Tag: Gluten Free

Buckeye Balls

I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love. 

Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!

This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.) 

Your Ingredients

  • ¾ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil 

Your Steps to Buckeye Balls

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours. 

Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!

Mix it up!
Form into balls by the spoonful
Drizzle and chill!
So dang good!

Buckeye Balls

Peanut butter and chocolate pair so nicely in these quick and delicious Buckeye Balls. Great for any holiday treat tray!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 50 candies

Ingredients
  

  • ¾ cup creamy peanut butter
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
  • Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
  • Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
  • Dip balls into chocolate using a toothpick.
  • You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.
Keyword buckeye balls, candies, candy making, chocolate, chocolate and peanut butter, peanut butter
Tried this recipe?Let us know how it was!

Looking for other sweets and treats?

Check out a few of the recipes below or head to my baking page!

Jess2 Comments
Pumpkin Pie Baked Oatmeal

Pumpkin Pie Baked Oatmeal

Weekends in the fall are for cozy breakfasts. Warm breakfasts that you can curl your hands around with a cup of coffee and just take in the cool, beautiful weather. At least, that’s what I believe. Most days of the week, I go for overnight oats with Greek yogurt (Grab this recipe here!), but on the weekend, I like to play around with my breakfast a little more and this pumpkin pie baked oatmeal is just the ticket. 

I don’t know your story, but I am a mom that lives for the quiet on the weekends. For me, I intentionally wake up before everyone else so I can enjoy my coffee and breakfast with a candle and some Christmas lights (don’t judge!). I love mixing together baked oatmeal to savor while it’s still before dawn. This pumpkin pie baked oatmeal is a single serving dish of deliciousness that mixes up in minutes and bakes in just twenty minutes. I top it with a little Triple Zero Vanilla Greek Yogurt to get those whipped cream vibes without all the sugar. So dang good!

Ready to make your own breakfast? Let’s go! 

Your Ingredients for Pumpkin Pie Baked Oatmeal 

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg 
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder 
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk (or other milk of your choice)
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree (I always roast my own! Learn how here!)
    2 tablespoons walnuts (optional) 

Your Steps

Preheat the oven to 375 degrees. In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder. Add remaining ingredients and stir well. Pour the mixture into a small round baking dish. Bake for 15-20 minutes, until the top of the oatmeal is solid. Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat! 

You’ve got your dry.
Mixing the Ingredients
And you’ve got your wet.
Not Baked Oatmeal
Ready to bake!
Diving in
Ready to eat!
Finished Baked Oatmeal
With a little extra treat!

Finished Baked Oatmeal

Pumpkin Pie Baked Oatmeal

A warm and cozy pumpkin pie baked oatmeal is the ticket for a single serving breakfast full of good for you ingredients
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ cup quick oats
  • ½ tablespoon ground flaxseed
  • ⅛ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ teaspoon baking powder
  • 1 tablespoon maple syrup
  • ⅓ cup unsweetened almond milk or other milk of your choice
  • ⅛ teaspoon vanilla
  • ½ cup pumpkin puree
  • 2 tablespoons walnuts optional

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a small bowl, combine oats, flaxseed, nutmeg, cinnamon, salt, and baking powder.
  • Add remaining ingredients and stir well. Pour the mixture into a small round baking dish.
  • Bake for 15-20 minutes, until the top of the oatmeal is solid.
  • Eat it plain, or top with vanilla Greek yogurt for extra protein and a little treat!
Keyword baked oatmeal, Breakfast, oatmeal, pumpkin, pumpkin recipes, single serving
Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

Here are a few of my favorites!

JessLeave a comment

Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme. 

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes. 

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

  • 3 cups diced potatoes (peeled or not, your choice)
  • 1 ½ cups diced celery
  • 1 cup diced onions 
  • ½ tablespoon minced garlic 
  • 1 ½ tablespoon olive oil 
  • 2 ½ cups chicken stock 
  • 2 cups milk 
  • ½ teaspoon pepper 
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary
  • salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes. 

