Trio of Delish Desserts for all…

Hey everyone! Hope you’re having a great weekend so far! An early Happy Mother’s Day to all the Mom’s, Grandma’s, and anyone else who is a Mother figure for someone! ?

I am lucky enough to have my Mom and one of my Grandma’s to celebrate Mother’s Day with.

My Mom is a wonderful person who has always been here for my brother and I. And even though Michael is no longer here, he is definitely thinking of her and loving her for all the things she did for him.

My Mom and I don’t always get along but it’s probably because we are a little too much alike. No matter what though, I love her and am thankful for all the things she’s done for me.

I am so sorry if your Mom is no longer here to celebrate with. I’m sure you will be thinking of her and she will be thinking of you. ♥️

If you don’t talk to your Mom at all, I’m sorry you’re are going through that. This is probably not a fun weekend for you. I hope instead that you can find some time to celebrate yourself this weekend. ♥️

My Grandma is the best! We went to her and my Grandpa’s house every day before and after school growing up. I had my own room at her house and on the weekends would beg my Mom to “Please let me spend the night at Grandma’s, please Mom.” She is so very special to me and I love her dearly.♥️

She loves Banana Bread so that is my first recipe this weekend. Then for my Mom who is gluten free I’ve got a Magic Bar and a Strawberry Rhubarb Crisp.

Banana Bread…

Here’s what you’ll need…

1c (ish) Bananas (I used 3 good sizes bananas. It was a little more than a cup.)

1c (ish) Sour Cream (I used a little less than a cup to even out for the extra bananas I used.)

1/4 c Softened Butter (which is also a half stick)

1 1/3 c Sugar *after I took the picture, I decided to split the sugar between Brown and White instead of all White sugar.

2 Eggs

1 1/2 tsp Vanilla

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Cinnamon

Dash of Salt (I always use Salted Butter so I usually just shake a little salt in my hand and throw it in.)

2 c Flour

Heat the oven to 350.

Butter/Spray 2 small or 1 large loaf pan(s).

Mash the bananas in a bowl, mix with the sour cream and set aside.

Put the butter and sugar(s) in your mix and beat for about 2 minutes.

Add each egg one at a time mixing well in between.

Mix in the vanilla.

Mix in the banana/sour cream mixture.

Add the baking soda, baking powder, salt, and flour. Stir until just mixed.

*If you want to add anything extra you can stir it in now. Some ideas are: Pecans, Walnuts, Chocolate Chips, Butterscotch Chips, or Dried Fruit.

Pour into your pan(s) and out in the oven for 45-50 min.

Let cool and slice as needed. Maybe spread on some butter or a nut butter of your choice.


Gluten Free Magic Bars…

Here’s what you’ll need…

One bag of Gluten Free Gingersnaps or Gluten Free Graham Cracker crumbs as well. *see note below before deciding

1/4c Melted Butter (which is also half a stick)

3/4c each of Semi and White Chocolate Chips

1 can Sweetened Condensed Milk

2 1/2c Sweetened Shredded Coconut

1/2c Sliced Almonds

*Next time I would use the graham cracker crumbs. The gingersnaps were a little too spicy for me. It tasted great though!

Heat your oven to 350. Grease/Spray your pan. I used an 8×8 pan because I didn’t want as much but you can definitely use a 13×9 as well.

Use the food processor to make the cookies into crumbles and then mix those in a bowl with the butter until all the crumbs are coated.

Pour the mixture into your pan and press evenly into place.

Sprinkle about a cup and a half of the coconut on top followed by both kinds of chips.

Pour the sweetened condensed milk over the chips. Then sprinkle on the rest of the coconut and the almonds.

Bake for about 20 min. Cool, cut, and serve.


Gluten Free Strawberry Rhubarb Crisp…

Here’s what you’ll need…

3c Strawberries cut up in 1 inch pieces

3c Rhubarb cut up in 1 inch pieces

1c White Sugar

1c + 3 tbsp Gluten Free All Purpose Flour

1 stick butter (needs to be cold but softened enough to break apart with your fingers).

Zest of half a Lemon (optional)

2 tsp Lemon Juice (optional)

1/4 tsp of Almond Extract (optional)

1/2 tsp Vanilla

1/4 tsp Nutmeg

1/2 tsp Cinnamon

Pinch of Salt

1c Brown Sugar (I always use Dark, I like it better)

Gluten Free Oats *All I could find today was Gluten Free Muesli. I picked out the raisins and pumpkin seeds and made it work.

Heat the oven to 375. Butter/Spray and pan you want. I used 3 small pie plates this time. You could use a 9″ pie plate or a 13×9. If you use a 13×9, I would probably add a little more fruit.

Cut up the strawberries and rhubarb. Add to a bowl with the white sugar, 3 tbsp gluten free flour, vanilla, lemon zest, lemon zest juice, and almond extract. Mix and put in your dish.

For the crumble topping in a bowl mix oats, 1c flour, salt, cinnamon, nutmeg, and brown sugar.

Add the stick of butter to your dry mix and with your fingers work it until mixed well but still crumbly.

Layer the crumble over the top of the fruit and put it in the oven. Bake for 40-45 min., it should be bubbling and toasted on top. Remove from the oven and cook for a couple of hours. Top with whipped cream or ice cream.


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