Now available-Katiepies delicious Apple Pie Filling!
Now you can make a homemade apple pie! Your house will smell festive and your friends and family will be impressed. Attached is a recipe card for pie crust and our famous crumble pie topping. You can also use this with your favorite crisp recipe.
Katiepies Apple Pie Filling also makes a great gift for the food lover in your life!
See our ordering options for pricing information.
Happy Baking,
Katiepies
We have decided to focus on pie and only pie this year but that doesn’t mean that we won’t share something we think is delicious! These breakfast cookies are a great way to start your day and are scrumptious as well. They are full of protein, fiber and good flavor. You can omit the egg if you like and use any kind of dried fruit that you prefer.
Happy Baking,
Katiepies
Breakfast Power Cookies
(Dairy Free)
2 cups walnuts
1 ½ cups old-fashioned rolled oats
¾ brown rice flour
1/2 cup shredded coconut
½ tsp baking soda
2 tsp baking powder
½ cup coconut oil
½ cup dark brown sugar or coconut sugar
2 TBS flaxseed meal
1 ½ tsp orange zest
½ tsp kosher salt
½ tsp cinnamon
½ cup almond milk
¼ cup applesauce
¼ cup maple syrup
1 large egg
1 ½ cup dried fruit (dates, figs, cranberries, apricots)
Preheat oven to 375 degrees. Toast the walnuts for approximate 8 min., cool and chop.
Mix oats, rice flour, coconut, baking soda, baking powder, flaxseed meal, salt, cinnamon, and nuts.
Cream coconut oil and sugar in a mixer until smooth.
Add the egg and mix until blended.
Add applesauce, almond milk and maple syrup and orange zest.
Mix the wet mixture into the dry mixer. Add dried fruit and blend well.
Mound dough onto prepared baking sheets using an ice cream scoop.
Flatten slightly with a spatula. Place 2 inches apart.
Bake for 18 to 20 minutes, switching the pans halfway through.
Let cool on pans for 10 min. and then move to cooling racks.
Makes 18 to 20 cookies
We would like to say thank you to our friends, family and customers that have supported us in 2013.
“As you grow older, you’ll find the the only things you regret are the things you didn’t do.” -Zachary Scott
We hope that 2014 brings you and your loved ones health, happiness and opportunities to do the things that are important to you.
Happy New Year!
Katiepies
Once the intoxicating smells of chocolate and Kahlua (from my famous Kahlua cake) fill our house, everyone knows that the season is in full swing. Everybody has something that brings all of the memories and feelings of the season into reality. So whether it’s a special treat, or just the wonderful fragrant smells coming from your kitchen, enjoy every minute. Cherish the laughs and the memories-time is the most precious gift of all.
Merry Christmas!
Katiepies
This is a twist on a great classic and just in time for the holidays. Rich, creamy and just the right amount of pumpkin with a gingersnap crust! This is a new addition to our menu. Enjoy! Katiepies
Enjoy the last of the summer fruit.
And so I’m back. Culinary school was not for me-CIA is an exceptional school with amazing instructors and support, but the academic part of the food industry took the passion and joy right out of me. So I made the difficult decision to regroup and refocus on what I want. I want to continue testing, tasting and creating yummy sweet treats. It makes me happy when people love the desserts we make!
So here’s a quick dessert idea to enjoy the last of the summer fruit. Take any fruit you love, mix it with a little sugar, lemon zest and cinnamon if needed and place the mixture into small ramekins. Top with a crumble mixture you would use on an apple pie (oatmeal, flour, brown sugar, cinnamon, nutmeg and butter). Bake at 350 degrees for about 30 -40 mins. Top with ice cream or whipped cream and enjoy. It’s an easy, quick and great little dessert! 🙂
Happy Baking,
Katiepies
CIA Greytsone has its own garden where we grow the produce we use in the kitchen.
Week one at The Culinary Institute of America at Greystone, was full of orientations, books, uniforms and of course food. Besides feeling overwhelmed, anxious, and nervous, it was exciting to start this new chapter. It is hard to ignore the beauty of this school and its location. Enjoy a few pictures from my first week. More updates from the culinary student perspective as time permits-look at those books!
