Choco Honey Banana Peanut Butter CakeI'm not kidding, this is one of the best cakes I've ever tasted hands down. Peanut Butter Banana Chocolate Crepe Cake: Imagine this, chocolate cake that has layers of crepe inside topped with a honey peanut butter frosting and fresh bananas. I am completely in love with this sinful cake and am dying to share it with my Mom. Her and I have the same sweet tooth and I know she is just going to have a "savor each spoonful" type of moment when she has it for the first time, I can almost picture her face. I'll wait till Mother's Day to surprise her with it as soon as the sun rises…maybe even a coffee and cake breakfast in bed, it is made with crepes afterall. Enjoy!

Related: 10 tasty mug cakes you can make in under 10 minutes

Ingredients for Peanut Butter Banana Chocolate Crepe Cake:

Chocolate cake mix (mix according to directions on box with eggs, oil, and water)
12 - ready to use crepes (I use Melissa's)
1 - cup creamy peanut butter
1 - cup honey
3 - ripe bananas

Directions:
Preheat

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

Today: Ashley from Edible Perspective shares step-by-step directions for homemade corn tortillas and oven-baked tortilla chips that require just four ingredients and a little bit of practice. Now pass that margarita.

I always thought you needed a deep fryer to make perfectly crunchy tortilla chips at home. But with just water, masa harina, a little bit of oil, and a little bit of salt, you can whip up the perfect batch of chips in your own kitchen.

For this year's Cinco de Mayo party -- or for any party, really -- impress your friends with these oven-baked tortilla chips. They're perfect for nacho night, or dipping in homemade guacamole or salsa. You won't believe how simple the process really is, and with just a little practice, you'll be a pro in no time!

More: Excited for nacho night? Make your cheese sauce from scratch, too.

The

By Steve Menter for Food & Wine

This fantastic version of guacamole gets smoky-sweet flavors from crushed chipotles and chunks of mango. Best Guacamole Recipes

Chunky Avocado-and-Mango GuacamoleSmoked-Chile-and-Mango Guacamole
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 plum tomatoes, cut into 1/4-inch dice
1 shallot, finely chopped
2 dried chipotle chiles, stems discarded and chiles finely crushed
Kosher salt
2 Hass avocados--halved, pitted and diced
1/2 cup finely chopped white onion
1 serrano chile, minced
3 tablespoons fresh lime juice
1/2 mango, cut into 1/4-inch dice (1/2 cup)
1 cup lightly packed cilantro, finely chopped, plus whole leaves, for garnish
Tortilla chips, for serving

DIRECTIONS
1. In a medium skillet, heat the olive oil. Stir in half of the diced plum tomatoes and add the shallot, crushed chipotles and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 5 minutes. Scrape the mixture into a large bowl and let cool

By David Yan for Food & Wine

Coating the rim of the glass in powdered chile gives this fantastic fruity drink a fun kick.
America's Best Margarita Bars

Mango MargaritaMango Margarita
INGREDIENTS
1 cup ice
1 lime wedge
3 ounces silver tequila
1 small mango--peeled, pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh lime juice
1 tablespoon chile powder
2 ounces orange liqueur
1 1/2 ounces agave nectar
3 ounces grapefruit soda

DIRECTIONS
1. Spread the chile powder in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat. In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.

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By Rachel Wilkerson, Lover.ly

When planning your wedding desserts, take a cue from the past and go for pretty pastel treats that look like they came straight out of a 1950s newlywed cookbook. Buttercream cakes, a sprinkling of coconut, sweet fruit pies, and vintage cake stands and serving ware help create this pretty look. Here are our favorite vintage desserts for your wedding.

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By Food & Wine

At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos and quesadillas--simple, fresh and sustainable. America's Best Taco Spots

Grilled-Chicken TacosGrilled-Chicken Tacos
INGREDIENTS
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

DIRECTIONS
1. In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika

By Breana Lai, M.P.H., R.D., Associate Food Editor, EatingWell Magazine

Whether you enjoy smoothies for breakfast, a snack or even dessert, they're a great way to increase your daily servings of fruits and vegetables. But depending on the ingredients they're made with, smoothies can quickly turn into unhealthy calorie-bombs filled with sugar and saturated fat. And drinking too many high-calorie smoothies could counteract their health benefits and sabotage your efforts to stay--or get--slim.

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The healthiest way to enjoy a smoothie is to make your own. Blending your own choice of ingredients assures you know how much of and what foods you are getting. Wondering how to make a smoothie? A good smoothie should contain a blend of ingredients with protein and fiber to help keep you full and provide antioxidants, vitamins and minerals.

And when it comes to smoothies, don't forget to keep an eye on portion sizes! If you are

There's a new healthy-food overlord dominating the nation and it's... the humble chickpea. In response to the growing demand for hummus, tobacco farmers in Virginia are planting chickpeas (aka garbanzo beans) alongside their tobacco crops, just in case there's a chickpea shortage due to weather where the beans usually grow - the Pacific Northwest.

This trendy investment from farmers could mean a big bonus for us consumers: new varieties of the chickpea, which means more delicious choices for the low-fat, high-protein hummus we use as a nutritious dip today. The stuff is also a healthful snack for kids.

To jump on the hummus bandwagon (if you haven't already!), whip up this decadent dip, which comes together in just 10 minutes and features the fresh flavors of lemon and basil. Be sure to make plenty... it will go fast.

Lemon Basil Hummus Dip

Prep Time: 10 minutes
Serves 10

1 can (about 15 ounces) chickpeas (garbanzo beans)
1/2 cup loosely