Ingredients Chocolate Cobbler

1 cup all-purpose flour (5 ounces)

2 teaspoons baking powder

1 teaspoon fine salt

7 tablespoons natural unsweetened cocoa powder, divided

1 1/4 cups granulated sugar, divided

6 tablespoons melted Kerrygold

Unsalted Butter

1/2 cup whole milk

1-tablespoon vanilla extract

1/2 (packed) cup light brown sugar

1 1/2 cups hot water

Your favorite ice cream, as an accompaniment

Chocolate-Covered Banana Pops

3 firm yet ripe bananas

6 ounces semisweet chocolate, chopped

1 tablespoon zero-trans fat vegetable shortening

Optional Toppings:

Roasted salted peanuts, finely chopped

Toasted flaked coconut

Colored sprinkles

Mini peanut butter chips

Special Equipment:

6 wooden Popsicle sticks

Chocolate Cobbler

Heat oven to 350°F. In a large bowl, whisk together flour, baking powder, salt, 3 tablespoons cocoa, and 3/4 cup sugar. Stir in melted butter, milk and vanilla, and mix until smooth. Spoon mixture into an ungreased 8-inch baking dish. In a separate small bowl, whisk together remaining 1/2 cup granulated sugar, 4 tablespoons cocoa powder and brown sugar. Sprinkle mixture evenly over batter. Pour hot water evenly over batter; DO NOT STIR! Bake until center is just set, about 35 to 40 minutes. The bottom of cobbler will form a gooey chocolate sauce beneath the crumbly brownie-like topping. Allow the cobbler to set for 5 minutes before serving topped with a scoop of your favorite ice cream. Serves 6-8.

Chocolate-Covered Banana Pops

Peel bananas, then cut each in half crosswise. Place a Popsicle stick into cut end of each banana. Freeze in a single layer covered in plastic wrap. Microwave chocolate and shortening for 1 minute on defrost; stir and repeat 2 more times, or as needed, until completely melted. Pour melted chocolate into a short, narrow glass. Holding a banana pop by the wooden stick, dip into melted chocolate, coating on all sides. Immediately, roll in your topping(s) of choice. Place onto a wax paper-lined plate. Dip and top remaining bananas. Serve immediately, or wrap individually in plastic wrap and freeze for up to 2 weeks.