Tag: comfortfood

Chai Latte Cupcakes
May 2, 2025

Chai Latte Cupcakes

Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink. Prep Time: 40 minutesCook Time: 20 minutesTotal Time: 3 hours, 20 minutesYield: 14 cupcakes …

Party Bites, Sweet Treat
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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 For cheesecake For …

Desserts, Sweet Treat
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by CookDiaries
Single Serve Chocolate Chip Cookie
April 6, 2025

Single Serve Chocolate Chip Cookie

There is NO better solution to sweet cravings than this Single Serve Chocolate Chip Cookie! It is thick, chunky, gooey, chocolatey, and takes only 30 minutes to make including the chilling time! And yes, this recipe does make just one cookie!

Cook Time: 10 min
Prep Time: 10 min
Yield: 1 cookie

Ingredients

  • 1.25 tbsp butter (18g)
  • 1 tbsp brown sugar, packed (13g)
  • ½ tbsp white sugar (7g)
  • ½ egg yolk
  • 3 tbsp flour (25g)
  • ⅛ tsp baking soda
  • Pinch of salt
  • 1 oz chopped dark chocolate (28g)

Instructions

  • Melt the butter in a small bowl in the microwave, using 8s increments
  • Add the white and brown sugar, and whisk for 1-2 minutes
  • Add half of an egg yolk and whisk again for 30-60 seconds. The mixture should look very smooth at this point
  • Sift in the flour, baking soda and salt, and use a small rubber spatula or spoon to very gently fold until the flour is almost combined (but not fully)
  • Add the chopped chocolate and continue to gently fold only until no more streaks of flour are visible. You should not overmix after adding the dry ingredients and chocolate!
  • The batter will be a bit runny at this point – don’t worry and chuck into the freezer for 10-15 minutes
  • In the meanwhile, pre-heat the oven to 375F and line a small baking sheet with parchment paper
  • Once the dough is chilled, gently form it into a ball, and place onto the baking sheet
  • Bake for just 10-12 minutes until the cookie is firm around the edges but a bit soft in the middle
  • Remove from the oven and let cool for 10-15 minutes before eating!

Notes

  • You should chill the cookie dough for a minimum of 10-15 minutes in the freezer. However, you can also chill for longer in the fridge, and more chilling will give better results in flavor and texture. I find 2 hours in the fridge to be optimum
  • It is best to use a light colored baking sheet, as baking on darker sheets will cause the cookie to become too brown and crispy on the bottom
Cookie
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by CookDiaries
Classic Tortilla
April 4, 2025

Classic Tortilla

This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best tortilla you’ll try. Cook Time: 15 minutes minutesRest Time: 15 minutes minutesServings: 8 slices Ingredients Instructions Notes Nutrition Serving: 1slice | Calories: 215.41kcal | Carbohydrates: …

Dinner & Lunch, Simple
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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
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by CookDiaries
Spinach Stuffed Shells
March 5, 2025

Spinach Stuffed Shells

This recipe for spinach stuffed shells features tender, jumbo pasta shells filled to the brim with a tasty mixture of garlic, parmesan, ricotta cheese, chopped spinach, and Italian seasonings. Covered with a layer of bubbly marinara sauce, this is the most delicious way to load up on carbs!

Prep Time: 45 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 people

Ingredients 

  • ▢ 12 ounces jumbo pasta shells
  • ▢ 8 ounces spinach
  • ▢ 2 cups ricotta cheese
  • ▢ ½ cup grated parmesan cheese plus more for garnish
  • ▢ 3 cloves garlic minced
  • ▢ 1 tablespoon Italian Seasoning
  • ▢ 1 teaspoon salt
  • ▢ ½ teaspoon pepper
  • ▢ 3 cups Marinara Sauce
  • ▢ 2 cups shredded mozzarella cheese

Instructions 

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9X13 baking dish with cooking spray. Cook 12 ounces jumbo pasta shells according to the package directions and set aside.
  • In a skillet over medium-high heat, add 1 tablespoon of water and 8 ounces spinach and cook until the spinach has wilted and the water has evaporated.
  • In a medium bowl, whisk together 2 cups ricotta cheese, ½ cup grated parmesan cheese, 3 cloves garlic, 1 tablespoon Italian Seasoning, 1 teaspoon salt and ½ teaspoon pepper. Once everything is well combined, stir in the spinach.
  • Pour 1 cup of the 3 cups Marinara Sauce into the baking dish. Stuff each shell with the ricotta filling, about a tablespoon, and arrange them in a single layer, filling side up, in the pan.
  • Pour the remaining marinara sauce around and on the shells. Sprinkle the 2 cups shredded mozzarella cheese over the shells and bake for about 25-30 minutes, until the cheese is bubbling and browning.

