Outdoor Cooking Magic » Dessert Recipes

Dutch Oven Chocolate Turtle Cake – My Best One Yet!

Scott — Tue, 18 Oct 2011 17:44:25 +0000

I've experimented with a Dutch oven Chocolate Turtle Cake a few times, trying different tweaks to get it even better. I made another try over the weekend and loved how it turned out!

To start, I cut a sheet of parchment paper into six or seven long strips and laid them in my Dutch oven, with the ends hanging over the sides. This is a big help in getting the Chocolate Turtle Cake out after it's done.

I then used a German Chocolate Cake mix and followed the mixing directions on the box. I poured a little more than half the batter into the bottom of the Dutch oven. I used a 12" Dutch oven, since that is the smallest I have, but wondered how this would do in a 10" Dutch oven. The cake would be a bit higher.

I set the Dutch oven on 10 coals and put 14 on the top, then cooked this bottom half for about 15 minutes.

While the cake was cooking, I started heating 1 1/2 lbs of caramels with 1 1/4 cups of evaporated milk over medium heat for the caramel sauce. Keep stirring so it doesn't burn.

After 15 minutes, I checked the cake to make sure it was somewhat done on the top. I didn't want the top to collapse as I did the next part, so I used my finger to see if a light depression sprang back a bit. Once it did, I poured one bag of milk chocolate chips over the cake and sprinkled them around so they were evenly distributed. (You could also use semi-sweet chips).

Next I poured half the caramel sauce over the cake and chocolate chips, then the rest of the cake batter over everything.

I cooked the cake for about 30-40 minutes more using the same coals, then checked the cake with a toothpick to see if it came out clean. Warning: if you push it too far down , it hits the chocolate-caramel layer.

Once the cake was done, my wife and I carefully grabbed the ends of the parchment paper strips hanging over the sides, gently lifted the cake out of the Dutch oven, and put it on a large plate. I trimmed the edges of the parchment strips so they didn't show and poured the rest of the caramel sauce over the top. When serving, I slipped the parchment pieces out from underneath. (If you prefer, you can gently flip it over when you remove it from the oven and pull the parchment strips off, then flip it back over and pour on the caramel sauce).

Sprinkle with chopped pecans, serve with ice cream and you have an absolutely delicious Dutch oven cake!

Enjoy!

If you haven't done any Dutch oven cooking, I recommend my series on Getting Started with Dutch Oven Cooking.

Also, I would love it if you would share this post on Facebook or Twitter -- all you have to do is click the corresponding link below (or you can share on a number of other social media sites)! Thanks!

Dutch Oven Chocolate Turtle Cake – My Best One Yet! is a post from: Outdoor Cooking Magic

Dutch Oven Apple Recipes

Scott — Fri, 12 Nov 2010 04:38:55 +0000

Desserts are easy to cook in a Dutch oven and an apple cobbler is a popular dessert to cook. It's easy to do, makes a perfect dessert for camping out, and will give your meal a delicious ending. There are lots of Dutch oven apple cobbler recipes out there, but here are two of my favorites, along with a pie and fritters. I hope you enjoy them.

Dutch Oven Apple Caramel Cobbler

8-10 large granny smith apples; peeled, cored and sliced
2 T. lemon juice
2/3 cup sugar
1/3 Cup flour
1 T ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
1 (12 oz.) jar caramel sauce
2 cups brown sugar
2 cups flour
1 1/2 cup instant oatmeal
1/2 cup chopped walnuts
1 cup melted butter

Add apples and lemon juice to a buttered Dutch oven and stir to coat. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt and mix. Pour the dry ingredient mix over the apples and stir until the apples are well coated. Pour the caramel sauce over the top.

In a separate bowl combine the brown sugar, flour, oatmeal, and walnuts and stir. Use a fork to mix in the melted butter to form coarse crumbs. Spread this topping over apples. Cover the Dutch oven and bake using 10-12 briquettes on the bottom and 16-18 briquettes on top for 60 minutes.

