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Seafood lovers! Here is the EASIEST way to make crispy, breaded shrimp in the air fryer! Making air fryer frozen shrimp takes less than 10 minutes and turns out perfectly every time. The hardest part is choosing what dipping sauce to serve it with!

This air fryer frozen shrimp is SO easy to make, and tastes absolutely incredible! I’m sure you’ve seen all of the hype about air fryers by now, but they’re truly worth the investment. They make cooking so easy! If you love shrimp as much as I do, you’ll have to try air fryer coconut shrimp and this juicy 10-minute shrimp next!

Frozen Breaded Shrimp in the Air Fryer

Cooking frozen breaded shrimp in an air fryer is so easy, it’s practically foolproof! All you need to do is preheat the air fryer, pop the shrimp in the basket, and let it do its magic. There’s no need to defrost the shrimp or add any oil, which makes it a hassle-free cooking experience. (Perfect for busy weeknights!) Plus, the air fryer cooks the shrimp evenly, ensuring that each piece comes out crispy and golden brown. It’s a no-brainer when you’re craving shrimp but want it in a snap. I know, I know, it seems too good to be true! Trust me though, this air fryer frozen shrimp is SO delicious, and definitely a recipe to keep in your back pocket.

And the best part? The taste! The shrimp comes out perfectly seasoned and crunchy, just like you’d get at a restaurant. The breading stays crispy, and the shrimp itself is juicy and tender. (The power of air fryers!) You can dip the shrimp in cocktail sauce, tartar sauce, or your favorite sauce to add even more flavor. It’s hard to believe that something so easy to make can taste so good. So next time you’re looking for a quick and tasty meal, reach for frozen breaded shrimp and your trusty air fryer. It doesn’t disappoint! For more quick and easy air fryer recipes, check out this list here!

Everything You’ll Need to Make It

Let’s keep this ingredient list short and sweet. Feel free to add in any extra seasonings! I like to add a squeeze of lemon, but honestly frozen breaded shrimp is delicious as-is!

Breaded Frozen Shrimp: (Shrimp Butterfly) Pick up your favorite kind from the grocery store! I used 16 ounces worth.

Non-Stick Cooking Spray: To help keep your frozen shrimp from sticking to the bottom of your air fryer basket. It also helps to keep the shrimp crispy! You can use a little bit of cooking oil, butter, or shortening instead if you wish.

Squeeze of Lemon: (Optional) This is my favorite finishing touch! It adds a hint of zest that tastes amazing with the breaded shrimp.

Making Frozen Breaded Shrimp in the Air Fryer

This shrimp recipe is foolproof. Anyone can make it! Simply toss your frozen shrimp into the basket and then let your air fryer work its magic. It’s as easy as that, truly! Because this delicious, crispy shrimp is so easy to whip up, you’re going to want to make it all the time. It’s the perfect solution for when you’re craving some restaurant-quality seafood but don’t want to spend hours slaving away in the kitchen. Let’s get started!

Preheat Air Fryer: Preheat the air fryer to 400 degrees Fahrenheit.

Add Shrimp to Basket: Add the frozen shrimp to the air fryer tray or basket in a single layer. Then spray with non-stick cooking spray if you want it crispy.

Cook: Close the basket and then air fry for 8 minutes flipping the shrimp halfway through at the 4-minute mark.

Enjoy: Serve with a squeeze of lemon and dipping sauce on the side!

A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it’s also incredibly tasty and every chocolate lover’s dream!

I like to think of myself as a kind of cake connoisseur, meaning I’ve made and sampled a LOT of kinds of cake of course. From birthdays to holidays to a fun dinner, cake has a place at them all. This Swiss roll cake is going to be your new go-to cake for every occasion. A few of my other recipes that I can’t get enough of are this Easter Cake, this Eclair Cake, and this Better Than Anything Cake!

Swiss Cake Roll

This Swiss roll cake is no average chocolate cake! It’s SO light and fluffy, and incredibly moist. It has to be the perfect texture and thickness so that it can roll into that beautiful spiral without tearing or crumbling. The secret? Sour cream and whipped egg whites! If you have never had a sour cream cake (I’m in love with sour cream pound cake), you are going to fall in love with this one.

