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Madeleines
March 6, 2026

Madeleines

These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to …

Sweet Treat
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by CookDiaries
Grasshopper Cocktail
March 5, 2026

Grasshopper Cocktail

This grasshopper drink is like a chocolate after-dinner mint in a glass. Skip dessert and go straight for this cocktail. Prep Time:5 minsTotal Time:5 minsServings:1 Ingredients Directions Step 1 Combine crème de menthe, crème de cacao, cream, and ice in a cocktail shaker. Cover and …

Sip Fresh
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by CookDiaries
Baked Pears with Almonds, Honey and Ricotta
March 4, 2026

Baked Pears with Almonds, Honey and Ricotta

Baked Pears scented with cinnamon, nutmeg and clove are dressed up with toasted almonds, a drizzle of honey and just a touch of ricotta. This baked pears recipe is so easy to make and works for breakfast or dessert. 

Prep – 20minutes mins
Cook – 30minutes mins
Serves – 12

Ingredients

For the Baked Pears

  • ▢6 medium Bosc pears
  • ▢1/4 cup brown sugar
  • ▢1 teaspoon ground cinnamon
  • ▢1/2 teaspoon ground cardamom
  • ▢1/4 teaspoon ground cloves
  • ▢1/8 teaspoon ground nutmeg
  • ▢Juice from half a lemon
  • ▢1 teaspoon almond extract

For the Candied Nuts (optional)

  • ▢2 teaspoons honey
  • ▢1 1/4 teaspoon olive oil
  • ▢1/2 teaspoon Kosher salt
  • ▢1/2 cup slivered almonds

To Serve

  • ▢Whole milk ricotta cheese
  • ▢Honey

Instructions 

  • Heat the oven: Preheat your oven to 350°F
  • Prepare the pears: Slice the pears in half and use a spoon to scoop out the tough core and seeds in the center.
  • Prepare the sauce: In a 9×13 baking dish add brown sugar, cinnamon, cardamom, cloves, nutmeg, juice from half a lemon, and almond extract. Stir to combine. Do your best to push it along the bottom off the baking dish so you have a thin layer on the bottom of the dish.
  • Bake the pears: Place the pears cut side down into the brown sugar mixture. Cover with aluminum foil and bake for 30 minutes, or until a knife inserted into the pear meets little resistance.
  • Make the candied nuts: While the pears bake, place a small skillet over medium heat and add the honey, olive oil, and salt. Swirl the pan around a couple of times then add the almonds. Use a rubber spatula to stir the almonds around and coat them. Let them cook for 6 to 8 minutes, stirring occasionally, until they are fragrant, and a deep, golden brown. Keep an eye on them as they can go from toasted to burnt in an instant. Transfer to a parchment-lined plate and let cool.
  • To serve: Spoon some ricotta into a shallow bowl and spread it around a little bit. Place one or two pear halves cut side up, spoon some of the sauce from the baking dish over the pears, sprinkle the candied almonds on top and finish with a drizzle of honey.

Notes

  • I used 6 medium size Bosc pears in this recipe, and they fit snugly in the baking dish. It’s a bit like playing Tetris but you want to make sure the cut surface of each pear is resting on top of the sugar spice mixture. Use two baking dishes if needed.
  • This recipe is pretty simple as it is, but you can simplify it further by skipping the nuts. 
  • I used ricotta cheese because it’s not too sweet and balances the sugars with a little fat and protein, but you can just as easily use a scoop of ice cream, whipped cream, or sweeten some Greek yogurt with honey.

Nutrition

Calories: 103.3kcalCarbohydrates: 20.2gProtein: 1.3gFat: 2.8gSaturated Fat: 0.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.8gTrans Fat: 0.001gSodium: 99.3mgPotassium: 145.6mgFiber: 3.5gSugar: 14.3gVitamin A: 22.9IUVitamin C: 3.9mgCalcium: 26.4mgIron: 0.4mg

Desserts
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by CookDiaries
Chocolate Cake
March 3, 2026

Chocolate Cake

The most amazing, ONE BOWL, Best Fudgy Chocolate Cake is rich and decadent, with the perfect balance of fluffy and fudgy! Prep Time:25minutes minsCook Time:50minutes minsServings:16 people Ingredients CHOCOLATE CAKE: CHOCOLATE GANACHE: Instructions  CHOCOLATE CAKE: CHOCOLATE GANACHE: Notes BAKING POWDER: This cake is meant to be super moist and …

Desserts
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by CookDiaries
Blintzes
March 2, 2026

Blintzes

Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser! Prep Time:5minutes minutesMaking Crepes:15minutes minutesServings:12 …

Breakfast
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by CookDiaries
Crispy Skin Slow Cooker Turkey
March 1, 2026

Crispy Skin Slow Cooker Turkey

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!

