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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Peanut Butter & Jelly Bars

Ina Garten does not disappoint.  I honestly cannot think of one recipe (dessert recipe, of course) that I have ever made of hers that hasn’t turned out absolutely fabulous.  I mean the woman just knows her sweets.

And I’m happy to say that the same can be said for these Peanut Butter & Jelly Bars.  Think of the most amazing peanut butter cookie you have ever had, layered in bar form with sweet, gooey jam in the middle and you get these bars.  They are rich and thick and completely indulgent.  And they definitely require a HUGE glass of milk.  I mean HUGE.  They come together in a snap and bake up fast but it’s important to let them cool completely, otherwise they will not hold their shape when cut.  Just a helpful tip from the first time I ever made them.

I’m thinking these are the perfect school lunch treat for kids!  Or husbands even.  Or…is that the same thing?? 😉

Enjoy!

Peanut Butter & Jelly Bars
 
Ingredients
  • 2 Sticks Unsalted Butter, at room temperature
  • 1½ c. Granulated Sugar
  • 1 T. Pure Vanilla Extract
  • 3 Large Eggs, at room temperature
  • 2 c. Creamy Peanut Butter (I like Peter Pan)
  • 3 c. All-Purpose Flour
  • 1 t. Baking Powder
  • 1½ t. Salt
  • 2 c. Strawberry Jam (or other kind)
  • ½ c. Salted Peanuts
  • 1 c. Peanut Butter Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed add the eggs, one at a time, thoroughly incorporating after each addition. Add vanilla and peanut butter and mix until all ingredients are combined.
  3. In a medium bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix until just combined.
  4. Spread ⅔ of the dough into the pan. Spread the jam evenly over the dough but not all the way to the edges as the jam will burn slightly if it's touching the pan. Drop small globs of the remaining dough evenly over the jam. Don't worry if it doesn't quite cover all the jam; the dough will spread as it bakes. Spinkle with peanuts and peanut butter chips and press down gently into the dough.
  5. Bake for 45 minutes, until golden brown. Cool completely and cut into squares.
Notes
Makes 18 bars.

 

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