What makes a Swiss roll cake so good? Well, for starters, it’s filled with fluffy whipped cream and topped with a silky smooth chocolate ganache. I’m already in love! The other reason to try this cake is it’s absolutely gorgeous. It’s so fun to cut into and to see the swirl of cake and filling. It’s a cake that everyone loves when they see it. You can also decorate the outside in a lot of fun ways to ramp up the wow factor! It’s similar to a jelly roll cake, so if you have ever made one you are already a pro at this!

Ingredients

A Swiss cake roll is easier than you may think. I have definitely watched a lot of baking shows where they had to make this cake, and I feel like they make it look harder than it is just for entertainment! So forget everything you’ve heard about this cake, it’s easier than it sounds and the ingredients are very simple. You make a sour cream chocolate sponge cake, then whipped cream, and a delicious chocolate ganache. You can find the measurements below in the recipe card.

Cake Ingredients

All-Purpose Flour: This is the easiest flour to work with for this recipe.

Dark Cocoa Powder: Dark cocoa powder has a really deep flavor that is perfect in this cake.

Baking Powder: This helps to leaven the cake and keeps it light and fluffy.

Instant Coffee: Coffee helps to deepen the chocolate flavor, and adds a depth of flavor you can’t get without it!

Salt: I add salt to help balance out the sweet flavors.

Eggs: I always use large grade A eggs in my recipes.

Granulated Sugar: Your regular pantry sugar.

Sour Cream: If you have never added sour cream to a cake, you are going to love the flavor it adds! It actually makes the cake moister and richer, and you need a really moist cake for this recipe so it doesn’t crack or crumble.

Butter: Use unsalted butter. You are going to melt the butter, so you don’t have to worry about it being room temperature.

Vanilla Extract: It brings out all of the flavors in the cake.

Filling

Heavy Whipping Cream: I like to use a high fat heavy cream for the best structure and flavor.

Powdered Sugar: This is to sweeten the whipped cream filling while keeping it really smooth.

Vanilla Extract: This is optional, but I love to add a little vanilla flavor because it brings out all of the flavors in the filling. I think it brings the whole Swiss roll cake together.

Ganache

Semi Sweet Chocolate: You can use pretty much any kind of chocolate chips for a simple ganache. I prefer semi sweet since the whipped filling is really sweet. You could use dark chocolate or lighter chocolate if you choose.

Heavy Cream: It is important that you use heavy cream to get the right consistency and shine. It’s traditional on a Swiss roll cake.

Swiss Roll Cake Recipe

I love this Swiss roll cake for so many reasons. It’s better than a layered cake if you ask me, because you get the filling in every bite! It’s not too sweet, and it’s SO moist. I can eat just one slice and feel totally satisfied. If you want tips for making this Swiss roll cake even more special, I share those below in the tip box.

Bake Swiss Roll Cake

Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.

Mix Dry: In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.

Mix Wet and Dry: In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.

Whip Egg Whites: In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.

Bake: Spread the Swiss roll cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.

Roll Cake

Cool and Dust: Let the Swiss roll cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.

Roll Cake: Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.

Unroll: Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.

Whiped Cream Filling

Whip Cream: Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.

Add Cream to Cake: Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.

Roll Cake: Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.

Wrap in Plastic Wrap: Carefully wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or overnight.

Unwrap: When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.

Add Ganache to Top: Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.

Make Ganache

Make Ganache: Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. Add ganache to top of Swiss roll cake.

As if focaccia bread wasn’t good enough, now you can level it up with your favorite pizza toppings! Focaccia pizza is cheesy and flavorful, all on top of the most soft and dreamy crust!

Switch up pizza night with this focaccia pizza and a few of my other favorite recipes: bubble pizza, pizza quesadillas, and Thai chicken flatbread pizza! They’re all super easy to make and SO delicious!

Focaccia Pizza Recipe

If you’re looking for a new way to enjoy pizza, try using focaccia bread as the base! It is SO amazing! The bread is soft and fluffy, but with a crispy crust that packs a punch of flavor. It’s perfect for all of your favorite toppings and sure to leave your family wanting more!

Not only does focaccia pizza taste amazing, but it’s also super easy to throw together. Focaccia dough requires fewer ingredients and doesn’t require as much time to rise. Plus, you can make the dough in advance and freeze it to use later! So if you’re in the mood for a delicious and easy-to-make pizza, try using focaccia bread as the base. Your taste buds will thank you! The flavor and soft, pillowy texture is out of this world.

