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!

Don’t forget to follow me on Instagram and Pinterest!

Let’s get back to it!

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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.

Basil Berry Smoothie

makes 1 16 oz. smoothie

I went to the Huntington Botanical Gardens in Pasadena, California the other day and it was one of the most beautiful things I’ve ever seen.  These gardens were started about 100 years ago by a husband and wife duo.  They have multiple gardens including a desert garden, Japanese garden, Australian garden, and the rose garden that is in full force as I write this!

I spent about 5 hours just looking a flowers and I am inspired to start my own herb garden this summer with my mom! I will keep y’all updated as to how it goes and I’m hoping I don’t kill everything! I want to plant lavender, rosemary, and mint.  Oh man, I’m just so very excited for warmth and spring and summer adventures.

And in this spirit, I must say it’s smoothie time! I have a really hard time drinking smoothies during the winter months because, duh, it’s cold.  This smoothie is just what I was looking for.  It’s sweet, tart, and has those lovely berry seeds that give it some texture.

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Peanut Butter and Jelly Granola

makes 2 cups

Granola is honestly so good.  It’s 1) the easiest thing to make 2) it takes less than 20 minutes 3) it’s extremely cheap 4) you really don’t need a recipe.  And just to be a hypocrite I’ll give you a recipe.  Trust me guys, this recipe is a good one.  I used raisins and mangoes as fruit in my recipe because they remind me of PB&J sandwiches.  However, feel free to use whatever dried fruit you please!

Life is pretty hectic right now because a world renowned film festival is in my hometown.  I’m working on main street and my job is pretty crazy.  It’s super cool to have talented film makers and a free Intelligentsia pop-up-shop in town but it’s so insane and all I want to do when I get home is hibernate.

I don’t even think it’s the people that bother me as much as the smell of gasoline emissions and insane traffic.  I could never live in a city.  Mountains and trees are much more my thing.

So, go outside and find a quiet place.  It’ll greatly help out your mental sanity.

Let’s eat some ‘nola. Read more Peanut Butter and Jelly Granola

Cranberry Apple Butter

makes 1 pint

Merry Christmas and happy holidays, my loves!

This Christmas I’ve been trying to focus on taking time to love others and not getting stressed over getting people material items.  I’ve handmade most of my gifts and I am pretty stoked about that.  Although I am not nor ever was religious, I think the holidays (I hate saying Christmas because not everyone celebrates) is a time when everyone can be extra happy and love one another.  So, I hope you’ve all had the chance to spend oodles of time with your friends and family.   Have a lovely day, and make sure to spread joy and cheer.

Speaking of joy…this butter/spread/jam/whatever you want to call it makes me joyful.  It’s tart and sweet makes the perfect toast or waffle topping.

Let’s eat and be merry!
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Cranberry Maple Breakfast Scones

makes 12 scones

Breakfast over the holiday season should be decadent, warm, and all-around filling.  I tend to eat SO many carbs during the fall/winter season because they make me feel warm and fuzzy.  Queue up the scones, toast, and oatmeal for breakfast EVERY day.

With that, I decided I needed to create a hearty breakfast pastry that will actually fill you up (with some fruit, an egg, or some peanut butter on the side).  If I eat anything other than a breakfast filled with peanut butter or an egg and toasts, I’m hungry in a solid hour.  I love pastries, but they don’t fill me up so I rarely eat them.  Fellow hearty breakfast eaters: these scones may change you.

Since these babies have whole wheat pastry flour, they are denser and seem to be much more filling than most pastries.  Yes they taste great.  No the heartiness does not take away from their yumminess!  These scones are filling, tart, and not too sweet.  They are the PERFECT element of a filling breakfast.

Let’s get full!

