Fresh Peach Cobbler


Guess what?

We went peach picking. ūüôā

You should know what that means by now, right? Get ready for peach posts.

Fresh Peach Cobbler~ Erin's DC Kitchen

I love this dessert and it is my favorite way to use peaches, even more than pie. No offense to pie.

Fresh Peach Cobbler ~ Erin's DC Kitchen

This cobbler showcases the natural sweetness of the peach, which is complimented by the addition of warm cinnamon and almond extract. Go light on the extract, it can be a strong flavor and there is no need to overwhelm the peaches.

Fresh Peach Cobbler ~ Erin's DC Kitchen

I know making this dessert requires turning on the oven, which during summer, is counter intuitive. But! It is worth it. The light, spongy dumplings are so yummy, but then when you top it with French vanilla ice cream. Ohhhh my. It is just so creamy and sweet and fresh and fruity and tastes like a party in your mouth. Just try it. It’s simple and worth it!

Fresh Peach Cobbler

  • 1/2 cup sugar
  • 1 TBL cornstarch
  • 1/4 tsp cinnamon
  • scant 1/4 tsp almond extract
  • 5 cups sliced peaches
  • 1 tsp lime juice
  • 3/4 cup all purpose flour
  • 1/4 cup wheat flour
  • 1 TBL sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 TBL cold butter
  • 1/2 cup milk

Preheat oven to 400¬į. Peel and slice your peaches. (TIP: Cut an X into each peach, then plunge into boiling water for 60 seconds, this helps the skin slip off). In a large saucepan, combine peaches, 1/2 cup sugar, cinnamon, cornstarch, lime juice and almond extract. Stir until peaches are coated. Cook over medium-high heat, stirring frequently, until boiling, bubbling and thickening, about 5 minutes. Pour into an ungreased 2 qt. baking dish and set in the oven to keep warm while you make the dumpling dough.

In a medium bowl, combine the flours, baking powder, salt, and sugar.  Cut in the three TBL butter. I slice the three TBL into small pieces, then use my hands to rub the butter into the flour mixture. Do this until it resembles fine crumbs (finer than when making a pie crust). Stir in the milk, then dollop the dough over the cobbler. Bake for 25 to 30 minutes, or until dumplings are golden brown. Serve warm, with French vanilla ice cream!!


– Erin

Just cause, isn't this a pretty picture?

Just cause, isn’t this a pretty picture?

Spiffed-Up Blueberry Muffins

Hi dear readers, it’s my last blueberry post.

Whole-Grain Blueberry Muffins~ Erin's DC Kitchen

Spiffed-up blueberry muffins! So, what’s spiffed up about them?

Spiffed-Up Blueberry Muffins~ Erin's DC Kitchen

Well, the addition of whole grain flour of course. Why that? Read on friends.

My mom would crank out classic blueberry muffins every summer after we went picking. I always got excited about them, but didn’t love them (sorry mom). ¬†I could not put my finger on the exact reason why I didn’t enjoy the muffins as much as I should have until I read a recipe from Nigel Slater. He pointed out that some muffins have a metallic taste which is due to the leavening agent. He recommended spelt flour to get rid of that flavor.

Whole-Grain Blueberry Muffins ~ Erin's DC Kitchen

I didn’t have any spelt on hand, so I improvised, natch. Whole wheat worked just as well, and yielded delicious, moist and chewy muffins. The whole wheat provides a nutty flavor that masks the leavening but compliments the gentle sweetness of the blueberries.

Spiffed-Up Blueberry Muffins ~ Erin's DC Kitchen

Spiffed-Up Blueberry Muffins (adapted from Nigel Slater)

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbl soft butter
  • scant 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • scant 1/2 cup milk¬†
  • 1 1/2 cup blueberries

Preheat oven to 375¬į. ¬†Line a muffin tin with 12 baking cups. Mix together the flours, baking powder and soda, and salt. In a separate bowl, cream the butter and sugar. Beat in the eggs, mix to combine, then the vanilla extract. Alternate adding in the flour mixture and the milk, until the ingredients are gently combined. Fold in blueberries. Divide the batter evenly among the 12 cups. Slater suggests sprinkling with oats and demerara sugar for visual effect, but I skipped it. ūüôā

Bake for about 20 minutes, or until skewers come out mostly clean when muffins are pricked. Remove from baking tins and let cool on a rack.


– Erin

Blueberry Preserves

The husband and I went blueberry picking last weekend at Butler’s Orchard and hauled in a little over 12 lbs!