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes. 

All the vegetables
Simmered up.
Add in the blended vegetables.
Creamy and perfect.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Soup
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 3 cups diced potatoes peeled or not, your choice
  • 1 ½ cups diced celery
  • 1 cup diced onions
  • 1 ½ tablespoons olive oil
  • ½ tablespoon minced garlic
  • 2 ½ cups chicken stock
  • 2 cups milk
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ¼-½ teaspoon rosemary

Instructions
 

  • In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
  • Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
  • Cook until the potatoes are soft, 10-15 minutes.
  • Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
  • The amount is dependent on how creamy or brothy you want your soup.
  • Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
  • Allow to simmer over low heat for an additional 5-10 minutes.
Keyword Potato Soup, Potatoes, rosemary, soup, thyme
Tried this recipe?Let us know how it was!

Looking for other great recipes?

JessLeave a comment

Almond Joy Granola Bars

My family is a family that consumes granola bars. (Correction: My mini-me is sitting with me and said I should write, “My family is a family that LOVES granola bars!”) I like them for a quick snack before a run or to hold me over between breakfast and lunch. My kids love them…all the time. But what I don’t love is the added sugar and extra ingredients. This leads to me working to create my own, cleaner version that I can feel good about snacking on. Recently, I looked around my cupboard and found the ingredients for Almond Joy Inspired Granola Bars and was on a mission. These are simple to make, they only dirty up about four dishes, and keep well without needing refrigeration. Yay! 

And the approval rating? Well, my mom came to visit, gave them a try, and said, “I think you need to bake these for our family vacation.” Double yay! I think they make a great snack that is the perfect amount of sweet without overdoing it. AND the crumbles that may form at the end of the batch would be great as a topping on any yogurt. I can’t wait for you to give them a try!

Your Ingredients

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips, divided
  • 1 teaspoon coconut oil

Your Steps to Almond Joy Inspired Granola Bars

Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray. 

Place the old-fashioned oats in a food processor (I love my Kitchen Aid 7 cup food processor) Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds. Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.

Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture. Add remaining honey, salt, chia seeds, and ¼ cup (or more if you want a little more chocolate) mini chocolate chips. Add additional honey if needed, by the tablespoon. Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).

Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth. Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.        

  

Getting ready to grind!
Add the almonds and coconut!
All together with the dates!
Get the remaining ingredients!
Mix it up!
Press it in!
Cut it up!
Chocolate if you’d like..
or leave them plain!

Looking for some other sweet treats for your family? Check out the recipe inspiration below or head over to my baking page!

Almond Joy Granola Bars

A food processor and some simple, good for you ingredients combine to create these delicious almond joy inspired granola bars!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Snack
Cuisine American

Equipment

Ingredients
  

  • 1 cup old fashioned oats
  • ¾ cup unsweetened coconut
  • ¾ cup lightly salted almonds
  • ¼ cup almond butter
  • ¼ cup dates
  • ½ cup honey
  • ¼ teaspoon salt
  • 2 tablespoons chia seeds
  • ½-¾ cup mini chocolate chips divided
  • 1 teaspoon coconut oil

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by lining it first with foil and then spraying it with cooking spray.
  • Place the old-fashioned oats in a food processor. Grind until a rough flour is formed. Add almonds and unsweetened coconut. Grind for additional 20-30 seconds.
  • Add dates and grind once more, until the dates are broken down. Remove from the food processor and place in a medium-sized bowl.
  • Combine almond butter and ¼ cup of honey. Microwave for 30 seconds, just to soften it. Mix well and stir into the oats mixture.
  • Add remaining honey, salt, chia seeds, and ¼ cup mini chocolate chips. Add additional honey if needed, by the tablespoon.
  • Press the mixture into the prepared pan. Bake for 13-15 minutes, cutting into bars halfway through (A steel scraper/chopper like this guy works great!).
  • Once cooled, feel free to add a drizzle of chocolate by combining remaining chocolate chips and coconut oil in a microwave-safe container and microwaving for 30-second increments, until smooth.
  • Spoon into a plastic baggie, snip the corner, and drizzle onto the completed bars. Be mindful not to snip the corner too large.
Keyword almonds, chocolate, coconut, Gluten Free, granola bars, snacks
Tried this recipe?Let us know how it was!

