Cast Iron Skillet Brownie – Courtesy of Don’t Waste the Crumbs

This recipe utilizes a homemade brownie mix. Pre-mix the dry ingredients and store in a glass jar prior to leaving for your camping trip. In fact, that mix will be fine to use anytime over the next six months. Simply add the wet ingredients when it’s time to bake.

Ingredients (dry)

  • 1/2 cup granulated sugar
  • 1/3 cup cocoa
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup add-ins: chocolate chips, chopped walnuts, chopped pecans, caramel pieces (optional)

Ingredients (wet)

  • 2 eggs
  • 8 Tbsp (1 stick) butter, melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat cast iron skillet for 10 full minutes.
  2. Meanwhile, combine butter, chocolate chips and cocoa in a medium bowl and mash together with a large spoon.
  3. In a separate small bowl, combine eggs, vanilla and sugar. Mix to combine well.
  4. Add egg mixture to chocolate and mix well, ensuring everything is well combined.
  5. Add flour, baking powder and salt to the batter and stir until just combined.
  6. When the cast iron skillet is hot, remove from heat and pour in batter. Cover with aluminum foil and place something heavy on top (i.e. cookie sheet, another pan inverted, lid, etc.).
  7. Allow brownie to sit undisturbed for 20 minutes. Test doneness with a knife inserted until just barely clean. Cook over the open fire or on a stove for another 5 minutes if needed, but be careful to not let pan get too hot otherwise the bottom will burn.
  8. Allow to cool slightly before serving directly from the skillet.

 

Black Cherry Chocolate Brownie Dutch Oven Cobbler – Courtesy of A Bountiful Kitchen

This delectable dessert takes only a few minutes to throw together. Its tantalizing smell as it bakes makes it difficult to wait the full cooking time of 30-40 minutes.

Ingredients

  • one 12-14 inch Dutch oven
  • 2cans cherry pie filling
  • 1box Devil’s Food Cake
  • 1-12oz can Black Cherry Soda I used Shasta
  • 1-12oz bag chocolate chips semi sweet or milk
  • heavy duty foil (optional)

Instructions

  1. Heat briquettes in chimney for 15-30 minutes until briquettes turn white. Directions here.
  2. Line the Dutch oven with heavy duty foil*. Spray foil lightly with cooking spray.
  3. Spoon cherry pie filling into foil lined pan. Sprinkle dry cake mix evenly on top of fruit.
  4. Pour Black Cherry Soda over dry cake mix. Mix gently with fork so the soda doesn’t mix too deep into the cherry layer. Don’t worry about mixing too much, the moisture will even out during baking.
  5. Place the Dutch oven lid on.
  6. Place 7-10 coals below the oven, and 16 coals on top of the oven in a circular fashion.
  7. Bake 25-35 minutes for a 14-inch oven and 30-40 for a 12-inch oven.
  8. Check after about 15 minutes. When cake is done, remove from heat and sprinkle with chocolate chips. Place lid back on and allow chocolate to melt. Serve warm with cream or ice cream.

Campfire Blondies – Courtesy of This Happy Mommy

This is a great treat to share with friends and to bring back memories of summer camp. Plus, it has a s’more spin to it.

Ingredients

  • 1 and 1/2 cups flour
  • 1 and 1/2 cups brown sugar
  • 1 and 1/2 cups marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup graham crackers, crumbled
  • 1/2 cup apple sauce
  • 4 tablespoons egg whites
  • 3 tablespoons fat free vanilla flavored Greek yogurt
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

 

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Coat non-stick baking pan (13 x 9) with cooking spray.
  3. Add graham crackers to food processor. Process until crackers are completely crumbled.
  4. In a large bowl, combine flour, brown sugar, graham crackers, baking powder, and salt.
  5. In a smaller bowl combine apple sauce, eggs, and yogurt. Add to flour mixture. Gently stir in marshmallows and chocolate chips.
  6. Bake for 25 to 30 minutes.
  7. Cool 5 to 10 minutes before cutting into 12 bars.
  8. Enjoy!