Fresh picked blueberries ~ Erins' DC Kitchen

So you know what that means? JAM! And more blueberry posts ūüôā

Oddly enough, this is the first time I’ve made blueberry jam on my own versus just helping (loosely) my Mom make hers. (Thanks for peaking my interest in canning!)

Homemade Blueberry Jam~ Erin's DC Kitchen

So pretty isn’t it?

Homemade Blueberry Jam~ Erin's DC Kitchen

Right after I finished this batch, I had to turn around and leave for a business trip to Newport, RI and didn’t get to try any of it until this morning! It’s was so good, not overly sweet because I opted for a lower sugar recipe, and bursting with blueberry pieces.

Here is the recipe!

Erin’s Blueberry Jam

  • 5 cups crushed blueberries (it took around 9 cups of whole berries to get to 5 crushed)
  • juice of 1 lemon
  • 4 cups sugar (up to 4 1/2 cups)
  • 1/2 cup honey
  • 6 tablespoons Ball powder pectin (or 1 box pectin, 49 to 57 g)

Makes about 7 to 8 eight ounce (250 ml) jars

Prepare boiling water canner, jars and lids. In a very large pot combine the berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add all the sugar and honey at once, then return to a full boil and cook for 1 minute. Remove from heat and skim off foam. Ladle into prepared jars and leave 1/4 inch headspace at the top. Place on lids and bands, boil in the canner for 10 minutes. Remove from water and let stand 24 hours, during which time the lids should vacuum seal.


– Erin

Need a more comprehensive breakdown of how to make jams? Read my step-by-step, soup to nuts guide to strawberry jam.

Buttermilk Blueberry Pie Ice Cream

Hi dear readers!

Hope everyone has been enjoying the summer and had an excellent 4th of July.

I went up to the cottage, per usual, and had an amazingly relaxing time with family and much good food (remember doughboys?) You can find more of my 4th of July cottage foods here and here and here.

This year I borrowed my Aunt’s ice cream maker to whip up a recipe I submitted to the Hudsonville ice cream company’s Pure Michigan flavor contest. Sadly, I didn’t win. BUT- my family thought the ice cream was delicious and totally should have won (ok, my emphasis added).

So, what is it? Creamy buttermilk ice cream with lots of lemon zest, swirled with Michigan blueberry pie filling and dotted with cinnamon-sugar pie crust pieces.

Yup, drool.

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

Buttermilk Blueberry Pie Ice Cream ~ Erin's DC Kitchen

So, want to make it??


Buttermilk Ice Cream~ Erin's DC Kitchen


To swirl in pie crust and pie filling, transfer to a large bowl and fold gently with a spatula



(Special thanks to my photographer brother, Jeffrey Smith, for the awesome photos!)

Well, I kinda failed to write the recipe down ūüė¶ and time has passed and most of it has left my mind. But I’ll sketch it out below, the parts I remember, and then you can fill in the blanks by comparing other recipes or using your best judgement.

Buttermilk Blueberry Pie Ice Cream

  • 6 to 8 cups buttermilk
  • 2 cups heavy cream
  • 6 egg yolks
  • 1 lemon, juice and zest
  • 1 1/2 cup sugar (really don’t remember if this is right)
  • pinch of salt

For the blueberry pie filling

  • 1 heaping cup blueberries
  • 1/2 cup sugar
  • dash of water
  • 1/4 tsp or so cinnamon
  • 1 tsp vanilla
  • single pie crust, sprinkled with cinnamon and sugar, baked and broken into pieces

For the pie filling: Lightly smash berries and combine with all over ingredients in a small saucepan over medium heat. Heat until boiling, stirring often, then reduce to a simmer and let cook for 5 minutes. Mixture will naturally thicken. Remove from heat and let cool completely.

For the ice cream: Combine the buttermilk, cream, salt, and lemon juice and zest in a large saucepan and heat until just bubbly but not scalded. Stir in sugar and continue stirring until heated through and sugar is dissolved. Temper the egg yolks with a bit of the warm cream mixture, then quickly whisk in the rest of the cream mixture. Add to a large ice cream maker and freeze according to manufacture instructions.

Once ice cream is frozen, but still a little soft and creamy, remove from maker into a large bowl. Gently fold the broken pie crust pieces into the ice cream. Next, dollop the pie filling across the top of the ice cream and gently fold that in, turning only 2 or 3 times max (you want swirls, not to fully mix the berries in, resist temptation to overstir!). Freeze for another 2 hours, of until fully set.