Jess1 Comment

Peanut Butter and Oat Brownies

As a high school teacher, I get invited to a number of graduation parties every year. I love celebrating their accomplishments and walking through the shrine that shows them growing up through the years. ⁠I also LOVE when they have brownies for dessert. Brownies are a top treat for me, and it’s a rare day that I turn one down. I’m always looking for a new recipe. These peanut butter and oat brownies are gluten free and free of refined sugar. So good!

This recipe was inspired by a Taste of Home magazine recipe. I put my own spin on a brownie bar that I think turned out pretty darn incredible. Bonus points for them being gluten free with no refined sugar (depending on your chocolate chips!). Win, win right? Excuse me while I eat the whole pan!⁠

Ready to get baking? Let’s go!

Your Ingredients⁠

  • 1/3 cup oat flour (I grind old fashioned oats myself in a food processor)⁠
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter (I did all natural peanut butter)⁠
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Your Steps⁠ to peanut butter and oat brownies

Preheat the oven to 325 degrees. Line an eight inch square baking pan with foil and then coat with cooking spray. ⁠

In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠

In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠

Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars. I hope you enjoy them as much as I did! ⁠Just try not to eat the whole pan, I dare you.

  • Grab your moist ingredients.
  • Then the dry.
  • Mix them up!
  • Spread them out!
  • Ummm…yum!

Tools of the Trade

I love my large food processor. I do so much with it, including making my own oat flour!

A good Pyrex baking dish is a must!

Peanut Butter and Oat Brownies

These peanut butter and oat brownies are a quick and clean eating brownie that are full of texture and flavor! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1/3 cup oat flour
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Instructions
 

  • Preheat the oven to 325 degrees. Line a 8 in square baking pan with foil and then coat with cooking spray. ⁠
  • In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠
  • In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠
  • Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars.

Notes

I grind old fashioned oats myself in a food processor. You can also purchase your own.
Keyword brownies, chocolate and peanut butter, Gluten Free, oats, peanut butter brownies
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Applesauce: Slow Cooker Style

Growing up, I don’t remember either of my parents making homemade applesauce. That isn’t to say they didn’t do it, but I certainly have no memory of it. It wasn’t until I was almost entirely through college that I even realized canning and preserving food was something commonplace. I didn’t start my own journey with homegrown and preserved food until late into my twenties, after my son was born. 

After we purchased our home in 2009, we immediately set to work to plant a garden and get trees started for our own mini orchard. At that point, I still had no idea where my future in home preservation was headed. My in-laws are avid canners and freezers of food they produce in their garden. I don’t know if it was a push by my husband or a curiosity of mine, but I became interested. Slowly, I started by canning pickles and jams. Then tomato sauce. Then my in-laws brought me bushels of apples from their own orchard (ours are JUST starting to produce enough to preserve them. For now, we eat ours and preserve gifted apples). I became interested in making homemade applesauce. Then apple jelly and apple pie filling. 

Now, I’ve learned that preserving homemade applesauce doesn’t have to look like canning it (although I like to do a little of both). It can look like freezing it, which is a little less daunting for many. And while I love a low simmer on the stove, a slow cooker does the trick and takes the pressure off of worrying if it’s going to burn. Big win, right? 

So if you’re ready, I am excited to share my homemade applesauce recipe for freezing. 

Your Ingredients for HOmemade AppleSauce

  • 8-9 pounds of apples (between 27-36 apples)
  • 2-3 cinnamon sticks (optional) 
  • 1 cup of water 

Note: I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it. 

