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Slow Cooker Caramel Apple Pudding Cake

Apple Spice Cake

Easy Carrot Cake

Pumpkin Cheesecake

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Gingerbread Recipe

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 339cal

Author Ashley Fehr

Ingredients

1 cup butter melted
1 cup sugar
3 eggs
⅓ cup molasses
¾ cup hot water
2 ½ cups all purpose flour
1 ½ teaspoons ground ginger
1½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F and lightly grease a 9×13 pan with non-stick spray.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and beat until smooth.
Gradually add molasses and hot water (a little at a time), beating on low speed.
Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.

Notes

*This Gingerbread cake recipe is light in flavor and not overly spicy. If you prefer a stronger flavor, you can increase the spices each by ½ teaspoon. We love it the way it is — not too overpowering and perfect for those people who are on the fence about strongly spiced gingerbread treats.

Tips and Notes:

Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.

Storing:

Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.

Nutrition

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Slow Cooker Gingerbread Pudding Cake

Ashley Fehr — Mon, 21 Nov 2022 06:59:00 +0000

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

Ingredients Needed:
How to Make Slow Cooker Gingerbread Pudding Cake
Slow Cooker Pudding Cake FAQs
Tips and Notes
More Slow Cooker Desserts You’ll Love
Slow Cooker Gingerbread Pudding Cake Recipe

This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.

Slow Cooker Gingerbread Pudding Cake is insanely delicious.
I need to make desserts in the crockpot more often.

Now, I love a good Apple Spice Cake, Molasses Cookie or Gingersnap Cookie in the winter, but I firmly believe everything is better in pudding cake form…so I had to give this one a go.

I’d love to take all the credit for this wonder, but I’ve actually adapted it from a Taste of Home Slow Cooker cookbook. I just made it a little bit healthier by reducing the butter and using whole wheat flour!

This crockpot cake is so moist, perfectly spiced, and the perfect way to celebrate the holiday season. Serve it warm with a scoop of ice cream or topped off with whipped cream!

Try this Gingerbread Cake or these White Chocolate Gingersnap Oreos next!

Ingredients Needed:

Butter: softened first so it can be easily incorporated with the other wet ingredients.
Granulated Sugar: our sweetener!
Egg: binds the ingredients together so the cake has some structure.
Vanilla: adds flavor depth.
Molasses: gives the cake that classic gingerbread flavor.
Water: keeps the cake nice and moist as it bakes in the slow cooker.
Flour: I usually use whole wheat flour, but you can totally use all-purpose flour as well.
Baking Soda: keeps the texture lighter and fluffier.
Spices: cinnamon and ginger, salt, and ground nutmeg
Topping: we’re making a simple topping with brown sugar, hot water, and melted butter.

How to Make Slow Cooker Gingerbread Pudding Cake

Once the cake batter and topping are made, this cake is so hands-off. Just combine, get the crockpot cooking, and you can walk away til it’s done!

Full instructions are included in the recipe card below.

Combine the wet ingredients: Use an electric mixer to beat butter and sugar together. Add egg and beat, then mix in vanilla, molasses, and water.
Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
Top and cook: Sprinkle the batter with brown sugar, then mix together butter and hot water. Pour that on top. Cover and cook on high for 2.5-3 hours.

Slow Cooker Pudding Cake FAQs

Can you bake in a slow cooker?

Absolutely! Okay, maybe not everything. But cakes like this one bake up beautifully in the slow cooker. It makes it so easy, so hands-off, and keeps the oven free for other holiday recipes you might be working on.

What is the difference between gingerbread and ginger cake?

Ginger cake is a cake that highlights the flavor of ginger on its own. Gingerbread cake is a little more complex in that it combines the classic flavors of gingerbread like molasses, cinnamon, nutmeg, and ginger.

How to store:

Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!

Tips and Notes

Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

More Slow Cooker Desserts You’ll Love

Slow Cooker Caramel Apple Pudding Cake

Easy Crockpot Blackberry Cobbler Recipe + VIDEO

Slow Cooker Cranberry Apple Cobbler

Slow Cooker Peach Cobbler Recipe

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Slow Cooker Gingerbread Pudding Cake

This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 393cal

Author Ashley Fehr

Ingredients

1/4 cup butter softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup molasses
1 cup water
1 1/4 cups whole wheat flour or sub all purpose
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Topping

6 tablespoons brown sugar
3/4 cup hot water
1/4 cup butter melted

Instructions

With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that’s okay.
Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

Video

Notes

Notes:

Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.

Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works!
Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream!
Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.

Storing:

Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!

Nutrition

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The post Slow Cooker Gingerbread Pudding Cake appeared first on The Recipe Rebel.

