Live the Sweet Life. CoolCooker DECADENT DESSERTS TO SATISFY YOUR SWEET TOOTH. eat better feel better be better

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1 Live the Sweet Life CoolCooker eat better feel better be better 8 DECADENT DESSERTS TO SATISFY YOUR SWEET TOOTH

2 LIFE IS SWEET sit back, relax You may think that you don t have time to indulge in unique, decadent desserts, but we re here to prove you wrong. This collection of delicious, delightful desserts is more than just a way to satisfy your sweet tooth, it s a way to sweeten your life. This isn t your ordinary dessert collection. These desserts are memorable, delectable, sophisticated and easy. These recipes are guaranteed to wow you and your loved ones. From the delicately prepared Jasmine Green Tea Poached Pears to the rich, comforting White Chocolate Raspberry Cheesecake, this concise collection has something to suit your every mood and satisfy every taste bud. You don t need to be a worldclass chef to create these incredible desserts, nor do you need to have hours a day set aside for culinary greatness. You don t need to watch the oven or agonize over temperatures. The CoolCooker does the heavy lifting for you. All you need to do is sit back, relax, and take credit for the smiles on your guests faces when they savor their first bite of the Pear Gingerbread Cake with Warm Vanilla Sauce. We promise not to tell them just how easy it was to make! CoolCooker eat better feel better be better

3 A WORD FROM MEREDITH be sweet Hi, my name is Meredith Kennedy, daughter of Brian Kennedy, the inventor of the CoolCooker. I ve taken my lifelong passion for food and cooking along with me as I ve lived and traveled in several continents over the years. I ve also taken my CoolCooker! There are so many absolutely wonderful meals I ve discovered. And now we re adding desserts. You ll find 8 recipes here that make for lots of delicious fun. Great for a family Life is Sweet celebration, or plan a night out with your sweetheart and return home to your own CoolCooker dessert ready to top off the evening. In my travels, I was given a Swahili name, Maridadi. It s the basis for Maridadi s Kitchen, the CoolCooker recipe blog where I share recipes I ve adapted from ingredients as I ve traveled around the world. I hope you will check out the CoolCooker recipe page for more and enjoy these scrumptious desserts. Be sweet, Maridadi

4 TABLE OF CONTENTS 5 The Slow Cooker Cheesecake 7 Orange Ginger Cheesecake 9 Lavender Lemon Blackberry Cheesecake 11 White Chocolate Raspberry Cheesecake 13 Food for Your Body and Soul 14 Pineapple Upside-Down Cake 16 Pear Gingerbread Cake with Warm Vanilla Sauce 18 Jasmine Green Tea Poached Pears 20 Coconut Sour Cream Cake decadent desserts 22 Connect With Us

5 THE SLOW COOKER CHEESECAKE Slow cookers aren t just for soups and stews. You can turn out an amazing cheesecake with only about twenty minutes preparation. Just make sure to soften the cream cheese beforehand. Start with the basic cheesecake recipe, and then modify it to create masterpieces like Lavender Lemon Blackberry Cheesecake, Orange Creamsicle Cheesecake, Raspberry White Chocolate Cheesecake, Coconut Jasmine Green Tea Cheesecake, and Orange Ginger Cheesecake.

6 THE SLOW COOKER CHEESECAKE INGREDIENTS: 3 8-oz blocks of cream cheese, softened 1 cup sugar 1 cup sour cream 3 eggs 3 Tbsp. flour 1 tsp. vanilla DIRECTIONS: Spray the inside of the cook pot with non-stick spray, and place a circle of parchment paper in the bottom. (This will end up being the top of the cheesecake, since it will be turned upside-down out of the pot when it s finished.) Mix all the ingredients together by hand, or with an electric mixer. The texture will be denser when mixed by hand, and lighter and fluffier with a mixer. Pour the batter into the prepared cook pot and cook for four hours. Remove the cook pot when it s finished, and let it cool for minutes. (You can also put it in the refrigerator to help the cheesecake set.) Place a serving plate upside-down over the cook pot, then turn the whole thing over and shake gently. The cheesecake will settle down onto the serving plate. Peel the parchment paper off the top, slice and serve. This creamy, flavorful cheesecake works great with toppings like whipped cream, flavored yogurt, caramel, chocolate or strawberry sauce. Thawed frozen mixed berries, or fresh berries (depending on the season) also make wonderful toppings. For something more creative, try something a little fancier: Serves calories per serving

