Monday, February 25, 2019

Crockpot Monday: Peanut Butter Cup Cake

8:30 AM 0 Comments
Crockpot Monday: Peanut Butter Cup Cake
I'm not going to lie. Peanut butter and chocolate are two of my favorite flavors to combine together. I don't know who came up with it originally, but if someone knows, let me know because I'm going to make a national day to celebrate them. Until then, how about some yummy cake?

Peanut Butter Cup Cake:

Ingredients:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 Tablespoon canola oil
1 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder
1 cup boiling water

Directions:

Coat your crockpot well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.

Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.






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Monday, February 18, 2019

Crockpot Monday: Peanut Butter Brownies

8:30 AM 0 Comments
Mmm....brownies. Let's face it, there is little on this planet as delicious as a warm brownie with a glass of cold milk. I dream of brownies sometimes. Add in peanut butter? Heaven.

Peanut Butter Brownies:

Ingredients:
5 Tablespoons butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup peanut butter
1/4 teaspoon baking powder
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Directions: 

Spray the inside of your crockpot with cooking spray. Mix all ingredients in a bowl and pour into crockpot. Prop open the lid of the crockpot with a chopstick or wooden spoon.

Cook on high for 90 minutes. Check for doneness. These can sometimes take longer than planned.





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Monday, February 11, 2019

Crockpot Monday: Peach Compote

8:30 AM 0 Comments
Crockpot Monday - Peach Compote
I'm still dreaming of a balmy Spring and a mild Summer. What? A girl can dream, can't she? Speaking of warmer months, don't peaches scream Summer? I know that fresh ones are near impossible to find this time of year, so if you can't find any, hold onto this one and with any luck, they'll be back in your local produce section soon!

Peach Compote:

Ingredients:
3 to 4 fresh peaches (I used 3 large ones)
1/3 cup brown sugar
1/4 cup brandy
2 Tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla

Directions: 

Use your 1.5 quart crockpot for this recipe.

Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2T of butter, and the cinnamon and vanilla.

Cover and cook for about 90 minutes to 2 hours.

Serve over vanilla ice cream.

* I haven't tried it, but this recipe may turn out just as well using frozen peach slices that you've allowed to thaw.






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Monday, February 4, 2019

Crockpot Monday: Key Lime Pie

9:00 AM 0 Comments
Crockpot Monday - Key Lime Pie
Oh my gosh, guys...Is it Spring yet? I am being the biggest whiner about winter since the cold and snow hit. We still have at least 6 weeks to go and it feels like 6 months. I can hear my children now..."Mom, don't you think you're being a little bit dramatic?" It's true I am...but I'm still posting a recipe that makes me think of warm, tropical climates this week!

Key Lime Pie:

Ingredients:

Crust:
1 cup graham cracker crumbs
3 Tablespoons salted butter, melted
2 Tablespoons brown sugar
1/2 teaspoon lime zest

Filling:
2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 5 limes)
2 Tablespoons fresh lemon juice (about 1 1/2 lemons)

To put into the crockpot:
1 cup warm water

Directions:

Use a 6-quart slow cooker with an inserted 1.5-quart oven-safe casserole dish. You’ll be creating a water bath for your pie to cook in.

Spray your dish with cooking spray. In a plastic bag, smash up the graham crackers to make crumbs. Mix the crumbs with the butter, brown sugar, and lime zest. Press the crust mixture into the bottom of the casserole dish.
 
In a large mixing bowl, use a handheld mixer or a stand mixer to whip the egg yolks, condensed milk, lime juice, and lemon juice together until it's frothy. Pour this evenly over the top of the graham cracker crumbs.

Pour 1 cup of warm water into the bottom of your slow cooker insert, then carefully lower in the baking dish, being careful not to splash water into your pie.

Cover and cook on high for 2 to 3 hours, or until the pie is no longer shiny on the edges and the center has set.

Refrigerate for at least 4 hours (preferably overnight) before serving. If you'd like, you can add a layer of whipped cream on top.

--Would it be too much to put on some steel drum music and a Hawaiian shirt? I want to dream of a warm vacation!






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