CookDiaries

June 23, 2026

Kabob Rolls

Kabob Rolls are a flavorful, handheld twist on classic grilled skewers. Tender, spiced meat is wrapped in soft bread with fresh toppings and sauces, creating a satisfying balance of smoky, savory, and fresh flavors perfect for street-style meals, quick dinners, or casual gatherings. Prep:20 minCook:15 …

Dinner & Lunch

by CookDiaries

June 22, 2026

Lemon Tiramisu Cookies

Lemon Tiramisu Cookies are a bright, elegant twist on a classic dessert. Soft, delicate cookies are layered with creamy filling and a hint of citrus, blending the rich flavors of tiramisu with the fresh zing of lemon perfect for a refined treat that feels both …

by CookDiaries

June 21, 2026

Breakfast Deluxe Bagel

This Breakfast Deluxe Bagel is a hearty, satisfying way to start the day. Stacked with layers of savory breakfast favorites on a toasted bagel, it’s rich, flavorful, and filling perfect for busy mornings, weekend brunch, or whenever you need a breakfast that truly delivers.

Prep Time:5minutes mins
Cook Time:5minutes mins
Servings:1 bagel

Equipment

1 Sheet Pan

Ingredients

▢1 bagel
▢cooking oil spray

Egg Mix

▢2 large eggs
▢1/4 tsp garlic
▢1/4 tbsp onion
▢1 pinch salt
▢1 pinch pepper

Filling

▢3 slices Bacon cooked crispy
▢1/2 Avocado slices
▢1 tbsp tomato pesto or tomato relish.
▢1 drizzle ranch sauce
▢1 slice swiss cheese

Instructions

In a pan over medium heat, spray oil, then place your bagel halves face down and toast until lightly golden.
While the bagels are in the pan, whisk your eggs with the garlic powder, onion powder, salt, and pepper in a little bowl.
Pour the seasoned egg mixture directly into the pan,
Let the eggs cook until they start to set, then carefully flip everything over in one piece.
Spread tomato pesto on the 2 parts of the Bagel and fold the excess egg edges over the Bagel to shape it into a sandwich base.
Add a slice of cheese, the crispy bacon, and a layer of fresh avocado slices.
Drizzle with ranch Sauce, Close the sandwich and let it sit for a few second, slice and serve.

Notes

I highly recommend eating this straight from the pan for the best texture, but you can prep the components ahead of time to make mornings even faster.

Fridge: Keep cooked bacon in an airtight container in the fridge for up to 4 days.
Make Ahead: You can cook a large batch of bacon on the weekend so it is ready to grab and layer into your sandwich during busy weekday mornings.
Reheating: If you end up with half a sandwich left over, warm it in a skillet over low heat or in an air fryer for a couple of minutes. Avoid the microwave so the bread doesn’t turn rubbery.

Nutrition

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

Breakfast

by CookDiaries

June 20, 2026

Cocomango Popsicles

These 3 ingredient mango popsicles couldn’t be any easier! Vegan and gluten-free, these mango coconut popsicles will be on repeat all summer long! Prep Time: 5 minutesTotal Time: 6 hoursYield: 8–10 popsicles Ingredients Instructions Popsicles will keep in an airtight bag or container, in the freezer, for up to …

Desserts

by CookDiaries

June 19, 2026

One Pot Pasta

A quick and easy creamy one pot pasta made with caramelized onions, chicken stock, and a kick of chili oil. Cooking the fettuccine directly in the sauce means fewer dishes and maximum flavor in under 40 minutes. Prep Time:10minutes minsCook Time:25minutes minsServings:4 people Equipment Ingredients For garnish / …

Pasta

by CookDiaries

June 18, 2026

Banana Bread Sundae

Warm, pan fried banana bread is layered with chilled vanilla bean ice cream and served alongside fresh banana slices. And to finish it’s all drizzled with rich caramel sauce and crunchy toasted pecan bits. It’s pure decadence in every bite!

