Vegan Party Cake Pudding
1. The KBM S’more
1 Package of your favorite brownie mix (white or chocolate), graham crackers, marshmallows, Kahlua Liquor
Follow the instructions on your brownie mix using the largest pan possible — the brownies need to be relatively flat for this. Cool. Drizzle or brush a layer of Kahlua across the top. Let it soak for a moment and repeat as desired. Cut Kahlua brownies into squares the size of a graham cracker— about 2 inches by 2 inches.
After roasting your marshmallow to perfection, place a slice of brownie onto the graham cracker, add marshmallow and top with remaining graham half.
2. Lemon Cheesecake S’more
8 oz. Cream cheese, powdered sugar (optional), marshmallows, graham crackers, Lemoncello
In a medium mixing bowl, whip together cream cheese and 1.5 ounces of Lemoncello (approx. 1 shot glass full). For added sweetness, slowly spoon in powdered sugar as desired.
Toast marshmallow to perfection. Smear a generous layer of lemon cream cheese on one half of graham, then add ‘mallow and top with remaining graham half.
3. The S’more of the Irish
Vanilla or chocolate icing, chocolate bar, marshmallows, graham crackers, Irish Cream liquor
For every 1-cup of icing, add 1 shot of Irish Cream Liquor. Blend until smooth and refrigerate until firm. Roast marshmallow to perfection. Smother one side of a graham cracker half with icing-cream mix, top with a piece of the chocolate bar, stack on perfect ‘mallow and sandwich down with remaining graham.
4. Double Chocolate Crunch S’more
chocolate graham crackers, Hershey’s Cookies & Cream Chocolate Bar, marshmallows
Prepare s’mores as usual. However, substitute regular chocolate for Cookies & Cream Chocolate bar and use chocolate grahams in place of the regular grahams.
5. Pumpkin Pie S’more
1 can of pumpkin pie filling, Cool Whip, cinnamon sugar, marshmallow, graham crackers
For every 1-cup of pumpkin filling, add 1 cup of cool whip and stir until smooth. Slather pumpkin-whip mix on one side of a graham half. After toasting ‘mallow to perfection, stack on top of the layered graham. Dust with cinnamon sugar and top with remaining grahams.
6. S’mores, High Altitude Version
At home: Generously coat a graham cracker with peanut butter. Drop a handful of mini-chocolate chips into the peanut butter, add a small marshmallow. Then lightly coat another graham cracker and close sandwich. Wrap in foil or place in a baggie.
In Camp: Drop the foil into a pot and cover for 2-3 minutes on med heat or into coals of a fire for 2 min.
The backcountry is the one place where having an unlimited amount of chocolate 24 hours a day is socially acceptable. Chocolate provides ample calories and fat. More importantly, reward yourself after a hard day on the trail with one of
a. Banana Boats – Serves 2
1 Hershey’s Bar, broken into the individual rectangles
15-20 mini marshmallows
Directions. Peel one side the banana, leaving ¾ of it unpeeled. With a spoon, scoop out half of the inside of the bananas. Press half the Hershey Bar squares into the banana and top with the mini marshmallows. Fold the unpeeled side back over the chocolate-marshmallow mixture and wrap the entire banana in foil. Repeat with the other banana. Place both bananas on top of a griddle over the fire, or a pan over the stove, for 5-10 minutes or until marshmallows are golden brown.
b. Mexican Chocolate Ganache Apples – Makes 8 Apple Slices. These apples are the perfect balance of sweet with a touch of heat.
