Tag: dessertlover

Strawberry Shortcake Roll
April 15, 2026

Strawberry Shortcake Roll

Strawberry Shortcake Roll is a light, airy dessert that brings a fresh twist to a classic favorite. Soft sponge cake is rolled around sweet cream and juicy strawberries, creating a beautiful, sliceable treat that’s perfect for spring gatherings, celebrations, or an elegant finish to any …

Sweet Treat
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by CookDiaries
Classic Cheesecake
April 7, 2026

Classic Cheesecake

Classic Cheesecake is rich, creamy, and perfectly smooth a timeless dessert that never goes out of style. With a buttery crust and a velvety filling, it’s ideal for celebrations, special occasions, or anytime a simple yet indulgent treat is needed. Prep Time: 45 minutesCook Time: 1 hourTotal …

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 mins
Cook Time:50minutes mins
Servings:16 people

Ingredients

CHOCOLATE CAKE:

  • ▢1 1/2 cups all-purpose or plain flour
  • ▢1 1/2 cups white granulated sugar or a natural granulated baking sweetener measuring 1:1 with sugar
  • ▢1/2 cup unsweetened cocoa powder
  • ▢1 1/2 teaspoons baking powder
  • ▢1/2 teaspoon salt
  • ▢1/3 cup vegetable oil
  • ▢1 large egg
  • ▢1 tablespoon pure vanilla extract (20 ml)
  • ▢3/4 cup milk (190 ml)
  • ▢2 teaspoons instant coffee mixed with 3/4 cup (190 ml) Boiling water

CHOCOLATE GANACHE:

  • ▢1 cup heavy cream or thickened cream
  • ▢8 oz semi sweet chocolate chips or dark chocolate chips

Instructions 

  • Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper. *SEE NOTES*

CHOCOLATE CAKE:

  • Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
  • Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
  • Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
  • Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.

CHOCOLATE GANACHE:

  • Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn’t boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
  • Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. 
  • Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
  • Spread evenly over the cake.

Notes

BAKING POWDER: This cake is meant to be super moist and fudgy. If you like a fluffier cake, use 2 teaspoons baking powder. Any more than that and your cake will rise too much and crack through the middle.

Baking soda is not needed in this recipe.

SPRINGFORM PAN (PLEASE NOTE)

Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips (don’t put cake pans directly on the pan).

Nutrition

Calories: 308kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 175mg | Fiber: 2g | Sugar: 25g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg

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

Desserts
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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
Heart Thumbprint Cookies
February 13, 2026

Heart Thumbprint Cookies

Looking for the sweetest Valentine’s Day treat? You might just break some hearts with these. Forget the laborious chocolate-covered strawberries (that aren’t even in season!), and make these adorable cookies instead. Prep Time:10 minsTotal Time:35 minsYields:24 Ingredients Directions Step 1 Arrange racks in upper and lower thirds of oven; preheat to 350°. In …

Cookie
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by CookDiaries
Red Wine Poached Pears
February 11, 2026

Red Wine Poached Pears

Poached pears elegant, beautiful, and simple to make. You don’t need any special skills or tools — just some fruit, red wine, spices, and a cooking pot. Serve them hot, warm, or cold, either by themselves or with a little whipped cream on the side. Pro tip: Poached pears taste even better the next day after they’ve had some time to soak in the cooking liquid, so feel free to make these a day ahead!

Prep – 10minutes mins
Cook – 35minutes mins
Serves – 6 people

Ingredients

  • ▢2 large oranges, navel or cara cara oranges preferred for sweetness
  • ▢6 ripe but firm small pears
  • ▢2 cups red wine such as Pinot Noir
  • ▢¼ cup honey
  • ▢3 tablespoons raw sugar, or granulated sugar
  • ▢1 cinnamon stick
  • ▢¼ teaspoon ground cardamom

Instructions 

  • Zest and juice one of the oranges and pour the juice in a medium bowl. Slice the remaining orange into ¼-inch rounds.
  • With a vegetable peeler, peel the pears, leaving them whole. Add the pears to the bowl with the orange juice and toss to coat (this will help prevent the pear from turning brown too quickly).
  • Prepare a non-reactive pot that can fit all the pears snuggly (I used an enameled pot). Add the orange slices, red wine, honey, sugar, cinnamon stick, and cardamom.
  • Over medium-high heat, bring the liquid to a rolling boil, then lower the heat and add in the pears and orange juice (set the bowl aside). Cover and let simmer gently for 20 to 30 minutes, occasionally rotating them using a wooden spoon, until the pears have softened enough and a skewer inserted in the middle of a pear at the thickest part meets no resistance.
  • Transfer the pears back to the bowl for now. Simmer the remaining liquid for a few minutes or until thickened.
  • Allow the pears to sit upright in the poaching liquid until they have cooled enough to serve.
  • Serve poached pears warm or cold with a little bit of the syrup drizzled on top, and some orange zest for garnish. You can also refrigerate them in the poaching liquid overnight to serve at a later time.

