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Making a batch of homemade granola ready for breakfasts for the week is somehow extremely satisfying. Maybe it is the feeling of having planned and accomplished something useful.

This granola takes minutes to mix together and not long to bake. The flavours are great and it contains no added refined sugar (sweetened with honey) or butter.

I enjoy my homemade granola on top of some Greek yoghurt with berries for breakfast or for a light dessert, and sometimes even straight out of the jar if short on time!

How to Make Your Own Granola

When you make granola at home it is free of the additives and hidden sugars that are in store-bought granola. It is so easy that you can make a batch at the weekend for breakfast for the coming week.

  1. Place oats, desiccated coconut, glacé cherries, coconut oil, honey and almond butter in a large bowl.
  2. Mix together well.
  3. Press into a square baking tray (I used silicone tray).
  4. Bake for 25 minutes at 180 degrees C (fan).
  5. Allow to cool and store in a jar.
  6. Serve with Greek yoghurt and fruit.

Recipe Options

If you don’t like desiccated coconut, why not switch it for ground almonds, or chopped hazelnuts?

The glace cherries can be switched for dried apricots, dried pineapple, dried mango or whatever dried fruit you prefer.

Add a handful of sunflower or pumpkin seeds for added crunch.

Add chopped pistachios, almonds, brazil nuts for added goodness.

Replace almond butter with peanut butter or cashew butter.

Healthy Ingredients

Coconut oil replaces the vegetable oil which is often used in granola recipes to give that crunch. It works well here as it adds to the coconut flavour as well as being a great source of healthy saturated fats.

A little honey is all that is used to sweeten this granola (other than those glacé cherries of course). To make it vegan or if you simply don’t have any honey in your pantry, you can replace honey with maple syrup.

  More Breakfast Recipes to Try

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Homemade Granola

A recipe for granola based on oats, desiccated coconut, almond butter, coconut oil and cherries

  • 150 g porridge oats
  • 30 g desiccated coconut
  • 80 g natural glacé cherries
  • 45 g coconut oil
  • 1 tbsp honey
  • 4 tbsp almond butter
  1. Place all of the ingredients in a large bowl and mix well. The mixture won’t all stick together, some of it will remain crumbly.
  2. Press the mixture into a square baking tin (lined) and bake at 180 degrees for about 25 minutes.
  3. Remove from the oven and allow to cool.
  4. Once cool, remove the granola from the tin and place it in a jar. Some pieces will crumble but some chunks will remain.
  5. Serve with milk or Greek yoghurt for a tasty and filling breakfast.

Originally published March 5 2015. Updated on 14 May 2019 with new photos and additional information.


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Slow cooker rhubarb cobbler is a lovely recipe to use for fresh rhubarb either from your garden or allotment or from farmers’ markets. This warm dessert is ideal for Spring.

There’s something about this time of year, when all the signs of spring are there, but there is a biting cold wind and you can really feel the chill when you go outside. I hope it warms up soon.

In the meantime, we are relying on old-fashioned warm puddings to keep us cosy when needed. This slow cooker rhubarb cobbler is so easy to make and is perfect for a chilly day, with custard.

Seeing the first forced rhubarb in the shops is another sign of spring for me. I had planned to make a rhubarb crumble but only had self-raising flour so decided on a cobbler instead. If you haven’t had one before, a cobbler has a scone-like topping, which you add on top of the fruit. It only takes minutes to make the topping.

How to Make a Slow Cooker Rhubarb Cobbler – Step by Step

Wash and chop the rhubarb and place in the slow cooker with 50 g caster sugar and a little water. Cook on high for 15 minutes to soften the rhubarb slightly.

Rub the cubed butter into the flour.

Add 60 g sugar, a beaten egg and the milk in.

Mix gently to combine.

Pour the cobbler mixture over the rhubarb, after the 15 minutes is up.

Smooth over the cobbler mixture to cover the rhubarb, then put on the lid and cook for 1.5 to 2 hours on high, with a cloth under the lid to stop drips falling onto the food.

As it cooks the cobbler mixture will rise and cover the rhubarb.

Once the cooking time is up, serve the rhubarb cobbler directly from the slow cooker pot!

My slow cooker rhubarb cobbler was delicious for a winter or springtime pudding. The tartness of the rhubarb combined with the scone topping is just right. Have a look at my post on baking and making puddings in the slow cooker for loads more ideas and recipes for slow cooker desserts.

