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These Red Velvet Macarons are absolutely fool-proof. I tested them using all the classic blunders, and they still turned out just fine!

Easiest Ever Red Velvet French Macarons

almond flour

sugar

cocoa powder

tsp cream of tartar

tbsp red food coloring

Fillings: chocolate ganache, frosting, buttercream, Nutella, Cookie Butter, etc...

My mom's banana bread is full of chocolate chips and is SUPER soft and moist thanks to 4 whole bananas and a little bit of oil. It's the best!

Chocolate Chip Banana Bread

3-4 medium, overripe bananas

vanilla

c. vegetable oil

All Purpose flour

tsp baking powder

baking soda

cinnamon

salt

chocolate chips + additional for topping

Preheat the oven to 350ºF. Prepare a 9x5...

Preheat the oven to 350ºF. Prepare a 9x5 baking pan by lining it with parchment or foil and lightly spraying with nonstick spray.

Preheat the oven to 350ºF. Prepare a 9x5 loaf baking pan by lining it with parchment or foil and lightly spraying nonstick spray.

Mash the bananas with a fork or whisk....

Mash the bananas with a fork or whisk. Whisk in the sugar, egg, vanilla, and vegetable oil.

Mix in the flour, baking powder, baking soda,...

Mix in the flour, baking powder, baking soda, cinnamon, and salt. The batter will be lumpy.

Fold in the chocolate chips.

Pour the batter into the prepared baking pan...

Pour the batter into the prepared baking pan (top with more chocolate chips if you want). Bake for 55-60 minutes (start checking for doneness with a toothpick at 55 minutes). Let cool.

https://www.youtube.com/watch?v=EfTUl9gbQOo

Join me and CJ as we make my Mom's famous and FABULOUS Chocolate Chip Banana Bread. It's the #1 recipe on my site for a reason!!

Recipe: https://www.somethingswanky.com/chocolate-chip-banana-bread/

Making Mom's Famous Banana Bread on Instagram Live

These cinnamon rolls are GINORMOUS and take less than one hour to make!! It doesn't get any better than this.

Big Fat 1-Hour Cinnamon Rolls

yeast

tbsp sugar

milk

butter, cold (frozen is best)

eggs

flour

butter

brown sugar, divided

tbsp butter

Dissolve the yeast into 1/4 cup warm (about...

Dissolve the yeast into 1/4 cup warm (about 125ºF or the same temp as a warm bath) water with 1 tbsp sugar.

Bring the milk to boiling over medium-high heat....

Bring the milk to boiling over medium-high heat. Stir frequently.

Remove from heat and add cold butter to...

Remove from heat and add cold butter to bring the temperature of the milk down quickly. Stir occasionally as butter melts. Milk needs to cool to about 125ºF (think warm bath water).

While the milk is cooling, beat the eggs...

While the milk is cooling, beat the eggs and 1/2 cup sugar in the bowl of a stand mixer. Add the yeasty water, the warm milk-butter mixture, the salt, and 4 cups of flour to the mixing bowl. Use the bread hook to mix and knead.

Once a sticky wet dough has formed, add...

Once a sticky wet dough has formed, add more flour (by 1/4 cup at a time) until the dough is pulling away from the edge of the bowl (but still slightly sticky). Cover and set aside.

Mix together the 1 cup brown sugar with...

Mix together the 1 cup brown sugar with the cinnamon. Set aside.

Roll the dough into a large, thick rectangle...

Roll the dough into a large, thick rectangle (about the size of a 9x13 baking dish). Brush 1/4 cup melted butter over the rectangle. Sprinkle the brown sugar mixture on top.

Roll the dough, starting at the long side....

Roll the dough, starting at the long side. Slice into 9 pieces. Place them cut side down into a well greased 9x13 baking dish or sheet.

Cover and let rise on a warm heating...

Cover and let rise on a warm heating pad until doubled in size. Meanwhile, preheat oven to 375ºF.

Bake for 15-20 minutes until golden brown on...

Bake for 15-20 minutes until golden brown on top.

Make the icing: vigorously whisk together the melted...

Make the icing: vigorously whisk together the melted butter, powdered sugar, vanilla, and milk until a smooth icing forms. Drizzle over cinnamon rolls before serving warm.

Thick moist slices of pumpkin bread that perfectly mimic everyone's favorite loaf at Starbucks. You'll love this homemade copycat recipe even more than the real thing!

