Back yard alfresco or wilderness camping. Nutty Chocolate Skillet Cookie is Big Enough for the Whole Family. While I had the skillet out and was cleaning it, It brought back a memory of a recipe I was first shown by a guide who worked for Canadian Mountain Holidays. Roger was well rehearsed at living in the back woods. I was instructed by one of the best mountain guides that making a guest camp comfortable was the key to having a successful day. While the hikers were out enjoying the BC mountains we were busy preparing the remote outpost camp that will be home base here in the wilderness. What we packed in is the key to survival comforts. We carried in as much raw ingredients that we could personally in a back pack. Shore lunches and three hot meals for the next 5 days. But at night under the stars and beside a glacier fed stream the skillet was on the fire to finish the day off with some hot green tea and fresh baked cookies. cookies. Ingredients you'll need.
1 cup butter or lard. 2 cups packed brown sugar 2 teaspoons vanilla bean extract 2 large eggs 2 cups all-purpose flour 1/2 cup granola 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon baking soda 1 cup chopped almonds toasted 1 cup semisweet chocolate chunks
Directions Preheat oven rocks close as possible to the fire coals. Grease the cast-iron skillet. In a bowl, mix butter, brown sugar and vanilla until blended. Add eggs, one at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks. Spread into skillet. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes. This recipe works well in a bbq or home toaster oven.. The cast iron skillet makes the difference.
Back yard alfresco or wilderness camping.
Nutty Chocolate Skillet Cookie is Big Enough for the Whole Family.
While I had the skillet out and was cleaning it, It brought back a memory of a recipe I was first shown by a guide who worked for Canadian Mountain Holidays.
Roger was well rehearsed at living in the back woods. I was instructed by one of the best mountain guides that making a guest camp comfortable was the key to having a successful day. While the hikers were out enjoying the BC mountains we were busy preparing the remote outpost camp that will be home base here in the wilderness. What we packed in is the key to survival comforts. We carried in as much raw ingredients that we could personally in a back pack. Shore lunches and three hot meals for the next 5 days. But at night under the stars and beside a glacier fed stream the skillet was on the fire to finish the day off with some hot green tea and fresh baked cookies. cookies.
Ingredients you'll need.
1 cup butter or lard.
2 cups packed brown sugar
2 teaspoons vanilla bean extract
2 large eggs
2 cups all-purpose flour
1/2 cup granola
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped almonds toasted
1 cup semisweet chocolate chunks
Directions
Preheat oven rocks close as possible to the fire coals. Grease the cast-iron skillet.
In a bowl, mix butter, brown sugar and vanilla until blended. Add eggs, one at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks.
Spread into skillet. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes.
This recipe works well in a bbq or home toaster oven.. The cast iron skillet makes the difference.