Culinary Adventures with Camilla

I had some bananas that I needed to use. Jake asked for banana bread. But, as my oven is still out of commission, I needed the dessert to be no bake and gluten-free. Thankfully I had some gluten-free cookies to make a crust! Ingredients  makes one 9" pie Crust 2 C crushed gluten-free cookies (I used Tate's Gluten-Free Ginger Zinger Cookies) 6 T butter Also needed: tart pan with removable bottom, food processor Filling 8 ounces cream cheese 3 ripe bananas 1 C organic heavy whipping cream 1/2 C organic powdered sugar Procedure Crust Use a food processor to crush the cookies and measure out 2 C. Place the cookie crumbles in a large mixing bowl. Melt butter and pour into cookie crumbles. Use a rubber spatula stir until well-combined. Spoon the mixture into a tart pan and press firmly into the pan. Place crust in the refrigerator for 25 to 30 minutes to firm up. In the meantime, make your filling. Filling Place all of the ingredients in the ...

"Mommy, can you please make gorilla poop cookies again?" What are you talking about? "You made gorilla poop cookies a long time ago. I want you to make those again, please. You didn't have to bake them. And they have peanut butter and oats and chocolate." That does not sound familiar...and definitely doesn't sound like something I would make. "You did. Can you look up a recipe?" Okay. I made them today...and D was ecstatic. Apparently everyone in the house remembers when I made these before. Really?!? And they were all excited that I made them again. "Take a photo," commanded Jake. "Mom actually made the same thing twice."  Very funny. Though I still doubt that I ever made these, a quick search rendered lots of variations of the recipe. I mixed and matched based on what D remembers them to be. Ingredients 3 C rolled oats 1 C semi-sweet chocolate chunks 1 C organic chunky pea...