S’mores Chocolate Lava Toffee Cake from the Slow-Cooker Cake – a sweet chocolate treat
I love using my slow cooker – soups, stews, pulled pork, potatoes, chili, roast beef, chicken….. well I’m sure you do too. Why? Because it saves me TIME. What’s the one thing that people say on a Monday morning when you ask “how was your weekend?” Always, always – “it was too short!” So in addition to finding ways to make delicious pies and pastry – I’m searching for easy and quick recipes for you to make delicious desserts.
On Labor Day weekend I made an amazing BBQ Pulled Pork. So following on that success, I’ve been researching recipes and wondering what other wonderful things I could use it for? I got my answer earlier this week from hubby Mark, who advised me that when he returned home to our RV last Monday the propane tanks were empty. Apparently all of the baking I’ve been doing in our little oven in the RV takes a ton of gas! Who knew?
Using a slow-cooker to make squares or bake a pudding or cake, it’s just not a connection I make when thinking about creating a dessert.
But after making this amazing S’mores Chocolate Lava Toffee Cake, the slow-cooker has moved to the top of my list for baking delicious Sweet Treats.
Now there are some good examples of how to line your slow cooker with foil, to make a pan like form so that you can lift the cake out of the slow cooker when it is done. I’ve put a link here for you. I take a different approach and use an actual foil baking pan – a round one, it so easy to use and fits my slow cooker perfectly (put the size of the pot here). We want this to be as quick and easy for you as possible!
You can buy both the slow cooker and foil baking pans at the Store – which lists all of my Baking Equipment Favorites.
Blueberry, Pear & Walnut Galette with Almond Caramel Sauce.
This yummy combination of sweets will make your taste buds sing! And it’s so quick to put together, the only waiting time is while it bakes. And of course I’m now on the lookout for recipes that are not only sweet treats, but also ones that I can make in our RV gas oven! A few weeks ago I shared that I had finally cracked the code on how to get the darn thing to light – and this week, voila! The pilot light lit the first time.
I’ve been experimenting too with different types of frozen puff pastry – the best I’ve found so far are the ones that are rolled up and already on parchment paper. That’s just too easy isn’t it?
A galette is a free formed pie, so to speak, and originates in France, hence the name. In addition to dessert galettes, savory types are very popular too, and usually include lots of delicious cheese, vegetables and often meat. Like a free-formed quiche perhaps? And instead of using a pie plate, it bakes on a cookie sheet. Easy as Pie!
For this recipe I used Bosc pears, blueberries, chopped walnuts, and brown sugar….well the recipe is below. And my secret sauce? A very easy version of caramel sauce that includes Amaretto the almond flavoured liqueur – you know the Italian kind? The recipe for the caramel sauce is here.
The baking time and temps are for a regular household oven – but I did include the baking time and temp for my RV friends – just in case they want to try it too!
1 roll of frozen puff pastry – your favorite kind 2 bosc pears, peeled and sliced thinly 1/4 cup dark brown sugar 4 tsp. cornstarch 1/2 tsp. nutmeg 1/2 tsp. ginger 1/4 cup blueberries 1/4 cup finely chopped walnuts 1 egg – beaten
Preheat the oven to 400F (or whatever temp the puff pastry instructions include) Thaw the puff pastry, and place it on a cookie sheet (use the parchment paper it comes with) Mix the brown sugar, cornstarch, nutmeg and ginger together Toss the pears and walnuts in the sugar mixture until well coated Arrange the pear slices in a circle – layering them evenly Place the blueberries here and there over the pears to space them out Fold over the puff pastry as shown in the photos, the more uneven it looks, the better! Brush the puff pastry with the beaten egg Place in the bottom third of the oven and bake for 40 minutes or until the puff pastry is golden Remove and let cool for a few minutes before you move it onto a rack
RV Ovens: Warm your oven for about 5 minutes at 400F, turning the temp down to 350F when you put the galette in the oven. I bake with the rack on top of the fixed shelf and then during the last 10 minutes moved the entire pan to the floor of the oven. This browns the pastry nicely, just don’t go anywhere while you are baking. Baking with an RV Oven takes extra time, but is definitely worth it!
Have you tried to make a galette? Let me know in the comments below!
