Better-Than-S’mores Campfire Dessert

IMG_7284We’re back from a weekend of camping with family! (Friday’s post was a list of our camping essentials, if you missed it.)

We have a little recipe that’s basically become a tradition for us when we go camping (I say we — but really that just means Caleb makes it & I eat it). These things really should have a name, and maybe they do wherever they originated, but I’m not sure of the origin or the moniker. All I know is that my husband introduced me to these things long ago and now I pretty much “have to” have one anytime we’re cooking over an open fire.

The lack of title really does pose a problem, and you’d think that by now I’d have come up with a witty one, but no, they’re merely Delicious Things and for our purposes, that suffices. (Read, puppy dog eyes + a whispered “delicious things,” and my Mr. Beard will have one in the works.) If you pin this, and come up with a catchy description for them, please, by all means, do tell!

So, here’s the down-low:

  • Spread peanut butter on one half and Nutella on the other half of a tortilla.
  • Top with a row of banana slices and marshmallows.
  • Roll up (no need to close the ends) and wrap in aluminum foil.
  • Toss into the fire or over hot coals for 10-15 minutes (depending on how hot the fire is).
  • Upon retrieving from fire…revel in the warm, gooey taste & texture of what I think is The Very Best Part of Camping.

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Mmmmmmmm….take me back.

Now it’s your turn…tell me about your favorite camping dish!

For The Palate | Fried Plantain

We picked up a couple plantains at the grocery store over the weekend, and they were the perfect find when my grumbling belly finally forced me to take a break from my housework this morning and forage the fridge for something satiable.

Just in case you’ve never tried them, here’s your official encouragement to add them to that bucket list.

Mine were a bit overripe. (Note to self: buy less ripe ones next time + make them right away instead of forgetting about them.) Plantains are just like bananas in that the more they ripen, the more yellow (and then brown) and the sweeter they become. The soft spots might have bothered some, but I’m not too picky when it comes to these things.

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I sliced them thin, heated a couple tablespoons of olive oil in a skillet, threw them in, and sprinkled them generously with salt.

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Yum! Healthy and delicious.

How do you like to make plantains?