food
Unexpected Crockpot Desserts
I'm sorry, come again? You made THESE in a crockpot?
food
Unexpected Crockpot Desserts
I'm sorry, come again? You made THESE in a crockpot?
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ stick butter, melted
- Pinch of salt
- 1 box fudgy brownie mix
- 1 bag large marshmallows
- 4 mason jars
Steps
- In a mixing bowl, add melted butter, graham cracker crumbs, and salt. Stir together until combined.
- Next, divide graham cracker mixture into each jar. Press down firmly.
- For the brownie mix, follow box instructions as listed except for the baking step.
- Once brownie mix is prepared, add the mixture to each jar until halfway full.
- Place jars into slow cooker and pour water around the edges to half the side of the jars.
- Cook on high for 2 to 3 hours.
- Remove lid and add large marshmallows to each jar.
- Cook for another 10 minutes.
- Using oven mitts, remove jars from slow cooker.
- Then with a torch, toast the top of the marshmallows.
- Serve immediately.
Ingredients
Dulce De Leche Chocolate Lava Cake
- ⅔ cup bittersweet chocolate
- ¼ cup butter, unsalted, additional for greasing
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 eggs
- ⅓ cup granulated sugar
- Caramel ganache (dulce de leche)
- Finishing salt
Prep the Ramekins
- 2 tablespoons softened butter
- 2 tablespoons cocoa powder, for dusting, optional
Toppings
- Ice cream, of your choice
- Whipped cream, optional
Steps
Dulce De Leche Chocolate Lava Cake
- Chill the caramel ganache.
- Grease the ramekins with butter. Dust with cocoa powder.
- In a bowl, melt chocolate and butter together. Next, add flour and salt. Stir until smooth and creamy.
- In a separate large bowl, beat eggs and gradually add sugar until pale. Fold in chocolate mixture.
- Then, divide mixture into 4 ramekins. Gently, push a spoonful of chilled caramel ganache into the center of each ramekin.
- Top with the remaining chocolate mixture.
- Lower ramekins into slow cooker. Pour water around the edges to half the side of the ramekins.
- Cook on high for 2 to 3 hours.
- Once cooked, run a butter knife along the edges of the ramekin to loosen and invert onto a plate.
- Serve with toppings of your choice, and enjoy.
Ingredients
Banana Bread
- 1 egg
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup butter
- ¼ cup greek yogurt
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Steps
Banana Bread
- Make the banana bread: In a large bowl, mash bananas.
- Next, add egg, brown sugar, granulated sugar, butter, greek yogurt, and vanilla then mix together.
- Followed by flour, baking powder, baking soda, and salt.
- Stir together until well combined. Set aside.
Cream Cheese Filling
- Make the cream cheese filling: In a large bowl, mix together egg, cream cheese, sugar, and flour.
- Pour half the bread batter into jars, then add cream cheese filling and top with remaining batter.
- Place jars in the slow cooker. Pour water around the edges to half the side of the jars.
- Cook on high for 2 to 3 hours.
- Allow to cool, then serve.
Ingredients
Cheesecake Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
Cheesecake Filling
- 8 ounces cream cheese
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 eggs
Glazed Strawberry Topping
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- 1 pound fresh strawberries
Steps
Cheesecake Crust
- Make the crust: In a bowl, combine graham cracker crumbs and melted butter.
- Next, press into bottoms of ramekins.
Cheesecake Filling
- Make the filling: In a mixing bowl with an electric mixer, beat cream cheese then add sugar, vanilla, lemon juice, and eggs.
- Pour the filling into ramekins.
- Lower ramekins into the slow cooker.
- Pour water around the edges to half the side of the ramekins.
- Cook on high for 2 hours.
- Turn off slow cooker and allow cheesecakes to rest for 1 hour.
- Next, refrigerate cheesecakes until chilled.
- Rest 4 hours, but preferably overnight.
Glazed Strawberry Topping
- Make the glaze: In a medium saucepan over low heat, combine butter, sugar, cinnamon, and lemon juice. Stir together well until a syrup forms.
- Remove from heat and add strawberries. Toss well to coat each strawberry.
- For each cheesecake, serve with topping and enjoy.
Ingredients
- ¼ cup sugar, plus additional for the crust
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Steps
- Place 4 dessert ramekins inside the slow cooker.
- Pour water around the edges to half the side of the ramekins. Remove ramekins.
- In a large measuring cup, whisk egg yolks, sugar, vanilla, and cream. Pour mixture in ramekins.
- Place ramekins in the slow cooker, cover, and cook on high for 2 hours.
- Remove ramekins and allow to cool. Wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Once chilled, sprinkle with sugar, and brulée with a torch. Serve immediately.