No camping trip is complete without dessert. And yes, it is possible to make something other than s’mores. Take, for example, this pineapple upside-down cake. Sure, it’s canned pineapple and boxed cake mix, but this is a practical recipe that you can easily make when camping. (And I secretly really love cake from a box– Funfetti cake anyone?). Of course, in keeping with HonestlyYUM tradition, I’ve added rum to the cake.
I suggest you line your Dutch oven with foil because cleaning the sticky caramel from cast iron in the outdoors is a real pain. I’ve also omitted the classic maraschino cherries in the center of the pineapple because I’m not a fan of them, but of course, you can add them in.
Just make sure to check the instructions on your boxed cake mix and don’t forget to pick up those ingredients, which is typically eggs, oil, and water.
Even though I’ve been camping plenty of times, I’ve only recently started my own collection of camping gear. I have most of the essentials, but I always find myself wanting to add more things like a coffee percolator and marshmallow forks. You know, things that are very important to survival, such as a sandwich iron.
Sometimes waking up at the crack of dawn in a tent in the middle of the woods can take its toll. Don’t get me wrong, I love camping. In fact, it’s probably my favorite activity, right behind drinking coffee and happy hour! So if you’re like me and happen to need a little extra warmth while you’re out there “roughing it” perhaps try a splash of St. George’s NOLA Coffee Liqueur. If you consider yourself a bit more sophisticated – not really a hair of the dog person? No worries! Maybe try mixing it into your hot chocolate while you’re huddled around the campfire. Or drizzle it over some ice cream for a boozy affogato at your next dinner party! Case in point, this stuff is Magical (yes, with a capital “M”). Unlike other coffee liqueurs you may have tried, it’s not cloying and syrupy. Rather, the perfect amount of sweetness, with a NOLA-sized kick of chicory. Thank you again, St. George, the Dude most certainly abides . . .
Although it rarely happens nowadays, I love getting into the great outdoors. Nothing is more satisfying than coming back to a big camp fire after a long day of hiking and making a hearty meal. Last weekend a few friends and I went camping in Yosemite and we went a little overboard with the food, spending more time cooking and eating than doing anything else. I made this dutch oven chili and cornbread and it was a hit! The spicy and smokey chili soaks into the bottom of the sweet cornbread. Everything goes into one big pot and the only item that needs to be kept on ice is the beef and egg and milk for the cornbread. I used an 8-quart dutch oven for this meal, but if you have a smaller one, you can just cut down the ingredients. The whole point of this dish is for it to be easy. Also, I recommend seeking out chipotle powder if you can. It gives the chili a smokey flavor and a kick of heat!
This is the only time you’ll ever see me condoning the use of boxed cornbread. But really, Jiffy boxed cornbread makes for pretty amazing camp grub.
I’ve been hooked on Compartés chocolate for over a year now, so when I had the chance to shoot some of their newest bars, my tastebuds simply couldn’t resist. Compartés chocolate is not only bursting with flavor, but style. It’s clear that quite a bit of thought goes into to each and every bar. I love seeing Jonathan at the farmer’s market picking out fresh produce for his next creation, like the Spring Awakening – dark chocolate with whole mixed berries on top. Perfection!!
This recipe is so simple I can’t believe I hadn’t thought of it before. I mean, who wouldn’t love a dessert version of a PB&J sandwich. It’s pretty much my go-to sandwich whenever I’m too lazy to make dinner. The jam ice cream can be made with any jam you like, but I love blackberry jam with the seeds studded in there. You can also make our blackberry bourbon vanilla jam. The gluten-free peanut butter cookies are the most intensely peanut butter cookie you’ll ever have. I’ll admit I was skeptical about the gluten-free part, but they’re really delicious. Resist the temptation to eat them straight out of the oven. Combine the two and you’ve got the ultimate ice cream sandwich that will be the envy of any 1st grader.
Start by preparing the jam ice cream. Scoop vanilla ice cream into loaf pan and place dollops of jam in between the scoops.