15 Summer Smoke-Infused Desserts | Campfire-Inspired Treats

Summer calls for smoke-infused desserts that tantalize the taste buds. Options like Smoky S’mores Brownies and Campfire Banana Boats bring a nostalgic touch to gatherings. Charred Peaches with Honey offer a balance of sweet and smoky, while the Smoked Chocolate Cake leaves a rich impression. Maple Smoked Pecan Pie adds a delightful twist to classic flavors. Each dessert combines earthiness with sweetness, perfect for outdoor celebrations. Discover even more delicious and creative smoky dessert ideas ahead.

Smoky S’mores Brownies

Indulge in the rich, decadent flavors of Smoky S’mores Brownies, a delightful twist on the classic campfire treat.

These brownies combine the lusciousness of chocolate with the gooey goodness of marshmallows, all while incorporating a hint of smokiness that brings to mind summer nights by the fire.

Perfect for gatherings, potlucks, or simply as a cozy dessert at home, this recipe can be whipped up in about 45 minutes, making it ideal for both novice and seasoned bakers alike.

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• ½ cup crushed graham crackers
• 1 teaspoon liquid smoke (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium saucepan over low heat, melt the butter. Once melted, stir in the granulated sugar until well combined.
3. Remove the saucepan from heat and let it cool slightly before whisking in the eggs and vanilla extract.
4. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips and, if using, the liquid smoke for a subtle smokiness.
6. Pour half of the brownie batter into the prepared baking pan and spread evenly.
7. Sprinkle the mini marshmallows and crushed graham crackers over the top of the brownie layer.
8. Pour the remaining batter over the marshmallows and graham crackers, spreading it out to cover.
9. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
10. Remove from the oven and let cool in the pan for about 10 minutes before slicing into squares.

Variations & Tips:

• For extra flavor, sprinkle some sea salt over the brownies before baking to enhance sweetness and balance the flavors.
• Swap out the regular chocolate chips for dark chocolate or white chocolate for a different taste profile.
• If you prefer a richer smokiness, increase the amount of liquid smoke gradually until your desired flavor is achieved, but be cautious as it can be quite potent.
• Serve the brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an indulgent dessert.

Campfire Banana Boats

Campfire banana boats are a delightful and easy dessert that combines the natural sweetness of bananas with a hint of smokiness from the campfire. Perfect for families, camping trips, or backyard BBQs, these tasty treats can be prepared in just 10 minutes, making them an exciting end to a day outdoors.

They’re also a fun hands-on activity for kids, allowing them to customize their own desserts with a variety of toppings.

Ingredients:

• Bananas
• Chocolate chips
• Mini marshmallows
• Peanut butter (optional)
• Aluminum foil
• Optional toppings: crushed graham crackers, nuts, caramel sauce, or honey

Cooking Steps:

1. Preparation: Slice the bananas lengthwise, making a deep cut but not all the way through. This creates a pocket for the fillings.
2. Fill the Banana: Carefully open the slit and stuff the banana with chocolate chips and mini marshmallows (and peanut butter if desired).
3. Wrap: Fold the sides of the banana back together and wrap it tightly in aluminum foil.
4. Campfire Cooking: Place the wrapped banana directly on hot coals or on a grill rack over the fire for about 5-10 minutes. Keep an eye on them to prevent burning.
5. Serve: Carefully unwrap the foil (it will be hot!) and enjoy your campfire banana boat straight from the peel using a spoon. Drizzle with additional toppings if desired.

Variations and Tips:

• Flavor Twists: Experiment with different types of chocolate (dark, milk, or white) and add crushed candies or peanut butter cups for more flavor.
• Grill Alternative: If a campfire isn’t available, you can also prepare these on a grill or in an oven at 350°F for 10-15 minutes.
• Sharing: For larger gatherings, prepare several banana boats and let everyone customize their own before wrapping them up.
• Serving Suggestion: Pair with vanilla ice cream to balance the warm, gooey banana boat with a cool, creamy contrast.

Charred Peaches With Honey

Charred peaches with honey is a decadent yet simple summer dessert that combines the natural sweetness of ripe peaches with a hint of smoky flavor from grilling.

