Charmly Recipes, New York Manhattan, New York, NY (2026)

06/08/2026

Salted Caramel Cheesecake Cookies

INGREDIENTS
• 2.3 cups all-purpose flour
• 1 teaspoons baking soda
• 0.5 teaspoons salt
• 0.8 cups unsalted butter, softened
• 0.8 cups granulated sugar
• 0.5 cups brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 8 ounces oz cream cheese, softened
• 0.3 cups powdered sugar
• 1 teaspoons vanilla extract (for filling)
• 0.5 cups thick caramel sauce or dulce de leche
• 1.5 teaspoons flaky sea salt (for topping)
• 0.5 cups caramel sauce (extra for drizzling)

STEPS
1. Make & freeze the cheesecake filling: Beat 8 ounces oz cream cheese, softened, 0.3 cups powdered sugar, and 1 teaspoons vanilla extract (for filling) together with a hand mixer until smooth and creamy, about 2 minutes. Scoop into 24 small teaspoon-sized mounds on a parchment-lined tray. Freeze for 20–25 minutes until firm.
2. Make the cookie dough: In a bowl, whisk together 2.3 cups all-purpose flour, 1 teaspoons baking soda, and 0.5 teaspoons salt. In a separate large bowl, beat 0.8 cups unsalted butter, softened, 0.8 cups granulated sugar, and 0.5 cups brown sugar, packed until light and fluffy, about 3 minutes. Add 2 large eggs, room temperature one at a time, then mix in 2 teaspoons pure vanilla extract. Gradually fold in the flour mixture until a soft dough forms.
3. Stuff the cookies: Scoop about 2 tablespoons of cookie dough and flatten into a disk in your palm. Place a frozen cheesecake mound in the center and add a small drizzle of 0.5 cups thick caramel sauce or dulce de leche on top of the filling. Wrap the dough around the filling, sealing the edges well, and roll into a ball.
4. Chill the dough balls: Place stuffed dough balls on a parchment-lined baking sheet, spacing 2 inches apart. Refrigerate for 20 minutes. Meanwhile preheat oven to 350°F (175°C).
5. Bake the cookies: Bake for 11–13 minutes until the edges are set and lightly golden. The centers will look slightly underdone — that's perfect. They will firm up as they cool.
6. Drizzle & salt the cookies: Immediately after removing from the oven, drizzle each warm cookie with 0.5 cups caramel sauce (extra for drizzling) and sprinkle generously with 1.5 teaspoons flaky sea salt (for topping). Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

NOTES
**Tips for success:**
- Chill the cheesecake filling for at least 20 minutes before scooping — it holds its shape much better when cold.
- Use a thick store-bought caramel or homemade dulce de leche; thin caramel sauces will spread and burn.
- Don't skip chilling the assembled cookie dough balls — it prevents spreading and keeps the filling intact.
- Add the flaky sea salt immediately after baking while the cookies are still warm so it sticks.
- Store in an airtight container in the fridge for up to 5 days — they taste even better on day 2!

---

` ` ` ` ` ` ` ` ` `

06/08/2026

Blueberry Lemon Cheesecake

INGREDIENTS
• 2 cups graham cracker crumbs
• 8 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 0.5 teaspoons lemon zest (for crust)
• 32 ounces oz cream cheese, fully softened (4 blocks)
• 1.3 cups granulated sugar (for filling)
• 4 large eggs, room temperature
• 0.5 cups sour cream
• 0.3 cups heavy cream
• 2 lemons, zested and juiced
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour
• 2.5 cups fresh or frozen blueberries
• 0.3 cups granulated sugar (for compote)
• 2 tablespoons lemon juice (for compote)
• 1 teaspoons lemon zest (for compote)
• 1.5 teaspoons cornstarch
• 2 tablespoons cold water

