Awesome-sauce! I’ve got you on my list of the EXTREME Early Bird folks who are interested in my new “Write YOUR Cookbook Workbook” product that’s coming out later this week (the week of April 10).
Check your email in a day or two for details!
In the meantime… Here’s a great recipe for you from one of MY 5 cookbooks, “Camp Cooking 101: 101 Fun & Easy Recipes from The Outdoor Princess”. Get the book.
I love s’mores. But, I always find that while my MOUTH may want a second one, the sugar hits me like a truck and I just can’t handle it. And I find that while I have the perfect way to make s’mores, it’s a lot of work.
Enter: The S’more Sundae
- Waffle cones (it HAS to be waffle, the bigger the better)
- Mini marshmallows
- Mini chocolate chips
Cut the fruit up into tiny pieces. And when I say tiny, I mean the smaller the better! I recommend putting each ingredient into its own bowl so if somebody doesn’t like something, they don’t have to eat it!
Layer the ingredients into a waffle cone. I recommend starting with two or three chocolate chips since nothing else fits into the tip of the waffle cone.
Continue layering until the cone is as full as you can get it! Then, wrap it loosely in foil. It will probably look something like a taco.
Toast for three to five minutes over low heat. You want to heat the marshmallows and fruit and lightly melt the chocolate. But the chocolate can scorch and burn so keep an eye on it! I’ve tried this over mostly-cool charcoal briquettes and on a regular propane barbeque. Both work well. Carefully open the foil packet.
You can mix it all together with a spoon and eat or eat it in layer. I prefer it in layers. And I don’t scoop it out of the cone with a spoon but just carefully nibble the cone and sundae together.
Other suggested ingredient combinations:
- Carmel chips
- Granny smith apples
- Chocolate chips
- Canned mandarin oranges
You can buy chips in caramel, carob, white chocolate, and peanut butter so the possibilities are endless!