Directions for Slow cooker Applesauce

Gather a bowl and a 7-8 quart slow cooker. Peel, core, and slice your apples. Place the scraps in the bowl for Apple Scrap Jelly (yes, you didn’t know you were also making jelly, but here you are, getting ready to!). Set aside (or compost them if you must.) 

Place the sliced apples in the slow cooker. Add cinnamon sticks and water. Set on high for 3-4 hours. Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft. 

Remove the cinnamon sticks. Now, you have a decision to make: chunky or smooth? 

Chunky Applesauce? Continue to mash with the potato masher until you like the texture. 

Smooth Applesauce? Hit it with an immersion blender until you get the texture you love. 

Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers (I love these container from Arrow). Label and store in the freezer. My mom likes to ladle her applesauce into freezer bags. She likes that they lay flat in the freezer. You do you. (Yes, I know I started by saying my mom didn’t preserve food. She does now. Maybe I inspired her?) 

This recipe should result in about 6 pints of applesauce. 

Fresh, beautiful apples
Cooked down and mashed.
Blended with that immersion blender!
Freezer bags work great!
But so do containers…
Or sometimes you just have to eat it right away!

Tools of the Trade

In my post, I talk about my immersion blender (a favorite tool of mine!), my Arrow freezer containers (a go to for apples, portioned leftovers, apple pie filling, and so much more!), and I love my Crock pot. I mean, you can’t go wrong!

Slow Cooker Applesauce

Apple season equals time for homemade applesauce! Get out the slow cooker and some freezer safe containers and get set to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Side Dish
Cuisine Preserving
Servings 6 pints

Equipment

Ingredients
  

  • 8-9 pounds of apples between 27-36 apples
  • 2-3 cinnamon sticks optional
  • 1 cup of water

Instructions
 

  • Peel, core, and slice your apples. Place in the slow cooker.
  • Add cinnamon sticks and water. Set on high for 3-4 hours.
  • Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft.
  • Remove the cinnamon sticks.
  • If you prefer chunky applesauce, continue to mash with the potato masher until preferred texture. If you prefer smooth applesauce, blend with an immersion blender.
  • Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers. Label and freeze.

Notes

I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it.
Keyword apple and cinnamon, apples, applesauce, freezer meals, preserving
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm Your Soul apple Cinnamon Oatmeal

Generally speaking, I am an overnight oatmeal kind of gal. I love that you can prep five servings in five minutes flat on a Sunday evening and be set for the work week. There are so many good for you ingredients in overnight oatmeal: old fashioned oats, chia seeds, honey, cinnamon, almond milk. But sometimes, a good old fashioned bowl of warm, cooked on the stove top oatmeal hits the spot, especially on the weekends. This warm your soul apple cinnamon oatmeal still has the simplicity in terms of mixing together, but is full of big flavor and is perfect as the weather gets cooler. 

While I am going to give you the measurements and all the ingredients, please know that this is a great recipe to play around with. Have some blueberries laying around? Toss those in. Want to give almond extract a try instead of vanilla? Do it! Want to skip the crunch of walnuts? Hey, go for it, I won’t judge.

Here’s the low down on the ingredients to Warm Your Soul Apple Cinnamon Oatmeal!

Your Ingredients (for one serving)

  • ¾ cup unsweetened vanilla almond milk (or your favorite milk of choice)
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon vanilla extract
  • Pinch of salt 
  • ¼ teaspoon cinnamon 
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Your Steps to Apple Cinnamon Oatmeal

In a small soup kettle, combine the almond milk, syrup, vanilla, and walnuts. Bring to a boil over medium high heat. Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve. 

Pro tip: Start the milk mixture on medium heat, go finish your bathroom routine (makeup and the like), and then add the oatmeal. By the time the rest of your breakfast is done, you’ll be done too!

  • Mix it up!
  • Get ready to add!
  • Simmering!
  • Delish!