Ingredients Needed

Focaccia bread can be topped with all kinds of toppings. Anything from classic tomato sauce and mozzarella (this is what I made!) to creative combinations like feta crumbles, figs, and a drizzle of balsamic vinaigrette. So why settle for plain old pizza when you can indulge in the flavorful goodness of focaccia? Trust me, once you get a bite of the soft and fluffy crust, you won’t want pizza any other way! Note: all measurements can be found in the recipe card at the end of the post.

Focaccia Bread

Warm Water: Activates the yeast and helps the flour to absorb all the flavor and moisture it needs.

Active Dry Yeast: The yeast that brings the dough to life! Without it, we wouldn’t have that fluffy, perfect texture that makes focaccia bread so irresistible.

Granulated Sugar: Just a pinch of sugar makes everything nice, especially for the yeast. It gives the yeast something to feed on and helps it grow, giving the focaccia its perfect rise.

Extra-Virgin Olive Oil: Gives focaccia its signature crispy crust, and also keeps it moist and flavorful.

Salt: Just a couple of tablespoons to keep your bread from tasting bland.

All-Purpose Flour: Gives focaccia its structure.

Italian Seasoning: When life gives you basil, oregano, and thyme, make Italian seasoning! This blend of herbs adds a delicious flavor to the dough, making it taste like it was made in the heart of Italy.

Garlic Powder: For an extra pop of savory flavor.

Pizza

Pizza Sauce of Choice: I used regular red sauce, but alfredo sauce or pesto would also work great!

Shredded Mozzarella Cheese: Shred your own for best results! I used low-moisture mozzarella cheese.

Fresh Mozzarella Rounds: To add extra cheesy goodness to the focaccia pizza.

Parmesan Cheese: Again, if you want the best possible flavor, grate your own parmesan!

Salt and Pepper: Add to taste.

Basil Leaves: For garnish. They add amazing aromatics and give the pizza a pop of extra flavor.

How to Make Focaccia Pizza

Making homemade focaccia pizza is a lot easier than you’d think! It takes a little bit of patience and effort, but the end result is a delicious and satisfying labor of love that’s sure to impress. It’s hard to go back to normal pizza dough once you’ve tried making pizza on soft, chewy goodness.

For the Focaccia:

Activate Yeast: In a small bowl mix warm water, yeast, and sugar. Then let sit until the yeast becomes foamy, about 5 minutes

Flour Mixture: In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.

Add More Flour as Needed: Begin mixing and stir in additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)

Develop Gluten: Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten

Add to Bowl: Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.

Proof: Let the dough sit until it has doubled in size, about an hour.

Shape: Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.

Let Dough Rest: Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.

Shape Again: Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.

Preheat Oven: Preheat oven to 375 degrees Fahrenheit.

Preparing Your Pizza:

Add Pizza Sauce: At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.

Layer With Toppings: In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, onions, etc. Now is the time to put them on.

Bake: Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.

Enjoy and Serve: Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the focaccia pizza to cool for a few minutes.

Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn’t either, but it’s actually a super light and fluffy frosting (that does NOT taste floury at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!

Ok, frosting made with flour?! I know, it doesn’t sound as good as it tastes, because this frosting is 100% delicious! You can’t taste the flour at all, and it’s so light and airy you would think it was whipped cream or had egg whites in it. It’s definitely my new favorite frosting!

What is Ermine Frosting?

Did you know that ermine frosting is the traditional frosting that goes on top of red velvet cake? I know right, mind blown! I thought red velvet cake ALWAYS had cream cheese frosting, but that’s not the case. So what is ermine frosting? Well, get ready to be surprised. Ermine frosting is actually a boiled milk frosting, with flour. You cook flour, sugar, and milk together to make a paste. Then you whip that paste until it looks like whipped cream. Pretty bizarre right? Well, what’s even crazier is how delicious this frosting is!

I was NOT expecting to like this frosting, instead, I’m in love with it. First of all, it almost seems like magic when it whips into this light and fluffy frosting that reminds me of the center of an angel cream donut. It’s so silky smooth, and you add a little vanilla flavoring to give it more depth. You could also turn it into a chocolate frosting by adding cocoa powder. It is the perfect alternative to a swiss meringue buttercream if you don’t want to go through a lot of eggs. Use this in place of your buttercream frosting recipe on your next cake and watch how everyone falls in love with this frosting!