This elegant dish is perfect for outdoor gatherings, barbecues, or a sweet ending to a weeknight dinner. The preparation time is minimal—about 10 minutes for prep and another 10 for grilling, making it an ideal choice for both novice cooks and seasoned chefs looking for a quick but impressive treat.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon vanilla extract (optional)
• A pinch of sea salt
• Fresh mint leaves for garnish (optional)
• Crumbled feta or ricotta cheese (optional, for serving)

Cooking Steps:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the cut side of each peach half with olive oil to prevent sticking and enhance flavor.
3. Place the peaches cut-side down on the grill and cook for about 4-5 minutes, or until they have nice char marks and are slightly softened.
4. While the peaches are grilling, mix honey, vanilla extract (optional), and a pinch of sea salt in a small bowl to create a sweet drizzle.
5. Carefully remove the peaches from the grill, and drizzle the honey mixture over the warm fruit.
6. Optionally, sprinkle crumbled feta or ricotta cheese on top for a savory contrast and garnish with fresh mint leaves.

Variations and Tips:

• For added flavor, consider sprinkling a dash of cinnamon or nutmeg on the peaches before grilling.
• If you prefer a more savory version, swap the honey for balsamic glaze, which complements the charred flavor beautifully.
• You can also substitute peaches with other fruits such as nectarines, plums, or even pineapple for a different taste experience.
• Enjoy the charred peaches alone or serve them alongside vanilla ice cream or yogurt for a delightful contrast in temperatures and textures.

Smoked Chocolate Cake

Indulge in a rich and decadent Smoked Chocolate Cake that perfectly marries the deep flavors of dark chocolate with an intriguing hint of smoky aroma. Ideal for chocolate lovers and those looking to impress at summer gatherings, this cake will be a standout dessert at any occasion. The preparation time is approximately 20 minutes, plus an additional baking time of 30-35 minutes, and a cooling time of about an hour, so plan to enjoy this smoky delight after a bit of patience.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup hot water
• ¼ cup wood chips (hickory or cherry recommended for smoking)

Cooking Instructions:

1. Prepare Your Grill or Smoker: Soak the wood chips in water for about 30 minutes. Prepare your grill or smoker for indirect cooking at 350°F (175°C). Add the soaked wood chips to the flames to begin producing smoke.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually stir the wet ingredients into the dry ingredients until fully incorporated.
4. Add Hot Water: Slowly mix in the hot water into the batter until smooth. The batter will be thin, but that’s expected.
5. Prepare Cake Pans: Grease and flour two 9-inch round cake pans. Pour the batter evenly into each pan.
6. Smoke the Cake: Carefully place the prepared cake pans on the grill or in the smoker. Close the lid and let the cake smoke for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Maintain a steady temperature while smoking.
7. Cool the Cakes: Once baked, remove the pans from the grill/smoker and allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
8. Frosting and Serving: Frost the cooled cakes with your favorite chocolate frosting, allowing the smoky flavor to shine through with each slice. Serve with a dollop of whipped cream for an extra touch.

Variations and Tips:

• Frosting Options: Consider using a smoked ganache made from heavy cream and bittersweet chocolate; just add a pinch of smoked sea salt for an extra flavor boost.
• Add-Ins: Experiment by adding 1 cup of chocolate chips or chopped nuts into the batter for added texture.
• Flavor Enhancements: For a deeper flavor, you can add a teaspoon of espresso powder to the batter.
• Serve with Fruit: Pair the cake with fresh berries or a berry compote to cut through the richness and add a revitalizing touch.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Maple Smoked Pecan Pie

Maple Smoked Pecan Pie is a delightful twist on the classic pecan pie, infused with the rich, aromatic flavors of maple and a hint of smoke. This dessert is ideal for those who enjoy unique flavors and are looking to impress guests at summer cookouts, family gatherings, or festive occasions.

With a total preparation and cooking time of about 1 hour and 15 minutes, it’s a manageable dessert that packs a punch in taste.

