Apple Butter

Let’s talk about Apple Butter for just a second because it’s seriously so delicious.

I have always been a fan of Apple Butter. My dad’s mother used to buy it and put it on toast when I was young, and I fell in love with it! I don’t eat it nearly as much as I’d like to, mostly because it is so expensive. I spent some time on Pinterest, (my favorite social media platform by far!) and discovered a pretty simple recipe for Homemade Instant Pot Apple Butter. Y’all, let me tell you!!!!!!! I became a changed woman. That recipe was incredibly easy to make and it was so yummy.

First, let me give a quick shout out to the boyfriend for buying me Lucille, my instant pot! Yes, I named her Lucille.

Anyways, I went on Amazon and bought these cute little glass containers to put my apple butter in.

What you need:

  • An Instant Pot or Pressure Cooker
  • Cutting board and knife
  • Immersion Blender or Ninja Blender
  • Funnel
  • Ladle
  • Jars

The Recipe:

  • 4 pounds apples (I used Fiji but you can use any one you’d like. Other apples that are great for this recipe include Jonathan, Classic Red, or Braeburn apples)
  • 1/4 cup water
  • 1/4 cup Molasses
  • 1/2 cup cane sugar (I used granulated and it worked just fine)
  • 1/2 cup light brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

How to make it:

  1. Core and slice the apples. Cut out any bad spots. Leave the peel on!
  2. Put the sliced apples into your Instant Pot!
  3. Add water, molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
  4. Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes and let it cook.
  5. When it’s finished cooking, allow the pressure cooker to do a natural release.
  6. Purée the mixture with your immersion blender, or mash the apples with a potato masher. If you only have a regular blender, feel free to use that. It’s up to you how you prefer the texture or consistency.
  7. Using a ladle, pour the hot apple butter into each prepared jar… You can use a ladle or a measuring cup to pour. I highly recommend a funnel to help with this process.
  8. Wipe the top rim of each jar with a wet towel or rag, so it’s clean and the lid will seal during the canning process (if canning). Then place the lid on, and tighten the band.
  9. You can freeze apple butter, but be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Also, allow the jars to completely cool before placing in the freezer.
  10. And now you can enjoy!!!!!!

Gingerdoodle Cookies

“Life is uncertain. Eat dessert first.”

-Ernestine Ulmer

I love reading different blogs throughout my day, but my absolute favorite are ones about cooking and baking. I wont go into a long story about why I love cooking and baking before I give you one of my favorite recipes, because I know how annoying that can be. Instead, I will just list the recipe below and let the results do the talking, sound fair?

Ladies and gentlemen, I introduce to you…..

Gingerdoodle Cookies. A wonderful combination of a snickerdoodle and a gingersnap cookie.


  • 2 cups + 2 tbsp flour
  • 1 tbsp corn starch
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt (I use sea salt)
  • 2 tsp cinnamon (divided)
  • 3/4 cup softened butter (unsalted)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar (divided into 2)
  • 1/4 cup molasses
  • 1 large egg
  • 2 tsp vanilla extract

I know, its a lot of ingredients, but its oh so worth it, I promise!!!

  1. Preheat your oven to 350* F. Line your cookie sheets with parchment paper or use a silicone mat. Whichever you prefer.
  2. Combine your dry ingredients: flour, corn starch, baking soda, ginger, cloves, nutmeg, salt, 1 tsp of cinnamon all together in a medium bowl. Set aside.
  3. In a different bowl, (I use a small sauce dipping bowl) combine your remaining cinnamon and 1/4 sugar. You will be rolling the cookie dough in this before you put them in the oven.
  4. In another bowl (I know, you will have a lot of dishes to wash after this!) cream together your butter and brown sugar. Once it is nice and creamy, add your remaining granulated sugar. Mix until nice and fluff. Add your molasses, egg, and vanilla. Mix well.
  5. Once the wet ingredients are all combined, mix in the dry ingredients. You will instantly smell the heavenly scent of these cookies.
  6. Roll the dough into balls, about 1 inch around. My boyfriend prefers the cookies to be bigger, as he says 1″ makes them “bite size for men”. Once your dough balls are rolled, roll them into your cinnamon sugar combo you created.
  7. Bake for 10 min or until the edges are set. I live 4 miles from the beach, so no altitude, and I bake for 9 minutes, making 1″ balls. Immediately take them off the cookie sheet so they do not continue cooking and place them on a cookie rack. Dust some more of your cinnamon sugar mix on top of the warm cookies.

Serve warm and enjoy!!!!

This recipe is one that little one loves to help me with. They are her favorite cookies!

As you can see from my picture, I don’t use a lot of fancy ingredients. I have before and the results are very similar. I do buy good Baking Vanilla Extract, but most everything else is store brand. I enjoy making super delicious recipes on a friendly budget.

***I have done this recipe but added 1/2 mini caramel kisses into the batter, and OHHHHH my goodness……. its delicious. ***

If you have made this recipe, drop a comment below with your results and thoughts!!!!!