Dutch Oven Apple Cobbler Deluxe

Apple Cobber Filling

8 cups apples, thinly sliced
2 cups flour
1 cup dried currants or raisins
1 cup sugar
1 tsp cinnamon
2 tsp baking powder
1 ¼ cup coarsely chopped pecans

Apple Cobbler Topping

½ tsp salt
2 cups sugar
2 eggs, well beaten
1 cup evaporated milk
½ cup butter, melted

Place the apples in a buttered Dutch oven. Sprinkle raisins over the apples. Separately, combine sugar, cinnamon, and 1 cup of the pecans and stir to mix. Sprinkle this mixture over the top of the apples.

Sift together the flour, sugar, baking powder and salt. Separately mix together eggs, evaporated milk and melted butter. Add the liquid ingredients to the dry mixture and mix until smooth. Pour the batter over the apples and then sprinkle with the remaining pecans. Cover the oven and bake for 45 to 60 minutes using 8-10 briquettes on the bottom and 14-16 briquettes on the top until the topping is golden brown.

Serve with vanilla ice cream or whipped cream.

Dutch Oven Apple Crumb Pie

3 cups peeled, cored, and diced apples
1 cup white sugar
2 cups brown sugar
1 cup flour
1 stick [1/2 cup] margarine, melted

Place the apples in a Dutch oven and pour white sugar over the top. Let stand 15 minutes. Mix together the brown sugar, flour, and melted margarine. Pour over the apples and bake until golden brown, about 30-45 minutes.

from Debbie

Dutch Oven Apple Fritters

1 egg
¼ tsp salt
1 tsp baking powder
½ cup milk
¾ cup flour
1 cup powdered sugar
6 apples sliced
cooking oil

Combine the egg, salt, baking powder, milk and flour to make a batter. Put 1" of vegetable oil in Dutch oven and heat until hot. Dip sliced apples into the batter and deep fry in the oil. Roll in powdered sugar.

A yummy variation is to substitute bananas for the apples!

Dutch oven desserts are some of my favorite! I hope that you enjoy these.

P.S., If you are looking for some more great Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Apple Recipes is a post from: Outdoor Cooking Magic

Cooking Baked Apples

Scott — Sat, 24 Jan 2009 00:19:12 +0000

Baked apples are a fun, easy dessert to cook in the fire when you're camping. The basic idea is to core of the center of the apple, fill the center with a filling, wrap the whole thing in foil, and cook it in the fire.

To core an apple, I take a paring knife and, from the top, cut around the core of the apple, but not all the way to the bottom. Then take a spoon, and use it to remove the core that you just cut around. It helps if you don't break through to the bottom of the apple. If possible, leave the bottom of the apple intact. Also be sure to save a portion of the top of the core that you cut out. This will be used to keep the filling from leaking out of the apple while you are cooking it.

After you remove the apple core, fill the center of the apple with your favorite filling. I often use cinnamon and sugar, but there are many other possibilities. You might like to try brown sugar, red hots, marshmallows, nuts, raisins, caramel, or anything else that you might be able to imagine. After filling the center of the apple what you're filling, put the top of the core back on. Now wrap the apple in heavy duty aluminum foil.

After the apple is all ready to go, put it in the coals of your fire. It may take 45 to 60 minutes to cook the apple. You might also try cooking the apples in a Dutch oven. The heat may be a bit easier to regulate, since the apples are not in direct contact with the coals.

After the apple is done them, remove from the fire opening alone foil and enjoy a delicious, hot, baked apple!

Enjoy,

Cooking Baked Apples is a post from: Outdoor Cooking Magic

Three Easy Dutch Oven Desserts

Scott — Wed, 16 Jan 2008 21:05:07 +0000

Dutch oven desserts are one of my favorite dutch oven dishes and are also one of the easiest dishes to cook in your dutch oven. There are many dutch oven desserts, but here are three Dutch oven desserts that are especially easy.

Dutch Oven Dessert - Cherry Cobbler

2 30 oz cans of cherry filling

2 cups sugar

2 cups flour

2 cups oatmeal

1/2 cup chopped pecans

1 cup butter

1 tsp vanilla

First of all, to help with clean up, line your Dutch oven with heavy duty foil. Now pour the cherry pie filling into the Dutch oven and spread it over the bottom. In a bowl, mix together the sugar, flour, oatmeal, and pecans. Add the vanilla. Cut the butter into pieces that are about 1 tbsp in size. Mix into the sugar/flour/oatmeal mixture. You might need to use your hands or a pastry cutter. Spread this topping over the cherries.

