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Cooking Crust, 105 Jefferson Ave, Buffalo, NY (2026)

06/09/2025

Red Velvet Cream Cheese Brownies 🍫❤️
These red velvet cream cheese brownies combine two decadent favorites—rich red velvet and creamy cheesecake. With the added crunch of chopped nuts and the sweetness of shredded coconut, these swirled brownies are a crowd-pleasing dessert perfect for any celebration or holiday party!
Ingredients:
For the Cream Cheese Layer:
8 oz cream cheese, softened
5 tbsp unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup flour
1 tsp vanilla extract
1 cup shredded coconut
For the Red Velvet Layer:
1 box red velvet cake mix
1 egg
1/3 cup water
1/3 cup oil
1 cup chopped nuts (optional)
12 oz chocolate chunks
Directions:
Prepare the Cream Cheese Layer: In a bowl, beat softened cream cheese and butter until smooth. Add sugar, eggs, flour, and vanilla extract. Stir in shredded coconut.
Prepare the Red Velvet Layer: In another bowl, combine red velvet cake mix, egg, water, and oil. Fold in chopped nuts and chocolate chunks.
Assemble: Grease a 9x13-inch pan. Pour half the red velvet batter, then spread the cream cheese mixture on top. Drop the remaining red velvet batter in spoonfuls and swirl with a knife to create a marbled effect.
Bake: Preheat the oven to 350°F (175°C) and bake for 40-45 minutes, or until a toothpick comes out clean.
Cool and Serve: Allow to cool before cutting into squares.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 24 | Calories: 317 kcal per serving

06/09/2025

Freshly Baked Thumbprint Cookies with Nutella 🌰🍪
These cookies are pure joy—soft, buttery, and filled with rich, glossy Nutella! I made them for a holiday gathering, and they disappeared before I could grab a second one. The combination of melt-in-your-mouth cookie and creamy chocolate hazelnut filling is simply irresistible!
Ingredients:
1 1/2 cups flour
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup Nutella (for filling)
2 tbsp chopped hazelnuts or powdered sugar (for garnish)
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, beat butter and sugar until creamy. Mix in egg yolk, vanilla, and salt. Gradually add flour and mix until a soft dough forms.
Roll dough into small balls and place on the baking sheet. Press a thumbprint into each cookie.
Bake for 10-12 minutes until lightly golden. Let cool, then fill each center with Nutella.
Sprinkle with chopped hazelnuts or a dusting of powdered sugar. Enjoy the perfect bite of chocolatey bliss!

06/08/2025

Shirley Temple Ice Cream Float
🍴 Ingredients:
2 1/2 cups lemon-lime soda (such as 7UP or Sprite), chilled
1 cup ginger ale, chilled
2 tablespoons grenadine syrup
4 scoops vanilla ice cream
Maraschino cherries, for garnish
Lime slices, for garnish
🔥 Instructions:
Mix Drink: In a pitcher, stir together the lemon-lime soda, ginger ale, and grenadine.
Assemble Float: Divide the scoops of ice cream between 2 fountain glasses. Top each with the Shirley Temple mixture.
Garnish: Add 1 or 2 maraschino cherries and a lime slice to each glass.
Serve: Enjoy immediately!
⏱ Prep Time: 5 mins
🕒 Total Time: 5 mins
🍽 Servings: 2 drinks