Soft Molasses Cookies Recipe

Ashley Fehr — Tue, 08 Nov 2022 06:54:00 +0000

These soft Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

If you love simply spiced cookies, you’ll love these Chai Cookies Recipe and The Best Snickerdoodle Recipe too!

Ingredients Needed:
How to make Ginger Molasses Cookies:
What’s the difference between these Molasses Cookies and Gingersnap Cookies?
How do you store Molasses Cookies?
What to do with your leftover Molasses?
Looking for more Christmas Cookie recipes? Here are some of my favorites!
Molasses Cookies Recipe

These soft and chewy Molasses Cookies will always remind me of my Grandma — she always had an impressive cookie stash in her freezer for when we would stop by! Around Christmas, I always have to make a batch.

I love the crisp coating that the sugar gives them as they bake!

Molasses isn’t something I use a lot of throughout the year, but around Christmas time I always need a carton to whip up my favorite holiday treats!

It has kind of a distinct flavor, and honestly not one that I usually find enticing. But these cookies are one of my favorites this time of year so I can’t resist (one I also love in this Slow Cooker Gingerbread Pudding Cake!). They are the perfect combination of warmth and spice and sweetness.

They would be perfect on a Dessert Charcuterie Board too!

If you want to take things up a notch and go beyond plain old Molasses Cookies, try these White Chocolate Gingersnap Oreos or these White Chocolate Truffle Stuffed Gingersnaps.

Some of our other favorite holiday cookies are these Christmas Sugar Cookies, Soft Frosted Sugar Cookies and Grandma’s Sour Cream Sugar Cookies.

Ingredients Needed:

Butter: I use unsalted butter in most of my baking recipes but you can also use salted butter and they will turn out fine, since there is not any salt added.
Brown Sugar: brown sugar has a rich, dark flavor that works perfectly with the molasses.
Egg: holds everything together. I haven’t tried these cookies with an egg substitute.
Molasses: gives us that classic rich flavor
Flour: I use all purpose flour but whole wheat flour works great as well.
Ginger and Cinnamon: warm spices that complement the rich molasses perfectly.
Baking Soda: makes these cookies rise just enough so that they are thick and chewy.
Sugar: for rolling! This gives the cookies a bit of extra sweetness and a crisp crunch on the outside.

How to make Ginger Molasses Cookies:

See the detailed recipe down in the recipe card!

Cream the butter and sugar and then add the remaining wet ingredients
Add the dry ingredients and mix just until combined. For thick cookies I like to refrigerate until the dough is firm, or at least workable.
Roll into balls and coat in granulated sugar.
Bake, but don’t overbake! The key to nice soft cookies is to take them out of the oven when they are just a bit glossy in the centre.

Combine wet ingredients after creaming the butter and sugar.

Add dry ingredients and mix.

Roll in granulated sugar.

Place on a baking sheet to bake.

What’s the difference between these Molasses Cookies and Gingersnap Cookies?

These are softer and chewier than a traditional gingersnap cookie, but with many of the same flavors. They are still sweet and have mild spice, and that rich, sweet molasses flavor.

I am not a fan of crunchy cookies, so I prefer these soft Molasses Cookies over crispy gingersnaps any day!

How do you store Molasses Cookies?

These cookies keep beautifully, but it should be noted that the strong flavors in this cookie will transfer to other foods, so they should always be kept sealed in a separate container — don’t place them in the same bag or container as other cookies to store.

On the counter:

These Molasses Cookies can be store in an air tight container at room temperature for up to 1 week. They will be best the first 3 or 4 days, so I recommend moving them to the freezer if you’re not planning to eat them all in that time.

To freeze Molasses Cookies:

These cookies freeze perfectly. Simply place in a large freezer bag or freezer-safe container (you can place wax paper or parchment paper between the layers if you like but it’s not necessary), and freeze up to 3 months.

This is perfect for holiday gift-giving as you can make them quite a ways in advance!

What to do with your leftover Molasses?

Molasses is used in lots of great traditional fall and Christmas recipes. Here are some of my favorite ways to use up leftover Molasses:

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Molasses Cookies

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Refrigeration time 3

Total Time 23

Servings cookies

Calories 149cal

Author Ashley Fehr

Ingredients

3/4 cup unsalted butter room temperature
1 cup brown sugar
1 egg
1/4 cup fancy molasses
2 1/4 cups all purpose flour
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup granulated sugar for rolling

Instructions

In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.
Add egg and molasses and beat on medium speed until combined.
Add flour, ginger, baking soda and cinnamon and mix on low speed or by hand just until combined. Refrigerate until dough is firm.
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Roll dough into 1-1.5″ balls and coat them in granulated sugar. Place on prepared baking sheets and bake for 7-9 minutes, just until centers are set.
Let cool for 5-10 minutes before removing to a wire rack to cool completely.

