3-Ingredient Slow Cooker Apple Butter

Who needs candles when your food smells this good?! Prepare for a houseful of fantastic fall scents (and flavor!) when you make 3-Ingredient Slow Cooker Apple Butter!

A few weekends ago, John and I drove out to Branstool Orchards, a family-owned fruit farm in Utica, Ohio, to go apple picking. We had visited their truck at the Clintonville and Worthington Farmers Markets over the past few months and the produce is always fantastic! So when I was looking around for a place for us to go pick our own, I knew that Branstool had exactly what I wanted.

3-Ingredient Slow Cooker Apple Butter | AreYouKitchenMe.com

While we were there, they were picking seven different varieties including Melrose, Fuji, Pink Lady, Gold Rush, and a few others I can’t remember. We weren’t really sure which we liked- except for Gold Rush, which I adore- so we hit up all the trees and got a little bit of everything. It gave us a nice mix of crisp apples for snacking and softer apples for baking or blending.

3-Ingredient Slow Cooker Apple Butter | AreYouKitchenMe.com

Enter, apple butter. Though it contains no actual butter at all, you’ll find yourself slathering it all over alllll the things. Crunchy wheat toast with vegan butter? Tasty. Add apple butter? Irresistible! Bagel with cream cheese? Good. Add apple butter? Heavenly! Warm bowl of oatmeal? Comforting. Add apple butter? Decadent! I have yet to find something it doesn’t go great with…

3-Ingredient Slow Cooker Apple Butter | AreYouKitchenMe.com

Something so indulgent surely takes hours of manual labor, involves pounds of refined sugar, and requires a laundry list of hard-to-find ingredients, right? Wrong-o my friends! Just a few pounds of apples, a few dates or spoonfuls of your sweetener of choice, and a touch of cinnamon. Das it!

Perhaps the most thrilling part of this recipe is walking through the door after work to your own potpourri of sweet, spiced apples. Forget buying fall-scented candles and toss a few apples in the crockpot and call it a day.

3-Ingredient Slow Cooker Apple Butter | AreYouKitchenMe.com

Make some apple butter and try to hang on to a jar for at least a week. I’ve got an incredible recipe using the sweet stuff coming at ya next week. But I can’t say I’d blame you if it’s all gone by then…

3-Ingredient Slow Cooker Apple Butter

Prep Time: 15 minutes

Cook Time: 10 hours

Who needs candles when your food smells this good?! Prepare for a houseful of fantastic fall scents (and flavor!) when you make 3-Ingredient Slow Cooker Apple Butter!

Ingredients

  • 4 pounds apples
  • 5-6 pitted dates (optional)
  • 2 cinnamon sticks (or sub 2 tsp. ground cinnamon)

Instructions

  1. Wash the apples well and chop them into large chunks, removing the seeds and core but keeping the skins.
  2. Add the apples, dates, and cinnamon sticks to a large slow cooker and turn to Low setting. Cook for 8 hours, until apples are completely soft.
  3. Transfer apples to a high-speed blender and blend until smooth. You will have to do this in batches. Alternatively, you can blend right in the pot with an immersion blender.
  4. Return the blended apples to the slow cooker and cook for an additional 2-3 hours, stirring occasionally to prevent burning. Store in the fridge in an air-tight container for 2-3 weeks.
http://www.areyoukitchenme.com/3-ingredient-slow-cooker-apple-butter/

3-Ingredient Slow Cooker Apple Butter | AreYouKitchenMe.com

What I Ate Wednesday

What I Ate Wednesday on Halloween is full of treats- no tricks! 

Happy Wednesday! It’s been a while since I checked in with a What I Ate Wednesday post… work has been insanely busy and I’ve just been really drained in the evenings. But there’s light at the end of the busy season tunnel and the holidays are right around the corner! Not a lot else to report so let’s get into the eats, shall we?!

What I Ate Wednesday | AreYouKitchenMe.com

I haven’t been sleeping great (although melatonin has been a HUGE help) so I opted for extra sleep instead of the gym. Slurped down a smoothie at my desk before I remembered to snap a pic. Oops! Today’s flavor was pumpkin with lotssss of cinnamon. So yum!

