Not only did we survive camping, we had an amazing time.

Thankfully, this is the only bear who wandered through camp.

Simply put, he’s a camper at heart.  He was a champ.

Camping with family and friends always makes the trip more fun, but it also makes meals much easier.  Each family was in charge of one major meal.  That means less menu planning, more free time, and the chance to try other delicious food that I might not normally eat.

The August issue of Sunset Magazine has a great feature on Dutch oven cooking.  After seeing this recipe, my husband immediately declared it as a ‘MUST make.’

How many times to you see a recipe in a magazine, think it would be great to try, and then never make it?  Well, this time we actually followed through and the results were incredible.

If Dutch oven cooking isn’t your thing, this recipe could easily be adapted to cooking in a roasting pan in the oven.  It’s a delicious alternative to the traditional roast and makes great use of those in-season, summer vegetables. And, despite the length of the recipe, it’s EASY to make.  Your biggest challenge will be waiting 3 hours to eat, I promise!

Since we didn’t make any alterations to the original recipe, I’ll just give you the link. 

printer friendly recipe

Many thanks for all of your suggestions for cooking while camping!  We’ve got years of trips like this one ahead of us and will definitely be trying something new each time.

We have a winner

My accountant/auditor husband supervised as Random.org picked a number.  The comments were numbered as they came in and the lucky winner is STEPHANIE who wrote:

Denise, our family calls those thumb pies! i have never heard of anyone else that made them! we fill them with pudding and we don’t do the sugar on the outside. yours sound much more “gourmet” we’ll have to try it next time!

it’s hard to choose a favorite camping meal! here are some great ones: dutch oven potatoes (bacon, onion, potatoes, cheese), tri tip, sloughhouse corn on the cob.
for breakfast we like cowboy breakfast: cooked in a dutch oven (sausage, tatertots, eggs and cheese) or throw it in a tortilla with salsa for breakfast burritos.

have a great trip!

Stephanie, the bundt pan is on it’s way as soon as I get your address. 

A HUGE thanks to all who entered and gave really great suggestions for camping food.  I’ll be reporting back on the fun, food and adventures with the little one.

There may be another giveaway coming soon.  Stay tuned!

Well, it’s taken FAR too long to get to this point, but this, my friends, is Double Batch’s 100th post!

So to celebrate and say thanks for reading, I’m giving away a little something.

Isn’t she lovely?  It’s the Nordic Ware Platinum Collection Original bunt pan.  I’ve got one, and it’s pretty sweet…at least for a bundt pan.

I do love a bundt cake, simply because they rarely require any frosting.  Sure, you might add a glaze or a dusting of powdered sugar, but that’s much more simple (and faster, and cleaner!) that having to frost a double layer cake.  The shape of the cake is all the decoration you need.  Love that.

Here’s how to enter:

  • Leave a comment on this post telling me about what your favorite camping food is.  We’re heading up to the mountains next week (yes, with an 8 month old), and I always love new food ideas.
  • For additional entries, comment on up to 5 posts on this blog.  I’d love to get feedback on recipes that you’ve made and liked or just want to make. Each comment will earn you an entry.
  • You have until noon (PST) on SATURDAY to enter.  I’ll announce the winner on Sunday.

Now, to the heart of this 100th post, I’m sharing with you one of my most favorites.

This recipe is always a winner.  Lemon and blueberry were just meant to go together.  My recipe gives instructions about a glaze to finish it off, but if you’re in a hurry or glazing just isn’t your thing, dust the cake with a little powdered sugar.  Either way, you’ll LOVE this sweet creation!

Lemon Blueberry Bundt Cake
adapted slightly from Martha Stewart

printer friendly recipe

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

Confectioners’ sugar, for dusting (optional)

Lemon glaze (optional, see below)

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.

Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar or glaze when cooled.

For the lemon glaze:  Whisk ¼ cup fresh lemon juice and 2 cups confectioner’s sugar (add more for thicker glaze) together. Mix until all the sugar has dissolved and there are no longer lumps. Drizzle glaze over the cake.

Onesie Sugar Cookies

My sister-in-law is due with her first little one in a few weeks so, of course, we had to celebrate and have a baby shower!

I took a cue from the decor and made some cookies.

As usual, I used my favorite sugar cookie recipe.  If you’re looking for some really helpful tutorials about basics of royal icing, The Sweet Adventures of Sugar Belle has some awesome tips and video to get you going. LOVE her blog.

I kept the design pretty simple.  I’m still learning and my hand control with a piping bag is just o.k.

The last thing I needed was to get the cookies outlined, filled and dried AND THEN mess up on the decoration.