7 CHEESECAKE: ORANGE GINGER INGREDIENTS: 3 8-oz blocks of cream cheese, softened 1 cup sugar 1 cup sour cream 3 eggs 3 Tbsp. flour 1 Tbsp. fresh ground ginger ½ tsp. fresh ground ginger Juice and zest of 1 orange 1 8-oz container vanilla yogurt orange ginger

8 CHEESECAKE: ORANGE GINGER DIRECTIONS: Mix together cream cheese, sugar, eggs, sour cream, flour, one Tbsp. fresh ginger, juice and zest of one orange. (Save ¼ tsp. orange zest for the yogurt topping.) Spray the inside of the cook pot with nonstick cooking spray and line with circle of parchment paper. Pour the batter into the cook pot, and cook for 4 hours. Turn cooled cheesecake out onto serving platter. Mix the yogurt with ½ tsp. fresh ground ginger, and ¼ tsp. orange zest, and spread on top of the cheesecake. Serves calories per serving Remove cook pot from the CoolCooker, let stand for 30 minutes. You can also place in the refrigerator to cool.

9 CHEESECAKE: LAVENDER LEMON BLACKBERRY INGREDIENTS: 3 8-oz. packages of cream cheese, softened 3 eggs 1 cup sour cream 1 cup sugar 3 Tbsp. flour 1 Tbsp. lemon zest, and the juice of one lemon 1 6-oz. jar blackberry preserves 1 tsp. dried lavender, ground Whipped cream or crème fraîche for topping (optional) Fresh (or thawed) frozen blackberries for topping lemon blackberry

10 CHEESECAKE: LAVENDER LEMON BLACKBERRY DIRECTIONS: Mix the softened cream cheese, eggs, sour cream, sugar, flour, lemon juice and lemon zest together. Melt the blackberry preserves in a glass measuring cup in the microwave for one minute, then stir in the ground lavender. Spray the cook pot with nonstick cooking spray, and place a circle of parchment paper in the bottom. Pour the cream cheese batter into the cook pot, then pour in the blackberry-lavender mixture and carefully swirl it into the batter. (Don t mix completely, just swirl.) Cook in the cook pot for four hours, remove cook pot and let stand for minutes. Place serving platter upside-down on the cook pot, turn the whole thing over and shake gently; the cheesecake will settle down onto the platter. Remove the parchment paper. Finish with blackberry yogurt, and/or crème fraîche, whipped cream, blackberries. Serves calories per serving

11 CHEESECAKE: WHITE CHOCOLATE RASPBERRY INGREDIENTS: 3 8-oz packages of cream cheese, softened 3 eggs 1 cup sour cream 1 cup sugar 3 Tbsp. flour 1 tsp. vanilla 1 6-oz jar raspberry preserves 1 8-oz bag white chocolate melting wafers (melt in microwave) Raspberry yogurt for topping (optional) Whipped cream or crème fraiche for topping (optional) Fresh raspberries for topping (optional) white chocolate

12 CHEESECAKE: WHITE CHOCOLATE RASPBERRY DIRECTIONS: Mix the softened cream cheese, eggs, sour cream, sugar, flour, melted white chocolate wafers and vanilla together. Divide the raspberry preserves in half, and heat 3 oz. of it in a glass measuring cup in the microwave for one minute. Spray the cook pot with nonstick cooking spray, and place a circle of parchment paper in the bottom. Pour the cream cheese batter into the cook pot, then pour the liquefied raspberry preserves and carefully swirl it into the batter. Cook in the cook pot for 4 hours. Remove cook pot and let stand for minutes. Place serving platter upside-down on the cook pot and turn the whole thing over. The cheesecake will settle down onto the platter. Remove the parchment paper. Heat the remaining half of the raspberry preserves and spread on top of the cheesecake. Finish with raspberry yogurt, and/or crème fraiche, whipped cream, fresh raspberries. Serves calories per serving

13 FOOD FOR YOUR BODY AND SOUL Food is such an integral part of our lives, and not just because we need to eat it to live. It nourishes us. It provides a backdrop for giggles with our girlfriends, or a leisurely excuse to spend a bit of extra time at the dinner table hearing about our loved ones lives. It s the taste of success when we celebrate together, and the embodiment of sympathy when we offer one another comfort. It s important that we remember that food is important to our health, and not only our physical health. It s part of how we socialize, how we show love, and how we form bonds with one another. Yet, all too often, we put food on the back burner. We grab something to go and eat in our cars, we put up with the mundane because we think we don t deserve more, or that anything better would take too long, would cost too much, or requires skills we don t have. We settle for a candy bar just to scratch an itch, a completely forgettable indulgence. It doesn t need to be that way. With our simple, straightforward CoolCooker recipes, you ll see just how easy it is to bring vibrant, fresh flavors to your table. It doesn t need to be costly or difficult to give your body and soul a revitalizing taste of how sweet life can be. Spending just a few minutes in preparation in the morning or even the evening before means that you ll be lifting a forkful of heaven to your lips a few effortless hours later. vibrant, fresh flovors

