Sticky Toffee Pudding with Maple Caramel
Slow cookers can make terrific desserts—in fact, in some cases, sweets made in the slow cooker are better or more foolproof than those made in the oven. There are a few techniques that work beautifully: You can use a slow cooker as a water bath or a steam oven, the former to make custards—like cheesecake and pots de crème—and the latter to make very moist steamed cakes, such as upside-down cake and sticky toffee pudding. You can also use it to braise or poach fruit for compotes. If you had asked me a couple of years ago, I would have said slow-cooker desserts are more likely to be gimmicky than good. I hope these recipes will change your mind, as they have mine.
Sticky Toffee Pudding with Maple Caramel
Coconut Banana Cake with Brown Butter Caramel Sauce
Coconut-Rose Jasmine Rice Pudding
Peach Rye Shortcakes with Ginger Sugar
Matcha–White Chocolate Pots de Crème
Vietnamese Coffee Pots de Crème
Honey-Poached Pears with Orange and Star Anise
Cannoli Cheesecake with Biscotti Crust
Dark Chocolate Cheesecake with Earl Grey Cream
Cardamom-Molasses Apple Upside-Down Cake
*All-day recipes: These recipes can cook or hold on warm unattended for 8 hours or more.
Sticky Toffee Pudding with Maple Caramel
Sticky toffee pudding is a rich British dessert that’s basically an exceptionally moist date cake with caramel sauce poured over the top. Steaming in the slow cooker is an absolutely foolproof way to make it, and this recipe is heavily adapted from one from Food Network Kitchen. The hazard of STP is that it can be too sweet, with the honeyed taste of the dates combined with even more sugar in the cake. I balance all that sweetness by first cooking the dates with strong coffee, an idea I got from Her Majesty Martha Stewart. You don’t taste the coffee in the finished cake, but there is a dark, bitter-edged complexity left behind that’s just perfect. The maple syrup in the easy caramel sauce is also an unorthodox American addition—but maple goes so well with dates.
MAKES 6 SERVINGS
PUDDING
8 ounces pitted Medjool dates (15 to 16 large dates), finely chopped
½ cup strong brewed coffee
½ teaspoon baking soda
1¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon freshly ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon ground cloves
⅓ cup pure maple syrup
⅓ cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
Whipped cream, for serving
SAUCE
1½ cups pure maple syrup
½ cup heavy cream
½ teaspoon salt
1. Make the pudding: Put the dates into a small saucepan and cover them with the coffee. Bring the mixture to a boil over medium heat and let it boil, stirring and mashing the dates with the back of a spoon, until the dates have absorbed most of the coffee and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda. The mixture will foam a little. Set aside.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg, cardamom, and cloves. In a large bowl, whisk the maple syrup, sugar, melted butter, and eggs until smooth. Stir the date-coffee mixture into the maple syrup mixture, then stir in the dry ingredients until just combined.
3. Pour 4 cups water into the bottom of a 6- to 8-quart slow cooker. Pour the batter into a 2-quart soufflé or baking dish that fits into your slow cooker, then set the baking dish into the cooker. (The water should come about halfway up the side of the dish.) Place a double layer of paper towels over the top of the cooker to soak up condensation, leaving some overhang so that the paper towels don’t fall onto the pudding, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on LOW until the pudding is just firm and set on top, 4 hours.
4. Make the sauce: Bring the maple syrup to a boil in a small saucepan. Immediately lower the heat to medium-low to prevent it from boiling over. Simmer gently for 5 minutes, swirling occasionally but not stirring. Pour in the cream and salt, stir, and simmer gently for another 5 minutes.
5. Remove the pudding from the slow cooker and poke holes all over it with a skewer or cake tester. A little at a time, pour half of the sauce over the top of the pudding and let it soak in. Serve the pudding warm with whipped cream and the rest of the sauce on the side.
Good to know: Like the Coconut Banana Cake with Brown Butter Caramel Sauce, this pudding is best served warm. If you want to make it ahead, let it cool before covering it with plastic wrap and storing at room temperature. Make the sauce just before serving.
