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It’s summertime and our houses are hot enough without us having to turn on our ovens. But the heat shouldn’t mean we don’t get our desserts! This summer, while you’re grilling your hot dogs, hamburgers, and corn on the cob, make some room for these grilled desserts as well!
Grilled Peaches with Bourbon Butter Sauce
Thank you The Church Cook for the recipe!
Ingredients
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2 peaches (cut in half and pitted)
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2 Tbsp butter
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¼ cup firmly packed brown sugar
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¼ cup bourbon
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½ tsp ground cinnamon
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Pinch of salt
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Vanilla ice cream
Directions
1. Combine the butter, sugar, cinnamon, salt, and bourbon in a medium saucepan and cook on medium heat until the butter and sugar melt, then remove the mixture from the heat.
2. Lightly coat the hot grates with oil. Place the peaches cut-side down onto the grates and cook them for 5 minutes or until the peaches are caramelized. Place the grilled peaches into a bowl, top them with ice cream, and drizzle them with glaze.
Grilled Espresso Glazed Coconut Doughnuts with Mocha Coconut Ganache
Thank you Half-Baked Harvest for the recipe!
Ingredients
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1 + ⅛ cups canned coconut milk (warmed)
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¼ cup sugar
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2 + ¼ tsp instant or active dry yeast
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2 whole large eggs (beaten)
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1 + ½ stick unsalted butter (melted)
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4 cups all-purpose flour
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¼ tsp salt
Espresso-Coconut Glaze:
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¼ cup coconut water
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¾ – 1 cup powdered sugar
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2 Tbsp strong black coffee
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2 Tbsp unsweetened coconut
Mocha Chocolate Ganache Dipping Sauce:
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5 oz. milk chocolate
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7 Tbsp coconut milk
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2 tsp instant espresso powder
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1 tsp vanilla
Directions
1. In the bowl of an electric mixer, add the sugar to the coconut milk, stir to dissolve it, then add the yeast. Stir the mixture gently, then let it sit for 10 minutes. Melt the butter in a separate bowl and add the beaten eggs, stirring constantly to make sure the butter isn’t too hot for the eggs. Add the egg/butter mixture to the yeast mixture. Put the mixer on medium-low speed and allow the dough hook to stir for a couple of minutes, making sure it’s thoroughly combined.
2. Stop the mixer, scrape the bowl, then turn the mixer on the same speed again for another five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Transfer the dough to a lightly oiled bowl, toss to coat, cover the bowl with plastic wrap, and place it straight in the fridge. Refrigerate the dough for at least 8 hours or overnight.
3. Remove the bowl from the fridge and turn the dough onto a lightly floured surface. Roll it out to ¼ – ⅓ inch thickness. Use a 3-inch cutter to cut as many rounds as you can. Place the doughnuts on a floured baking sheet and use a 1-inch cutter to cut out the middle of the doughnuts. Cover them with a large towel and place them in a warm spot in your kitchen. Allow the donuts to rise for one hour. The doughnuts should be puffy and airy.
4. Make the espresso glaze by combining the coconut water, powdered sugar, and coffee in a medium-sized bowl. Whisk to combine and set it aside while you fry the donuts.
5. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2-3 at a time and fry until golden brown, about 2-3 minutes per side. Make sure you’re using a thermometer and don’t let the oil get too hot. The doughnuts need about 4-5 minutes in the oil. After they’re fried, transfer each donut to a paper towel to let the excess oil drain.
6. Dunk each donut into the espresso glaze, then sprinkle each doughnut with the shredded coconut. Place them on a wire rack and allow the excess glaze to drip off. Store them all in an air-tight container until they’re ready to grill.
7. Preheat the grill to medium.
8. While the grill preheats, combine the milk chocolate and coconut milk in a small saucepan. Heat over low heat until the chocolate has melted. Whisk the espresso powder into the hot melted chocolate until it’s fully dissolved and smooth. Stir in the vanilla. You may also want to melt the chocolate in the microwave at 30-second intervals.
9. Coat the doughnuts with cooking spray and grill the doughnuts, covered, until they’re lightly browned, 30 seconds to 1 minute per side.
10. Serve the doughnut with the warm mocha coconut ganache dipping sauce.
Campfire Grilled S’more Calzones
Thank you Half-Baked Harvest for the recipe!
Ingredients
Dough:
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1 cup warm water
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2 Tbsp honey
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2 + ¼ tsp active dry yeast
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2 cups white whole wheat pastry flour
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1 cup all-purpose flour
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1 tsp ground cinnamon
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1 Tbsp olive oil
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½ tsp salt
S’more:
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1 lb. batch of the above dough
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2-4 Hershey’s milk chocolate bars
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10 marshmallows
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Finely crushed graham crackers and powdered sugar
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Vanilla ice cream
Directions
1. In a large bowl, combine water, yeast, and honey, then mix. Let it sit until it gets foamy — about 10 minutes. Add in 1 + ½ cups of whole wheat flour, all-purpose flour, cinnamon, salt, and olive oil. Stir the dough with a spoon until it comes together in a sticky mixture. Using your hands, form the dough into a ball on a floured surface. Work the additional ½ cup of flour into the dough if needed. Rub the bowl with oil, then place the dough inside, turning to coat. Cover it with a towel and place it in a warm place to rise for about an hour.
