Robin Asbell is an author, educator and natural foods chef who creates luscious, feel-good food, blogs at her website, and posts luscious food photos on Instagram, Twitter and Facebook. She writes for newspapers and magazines and is the author of 11 cookbooks, most recently Plant-Based Meats.
If you own a slow cooker, you may not know it, but you also own a free-standing, electric mini-oven that’s ideal for baking loads of things, from breads and brownies to fruits crisps and cheesecakes. If you think about it, it makes sense: The slow cooker is a heavy ceramic pot that heats from the bottom, with a lid that seals it tightly. It’s not so different from your oven — even if you can’t fit a sheet pan in it.