INGREDIENTS: 1 tube (16.3 oz) refrigerated biscuits (jumbo size) – 8 biscuits 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 cup butter, melted 1/2 cup packed brown sugar 1/4 cup chopped walnuts dulce de leche, or caramel sauce of choice large flake sea salt INSTRUCTIONS: Take two pieces of foil that are 18 inches long and fold them in half, then half again so that each piece of foil measures 4 x 18 inches long. Place the pieces in a 6 quart slow cooker so they line the sides of the slow cooker. Place a piece of parchment paper in the slow cooker, over the foil. Cut the biscuits into quarters. Combine the sugar and the cinnamon in a large ziptop bag, then add the biscuits and shake lightly until the biscuits are coated. Place the biscuits in the bottom of the slow cooker in a single layer. Mix the butter and brown sugar together, then drizzle over the top of the biscuits. Sprinkle the remaining cinnamon sugar from the bag over the top. Sprinkle the walnuts over the top. Place a cotton bowl between the lid and the slow cooker (this will absorb the condensation so that the monkey bread doesn’t get soggy). Cook for 1 1/2 hours on high. If the middle of the biscuits are still undercooked, continue cooking in 5 minute increments. Drizzle with the dulce de leche or caramel and sprinkle with the sea salt. Serve warm.
Apple Pear Crisp
INGREDIENTS: 4 apples, peeled and cut into 1/2-inch slices 3 Bosc pears, peeled and cut into 1/2-inch slices 1/3 cup light brown sugar 1 tablespoon all-purpose flour 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch of ground nutmeg FOR THE TOPPING 3/4 cup all-purpose flour 3/4 cup old fashioned oats 1/2 cup chopped pecans 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 8 tablespoons unsalted butter, cut into cubes DIRECTIONS: To make the topping, combine flour, oats, pecans, sugar, cinnamon and salt in a medium bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside. Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place apples, pears into the slow cooker. Stir in brown sugar, flour, lemon juice, cinnamon, salt and nutmeg. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place a clean dishtowel over the slow cooker. Cover and cook on low heat for 2-3 hours or high heat for 90 minutes. Remove the dishtowel and continue cooking, uncovered, until the topping is browned and the apples are just tender, about 1 hour. Serve warm.
INGREDIENTS: 1 c. (2 sticks) unsalted butter, melted 1 1/4 c. granulated sugar 1/4 c. light brown sugar 2/3 c. cocoa powder 1/3 c. all-purpose flour 3 large eggs 1 tsp. pure vanilla extract 1/2 tsp. kosher salt 1 c. semisweet chocolate chips Vanilla ice cream, preferably Breyer’s Delights, for serving 1/2 c. chopped strawberries DIRECTIONS: Using two long 5” to 6” strips parchment paper, line the bowl of your slow cooker in an “x” formation and spray generously with cooking spray. In a large bowl, whisk together butter, sugars, cocoa powder, flour, eggs, vanilla, and salt until smooth. Fold in chocolate chips and pour batter into prepared slow cooker. Cover and cook on low for 3 hours, or until set around the edges and slightly gooey in the center. Lift brownie out of slow cooker and serve with ice cream and strawberries.