My husband Mark and I are embarking on new journey – to become full time RV’ers by next summer. Actually Mark is full time and I am working for one more year. It will all go by so fast. So our first blog is a great hamburger recipe and one that Mark created just this past weekend. So I’ll let him tell it…
The essence of this recipe is the combination of meats that will triple the flavour and juicy tenderness that we all love in a good burger. When choosing ground beef, I use lean or medium cuts — you need a little fat to make the burgers tender. In addition to the ground beef, I included turkey and pork. Three 500 gram/1 lb. packages will yield eight well sized burgers.
I don’t measure ingredients, so I have listed them by name only. The fun part about cooking is experimenting with flavours and amounts until you get the “yummmm” factor. (Note: Mark cooks by taste and touch – so I’ve added the measurements to this recipe)
Into a large bowl, combine the meat (s) until they are thoroughly mixed. Using a potato masher helps the process.
Add the following spices to taste: *
1 tbsp each of Salt, pepper, Worcestershire sauce, garlic salt, herbs de provence (rosemary, marjoram, thyme and savory)
Make sure your barbeque grill is smoking hot. You won’t have to worry about burning the burgers because the combination of meats prevents this from happening. Grill until almost done, then add Best BBQ Sauce and cook until the sauce is caramelized.
We dressed these amazing Triple Flavor Homemade Hamburgers with heirloom tomatoes, garlic dill pickles, and our favorite condiments!
All served on fresh crusty buns or kaiser rolls with a favourite salad. Voila! an instant feast.
**This sauce is made by two former neighbours, Sabrina and Diane in Bowmanville, ON, Canada. The base for the sauce is Jamaican scotch bonnet peppers with black and yellow mustard seeds. I will warn you that if you’re not familiar with scotch bonnet peppers you can substitute tabasco or any other hot sauce. You can find it at www.sohotsauce.com
This slow cooker pulled pork shoulder recipe is so perfect you can serve it all year long! No need to wait for BBQ season and summer weather! Sounds awesome right?
You can still serve your family and friends the best food ever! And the best part is, it’s so easy, you really do just prep the meat, set the slow cooker, and walk away and HAVE SOME FUN!
This is when you get out the slow cooker, throw in a pork butt or pork shoulder, some water or ginger ale, your own personal spices and let it cook….slowly….until you have pork that melts in your mouth, shreds easily and becomes the best pulled pork sandwich anywhere! Are you with me?
Then let’s make Slow Cooker Pulled Pork Shoulder for your Weekend BBQ!
1 – 3 to 5 lb pork shoulder (depends on the size of your crowd)
Salted caramel, chocolate and crunchy toffee in a creamy caramel mousse! It doesn’t get much better does it? This recipe is so easy to make, from the puff pastry shells to the delicious creamy mousse.
I first made this salted caramel mousse many years ago, first just as a mousse, then as a pie. The presentation was gorgeous – drizzled chocolate on a modern crystal serving dish, then layering in the mousse. It was very dramatic!
I’ve modified the recipe since then to make it much easier. We are all busy and you can fit making this awesome dessert into a very small window of time – you know what I mean! The salted caramel & chocolate mousse that results is a showstopper that was an even bigger hit with my family & friends this weekend, and of course they all wanted the recipe. And now you have it too. I think you will really, really love it.
The puff pastry cups are so easy too. Only six ingredients – From start to finish this delicious sweet treat took only 30 minutes, with some chilling time in between.
Okay so I usually blog about pies, pastry and desserts right? Well, that’s true, but a gal can’t live on pie alone! So this blog is all about BBQ sauce – my homemade BBQ sauce, so easy to do, you must try this! Tangy woodsy smoky flavour that just can’t be beat – and will make your BBQ’s the best ticket in town!
This recipe has been in the family for many years and was always ready for ribs, hamburgers, chicken, pulled pork or anything at all. I can remember some awesome ribs at the cottage! First the ribs would be marinated overnight in the fridge, and the marinade was full of garlic, salt, pepper, oil, vinegar – maybe a beer or two? We would always parboil the ribs first. Mom had a special way of having the butcher cut them as well.
I’ve found that most folks are very passionate about their BBQ Sauce!
Then the BBQ would be lit and once it was ready – trays of delicious racks of ribs would come outside, all dressed in this amazing BBQ sauce. The cottage was a family gathering spot, for birthdays, anniversaries but usually just a hot summer weekend and you really don’t need a reason to cook up a mess a ribs do you?
So please enjoy this Best Homemade BBQ Sauce Recipe, and be surprised by how quickly it becomes your family’s favorite!
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?