More Rhubarb Recipes to Try

If you love rhubarb or grow it in your garden and have a surplus, try these other rhubarb recipes too

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Slow Cooker Rhubarb Cobbler

Soft rhubarb topped with a scone cobbler topping makes a warming dessert!

  • 400 g rhubarb (washed and chopped)
  • 50 g golden caster sugar
  • 100 g self-raising flour
  • 50 g butter (unsalted)
  • 60 g golden caster sugar
  • 1 egg (beaten)
  • 60 ml milk
  1. Place the rhubarb, 50 g caster sugar and two tablespoons of water in the slow cooker pot.
  2. Cook on high for 15 mins to soften it slightly.
  3. Rub the butter into the flour, then stir in the sugar, egg and milk.
  4. Mix gently until combined.
  5. Rub a little butter around the edges of the slow cooker pot to prevent sticking.
  6. Then pour the toppping mixture on top of the rhubarb.
  7. Cook on high for 90 mins to 2 hours until the topping is cooked through. 

    Use a cloth (tea towel or kitchen towel) under the lid to stop drips from falling onto the top of the food.

    Serve warm, with custard.

Use a tea towel folded under the lid of your slow cooker to stop water dripping down onto it.

Tip: To brown the top, if you have a slow cooker pot that can go in the oven, place the pot under a medium hot grill for ten minutes.

Serve warm, with custard, cream or ice cream for a good old-fashioned pud.

Slow cooker size: I made this recipe in an oval 3.5 litre slow cooker. If using a larger slow cooker, double the quantities.

Recipe originally posted March 8 2016. Updated May 9 2019 with new photos.


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Cherry coconut scones with a light nutty flavour from the shredded coconut and sweetness from the candied cherries, these are quick and easy to make for snacks and picnics.

While I am a big fan of the traditional plain English scone, you can easily add flavour and texture by adding fruit or other additions to them. I found a bag of desiccated coconut in the store cupboard along with some glacé cherries so the idea for these scones took root.

With a few simple ingredients and their quick baking time, scones are one of the baking favourites I turn to again and again. It helps that they are delicious and loved by all too, as I know they’ll be gone pretty quickly.

You don’t need any fancy equipment to make scones, in fact I made these without a cutter as I couldn’t find one, and used the end of a tin instead. If you don’t have a rolling pin, no fear, you can use anything cylindrical you can find, I used the side of the tin I used as my cutter!

I do always make sure I brush the top of my scones with a little milk before baking. It gives them a lovely golden brown colour so you just want to grab one and dive in.

How to Serve Scones

Scones are traditionally served for afternoon tea, and if you are in Devon or Cornwall or other British regions, it is very common to have them as part of a cream tea. Here the question on everyone;s lips seems to be whether the cream or jam should go first. 

Personally I see the cream as the replacement of butter so I’d have cream then jam, but who am I to judge?

How to Serve Cherry Scones

These cherry scones are perfect sliced and served warm with butter or just plain.

If you are a real cherry fan then some cherry jam might go well too.

How to Make Cherry Coconut Scones

Place the flour in a bowl, and rub in the butter. Stir in the sugar then the milk to make a soft dough. Add the candied cherries/glacé cherries.

Mix gently. The dough will be soft.

Roll the dough out on a surface dusted with flour.

Cut out 9-10 medium scones using a cutter (or other implement!).

Place them on a lined baking sheet, sprinkle a little extra coconut onto each scone, and brush with milk.
Bake for 25 minutes at 180 degrees C (fan) or until golden brown and baked through.
More Scone Recipes To Try

I have lots of different scone recipes on my site for you to try, from blackberry and berry scones to Nutella scones baked in a crockpot, see which kind catches your eye:

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Cherry Coconut Scones

A delicious store cupboard bake, sweet scones with candied cherries and shredded coconut

  • 230 g self raising flour
  • 55 g unsalted butter
  • 25 g caster sugar
  • 175 ml milk
  • 70 g desiccated coconut (shredded coconut)
  • 100 g glacé cherries (candied cherries)
  • milk (for brushing)
  1. Preheat your oven to 180 degrees C.

  2. Place the flour in a bowl, and rub in the butter.
  3. Stir in the sugar then the milk to make a soft dough.
  4. Add the desiccated coconut and glacé cherries and mix gently. 

