Apple Cider Mules

I know. Another apple cider cocktail. But I swear I haven't been sitting around all season enjoying happy hour! We are full on Christmas over here and enjoying every minute. We've decked the halls and every corner of our house just seems extra cozy and festive this time of year. We've built a gingerbread house, constructed a foam Nativity and enjoyed special cups of hot chocolate. Tomorrow we'll make snow angels, go ice skating and eat a whole roll of tollhouse cookie dough. Just kidding. Sort of. 

It is no secret that I LOVE this time of year and these little ones of ours certainly make it extra special. I want to bottle up their excitement and joy with it all. Every day of this season is just so much fun with them. 

This cocktail though. In case you have some cider sitting around from Thanksgiving, MAKE THIS. Or even if you don't, go to the store and MAKE THIS. I love Moscow Mules- 50% because they are delicious and 50% because the mugs are just fun to drink out of. The best part about a mule is that as long as you have ginger beer and good vodka, you can basically add your own mixer and call it a mule. 

Holiday Happy hour is calling! 

Apple Cider Mules

2 oz. vodka

2 oz. apple cider

2 oz. ginger beer

sliced oranges + cinnamon sticks (for garnish)

Mix these right in the glass! Combine all ingredients, stir and finish with ice! Garnish with a slice of orange and a cinnamon stick. 

Apple Cider Old-Fashioneds

Hello! I hope that everyone had a wonderful Thanksgiving with plenty of deliciousness and family time. It came and went so fast but we had the best time! It's so crazy to me that December is a matter of days away. We wish for Fall to come so quickly and we blink and it's Christmas. WHOAH. But it's the very best time of the year and I plan on soaking in every minute.

As long as the holidays are here, I want to be drinking apple cider in my cocktails. Whether it's cold or warm, there's something about cider in a drink that is like sipping on a giant hug. It's the perfect mixer this time of year!

There Apple Cider Old-Fashioneds were a hit with my family this year. They pack a punch and if you don't like them as strong as the recipe makes them, just keep adding more cider. The measurements you will find below are good for one drink, but it's easy to multiply the portions and make these in a pitcher. Trust me- this is a good idea if you're enjoying happy hour with a crowd. 

If you need me, I'm over here researching other apple cider cocktail recipes. 

Apple Cider Old- Fashioneds

2 ounces apple cider
Dash of Angostura Bitters
1 tsp. of brown sugar OR simple syrup
2 ounces Bourbon OR Rye Whiskey
Ice
Slices oranges and apples, for garnish
Cinnamon sticks, for garnish

In your favorite cocktail glass, combine apple cider, bitters, simple syrup and whiskey. Mix it up, then add the ice. Pop in fruit and cinnamon sticks for garnish! 

Easter Eats

{image via}

Easter is only a few days away and we are enjoying this week getting ready for time with our families for the holiday. I rounded up some recipes from the archives if you're still menu planning and need some inspiration. One thing is for sure...Easter with my family on Sunday is going to include my Lemon Almond Ricotta Cake. It's the perfect Easter dessert!

Breakfast/Brunch- 

Classic Belgian Waffles
Crustless Mini Quiches
Lemon Ricotta Pancakes
Tomato Corn and Zucchini Fritatta

Small Bites/Starters-

Sweet Pea Crostini
Steamed Mini Atichokes with Butter Dijon Aioli

Salads/Sides-

Baby Greens with Figs, Goat Cheese + Champagne Vinaigrette
Endive, Citrus and Arugula Salad
Green Bean Salad with Pickled Onions + Fried Almonds
Brussels Sprouts Leaf Salad

Desserts-

Coconut Macaroons
Lemon Almond Ricotta Cake (THE BEST)
Strawberry and Mascarpone Filled Cupcakes

Cranberry + Cinnamon Brie en Croute

This has been the holiday season of baked brie! I made this for Thanksgiving, two Christmas parties and on Christmas day. It has become a cocktail hour favorite for our family holidays because it is just so unbelievably GOOD. A simple wheel or wedge of brie gets dressed up with sweet, sugary cranberries and wrapped up in puff pastry. I have made this with both a wheel and a wedge and I have to say, I prefer the end result of the wedge- it's much meltier. 

