CookDiaries

January 18, 2026

Instant Pot Clam Chowder

This Instant Pot clam chowder brings the best flavors and tastes of the New England coast to your kitchen with minimal effort. Not only is it incredibly simple to prepare, requiring only 20 minutes of prep time, but it also takes the hassle out of standing …

Soups & Salads

by CookDiaries

January 17, 2026

Apple Dumplings

Nostalgic apple dumplings are a deliciously sweet, flaky and saucy dessert that may look intimidating, but you’ll be surprised how easy they are to make. Festive alert: Decorate them by adhering apple leaves and stems cut from the same dough. Prep:1 hourCook:50 minYield:8 servings Ingredients …

Sweet Treat

by CookDiaries

January 16, 2026

Seitan Lomo Saltado

If you’ve never tried lomo saltado before, then let me convince you—this is your sign. While this dish is typically made using beef, I found this recipe to be the perfect opportunity to sub in seitan to create a delicious, fully satisfying vegan meal

Ingredients

2 Tbsp. vegetable oil, plus more if needed
1 lb. seitan, cut in strips
1 medium red onion, thinly sliced
2 aji amarillo or fresno chiles, seeded and sliced
2 roma tomatoes, cored and sliced
3 cloves garlic, minced
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup soy sauce
3 Tbsp. apple cider vinegar
French fries
2 Tbsp. cilantro, chopped

Directions

Step 1

In a large skillet over high heat, heat oil until it just starts to smoke. Add seitan and cook, stirring occasionally, until beginning to caramelize, 4 to 5 minutes.

Step 2

If there is no visible oil in pan, add about 1 Tbsp. more Add onion and chile and cook, tossing constantly, until onions have just started to soften, about 3 minutes. Add tomatoes and cook, tossing, until warmed through and still maintain some of their bite, 2 to 3 minutes. Add garlic, salt, and pepper and cook, stirring, until fragrant, about 1 minute more.

Step 3

Reduce heat to medium and add soy sauce and vinegar, stirring until seitan and veggies are coated with sauce. Cook, stirring frequently, until slightly thickened, 1 to 2 minutes.

Step 4

Remove skillet from heat and add fries, tossing until combined. Top with cilantro.

But first, some background: Lomo saltado is a very popular Peruvian dish with origins in chifa cuisine. Chifa is the culinary mashup developed by Chinese-Peruvian immigrants who applied Cantonese techniques and ingredients to Peruvian foods. This dish is the epitome of this amazing fusion of culinary worlds. The recipe takes aji amarillo (Peruvian chiles) and papas fritas (French fries) and prepares them in the style of a Cantonese stir fry.

Notes

We love using freshly made fries for this, but if you want to save on time and cleanup, frozen fries would work great too. If you’re not a seitan fan, no worries—feel free to sub in tofu or any vegan protein if you want to keep this a plant-based dish, or use beef if you want to try your hand at the original.

Simple

by CookDiaries

January 15, 2026

Melomakarona

Melomakarona are soft, oval-shaped Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irresistible! This recipe makes 60 cookies; they keep well for a couple weeks, making them the perfect holiday treat or gift for …

by CookDiaries

January 14, 2026

Buckeyes

Buckeyes are rich, creamy, and irresistibly sweet treats made from peanut butter and chocolate. Bite-sized and perfect for sharing, they’re a classic candy that combines salty and sweet in every decadent, melt-in-your-mouth bite—ideal for holidays, parties, or anytime a little indulgence is needed. Prep Time:30 minsTotal …

Party Bites

by CookDiaries

January 13, 2026

Cappuccino Pancakes

Cappuccino Pancakes are fluffy, flavorful, and infused with the rich taste of coffee. Topped with a hint of sweet glaze or syrup, they’re the perfect breakfast or brunch treat for anyone who loves a cozy morning with a little caffeine kick.

Prep Time:10minutes mins
Cook Time:15minutes mins
Servings:4 People

Ingredients

Pancake

▢1 ½ cups unsweetened vanilla almond milk
▢½ tbsp white vinegar
▢1 tbsp instant coffee powder
▢1 large egg
▢3 tbsp light butter melted or or coconut oil
▢2 cups all purpose flour
▢2 tsp baking powder
▢1 tsp baking soda
▢⅓ cup natural sweetener like Natvia for the pancake
▢¼ cup semi sweet dark chocolate chips

Topping

▢½ cup low fat vanilla greek yogurt
▢2 tbsp maple syrup
▢2 ½ tbsp unsweetened cocoa powder
▢1 tsp sweetener like Natvia
▢3 tbsp hot water
▢1 sprinkle Chocolate dusting powder for garnish

Instructions

Pancake

In a jug or small bowl, combine the almond milk and vinegar (or lemon juice). Let it sit for 5 minutes to sour.
Whisk the coffee powder into the milk mixture until dissolved. Add the egg and melted butter and whisk to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, and sweetener.
Make a well in the center of the dry ingredients and pour in the milk mixture. Mix until just combined. Do not overmix. Gently fold in the chocolate chips.
Heat a non-stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until golden on the bottom and bubbles form on top. Flip and cook until golden. Repeat with remaining batter.

Topping

Whisk together the yogurt and maple syrup until smooth.
Combine the cocoa powder, sweetener, and hot water in a small bowl. Mix until smooth.
Stack the warm pancakes, spoon the cappuccino frosting over the top, drizzle generously with the hot fudge sauce, and finish with the chocolate dusting powder.