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 cup pecans, chopped
• 2/3 cup maple syrup
• 2/3 cup brown sugar
• 1/3 cup heavy cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon smoked sea salt (optional)
• Fresh pecans for garnish (optional)

Instructions:

1. Preheat your smoker to 225°F (107°C) using maple wood chips for the smoking.

2. In a medium mixing bowl, combine the maple syrup, brown sugar, and heavy cream. Whisk until smooth.

3. Add the eggs, vanilla extract, and salt to the mixture and whisk until well combined.

4. Fold in the chopped pecans, ensuring they’re evenly distributed throughout the filling.

5. Pour the pecan filling into the unbaked pie crust, spreading it evenly.

6. Place the pie in the smoker and close the lid. Smoke the pie for about 45 minutes to 1 hour, or until the filling is set and the top is beautifully caramelized.

Keep an eye on the pie to avoid over-smoking.

7. Once done, carefully remove the pie from the smoker and let it cool completely on a wire rack.

8. If desired, garnish with fresh pecans and a sprinkle of smoked sea salt before serving.

Variations & Tips:

• For a richer flavor, try incorporating a tablespoon of bourbon or rum into the filling.
• If you don’t have a smoker, you can create a smoky flavor by adding a teaspoon of liquid smoke to the filling before baking it in a conventional oven at 350°F (175°C) until set.
• Serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its deliciousness.
• Experiment with different nuts, like walnuts or almonds, in combination with pecans for a unique texture and flavor.

Toasted Marshmallow Milkshake

Indulging in a Toasted Marshmallow Milkshake is like capturing summer’s essence in a glass. This delightful dessert combines rich vanilla ice cream, creamy milk, and the nostalgic flavor of toasted marshmallows, making it ideal for warm-weather gatherings, movie nights, or simply to satisfy your sweet tooth.

The preparation time is approximately 15 minutes, and with just a few easy steps, you can create a nostalgic treat that both kids and adults will love.

Ingredients:

• 2 cups vanilla ice cream
• 1 cup whole milk
• 1 cup marshmallows (mini or regular)
• 1 teaspoon vanilla extract
• Whipped cream (for topping)
• Graham cracker crumbs (for garnish)
• Chocolate syrup (optional drizzle)

Cooking Steps:

1. Toast the Marshmallows: Preheat your oven to broil. Line a baking sheet with parchment paper and spread the marshmallows evenly. Broil for 1-2 minutes or until golden and toasted, keeping a close eye to prevent burning. Remove from oven and let cool slightly.
2. Blend Ingredients: In a blender, combine the toasted marshmallows (reserve a few for garnish), vanilla ice cream, whole milk, and vanilla extract. Blend until smooth and frothy.
3. Serve: Pour the milkshake into tall glasses, leaving some room at the top for whipped cream.
4. Garnish: Top each milkshake with a generous swirl of whipped cream, sprinkle graham cracker crumbs over the top, and add a drizzle of chocolate syrup if desired. Finally, add a few of the reserved toasted marshmallows on top for a finishing touch.

Variations and Tips:

• Flavor Variations: Try adding a scoop of chocolate ice cream for a s’mores-inspired flavor or a hint of peppermint extract for a festive twist.
• Make it Vegan: Use plant-based ice cream and almond milk to create a dairy-free version.
• Enhanced Smokiness: Incorporate a dash of liquid smoke to the shake mixture for an intensified campfire flavor.
• Add-ins: Mix in a handful of crushed graham crackers while blending for added texture.
• Freezing Option: For a creamier texture, freeze the prepared milkshake mixture for an hour after blending before serving.

Enjoy this decadent and nostalgic Toasted Marshmallow Milkshake as the perfect sweet indulgence this summer!

Smoked Pineapple Upside Down Cake

Smoked Pineapple Upside Down Cake is a delightful twist on the classic dessert that infuses a rich, smoky flavor into the caramelized pineapple topping and moist cake. Ideal for summer gatherings and barbecue parties, this cake brings together the sweetness of ripe pineapples and the aroma of smoke, making it perfect for those adventurous in their culinary pursuits.

With a preparation time of approximately 30 minutes and a baking time of around 45 minutes, this cake is an easy yet impressive dessert option that will wow your guests.

