In the summertime, satisfying your sweet tooth means making a tough choice. You either turn on your oven and add heat to the house to bake, or maybe you eat ice cream all summer and wait for autumn before cracking the desserts recipe box again. Little did you know that you can whip up delicious sweet recipes on your smoker and enjoy the best of both worlds.
Below, we present two of our favorite desserts developed specifically for your Cookshack smoker and grill.
Grilled S'More Calzones
- For this take on the old campfire favorite, you'll need:
- Canned biscuit dough
- Hershey's chocolate bars
- Caramel marshmallows
- Powdered sugar
- Melted Butter
First, preheat your grill to 375 degrees. Then, crack open the biscuit dough and remove the biscuits. Pull each in half, so you have two rounds per s'more. Flatten each half, then place two squares of chocolate on half of the rounds. Top the chocolate squares with a marshmallow and the other biscuit half. Press the edges together with a fork to form a good seal. Brush both sides with melted butter and sprinkle a little cinnamon and powdered sugar over the s'mores.
Place the s'mores on the indirect side of the grill, cover and cook for 15 minutes, flipping with tongs halfway through. Remove from grill, sprinkle with more powdered sugar, then drizzle some melted chocolate over the top. These treats will disappear fast, so you may want to make a large batch!
Moonshiners Chocolate Cake with Smoked Chocolate Ganache Frosting
Here's a chocolate cake recipe you'll never see in a "dry" cookbook. Remember, this recipe was conjured at low altitude. For those living on higher ground, you may need to make high altitude modifications to get good results.
Gather up these ingredients for the cake:
- 2 Cups all-purpose flour
- 1 Teaspoon of salt
- 1 Teaspoon of baking powder
- 2 Teaspoons baking soda
- 3/4 Cup unsweetened cocoa
- 2 Cups granulated sugar
- 1 Cup vegetable oil
- 1 Cup hot coffee
- 1 Cup milk
- 2 Eggs
- 1 Teaspoon of bourbon
Gather these ingredients for the frosting:
- 2 Pounds of semi-sweet chocolate (grated or mini chips)
- 8 Ounces of fresh whipping cream
- 6 Ounces of bourbon (now you're talking!)
Preheat smoker to 325 degrees. Grease and flour two nine-inch cake pans. If you only have eight-inch pans, prepare six muffin cups for the leftover batter. Sift dry ingredients together, then do it again. Mix into dry ingredients at medium speed the coffee, oil and milk. Mix for two minutes. After adding the eggs and bourbon, mix another two minutes to create a thin batter. Pour into the cake pans and smoke for 25 to 30 minutes until done. Remove cake from pans when cool to touch and finish cooling on wire racks while you prepare the frosting.
Using a stainless steel mixing bowl or restaurant pan, place grated chocolate or chips and the cream in the smoker at 185 degrees. Smoke with apple, hickory, oak or pecan shells. Stir every 15 minutes. If desired, increase the smoke time by another 15 minutes to get a deeper smokey flavor. If the chocolate fails to completely melt after 30 minutes, place over a double boiler on the stove until the temperature rises to 160 degrees. Whisk to a uniform consistency. Then add the bourbon and whisk until smooth. Let cool thoroughly. When cake is completely cool, beat the frosting in a mixer until fluffy. Frost and decorate the cake as desired.
Our grills and smokers add no heat to your kitchen and easily enable your sugar addiction all summer long. See our dessert page for more recipes that you're sure to love, and contact us at Cookshack with any questions!