06/08/2025

Delicious Strawberry Rhubarb Layer Cake
Ingredients:
1 orange
3 1/2 cups granulated sugar
2 lbs rhubarb
1 lb strawberries, chopped
4 large egg yolks
2 large eggs
1 cup whole milk
3 teaspoons vanilla extract, divided
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons butter
1 1/4 cups confectioners' sugar
8 oz cream cheese
2 cups heavy cream
Directions:
Prepare the Rhubarb:
Squeeze the juice from the orange into a 4-quart saucepan.
Stir in 2 cups of granulated sugar and cook on medium-high until the sugar dissolves, stirring occasionally.
Add the rhubarb and cook for 5 minutes or until tender, stirring occasionally.
Transfer the rhubarb to a bowl and cool slightly. Refrigerate, uncovered, for 2 hours. Stir in the chopped strawberries and refrigerate.
Preheat Oven and Prepare Pans:
Preheat the oven to 350°F.
Grease the bottoms of three 8-inch cake pans and line them with parchment paper. Grease and flour the parchment and sides of the pans.
Make the Cake Batter:
In a medium bowl, whisk the egg yolks, whole eggs, 1/4 cup of the milk, and 2 teaspoons of the vanilla until combined.
In a large bowl, with a mixer on low speed, mix the flour, baking powder, remaining 1 1/2 cups of granulated sugar, and salt. Beat in the butter and remaining 3/4 cup of milk on medium-high speed.
Add the egg mixture in 3 batches, beating well between additions.
Divide the batter evenly among the pans.
Bake for 20 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Cool the cakes on a wire rack for 10 minutes, then loosen the sides with a knife and invert the cakes onto a rack to cool completely.
Assemble the Cake:
Place 1 cake layer on a plate. Strain the liquid from the rhubarb mixture; discard the liquid.
Spread half of the rhubarb mixture onto the cake, leaving a 1-inch border.
Repeat with the second cake layer and the remaining rhubarb mixture.
Top with the third cake layer.
Make the Frosting:
In a large bowl, with a mixer on high, whisk the confectioners' sugar, cream cheese, and remaining 1 teaspoon of vanilla until fluffy.
Slowly drizzle in the cream and whisk on high until stiff peaks form.
Frost the Cake:
Cover the cake with the frosting and garnish with sliced strawberries.
Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate for up to 1 day.
Prep Time: 25 minutes | Total Time: 1 hour 35 minutes | Servings: 16 | Calories: 485 kcal per serving

06/08/2025

Delectable No-Bake Lemon Strawberry Delight
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups fresh strawberries, sliced
1 cup heavy whipping cream, whipped
1/4 cup powdered sugar
Additional strawberries and lemon zest for garnish
Directions:
Prepare the crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
Make the filling: Beat cream cheese until smooth and creamy. Add 1 cup granulated sugar and vanilla extract, mixing until well combined. Blend in lemon zest and juice.
Assemble the cheesecake: Pour half of the cream cheese mixture over the crust. Layer sliced strawberries, then top with the remaining cream cheese mixture.
Top with whipped cream: Whip heavy cream to stiff peaks, fold in powdered sugar, and spread over the cheesecake.
Chill: Refrigerate for at least 4 hours, or until firm.
Garnish and serve: Before serving, decorate with extra strawberries and lemon zest.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Calories: 350 kcal per serving | Servings: 12

06/06/2025

Delightful Strawberry Swirl Cheesecake
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 cup strawberry puree
Garnish:
Fresh strawberries
Directions
Preheat Oven and Prepare Pan:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture into the bottom of the prepared pan.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
Add the vanilla extract, then beat in the eggs one at a time.
Mix in the sour cream and heavy cream until well combined.
Layer the Cheesecake:
Pour half of the cream cheese mixture over the crust.
Arrange strawberry slices over the filling. Drizzle half of the strawberry puree over the filling and swirl with a knife to create a marbled effect.
Pour the remaining cream cheese mixture over the first layer.
Drizzle the remaining strawberry puree on top and swirl with a knife.
Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill the Cheesecake:
Remove from the oven and refrigerate for at least 4 hours or overnight.
Serve:
Before serving, garnish with fresh strawberries.
Prep Time
20 minutes
Cook Time
60 minutes
Total Time
5 hours (including cooling and chilling)
Servings
12 servings
Calories
Approximately 450 kcal per serving

