This probably isn’t going to shock anyone, but I’ve never gone camping. There’s no doubt that I’m as city as they get, and outdoorsy is definitely not a word that would ever be used to describe me.
Some people find the calm and quiet of the outdoors relaxing, but it really freaks me out. See, in my neck of the woods ambulances and fire trucks drive down my street all day long blaring their sirens. I admit that sometimes it can drive me up a wall, but mostly it’s a reminder that I’m smack in the middle of all the action, and that’s comforting to me.
|My version of the great outdoors!|
|City style camping
- 1 stick unsalted butter
- 1/4 cup dark brown sugar
- 1/4 cup light brown sugar
- 1/3 cup honey
- 2 cups whole wheat flour
- 1 cup AP flour
- 1t. baking powder
- 1/2t. baking soda
- 1/2 cup whole milk
- 2t. vanilla extract
- Whisk together dry ingredients.
- Cream butter, sugars, and honey together till light & fluffy.
- Alternate adding dries with milk & vanilla.
- Form dough into a disc, wrap in plastic, and refrigerate for about 20 minutes.
- Roll out dough on a well floured surface and cut out rings using a 3″ round cutter.
- Place on baking sheet and with a fork pierce a few holes in each cookie.
- Bake at 350 degrees for approx. 13 minutes.
Grand Marnier Ice Cream
- 2 cups heavy cream
- 2 cups half & half
- 1 cup sugar
- 8 egg yolks
- 1T. vanilla bean paste
- 5T. Grand Marnier
- Bring heavy cream, half & half, and sugar to a simmer.
- Whisk yolks and vanilla bean paste together in a bowl and slowly add in hot cream mixture whisking constantly.
- Once you whisk about half the cream mixture, transfer everything back into the pot.
- Cook over low heat stirring constantly till thickened, about 2 minutes.
- Strain and add Grand Marnier.
- Refrigerate and process according to manufacturer’s directions.
Dark Chocolate Ganache
- 24 oz. dark chocolate (I used Callebaut)
- 2 cups heavy cream
- Bring heavy cream to a scald.
- Pour over chopped chocolate.
- Stir till it comes together.
- You want the ganache to be at room temp for assembly.
- I started layering these using 3″ ring molds. If you don’t have ring molds, you can use soup cans.
- Graham cracker, ganache, a scoop of ice cream, another round of ganache, and topped with another graham cracker. Freeze overnight.
- For the marshmallows I used my marshmallow recipe and instead of piping them, I spread the marshmallows on a parchment lined sheet pan that I covered in powdered sugar. I let them set overnight and then I cut them into cubes.
- Once the ice cream sandwiches have set up and your marshmallows are all set it’s time to get your sparkle on. Unmold the ice cream sandwiches and brush the ganache with disco dust.
- Place the marshmallows on top and torch.
- Sprinkle the marshmallows with more disco dust & enjoy.