cooler, so yeah, I’m going to go with that.Anywho, cherries + rhubarb + rosemary = sweet but not too sweet happiness. The rosemary in this confection totally makes it. It was honestly a last minute idea, but man was it ever a good one. I think the dessert gods whispered to my unconscious telling me I will think of myself as a genius if I added rosemary. I made this galette for Father’s Day because my step-dad is the ultimate cherry lover. Anything with cherries is pretty much fair game for that guy. And the fact that I picked these cherries a mere 24 hours before making them into a crunchy, chewy, sweet confection made is 100x better! Who doesn’t love free produce they can pick literally out their front door? It’s totally a dream come true.Enough writing because at this point I’m babbling away as I do/I think my college writing skills have gone into hibernation after getting out of school for spring. That is BAD NEWS, so I’ll try harder next time. Just go on and make this galette (hopefully with local cherries if you live in an area with them!). Maybe even go around wherever you live and hunt for cherry trees! Eeee so exciting, I tell you!OH, also…invest in a cherry pitter if you want anything to do with turning fresh cherries into treats/just need to pit large quantities of them. It will make you a happy human.

Let’s get a pittin’!

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Rhubarb & Lavender Scones

makes 8 scones

I’m pretty passionate about rhubarb, and if you’ve followed my blog you may have noticed that at this point. Luckily there’s a bunch of rhubarb ripening in the garden I’m working for and I’m stoked to say the least. The rhubarb I used in this recipe sadly was not from the gardens, but it needed to be used. I think a lot of people are intimidated by rhubarb because it isn’t sweet or savory, it’s just really really sour. I, for one, love eating little chunks of raw rhubarb, but people look at me with concern when I tell them that. So, since no one is into that, I tend to use rhubarb in sweet concoctions all sugared up and tasty! I’ve put rhubarb into a lemon curd, pies (my favorite), and even pickles, plus lots more (like here and here!Rhubarb is one of my favorites because I think it’s super versatile. Its a great ingredient to throw into a pie or a cake or whatever to give it a springy taste. It always puts a lil’ smile on my face. Hopefully I’ll be getting a lot more rhubarb into my kitchen from the gardens soon because I have some ideas a’brewin’, my friends! Oh, and the lavender in these scones make me swoon. I hope it does the same for you!Side note: HAVING A KITCHEN AGAIN IS THE GREATEST. I’m not sure if I could have gone much longer without. Putting love and fun into the food that I eat makes me so much happier than plopping it onto my plate from a buffet. Mmmm I just could not be more excited right now!I hope this scone recipe makes your Monday bright and summery, friends!

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Let’s get back to it!

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Skiing, solo road trips, finding unexpected fruit trees, and other ventures

Well friends, it has been six whole months without blogging on here for me and I feel like a lazy BUTT at this point. However, I have been doing multitudes of other activities that strike my fancy just as much of this hobby of mine does. Where in the hell do I even start? From mid-January to now, things have been a’changin’ in some of the best ways. I guess I’ll just give you a list as I do. Ehhhem folks, here you go:

Read more Skiing, solo road trips, finding unexpected fruit trees, and other ventures

The Importance of Cooking with Loved Ones

Being out of school for three weeks, I thought, would leave me with copious amounts of time to create recipes, take beautiful photos of the food I created, and then blog, blog, blog about it all. However, I worked more than expected, and took more time to ski and hangout with close friends, who I had not seen in months. Although I wish I had more recipes to share with all of you, I enjoyed my break to the fullest and was able to cook with some of my favorite people. Read more The Importance of Cooking with Loved Ones

Roasted Tomatillo & Pasilla Chile Salsa

makes about 2 cups of salsa

It’s a new year, I’m a whole year older, and that means it’s time for some spicy salsa! Then again, who needs to ever justify eating spicy salsa? Not this lady.Ever since I was a little youngling, I’ve been a fiend for all things spicy. I put hot sauce on almost every meal I eat because…why not? Cholula, Sriracha, and Clancy’s Fancy are a few of my favorites, but nothing beats a really outstanding homemade salsa. I don’t make salsa enough for how easy it is, but maybe this recipe will change that. I’ve been criticized many times for putting so much hot sauce on my food that I can’t even taste what the actual food tastes like, but their my taste buds and let me do what I want with them, please.This salsa is both easy to make and doesn’t take a long time. As you’re sautéing or grilling your veggies for taco night, the chiles and tomatillos can be roasting away. All you have to do is blend everything up and eat the salsa right when it’s done blending. Yes, it is superbly tasty when it’s still hot.

Let’s get spicy! Read more Roasted Tomatillo & Pasilla Chile Salsa

Brussels Sprouts w/ Preserved Lemon & Goat Cheese

I hope you all are recovering from fun and wild New Year’s Eve festivities. Are you excited for 2016? Scared? Relieved that 2015 is over?  I know I’m excited for the new year, but also nervous because my school load is increasing and new years tend to be a bit daunting. I’m always weary about making New Year’s Resolutions because, like most of us, I stick with them for a few weeks, then when I don’t keep them, I feel like an unaccomplished dingus. I don’t like feeling like an unaccomplished dingus.So for this year? I “resolve” to have an open heart, say yes to new experiences, and love myself. All of those are vague as hell…and I guess that’s the point. All the resolutions are already parts of me, but I want to accentuate those qualities. The most important thing we can do is to love ourselves and not hold back. The world is a daunting place, but the only way we will truly experience anything is to try new things. I’m not the best at this because I get scared I won’t be good. But why in the world do we think we have to be good at everything?!I think we should all strive to accept ourselves and send love to the people and things around us. Also, we shouldn’t be afraid to ask for help when we need it. Or else, we may become huge bodies of rage that will explode at some unforeseen moment. Now I definitely don’t want that to happen!I hope everyone reading this, and everyone who is not, strives to love themselves and live with an open heart in 2016 and all the following years!