14 PINEAPPLE UPSIDE-DOWN CAKE INGREDIENTS: 1/2 cup brown sugar 1/2 cup butter, melted 1 box yellow cake mix 1 can pineapple rings 1 small jar maraschino cherries pineapple

15 PINEAPPLE UPSIDE-DOWN CAKE DIRECTIONS: Spray the inside of the cook pot with non-stick cooking spray. Mix together the brown sugar and melted butter and put into the bottom of the cook pot. Arrange pineapple rings in the bottom of the cook pot with a maraschino cherry in the center of each ring. When done, allow to cool for 20 minutes, then loosen sides from cook pot using a flexible spatula. Turn over onto a serving platter. Serves calories per serving Prepare yellow cake batter and pour over pineapple rings and cherries. Bake in the CoolCooker for 4 hours.

16 PEAR GINGERBREAD CAKE WITH WARM VANILLA SAUCE INGREDIENTS: 1 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. cinnamon 1/8 tsp. ground allspice 1/4 tsp. salt 1 stick unsalted butter 1/4 cup water 1/2 cup packed dark brown sugar 1/2 cup molasses (not robust or blackstrap) 3 large eggs 1/4 cup grated peeled ginger 1 ripe pear, peeled and diced pear gingerbread

17 PEAR GINGERBREAD CAKE WITH WARM VANILLA SAUCE VANILLA SAUCE: 1 cup sugar 1 tsp. vanilla 2 Tbsp. cornstarch 2 Tbsp. butter 1 Tbsp. water DIRECTIONS: Spray the inside of the cook pot with nonstick cooking spray, and place a circle of parchment paper in the bottom. For the cake, melt the butter and mix with all the dry ingredients, water, molasses, eggs, grated ginger and diced pear. Pour the batter into the cook pot. Place in CoolCooker and cook for 4 hours. Remove from CoolCooker and let cool while making the vanilla sauce. For the vanilla sauce, melt the butter and stir in the remaining ingredients, heating and stirring until the sauce thickens. This can be done on the stovetop or in the microwave. Loosen the edges of the Pear Gingerbread Cake with a rubber spatula, place serving plate upside-down on top, and turn the CookPot over so the cake settles onto it. Slice and serve with warm vanilla sauce. Serves calories per serving

18 JASMINE GREEN TEA POACHED PEARS INGREDIENTS: 4 fresh pears, peeled and cored 1 cup water 4 Tbsp. sugar ½ tsp. vanilla 1 jasmine green tea teabag poached pears

19 JASMINE GREEN TEA POACHED PEARS DIRECTIONS: Place peeled and cored pears into the cook pot. Pour water over them, then sprinkle each pear with one tablespoon of sugar (can use sugar substitute if desired). Pour vanilla into the water, and place teabag in the water at the bottom. Serves calories per serving Cook in CoolCooker for 2 hours. Carefully lift each poached pear out. They will be soft and tender. Place pears in individual bowls or wine glasses. Garnish with flowers, fruit slices, whipped cream as desired.

20 COCONUT SOUR CREAM CAKE INGREDIENTS: 1 14-oz. can coconut milk 1 cup sour cream ¼ cup coconut oil 4 egg whites 1 ½ cups sugar 3 cups flour 1 tsp. baking soda 2 tsp. baking powder Pinch of salt 1 cup flaked coconut, half of it toasted 1 cup vanilla yogurt coconut

21 COCONUT SOUR CREAM CAKE DIRECTIONS: Mix everything, except the coconut and yogurt, together with electric mixer. Beat for five minutes. Spray the inside of the cook pot with nonstick cooking spray, and place circle of parchment paper in the bottom. Pour batter into cook pot, cook in CoolCooker for 3 hours. Place the other half on top, and spread the rest of the yogurt on top. Sprinkle with ¼ cup coconut flakes, then top with the toasted coconut flakes. Serves calories per serving Remove cook pot and let cool for 15 minutes, then shake gently to loosen cake. Turn over onto plate. Slice the cake horizontally through the middle to create two layers. Spread half of the yogurt onto the bottom layer and sprinkle with ¼ cup of coconut flakes.

22 CONNECT WITH US Check in to our blog and follow us on Facebook for more recipes and regular updates as the CoolCooker and Meredith continue to travel the globe. connect Visit coolcooker.com for more about this amazing product. CoolCooker eat better feel better be better