Friday, September 4, 2015

Recipe Weekend / Cookbook Review: Slow Cooker Desserts by Roxanne Wyss and Kathy Moore

Disclosure / Disclaimer: I received this book, free of charge,from St Martin's Griffith Press, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it


Just released this week is a new book that helps you take your slow cooker to a new level!

Slow Cooker Desserts cover


Synopsis:


Think of a slow cooker, and most people think of a simmering soup or stew—the everyday fare of meal time. Now, with more than 50 mouthwatering recipes, color photographs, and endless tips, Slow Cooker Desserts will show you how to make the very best cheesecakes, cakes, puddings, fondues, and more by harnessing the even heat and moist environment of the slow cooker. Say goodbye to constantly checking the oven to make sure your special cake doesn't overbake—the slow cooker does all the work for you at a stress-free pace.

Slow Cooker Desserts  cider glazed apple walnut cake


Inside you'll find recipes for all your favorite decadent desserts like German Chocolate Cheesecake, zippy Cappuccino Bread Pudding, sweet and tangy Peach and Mango Cobbler, and even Crispy Peanut Butter Candy—all designed to bake in your slow cookerSlow Cooker Desserts captures the best of desserts, those special treats that transform meals into extraordinary celebrations, and bakes them to perfection, slowly but sweetly.
Slow Cooker Desserts bread pudding with pecan praline sauce

Review:

This book teaches you how to bake simple and easy desserts with your slow cooker. You might ask, why not bake in the oven? Well, during Summer, especially, you may not want the extra heat in your house. Or if you are baking the res of a dinner in the oven, cooking dessert in your slow cooker allows you to have dessert ready for immediately AFTER dinner. Or it allows you to leave the house, and not worry about a cake in an unattended oven, as slow cookers are meant to be unattended!

Slow Cooker Desserts apple butter

The book shows you how you can have a classic recipe that is easily baked in your slow cooker, for a dessert that is super moist and yummy, never dried out or overdone! They use the 7" springform pan for most of the recipes as it is perfect to make for dessert, but not have leftovers for days, or for taking a cake for a book club, to work, for a bake sale, or as a lovely gift for a teacher or friend!

Slow Cooker Desserts butterscotch fondue

There are many great recipes in the book that are perfect for Fall baking, like Cider Glazed Apple Walnut Cake (at top of post), Brioche Bread Pudding, Sugar and Spice Tapioca Pudding, Praline Pumpkin Cheesecake (pictured below), Plum-Orange Brown Betty, Apple Butter, Butterscotch Fondue, and even inside out Caramel Apples! The pictures are amazing and will get you wanting to start baking right away!

This book would also make a great gift, along with a cake made from it, for a lovely housewarming, welcome to the neighborhood/family, or even Christmas present!

Slow Cooker Desserts  praline pumpkin cheesecake


Recipe:

Here's a great 'end of Summer, Fall is here' recipe from the book. You can top it with the last blueberries of the season, or slice some fresh plums or raspberries. The toppings are limitless!


french lemon cake

French Lemon Cake with Lemon Glaze

Slow Cooker Size: 5, 6 or 7 quart  round or oval size ONLY- post 1980s (older cookers cook more slowly and cake will take much longer)
Ingredients:
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
½ cup sour cream
Zest from one lemon
2 tablespoons fresh squeezed lemon juice
½ teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh squeezed lemon juice
½ cup confectioners’ sugar
Directions:
1. Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place aluminum foil ring in the bottom of a large slow cooker. This step MUST be done, in order to use to slow cooker to bake the cake!
2. Whisk together the flour, baking powder and salt in a small bowl; set aside.
3. Beat together the butter and sugar in a large bowl, using an electric mixer at medium-high speed until the mixture is light and fluffy. Beat in the egg. Add the sour cream and blend well.
4. Add the flour mixture to the creamed mixture, beating until blended well. Beat in the lemon zest, juice and vanilla.
5. Pour the batter into the springform pan. Place the springform pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 3 to 4 hours or until a wooden pick inserted in the center comes out clean.
6. Remove the pan to a wire rack to cool for 10 minutes. Remove outer ring and allow cake to cool completely.
7. Glaze: Prepare the glaze by whisking together lemon juice and confectioners’ sugar until smooth. Pour over the cooled cake.
Makes 1 (7-inch) round cake.

About the Authors

Roxanne Wyss and Kathy Moore are cookbook authors, food consultants, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they've written seven cookbooks including The Newlywed Cookbook, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog,www.pluggedintocooking.com.

2 comments:

  1. I have to admit, I've never used my slow cooker for a dessert! The Lemon Cake looks delicious!

    ReplyDelete
  2. I like using my slow cooker but had never used for desserts. I need to check some of these out and give them a try.

    ReplyDelete

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