EasyCook with Chef Rose

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EasyCook with Chef Rose Cooking doesn’t have to be complicated. Enjoy easy, home-style recipes with Chef Rose. 👩‍🍳
Good food, simple ingredients, great taste.

09/27/2026

One bite of this 6-ingredient Salted Caramel Fudge is pure silky, buttery bliss 🤎
Easy homemade salted caramel squares
A nostalgic favorite with a rich, creamy finish.

Ingredients
• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) heavy cream
• ½ cup (113 g) unsalted butter, cut into pieces
• 1 can (397 g) sweetened condensed milk
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (3 g) flaky sea salt

Directions:
1. Line an 8-inch (20 cm) square pan with parchment paper. Add the sugar and heavy cream to a heavy saucepan.
2. Heat over medium, stirring continuously and scraping the bottom, until the sugar dissolves. Bring to a gentle boil and cook until amber.
3. Stir in the butter until melted, then add the condensed milk and vanilla. Keep cooking and stirring until thick and glossy, reaching 238°F [114°C].
💡 Keep scraping the pan as you stir; otherwise, the caramel can scorch or turn grainy.
4. Pour into the prepared pan and spread evenly. Let cool until set, then sprinkle with flaky sea salt and cut into squares.

Prep: 10 mins | Cook: 25 mins | Total: 2 hrs 35 mins
Kcal: ~120 per serving | Servings: 36

Save this sweet-salty treat for your next craving 🔖
Do you prefer extra flaky salt or just a pinch? ⬇️

09/10/2026

Just 4 ingredients and no oven these Cool Whip Candy Balls are dangerously creamy and chocolatey 🍫
No-Bake Peanut Butter Cool Whip Truffles
My family finished the whole tray in one afternoon.

Ingredients 🥣
• 8 oz (225 g) frozen whipped topping (Cool Whip), thawed
• 1 cup (250 g) smooth peanut butter
• 2 cups (240 g) powdered sugar, sifted
• 12 oz (340 g) semi-sweet chocolate, chopped

Directions:
1. Scoop the thawed whipped topping into a large glass bowl.
2. Add the peanut butter, then sift the powdered sugar over the top.
💡 Tip: Sift the powdered sugar skip it and you'll get lumpy, gritty dough that never smooths out no matter how long you fold.
3. Fold slowly with a spatula, scraping the sides and bottom, until it turns into a thick, pale caramel-colored dough that clings to the spatula.
4. Scoop rounded mounds onto a parchment-lined tray and roll each one smooth between your palms, then freeze 45 to 60 minutes until firm.
5. Melt the chopped chocolate in a clean bowl set over a saucepan of gently simmering water, stirring until smooth, dark, and glossy.
6. Lower one chilled ball into the chocolate on a fork, turn once, lift and let the excess drip back in a thin ribbon, then return it to the parchment.
7. Let the shells set at room temperature or chill 10 minutes until crisp.

Prep: 20 mins | Cook: 5 mins | Total: 75 mins
Kcal: ~200 per serving | Servings: 24

Save this one for your next sweet craving 🔖
What's your go-to no-bake treat where you're from? ⬇️

09/01/2026

These Lemon Cool Whip Candies are so velvety they melt on your tongue and they only need 4 ingredients! 🍋
Lemon Cloud Truffles
Everyone begs me for this 4-ingredient recipe.

Ingredients 🥣:
• 2 cups (340 g) white chocolate chips
• 1 cup (240 ml) thawed whipped topping
• 1 tsp (5 ml) lemon extract
• 1/2 cup (60 g) powdered sugar, for rolling

Directions:
1. Melt white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until completely smooth and glossy.
2. Gently fold the thawed whipped topping and lemon extract into the warm chocolate until thick, silky, and pastel yellow.
💡 Tip: Don't fold while the chocolate is hot it will turn grainy and seize instead of staying creamy.
3. Press plastic wrap directly onto the surface and refrigerate until firm enough to scoop, about 1–2 hours.
4. Scoop rounded balls, roll generously in powdered sugar, then roll gently between your palms to shake off the extra sugar.

Prep: 15 mins | Cook: 5 mins | Total: 1 hr 20 mins
Kcal: ~60 per serving | Servings: 20

Save this one for your next sweet craving 🔖
Would you try these with lime extract instead? ⬇️

08/22/2026

These Frozen Chocolate Peanut Butter Cups are dangerously easy to make! 🍫

No-Bake Frozen Peanut Butter Cups

That crisp chocolate shell and creamy center are irresistible.