Ingredients

Ok, get ready for ingredients that you aren’t used to seeing in frosting! This ermine frosting uses granulated sugar and yep, flour. Keep things simple and just use all-purpose flour, it seems to work best. You can find the measurements below in the recipe card.

Granulated Sugar: Because you are cooking the sugar, you can use regular granulated sugar and still end up with a silky smooth frosting.

All-Purpose Flour: This is the easiest to work with.

Milk: I like to use whole milk, but any kind should work.

Butter: Use unsalted, and leave it out at room temperature to soften. You will whip it up in the mixer first.

Vanilla Extract: This adds extra depth of flavor.

Salt: Just a dash to help balance out the sweetness.

Ermine Frosting Recipe

This is where the magic happens. Now that you know a little bit more about ermine frosting, here is how to make it! It’s actually a simple process. I enjoyed making this frosting a lot.

Cook Ingredients: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.

Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes

Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.

Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated

Whip Until Fluffy: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

Sriracha mayo is the condiment you’re going to want to put on everything! It’s creamy and savory, with spice that packs a punch!

Homemade sauces really are the best. You can usually whip them up with just a handful of ingredients you already have at home, and they’re free of gross preservatives and artificial flavors! A few of my other favorites to try are yum yum sauce, cilantro ranch dressing, and copycat Cane’s sauce!

Sriracha Mayo Recipe

Oh, sriracha mayo, how I love you. I literally put it on everything. Fried rice, sandwiches, wraps, burgers, poke bowls, you name it! I’m going to let it slide just this once if you haven’t tried it… but you really need to! It’s the BEST! If you love sauces that are creamy, savory, and spicy with just a little bit of tang, this is going to be your new baby.

I love this recipe because you only need a handful of ingredients to make it. As long as you have some Sriracha on hand, I’m sure you’ll have everything else needed to make it! The great thing about making sriracha mayo from scratch is that 1- it tastes better than store-bought, and 2- you can tweak the flavor just to your liking! Once you get a taste, I know you’ll be just as obsessed as I am. You’ll understand why it’s such a popular condiment! It’s truly the perfect spicy sauce!

What You Need to Make It

You technically can just mix sriracha sauce and mayo together, but I like to add a few extra ingredients to elevate the flavor. That’s the beauty of homemade sauces! You can customize them however you’d like. Check out the recipe card below for the measurements that I used.

Sriracha Chili Sauce: This spicy red sauce is the star of the show, adding a kick of heat to the sauce. Don’t have sriracha on hand? Try using hot sauce or chili paste instead!

Mayonnaise: Smooth, creamy, and so delicious! Mayo is the perfect base for your sriracha creation. Looking for a vegan or lighter option? You can also use Greek yogurt or avocado-based vegan mayo instead.

Honey: Adds a touch of sweetness to the sauce. You can also use agave or even maple syrup. If you want your sriracha mayo to be more savory, skip the sweetener altogether.

Lemon or Lime Juice: A little acidity goes a long way in brightening up your mayo. Whether you prefer lemon or lime, both will add a tangy zip to your sauce.

Garlic: Garlic lovers unite! It adds a savory, flavorful twist to your spicy mayo. If you don’t have fresh minced garlic, you can also use garlic powder.

Cayenne Pepper or Chili Powder: If you like it spicy, take your sriracha mayo up a notch with a dash of cayenne pepper or chili powder.

How to Make Sriracha Mayo

It’s super easy, you don’t even really need a recipe to make it. Simply mix all of your ingredients together and taste test as you go! This way, you can adjust to taste and make your perfect condiment. Trust me, you’re going to want to put it on everything. It’s just so good!

Add Ingredients to Bowl: Add the mayonnaise, sriracha sauce, lemon juice, honey, garlic, and cayenne pepper to a medium-sized bowl.

Mix: Whisk to combine until all of the ingredients are well blended.

Store: Store in an airtight container in the refrigerator until ready to use.

Use: Enjoy as a dipping sauce for anything fried, or pair it with sushi, fish, or any Asian-inspired dish!

Get ready for this Pineapple Fluff to become your most requested recipe for potlucks! Similar to orange fluff, it’s a delicious blend of pineapple chunks, coconut cream, marshmallows, and coconut flakes. It’s seriously addicting and so easy to make!