Put the lid on the Dutch oven and bake the cobbler, using about 10 briquets on the bottom and 16 on the top. Bake for about 45 minutes. Check and see if the crust is brown and the cherries bubbly. If so, then it is done and ready to eat! Serve this with whipped cream or ice cream. How's that for an easy Dutch oven dessert?

Dutch Oven Dessert - Pineapple Upside-Down Cake

1 box yellow cake mix

3 eggs

1/3 cup oil

1/4 cup butter

1/2 cup brown sugar

1 can sliced pineapple rings (should be about 10 slices), keep the juice

10 maraschino cherries

Start by preheating your Dutch oven. Use about 10 coals underneath and 16 on top.

In a bowl, combine the cake mix, eggs, oil, water, and pineapple juice from the can of pineapple. Stir until all the lumps are gone. Now melt the butter in the Dutch oven (which should be preheated by now). Add the brown sugar and stir until it is all dissolved. Put the pineapple rings evenly in the bottom of the Dutch oven and put a cherry in the middle of each. Pour the cake batter over all the rings. Put the lid back on and bake for about 30 minutes or until the cake is done in the center (use a toothpick or thin stick to poke in middle and see if it is clean when you pull it back out. If it has batter stuck to it, it needs to cook some more). Don't be surprised if the cake shrinks a little when it is done. This will help you get it out upside down (which will be right side up!) . When done, remove the lid, and turn the Dutch oven over onto a serving dish or place.

Pineapple Upside-down cake is one of the classic, favorite easy Dutch oven desserts.

Dutch Oven Dessert - Chocolate Turtle Cake

1 pkg German Chocolate Cake mix

1 1/3 c. water

1/2 c. vegetable oil

3 large eggs

1 package caramels (14 oz)

1/2 c. evaporated low fat milk

1 cup minced pecans

1 (6 oz) bag semi-sweet chocolate chips (1 c.)

Line your Dutch oven with heavy foil. Make the cake, using the mix, water, oil, and the eggs. Pour half of the batter in the Dutch oven and then cook over coals, with the lid on, until done, about 15-20 minutes (check to make sure it's done--toothpick comes out clean). While the cake is cooking, heat the caramels and evaporated milk in a sauce pan and melt. You can do this on the fire. When the first layer of cake is done, pour and spread the caramel mix over the warm cake in the dutch oven. Sprinkle the pecans and chocolate chips over the mixture and then spread the remaining cake batter on top of that. Cover with the lid, add 12 coals on top of the lid. Cook until done, about 15 minutes. This tastes great warm (with ice cream, it would be great!) but helps if you let it cool completely before you serve.

Just a hint for cooking the cake in a dutch oven. Use a pie tin in the bottom below the tin foil. Underneath the pie tin, put either a dutch oven trivet, or some small stones. This will keep the cake off the bottom of the dutch oven and make it MUCH less likely to burn!

These are some great dutch oven recipes. Give them a try!

P. S., if you would like more outdoor cooking recipes, including dutch oven recipes, please sign up to receive the Outdoor Cooking Magic newsletter below:

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Three Easy Dutch Oven Desserts is a post from: Outdoor Cooking Magic

Lemon Bars

Scott — Thu, 29 Mar 2007 21:44:58 +0000

If you like Dutch oven desserts, here is a great lemon dessert recipe.

Line a 12" Dutch oven with baker's parchment. Blend the following:

2 cups flour

1 cup soft butter

1/2 cup powdered sugar

Dash of salt

Combine:

6 eggs, beaten

3 cups sugar

1 cup flour

1/2 cup lemon juice (or try lime juice or half and half)

1 Tablespoon lemon rind, chopped fine (try lime rind)

Pour over cookie crust. Bake for 10 min. remove oven from bottom heat. Add bottom briquets to top. Continue cooking with top heat until mixture sets up, 15-20 minutes or until toothpick removes clean. emove lid. Sprinkle with powdered sugar. Let cool. Cut into wedges.