Does not hold well on warm • Prep time: 15 minutes • Slow-cook time: 4 hours • Finish time: 15 minutes • Equipment: 6- to 8-quart slow cooker and a 2-quart soufflé or baking dish (even a loaf pan) that fits inside the cooker
See photo.
Coconut Banana Cake with Brown Butter Caramel Sauce
This makes a very moist cake, in the style of a steamed British pudding, with tropical flavors of banana and coconut. The sprinkle of pecans adds welcome crunch.
MAKES 6 SERVINGS
CAKE
1¼ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
3 large eggs
½ cup granulated sugar
⅓ cup pure maple syrup
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
3 very ripe medium bananas, mashed
⅓ cup well-shaken full-fat coconut milk
1 teaspoon pure vanilla extract
SAUCE AND TOPPING
6 tablespoons unsalted butter
⅓ cup well-shaken full-fat coconut milk
⅓ cup packed dark brown sugar
2 ripe medium bananas, sliced about ¼ inch thick
Pinch of kosher salt
Vanilla ice cream, for topping
½ cup pecans, toasted (see Toasted Nuts for toasting directions) and chopped, for topping
1. Make the cake: In a medium bowl, stir together the flour, baking powder, cardamom, cinnamon, baking soda, and salt. In a large bowl, whisk the eggs, granulated sugar, and maple syrup until evenly combined and smooth, then whisk in the melted butter, mashed bananas, coconut milk, and vanilla. Add the dry ingredients to the wet and stir until just combined into a uniform batter.
2. Pour 4 cups water into a 6- to 8-quart slow cooker. Pour the batter into a 2-quart soufflé or baking dish that fits into your slow cooker, then set the dish into the cooker. (The water should come about halfway up the side of the dish.) Place a double layer of paper towels over the top of the cooker to soak up condensation, leaving some overhang so that the paper towels don’t fall on the cake, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on LOW until the cake is just firm and set on top, 4 hours.
3. Just before serving, make the sauce: Melt the butter in a medium skillet over medium-high heat and cook, swirling occasionally, until the butter foams and the butter solids turn dark golden brown, 3 to 5 minutes. The butter should smell nutty and caramelized. Immediately reduce the heat to medium and stir in the coconut milk and brown sugar. The mixture will bubble and sputter. Stir constantly until the sugar dissolves and a creamy caramel sauce forms, about 1 minute. Add the sliced bananas and salt and cook for just a few seconds, gently stirring to coat the bananas in the caramel without mashing them. Remove from the heat.
4. Serve the cake warm, topped with the warm sauce, ice cream, and toasted pecans.
Good to know: The cake is best warm, a few minutes after it comes out of the cooker, but it’s also good at room temperature. You can make the cake up to a day in advance of serving; let it cool completely, then cover the top with plastic wrap and store at room temperature. Make the sauce just before serving.
Does not hold well on warm • Prep time: 20 minutes • Slow-cook time: 4 hours • Finish time: 15 minutes • Equipment: 6- to 8-quart slow cooker and a 2-quart soufflé or baking dish (even a loaf pan) that fits inside the cooker
Coconut-Rose Jasmine Rice Pudding
I love coconut and rosewater together; it’s a common combination in Indian and Middle Eastern sweets. I know it seems odd to call for light coconut milk in a dessert, but full-fat coconut milk makes the pudding gummy after chilling. The coconut flavor is boosted with coconut water as well as dried coconut chips. If you have access to freshly grated coconut, that would be even better. Some people are more sensitive to rosewater’s perfume-y quality than others, so if you’re not completely sold, add just ¼ teaspoon.
MAKES 4 TO 6 SERVINGS
1 cup jasmine rice, well rinsed
Two 14-ounce cans light coconut milk
2⅓ cups coconut water
1 cup unsweetened dried coconut chips or flakes
1 cup raw turbinado or demerara sugar or ½ cup granulated sugar
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
2 tablespoons unsalted butter
½ teaspoon rosewater
Dried rose petals, chopped pistachios, and/or diced mango, for topping
Generously grease a 5- to 8-quart slow cooker. Combine the rice, coconut milk, coconut water, coconut chips, sugar, vanilla, and salt in the cooker and stir to combine. Cover and cook on HIGH until the rice is creamy, 3 to 4 hours. Stir in the butter until melted, then the rosewater. Spoon into bowls and serve at room temperature or chilled with the desired toppings.
