Katy's Homestyle Bakery & More, LLC

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!

05/31/2026

Today's snacky recipe of the day:

Air Fryer Cauliflower (but I'm sure you could use any veggie, and even boneless chicken!) Supposed to serve 4.

1 head cauliflower broken down into big florets
1/2 c flour (you can sub gf flour)

1 egg, or 2 egg whites

1 cup crushed cornflakes (or gf equivalent)
1/4 cup parmesan cheese
1 teaspoon garlic powder, more or less, to taste
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt

Put flour into one bowl. Egg in another bowl and beat. Mix the cornflakes, parm and seasonings and place in a third bowl.

Dip cauliflower into flour and shake off excess. Then dip in egg. I know it doesn't look like a lot of egg, but it was just enough, if you run out, add an egg white. Shake off excess and dip into cornflake mixture.

Spray your air fryer tray with oil spray. I have a non-aerosol oil sprayer that works wonderfully! Put your cauliflower on there and mist again with oil. Bake 12-15 minutes on 400-degrees. Shake around a few times while baking and mist one more time with oil a few minutes before the time is up.

I salted mine immediately as it came out of the oven. I also tried with my own french fry seasoning mix and it was good. I'm sure whatever seasoning you like would be good on it. You could probably add to the flour or the cornflake mixture at the beginning, too.

Next time, I'm gonna try different vegetables. When I buy some boneless chicken, I'm going to make tenders. You'll need to adjust the cooking time. Oh, shrimp, maybe too!

I saved my extra cornflake mixture and flour in separate zipper bags and put in the freezer until I want to make some more.

Happy cooking! Let me know if you try this!

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05/25/2026

05/23/2026

Made a crepe cake yesterday. Take your favorite crepe recipe and layer it with cream cheese icing, Nutella, whip cream, fresh fruit, etc. Here's my takeaway:

*Don't use fruit jam. Use a filling, like pie filling or lemon curd. Something not as "wet." The jam tastes good, but weeps. Mine wept, as you can see on the plate, but still tasted good.

*Cook your crepes a little browner than you normally would. Layer between waxed paper to cool.

*Make sure your crepes are totally cool before layering.

*Mine was set up better the next morning. Store in fridge,BTW.

*You can make your batter chocolate by adding cocoa. Or flavor with any flavoring or extract.

05/19/2026

If you're like me, you don't limit your pumpkin to just during the fall.

Here's a recipe for Pumpkin Pie Yogurt.

1 cup Plain or Vanilla Greek Yogurt (I used vanilla, nonfat)
3/4 c Pumpkin Puree (not filling)
1-2 tablespoons Real Maple Syrup (+/- depending on taste)
1/2 tsp Ground Cinnamon
1/2 tsp Pumpkin Pie Spice
1 tsp Vanilla Extract (I used less because I used vanilla yogurt)
1 tab Chia Seeds

Mix it up. Stir again after 15 minutes to separate chia seeds. Refrigerate. I had mine in the fridge for about 3 days. If you want thicker, you can add another tablespoon of chia seeds. I only used 1 tablespoon of maple syrup. You can probably sweeten with honey or agave, too. I buy nonfat, but any fat level Yogurt will work. AND, if you don't like the texture of the chia seeds, you can blend everything in a blender, or one of those bullet-type blenders. It's best to let the pudding sit at least overnight.

Technically, it makes 2 servings. Yeah. Right.

If you want to be a little "extra," dip graham crackers in it.

If you like more spicy, add more cinnamon and/or pumpkin pie spice. Maybe even a dash of ginger.