What I Ate Wednesday | AreYouKitchenMe.com

Switched up the typical scarf-down-food-while-working routine and went to lunch with a friend! We went to Two Dollar Radio’s new headquarters and were both obsessed! I had been there before but am still in love with their book selection, all-vegan coffee, cafe, and bar, and just general chill vibe. Our lunches were FANTASTIC! My sandwich was the “Bad Hombre”- corn + kale burger, barbecue sauce, pimento cheese, sliced red onion, jalapenos, on locally-made ciabatta. It was TO DIEEE FOR. My friend got the “Vegan Lunchpail”- chorizo, house mozzarella, jalapenos, roasted red peppers, cucumbers, tomato, lemon pepper aioli, hot sauce, on locally-made sourdough and was equally thrilled. If you’re in the Columbus area, I can’t recommend this place enough!

What I Ate Wednesday | AreYouKitchenMe.com

My lunch was soooo filling so it was a rare no snack day! Gasp! John was starving when I got home so I had a small bowl of chili and a few bites of his organic tater tots. [Lol- never thought I’d say the words “organic tater tots”…]

What I Ate Wednesday | AreYouKitchenMe.com

We bought a shiz ton of these mini bags of pretzels but sadly, only had two trick or treaters! Oh well, more for me to snack on while finishing Stranger Things muahahaha…

What I Ate Wednesday | AreYouKitchenMe.com

I spotted these goofy-looking Moondrop grapes at the store this weekend and HAD to have them. Good news- they’re also absolutely delish. Perfect for night time snacking.

And that’s it, friends! Have a wonderful first day of November!

Autumn Vegetable Sheet Pan Dinner

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Remember that time I ate my Chocolate Cherry Beet Smoothie for like, ten months straight?? Or when I ate pizza every day for a week…? Basically, when I find something I like, I eat it constantly for far longer than socially acceptable until I’m completely burnt out on it and never want to eat it again.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Let’s just say, I’ve had this Autumn Vegetable Sheet Pan Dinner for lunch (ironic?) every workday for the last month. She’s at it again, folks! I’m just a major fan of the “if it ain’t broke don’t fix it” mindset. And there ain’t nothing broke about this meal.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

As many things in my life do, this recipe stemmed from my constant drive for perfect efficiency. What could be more efficient than a whole meal on one (ok, two) cookie sheet(s)?! It certainly makes cleanup easy and means I’m only one pan away from stuffing my face with the best fall has to offer.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Speaking of the best of fall… Delicata squash is perhaps my most favorite of all the fall squashes. And that’s saying something because I’ve been a butternut addict for years. But I just love the ease (sensing a theme here?!) of not having to peel the skin or fight with the massive body. They’re sweet and soft like acorn but without being stringy or dry. I most often roast them but you can also steam and stuff them, which I may have to try before they disappear from the farmer’s market.

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Another of my favorite farmer’s market finds featured in this dish are apples. We went apple-picking at Branstool Orchards a few weeks ago and have been making a dent in our massive haul of fruit ever since. They bring a wonderful sweetness to this savory dish, but be on the lookout for some sweet recipes coming your way soon!

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

Ok friends, I’m out the door with lunches packed full of fall for the week! Make it a good one! Pro tip: double the sauce recipe to dip or drizzle and thank me later.

Autumn Vegetable Sheet Pan Dinner

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-5 entree-sized servings

Everything fall, all in one place! Autumn Vegetable Sheet Pan Dinner is the comforting, easy dinner you’ll want all season!

Ingredients

  • 1 delicata squash, halved, seeds removed, and sliced
  • 1 sweet potato, chopped into 1” cubes
  • 1 russet or Yukon gold potato, chopped into 1” cubes
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 small firm apple, chopped into 1” pieces
  • ½ red onion, chopped into 1” pieces
  • 1 can chickpeas, rinsed and drained
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 2 Tbs. olive oil (optional)
  • 1 head kale, washed and torn into pieces (optional)

Instructions

  1. Preheat oven to 425F and prepare two large rimmed baking sheets with silicone mats or foil. (Grease lightly if using foil.)
  2. Prepare all vegetables except kale, apple, and chickpeas as instructed above and toss together in a large bowl.
  3. Add Dijon, maple, and olive oil to a jar and shake well to combine.
  4. Pour half of the dressing over the vegetables and toss well to combine. Add to baking sheet and cook for 45-50 minutes, tossing once halfway through.
  5. While the other vegetables cook, massage the rest of the dressing in the kale until softened.
  6. To serve, plate the kale then add the roasted vegetables. For extra flavor, double the dressing recipe to drizzle on top.
http://www.areyoukitchenme.com/autumn-vegetable-sheet-pan-dinner/

Autumn Vegetable Sheet Pan Dinner | AreYouKitchenMe.com

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