18 Creative Craft Recipes at the Scout Fire Delicious

Gather ’round the fire, fellow food lovers! Whether you’re craving cozy comfort food or fresh, seasonal bites, we’ve got 18 creative craft recipes that’ll make your Scout Fire meals unforgettable. From sizzling skillet dinners to gooey campfire desserts, these dishes are as fun to make as they are delicious. Ready to level up your outdoor cooking game? Let’s dive in—your next favorite recipe awaits!

Grilled Campfire Pizza with Fresh Herbs

Nothing beats the smoky charm of pizza cooked over a campfire, especially when topped with fragrant herbs straight from the garden.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp olive oil, divided
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh oregano leaves
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt

Instructions:

1. Preheat a grill or campfire grate to medium-high heat (about 400°F). Lightly grease a cast-iron skillet or pizza stone with 1 tbsp olive oil.
2. Stretch the pizza dough into a 12-inch round (it doesn’t need to be perfect!). Transfer to the skillet and brush the top with the remaining 1 tbsp olive oil.
3. Grill for 3–4 minutes until the bottom is lightly charred. Flip, then spread 1/2 cup marinara sauce evenly over the crust. Sprinkle with 1 1/2 cups mozzarella, then scatter basil, oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt on top.
4. Cover the grill or tent with foil and cook for another 5–7 minutes until the cheese melts and the crust is crisp.

The smoky grill marks and bright herbal finish make this pizza taste like a rustic Italian trattoria—minus the travel.

Tip: For extra flair, drizzle with honey or balsamic glaze right before serving.

Foil Packet Garlic Butter Shrimp

Foil Packet Garlic Butter Shrimp

This fuss-free foil packet shrimp is bursting with garlicky, buttery flavor—and cleanup is a breeze!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Lemon wedges (for serving)

Instructions:

1. Preheat grill or oven to 400°F. Tear off four 12-inch sheets of heavy-duty foil.
2. In a bowl, whisk together 4 tbsp melted butter, 4 cloves minced garlic, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide shrimp evenly among foil sheets. Drizzle each portion with the garlic butter mixture and sprinkle with 2 tbsp chopped parsley.
4. Fold foil into sealed packets, leaving room for steam. Grill or bake for 8-10 minutes until shrimp are opaque.
5. Carefully open packets (watch for steam!) and serve with lemon wedges.

The magic here? The foil locks in all those juicy, garlicky flavors while keeping the shrimp tender—no fancy tools required.

Tip: For a smoky twist, toss in 1/2 tsp chili flakes with the butter mixture.

Campfire Cinnamon Roll Ups

These gooey, cinnamon-spiced roll ups are the ultimate campfire treat—easy to make over a fire or grill, with a caramelized crunch you’ll love.

Ingredients:

• 1 (8-count) tube refrigerated cinnamon roll dough (like Pillsbury)
• 2 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 cup chopped pecans (optional)

Instructions:

1. Unroll each cinnamon roll into a flat strip. Brush lightly with melted butter, then sprinkle evenly with 1/4 cup sugar, 1 tbsp cinnamon, and pecans (if using). Roll back up tightly.
2. Wrap each roll tightly in aluminum foil, twisting the ends to seal. Place over hot coals or a grill grate set to medium heat (about 350°F). Cook for 10–12 minutes, flipping once, until dough is puffed and caramelized.
3. Unwrap carefully (steam will escape!) and let cool slightly before serving. Drizzle with the included icing packet if desired.

The magic here? The foil traps steam to cook the dough through while the sugar crisps into a crackly shell—no skillet required!

Tip: For extra flair, add a pinch of orange zest to the sugar-cinnamon mix before rolling.

Dutch Oven Beef Stew

This hearty Dutch oven beef stew is the ultimate comfort food—tender chunks of beef, melt-in-your-mouth veggies, and a rich, savory broth that’ll have everyone asking for seconds.

Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into ½-inch rounds
• 3 celery stalks, sliced ½-inch thick
• 1 lb baby potatoes, halved
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion for 3 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
3. Stir in the carrots, celery, and potatoes, cooking for 5 minutes. Sprinkle with 3 tbsp flour, tossing to coat evenly.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Add the thyme, smoked paprika, salt, pepper, and bay leaves. Return the beef to the pot.
5. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until the beef is fork-tender.

The slow braise in the Dutch oven locks in incredible depth of flavor, while the flour thickens the broth into a luscious, velvety sauce. Serve with crusty bread for soaking up every last drop.

Tip: For extra richness, stir in a splash of red wine with the broth—it adds a subtle depth that takes this stew to the next level.

Scout Fire S’mores Dip

This gooey, nostalgic dip brings the magic of campfire s’mores indoors—no skewers or fire required!