On a different note, 15 is my favorite number and I’m somewhat distraught that I won’t be able to write a date with 15 in it ever again. OMG.

Happy New Year! Read more Brussels Sprouts w/ Preserved Lemon & Goat Cheese

Salted Ginger Molasses Cookies

yield 40 cookies

It is officially winter and we have snow to prove it! Yesterday, my mom, nana, and I spent the majority of the day baking Christmas cookies and I decided to do a little spin on the gingerbread we traditionally make. Soft ginger cookies are some of my favorites but I always want them to be 1) spicier or 2) saltier. Voila! Here is just that combo. These cookies are super tasty and reminiscent of all the holiday feels. They are chewy with a crunchy outer edge. The best part, though, are the candied ginger surprises that will stick a little bit in your teeth.

I don’t have much else to say about these tasty treats, but you should try to incorporate them into your holiday cheer because they are sure to be a hit.Honestly, it doesn’t feel much like Christmas at the moment, but I’m hoping as I consume more of these cookies, the feeling of Christmas will magically fall upon me.

Let’s get cheery!

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TBY’S Favorite Winter Recipes

I was born and raised a child of the snow. Being a capricorn, living in a mountain town, and being taught to ski as a three year old set me up for an infatuation with snow. The first flakes fell just over of a month ago, so I’ve been eagerly wanting to post this roundup. This winter is weird, because I’m living in a valley where leaves are still falling off the trees and turning colors (no complaining there!), whilst the mountains are lightly dusted with the beautiful white stuff. A bit of a confusing situation, but I guess it’s not technically winter, so I’ll give Mother Nature a break.

I’m not sure if winter is my favorite time of year, because I love to watch all of the seasons meld into one another. Trees turning into skeletons then getting blanketed in puffs of snow is an utterly fascinating sight to watch. But so is snow melting and being slurped up by the ground, then turning into the lifeblood for stunning cherry blossoms in the spring. Seasons are great, you guys. To me, they are the breaths of Earth, reminding us that change is the only constant. I think that’s lovely and amazing and enchanting.

I would like to accompany this breath of Mother Nature with five of my favorite wintertime recipes. They will warm the soul and get you out playing in the snow (or whatever the biome you live in has to offer). There’s sweet, there’s savory, spiced, and more! So read on and get making some of my faves!

If you make any of the following (or any!) recipes take a pic and tag #thebakingyogini or @thebakingyogini on Instagram!

  1. Chai Rooibos Almond Cookies

The cookies are a little bit spiced by the chai, but the almond extract adds a earthy, sweet overtone. They are buttery and a bit like shortbread. You can keep the rolled dough in the freezer and cut off as many cookies as you want to bake in one day, or bake them all for a bunch of people to enjoy!

2. Sweet Potato & Yellow Pepper Soup

gluten free, vegan, refined sugar free

This soup made my grandma tell me I am becoming a real woman because knowing how to cook is what a young woman should know how do do(!). Although I don’t agree with women being expected to be domestic homemakers, I know the compliment came straight from her beautiful heart. If it has her approval, it must be tasty! Don’t skimp on the toasted pepitas on top because they make the soup.

3. Spritz Waffles

Spritz, or Spritzgebäck, is a pastry that originated in Germany (I thought Sweden before reading the Wiki page). They are basically sugar cookies with almond extract. They dough is supposed to be pushed out of a pastry bag, and they are traditionally shaped into the letter “S”. Although these waffles are not squirted out of anything (ew), they taste a whole lot like the cookie!

4. Cracked Wheat Rosemary Bread

vegan, refined sugar free

This is my favorite yeast bread recipe on my blog. The perfect combo of crunchy outside and chewy, soft, flavorful inside. Dip in olive oil or coat with butter and you’ve got yourself a hard-to-stop-eating match.

5. Pumpkin Ginger Mug

gluten free, vegan

This mug of love is just that: love on a cold winter’s day. It is not cloyingly sweet and has a bit of a ginger spice. Add a shot of espresso (or two!) if you need an extra kick.

Spirited Pumpkin Pie

makes one 9″ pie

I’m approaching my first college finals week (!!!) and wish this pie was still at my fingertips. That being said, it can and should be part of your holidays.If you follow me on Instagram, you already know that when the holidays come around, I put bourbon in a multitude of baked goods. Holidays are time for joy and cheer so a splash of liquor can make everything a bit richer and merrier!Before I made this pie for Thanksgiving dessert, I’d never made a pumpkin pie before. I took the reins on this lil buddy and, hot daaaamn, it worked. It was also the first pumpkin pie my grandpa ever ate. He had literally never tasted pumpkin pie, and is one of the absolute pickiest eater I’ve ever witnessed. That was my biggest Thanksgiving accomplishment.I hope some of you make this pie because it’s not your average pumpkin pie and the candied pecans on top add a lovely crunch. If you do make it, take a photo and tag #thebakingyogini or @thebakingyogini on Instagram.

Happy, Friday…Pieday(?)! Read more Spirited Pumpkin Pie

Thoughts on Consumption

We all know the paradox: Black Friday, aka the epitome of American consumption, comes right after (and even during!) the day we set aside for being thankful for all that we have. There are loads of articles floating around about his subject, but I felt the urge to give my own say. My family has never been keen on Black Friday sales. Usually, we spend our time outside skiing. However, my grandparents love to go to the mall to score some deals on Black Friday. This year, I have vowed not to shop on Black Friday. I will not buy one item today (unless it’s coffee from a local coffee shop!). Read more Thoughts on Consumption