STEPS
1. Make & bake the crust: Preheat oven to 325°F (163°C). Mix 2 cups graham cracker crumbs, 8 tablespoons unsalted butter, melted, 3 tablespoons granulated sugar (for crust), and 0.5 teaspoons lemon zest (for crust) until the crumbs are evenly moistened. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes until lightly set. Remove and let cool.
2. Prep the water bath wrap: Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, covering the base and sides completely. This prevents water from seeping in during the water bath.
3. Beat the cream cheese: Using a stand or hand mixer on medium speed, beat 32 ounces oz cream cheese, fully softened (4 blocks) until completely smooth, about 3 minutes. Add 1.3 cups granulated sugar (for filling) and beat for another 2 minutes until light and fluffy. Scrape down the sides of the bowl throughout.
4. Add eggs & flavor: Add 4 large eggs, room temperature one at a time, mixing on low after each addition just until incorporated. Add 0.5 cups sour cream, 0.3 cups heavy cream, the zest and juice of 2 lemons, zested and juiced, 2 teaspoons pure vanilla extract, and 2 tablespoons all-purpose flour. Mix on low until smooth and silky — do not overmix.
5. Fill & set up water bath: Pour the filling over the cooled crust and smooth the top. Place the foil-wrapped springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches 1 inch up the side of the springform pan.
6. Bake the cheesecake: Carefully transfer to the oven and bake for 60–70 minutes. The edges should be set but the center should still have a slight jiggle when gently shaken — it will firm up as it cools.
7. Cool gradually in oven: Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 full hour to cool gradually — this prevents cracking from sudden temperature change.
8. Cool & refrigerate: Remove from the water bath, discard foil, and run a thin knife around the edge of the pan to loosen the cheesecake. Let it cool fully to room temperature, then refrigerate for at least 6 hours or overnight.
9. Make the blueberry lemon compote: Combine 2.5 cups fresh or frozen blueberries, 0.3 cups granulated sugar (for compote), 2 tablespoons lemon juice (for compote), and 1 teaspoons lemon zest (for compote) in a small saucepan over medium heat. Cook, stirring, until the berries soften and release their juices, about 5 minutes. Mix 1.5 teaspoons cornstarch with 2 tablespoons cold water and stir into the berries. Cook 1–2 more minutes until thickened and glossy. Remove from heat and cool completely.
10. Top & serve: Release the springform ring. Spoon the cooled blueberry compote generously over the top of the cheesecake. Garnish with fresh lemon slices or extra zest if desired. Slice with a warm knife and serve chilled.

NOTES
**Tips for success:**
- All filling ingredients must be at room temperature — this prevents lumps and cracking.
- Do not overbeat the eggs; mix just until combined to avoid incorporating too much air, which causes cracks.
- A water bath (bain-marie) is highly recommended — it keeps the oven moist and helps the cheesecake bake evenly without cracking.
- Cool the cheesecake gradually: turn off the oven, crack the door open, and leave it inside for 1 hour before removing.
- Chill overnight before slicing for the cleanest, creamiest result.
- Spoon the blueberry compote over each slice individually rather than the whole cake to keep leftovers fresh.

---

` ` ` ` ` ` ` ` ` `

06/07/2026

BBQ Chicken & Pineapple Skewers with Crispy Fries

INGREDIENTS
• 2 pounds boneless chicken breasts, cut into 1.5-inch cubes
• 2 cups cups fresh pineapple, cut into 1.5-inch chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cups BBQ sauce
• 2 tablespoons olive oil (for marinade)
• 1 teaspoons garlic powder
• 1 teaspoons smoked paprika
• 0.5 teaspoons cumin
• 1 teaspoons salt (for marinade)
• 0.5 teaspoons black pepper
• 8 wooden or metal skewers
• 4 large russet potatoes, cut into fries
• 3 tablespoons olive oil (for fries)
• 1 teaspoons garlic powder (for fries)
• 1 teaspoons smoked paprika (for fries)
• 1 teaspoons salt (for fries)
• 0.5 teaspoons onion powder (for fries)
• 0.5 teaspoons black pepper (for fries)
• 2 tablespoons fresh parsley, chopped (to garnish)
• 1 lemon, cut into wedges

STEPS
1. Soak skewers & preheat oven: If using wooden skewers, submerge 8 wooden or metal skewers in a tray of cold water and soak for at least 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
2. Marinate the chicken: In a large bowl, combine 2 tablespoons olive oil (for marinade), 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.5 teaspoons cumin, 1 teaspoons salt (for marinade), and 0.5 teaspoons black pepper. Add 2 pounds boneless chicken breasts, cut into 1.5-inch cubes and toss until every piece is well coated. Cover and marinate for at least 30 minutes in the fridge, or up to 4 hours for deeper flavor.
3. Season & bake the fries: Toss 4 large russet potatoes, cut into fries with 3 tablespoons olive oil (for fries), 1 teaspoons garlic powder (for fries), 1 teaspoons smoked paprika (for fries), 1 teaspoons salt (for fries), 0.5 teaspoons onion powder (for fries), and 0.5 teaspoons black pepper (for fries) until evenly coated. Spread in a single layer on a large baking sheet — no overlapping. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
4. Build the skewers: Thread the marinated chicken, 2 cups cups fresh pineapple, cut into 1.5-inch chunks, 1 red bell pepper, cut into chunks, 1 green bell pepper, cut into chunks, and 1 red onion, cut into chunks alternately onto each skewer, repeating until full. Aim for about 3–4 pieces of chicken per skewer.
5. Grill the skewers: Heat a grill or grill pan over medium-high heat and lightly oil the grates. Place skewers on the grill and cook for 12–14 minutes, turning every 3–4 minutes, until the chicken is cooked through and lightly charred.
6. Glaze with BBQ sauce: In the last 2 minutes of grilling, brush 1 cups BBQ sauce generously over all sides of the skewers. Let the sauce caramelize briefly, then remove from the grill.
7. Serve & garnish: Transfer skewers to a serving platter. Garnish with 2 tablespoons fresh parsley, chopped (to garnish) and serve with 1 lemon, cut into wedges wedges alongside the hot crispy fries. Add extra BBQ sauce on the side for dipping.