Ingredients

• 1 fresh pineapple, peeled, cored, and cut into rings
• 1 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup wood chips (hickory or mesquite for smoking)

Instructions

1. Prepare the Pineapple: Soak the wood chips in water for at least 30 minutes before using them to guarantee they smoke properly. Preheat your grill or smoker to medium heat.
2. Smoke the Pineapple: Place the pineapple rings directly on the grill grates and smoke for about 10-15 minutes, turning occasionally, until they become fragrant and have grill marks. Remove from the grill and set aside.
3. Make the Topping: In a saucepan over medium heat, combine the melted butter, brown sugar, cinnamon, and salt. Stir until the mixture is smooth and the sugar has dissolved. Pour it into the bottom of a 9-inch round cake pan.
4. Arrange the Pineapple: Place the smoked pineapple rings over the brown sugar mixture in the cake pan, arranging them as desired. Add cherries to the center of each pineapple ring if desired.
5. Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, and baking soda. In another bowl, beat together the granulated sugar, eggs, and vanilla until light and fluffy. Add the buttermilk and mix until combined. Gradually add the dry ingredients, mixing until just combined.
6. Combine and Bake: Pour the cake batter over the smoked pineapple in the prepared pan, spreading it evenly. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving platter. Serve warm or at room temperature.

Variations and Tips

• Use Other Fruits: Experiment with other fruits like peaches or nectarines for a different flavor profile.
• Add Spices: For an extra kick, add a pinch of nutmeg or ginger to the batter.
• Glaze: Drizzle a light syrup made of sugar and pineapple juice over the top after inverting for added sweetness and shine.
• Serving Suggestion: Pair with a scoop of vanilla ice cream or whipped cream to balance the smoky flavors.

Enjoy your delicious Smoked Pineapple Upside Down Cake along with the summer breeze!

Campfire Strawberry Shortcake

Campfire Strawberry Shortcake is a delightful twist on the classic dessert, perfect for summer gatherings and outdoor adventures.

Combining the smoky essence from the campfire with the sweet and juicy freshness of strawberries, this dish is ideal for families, friends, or anyone who loves a good dessert under the stars.

Preparation takes approximately 30 minutes, making it a quick and easy treat for any camping experience or backyard bonfire.

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 package of store-bought or homemade biscuit mix
• 1/4 cup milk (for biscuit mix)
• Optional: smoke-infused sea salt or smoked vanilla extract for extra flavor

Cooking Steps:

1. In a bowl, combine sliced strawberries with granulated sugar and let sit for about 15 minutes to macerate.
2. While the strawberries are resting, prepare the biscuit dough according to the package instructions or your homemade recipe.
3. If using a campfire, consider making circular shapes that can be easily cooked on a stick or in a Dutch oven.
4. If using a campfire, skewer the biscuit dough onto sticks or place in the Dutch oven over the heat. Cook until golden brown and cooked through, about 5-7 minutes depending on the heat.
5. While the biscuits are cooking, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will create a delicious whipped cream for topping.
6. Once the biscuits are done, assemble the shortcakes by slicing them in half and adding a generous scoop of the macerated strawberries followed by a dollop of whipped cream.
7. Serve warm and, if desired, sprinkle with smoke-infused sea salt or a few drops of smoked vanilla extract for that additional smoky flavor.

Variations and Tips:

• For a gluten-free option, use a gluten-free biscuit mix available at your local grocery store.
• Add a layer of chocolate or vanilla bean ice cream for an indulgent twist.
• Substitute strawberries with other berries like blueberries, raspberries, or a mix for varied flavors.
• If you’re cooking over a campfire, try wrapping biscuit dough around a stick to create roasted biscuit pops for a fun presentation.
• If you’re feeling adventurous, incorporate a splash of bourbon or rum into the macerated strawberries for a spirited flavor.

Enjoy your summer evenings with this delightful Campfire Strawberry Shortcake that combines nostalgia, comfort, and a hint of smoky goodness!

Mesquite Smoked Pumpkin Cookies

These Mesquite Smoked Pumpkin Cookies are a unique twist on the classic fall treat, perfect for those who love the warm, comforting flavors of pumpkin with an added depth from mesquite smoking.

