Dutch Oven Peach Cobbler

Dan, the kids and I just got back from a camping trip to Zions National Park.  It was still quite cold but we had a blast.  Since camping season is not too far out in the future, I thought that I would do a section on great camping recipes that we tried on our trip.  This is by far our favorite dessert to have out camping.  I hope you enjoy!

Ingredients:

2 large cans of peaches, (I use bottled peaches that I can in the summer)

1 box of yellow cake mix

1 cube of butter

1/4 cup sugar

1 1/2 TBS of cinnamon

Instructions:

Make sure your campfire has plenty of hot coals. These are important for proper baking.

 

Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.

Pour the entire contents of the can (peaches and juice) into the dutch oven.

Dump the cake mix on top of the peaches.

Slice the butter into sections and put them on top of the cake mix.  Sprinkle with sugar and cinnamon.

Put the lid on and place over hot coals.  Place hot coals on top of the lid as well.

Let the cobbler bake for 35 to 45 minutes. Check to see if it is done by inserting a clean knife into its center. If the knife comes out clean, the cobbler is finished. If it does not come out clean, add more coals and wait 5 to 10 more minutes. Repeat until the cobbler is done.  

Peanut Butter Chocolate Brownies

Ingredients

• 1 pound butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 3 ounces unsweetened chocolate
• 6 extra-large eggs
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt  
• 3/4 cup peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie.  Pour into the prepared pans.  In a microwavable safe cup, heat the peanut butter for about 30 seconds.  Pour over batter and cut through the batter with a butter knife.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Sinfully Delicious Chocolate Brownies

These brownies are super sweet.  I love them!  They are my new favorite brownie recipe.  This recipe makes a large amount and is perfect for a large get together!

Ingredients

• 1 pound butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 3 ounces unsweetened chocolate
• 6 extra-large eggs
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt  

Directions

Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie.  Pour into the prepared pans. 

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Crepes

This is my personal favorite breakfast treat!!

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.  I like to put them on wax paper.  Lay them out flat so they can cool. Continue until all batter is gone. 

Fill the crepes with your favorite fruit.  My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.  

Top with freshly whipped cream. YUM!!

Ingredients

• 2 tablespoons sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream

Directions

Place the whipping cream into a bowl and either hand whisk or on medium speed beat just until the cream reaches soft peaks.  Then add the sugar and vanilla and beat until it forms stiff peaks. Store any unused portion in an airtight container for up to 10 hours. 

Caramel Pecan Cheesecake

1 1/2 cups graham cracker crumbs

1 cup chopped pecans

2 TBS sugar

1/2 cube melted butter

4 packages cream cheese

1 cup packed brown sugar

2 TBS flour

1/2 cup sour cream

1 TBS vanilla

3 eggs

1 bag (14oz.) caramels

Preheat your oven to 350 degrees.  Line a 13x9 inch pan with tin foil.  Have the ends hang over the edge of the pan.  Mix graham crackers, 1/2 cup of pecans, sugar and butter together in a small bowl.  Press firmly into the bottom of the pan.  Bake for 10 minutes

Beat cream cheese, brown sugar and flour in large bowl with an electric mixer on medium speed until well blended.  Add sour cream and vanilla.  Add eggs, 1 at a time, mixing at low speed until just blended.  Place 36 caramels and 1 TBS water in a microwavable bowl.  Microwave on high for 1 minute or until caramels are completely melted.  Add to cream cheese and stir until well blended.  Pour over crust.

Bake for 40 minutes or until the center is almost set.  Sprinkle cheesecake with remaining 1/2 cup of pecans and refrigerate for at least 4 hours.

Place remaining caramels and 1 TBS of water in a microwaveable bowl.  Microwave on high 1 minute or until the caramel is completely melted.  Drizzle over the cheesecake.  Remove dessert from pan and cut into bars to serve.  Store leftovers in the fridge.

Mini Chocolate Mousse Pie (So fun for Valentines Day)

This may look very time consuming but it is super easy.  My husband loves these pies and prefers them to the pies I make from scratch.  These are so fun for parties or a special dinner with your significant other.

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a separate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!    Divide into three balls.  Roll out dough until 1/4 inch thick.  With a large round cookie cutter cut circles that will fit into a muffin tin.  Press lightly around the sides to form the crust.  Take a fork and make indents around the outside to form the edge of the crust.  Also prick a few holes in the crust for baking.  Bake at 400 degrees until light golden brown.  Cool on a rack. 

