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| Christmas Morning with my men!!!! |
Apple Butter
This is seriously one of the easiest things I've ever made. Luckily I have a Pampered Chef apple slicer so the hardest work was the clean up. I started it at 1:30 am, went to bed got up at 8:00 am stirred it a few times and it was done by 11:30 am I blended it and it was ready to can. I have a timer on my slow cooker so I didn't have to worry about checking it. I may have stopped around eight hours but I wanted the flavors to be a deep and rich as possible.
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| What it should look like at each stage |
Slow Cooker Apple Butter
7-8 lbs of apple (I used Gala and Red Delicious but a tart apple would be good also)
1 1/4 cups raw sugar (adjust according to the sweetness of you apples)
3 TBSP molasses
1-2 TBSP cinnamon (I like mine with alot)
*optional*
1/2 tsp nutmeg
1/2 tsp cloves
(I didn't use them this time)
Peel, slice and core your apples. Place them into your crock along with the remaining ingredients cook on low for 8-10 hours. Stir occasionally. Once they are done either mash with potato masher or use an immersion blender to smooth. (If you like it with more of a chunky texture use the potato masher) You can either can or freeze. It will last up to 2 weeks in the refrigerator.
Peanut Butter Bacon Bark
This may be the ugliest thing I've ever made but it may also get me a "BEST BIG SISTER IN THE WHOLE UNIVERSE" award. My little brother may just be obsessed with bacon. So I remixed peppermint bark, tossed out the normal ingredients and Davidified it.
Peanut Butter Bacon Bark
1 pack of bacon
1/4 cup brown sugar
1 tbsp chili powder
1 tbsp cinnamon
12 oz Reese's peanut butter chips
6 oz white chocolate chips
Preheat oven to 325 F. Start by layering bacon onto a broiler pan. In a small bowl combine sugar, cinnamon and chili powder. Top the bacon with sugar mixture and pat down so that all the bacon is covered. Bake 15-20 minutes. Watch carefully the sugar will burn easily. Pull out and let cool. Once bacon has come to room temperature, chop bacon into fairly small pieces. Cover a baking sheet with wither wax paper. Pour peanut butter chips into a medium sized microwave safe bowl. Microwave in 30 second increments, stirring in between until chips are melted. (My microwave takes 1:00 to 1:30 minutes) Pour melted peanut butter chips onto wax paper smooth out into a flat rectangle shape. Top with your chopped bacon. While that cools melt your white chocolate chips in the same manner as peanut butter chips. Drizzle melted white chocolate over and let cool. Refrigerate until cool and hardened. Once hardened break into bite sized pieces.
Salted Caramel Hot Chocolate Mix
(I made a double recipe which makes between 14-16 cups)
Salted Caramel Hot Chocolate Mix
5 cups granulated sugar
3 tablespoons salt
26 oz box of powdered milk
32 oz powdered creamer
2 cups cocoa
16 oz instant chocolate pudding
2 cups brown sugar
12 oz semisweet morsels
Line a baking sheet with aluminum foil and set aside. In a large heavy bottom skillet heat sugar over medium heat stirring often. Cook until sugar has liquefied and turned a dark amber. Pour onto baking sheet and sprinkle with salt and let cool and set until hardened. Once hard break into chunks and place into a food processor. Pulse into a powder. (I had to do it in batches) Combine all ingredients in a huge bowl and process in food processor in batches until all ingredients are combined and a fine powder. ( I used a medium plastic box with a lid to hold it all until ready to bottle) I poured mine into 16 oz powdered creamer containers that had been washed and cleaned with the label removed.
I also made this Praline Sauce, Coconut Lime Sugar Scrub and these Oatmeal Fudge Bars I did change a couple of things for the recipient, I added chopped macadamia nuts to the crust and swapped white chocolate for the dark. I have made the bars a couple of time by the recipe and I love, love, love them!