Ideal for cozy gatherings, dessert platters, or simply as a mid-afternoon snack, these cookies will surely impress your friends and family. Preparation time is about 20 minutes, with an additional 15-20 minutes for baking, making them a delightful quick oven-to-table dessert to savor the last days of summer.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• Mesquite wood chips (for smoking)

Cooking Steps:

1. Prepare Mesquite Smoke: Soak the mesquite wood chips in water for at least 30 minutes. Drain the chips and place them in a smoker box or wrap them in aluminum foil to create a pouch with holes poked in it.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
3. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with the brown and granulated sugar until light and fluffy.
4. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
6. Mix Everything Together: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
7. Smoke the Cookies: Preheat your grill to medium heat and place the soaked mesquite wood chips in the smoker box or on the heat source. Once the chips start to smoke, quickly place the baking sheet with dough balls on the grill to infuse them with smoke for about 5 minutes.
8. Bake the Cookies: Transfer the baking sheet to the oven and bake the cookies for 12-15 minutes until they are set and lightly golden around the edges.

Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For added texture, mix in chocolate chips, nuts, or dried cranberries to the cookie dough before baking.
• Adjust the level of smokiness by varying the smoking time; for lighter flavor, smoke for only 2-3 minutes.
• If you prefer a sweeter cookie, increase the brown sugar to 1 cup and reduce granulated sugar to 1/4 cup.
• For a spiced kick, consider adding a pinch of cayenne or chili powder to the dry ingredients for an unexpected flavor contrast.
• Store any leftover cookies in an airtight container for up to a week or freeze them for longer storage.

Enjoy your flavorful Mesquite Smoked Pumpkin Cookies as a delightful combination of fall spices and the unique aroma of smokiness!

Smoky Chocolate Chip Cookies

Smoky Chocolate Chip Cookies offer a delightful twist on the traditional cookie recipe, blending rich chocolate sweetness with an intriguing smoky flavor that elevates the experience.

Perfect for summer gatherings, outdoor picnics, or simply as a treat to enjoy at home, these cookies are sure to become a favorite among friends and family. The preparation time for these delectable cookies is about 30 minutes, with an additional baking time of 12-15 minutes.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 teaspoon smoked sea salt (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add in the vanilla extract and the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until combined.
6. Fold in the chocolate chips and, if using, the smoked sea salt, ensuring they are evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should look slightly underbaked for that chewy texture.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

• For an extra smoky flavor, consider adding a tablespoon of liquid smoke to the wet ingredients, adjusting to your taste preference.
• Experiment with different types of chocolate (dark, milk, or white) or mix in nuts for added crunch.
• If you prefer a softer cookie, slightly underbake them and let them rest on the hot baking sheet before transferring.
• Store cookies in an airtight container for up to a week, or freeze them for longer-lasting freshness.

Maple Bacon Donuts

Maple Bacon Donuts are a delightful treat that combines the sweet, rich flavor of maple syrup with the savory crunch of crispy bacon. Perfect for brunch gatherings, casual get-togethers, or a decadent breakfast at home, these donuts are sure to impress your guests and satisfy any sweet tooth.

This recipe takes about 30 minutes to prepare and 15-20 minutes to bake, making it a relatively quick option for a homemade indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup whole milk
• ½ cup maple syrup (plus extra for drizzling)
• 2 large eggs
• ½ cup unsalted butter, melted
• 4 slices of cooked bacon, crumbled
• 1 teaspoon vanilla extract

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the milk, maple syrup, eggs, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Fold in the crumbled bacon, reserving a small amount to sprinkle on top.
6. Using a piping bag or a spoon, fill each cavity of the donut pan about ¾ full with the batter.
7. Bake for 15-20 minutes, or until the donuts are golden brown and a toothpick inserted in the center comes out clean.
8. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Once cooled, drizzle with additional maple syrup and sprinkle with the reserved crumbled bacon for garnish.

