Baked Chocolate Bananas
from Campfire Cuisine
- 1 banana
- 1 tbsp chocolate
- 1 tbsp shredded sweetened coconut
With the banana still in its peel, make an incision lengthwise through the length of the peel and the fruit, leaving the underside of the peel intact. Pull the sides of the banana apart and stuff your chocolate pieces inside. Wrap in aluminum foil and bake over high heat 10 to 15 minutes (we just put them in the fire), until the fruit it hot and soft and the chocolate is melted. Remove and discard the foil, and sprinkle the coconut over the top. Serve hot.
Just like regular smores (which are also happening), but instead of graham crackers try rice crackers with a melting cheese (we are using gouda this time). Roast a cube of cheese over the fire and then sandwich is between some chocolate and rice cracker.
Roasted Cream Cheese Stuffed Peppers
- 16 mini bell peppers
- 8 ounces cream cheese
- 1 tablespoon fresh herbs, such as basil, sage, or thyme
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cut a slit lengthwise in each pepper down 1 side.
- Combine cream cheese and herbs in a zip-top plastic bag. Cut off 1 corner of the bag. Pipe cheese mixture into each pepper to fill with as much of the cream cheese mixture as will fit. Alternatively, you can combine the cheese and herbs in a bowl and stuff the peppers with your fingers or a small spoon. Press the slit edges together.
- Center the filled peppers on top of a piece of foil, drizzle with a bit of olive oil and season with salt and pepper. Fold over the foil to create a packet, making sure to seal the seams tightly.
- Place the foil packet on a grate over the fire or directly on the embers. Watch them closely, making sure to rotate the packets often. Roast the peppers until they’re lightly browned and the cheese is hot.
Red Wine Poached Pears
- 4 pears, on the firm side
- 1 bottle red wine
- 3 cups water
- 1 vanilla bean
- 1 cinnamon stick
- 2 bay leaves
- 1 cup sugar
- Traveling with pears can be a bit tricky, especially when they’re very soft. Use firmer pears and don’t worry about any minor bruising since you’ll be peeling the skin off anyways.
- Peel the pears, but leave them whole and keep the stems on them. Slice a small amount of the base off if you’d like them to sit up straight up when served.
- Pour the wine, water, sugar, and spices into a large stockpot over medium-low heat. Gently add the pears to the poaching liquid.
- Let the liquid heat and slowly simmer for about 30 minutes or until until pears are deep red in color.
- Remove the pears from the poaching liquid.
You can serve the red wine poached pears immediately along with a glass of the poaching liquid, which is in essence a mulled wine. Alternatively, you can boil the liquid until it is thick and syrupy and drizzle over the poached pears.
from Giada’s Kitchen
Makes 36 cookies
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup chocolate hazelnut spread, like Nutella
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp pure vanilla extract