Good to know: A dried rose-petal topping makes rice pudding as beautiful as it’s ever going to get; you can find food-grade rose petals on Amazon. But of course they aren’t mandatory—the rose flavor comes from the rosewater.
Holds well on warm for a maximum of 1 hour • Prep time: 5 minutes • Slow-cook time: 3 to 4 hours • Finish time: 5 minutes • Equipment: 5- to 8-quart slow cooker
Peach Rye Shortcakes with Ginger Sugar
The rye and ginger give these shortcakes an unexpected twist, but really, this recipe is supersimple: a slow-cooker peach compote served on easy drop biscuits with whipped cream. The rye shortbreads are adapted from a recipe by Yossy Arefi, who wrote the wonderful Sweeter Off the Vine cookbook. The rye flour doesn’t make the shortbreads taste like rye bread—not even a little bit. Instead, it gives a really lovely, almost floral, grainy flavor that’s subtle and very delicious. I use raw turbinado or demerara sugar for the compote because it adds a more flavorful sweetness than granulated sugar. You can substitute light brown sugar if you prefer.
MAKES 8 SERVINGS
PEACHES
4 pounds fresh ripe peaches (about 11 medium) or frozen peach slices, thawed and drained (if using frozen, thawed peaches, skip step 1)
1 cup raw turbinado or demerara sugar
1 tablespoon plus 1 teaspoon minute, quick, or instant tapioca
Juice of 1 lemon
½ teaspoon salt
BISCUITS
2 tablespoons raw turbinado or demerara sugar
3 teaspoons ground ginger
1 pinch plus ¾ teaspoon kosher salt
1 cup all-purpose flour
1 cup rye flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
8 tablespoons (1 stick) cold unsalted butter, cut into small bits
½ cup whole buttermilk
¼ cup heavy cream
1 egg yolk, beaten with 1 teaspoon water
Whipped cream (optional)
1. If using fresh peaches, bring a large pot of water to a rolling boil. Fill a large bowl with ice water and set aside. On the bottom of each peach, using a paring knife, cut through the skin to make an X. Working 3 or 4 peaches at a time, drop the peaches into the boiling water for 30 seconds to 1 minute. Remove the peaches with a slotted spoon and drop them into the ice water. Repeat with the remaining peaches. Starting from the flaps of skin where you scored the bottom of the peaches, pull the skins from the peaches. They should peel easily. Halve the peaches, discard the pits, and slice the peach halves into about 8 slices each.
2. Add the peaches, sugar, tapioca, lemon juice, and salt to a 5- to 8-quart slow cooker and gently stir to combine. Cover and cook on LOW for 3 hours. Stir well, set the lid ajar by about 5 inches, and increase the heat to HIGH. Cook for 1 more hour, stirring occasionally if possible.
3. Meanwhile, make the biscuits: Preheat the oven to 450˚F. In a small bowl, mix the turbinado sugar with 1 teaspoon of the ground ginger and the pinch of salt. Set aside.
4. In a large mixing bowl, stir together the all-purpose flour, rye flour, granulated sugar, baking powder, baking soda, the remaining 2 teaspoons ground ginger, and I teaspoon salt. Add the butter and work it into the dry ingredients with your fingers, until the bits of butter are about the size of peas and are totally coated in flour. Add the buttermilk and cream and gently mix with your hands just until a sticky, uniform dough forms. (Try not to overmix.)
5. Drop the dough onto a baking sheet in small, round handfuls, making 8 biscuits total. Brush them with the beaten egg yolk–water mixture and sprinkle generously with the ginger–turbinado sugar mixture. (Use about two-thirds of the mixture to top the biscuits and keep the remaining ginger sugar for serving.) Bake until the biscuits are golden brown, 13 to 14 minutes. Let cool to room temperature on a rack.
6. To serve, cut the biscuits in half and put the biscuit bottoms on plates. Top with the peach compote, whipped cream, and a sprinkle of the remaining ginger sugar. Set the biscuit tops on and serve.