  5. Roll the dough out and cut out 9-10 medium scones using a cutter.

  6. Place them on a lined baking sheet, sprinkle on a little more desiccated coconut, and brush with milk.

  7. Bake for 20 to 25 minutes or until golden brown and baked through.

  8. Leave to cool on a tray and enjoy warm or cold.

The post Cherry Coconut Scones appeared first on BakingQueen74.

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This dish is a simple slow cooker ratatouille with added chicken ideal for Spring and Summer. Easy to prepare and full of goodness.

It’s that time of year when it is warming up and yet sometimes is still freezing. A hot dish like this can be served whether it is a warmer or colder day so is a good all-rounder!

We all love ratatouille, that French classic with its combination of onions, courgettes (zucchini), peppers and aubergine (eggplant). That combination of summer vegetables always makes me think of summer and the fresh vegetables I buy at open-air markets when in France. My baked ratatouille is a great option as well as a side dish to bread and cheese in high summer.

I cook my slow cooker ratatouille using passata which ensures a thick delicious sauce rather than a thin watery sauce which slow cooker dishes sometimes sadly produce.

The colours are so bright and vibrant, you can see the almost goodness with this palette of natural brights.

There is no need for a lot of added ingredients when you base your dish on simple vegetables. Just seasoning, herbs and a few leaves of fresh basil are all that is needed!

Ingredients Needed for Chicken Ratatouille

1 red onion

1 red pepper

1 yellow pepper

1 aubergine

1 large courgette

3-4 chicken breasts

500 g passata

tomato puree

salt/pepper/oregano/dried garlic/basil leaves

How To Make Slow Cooker Chicken Ratatouille

Slice the vegetables and place in the slow cooker.

Pour the passata over the vegetables and add the tomato puree.

Place the chicken breasts on top.

Season with salt, pepper, oregano, dried garlic and tear a couple of fresh basil leaves and scatter on top.

Cook on low for 6-7 hours or on high for 3-4 hours.

Check the chicken is cooked through and no pink remains.

Serve with pasta, rice or crusty bread, a baguette would be ideal!

More Summery Slow Cooker Dishes To Try

Check out my slow cooker archives for loads more. These are a couple of my favourites:

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Slow Cooker Chicken Ratatouille

Courgette, onion, peppers and aubergine in a rich tomato herb sauce with chicken breasts

  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 aubergine (eggplant)
  • 1 courgette (zucchini)
  • 500 g passata
  • 0.5 tsp dried oregano
  • 0.5 tsp dried minced garlic
  • 4 tbsp tomato puree
  • 4 fresh basil leaves
  • 4 chicken breasts
  • salt and pepper (to taste )
  1. Slice the vegetables and place them in the slow cooker pot.

  2. Pour ove the passata and stir in the tomato puree.

  3. Place the chicken breasts on top.

  4. Add the dried oregano, minced garlic, salt and pepper (to your taste) and a couple of torn basil leaves. 

  5. Put on the lid and cook on high for 3-4 hours or on low for 6-7 hours.

  6. Before serving, check that the chicken is cooked through and no pink remains.

  7. Serve with pasta, rice or crusty bread and salad.

Slow Cooker Size – I made this in a large 5.7 litre slow cooker.

The post Slow Cooker Chicken Ratatouille appeared first on BakingQueen74.

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In this recipe for slow cooker apple crumble, the apple filling cooks at the same time as the crumble oatmeal topping for the ultimate warm dessert to go with a family meal. It’s a one-pot recipe with the added convenience of getting the food prep out of the way earlier on.

Apple Crumble or Apple Crisp

A crumble is of course a well-loved dessert enjoyed in the UK to follow the good old Sunday roast, or in fact any day for a bit of comfort food! Cooking apples are sliced up and baked in a dish at the same time as the crumble topping.

Apple crumble is very similar to apple crisp which is a dessert from the USA. Traditionally crumbles don’t contain oats, but I actually like to add in oats in my crumbles to give the topping a bit more texture than just flour, butter and sugar.

An apple crisp topping usually has a higher proportion of oats, and as they bake they crisp up, giving the pie its name. In practice though I think crumbles and crisps are often very much the same dessert, so feel free to call this recipe a slow cooker apple crumble or a slow cooker apple crisp!

Slow Cooker Desserts

For me the convenience of making desserts in my slow cooker is that same key factor which makes me use my crockpots for main meals – convenience!

Taking the food preparation and doing it earlier, then leaving your dish bubbling away in the crockpot, while you can then do something else, means there is no mad rush to get the food cooked when everyone is hungry and I’ve just finished work.