1 tbsp butter
1/3 cup chocolate chips
1 tsp cinnamon
1 tsp vanilla (optional)
small pinch cayenne pepper
1 apple, cored and cut into slices
Directions. In a pot over a stove, melt together butter and chocolate chips until smooth. Stir in cinnamon, vanilla, and cayenne pepper. Dip apple slices in the chocolate mixture. You can eat them as is or, if you want them more like a candy apple, make them before dinner and let them set for an hour.
c. Dutch Oven Chocolate Overdose
Ingredients: 1 box chocolate cake mix, 1 box instant chocolate pudding mix, 6 oz chocolate chips (1/2 bag), 1 can chocolate frosting mix (or vanilla)
In camp: In separate zip lock bags, prepare chocolate cake mix and instant pudding mix. Use dehydrated butter and eggs called for in mixes. Line 10″ dutch oven withh parchment paper. Pour in chocolate cake mix and pudding mix and mix. Add chocolate chips. Place 7 glowing briquettes under oven and 13 on top. Bake 40 minutes and check doneness with toothpick. Let cool and then frost.
d. Brownie ‘Croutons’. Make favorite brownie recipe, cut into 1/2 inch cubes and dehydrate. Makes a great snack.
VEGAN PARTY CAKE PUDDING 1 serving
¼ cup buckwheat flour
¼ cup cashew flour
2 tbsp hemp protein
1 tbsp ground flaxseed
1 tbsp chia seeds
¼ cup toasted carob powder
8oz vanilla almond milk (or sub coconut milk)
Stevia (liquid or powder)
½ tsp organic vanilla extract (or more for taste)
¼ tsp ground cinnamon
Toppings: Pick your favs and stir them in at the end!: 1 tbsp cacao nibs, shredded coconut, goji berries, dried cranberries
At home: In a ziplock, mix buckwheat flour, cashew flour, hemp, flaxseed, carob powder, chia seeds and cinnamon.
In camp: Take “cake” mix and slowly add in vanilla almond milk while stirring. Consistency will start to thicken just like pudding. Add in ½ tsp vanilla and stevia. Add the amount of stevia to your liking. Add your favourite toppings and enjoy!
At home: bag 1 packet Jell-O instant cheesecake pudding/pie filling, powdered milk
1 tsp. lemonade crystals
Dehydrated sliced strawberries or fresh huckleberries
1 package graham crackers
In camp: While getting dinner ready, add 1 cup water (according to package directions) and let sit if it’s a cool evening. If weather is warm, put cheesecake mix a water bottle and float it in a creek (make sure to tie it down first!). Top with dehydrated strawberries or fresh huckleberries and scoop up the mix with the graham crackers.
APPLE CRUMBLE 2–3 servings
Use an Outback Oven or Bakepacker or fry-bake pan. Sometimes we mix up a little Nido to pour over the top before serving.
1/4 cup flour
3/4 cup rolled oats
1/4 cup brown sugar
Pinch of salt
1 tablespoon white sugar
1 ½–2 cups dried apples
2 tablespoons butter
At Home: Mix flour and rolled oats together and place in a ziplock bag. Put brown sugar and salt in another smaller ziplock bag. Place 1 tablespoon of white sugar in a piece of plastic wrap and put it inside the brown sugar bag. Put the dried apples in another bag. Then place all the small bags of ingredients inside the bag containing the flour. Pack the butter with any other butter you are taking on your trip.
At Camp: Cover the apples with boiling water. Let sit until rehydrated and then drain and set aside. Line the bottom and sides of a pot or pan with parchment paper. Place the rehydrated fruit in the bottom of the pot and sprinkle it with the white sugar. Add 2 tablespoons butter to the ziplock bag containing the brown sugar mixture, and knead until the sugar mixture and butter are creamed. Blend in flour and rolled oats. Sprinkle over the fruit mixture. Bake for 30 to 40 minutes until the top is golden. Allow to cool slightly and serve.
If you will be having a campfire or are car camping, have each person pack in a fresh apple and a small piece of foil. Cut the apple in half, remove the core, put a little butter, cinnamon, and brown sugar in the channels where the core was, put the two halves back together and wrap tightly in foil. Place the foil wrapped apple in the hot campfire coals and bake until the apple is tender.
