Sweets Archives - Page 4 of 5

Peachberry Buckle (Peach Blueberry Coffee Cake)

August 13, 2013 by Cate 8 Comments

My absolute favorite fruit to eat in the summertime is a ripe peach (or nectarine – to me they are interchangeable!). They are so sweet and juicy – I just can’t get enough of them. And berries are a close second, so when I saw a recipe for a peachberry buckle on King Arthur Flour, I just knew I had to make it! They made up a word that fuses together my two favorite fruits, how could I not try it?! If you are wondering what the heck a buckle is, it is just a coffee cake made with fresh fruit. This version has a very light and fluffy cake layered with sweet peaches and berries and topped with a delicious cinnamon crumb topping. It is heavenly! The fruit keeps the cake moist and gives it an amazing flavor. You can use any kind of berry that you want. I used blueberries in mine and it turned out really well. The crumb topping has a splash of almond extract – you can omit this if you aren’t a fan of that flavor. This buckle / coffee cake is a perfect way to highlight summer’s delicious fruits! …

Chocolate Chip Cookies – made using cornstarch

July 29, 2013 by Cate 8 Comments

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! …

Skinny Double Chocolate Muffins

July 16, 2013 by Cate 15 Comments

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… …

Peanut Butter Chocolate Chunk Cookie Bars

June 27, 2013 by Cate 16 Comments

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. …

Easy Cinnamon Bread

June 18, 2013 by Cate 13 Comments

This easy cinnamon bread is made with yeast, but it requires absolutely no kneading. Just mix up the dough, let it rise for an hour, and bake. So easy!

When I made this cinnamon bread for breakfast last Saturday morning, TheBetterHalf said, “Can you make this every weekend?” That’s how I know I have a good recipe! And as a bonus, it could not be easier to make. It is a hybrid between a yeast bread and a baking powder bread, but there is absolutely no kneading required! Just mix up the ingredients, let it sit for an hour, and then bake it! It is so simple, and so delicious. We are both cinnamon lovers, and this bread is full of warm, sweet cinnamon flavor! It reminds me of coffee cake. The aroma when it is baking is unreal! The cinnamon bread is great plain, and even better toasted. Don’t let the top part of the bread fall in your toaster though – I may or may not have started a mini fire in our toaster oven…

I used cinnamon chips from King Arthur Flour, and have also used Hershey’s cinnamon chips. They can be tricky to find, so I like to order them online. I have made this recipe several times, and will definitely be making it again! …

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