Tag: FoodPhotography

Grasshopper Cocktail
March 5, 2026

Grasshopper Cocktail

This grasshopper drink is like a chocolate after-dinner mint in a glass. Skip dessert and go straight for this cocktail. Prep Time:5 minsTotal Time:5 minsServings:1 Ingredients Directions Step 1 Combine crème de menthe, crème de cacao, cream, and ice in a cocktail shaker. Cover and …

Sip Fresh
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by CookDiaries
Baked Pears with Almonds, Honey and Ricotta
March 4, 2026

Baked Pears with Almonds, Honey and Ricotta

Baked Pears scented with cinnamon, nutmeg and clove are dressed up with toasted almonds, a drizzle of honey and just a touch of ricotta. This baked pears recipe is so easy to make and works for breakfast or dessert.  Prep – 20minutes minsCook – 30minutes minsServes – 12 Ingredients For …

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
Blintzes
March 2, 2026

Blintzes

Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser! Prep Time:5minutes minutesMaking Crepes:15minutes minutesServings:12 …

Breakfast
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by CookDiaries
Crispy Skin Slow Cooker Turkey
March 1, 2026

Crispy Skin Slow Cooker Turkey

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking! Prep Time:10minutes minsCook Time:4hours hrs 20minutes minsServings:8 people Ingredients Herb Butter Homemade Gravy Instructions  Crisp the Skin Gravy Notes Recipe Notes 1. Turkey Size Guide 2. Herb Substitutions 3. Gluten-Free …

Chicken
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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 mins
Cook Time:30minutes mins
Servings:16 slices

Ingredients

Brownies:

  • ▢1/2 cup butter
  • ▢1 cup sugar
  • ▢1 1/2 tablespoons instant coffee powder dissolved in 1 tablespoon boiled water
  • ▢2/3 cup unsweetened cocoa powder
  • ▢2 teaspoons pure vanilla extract
  • ▢1/3 teaspoon salt
  • ▢2 x-large eggs cold
  • ▢1/2 cup plain or all purpose flour
  • ▢1/3 cup chocolate chips of choice milk, dark or semi-sweet

Cookie Dough:

  • ▢1/4 cup butter softened at room temperature
  • ▢1 teaspoon pure vanilla extract
  • ▢2 tablespoons brown sugar
  • ▢2 tablespoons caster sugar (or a natural sweetener)
  • ▢1/2 cup flour (plain or all purpose)
  • ▢1 pinch pinch of salt
  • ▢1/4 cup chocolate chips of choice milk, dark or semi-sweet, divided
  • ▢1/2 teaspoon instant coffee powder + 1/2 tablespoon unsweetened cocoa powder dissolved in 1 tablespoon boiled water

Instructions 

Brownies:

  • Preheat oven to 160℃ | 325℉. Line a 8×8-inch baking pan with parchment/baking paper, pressing into the corners of the base of the pan and leaving some paper over hanging to easily remove your brownies; set aside.
  • Melt the butter over stove top in a medium-sized saucepan over low heat. Add the sugar; stir to combine and continue to stir over the heat until butter/sugar mixture is hot (about 1 minute) and sugar has dissolved (the mixture should be shiny).
  • Remove from the heat; stir in the coffee to dissolve; add the cocoa powder continuously whisking to blend. Allow to cool slightly (about 5 minutes), before whisking through the vanilla extract until all ingredients are well combined.
  • Add in eggs, one at a time, beating after each addition, until the batter is smooth and glossy. Add flour and chocolate chips; stir through until just combined (do not beat or over mix).
  • Pour the brownie batter evenly into the prepared pan, smoothing the top over with a spatula (or with the back of a metal spoon). Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the centre comes out slightly dirty. Remove from oven and allow to cool completely in the pan.

Cookie Dough:

  • Combine butter, vanilla and sugars in a bowl and beat until light and fluffy. Add the flour and salt; beat until a cookie dough forms. Fold in half of the chocolate chips; mix to combine. Divide batter in half. Set one cookie dough aside. To the other, add the coffee and cocoa powder mixture and stir through to combine. (Add 1-2 tablespoons of milk or just enough to make it the same consistency as the other cookie dough if needed).
  • When brownies have cooled completely; scoop the plain cookie dough over the top and spread evenly. Scoop out the mocha flavoured cookie dough over the top of the plain layer, and swirl with the back of a metal knife. Top with remaining chocolate chips.
  • Cut into 16 squares.

Notes

I didn’t add any baking soda or powder as I wanted fudgy brownies, but if you’d like them to rise a little; add in 1/4 teaspoon baking soda with the flour.

Nutrition

Calories: 209kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 105mg | Fiber: 2g | Sugar: 19g | Vitamin A: 267IU | Calcium: 15mg | Iron: 1mg

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

Sweet Treat
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by CookDiaries
Patates Riganates
February 27, 2026

Patates Riganates

Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a …

Simple
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by CookDiaries
Granita
February 25, 2026

Granita

Cool down like an Italian with this icy frozen treat! You can use any seasonal fruit you’d like, or take a grown-up approach with freshly brewed coffee. Just be sure to adjust the sweetener to your taste—some fresh, ripe fruits are very sweet on their …

Desserts
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by CookDiaries
Tailgate Tots
February 24, 2026

Tailgate Tots

Buffalo chicken dip and wings are game day must-haves, but if you’re looking for something different to snack on this year, then these tailgate tots are just the thing. Not only do they look (and sound) adorable, but their individual serving portions make them so easy to eat while you’re watching the game. Layered with tater tots, bacon, chopped chives, sour cream, and a homemade cheddar cheese sauce, these mason jars are the ideal Super Bowl snack your guests will never see coming.

Prep Time:20 mins
cookTime:10 mins
Yields:4 – 5 serving(s)

Ingredients

  • 1 32-oz. package tater tots
  • 8 slices bacon, chopped
  • 1/4 cup freshly chopped chives
  • 1 container sour cream
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup whole milk
  • 1 2/3 cups sharp cheddar
  • 1/4 tsp. chili powder

Directions

Step 1

Heat grill to medium.

Step 2

Spray two disposable pie plates with cooking spray and spread tater tots in a single layer in each. Grill for about 20 minutes, stirring regularly. Set aside.

Step 3

Meanwhile, fry the bacon in a sauté pan over medium heat, then place on a paper towel-lined plate to drain excess grease.

Step 4

Make the cheese sauce: In a deep-walled sauté pan over medium heat, melt butter. Sprinkle in flour, whisking to combine to create a slurry. Gradually pour in milk, whisking the entire time, to form a thin sauce. Gradually stir in cheddar and chili powder, mixing until everything has combined. Remove sauce from heat.

Step 5

Layer tater tots into small bowls or wide-mouthed mason jars. Top with cheese sauce, bacon, sour cream, and chives. Repeat layers until you’ve reached the top of the containers.

Simple
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by CookDiaries
Ebelskivers
February 23, 2026

Ebelskivers

Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as …

Breakfast
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by CookDiaries