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Slow-Cooker Upside-Down Peach Bourbon Cake

It’s hot.

And I don’t mean that as a complaint. I ain’t complaining. I am a girl who loves the summer, thrives on it, won’t complain when the mercury rises.

I might complain a little, though, if I am forced to turn on my oven during said heat. Because then my apartment gets to be about 700 degrees, and it’s pretty unbearable.

peach bourbon upside down cake

So, faced with a dilemma: that being I had too many peaches (a friend picked them up for me on his way home through the Okanagan), and wanting to make an upside-down cake with them, but not wanting to turn on my oven, I thought I’d give it a try in my slow cooker.

Here’s the thing about slow cookers. People think that they are only for the winter. For soups and stews and heartier, comforting fare. But they can also be your best friend during the summer, when you don’t want to turn on your oven. The heat they kick out is not immense, and it’s contained, so they won’t make your kitchen hot like turning on your oven will.

I’ve never baked a cake in my slow cooker before, but I knew someone who had: Julie Van Rosendaal.

Her new Best of Bridge cookbook included a recipe for a classic pineapple upside-down cake done in the slow cooker, and I thought I’d just swap out the pineapple for peaches, and Bob’s your uncle.

Turns out, Bob IS your uncle! I will admit to having a healthy dose of skepticism going in, but it worked really well. I was really impressed. And the cake was amazeballs. Moist, with just the right crumb. It makes this super tasty caramel sauce that drips down over everything and just rocks. My kid hoovered down a chunk of this still warm, and asked for more.

Winner! And no burning hot kitchen. Extra win.

peach bourbon slow cooker upside down cake

Slow-Cooker Upside-Down Peach Bourbon Cake

(adapted from Best of Bridge Slow Cooker)

Round, 4-6 quart slow cooker



  • 1 cup brown sugar
  • 1/3 cup melted butter
  • 4 peaches, pitted, peeled and sliced
  • 2 tbsp bourbon


  • 1 3/4 cups flour
  • 1 tbsp baking powder
  • 1/3 tsp salt
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 large eggs
  • 1 tsp vanilla
  • 2/3 cup milk


  1. Make the topping. Melt the butter and mash the brown sugar into it until it’s all combined into a kind of paste. Add the bourbon and mash it in as well. Grease the inside of your slowcooker, then spread the brown sugar-bourbon-butter mixture in a single layer on the bottom of the pot.
  2. Carefully arrange the peach slices on top to make it pretty.
  3. Add the softened butter to the bowl of your mixer, and then add the sugar. Whip those together until they are light and fluffy. Beat in the eggs one at a time, then add the vanilla.
  4. Combine the baking powder and salt with the flour, and then slowly beat it into the wet ingredients, alternating with the milk.
  5. Once the batter is done, pour it into the slow cooker on top of the peaches.
  6. Turn heat to high and let cook for about 2-2 1/2 hours, or until the edges are browning and a skewer insterted into the middle of the cake comes out clean.
  7. Remove the bowl from the slow cooker and allow to cool for 15 minutes. Run a knife around the edges of the cake to loosen, then place a plate on top and flip it upside down.
  8. Your cake should slide out onto the plate. If there are any bits left in the slow cooker, you can dig them out and patch them in.
  9. Serve warm with ice cream.




Sheesh. Life is B-U-S-Y. Between teaching 4 classes and finishing up the editing on my cookbook, plus clients and the boy, I feel like I barely have a moment to spare.

I’m gonna go out on a limb here and say you’re in a similar position.

Our lives are pretty crazy these days–shuttling the kid(s) to after school activities, homework, housework, it’s no wonder dinner sometime feels like an afterthought.

I try to be prepared–before I went back to school, for example, I did a ton of batch cooking and prepped up a bunch of meals for the freezer, which we are still working our way through.

But I recently had the opportunity to try a local meal-prep service, and I wanted to share my impressions with you.

hello fresh

Feta- Stuffed Eggplant with Chermoula Freekeh
and a Cucumber and Mint Salad

HelloFresh doesn’t deliver readily-made meals. What they do deliver is the ingredients to make them. Everything is pre-portioned, and they include recipes. The idea is, you can make the meals in about 30 minutes from beginning to end, and it saves time because you don’t have to shop for the ingredients, and some of them are actually pre-prepped for you, like for example the onions come already cut.

You can order different kinds of boxes as well. I got a vegetarian one, but they also offer meat options. The meals feature fresh, healthy, quality ingredients.

The 3 meals that came in my box included a vegetarian sloppy joe (made with Yves Ground Round) with a side arugula salad, lentil dal with naan bread, and  roasted eggplant with feta and chermoula freekeh.

Those all sound pretty tasty, right?

veggie sloppy joes hello fresh

Vegetarian Sloppy Joes with an arugula salad

Here’s what I liked about HelloFresh:

Flexibility: my box came with 3 meals, but you can order larger quantities, and you can also order boxes that feed a larger crowd. Mine was for 2, but a version that feeds a family of 4 is another option.

Speed: all three of them cooked up in about 30 minutes. In fact, the night we had the sloppy joes was a bit of a hairy one. I had a meeting in Kits at 4, and zoomed in the door at 5:30. Dinner was served at 6! I would consider that a success, in and of itself, but the kid actually really like the sloppy joes, as well. Bonus.

Sustainability: all of their packaging is recyclable. All of the boxes are cardboard, and just go straight into the blue bin. The plastic bottles and bags can be rinsed and also recycled.

hello fresh ingredients

By sending you only as much as you need of say, herbs or lettuce, you don’t have produce languishing away in the crisper drawer. I really hate throwing out food, but I do it sometimes, especially fresh produce that I didn’t use up fast enough.

Sourcing local: they also are committed to sourcing the ingredients as locally as possible, which means fresher ingredients, and more money going back into the pockets of local farmers, something I support wholeheartedly.

Trying new things: I get stuck in cooking ruts. We eat lots of stir-fries, pizzas, homemade mac ‘n’ cheese with Caesar salad. What I like about these kits is that they force me to try something new. I’m pretty daring in the kitchen. There’s not much I won’t try, and there’s probably less that I haven’t tried. But this kit exposed me to a few ingredients like a Mediterranean spice mix called chermoula. And freekeh, which was something that I’d known about for a while, and had meant to try.

lentil dal with spinach hello fresh

Lentil Dal with Spinach and Naan

I think it’s a great service–it would be really great for those who cook less from scratch, but even a more advanced home cook can benefit. I also think it would be a really fun date-night activity (I did one of mine with a girlfriend), or a great way to get your kids to help out more in the kitchen.

You can learn more about HelloFresh!, including pricing and meal plans, by visiting their website:





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