Make sure you check out my slow cooker archives for loads of slow cooker recipes from main dishes, bread, desserts, fudge, one-pot dishes to the most indulgent chocolate bakes!

I also have an extensive guide to all the different bakes and desserts you can make in a slow cooker, some of which might surprise you!

When you make a crumble in the slow cooker you still get that delicious topping with crispy edges, and the apples cook wonderfully underneath the crumble streusel top layer.

How to Make Slow Cooker Apple Crumble
  1. Prepare your cooking apples by peeling and coring, then slice and place them in the slow cooker. Add the sugar for the apples, and cinnamon (if using), and stir to coat the slices evenly.

2. In a large bowl, prepare your crumble topping. Sift the flour into the bowl, then cut the butter into cubes and rub it into the flour. You can use butter straight from the fridge when making crumble, you don’t need to bring it to room temperature like when you are making a cake. Rub in until the mixture has the texture of medium (not fine) breadcrumbs.

Stir in the sugar and oats.

3. Pour the crumble topping over the fruit, and even it so it is flat and evenly distributed in the pot, press down lightly.

4. Turn on the slow cooker. Take a clean dish towel and place it under the slow cooker lid, folding up the sides so they do not drape over the metal edges of the slow cooker, but instead up over the lid. Put the lid on and cook on high, set the timer to 2.5 hours.

5. Once the 2.5 hours has passed, take the lid off, turn it at a right angle so the steam can escape, and cook for another 30 minutes on high. This helps the crumble topping to crisp up.

6. Serve, with custard if desired.

More Crumble Recipes to Try Pin this recipe for later

Slow Cooker Apple Crumble

A delicious apple crumble made in your crockpot, ideal for dessert in the colder months

For the crumble topping:
  • 200 g plain flour
  • 125 g butter
  • 100 g golden caster sugar (for the crumble)
  • 70   g porridge oats
For the fruit filling:
  • 4 large Bramley/cooking apples (mine weighed around 800 g before peeling and coring)
  • 75 g golden caster sugar
  • 1 tsp cinnamon (optional)
  1. Prepare the apples by coring, peeling and slicing, and place them in the slow cooker.

  2. Make the crumble in the usual way; sift the flour into a bowl, rub in the butter, stir in the sugar and oats.

  3. Tip in the sugar for the fruit and give it a stir. Spray the sides of the slow cooker bowl where the crumble will be with some cooking spray or oil, to prevent sticking. 

  4. Finally, tip the crumble mixture over the fruit and press it down lightly.

  5. Now switch the slow cooker on to high, place a clean tea towel under the lid to stop water dripping onto the crumble, and cook on high for 3 hours.

  6. After two and a half hours, place the lid ajar and cook for another 30 mins to an hour until the crumble firms up and starts to go crispy around the edges.

    Serve and enjoy!

The post Slow Cooker Apple Crumble appeared first on BakingQueen74.

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Feta and red pepper savoury muffins are ideal for quick meals whether breakfast or lunch on the go. Packed with chunks of feta and red pepper, they make an ideal healthy lunch for the whole family.

I make batches of these muffins for the week ahead, and store as many as I need for the week in a box, and then freeze the rest. Savoury muffins are great because you can change the fillings depending on what you need to use up.

These feta and red pepper muffins are only 2 SmartPoints per muffin on WW Freestyle so you can easily fit them into your daily points allowance either for lunch or for snacks. Using light feta and zero percent fat Greek yoghurt in them keeps the points low.

If you aren’t worried about the calories then do use your preferred full fat feta and yoghurt!

Kids love these savoury muffins too, and they scoff them up here without realising they are really healthy since they are made with wholemeal flour and contain one of their five a day.

Using herbs for added flavour means there is nothing plain about these little muffins! They are made in small cake cases as in the kind you use for fairy cakes, and the recipe makes 16 of them. If you want to use larger muffin cases then you’ll get about 8 larger muffins.

As well as being great to pop in your lunch bag, these muffins would also work well for a picnic or to take on a day out. They are very portable and don’t make too much mess!

Inside the chunks of feta cheese and red pepper and green specks from the fresh parsley make them look vibrant and colourful.

How to Make Savoury Muffins

As is usual with muffins, you make up the dry ingredients in one bowl (flour, baking powder, herbs and fillings), the wet ingredients in another (here I used milk, yoghurt and eggs).

Add the wet ingredients to the dry and mix briefly until combined, but don’t overmix.

Spoon the mixture into your muffin cases then bake for 15-18 minutes until golden brown and cooked through.