Good to know: You can make the compote up to 2 days in advance and serve it either warm or cold, though I think it’s best warm. To reheat it, just put it into a medium saucepan over medium heat and stir it occasionally until it’s warmed through.
Holds on warm through step 2 for a maximum of 1 hour • Prep time: 25 minutes • Slow-cook time: 4 hours • Finish time: 15 minutes to make the biscuits, 15 minutes to bake them, plus cooling • Equipment: 5- to 8-quart slow cooker
Matcha−White Chocolate Pots de Crème
This photo shows the pots before cooking. See next photo for the finished dessert.
Matcha is a green tea powder that has a vibrant green color and a grassy, sweet flavor—it is wonderful paired with sweet, milky white chocolate in these silky custards.
MAKES 6 SERVINGS
3 large egg yolks
4 ounces white chocolate, finely chopped (about ¾ cup)
2 teaspoons sugar
½ teaspoon salt
1 tablespoon matcha powder
1 cup heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
Additional white chocolate, shaved with a vegetable peeler, for topping
1. Whisk together the egg yolks in a large (at least 4-cup) liquid measuring cup or spouted bowl and set aside. Put the white chocolate into a separate medium bowl. Pour 2 cups water into a 6-quart or larger slow cooker.
2. Combine the sugar and salt in a medium saucepan. Put the matcha into a fine-mesh strainer set over the saucepan and shake the strainer to sift the matcha into the saucepan. Set the strainer aside by resting it over the measuring cup holding the egg yolks. Stir together the sugar, salt, and matcha. Add the cream to the saucepan, a tiny bit at a time, whisking to incorporate each time. When you’ve added ½ cup or so of cream, you should have a uniform paste with no lumps. (If you simply added all the liquid at once, the matcha would clump up.) When you have a smooth paste, add the remaining cream and the milk, whisking to combine. Stir in the vanilla.
3. Turn the heat on medium-high and cook, whisking often, until the mixture just starts to simmer. (Watch it when it starts steaming, because once it boils, it will bubble over the sides of the pot quickly.) Pour the hot matcha mixture over the white chocolate in the bowl and let it sit for 3 minutes, then whisk until the chocolate is melted and the mixture is smooth. Pour the matcha–white chocolate mixture through the fine-mesh strainer set over the yolks, then immediately whisk well to combine. Divide the mixture evenly among six 4-ounce oven-safe ramekins.
4. Carefully place the ramekins into your slow cooker, making sure not to jostle any water into the ramekins. You might be able to set them all in the cooker in a single layer. If not, place 4 or 5 ramekins into the insert and then balance the remaining 1 or 2 ramekins on top of the others (see photo for setup). The water should come about halfway up the sides of the bottom layer of ramekins. Place a double layer of paper towels over the top of the insert to soak up condensation, leaving some overhang so that the paper towels don’t fall onto the ramekins, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on LOW for 2 hours 30 minutes, until the custards are set but still jiggly.
5. Turn off and uncover the slow cooker. Let the ramekins cool for a few minutes before removing them from the cooker. Let cool to room temperature before serving, topped with a bit of shaved white chocolate. Or, to chill them, let them cool completely, then cover with plastic wrap, pressing the plastic onto the surface of the custard to prevent it from forming a skin, and refrigerate for up to 2 days. Let them sit at room temperature for 10 minutes before topping with white chocolate and serving.
Good to know: You can buy matcha on Amazon or any shop that has a good tea selection.
Does not hold well on warm • Prep time: 20 minutes • Slow-cook time: 2 hours 30 minutes • Finish time: Cooling/chilling Equipment: 6-quart or larger slow cooker and six 4-ounce (½-cup) ramekins
Vietnamese Coffee Pots de Crème
Vietnamese Coffee Pots de Crème and Matcha–White Chocolate Pots de Crème
Inspired by Vietnamese coffee, these dense custards are flavored with strong coffee and sweetened condensed milk. I use instant espresso powder because it has an intense taste and dissolves easily in milk—a huge flavor payoff for very little effort.