Happy Baking,
Katiepies
We won’t just be baking-lots of homework in the future!
A field trip to the local Farmers Market was a treat-look at those beautiful veggies.
Of course the food is amazing-new taste sensations at every meal.
Every once in a while, it’s fun to go back through old cookbooks because you never know what forgotten treasure you might find. That’s what happened with these Pineapple Sunshine Muffins. This original recipe was hiding in an old cookbook. It was originally given to us by an old family friend and neighbor-Mina. She has left us, but her precise instructions and handwritten notes at the bottom of the recipe bring back fond memories of recipe exchanges and friendship. Even though this was many years ago (hence the type written recipe) she was always concerned with making delicious recipes more healthy. A woman ahead of her time. 🙂
These muffins are light and very flavorful and good for you too. Mina would want us to share the recipe, so happy baking! 
Katiepies
Pineapple Sunshine Muffins
1 8oz can crushed pineapple
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup toasted wheat germ
½ cup sugar
½ cup flaked coconut
½ cup chopped nuts
1 ½ tsp baking soda
½ tsp salt
1 cup plain yogurt
2 eggs
¼ cup oil
Turn pineapple into wire strainer and drain. Combine all purpose flour and whole wheat flour, wheat germ, sugar, coconut, nuts, soda and salt. In a separate bowl combine drained pineapple, yogurt, eggs, and oil-mixing well. Add to try mixture. Stir gently, just until all of the dry mixture is moistened. Spoon into greased muffin pans, filling ¾ full. Bake at 400 degrees, 18 to 20 minutes.
Serve warm with butter. Makes 15 to 18 muffins.
Chocolate Nutella Strawberry Cream Cake
They say a picture paints a thousand words-in this case we agree! We think this cake looks good enough to eat right off the screen.
Summertime desserts are usually lighter and include some type of ripe, juicy fruit in season. This cake is simple in ingredients and in assembly as well. We guarantee it will be a big hit at your next party or barbecue.
Here’s what you need:
Chocolate cake-either from a box or your favorite homemade recipe
Nutella
1 pint Whipping Cream (whipped to perfection-add a tsp of vanilla and a couple of tablespoons powdered sugar to sweeten the whipping cream)
2 pints ripe strawberries (washed, sliced, with a squeeze or two of lemon or lime juice over them-add a sprinkle of sugar if needed to make them juicy)
Use two 9 inch cake pans to bake the cake, if you have them, this gives you a slightly thinner cake layer. After you bake and cool your cake layers, simply place one layer on a cake stand, spread the top with a generous amount (1/3 cup) of Nutella, then spread one half of the whipped cream over the Nutella, add half the strawberries, top with the other cake layer and repeat the process.
This cake is made to be consumed the same day-so wow your friends and family at your next event!
Happy Baking,
Katiepies
This dessert takes advantage of the berries in season, a yummy cake (your own or store bought) and a twist on whipped cream. It’s easy and always a hit!
Simply take your favorite berries, wash and slice if necessary. Squeeze the juice of one lime, add two or three tablespoons of your favorite sweetener-preferably honey or agave, and then roughly chop four or five mint leaves. Let this macerate for several hours.
To prepare the dessert, take a store bought pound cake or angel food cake, or bake your own. We made an orange pound cake-very yummy and it added a different flavor to the dessert. Slice the cake and cut into cubes.
Place the cake cubes in the bottom of a dessert dish and spoon your juicy berries over the cake.
The final touch is coconut whipped cream. Unfortunately, our photo shows what the cream should not look like because I bought the wrong can. You need to use coconut cream (Trader Joe’s is a good one), do not use coconut milk or cream of coconut. It helps to use a cold bowl to mix the cream and you must use cold coconut cream. In you mixer place the solid part of the liquid, add 2 tablespoons of powdered sugar and a dash of vanilla. Be patient, it will take a little longer to whip than dairy whipped cream. Once you have whipped cream, top your dessert with this yummy goodness and enjoy!
Happy Baking,
Katiepies
Katiepies 