apple pie in a jar a.k.a apple butter


i FINALLY made it to the apple orchards this season! there is the cutest place called the apple bin around the corner from my house & they have acres + acres of apple trees. i got a huge buschel to get through the season (okay, more like the week) of baking with freshly picked apples! they even sell fresh apple cider, so i treated myself to a gallon of that too. wait till you see all the apple recipes i have in store for you! drinks, pies, more pies & this apple butter. it literally taste like apple pie in a jar & you can put it on just about anything. toast, pancakes, waffles or if you are anything like me.. a giant spoon! it is very easy to make, but a bit of a lengthy process so i would even suggest doubleing the recipe & gifting mason jars full of apple butter to friends! next i am off to the pumpkin patch tomorrow to purchase WAY too many pumpkins for the porch. it is an obsession & i can't get over how whimsical the white pumpkins are, they look like they come straight out of cinderella. have a great weekend, i hope you find yourself at an apple orchard or pumpkin patch too.

p.s. look at that shiny knife rack! i have been dying to have my collection of shun knives on display & peg + awl makes the coolest magnetic rack out of reclaimed wood. i just need one more knife for that last spot! i was scared we were going to crack the backsplash installing it, but we bought a stone/granite drill bit & it worked out perfectly!


  • 4 pounds apples, peeled & chopped into cubes
  • 2 cups fresh apple cider (no-sugar added)
  • 3/4 cup light brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice


  • in a pot add the apples, cider, brown sugar & sea salt. simmer for 20 minutes until the apples have softened.
  • pour mixture into a blender & add the cinnamon, nutmeg, cloves, vanilla & lemon juice. puree until smooth.
  • add mixture back to the pot & cook in the oven at 250 degrees for two to three hours. stir every half hour.
  • remove from oven & let cool before placing into weck or mason jars.
  • refrigerate for up to two weeks.



remember nutter butters?! those cute little peanut shaped cookies. these are a flour based peanut butter cookie as opposed to the classic three-ingredient peanut butter cookies. if baked correctly they produce a crisp outside, and soft inside. eat them plain, with peanut butter or sandwich your favourite jam in between them so you can yell "ITS PEANUT BUTTER JELLY TIME".


  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup peanut butter (i used kraft)
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter or jam to sandwich in between


  1. preheat oven to 350 degrees.
  2. in the bowl of a stand mixer, cream butter, peanut butter, white sugar and brown sugar until light and fluffy.
  3. add egg and vanilla, until well incorporated.
  4. on low speed, sift in flour, baking powder, baking soda, and salt.
  5. on a greased cookie sheet place balls of dough and squish with a fork to get the criss-cross design.
  6. bake for 8-10 minutes, and take out right before edges begin to brown.
  7. let cool and eat as they are or place a teaspoon of peanut butter/jam in the middle!