Mouse:

In a medium size bowl combine 2, 3 oz. instant chocolate pudding mixes and 3 cups of cold milk.  Stir until thick and let stand for 3 minutes.  Mix in 1/4 cup sweetened condensed milk.  Fold in 1 cup of whipped topping or sweetened whipped heavy cream. (Mix 1 pint of heavy cream with mixer until it forms soft peaks.  Then add 1/3 cup powdered sugar and 1 tsp vanilla).  Pour into the cooled shells.  With a piping bag, pipe on more whipped cream.  Top with a fun chocolate candy and shaved chocolate for some fun garnish!

The Perfect Dipped Strawberries

It is not a secret that we love chocolate around my house and I know that Valentines Day is still a month away but I thought I would share some awesome spins on chocolate dipped strawberries.  These are divine and add a little pop to your regular dipped strawberries.  I guarantee your sweetie pie will love them.  

Before you dip your strawberries clean them well.  Make sure that the strawberries are completely dry or it will ruin the chocolate.  I used dark chocolate, milk chocolate and white chocolate.  For toppings I used coconut, mini chocolate chips, crushed graham crackers and chopped nuts.  

Go to a chocolate shop and find some great chocolate.  It makes a difference.  Melt slowly over a double boiler until just melted.  Remove from heat and stir until it starts to slightly cool.  Dip the strawberries and top with whatever your heart desires.  Have fun and be creative!

Chocolate Ganache Brownie Bites

If you are really looking to impress your guests, these will be sure to do the trick.  There are some great shortcuts in this recipe.  I hope you enjoy them as much as I do.  Every time I make these people are begging for the recipe!

1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)

2/3 cup whipping cream

1 cup semisweet chocolate chips

1 pint of berries

(In the picture I have raspberries berries but I have used blackberries and strawberries)

Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray.  Prepare your brownies according to the package for cake-like brownies.  Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full.  Bake 14 minutes or until edges start to set.  Do not over bake!

Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press.  Let them cool in pan for 15 minutes.  Loosen the edges and gently remove from the pan.  Let them cool completely.

In a 1 quart saucepan, heat whipping cream over low heat just to boiling.  Remove from heat; stir in the chocolate chips until just melted.  Let stand about 15 minutes or until mixture coats a spoon

Pout the chocolate mixture into the cooled brownie cups.  Place your berries on top and serve.

***Your brownies can be made a day in advanced and stored in a airtight container*** 

Blueberry Pie

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Pie Filling:

3/4 cup white sugar

3 TBS cornstarch

1/4 tsp Salt

1/4 tsp cinnamon

4 cups fresh blueberries

1 TBS butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Brush crust with milk and sprinkle with white sugar
5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Hershey's Chocolate Coconut Pie

Make Crust:

Combine 1/4 cup melted butter and 2 cups sweetened coconut.  Put in bottom of pie pan and up the sides.  DO NOT press firmly.  Pat just enough to have it stick.  Bake at 300 degrees for 30 minutes or until golden brown.  Take out and cool completely.

Chocolate Mousse:

Cut up 5 Hershey's chocolate bars with almonds and set aside.  In a microwave safe bowl combine 16 large marshmallows and 1/2 cup canned milk.  Put in microwave for 1 minute.  Stir and repeat until marshmallows are melted.  Add Hershey bars and stir until completely melted.  Set aside and cool to room temperature.  Then fold in 1 cup whipped cream with no sugar added.  Refrigerate.  

When cool, top pie with 1 cup of whipped cream.  To this 1 cup of whipped cream add 1/4 cup powdered sugar, 1 tsp vanilla and 1/4 tsp almond extract.  Top with chocolate shavings to serve.   

Turtle Ice Cream Pie

Ingredients:

Crust

• 1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
• 3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

Sauce and Filling

• 3/4 cup (packed) dark brown sugar
• 3/4 cup heavy whipping cream
• 3 tablespoons dark corn syrup
• 3 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 pints (4 cups) premium vanilla ice cream, divided

Ganache Topping

• 5 1/2 ounces bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 1/2 tablespoons dark corn syrup
• 3/4 teaspoon vanilla extract
• Pinch of salt

Preparation:

Crust

• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.

Sauce and Filling

• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

Ganache Topping

• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.