Some News & A Crisp

Hi!  Before I tell you about this super yummy blueberry crisp that I adapted from Jonna’s recipe at Get Off Your Butt And Bake I have to tell you some news.  Good news!

First bit of good news.  I was contacted a week or so ago by Rebecca at Frigidaire’s online store inquiring about my interest in submitting a recipe to be featured on their site.  After mulling it over for a few days I responded with a happy yes, so be on the look out for more information on my recipe submission.

Last Tuesday was my birthday and for my birthday I convinced my honey to let me get a fancy schmancy new camera.  I pulled one of the kids’ tricks and called him while he was distracted at work.  LOL  Here’s the one I got.  With the camera I also, ordered two “how to” books.  A Dummies one (Thanks for the recommendation, Ann Marie!) for learning how to use my particular camera and one for learning how to use Photoshop Elements. It was time.  I’ve had the program for a so long they’ve come out with a new version.    :(  Hopefully over the next several months you’ll see a gradual improvement to my photos.  Along with the camera I got a few other gifts, one in particular was from a sweet friend who gave me 4 mini Le Creuset pie plates.  They’re absolutely lovely and will be putting in an appearance here at 3B’s in the near future.

Next up.  It’s vacation time, baby!!  (10 glorious work free days. Well, 2 driving and 8 of rest.)  This coming Friday we’re hitting the road and heading out of Florida to visit our parents in the mountains of North Carolina.  Normally I would not post anything while I was gone but this time I asked Monica and Michelle if they would write a guest post and they both agreed!  Aren’t we lucky?!  You’re in for a treat and from our email exchanges I think that they even have plans to load you up on some chocolate goodies.  Please make them feel welcome and say hi when they visit.  :)  Now for that blueberry crisp I promised you!

I found this terrific crisp recipe at Get Off Your Butt and Bake and as soon as I saw it I got off my butt and baked!  This was crazy fast and so easy to put together.  I even baked mine in my toaster oven on the bake setting.  I did have to improvise a bit as Jonna’s was a peach and raspberry crisp and I didn’t have either fruit.  What I did have was some blueberries but not enough to make the full recipe. I had to cut the filling recipe into thirds but I only halved the crisp topping.  Pretty smart of me, huh?  Crisp topping gooood!  :)  Instead of giving you the recipe I’m going to send you over to Jonna’s.  She whips up some good looking food that is sure to get you off your butt and into the kitchen. 

Thanks so much for stopping by and commenting!  I appreciate the time you take to do so.  Unfortunately I won’t be commenting much on your blogs while I’m on vacation and maybe not at all.  I’ll catch up with you guys when I get back after the first of August and please, this would be an ideal time to post all your chocolate and raisin filled posts!  HA! :) See ya!

Caramelized Banana Crisp with Brown Sugar Vanilla Ice Cream

Yes!  This is as good as it sounds especially if you are a fan of bananas and we are!  My three loved it!

I saw the crisp on Teanna’s blog, Spork or Foon and took Jaime of Good Eats ‘n Sweet Treats’ advice and made Brown Sugar Vanilla Ice Cream.  The ice cream was made in the beginning of July by the baking group Sweet Melissa Sundays.  Only the weekly hostess posts the recipe.  Everyone else links back to her.  I’m following their tradition and just giving you the link to the recipe.  I will though provide you with Teanna’s Caramelized Banana Crisp recipe. ‘Cause I’m nice like that. Other than doubling the recipe I didn’t change anything.  Teanna  topped hers with ice cream and Hot Buttered Rum Sauce. I forgot about the sauce and by the time I remembered we had already scrapped our “bowls” clean!  :) 

Caramelized Banana Crisp

For the Bananas:

2 tablespoons butter

1/4 cup brown sugar

2 medium bananas

Melt butter in large sauce pan over medium heat. Add brown sugar and lower heat to a simmer.  Let simmer for 2 min. Slice bananas in a diagonal into 1/3" inch slices. Arrange in a single layer in sauce pan, turning after 2 minutes, until golden brown on each side.

For the Crisp:

1/2 cup sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 cup brown sugar, firmly packed

1/2 cup plus 2 tablespoons flour

1/4 cup oats

1/4 teaspoon salt

6 tablespoons butter

Directions

Preheat oven to 375°F. Butter or spray two individual ramekins.Combine bananas, sugar, nutmeg and cinnamon in a ramekin.Mix sugar, flour, oats and salt. Cut in butter until it forms crumbs. Scatter mixture over batter and bake 40 minutes or until browned.

Okay, so you checked out the recipe?  Would I make this again?  Yes!  BUT here’s what I would do differently……skip caramelizing the banana.  It’s unnecessary.  With the crisp baked for 40 minutes the bananas will caramelize inside the oven. I followed the recipe and mine were actually past caramelized and extremely mushy.  Instead place the banana slices in the ramekins and top with the brown sugar and butter.  While I baked my crisps for the 40 minutes and I think I should have checked and pulled them earlier.  Maybe 5 minutes earlier.  Watch yours.  Last change, I’d add some nuts to the crisp.  

I did make some changes to the ice cream recipe. I didn’t have any vanilla beans so I used some vanilla bean paste instead.  I also didn’t have any dry skim milk and just omitted it.

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In an earlier post I mentioned being busy with football and cheerleading practices after work everyday. Devon, one of the twins is playing football again and  Babygirl is now a cheerleader. She’ll be cheering for his team!  She’s very excited, especially with her uniform and all the other girlie accessories that go along with it.  Here’s a photo of her.  (Monica, think Ingrid with glasses and curly, darker hair, LOL!)

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