2. Divide the dough into 10 equal-sized balls. Then, either roll the dough out into a 6-inch circle or divide the balls into two and roll them into circles. Working on one side of the dough or with one dough round, add two pieces of chocolate. Flatten one marshmallow and place it on top of the chocolate. If desired, add another two pieces of chocolate.
3. Then, either take the top half of the dough and fold it over the filling or add the top round of the dough. Crimp the edges of the dough to seal it. The s’mores can be placed on a floured cookie sheet, covered, and stored in the fridge overnight until they’re ready to cook.
4. Preheat the grill to medium-high heat. Brush the top and bottom of each s’more with melted butter. Add the buttered s’mores to the grill and grill for 2-3 minutes per side.
5. Serve the s’mores warm, dusted with graham cracker crumbs, powdered sugar, and ice cream.
Grilled Banana Bread Ice Cream Sandwiches
Thank you Cooking Channel for the recipe!
Ingredients
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3 medium unpeeled bananas
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1 + ½ cups all-purpose flour
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1 tsp baking soda
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¾ tsp salt
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2 eggs
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1 cup sugar
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½ cup unsalted butter (melted)
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2 Tbsp canola oil
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½ cup whole buttermilk
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1 + ½ tsp vanilla bean paste
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1 cup chopped, toasted walnuts
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Ice cream
Directions
1. Preheat the oven to 350°F and place the bananas on a parchment-lined sheet pan. Pierce them a few times with a fork or a skewer. Cook for 10-12 minutes until the banana peels are black, then remove the pan from the oven. Once they’ve cooled enough to touch, peel and mash them as thoroughly as possible.
2. In a medium bowl, stir the flour, baking soda, and salt together. In the bowl of a stand mixer, beat the eggs and sugar on medium speed for 5 minutes. In a slow and steady stream, add the melted butter, oil, and egg until the mixture is blended.
3. Add the buttermilk and vanilla bean paste to the mashed bananas and whisk vigorously. Stir the banana mixture into the egg mixture. Gently fold the dry ingredients into the batter until it’s combined but not overmixed. Fold in the nuts, if you’re using them.
4. Pour the batter into a greased loaf pan and cook for 1 hour. Let the bread cool on a wire rack before removing it from the pan.
5. Preheat a gas or charcoal grill on medium-high heat. Cut off the crust and slice the banana bread crosswise into 16 thin pieces. Place the banana bread slices on the grill and cook until dark grill marks form — 2-3 minutes. Flip and cook for an additional 2-3 minutes. Allow the bread to cool before making the sandwiches.
6. Remove the ice cream from the freezer and thaw until it’s spreadable but not melted, 5-10 minutes. Scoop a generous amount of ice cream on a slice of grilled banana bread and spread it evenly across the surface to make ½ -inch of ice cream filling. Top with another slice of banana bread, pressing firmly to even out the ice cream. Wipe the excess ice cream from the edges and wrap the sandwich tightly in plastic wrap. Freeze the sandwich and continue with the remaining sandwiches.
7. Chill the sandwiches until the banana bread is frozen, at least 1 hour. Remove the sandwiches from the plastic wrap. Using a serrated knife, cut off a thin piece from all four sides to create a smooth, clean-looking sandwich. Allow them to thaw for a few minutes before serving.
Grilled Berry Peach Pie
Thank you Crazy for Crust for the recipe!
Ingredients
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1 pie crust
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3 cups berries
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⅓ cup granulated sugar (plus more for sprinkling)
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2 Tbsp cornstarch
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1 Tbsp lemon juice
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Zest from ½ a lemon
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1 tsp heavy whipping cream
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2 disposable foil pie pans
Directions
1. Preheat the grill to 350°F.
2. Place the berries in a large bowl and sprinkle it with sugar, cornstarch, lemon juice, and zest. Toss the ingredients with your hands.
3. Unroll the pie crust and place it in a disposable foil pie plate. Place the fruit in the center and fold up the edges to form a crust. Brush the edges with heavy whipping cream and sprinkle it with granulated sugar.
4. Place the second foil pie plate upside down on a grill. Place the pie (in its pan) on top of the inverted pan and close the grill’s lid. Cook until the crust is cooked through, 20-30 minutes. Check it at 15 minutes and then every few minutes after to make sure it doesn’t burn.
5. Carefully remove the pie from the grill and cool before slicing. Serve with whipped cream and ice cream!
Campfire Apple Crisp Foil Packets
Thank you Gimme some Grilling for the recipe!
Ingredients
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4 cups apples (peeled, sliced thinly)
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¼ cup sugar
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2 tsp cinnamon
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½ cup butter (melted)
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½ cup brown sugar
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½ cup flour
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½ cup quick oats
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½ tsp baking powder
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Aluminum foil
Directions
1. Preheat your grill to 350°F.
2. Tear off 4 sheets of aluminum foil — about 8×12 inches.
3. Evenly divide the apples between the four pieces of tinfoil.
4. In a small bowl, mix the sugar and cinnamon together. Evenly sprinkle the mixture over top of the apples.
5. In a medium-sized bowl, mix the butter, brown sugar, flour, oats, and baking powder together. Evenly sprinkle the mixture on top of the apple mixture.
6. Fold the foil packets up and seal them. Place them on the grill grates and bake for 20 minutes.
7. Carefully open the foil packets, top with ice cream, and serve!
What grilled desserts are you most excited to cook up this summer? Comment below!
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