Brown Butter Rice Krispies Treats

Brown Butter Rice Krispies Treats | chezcateylou.com

I really can’t remember the last time I had a rice krispie treat. They are such a childhood favorite, but now I just never think about making them, and I don’t really come across them very often in bakeries and coffee shops. I was flipping through the Flour cookbook the other night and saw a recipe for brown butter rice krispies treats. Um, yum! I knew I had to try them! Continue reading

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Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies | Chez CateyLou

What is it about sprinkles that make them so celebratory? They are just so cute and colorful, and always remind me of a party! So today is the perfect day to write about these amazing cake batter chocolate chip cookies (chock full of sprinkles!).  It is our second wedding anniversary!  Continue reading

Raspberry Dark Chocolate Scones

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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

Skinny Peanut Butter Brownies

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After the not-so-light recipe I posted earlier this week, I have something a little bit healthier for you today.   But I promise, these skinny brownies taste amazing!!  I was skeptical when I first saw this recipe  – I mean how can you make a brownie without oil or butter?  But I was intrigued so decided to try it out.  And wow, am I glad I did.  These brownies are amazing!!  They are so moist and fudgy – and the peanut butter swirl just puts them over the top!  As a bonus, they are so pretty!  I felt like a kid in art class making the marble swirl of PB on top of the batter.   Continue reading

Chocolate Chip Cookies – made using cornstarch

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This is not the first chocolate chip cookie recipe that I have posted on ChezCateyLou, and it certainly won’t be the last. There are just so many recipes out there for this classic cookie, and I love trying different versions! It also helps that TheBetterHalf loves chocolate chip cookies – have to keep him happy! I have made the Jacques Torres recipe and a recipe using browned butter, and I really love them both. But when I saw this recipe on Sally’s Baking Addiction, I wanted to try them because one of the ingredients intrigued me – cornstarch!  I have never used cornstarch in my baking.  The cornstarch makes the cookies light and fluffy, always a good thing in my book!    And wow, these cookies were so soft and fluffy!  The recipe uses dark brown sugar, which I love for chocolate chip cookies because it gives the cookie a caramel-y flavor that works so well with the chocolate chips.   I can’t wait to try cornstarch in other cookies recipes!  Continue reading

No-Bake Chocolate Peanut Butter Bars

photo (28) I blame the heat. Why else would I make a recipe like this – one that I KNOW TheBetterHalf and I will have absolutely no self control around?? This past week, we had a heatwave in NYC, and it made all of us a little crazy. Most Saturdays I will bake a loaf of bread or some muffins or a coffee cake, things that are delicious, but that I can usually stop eating after one or two pieces. Not this past Saturday…it was WAY too hot to turn on the oven. So I had the brilliant idea of making this no-bake recipe. This recipe is essentially a homemade Reese’s Peanut Butter cup, and it makes a whole tray of them!  I’m not sure if you have noticed yet, but chocolate peanut butter is our absolute favorite dessert combination. And these bars are amazing!! I knew before I made them that I would not be able to stop eating them. But I decided to make them anyway. And I’m very glad that I did.  A sweet and salty peanut butter bar topped with chocolate – what’s not to love?! They are so good, but so dangerous! That darn heat totally ruined any kind of healthy eating plan I had in mind for the weekend. Oh well, I guess that’s why they invented treadmills!  Continue reading

Skinny Double Chocolate Muffins

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I am so excited to post this recipe today. Why you ask?  Because this delicious, decadent chocolate muffin is made with no fat! No oil, no butter – nothing!  And they taste delicious.  Don’t get me wrong, I’m a fan of fat in baked goods…butter makes everything better!  But when I saw this recipe on Sally’s Baking Addiction , I knew that I had to give it a shot. I love baking with yogurt, like my chocolate zucchini bread or lemon blueberry yogurt loaf, but I usually add in a little oil or butter to keep things rich and moist.  This recipe, on the other hand, uses only nonfat yogurt and applesauce (there is a bit of fat from the 1 egg and the chocolate chips), and the results are amazing! The muffins are so moist.  They are light and fluffy, and so chocolatey tasting.  Even TheBetterHalf liked them, which means they really must be good.  I will eat anything that has chocolate in it, but he is a bit more discerning.  The only problem with these is that they aren’t so skinny when you eat three…  Continue reading

Peanut Butter Chocolate Chunk Cookie Bars

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How have I never made cookie bars before? That is really a great question, because these were SO easy and SO good.  I was sitting on the couch the other night, craving something sweet (by the other night I mean every night…) and decided I wanted to whip up something quickly.  No chilling of the dough or softening of the butter or getting out the heavy stand mixer (I love my mixer, but it is so darn heavy, and there is no room for it on our counter top!).  And then I stumbled on this recipe from Averie Cooks and had to make them immediately. It is seriously so easy! Just mix together the ingredients, spread it into a baking pan, and bake for about 20 minutes. Voila! Chocolate peanut butter heaven.  Continue reading

Oreo Inspired Cookies: Chewy Chocolate-White Chocolate Chip Cookies

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When I came across this recipe, I was so intrigued.  A regular cookie that tastes like an Oreo?  A cookie dough that has no eggs in it? I knew I had to try it!  And I am so glad that I did, because these are delicious!!  The flavor does in fact remind me of an Oreo, although a much better one!!  The cookies are rich in chocolate flavor, and the white chocolate chips are the perfect complement to the fudgy cookie.  I have never baked cookies without eggs, but somehow it worked!  And because there is no egg in the dough I can eat it without TheBetterHalf telling me that I’m going to get salmonella! (TheBetterHalf: CateyLou is going to get salmonella. It’s inevitable. Don’t say I didn’t tell you so.)  I ordered some of this cocoa powder from King Arthur Flour, and I think it is the best cocoa powder I have tried.  It is so rich in flavor!   Continue reading

Pumpkin Yogurt Bread

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I have gotten into the (bad) habit of going to Starbucks before work almost every morning.  And almost every morning while I wait in line, I stare into that pastry case.  It is so hard to resist their delicious baked goods.  The fact that NYC posts the calories next to each food item does aid in my self control a little bit (how does a raspberry scone have 480 calories?!), but sometimes I just can’t help myself.  When I give in to the temptation, I almost always pick the pumpkin loaf.  I am obsessed with pumpkin, and the Starbucks loaf is so moist and full of flavor.  However at 390 calories a slice, I am pretty sure there is a lot of oil contributing to that texture!  So I decided to make my own pumpkin bread, using yogurt to keep it moist and lower in calories and fat.  (I love baking with yogurt, like here and here) The results were amazing!  It had great pumpkin flavor, highlighted by the cinnamon and pumpkin pie spice. The yogurt gave the bread a great texture, and underbaking the bread just slightly also helped to keep it very moist.  This pumpkin bread  was just as good as Starbucks, and I didn’t feel guilty about eating more than one slice!   Continue reading