Chez CateyLou - Page 36 of 66

Clementine Rosemary Champagne Cocktail

March 14, 2014 by Cate 32 Comments

This clementine rosemary champagne cocktail combines bright citrus flavors with fresh rosemary. Delicious and gorgeous!

It’s Friday! Who’s ready for a cocktail? That was a rhetorical question…I know the answer is, “ME!” for every single person reading this blog. So how about a Clementine Rosemary Champagne Cocktail?

I have something pretty fun to share with you today – I am part of a cocktail contest! Veuve Ambal and Hella Bitter invited me to join their Bubbles, Bitters and Blogs contest – so of course I said YES PLEASE!!

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Guinness Stout Chocolate Donuts #KissMeImIrish

March 12, 2014 by Cate 59 Comments

Guinness Stout beer in the batter and the icing really makes the chocolate flavor shine in these baked donuts. Perfect for St. Patrick’s Day breakfast!
Who wants Guinness for breakfast?! Ok I know, it sounds kind of weird. And I felt strange cracking open a beer at 8am. But let me tell you – it tastes amazing in these donuts! You can’t really taste beer, it just brings out the chocolate flavor. And, I can’t think of a better way to celebrate St. Patrick’s day than with Guinness and sprinkles.

When my friend Connie over at URBAN BAKES invited me to her #KissMeImIrish St. Patrick’s Day blog party, I was so in! 12 of us made fun St. Patrick’s Day treats for you – and they all include alcohol! That was actually a total coincidence – great minds think alike. Links to all the delicious recipes are at the bottom of the post, so make sure to check them out.

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Irish Soda Bread

March 10, 2014 by Cate 34 Comments

This Irish Soda Bread is so quick and easy – no yeast required. The perfect soda bread for St. Patrick’s Day!

Does anyone else feel almost jetlagged because of daylight savings? You wouldn’t think one hour would make that big of a difference, but I could barely get out of bed this morning! Although I will be very happy when it is still light out when I leave work. It will almost make the lost hour of sleep worth it. Almost.

But what did finally get me out of bed this morning was the thought of this Irish Soda Bread waiting for me! Soda bread, toasted, slathered with butter – what a perfect breakfast. And the bread couldn’t be easier to make!

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Levain Bakery Chocolate Chip Cookies

March 9, 2014 by Cate 70 Comments

A copycat recipe for the amazing chocolate chip cookies from Levain Bakery in New York City. These enormous cookies are crispy on the outside, soft and gooey on the inside, and might possibly be your new favorite cookie.

Guess what? It is national chocolate chip cookie week! A whole week dedicated to America’s (and more importantly, TheBetterHalf’s) favorite cookie. So to celebrate, some of my blogging friends and I are having a week-long chocolate chip cookie party! Be sure to check out their sites this week for some amazing chocolate chip cookie recipes.

Levain Bakery Chocolate Chip Cookies | chezcateylou.com

Urban Bakes | A Clean Bake |
Culinary Couture |
Blahnik Baker | Baking a Moment

Now I love chocolate chip cookies, and have shared plenty of varieties on Chez CateyLou, but there is one recipe that I have been meaning to try and finally did– the famous Levain Bakery chocolate chip cookies!

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RedFarm – NYC

March 7, 2014 by TheBetterHalf 2 Comments

RedFarm on Hudson Street in New York City is a modern Chinese restaurant in a rustic yet hip setting. Delicious food and fun vibe.

So far on Friday Dinner Series we’ve covered a few of our favorite Asian spots in New York City: the James Beard nominated Uncle Boons (ahem, we discovered it first, Mr. Beard), Ippudo, Momofuku Noodle Bar, and Momofuku Ssam Bar. But what about Chinese? With the recent rise in popularity of more exotic Asian cuisines – ramen, Thai, Vietnamese, and of course sushi – Chinese food is often forgotten. I mean, there’s nothing trendy or different about Chinese food, right? You’ve got your General Tso’s, some egg rolls, a heaping helping of MSG, and if you’re feeling crazy, extra packets of duck sauce. But RedFarm has changed all of that and made Chinese food cool again thanks to incredible flavors and awesome twists on traditional dishes.

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