Pink Lemonade Icebox Bars

Lemonade Icebox Bars ~ Erin's DC Kitchen

Happy summer my dear readers!¬†June 21st marked the first ‘official’ day of summer on the calender, but we’ve been going full summer down here in DC for a few weeks. Sundresses!

I’ve been wanting to make an icebox-style dessert since I first read about it in Southern Living magazine (I believe). So, when I was asked to bring a dessert to a friend’s BBQ this past weekend, I made this tangy, sweet, citrusy and chilly little number.

Pink Lemonade Icebox Bars ~ Erin's DC Kitchen

It could not be easier to whip this up either. Cool Whip, lemonade mix and sweetened condensed milk are the key ingredients. Plus- the crust! Oh the crust.

Pink Lemonade Icebox Bars ~ Erin's DC Kitchen

I crushed pretzels and mixed them with butter and sugar to make this sweet ‘n’ salty crust– amazeballs!

My tip for this recipe is to make sure you have enough time to fully freeze the bars. I had only refrigerated the bars for a couple hours before initially serving them at the party and the texture was not right- it was almost pudding-like and didn’t hold shape. However, once fully frozen, the texture became smooth and silky, and held a perfect bar shape once cut.

Pink Lemonade Icebox Bars

  • 1 8 oz carton Cool Whip, thawed
  • 1 12 oz can Minute Maid pink lemonade mix (from concentrate), thawed
  • 1 14 oz can sweetened condensed milk
  • 1 oz block cream cheese, softened
  • 5 drops pink food coloring
  • 1 stick butter, melted
  • 2 cups well crushed pretzels
  • 3 tablespoons white sugar

For the crust: Preheat oven to 375¬į. Crush pretzels in a food processor until mainly crumbs with some a few small pieces. Toss in a large bowl with white sugar. Melt butter and drizzle over the crumbs, toss to coat. Press into the bottom of a greased 9×13 baking pan and bake for 10 minutes, just until set. Remove from oven and let cool.

For the bars: With an electric mixer, beat the cream cheese and sweetened condensed milk until creamy and well combined. Mix in the pink lemonade mix and the food coloring, beat until combined. Gently fold in the Cool Whip and mix until incorporated fully. Pour into the cooled crust, cover and freeze until set, at minimum 2 hours. (I did mine overnight).


– Erin

Want more lemonade goodness? Check out my Strawberry Lemonade Cookie Bars!

Strawberry Rhubarb (or Green Apple) Pie

My cousin just posted pictures of loads of beautiful rhubarb jam on Facebook. I’m jealous. I haven’t made any jam yet this year, BUT– I made a pie.

Quick story, when my Dad was a kid he was told¬† rhubarb pie was “green apple pie”. Apparently he must not have liked the idea of rhubarb, so my Grandma convinced him otherwise by changing the name. Green apples are tart, but I think the resemblance stops there!¬† Anyways, the name stuck and we still joking call this pie “green apple”.

Strawberry Rhubarb Pie ~ Erin's DC Kitchen

I love the crimson color of the rhubarb. It really is a feast for the eyes.

Strawberry Rhubarb Pie~ Erin's DC Kitchen

What’s that you say? The crust does look amazeballs, thanks! ūüėČ

The tartness of the rhubarb in this pie is tempered with soft sweetness from strawberries and majorly complimented by an unexpected addition– almond extract. It provides a fuller, richer taste I think. I was comparing recipes before I started baking, and Richard Sax’s Classic Home Desserts has a recipe for sour cherry and rhubarb pie that seemed fabulous. That’s where I got the idea of adding almond extract.

Rhubarb season will end soon, once it starts to heat up, so if you want to try this recipe out hurry down to your local farmers market (or garden) and pick some up soon!

Strawberry-Rhubarb Pie

  • 3 1/2 cups diced rhubarb (about 4 large stalks)
  • 1 quart strawberries, sliced
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp almond extract
  • 1/4 tsp (scant) cinnamon

For the double crust

  • 2 1/4 cups flour (I did the 1/4 cup wheat, the rest white)
  • 3/4 tsp salt
  • 2/3 cup Crisco shortening
  • 8 tbl ice cold water or milk

Preparing the crust: In a large bowl, combine the flour and salt. Measure out the shortening and dollop it across the flour mixture (don’t dump it in one lump). Using a pastry blender, cut the shortening into the flour until it is course. Pile more than half of the flour mixture to one side of the bowl. Measure out a tablespoon of cold water and sprinkle it over the smaller pile of flour and fluff it with a fork to work the water through. As the mixture forms into dough, move it aside. Continue sprinkling a tablespoon of water onto a small pile of flour and fluffing it with the fork, moving aside the dough that forms. You may or may not use all 8 tbl of water. This process becomes easier the more you do it, trust me, and you get a feel for the dough. Divide the final lump of dough into two equal parts and roll them out into circles. Put one circle into the pie plate and add your filling, then put the top crust on. You need 1 inch or more of excess dough to roll under to make the edge. Anything over that you can cut off. Use your thumb and pointer finger to pinch together a pretty edge.