Prep5minutes minutes
Cook5minutes minutes
Servings: 5

Ingredients

5 (3/4-inch slices) banana bread (day or two old)
3 Tbsp unsalted butter, cut into pieces, divided
5 scoops vanilla bean ice cream or coconut ice cream
1/2 cup caramel sauce, homemade or store-bought
1/2 cup chopped toasted pecans
3 medium bananas, sliced

Instructions

Melt 2 Tbsp butter in a 12-inch non-stick skillet over medium heat. Add banana bread slices and fry until golden brown and toasted on bottom about 1-2 minutes.
Add remaining 1 Tbsp butter (that’s cut into small pieces and placed around bread), turn bread slices and cook until golden brown on second side.
Transfer banana bread slices to shallow bowls and place banana slices on the side.
Top each warm piece of pan fried banana bread with one scoop of vanilla ice cream, drizzle with caramel sauce and sprinkle with toasted pecans. Serve immediately.

Breakfast

by CookDiaries

June 17, 2026

Chocolate Swirl Pistachio Ice Cream

This homemade chocolate swirl pistachio ice cream is made using a no-churn method, so you don’t need an ice cream maker. Rich chocolate ganache is swirled with creamy pistachio ice cream, and it’s ready to eat after about 8 hours of freezing. Prep Time: 20 minutesTotal …

Desserts

by CookDiaries

June 16, 2026

Tomato Burrata Salad

This Tomato Burrata Salad with Basil is the easiest summer salad worth making, built on ripe tomatoes, creamy burrata, and a small trick that turns the tomato juice into the dressing. No cooking, ready in about 10 minutes. Prep10minutes minutesServings 4 Ingredients Instructions Notes Nutrition Information Serving: 1servingCalories: 135kcal (7%)Carbohydrates: 9g (3%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated …

Soups & Salads

by CookDiaries

June 15, 2026

Tahini Shortbread

Tahini Shortbread is a delicate, buttery cookie with a subtle nutty depth. Crisp at the edges and tender in the center, it takes classic shortbread to a new level with the rich, slightly savory flavor of tahini simple, elegant, and perfect with tea or coffee.

Prep Time5minutes mins
Cook Time20minutes mins
Chilling Time20minutes mins
Servings: 6 servings

Equipment

Cookie sheet

Ingredients

1 tbsp coconut oil, melted (14 g) sub other neutral oil or more tahini
2 tbsp tahini, or other nut/seed butter (28 g)
3 tbsp maple syrup (63 g) sub honey or other syrup
1/2 cup all purpose flour (60 g) sub gf all purpose
1/2 tsp baking powder
pinch of salt

Instructions

Blend coconut oil, tahini, maple syrup.
Whisk together flour, baking powder, pinch of salt.
Combine the two into a dough, do not overmix. If too dry add a drop of water, if too wet add a pinch of flour. Refrigerate 5-10 min.

Choose your own adventure:

If doing spiral cookies, make two of this same dough, one with tahini, another with black sesame paste. Roll out into rectangles on parchment (I used my hands) and refrigerate another 5-10 min. Plop one over the other and roll into a log shape, freeze until solid.
If not doing spirals, immediately make a log (parchment helps), freeze until solid.
You can get the log out mid freezing and roll a little to make it more even.

Slice and bake:

When ready to bake, preheat oven to 325F. Line a cookie sheet with parchment.
After thawing for a few minutes, slice your roll into 1/4 inch cookies and place on the parchment.
Bake 15+ minutes, depending on how crispy you prefer. Let them cool and enjoy!

Nutrition

Biscotti

by CookDiaries

June 14, 2026

Pierogi

Pierogi with a sour cream dough and a classic potato and cheddar filling. Boiled until they float then pan fried in butter and caramelized onions until golden and crispy. Serve with sour cream. Makes about 30 pierogi and freezes beautifully. Prep: 45minutes minutesResting Time: 20minutes minutesCook: 20minutes minutesServings: 6 …

Simple

by CookDiaries

Recent Posts

Equipment

Ingredients

Egg Mix

Filling

Instructions

Notes

Nutrition

Ingredients

Instructions

Equipment

Ingredients

Instructions

Choose your own adventure:

Slice and bake:

Nutrition