Muffins with Banana.

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.

Ingredients:
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

Serving
2 sliced bananas
50 g (or 2 oz) of walnut kernels
2 tbsp yoghurt or crème fraïche
2 tbsp of honey (runny)

Instructions:
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.

Croissants in a picnic basket

Picnic Croissants with Apple
This picnic dessert also takes no more than an hour to prepare and has a yield for two.

Ingredients:
Croissants
25 g (or 1 oz) melted butter
2 ready-made croissants (plain)

Apples
25 g (or 1 oz) of butter
1 tbsp of soft sugar (brown)
1 medium apple
0.5 orange
1 tbsp of sultanas
75 ml (or 2,5 fl oz) of double cream

Instructions:
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.

Peanut-Butter Chocolate Picnic Cookies
You will have a decent portion of picnic dessert with the yield about two dozen of picnic cookies.

Ingredients:
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

Filling
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

Instructions:
Chop the chocolate and let the butter become of room temperature.

Cookies
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.

Filling
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.

You are welcome to read:

Quick Cooking Picnic Dessert Ideas

Vegetarian Recipes for Picnics

Preparing delicious snacks for a picnic need not be elaborate or expensive. With just a few simple and low-cost ingredients, a number of savory picnic snacks can be whipped out within just a short time. To serve the picnic snacks warm and inviting, pack them while hot inside insulated food containers. Bring along several thermos filled with hot and creamy mushroom soup or coffee. Ice-cold fruit juice drinks would also be a hit.

Chocolate  Oatmeal Cookies

Everybody is a chocolate lover, especially kids. These delicious cookies are oozing with chocolatey goodness. Each bite is packed with energy-boosting carbs and fibers from oatmeal. Chocolate oatmeal cookies can be baked beforehand and packed in containers with air-tight lids to preserve.

Ingredients:

2 sticks (or 1 cup) softened butter
1 and ½ cups sugar, granulated
1 cup sugar, light brown
2 pcs. medium eggs
2 tsps. vanilla extract
1 and ½ cups all-purpose flour, sifted
½ cup chocolate powder (use dark chocolate if preferred)
1 tsp. baking soda
½ tsp. salt, fine grained
3 cups rolled oats (or quick cooking oatmeal)
½ cup almond nuts or peanuts, coarsely chopped

How to: In a large-sized mixing bowl, blend butter and all sugar with an electric beater. Add eggs and vanilla, continue beating. Stir in flour, chocolate powder, salt, and baking soda. Using a big spoon, fold in the oats and nuts. The batter should be firm and not watery. Arrange cookie drops on baking sheets and bake in the preheated oven at temperature of 350 degree F. Do not overcook. Set the timer to 10 to 12 minutes only, depending on the thickness of the cookie drop. Remove the cookies from the oven and cool for 1 minute before transferring onto the wire rack.

Easiest Chicken Salad Pita Sandwich

There are about a thousand ways of preparing the most famous meal in the whole world—the sandwich. A sandwich can be made with one, two, or more slices of bread. An open sandwich is just a slice of bread with delicious toppings on top like pizza. A tastier and healthier sandwich can also be made from a simple chicken veggie salad and very thin bread like pita. These pita pocket sandwiches are perfect to bring as picnic food snacks.

Ingredients:

2 pcs. whole chicken skinless breast, boiled and shredded
1 cup plain yoghurt
1 cup mayonnaise, light
1 small can crushed pineapple, well-drained
½ cup roasted walnuts, coarsely chopped
1 small head lettuce, well-drained and shredded
2 pcs. large ripe tomato, sliced thinly
2 Tbsp. fine sugar ( or honey)
Salt and ground pepper, to taste
1 pack pita bread, warmed and halved

How to: Combine shredded chicken meat, crushed pineapple, yogurt, mayonnaise, and chopped walnuts. Mix well and set aside inside the refrigerator. Warm the pita pocket breads over direct heat of the stove. Arrange lettuce and tomato slices on both sides of the pita pocket. Fill with chicken mixture generously. Wrap it individually in foil or wax sheets, then arrange inside a plastic food container with cover.

Caramelized Whole Apple-on-Stick

Apples are popular picnic fruit snacks. The tanginess and the crunchiness of apples is refreshing especially when being eaten during picnic hikes. There are lots of ways to prepare apples to be a delicious snack. Chop them to combine with other fresh fruits as salad or to bake as pie, tart, or cake. Or coat the apples with caramel to make them taste like candies kids would surely love.

Ingredients:

10 small apples, well-washed and well-dried
1 pack caramels, melted
1 cup nuts, finely chopped (optional)
1 cup marshmallow, small bits (optional)
1 cup chocolate bits (optional)
10 popsicle sticks

How to: In a small semi-deep sauce pot, melt the caramel over low heat. Replace the stems from the apples with the popsicle sticks. Dip each apple into the pot to cover with melted caramel. When the whole apple is coated, place it on a lightly buttered tray. Put some space in between the apples to avoid sticking while drying. Optional: While caramel coating is still wet, roll the apple on any choice of toppings. The caramelized apple should be firm and ready after about 30 minutes inside the refrigerator.

You are welcome to read :

Vegetarian Picnic Side Items

Budget-Friendly Picnic Food Recipes for Kids