Ideally use a double boiler and serve in a fondue pot but that is not very practical when backpacking. Use a diffuser plate with a riser on a stove with simmer and only enough heat to keep chocolate mixture melted.
1. Milk Chocolate fondue. Melt two–11oz milk chocolate chips and one cup of heavy whipping cream or Eagle Brand Evaporated Milk. There are many possible additions a. 6 tbsp Kirsch or Cointreau or brandy. b. ¼ tsp mint extract or 1-2 tbsp crème de menthe. c. Mocha – 2 tbsp instant coffee, ¼ tsp cinnamon and cloves. d. Chocolate nut – 16oz semisweet chocolate chips, 1cup whipping cream, ½ cup chopped nuts (smoked almonds, pecans, walnuts, coconut.
2. Fresh Lemon fondue. Combine 1c sugar, ½ cornstarch, ½ tsp salt. Gradually add 4c water. Set heat to 325°, stir+++, boil x 1 minute. Add 2tbsp grated lemon rind, 1/3 c lemon juice, ½ c butter. Stir+++.
3. Caramel fondue. Melt 14oz Kraft Caramels with 2tbsp water. Simmer 10 minutes to melt.
4. Peppermint Patty fondue. Melt 8oz peppermint patties. Add 3tbsp cream.
5. Dark Chocolate fondue. Melt chopped up chocolate. Add hot cream, pinch cinnamon, and Amaretto or orange liqueur.
Fruit: strawberries, cherries, banana chunks, grapes, apple slices, orange slices, tangerine slices, pear, kiwi, grapefruit. Pastries: lady fingers, angel food cake, macaroons, doughnuts, cream puffs, date or fig bars, brownies, fruit cake
1. Banana Walnut Two-Bite Pie
Carbohydrates in the bananas, crust, and brown sugar provide energy, while potassium helps your body absorb the water you drink. That potassium also prevents cramping, restores muscles, and maintains blood-sugar levels. Plus, the walnuts offer the healthy type of fat, which will give you long-lasting energy. If you’re not bananas about, uh, bananas, try apples and cinnamon, or peaches and brown sugar.
Ingredients: Premade pie crust, 2 large sliced bananas, 1/4 cup finely chopped walnuts, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, or your favoUrite baking spice
Directions: Mix all the filling ingredients together in a bowl.
Grease a muffin pan thoroughly. Press dough into the bottom and sides of the pan, so it fills each muffin cup halfway. Put about two tablespoons of filling into each pie. Use the remaining dough to make small, flat discs. Place those over each pie, then press the sides of the top down, sealing the crust together.
Bake according to the directions of your specific pie crust (10 to 20 minutes), subtracting a few minutes since each pouch will be small. Remove from the oven when the crust is a golden brown. Let the pies cool completely after baking so the filling firms up.
Nutrition Facts (per pie): Energy: 165 cal • Fat: 3g • Carbs: 32g • Protein: 15g • Fiber: 2g • Sodium 24mg • Water 40%
2. Best Premade Crusts
Pillsbury Gluten Free Pie And Pastry Dough. Gluten-free doesn’t have to mean taste-free, and this Pillsbury version is evidence of that. When given a pie with a regular crust and then the gluten-free version, one tester actually preferred this one. It was dry compared to regular dough, so it requires extra kneading and special care when forming the mini-pies.
Jiffy Pie Crust Mix. This boxed mix requires a few more steps than refrigerated crusts, but adding water, stirring, and kneading is a small price to pay when you can get two nine-inch pies worth of crust for about $1. Flaky, buttery, and yummy—just like Mom’s pies growing up.
Wholly Wholesome Organic Whole Wheat 9” pie shells. Diehard bakers will probably scoff at the idea of a whole-wheat pie crust – until they take a bite of this. Even with the denser whole wheat, this crust has just the right flaky to moist consistency—and more fibre than a traditional pie crust makes it feel extra filling.