Tag: FromScratch

Buttermilk Biscuits
April 18, 2026

Buttermilk Biscuits

These Buttermilk Biscuits bake up tall, flaky, and buttery with soft layers inside and golden tops. Easy to make from scratch and perfect for breakfast, dinner, or with sausage gravy. Prep 10minutes minutesCook 15minutes minutesTotal 25minutes minutes Ingredients Instructions  Equipment Notes Nutrition Information Serving: 1biscuitCalories: 281kcal (14%)Carbohydrates: 34g (11%)Protein: 6g (12%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 48mg (16%)Sodium: 421mg (18%)Potassium: 201mg (6%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 432IU (9%)Calcium: 95mg (10%)Iron: 2mg (11%)

Breakfast
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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
Seafood Lasagna
January 30, 2026

Seafood Lasagna

Seafood Lasagna is the perfect dish when comfort food meets something a little more special. Creamy, cheesy layers bake together with tender seafood and golden pasta to create a rich, satisfying meal that feels worthy of a celebration. Elegant enough for holiday tables yet simple …

Seafood
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by CookDiaries
Cappuccino Pancakes
January 13, 2026

Cappuccino Pancakes

Cappuccino Pancakes are fluffy, flavorful, and infused with the rich taste of coffee. Topped with a hint of sweet glaze or syrup, they’re the perfect breakfast or brunch treat for anyone who loves a cozy morning with a little caffeine kick. Prep Time:10minutes minsCook Time:15minutes minsServings:4 People Ingredients …

Simple
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by CookDiaries
Zucchini Bread
September 25, 2025

Zucchini Bread

Our best zucchini bread recipe! This easy quick bread is super moist, warmly spiced, and studded with crunchy walnuts. It’s the perfect breakfast or snack.

Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Serves 16

Equipment

  • Loaf Pan(you’ll need 2 for this recipe)
  • Box Grater

Ingredients

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1½ cups cane sugar
  • 1 cup vegetable oil, plus more for the pans
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini, about 2 medium, don’t press or squeeze
  • 1 cup chopped walnuts, plus more for topping

Instructions

  • Preheat the oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
  • Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.

Bread
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by CookDiaries