I NEED a Pie too!

So often I hear masterpieces come about by accident. This is not going to be one of those stories… But it ends good, I promise!

I had some ladies over from our church and decided to make my Baked True North canolli pie! I truly love this pie. It is my BTN basic cookie dough recipe, complete with chocolate chips and all, smashed into a pie plate as a crust with this fantastic canolli filling on top.

The first time I made it was for Nick’s dad back on father’s day. It was a hit, even though I didn’t plan enough time to let it sit in the fridge after baking. We decided it was a delicious mucky pudding pie, of sorts, and still licked the plate, regardless that it didn’t stay together. So I planned ahead this time.

While making said deliousness, Nick asked me where HIS pie was. He knew he wasn’t invited to ladies night and there likely wouldn’t be any left. I was pretty tired but I said I would make him his own pie. No sooner had I uttered the words did I regret them. Neither did I have the ingredients or the time to make another pie, nor did Nick want or need a whole pie for himself.

As a side note, if you know Nick, he doesn’t really eat sweets because he is super healthy, but I had used only stevia in this go round of the recipe, which makes the carb content way low and the taste rocks!

He convinced me that he would be happy with just a spoonful of the pie filling that was waiting to go into the cooling crust… And it gave me an idea! 💡

I have mini spring form pans and I wondered if I could make some version of a cheesecake souffle for him. I took a spoonful of the filling (loaded with cream cheese and ricotta) and mixed it with 1 egg, 2 tablespoons of organic peanut butter, and a few more mini chocolate chips. I mixed it up, put it in the pan, and threw it in the oven along side the other pie with a prayer.

He barely waited for it to cool and ate it right off the pan plate. I can’t say it was award winning or that I’m dropping everything to add it to my menu. It was a little dry (which he fixed by eating it with coconut milk), but the nice thing about gluten free people is… They usually are more forgiving and are happy they can eat it at all.  I likely will try it again with a few more tweaks and I’ll let you know when it’s ready for the press. 🙂

The Baked True North Canolli Pie is available for purchase in regular and sugar-free and will be updated on the website soon. Shoot me a note for pricing in the mean time and let me know if there’s some other gluten free creations you’re interested in having!

Stay delicious,

Lauren Marts

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Farmhand Fair!

For 3 weeks in July I was at a farmers market at the Sewickley Mount Nebo Agway.

125 McAleer Rd, Sewickley, PA 15143

I’ll be there again This coming Saturday, August 13, assuming I get time to bake!

I tried out a new recipe the first week I was there; something I came up with on accident. I was out of chocolate chips and I had purchased honey peanut butter, instead of the regular stuff, so what resulted were my mini honey nutters! They have no added sugar, just organic honey and bakeable stevia, so they are much lower carb than my chocolate chip masterpieces. And people have loved them! I think I sold out of them 2 out of the 3 weeks I had them!

They also inspired me on how to turn my chocolate chip cookies into a sugar free ones! I’m almost there! I want to have the yummiest healthiest chocolate chip cookies ever! I will likely start debuting my sugar free chocolate chip cookies this fall. I have been making so many cookies for the farmers market, friends, family, and a Pittsburgh wedding cookie table, that I haven’t had much time for some good old fashioned chemistry experiments.

Also my cookies have been featured the first weekend of every month at a wonderful local boutique in Avalon, called Reposhture!

reposhture.blogspot.com

The shop is absolutely adorable. I’ve purchased cute stuff there like a window made into a work of art for my wall, vintage hat, handmade fabric flower magnet, and another vintage plate I’m picking up. Love Kim’s (the owner) style and really appreciate her heart. Stop in September 3 and 4 to check it out and grab a cookie while you’re there.

That’s all for now… But leave a comment and you could be picked, in my next blog post, to win one of my new sugar free cookies!

Thanks all!

BONUS Holiday Post (delayed)

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(I wrote this over memorial day weekend and forgot to post it! – whoops!!!)

 

These are my favorite of the few low sugar options I’ve made this weekend.

Because I have a little extra time this weekend, I have decided to do an extra post telling you about some changes coming to Baked True North. Due to various health challenges and life decisions (vague, I know), I am moving toward going sugar free, as close to completely as I can control. Needless to say this is not fantastic timing as I start my cookie company just weeks prior to this decision. But here are the things I know so far…

1. I am not going to stop making my amazing gluten free cookies. Everyone loves them (including me) and I want there to be a gluten free chocolate chip cookie that tastes good out there!

2. I am working hard on a sugar free chocolate chip cookie. I have high standards, so it hasn’t been easy and hasn’t happened right away, but it’s coming! And you’ll all be the first to know!