Apple Cinnamon Oatmeal

Seven ingredients combine in this warm your soul apple cinnamon oatmeal perfect for cool mornings. Let's get cooking these classic flavors!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¾ cup unsweetened vanilla almond milk or your favorite milk of choice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Instructions
 

  • In a small soup kettle, combine the almond milk, syrup, vanilla, walnuts, and pinch of salt.
  • Bring to a boil over medium high heat.
  • Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve.
Keyword apple and cinnamon, apples, Breakfast, dairy free, Gluten Free, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Wild Grape Jelly

I am so excited to share my wild grape jelly with all of you! It’s just three simple ingredients that you likely have and didn’t even know! But before I get there, I want to share a habit I have that led to this fun recipe! 

About five years ago, the Mr. and I started a routine of grabbing a cup of coffee and walking around our orchard on top of the hill on our land. We did it right before I left for work, saying good morning to our trees and plants. That little walkabout gradually turned into a ½ mile walk, which grew to 2 miles, and is now generally a 2.5-4 mile walk every morning. It’s so special and a pivotal part of our marriage; we make big plans, fight, discuss our children, our dreams, everything. 

Our walks have added a lot of value to our lives beyond helping our marriage be the best it can be. I have learned a crazy amount about the plants and animals we see along the way. I can identify at least ten different plants that can be foraged from the side of the road, including the wild grape. (You should hear our conversations…here’s just a bit of it: 

Me: What’s that plant? 

Mr: It’s ‘fill in the blank.’ 

Me: I think you can eat that! 

Mr: Just because you can eat it doesn’t mean you need to. Or sometimes, “I love you honey.” 

Anywho, the Mr. doesn’t discourage the wild grapes. He just reminds me that if I want to make wild grape jelly, I need to get to them before the birds do. Many of the wild grape vines don’t seem to produce fruit, but you know I am always on the lookout. The moment I find some, I go in for the harvest. The grapes that grow here are perfectly tart; think blueberries that have been harvested just a hair too early. And that makes them delicious and the perfect candidate for wild grape jelly. 

And great news! This recipe is VERY flexible in terms of quantity. Whatever you harvest is what you can work with. (Be sure you are finding wild grapes and not a poisonous look alike. Wild grapes will have heart shaped leaves with serrated edges. While I am not from Missouri, there Department of Conservation has a great website on identifying animals and plants in the field.)

Your Ingredients For Wild Grape Jelly

  • wild grapes, rinsed and removed from the stem 
  • sugar (½ cup for every cup of juice after straining)
  • lemon juice (½ tablespoon for every cup of juice after straining)

Begin Boiling 

Place the rinsed and stemmed grapes in a kettle. You can add a few tablespoons of water here to help prevent sticking. Heat over medium-high heat, using a potato masher or wooden fermentation tapper to break them down. A large spoon would also work, but I love my tapper and I don’t even ferment food yet. 

Once the grapes have come to a boil and sufficiently broken down, remove from heat. From here, you have a few options: 

  • Strain through a few layers of cheese cloth, collecting the liquid in a liquid measuring cup. 
  • Rest a small holed strainer over a bowl and use the tapper once more to force as much liquid and pulp through the strainer, being mindful to have holes smaller than the seeds of the grape. (This is the option I go with)

If you haven’t already, pour the grape juice into a liquid measuring cup to determine the amount of sugar and lemon juice you should add. 

Place the juice in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

While the jelly is boiling, begin to prepare your water bath canner and jars if you plan on processing them. (If you want to simply place the jelly in the fridge after it hits the gelling point, that’s 100% okay. You don’t need to process it. However, if you want it self-stable, you should process in a waterbath canner.)

Canning Time!

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Once the wild grape jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ¼  inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

PS…To be especially awesome, have some fresh baked bread on hand to spread the left over wild grape jelly in the kettle on a slice. Enjoy while the rest of the jelly is in the water bath. I promise, you’ll thank me.

First, harvest from the field.
Then smash them up!
Get that beautiful juice and pulp.
Check that color!
Boil, boil away to get to the boiling point.
I just love a cutting board picture!
Finally, perfection!

