Because I love to cook and take on new, challenging recipes, I sometimes forget that there are so many basic, simple ways to make food enjoyable. Cooking doesn’t always have to mean dragging out every pot and pan you own, buying stock in dish detergent and buying the sharpest, most expensive knives you can find at Target.

When I first discovered that cooking, for me, was more than just a means to an end to eat, I would experiment with boxed cake and brownie mixes – adding a little bit of pumpkin, swapping out yogurt for canola oil, adding dried cranberries and nuts to cornbread mix. The more adventurous I became in the kitchen, the more complicated my recpies became. Suddenly, I found myself stunted by the lack of kitchen gadgetry that my 24 year-old self surely should have owned by now.

But as the story goes, I started a blog, I received a Kitchen Aid stand mixer for my last birthday and with each trip to Bed Bath & Beyond added a new skillet, an oven thermometer, a lemon press, a Japanese paring knife (all purchased with those familiar blue 20% off coupons that most of us know so well.

Even as my inventory of kitchen toys expands, sometimes I forget that the tastiest meals sometimes don’t even require an oven. Sometimes all you need is a freshly baked ciabatta roll from the corner bakery, a hunk of President brie and a jar of cranberry chutney to make yourself a mean sandwich.

On Saturdays, I typically sleep in a little – okay, more than a little – later than the average day so breakfast winds up happening later. If I eat baked eggs with spinach and bacon at noon, chances are I won’t want a large lunch.

This yogurt concoction fits the bill perfectly – when you’re hungry enough that you want more than a snack but know that a substantial meal would leave you too full for dinner.

I had never heard of pumpkin pie yogurt until I saw it on Kath Eats Real Food but given my love for all things pumpkin I felt obligated to try it. Sure enough, I’ll miss this limited edition treat once it leaves shelves for the spring and summer.

Pumpkin Pie Yogurt Parfait

1 6-oz container of pumpkin pie flavored yogurt
1 tablespoon butterscotch chips
1 tablespoon sliced almonds
2 tablespoons dried cranberries

Mix yogurt in a small bowl with sliced almonds. Top with butterscotch chips and cranberries. If you can’t find pumpkin pie yogurt, you can mix 1 6-oz container of vanilla yogurt with 2 tablespoons of pumpkin, 1 teaspoon cinnamon and a sprinkle of nutmeg for similar flavor.

What’s your favorite snack for those lazy weekend afternoons between brunch and dinner?