NOTES
**Tips for success:**
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Don't overcrowd the skewers — leave a little space between pieces for even cooking and better char.
- Brush on the final layer of BBQ sauce in the last 2 minutes only — adding it too early causes it to burn.
- Soak cut fries in cold water for 30 minutes before baking to draw out starch and maximize crispiness.
- Fresh pineapple works best as it caramelizes beautifully; canned pineapple tends to be too soft and watery.

---

` ` ` ` ` ` ` ` ` `

06/07/2026

Easy Blueberry Cheesecake

INGREDIENTS
• 2 cups graham cracker crumbs
• 7 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar (for crust)
• 24 ounces oz cream cheese, softened (3 blocks)
• 1 cups powdered sugar
• 1 teaspoons pure vanilla extract
• 1 lemon, zested and juiced
• 1.5 cups heavy whipping cream
• 2 cups fresh or frozen blueberries
• 3 tablespoons granulated sugar (for topping)
• 1 tablespoons lemon juice (for topping)
• 1 teaspoons cornstarch
• 2 tablespoons water

STEPS
1. Make the crust: Mix 2 cups graham cracker crumbs, 7 tablespoons unsalted butter, melted, and 3 tablespoons granulated sugar (for crust) together until the crumbs are evenly coated and hold together when pressed. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate for 20 minutes to set.
2. Beat the cream cheese: Using a hand or stand mixer, beat 24 ounces oz cream cheese, softened (3 blocks) on medium-high speed until completely smooth and fluffy, about 2–3 minutes. Add 1 cups powdered sugar, 1 teaspoons pure vanilla extract, and the zest and juice of 1 lemon, zested and juiced. Beat again until light and creamy.
3. Whip & fold the cream: In a separate chilled bowl, whip 1.5 cups heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula — do not stir or you will deflate it.
4. Fill & chill the cheesecake: Pour the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
5. Make the blueberry topping: Combine 2 cups fresh or frozen blueberries, 3 tablespoons granulated sugar (for topping), and 1 tablespoons lemon juice (for topping) in a small saucepan over medium heat. Stir and cook until the berries begin to burst, about 5 minutes. Mix 1 teaspoons cornstarch with 2 tablespoons water and stir into the blueberries. Cook for 1–2 more minutes until thickened. Remove from heat and let cool completely.
6. Top & serve: Once the cheesecake is fully set, spoon the cooled blueberry topping evenly over the surface. Release the springform ring, slice, and serve chilled.

NOTES
**Tips for success:**
- Make sure the cream cheese is fully softened to room temperature — cold cream cheese causes lumps.
- Whip the heavy cream to stiff peaks separately before folding in for the fluffiest, most stable filling.
- Chill overnight for the cleanest, firmest slices — patience is worth it!
- The blueberry topping can be made up to 3 days ahead and stored in the fridge.
- Run a warm knife under hot water before slicing for perfectly clean cuts.

---

` ` ` ` ` ` ` ` ` `

06/07/2026

Crispy Fried Chicken with Fries & Fresh Salad

INGREDIENTS
• 8 bone-in chicken pieces (drumsticks & thighs)
• 2 cups buttermilk
• 1 tablespoons hot sauce
• 2 cups all-purpose flour
• 0.5 cups cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 teaspoons cayenne pepper
• 1.5 teaspoons salt (for coating)
• 1 teaspoons black pepper
• 4 cups vegetable oil (for frying)
• 4 large russet potatoes, cut into fries
• 3 tablespoons olive oil (for fries)
• 1 teaspoons garlic powder (for fries)
• 1 teaspoons salt (for fries)
• 0.5 teaspoons smoked paprika (for fries)
• 4 cups cups romaine lettuce, chopped
• 1 cups cup cherry tomatoes, halved
• 1 cucumber, sliced
• 0.3 red onion, thinly sliced
• 3 tablespoons olive oil (for dressing)
• 1.5 tablespoons lemon juice
• 1 teaspoons Dijon mustard
• 1 teaspoons honey