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Pumpkin Walnut Bread

makes 1 9×5 loaf

The weather is finally getting fall-like! Rather than being 70-80˚F like it was last week, today’s high was 55˚ and I’m not sure if it even reached that.  Although I’m super sensitive to the cold and it sucks me of so much energy, at least everything is feeling a bit more festive.  The yellow aspen leaves are absolutely stunning and if it weren’t for school I’d be in the trees all day long snapping their picture.

On a different note, I have some big news.  The other night I went to see Cowspiracy for my environmental science class.  I really urge you to go to the website and watch the movie because it’s so important.  Even if you don’t change your eating habits, I think it’s good for everyone to know the facts and be educated.  Anyway, because of this movie I am going to go vegan for a month (starting on Wednesday, October 1) and see how it goes from there.

I’m doing this vegan thing mostly for the environment and to reduce my carbon footprint.  I’m really excited about it because not only will I be helping our environment, I get to try awesome new vegan food/recipes.  I know it will be a huge challenge, but I’m trying to focus on what I can eat rather than what I cannot.

With the help of 7 Day VeganMinimalist BakerCookie + KateOh She Glows, and Healthy Happy Life, and more I’m going to thrive this month!  I’m super excited but the only thing I’m worried about is judgement.  I’m not going to try and convince people to be vegan or judge them by how they eat, so they should not judge me.

Well, let’s get to this awesome pumpkin-y, crunchy, chewy, absolutely delicious pumpkin walnut bread.  And, yes, it’s vegan!

Let’s get going!

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Zucchini Fig Bread

makes one 9×5 loaf

You guys, I don’t know what to do with all this zucchini.  One of my mom’s coworkers grows zucchini and she gave us one that’s about two feet long.  I thought this bread would get rid of at least half of it.  Nope nope nope.  Let’s go with 1/6th of it.  AHH I’M DROWNING IN ZUCCHINI.

^^I only used HALF of that little piece!

On a different not, this bread is hella yummy.  Do NOT skip the figs or the orange zest because that is what makes this bread sososososo yummy.

In my family, baked goods don’t get eaten up very fast, which always stresses me out because I want to make more, duh.  This bread was different though.  I made it on Sunday and it’s almost gone!! I’m so super happy about this.  Success!

Go make this…NOW!

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Vegan Peaches & Cream French Toast

serves 2-3

T-4 days until school starts and I’m 1/4 of the way done with all my summer assignments.  I’m such a good procrastinator!  I’m absolutely crushed that summer is almost over because, well, what is better than summer?

This summer has been really amazing.  It’s one of the first summers in a while that I’ve been home a lot, and I love where I live more than the majority of places I have visited.  Home gives me a warm and cozy feeling whenever I come back from being gone.  Relaxing in my bed and snuggling up in my blankets makes me so insanely happy.

The recipe for my peaces and cream french toast came to me right after I got back from my trip to California.  I wanted something healthy and home-y and this recipe screamed both.  Making it vegan made it a bit more challenging and interesting.  Thanks to Minimalist Baker, it turned out crispy, chewy, and perfectly sweet.

Let’s do it!

Read more Vegan Peaches & Cream French Toast

Fruity, Buckwheat-y, and Vegan-y, Banana Bread

makes 8-12 slices

Well I’m one shade blonder and my skin is two shades darker.  And that, my friends, is a sign of a WONDERFUL vacation.

We sailed to Catalina Island, saw two pods of dolphins, jumped off rocks into the ocean, watched beautiful sunsets, and ate some wonderful food. I had such an awesome M&M caramel apple from Lloyd’s Candy Shop and I tried In-N-Out for the first time ever.

California is such a beautiful place and I can’t wait to go back again, but I love my hometown so I’m not too sad to be back.  Plus, being back means I can bake!

I made this bread before I left but never got the chance to post the recipe.  It’s really fantastic because all the assorted fruits make the bread so moist (ew that word).  Plus, it’s: refined sugar free, oil-free, and vegan!  So, with out further adieu…

Let’s get on it!

Read more Fruity, Buckwheat-y, and Vegan-y, Banana Bread