Variations & Tips:

• For an extra indulgent treat, add a maple glaze: mix powdered sugar with maple syrup to achieve a thick, pourable consistency. Dunk cooled donuts in the glaze instead of drizzling.
• Experiment with different types of bacon, such as maple-cured or peppered bacon, for an added flavor twist.
• To create a chocolate version, consider adding cocoa powder to the dry ingredients and a chocolate ganache topping.
• These donuts are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. You can reheat them in the microwave for a few seconds to regain some softness.
• If you don’t have a donut pan, you can make mini muffins using the same batter and adjust the baking time accordingly (10-15 minutes).

Campfire Apple Crisp

Campfire Apple Crisp is a delightful dessert that combines the comforting warmth of baked apples with a smoky, toasted topping, perfect for gatherings around a campfire or backyard bonfire.

Ideal for families and friends who want to enjoy a sweet treat under the stars, this recipe boasts a prep time of just 20 minutes and a cooking time of approximately 30-40 minutes, allowing for a warm, comforting dessert to satisfy your sweet tooth while embracing the flavors of summer and smoke.

Ingredients:

• 4 large apples (Granny Smith or Honeycrisp work well)
• 1 cup rolled oats
• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• Optional: 1/2 cup chopped nuts (such as pecans or walnuts)

Cooking Instructions:

1. Prepare the Apples: Core and slice the apples into thin wedges. In a large mixing bowl, toss the apple slices with lemon juice to prevent browning and enhance flavor.

2. Create the Filling: Add 1/4 cup of brown sugar and 1/2 teaspoon of cinnamon to the apples and mix well. Spoon the apple mixture into a cast-iron skillet or a grill-safe dish.

3. Make the Topping: In another bowl, combine the rolled oats, remaining brown sugar, flour, cinnamon, and salt. Drizzle the melted butter over the mixture and combine until it resembles coarse crumbs.

For added texture, mix in optional chopped nuts.

4. Assemble: Evenly spread the oat topping over the apple mixture in the skillet, ensuring good coverage.

5. Campfire Cooking: Cover the skillet with aluminum foil (optional) to trap the heat and smoke. Place it over the campfire on a grill grate or directly on hot coals, cooking for 30-40 minutes.

Check occasionally until the apples are tender, and the topping is golden brown and crispy.

6. Serve: Remove the skillet from the fire using protective gloves, and allow it to cool slightly before serving. Enjoy this warm, smoky Apple Crisp with a scoop of vanilla ice cream or whipped cream for a decadent treat.

Variations:

• Fruit Mix: Swap out some or all of the apples for other fruits like peaches, pears, or berries for a different flavor combination.
• Spices: Experiment with spices like nutmeg or allspice for additional warmth and flavor in the filling.
• Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour or almond flour for a gluten-free treat.

Tips:

• Remember to keep an eye on the dessert while it cooks to prevent burning.
• If you have a pie pan, it can also be used instead of a skillet.
• For an added depth of flavor, use wood chips (like apple or hickory) in your campfire to infuse more smoke into the crisp while it cooks.

Enjoy the night air and the sweet aroma wafting through the campsite!

Smoked Raspberry Tart

A Smoked Raspberry Tart is a delightful dessert that combines the sweet-tart flavor of fresh raspberries with a subtle hint of smoky essence, making it perfect for summer gatherings or special occasions.

This creative dessert is sure to impress guests who enjoy unique flavor profiles. Preparation time for this dish is approximately 1 hour, with an additional 30 minutes for chilling, making it a well-prepared yet manageable recipe for both novice and experienced bakers.

Ingredients:

• 1 pre-made tart shell (9-inch)
• 2 cups fresh raspberries
• 1 cup heavy cream
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon smoked sea salt
• Zest of 1 lemon
• Fresh mint leaves (for garnish)

Cooking Steps:

1. Prepare the Raspberries: Gently rinse the raspberries and allow them to dry. If desired, reserve a few for garnishing.
2. Whip the Cream: In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, smoked sea salt, and lemon zest. Use an electric mixer to whip the mixture on medium speed until it forms soft peaks.
3. Assemble the Tart: Spoon the whipped cream mixture into the pre-made tart shell, spreading it evenly.
4. Layer the Raspberries: Arrange the fresh raspberries beautifully on top of the whipped filling, ensuring they are generously spread out across the tart.
5. Chill the Tart: Cover the tart with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and set.
6. Serve: Once chilled, slice the tart and serve, garnished with fresh mint leaves and any reserved raspberries.