Ingredients 🛒
• 2 cups (340 g) semi-sweet chocolate chips
• 1 tbsp (15 g) coconut oil
• 1 cup (260 g) creamy peanut butter
• 2 tbsp (28 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar

Directions:
1. Melt the chocolate chips with the coconut oil over gently simmering water, stirring until completely smooth and glossy.
2. In a separate bowl, mix the peanut butter, softened butter, and powdered sugar until thick, smooth, and dough-like.
💡 Tip: If the filling is too soft, the chocolate layer can shift or mix instead of staying neatly layered.
3. Line a 12-cup muffin tin with paper liners and spoon enough melted chocolate into each liner to cover the bottom.
4. Roll the peanut butter mixture into 12 small balls and gently press one into each chocolate base.
5. Cover each peanut butter center completely with the remaining melted chocolate and tap the pan lightly on the counter to smooth the tops.
6. Freeze for 2 hours, or until completely firm.
7. Peel away the liners and serve frozen.

Prep: 15 mins | Cook: 5 mins | Total: 2 hrs 20 mins
Kcal: ~230 per serving | Servings: 12

Make a batch ahead and keep them frozen for an easy sweet treat! 🔖
Do you prefer extra peanut butter or extra chocolate? ⬇️

08/20/2026

Chewy cookies hugging cold, creamy ice cream — these Chocolate Chip Ice Cream Sandwich Bites melt in your mouth and disappear in minutes! 🍪
The Freezer Treat You'll Make on Repeat All Summer
Saved by 30,000+ home bakers who can't stop making them!

🧈 Ingredients:
- 1 cup (225 g) butter, softened
- 3/4 cup (150 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (175 g) semisweet chocolate chips
- 1 pint (470 ml) vanilla ice cream
- 1 cup (170 g) mini chocolate chips

Directions:
1. Beat softened butter with brown sugar and granulated sugar until light and fluffy.
2. Mix in the egg and vanilla until silky smooth.
3. Whisk flour, baking soda, and salt, then blend into the wet mix just until it comes together.
💡 Tip: Stop mixing the moment the flour disappears — overmixing builds gluten and turns chewy cookies tough and flat.
4. Fold in semisweet chocolate chips.
5. Scoop rounded mounds onto a parchment-lined tray and bake at 350°F until edges are golden and centers look just set.
6. Cool completely, then press a scoop of vanilla ice cream between two cookies.
7. Freeze until firm, slice into bite-size pieces, and roll the exposed ice cream edges in mini chocolate chips.

Prep: 25 mins | Bake: 12 mins | Freeze: 2 hrs
~280 cal per bite 🔖

What's your go-to ice cream flavor for cookie sandwiches? ⬇️

08/17/2026

One snap of this Classic Chocolate Fudge and you’ll never buy candy again 🍫
Five ingredients, one pot, zero graininess.
Tried and true, silky every single time.

Ingredients 🥄:
• 12 oz (340 g) semisweet chocolate chips
• 1 can (14 oz/397 g) sweetened condensed milk
• 2 tbsp (28 g) unsalted butter
• 1/4 tsp (1.5 g) fine salt
• 1 tsp (5 ml) vanilla extract

Directions:
1. In a cold heavy saucepan, combine chocolate chips, condensed milk, butter, and salt.
2. Place over low heat and stir constantly with a silicone spatula.
★ Tip: If you crank the heat, the fudge will turn grainy and seize — low heat keeps it silky.
3. Keep stirring until the mixture is glossy, thick, and falls off the spatula in one heavy ribbon, then immediately remove from heat.
4. Stir in vanilla off the heat, then scrape the fudge into a parchment-lined 8-inch (20 cm) square pan.
5. Smooth the top, chill until completely firm, then lift out and cut into clean squares.

Prep: 10 mins | Cook: 10 mins | Total: 2 hrs 20 mins
Kcal: ~200 per serving | Servings: 16

Save this so you can make it this weekend 🔖
What’s the first bake you remember helping with as a kid? ⬇️

08/12/2026

That first snap through dark chocolate into a vibrant pink strawberry buttercream center these Chocolate Covered Strawberry Buttercream Candies are velvety, rich, and completely irresistible. 🍓
Dark Chocolate Strawberry Buttercream Truffles

Made these for a Valentine's Day dessert tray and my husband said they were better than anything from a chocolate shop.

Ingredients 🍓:
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 3 tablespoons (12g) freeze-dried strawberry powder
• 1 tablespoon (15ml) heavy cream
• 1/2 teaspoon (2.5ml) vanilla extract
• Pinch of salt
• 2 cups (350g) dark chocolate chips, melted

Directions:
1. Whip softened butter in a bowl until creamy and smooth, then add powdered sugar, freeze-dried strawberry powder, heavy cream, vanilla, and a pinch of salt.
2. Mix until a thick, stiff, bright pink strawberry buttercream dough forms.
3. Scoop small portions and roll into smooth, tight bite-sized balls, then place on a parchment-lined tray.
💡 Tip: If the buttercream balls aren't frozen completely solid before dipping, the warm chocolate melts straight through the soft filling and you get a collapsed, sticky mess instead of that clean, crisp shell.
4. Dip each frozen ball into melted dark chocolate using a fork, tap gently to remove excess, drizzle with fine chocolate lines, and return to parchment until the shell sets crisp and satin-smooth.