Tools of the Trade

If you haven’t gotten one yet, you’ll want a nice kettle for water bath canning! While not necessary, a set of canning tools makes the process so much easier. And finally, a fermentation tamper actually works GREAT for all sorts of canning processes!

Wild Grape Jelly

Foraged wild grapes from the woods come together with some sugar and lemon juice to create a tart and delicious wild grape jelly!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

  • 1 cup grape juice per 1/2 pint jar
  • 1/2 cup sugar per 1/2 pint jar
  • 1/2 tbsp lemon juice per 1/2 pint jar

Instructions
 

  • Place the rinsed and stemmed grapes in a kettle. You can add a few tablespoons of water here to help prevent sticking. Heat over medium-high heat, using a potato masher or wooden fermentation tapper to break them down.
  • Once the grapes have come to a boil and have sufficiently broken down, either strain through a cheese cloth into a liquid measuring cup or run through a mesh strainer using the tapper or a spoon to force as much liquid and pulp through.
  • Pour grape juice into a liquid measuring cup to determine the amount of sugar and lemon juice you should add.
  • Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Place the juice in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Begin to heat over medium-high heat, stirring often.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ¼ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword Foraging, Grape Jelly, Jellies and Jams, Waterbath Canning, Wild Grapes
Tried this recipe?Let us know how it was!

Jess19 Comments

Gooseberry Jam

My journey to gooseberry jam has been an interesting one with more than one road traveled. The beginning of the story starts at the farmer’s market. Initially, I had tried a berry and loved it. I left, forgetting what it was that I had tried, and decided it was gooseberries and had to plant some. 

Well, they grew fruit and they were not the fruit I remembered from the farmer’s market trip. But I still enjoyed them. Around the same time, I became fascinated by foraging and the idea of finding the edibles of the woods. And would you know it, wild gooseberries became on my radar. Friends, they are everywhere! I find them in our woods, on the side of the road, and in so many state parks. If you are a midwesterner like myself, check your woods. I bet you have some too! Here’s a great link to get an idea of what you’re looking for. I became enamored with the berries in my yard and all around me. I wanted to share them with everyone!

Currently, I have four bushes (some red, some green) that I tend to. And boy, do they produce. We snack on them, but I have also taken to canning these sweet-tart berries into three ingredient jam. It can’t get much better than that, can it? (See what I did there? I am punny!) Ready? Let’s get gooseberry jam creating!

Your Ingredients for Gooseberry Jam

Per ½ pint jar (jelly jar), you will need: 

  • 1 cup of gooseberries, cleaned
  • ½ cup sugar
  • ½ tablespoon lemon juice 

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, clean 1 cup of gooseberries for every ½ pint jar of jam you intend on canning. To clean, you need to remove both the stem and the flower portion of the berry. See the picture below. 

The Gooseberry Jam Making

In a large, preferably shallow, kettle, smash the gooseberries with a potato masher. Then, for every cup of berries, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

The Canning

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf. 

Cleaning, the most tedious part!
Time to measure and prep!
Smash those babies!
Cooking down. So pretty!
Almost there!
Jammy goodness!

Gooseberry Jam

Three little ingredients (lemon juice, sugar, and gooseberries) combine to make this wonderful sweet-tart jam.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

  • 1 cup gooseberries cleaned, per 1/2 pint jar
  • 1/2 cup sugar per 1/2 pint jar
  • 1/2 tbsp lemon juice per 1/2 pint jar

Instructions
 

  • If you have not done so, clean and measure gooseberries by cutting off the stem and tail on each berry. You will need 1 cup of berries per 1/2 pint of jam you want to create.
  • Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash gooseberries with a potato masher. For every cup of berries, stir in 1/2 cup sugar and 1/2 tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword gooseberries, gooseberry, gooseberry jam, Jam, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other berry inspiration?

Check out any of the recipes below!

Jess1 Comment