Cranberries, brown sugar and cinnamon are my fillers of choice, but you can branch out in any direction you like! Fig preserves would be delicious and I have also had this with an apricot and walnut topper, too. I served my baked brie with french bread crostini and honeycrisp apple slices. The apple slices were the best!

If you are looking for something to add to your New Year's celebrations tonight or tomorrow, I promise this will be a favorite. 

Happy New Year's Eve to all!

Cranberry + Cinnamon Brie en Croute

1 wedge of brie

1 sheet puff pastry

1/2 cup dried cranberries

1 Tbsp. butter, melted

1/4 cup brown sugar

1 Tbsp. cinnamon

1 egg, lightly beaten

Defrost puff pastry for 15-20 minutes and unfold. 

Preheat oven to 350 degrees.

On a baking sheet, lay puff pastry flat. Place brie on top of puff pastry. 

In a small bowl, mix cranberries, butter, brown sugar and cinnamon. Spoon cranberry mixture on top of brie. Fold puff pastry over the wedge, making sure there are no holes or air pockets. Brush with egg wash.

Bake for 25-30 minutes, or until pastry is browned, puffed and brie is nicely melted.

Friendsgiving, Volume 3

If you are not celebrating Friendsgiving, you are missing out. In a big way. 

It is one of my favorite traditions and although this was the third year that our close group of friends celebrated together, this is the first year that Mark and I were able to join- with little Will in tow! He was our official mascot. 

I love, love, love this tradition and it is a true blessing to have such wonderful people in our lives. 

Our meal this year was stellar and everyone contributed something delicious. Our meal was complete with perfectly smoked turkey breast, sausage stuffing, butternut squash mac and cheese and plenty of other deliciously different sides. We even had a signature cocktail and plenty of Pumpking!

I made a batch of my favorite cranberry sauce, and this incredible Brussels Sprouts Salad with Hot Bacon Dressing from the Thanksgiving issue of Southern Living. If you like brussels sprouts, MAKE THIS SALAD. And if you don't like them...well...make it anyways. I'm convinced that if you don't like brussels sprouts, you just haven't had them prepared in a tasty way. This salad is sure to shake up your Thanksgiving table.

It was a wonderful afternoon spent with so many of our favorite people. Cheers to the holidays, cheers to 2014 and cheers to friends who feel like family. 

Similar Recipe Links:

Autumn Cocktail (try this Bourbon Apple Cider Cocktail)

Butternut Squash + Apple Soup (this Apple- Butternut Squash soup from Martha looks yummy and with the addition of a jalapeno, has a little spice!)

Cranberry Sauce

Sausage Stuffing (this Spinach, Fennel + Sausage Stuffing with Toasted Brioche looks divine!)

Butternut Squash Mac and Cheese

Roasted Potatoes (this Crispy Potato Roast is gorgeous and delicious. Again, thanks Martha)

Green Bean Casserole

Kale Salad (try this Kale + Pomegranate Salad)

Brussels Sprouts Salad with Hot Bacon Dressing

Gluten Free Apple Pie with Cinnamon Streusel Topping

Cranberry Sauce with Lemon + Orange

Cranberry sauce has always been one of my favorite parts of our Thanksgiving meal. I always reserve a little spot right next to my turkey and although those two are supposed to be eaten together, I prefer to eat my cranberry sauce by itself, straight from a spoon. In fact, when I was in college, my dad would send me back to school with a couple of containers to hold me over until Christmas break! I can't get enough of this stuff. Just this morning, I mixed a tablespoon into Will's plain Greek yogurt and he was in love, too! 

This recipe comes from my family's kitchen (thanks, Dad) and is simple and delicious. This is my very favorite kind of cranberry sauce! The best part is the ever so thin slices of orange and lemon rind that are sweet and citrusy after being cooked in the sauce. I could eat a whole bowl of the sweet, cranberry flavored orange and lemon rind all by themselves. Double the recipe to keep this brightly flavored cranberry sauce on hand throughout the entire holiday season! 

