EST. 2011 BY LIZ RUEVEN
S’Mores & More Desserts over the Fire

S’Mores & More Desserts over the Fire

Katy Morris

Whether you’re using an open fire on a camping trip, your backyard grill or fire-pit, or a makeshift hibachi perched on your fire escape, autumn is a great time to gather around a flame as you combine seasonal ingredients with melted temptation.

Now, nothing beats the bliss of classic roasted marshmallows, but we’re looking to heat things up with other super simple, creative post-dinner sweet treats.  Here are just a few must-try ideas (and recipes, products, and more) that are sure to get you thinking “outside of the matchbox”!

 

Give me some more S’mores

 

Photo: Liz Rueven
Photo: Liz Rueven

A proper campfire outing wouldn’t be complete without s’mores, right?  That ooey-gooey-crunchy mouthful of perfection is just too good to pass up! We actually have the Girl Scouts to thank for this indulgence, who posted the first recorded recipe back in 1927.

Start by roasting a marshmallow over the open fire until it’s puffy and golden-brown (hey, we’ve got nothing against burnt & crispy ones, so keep roastin’ if that’s your preference). Place a square of your favorite chocolate on same size graham cracker and quickly place the warm marshmallow on the chocolate. Watch it melt. If it doesn’t, ya gotta speed it up so that the flaming marshmallow hits the chocolate before it cools.

Relish the gooeyness and memories of summer camp. Repeat until you don’t want some more (that goes without saying).

 

Photo: Liz Rueven
Photo: Liz Rueven

Go vegan with your s’mores with Dandie’s kosher, all-natural vegan marshmallows, which also come in a sunny (and perfectly seasonal) pumpkin variety. We were surprised to find the pumpkin flavor so pronounced considering these marshmallows are all natural. We love that they are the first ever marshmallows to be non-GMO certified. The kids will think these are super cool in s’mores or bobbing in hot cocoa.

Or if you’re really feeling ambitious, try making your own meringue-like drops of heaven with David Leibovitz’s recipe found here.

 

Campfire Baked Apples

 

Photo: Liz Rueven
Photo: Liz Rueven

Take advantage of the abundance of crisp, local apples (and get your Thanksgiving dessert teaser, too) with this fruity delight. Grilled apples are a great way to get that crumbly and sweet dessert satisfaction without loading in tons of extra calories.

 

Photo: Liz Rueven
Photo: Liz Rueven

Simply combine brown sugar, cinnamon, pecans, cranberries and coconut oil (Earth Balance vegan margarine is also a great dairy-free sub) and spoon the mixture into freshly cored apples. Wrap loosely in foil and place over the flame or nestle right in the coals.

The strong skin and tart touch of Granny Smiths are good candidates for this recipe, by the way. Check out the one that caught our eye here and feel free to experiment with additional flavors like vanilla and nutmeg, the texture of oats, and maybe even topping with a scoop of vegan ice cream!

Let us know your fave concoction in the comments below.

 

Sweet Vegan Banana “Boats”

Photo: Liz Rueven
Photo: Liz Rueven

 

Bananas will get mushy and discolored when grilled but they’re so delish that it’s worth it.

Slice through the peel with a sharp knife and separate the two sides.  Scoop out some chunks of banana to make room for the filling.  Dash in some crunchy nuts of your choice (walnuts or pistachios seem right to us), some vegan chocolate, a dash of cinnamon and wrap in tin foil.

Let the fire do its thing for about 6-8 minutes and top with dairy-free ice cream.

Photo: Liz Rueven
Photo: Liz Rueven

 

Heads up: these are not the prettiest of the bunch but it’s super cool to make a banana split over the fire. You may want to consider scooping out the filling once you’ve warmed it and serving it OVER a scoop of frozen whatever. Hide the charred banana peels so you don’t turn off your guests.

Think of it as an inverted banana split.

 

Photo: Liz Rueven- gotta show the truth!
Photo: Liz Rueven- gotta show the truth!

Cinna-buns on a Stick

 

Twirl some pre made crescent rolls sprinkled with cinnamon and sugar on wooden skewers and roast away! If you want some added sweetness, try mixing together some powdered sugar and water and using it as a drizzle once done (note it only needs to “roast” for about 5 minutes over the fire).

 

Where can you get vegan crescent rolls, you ask? Although we’re not super proponents of processed foods, Pillsbury’s brand is indeed vegan, but Trader Joe’s also has some natural ones to choose from.

 

Simple & Sweet Roasted Pears

 

Photo: Liz Rueven
Photo: Liz Rueven

Here’s yet another way to enjoy autumn’s bounty with a warm, fruity dessert. Slice freshly bought pears in half and scoop out the middle. After adding a sprinkle of cinnamon, pinch of sugar, a bit of Earth Balance vegan margarine and some crumbled granola, just wrap in some foil and allow the fire to roast them until soft and ready to be devoured!

 

What desserts are you roasting up this fall?

Comment below as we’d love to share!

Join us here on facebook and share your pics so we can see what you’re grilling!

 

Photo: Liz Rueven
Photo: Liz Rueven

 

4 Comments

  2. Another way to make a fruit dessert is to cook apple cider down to a syrup, and use that instead of extra sugar. Yes, it has existing fruit sugars in it, but you end up tasting the fruit more. Start with 2 cups of apple cider, bring to a boil, then cook on low till it evaporates down to about 1/2 cup, and gets thick. I use it in apple pies, baked apples, even over poached pears.

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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.