Dutch Oven Desserts
Chocolate Lover's Delight
Ingredients:
1.5 cup of water 1/4 cup cocoa powder 1 cup light brown sugar 1 (10 oz)bag miniature marshmallows 1 chocolate cake mix 6 oz semi-sweet chocolate chips |
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Line the bottom and sides of a 12" Dutch oven with heavy foil. Mix the water, cocoa powder and brown sugar together and pour into the Dutch oven. Add marshmallows and spread them out evenly. Pour prepared chocolate cake mix over marshmallow. Sprinkle chips over cake batter. Cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes
Serve warm with whipped cream.
Serves 10-12
It doesn't say so but we preheated the dutch oven to 350 degrees. We forgot the whipped cream but had powdered sugar to put on top. Next time we are thinking of either substituting or adding to the semi-sweet chocolate chips with white chocolate or peanut butter chips. Yellow cake with milk chocolate chips just isn't the same.
Serve warm with whipped cream.
Serves 10-12
It doesn't say so but we preheated the dutch oven to 350 degrees. We forgot the whipped cream but had powdered sugar to put on top. Next time we are thinking of either substituting or adding to the semi-sweet chocolate chips with white chocolate or peanut butter chips. Yellow cake with milk chocolate chips just isn't the same.
Smores BrowniesIngredients:
1 cup butter or margarine, softened 1/2 cup cocoa powder 4 eggs 2 cups sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups flour 1 cup mini marshmallows 1 cup chopped peanut butter cups (or mini cups) |
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Whisk butter and cocoa powder together. Add eggs one at a time whisking between each. Add sugar, vanilla, cinnamon, salt, baking powder and flour. Pour into Dutch oven sprayed with nonstick cooking spray containing flour. Bake at 400 degrees using 18 coals on bottom and 12 on top. Bake 12 minutes and then remove heat from the bottom. Continue baking for 15-20 minutes more. Remove lid and sprinkle with marshmallows and peanut butter cups. Replace lid and remove all coals. Let sit for 5 minutes before serving. Serves 12.
Caramel Apple CobblerIngredients:
4 cans (21 oz each) apple pie filling 2 packages (32oz each) Krusteaz Cinnamon Crumb Cake mix 1 jar (20 oz) caramel ice cream topping |
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Spoon pie filling into bottom of Dutch oven. Mix cake batter according to package instructions. Pour batter over pie filling. Bake at 350 degrees.using 10 coals on bottom and 18 on top. Bake 30-35 minutes or until toothpick inserted in center comes out clean. When cake is done remove coals from bottom and place on top for 3-5 minutes more to make top slightly crusty. Remove from heat. Pour caramel over top and service. Makes 16 servings.