Can I Freeze Savoury Muffins?

Yes they can be frozen. I usually freeze them in a freezer bag.

How to Store Savoury Muffins?

Keep them in a tupperware box or similar for 2-3 days. It is best not to refrigerate them or they will go very hard.

What Other Fillings Can I Use?

Green pepper, chopped tomato, sweetcorn, spinach, butternut squash chunks, peas, different cheeses, chunks of ham.

More Savoury Recipes To Try

For more savoury snacks you might also like:

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Feta and Pepper Savoury Muffins

Delicious little savoury muffins with feta cheese and red pepper, ideal for lunch or snacks

  • 250 g wholemeal self-raising flour
  • 2 tsp baking powder
  • 0.25 tsp paprika
  • 1 tsp oregano
  • salt and pepper (to taste)
  • 200 ml Greek yoghurt (I used fat free)
  • 100 ml milk (I used semi-skimmed)
  • 70 g red pepper (diced)
  • 5 g fresh flat leaf parsley (chopped)
  • 100 g feta cheese (I used light feta)
  1. Put the flour, baking powder, herbs and spices and salt and pepper in a large bowl.

  2. Put the Greek yoghurt, eggs and milk in another and whisk together.

  3. Add the red pepper, parsley and feta to the bowl of dry ingredients.

  4. Pour the wet ingredients into the dry ingredients and mix gently briefly until combined. Don’t overmix.

  5. Spoon the mixture into 16 small cakes cases in a muffin tray.

  6. Bake at 180 degrees (fan) for 15-18 minutes or until golden and cooked through.

  7. Remove from the oven and allow to cool slightly, then finish the cooling on a rack.

  8. Enjoy either warm or cool, for lunch and snacks.

The post Feta and Pepper Savoury Muffins appeared first on BakingQueen74.

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A giant white chocolate and raspberry cookie, baked in your slow cooker for convenience. If you love raspberries and white chocolate then this is just the giant cookie for you! Serve with extra raspberries and white chocolate chunks for a dessert to savour.

Slow Cooker Dessert

Making desserts in the slow cooker is a bit of a thing with me, in case you haven’t been here before. This slow cooker giant cookie with white chocolate and raspberries is my latest creation, inspired by my giant chocolate chip cookie.

The great thing about making a cookie like this in your slow cooker is that you can leave it to bake while you get on with other stuff. If you have a busy household like me that’s a top priority!

There is no sacrifice on flavour or texture, just a bake that fills the house with a delicious vanilla scent and dessert that is ready for you later on.

Make sure you check out my guide to baking and desserts in the slow cooker which has all the desserts you’ve ever thought to make in a crockpot and more!

Giant Slow Cooker Cookie

This recipe makes a thick and delicious giant cookie ideal for sharing for dessert. If you prefer it warm you can eat it straight from the slow cooker when soft, with ice cream and sundae sauce.

Or wait until it cools, slice and enjoy with a cup of coffee or tea. It’s also great reheated in the microwave for a quick treat.

Raspberry White Chocolate Cookie

That classic combination of white chocolate and raspberry makes this taste just like those raspberry and white chocolate cookies you can get in the supermarket bakeries.

Make your own giant one at home instead!

Recipe Swaps More Giant Cookies to Try

You could also try these:

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Slow Cooker Raspberry White Chocolate Cookie

A delicious giant slow cooker cookie with white chocolate chunks and fresh raspberries, for an indulgent sharing dessert.

  • 190 g plain flour
  • 0.5 tsp baking powder
  • 115 g butter (at room temperature)
  • 75 g caster sugar
  • 60 g soft dark brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 75 g fresh raspberries (sliced in half)
  • 100 g white chocolate chunks
  1. Grease the pot of your slow cooker and line it with baking paper. 

  2. In a bowl, stir together the flour and baking powder.

  3. In another bowl, cream together the butter and two sugars until light and fluffy.
  4. Add the egg and vanilla extract and mix.
  5. Stir in the dry ingredients.
  6. It might look a bit dry but get your hands in and work it together so that it comes together like dough. When it is the right consistency the sides of the bowl will be clean.
  7. Add the white chocolate chunks and mix through.

  8. Add the halved raspberries and carefully mix through, avoiding crushing them.

  9. Place the mixture in the slow cooker bowl, on the baking paper. Press it in so it is flat and even and reaches the edges.

