Cherry, Rhubarb, & Rosemary Galette

one 12” galette

New photo by Quinn G / Google Photos

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.

New photo by Quinn G / Google Photos
New photo by Quinn G / Google Photos

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.

New photo by Quinn G / Google Photos
New photo by Quinn G / Google Photos

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’!

Read more Cherry, Rhubarb, & Rosemary Galette

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!

Read more Rhubarb & Lavender Scones

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!

Read more Salted Ginger Molasses Cookies

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

Pumpkin Spice Bites

makes 20 bitesHappy October! I have never had a Pumpkin Spice Latte, but I bet that these date bites are a helluva lot better than one. If you’re a PSL lover, try one of these and let me know what you think.

It’s that time of year again when everyone is making everything with pumpkin and I love it. Squashes are one of my favorite foods to cook with because of their versatility. They can be sweet or savory, they’re filling, and they’re so adorable. I mean, what vegetable is cuter than a lil baby pumpkin?!To go along with this pumpkin theme, of course I had to make something that tastes like the iconic pumpkin spice. These bites really and truly taste like pumpkin pie AND they don’t have all the sugar that pumpkin pie has to offer. They can be your healthy midday snack and you’ll feel like you’ve eaten a piece of pie. You’ll feel all warm and fuzzy on the inside and you’ll be so happy you made ‘em.On another note, I’m pretty sure my hometown is experiencing the ugliest fall on record. The aspen trees have a fungus that makes the leaves die without turning colors. Why oh why does this have to happen?! Bright leaves are what I live for this time of year. Next year, maybe?

Also, this song has taken me over. Thanks, This American Life.

Happy Saturday! Let’s make some faux pumpkin pie!

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On Paying Attention

*This is not a recipe post, but a life/thought post with scattered photos of the process of making a concord grape pie. The recipe is not really a recipe, but a bunch of recipes and ideas thrown together. I didn’t write it down, so I can’t share it with you but feast your eyes on the photos and I will post a few links upon which we based the recipe!*

Read more On Paying Attention

Berry & Fig Sorbet

makes 1 pint of sorbetI survived my first week of college classes! Woohoo *pats back*. That being said, I’m already having kitchen withdrawals. I mean, I have friends who are completely willing to lend me their kitchens, but buying all the baking and cooking essentials is expensive and I have yet to do that. For now, I’m relying on a microwave, electric kettle, and my cereal and yogurt.Now I’ll get to the point: sorbet. A few days before I left to school, I was in Whole Foods and they had figs on display. I’m not sure if you’ve ever seen when Whole Foods has seasonal fruit on display, but they surely do a good job at making me want to buy it. Cardboard boxes filled to the brim with figs…count me in!So, I bought all these figs, ate a few and decided I needed to something with them rather than just eating them. I noticed that they make my mouth feel a bit odd after eating them…kind of like pineapple.  Refurbishing these amazing figs into a sorbet along with fresh berries was one of the best ideas I had all summer.  This was my last cooking hurrah in my house and I’m feeling pretty nostalgic about it.Make this sorbet while you can because figs will be gone quick!

Let’s get churning! Read more Berry & Fig Sorbet

Banana, Mint, & Lime Lassi Popsicles

makes 4 double popsicles or 8 singles*When I was in Stockholm I went to a Bengali restaurant (as I talked about here) that changed my life. I’ve always thought all Indian food was under one big umbrella, but this place taught me that, no no no, Bengali food is unique in it’s own way. Bengal is “a region in the eastern part of the Indian Subcontinent” according for Wikipedia and the food is a lot like much of the “Indian” cuisine I’d devoured before. There were curries upon curries, amazingly seasoned Tandoori chicken, and a variety of beers from all around India at this heavenly place.The thing that stood out to me on the menu the most, however, was the mint, lime, and banana lassi. I mean, I rarely order a decadent drink when I go out to eat, but how could I not pass up this (maybe) one in a lifetime opportunity. A lassi is a traditional drink found around India that consists of yogurt, spices, and fruit…sometimes. I bet you have heard/had one sometime inyour life.  It was the best lassi I’ve ever tasted because the freshness of the mint and lime was the perfect contrast to the sweet banana flavor. Plus, the almost chalkiness (but I swear it’s good) texture that the yogurt creates just sent my tastebuds through the roof.And here I am today, sharing with you my take on this life-changing lassi in popsicle form. If you’re looking for a sweet, healthy, and refreshing treat for this afternoon get going, my friends!

Don’t forget to #thebakingyogini if you make one of my recipes (:

Let’s get frosty. Read more Banana, Mint, & Lime Lassi Popsicles

Lemon Coconut 4th of July Cake

Happy 4th, friends! If you have a party to go to but still have nothing to bring, fear not because the cake comes together fairly quickly and will blow people’s minds. Well, maybe not but they sure won’t hesitate to leave room for dessert!  The cake is really fluffy because the whipped egg whites created some magic as they baked.  The flavors are light and summery while it still has a nice heft of cake-iness to it. Perfect for pairing with firework gazing!

Let me say, I am so happy to be back and baking! Being in Europe was fabulous, but towards the end I missed making food for myself. Going out to eat for every meal gets to be a bit much. Getting back in the kitchen and whipping up a cake is just what I needed to do today!

This recipe does make a three layered cake (even though the cake photoed only has two).  Everything else is also adapted for a three layer cake as well. The reason I only assembled a two layer cake is because I needed to make one cake for my mom’s barbecue, and one for the party I’m going to. Kill two birds with one stone, yeah? So, you decided if you want a two or three layered cake. If you need to stretch for two parties and one of them doesn’t need as much cake. This is my best solution!

I hope you all have a patriotic and fantastic day because there are many things to celebrate about our nation (SCOTUS marriage decision, anyone?!)!  Make my cake, eat in in great company, but above all else: please be safe out there!

Let’s get festive! Read more Lemon Coconut 4th of July Cake