Ingredients:

• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• Graham crackers, for serving

Instructions:

1. Preheat oven to 400°F. In a small oven-safe skillet, combine 1 cup semisweet chocolate chips, 1/4 cup heavy cream, and 1/2 tsp vanilla extract. Stir gently until the chocolate is mostly melted.
2. Scatter 1 cup mini marshmallows evenly over the top. Bake for 5–7 minutes, until the marshmallows puff and turn golden.
3. Let cool for 2 minutes (the dip will thicken slightly), then serve warm with graham crackers for dipping.

The marshmallows toast just like over a fire, while the creamy chocolate stays luxuriously smooth—perfect for sharing (or not!).

Tip: For extra campfire vibes, broil for 30 seconds at the end to char the marshmallows.

Grilled Corn on the Cob with Chili Lime Butter

Nothing says summer like smoky grilled corn slathered in zesty chili lime butter—it’s a flavor explosion you’ll crave all season.

Ingredients:

• 4 ears fresh corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder

Instructions:

1. Prep the butter: In a small bowl, mix 4 tbsp softened butter, 1 tbsp lime juice, 1 tsp lime zest, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp garlic powder until combined.
2. Grill the corn: Heat grill to medium-high (about 400°F). Grill corn, turning occasionally, for 10–12 minutes until lightly charred and tender.
3. Serve: Immediately slather each ear with the chili lime butter, letting it melt into the nooks and crannies.

The smoky char pairs perfectly with the bright, tangy butter—it’s a match made in backyard BBQ heaven.

Tip: For extra flavor, sprinkle crumbled cotija cheese and chopped cilantro on top before serving.

Campfire Breakfast Hash

Nothing beats a hearty, smoky breakfast cooked over an open flame—this campfire hash is packed with crispy potatoes, savory sausage, and just the right kick of spice.

Ingredients:

• 2 tbsp olive oil
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 lb smoked sausage, sliced into 1/4-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium-high heat on a campfire grate or stovetop. Add potatoes and cook, stirring occasionally, for 10 minutes until they start to brown.
2. Add sausage, onion, and bell pepper. Cook for another 8 minutes, stirring occasionally, until vegetables soften and potatoes are crispy.
3. Stir in garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Create 4 small wells in the hash and crack an egg into each. Cover the skillet with a lid or foil and cook for 5–7 minutes until egg whites are set but yolks are still slightly runny.
5. Sprinkle with fresh parsley (if using) and serve straight from the skillet.

The smoky depth from the paprika and crispy-edged potatoes make this a standout—plus, everything cooks in one pan for easy cleanup!

Tip: For extra crispiness, press the hash down lightly with a spatula while cooking to maximize contact with the skillet.

Foil Packet Honey Mustard Chicken

This fuss-free foil packet chicken is a weeknight hero—juicy, flavorful, and with zero cleanup. The sweet-tangy glaze caramelizes beautifully while the chicken stays tender.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, thinly sliced
• 2 cups baby potatoes, halved
• 1 cup green beans, trimmed

Instructions:

1. Preheat oven to 400°F. Cut four 12-inch sheets of heavy-duty foil.
2. In a bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide baby potatoes and green beans evenly among foil sheets. Place chicken breasts on top, then spoon honey mustard mixture over each, coating evenly. Top with lemon slices.
4. Seal packets tightly (double-fold edges to prevent leaks) and bake for 25 minutes. Carefully open one packet to check doneness (chicken should reach 165°F).

The magic here? The foil locks in steam, infusing every bite with the glaze while keeping the veggies crisp-tender. No soggy sides!

Tip: For extra caramelization, open packets and broil for 2–3 minutes at the end.

Scout Fire Banana Boats

These gooey, customizable banana boats are a nostalgic campfire treat—perfect for backyard gatherings or cozy nights in.

Ingredients:

• 4 medium ripe bananas (yellow with some spots)
• 1/4 cup semisweet chocolate chips
• 1/4 cup mini marshmallows
• 2 tbsp crushed graham crackers
• 1 tbsp unsalted butter, softened

Instructions:

1. Prep the bananas: Leave the peels on and slice each banana lengthwise (about 1/2-inch deep), stopping 1/2 inch from both ends to keep the boat intact.
2. Stuff: Gently pry open each slit and spread 3/4 tsp butter inside. Fill evenly with chocolate chips, marshmallows, and crushed graham crackers.
3. Wrap & cook: Tightly wrap each banana in foil. Grill over medium campfire coals or bake at 375°F for 10–12 minutes until the chocolate melts and marshmallows puff.
4. Serve: Unwrap carefully (steam escapes!) and eat straight from the peel with a spoon.

The contrast of warm melted chocolate, toasty marshmallows, and fresh banana makes every bite feel like a s’more in a fruit shell!