  10. Cook on high for 2-3 hours with a few pieces of kitchen roll under the lid to stop water dropping onto the dough.

  11. The sides will start to come away from the pot when it is ready, and the top will still look a bit moist, but it will harden on cooling.
  12. Take out the slow cooker pot and leave for a few minutes to cool.

  13. Remove the cookie by pulling the sides of the baking paper. Place it on a cooling rack to cool. Or if you are going to eat it hot, add ice cream and sauce and dig in!

This recipe fits a 3.5 litre slow cooker.

Increase the quantities for a larger slow cooker as otherwise it will be too thin and might burn quickly.

If using a smaller slow cooker, the cookie will be quite thick and won’t harden as well.

Timings: This took 3 hours on high in my slow cooker but you need to know your own slow cooker and whether it cooks quickly because all slow cooker vary.

So check your cookie regularly to look out for burning and if the edges are getting cooked make sure it is not burning. If it does, remove!

The post Slow Cooker Raspberry White Chocolate Cookie appeared first on BakingQueen74.

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if you are short on time and still want to enjoy homemade bread from scratch, slow cooker no knead bread is a great solution.

Have you come across no knead bread before? It is a way to avoid the tedious and sometimes lengthy kneading step when you are making yeasted bread. Instead of kneading you leave the dough to rise for much longer than normal, and the gluten strands develop during this process instead of through the process of kneading.

Combining this with baking the bread in the slow cooker or crockpot means the whole bread making process is pretty hands off!

What Preparation is Needed?

The only preparatory step needed is to mix together the ingredients to a dough and leave to prove in a bowl overnight.

The next morning, I shape the dough into a boule shape, dredge with flour, put it in the slow cooker pot on baking paper and leave to bake for a couple of hours. Turn it over about 30 minutes from the end to ensure the top is not soft and doughy.

All the taste of a homebred loaf of bread but without all the hassle! As long as you can remember to make the dough up the day before you want it, and can spare 5 minutes to do that, that’s all you need to do.

Which Flour to Use?

This rustic loaf was made using a Wessex cobber bread flour from Wessex Mill that I picked up at the local farm shop, which is a malted flour similar to granary flour. It contains malted wheat flakes and the loaf produced has a nice malty nutty flavour.

You could also use a normal strong white or brown flour instead, for a smoother more uniform loaf.

Do make sure you choose a a strong flour made for making bread with though.

How To Make Slow Cooker No Knead Bread – Step by Step

Step 1. In a large bowl place your flour, yeast and salt. Make sure you put the yeast and salt in on different sides of the bowl (salt kills yeast).

Step 2. Add lukewarm water.

Step 3. Mix together util it forms a dough. Remember, you don’t need to knead it!

Step 4.  Bring the dough together into a ball. Now cover it with clingfilm and leave overnight. I left mine from 3pm to the next morning as it was during a cold spell. In the summer it would take less time.

Step 5. Next morning, check that the dough has now doubled in size as mine has here, you can now bake it.

Step 6. Take the dough out of the bowl, form it into a ball shape and place on baking paper.

Step 7. Dredge over a little flour and put it in the slow cooker on the baking paper.

Step 8. Place a clean tea towel under the slow cooker lid, put the lid on and fold the edges of the tea towel over the top of the lid. Cook on high for 2 hours. Check during baking. Turn over and bake for another 30 minutes.

Step 9. Check that the loaf is cooked through by tapping the base and ensuring it sounds hollow. Also check that no areas of the crust still look doughy.

To be totally sure, you can use a Thermapen or similar to check the internal temperature (bread needs reach be around 90 degrees Celsius).

Keep cooking until you are sure it is fully cooked. Once cooked, remove from the pot, allow to cool. Then slice and enjoy!

More Slow Cooker Bread Recipes To Rry

If you’ve been bitten by the slow cooker bread bug, then I have plenty more recipes you can try:

There are even more in my Bread archives. Baking in a slow cooker is a hobby of mine so make sure you check out all the amazing things you can bake in your crockpot too.

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Slow Cooker No Knead Bread

A simple recipe for a delicious rustic loaf of bread baked in your slow cooker and with no kneading required

  • 480 g bread flour (I used malted)
  • 1 sachet yeast
  • 1 tsp salt
  • 280 ml tepid water
  1. Put the flour in a bowl and add the yeast on one side of the bowl and the salt on the other.

