Recipe: Campfire Cone Crunchy Munchies

I don’t go on many road trips.  In fact, I hate road trips.  I get car sick, my kids scream the whole time, my butt hurts and all I end up doing is stuffing my face with food I don’t really like just to pass the time.  With that said, we’re headed on a nice 12 hour road trip soon.  Yay!  Woo Hoo! and FART!  I am not looking forward to it.  I will get sick, my butt will hurt and there’s NOTHING I can do about the kids.  They just hate the car THAT much.  It seems the only thing I am able to change is what I stuff into my face as we drive with the music of the tantrums filling our ears.  I was looking through my cupboard at all of the junk food we don’t have in there and started dreaming.  This is what I came up with:

I call it “Campfire Cone Crunchy Munchies”.  Have you ever had a campfire cone?  I haven’t, but I’ve been drooling over this post forever. I decided to go for it and make something super tasty that could make me happy and possibly make the kids quiet down for a bit too.   Here’s the how to:

INGREDIENTS

2 Cups of Chocolate Cheerios

12 Ice Cream Sugar Cones

1 Cup of Reeses Pieces

1 Cup of Jet Puffed Mallow Bites

1 Cup of Dried Banana Chips

*Optional 1 Cup of Milk chocolate chips

NOTE: Chocolate should never be optional.  If you’re serving this at a party it’s actually NOT optional; you must include it.  However, if you’re on a road trip and don’t want to have to question later if that’s poop or chocolate on the seat of your car, omit the chocolate chips.

INSTRUCTIONS

Step 1: Put the sugar cones and banana chips into separate plastic bags and crush into bite size pieces using your hands.  You don’t want to use a rolling pin or food processor because you don’t want to be left with a bunch of crumbs. Besides, we’re not fancy here.  No need for crazy gadgets.  I crush the banana chips because I don’t like to have a giant overpowering chunk of banana in the mix (I’m seriously avoiding dirty jokes right here).  You can leave them whole if you wish

Step 2: Make like a Food Network chef and put all of your ingredients into pretty bowls.  This step is very important.

Step 3: Mix it all up in a big bowl.

Step 4: Eat some

Step 5:  Realize that it would be awesome on ice cream and then eat way too much

Step 6: Take a walk, son.  You just consumed like 2,000 calories at dessert.

I hope you enjoy this mix at your next party, car trip, or PMS binge.

-Crystal-

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Vegan Dumpling Dessert

Hey all! This is Jenn here and today I want to share with you my easy go to fall dessert! and it is vegan so – win! (especially if you are an allergy family or if you ran out of milk and eggs but need something sweet in a hurry). If you don’t want to eat it vegan go ahead and use regular milk and margarine.

I am going to put the recipe at the start, since I hate scrolling to the end for the recipe and then back up to get hints for steps.  Hopefully this order is ok for all you readers. So without further dawdling here is the recipe for Vegan Caramel Pear Dumplings!

Vegan Caramel Pear Dumplings

Pre heat oven to 350 degress F

Cooking time 20-30 minutes

Pan size: 8×8

serves 5-6

Sauce:

1cup brown sugar

1 1/2 cups water

2T vegan margerine (I use becel vegan, but there is also earth balance and likely a few others out there)

Caramelize the above by bringing to a boil and letting it boil for a few minutes.

Batter:

1/2cup white sugar

2 T vegan margarine

1/2cup almond milk

1cup sifted flour

1tsp baking powder

pinch of salt

1 peeled and chopped pear

Cream the margarine and sugar together with a fork or in your mixer, then add in the milk. Sift the dry ingredients together and add to the wet and mix ever so slightly and then add in the pear and mix until well combined.

Pour the batter into the glass baking dish and then drop the batter by spoonfuls into the sauce and bake.

Now for the picture hints 🙂

The boil, I do 3-5minutes. If you do less the sauce will stay runny when baking

ready to drop batter into sauce – the batter is pretty goopy.

Here is what it looks like with the batter in the sauce before baking, as you can see there is no “right” way to do this – don’t stress about even spoonfulls or a perfect looking batter drop.

Once it bakes up it looks like this, perfectly golden, sauce bubbled and soaked into the dumplings a bit. YUM!

There you have it! If you have 15 minutes and need a dessert this is the recipe for you!