Homemade Crockpot Apple Butter

Image Credit: Cooking From the Heart

Autumn is in full swing and I thought it would be nice to share my homemade Apple Butter recipe! For those curious this recipe will consist of using actual apples vs applesauce. Though applesauce is quicker to use, I promise you the wait time using apples is completely worth it! Whether for biscuits or for toast this is sure to be a family favorite! Happy Friday everyone!


* 5-6lbs Fuji Apples (Washed/Cored/Sliced)

1 1/2 cups. Apple Cider

1 cup. Cane Sugar (Granulated also works)

2 cups. Brown Sugar

1/4 cup. Lemon Juice

1/2 tsp. Salt

1/2 tsp. Nutmeg

3/4 tsp. Ground Cloves

1 tbsp. Cinnamon


1.Wash the apples, and make sure to core and cut them into cubes. I personally leave the skins of the apples on, but if you want to take the extra time to peel the apples that is perfectly fine!

2. Once your crockpot is filled add your liquids, dried spices, sugar and salt.

3. Give your apples a good mix making sure everything is coated.

4. Place your crockpot on Low for 2 hours and then bump the temperature setting to High for the remaining 7 hours.

5. Once finished I use a blender of your choosing on the Low setting to help give the butter its smooth texture. I highly recommend investing in one of the Immersion blenders to help save on time.

6. Store in containers or use your preferred canning method. If placed in the refrigerator the apple butter can keep for 1 month before needing to be replaced. If kept in the freezer then the apple butter can keep for up to 1 year, just make sure to take out what you want to use and allow it to unthaw in the refrigerator the night prior to use. For those who decide that canning is the best way to go, canned apple butter has a shelf life of roughly 2 years, but make sure to keep your jars in a dark and cool place! Make sure to date your containers/jars!

7. Enjoy!

Hardy Vegan White Chili

With the winter months soon to arrive, I have been testing out new chili recipes. The city where I live does an annual Chili Walk in which different art shops downtown offer their homemade chilis and cinnamon rolls. This allows the shops to gain attention and help out local businesses. Last year, I came across a white chili that I fell in love with and decided I would try to find something similar. This year my goal is to make a plant based version of this chili, and I think I have possibly done that.

Scouring the internet I came across a recipe for a Vegetarian White Chili granted it was completely vegan. Being allergic to the oil from jalapeños, I decided to take the recipe and alter it a bit to make it my own. With that being said; however, you will be able to find the link to the original recipe at the bottom of the page. Enough of my ramblings though! Let’s move on to the good stuff! Happy Sunday Everyone!

Hardy Vegan White Chili


2 cups. Vegetable broth

(4) cloves garlic (peeled and minced)

(2) 15 oz. White beans, drained

8 oz. Vegan cream cheese (Daiya brand)

White Chili Seasoning (I used 1/4 tsp ground cloves, 1tsp. Cayenne pepper, 1 tbsp. Garlic powder, 1 tbsp. Onion powder, 1 tbsp. Paprika, 2 tsp. Agave Nectar)

Salt & Pepper to taste

1/2 cup. Red Bell Pepper

1/2 cup. Green Bell Pepper

3/4 cup. Chopped Onion

1/2 cup. Mushrooms (add more if you desire)

1 cup. Corn (I used canned).

Note: For those wanting to add jalapeños, the original recipe calls for (1) 7oz can. jalapeño slices (drained)


Step One: First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole.

Step Two: Fry the garlic and the optional onions and bell for around 5 minutes.

Step Three: Combine all ingredients, including jalapeños (if desired) and cook on medium heat for 15 minutes.

Step Four: Season with salt and pepper as wanted, and dish out to plates. Enjoy!

Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.contentednesscooking.com

Original Recipe Link: https://www.contentednesscooking.com/vegetarian-white-chili/

Apple Cider Doughnut Cake

Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!

Apple Cider Doughnut Cake


Yellow cake mix

3/4 cup. Apple Cider

1 tbsp. Brown Sugar

½ cup. Apple Sauce

1 tsp. Vanilla

¼ cup. Cinnamon

¼ cup. Sugar

1 cup. Powdered Sugar

¼ cup. Melted Butter


Step One: Prepare box cake mix as instructed in a large bowl.

Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.

Step Three: Pour mix into a well greased 7” Bundt pan.

Cooking Methods

Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.

Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Glaze

Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.

Step Two: In a separate bowl. Mix cinnamon with sugar.

Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Step Four: Serve warm with apple cider glaze dip and enjoy!

Recipe Credit: http://www.princesspinkygirl.com

Original Recipe Link: https://princesspinkygirl.com/apple-cider-doughnut-cake/