I love a good “salad” that satisfies my sweet tooth. They are kind of like a fruit salad but even sweeter! They always hit the spot and are perfect for pot lucks and parties. A few of my favorite recipes are Very Berry Cheesecake Salad, this Oreo Fluff Dessert Salad, and this amazing Strawberry Cheesecake Salad.

Pineapple Fluff Salad

If you have ever tried an orange creamsicle salad, this pineapple fluff salad is a lot like that! It’s loaded with bright and bold flavors, covered in layers of fluff like marshmallows, vanilla pudding, and whipped cream. There is definitely more fluff than fruit, so I definitely wouldn’t call this a “fruit salad”. I love dessert salads because they are a quick and easy dish that everyone loves!

One of my favorite salad’s to bring to a potluck is my ambrosia salad. Sometimes I’ll switch it up and bring a frog eye salad, but honestly the name is a little unappealing to people (even though it’s amazingly delicious!). This pineapple fluff salad is the perfect treat to share with friends and family. You don’t have to cook anything, and it’s a tempting dessert that has you coming back for seconds. It’s really light in your stomach too so it’s perfect to eat after a bbq dinner.

Ingredients

Pineapple fluff is full of tropical flavors and is such a refreshing side dish or dessert! You can add a lot more ingredients than what I have listed here. I often add mandarin oranges and pretzels for a little extra flavor and texture. You can use fresh pineapple instead of canned if you prefer. There are so many ways to make this dish, but I love this method because you don’t have to heat up your oven, and you don’t have to worry about cooking anything on the stove. I use instant vanilla pudding which makes this recipe so quick and easy. You can find the measurements below in the recipe card.

Vanilla Pudding Mix: This makes a really nice creamy almost coconut cream pie like flavor.

Cream of Coconut: This mixes with the pudding for maximum flavor.

Crushed Pineapple: You want all the pineapple juice too, so don’t drain the can.

Whipped Topping: You can use cool whip or make your own fresh homemade whipped cream.

Mini Marshmallows: I love mini marshmallows in this salad, that’s part of what gives it the “fluff”.

Shredded Coconut: I like to use sweetened shredded coconut.

Macadamia Nuts: These nuts are so creamy and buttery, they taste amazing mixed in.

Maraschino Cherries: This is optional, but I think they add a lovely pop of flavor!

Pineapple Fluff Recipe

This pineapple fluff is a quick and easy dish when you don’t want to bake dessert. It’s so simple and fresh, and it will leave your sweet tooth totally satisfied. I make it all the time for potlucks and I always come home with an empty dish. This is such a simple recipe, I think you are going to love it!

Mix and Chill: In a large bowl add the pudding mix, cream of coconut, and crushed pineapple. Then stir until combined. Then cover and chill for 30-40 minutes.

Fold in Cream and Nuts: Fold the whipped topping into the chilled pineapple mixture. Fold in the marshmallows, shredded coconut, macadamia nuts and cherries, if desired.

Chill: Chill until ready to serve.

Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.

I know, I know. Making pastries at home can definitely be intimidating! Especially if you’re new to baking. Trust me though, once you start, you won’t want to stop! Once you have these eclairs under your belt, you’ll have to give cream puffs or almond croissants a try! Now, let’s get in to all of the ins and outs of making the perfect eclairs.

Foolproof Chocolate Dipped Eclairs

Making homemade eclairs may seem intimidating at first, with their perfectly piped shells and creamy filling. But don’t worry! With just a little bit of patience and practice, you’ll soon be whipping up eclairs like a pro. Just remember to take it one step at a time, and don’t be too hard on yourself if your first batch isn’t perfect. After all, the best things in life take a little bit of effort, and these tasty eclairs are no different! One bite of these bad boys and you’ll be a believer.

Let’s be real, store-bought eclairs just don’t hit the same as homemade ones. There’s something about biting into a perfectly baked pastry shell, filled with a creamy and decadent custard that just can’t be replicated. Plus, you can customize them to your heart’s content – want a chocolate filling instead of classic vanilla? Go for it! However you choose to make your batch, I’m sure you’ll absolutely LOVE how they turn out. Let’s get started with all of the ingredients you need to make them!

Ingredients Needed

Here is everything you need to make the soft pastry shell, vanilla custard filling, and chocolate ganache topping! I love a classic vanilla eclair with chocolate topping, but you can customize your batch however you’d like. I have some ideas for you in the tips section below! Note: all measurements can be found in the recipe card at the end of the post.