Doug Darling

Lemon Bars is a post from: Outdoor Cooking Magic

Baked Stuffed Apples

Scott — Sat, 20 Jan 2007 14:36:19 +0000

6 apples

1/2 cup raisins

1/2 cup slivered almonds

1/2 tsp cinnamon

1/2 tsp nutmeg

2 1/4 cups water

6 oz orange juice concentrate, thawed

3 tbsp honey

Wash the apples. Remove the core, but don't cut all the way through--leave the bottom of the apple intact. In a bowl, combine the raisins, almonds, cinnamon, and nutmeg. Divide the filling among the apples, stuffing the filling into the apples. Combine the water, orange juice concentrate and honey and mix until well blended. Place the apples into the Dutch oven and carefully pour the liquid mixture over the apples. Bake with 9 briquets on bottom and 26 on the top for 45 minutes until the apples are tender. Spoon sauce over the apples before serving.

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Baked Stuffed Apples is a post from: Outdoor Cooking Magic

Honey Doughnuts

Scott — Wed, 23 Aug 2006 15:51:52 +0000

1 envelope dry yeast

1/2 cups warm water

3 cups flour

1 egg, beaten

1/2 tsp salt

1 tbs oil

1 tsp sugar

cooking oil

cinnamon

honey

Dissolve yeast in warm water, mix with other dry ingredients. Knead or several minutes and set aside in warm place until dough doubles, about 2 hours. Roll flat, cut into 1 1/2in squares and allow to rise 1 hour. Heat 4 in of oil in Dutch oven. Drop squares into oil and cook to Ca golden brown. Drain and dredge in sugar & cinnamon mixture. Heat honey and drizzle over doughnuts and serve.

Honey Doughnuts is a post from: Outdoor Cooking Magic

Pecan Caramel Rolls

Scott — Mon, 21 Aug 2006 15:48:56 +0000

1 tube of refrigerator biscuits (10 count)

1/2 cup brown sugar

1 stick butter or margarine

Chopped pecans

Cinnamon

Raisins (optional)

Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of a chef kit. (large frying pan) Stir well until sugar/butter becomes a caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into quarters. Stir into the caramel mixture, coating each part with caramel. Place the pan in the Dutch Oven, with three stones under the pan. Bake the biscuits for 15 minutes until they are golden brown.

Pecan Caramel Rolls is a post from: Outdoor Cooking Magic

Cinnamon Sugar Donuts

Scott — Sun, 20 Aug 2006 15:47:56 +0000

Several tubes of refrigerator biscuits

A mixture of sugar and cinnamon

Cooking oil

Heat about one and a half inches of cooking oil in the Dutch Oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. CAREFULLY drop them from a spoon into the hot oil. Turn them once. Remove them from the oil and roll them in the cinnamon and sugar mixture.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Cinnamon Sugar Donuts is a post from: Outdoor Cooking Magic

Dutch Oven S’Mores

Scott — Mon, 03 Jul 2006 05:16:26 +0000

graham crackers

miniature marshmallows

Hershey milk chocolate candy bars

Grease a round cake pan that will fit in the Dutch oven. I use Pam. Break up graham crackers, and candy bars. Layer pan with graham crackers, then bars, then marshmallows, and then start over until your pan is full. Place pan inside your dutch oven. Cook in Dutch oven over hot coals about 30 minutes. Time may depend on how hot and how many coals you use. It is very good.

Kathy Kaiser

Dutch Oven S’Mores is a post from: Outdoor Cooking Magic

Fruit Cobbler Supreme

Scott — Sun, 11 Jun 2006 05:58:40 +0000

1 (30 oz.) can sliced peaches; drained

1 (30 oz.) can sliced apricots; drained

1 (20 oz.) can crushed pineapple

1 1/2 tsp. Cinnamon

1 box white cake mix

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup toasted sliced almonds

1 tsp. almond extract

Line a Dutch oven with heavy duty foil. Add all the fruit, almond extract, cinnamon, and 1/2 cup of the dry cake mix. Stir to mix.