Video

Nutrition

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Maple Bacon Baked Beans

Ashley Fehr — Tue, 14 Jun 2022 06:08:00 +0000

These Maple Bacon Baked Beans are the best quick and easy side dish. They’re made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Ingredients Needed:
How to Make Maple Bacon Baked Beans
FAQs
Tips and Notes for Maple Bacon Baked Beans
Serving Suggestions
More Summer Side Dish Ideas
Maple Bacon Baked Beans Recipe

These Maple Bacon Baked Beans are a delicious twist on a classic summer side dish! This recipe is based off of my Instant Pot Baked Beans, but instead of using the instant pot, we’re actually baking the beans.

They’re also taken up a notch with the addition of crispy bites of bacon for a smoky flavor twist that pairs deliciously with the sweeter flavors in the sauce.

This recipe takes just 10 minutes to prep and is perfect for your next summer grill out!

Serve them alongside The Best Burgers, Air Fryer Potato Wedges, Corn on the Cob and Easy Broccoli Salad and you have one of our favorite meals!

Ingredients Needed:

Beans: I use canned white beans to keep the prep a little bit quicker. You can use dried beans, you will just need to soak and boil them first. See my FAQs for more tips on using dried beans.
Onion: adds a sweet, savory flavor base for the sauce. We can add it in raw because the beans bake for so long!
Sauce: our sweet and savory baked bean sauce comes together with a mixture of water, tomato paste, maple syrup, apple cider vinegar, molasses, cornstarch, Worcestershire sauce, and garlic.
Seasonings: salt, ground mustard, black pepper, red pepper flakes
Bacon: use thick-cut, chopped bacon. You can simply omit for a vegetarian side dish.

How to Make Maple Bacon Baked Beans

These homemade Baked Beans take just 10 minutes to prep!

Prep the beans: Drain and rinse the beans, then place in a greased baking dish with onion.
Make the sauce: In a bowl, mix together water, tomato paste, maple syrup, vinegar, molasses, cornstarch, Worcestershire sauce, and seasonings.
Combine and bake: Pour the sauce over the beans, stir to combine, then top with bacon pieces. Bake until thickened and bubbly.

Combine beans and onion in a baking dish.

Stir together the sauce.

Stir in sauce.

Top with uncooked bacon pieces and bake.

FAQs

Which beans are baked beans?

Traditionally, baked beans are made using white beans which is what we’re using for this recipe. However, baked beans can be made with other types of beans like navy beans, pink beans, or even pinto beans.

Can you use dried beans?

You can totally use dried beans, you’ll just need to take a little extra time to prep. Simply cover the beans with a few inches of water and soak them overnight. When you’re ready to cook, boil them for one hour or until tender, then proceed with the recipe as instructed.

How to store:

Leftover Maple Bacon Baked Beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven or on the stove until heated through.

Tips and Notes for Maple Bacon Baked Beans

To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
Make vegetarian Baked Beans. Just leave out the bacon!

Serving Suggestions

Baked Beans are the perfect side dish to pair with a number of different entrees. I love to serve them next to Air Fryer Hot Dogs, Instant Pot Meatloaf and Mashed Potatoes, Grilled Chicken Thighs, or Grilled Turkey Burgers!

More Summer Side Dish Ideas

Side Dishes

Grilled Potatoes in Foil

Dinner

Creamy Ranch Bowtie Pasta Salad Recipe

Side Dishes

Homemade Creamed Corn

Spring/Summer

Easy Potato Salad Recipe

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Maple Bacon Baked Beans

These Maple Bacon Baked Beans are the best quick and easy side dish. They're made with canned white beans and crispy bacon tossed in a thick, sweet, and smoky sauce.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 242cal

Author Ashley Fehr

Ingredients

6 cups canned white beans (1150 grams or 3 540ml cans) (or 1 lb dried beans — see note*)
1 small onion (finely diced)
1 cup water
1 can tomato paste 156 ml (½ cup)
½ cup pure maple syrup
¼ cup apple cider vinegar
¼ cup molasses
2 tablespoons corn starch
2 tablespoons Worcestershire sauce
2 teaspoons minced garlic
1 ½ teaspoons salt
1 teaspoon ground mustard
⅛ teaspoon black pepper
1-2 pinches red pepper flakes optional
4 strips thick cut bacon, chopped

Instructions

Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
Drain beans and rinse well (*note below includes method for using dried beans). Place in the baking dish with the onion.
In a large bowl, whisk together the water, tomato paste, maple syrup, vinegar, molasses, corn starch, Worcestershire sauce, garlic, salt, mustard, pepper and pepper flakes.
Pour sauce over beans and stir to combine. Lay the bacon pieces on top of the beans.
Bake for 30-45 minutes, until bacon is cooked through and sauce is thickened and bubbly. You can cover with foil for the first portion of the cook time to prevent splatter if desired, but I recommend uncovering to help crisp the bacon for the last 15-20 minutes.