Shell Dough

Milk: Adds a rich and creamy flavor to the eclair shells. It also contains proteins and sugars that help create a tender and moist texture. YUM!

Water: Used with the milk to create the dough for the eclair shells. It helps to hydrate the flour and also create a smooth consistency.

Unsalted Butter: Adds a rich and buttery flavor to the shells while also giving them a flaky texture.

Granulated Sugar: Gives the eclair shells a touch of sweetness. Sugar also helps to brown the pastry as it bakes, giving it the perfect golden color.

Salt: Enhances the overall flavor of the eclair shells. Just a pinch is all you need!

Flour: The main ingredient in the eclair shells, providing structure and stability to the dough.

Eggs: Act as a binding agent and give the shells its classic texture.

Filling

Vanilla Pudding: For flavor and creaminess. Prepare as directed on the box.

Whipped Topping: Gives the filling the perfect light and fluffy texture!

Ganache

Semi-Sweet Chocolate Chips: Since the dough and filling is sweetened, I like using semi sweet chocolate chips for the ganache. You can also use milk chocolate, dark chocolate, or white chocolate chips if you prefer. It’s fun to switch between things up! Whatever you go for, just be sure to use a high-quality baking chocolate. I always go for Ghirardelli with a high cacao percentage.

Heavy Cream: Adjusts the consistency of the ganache.

How to Make the Best Chocolate Eclairs

I’ve broken this recipe up into 3 simple parts. Follow the instructions step by step and you’ll be making eclairs like a pro! You’ll impress your friends and family with your amazing baking skills.

Shells

Preheat Oven, Prep Pans: Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and then set aside.

Milk Mixture: Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.

Add Flour: Remove from the heat and add the flour. Then mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.

Mix: Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.

Add Eggs: Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.

Fill Pastry Bag, Pipe: Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Then pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.

Bake: Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and then let cool completely.

Filling

Prepare Pudding: Prepare the pudding as directed on the package.

Add Whipped Topping: Once the pudding has set, fold in the whip topping.

Fill Shells: Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

Ganache

Chocolate Chips: Add the chocolate chips to a bowl.

Heat Cream, Combine: Heat the cream for 30-40 seconds in the microwave, until steaming. Then pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.

Dip Eclairs: Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.

Hungarian goulash is a hearty and scrumptious beef stew that is Hungary’s national dish. Beef is slow-cooked with onions, tomatoes, carrots, and potatoes to make this the ultimate comfort food and perfect dish for cold days.

I love making Hungarian Goulash because it all cooks in one pot and the smell is to die for! I make this all the time at home and it’s definitely a family favorite recipe that we’ve enjoyed together for a long time. Stew is a great one-pot dinner that will satisfy the whole family! Once you try this recipe, you’ve got to try this Guinness Beef Stew, this amazing Bean Stew, and this Tuscan Vegetable Chicken Stew.

Goulash Hungarian

Goulash means a highly seasoned stew of meat and vegetables. It comes from Hungary and is actually their national dish. It’s really popular all over the world too. Here in America, we have created our own version of it (American Goulash), as have many other countries. I think that the original is the best version! It is SO flavorful and a really easy dish to put together. My kids absolutely love it when I make it!

The best part about Hungarian goulash is you don’t have to make anything else to go along with it. You absolutely can whip up some homemade pasta or serve this along with some breadsticks, but it’s hearty and filling all on it’s own! The vegetables get so soft and flavorful that my kids totally forget they are eating carrots. The tomatoes are so fragrant and create a perfectly balanced stew.

Ingredients

Hungarian goulash is a great stew with just the basic ingredients. First, you cook the onions in butter which is always a perfect way to start any recipe. Then you add more and more vegetables that add more and more flavor. Other ingredients that you could add are caraway seeds, bay leaf, and red bell peppers. Once I scoop out the portions into the bowls, I love adding a dollop of sour cream. You can find the measurements below in the recipe card.

Butter: This is to cook the onions and beef.

Onion: Onion is what adds so much flavor to this recipe. It also helps to season the meat.

Stewing Beef: You can use pretty much whatever kind of beef you want because it will cook for a long time and become tender.

Garlic: Fresh garlic cloves minced up infuse a ton of flavor in this recipe.

