Posted by Mira | Posted in Picnic-Desserts | Posted on 09-09-2010
In the present article we would like to present you with three special picnic dessert ideas: muffins with banana and nuts, picnic croissants with apple, and peanut-butter chocolate picnic cookies. One day you may tend for solely this sort of desserts as the most suitable for the outdoor party. Enjoy our delicious picnic recipes!
Picnic Muffins with Banana and Nuts
Overall this picnic dessert will take no more than an hour to prepare and cook. The yield makes 10 portions.
75 g (or 3 oz) of melted butter
250 g (or 9 oz) of self-raising flour
1 tsp of baking powder
0.5 tsp of soda bicarbonate
1 pinch of salt
0.5 tsp of ground cinnamon
0.5 tsp of ground nutmeg
115 g (or 4 oz) of caster sugar
1 tsp of vanilla extract
2 large bananas (ripe)
2 eggs (medium)
125 ml (or 4 fl oz) of milk
10 walnut kernels
2 sliced bananas
50 g (or 2 oz) of walnut kernels
2 tbsp yoghurt or crème fraïche
2 tbsp of honey (runny)
Preheat the oven to 190 C (or 375 F, Gas 5). Melt and then cool the butter. In a large bowl mash a banana, add flour, soda, baking powder, sugar, nutmeg and cinnamon and mix the ingredients well. In the other bowl whip the eggs, add melted butter, vanilla extract, milk, and mashed banana. Open a space in the middle of the dough and pour there the hipped eggs liquid. Stir until it becomes smooth paste.
Oil the moulds’ inside or place the paper cases in before filling with paste. Do not overtop the moulds with the paste and put a walnut kernel on each top. Place on the muffin tray. Put the tray on the wire rack and bake for no more than 25 minutes. Let the picnic muffins rest inside the oven for the next 5 minutes. Remove picnic muffins from the moulds. Serve with sliced bananas, yoghurt (or crème fraïche), walnuts, and honey.
Picnic Croissants with Apple
This picnic dessert also takes no more than an hour to prepare and has a yield for two.
25 g (or 1 oz) melted butter
2 ready-made croissants (plain)
25 g (or 1 oz) of butter
1 tbsp of soft sugar (brown)
1 medium apple
1 tbsp of sultanas
75 ml (or 2,5 fl oz) of double cream
Split the croissants along, core and chop the apple, squeeze the orange (you will need only the juice).
In a medium pan melt the butter and put croissants in. Fry for a couple of minutes on each side till croissants become golden-brown. In a small pan melt the butter and add sugar. Put in the apple chops and pour the orange juice into the pan and let it simmer on the medium heat for 5 minutes. Then add the double cream, put the lid and leave on the heat for another 5 minutes. Top the picnic croissants with apple chops (butterscotch) and with a ready-made vanilla ice cream (optional).
Peanut-Butter Chocolate Picnic Cookies
You will have a decent portion of picnic dessert with the yield about two dozen of picnic cookies.
1 3/4 cups of flour (all purpose)
1 tsp of baking powder
0.5 tsp of baking soda
0.5 tsp of kosher salt (coarse)
0.5 cup (plus 1/3 cup) of powdered sugar
0.5 cup (plus 1 tbsp) of dark brown sugar
6 tbsp (3/4 stick) unsalted butter
0.5 cup of regular creamy peanut butter
0.5 cup of oil (vegetable, olive)
1.5 tsp of vanilla extract
1 large egg
1 1/3 cups (or 8 oz) of milk-chocolate chips
3 oz milk chocolate (like Perugina or Lindt)
1.25 cup of creamy butter (peanut)
2 tbsp of powdered sugar
1.25 tsp kosher salt (coarse)
6 tbsp of whipping cream
Chop the chocolate and let the butter become of room temperature.
Preheat the oven to 180 C (or 350 F, Gas 4). In a medium bowl whip the all purpose flour, baking powder, soda, and salt. Blend well the butter with both the powdered and dark-brown sugar. Add the peanut butter and whisk until the consistency becomes equal smooth cream. In small portions add the oil, vanilla extract, dry ingredients and egg. Mix well and then add the milk chocolate chips too.
Do not grease the baking sheets. Dollop the dough in equal portions with 1,5” spacing. Place in the oven for some 12 minutes. You will see them puff and become golden brown. When cooled place on the plate.
Put the peanut butter, chocolate, salt, and powdered sugar in the medium bowl. Heat the whipping cream until boiled (preferably do it in a small heavy saucepan). Add the hot cream into the peanut and chocolate bowl. Combine well till the mixture becomes smooth and equal. Chill for an hour. Spoon the chocolate-peanut filling on a cookie and cover with another (flat sides inward). Do the same with all picnic cookies. You can store the cookies at room temperature in an airtight container a day before leaving for the picnic.
We hope that our picnic dessert ideas will come to your taste.
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