Succulent ribs, hearty stews, chilis and soups are obvious candidates for the slow cooker. But did you know that desserts also benefit from the appliance’s slow, moist, even heat?
“The carrot cake is going to stay moist a lot longer,” says Roxanne Wyss, a professional home economist.
Wyss and her business partner, Kathy Moore, are known as the Electrified Cooks. Last fall, the cookbook authors/recipe developers/small appliance experts launched their own line of slow cooker dessert mixes, including Ultimate Carrot Cake With Cream Cheese Frosting and Classic Vanilla Cheesecake With Chocolate Ganache. More flavors are on the drawing board.
Can’t get your head around the idea of baking in a slow cooker? Simply mix up batter, pour into a 7-inch springform pan and balance it atop a ring shaped from a strip of crumpled aluminum foil placed in the bottom of a standard 5- to 7-quart slow cooker. Bake for two to three hours on high, no water bath required. The mini cheesecake won’t crack, and there’s no need to grate all those carrots; they’re dehydrated. Plus, Moore says, “people are thrilled with the smaller size” desserts.
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Wyss and Moore initially met when both women worked in Rival’s Kansas City test kitchen creating and testing recipes for the Crock Pot. (The company has since relocated but sales are still going strong.)
Electrified Cooks dessert mixes sell for $12 to $13 each and are available at several local gourmet and specialty stores and pluggedintocooking.com.
And keep an eye out for their “Slow Cooker Desserts, Oh So Easy, Oh So Delicious!” (St. Martin’s) due out in September.