06/06/2025

Monster Cookie Bars – Chewy, Chunky & Packed with Goodness! 🍫🎉
These Monster Cookie Bars are soft, thick, and loaded with peanut butter, oats, chocolate chips, and M&M’s! They’re everything you love about classic monster cookies in bar form—easy to slice, serve, and enjoy. Perfect for kids, parties, or a quick sweet fix that delivers BIG flavor and color! 😍
💥 One bowl, no chill, maximum deliciousness.
📝 Ingredients:
1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup quick oats
3/4 cup M&M’s (plus more for topping)
1/2 cup chocolate chips
🧑‍🍳 Directions:
1️⃣ Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
2️⃣ In a bowl, whisk together melted butter, brown sugar, and peanut butter. Add egg and vanilla, mix well.
3️⃣ Stir in flour, baking soda, and salt. Mix in oats, then fold in M&M’s and chocolate chips.
4️⃣ Press the dough evenly into the prepared pan. Top with extra M&M’s.
5️⃣ Bake for 20–25 minutes until edges are golden and center is just set.
6️⃣ Let cool completely before slicing into bars.

06/06/2025

Irresistible Peanut Butter and Jelly Cheesecake

Ingredients

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Jelly:
1/2 cup grape or strawberry jelly
Garnish (optional):
Fresh berries
Whipped cream
Directions
Prepare the Crust:
Preheat the oven to 325°F (165°C).
In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the Crust:
Bake for 10 minutes. Remove from the oven and let cool.
Make the Filling:
In a large bowl, beat the cream cheese and peanut butter until smooth.
Add 1 cup sugar and vanilla extract, and beat until combined.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the sour cream until well combined.
Pour Filling over Crust:
Pour the cream cheese mixture over the cooled crust.
Add Jelly:
Drop spoonfuls of jelly on top of the filling and swirl with a knife to create a marbled effect.
Bake the Cheesecake:
Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Chill:
Remove the cheesecake from the oven and let cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Garnish and Serve:
Before serving, garnish with fresh berries and whipped cream if desired.
Slice and enjoy!
Prep Time
20 minutes
Cook Time
1 hour
Total Time
5 hours 20 minutes
Servings
12
Calories
Approximately 450 kcal per serving

06/05/2025

Fudgy Condensed Milk Brownies – Ultra Gooey, Rich, and Melt-in-Your-Mouth! 😍
These brownies are made extra moist and decadent thanks to sweetened condensed milk. They're perfect for satisfying deep chocolate cravings and are a breeze to whip up with simple ingredients!
📝 Ingredients:
1/2 cup (115g) unsalted butter
1 cup (175g) semi-sweet chocolate chips or chopped chocolate
1/2 cup (160g) sweetened condensed milk
2 eggs
1/2 cup (100g) brown sugar
1 tsp vanilla extract
1/2 cup (60g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt
Optional: extra chocolate chips or chunks for topping
🧑‍🍳 Directions:
1️⃣ Preheat oven to 350°F (175°C). Grease and line an 8x8-inch (20cm) pan with parchment paper.
2️⃣ Melt butter and chocolate together in a saucepan over low heat or microwave in short bursts. Stir until smooth. Let cool slightly.
3️⃣ Stir in condensed milk, eggs, brown sugar, and vanilla until well combined.
4️⃣ Sift in flour, cocoa powder, and salt. Gently fold until just mixed. Don’t overmix!
5️⃣ Pour batter into prepared pan. Top with extra chocolate chips if desired.
6️⃣ Bake for 25–30 minutes or until the center is just set and a toothpick comes out with moist crumbs.
7️⃣ Cool completely before slicing for perfect fudgy squares.
⏱ Prep Time: 10 minutes
⏱ Bake Time: 25–30 minutes
🔥 Calories: ~250 per brownie

