You wouldn’t think that peach picking in the mid-west would be something we’d get into but… you’d be wrong. Although it was fun, as we do pick-your-own for just about every season we can here. Peach picking in the mid-west was exactly as you’d expect: not all that great. Many peaches were not good. I expect it is difficult to grow them up here, but we had a blast all the same.
Now, I make Apple Butter every year. It is one of the staples of my homemade kitchen arsenal. So when I came across several recipes for Peach Butter I had to try it. And it did NOT disappoint. It is very much like Apple Butter because it has the same spice profile but it has a different sweetness than you get from delicious ripe peaches.
I have never peeled peaches before and I have read several times about boiling them then putting them in an ice bath and then the peels would slip off. I didn’t think it could possibly be that easy but let me tell you if I didn’t do it with my own two hands I would have never believed it. It was incredible. If you haven’t tried this method of peeling peaches you should!
Crock Pot Peach Butter
Delicious, sweet and different but best of all easy! Crock Pot Peach Butter.
Bring a large stock pot of water to a boil. Once at a full rolling boil, place the peaches in the water for 1 minute. (This method works best with peaches that are ripe and ready to eat).
Remove the peaches from the boiling water using a slotted spoon and place them into a large ice bath. Let the peaches sit for a minute or two.
The peels will slide right off. (Seriously, it's like magic!)
Cut peaches into slices, place in crock pot.
Add all spices and sugar into crock pot with peaches.
Cook on LOW for several hours. Check after 3 or 4o hours to see consistency. The cook time will vary depending on how much juice is in the peaches.
Once the peaches are cooked down enough, using an emersion blender, blend until smooth.
Ladle peach butter into half pint canning jars.
Process in boiling water for 5 minutes. Check jar lids by pushing on the tops to ensure they have sealed.
Move over ever other Banana Bread recipe you’ve ever used. Here comes the best, most moist, banana-y flavored, knock your socks off Banana Bread Recipe you have ever shoved in your mouth. This Extra Moist Banana Bread recipe is the most delicious thing I’ve ever made. I’m not kidding.
It has a few unusual ingredient you might have seen in other “moist banana bread” recipes such as instant pudding and greek yogurt, but amounts have been exhaustively tried in my “test kitchen” 😉 You might find that there are pockets of the loaf that seem like they like they are raw or uncooked but that is the beauty of this recipe, it is actually what the pudding does, it makes it seem raw/uncooked but it is just little pockets of deliciousness.
Cream in a large bowl with paddle attachment butter and 1 cup of the brown sugar. It will be light color and completely combined.
Add eggs one at a time, mix until combined.
Add yogurt, bananas, and vanilla. Mix until thoroughly combined.
In a separate bowl, mix flour, baking soda, and instant pudding. With mixer on slow, add dry mix slowly, until JUST combined. Your batter will be thick and lumpy but do not over mix. It is better to mix with your mixer and not by hand as by hand you will more than likely over mix it.
Pour batter into prepared loaf pan.
With remaining brown sugar and cinnamon: mix together and sprinkle over batter, pat down and even out.
Bake 30 minutes uncovered.
After 30 minutes, tent tin foil over pan to continue baking. Bake an additional 30 minutes, check for doneness. Your bread my require between 30-60 additional minutes of baking while tented depending on how large your loaf pan is.
This post is sponsored by NESTLE® but the content and opinions expressed here are my own.
The BEST Pumpkin Chocolate Chip Cookies
I know it’s cliché but Fall is truly my favorite and I am not afraid to say it. The crisp air and Fall colors and, of course, the spice pallet. I can’t get enough of the smell of cinnamon, nutmeg, cloves… The second I can break out my Cinnamon brooms I get all giddy and excited. And of course, my most favoritest part of Fall – it contains my most favorite holidays: Halloween and Thanksgiving! Christmas is magical, I agree, but here is why Thanksgiving is better: there is none of the pressure of gifts for everyone and ALL of the gathering around a really good meal!
I know you’ve probably been to the grocery store about nine times this week already and we are barely into Monday night. Lists have been made, forgotten, made again, second trips and the last-minute additions. So, who wants to think about the day-before-thanksgiving dinner???
Surely not you. But here is an easy and delicious tradition you can start THIS YEAR without adding anymore stress to your holiday planning.
Ok ok ok … being from Chicago, I am particular about my pizza. BUT, I am also realistic about my ability to get things done easily some times. I also like to keep in mind that my toddler like to eat his pizza from the crust back, so he is particular about the stuffed crust frozen pizzas.
Libby’s is my go-to canned pumpkin choice, again, because for us in Chicago, it is a local company and I love to support local businesses. And I always use the gold standard Toll House chips in my cookie recipes.
This recipe is so crazy easy, DB literally did almost all of it himself. Plus, you don’t need a mixer and it all goes in ONE BOWL!
This recipe calls for you to melt the butter instead of cream it. Because you want these to be super dense, you only need the yolk to help hold them together.
Always use high quality Vanilla extract. I find imitation has a tinny after taste.
Plopping the pumpkin into the bowl is always good for a giggle.
Licking the spoon is always allowed in our house!
Keeping little fingers out of the bowl was nearly impossible!
The best part about this whole set up is that, because the dough has to chill for an hour, you can cook the pizza while it’s chilling and then eat your pizza while the cookies are baking! It is literally genius. To bake up a batch of these Pumpkin Chocolate Chip Cookies and relax, Thanksgiving will work it’s self out 😉
The BEST Pumpkin Chocolate Chip Cookies
A delicious twist on classic chocolate chip cookies that will be sure to please your holiday guests!
In a microwave-safe bowl, place cubes butter and microwave until completely melted.
Whisk in white and brown sugar until fully incorporated.
Allow to cool for several minutes.
Once cool, add egg yolk. Whisk to incorporate.
Add vanilla and pumpkin and whisk to incorporate.
Add salt and all spices. Whisk to incorporate.
Whisk together flour and baking soda.
Add to wet mixture and incorporate with a wooden spoon.
The dough should be slightly dry and pull away from the side. You should be able to form it into a ball. If the dough is too dry, add small amounts of flour until you reach the correct consistency.
Mix in chocolate chips and refrigerate for 1 hour until chilled.
Roll into 1"-2" balls and place on parchment paper on a baking seat.
If the dough has softened due to handling, re-chill.
Preheat oven to 350*
Bake dough balls for 8-10 minutes or until the edges begin to darken. The cookies will be puffed up and should defeat after you take them out, the centers should still be soft and the edges slightly crispy.