STEPS
1. Marinate the chicken: In a large bowl, whisk together 2 cups buttermilk and 1 tablespoons hot sauce. Add 8 bone-in chicken pieces (drumsticks & thighs), turning to coat fully. Cover and refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
2. Prep the fries: Preheat oven to 425°F (220°C). Toss 4 large russet potatoes, cut into fries with 3 tablespoons olive oil (for fries), 1 teaspoons garlic powder (for fries), 1 teaspoons salt (for fries), and 0.5 teaspoons smoked paprika (for fries) until evenly coated. Spread in a single layer on a large baking sheet — do not overlap.
3. Bake the fries: Bake fries for 35–40 minutes, flipping halfway through, until golden brown and crispy at the edges.
4. Coat the chicken: In a wide bowl, whisk together 2 cups all-purpose flour, 0.5 cups cornstarch, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoons cayenne pepper, 1.5 teaspoons salt (for coating), and 1 teaspoons black pepper. Remove chicken from the buttermilk, letting excess drip off, then dredge each piece firmly in the flour mixture. Press to coat well. Rest on a rack for 10 minutes.
5. Fry the chicken: Heat 4 cups vegetable oil (for frying) in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry chicken in batches, 3–4 pieces at a time, for 12–15 minutes, turning once, until deep golden and the internal temperature reaches 165°F (74°C).
6. Rest & drain the chicken: Transfer fried chicken to a wire rack set over a baking sheet. Never drain on paper towels — the rack keeps the crust crispy on all sides. Season with a pinch of salt immediately.
7. Assemble the salad: In a small bowl, whisk together 3 tablespoons olive oil (for dressing), 1.5 tablespoons lemon juice, 1 teaspoons Dijon mustard, and 1 teaspoons honey with a pinch of salt and pepper until emulsified. Toss 4 cups cups romaine lettuce, chopped, 1 cups cup cherry tomatoes, halved, 1 cucumber, sliced, and 0.3 red onion, thinly sliced together in a large bowl. Drizzle with dressing just before serving.
8. Plate & serve: Plate the crispy chicken alongside a generous portion of fries and the fresh salad. Serve immediately while the chicken is hot and crunchy.

NOTES
**Tips for success:**
- The longer the chicken marinates in buttermilk, the juicier and more flavorful it will be — overnight is ideal.
- Cornstarch in the coating is the secret to an extra-shattering crust.
- Use a thermometer to monitor oil temperature — too low makes greasy chicken, too high burns the crust.
- Soak cut fries in cold water for 30 minutes before baking to remove starch and maximize crispiness.
- Dress the salad at the very last moment to keep it fresh and crisp.

---

` ` ` ` ` ` ` ` ` `

06/07/2026

👍🏻 Ice Cream
❤️ Kiwi
😲 Cucumber
😂 Bell Paper

06/07/2026

Garlic Butter Shrimp & Corn Bake

INGREDIENTS
• 1.5 pounds large shrimp, peeled and deveined
• 4 corn cobs, husked and cut into thirds
• 6 tablespoons unsalted butter, melted
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons red pepper flakes
• 1 teaspoons Italian seasoning
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 lemon, juiced and zested
• 3 tablespoons fresh parsley, chopped
• 0.3 cups parmesan, freshly grated (optional)

STEPS
1. Preheat & prep pan: Preheat oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or 9×13-inch baking dish with a drizzle of 2 tablespoons olive oil.
2. Make the garlic butter: In a small bowl, whisk together 6 tablespoons unsalted butter, melted, 6 garlic cloves, minced, 1.5 teaspoons smoked paprika, 0.5 teaspoons red pepper flakes, 1 teaspoons Italian seasoning, 1 teaspoons salt, and 0.5 teaspoons black pepper until well combined.
3. Season the corn: Toss 4 corn cobs, husked and cut into thirds in half of the garlic butter mixture until evenly coated. Arrange in a single layer on the baking sheet. Roast for 15 minutes.
4. Roast the corn: Place the seasoned corn on the baking sheet. Roast for 15 minutes until the corn begins to caramelize at the edges.
5. Add the shrimp: Toss 1.5 pounds large shrimp, peeled and deveined in the remaining garlic butter. Remove the baking sheet from the oven and nestle the shrimp between and around the corn pieces in a single layer.
6. Bake the shrimp: Return the pan to the oven and bake for 7–8 minutes, until the shrimp are pink, opaque, and just cooked through. Do not overbake.
7. Finish & serve: Remove from oven. Squeeze 1 lemon, juiced and zested juice over everything and sprinkle with lemon zest, 3 tablespoons fresh parsley, chopped, and 0.3 cups parmesan, freshly grated (optional) if using. Serve immediately straight from the pan.