MAKES 6 SERVINGS
3 large egg yolks
One 14-ounce can sweetened condensed milk
1 cup whole milk
3 tablespoons instant espresso powder, such as Café Bustelo
¼ teaspoon kosher salt
Whipped cream, for serving
1. Whisk together the egg yolks in a large (at least 4-cup) measuring cup or spouted bowl and set aside. Pour 2 cups water into a 6-quart or larger slow cooker.
2. In a medium saucepan, combine the condensed milk, milk, espresso, and salt over medium-high heat and bring just to a boil, stirring often. Turn off the heat and let the milk mixture cool for 1 minute, then pour a little bit of the warm milk into the egg yolks, whisking constantly. Add the rest of the milk in a slow stream, whisking constantly. Divide the mixture evenly among six 4-ounce, oven-safe ramekins.
3. Carefully place the ramekins into your slow cooker, making sure not to jostle any water into the ramekins. You might be able to set them all into the cooker in a single layer. If not, place 4 or 5 ramekins into the insert and then balance the remaining 1 or 2 ramekins on top of the others (see photo). The water should come about halfway up the sides of the bottom layer of ramekins. Place a double layer of paper towels on top of the insert to soak up condensation, leaving some overhang so that the paper towels don’t fall onto the ramekins, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on LOW for 2 hours 30 minutes, until the custards are set but still jiggly.
4. Turn off and uncover the slow cooker. Let the ramekins cool for a few minutes before removing them from the cooker. Let them cool to room temperature before serving, topped with whipped cream. Or, to chill them, let them cool completely, then cover them with plastic wrap, pressing the plastic onto the surface of the custard to prevent it from forming a skin, and refrigerate for up to 2 days. Let them sit at room temperature for 10 minutes before topping with whipped cream and serving.
Does not hold well on warm • Prep time: 10 minutes • Slow-cook time: 2 hours 30 minutes • Finish time: Cooling/chilling Equipment: 6-quart or larger slow cooker and six 4-ounce (½-cup) ramekins
Honey-Poached Pears with Orange and Star Anise
MAKES 8 SERVINGS
4 almost-ripe or ripe Bartlett pears (2 to 2½ pounds), peeled, halved, cored, and stemmed
½ cup honey
2 whole star anise
1 teaspoon finely grated orange zest
Pinch of kosher salt
Vanilla ice cream, for serving (optional)
1. Combine all the ingredients in a 4- to 8-quart slow cooker and stir well to combine and coat the pears in the honey. Cover and cook on LOW for 1 hour to 1 hour 30 minutes—the riper the pears, the less time they should be cooked.
2. Remove the pears and the star anise from the cooking liquid with a slotted spoon and set them on a serving dish or into another container. Pour the cooking liquid into a small saucepan and bring it to a boil over high heat. Cook, stirring often, until slightly reduced, about 5 minutes. Pour the syrup over the pears and chill. Serve alone or with ice cream.
Holds well on warm for up to 30 minutes • Prep time: 15 minutes • Slow-cook time: 1 hour 30 minutes • Finish time: 5 minutes • Equipment: 4- to 8-quart slow cooker
Cannoli Cheesecake with Biscotti Crust
When I was growing up, every time we went into Boston we stopped at Mike’s Pastry in the North End for cannoli. In my memory, those cannoli—crisp, shattering shells and slightly grainy ricotta filling—were the be-all and end-all of desserts. So fancy! I especially loved the mini–chocolate chips decorating the exposed cream on either end. That almondy and lemony cannoli filling inspired this cheesecake.
MAKES 8 TO 10 SERVINGS
4 ounces pistachio or almond biscotti
2 tablespoons unsalted butter, melted
12 ounces (1½ 8-ounce blocks) full-fat cream cheese (not cream cheese spread), at room temperature
12 ounces (1½ cups) whole milk ricotta, drained in a fine-mesh strainer, at room temperature
¾ cup sugar
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
Finely grated zest of ½ large lemon (about 2 teaspoons)
½ teaspoon kosher salt
3 large eggs, lightly beaten
Shelled unsalted pistachios and mini–chocolate chips, for topping
1. Pour 4 cups water into a 6- to 8-quart oval slow cooker or a 4- to 8-quart round slow cooker. Choose an oven-safe baking dish that fits in your slow cooker and holds at least 6 cups, such as a 2-quart soufflé dish or an 8½ × 4½-inch loaf pan. (If you have a round slow cooker, you must use a round baking dish, not a loaf pan.) To make sure you have the right amount of water in the cooker, try putting the empty baking dish in the slow cooker. The water should come about halfway up the sides of the dish, and the water should not threaten to slop into the dish. Add or remove water to get it to the right level.
