October is National Dessert Month: let’s finish our State Parks campaign with a great dessert treat!
All month long, we’ve been celebrating Texas State Parks. For every new “Like” on the Camper Clinic II’ Facebook page, we’ve added another dollar to our donation to protect the parks. If you clicked, “Like” or sent us a photo of you having fun camping, we’ve also added your name to our drawing for a one-year Texas State Parks Pass!
October is also National Dessert Month, so we thought we’d go beyond the s’mores and cook up a special dessert (or three) to celebrate with all our new RV friends and fans!
First, here’s one that in some circles could be considered healthy.
Photo credit: Allrecipes.com
Campfire Cinnamon Apples
1 apple per person (Fuji or Granny Smith apples both work well)
1 tablespoon of butter per apple
½ teaspoon cinnamon per apple
Cut a “well” into the apple from the top, removing the core and seeds, but not cutting all the way through the bottom. If you do cut all the way through, don’t worry about it. You’re camping! Add 1 tablespoon of butter and ½ teaspoon of cinnamon. Wrap the apple in heavy-duty foil and find a cozy place for the apple to rest among the coals. If it’s covered on all sides, it should be ready in about 10 minutes. You can also make this on the grill, turning the apple after 5 minutes to ensure that it’s cooked all the way through.
I picked this next recipe because it just looks like big fun by the campfire.
Photo credit: Donna Kelly/Mom Click
This recipe came from blogger Donna Kelly on Mom Click. Donna takes a tube of crescent roll dough, wraps it around a water-soaked wooden dowel, cooks the dough over the campfire, adds a chocolate pudding filling, and tops it all with whipped cream from a can. Dreamy!
There’s a variation on these on the KOA website where Rus Scherer and Jamie Thompson have used vanilla pudding and chocolate frosting. I vote we all go experiment and share our favorites!
Finally, I always know I can rely on my Dutch oven for a special, tasty treat. I’ve shared my peach cobbler recipe here before, but if my hubby is tagging along, it helps if the name of the dessert has the word “chocolate,” in it. I’d love to claim this chocolate cake recipe for my own, but it’s from Hershey’s Kitchens (who else?) that I adapted for the Dutch oven.
This pretty slice came from the Hershey Kitchens. No, yours won’t look like this out of the Dutch oven, but it’ll taste even better because you made it outside!
Dutch Oven Chocolate Sour Cream Cake
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
1 teaspoon vanilla extract
Prepare your coals. You’ll need about 25 coals, including 8 on the bottom and 17 on the lid.
Line a 12-inch Dutch oven with heavy-duty foil and spray with cooking spray. You can also use parchment paper.
Mix together the dry ingredients. You can make your life easier by putting all the dry ingredients together in a baggie before you head out on your camping trip. When you’re ready, dump the dry ingredients into a mixing bowl, then add the rest of the ingredients and beat until you have a smooth batter. If you’re in your trailer, you may have a hand-mixer available, but good old-fashioned muscle works too. The batter will be thick. Pour the batter into your Dutch oven and smooth it across the bottom.
Arrange your coals evenly – 8 on bottom and 17 on top – and allow the cake to bake for about 30-40 minutes. Use caution when you remove the lid. Ashes don’t make a tasty topping. The cake is done when a toothpick comes out clean.
Let the cake cool in the Dutch oven for about 15 minutes before lifting it out using the edges of the foil. You can then turn it onto a plate. Gently remove the foil and frost the cake with canned frosting, or use a dusting of powdered sugar.
So glad you could join us for dessert! Do you have any favorite road trip desserts you’d like to share?
~G. Elaine Acker