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{flavor stories} a new column + new contributor…



I'm thrilled to introduce and welcome Nikole of Herriott Grace as a regular contributor to Oh Joy! I've been a huge fan of Nikole's beautiful products and images for some time now {her wooden & ceramic pedestals make a regular appearance in my snack posts}. So twice a month, Nikole will share a simple recipe that can be made using what's available and in season…always emphasizing a couple different fun flavor options for each. So, please help me welcome Nikole with her newest post… 

I'm Nikole and I'm pleased to be joining you here with, Flavor Stories. I'm inspired by trips to the market, by the beauty in the simple things, and by food so when Joy asked me to write a column that focuses on simple and versatile recipes that celebrates all those things, I was delighted! 


This week we're making Vanilla Bean Parfaits. They take less than 15 minutes to prepare and can be easily altered to work with what's at the market now. Since we still have local raspberries and a dwindling supply of figs at markets here in Toronto, we're starting with those. Essentially, all you need to do is round up some cute glasses, whip some heavy cream with the contents of half a vanilla bean, and break up some hazelnut meringues {these are store bought}.


We're exploring two flavors today, Raspberry Cream and Dulce de Leche with Hazelnuts. For the raspberry version {shown up top} wash and crush a handful or two of raspberries then layer them with the broken cookies and whipped cream. For the caramel version {shown below}, layer the broken cookies and whipped cream with a couple spoonfuls of dulce de leche, sliced fresh figs, and toasted hazelnuts. 


These make for a great, sweet breakfast too. Just substitute the whipped cream for low fat greek yogurt and enjoy!


{photos by Michael Graydon}


  1. Welcome fellow Canadian! {Are we taking over the Oh Joy columns?!} As a longstanding admirer of your work, I’m so excited to have you on the team!

  2. I’m from Buenos Aires (Argentina) and Dulce de Leche is to me like( it will sound extreme) water to plants, so I’m very excited you added this ingredient to this fab and delicious recipe!
    Thank you!
    Gabriela from Gabale.

  3. looks soo yummy!
    NOTE: for a second i thought those meringues were actually cuneesi (rum chocolates) from italy. it immediately brought up pleasant memories of traveling to cuneo 12 years ago. Thanks for the impromptu trip down memory lane — even if it was a case of mistaken candy identity! 😉

  4. I’m also from Buenos Aires, Argentina and dulce de leche is ALSO FOR ME like water for plants!!! I mostly buy Argentinean dulce de leche brands (you can find La Salamandra in Williams-Sonoma… absolutely HEAVEN for your tastebuds) and didn’t know Bonne Maman made it as well! Although I have my pantry fully stocked up (you wouldn’t believe..) this is good to know in case my stash runs low!!
    BONUS RECIPE IDEA: Buy meringues OR coconut macaroons. Take one, spread a good dollop of dulce de leche, and add a second one on top- it will be the most delicious sandwich you EVER tasted!!
    xoxo, Paula

  5. It’s a Joy to find in Oh Joy ! somebody from Argentina too ! what a coincidence!
    thanks to Oh Joy and Nikole for having this great mix of people and ingredients as well from…everywhere!

  6. I have to comment on this post! I’m writing from Argentina too and I also loved the recipe with dulce de leche!!!
    I got excited by the mere fact of seeing the jar of dulce de leche! hahaha
    I love your blog!

  7. glorious, i love nikole’s work, so wonderful to see it here! we adore a good parfait. these look fit for a party! i make one for picnics or breakfast using crushed oatcakes layered with greek yogurt and fresh fruit with a drizzle of honey. dressed up with a long silver spoon!


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