2. Put the biscotti into a food processor and process until the cookies are in fine crumbs. Drizzle in the melted butter and pulse until the mixture looks like slightly wet sand. Press the biscotti mixture into the bottom of the baking dish or loaf pan, then put it in the fridge.
3. Rinse out the food processor and put the cream cheese, ricotta, sugar, almond and vanilla extracts, lemon zest, and salt into it. Process until combined and very smooth, about 1 minute, scraping down the sides at least once. Add the eggs and process just to fully combine, about 20 seconds, scraping down the sides once. (You don’t want to beat the eggs too much because then they will cause the cheesecake to act a little like a soufflé—rising and then falling in the middle.)
4. Pour the filling into the prepared pan with the crust and set the pan in the slow cooker. Place a double layer of paper towels over the top of the cooker to soak up condensation, leaving some overhang so that the paper towels don’t fall onto the cheesecake, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on HIGH until the cake is set but still a little jiggly in the middle, about 2 hours 30 minutes. Turn off and uncover the cooker and let the cheesecake cool a little so that you can lift it out. Let it cool completely at room temperature, then cover it with plastic and refrigerate for at least 1 hour and up to 2 days.
5. To remove the cheesecake from the baking dish or loaf pan, run a thin knife or spatula around the edges, then put a plate on top and flip the pan to invert the cheesecake onto the plate. Invert again onto another plate so the cake is right side up. Scatter pistachios and chocolate chips over the top and serve.
Good to know: For an even nicer look, like the one in the photo, melt the chocolate chips in a microwave or in a bowl set over a pan of simmering water. Put the chocolate into a small zip-top bag, seal the bag, snip a very small opening in one corner, and drizzle the melted chocolate in ribbons over the cake, then sprinkle on the pistachios.
Holds on warm for up to 30 minutes • Prep time: 25 minutes • Slow-cook time: 2 hours 30 minutes • Finish time: Cooling and 1 hour chilling • Equipment: 6- to 8-quart oval slow cooker or 4- to 8-quart round slow cooker and an oven-safe 2-quart baking or soufflé dish or 8½ × 4½-inch loaf pan that fits inside the cooker
Dark Chocolate Cheesecake with Earl Grey Cream
These are really fun—everyone gets their own mini cheesecake. Dark chocolate (in the custard) and Earl Grey tea (in the cream) pair nicely—it’s teatime in dessert form.
MAKES 7 SERVINGS
CHEESECAKES
4 ounces plain tea biscuits (cookies) or digestives, such as McVitie’s, plus extra crumbled biscuits for serving (optional)
2 tablespoons unsalted butter, melted
One 3.5-ounce bar dark chocolate, broken into small bits
¾ cup heavy cream
2 pounds (four 8-ounce blocks) full-fat cream cheese (not cream cheese spread), at room temperature
1¼ cups sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
½ teaspoon kosher salt
3 large eggs, lightly beaten
EARL GREY WHIPPED CREAM
1 cup heavy cream
3 Earl Grey tea bags
2 tablespoons confectioners’ sugar
1. Pour 5 cups water into a 6-quart or larger slow cooker. Put the biscuits into a food processor and process until you have fine crumbs. Pour in the melted butter and process until the mixture looks like slightly wet sand. Put about 1 heaping tablespoon of the crust mixture into seven 8-ounce jars, then lightly tamp it down to make a crust on the bottom of each jar. (The plastic pusher in the feed tube of the food processor is very useful for this.) Rinse out the food processor.
