Crockpot Desserts 2: Lemon Blueberry Cobbler, Tiramisu Bread Pudding, Red Velvet & Banana Foster!! 🌞

[justaprogressive]

Lemon Blueberry Cobbler

Ingredients:

- 2 cups fresh or frozen blueberries
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract

Procedure:

1. Add the lemon juice, 1/2 cup of granulated sugar, and blueberries to the slow cooker.

2. Combine the flour, baking powder, salt, and the remaining 1/2 cup sugar in a mixing bowl.

3. To the dry ingredients, add the milk, melted butter, vanilla extract, and lemon zest. Stir until the batter is smooth.

4. Spoonful of the batter should be dropped over the slow cooker's blueberry mixture.

5. Once the cobbler is set and the top is golden brown, cover and cook on High for 2 to 2.5 hours.

6. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Time Frame:

- Preparation Time: 15 minutes
- Baking Time: 2 to 2.5 hours
- Total Time: Approximately 2 hours and 30 minutes

Yield:

- 6 servings

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Tiramisu Bread Pudding

Ingredients:

- 6 cups of day-old Italian bread, cubed
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup coffee liqueur (optional)
- 1 cup mascarpone cheese
- Cocoa powder for dusting

Procedure:

1. Put the bread cubes inside the slow cooker.

2. Whisk the eggs, milk, brewed espresso, granulated sugar, cocoa powder, and vanilla extract in a mixing bowl. If you want an extra kick, feel free to add the coffee liqueur.

3. Making sure the bread is thoroughly soaked, pour the egg mixture over it in the slow cooker.

4. Place dollops of mascarpone cheese on top of the mixture of bread.

5. Once the pudding is set and has a lightly browned top, cook it on Low for two to three hours while covered.

6. Before serving, let the pudding cool slightly. Just before serving, sprinkle some cocoa powder on.

Time Frame:

- Preparation Time: 15 minutes
- Baking Time: 2 to 3 hours
- Total Time: Approximately 3 hours and 15 minutes

Yield:

- 8 servings


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Red Velvet Pudding Cake

Ingredients:

- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups water
- 1 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder

Procedure:

1. Mix the flour, baking powder, granulated sugar, and two tablespoons of cocoa powder in a mixing bowl.

2. Once the batter is smooth, stir in the buttermilk, melted butter, and vanilla extract.

3. After greasing the slow cooker, equally distribute the batter across the bottom.

4. Combine the water, 1/4 cup cocoa powder, and brown sugar in a different bowl. Evenly cover the batter in the slow cooker with this mixture.

5. When the cake is set and a toothpick inserted into the center comes out clean, cook it covered and on High for two to three hours.

6. Spoon the rich chocolate sauce from the bottom of the cake while serving it warm.

Time Frame:

- Preparation Time: 15 minutes
- Baking Time: 2 to 2.5 hours
- Total Time: Approximately 2 hours and 30 minutes

Yield:

- 6 servings

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Banana Foster Cake

Ingredients:

- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup dark rum
- 1/2 cup chopped pecans
- Whipped cream (optional)

Procedure:

1. Mix the flour, baking soda, and salt in a mixing bowl.

2. Beat the softened butter and granulated sugar together in a separate bowl until they become light and fluffy.

3. Incorporate the eggs and vanilla extract into the butter-sugar blend, ensuring thorough mixing.

4. When the batter is smooth, gradually add the dry ingredients to the wet ingredients, alternating with
buttermilk.

5. Stir in chopped pecans, rum, and mashed bananas.

6. Evenly distribute the batter after greasing the slow cooker.

7. When the cake is set and a toothpick inserted into the center comes out clean, cook it covered and on Low for three to four hours.

8. Serve warm, with a dollop of whipped cream optional.

Time Frame:

- Preparation Time: 15 minutes
- Baking Time: 3 to 4 hours
- Total Time: Approximately 4 hours and 15 minutes

Yield

-8 servings

All the above from "The Complete Crockpot Desserts Cookbook"
https://www.goodreads.com/book/show/202119410-the-complete-crockpot-desserts-cookbook

Delicious desserts all warmed and waiting!

[essaynnc]

1. They all sound delicious, but..

I don't understand the procedure. Between steps 4 and 5 on the first recipe, it says when the cake is set and slightly browned, cook it for 2 to 2 1/2 hours in the Crock-Pot. How does it get browned? Unfortunately each one of the recipes basically has the same non-step.

Would you please let me know? Because these all sound delicious!

Thanks in advance!

[justaprogressive]

2. Looking at 8-9

other recipes in this book he seems to assume your crock pot is on low
which will of course assist in the setting time of the pudding. This
Browning is recipe specific.

These pudding mixes all gel of their own accord...I think
the browning might be a chemical reaction of the mix,
but w/out trying it I can't be sure, I've seen stranger things
in kitchens than a "browning" of a mix

I don't believe there's a missing step here. HTH!

[essaynnc]

3. I looked around a bit.

The other Crock-Pot cobbler recipes say to cook it on high for 2 to 3 hours until it bubbles around the edges and the top is browned. Perhaps that step just got a little screwed up in translation. That's what I'm going with when I try it.

[justaprogressive]

4. from another source

I think you may be right!


Cover the top of the crock-pot with paper towels or a clean thin kitchen towel and place the lid on top. The toweling will absorb any condensation that will collect on the lid while cooking preventing it from dripping onto your cobbler.

Cook on HIGH for 3 to 4 hours until you can see the juice from the blueberries bubbling around the edges of the crock-pot. Always check the cobbler at the 3 hour mark and only cook for additional time if needed.
Turn off the slow cooker and carefully remove lid and toweling from slow cooker and let the cobbler cool slightly before digging in and eating it.

Scoop the cobbler warm or cooled into bowls and top with vanilla ice cream or whipped cream if desired and enjoy!

I'll look into this more thoroughly...