Ingredients:

• 1/2 cup (125 ml) chilled coffee
• 3 tablespoons Amaretto liqueur,divided
• 4 scoops coffee ice cream
• 1/4 cup (60 g) chopped almonds
• 1/2 cup (125 g) heavy cream

Slow cooker applesauce cake.Delicious dessert with butter glaze cooked in slow cooker.
Makes 12 servings

Ingredients:

• 1/2 cup (125 g) unsalted butter at room temperature
• 1/4 cup (60 g) light brown sugar
• 1 large egg,beaten
• 3/4 cup (180 g) applesauce
• 1 teaspoon vanilla
• 1 cup (250 g) all-purpose flour
• 1/2 cup (125 g) whole-wheat flour
• 1/2 cup (125 g) quick-cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• Buttery Glaze (see recipe below)

Cooking Method:

1. In a large mixing bowl,combine butter and brown sugar.
2. Mix until well blended.
3. Stir in beaten egg,applesauce and vanilla.
4. Mix in remaining combined ingredients,except Buttery Glaze.Stir well until well blended.
5. Transfer butter to greased and floured 6-cup fluted cake pan.
6. Place cake pan on rack in 6-quart (6 L) slow cooker.
7. Cover slow cooker and cook on on high-heat setting for 2 1/2-3 hours or until tooth pick inserted in the center comes out clean.
8. Remove baked applesauce cake from slow cooker and cool on wire rack 10 minutes.
9. More slow cooker recipes>>>>>

Buttery Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon butter extract
• milk

Ingredients:

• 32 oz (960 g) dark chocolate,coarsely chopped
• 1 cup (250 g) half-and-half
• 3-4 tablespoons rum
• dippers: whole fresh strawberry,fresh fruits,angel food cake

Ingredients:

• 2 cups (500 g) sifted cake flour
• 3/4 cup (60 g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground cinnamon
• 1½ teaspoons freshly ground cardamom
• 3/4 cup (60 ml) buttermilk
• 2 large eggs,lightly beaten
• 2 tablespoons melted butter
• 1 cup (250 g) fresh blueberries
• 1 teaspoon salt
• For topping: 3 tablespoons unsalted butter,melted
• 1/2 cup (125 g) granulated sugar
• 1/2 teaspoon ground cardamom

Cooking method:

1. Preheat your oven to 350 F (175 C).
2. Line a standard-sized muffin tray with muffin papers.
3. Set aside.
4. In a small bowl,combine ground pretzels and melted butter.Mix well.
5. Spoon butter mixture into each muffin paper and pat down with finger to flatten.
6. In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
7. Stir in sugar and mix until no granules remain.
8. In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
9. Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
10. Fill the muffin papers to about ¾ full.
11. Bake in preheated oven for 15 minutes.
12. Cool completely in a pan.
13. Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
14. Drizzle with melted peanut butter chips and serve immediately.

Cooking Method:
For the Cupcakes:

1. Preheat your oven to 350 F (175 C).
2. Line 2 muffin tins with 16 paper liners.
3. Place 1/2 cup of chocolate chips in ovenproof dish and microwave for 45 seconds.Stir well until smooth.Set aside and allow to cool completely.
4. In a mixing bowl,combine all-purpose flour,baking soda and salt.Mix well.
5. In a large mixing bowl,combine sugar,vegetable oil and egg.Stir well to combine.Beat in melted chocolate chips.
6. Gradually stir in flour mixture alternatively with water.The batter should be thin.
7. For the Filling:In a bowl of electric mixer,beat cream cheese , sugar , egg and salt until creamy.Stir in 1 cup of chocolate chips.
8. Fill each muffing cup half full.Spoon 1 tablespoon of cream cheese filling over the batter.
9. Bake in preheated oven for 20-25 minutes or until toothpick inserted in the center comes out clean.
10. While cakes are hot,sprinkle with remaining chocolate chips.Cool for 5 minutes.
11. Remove from the oven,place on wire rack and allow to cool completely.

Ingredients:

• 3 tablespoons water
• 2 teaspoons ascorbic-acid mixture for fruit
• 4 large bananas,peeled and sliced crosswise into thirds
• 1 package wooden ice cream-bar sticks
• 1/2 cup (125 g) shredded coconut
• 1/2 cup (125 g) toasted shredded coconut
• 6 oz (180 g) package semisweet-chocolate pieces
• 2 tablespoons oil

Cooking Method:

1. In a large mixing bowl,combine water and ascorbic-acid mixture.
2. Mix well until dissolved. Gently toss bananas in mixture until well coated. 
3. Insert wooden stick about 1-inch (2.5 cm) deep into end of each banana piece. 
4. Arrange on cookie sheet.Refrigerate until firm (for about 45 minutes). 
5. Meanwhile,place each kind of coconut on a small plate. 
6. In double boiler,over hot,not boiling water,melt chocolate pieces with oil,stirring occasionally. 
7. Pour mixture into pie plate. 
8. Remove frozen bananas from freezer and quickly roll in chocolate mixture.
9. Roll half bananas in shredded coconut and another half in toasted shredded coconut. 
10. Return banana pops to cookie sheet and refrigerate for 30 minutes.

Cooking Method:

1. In a mixer,combine 4 oz (120 g) sugar and butter.
2. Beat until creamy and fluffy.
3. Add eggs,milk and vanilla.Mix well.
4. Add flour and cocoa.Mix again.
5. Pour vanilla mixture into greased ovenproof dish and smooth over until flat.
6. In a small bowl,combine boiling water,remaining sugar and coffee.Stir thoroughly until dissolved and lump free.
7. Pour coffee mixture over the sponge mixture.
8. Preheat halogen oven to 350 F (175 C).
9. Place on low rack of turbo oven.
10. Bake in preheated oven for 35-40 minutes or until sponge is firm to touch.
11. Serve with a dollop of creme fraiche.