Cranberry Sauce with Lemon + Orange

4 cups fresh cranberries

1 cup white sugar

1 cup brown sugar

1 sliced lemon

1 sliced orange

1.5 cups water

In a large, heavy bottom pot on medium heat, combine water, white sugar and brown sugar. When mixture is warm and sugars begin to dissolve, add cranberries, lemons and oranges. The cranberries will begin to pop and the sauce will start to bubble. Let the sauce simmer for 20-30 minutes (the longer it cooks, the thicker it will become once it's chilled), stirring occasionally. Remove from heat and cover. Store in airtight glass containers in the refrigerator. 

Baked Brie with Cranberries, Cinnamon + Pecans

Christmas may be over but we continue to celebrate in our house long after December 25th. For the entire 12 days of Christmas to be exact! This Christmas has been extra special for us and I never want it to end. 

The celebrations continue this week as we say hello to 2014! As we get ready for a cozy night in with friends, I'm menu planning for New Year's Eve- babies and bubbly included! I am loving the idea of several small bites instead of one big meal. 

If you are still in need of some tasty bites to add to your New Year's Eve spread, I have the perfect addition. This is a wonderful holiday appetizer that everyone seems to love. I made this last year for my family's pre- Thanksgiving dinner cocktails and appetizers and we added it to our pre- Christmas dinner menu this year as well. I made a second batch when we celebrated Christmas with Mark's family this weekend and even the smallest people in the house gobbled it up! 

In a big crowd, one just doesn't seem to be enough. So go ahead and make an extra! Your dinner guests will thank you.

Baked Brie with Cranberries, Cinnamon + Pecans

1 wheel or wedge of Brie cheese

1 sheet puff pastry, thawed

1/3 cup chopped pecans (or walnuts)

1/3 cup dried cranberries

1/4 cup dark brown sugar

1 Tbsp. unsalted butter

a few shakes of cinnamon

1 egg, lightly beaten

Preheat oven to 375 degrees

In a small saucepan on medium heat, melt butter. Add nuts and a few shakes of cinnamon. Saute for 3-5 minutes until nuts are toasted.

In a baking sheet, lay out puff pastry and place brie on top. Place cinnamon/butter/nut mixture on top of the brie followed by the brown sugar then the cranberries. Wrap the brie with the puff pastry. Brush with egg to finish. Bake for 25-30 minutes, or until pastry is brown and nicely puffed. Serve with crostini and apple slices.

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{Lemon + Rosemary + Vanilla} Williams-Sonoma Stovetop Aroma

Christmas time always seems like the perfect time to simmer a little stovetop aroma to make your home smell warm and cozy as you bring friends and family in to celebrate the season. I have always loved the orange/cinnamon/clove combination, but I tried a little something new last night and it was divine. My cousin Meg brought this over to my mom in a jar as a hostess gift and I needed to make it right away! This is the scent that is burning in Williams-Sonoma stores and it is positively delightful!

Lemon + Rosemary + Vanilla are a trio made in heaven.

I sliced on lemon and added it with a few sprigs of rosemary to a small sauce pot. I filled it 3/4 full with water and added 2 Tablespoons of vanilla extract. Simmered on low leaves your house smelling fresh and cozy. Just add water as needed.

Prepared in a mason jar with some raffia and a gift tag, this makes a wonderful hostess gift! Just swap the vanilla extract with an actual vanilla bean to keep the liquid clear. 

Pumpkin Pecan Cranberry Upside Down Cake

This festive little cake was the result of gathering ingredients from my kitchen and hunting for recipes that included them. I started with fresh cranberries and pumpkins, and knew that I would probably need some butter to make it GOOD. Pecans were a no brainer and brown sugar seemed like another appropriate ingredient to add to the bunch. After a quick search and a few key words using my ingredients, I found this DELICIOUS cake recipe. Pineapple Upside Down Cake was one of my favorites growing up and I had no doubt this version featuring pumpkin, pecan and cranberries would be a nice seasonal twist! 

The cranberries are sweet, yet tart, the nuts are gooey and decadent and the pumpkin is just enough.

If you need a quick, yet impressive dessert to share with friends this Christmas season, this one is a winner. Served warm with vanilla bean ice cream is totally the way to go.

Pumpkin Pecan Cranberry Upside Down Cake
recipe from Sis. Boom Blog

16 Tbsp. (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar
2 cups fresh cranberries
1 cup coarsely chopped pecans
2 large eggs
1 cup pumpkin puree
6 Tbsp. canola oil
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper. 

