Tag: BakingJoy

Strawberry Cheesecake Hand Pies
August 19, 2025

Strawberry Cheesecake Hand Pies

These Strawberry Cheesecake Hand Pies are like a slice of strawberry pie meets strawberry cheesecake, all wrapped in a cute little hand-held dessert. The filling is rich and creamy, with the perfect juicy berries, surrounded by the best golden, and crispy crust. These are sweet, …

Desserts
-
by CookDiaries
Dinner Rolls
July 3, 2025

Dinner Rolls

No holiday meal is complete without fluffy dinner rolls! These 30 minute dinner rolls are made extra special with fresh herbs and garlic butter! Try these skillet dinner rolls today! Cook Time: 15 minutesPrep Time: 15 minutesYield: 12 rolls Ingredients Garlic Butter Instructions The rolls …

Dinner & Lunch
-
by CookDiaries
Raspberry Cheesecake Bars
May 1, 2025

Raspberry Cheesecake Bars

These raspberry cheesecake bars combine a buttery crust with a creamy cheesecake layer, topped with vibrant, juicy raspberries for a perfect balance of tart and sweet in every bite.

Prep Time: 10 mins

Total Time: 5 hrs 30 mins

Ingredients

For crust

  • 2 cups crushed Nilla wafers
  • 2 Tbsp. granulated sugar 
  • 5 Tbsp. butter, melted 

For cheesecake

  • 2 (8-oz.) blocks cream cheese, softened
  • 2/3 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • Juice and zest of 1 lemon 
  • 1 tsp. pure vanilla extract 
  • 1 tsp. kosher salt

For topping

  • 4 cups raspberries, divided
  • 1/4 cup granulated sugar
  • Juice of 1/2 lemon
  • Pinch kosher salt

Directions

Step 1

Preheat oven to 350°. Line a 9”-x-9” baking pan with parchment, leaving a 2” overhang. 

Step 2

In a medium bowl, combine crushed Nilla wafers and sugar. Add butter and mix until combined and mixture looks like wet sand. Press into bottom of prepared pan. Bake until lightly golden, about 15 minutes. Let cool while making cheesecake filling.

Step 3

Reduce oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and beat until no lumps remain. Add eggs, one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and salt and beat well. Pour batter over crust and smooth top. Place pan into a larger roasting pan and pour enough boiling water into roasting pan to come halfway up the baking pan. 

Step 4

Bake until only the center is slightly jiggly, 25 minutes. Remove from oven and let cool to room temperature. 

Step 5

Meanwhile, make raspberry topping: In a small saucepan over medium heat, combine 3 cups of raspberries, sugar, lemon juice, and salt. Simmer until raspberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and gently stir in remaining raspberries, trying not break any fresh raspberries. Let cool slightly. 

Step 6

Pour raspberry topping over cheesecake and refrigerate until set, at least 4 hours and up to overnight.  

Step 7

Slice into squares before serving. 

Nutrition InformationPer Serving

Calories316
Fat20 g
Saturated fat10 g
Trans fat0 g
Cholesterol66 mg
Sodium261 mg
Carbohydrates29 g
Fiber2 gSugar20 g
Protein4 g
Vitamin D0 mcg
Calcium48 mg
Iron1 mg
Potassium126 mg

Desserts, Sweet Treat
-
by CookDiaries
Classic Lemon Meringue Pie
April 2, 2025

Classic Lemon Meringue Pie

This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist. Prep Time: 6 hoursCook Time: 1 hour, 10 minutesYield: one 9-inch pie Ingredients Meringue Instructions Notes

Desserts, Sweet Treat
-
by CookDiaries
Nutella Blondies
April 1, 2025

Nutella Blondies

Rich, chewy, and irresistibly chocolatey, these Nutella blondies combine the creamy hazelnut spread with a soft, golden-brown base for a decadent treat that’s perfect any time of day. Yields: 20 PicesPrep Time: 10 minsTotal Time: 50 mins Ingredients Directions Step 1 Preheat oven to 350°. Line …

Nutella, Sweet Treat
-
by CookDiaries
Gingerbread Swirl Fudge
May 3, 2024

Gingerbread Swirl Fudge

You only need a few simple ingredients and 1 pan to make this super creamy and easy gingerbread swirl fudge!

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours, 15 minutes
Yield: 64 1-inch squares

Ingredients

  • 14 ounce (396g) can full-fat sweetened condensed milk
  • 3 and 1/4 cups (585g) white chocolate chips, divided
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (45ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Instructions

  1. Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.
  2. Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.
  3. Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It’s important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.
  4. Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
  5. Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.

Notes

  1. Make Ahead Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
  2. Special Tools (affiliate links): 8-inch Square Baking Pan | Silicone Spatula
  3. Milk: NOT evaporated milk. You’ll need 1 standard can of sweetened condensed milk.
  4. Pan: A 9-inch baking pan is too large, make sure it’s an 8-inch pan.
Party Bites, Sweet Treat
-
by CookDiaries