Video

Notes

*If using dried beans, cover with 3-4 inches of water and soak overnight. Drain and boil for 1 hour until tender but not mushy. Drain and continue with the recipe.

Tips:

To prevent splatter, cover the baking dish with foil for the first portion of baking time. Be sure to uncover the dish for the last 15-20 minutes though so that the bacon can crisp up.
Lay the bacon on top. Make sure you wait to add the bacon until everything is mixed. You’ll layer it on top of the beans so it doesn’t get soggy mixed into the sauce.
Play with flavor. Since you’re making your own sauce, feel free to play around with the flavor of it. Want it extra spicy? Add more red pepper flakes. Prefer a sweeter sauce? Add more maple syrup.
Make vegetarian Baked Beans. Just leave out the bacon!

Storage:

Nutrition

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White Chocolate Gingersnap Oreos

Ashley Fehr — Tue, 08 Dec 2020 06:20:24 +0000

Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!

Every year when December rolls around and I bake up a batch of these soft and chewy Molasses Cookies, I wonder why I don’t bake them year round.

They’re just so good, and I forget just how good, until I snag that fresh carton of molasses and whip up yet another batch for Christmas.

There are so many flavours I love during the holidays: white chocolate, mint, spice, orange, cranberry… I could go on. It just works, right?

Now, I know my share of white chocolate haters. And I get it. It’s just not chocolate.

But that rich, buttery, creamy white chocolate complements other, stronger flavours so well that its one of my favorites.

Don’t worry, the gingersnaps are soft and chewy, and not crunchy, and the white chocolate frosting firms up perfectly in the fridge so your frosting won’t go smushing out the sides

I recommend trying this Gingerbread Cake next!

How to store White Chocolate Gingersnap Oreos:

I like to keep these cookies cold when I’m not serving them so that the frosting is firm — when it is warm it does tend to squish out more than I’d like (although they are still delicious).

You can store these cookies in the refrigerator for 1-2 weeks, or in the freezer up to 3 months.

I like to make a big batch and stick them in the freezer for those Christmas cookie cravings!

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White Chocolate Gingersnap Oreos

Creamy white chocolate frosting sandwiched between two soft and chewy Gingersnaps — the perfect combination!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 8

Total Time 38

Servings sandwich cookies

Calories 438cal

Author Ashley Fehr

Ingredients

Cookies

3/4 cup unsalted butter (room temperature)
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all purpose flour
1 1/2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/4 cup sugar for rolling

Frosting

1/2 cup white chocolate
3 tablespoons cream or milk
1 cup butter softened
2 cups powdered icing sugar
1 tsp vanilla

Instructions

For the cookies:

With an electric mixer, cream butter and sugar together until light and fluffy. Add the egg and molasses and beat again until smooth, scraping down the sides of the bowl as necessary.
Add the flour, ginger, baking soda, cinnamon and cloves and beat on low-medium until dough comes together. If dough is not firm enough to roll into balls, refrigerate for 1-2 hours.
Preheat oven to 350 degrees F and roll cookie dough into 1" balls. Roll cookie dough balls in granulated sugar and place on lightly greased baking sheets about 2" apart, pressing down firmly so that they are flattened (1/8-1/4" thick). Bake for 6-7 minutes, until set at the outer edges. Remove from oven and let cool.

For the frosting:

In a small bowl, microwave chocolate and cream for 45 seconds. Stir until smooth and completely melted, returning to the microwave for another 15-20 seconds if necessary.
With an electric mixer, beat butter until smooth.
Add in slightly cooled chocolate mixture, powdered sugar and vanilla. Beat on low until combined, scraping down the sides if necessary. Beat on medium-high for 3-4 minutes until light and fluffy.
Pipe or spread onto half of the cookies and top with an unfrosted cookie — if it is too thin to spread of pipe, refrigerate for 1 hour before filling cookies. Refrigerate filled cookies for 1-2 hours until the frosting has set. These cookies freeze extremely well, too!

Nutrition

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