Paprika: You can use regular paprika, or Hungarian paprika if you want to make it really traditional.

Salt and Pepper: Brings out lots of flavor in the stew.

Beef Broth: This is what makes the base of the stew so flavorful and adds lots of nutrients too.

Diced Tomatoes: I like to use these canned tomatoes because they are actually more flavorful than fresh tomatoes.

Carrots: They cook until they are soft and soak up all of the broth making them honestly the most flavorful ingredient.

Potatoes: Potatoes soak up all of the flavors too and make the stew so filling.

Hungarian Goulash Recipe

Hungarian goulash is just like most stews you have made before. It is really simple to make, I think you’re going to love it! You can use ground beef instead of a cut of beef if you want to. I have served this over egg noodles and it was amazing. This is a great recipe to make in your slow cooker or dutch oven even! It’s a great recipe no matter how you make it. I don’t usually use any all-purpose flour to thicken the sauce because I like the consistency. You will cook the beef cubes until they are fork tender.

Saute Onions and Beef: In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.

Add Seasonings: Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.

Add Veggies: Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.

Enjoy: Serve hot and add additional salt and pepper to taste.

Borscht: the perfect soup for when you want to feel healthy but need something packed with flavor. It’s like a hug in a bowl, if that hug was made of beets and potatoes. This tasty Ukrainian soup will become a new family favorite!

I love recreating eastern European recipes at home! After you make this hearty and delicious Borscht, you’ll have to try my homemade pierogi recipe as well as this Hungarian stew. They’re both so satisfying and delicious!

What is Borscht?

If you’ve never tried it, borscht is a traditional soup that originated in Eastern Europe. It’s made with beets, potatoes, cabbage, carrots, onions, and sometimes meat. (Yum!) It’s usually served with a dollop of sour cream and a slice of bread (usually rye). Borscht is a popular dish in many countries, including Russia, Ukraine, Poland, and Lithuania. The soup is known for its bright purple color and sweet and savory taste. It’s a healthy and filling meal that’s perfect for cold weather, and it’s also a great way to get your daily serving of vegetables! It’s also packed with fiber, making it the perfect pot of nutrition.

You won’t believe how easy it is to make borscht! All you need to do is chop up some veggies, throw them in a pot with water, and let it simmer away until everything is cooked through. And the best part? You can add leftovers from your fridge! Got some extra carrots and celery lying around? Toss them in! And if you’re feeling fancy, you can even add some meat or beans for extra protein. Once everything is cooked, just add a dollop of sour cream and voila! You’ve got a delicious and healthy meal in no time. So next time you’re feeling lazy but still want something hearty, give this beet soup a try!

Borscht Ingredients

Who knew that such simple ingredients could create such a delicious and colorful soup? Borscht proves that beets, potatoes, and cabbage are more than just boring veggies – they’re the stars of the show! It’s the ultimate combination of comfort and flavor. Check out the recipe card below for all measurements.

Olive Oil: Used for sautéing vegetables, this oil adds a subtle, fruity flavor to the soup. Can also be substituted with other cooking oils like vegetable or canola oil.

Chopped Carrots: Adds a natural sweetness and a pop of color to the soup.

Chopped Potatoes: Makes the soup thick and hearty. You can substitute this with other starchy vegetables like sweet potatoes or butternut squash if you’d like!

Sliced Cabbage: Adds a bit of crunch and earthiness to the soup. You can also use leafy greens like kale or spinach instead.

Minced Garlic Cloves: Adds bold, savory flavor to the borscht. If you don’t have fresh garlic, garlic powder also works!

Chicken Broth: Provides a savory, flavorful base for the soup. Beef broth works too! Use vegetable broth for a vegetarian or vegan version.

Whole Canned Beets: The star ingredient of borscht! Beets give the soup its distinctive earthy, sweet flavor and vibrant purple color. If you can’t find whole beets, you can also use canned diced beets or fresh beets (roasted or boiled) that have been peeled and chopped.

Salt and Pepper: Add both to taste.

Sour Cream: (For garnish) Provides a creamy, tangy contrast to the soup. If you don’t like sour cream, you can use Greek yogurt or crème fraîche instead.

Fresh Chopped Dill: (For garnish) Adds a fresh, herbal zing to the soup.

