and other scrumptious sweets

Breakfast Power Cookies May 5, 2014

Filed under: baking,Uncategorized — Katiepies @ 4:28 AM
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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,photo-1



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




A Twist on a Classic-Pumpkin Cheesecake November 14, 2013

Filed under: baking — Katiepies @ 4:51 AM
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imageThis 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


The beginning of a new adventure August 26, 2013

Filed under: baking,Culinary School — Katiepies @ 12:57 AM
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CIA Greytsone has its own garden where we grow the produce we use in the kitchen.

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,


We won't just be baking-lots of homework in the future!

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.

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.

Of course the food is amazing-new taste sensations at every meal.


Pineapple Sunshine Muffins August 17, 2013

Filed under: baking,Uncategorized — Katiepies @ 5:33 AM
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photo(8)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!      IMG_3822


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 and Strawberries August 1, 2013

Filed under: baking,Uncategorized — Katiepies @ 7:30 PM
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Chocolate Nutella Strawberry Cream Cake

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


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,



Easy Summertime Goodness June 19, 2013

Filed under: baking — Katiepies @ 5:45 PM
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IMG_0244 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,



Kickstart Morning Muffins April 25, 2013

Filed under: baking,Uncategorized — Katiepies @ 5:35 AM
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These muffins are not only delicious, but they’re really a great way to start your morning, or have as a high energy snack. They are made with whole wheat flour, almond meal/flour, walnuts, Chia seeds, oatmeal and cranberries. The almond meal and Chia seeds are both high in protein, fiber and make the muffins moist. They were so popular in our house this weekend, we had to make two batches. Enjoy-these are guilt free!

Happy Baking,



Kickstart Morning Muffins

    1 cup Whole Wheat Flour

    1/2 cup Almond Meal/Flour

    1/4 cup Chia seeds

    1 cup Regular Oats

    1/2 cup Packed Brown Sugar

    1/2 teaspoon Salt

    1 teaspoon Baking Soda

    2 teaspoons Baking Powder

    1/2 teaspoon Ground Cinnamon

    1/2 cup Walnuts, Roughly Chopped

    1/2 cup Cranberries

    1 cup Almond Milk or Buttermilk

    1 whole Egg

    1 whole Banana, Peeled And Mashed With A Fork

    1/2 cup Applesauce

    1/4 cup Pure Maple Syrup


Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan or use muffin liners.

In a large bowl, combine flours, Chia seeds, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and cranberries. Stir together until combined.

In a separate bowl, mix together the almond/buttermilk, egg, banana, applesauce and maple syrup.

Pour the wet ingredients into the dry ingredients, stirring until it just combined. Batter should be very wet.

Scoop 1/4 cup into the muffin cups and bake for about 18 minutes, or until deep golden brown.


Colorful, Easy, and Delicious! January 30, 2012

Filed under: baking,Uncategorized — Katiepies @ 3:38 AM
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I had originally made this Pizza Cookie when I was a freshman in high school in my cooking class and was recently reminded of it while watching my new favorite cooking show, The Pioneer Woman. So, I was inspired to create it again! It’s really simple, just start out with a store-bought sugar cookie dough (or feel free to make your own)  roll it out onto a pizza stone, bake it, allow it to cool completely. In the mean time mix together a jar of marshmallow fluff and a package of cream cheese (softened) this will be used as the base on the cookie. Last but not least, it’s time to add the fruit, you can put whatever suits your taste. I used some of my favorites, strawberries, raspberries, blueberries, and kiwis. I just love how pretty this looks in the end. Perfect snack for kids and parties! Enjoy! 


Decadent, delicious and definetly added to our …other scrumptious sweets! September 5, 2011

Filed under: baking,Uncategorized — Katiepies @ 4:57 PM
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We love caramel. We love chocolate. We love them together! Whenever we are out shopping and happen upon those handmade yummy caramels, we buy them and can’t wait to enjoy the buttery, sweet, silky bite of heaven.

So why not make a pie?

We made mini pies to start, but really, it is too much dessert.  That’s hard to imagine, but it’s true.  Whenever we are experimenting, one of us takes the extras to work to share.  This time, instead of leaving them on the staff room table for everyone, my closest co-workers (you know who you are) took the extras all for themselves, to savor over the next few days.  The sign of a winning treat. 🙂

We started with our signature graham cracker crust with a hint of cinnamon, baked just for 6 mins. or so.

Next comes the best part-the caramel.  We did make this more than once due to the well-known, simple fact that if you look away for even 5 seconds, it will burn and you must start over.  Oh well.  

After the pies set up in the refrigerator for a couple of hours, add the chocolate ganache to the top and sprinkle a little Fleur del sel for that wonderful contrast in taste.

The only change will be to make them bite size.

What to name this bit of  decadence? Suggestions welcome.

Look for them on our menu soon!

Sweet treats to you!



In Search of a Culinary School-part two August 15, 2011

Filed under: baking,Culinary School,pastry — Katiepies @ 12:27 AM
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Part two of our search takes place at the world-famous Le Cordon Bleu.  We are fortunate to live close to the Pasadena location that also offers the Patisserie and Baking program.  Our tour was private which allowed us to ask all sorts of questions and really see the entire campus.  Le Cordon Bleu takes up an entire city block and then some.  There are approximately 2000+ students in the program at any one time.  They offer an array of programs; diploma or degree depending on your area of study.

Culinary Arts is not for the faint of heart or back (comfortable shoes are a must).  As a student, you will have long days of classroom and kitchen practice time, most classes are 5 days a week, 6 to 8 hours a day.  We saw many aspiring chefs in action, in the classroom and in the kitchen, preparing what looked to be complex recipes.  We were even so lucky to run into Katie’s ROP culinary teacher. He was very gracious and invited us into the kitchen for an up close view.  We  happily volunteered as taste testers, but our guide kept us moving.  We did work up an appetite, so if you want to taste the food at Le Cordon Bleu  visit Techniques restaurant across the street from the main building. They are open limited hours, the food is delicious, prices unbelievably inexpensive and the best part of all; staffed and run by the students.  It is recommended that you call ahead (at least a week) for a reservation.

Food must be your passion in order to devote yourself to this art. However, there are many satisfying benefits.  How many careers allow you to be creative , experience foods from other cultures and eat your work?

As we have stated before, some people eat to live and others live to eat. 🙂 

Sweet treats to you,



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