Chocolate Dipped Banana Pops

We're making Chocolate Dipped Banana Pops with Deana Cimorelli of The Bakery Boutique.

Chocolate Dipped Banana Pops
Ingredients:

{1} bag oven tempered melting chocolate {you can get at your local craft store}
{6-8} popsicle sticks
{2} bananas, peeled, cut crosswise/ vertical into thirds (make sure the bananas are just slightly ripe, the more firm the better)
1/3 cup coarsely chopped peanuts (or any topping that you would enjoy)

Directions:
Melt chocolate in glass bowl in microwave, follow bag for instructions
Line a baking sheet with wax paper
Insert popsicle stick in one end of each banana piece
Dip banana in chocolate, be sure to cover entire banana, spoon on additional chocolate to cover if needed
Let excess chocolate fall off, sprinkle with peanuts and lay on prepared sheet
Refrigerate until chocolate is firm, about 20 minutes, or up to three days

Effortless Tiramisu
Ingredients:

{1} 8 oz package Mascarpone cheese, softened
{1} 8 oz tub whipped topping (Cool Whip)
1 tbsp Irish Cream
1 tsp instant coffee granules
{1 package} store bought fresh lady fingers (you can find them in the local market in their bakery section)
1 cup instant coffee
2 tsp granulated sugar
Cocoa powder to garnish

Directions:
Blend together the Mascarpone cheese, Irish Cream, 1 tsp granulated sugar and instant coffee granules
Once completely blended and smooth, fold in whipped topping with spatula (be sure not to incorporate too much air)
Set aside in refrigerator for about ten minutes, just enough to firm up
Make one cup instant coffee, add 1 tsp granulated sugar
In serving dish, layer the bottom with ladyfingers, drizzle or brush on coffee mixture and then cover with cheese filling
Repeat this two times
Dust top with cocoa powder
Best if refrigerated for a half hour before serving