Desert

Amy’s Berry Rhubarb Pie

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Spring is here? As I type this it’s currently spitting bits of snow. It’s not supposed to amount to anything, but it still has me worried. This has been the longest winter ever for me, and I am so ready for it to be over. I can see chives and tulips popping up, so fingers crossed….

Caramel Apple Bread Pudding

By Jessica

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Oh, you guys!

This recipe.

I think it’s my new favorite.

I know I’ve said this before, but I nearly ate the whole thing in one sitting. It’s just so perfect.

I had to fight Chuck for the last bites. I won.

…

Chewy Iced Oatmeal Cookies

By Jessica

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Every year around this time a good friend of mine and I co-host a Cookie Party. We have been doing it for about 4 years now so it’s kind of a holiday tradition at this point.

…

Campfire Monkey Bread

By Jessica

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Monkey bread is a Chuck family staple, and something I had never heard of before I met him. You guys, I was so ill-prepared for the deliciousness. Now I look forward to it, and whenever I see a roll of those pre-made biscuits in Mama Chuck’s fridge I get excited.

During our recent trip to Laconia bike week we camped out at a local camp ground and I was in charge of all the food for our group of about 9 people, which with one Coleman Camping Stove, and a fire pit that had no grate on it was quite the challenge. I learned quite a lot about preparing the food quickly, as well as catering to a number of different preferences, so I think next year I will be much more prepared. There might be a post in there somewhere about cooking for large groups while camping.

For this trip I decided to try out a camping version that I saw online. The premise is pretty much the same except you cook it over the campfire in a Dutch oven.

It came out great, though with a little smokier flavor than I was used to. I also found that in order to cook it evenly you really do need to place hot coals on top of the Dutch oven. Without even cooking you are likely to end up with a burnt bottom and a raw top. Yes, this comes from experience, so believe me!

Campfire Monkey Bread

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 8-10 Servings

Ingredients

2 rolls pre-made buttermilk biscuits
1/3 cup white sugar
1/3 cup brown sugar
3 tablespoons cinnamon
1 stick butter, melted

Instructions

Get a good fire going and burn it until there are a number of hot coals.
Meanwhile combine the sugars and cinnamon in a zip lock bag.
Line a fire safe dutch oven with foil and spray with cooking spray.
Cut the biscuits in to bite size pieces and drop each piece into the bag with the sugar. Toss to coat then drop the biscuit pieces into the prepared dutch oven.
Pour the melted butter over the top for the mixture.
Place the lid on top and put over hot coals. Carefully place a few of the hot coals on top of the lid and cook for 30 to 35 minutes, rotating regularly.

So now tell me, what are your favorite camping treats?

What’s your favorite camping meal aside from the usual hot dog?

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Homemade Chocolate Dipped Almond Biscotti

By Jessica

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Every year for the last several years (ok three, but it
feels like we have always done this) my friend Amanda and I co-host a cookie
party. It’s the kind of cookie party where everyone makes 6 dozen cookies and
then you exchange it’s more like the type of thing where everyone brings
cookies and we eat them, and bring a few stragglers home. We do it this way
because it’s easier for guest to only have to make a dozen or so cookies, and
then we feel compelled to eat less overall.

We make a few extra things such as boozy coacoa, mulledcider, and veggies and dip. I really feel like you need some freshness when you’re
indulging in that many cookies. A nibble of carrot or celery does wonders for
cleansing the pallet and preparing it for the on slot of sugary goodness that
comes next.

It’s a great tradition that I’m so happy to be a part of.

This year I wanted to make something a little difference
than I usually do and tried my hand at biscotti. I was pretty pleased with how
it came out, and it was way easier than I thought it would be. This may be one
of those things that I do all of the time now. I just need to perfect my
chocolate dipping practices, since that was a bit of a trial. It did remind me
however to put a double boiler on the registry, that thing that I dreaded is
starting to seem like a godsend.

Almond Biscotti (adapted from Marth Stewart) Serves 24

2 1/2 cups all-purpose
flour

1 cup sugar

2 tsp baking powder

1/4 tsp fine salt

3 large eggs

1 tbsp pure vanilla
extract

1 cup sliced almonds, crushed

10 oz. chocolate chips

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Then beat in eggs and vanilla. Stir in the almonds until well combined. The dough should be crumbly, and a bit sticky. With your hands divide dough in half and transfer to a parchment-lined baking sheet. Form two oval shaped loaves about 3/4 inch tall. Bake for 20 to 25 minutes, rotating halfway through. Remove from heat and let cool on a wire rack for at least 20 minutes. Cut each loaf in half width wise and then cut 1/4-inch slices. Lay the slices on the same parchment lined sheet. Bake at 400 degrees until golden and crisp, about 15 minutes. Let cool on wire racks. Meanwhile bring 1 inch water to a boil and reduce to a simmer. Place a heatproof bowl in the water with the chocolate. Let it melt while stirring every few minutes. Once it begins to melt remove from heat and stir gently until smooth. Dip the biscotti bottoms into the chocolate smoothing with a spoon where necessary. Let stand for about 15 minutes and serve.

Desert

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