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Thursday, July 12, 2012

Easy Peasy Chocolate Camping Desserts II

We’ve returned back from camping… well, really RVing from Lake Mac. The weather was so hot, we often had to get into the lake to cool off! We had a great time!

My 2 1/2 year old granddaughter had her first s’mores and after eating a 1/4 of the graham cracker, 1/2 of marshmallow and small piece of chocolate (watching sugar intake!); she wanted MORE!

She thought she was in heaven! ha

She was so cute!

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I have found a few where you can make camping desserts using campfires, it’s too hot to cook inside a motorhome! Other than that, you can make ahead to bring.

Check them out!

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Gluten Free Better Than S'mores - Grilled Chocolate PB& J Sandwiches

Ingredients (per serving):

2 slices of gluten free bread (I used Rudi's in this instance)

1 spoonful of chocolate peanut butter or nutella if you are naughty

1 spoonful of peanut butter

1 spoonful of jam (preferably organic with no sugar added)

That's right, put it all together, wrap it up in foil and toast it on the fire for a few minutes on each side.

You know its ready when you can feel a little give in the bread and its quite warm.

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S’mores with Salted Caramel and Ganache

Home-made marshmallows (Recipe by Alton Brown)

Ingredients:

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

Directions:

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares. {Alton says to use a pizza wheel, but I actually like to use kitchen scissors and cut long strips and then cut into squares of your choice}. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

S'more assembly~

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graham crackers or cookies of your choice {I found these really groovy cookies the other day that are vanilla and chocolate swirl and thought they were kinda cool.}

• marshmallows

• salted caramel

• chocolate ganache

• fire/flame/blowtorch {your choice} personally I like the blow torch- silly pastry chefs!

Toast your mallow. Set aside. Smear one cookie/cracker with about 1 tsp. of caramel. Smear one cookie/cracker with 1 tsp. of ganache. Place the toasted mallow on top of the caramel cookie {It's easier to assemble this way} then top with the other cookie.

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S’moreritos ~ A S’mores Burrito!

Ingredients:

Gluten-Free Flour Tortilla, like Rudi’s Gluten-Free Bakery Plain Tortilla

Ground Cinnamon

Chocolate Chips

Marshmallows (small ones are easiest)

Instructions:

If your tortilla is frozen, put it in a medium-low skillet to defrost on one side.

Flip the tortilla over, sprinkle some cinnamon on it. Top with some chocolate chips (I used Enjoy Life Foods Mega Chunks) and marshmallows. Cover with a lid and let sit a few minutes until chocolate and marshmallows begin to melt.

Remove from skillet and form a burrito (fold one end then each side over).

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Chocolate Covered Marshmallows – “Smore’s Pops”

Tools & Materials & Ingredients:

sticks/toothpicks

wax paper

marshmallows

chocolate

shortening

graham crackers (crushed in a bowl)

Place a toothpick (or pop stick or popsicle stick) into the bottom of each marshmallow.

Melt your Chocolate (I use use melting chips) in a small bowl in 30 second intervals at half power, stirring ever 30 seconds. Once it is mostly smooth add at least 1 tablespoon of shortening for every 1/2 cup of melting chips your used. I make sure to use more shortening when coating something soft like marshmallows because you do not want that chocolate “crunch” to your chocolate chip when you have a soft object like marshmallows! You want your chocolate to be nice and smooth and “run” off of the spoon when you mix it up.

Dip each marshmallow into the smoothly melted chocolate and be sure to shake off the excess and/or let it drip for a few moments. Roll the Chocolate Dipped Marshmallow in the Crushed Graham Crackers and place aside on the Wax Paper. REPEAT until you have enough Chocolate Marshmallow S’mores Pops to make everyone happy!

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S'mores Brownies

Ingredients:

1 package of brownie mix

6 graham crackers, plus enough to cover the bottom of a 9x13-inch pan

1 ½ cups of mini marshmallows

8 coarsely chopped milk chocolate bars

Directions:

After preheating your oven to 350°F, and then grease a 9x13-inch pan.

Next, line the bottom of your pan with a single layer of graham crackers.

Prepare your brownie mix according to the directions on the box, and pour it into your prepared pan.

Now, bake your brownies for 15 minutes.

Meanwhile, while your brownies are in the oven, prepare your s’mores topping. Break your graham crackers into 1-inch pieces, and toss them with your marshmallows and the coarsely chopped chocolate in a small bowl.

Once your brownies have been in the oven for 15 minutes, take them out and cover the top with your s’more mix.

