HOUSTON – Today at 1pm on Houston Life, a social media baking sensation whose latest magazine, Camp Joy is filled with outdoor, camping-inspired recipes perfect for summertime, including s’mores!
Joy the Baker shared with us three recipes to help you make these beloved camping treats in a fun and unexpected way!
Houston Life
3 different ways to make s'mores. On Houston Life today at 1pm!
CAMP JOY: HER LATEST MAGAZINE
- All about cooking while camping, ways you can prep at home to make sure you’re eating well outdoors, and more!
- She’s encouraging friends and families to get outside this summer and create lasting memories with simple equipment and ingredients!
STRAWBERRY SHORTCAKE S’MORES
Makes 4 servings with leftover pound cake
- 1 ½ pounds fresh strawberries, hulled and sliced into thin rounds
- ¼ cup granulated sugar
- A pinch of salt and a tiny crack of black pepper
- 1 store-bought pound cake (from the freezer section), thawed and cut into thick sliced
- Jumbo marshmallows for toasting
- Lightly sweetened and whipped cream, optional
In a medium bowl, toss together sliced strawberries, sugar, salt, and that hint of black pepper. Toss to combine and allow to rest and macerate for at least 20 minutes, up to overnight.
At camp, gently spear pound cake horizontally onto a metal skewer (if you want to toast it over the fire). On a separate skewer, toast marshmallows to your heart’s content.
On a small plate layer pound cake, the toasted marshmallows, and top with sugared berries. Top with whipped cream if you have it.
PEACH AND WHITE CHOCOLATE S’MORES
Makes 6 servings
- 1 ripe yellow peach, sliced into 6 thick slices
- 6 large marshmallows
- A few pinches of sea salt and a few dashes of smoky paprika
- 4 to 6 ounces white chocolate bar (like Lindt)
- 12 graham cracker squares
Thread a piece of peach and a marshmallow onto a roasting stick or metal skewer. Lightly sprinkle peach with salt and smoky paprika. Toast, peach first, until sizzling and softened. Toast the marshmallow to desired golden or burnt.
Place a piece of white chocolate on top of a graham cracker. Layer on roasted peach and toasted marshmallow. Top with another graham cracker. Smash and enjoy!
BANANA BREAD S’MORES
- 4 ounces (½ cup) unsalted butter, melted to browned
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk, sour cream, or yogurt
- 1 ¼ cup mashed bananas (from about 3 medium bananas)
- 1 cup chocolate chips
Jumbo marshmallows, for camp
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas. When the butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over-stir.
Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Wrap in plastic wrap and inside a freezer-safe plastic bag and refrigerate for camp.
At camp, cut banana bread into 2-inch thick slices and cut each slice into quarters. Think big cubes of banana bread. At camp, once the fire is going, place a jumbo marshmallow on a metal skewer followed by a cube of banana bread and another marshmallow. Using a glove, toast to your heart’s content over the fire and enjoy warm.
HER UPCOMING CLASS
-People can sign up to cook three Camp Joy recipes alongside her! They’ll receive a full list of ingredients to purchase in advance of the class once they register
EVENT DETAILS
CAMP COOKING WITH JOY THE BAKER
ONLINE CLASS
Tuesday, June 27
6 pm - 7:30 pm
Price: $10 class
$32 class and magazine
To register for the class, click here.
To get your copy of Camp Joy, click here.