This ice cream is for serious chocoholics only, so rich and full of real dark chocolate that one scoop is enough, believe me. The ice cream base requires tempering eggs with hot cream, however, this is the best base ever because makes the ice cream incredibly creamy and smooth. Furthermore, it’s simple to make and worth the effort. The dark chocolate ice cream doesn’t require an ice cream maker and special equipment. After cooking, cool it and then freeze in an airtight container or a covered loaf tin. Find the recipe here…

Banana bread recipe was featured for the first time in American cookbooks in the 1930s. In those days baking soda and baking powder without which making the banana bread was impossible, were introduced into domestic kitchens making baking easier and more accessible for housewives. The first recipe appeared in Balanced Recipes Cookbook in 1933 published by Pillsbury. But popularity was gained in 1950 when the United Fruit Company released Chiquita Banana’s Recipe Book containing this recipe to conquer the American food market and make bananas more palatable for American families. Find the recipe here...

White and brown chocolate chip cookies with currants are full of dark chocolate and sweet dried summer fruits. Simply bitter-sweet harmony. I am happy to announce that 200 cookies, homemade by Polly Eats London have been delivered today to Art Habitat as a part of its marketing campaign. The second equal batch of confectionery will be made and supplied next week. We are ready – all hands aboard - and look forward to this. Try to bake them yourself and you will never forget this amazing texture and taste. Find the recipe here...