Variations and Tips:

• Smoked Flavor: For an intensified smoky flavor, consider lightly smoking the raspberries on a grill or stovetop smoker for just a few minutes before adding them to the tart.
• Alternative Fruits: If raspberries are not available, you can substitute them with other berries such as blackberries, strawberries, or blueberries, keeping the same preparation steps.
• Serving Suggestions: This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
• Presentation: Dust the tart with a little extra powdered sugar before serving for an elegant touch.

Grilled Watermelon With Mint Sugar

Grilled watermelon with mint sugar is a revitalizing and unique summer dessert that combines the sweet, juicy flavors of watermelon with the aromatic freshness of mint. This dish is perfect for gatherings, barbecues, or a light treat on hot days, making it ideal for families, friends, or anyone looking to impress with a simple yet sophisticated dessert.

With an easy preparation time of about 15 minutes, you can whip up this delightful dish in no time.

Ingredients:

• 1 small seedless watermelon
• 1/2 cup granulated sugar
• 1/4 cup fresh mint leaves, finely chopped
• Juice of 1 lime
• Olive oil (for brushing)
• Lime wedges (for serving, optional)

Cooking Steps:

1. Prepare the Watermelon: Start by cutting the watermelon into thick wedges, about 1 to 1.5 inches in thickness. This will help the watermelon hold its shape while grilling.
2. Make the Mint Sugar: In a bowl, combine the granulated sugar with the finely chopped mint leaves and lime juice. Mix well until the sugar absorbs the minty aroma and color. Set aside.
3. Preheat the Grill: Preheat your grill to medium-high heat. Brush the cut sides of the watermelon wedges lightly with olive oil to prevent sticking.
4. Grill the Watermelon: Place the watermelon wedges on the grill and cook for about 2-3 minutes on each side, or until grill marks appear and the watermelon is warmed through. Be careful not to over-grill; you want it to remain juicy.
5. Serve: Remove the watermelon from the grill and sprinkle generously with the prepared mint sugar. Serve warm, with extra lime wedges on the side if desired.

Variations and Tips:

• Flavor Twist: Consider adding a sprinkle of sea salt or a drizzle of honey for an extra flavor dimension.
• Herb Options: If you don’t have fresh mint, you can try other herbs like basil or thyme for a different twist.
• Decoration: Garnish the grilled watermelon with additional mint leaves for presentation and enhanced flavor.
• Make Ahead: You can prepare the mint sugar ahead of time and store it in an airtight container until ready to use.
• Serving Suggestions: Pair this dish with vanilla ice cream or whipped cream for a more indulgent dessert experience.

Smoky Coconut Macaroons

Smoky Coconut Macaroons are a delightful twist on the classic coconut treat, infusing them with a subtle smoky flavor that elevates their deliciousness. These chewy, sweet cookies are perfect for summer gatherings, barbecues, or as an adventurous dessert to impress your friends and family.

They are surprisingly easy to make, taking about 30 minutes for preparation and baking combined, ensuring you can whip up a batch in no time for those warm summer nights.

Ingredients:

• 3 cups shredded sweetened coconut
• 1 cup sweetened condensed milk
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon smoked sea salt (or to taste)
• Optional: melted dark chocolate for drizzling

Cooking Steps:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and regular salt. Mix until well incorporated.
3. Gently fold in the smoked sea salt, adjusting the amount to your taste preference.
4. Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges.
6. Remove from the oven and let cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
7. If desired, drizzle with melted dark chocolate once cooled for an extra decadent touch.

Variations and Tips:

• For a more intense smoky flavor, you can add a few drops of liquid smoke to the mixture.
• Experiment with different flavored extracts like almond or coconut for a unique twist.
• Toast the shredded coconut lightly in a pan before mixing for an added depth of flavor.
• These macaroons can be stored in an airtight container for up to a week, but they are best enjoyed fresh!