Tag: FoodLover

Cocomango Popsicles
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
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by CookDiaries
One Pot Pasta
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
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by CookDiaries
Banana Bread Sundae
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
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by CookDiaries
Chocolate Swirl Pistachio Ice Cream
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
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by CookDiaries
Tomato Burrata Salad
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
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by CookDiaries
Tahini Shortbread
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

Serving: 3 small cookies | Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg

Biscotti
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by CookDiaries
Pierogi
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
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by CookDiaries
Cheese Sticks
June 13, 2026

Cheese Sticks

Skip the restaurant wait and make these easy, homemade cheese sticks right in your air fryer. Inspired by the giant Chili’s favorite, this simple recipe delivers a golden, extra-crunchy crust and an epic, molten cheese pull, finished with a spectacular buffalo hot honey drizzle. Prep Time:15minutes minsCook …

Simple
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by CookDiaries
Matcha Doughnuts
June 12, 2026

Matcha Doughnuts

Matcha Baked Doughnuts are soft, lightly sweet, and infused with the earthy flavor of green tea. Baked instead of fried, they have a tender crumb and a subtle depth that pairs beautifully with a simple glaze or dusting of sugar perfect for a cozy treat with a modern twist.

Cook Time: 30minutes mins
Serves 6

Ingredients

  • ¼ cup melted coconut oil
  • ⅓ cup cane sugar
  • 1 large egg
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon matcha powder
  • ⅛ teaspoon nutmeg
  • Heaping ¼ teaspoon sea salt
  • ½ teaspoon vanilla
  • 1⅓ cups all-purpose flour
  • ½ cup almond milk

Decorating option 1: Matcha Glaze

  • ½ cup powdered sugar
  • ⅛ to ¼ teaspoon matcha powder, depending on desired green color
  • 1 tablespoon almond milk

Decorating option 2: Matcha Cane Sugar

  • ½ cup cane sugar
  • ¼ to ½ teaspoon matcha powder, depending on desired green color
  • ⅓ cup melted coconut oil

Decorating option 3: Matcha Powdered Sugar

  • ½ cup powdered sugar
  • ¼ to ½ teaspoon matcha powder, depending on desired green color

Cook Mode

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Instructions

  • Preheat the oven to 425°F and lightly grease one standard 6-hole doughnut pan.
  • In a medium bowl, whisk together the coconut oil and sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, matcha powder, nutmeg, salt, and vanilla and whisk to combine.
  • Alternately add the flour and the milk, beginning with the flour, until thoroughly combined. The batter will be thick, and a spatula drawn through the batter should leave an indentation.
  • Spoon the batter into the doughnut pan (it will be thick and sticky). Bake for 10 minutes. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.
  • Make your desired decorating option:
  • Matcha Glaze: In a small doughnut-sized bowl, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off.
  • Matcha Cane Sugar: In a small doughnut-sized bowl, mix the cane sugar and matcha powder. Add the melted coconut oil to a separate bowl and dip both sides of each doughnut first into the coconut oil, and then into the sugar mixture. The coconut oil helps the sugar adhere and it also produces the most fried-doughnut-like taste.
  • Matcha Powdered Sugar: In a small doughnut-sized bowl, mix together the powdered sugar and matcha powder. Dip both sides of each doughnut into the sugar, tapping off any excess.

Notes

Note: Different types of matcha vary in bitterness and in color. Best choses: AIYA Matcha, Ippodo Matcha, and Jade Leaf Matcha

Donuts
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by CookDiaries
Polenta
June 11, 2026

Polenta

Polenta is a comforting Italian staple known for its creamy texture and versatility. Warm, rich, and satisfying, it can be served soft and velvety or cooled and crisped to perfection. Whether paired with hearty sauces, roasted vegetables, or enjoyed on its own, polenta transforms simple …

Appetizers
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by CookDiaries