  2. Pour in the water and mix together to form a dough.

  3. Bring the dough together into a ball.

  4. Cover the bowl with clingfilm and leave for 12-16 hours overnight, to prove, in a warm place.

  5. After the overnight prove, the dough should have doubled in size.

  6. From the dough into a ball, place on baking paper and dredge with a little flour.

  7. Place the dough and baking paper into the slow cooker pot. Put the lid on and put a tea towel under the lid, folding up the sides over the top of the lid.

  8. Cook on high for 2 hours. Turn over and cook for 30 minutes more.

  9. Check it is cooked through either by tapping to check it sounds hollow, inspecting for doughy areas or using a thermometer to check the internal temperature has reached 90 degrees Celsius. 

  10. Remove from the slow cooker, allow to cool, slice and enjoy.

Slow Cooker Size Used

I baked this loaf in a large 4.7 litre oval slow cooker.

The post Slow Cooker No Knead Bread appeared first on BakingQueen74.

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Bake a batch of baked potatoes in your slow cooker – it costs so much less than using the oven and is a great way to get ahead with the cooking!

Getting Back to Basics

The recipes that seem to be most popular on my site are family slow cooker meals. So I am going to be getting back to basics and sharing some simple family slow cooker recipes with you this year.

Sharing how I make slow cooker jacket potatoes seems like a good place to start. Some people are often surprised to hear you can bake a potato in the slow cooker!

Make a Family Meal

If you have more than one slow cooker, as I know a lot of slow cooker users do since they are such an addictive thing to use, you can bake potatoes in one pot and a slow cooker chilli or casserole in the other. Dinner done in one hit!

Or jacket potatoes can of course be a meal in themselves with just simple tinned store cupboard ingredients like baked beans, sweetcorn, or tuna. All ideal for a simple midweek dinner.

I like to cook a couple more potatoes than I need for the evening meal. Then the extra ones can be a quick lunch for another day.

Advantages of Baking Potatoes in the Slow Cooker

Baking potatoes in the slow cooker is easy and for me the advantage is not having to use the oven which costs so much more to run.

Leaving the slow cooker on to cook while I am out at work means I can come home to a meal which is ready to eat too!

If you have a hungry young family then that’s ideal!

How to Make Slow Cooker Baked Potatoes

Step 1. Prick the skins of the potatoes, rub with oil and sprinkle with salt if desired (I leave mine au naturel!), put in the slow cooker on a piece of baking parchment, this prevents sticking.

Step 2. Cook on low for 7-8 hours or on high for 5 hours.

Optional: If you are home, you can turn the potatoes over occasionally which helps them to brown on all sides.

Recipe Tips Do I need to wrap the potatoes in foil?

No it is not necessary, the contact with the sides of the slow cooker pot will make the skin brown and crisp up as you can see from the photos.

Do jacket potatoes do crispy in the slow cooker?

Yes the edges of the potatoes go brown and the skin crisps up. If you can turn them over halfway then both sides will be brown.

Do baked potatoes turn brown inside if cooked in the slow cooker?

They can get a slightly browner inside than if you cooked them in the oven but they still taste great.

Potato Fillings to Try

If the options I’ve listed above aren’t tickling your fancy, Buzzfeed has you covered with 23 amazing ways to fill your baked potato.

More Recipes to Try

If slow cooker jackets are just the sort of recipe you need for your family then you might also like:

There are loads more slow cooker recipes in my slow cooker archives as well – take a peek!

Pin for later

Slow Cooker Baked Potatoes

A simple method for baking jacket potatoes in your slow cooker, easy and economical

  • 4 large potatoes
  • salt (to taste)
  • 1 tsp olive oil (optional)
  1. If desired rub the potatoes with oil and sprinkle with salt. Pierce the potatoes a few times with a fork.

  2. Place the potatoes in the slow cooker on a piece of baking paper (to prevent sticking).

  3. Cook on high for 5 hours or on low for 7-8 hours.

The post Slow Cooker Baked Potatoes appeared first on BakingQueen74.

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If you are looking for a chocolate birthday cake you can make at home, which looks great and will be ideal for any kind of birthday, this cake is perfect for you.

A delicious chocolate sponge cake with chocolate buttercream icing and decorated with even more chocolate, it will be ideal for chocolate lovers or just those who like an impressive cake.

I made this cake for my daughter’s birthday as it was perfect to feed a horde of hungry kids after a hectic birthday party!

On the top I went overboard with layers of chopped Flakes, segments of chocolate orange and milk and white chocolate stars. It is easy to get all of those ingredients from the supermarket with your weekly shop.

