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Recipe: Ultimate Campfire Skillet S’mores

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips
11 oz (1 bag) butterscotch chips
7 oz shredded, sweetened coconut
cup half and half
10 oz (1 bag) marshmallows
graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

~ Marla Meridith

Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Recipe: Raspberry Chocolate Chip Banana Bread Muffins

Ingredients

2 ½ cups white whole wheat flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ cup pure maple syrup
½ cup brown sugar (light or dark brown) loosely packed
1 cup mashed very ripe bananas (about 2 large)
¼ cup full fat sour cream
1 large egg, beaten
¾ cup milk (any milk you prefer)
½ cup semi-sweet or milk chocolate chips
1 ¾ cups fresh raspberries (frozen ok too)

Directions

Preheat oven to 350˚ Fahrenheit (177°C) with the rack in the middle. Grease a 12 count muffin pan with baking spray. If using muffin liners, spray them first so they don’t stick to the liners. This will make 15 muffins, if you have an extra muffin pan handy prep that as well.

In a large bowl whisk together the flour, baking soda, salt and cinnamon. Set aside.

In a separate bowl, whisk together the maple syrup and brown sugar getting out as many lumps as possible. Fold in the mashed banana, sour cream and beaten egg. Add the wet into the dry ingredients and mix to combine. Batter will be thick. Mix in the milk. Fold in the chocolate chips, then carefully the raspberries. Be very gentle with the berries so they don’t turn the batter pink. Do not overmix the batter as it will toughen the muffins.

Evenly divide the batter between the muffin tins, filling to the top. Top with more chocolate chips if desired. Bake for 17-18 minutes, until you see light brown edges. A toothpick inserted into the centers should come out virtually crumb-free. If you are using the same pan for the three extra muffins, fill the empty muffin time halfway with water so the muffins bake evenly and your pan doesn’t warp.

Let the muffins cool for 10 minutes before removing from the muffin pan. Transfer to a wire rack to cool completely.

~ Marla Meridith

Recipe: Campfire Skillet S’mores Dip

Recipe: Campfire Skillet S’mores Dip

Ingredients

2 tbsp unsalted butter
20 oz chocolate bars broken into pieces or chocolate chips, milk, semi sweet or a combo
cup heavy cream
10 oz (1 bag) large marshmallows
graham crackers for serving

Directions

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven.

Place the chocolate into the skillet. Drizzle the cream over the top. Bake for 6-8 minutes or until the marshmallows are golden brown.

Remove the skillet from the oven and serve hot with the graham crackers for dipping. *be careful around the hot skillet

~ Marla Meridith

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Ingredients

¼ cup unsalted butter
¾ cup light brown sugar
1 large egg, room temperature
3 medium ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup semisweet chocolate chips, divided

Directions

Pre heat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

Make the brown butter. In a small skillet, heat the butter over medium high heat until it starts bubbling. Swirl the pan and continue to cook and swirl. After a few minutes the butter will begin to foam. Reduce the heat to medium. This will subside and you will start te see brown flecks and you will smell a nutty aroma. Cook about one more minute, more flecks will appear. Continue to swirl the pan so the butter doesn’t burn too quickly. Transfer the butter to a heat proof bowl. Let cool to room temperature.

Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the flour mixture into the banana mixture in two additions, combining well. Do not over mix. Fold in one-half of the chocolate chips.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the remainder of the chocolate chips.

Bake for about 30 minutes or until a wooden skewer comes out virtually crumb free.

Remove the banana bread from the oven and let cool at least 30 minutes before slicing and serving.

~ Marla Meridith

Recipe: Chocolate Chip Banana Bread Scones

Recipe: Chocolate Chip Banana Bread Scones

Ingredients

3 ¼ cups whole wheat pastry flour
cup pure maple syrup
2 ½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
¾ cup cold unsalted butter, cut into pieces
cup buttermilk
2 tsp pure vanilla extract
2 ripe bananas, mashed
¾ cup mini semi-sweet chocolate chips

Directions

Preheat oven to 425 degrees F with the rack in the middle.

In a large bowl, whisk together flour, baking powder, soda, salt and cinnamon until combined. Add butter and using a food processor mix together until the butter forms coarse little crumbs.

Add in maple syrup, buttermilk, vanilla extract and bananas. Mix until a dough forms and comes together.

Remove the dough from the processor bowl and place on a clean, floured work surface. Flour you hands and fold in the chocolate chips.

Pat the dough into a large circle and cut into 6 or 8 wedges.

Place scones on a baking sheet and bake for 10-12 minutes.

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

Ingredients

Directions

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Double Chocolate Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Chocolate Chip Pancakes

Ingredients

Directions

~ Marla Meridith