Katiepies

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

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

 

 

 

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,

Katiepies

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

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 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

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

 

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,

KatiepiesIMG_0248

 

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,

Katiepies

IMG_0007

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

Instructions

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.

 

 
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