Preparing the pie:

Preheat oven to 375¬į.

In a large bowl, toss the fruit with the sugar, cinnamon and part of the flour. Let stand while you prepare the crust. Once the crust is ready, stir in the almond extract and the remainder of the flour. Toss to coat. Spoon filling into the pie crust. If there is a ton of excess juice, don’t pour it all into the crust, just some of it.¬† With a sharp knife, cut a slit into the top of the pie (or a design if you’re ambitious) to let steam out.

Bake for 30 minutes.  Bake an additional 20 to 30 minutes, but cover the crust with a crust protector or foil. Pie is done when the crust is golden brown and the filling is bubbly and steaming (peek into the center slit).

Let cool fully before cutting into, or else the filling will spill out everywhere and you’ll be sad about it.


– Erin

Lemon Cheesecake Ice Cream

Lemon Cheesecake Ice Cream ~ Erin's DC Kitchen

Look at this ice cream. It is decadent, velvety-smooth, and swirled with delicious bites of graham cracker pieces and tart lemon curd. The richness of the whipping cream and cream cheese is balanced by the lemon. It is, not to brag, probably the best tasting ice cream I’ve ever made. ūüôā ¬†As usual, no ice cream maker is required for this recipe, or my others here, here and here.

Lemon Cheesecake Ice Cream, No Maker Required! ~ Erin's DC Kitchen

During one of the nearly 90¬į days in DC last week, I had a spark of creativity; I really wanted something with lemon, but didn’t want to turn on the oven. So, natch, lemon ice cream.

Lemon Cheesecake Ice Cream, No Maker Required! ~ Erin's DC Kitchen

This is just so pretty, I love it. It tastes good too, this was confirmed by a second source, my husband, who was skeptical of this flavor combination, but ended up eating two bowls once it was ready.

Not to mention, photographing ice cream is actually fun. It is easy to style and is a playful food to begin with; normally taking pictures is not something I like about food blogging. Ironic, no? Am I the only food blogger out there that feels this way?

Lemon Cheesecake Ice Cream ~ Erin's DC Kitchen

When the weather turns sweltering, you don’t have to ignore your urge to bake- turn to ice cream as your medium!

Lemon Cheesecake Ice Cream

  • 1 pint heavy whipping cream, cold
  • 1 8 oz package cream cheese, at room temp (I used about 6 oz. ’cause I ate some)
  • 1 14 oz can sweetened condensed milk
  • zest of 1 lemon, juice from half the lemon
  • 1/2 cup lemon curd, at room temp
  • 1 tsp creme¬†bouquet (optional)
  • 1/4 cup butter, melted¬†
  • 6 graham crackers, broken into small pieces, but not crumbs.

Place the bowl of your electric mixer into the freezer. A very cold bowl will help your cream whip in no time. Meanwhile, break up the graham crackers, zest your lemon, and measure out your lemon curd and set aside. Once bowl has chilled, whip the pint of cream on medium-high speed until fluffy and peaks form. (My Kitchenaid with the whisk attachment does this in no time, I love it). Add in the lemon zest and whip on low briefly, just to incorporate. Set aside.

In another large bowl, with an¬†electric¬†mixer, combine the cream cheese, sweetened condensed milk, lemon juice and creme bouquet. Mix for 2 minutes on high. Gently add the whipped cream to the cream cheese mixture and fold in with a spatula. Don’t mix aggressively, but so the cream cheese mix is mostly incorporated into the whipped cream.

Melt the butter and drizzle over the graham cracker pieces, stir to coat. Dump the graham crackers onto the whipped cream/cream cheese mixture, then dump the lemon curd on top of the crackers. With a spatula, gently fold/swirl 2 or 3 times (only!!) ¬†the crackers and lemon curd into the mixture. This will create pretty swirls and pockets of lemony goodness like you see in the pictures. Transfer to a 8×8 metal or glass pan and cover tightly. Freeze overnight. Let the ice cream sit for 5 minutes before scooping, it’s easier that way.