Tip: Swap in peanut butter chips or diced strawberries for a fun twist.

Dutch Oven Peach Cobbler

Nothing beats the cozy aroma of juicy peaches and buttery biscuit topping bubbling away in a Dutch oven—this cobbler is summer comfort at its finest.

Ingredients:

• 6 cups fresh or frozen peach slices (thawed if frozen)
• 3/4 cup granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. In a 5-qt Dutch oven, toss peaches with 1/2 cup sugar, cornstarch, vanilla, cinnamon, and 1/4 tsp salt until evenly coated.
2. In a bowl, whisk flour, remaining 1/4 cup sugar, and baking powder. Stir in milk and melted butter until just combined (batter will be thick).
3. Drop spoonfuls of batter over peaches, leaving small gaps for steam. Bake uncovered for 35–40 minutes until topping is golden and peaches bubble at the edges.

The magic here? The Dutch oven’s even heat gives you a crisp-top, gooey-center cobbler without fussing with multiple pans.

Tip: For extra caramelized flavor, broil the cobbler for 1–2 minutes at the end—just keep a close eye!

Grilled Pineapple with Coconut Glaze

This tropical treat is the perfect balance of caramelized sweetness and creamy coconut—ideal for summer BBQs or a quick dessert with flair.

Ingredients:

• 1 fresh pineapple, peeled, cored, and cut into 1-inch rings
• 1/4 cup coconut milk (full-fat)
• 2 tbsp honey
• 1 tbsp lime juice
• 1/4 tsp ground cinnamon
• Pinch of flaky sea salt (for garnish)

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F). Lightly oil the grates.
2. Make the glaze: In a small bowl, whisk together the 1/4 cup coconut milk, 2 tbsp honey, 1 tbsp lime juice, and 1/4 tsp cinnamon until smooth.
3. Grill the pineapple: Place pineapple rings on the grill. Cook for 3–4 minutes per side, brushing generously with the glaze after flipping, until char marks form and the fruit softens slightly.
4. Serve: Transfer to a platter, drizzle with any remaining glaze, and sprinkle with a pinch of flaky sea salt.

The contrast of smoky grill marks, juicy pineapple, and silky coconut glaze makes this feel indulgent yet refreshingly simple.

Tip: For extra texture, toast shredded coconut and sprinkle it on top before serving.

Campfire Quesadillas with Avocado Salsa

These smoky, cheesy quesadillas are a campfire (or stovetop) dream, paired with a bright avocado salsa that adds the perfect fresh crunch.

Ingredients

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked black beans, drained and rinsed
• 1 cup corn kernels (fresh or thawed frozen)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. In a bowl, gently mix the diced avocado, red onion, cilantro, lime juice, and 1/4 tsp salt to make the salsa. Set aside.
2. Heat a cast-iron skillet over medium heat (or campfire grate). Add 1 tbsp olive oil, then sprinkle in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Stir for 30 seconds until fragrant.
3. Add black beans and corn to the skillet. Cook for 3 minutes, stirring occasionally, then remove from heat.
4. Layer one tortilla in the skillet. Sprinkle with 1/2 cup Monterey Jack, half the bean-corn mixture, and another 1/2 cup cheese. Top with a second tortilla.
5. Cook for 3–4 minutes per side until golden and crispy, pressing lightly with a spatula. Repeat for the second quesadilla.
6. Slice into wedges and serve warm with avocado salsa.

The contrast of the crispy, melty quesadilla with the cool, tangy salsa is downright addictive—no campfire required!

Tip: For extra smokiness, char the tortillas directly over a flame for 10 seconds per side before assembling.

Foil Packet Sausage and Veggies

This fuss-free foil packet meal is a weeknight hero—juicy sausage, tender veggies, and minimal cleanup!

Ingredients:

• 12 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 2 cups baby potatoes, halved
• 1 large bell pepper (any color), sliced
• 1 small zucchini, sliced into half-moons
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Prep: Preheat oven to 400°F. Toss sausage, baby potatoes, bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper until evenly coated.
2. Assemble: Divide mixture evenly between two 12×12-inch foil sheets. Fold edges tightly to seal, leaving room for steam.
3. Bake: Place packets on a baking sheet and bake at 400°F for 25 minutes, then carefully open one to check doneness—potatoes should pierce easily. If needed, reseal and bake 5 more minutes.
4. Serve: Sprinkle with fresh parsley (if using) and enjoy straight from the foil for zero dishes!

The smoky paprika and caramelized edges on the sausage make this feel indulgent, even though it’s secretly light. Tip: Swap in sweet potatoes or broccoli for a seasonal twist!

