1 package (around 17 oz) refrigerated Snickerdoodle cookie dough (or your favorite recipe)
1/2 bottle (6 oz) Smuckers Simple Delights Salted Caramel Sauce (or your favorite, or homemade! )
2 cups mini marshmallows
1 cup large milk chocolate chips
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Spray a grill pan with nonstick spray and heat your grill to around 325-350F
Roll out the dough into a disc and place on grill pan.
(If baking, then bake the cookies in the oven per package instructions until 75% done)
Grill on your grill for around 20 minutes, watching carefully.
When the top of the cookie is firm enough, spread on the caramel sauce and evenly distribute over the cookie. top with the marshmallows and chocolate and allow to grill for about 5 more minutes.
Take off the heat and allow to cool for at least 5-10 minutes. The cookie should continue to cook on the grill pan.
Slice and serve! Enjoy!
1 fresh pineapple
1/4 cup packed brown sugar
3 tablespoons honey
2 tablespoons lime juice
1 package (3 ounces) cream cheese, softened
1/4 cup plain yogurt
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon grated lime peel
Peel and core the pineapple; cut into eight wedges. Cut each wedge into two spears. In a large resealable plastic bag, combine the brown sugar, honey and lime juice; add pineapple. Seal bag and turn to coat; refrigerate for 1 hour.
In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and peel. Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pineapple, covered, over medium heat for 3-4 minutes on each side or until golden brown. Serve with lime dip.
Yield: 8 servings.
1 1/8 cups canned coconut milk warm (if needed you can use regular milk)
1/4 cup sugar
2 1/4 teaspoons instant or active dry yeast one package
2 whole large eggs beaten
1 1/4 stick unsalted butter melted
4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup coconut water
3/4 – 1 cup powdered sugar
2 tablespoons strong black coffee
2 tablespoons unsweetened coconut
Mocha Coconut Ganache Dipping Sauce
5 ounces milk chocolate
7 tablespoons coconut milk
2 teaspoons instant espresso powder
1 teaspoon vanilla
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In the bowl of your electric mixer (with the dough hook attached) add the sugar to the coconut milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes. Melt the butter in a separate bowl, add the beaten eggs, stirring constantly to make sure the butter is not too hot for the eggs. Add the egg/butter mixture to the yeast mixture. With the mixer on medium-low speed, allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined. With the mixer still going, add the salt and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed again for five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Transfer the dough to a lightly oiled bowl and toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can. Place the doughnuts on a floured baking sheet and use a 1 inch cutter to cut out the the middle of the doughnuts. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour (mine were good to go after 50 minutes). Doughuts should be puffy and airy.
Make the Espresso Glaze by combining the coconut water, powdered sugar and coffee in a medium size bowl. Whisk to combine and set aside while you fry the doughnuts.
Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350 degrees F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you are using a thermometer and do not allow your oil to get too hot! The doughnuts need about 4-5 full minutes in the oil so the insides cook, and if it’s too hot the dough will burn (trust me, I have burned my fair share of doughnuts). After frying, transfer each doughnut to a paper towel to let the excess oil drain.
Dunk each doughnut throughly in the espresso glaze (really coat it well, the glaze helps the doughnut get caramelized and delicious on the grill) and then sprinkle each doughnut with the shredded coconut. Place on a wire rack and allow the excess glaze to drip off. Store in an airtight container until ready to grill. Don’t wait more than a day, doughnuts are the very best the minute you fry them.
When ready preheat the grill to medium.
While the grill preheats combine the milk chocolate and coconut milk in a small sauce pan. Heat over low heat until the chocolate has melted. Whisk the espresso powder into the hot melted chocolate until fully dissolved and smooth. Stir in the vanilla. You may also melt the chocolate in the microwave on 30 second intervals, stirring between each.
Coat doughnuts with cooking spray (I actually forgot to do this, but I think it would have been helpful). Grill doughnuts, covered, until lightly browned, 30 seconds to 1 minute per side. Watch closely, I burned WAY too many of mine. Serve grilled doughnuts with the warm Mocha Coconut Ganache Dipping Sauce. Devour!
1 – boxed brownie mix (13 x 9 in) plus
ingredients to prepare the mix (eggs, coconut oil & water)
1/2 – cup graham crackers, crushed
3/4 – cup semi sweet chocolate chips
1 1/2 – cups mini marshmallows
1 – cast iron skillet (measuring 11 – 12 inches)
Great Value churn style vanilla ice cream
Heat Grill to 325 degrees. Brush oil or coconut oil in a 11 – 12 inch cast iron skillet. Prepare brownie mix according to package directions (adding the eggs, oil & water). Pour the batter into the skillet.
Place graham cracker crumbs on top of brownie mix. Place skillet on outdoor grill and cook for 25-35 minutes at 300-325 degrees with the grill lid closed. Avoid opening the lid to check the brownies during this time so the heat stays inside and creates an oven effect.
Test with tooth pick, don’t over cook, but make sure the brownie is more than half way cooked. Add chocolate chips and then add mini marshmallows on top making sure not to overcrowd the pan. The marshmallows will swell up and puff during heating.
Place skillet back on grill until marshmallows are lightly brown about 3-5 minutes. The skillet will stay hot so the brownie will continue to cook. Place knife along edge to test brownie without disturbing marshmallows.
If the brownies do not brown fast enough on the grill you can place them under your oven broiler for 1-2 minutes (watch closely).
This dessert is best served warm and hot off the grill. Do not try to cut into pieces or you will pull all the marshmallows off. Just use a spoon and scoop out each serving. You may need to use two spoons or a knife to help scoot off the brownie mixture into serving bowls.
Top with vanilla ice cream and enjoy.
Cook’s Note: For even heat when baking, separate the charcoal into two piles, one on each side of the grill, and place your baking pan or skillet in between.
Oven Method: Grease a 11-12 inch cast iron skillet or 9×13 inch baking pan, and set aside. Prepare brownie mix according to package directions. Add batter to skillet, and add graham cracker crumbs on top of brownie batter. Bake at 350 degrees for about 25 minutes (use toothpick to test for done ness). Remove from oven and add chocolate chips and marshmallows. Bake until the marshmallows are puffy and lightly browned. If the marshmallows do not brown quickly place them under your oven broiler for 1-2 minutes (watch closely).