Notes

The Best Coffee to Use: For the best flavor and smooth texture, I recommend using a fine ground instant espresso powder like Nescafé Gold Espresso Intense. It dissolves instantly and gives a rich, authentic cappuccino taste. If you use standard instant coffee granules, make sure they are fully dissolved in the milk before mixing.
Cocoa for the Fudge: To get that glossy, dark, premium look, use Dutch Processed Unsweetened Cocoa Powder (I love Ghirardelli Premium Baking Cocoa). It dissolves better in hot water and tastes smoother than natural cocoa, which can be slightly acidic.
Don’t Overmix: This is the secret to the fluff! When you add the wet ingredients to the dry, whisk until just combined. The batter should still look lumpy. If you mix until smooth, you will lose the air bubbles and end up with rubbery pancakes.
Sweetener Substitutions: If you don’t have natural sweetener (like Natvia), you can substitute it with regular white sugar, brown sugar, or coconut sugar in a 1:1 ratio.
Freezing & Reheating: These are perfect for meal prep. Let the pancakes cool completely, then stack them with a square of baking paper between each one to prevent sticking. Freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster for crispy edges!

Nutrition

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

Simple

by CookDiaries

January 12, 2026

Sweet Raspberry Cake

A soft, vanilla snack cake made with toasted walnuts, and topped with a delicious raspberry buttercream frosting. A smaller cake like this is nice for everyday baking! Servings: 8 servings Ingredients Cake Raspberry Buttercream Candied Walnuts Instructions For the cake

Sweet Treat

by CookDiaries

January 11, 2026

Salsa

Homemade salsa is fast, easy and delicious! This super easy salsa recipe is a party favorite I make for all our super bowl parties and the last salsa recipe you will ever need. This is the same recipe we’ve been making for years! Its the …

Simple

by CookDiaries

January 10, 2026

Biscotti

You’ll love every bite of this Almond Biscotti that crumbles and melts in your mouth with every bite. It’s so satisfying and not overly sweet. I love the dipped or drizzled in chocolate, which adds just the right amount of decadence – perfect for dipping in a steamy mug of coffee or hot chocolate.

Cook Time: 45minutes mins
Prep Time: 30minutes mins
Servings: 30 cookies

Ingredients US CustomaryMetric

1 cup almonds or pistachios, or a combination of both
3 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp fine sea salt
8 Tbsp unsalted butter, softened
1 cup granulated sugar
2 tsp vanilla extract
3 large eggs, room temperature
1/2 cup chocolate chips, to melt and dip or drizzle, optional

Instructions

Toast the Nuts (optional*): Set a large dry skillet over medium heat. Add nuts in a single layer for even toasting and toast them for about 5-7 minutes, shaking or stirring every 20-30 seconds so they brown and toast evenly without scorching. They are done when lightly golden with a nutty aroma. Transfer to a cutting board right away and cool completely, then coarsely chop.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugar on medium-high speed for 3 minutes or until well combined.
Add vanilla, then eggs, 1 at a time, mixing between each addition. Scrape down the bowl as needed and mix until blended.
Add the flour mixture to the butter mixture and mix until just combined. Do not overmix. The dough should be tacky to the touch. Fold in the chopped nuts, mixing just until dispersed.
First Bake: Divide the dough into 3 equal pieces and set on a parchment-lined baking sheet. Dust the bench scraper and hands with flour if the dough is too sticky. Shape each piece of dough into roughly 9″ long x 3″ wide, and 3/4” thick, keeping the dough 2 inches apart, and bake at 350˚F for 25-28 minutes or until just starting to turn golden at the edges.
Cut Biscotti: Remove the dough from the oven and carefully transfer each piece to a clean cutting board (pick a board that doesn’t smell like garlic, please). Use a serrated knife to carefully slice each log on a diagonal into individual biscotti, each about 1” wide.
Second Bake: Arrange the biscotti cut-side down, keeping them evenly spaced on the same parchment-lined baking sheet (It’s ok to re-use it, or use 2 baking sheets if you can’t get them to fit on 1). Bake at 350˚F for 15-18 minutes or until golden and firm. Biscotti cookies will harden more as they cool.
Cool and Enjoy: Transfer to a wire rack to cool completely and drizzle or dip in melted chocolate if desired.

Notes

*Toasting Nuts: You can use nuts that aren’t toasted, but toasting depends on their flavor, makes the nuts crunchier, and adds aroma. Also, never walk away from a skillet of nuts while toasting, since they can burn easily.

*Shaping Biscotti Dough: The length and width of the biscotti dough logs can vary depending on the cookie size you want, but keep it under 1″ thick for even baking.

Storage: Once cool, pack the biscotti cookies into an airtight container and store in a cool, dry place for up to 2 weeks, or refrigerate for up to 4 weeks. The fridge can dry out the cookies, so be sure the package is airtight. To freeze, store in a freezer-safe container for up to 3 months, and then thaw on the counter.

Nutrition Per Serving

152kcal Calories20g Carbs3g Protein7g Fat

Biscotti

by CookDiaries

January 10, 2026

White Russian Cocktail

Wondering what’s in a white Russian? The Big Lebowski was onto something with this creamy coffee-flavored cocktail. A healthy dose of vodka in the mix assures that ‘the dude abides. Prep Time:5 minsServings:1 Ingredients Directions Step1 Gather the ingredients. Step 2 Fill an old-fashioned glass …

Sip Fresh

by CookDiaries

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Pancake

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Pancake

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