Softly falling snow can be a great inspiration for getting crafty in the kitchen. Using your Crock-Pot® 4.5-Quart Manual Slow Cooker, try out one of these snowflake-inspired treats next time the cold winter weather keeps you inside all afternoon.
White Chocolate and Peppermint Snowflake Cookies
An indoor snow day calls for a warm batch of snowflake-shaped sugar cookies. Try out this recipe for slow-cooked white chocolate peppermint frosting.
- 1 roll refrigerated sugar cookies
- 3 tablespoons all-purpose flour
- Snowflake-shaped cookie cutters
- 1 cup white chocolate chips
- 2 tablespoons coconut oil
- 1/3 cup creme de menthe baking chips
- 1/3 cup blue candy melts.
- Heat your oven to 375 degrees.
- In a large bowl, break up cookie dough and work well with flour.
- Lightly sprinkle flour on your work space and roll out the cookie dough until it is about 1/4-inch thick. Flour the snowflake-shaped cookie cutter and cut the dough.
- Place snowflakes 1 inch apart on ungreased cookie sheet. Continue with remaining dough, re-rolling all scraps.
- Bake cookies for 7 to 10 minutes, until they are set and the edges start to brown.
- Let cookies cool.
- While the cookies are baking, combine the white chocolate chips, coconut oil and creme de menthe baking chips in your slow cooker.
- Cover and cook on high for 10 to 15 minutes. Remove lid and stir well. Continue to heat on high if need be.
- In a small bowl, heat the blue candy melts in the microwave until completely melted.
- Once cookies are cool, frost them with the white chocolate peppermint frosting.
- Then, drizzle the blue candy melts over each snowflake-shaped cookie as desired. Enjoy!
It doesn't get much more winter-inspired than a shredded coconut snowball cake. The only difference with this snowball is that it's better enjoyed when eaten than thrown during the neighborhood snowball fight.
- Non-stick cooking spray
- 3 eggs
- 1 can evaporated milk
- 1 can condensed milk
- 1 can coconut milk
- 2 1/2 cups all-purpose flour
- 3 tablespoons butter, softened
- 1/4 cup sugar
- 1 can coconut milk (for topping)
- 2 tablespoons sugar (for topping)
- 1 1/2 cups coconut, shredded (for topping).
- In a large bowl, mix together the eggs, 3 kinds of milk, flour, butter and sugar.
- Spray the inside of your slow cooker with non-stick cooking spray. Line with parchment paper and spray that paper as well.
- Pour the mixed cake batter into the device and cover with 4 paper towels before placing the lid on top.
- Cook on high for 3 to 4 hours.
- Meanwhile, in a saucepan combine the coconut milk, sugar and shredded coconut for topping. Mix well and let it boil on medium heat.
- When the cake is cooled down, pour the mixture all over the cake inside of the slow cooker.
- Allow cake and topping to cool before serving.
- Top with leftover shredded coconut and enjoy!
White Chocolate Caramel Snowmen
These cute and tasty marshmallow snowmen are a great cooking craft to involve the kids in.
- Large marshmallows
- 2 packages unwrapped caramels
- 1/4 cup water
- 1 cup white chocolate chips
- Peanut butter cups
- Gummy candies
- Small pretzel sticks
- Mini chocolate chips.
- First, bring the water and unwrapped caramels to your slow cooker and heat on high for 1 to 2 hours. This will be your caramel dip.
- Then, place 3 large marshmallows on each skewer.
- Dip each skewer in the caramel topping, rotating the skewer to fully cover each marshmallow.
- Lay each skewer on a lightly greased cookie sheet.
- Place the cookie sheet in the freezer for about 20 to 30 minutes until caramel is hardened.
- If you have another slow cooker, heat your white chocolate chips in there. If not, you can microwave them until melted.
- Take snowmen out of the freezer and dip each one in melted chocolate.
- Place back on cookie sheet and allow them to set at room temp, then you can decorate!
- You can use pretzel sticks for the arms, chocolate candies serve as great buttons, a peanut butter cup makes a great top hat and gummy strings serve as a great scarf.
- Get as creative as you want with all kinds of candy.