Katy's Homestyle Bakery & More, LLC

09/02/2026

Update: I miss everyone so much! The smiling faces and the catching up! Please message me if anything is going on in your life! Same Facebook. Same phone number! You were more than just customers to me!

Hey friends! It's been a while. Let me know how you've been doing!

08/22/2026

Here's the Chocolate Cake I made earlier...you'll be pleasantly surprised at the ingredients! Here's the recipe and my takeaway.

Almost Vegan Almond Chocolate Cake...could be completely vegan by swapping some ingredients.

1.5 c Prunes or Dates
1/3 c REAL Maple Syrup
1/4 c nut butter or sun butter
1.25 c milk of preference
2.5 c almond flour
1/2 c baking cocoa
1 lg egg, egg substitute equivalent, or 2 tab ground flax
1 tsp baking soda
1 tsp baking powder
1/3 c mini choc chips of choice for top

In a food processor, add dates, maple syrup, nut butter and blend until smooth. If you want to soak your prunes or dates beforehand, you can but just make sure they are drained well.

Add egg, cocoa, baking powder, and baking soda until mixed up well. I usually put on low. When mixed up, add almond flour. Drizzle in milk while processor is on low.

Batter will be thick. Don't be surprised! I sprinkled with the mini chocolate chips but that is completely optional. Pour into an 8x8 or 9x9 pan. Make sure you spray your pan with non-stick spray and/or line with parchment paper. Bake at 350⁰ for 30 to 40 minutes. Your knife should come out clean with a few crumbs; kind of like brownies. In fact, the cake is heavier and doesn't raise a whole lot; and, reminds me of brownies. You can also drizzle with a chocolate glaze if you want, or dust with powdered sugar.

My takeaways: i did not soak my fruit. I should have added a teaspoon or two of vanilla extract, and a dash or two of salt. Next time. I am glad I sprinkled with chocolate chips because it adds a little sweetness without being super sickening sweet. No icing needed! It's supposed to serve twelve, but my picture shows a piece with it cut into eight. I think I'll cut each one in half. They are rich and chocolatey; they definitely feel like your cheating on your diet!

08/22/2026

Trying a new cake this morning! Will post once it's out of the oven and I can cut into it!

08/08/2026

Carrot cake is on the agenda for tomorrow's cheat day! Swapping some pineapple for some of the oil to make a little lighter. What's your go-to swaps?

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07/19/2026

Zucchini Brownies in the oven! It's been so long since I've made them!

07/16/2026

BAKED OATMEAL UPDATE!

I've been experimenting with my Baked Oatmeal Recipe over the last couple months. I really like something hearty for breakfast, whether it be baked oatmeal, or overnight oats. Here's the latest version:

2 lg eggs
1/4 tsp salt
2 tsp baking powder
2-2 1/2 c old fashioned oatmeal (no substitute)
2 tab honey or real maple syrup (can add up to 4 tab, or even sugar substitute, but I'd add a banana or applesauce if using a powdered sweetener)
1/2-2/3 c milk, any kind
1 c greek yogurt (vanilla or plain, for more protein)
1 tsp vanilla

1/2 c natural peanut butter, or nut butter of choice, melted to make pourable if swirling in after in the pan
1/2 c strawberry jam, or jam of choice to swirl in after in the pan

Mix wet ingredients together, add dry ingredients. You can either mix the peanut butter with the wet ingredients or swirl it into the oatmeal once it's in the pan along with the jam. Bake 350⁰ about 30-45 min. Will be firm and browned around the edges. Pan should be full; I use a 9x9 or 9x7. Makes 6 servings. Make sure you spray the pan. Smelled just like peanut butter cookies!

Store in fridge. I heated up this morning with a drizzle more of milk. I freeze in portions and just take one out the night before.

For the last few batches of baked oatmeal I've made, I let sit in the pan for 30-45 minutes before baking. You can add a banana or two if you'd like, too, to sweeten up, or just because you like pb&j with banana. You'll need to add some bulk, whether it be unsweetened applesauce or banana, if using sugar substitute.

If you use the basic recipe (minus the pb&j) as a base, you can add just about anything to it. Get crazy! I've made some interesting combinations over the last few months! Use up to 2 cups of whatever mix-ins you like: chocolate chips, fruit, apples & cinnamon, raisins, dried fruit, etc...

If you use the name brand old fashioned oats, they stay more whole and have a bit of a bite. I use whatever I have, but be sure it's old fashioned and not quick cooking.

I'm sure you can sub out whatever dairy, or non-dairy, milk/yogurt you use. You can also sub out the ingredients with GF ones to make GF.

07/04/2026

Happy Fourth of July!

06/30/2026

WARNING! Under no circumstances should you mix the following together and eat. It's lethal. I know, as you read through the recipe, you'll probably be a little intrigued.... Try it. I swear, you'll love it. I started out making Homemade Chocolate Hazelnut Spread (but used Almond Butter because I couldn't find hazelnuts), and I ate that for a day or so; I wanted to watch the sugar and cut out the crap that's in the store bought one. So, like most normal people, I made my own version. Then my homemade chocolate almond spread morphed into, "What if..."

Chocolate Brownie Hummus
2 cans of Garbanzo Beans, rinsed and drained
1/2 cup Baking Cocoa (I used dark cocoa.)
1/2-1 tsp Salt, to taste
1/2-3/4 c Sugar* (coconut sugar, real maple syrup, stevia, etc.), to taste (I kept my processor running and added a little bit at a time until I got to the sweetness I wanted. I used about 9 tab of regular sugar in mine.)
2 tsp Vanilla Extract
1 cup Almond Butter (Single Ingredient, no added sugar)**
1/4 cup Nonfat Dry Milk Powder (optional)
1/4 +/- Nonfat Milk, liquid***

Mix all but liquid milk in food processor. Add liquid milk to desired thickness; it should resemble brownie batter. It comes together rather quickly, so be prepared to add your liquid milk right away.

Notes:
*You can use any sweetener of choice. If using a liquid sweetener, you may need to add less of the liquid milk at the end.

**You can use any nut butter or non-nut butter. I used Almond Butter because that's what I had made my chocolate spread with.

***Any liquid milk, dairy or non-dairy. Whatever you use.

Store in the refrigerator. A serving is about 1/4 cup and is about 215 calories and 10g fat (1g sat fat, 4g fiber) +/-. Calories, etc. will vary on the ingredients you use.

I dipped my apple in it. It was sooooo good. And no, you can't tell it's made with beans. It tastes just like brownie batter.

06/24/2026

I just realized I haven't posted in while! Been working on some things... I'll get back to posting soon!

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06/04/2026

Do yourself a favor... Get yourself a blood orange or two and make a vinaigrette. You won't regret it! There are lots of recipes online, but all you really need is a basic one. The blood oranges are the magic!