Melt the butter in a saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan.

In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture. 

In a large bowl, whisk together the eggs, pumpkin and canola oil. Sift together the flour, sugar, baking powder, cinnamon and salt. Add the dry ingredients to the pumpkin mixture and stir until combined. Carefully spread the batter over the cranberry pecan topping. 

Bake for 35-40 minutes, or until a cake tester comes out clean. Cool the cake on a cooling rack for 10 minutes.

Place a large plate or platter on top of the cake. Invert the cake and plate together and remove the pan. Carefully peel off the parchment paper.

Cranberry Crostini with Blue Cheese, Walnuts + Arugula

The Christmas season is officially upon us and I am looking forward to spending the week decking the halls and making merry! Our Thanksgiving was certainly a special one this year and we have so, so much to be thankful for. Thanksgiving day started with my favorite event of the year- The Turkey Trot! It's just not Thanksgiving without this favorite lovie tradition. We spent the day with my family at my parents house and little Will just loved his first Turkey Day celebrations. 

We started off our Thanksgiving feast with a little cocktail hour (per usual) and I made the appetizer and drink menu. It's not a Nido holiday without a signature sip! These cranberry margaritas from How Sweet It Is are TO. DIE. FOR. I am looking forward to many more of these over the next several weeks. 

To round out the margaritas, I made some whipped ricotta with herbs, and these lovely little bites we have here. I altered the original recipe just a tad and they were a hit! I love the melty blue cheese with the tiny sweet bite of cranberries. I'll be finding reason to see more of these crostinis this holiday season!

Cranberry Crostini with Blue Cheese, Walnuts + Arugula
recipe inspiration via epicurious 

1 french baguette, 1/4" slices

1/2 cup chopped walnuts

8 ounces blue cheese or gorgonzola, crumbled

1 shallot, minced

1/3 cup dried cranberries

baby arugula

olive oil

sea salt

Preheat oven to 400 degrees.

Slice baguette and arrange on a baking sheet. Brush with olive oil on the top of each slice and bake until crisp, about 5 minutes. 

In a small bowl, combine walnuts, blue cheese, shallot, cranberries and toss together. 

Spoon mixture on top of baguette slices. Sprinkle with salt. Bake until cheese melts, about 4-6 minutes.

Finish with a leaf of arugula on top.

The New York Times' Essential Thanksgiving

Thanksgiving is just under a week away and if you are like me, you are flipping through your cookbooks and scrolling through Pinterest to find the perfect recipes for your holiday meal. My dad sent me this article from The New York Times which not only includes links to great recipes, but also a great visual of the classic players in the Essential Thanksgiving meal. 

EVERY year, I get asked what kind of Thanksgiving my family has. I think most are surprised when I tell them that is doesn't include a bowl of spaghetti and meatballs to kick off the meal. My family tends to go the traditional route with a twist! My mom's homemade stuffing includes Italian sausage and dried cherries. We skip the green bean casserole (even though my sisters and I secretly LOVE it) and usually do something fancy with brussels sprouts or asparagus. We have made pumpkin gnocchi and butternut squash soup as "starters". We do at least two types of cranberry sauce and last year, my sister accompanied my Grandma's pumpkin pie with homemade cinnamon ice cream.  If I could choose JUST ONE thing to eat at my family's Thanksgiving meal, it would be my mom's stuffing. I would share the recipe, but there isn't one. You'll have to come over and watch her make it. 

Whether you are hosting the holiday, or contributing just a few dishes, this guide is a fantastic one to go by!

*image from The New York Times Online

Here is a roundup of some of the recipes I've been eying.

Appetizers-

Frisee Salad with Blue Cheese, Walnut and Cranberry CrostiniWhipped Ricotta and Herbs

Turkey-

Emeril's Brined and Roasted Turkey (we love a brined turkey and have been using Emeril's method for years!)