Scout Fire Stuffed Bell Peppers

These smoky, cheesy stuffed peppers are a campfire classic—but they’re just as easy to make in your oven for a cozy weeknight dinner.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice
• 1 (15 oz) can fire-roasted tomatoes, drained
• 1 cup shredded cheddar cheese
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. Heat olive oil in a skillet over medium. Cook onion and garlic until soft, about 3 minutes. Add ground beef, breaking it apart, until browned (5–6 minutes). Drain excess fat.
3. Stir in cooked rice, fire-roasted tomatoes, smoked paprika, cumin, salt, and black pepper. Simmer for 2 minutes, then remove from heat.
4. Divide filling evenly among peppers, top with cheddar cheese, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The fire-roasted tomatoes and smoked paprika give these peppers a deep, woodsy flavor—like they’ve been cooked over an open flame. Tip: For extra smokiness, add a pinch of chipotle powder to the filling!

Grilled Garlic Butter Mushrooms

These garlic butter mushrooms are smoky, juicy, and packed with umami flavor—perfect for tossing on the grill while you cook the main course!

Ingredients:

• 1 lb cremini mushrooms, stems trimmed
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Preheat grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together melted butter, minced garlic, salt, pepper, and smoked paprika.
3. Toss mushrooms in the garlic butter mixture until evenly coated.
4. Grill mushrooms in a single layer (or on skewers) for 8–10 minutes, turning occasionally, until tender and lightly charred.
5. Sprinkle with fresh parsley before serving.

The smoky char from the grill deepens the garlic butter’s richness, while the mushrooms stay wonderfully meaty and juicy. Tip: For extra flavor, drizzle with a squeeze of lemon right before serving.

Campfire Apple Crisp

Nothing beats the cozy aroma of cinnamon-spiced apples bubbling over a crackling fire—this rustic dessert is as fun to make as it is to eat.

Ingredients

• 4 cups peeled and sliced tart apples (like Granny Smith)
• 1/2 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup cold unsalted butter, cubed
• 1/4 cup granulated sugar
• Pinch of salt

Instructions

1. Toss the apples with 1/4 cup brown sugar, lemon juice, 1/2 tsp cinnamon, and nutmeg in a greased 10-inch cast-iron skillet.
2. In a bowl, mix oats, flour, remaining 1/4 cup brown sugar, granulated sugar, remaining 1/2 tsp cinnamon, and salt. Cut in butter until crumbly.
3. Sprinkle the oat mixture evenly over the apples. Cover tightly with foil.
4. Place skillet on a campfire grate over medium-low heat (or embers). Cook for 25–30 minutes, then remove foil and cook 10 more minutes until topping is crisp.

The magic here? The foil traps steam to soften the apples, while the final uncovered bake gives that irresistible crunchy finish.

Tip: No campfire? Bake at 375°F (covered, then uncovered) for the same timing.

Dutch Oven Cornbread

This rustic cornbread bakes up golden and buttery in a Dutch oven, with a crispy crust and tender crumb that’s perfect for sopping up chili or slathering with honey.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tbsp honey

Instructions

1. Preheat oven to 375°F. Place a 10-inch cast-iron Dutch oven inside to heat while you prep the batter.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, whisk 1 cup buttermilk, 1/2 cup melted butter, 1 large egg, and 1 tbsp honey until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine).
5. Carefully remove the hot Dutch oven from the oven. Pour in the batter—it should sizzle slightly—and smooth the top.
6. Bake uncovered for 25–28 minutes until the edges pull away and a toothpick inserted in the center comes out clean.

The Dutch oven’s even heat gives this cornbread a crackly crust while keeping the center moist—no dry crumbs here! Serve warm with a drizzle of extra honey.

Tip: For a savory twist, fold in 1/2 cup shredded cheddar cheese and 1 diced jalapeño with the wet ingredients.

Scout Fire Chocolate Orange Cake

This rich, smoky chocolate cake gets a bright kick from fresh orange zest—perfect for cozy nights by the fire or a standout dessert at your next gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tbsp finely grated orange zest
• 1 tsp vanilla extract
• ½ cup hot coffee (or water)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add buttermilk, vegetable oil, eggs, 1 tbsp orange zest, and 1 tsp vanilla extract. Beat with a hand mixer on medium until smooth (about 2 minutes).
4. Pour in ½ cup hot coffee and stir just until combined (batter will be thin).
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? The coffee deepens the chocolate flavor while the orange zest cuts through with a sunny, aromatic twist—no frosting needed!

Tip: For extra smokiness, sprinkle the batter with a pinch of flaky salt before baking.

Conclusion

With 18 creative and delicious craft recipes, this roundup is your go-to for scout fire fun—or any cozy gathering! Whether you’re roasting, baking, or mixing, there’s something here for every home cook to love. Try a few, leave a comment with your favorite, and don’t forget to share the inspiration on Pinterest. Happy cooking (and crafting)!