Starbucks Pumpkin Bread Copycat

white sugar

brown sugar

vanilla extract

pumpkin

vegetable oil

all-purpose flour

tsp pumpkin pie spice

baking powder

pepitas (pumpkin seeds)

Soft and chewy cookies packed with white chocolate chips, chocolate chips, and M&Ms. The pudding mix makes them extra soft in the middle! It will be love at first bite :)

Soft Batch M&M Chocolate Chip Pudding Cookies

stick unsalted butter, softened

all purpose flour

teaspoon salt

chocolate chips

white chips

1-1/2 cups M&Ms

Preheat the oven to 350ºF.

Use and electric mixer to cream together the...

Use and electric mixer to cream together the butter and sugars. Mix in the egg and vanilla.

In a separate bowl: mix together the flour,...

In a separate bowl: mix together the flour, pudding mix, baking soda, and salt. Mix these dry ingredients into the wet ingredients until cookie dough forms.

Stir in the white chips, chocolate chips, and...

Stir in the white chips, chocolate chips, and M&Ms.

Scoop dough onto ungreased cookie sheet and bake...

Scoop dough onto ungreased cookie sheet and bake for 10 minutes.

Crispy, chewy, buttery, slightly underdone chocolate chip cookie perfection.

Ultimate Chocolate Chip Cookies

(2 sticks) salted butter, melted

tsp baking soda

tsp vanilla extract

(2 cups) semisweet chocolate chips

Preheat oven to 375ºF.

Whisk together the flour, salt, and baking soda....

Whisk together the flour, salt, and baking soda. Set aside.

Whisk together vigorously the sugars and the melted...

Whisk together vigorously the sugars and the melted butter for one minute. Whisk in the eggs one at a time, and then add the vanilla.

 Add the dry ingredients to the wet and...

 Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips.

Place dough in the refrigerator for 10 minutes while...

Place dough in the refrigerator for 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup) and sprinkle with a pinch of salt.

Bake the cookies 3 inches apart on a...

Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 minutes, until the edges are set.

Must let cool on the sheet for 5...

Must let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

The most classic chocolate chip cookie recipe of all time! This Nestle Tollhouse Recipe is famous, and for good reason. With crispy edges and chewy middles, you can't go wrong with these absolutely perfect chocolate chippers.

Nestle Tollhouse Chocolate Chip Cookie Recipe

butter, softened

(12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

chopped nuts (optional)

Combine flour, baking soda and salt in small...

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla...

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well...

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 minutes or until golden brown...

Bake for 10 minutes or until golden brown around the edges (don't over-bake though, if the tops of the cookies are brown, you've probably baked them too long!).

Cool on baking sheet for a couple of...

Cool on baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Remake starog klasika. Bomba od čokolade, lješnjaka i ruma, totalno po mom guštu! Uz rum sam koristila svoj domaći baileys i čokoladni liker (na tragu carola...

Zagreb torta No.2

žumanaca

šećera

maslaca

tamne čokolade

200 g prženih mljevenih lješnjaka (pistacija ili badema)

g mljevenih keksića (npr. Lotus, medenjaci)

70 ml tamnog ruma

žličica praška za pecivo

allspice

bjelanaca + malo soli + žličica limunovog soka

300 ml mlijeka

ml koktela tamnog ruma i čokoladnog likera

žlice Milka Choco Drink

žličica vanilije

600 ml vrhnja za kuhanje

600 ml mlijeka

ml baileysa ili čokoladnog likera

150 g tamne čokolade

g bijele čokolade

kom pudinga (čokolada, lješnjak, rum punč ili nougat premium)

g škrobnog brašna / gustina

g šećera

g maslaca

čašice (400 ml) vrhnja za šlag (30% m.m.)

paketić želatine

g tamne kuverture

ulja

po želji bijela kuvertura za šaranje po torti

200 g tamne kuverture

Prvo skuhamo kremu : u dijelu mlijeka pjenjačom razraditi šećer, gustin i pudinge. U vrhnju, likeru i ostatku mlijeka rastopiti čokolade, potom zakuhati gustu kremu! Prebaciti u veliku posudu, prekriti površinu kreme prozirnom folijom i staviti na hlađenje.

