Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.Photography Credit:Elise BauerOne of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?

Inspired by Ben and Jerry& 39;s Coffee Heath Bar Crunch ice cream, this coffee-infused ice cream is mixed in with chopped Heath Bar toffee.Photography Credit:Elise BauerMy absolute most favoritest (yes I meant to say that) of all candy bars growing up was the Heath Bar. To this day I have what one might call “self control issues” when confronted with them, or any English toffee for that matter.

Here& 39;s how to cook potatoes in the pressure cooker! Make a big batch and use them all week long to make potato salad, breakfast skillets, and roasted potatoes for dinner.Photography Credit:Coco MoranteI don’t always prep or cook in advance, but boy am I glad when I do. It’s so nice to go into the fridge and find things that are easy assemble into a quick meal.

Make this healthier version of caramel sauce with dates, water, and coconut cream! Takes 15 minutesPhotography Credit:Sabrina ModelleA crisp, crunchy, and tart apple dipped in sweet caramel sauce just feels like fall to me. I thought it would be a great idea to make a healthier version of a caramel dip so I could eat this as a snack instead of dessert!

Here& 39;s how to make a classic tiramisu, step-by-step. Great make-ahead dessert for Christmas, Thanksgiving, and holiday parties.Photography Credit:Cindy RaheI’ve always thought of tiramisu as a “restaurant dessert.” You know – one of those fancy desserts that you would never think to make at home.

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.Photography Credit:Elise BauerOn my first trip to France in my early twenties, I came back with a set of French blue-handled bistro flatware that I ended up using for years, and seven jars of various types of Dijon mustard.