So I traced hearts onto a piece of parchment paper, turned it over, taped it to my table and piped out a bunch of hearts.

Once I let them dry, those little hearts peeled off from the parchment perfectly and then secured to the cookie with a little royal icing.  A MUCH better strategy than piping hearts free-hand and ending up with a white blob that I can’t do anything about.

I packaged them up and sent these little sweets home with the friends and family who came to celebrate Brittany and her little man.  Can’t wait to meet Noah’s new cousin!

Yankee Baked Beans

It wasn’t until college that I learned you could buy baked beans.  Like, in a can.

My mom had always made ours, so I just naively thought that baked beans were one of those foods you just had to make to partake of.  I guess those college years bring enlightenment in a number of ways.

This recipe for Yankee Baked Beans is a long-time family favorite.  I have tried (and tried and TRIED) to photograph the end result.  I just don’t think baked beans are a very photography friendly food.  Tasty, but maybe not all that pretty.  So, instead, I have my mom’s original recipe for you to see.

Don’t you love it? It’s definitely been put to good use over the years. Who knows how long ago or what magazine that mom of mine snatched it from.

I love going through my mom’s recipe box.  It’s like a little bit of culinary personal history being able to see her handwriting through the years and what recipes she’s collected from magazines and friends along the way.

Back to baked beans: these are GOOD — plain and simple.

They aren’t a lot of work and the taste is so. much. better. than just dumping something out of a can.  Oh, and since the baking time is in the HOURS, your house ends up smelling amazing.  I sure hope barbecue is a smell they have in heaven.

You can print out the original by clicking on it, or there’s a printer friendly version HERE.

Finally, to my friend EmyLee, sorry it took two months to get this recipe out there to share.  Thanks a gazillion for being patient with me.

The last recipe from the great cookie baking project.  You know you’ve got a winning treat when they disappear as quickly as these did.



Cranberry White Chocolate Chip Cookies

printer friendly version

3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 cubes) butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 cup dried cranberries
1 1/2 cups white chocolate chips
1 cup pecans, chopped (optional, but highly recommended)

Heat oven to 350.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until incorporated. Add the dried cranberries, white chocolate, and pecans. Mix until combined

Drop dough by rounded tablespoons onto baking sheets.  Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 10-14 minutes.

Mint Chocolate Cookies

Remember that BIG cookie project I mentioned in the last post?  Well, here’s the scoop:  my sweet sister-in-law, Becky, got married last weekend. Oh, she looked beautiful.
That’s her with my other awesome sister-in-law, Annie.  I love having sisters.

It was an incredible, lovely, delicious celebration.

Speaking of delicious, doesn’t this little guy look sweet enough to eat?  Seriously, how can he possibly be 6 months already?

Becky had a great idea to incorporate cookies into the candy table, so I started baking.   The end result was four different varieties, yielding…37 dozen cookies.

Yes, 37 dozen.

Two of those varieties, peanut butter and snickerdoodle, have already been shared on the blog.

Check out this creative assortment:

See that large jar in the back with the chocolate cookie?  Well, that’s today’s featured recipe.

Regrettably, in my haste to make and store all of these sweet treats, I somehow missed photographing this cookie.  Remember…37 dozen.

The original recipe  calls for white chocolate chips instead of anything mint.  And, they’re good that way.  Really good.  Becky, however, requested mint, and what the bride wants, the bride definitely gets.

After looking at three grocery stores for mint chips (are they just a holiday thing?), I gave up and settled for chopping up Andes mints.  It worked out perfectly though because the mint flavor was throughout more of the cookie.  I also added in some semi sweet chocolate chips so the cookie didn’t have such a flat appearance.

So, you’ve got options.  If mint is your thing, try them Becky’s way.  If mint in a cookie sounds like a horrible baking mistake to you, try it with white, peanut butter, or chocolate chips.  Even toffee bits would probably be good.

Oh, and one more thing, this recipe doesn’t have eggs, so eat up as much dough as you’d like.  Although, when has a little raw egg stopped you from sampling cookie dough?

Mint Chocolate Cookies
printer friendly recipe

1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup dutch-process cocoa
½ cup (1 stick) unsalted butter, cubed and room temp
½ cup white sugar
½  cup dark brown sugar
1 ½ teaspoons vanilla
⅓ cup milk
1 cup chopped Andes Mints
½ cup semi-sweet chocolate chips

Heat oven to 325.

Whisk together flour, salt, baking powder and cocoa, and set aside.

Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth.
Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for 15 minutes.

Drop the dough in heaping tablespoonfuls onto a baking sheet. Bake for 10-12 minutes or until the edges are firm.  Cool on baking sheets and transfer to cooling rack.



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