NOTES
**Tips for success:**
- Pat shrimp dry with paper towels before tossing — this helps them roast rather than steam.
- Fresh corn is best, but frozen cobs (thawed) work great too.
- Add halved baby potatoes or zucchini chunks with the corn for a heartier one-pan meal.
- Serve with crusty bread to soak up all the garlic butter juices.

---

` ` ` ` ` ` ` ` ` `

06/05/2026

👍🏻 Chocolate Cake
❤️ Milk Cake

06/05/2026

Biscoff 😋😍

06/05/2026

Mediterranean Salmon Spinach Patties

INGREDIENTS
• 14 ounces canned or cooked salmon, drained & flaked
• 2 cups fresh spinach, roughly chopped
• 0.5 cups crumbled feta cheese
• 0.3 cups red onion, finely diced
• 3 garlic cloves, minced
• 2 large eggs
• 0.5 cups breadcrumbs (plain or panko)
• 2 tablespoons fresh lemon juice
• 1 teaspoons lemon zest
• 2 tablespoons fresh dill, chopped (or 1 tsp dried)
• 1 teaspoons dried oregano
• 0.5 teaspoons cumin
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 0.3 teaspoons red pepper flakes (optional)
• 3 tablespoons olive oil (for frying)
• 0.5 cups plain Greek yogurt
• 1 tablespoons fresh lemon juice (for sauce)
• 1 garlic clove, minced (for sauce)
• 1 tablespoons fresh dill, chopped (for sauce)

STEPS
1. Sauté the aromatics & spinach: Heat a small skillet over medium heat with a drizzle of olive oil. Add 0.3 cups red onion, finely diced and 3 garlic cloves, minced and sauté for 2–3 minutes until softened. Add 2 cups fresh spinach, roughly chopped and cook, stirring, for 1–2 minutes until wilted. Transfer to a colander and press out as much moisture as possible with the back of a spoon. Let cool for 5 minutes.
2. Mix the patty mixture: In a large bowl, combine 14 ounces canned or cooked salmon, drained & flaked, the cooled spinach mixture, 0.5 cups crumbled feta cheese, 2 large eggs, 0.5 cups breadcrumbs (plain or panko), 2 tablespoons fresh lemon juice, 1 teaspoons lemon zest, 2 tablespoons fresh dill, chopped (or 1 tsp dried), 1 teaspoons dried oregano, 0.5 teaspoons cumin, 0.5 teaspoons salt, 0.3 teaspoons black pepper, and 0.3 teaspoons red pepper flakes (optional) if using. Mix until everything is evenly combined — the mixture should hold together when pressed. If too wet, add a little more breadcrumbs.
3. Form & chill the patties: Divide the mixture into 12 equal portions. Shape each into a round patty about ¾ inch thick. Place on a parchment-lined plate, cover, and refrigerate for 15 minutes to firm up.
4. Make the lemon dill yogurt sauce: While the patties chill, stir together 0.5 cups plain Greek yogurt, 1 tablespoons fresh lemon juice (for sauce), 1 garlic clove, minced (for sauce), and 1 tablespoons fresh dill, chopped (for sauce) in a small bowl. Season with a pinch of salt and pepper. Refrigerate until ready to serve.
5. Pan-fry the patties: Heat 3 tablespoons olive oil (for frying) in a large non-stick skillet over medium-high heat. Working in batches, cook the patties for 3–4 minutes per side until deep golden brown and crispy. Avoid pressing them down or moving them too early — let the crust form naturally.
6. Serve: Transfer cooked patties to a paper towel-lined plate. Serve warm with the lemon dill yogurt sauce on the side, a wedge of lemon, and fresh dill or parsley to garnish.

NOTES
**Tips for success:**
- Squeeze as much moisture out of the spinach as possible — excess water makes patties fall apart.
- If the mixture feels too wet, add breadcrumbs one tablespoon at a time until it holds its shape.
- Chill the formed patties for 15–20 minutes before frying for extra firmness.
- These work beautifully in an air fryer too — 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serve in pita bread, over a Greek salad, or with roasted vegetables for a complete meal.
- Leftovers keep refrigerated for up to 3 days and reheat well in a skillet or air fryer.

---

` ` ` ` ` ` ` ` ` `

Charmly Recipes

06/08/2026

06/08/2026

06/07/2026

06/07/2026

06/07/2026

06/07/2026

06/07/2026

06/05/2026

06/05/2026

06/05/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Featured

Share

Category