Spiced Pear Butter

I am officially obsessed, OBSESSED, with this recipe for pear (or apple!) butter.  It was insanely easy and produced the most delicious pear butter I have ever had.  Fortunately, my grandparents have a pear tree in their backyard and were generous enough to share their bounty with me!  The only downside is that now that I know how awesome this stuff is, I can’t get my hand on any more free pears!  They seem to have gotten to their peak and are no more.  I am so, so sad about this.  I’m still thinking about just hitting up a local apple orchard because I’d REALLY love to make apple butter from this recipe.  We shall see.

Thus far, I’ve been spreading this yumminess on my bagels in the morning.  Or eating with a spoon from the jar.  I’m not proud of that but I can’t help myself.  You could put it on waffles, pancakes, crepes…so many possibilities.  The spices in it are perfection and the texture is so buttery smooth.  I love that I was able to throw everything in the crockpot overnight and it was practically done!  It does take a little time to peel and core all the pears (about 45 minutes) but it is so worth it.  I also used Sucanat which is a great alternative to processed, refined sugar…much better for your body.  Also used pink himalayan sea salt instead of overly processed table salt that’s been stripped of all nutrients.  I wondered how it would work with the alternative sugar and honestly, I couldn’t tell a difference in texture and taste-wise, I thought it was better!

Take advantage of the pears and apples at the height of the season and make this stuff!  So, so good!

Spiced Pear Butter
 
Ingredients
  • 6 lbs (about 25 large) Pears or Apples, peeled, cored and finely chopped
  • 2½ c. Sucanat (or use brown sugar)
  • 4 t. Ground Cinnamon
  • ½ t. Ground Cloves
  • ½ t. Allspice
  • ½ t. Fine Sea Salt (I used pink himalayan)
Instructions
  1. Place all ingredients in a slow cooker and stir to combine.
  2. Cover and cook on high for one hour.
  3. Reduce heat to low and cook for 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  4. Uncover and continue cooking on low for one hour. Place mixture in blender and blend until completely smooth.  Let cool completely.
  5. Spoon the mixture into sterile containers and refrigerate or freeze.
Notes
Makes 2 pints.

 

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Cookie Monster Crockpot Cake

I struggle with some recipes…in particular, bread puddings and crockpot cakes.  Why??  Because they are so darn hard to photograph!  It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos.  Delicious?  Yes.  Photogenic??  No.  So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!

To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME.  I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes.  And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was.  So I thought why not swap out the nuts for cookies and voila!  Cookie Monster Crockpot Cake!  If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert.  Oh and do I even have to mention the vanilla ice cream??  That’s kind of a no-brainer.

Enjoy!

Adapted from Southern Living Rocky Road Chocolate Cake

Cookie Monster Crockpot Cake
 
Ingredients
  • 1 (18.25 oz) Devil's Food Cake Mix
  • 1 (3.4 oz) Package Chocolate Instant Pudding Mix
  • 3 Large Eggs, lightly beaten
  • 1 c. Sour Cream
  • ⅓ c. Butter, melted
  • 1 T. Pure Vanilla Extract
  • 3¼ c. Milk, divided
  • 1 (3.4 oz) Package Chocolate Cook-and-Serve Pudding Mix
  • 2 c. Oreo Cookie Pieces
  • 2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
  • 1 c. Bittersweet or Semi-Sweet Chocolate Chips
  • 2 c. Miniature Marshmallows
  • Vanilla Ice Cream (optional)
Instructions
  1. Lightly grease a 4-qt slow cooker or spray with cooking spray.
  2. In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
  3. Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
  4. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
  5. Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
Notes
Serves 8-10.

 

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