Prep Time:10minutes mins
Cook Time:4hours hrs 20minutes mins
Servings:8 people

Ingredients

  • ▢8-10 pound whole turkey skin on
  • ▢2 heads garlic cut in half horizontally
  • ▢4 sprigs thyme
  • ▢4 sprigs rosemary
  • ▢1 slice lemon

Herb Butter

  • ▢4 tablespoons salted butter
  • ▢1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
  • ▢2 teaspoons garlic minced
  • ▢1 pinch salt
  • ▢1 pinch cracked pepper

Homemade Gravy

  • ▢2 cups turkey broth from the slow cooker
  • ▢1/4 cup butter
  • ▢1/4 cup flour
  • ▢1 teaspoon Worcestershire sauce
  • ▢1 pinch salt only if needed
  • ▢1 pinch pepper only if needed

Instructions 

  • Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
  • Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
  • Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl. 
  • Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
  • (About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler/or grill in Australia to crisp the skin.)
  • Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.

Crisp the Skin

  • Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes, OR until the skin is crispy and golden browned all over. Leave it longer if needed, but if you see it start to burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes).
  • Allow it to rest for 5 minutes before carving and serving.

Gravy

  • Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a minute, while whisking occasionally. Pour in 1/2 cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools.
  • Season with salt and pepper, only if needed.

Notes

Recipe Notes

1. Turkey Size Guide

  • Standard Slow Cooker (6-7 qt): Stick to a turkey between 8–10 lbs (4–5 kg).
  • Large Slow Cooker (8-10 qt): You can fit a bird up to 12 lbs (5.5 kg).
  • Lid won’t close? Cover the gap tightly with heavy-duty aluminum foil to trap the steam.

2. Herb Substitutions

  • If you don’t have fresh herbs, you can use dried herbs for the butter rub.
  • Ratio: Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
  • Note: I still recommend using fresh herbs (even just parsley) inside the cavity for better aroma.

3. Gluten-Free Gravy Option

  • Replace the all purpose flour with cornstarch.
  • Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering turkey liquid and whisk until thickened.

4. Storage & Reheating

  • Fridge: Store leftover meat in an airtight container for up to 3-4 days.
  • Freezer: Freeze in portions with a little gravy to keep it moist for up to 3 months.
  • Reheating: To prevent drying out, place turkey in a baking dish with a splash of broth (or leftover gravy), cover with foil, and bake at 350°F (175°C) until warmed through.

5. Troubleshooting

  • Skin browning too fast? If the broiler is burning the skin before it’s crispy, switch your oven to Bake at 420°F (220°C) for 10-15 minutes to finish gently.

Nutrition

Calories: 586kcal | Carbohydrates: 6g | Protein: 71g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 690mg | Potassium: 782mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Chicken
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by CookDiaries
Espresso Brownies
February 28, 2026

Espresso Brownies

Espresso Brownies are rich, fudgy, and packed with deep chocolate flavor with a bold coffee kick. The espresso intensifies the chocolate, creating a decadent dessert that’s perfect for coffee lovers, late-night treats, or anytime a little extra indulgence is needed. Prep Time:10minutes minsCook Time:30minutes minsServings:16 slices Ingredients Brownies: …

Sweet Treat
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by CookDiaries
Patates Riganates
February 27, 2026

Patates Riganates

Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a …

Simple
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by CookDiaries
Brandy Slush
February 26, 2026

Brandy Slush

This Wisconsin brandy slush is a graciously cold and wonderfully refreshing cocktail. This drink is equally good without the brandy.

Prep Time:10 mins
Cook Time:10 mins
Additional Time:8 hrs
Servings:24

Ingredients

  • 4 (2g) bags green tea
  • 5 cups boiling water, divided
  • 1 cup white sugar
  • 2 cups brandy
  • 1 (12 fluid ounce) can frozen lemonade concentrate
  • 1 (12 fluid ounce) can frozen orange juice concentrate
  • 1 (2 liter) bottle lemon-lime flavored carbonated beverage

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Directions

Step 1

Gather all ingredients.

Step 2

Steep tea bags in 2 cups boiling water for 10 minutes.

Step 3

Meanwhile, place remaining 3 cups boiling water in a 9×13-inch pan. Stir in sugar until dissolved. Stir in brandy, lemonade concentrate, and orange juice concentrate until combined.

Step 4

Remove tea bags and stir tea into brandy mixture.

Step 5

Freeze 8 hours to overnight.

Step 6

To serve, scoop desired amount into a glass. Fill the glass with lemon-lime soda; stir.

Sip Fresh
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by CookDiaries
Granita
February 25, 2026

Granita

Cool down like an Italian with this icy frozen treat! You can use any seasonal fruit you’d like, or take a grown-up approach with freshly brewed coffee. Just be sure to adjust the sweetener to your taste—some fresh, ripe fruits are very sweet on their …

Desserts
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by CookDiaries