Nutrition

Calories: 544kcal
Carbohydrates: 56g
Protein: 30gFat: 23g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Cholesterol: 79mg
Sodium: 1451mg
Potassium: 851mg
Fiber: 5g
Sugar: 7g
Vitamin A: 4782IU
Vitamin C: 20mg
Calcium: 517mg
Iron: 4mg

Pasta
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by CookDiaries
Burnt Basque Cheesecake (La Viña Style)
March 3, 2025

Burnt Basque Cheesecake (La Viña Style)

This easy burnt Basque cheesecake recipe comes from the Devour Tours cookbook and is based on the original version served at La Viña in San Sebastián. Prep Time: 15 minutes minutesCook Time: 45 minutes minutesTotal Time: 1 hour hourServings: 8 slices Ingredients Instructions Nutrition Information …

Desserts
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by CookDiaries
Quesillo Canario: Canarian Style Flan
January 2, 2025

Quesillo Canario: Canarian Style Flan

Quesillo canario is a delicious Spanish flan recipe from the Canary Islands. It’s made with condensed milk and flavored with lemon zest, and is a perfectly creamy caramel dessert! Prep Time: 10 minutes minutesCook Time: 50 minutes minutesChill Time: 4 hours hoursTotal Time: 5 hours …

Desserts
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by CookDiaries
Chorizo and White Bean Stew with Spinach
December 1, 2024

Chorizo and White Bean Stew with Spinach

This hearty chorizo and white bean stew with spinach is a quick and easy winter meal. Serve with bread and enjoy this taste of Spain!

Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Servings: 4 servings

Ingredients

  • ▢ 2 tablespoons extra virgin olive oil
  • ▢ 1 tablespoon butter
  • ▢ 1 yellow onion diced
  • ▢ 3 cloves garlic diced
  • ▢ 4 links fresh chorizo or other Spanish sausage cut into chunks
  • ▢ 1 carrot diced
  • ▢ 1 2-inch piece semi-cured chorizo
  • ▢ 1 teaspoon oregano
  • ▢ 1 teaspoon thyme
  • ▢ 1 teaspoon ground cayenne pepper
  • ▢ ¼ cup white wine
  • ▢ 1 can diced tomatoes or a freshly diced medium tomato
  • ▢ 1 tablespoon tomato paste
  • ▢ 3 cups chicken stock
  • ▢ 4-6 cups fresh spinach washed
  • ▢ 2 cans large white beans (alubias extras) drained and rinsed
bowls of ingredients for chorizo and white bean stew.

Instructions

  • Warm the butter and oil in a large pot over medium heat. Add the onions and sauté the onions until they are just browning, about 10 minutes. Add the diced garlic and sauté another minute.
  • Add the fresh chorizo and let the chunks brown on each side.
  • Add the carrot, semi cured chorizo, herbs, and cayenne pepper and stir well, then pour in the white wine and simmer for 1 minute to reduce the wine.
  • Add the chopped tomatoes and tomato paste, and simmer for 2 minutes.
  • Add the 3 cups of chicken stock, then bring to a simmer and cook for 15 minutes uncovered.
  • Add in the fresh spinach and beans, then cover and cook for 10 minutes.
  • Serve hot and enjoy!

Notes

  • Use high quality canned goods, especially for the beans and tomatoes. If you can find Spanish ones, it’s all the better!
  • Use Spanish chorizo if you can find it. Fresh Mexican chorizo is spicier than its Spanish counterpart.
  • This stew keeps in the fridge for 3-5 days, and freezes well for up to 3 months.

Nutrition

Serving: 1serving |
Calories: 541.79kcal |
Carbohydrates: 49.59g |
Protein: 27.85g |
Fat: 25.27g |
Saturated Fat: 11.15g |
Polyunsaturated Fat: 1.6g |
Monounsaturated Fat: 6.98g |
Trans Fat: 0.12g |
Cholesterol: 79.4mg |
Sodium: 367.14mg |
Potassium: 1420.33mg |
Fiber: 11.09g |
Sugar: 8.46g |
Vitamin A: 6350.48IU |
Vitamin C: 41.1mg |
Calcium: 228.28mg |
Iron: 8.49mg |

Dinner & Lunch
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by CookDiaries
Baked Chicken Legs
November 15, 2024

Baked Chicken Legs

Tender, juicy chicken legs that are tossed in seasonings and baked until they have a crispy skin! Ingredients Seasonings Instructions Tips How long does baked chicken last?Cooked chicken lasts for up to four days in the refrigerator. You can enjoy it warmed up, but the …

Dinner & Lunch
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by CookDiaries