365 Slow Cooker Suppers by Stephanie O'Dea

By Stephanie O'Dea

Gradual cooker lovers love their units simply because they're effortless to exploit and make allowance domestic chefs to shop for reasonable cuts of meat that develop into fall-off-the-bone soft. The problem is discovering well-tested recipes, and that's the place best-selling writer Stephanie O'Dea is available in, together with her wildly well known web site (crockpot365.blogspot.com) that draws greater than one million viewers a month. moreover, O'Dea has made a variety of nationwide morning exhibit appearances, together with on Good Morning America. fanatics were clamoring for a brand new cookbook, and this one ties on to her web site with 365 recipes. each recipe is written with gluten-free recommendations, so there's a huge secondary viewers for this e-book. Full-color images will additional appeal to gradual cooker fanatics, making this a must have assortment.

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Extra info for 365 Slow Cooker Suppers

Example text

Lightly flour parchment and transfer dough to parchment. Lightly flour dough and roll into a 9ʺ x 12ʺ rectangle. With a small offset spatula, spread remaining filling mixture evenly from edge to edge of brioche dough. Starting with the 9-inch side, roll dough up like a jelly roll, and press edge gently to close seam. Wrap with parchment paper and place in freezer to firm up, about 15 minutes. Preheat oven to 375°. Meanwhile, scoop 2 tablespoons of filling into each mold of a 6-cup muffin tin and sprinkle with 1 tablespoon pecan pieces.

Use immediately or store covered in refrigerator up to 2 weeks. Variations Chocolate: Add 4 ounces melted bittersweet chocolate after powdered sugar is fully incorporated. Brown Butter: Replace butter with an equal amount of brown butter (see page 32). Add an additional tablespoon of milk. Coconut: Replace cream and milk with an equal amount of coconut milk. Black Sesame: Add 1 tablespoon black sesame seeds, toasted and finely ground, and an additional 1⁄4 teaspoon sea salt. S EA SA LT CA R A M E L SAUC E Makes 2 cups 1⁄2 pound (1 cup, or 228g) sea salt caramels 1 cup (240g) heavy whipping cream Place caramels and cream in a medium saucepan over medium-low heat.

Place first layer of cake on turntable. Use a pastry brush to moisten the top of the layer with syrup evenly. Spread 3⁄4 cup buttercream on top of cake with a small offset spatula. Make sure to spread all the way to the LITTLE FLOWER BAKING 30 edges of cake (but not on the sides). Place next cake layer on top, gently pressing down to make sure cake is even and secure. Repeat with each layer. Spread 1 cup buttercream on outside of cake, working the small offset spatula back and forth to cover entire exterior of the layered cake.

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