All posts tagged sweet treats

NEST + NOURISH … camp cobbler at wilson lake in kansas

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Our summer is going by way, way too fast as they always do but we’re trying to savor our time together and fill it with some great memories. We just came back from a roadtrip west that I will really try to tell you about soon, but in the meantime I will share this camp cobbler that we made on a camping trip we took a few months ago (actually when the kids were on spring break at Easter). In blogland that seems like ages ago, right? When summer hits, the blogging subsides to make way for all of the gardening and landscape work. It was such a memorable 2 night camping trip and this cobbler was definitely a highlight. We camped at Wilson Lake after spending Easter with our family in Wichita and the terrain was not typical for Kansas, it was filled with some great rock formations and trails for the kids to explore.
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Now for the camp cobbler. We used this cast iron pot and made a couple of meals while we were there.

We didn’t have a grill rack to keep the pot off of the flames so my husband rigged up a fallen log braced by a picnic table for the pot to hang from.

I brought 4 c. of washed strawberries and sliced them at the campsite, added 1/2 c. sugar and cooked them in the pot over the flames. While the sliced strawberries were cooking in the covered pot (about 25 min.) I added the chilled butter and the water  to the pre -made mix for the topping and we played waiting for the strawberries to cook.

4 c. strawberries ( you can certainly bring a mixture of other fruits to create your cobbler)

1/2 c. sugar

PRE-MADE MIX (to make at home)

2 cups Pamela’s baking mix

3/4 c. sugar

2 t. cinnamon

BRING  THE FOLLOWING ALONG and ADD to the PRE-MADE MIX

6 T. butter (chilled in a cooler of ice)

2 cups water (or milk or a non-dairy milk)

It works well to bring the pre made mix in a container large enough to add in the butter and the water or milk at the campsite.

Start by adding the 6 tablespoons butter. Chop butter into small chunks and mix into the pre made mix to combine. You may have to use your fingers to completely combine the mixture.

NEXT add

2 cups water or milk to the pre made mix, combine well. Remove lid (be sure to pack an oven glove for this) and drop spoonfuls of the cobbler topping mixture on the berries, cover, and continue to play and let cook for another 30 minutes. Check to be sure the topping is cooked (you may have to play for another 10 minutes).

Let the cobbler cool on a nearby picnic table on a pot holder while you continue playing.

Then Enjoy!!

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 Until next time Wilson Lake and the next campfire cobbler!

 

CREATE … maple snow ice cream with freshly fallen snow

Well, the glorious sun is melting our snow away today … hooray!!  We did have some fun exploring and making snow ice cream with our mounds and mounds of fresh snow (+ our fair share of snowballs thrown in faces … how do boys never tire of this?). This super simple recipe for kids to make is sweetened with maple syrup and is really good with thick and creamy coconut milk. We’re more than ready for spring time weather, but if it happens to snow on us in March we’ll certainly be making this again.

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MAPLE SNOW ICE CREAM adapted from this recipe from Teaching Mama

8 cups fresh snow

1/2 cup maple syrup

1 t. vanilla extract

1 cup milk (coconut, almond, or whole milk  all work well)

Directions

Mix maple syrup, vanilla, and milk together and keep cool in the freezer (or set outside) while the kids collect fresh snow.  Let the kids add snow to the maple syrup/milk mixture and have them stir until mixed (takes just a couple of minutes). Scoop ice cream into serving bowls. DONE. Easy and SO GOOD!

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I absolutely love our backyard/forest when it snows. We always go on a search for animal tracks and usually after a few days of snow on the ground we can just peek out our back windows to see trails of tracks the animals have made. The pictures above were taken on a ridiculously cold day so we didn’t last outside very long and as I get older I don’t seem to tolerate the cold very well either. The boys also discovered that riding the zipline is super fun with a 2′ cushion of snow to land in.

Enjoy.

Julie

NOURISH … kicking off fall + apple season with a spiced almond flour apple crisp!

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What a fantastic first week of fall it has been. Last weekend we went apple picking, so baking with apples is fresh on the mind. We started off with an easy favorite … apple crisp! I used this recipe from Joy the Baker with a few changes. First I doubled the recipe to fit a 9×12 pan and used an almond flour/oatmeal blend for the topping. I also used brown sugar and honey for sweeteners and coconut oil to replace some of the butter.

APPLE CRISP / with spiced almond flour topping

FILLING

6-8 apples peeled, cored and sliced

3 T brown sugar

3 T. honey

2 t. chinese five spice powder (or a blend of your favorite fall spices)

TOPPING

1 -1/2 c. almond flour

1-1/2 c. oats

3/4 c. brown sugar

1 t. chinese five spice powder

1/2 t. salt

6 T. butter, chopped

1/2 c. coconut oil

DIRECTIONS

Preheat oven to 350.

Add apples and other filling ingredients to a 9×12 glass pan. In a medium mixing bowl stir together the almond flour, oats, sugar, spice, and salt. Use your fingers to combine chopped butter with the flour /oat mixture (or melt the butter  and stir in).Mix in the coconut oil with flour/oat mixture. Spread the topping over the apples and bake for approx. 40 min.

ENJOY!

-Julie