The chocolate cake is rich and fudgy.

What Equipment Do I Need To Make This Chocolate Birthday Cake?

You’ll need the items listed below ideally (note these are affiliate links):

Inside you have four layers of chocolate sponge cake. If your oven is big enough and you have four cake tins you can bake them all at the same time.

If you only have two pans, you can use the same cake pans twice, which is what I do.

How Many People Does This Birthday Cake Serve?

This served a party full of children – around twenty – with plenty left for the adults too! If cutting small portions I would say it would serve 30, or 20 for larger portions. It is very rich so a smaller portion is fine.

How Else Could I Decorate This Cake?

You could leave out the chocolate on top and replace it with some fruit, sprinkles, macarons or whatever you like.

You could halve the amount of buttercream and use it only in-between the layers and on top.

Can I Make This Cake in a Slow Cooker?

This chocolate cake is too much mixture to make in a slow cooker.

I’d recommend this slow cooker chocolate cake instead, which is smaller, but you could still decorate the top in the same way for a similar effect. Omit the Creme Eggs and it is a still great basic cake recipe.

More Cake Recipes To Try

If you like this easy recipe, you might also like these other large cakes, also suitable for birthdays:

Pin this chocolate birthday cake for later!

Chocolate Birthday Cake

For the cake:
  • 150 g cocoa powder
  • 600 ml boiling water
  • 360 g butter or spread (softened)
  • 600 g caster sugar
  • 2 tsp vanilla extract
  • 6 eggs (at room temperature)
  • 360 g self-raising flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
For the chocolate buttercream:
  • 500 g butter (softened)
  • 1 kg icing sugar
  • 50 g cocoa powder
  • 3 tbsp milk
To decorate:
  • 3 bars of Flake chocolate
  • 1 Terrys chocolate orange
  • 12 white and milk chocolate stars
To make the cakes:
  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease two 7 inch cake tins. 

    If using 2 cake tins, you will leave half the mixture until the first two cakes have baked. If using 4 cake tins, prepare them all now.

  2. In a jug, add the boiling water and cocoa powder, mix until smooth, then leave to cool. 

  3. In a large bowl, sieve the flour and add the baking powder, baking soda and salt. Leave this until needed.

  4. In a stand mixer, cream together the butter and sugar until light and fluffy. 

  5. Add the vanilla extract and then the eggs one by one. Beat well after you add each egg. 

  6. Add all of the flour, and mix gently until combined. Fold in the cooled cocoa powder and water mixture. 

  7. Divide the mixture into the prepared cake tins. If you are using two cake tins and will bake in two sessions, put half the mixture aside.

  8. Bake for 35 minutes, or until a cake tester (or knife or skewer) comes out clean from the centre of the cake.

  9. Leave to cool in the tins until cool enough to touch then turn the cakes out onto a cooling rack.

    Now, if you used two tins, wash and regrease them and bake again with the rest of the mixture. 

To make the chocolate buttercream:
  1. Note that you will have some excess buttercream icing from this recipe. It can be kept in the fridge for 3-4 days or frozen in a tub for another time.

  2. Make sure your butter is very soft. Cut the butter into cubes and put it in the stand mixer bowl.

  3. Beat until the butter very soft and fluffy. It should also be lighter in colour than when you started.

  4. Add the icing sugar little by little to avoid icing sugar clouds and start of mixing on low. Once incorporated turn the speed up and mix well. Continue adding the icing sugar little by little until it is all added.

  5. Add the milk a tablespoon at a time, checking the consistency. Adding the milk will make the icing a little softer and more spreadable, so make sure it is as you’d like it to be and adjust the milk as needed to get your ideal result.

To construct and ice the cake:
  1. Put the first cake layer (completely cooled) on your cake turntable. Cover the top with a thick layer of icing, then add the rest of the cake layers in turn and do the same.

  2. Once all four are stacked, using a palette knife and apply the icing to the sides of the cake and spin the turntable round, smoothing the icing on with the knife, to make a smooth thick layer. 

  3. Carry on until the sides of the cake are all covered. Now use the palette knife to put icing on top of the cake and smooth again, turning the turntable around until smooth and even.

  4. Chop the Flake bars up as desired and decorate the top of the cake with the chocolate as you prefer.

  5. Serve!

Recipe for the cake adapted from this triple-layer chocolate cake recipe on Good To Know.

The post Chocolate Birthday Cake appeared first on BakingQueen74.

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