Are you sick of cookies yet? Wait, is that even possible? I really don’t think so. I know that I could NEVER get sick of cookies. But in case you are, I have a non-cookie Christmas dessert recipe for you. It is called Christmas Crack, aka Chocolate Saltine Toffee. Why is it called Christmas crack? Because you can’t stop eating the stuff! It is sooo good. I don’t know why I did this to myself. I love toffee, so naturally I haven’t been able to stop eating this since I made it. I finally had to hide it in the back corner of my freezer. Let’s hope I forget it is there today! Continue reading
Happy birthday to me! Today we are celebrating at Chez CateyLou, because it is my birthday! And what better way to celebrate than with chocolate. I bake all the time (could you tell?) but I wanted to make something special for my birthday. So since it is my birthday and all about me, I decided to make myself Ina Garten’s Brownie Pudding.
I saw this on her show ages ago and made a mental note to try this recipe. However I kept putting it off because I knew it would be dangerous for me. All baked goods are dangerous, but at least cookies have some built in portion control. You can freeze some, give some away, and you know that once you’ve had three, you should probably stop. But a whole pan of molten chocolate brownie cake pudding? Well I was pretty sure I wouldn’t be able to stop eating it. So that’s why I decided to wait to make it until it was my birthday. Because no one can judge you if you eat an entire dessert if it is your birthday.
Sometimes, you just need a quick and easy dessert recipe. Maybe you forgot about your friend’s birthday. Maybe you forgot to make something for your kid’s bake sale. Maybe you just need a cookie ASAP. Maybe you kind of feel like baking but are mostly feeling lazy. Whatever the reason, I have the perfect recipe for you today! Easy cake mix cookies. Continue reading
Breakfast or dessert? A moist chocolate cake covered with rich chocolate icing and topped with chopped pistachios – the description might sound like dessert, but the shape says breakfast so I’m going with that! Continue reading
Halloween is coming up, and you know what that means…candy everywhere!! What a great holiday. I’ll take any excuse I can to eat more sugar. I have the perfect recipe today to use up some leftover Halloween candy, or to take advantage of the Halloween candy sales that are all over the stores. This cookie uses one of my favorite candy bars – Butterfinger. Butterfinger Peanut Butter Oatmeal Cookies. There is a lot going on in this cookie! Continue reading
It’s official: I am doughnut obsessed. Ever since I bought my doughnut pan and made these beauties, I am hooked. I can’t stop looking up doughnut recipes. There are so many amazing ones out there! But I am pretty sure this one from Joy the Baker might be the most amazing. A brown butter doughnut with chocolate glaze. And sprinkles. OMG yes please! Continue reading
It is no secret that I love baking with yogurt (see here, here, and here). Yogurt can replace most or all of the fat in a lot of recipes while still giving you moist and tender baked goods. It allows me to make “skinny” recipes that taste (almost) as good as the real thing! The nice people at Chobani sent me a bunch of yogurt to try out in recipes (thank you!), so of course the first thing I made had chocolate in it! Skinny Chocolate Cake to be exact. The original recipe calls them fudgy brownies – I think the texture is more like a cake, but call them whatever you want – this chocolate creation is delicious! And it was so quick and easy to make. There is absolutely no oil or butter – ½ cup of Chobani and one egg does the job instead. The cake is so moist and fudgy . It is perfect on its own, sprinkled with powdered sugar, or served warm with a big scoop of vanilla ice cream!
Some nights you just need a cookie. I mean right now. Immediately. And that is why I am so happy that I recently discovered cookie bars. Because on those nights that you just need a cookie right away, you didn’t think ahead to soften butter to room temperature, nor do you have time to let dough chill. Enter the amazing cookie bar. Specifically a chocolate chip cookie bar with salted caramel sauce swirled inside and sprinkled with sea salt. Sounds complicated, right? It is not at all!! Especially if you have some caramel sauce leftover from making these brownies. Just melt some butter (no waiting for butter to soften in this recipe!) and mix it with sugar, eggs, and vanilla. Add in the dry ingredients and chocolate chips, and you are ready to go! There is no chilling this dough, just plop it right into the pan. Well there is one little extra step, but I promise it is worth the time because it involves caramel! Press half the dough into the pan and then pour caramel sauce all over it. Then you dollop the cookie dough in little scoops over the top (it looks so cute!) and lightly press it down. Sprinkle everything with some fleur de sel, and that’s it! In about 30 minutes, warm gooey cookie bars are ready for almost immediate consumption! Now I will say that the texture changes a lot as these sit. The bars firm up and become like actual cookies. But there is absolutely nothing wrong with sneaking a square (or two) of the warm bars when they are still doughy and gooey! Continue reading
Are you tired of chocolate peanut butter recipes yet? I sure hope not, because they are not going anywhere. We (and especially TheBetterHalf) are just way too obsessed with that flavor combo! We have Häagen-Dazs Chocolate Peanut Butter ice cream in our freezer pretty much all the time. It is a dangerous habit.
I’ve had my eye on this cookie recipe for a long time now. I’ve seen them called Magic in the Middles, Chocolate Peanut Butter Surprise Cookies, Buckeye Cookies – whatever they are called, a chocolate cookie with peanut putter filling is pretty much pure heaven! First you make a basic chocolate cookie dough. Form it into balls and set it aside while you make the filling. Mix together peanut butter and powdered sugar, and form that into little balls as well. That stuff can be sticky! I used slightly damp hands when I was making the filling balls, and that worked well for me. Then you flatten out your cookie dough ball, place a peanut butter ball inside, shape the dough around the filling, and voila! I can see why people call them magic in the middles – you think it is just a simple chocolate cookie, but then you bite into it and there is sweet, peanut butter deliciousness! Magic some might say. Continue reading
Let’s talk about scones. Buttery, tender, delicious scones. I’ve eaten my fair share of them, but I had never actually made scones. So I decided to change that this past weekend. I had some gorgeous raspberries just begging to be made into a delicious breakfast, and this recipe seemed like the perfect way to use them up and try out a new pastry! I did not have white chocolate on hand, so I decided to use dark chocolate instead. A little chocolate with breakfast is always a good thing – my grandfather taught me that!
So back to scones. I’ve seen them made on TV a thousand times. They always make it look so pretty and neat. Let me tell you, my prebaked scones were pretty (because when is butter and sugar and flour not pretty?), but they sure weren’t neat! This dough is really wet! The recipe warned that the dough would be “slightly unmanageable” and it wasn’t kidding. I felt like I was working with slightly dry muffin batter rather than dough! But the recipe also mentions that “not adding additional flour results in tender scones”, and I certainly wanted my scones to be tender. So when it was time to form the dough into a circle and cut it into scones, I turned my dough out onto a floured silicone mat, which really helps with the dough not sticking. I also floured my hands very well, and just tried to to work the dough as little as possible. It was a bit messy getting these scones onto the cookie sheet, but once I did it was totally worth it! The baked scones are so light and tender. There is chocolate and raspberry in every bite, with just a hint of sweetness. So I’d say my first venture into scones was a success, although I can’t wait to practice more with other recipes! I see pumpkin scones in my future… Continue reading