2. Put the dark chocolate into a medium bowl. Pour the cream into a small saucepan over medium-high heat. Bring the cream to a simmer, then pour it over the chocolate in the bowl and let it stand undisturbed for 3 minutes. Whisk until smooth.
3. Scrape the chocolate mixture into the food processor and add the cream cheese, sugar, cocoa powder, vanilla, and salt. Process until very smooth and evenly combined, about 1 minute, stopping to scrape down the sides at least once. Add the beaten eggs and process until just fully combined, scraping down the sides once, about 20 seconds. (You don’t want to beat the eggs too much because then they will cause the cheesecake to act a little like a soufflé—rising and then falling in the middle.)
4. Divide the cheesecake mixture among the jars, leaving at least ½ inch headspace at the top. You can do this with a spoon or a ladle, or you can pour the mixture into a spouted measuring cup and pour from there, to make it easier. Carefully place the filled jars into the slow cooker, making sure not to jostle any water into the jars. They will fit snugly next to each other, but all 7 jars should fit in a 6-quart slow cooker. Place a double layer of paper towels over the top of the cooker to catch condensation, leaving some overhang so that the paper towels don’t fall onto the cheesecakes, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on HIGH until the cakes are set but still a little jiggly in the middle, about 1 hour 45 minutes to 2 hours.
5. Meanwhile, make the whipped cream: Bring the heavy cream to a simmer in a saucepan over medium-high heat. Add the tea bags and cook, stirring, about 30 seconds. Turn off the heat and let steep for 10 minutes. Squeeze the tea bags to release their liquid into the pot, then discard the tea bags. Cover and refrigerate until well chilled, at least 2 hours.
6. Turn off and uncover the cooker and let the cheesecakes cool a little so that you can lift them out. Let them cool completely at room temperature, then cover them with the lids or plastic wrap and refrigerate. The cakes are best refrigerated for at least 1 hour before eating, but they are ready to eat once cooled to room temperature. (They keep well refrigerated for about 2 days.)
7. When you’re ready to serve the dessert, finish the Earl Grey whipped cream, whipping the cream to soft peaks with an electric mixer, then whipping in the confectioners’ sugar just to combine. Serve the cheesecakes topped with the whipped cream and, if desired, a sprinkle of crumbled biscuits.
Does not hold well on warm • Prep time: 25 minutes • Slow-cook time: 1 hour 45 minutes to 2 hours • Finish time: Cooling and chilling Equipment: 6-quart or larger slow cooker and seven 8-ounce glass jars
You can make dulce de leche—milky caramel—by boiling sealed cans of sweetened condensed milk. The milk reduces inside the can into a sticky, deliciously toasty caramel. It’s easy to do on the stovetop, but you do need to monitor the water level—if it boils away, the cans can explode. That’s not a concern in the slow cooker, because the water will not reduce in a significant way, making it completely hands-off. Ten hours of cooking results in a very dark, toasty, thick caramel that you can serve as a dessert dip. Adding flaky sea salt really makes the flavors pop. If there are leftovers, put a spoonful into your coffee in the morning.
MAKES 2½ CUPS
Two 14-ounce cans sweetened condensed milk
2 teaspoons to 1 tablespoon flaky sea salt, depending on how salty you like your caramel
Sliced apples, halved strawberries, pretzel rods, and/or tea biscuits, for dipping
1. Tear the labels off the cans. Put the cans on their sides in a 5- to 8-quart slow cooker. Cover the cans with water by 3 inches. Cover the cooker and cook on LOW for 10 hours.
2. Remove the cans with tongs and let them come to room temperature. (Don’t try to open them while hot.) Once cool, open the cans and spoon the dulce de leche into a serving bowl. Stir in the salt and any other stir-ins (see Five Stir-In Ideas) that you’d like. Serve with the fruit, pretzels, and biscuits for dipping.
Good to know: You can make the dulce de leche up to 3 days before serving, but you need to let it come fully to room temperature before serving or it will be too stiff.
