Strawberry Rhubarb Crisp

As I said yesterday, I went a little gung-ho on the strawberries and rhubarb at the farmer's market. While I was making up some Strawberry Rhubarb Sauce for our french toast, I started the prep work for this dessert while I was at it.

I know I've said before my family wasn't huge on dessert, but my brother has always loved apple crisp.  It's really the only thing I remember my mom regularly baking from scratch. I've made a lot of cobblers in the past few months (the mango and raspberry varieties haven't hit the blog yet), so I thought I'd try something new!

What I like about this dish is that you can do your prep work in advance before dinner, toss it in the oven when you sit down to eat, and have it warm and toasty by the time you're finished.

You'll Need:

1+ 1/2 cups chopped rhubarb

2 cups chopped strawberries

3/4 cup brown or white sugar

1 cup oats

1/4 cup flour

4 TB cold, unsalted butter cut in pieces

1/2 tsp salt

Start by chopping up your fruit.  I used most of a pint of strawberries, and maybe four sticks of rhubarb?  But feel free to adjust to what you have.  Peeled green apples would also go mighty fine in this.

Double-Box Dessert

This is literally one of the easiest desserts ever.  And it is freaking delicious.  

My family was never huge on sweets, and my mom was never big on baking them.  But one thing we often make and always love is brownies.  We have never made them from scratch.  In fact I can't possibly fathom why anyone would when brownies made from a box are PERFECT.  Just don't even try to screw with that.

A while ago I came across the Slutty Brownie, a drool-worthy concoction of chocolate chip cookies + oreos + brownies.  And if that's possible, then pretty much anything is possible.

Being a great lover of the peanut butter and chocolate combo (who isn't?!)  I created this version which I am tentatively calling the Double-Box Dessert - peanut butter cookies with brownies on top!  Delicious.  

If you want to get crazy, throw some chopped up peanut butter cups in between those layers and you'll have a gosh darn masterpiece!

But before I go one making up new exciting adventures, let's just get going on the basics:

Gluten-free Pumpkin Bundt Cake

As a student I have a massive procrastinating habit.  I've come to terms with it, and still getting everything in on time, so it doesn't bother me in the slightest.  When I'm in group projects, it's a whole different story- especially when my group members are friends.  So for this assignment everyone else spent 2-3 weeks on, I obviously devoted two solid days to, and got it in a whopping two hours before it was due. I felt bad about everyone else spending hours dutifully hunting down data that I just used without having to yell at the internet so I solved this problem with baking! As one of our members has the very sad condition of Celiac Disease (I would mourn the loss of bread/bagels daily), this baking project is gluten-free.  She also LOVES pumpkin- so this is right up her alley.

That said, I want to be clear that I RARELY bake without gluten and am not in any way an expert on this matter.  According to the World Wide Web, some people can't even have their food cooked with utensils that used flour in a previous life, so check with your food recipients on the seriousness of their condition before you give them a bad case of bowel grumpiness.