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Apple Pie

  • Pastry for 2 crusts (I use the premade pie crusts from the market)

  • 8 Cups (about 3 lbs) baking apples (peeled, cored and sliced Granny Smith, Jonathan, Honeycrisp or your favorite baking apple)

  • 2 Tbsp lemon juice

  • 3/4 Cup white sugar

  • 1/4 Cup brown sugar

  • 1/4 Cup flour

  • 1 tsp Cinnamon

  • 1/4 tsp Nutmeg

  • 2 Tbsp Butter

  • 1 Egg

  • 1 Tbsp milk

  • Basting Brush

  • Large bowl

  • Small bowl

  • 9 inch pie pan


Preheat oven to 425° and prepare your apples, place bottom pie crust into pie pan.

In a bowl mix sliced apples with lemon juice coat well. In a small bowl combine sugars, flour, cinnamon, and nutmeg and add it to the apples and mix well to coat. Pour coated apples into the prepared crust-lined pie pan and add butter in little bits evenly all over the apples. Place second crust on top of pie filling, cut slits, or poke with a fork, top of dough to vent. Seal the edges of the crust with a fork or with your thumbs.

In the small bowl, beat the egg and milk with a fork and then using your basting brush, brush mixture over top crust. Bake at 425 ° for 15 minutes. Then reduce heat to 350 °and bake for 40-45 minutes more or until the crust is golden and filling is bubbly. Serves 6-8

Katies Tid Bits* If the edges start to get too dark just add strips of foil to cover them. If the pie has reached a golden brown before the time is up. Loosely “tent” the entire pie with foil.

  • 2 cups (480 mL) buttermilk OR soured whole milk* (see notes)

  • 1 tablespoon kosher salt

  • ½ tablespoon garlic powder

  • ½ tablespoon onion powder

  • 1 tablespoon hot sauce or chili powder

  • 1 teaspoon smoked paprika

  • 3 cups (384 g) all-purpose flour

  • ⅓ cup (43 g) cornstarch

  • 2 teaspoon baking powder

  • 2 teaspoon garlic powder

  • 2 teaspoon onion powder

  • 2 teaspoon kosher salt

  • 2 teaspoon freshly cracked

  1. Whisk the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.

  2. Add the boneless, skinless chicken thigh to the bowl, making sure every thigh is covered in the brine. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk brine from 1 hour to overnight in the fridge. 

  3. In a dutch oven pot, heat up about half the pot's worth of vegetable oil. Allow the oil to reach 350 degrees F (180 degrees C/ 160 degrees C if using a fan-forced oven).

  4. While the oil is heating up, in a mixing bowl whisk together flour, cornstarch, baking powder, and seasonings. Take each chicken thigh from the brine and dredge into the seasoned flour. Thoroughly coat the chicken all over, then let rest on a plate for five minutes before frying.

  5. Fry the chicken in the hot oil (no more than about 4 thighs per batch) until golden brown, crispy, and cooked through completely, about 8-9 minutes.

  6. Carefully take the chicken out of the oil and place them on a baking sheet fitted with a wire rack and let cool slightly before serving. Repeat until all the chicken thighs are fried.

  7. Make the Belgian Waffles and serve the chicken on top of the waffles, then drizzle generously with spicy honey butter sauce or maple syrup.

Chicken & Waffles


  • 1 block super firm tofu fried

  • 2 green onions sliced

  • 1 ½ cups shiitake mushrooms

  • 4 garlic cloves minced

  • 1 tablespoon white miso

  • 3 tablespoon soy sauce

  • 1 tablespoon maple syrup

  • 1 ½ teaspoon toasted sesame oil

  • 48 oz. vegetable broth (6 cups)

  • 1 cup spinach

  • 8 oz. ramen noodles

  • Cilantro for garnish

  • Fry the tofu ahead of time or while the ramen is simmering. You can follow these instructions on how to fry tofu.

  • Sauté green onions, mushrooms and garlic with a bit of olive oil in a large skillet or dutch oven for 2-3 minutes. Then, add the soy sauce, miso, syrup, sesame oil, and vegetable broth and bring soup to a boil, then reduce to a simmer and simmer for 10 minutes.

  • Next, add spinach and ramen noodles and simmer for 2-3 minutes until the noodles are cooked. Last, add most of the tofu and stir.

  • Serve ramen with the rest of the fried tofu, additional green onions and fresh cilantro.

  • Dark Chocolate

  • Heavy Cream

  • Vanilla Extract

Combine all of your ingredients in a small, heavy bottom pot, then place over low heat. You don't want to overcook the chocolate, so make sure to mix it constantly as it slowly warms and melts.

Once the chocolate is almost melted, remove the pot from heat, then stir until completely smooth

Veggie Ramen

Chocolate fondue

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