INGREDIENT: sugar (brown)
Here’s a yummy, simple, in-season recipe that will satisfy your sweet tooth without heating up your house. It easily adjusts to be dairy-free/vegan: just use coconut oil in place of the butter.
A couple of summers ago, I made an important discovery: my neglected slow cooker. Sure, I knew it was great for cooking all those “winter-y” foods (stews, soups, roasts, etc.), but somehow it always got pushed to the back of my cabinet and forgotten during the long, hot months. The very months that I should be using it to keep my kitchen cool.
I did a quick freezer cooking session last night while making food to take to our church’s covered dish supper. I was in a bit of a hurry and a little scatter-brained since I got a late start, but within 35 minutes I managed to pull together five different dishes to take to the church supper plus make some barbecued meatballs and homemade instant oatmeal packets for the freezer.
It was below 90 degrees in Kansas yesterday so I was so excited it was cool enough to bake! And I whipped up a batch of Homemade Breadsticks in the Bread Machine.
I saw this recipe for making “Cinnamon Rolls” in the crockpot the other day and I was very intrigued. So naturally, I had to try it for myself. But in typical Crystal fashion, I had to tweak the recipe a bit, too. 🙂 I was really happy with how they turned out. They were yummy, easy to make, and with the alterations I made to the recipe, they are good for you, too. Best of all, we had hot biscuits without heating up the house!
I have come up with a recipe that does many things for many of you chocolate lovers out there. Are you ready for it? Molten Chocolate Lava Cake made in the slow cooker that is free of gluten, dairy, and egg (among a few other top allergens). Yes, my friends, it’s true!