Then bake them for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Allow them to cool and then cut them into squares.

If you are lucky enough to be near a campfire, be sure to toast your marshmallow first then stack it on a graham cracker topped with milk chocolate.

NOTE: This is a how-to make video for this S'mores Brownies! Go check it out!

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Whole Wheat Honey Graham Crackers dipped in Dark Chocolate & Hazelnuts

Ingredients:

2 cups whole wheat flour

1/2 cup rye flour

1/2 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

4 oz. (1 stick or 1/2 cup) cold butter, cut into 1/4 inch cubes

2 Tbsp. honey

2 Tbsp. dark molasses

1/4 cup cold water

1 tsp. vanilla extract

1 to 2 cups melted dark chocolate

1/2 cup toasted hazelnuts (or any nuts) ,roughly chopped

Pre-heat oven at 350 degrees F.

Directions:

Using a food processor, combine whole wheat flour, rye flour, sugar, baking powder, baking soda and salt.

Add cold butter and pulse until it resembles crumb texture, about 3 to 5 pulses.

Combine all the wet ingredients and add to the dry and pulse until it forms a crumbly dough, about 8 to 10 pulses.

Gather the dough to form a flat rectangular disc.

Between two pieces of parchment paper, roll the dough flat with a rolling pin to an ⅛ inch thick. Using a pizza cutter or knife, cut the dough into 1×2 rectangles, and place crackers on a parchment lined cookie sheet 1 inch apart from each other.

Dock crackers with a fork or a paring knife, and bake for about 10 to 15 minutes or until slightly darker brown in color.

Cool completely.

Meanwhile, slowly melt the chocolate in microwave or over a double boiler and toast and chop hazelnuts.

Set aside.Dip crackers halfway into dark chocolate, shake off excess chocolate and place them on parchment paper.

Sprinkle cooled toasted hazelnuts on the chocolate before it sets.

Set aside in a cool area until chocolate has set or place in the refrigerator for 5 minutes.

Serves: Makes about 4 dozen crackers

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Caramelized Chocolate, Banana, and Marshmallow Sandwiches

Ingredients:

3 Tablespoons of unsalted butter, room temperature

3 Tablespoons (packed) dark brown sugar

4 slices of buttermilk toast

12 large marshmallows

2 Tablespoons of semisweet chocolate chips

12-15 banana slices

Method:

*Amounts for marshmallows, and banana slices vary due to the size of bread you use.

Mix butter and brown sugar in small bowl to blend. Spread over one side of bread slices. Place two slices, buttered side down, on plate.

Skewer marshmallows and hold over open flame. Toast until marshmallows are blackened in spots, about 15 seconds.

Divide bananas between bread slices on plate. Sprinkle chocolate chips over bananas, dividing equally. Add marshmallows on top of bananas and chocolate chips. Cover with remaining bread, buttered side up, pressing slightly.

Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 minute per side.

Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

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Chocolate-Peanut Butter Banana Popsicles

Ingredients:

4 large bananas, peeled

1 T vanilla extract

1/4 c peanut butter (natural unsweetened, unsalted creamy peanut butter)

1/3 cup good-quality Dutch cocoa powder

pinch of salt

Method:

Add all ingredients to the food processor and puree until smooth. Pour the pudding-like mixture into a two-cup measure for easier pouring. Pour the batter into your popsicle molds and let them freeze until solid, about 4-6 hours. Unmold the pops by dipping them in a glass of hot water for about 15 seconds before pulling the pops from the molds.

UPDATE: Someone stop me, I can’t live without these treats! I took a new approach and poured the mixture into my silicone muffin pans, then froze them solid, popped them out of the molds and cut each “banana cake” into quarters, so now I have chocolate banana bon-bons, for quick, easy snacking!

Serves 6

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Grilled Banana

Ingredients:

4 large bananas with the outer bark

6 tablespoons grated chocolate soup

1 teaspoon brown sugar

1 teaspoon full of chili powder

½ teaspoon vanilla

Vegetable cream

Directions:

Wash well and bananas with a sharp knife vertically set bananas. With our hands open slightly bananas trying not Get to the bottom of the crust that have not quit. In a bowl mix the chocolate, sugar, chili and vanilla.

Distributing the mixture to bananas. We have bananas in elongated saucers and place in microwave. Cook for 1-1 ½ minutes. Garnish with rosettes from vegetable cream.

Duration: 10 minutes

They look good, don’t they?

Happy camping and have a great summer, everyone!

More to come…

have a happy chocolate day!

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