Slow Cooker Baking--Updated with Results

   Last week I made an apple-cherry crisp in my West Bend Slow Cooker-yummy. These crisps bake up really well in this appliance

  The West Bend has always been my preferred slow cooker. Been using this brand of slow cooker for at least 30 years or more. They have just upgraded these too recently.  I like the shape of it-will fit a nice roast or whole chicken and it has heat settings from one to five.  The market interchanges the name slow cooker with crock pots. Crock pots have only two settings hot or low, and they usually have a ceramic insert.  I have never cared for the crock pots much. 

   I bought one when we still had deer camp so I could have chili going all the time on low and would also free up my West Bend. I should try to sell that now.

  I have been browsing Pinterest and online for baking recipes using slow cookers (since my oven broke awhile back)  When they show the photos they are calling for a slow cooker but are using a crock pot with the ceramic insert instead-with only the two heat settings.

  I wanted to experiment today with chocolate chip cookie bars-using keto sweeteners and gluten free Bob's Red Mill flour. When I read the comments most everyone said their cookies were burnt on the bottom and on the edges and not done in the middle. So I found the rack that fits into my West Bend that I lined with parchment paper. Then I found a bread pan that just fits inside on top of the rack-that I oiled a bit along with a piece of parchment paper on the bottom.

   When I am baking outdoors in a dutch oven I always do the same-parchment paper than a trivet and then the pan on top-to keep the bottom from burning. So I am applying the same idea with my slow cooker.

  I just set it up and will check on it every hour. The time of baking seems to be all over the place, and I set this on 4 1/2 instead of all the way up to the 5. Thinking will take a couple hours.

I decided to only use half of the cookie dough-for better baking-hopefully

Stay Tuned for the results-I am hoping this works.

7:15 pm

  We have good results-and was surprised the parchment paper on the bottom under the rack did not brown at all

This took about 2 1/2 hours to bake.

This first photo is at the hour mark

I was waiting for this to pull from the sides a bit more but thinking 2 1/2 hours should be enough time to bake through and it was 

Pretty good bake especially with keto sweeteners and gluten free flour

   I will bake up the other half of the batter tomorrow So am quite pleased, I am thinking brownies will bake up well this way, and may try an upside down cake with this method.

   This is the recipe I adapted from a Toll House Chocolate Chip Cookie recipe

2 cups Bob's Red Mill 1-1 gluten free flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon baking spice

1/4 cup butter-softened, and 3/4 cup coconut oil softened

3/4 cup splenda-or a keto sweetener of choice

3/4 cup  swerve brown sweetener, or coconut sugar

1-2 teaspoons of vanilla extract

2 large eggs

2 cups your choice chocolate chips-I use dark chocolate chips or a keto dark chip

optional-1 cup chopped nuts, or fine coconut unsweetened

Beat the butter, coconut oil, and sweeteners, and vanilla extract  til creamy. Beat in eggs one at a time. add the baking soda and 1 cup of the flour til blended, and then add the other cup. If it needs it add in 1/4 more of the flour.

  Follow above for baking in a slow cooker.

and I got these sweet stamps in the mail today-I pre ordered them at usps online I fell in love with them as soon as I saw them-Otters in snow