Another fall favorite recipe that is fun to make is homemade apple butter! There are so many recipes out there, you just have to find a good basic one and then tweak it to your tastes.
For this recipe, I reduced the sugar to 3 cups and use only 1 teaspoon of cinnamon. I bought a jar at our county fair recently and it’s really good but has a lot of cinnamon in it. It was cool to see them actually make it outside in the big copper kettle. I wanted my batch to be more rich and not real sweet and cinnamon-y so I made the above changes. I also use a mix of apples…Granny Smith, Red Delicious and Gala.
(This last photo is from the Internet, not mine. My batch is still cooking at this time)
While peeling and cutting the apples, I was thinking about my sweet little dog that we lost last week. No tears though, just fun memories! She loved apples and always waited by my feet when I ate an apple. She knew that she would get some leftover off the core when I was done. She would go crazy over the sweet fruit!
This was our last day together and I’m so thankful that I took the time to snap this picture, cuddle and say our goodbyes. She was 15 years old and super healthy until about 6 weeks ago. She could still hike the mountains and go on 3 mile walks at her older age!
Hug your pets and have fun with them! And share your apples 😊
Here’s the dessert I tried last week with a fresh pumpkin from our garden. It really is delicious, very moist and tasty!
It made a 9 x 13 cake so there is plenty to share. Adam had a couple friends here that evening so they got a piece and we also shared with my parents. I love to try new dessert recipes once in awhile but I don’t like leftovers sitting around calling my name and testing my willpower! lol
One of my favorite things to grow in our garden each year is pumpkins~ small pie and big carving pumpkins! They take up a lot of room and vine everywhere but I love to have our own little pumpkin patch. I mostly use them to decorate around the house but I also love to cook the little ones and make a fresh dessert and roast the pumpkin seeds.
One small pie pumpkin equals about 16 oz puree when you are finished. It’s just the perfect amount for most recipes. I’ve never tried to cook the big jack o’lanterns because they are so big and stringy inside. But, I have heard that people eat them too. There are 3 basic ways to change your uncooked pumpkin into puree; boiling, baking and microwave. I’ve always baked it….just cut it in half, get rid of stem section and stringy pulp, place face down in a pan and cover with foil. Bake at 375 for an hour or until tender. The outside just slides right off the flesh. Once it cools, just scoop it out and mash it.
Keep all those seeds when you are cleaning it out. There are so many recipes for roasted pumpkin seeds. They are super healthy; packed full of protein, magnesium, fiber and zinc to boost your immune system.
Here is one quick and easy way to flavor those seeds: spritz dry seeds with cooking spray, toss with a little (a little goes a long way!) cinnamon, sugar, salt and chili powder. Roast on a baking sheet at 375 for 10 minutes. I tried this snack idea last week and it was great!
Who doesn’t love a new side dish? I’m always looking for new recipes to serve with the main dish.
Garlic smashed potatoes! Super yummy with meatloaf and green beans and easy to make. Enjoy!
Made to Crave is an awesome book by Lysa Terkeurst, President of Proverbs 31 Ministries.
This is the book that we are using in Bible class each morning after reading one chapter in the book of Proverbs. It’s wrote for young girls and we love it so far!
This is probably the strangest recipe I have ever made! Lacey went to a sleepover at a friend’s house awhile back and came home the next day telling me about this awesome bean cake they had for dessert after dinner. What in the world is a bean cake?! My friend is a great cook so I was anxious to check out the recipe.
Even though I had never tried them, I just knew that I didn’t like chickpeas. I knew they were healthy and full of protein but I wasn’t trying them….until now! I was still skeptical and reluctant but my curiousity won. This recipe is gluten free, contains no flour, oil or butter.
I will admit that the whole time I made this recipe I was convinced it would end up in the trash and I was wasting my time and money. Once Adam gained his appetite back after surgery, I decided one evening to make this special dessert. It contains very few ingredients and is quick and easy to make. The results was a very rich, moist and chocolate brownie type cake that was delicious! It makes a small 9 inch cake and we topped it with vanilla bean ice cream and chocolate syrup. Very weird but very yummy! Please let me know if you give it a try.