Zakuhati sve sastojke za preljev i staviti na hlađenje dok pripremamo biskvite :

Natopiti mljevene keksiće u rumu. Istopiti maslac i čokoladu, mješajući malo prohladiti (minuticu - dvije). Pjenasto istući žumanca sa šećerom i vanilijom, umiješati kuhačom istopljeni maslac sa čokoladom, natopljene keksiće i mljevene lješnjake sa praškom za pecivo i cimetom. Možete dodati i malo allspice mješavine začina (ili začina za medenjake), odlično šmeka u ovoj torti.

Istući čvrst (ali ne krut) snijeg od bjelanaca sa zerom soli, dodati limunov sok i tući dok snijeg ne postane sjajan i gust. Lagano ga umiješati kuhačom u smjesu od žumanaca (prvo olakšamo smjesu sa žlicom - dvije snijega, potom umiješamo ostatak). Razdijeliti u 3 jednake zdjelice. Dno okruglih kalupa za pečenje obložiti pek-papirom (promjera 26cm), pažljivo razmazati smjesu. Peći svaki biskvit u zagrijanoj pećnici na 165*C cca 20 minuta.

Na pladanj postaviti prvi biskvit, lagano ga natopiti. Dok se preljev upija, izmiksati pjenasto maslac i sjediniti ga s čokoladnom kremom. Želatinu pripremljenu po uputstvima s pakiranja otopiti i umiksati u kremu. Istući slatko vrhnje u šlag, lagano ga kuhačom umiješati u kremu. Odvojiti mali dio za ukrašavanje i premaz uokolo torte, ostatak podijeliti na 3 jednaka dijela.

Filati kore, premazati dio sačuvane kreme uokolo torte i zagladiti špatulicom uronjenom u vrelu vodu. Staviti u hladnjak na nekoliko sati, najbolje preko noći. Otopiti kuverturu sa uljem za glazuru i preliti preko torte, zagladiti. Ukrasiti ružicama, opet vratiti u hladnjak da očvrsne.

Za čokoladni obruč otopiti kuverturu (na pari) i išarati po dvije trake pek-papira, prethodno izmjerene da odgovaraju dimenzijama torte. Staviti ih u hladnjak da očvrsnu, potom pažljivo prisloniti sredinu trake na tortu i sa obje ruke lagano sljubiti s ivicama torte. Ponoviti sa drugom trakom, spremiti u hladnjak na cca 30 minuta. Maknuti pek-papir i to je to! Uživajte! P.S. - obruč možete napraviti i od bijele kuverture :)

Focaccia with a touch of whole grain wheat is a delicious treat but also a contender to be an everyday bread. The olive oil goodness and variety of topping options make it infinitely interesting. This recipe allows you to choose sourdough leavening or yeast leavening with a similar time frame of fermentation for good flavor development.

Sourdough Focaccia (Yeast Version too)

Sourdough Focaccia

bread flour (scant 3 cups)

milled white Sonora wheat berries or Kamut wheat berries (scant 3/4 cup of flour)

water (1 1/2 cups)

sourdough starter (1/2 cup)

honey (2 tsp)

olive oil (1 Tbsp)

salt (2 tsp)

Yeast Focaccia

bread flour (3 1/3 cups)

milled white Sonora wheat berries

water (1 3/4 cups)

instant yeast (1/2 tsp)

Super moist yellow cake filled with mandarin oranges with a creamy vanilla pineapple whipped topping. This cake gets its name from its frequent and popular appearances at pig pickings. But, I think its name more aptly describes how "piggy" it will make you after the first bite!

Pig Cake

Cool Whip

canned crushed pineapple, with juice

Yellow Cake mix (ONLY the dry mix)

mandarin

Whisk together the crushed pineapple (with juice) with...

Whisk together the crushed pineapple (with juice) with the instant pudding mix until it begins to thicken. Fold in the Cool Whip.

Cover and chill for about an hour (should...

Cover and chill for about an hour (should be about the same amount of time it takes to make, bake, and cool the cakes).

Preheat oven to 325ºF. Prepare a 9x13 cake...

Preheat oven to 325ºF. Prepare a 9x13 cake pan with by spraying with nonstick cooking spray.

Whisk together the cake mix, eggs, oil, and...

Whisk together the cake mix, eggs, oil, and canned oranges with juice until batter forms.

Pour batter into the prepared pan and bake...

Pour batter into the prepared pan and bake for 30-35 minutes, just until it is golden on top. A toothpick inserted should come out clean.

Let cool completely before topping. Keep chilled until...

Let cool completely before topping. Keep chilled until ready to serve.

This Lemon Meringue Cake is bursting with a summery lemon flavor topped with toasty marshmallow meringue.

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