How to Make Ukrainian Borscht

Making borscht is as easy as a walk in the park (only 3 steps!), and the whole family will fall in love with its earthy sweetness and vibrant color! It’s the perfect soup to warm your heart and fill your belly. Plus, it’s a great way to get your daily dose of veggies and vitamins!

Sauté Veggies: In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Then toss in your garlic and sauté everything for about 2-3 minutes.

Add in Remaining Ingredients: Add in your vegetable broth, chopped beets, salt and pepper and then bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.

Serve and Enjoy: Serve hot with sour cream and fresh dill, add more salt and pepper to taste.

If you want to start making more bread at home, this brioche bread is the perfect place to start! Not only is it beautiful, fluffy, and super delicious, it’s also really easy to make. This bread is perfect for sandwiches, French toast, or just eating plain!

There is nothing like the smell of freshly baked bread! It just fills your entire kitchen and then the rest of the house and has everyone asking what is for dinner. It really is one of my favorite things to make. Another thing I love making is quick bread, because you don’t have to worry about yeast or waiting for anything to rise. Some of my favorite quick bread recipes are this Carrot Cake Quick Bread, this delicious Award Winning Banana Bread, and this Cinnamon Bread.

What is Brioche Bread?

Brioche bread is a French bread that is in the same family as croissants, Danish pastries (like this apple danish), and sweet rolls. It’s super buttery and soft, and so delicious! You can also make this recipe savory or sweet. I like to add things like raisins, nuts, and dried fruits to make it sweeter. You can also add herbs like rosemary or thyme. I have also added cheese and loved it!

This bread is not only super delicious and way better than store-bought, it’s also super easy to make! I make my bread in my Kitchenaid mixer with a dough hook attachment. But you can easily make this recipe in a bowl with a wooden spoon, and then knead the dough on a floured work surface. With this same dough, you can also make brioche buns. I love this recipe so much! I now make it more often than my go-to sandwich bread recipe because it’s just as easy to make and perfect for everything from sandwiches to French toast.

Ingredients

This brioche bread recipe has a few more ingredients than your average bread recipe. The butter and eggs make the dough SO soft and fluffy. The extra fat and proteins give the dough a really nice rise and a great crumb that is perfect for just about everything! You can find the measurements below in the recipe card.

Dough

Milk: Milk makes a really tender crumb.

Instant Dry Yeast: Instant yeast helps the dough rise.

Granulated Sugar: A little sugar actually helps the dough rise better because it activates the yeast.

Butter: I use unsalted butter.

Eggs: Adding eggs to your bread makes the bread super fluffy and tender.

Salt: Salt helps bread rise properly and brings out all of the subtle flavors.

All-Purpose Flour: This is the easiest to work with for this recipe.

Egg Wash

Egg: I use the full egg for this egg wash.

Water: Water helps the egg combine more smoothly so it spreads evenly.

Brioche Bread Recipe

The taste of this brioche loaf is out of this world delicious! Brioche dough is so soft and supple, you are going to love how this dough turns out. The texture is so light and fluffy, yet it holds together really well and is perfect for sandwiches. I just use regular all-purpose flour, I know some people prefer bread flour. I think that this bread is so good toasted with jam, you’re going to love it too!

Make Dough

Bloom Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.

Mix Eggs, Sugar, Butter: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.

Add Flour: Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky. I ended up using 2 ½ cups

Knead Dough: Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the brioche bread dough and build the strength of the gluten.

Shape and Bake

Let Rest: Remove the brioche dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

Pound and Rest: Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.

Spray Pan: Prepare a loaf pan by spraying it with nonstick baking spray, set aside.

Shape Dough: When your dough is ready, tip it out onto a floured surface again, and pat flat. Cut the dough into 3 equal pieces and roll the pieces out to about 12 inches. Lay each 12 inch strand of dough side by side and join the top together by lightly rolling them into a point. Braid the strands all the way down and at the bottom pinch and roll the ends together.

Rest: Tuck the pointed ends under the loaf and fit the loaf into your prepared pan. Cover and let rest for about 30-45 minutes. Until the dough has risen slightly above the top of the pan.

Preheat Oven: While your loaf is proofing, preheat your oven to 325 degrees fahrenheit.

Bake: Once your loaf is proofed and ready, uncover and brush with your egg wash, bake for 30-45 minutes. The loaf will be golden brown and a thermometer inserted into the center of the loaf should read 190 degrees fahrenheit.