Chocolate Caramel Pecan Upside-Down Cake

chocolate-caramel-pecan-upside-down-cake

Elizabeth and Julie appeared on Your Morning in Toronto on Friday, talking about desserts you can make in your slow cooker – recipes from the new Family Slow Cooker cookbook, which is in stores now! We made coffee pots de creme, using the slow cooker in place of the usual bain marie (hot water bath), to ensure a moist, gentle heat, but we also had our Chocolate Caramel Pecan Upside Down Cake on display – a gooey treat that bakes up perfectly in the slow cooker – and slides right out, after it’s done! 

The edges of the pecan layer will get chewy, the center stays softer. This cake will make a lot of people happy!

 

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Spiced Pumpkin Cake with Cream Cheese Frosting

pumpkin-cake-2

If you find yourself with leftover pumpkin puree this season, here’s a cake for you. A moist, delicately spiced cake slathered with cream cheese frosting – not too much, we went with the exposed sides look – that’s perfect for this time of year. And the layers freeze well, so you can pack them away for the holidays. As a bonus, frozen cake layers are easy to frost, with minimal crumbs!

pumpkin-cake-1

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Coffee pots de creme slow cooker

Slow Cooker Coffee Pots De Creme

Coffee pots de creme slow cooker

Did you know that you can make custard in a slow cooker? These little pots de creme look fancy and impressive, but they’re quite easy to make — especially in the slow cooker.

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Lemon Pound Cake

lemon pound cake

The minute it gets chilly enough to turn the furnace back on, I want to warm the house up with the oven, and get baking. I particularly love pound cakes, for their dense, moist texture, adaptability, and a sturdiness that makes them ideal for packing into lunch boxes. I had an extra lemon rolling around in the fridge, so the first pound cake of the season was lemon.

I love that this is the sort of cake that requires no decoration, and can be nibbled by the thin slice while you do other things.

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Homemade Strawberry Ice Cream

strawberry ice cream

I don’t have many kitchen gadgets, but I love my ice cream machine – it’s so easy to make your own, and experiment with interesting flavours and fresh fruit in season. My go-to formula is so simple it doesn’t require eggs, or making a custard (which must be well chilled before using) – it’s just cream, sugar and fruit. I find strawberry irresistible when they’re in season – here’s an easy recipe we make over and over.

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