Everybody knows that slow cookers are great for soups, casseroles and roasts. But desserts? Don't laugh; there are some great options for making dessert in your slow cooker. Consider these great recipes.
Who doesn't like fondue? Try this melt-in-your mount creation. You can even serve it directly from your slow cooker.
1 package (14 oz.) caramels
2 cups (12 oz.) semisweet chocolate chips
1 can (12 oz.) evaporated milk
½ cup butter
½ cup seedless raspberry jam
Frozen pound cake, thawed
Assorted fresh fruit
Combine the first five ingredients in a large saucepan. Cook over low heat until the caramels, chips and butter are melted. Stir until smooth. Transfer to your slow cooker to keep warm. Serve with pound cake or fruit.
Pumpkin Pie Pudding
Consider this as an option for your Thanksgiving meal. This is a thicker pudding, so don't expect the type you get from the traditional box.
1 cup brown sugar
¾ cup biscuit baking mix
2 Tbsp. ground cinnamon
2 Tbsp. ground nutmeg
2 teaspoons ground cloves
2 teaspoons ground ginger
3 Tbsp. butter, cubed
1 (12 oz.) can evaporated milk
1 (15 oz.) can solid pack pumpkin puree
¼ cup applesauce
1 Tbsp. vanilla extract
Lightly grease your slow cooker. Combine brown sugar, baking mix, cinnamon, nutmeg, cloves and ginger in a food processor and mix. Add butter, evaporated milk and eggs. Mix until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, vanilla extract and process until smooth. Pour the mixture into the slow cooker and heat on low for about four hours until very thick.
Slow Cooker Berry Cobbler
This delicious dessert is not only easy to make it's actually healthy as well. Serve it up with a scoop of frozen yogurt.
1 ¼ cups all-purpose flour, divided
2 Tbsp. plus 1 cup sugar, divided
1 teaspoon baking power
¼ teaspoon ground cinnamon
1 egg, lightly beaten
¼ cup fat-free milk
2 Tbsp. canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups low-fat vanilla frozen yogurt, optional
Combine 1 cup flower, 2 tablespoons sugar, baking powder and cinnamon in a large bowl. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Spread evenly into the bottom of your slow cooker. (Coat the slow cooker with cooking spray first). In another bowl, combine the salt and remaining flower; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2 ½ hours until a toothpick inserted into cobbler comes out without crumbs. Serve with frozen yogurt.
Slow Cooker Sour Cream Cheesecake
Cheesecake from a slow cooker? Absolutely. This is especially delicious because the cooker steams the cheesecake, giving a nice silky texture.
¾ cup graham cracker crumbs
2 ½ Tbsp. unsalted butter, melted
¼ teaspoon cinnamon
2/3 cup plus 1 Tbsp. sugar
12 ounces cream cheese, at room temperature
1 Tbsp. all-purpose flour
2 large 3ggs
1 teaspoon pure almond extract
1 cup sour cream
In a medium bowl, mix graham cracker crumbs with butter, cinnamon, 1 Tbsp. of sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6 inch spring form pan (3 inches deep). In a standing mixture, combine the cream cheese with the flour, the remaining 2/3 cups of sugar and ¼ teaspoon of salt. Beat at medium high speed until smooth. Add the eggs and almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the spring form pan. Fill your 6-7 quart round or oval slow cooker with ½ inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Cook on high for 2 hours. Turn off the heat and let stand until cooled. Remove the lid and paper towels and transfer the cheesecake to a rack to cool to room temperature. Cover and chill in the refrigerator for at least four hours before serving.
So now you know your slow cooker isn't just for soups or chili. Enjoy!