This week I'm celebrating the waning days of Summer with a Mexican-inspired menu for my campfire fiesta. But I know that if I don't serve s'mores, there may be a wilderness mutiny. So I'm bringing along milk chocolate, marshmallows, and graham crackers to make the traditional fireside treat.
But I also want something special to kick the s'mores concept up a notch, so I'll use the same marshmallows and chocolate as filling for easy cream puffs. Baked in foil, these gooey goodies are made from buttery biscuit dough that's dusted with cinnamon and sugar. They're even better with high-quality milk chocolate, so be sure to splurge on the fancy stuff. To get the recipe,
- 1 can of frozen biscuit dough (such as Pillsbury Grands)
- 8 large marshmallows
- 8 milk chocolate squares
- Cinnamon and sugar to taste
- 2 10-inch by 10-inch squares of aluminum foil
Makes 8 cream puffs.
- Sprinkle a plate with a dusting of cinnamon and sugar.
- To make each cream puff, open the biscuit roll and pull off one biscuit. Open it up and stuff a marshmallow and one chocolate square inside. Close the biscuit so you can't see the marshmallow. Roll the biscuit dough in the cinnamon and sugar.
- On each square of aluminum foil, place four of the stuffed biscuits; bring the sides of the foil around the biscuits, leaving a small space for ventilation.
- Place the foil packets over the campfire for about 10 minutes, until dough is golden brown and marshmallow is melted.
- Desserts, Pastries
- North American