Christiann Koepke

08/02/2025

love… reviewing this collection, shot a while back and just adore these moments on camera

08/02/2025

Morning travel moments

08/02/2025

Production work for … such a gorgeous property !!

07/26/2025

Did you know we offer nationwide event planning services at NORR? ✨✨From social gatherings, birthday parties, milestones, baby showers to weddings and even large scale branded events, we have you covered.

Reach out to us at 562-323-1666 or [email protected]. My team is at the ready! Can’t wait to bring your party to life.

07/04/2025

🍒Summer cherry parfait anyone ?! Happy 4th!!!

Ingredients
Fresh raspberries
Vanilla yogurt (I like Coyo for dairy-free)
Chai nut butter (or almond butter)
Maple syrup (optional)
Pitted cherries, fresh or frozen
Granola or chopped nuts/seeds of choice
Instructions
In a small bowl, gently mash half of the raspberries if you like.
In a serving bowl or glass jar, layer the yogurt, granola, nut butter, syrup, raspberries, cherries, and granola. Drizzle the top with maple syrup if you like and serve immediately.

05/30/2025

11/29/2024

Happy Thanksgiving sweet friends!! These Gluten-Free Pumpkin Pie Bars with a spiced nut crust and fluffy burnt meringue garnish are a sophisticated upgrade to your typical pumpkin dessert. Add more flavor and flair to your holiday table with these wheat- and dairy-free treats! Full recipe on the blog

https://christiannkoepke.com/2020/11/18/pumpkin-pie-bars-dairy-free-gluten-free/
dessert

11/26/2024

3 of 3
Cheese, french wine, wild mushrooms. 🍄‍🟫 Need I say more? This easy appetizer for Wild Mushroom Fondue could be the next big hit at your Thanksgiving! Ps if you are keen on a subtle mushroom taste, decrease the mushrooms (both dried and fresh) by half.

🌟Ingredients below, instructions on the blog! See link in bio

Servings: 3 cups
Ingredients
1 cup water5 ounce dried chanterelle mushrooms
2 tablespoons butter
4 ounces fresh chanterelle mushrooms stemmed, finely chopped
3 tablespoons shallot chopped
1 garlic clove, minced
1 pound approx. 2 cups comte (or similar french cheese), rind trimmed, cheese cut into 1/2-inch pieces
2 tablespoons cornstarch
236 ml 1 cup dry french white wine

https://christiannkoepke.com/2017/11/02/wild-mushroom-fondue/