Cranberry Sauce-

Cranberry Pear Chutney

Potatoes- 

Boursin Mashed Potatoes

Stuffing-

Dried Cherry and Italian Sausage Stuffing 

Something Orange-

Bourbon Bacon Sweet Potatoes with Brown Butter and Crispy Sage

Green & Snappy Vegetables-

Brussels Sprouts with Shallots & Wild Mushrooms

Pie-

Bruleed Pumpkin Beer Pie

Cranberry Ginger Pear Pie

Cocktail-
Fresh Cranberry Vanilla Ginger Margaritas with Sugared Cranberries

Chocolate Covered Sweet Tweets

You all know that I love festive little treats! These chocolate covered cuties are perfectly packaged and fun to hand out to your favorite Peeps this Easter weekend.

This is what I like to think of a mash-up of two Pinterest discoveries. I found the idea to cover Peeps in chocolate here and the free "Sweet Tweets" printable can be found here. All you need is some good chocolate (I used Ghiradelli) and colorful sprinkles. And our beloved sugary marshmallow chicks, of course. Download the free printable, print on cardstock, grab some scissors and you're ready to go.

Covering Peeps in chocolate is pretty much life changing.

Chocolate Covered Peeps

Peeps of all colors

Ghiradelli dark and white chocolate chips

Sprinkles

Using a double boiler, melt chocolate. Pour sprinkles onto a plate or into a bowl. Once chocolate is melted, dip each peep in chocolate, then in sprinkles. Set to dry on parchment paper. Once the birdies are dry, package in ziploc bags and staple the decorative package topper on each side.

Wishing you all an Easter weekend filled with love, happiness, and many blessings!

Handmade Holiday Cheer: Personalized Ornaments

Happy Christmas week!

I was looking for a few extra goodies to add to some Christmas care packages and when I saw this post from Nina last week, I new that the personalized ornaments were in my crafting future. I'm a sucker for anything personalized. Bonus points if it's Christmas related.

I picked up some bright colored ornaments at Hobby Lobby as well as some festive ribbon. I used white craft paint that I already had at home to carefully paint names on the ornaments. I tied pretty little bows atop the wire loop and this simple Christmas craft was complete! Don't forget to use fray-check or clear nail polish on your ribbon ends!

Red Velvet Peppermint Crinkle Cookies

As I mentioned a few days ago, I spent last Saturday baking up some Christmas treats. These cookies made their way onto the baking list and I do believe they will remain on my list for years to come. I love red velvet anything and with only a handful of ingredients, this is such a simple cookie to make. They're pretty, they're pepperminty and bonus points because they're a festive color- red! If you are not a peppermint loving soul, I do believe a simple red velvet crinkle cookie would be delightful. I just happen to love that candy cane crunch!

Red Velvet Peppermint Crinkle Cookies

recipe from Duncan Hines

1 box Duncan Hines Red Velvet Cake Mix

6 tablespoons butter

2 large eggs

1 cup powdered sugar

1 tsp. cornstarch

1/2 cup crushed candy canes

Preheat oven to 375 degrees. Melt butter and set aside to cool. Place cornstarch and powdered sugar in a shallow bowl (I recommend using a pie dish) and mix well with a fork.

Place cake mix, eggs and cooled butter into a large mixing bowl. Mix by hand until well blended. Stir in crushed candy cane. Using your hands, form dough into 1 inch balls and roll in the powdered sugar/cornstarch mixture. Place on a cool, un-greased cookie sheet about 2 inches apart. Bake one sheet at a time, for 9-11 minutes, in the center of the oven.

Cool on a wire rack.

Our Christmas Kissed Casa

I love, love, love decorating for Christmas! My family's home was nothing short of magical at Christmastime and now that I have a home of my own, I've recreated the feeling as Mark and I start to make our own memories and traditions together. I love that from the moment you arrive at our front door, our house is literally kissed with Christmas all over. I love red, green and lots of sparkle! Every room in the house has something special to smile about.

Mark and I made a trip to The Reindeer Ranch to get our tree this year which was so much fun. We picked out a 10 foot North Carolina Fraser Fir that sits front and center in our living room. Mark is finally learning this year that the first person up is responsible for turning the tree on. There is nothing quite like waking up in the morning and walking out to pour your coffee while seeing a perfectly glowing Christmas tree. It's like a Folger's Coffee commercial every single morning. I know, such a Yuletide freak I am!

