Chocolate Pot de Crème with Ganache
serves 8
The Ingredients
coffee cake
cooking spray
2 cups Bisquick® mix (I used a gluten-free baking mix)
⅔ cup applesauce
¼ cup milk
2 tablespoons sugar
2 tablespoons butter, melted
2 green apples, peeled, cored, and diced
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg
crumb topping
¼ cup Bisquick® (I used a gluten-free baking mix)
¼ cup brown sugar
2 tablespoons butter, softened
¼ cup chopped nuts (optional)
The Directions
Use a 4-quart slow cooker sprayed with cooking spray. In a large mixing bowl, combine all the ingredients for the coffee cake. Stir with a rubber spatula to combine. The batter will be thick and lumpy. Pour into the prepared stoneware insert. In a small bowl, combine the ingredients for the crumb topping. Sprinkle the topping evenly over the cake batter. Cover and cook on high for 2 to 3 hours, or until the cake browns on top and pulls away from the sides. Uncover and cook on high for another 30 minutes, or until a toothpick inserted in the middle comes out clean.
The Verdict
Yummy! This is a great coffee cake. It also freezes really well—which I like to do in small containers to thaw and heat in the microwave on busy mornings.
CHOCOLATE POT DE CRÈME WITH GANACHE
serves 8
The Ingredients
5 egg yolks
2 cups heavy cream
½ cup baker’s sugar (because the granules are fine)
1 tablespoon vanilla extract
¼ cup unsweetened cocoa powder
ganache topping
½ cup chocolate chips
½ cup heavy cream
The Directions
Use a 6-quart slow cooker with an inserted oven-safe dish (Pyrex® or Corningware®) that fits all the way inside your stoneware. I use a 1 ½-quart casserole dish. Add water around the dish until reaching the halfway point (you’re using the slow cooker as a bain-marie, or water bath.)
In a mixing bowl, whip together the egg yolks, cream, sugar, vanilla, and cocoa powder. Pour the mixture into the dish, and cook on high for 2 to 4 hours. Your custard should be set in the center (check by lightly touching with your finger) with the middle still a bit jiggly. Unplug the slow cooker, and let it cool down enough to safely remove the inserted dish. Cool in the refrigerator for 2 to 3 hours before topping with the ganache.
Make the ganache: Melt the chocolate chips in the microwave, whisk in the cream until fully incorporated, and pour evenly over the top. Return to the refrigerator for another 2 to 3 hours before serving.
The Verdict
Heavenly chocolate goodness. The chocolate mousse part was rich and creamy—the kind of richness that makes your eyes go a tiny bit crossed. The four of us who could eat this wonderful dessert (the baby was only a few weeks old) dipped our spoons right into the baking dish.
serves 8
The Ingredients
8 firm ripe pears (I like red d’Anjou)
½ cup dried unsweetened cranberries
1 cup sugar
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 lemon, juiced
2 tablespoons apple cider vinegar
The Directions
Use a 6-quart slow cooker. Peel the pears but leave them whole (they are slippery when peeled, so be careful!). Stand the pears upright in your slow cooker (I was able to get all 8 into my oval 6-quart comfortably). Sprinkle on the cranberries. In a small bowl, combine the sugar, ginger, cinnamon, and cloves, and spoon on top of the pears. Pour the lemon juice and apple cider vinegar evenly over the contents. Cover and cook on low for 4 hours, or on high for about 2 hours.
The Verdict
This is a fantastic dessert to share with company—the pears present fabulously. Serve in a shallow bowl, standing, with a spoonful of the accumulated juice and cranberries.
serves 8 to 10
The Ingredients
1 cup heavy whipping cream
1 (12-ounce) bag white chocolate chips
1 cup seedless raspberry jam
cookies, apple slices, or marshmallows for dipping
The Directions
Use a 2-quart slow cooker. Put the cream, chocolate chips, and jam into your slow cooker. Heat on low for 1 hour, then stir well. Cover again and heat for another 2 hours, or until the fondue is hot and bubbly. Use cookies (I like gluten-free gingersnaps or animal cookies), apple slices, or marshmallows as dippers.
The Verdict
Denise M. sent me this recipe—she saw it originally written in a Tupperware® catalog (I love Tupperware® parties) and thought it would work well in a tiny slow cooker. She’s right! The white chocolate and raspberry combination is a winner, and my kids and their friends loved it. I liked using Granny Smith apple slices the best for dipping.
serves 10
The Ingredients
cooking spray
1½ cups sugar
3 tablespoons ground cinnamon
⅛ teaspoon kosher salt
1 egg white
1½ teaspoons vanilla extract
3¼ cups whole raw almonds
aluminum foil or parchment paper
The Directions
Use a 4-quart slow cooker. Spray your stoneware insert well with cooking spray. In a mixing bowl, combine the sugar, cinnamon, and salt; set aside. In a large mixing bowl, whisk together the egg white and vanilla, pour in the almonds, and toss to coat. Add the cinnamon mixture, and toss the nuts well to coat evenly. Pour into your slow cooker. Cover and cook on high for 2 hours, stirring every 20 to 30 minutes. When the nuts are hot and toasty, pour out on a length of aluminum foil or parchment paper and let sit until cool. Store in an airtight container.
The Verdict
These didn’t last very long in our house. The almonds get coated nicely and remind me of the little cellophane bags of nuts sold at the farmers’ market. Delicious. These nuts make a fantastic homemade gift.