Strawberry Toasted Oat Yogurt Parfait

Dear Mother Nature,

I need a little spring in my life. Six months of winter is a little much even for a Northern-dwelling, frostbite-resistant me. I know you have a flair for creating frigid temperatures, snowflakes, and winds that rival a hurricane (which, don't get me wrong, I do appreciate so very much), but I could use a little break. A hiatus, if you will. Just a month or two (maybe three?) of a little sun and some non-snowy terrain. I don't think that's asking too much of you.

It's April. I want to see flowers. Green grass. Birds singing. I wouldn't say no to a bit of rain. Even thunderstorms, if you're not finished making enough of this fierce weather. Though, I must admit you were really clever with that thundersnow a week ago. I haven't seen that one before—a little bit of spring and winter at the same time.

I know you're busy wreaking havoc around the world and the desperate pleas of one of its inhabitants probably doesn't mean much to you. I think I've been pretty complacent until now—few complaints, fewer protests. I don't ask for much. I even forgave you for that freak snowstorm in the middle of May a couple years ago. You remember it, don't you? That day I was packing up and moving? You certainly made that day one to remember.

Now, I didn't want to come out and say this but you've left me no choice. I think you've gotten a bit callous and spiteful these past few years. Cold-hearted, even. You're supposed to be Mother Nature, not Tyrant Earth. Have you forgotten your gentle and nurturing instincts? Perhaps you are hanging out on the beaches of sunny Florida without a care in the world, but I'm knee deep in a snowbank and I'm not liking the weatherman's forecast. Another month of winter, Mother Nature? Really? What did I ever do to you?

Your disgruntled friend,
Kristin

This parfait will bring a bit of much needed spring into your kitchen. The parfait features layers of subtle vanilla yogurt, sweet strawberries, and toasted honey oats. Although this parfait is simple to make, the flavors are complex enough to keep you coming back. This is the perfect breakfast or afternoon snack.

Click to read more ...

Almond Joy Tart

One of the more interesting things I like to do when traveling abroad is to go shopping in foreign grocery stores. This may sound ridiculous. This may sound like a waste of time. Many of you may even be appalled that I'd take time out of sightseeing to peruse something so commonplace as a grocery store, but I'm going to stand behind myself on this one. It's quite amazing what you'll find.

It's one thing to dine in the unfamiliar restaurants of another country to get a sense of the food culture (and the flavors!), but dining out isn't how most of the population eats. I'm lucky if I dine out once a month. If you want to get a true idea of how people eat (and everybody eats), the market will show you just about everything you could wish to know.

I like to marvel at the differences from my own store and the foods I'm used to. Depending on where you live and where you are traveling, the fruits and vegetables vary. I've often picked up fruit I couldn't recognize, tried to translate the sign I couldn't read, and ended up snapping a photo to identify it later. The amount of boxed and processed foods scattered throughout the store can say quite a bit about the culture you're visiting. I've noticed that there seems to be a much greater focus on fresh food everywhere but the United States. I also find the sweet treats to be fascinating but, then again, my life tends to revolve a bit around butter and sugar.

Food says a lot about a culture and the people who live there. Next time you're in a far away land, eat as much as you can! But when you get full, take a minute or two out of your day to walk through a market and explore. You might just learn more than you expected.

Believe it or not, this tart tastes exactly like an Almond Joy. It is as if you've placed an Almond Joy on a flaky shortbread cookie and taken a big bite. Seriously. The sweet coconut is covered in just the right amount of chocolate—neither overwhelms the other. Sliced almonds are spread over the coconut giving each bite that rich and subtle almond flavor instead of the occasional big crunch in a real Almond Joy. This tart converted my coconut hating boyfriend into one who now requests I make more coconut treats.

Click to read more ...

Orange Scones

I can't believe this is my 100th post. I've shared 100 recipes, 100 stories, and well over 100 photographs with you. It doesn't seem like it can be possible! I want to thank all of you for your advice, comments, and inspiration to keep finding new things to bake! Thanks for sticking around so long. You, dear reader, make sharing my life and recipes worthwhile.

To celebrate, I decided to tackle a pastry that has alluded me for a very long time—scones. I have never made a successful scone (this is my shameful secret). Some people are afraid of making macarons or croissants. I'm terrified of making scones. I tried to make chocolate chip scones (on more than one occasion), but they turned into inedible, tasteless rocks the second they popped out of the oven. I made pear scones that were so awful I could hardly stomach a bite. I tried buttermilk scones that were so dry even jam couldn't save them.

The list goes on.

In my efforts to make an edible scone, I brushed up on the different types of recipes. I learned there are two different types of scones—the American scone and the English scone. The American scone tends to be larger, drier, and much sweeter than its European counterpart. The European scone is often light and flaky like a biscuit and barely sweetened. With my history of bone-dry scones, I thought the European method might be just the ticket for me.

I was right. This recipe right here produced my first successful scone. They aren't just edible; they taste fantastic. I've had two taste-testers ask me for the recipe already.

Consider my fear of scones conquered.

These orange scones are bright and full of citrus flavor. The scone is moist, light, and flaky. I would say the texture is somewhere between a biscuit and American scone. The orange flavor really shines through on these scones. I would recommend glazing them because it helps to balance out the lightly sweetened scones. I think these scones are a little reminder that spring is on its way.

Click to read more ...