Easy Mini Chicken Pot Pies Flaky Mini Chicken Pot Pies with Creamy Veggie Filling Ingredients: 2 cups cooked, shredded chicken 1 cup frozen peas and carrots, thawed 1/2 cup corn kernels (optional) 1 can (10.5 oz) cream of chicken soup 1/2 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1 tube refrigerated biscuit dough (8-count) 1/2 cup shredded cheddar cheese (optional) Fresh parsley, chopped, for garnish (optional) Directions: Preheat oven to 375°F (190°C). Lightly grease a muffin tin (8–10 wells). In a large bowl, mix the shredded chicken, peas and carrots, corn, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well combined. Separate biscuit dough and flatten each piece into a 4–5 inch round. Press each round into a muffin cup, forming little crusts. Spoon the chicken mixture evenly into the biscuit cups, filling them nearly to the top. Sprinkle with shredded cheddar if using. Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly. Let cool slightly before removing from tin. Garnish with fresh parsley if desired and serve warm. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 8 mini pot pies #chickenpotpie #easyrecipes #comfortfood #minipies #familyfriendly #muffintinmeals #weeknightdinner #chickenrecipes #creamyfilling #biscuitcrust #easybaking #homemadecomfort #freezerfriendly #simpledinners #mealprepideas #kidsfavorites #chickenmeal #quickbakes #savorypies #biteSized Dinner just got easier AND cuter These Easy Mini Chicken Pot Pies are creamy, flaky, and totally craveable.

Buttermilk Banana Bread Moist Buttermilk Banana Bread with Golden Crust and Warm Spices Ingredients: 1/2 cup (115g) unsalted butter, softened 1 cup (200g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (240ml) buttermilk 3 ripe bananas, mashed 2 cups (250g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon (optional) 1/2 cup chopped walnuts or chocolate chips (optional) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and mashed bananas. Stir in buttermilk until combined. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet mixture, stirring just until incorporated. Fold in nuts or chocolate chips if using. Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes Kcal: 320 kcal | Servings: 10 slices #bananabread #buttermilkrecipes #easybaking #quickbread #comfortfoodbakes #ripebananas #homemadebaking #bakinglove #moistbananabread #bananabreadloaf #loafcake #bakeryinspired #bananarecipes #bananabreadaddict #weekendbaking #cozysweets #bakingjoy #familyrecipes #bananaandbuttermilk #bakedwithlove Soft, sweet, and packed with banana flavor! This Buttermilk Banana Bread is the ultimate cozy bake—moist, tender, and perfect for sharing

Brazilian Brigadeiro Banana Bread Chocolate Fudge Banana Bread with a Brigadeiro Twist Ingredients: For the Banana Bread: 3 ripe bananas, mashed 2 eggs ½ cup vegetable oil ½ cup granulated sugar ½ cup brown sugar 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt For the Brigadeiro Swirl & Topping: 1 can (14 oz) sweetened condensed milk 2 tablespoons unsweetened cocoa powder 1 tablespoon butter Pinch of salt Chocolate sprinkles (optional) Directions: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan. In a medium saucepan, make the brigadeiro: Combine condensed milk, cocoa powder, butter, and salt. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Set aside to cool slightly. In a large mixing bowl, whisk together mashed bananas, eggs, oil, both sugars, and vanilla. In another bowl, whisk flour, baking soda, and salt. Add to wet ingredients and stir until just combined. Pour half the banana bread batter into the loaf pan. Dollop and swirl in half the brigadeiro mixture. Add the remaining batter and swirl in the rest of the brigadeiro on top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean (watch for chocolate swirls). Cool in the pan for 10 minutes before transferring to a wire rack. Optionally, sprinkle chocolate sprinkles on top while warm. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes Kcal: 345 kcal | Servings: 10 slices #brigadeiro #bananabreadrecipe #brazilianinspired #fusiondessert #chocolatebananabread #sweetenedcondensedmilk #homemadebananabread #braziliandesserts #easybaking #bananabreadlove #brazilianflavors #decadentdesserts #coffeecake #bananachocolatebread #chocolateswirl #comfortbaking #loafcake #brazilianfusion #sweettoothfix #dessertloaf Banana bread just got a Brazilian twist! Say hello to Brigadeiro Banana Bread — swirled with rich chocolate fudge and pure comfort in every bite!

Dulce de Leche Banana Bread Moist Banana Bread Swirled with Rich Dulce de Leche Caramel Ingredients: 3 ripe bananas, mashed 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup dulce de leche 1/4 cup sour cream or Greek yogurt Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Mix in mashed bananas and sour cream until combined. Gradually add dry ingredients, mixing until just combined. Pour half of the batter into the prepared loaf pan. Dollop half of the dulce de leche over the batter and swirl gently with a knife. Pour the remaining batter on top and repeat with the remaining dulce de leche, swirling again. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes Kcal: 320 kcal per slice (assuming 12 slices) | Servings: 12 servings #bananabread #dulcedeleche #caramelbaking #moistbread #homemadebaking #dessertlover #sweetbread #bananarecipe #easybaking #comfortfood #breakfastbake #bakingfromscratch #sweettooth #dessertideas #bakinglove #foodblogger #treatyourself #homebaked #snacktime #deliciousdesserts Sweeten your day with this Dulce de Leche Banana Bread — moist, tender, and bursting with rich caramel swirls!

Chef John's Buttermilk Biscuits Flaky, Golden Buttermilk Biscuits from Scratch Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 6 tablespoons cold unsalted butter, cut into small cubes 3/4 cup cold buttermilk (plus more for brushing) Directions: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; do not overmix. Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in thirds like a letter, rotate 90°, and gently flatten again. Repeat the fold one more time for extra layers. Pat the dough out one final time and use a round biscuit cutter to cut out biscuits. Do not twist the cutter. Place biscuits close together on the prepared baking sheet. Brush the tops with a little buttermilk. Bake for 15–18 minutes, or until golden brown on top. Serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 210 kcal | Servings: 8 biscuits #buttermilkbiscuits #southernbiscuits #chefjohnrecipes #homemadebiscuits #flakybiscuits #easybaking #comfortfood #biscuitrecipe #brunchrecipes #breakfastbakes #bakingfromscratch #quickbreads #classicbiscuits #butterygoodness #goldenbiscuits #southernbaking #biscuitsandgravy #homemadecomfort #brunchideas #ovenfresh Just pulled these golden beauties from the oven! Chef John's Buttermilk Biscuits are everything you want—flaky, buttery, and SO good warm with a pat of butter.