ALL-DAY
Holds well on warm through step 1 for up to 1 hours • Prep time: 5 minutes • Slow-cook time: 10 hours • Finish time: 10 minutes • Equipment: 5- to 8-quart slow cooker
Five Stir-In Ideas
This caramel is luscious, deep, and very rich and sweet just the way it is. But if you want to gild the lily, here are a few ideas for stir-ins—you could use just one or a combination. You will want the dulce de leche to be at room temperature when you add these flavorings; when it’s cold, it’s too stiff to stir.
1 tablespoon dark rum
1 teaspoon finely grated citrus zest
Finely chopped salted peanuts
Finely chopped dark chocolate
The seeds scraped from 1 vanilla bean
Cardamom-Molasses Apple Upside-Down Cake
This exceptionally moist spice cake straddles the dessert-breakfast line. For dessert, serve it with ice cream or sweetened whipped cream. To take it more toward breakfast, substitute a whole grain flour for half (1 cup) of the all-purpose flour. You can use regular whole wheat flour, or try buckwheat flour, which is particularly good with the flavors in this cake.
MAKES 8 SERVINGS
APPLES
2 sweet-tart medium to large apples (about 1 pound), such as Honeycrisp, peeled, cored, and thinly sliced
½ cup packed light brown sugar
3 tablespoons unsalted butter
1 teaspoon ground cardamom
CAKE
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract
½ cup unsulphured molasses
½ cup plain whole milk Greek yogurt
1. Prepare the slow cooker: Fold a large piece of foil into a 3 × 12-inch strip and line 1 side of a 5- to 6-quart slow cooker’s insert with the strip. Repeat to make a second strip and line the other side (see How to Insulate with a Foil Collar). This foil collar will protect the sides of the cake from burning. Then line the entire insert with 1 piece of parchment, making sure the parchment comes up at least 2 inches on all sides (see How to Line a Slow Cooker with Parchment). This is to prevent sticking and also to make it easier to reach in and remove the cake.
2. Make the apple layer: Put the apple slices into the prepared insert, spreading them out evenly. Combine the sugar, butter, and cardamom in a small saucepan and cook, stirring, until the butter and sugar melt into a syrup, about 3 minutes. Pour the syrup over the apples and stir to evenly combine.
3. Make the cake: Combine the flour, baking soda, cardamom, cinnamon, baking powder, and salt in a medium bowl. In a large bowl, beat together the brown sugar and butter with an electric mixer on high speed until the mixture is fluffy and lightened in color, about 2 minutes, scraping down the bowl as necessary. Beat in the egg and vanilla, then the molasses and yogurt, and beat until creamy and evenly combined. Decrease the mixer speed to medium-low and add the dry ingredients to the wet in 2 batches, beating between batches. Beat until the batter is just combined. Pour the cake batter over the apples and evenly spread over the top. Place a double layer of paper towels over the top of the cooker to soak up any condensation, leaving some overhang so that the paper towels don’t fall onto the cake batter, and then close the lid on top of the paper towels (see Getting the Most Out of Your Slow Cooker: Techniques for a how-to). Cook on HIGH for 2 hours, until the cake is set on top.
4. Uncover the slow cooker and turn it off. Let the cake rest for about 10 minutes. Grabbing the edges of the parchment liner, lift the cake out of the insert and set it on a cutting board. Put a serving plate or another cutting board over the top and flip to invert the cake so that the apples are on top. Carefully remove the parchment (so as not to dislodge the apples) and serve. Store the cake in an airtight container at room temperature for up to 2 days.
Good to know: I like this cake baked directly in the slow cooker insert (as opposed to a separate baking dish, as I do in other recipes) because it gives the cake a large top surface area for the caramelized apples. There is only one potential drawback: A slow cooker is heated with electrical coils that wind around the insert, and this means that the outer edge of a cake (the part touching the walls of the insert) can cook too quickly and get too dark. That’s why it’s important to line the insert walls with a foil collar—it acts like insulation, mitigating the heat and keeping the sides from burning. So, even though it’s a tiny bit fussy, that step actually only takes a couple minutes, and it’ll ensure that the edges of this lovely cake don’t scorch.
Does not hold well on warm • Prep time: 20 minutes • Slow-cook time: 2 hours • Finish time: 10 minutes • Equipment: 5- to 6-quart slow cooker