*NOTE: This ice cream does not require an ice cream maker and if you put it into a maker, I have no idea what will happen.


– Erin

Fresh Peach Pie

Peach pie is fresh, sweet and warm. Kinda reminds you of sunshine on a summer day. I think that’s what makes peach pie the official dessert of summer, in my book anyway.

This crust is so cute and a really easy way to make a homemade pie that much more special.  I used a mini cookie cutter to press out the flowers after I had rolled the dough. Then I arrayed the cut-outs around the pie and attached them with a whole egg wash.


How pretty is this?! ūüôā

The egg wash also gives the whole pie a slight shine and helps it turn GBD (golden brown¬†delicious). ¬†Look- I’m going to keep using that acronym so I suggest committing it to memory because I’m not going to always spell it out ;-).

The husband and I picked the peaches for this pie over the weekend. We spent a night at a bed and breakfast in Virginia wine country, went hiking in Sky Meadows park and then stopped by Hartland Farm on our way back to the city. It was a perfect way to spend time reconnecting after being apart for 3 months.

The farm was in the most beautiful countryside I’ve seen. There were soft rolling hills, ¬†clear blue sky, and the Blue Ridge Mountains in the background. If you are ever in Virginia, I suggest you visit. I wish I had grabbed my camera from the car to capture the scenes, but alas…

While peaches are in peak season, make a pie. I promise, you won’t regret it.

Summer Peach Pie

  • 6 cups thinly slices peaches
  • 1/2 c sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 2 tbl quick cooking tapioca or cornstarch (I suggest tapioca if you have it)
  • double pie crust

For egg wash

  • 1 egg
  • splash of half and half

Preheat the oven to 375¬į.¬†Peel and thinly slice your peaches. In a large bowl, combine peaches with the sugar, cinnamon, nutmeg, vanilla and tapioca or cornstarch and let stand for about 20 minutes.

Meanwhile, roll out your pie crusts. If you want, cut out some small shapes from the top crust, set aside. Once you have assembled the crust and filling in your pie plate, mix the egg and half and half together to form a wash. If you cut out shapes, dip them into the egg wash and then attach to the pie crust. Brush the top of the pie all over with the wash. Cover the edge of the crust with a pie protector to prevent overbrowning and bake for 25 minutes. Remove the protector and bake for another 25 or 30 minutes.


– Erin

Daily Question: Do you have a favorite summer fruit pie? Do tell!

Red Pepper and Black Bean Enchiladas

Hey all, it’s Meatless Monday! After a long hiatus, I’m sure you are in need of some more veggies in your diet ūüėČ

These Mexican inspired enchiladas are much healthier than the ground beef and cheese drenched variety you may find at restaurants.  The rainbow of peppers is really pretty too, it just looks fresh and tasty!

This dish is perfect for a large dinner party because it makes a lot. It is also nice to set some aside in the freezer for a go-to meal another night. Or you can eat leftovers for a week. I love leftovers, so hey, this works for me. ūüôā

Red Pepper and Black Bean Enchiladas

  • 1 1/2 tbl cumin
  • 1 tsp ground chipotle pepper
  • Salt, pepper and garlic powder (to taste)
  • 2 or 3 large red, yellow or orange bell peppers
  • 1/2 onion, diced
  • 1 cup corn (fresh or frozen)
  • 2 tbl pickled jalapeno, chopped
  • 1 15 oz can black beans
  • 1 28 oz can green enchilada sauce
  • 3 tbl light sour cream
  • shredded cheese for topping
  • 8 burrito sized flour tortillas
  • Chopped cilantro

Preheat oven to 350¬į. Grease a 15×15 rectangle casserole dish. Slice your peppers into strips, similar to what you see in fajitas. In a large saucepan, heat 2 tbl vegetable oil over high heat. When the oil shimmers, add in the peppers and onions. Saute√© until the peppers blister and the onions brown a bit, again, similar to making fajitas.

Stir in the corn, jalapenos, and black beans, cook for 3 minutes. While still in the hot pan, sprinkle in the cumin, chipotle, salt, pepper and garlic powder, to taste, and stir for 2 minutes until the spices become aromatic. Remove from the hot pan into a bowl, stir in the sour cream.

Take one tortilla and lay flat, spoon a couple tablespoonfuls offset of center of the tortilla.

Start rolling the tortilla up starting at the end with the veggie mixture. Repeat until all tortillas are filled.