In a separate bowl mix together the remaining cake mix and the sweetened condensed milk. Pour the batter over the top of the fruit. Sprinkle with the toasted almonds.

Cover the Dutch oven and bake for 45 to 60 minutes using 8-10 briquettes on the bottom and 14-16 briquettes on the top until topping is golden brown. Serve with whipped cream or vanilla ice cream.

Fruit Cobbler Supreme is a post from: Outdoor Cooking Magic

Dutch Oven Dump Cobbler

Scott — Mon, 05 Jun 2006 20:20:45 +0000

1 pkg yellow or white cake mix 2 cans pie filling (such as apple or peach)

cinnamon

butter

Pour cans of filling in bottom of Dutch oven. Sprinkle cake mix over top of fruit, but DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR.Cover and bake (6-8 coals underneath, 14-16 coals on top) until bubbly and top is lightly browned, about 30-45 min.

Dutch Oven Dump Cobbler is a post from: Outdoor Cooking Magic

Dutch Oven Cinnamon-Pecan Ring

Scott — Mon, 05 Jun 2006 20:17:56 +0000

2 1lb loaves frozen bread dough, thawed

1/2 c sugar

2 tsp cinnamon

1/2 c packed brown sugar

1-1/4 c sifted powdered sugar

1/2 tsp vanilla

1/2 c butter, melted

1/2 c chopped pecans

Milk (about 4 tsp)

Chopped pecans (or you can use halves)

Lightly grease the inside of a Dutch oven. On a lightly floured surface, flatten the thawed dough slightly. Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place the sugar mixture on a sheet of foil.

Cover and let rise near the fire for about 45 minutes (this can be a great thing to do while the rest of the dinner is cooking). Place Dutch oven over 6-8 coals, and place 14-16 coals on lid. Bake for 30 minutes or till done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.

Dutch Oven Cinnamon-Pecan Ring is a post from: Outdoor Cooking Magic

Dutch Oven Desserts

Scott — Tue, 06 Jun 2006 03:12:06 +0000

Dutch oven desserts are simply the best. There are few things that taste better than homemake Dutch oven peach dump cobbler with a scoop of ice cream for dessert. Dutch ovens are perfect for making desserts because of their versatility. You can literally cook any type of dessert in them from pies to cakes to cobblers.
Here are two recipes to get you started. The first one is a delicious cinnamon pecan ring and the second is the easiest Dutch oven cobbler there is. I hope that you try these and that you enjoy them. And then checkout Dutch Oven Dessert Recipes for more desserts to try.

Cinnamon-Pecan Ring

2-1 lb loaves frozen bread dough, thawed

1/2 c sugar

2 tsp cinnamon

1/2 c packed brown sugar

1-1/4 c sifted powdered sugar

1/2 tsp vanilla

1/2 c butter, melted

1/2 c chopped pecans<

Milk (about 4 tsp)

Chopped pecans (or you can use halves)

Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise near the fire for about 45 minutes (this can be a great thing to do while the rest of the dinner is cooking). Place Dutch oven over 6-8 coals, and place 14-16 coals on lid. Bake for 30 minutes or till done.

Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes. Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.

This is a very easy Dutch oven dessert. Just make sure to start it in time so that is done and ready to serve.

Dutch Oven Dump Cobbler

1 pkg yellow or white cake mix

2 cans pie filling (such as apple or peach)

cinnamon

butter

Pour cans of filling in bottom of Dutch oven. Sprinkle cake mix over top of fruit, but DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR.

Cover and bake (6-8 coals underneath, 14-16 coals on top) until bubbly and top is lightly browned, about 30-45 min.

There you go--these will get you started. See Dutch Oven Dessert Recipes for more delicious Dutch oven desserts. Outdoor Cooking Magic has lots of Dutch oven recipes.

Enjoy the desserts!

P.S. If you enjoyed, these, please sign up for my Outdoor Cooking Magic newsletter to get more outdoor cooking recipes and tips:

Dutch Oven Desserts is a post from: Outdoor Cooking Magic