06/05/2025

🎉🍦 Funfetti Ice Cream Cookie Sandwiches – Colorful, Cool & Full of Joy! 🍪🌈
These vibrant Funfetti Ice Cream Cookie Sandwiches are the ultimate treat for parties, summer days, or anytime you're craving something sweet and cheerful. Soft, sprinkle-filled cookies hugging creamy vanilla ice cream – what's not to love?
📝 Ingredients:
For the Funfetti Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup rainbow sprinkles
For the Sandwiches:
1 pint vanilla ice cream (or flavor of choice)
Extra sprinkles (optional, for rolling edges)
🧑‍🍳 Directions:
🔹 Make the Cookies:
1️⃣ Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Cream butter and both sugars until light and fluffy.
3️⃣ Beat in egg and vanilla.
4️⃣ In another bowl, whisk flour, baking soda, and salt. Add to the wet ingredients and mix until combined.
5️⃣ Fold in rainbow sprinkles.
6️⃣ Scoop dough into balls and place on baking sheet. Flatten slightly.
7️⃣ Bake for 9–11 minutes, until edges are set. Let cool completely.
🔹 Assemble the Sandwiches:
1️⃣ Let ice cream soften slightly.
2️⃣ Scoop and sandwich between two cookies.
3️⃣ Roll edges in extra sprinkles for a fun finish.
4️⃣ Freeze for at least 1 hour before serving for firm sandwiches.
⏱ Prep Time: 20 minutes
🔥 Bake Time: 10 minutes
❄ Freeze Time: 1 hour
📊 Calories: ~330 kcal per sandwich
🍽 Servings: 6 sandwiches

06/05/2025

4th of July Ice Cream Sandwich
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 278 kcal
Ingredients
6 ice cream sandwiches
4th of July sprinkles
Instructions
Unwrap the Ice Cream Sandwiches:
Unwrap each ice cream sandwich one at a time to prevent them from melting too quickly.
Prepare Sprinkles:
Place the festive 4th of July sprinkles onto a plate, spreading them out evenly.
Coat with Sprinkles:
Take an unwrapped ice cream sandwich and press each side of the ice cream into the plate of sprinkles, coating all four sides. Ensure that the sprinkles stick well to the ice cream.
Freeze Again:
Place the coated ice cream sandwich back into the freezer to refreeze. Repeat the process with each ice cream sandwich until all are coated with sprinkles.
Serve and Enjoy:
Serve the festive ice cream sandwiches immediately or store them in the freezer until you are ready to enjoy them.
Notes
For best results, work quickly to prevent the ice cream from melting too much.
Feel free to get creative with different types of sprinkles or even add mini chocolate chips or crushed nuts for extra texture and flavor.
Enjoy your festive 4th of July ice cream sandwiches!

06/05/2025

Raspberry Lemonade Bars
Prep Time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 20 minutes
Servings: 16 bars
Ingredients
For the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon), softened
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) unbleached all-purpose flour
Pinch of salt
For the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 whole egg
2/3 cup (150mL) freshly squeezed lemon juice (from about 3 lemons)
2 tablespoons lemon zest (from about 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
Pinch of salt
1-2 cups (150-275g) frozen raspberries, defrosted
1 tablespoon confectioner’s sugar, for dusting
Directions
Preheat the oven: Preheat your oven to 350°F (180°C). Line an 8×8" square baking pan with a strip of parchment paper (8×14") that covers the bottom and overlaps on either side. This will help you lift the bars out of the pan easily after they’ve cooled. You can skip this step if you prefer and just use the baking pan without parchment.
Make the crust:
In a medium bowl, cream together the butter, sugar, and salt using an electric mixer until light and fluffy.
Mix in the flour until just incorporated.
Flour your hands and press the dough into the prepared baking pan, pressing it about 1/2 inch up the sides.
Bake the crust for 20-25 minutes, or until slightly golden brown. Let it cool while you prepare the filling.
Prepare the filling:
In a large bowl, whisk together the sugar, egg whites, whole egg, lemon juice, lemon zest, flour, and salt until smooth and well combined.
Place the defrosted raspberries into a sieve and press through to extract all the pulp and juices. Discard the seeds.
Whisk the raspberry puree into the lemon mixture until fully incorporated.
Assemble and bake:
Pour the lemon-raspberry filling over the cooled crust.
Bake for 30-35 minutes, or until the filling is completely set and no longer jiggles.
Let the bars cool completely in the pan. For quicker cooling, you can place the pan in the freezer for about an hour.
Serve:
Once the bars are fully cooled, use the overlapping edges of the parchment paper to lift the dessert from the pan.
Cut into 16 squares and dust with confectioner’s sugar before serving.
Enjoy these refreshing Raspberry Lemonade Bars as a perfect end to any meal or a delightful treat on a warm day!

Cooking Crust

06/09/2025

06/09/2025

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06/08/2025

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