Summer Camp Recipe

Preparation

1. 1

   Chocolate Shortbread

   Preheat oven to 350°F (175°C). Cream together butter and sugar until light and fluffy. Mix in flour, cocoa powder, salt, and vanilla until combined. Roll out and cut into desired shapes. Bake for 15-20 minutes.

2. 2

   Graham Cracker Mousse

   In a bowl, whip heavy cream until soft peaks form. In another bowl, beat cream cheese until smooth, then mix in powdered sugar and vanilla. Fold in graham cracker crumbs and whipped cream. Chill for 1 hour.

3. 3

   Chocolate Marshmallow

   In a saucepan, combine sugar, water, and corn syrup. Bring to a boil. Dissolve gelatin in cold water. Once syrup reaches 240°F, remove from heat and slowly mix in gelatin and cocoa powder. Allow to cool, then whip until fluffy.

4. 4

   Salty Chocolate Fudge

   Melt chocolate chips and condensed milk over low heat, stirring until smooth. Stir in sea salt and vanilla. Pour into a lined pan and refrigerate until set.

5. 5

   Candied Ginger

   Peel and slice fresh ginger. Combine ginger, sugar, and water in a pot. Simmer until ginger is tender and sugar has formed a syrup. Let cool and dry before using.

6. 6

   Ginger Marshmallow Ice Cream

   In a saucepan, heat cream, milk, sugar, and grated ginger until sugar dissolves. Mix gelatin in a small amount of water to dissolve, then combine with the cream mixture. Chill and churn in an ice cream maker.