Our tree has no special theme. Only memories! I'm thankful that both Mark and I have families that started the tradition of giving ornaments every year. I plan on doing the same thing for our future minis. Our tree is filled and holds a combined 61 years of ornaments! We have ornaments from the time we were both born until now and each holds a serial memory. There are no two ornaments alike! Our tree is covered in 2,200 lights! Our personalized Pottery Barn tree skirt was a wedding gift from our dear friends.

I grabbed an eggnog latte, turned on The Holiday and did some Christmas wrapping! Cheerful presents under the tree are such a pretty sight.

Our stockings match our tree skirt and are a new addition to our decor this year! They're hanging with care.

My parents gave me this beautiful, hand painted nativity a few years ago. It's white with simple gold detailing and I love it sitting on our bookshelf. The camels are my favorite.

Last year, I discovered my love for filling every open container with ornaments. It's a fun and easy way to add Christmas happys all over the house. I filled my trifle dish with red, silver and gold ornaments and keep it on our coffee table.

In our small powder room, I filled a metal bucket with ornaments, cinnamon pine cones and some clippings from our tree.

The Santa soap dispenser is back this year and sits next to this hand painted ceramic tree! My mom painted these little gems years ago and she sent one home with my over Thanksgiving. These little light up trees were always a favorite of mine when I was younger and I smile every time I walk by and see it glowing.

This year, I tried something new with some extra ornaments and hung them from the light fixture above our table. I'm loving the way they ornaments look like they just float.

I love this simple wreath hanging over our kitchen window above the sink. I picked it up at our local nursery and added my own sparkly gold bow. It's real and smells delightful!

And because I need something pretty to look at while I work, a tiny Charlie Brown tree in my office. It's decorated with small gold balls, white twinkle lights and gold swizzle sticks. This is the same tree that used to twinkle in my bedroom growing up, so it has a special little place in my heart.

I'm linking my Christmas decorations up with Erin for the last post of this fun Holiday link up! It's been so much fun to take a virtual Holiday Home Tour of blogland.

We're off t0 look at Christmas lights around our town. We have mint chocolate chip ice cream, Christmas pajamas and the movie Elf waiting for us when we get home. (with a special appearance by Mr. Buble on Saturday Night Live!) Merry Christmas to all and to all a good night!

Handmade Holiday Cheer: Pumpkin & Apple Butter

The most wonderful time of year upon us and I can't keep myself from trying new recipes to share with family and friends during upcoming holiday celebrations. I have a long list of treats that I want to make before Christmas gets here and this past weekend, I started with some seasonal butters! Since we travel for the holidays, I always try to find something that aside from being homemade, will also travel well. I made apple butter in the crock pot and pumpkin butter on the stove in my Le Creuset Dutch oven. Both are super yummy and could not be any easier. I also now the trick to making your house smell all warm and cozy and festive. Ours smelled like a holiday dream on Sunday with these butters cooking! And how darling are these mason jars all wrapped up with a simple bow. These are perfect to keep on hand during the season to give to your friends or to bring some Christmas cheer as a hostess gift at your next gathering.

When I test tasted the apple butter, I felt all happy inside, like the apples and spices were hugging me. It then occurred to me that substituting the apples for pumpkin would be an equally cheerful treat.

Enjoy!

Crock Pot Apple Butter

adapted from Bakin' on the Side

7 apples (I used a combination of Honey Crisp and Jonagold)

2 cups apple cider

3/4 cup dark brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. pumpkin or apple pie spice

1/4 tsp. salt

Peel, core and chop apples then add them to the crock pot. Add cider, sugar and spices, mix together well. Cook on high until it starts to bubble. Reduce heat to low, and cook for 6-8 hours, stirring every hour. The apple butter will be very thick and dark brown when done. To get it to the right consistency pulse about 10 times in a blender.

Pumpkin Butter

1 29 oz. can pumpkin

1.5 cups apple cider

1 cup white granulated sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

Mix all ingredients in a dutch oven or large pot over medium heat. When it comes to a boil, turn down to low and simmer for an hour until thickened.

*1 batch of both the apple and pumpkin butter fills two mason jars. Both can easily be doubled, tripled, or if you have a gigantic crock pot- quadrupled!