Preheat oven to 350°F and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.

Beat in egg, lemon juice, lemon zest, and vanilla extract until well combined.

Gradually mix in dry ingredients until just combined.

Roll dough into 1-inch balls and roll each ball in coarse sugar.

Place cookies 2 inches apart on prepared baking sheets.

Bake for 10-12 minutes until edges are lightly golden. Centers will look slightly underdone.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

2. Roll out the pizza dough on a floured surface to your desired thickness, about 12 inches in diameter.

3. Transfer the dough to a pizza pan or parchment paper.

4. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.

5. Arrange the mozzarella slices evenly over the sauce.

6. Add the tomato slices on top of the cheese.

7. Drizzle with olive oil and season with salt and pepper.

8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

9. Remove from oven and immediately top with fresh basil leaves.

10. Let cool for 2 minutes, slice, and serve hot.

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, mash the bananas with a fork until smooth with small chunks remaining.

3. Stir the melted butter into the mashed bananas.

4. Add the sugar, beaten egg, and vanilla extract, mixing well to combine.

5. Sprinkle the baking soda and salt over the mixture and stir.

6. Add the flour and gently fold it in until just combined. Do not overmix.

7. Fold in the chocolate chips and walnuts (if using), reserving a few chocolate chips for topping.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Sprinkle the reserved chocolate chips on top.

10. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

2. Roll out the pizza dough on a floured surface to your desired thickness, about 12 inches in diameter.

3. Transfer the dough to a pizza pan or parchment paper.

4. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.

5. Arrange the mozzarella slices evenly over the sauce.

6. Add the tomato slices on top of the cheese.

7. Drizzle with olive oil and season with salt and pepper.

8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

9. Remove from oven and immediately top with fresh basil leaves.

10. Let cool for 2 minutes, slice, and serve hot.