Slow Cooker Desserts: Oh So Easy, Oh So Delicious!, by Roxanne Wyss, Kathy Moore
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Slow Cooker Desserts: Oh So Easy, Oh So Delicious!, by Roxanne Wyss, Kathy Moore
Download PDF Ebook Slow Cooker Desserts: Oh So Easy, Oh So Delicious!, by Roxanne Wyss, Kathy Moore
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.
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 cooker. Slow 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: Oh So Easy, Oh So Delicious!, by Roxanne Wyss, Kathy Moore- Amazon Sales Rank: #864710 in Books
- Published on: 2015-09-01
- Released on: 2015-09-01
- Original language: English
- Number of items: 1
- Dimensions: 9.24" h x .63" w x 7.59" l, 1.35 pounds
- Binding: Hardcover
- 144 pages
About the Author 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.
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Most helpful customer reviews
8 of 8 people found the following review helpful. Make showstopping desserts on your countertop with minimal effort! By Bundt Lust I’m a fairly recent convert to the slow cooker bandwagon; I only purchased my first slow cooker a couple of years ago and started out by baking my way through all the desserts in Michele Scicolone’s excellent “The Mediterranean Slow Cooker,” which introduced me to the joys of making flan, cheesecake, and fruit compote in the slow cooker.Fast forward several years later and I was looking to expand my slow cooker desserts repertoire, so imagine my delight when I got an e-mail from Lisa Ekus that highlighted “Slow Cooker Desserts” by Roxanne Wyss and Kathy Moore! Roxanne and Kathy are cookbook authors, food consultants, cooking teachers and food bloggers who have written seven cookbooks and a popular blog, www.pluggedintocooking.com.As soon as my copy of “Slow Cooker Desserts” arrived, I couldn’t wait to dig in to the many inviting recipes covering not only cakes and cheesecakes, but also bread puddings, fruits, and candy and fondues. The book opens with a good compact guide to slow cookers, bakeware, and ingredients. The layout is uncluttered and straightforward, and each recipe is followed by helpful tips, making it perfect for novice bakers. The gorgeous photography by Jennifer Davick deserves a special mention as well.The first recipe I tried was the Praline-Pumpkin Cheesecake. I decided to substitute a gingersnap crust for the graham crackers, and it added the perfect touch of spice to complement the spices in the cheesecake filling. Note that you do need to blind bake the gingersnap crust prior to baking in the slow cooker, but this only adds a few minutes to the prep time. Also, perhaps it was the brand of gingersnaps I used, but I would recommend adding a little extra melted butter until the crust comes together – the recipe calls for 1 tablespoon melted butter for ½ cup crumbs. One thing I would suggest is to also liberally spray the sides of your springform pan as well – mine is supposedly nonstick, but I followed the recipe (which only specifies to spray the bottom of the pan) and a large portion of my cheesecake edges stuck and broke. I normally do spray the entire pan with Baker’s Joy, but I follow the recipes as written when I am testing for reviews.The finished cheesecake texture is very fluffy and a bit crumbly, so I did have difficulty cutting it neatly; I’m not sure if I may have beat TOO much air into my filling and will beat for less next time. The praline topping (made in the microwave in under three minutes) is destined to become my new secret weapon in the kitchen! This homemade caramel was delicious and deceptively easy and would also make a great addition to ice cream or cakes. All combined (gingersnap crust, spiced pumpkin filling, praline topping), this is a great fall dessert with minimal effort and also frees up your oven for other baking tasks.The second recipe I tried was the candied cranberry and crystallized ginger chutney; this one called my name because I am a certified fiend when it comes to candied ginger. I had a bag of organic cranberries in the freezer that I was looking to use up, so it worked out perfectly that I already had all the ingredients on hand in my pantry (even the ginger liqueur!). My bag of organic cranberries was slightly smaller than the 16-oz. bag called for in the recipe, so I scaled back on the sugar quite a bit as I was using candied ginger (I used ¾ cup sugar in place of the 1 ¼ in the recipe, and it was plenty sweet for me). It also had the bonus of making my kitchen smell amazing as it cooked! I cooked mine down for a little longer; the recipe says that it should be thin, but I like my chutney on the very thick side more like a compote. The recipe calls for between 5 to 7 hours on low and I ended up cooking mine for 3 hours on high due to time. This would be fantastic stirred into yogurt, as an accompaniment to Indian food, or even as a side dish in place of jellied cranberries or cranberry sauce at Thanksgiving.The third recipe was the chocolate cashew clusters. I’d seen slow cooker candy (including nut clusters) pop up in my Facebook feed, but I’d never tried making it before. The recipe uses salted cashews, semisweet and milk chocolate chips, a dark chocolate candy bar, and candy coating to create decadent nut clusters that look like they came from a candy shop. These take about 1 ½ hours on low plus cooling / set time (3 to 5 hours).Other recipes on my to-make list from “Slow Cooker Desserts” include the cinnamon-calvados applesauce, rice pudding with cherries, and many of the cheesecakes (brownie chunk, German chocolate, ginger-peach, coconut cream) and cakes (cider-glazed apple-walnut cake, Southern sweet potato cake, pineapple butter cake). There is enough variety and possible variations (I need to find a way to make a cookie butter cheesecake!) to keep you happily baking for months to come.(Thank you to Lisa Ekus for the review copy!)
2 of 2 people found the following review helpful. Some great, some not. By SandrasKitchenNook As a stay-at-home, homeschool mom I absolute love my slow cooker!! I use it often, and I was really excited to get this book. I have to be honest. I was a little disappointed, though. It starts promisingly with cheesecakes and cakes. Ah, but there's a catch! These all use a 7-inch springform pan in a 5 qt or larger slow cooker. I know you can make cakes straight in the slow cooker--I have done it before. It was just a disappointment that NONE of the cake recipes are made outside of a springform pan.Pushing down my disappointment, I made the Warm Brownie Pudding. A self-saucing, fudgy brownie...what's not to love?! It was okay. It wasn't bad, but it didn't wow me.Apple Butter is great made in a slow cooker, but be aware if you don't like yours super sweet, you might want to cut down on the sugar. They call for a combination of Granny Smith and Jonathan, and you definitely need some sugar with Granny Smith apples, but 1 1/3 c brown sugar is a bit much. I, personally, like to use a sweeter apple and not even add sugar, or just add a bit of fruit juice.The fruit crisps are sure winners. Luscious, dripping with fruity goodness, they are sure to be a crowd pleaser.Chocolate Cashew Clusters are a no brainer. Who wouldn't love these?! Yum!! I need to try the Crispy Peanut Butter Candy for my kids. I'm sure they'd love it as well.There are some great hits and a few misses in this book. If you're a die-hard slow cooker fan, this book is definitely for you. If you want cakes, though, you'll have to find a 7-inch springform pan, or re-work some of the recipes to go straight in the cooker. Happy Cooking!I received a copy of this book from St. Martin's Press through the Lisa Ekus Group for my honest review. All thoughts and opinions are my own.
1 of 1 people found the following review helpful. Delicious in the right portion By Amazon Customer Just made the cinnamon coffee cake. It was moist and dense as promised, and makes just enough to satisfy without the temptation to overindulge. Found the 5 qt round crock pot for $18 at Walmart and springform pan p. Amazon Prime for $7. I will be trying a few more for the holidays as it allows me to serve dessert without tying up the oven.
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