TOASTY CAMPFIRE COOKIES
Steps:
- Melt white chocolate in a double boiler, spread evenly over the bottoms of the cookies. Break up the milk chocolate bar into 10 pieces, and place 1 piece onto the white chocolate side of 10 cookies. Place the marshmallows on top of the milk chocolate. Top with the remaining cookies, creating a chocolate-marshmallow sandwich.
- Toast cookies over a campfire, or stove using tongs until the chocolate and marshmallow has melted, about 3 minutes.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 45 g, Cholesterol 34 mg, Fat 25.8 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 7.4 g, Sodium 322.3 mg, Sugar 13.4 g
CAMPFIRE CONES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 30 cones
Number Of Ingredients 26
Steps:
- Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans.
- Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
- In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
- With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.
CAMPFIRE COOKIES
The start of cold weather here in Colorado means bonfire season. What better way to celebrate than with these campfire cookies! -Callie Washer, Conifer, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. , Meanwhile, spread crushed candies onto a parchment-lined baking sheet. Bake until candy is melted, 5-7 minutes. Cool completely on pan on a wire rack. Break into pieces., Spread icing over cookies; sprinkle with wafer crumbs. Arrange broken candies to make campfire flames. For logs, break pretzel sticks in half. Place 3 halves, broken edge down, in the wet icing. Hold in place until set.
Nutrition Facts : Calories 238 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CAMPFIRE COOKIES
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 15 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
- Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
- For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
- Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.
CAMPFIRE S'MORES STRAWBERRIES
This is the perfect after dinner treat when both strawberries and camping are at their seasonal peak. This fun twist on a classic campfire dessert is a happy marriage of strawberry fondue and gooey s'mores that will keep everyone in sticky bliss.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Build a campfire.
- Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn't scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire.
- Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crème. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crème, chocolate and graham cracker crumbs.
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