Lay into the greased casserole dish. Pour the enchilada sauce over top of the tortillas, let it seep all around the tortillas.  Top with shredded cheese. Bake for 35 minutes, or until bubbly and cheese is melted. I advise putting the casserole dish onto a baking pan, because it might bubble over a bit.


– Erin

Dough Boys, or, the dessert to end all desserts

Hello friends.

I’ve saved the best for last ūüôā¬†This is my last classic cottage recipe, we’ve done¬†Jam Cookies,¬†Monkey Bread,¬†Fresh Corn Bake¬†and now the¬†ultimate-¬†campfire baked Dough Boys.

Remember when I said s’mores where the second greatest food item to be cooked on a campfire? Well, this is the first.

This is the dessert to end all desserts because #1 the nostalgia factor for me if off the charts and #2 you cook it with sticks over a campfire. The primal, early human instinct buried inside you will love this, trust me. Along with your inner child ūüôā And of course the taste.

#3 ¬†Dough Boys are a simple dough ¬†baked until the outside of the dough becomes puffy and GBD (golden brown delicious) leaving the inside warm, soft, ¬†and sometimes a little gooey. Plus it picks up a hint of smokiness from the campfire. Think of a seriously awesome, campfire cooked biscuit that can be stuffed with a variety of compliments. You cannot replicate this in any other way, so don’t even think about it.

Build a campfire and let’s get started.

Start with around 2 cups of Bisquick dough in a large bowl. Drizzle in a few tablespoons of milk; fluff and stir with a fork. Repeat until the dough is thoroughly moistened but not overly wet. The dough will be somewhat sticky.

Then grab your cleaned and prepared cooking sticks.

These have been in our family being used for dough boys for forever. If you need to make them from scratch, find a stick at least 3 feet long and 1 inch in width. Peel the wood off the uppermost part of the stick, this is where you will put your dough.

Using your hands, grab about 1/3 cup dough and start molding the dough around the end of the stick. Don’t make it too think because remember, it will puff up while cooking. Pay attention to not make it to thin on the tip of the stick where it is more likely to burn.

It should look like this when done, now it’s ready to be baked.

Dough Boy, ready to start cooking

Find some nice, red hot coals. Stay away from direct flame.

Keep your eye out for the tell-tale GBD, it means it’s almost done. You can also test for doneness by gently trying to slide the dough ¬†boy off the stick, if you feel a lot of¬†resistance¬†it is still gooey inside and needs more cooking.

Rotate the stick (think rotisserie chicken-style) to achieve even cooking and maximum GBD

Perfect Doneness!

Gently pull it off the end of the stick.

Then you stuff it. Yup, with jam, fresh fruit, butter, heck I’d say even try some chocolate and bananas.

I prepared a ‘stuffings bar’ for these dough boys.

Butter cubes, fresh peaches, homemade blueberry jam, raspberry jam, and rhubarb compote (cooked in butter, cinnamon and brown sugar until soft)

The cottage traditionalist in me always goes with a strawberry or blueberry jam for fillings. This time I layered it, butter cube on the bottom, fresh peaches, butter (again I know) then blueberry jam.  The kids were big fans of the rhubarb plus butter.

And now for the finished product, a warm, self-contained edible dessert that was fun to make. Tasty, smokey and sweet. YUM ūüôā

Wrap in a paper towel and enjoy sitting around the campfire, where you can give unsolicited advice to others about how to cook their dough boys. Or just provide some color¬†commentary¬†on how your dough boy was the most epicly GBD you’ve ever made in you whole life. Or just be quiet and eat.

Dough Boys

  • Milk
  • Bisquick¬†
  • Campfire cooking sticks
  • Campfire
  • Fillings, such as fresh fruit or jam

Note: This whole recipe is guesstimated based off experience and how the dough looks and feels. In a large bowl add two cups of Bisquick. Drizzle several tablespoons on milk over the mix and stir with a fork. Repeat until the dough is moistened throughout but not soggy. The dough should be somewhat sticky.

Start with a large 1/3 cup dough and form it around the end of the cooking sticks. Mold the dough evenly and don’t make it too thick. Cook over hot coals for 10-15 minutes, rotating evenly until the dough boy is golden brown and can easily slide off the cooking stick. ¬†Stuff with your favorite fillings. ¬†Will make about 4 dough boys, but really depends on how much Bisquick you started with and how thick you pile it onto the cooking sticks.


– Erin

Daily Question: Do you have any plans to do some campfire cooking this summer?