Prep: 20 mins | Cook: 0 mins | Total: 50 mins
Kcal: ~140 per serving | Servings: 22

Wrap these in a small box and nobody will believe they're homemade save the secret. 🔖

Would you keep the dark chocolate shell or switch to white chocolate for a strawberry cream twist? ⬇️

08/11/2026

These Apple Pie Truffles crack open with a soft, cinnamon-apple center one bite is pure fall 🍂
No-Bake Apple Pie Truffles in 4 Easy Steps
Everyone asks for this recipe every single fall.

Ingredients 🥣:
• 8 oz (226 g) cream cheese, softened
• 1 cup (150 g) finely chopped cooked cinnamon apples
• 1 tsp (2 g) ground cinnamon
• 1 cup (120 g) finely crushed graham cracker crumbs
• 12 oz (340 g) white chocolate melting wafers or chopped white chocolate
• 1/4 cup (85 g) caramel sauce, for drizzling
• 2 tbsp (15 g) graham cracker crumbs, for topping

Directions:
1. Mix softened cream cheese, chopped apples, cinnamon, and graham cracker crumbs until a thick dough forms.
2. Scoop and roll into bite-sized balls, then place on a parchment-lined tray and chill for 1 hour until firm.
Tip: Don't skip the chill before dipping — warm truffles will soften and slide right off the fork.
3. Melt white chocolate and dip each chilled truffle, allowing the excess to drip off.
4. Drizzle with caramel, sprinkle with graham cracker crumbs, and let set until the shell snaps.

Prep: 25 mins | Cook: 0 mins | Total: 100 mins | Kcal: ~200 per serving | Servings: 18 truffles

Save this for your next fall gathering 🔖
Which fall flavor combo takes you straight back to childhood — apple pie or pumpkin spice? ⬇️

08/10/2026

Crack into pure summer nostalgia with these creamy Orange Creamsicle Truffles 🍊
Orange Creamsicle Truffles – A White Chocolate Bite of Sunshine
Every taster begs for this recipe.

Ingredients 🍫:
• 8 oz (225 g) white chocolate chips, for filling
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (6 g) fresh orange zest, plus more for garnish
• 1/2 tsp (2 ml) orange extract
• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) white chocolate chips or melting wafers, for coating

Directions:
1. Place the filling white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming, not boiling.
2. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir gently until smooth. Add the orange zest, orange extract, and butter. Stir into a silky orange ganache. Chill until firm, about 2 hours.
💡 Tip: If your cream boils, the white chocolate can seize and turn grainy — letting it warm slowly makes the ganache velvety.
3. Scoop the chilled ganache into small portions and roll each into a smooth ball. Place on a parchment-lined tray and chill for 30 minutes.
4. Melt the coating white chocolate until glossy. Dip each truffle, tap off the excess, and set it back on the tray. Sprinkle fresh orange zest on top before the shell hardens.

Prep: 20 mins | Cook: 5 mins | Chilling: 2 hrs 30 mins | Total: 2 hrs 55 mins
Kcal: ~120 per truffle | Servings: 24

Save this for your next sweet craving 🔖
What memory does a creamsicle bring back for you? ⬇️

08/10/2026

These Banana Split Truffles are basically a summer party in one bite 🍒
Bite-Sized Banana Splits Coated in Dark Chocolate
Everyone who tries these asks for the recipe.

Ingredients 🍫:
• 1 ripe banana (about 120 g)
• 4 oz (113 g) cream cheese, softened
• 1 1/2 cups (180 g) vanilla wafer crumbs
• 1 cup (170 g) dark chocolate chips, melted
• 1/2 cup (85 g) white chocolate chips, melted
• 1/4 cup (80 g) strawberry glaze
• 1/4 cup (35 g) roasted peanuts, finely chopped
• 2 tbsp (25 g) rainbow sprinkles
• 6 maraschino cherries, halved

Directions:
1. Mash the banana until completely smooth, then stir in the softened cream cheese until glossy and fully combined.
2. Fold in the vanilla wafer crumbs until a thick, rollable dough forms.
Tip: Don't skip chilling the balls — warm truffle centers will crack and bleed into the melted chocolate.
3. Scoop into 12 equal balls, roll smooth, and place on a parchment-lined tray. Chill for at least 30 minutes.
4. Dip each chilled ball into melted dark chocolate, let excess drip off, and return to the tray.
5. Drizzle with strawberry glaze and melted white chocolate, then top with peanuts, sprinkles, and a cherry piece. Let set until firm.

Prep: 20 mins | Cook: 5 mins | Total: 55 mins
Kcal: ~210 per serving | Servings: 12

Save this recipe for your next summer dessert board 🔖
Would you add a pineapple drizzle to your batch, or keep it classic? ⬇️

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Online-based Cooking Studio
Seattle, WA
WA98101

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