Notes

  • Pro tip: Wine poached pears are even better the next day once they’ve had a chance to absorb more of the flavor from the poaching liquid.
  • Best pears to use: Opt for small, firm pears. Pears that are too large will take too long to cook, and overripe ones will become mushy. I like Anjou or Bosc pears, which hold their shape after poaching. 
  • How to serve them: Place a pear on a plate and drizzle some of the syrupy cooking liquid over. For a little added richness, add a little whipped cream, mascarpone cheese, or creme fraiche on the side. 

Nutrition

Calories: 257.4kcalCarbohydrates: 52.9gProtein: 1.2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 3.1mgPotassium: 296.5mgFiber: 6.9gSugar: 38.9gVitamin A: 161.5IUVitamin C: 35.3mgCalcium: 43.8mgIron: 0.5mg

Desserts
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by CookDiaries
Cannoli
February 4, 2026

Cannoli

Cannoli are seriously dreamy, crisp shells filled with a ricotta and chocolate mixture. They’re perfect for an elegant dinner party to serve as an eye-catching, impressive dessert. Prep – 45minutes minsCook – 15minutes minsServes – 24 cannoli Equipment Ingredients For the Filling For the Shell Instructions  Notes Nutrition Calories: 119.6kcalCarbohydrates: 18.1gProtein: 3.5gFat: 5.2gSaturated Fat: 3.1gPolyunsaturated Fat: 0.3gMonounsaturated …

Desserts
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by CookDiaries
Pistachio Tiramisu
January 21, 2026

Pistachio Tiramisu

This dreamy pistachio tiramisu has light, creamy layers of pistachio mascarpone cream and coffee-soaked ladyfingers. A layer of crunchy chopped pistachios on top adds even more nutty flavor. Prep – 40minutes minsChill Time – 6hours hrsServes – 9 Ingredients Instructions  Notes Nutrition Calories: 468.3kcalCarbohydrates: 32.7gProtein: 11.2gFat: 32gSaturated Fat: 16.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.4gTrans Fat: 0.01gCholesterol: 187.6mgSodium: 141.5mgPotassium: 131.2mgFiber: 0.8gSugar: 12.8gVitamin A: 968.8IUVitamin C: 0.03mgCalcium: 99.9mgIron: 1.6mg

Desserts
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by CookDiaries
Buckeyes
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 mins
Total Tim:2 hrs 30 mins
Yields:24

Ingredients

  • 1 cup (240 g.) creamy unsweetened peanut butter
  • 4 Tbsp. (1/2 stick) unsalted butter, room temperature
  • 1/4 tsp. kosher salt
  • 2 cups (230 g.) powdered sugar
  • 2 cups (340 g.) semisweet chocolate
  • 2 Tbsp. refined coconut oil or vegetable shortening

Directions

Step 1

In a large bowl, using an electric mixer on high speed, cream peanut butter, butter, and salt until smooth. Reduce mixer speed to low and blend in powdered sugar until batter is smooth and homogenous.

Step 2

Using a tablespoon measuring spoon, scoop batter and roll into balls about 1″ in diameter. Arrange on a parchment-lined baking sheet and refrigerate until firm, 1 to 2 hours.

Step 3

In a small heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.

Step 4

Using a toothpick, dip chilled peanut butter balls into melted chocolate, leaving a small circle uncovered at the top. Return to parchment-lined sheet, remove toothpick, and smooth over hole. 

Step 5

Refrigerate buckeyes until firm, 1 to 2 hours more. 

Step 6

Make Ahead: Undipped buckeyes can be made 1 day ahead. Transfer to an airtight container and refrigerate. Dipped buckeyes can be made up to 1 month ahead. Freeze individually on baking sheet until firm, then transfer to an airtight container and keep frozen.

Party Bites
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by CookDiaries
Peanut Butter Cookies
December 19, 2025

Peanut Butter Cookies

These deliciously rippled cookies are full of peanut butter flavor and have the best texture from the pan-banging technique: crisp, buttery edges and a chewy center! They’re made with creamy peanut butter, and you can add chocolate if you’d like. Prep Time: 15 minutes minutesCook …

Cookie
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by CookDiaries