It is Thanksgiving Week, Day 4! Time for some potatoes, because what is Thanksgiving without at least two types of potatoes. I love traditional mashed potatoes (smothered in gravy of course) but since that recipe is fairly basic, I decided to make sweet potatoes. There are so many ways to prepare sweet potatoes, but I went for a candied sweet potato casserole topped with glazed pecans! You could top this one with marshmallows instead if you are so inclined, but TheBetterHalf is not a marshmallow fan. He actually said “It’s Thanksgiving, not summer camp.” So that’s that. Continue reading
It is Thanksgiving Week day 3! So far we’ve had Haricots Verts and Stuffing (TheBetterHalf’s favorite) and now it is time for my favorite – Brussels Sprouts! I know, it is hard to believe that I choose brussels over pie, but it is true. I just love brussels sprouts! There is something about their flavor -when they get all browned and crispy that I just can’t resist.
We eat brussels sprouts all the time, especially in the winter. I have no self control around them – I actually have to make only two (large) servings or else I just won’t stop eating them. I usually roast them in a 400 degree oven tossed in some olive oil, salt, and pepper. But for our Thanksgiving Week, I decided to try a new recipe, one for the best brussels sprouts that I have ever eaten.
It is Thanksgiving week! Ok I know it is not actually the week of Thanksgiving, but we are celebrating Thanksgiving this week on ChezCateyLou. I have 5 amazing recipes to share with you, for the best parts of the meal – the sides and dessert! Continue reading
Happy Friday! To celebrate the weekend, how about some pancakes? But not just any ordinary pancakes (although there’s nothing wrong with plain ol’ buttermilk pancakes or whole wheat pancakes) – sweet potato pecan pancakes! I was thinking about making pumpkin pancakes, but I have been on pumpkin overload lately. So I figured why not try out the “other orange puree” – mashed sweet potato! Is that a thing people say, the other orange puree? Probably not, but they really should. Continue reading
In case anyone is keeping track, this is my third pumpkin recipe in a row. I might need to change the name of this blog to Cate’s Pumpkin Obsession. It is really becoming an issue. I can’t stay away from pumpkin recipes! Luckily, TheBetterHalf is a big fan of pumpkin too. This is a new development in our life. Pumpkin (like peaches ) is one of those foods that he thought he didn’t like. I successfully convinced him otherwise (I mean if you like cinnamon, how can you not like pumpkin baked goods?!), and now he can’t get enough either. 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!
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