Slow Cooker Pumpkin Butter #PumpkinWeek

Slow Cooker Pumpkin Butter – A simple spread with all of your favorite pumpkin pie flavors slow cooked all day! Perfect for breakfast on toast!

Slow Cooker Pumpkin Butter

Welcome to day 4 of Pumpkin Week! 31 bloggers have teamed up to bring you a ton of pumpkin recipes October 2nd-6th! Four recipes in and only one left! Crazy how fast it has gone by! If you missed any of my other Pumpkin Week recipes (Pumpkin Madeleines, Pumpkin Pie Hummus, and Pumpkin Pie Cream Puffs) make sure to go check those out too!


So I have Slow Cooker Pumpkin Butter today and it is so perfect on toast! This may sound like a weird combination of flavors but I’ve also been putting it on my peanut butter sandwich every day for lunch and surprisingly, the flavors end up working out!

After I made the Slow Cooker Apple Butter, I was so excited to try making some other slow cooker butters right at home because of how easy and delicious it was! I think next up I am going to try making some kind of pear butter or cranberry apple butter! It is a great way to get some use out of my food processor too, I tend to neglect it a bit more than I mean too.  It’s such a great kitchen appliance to have but too often it gets shoved behind a slow cooker for a few months until I remember it is there.

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes:

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.

Pumpkin Cheesecake Truffles from The Crumby Kitchen.

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Slow Cooker Pumpkin Butter

Slow Cooker Apple Butter

Ingredients

  • 1 can pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 cup apple cider
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/8 tsp cloves

Directions

  1. Add all ingredients into slow cooker and set on high.  Cook for 2-3 hours.
  2. Pour into food processor and blend until smooth and creamy.  Let cool before transferring to jars or containers.

Slow Cooker Pumpkin Butter

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Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce – Take your dessert to a whole new level with a drizzle of this sauce! Easy to make and so delicious!

Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is kinda dangerous.  Since I made it, I think I have put it on literally everything I’ve eaten! It’s that good! It’s actually the star of the Caramel Apple Mug Cake I made for lunch last weekend!


I was really amazed how well it turned out, it tasted even better than caramel sauce I have bought at the store! I knew I was going to make a ton of apple and pumpkin recipes the next few weeks and caramel is just perfect on any of those desserts! There is even a sneak peek below of my Pumpkin Spice Latte Mug Cake that I just had to share in this post because it really showed off the caramel so nicely! Make sure to check that post out later this week!

I think an amazing snack would be slices of an apple dipped in this sauce.  It would be great to send for school lunches or as an after school snack! What’s not to love about caramel and apples together?!

Homemade Salted Caramel Sauce

Salted Caramel Sauce

Ingredients

  • 2/3 cup heavy cream
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3 tbsp unsalted butter
  • 1 tsp vanilla
  • 1 tsp salt

Directions

  1. In a medium saucepan over medium heat, bring water and sugar to a boil, stirring constantly.  Once it is boiling, bring heat up to high and stop stirring.  Let boil until a nice amber color, about 6-10 minutes.
  2. Remove from heat and pour in heavy cream, butter, vanilla, and salt.  Mix until well combined.
  3. Pour into a jar or dish to cool and store.  Once the caramel sauce has cooled, it will thicken up.  Store in refrigerator.

Adapted from Live Well, Bake Often

Homemade Salted Caramel Sauce

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Slow Cooker Apple Butter

Slow Cooker Apple Butter – Smooth and creamy slow cooked apple butter filled with cinnamon and nutmeg. A delicious fall treat that is perfect on toast!

Apple butter is a fall favorite of mine but this was actually my first time making it! I was so surprised how simple it really was to make, the slow cooker ended up doing all of the work for me! It’s my new favorite addition to morning toast!


I would love to try making this with a bit of pumpkin in it next time, I think that would be such an amazing spin!

I first had apple butter in Pennsylvania when I was little and fell in love! It was just so delicious! Similar to applesauce but even smoother and better to use as a spread instead of just a snack.  Last summer I managed to find some pear butter at the Jam Pot, a local monastery that makes jam too and that was incredible too! I actually might have enjoyed it even more than apple butter! The Jam Pot is my favorite place to get jam, they always have such fun varieties like the Rosehip Jam, Dandelion Jelly, and Rosé Jelly.  One time, I got a banana muffin that was bigger than my head there! I ended up having that for breakfast for four days after I went!

If you love this recipe, make sure to check out my Caramelized Apple Baked Brie and Caramel Apple Baked Donuts!

Slow Cooker Apple Butter

Ingredients

  • 3 lbs apples (cored and sliced)
  • 1 tbsp pure maple syrup
  • 1/4 tsp ground nutmeg
  • 1 cinnamon stick

Directions

  1. Add all ingredients into slow cooker and set on high.  Cook for 2-3 hours.
  2. Pour into food processor and blend until smooth and creamy.  Let cool before transferring to jars or containers.

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Blueberry Lemon Chia Jam

Blueberry Lemon Chia Jam – Super simple jam made with fresh blueberries, lemons, and chia seeds.  Perfect for spreading on morning toast!

Originally, when I made the Easy Raspberry Chia Jam, it was going to be this one but then I found raspberries on sale and changed course.  This time was the opposite, huge things of blueberries were on sale so of course I got them, planning to make something tasty! I thought about adding them to the Lemon Sweet Rolls I was making this week but then decided this would be an even better idea! I love making peanut butter and jam sandwiches for lunch each day so this got devoured pretty quickly! The combination of blueberries and lemons was absolutely perfect.  The balance of sweet and tart worked out so well and if the addition of chia seeds scares you, fear not! They have the same texture as a berry seed so if that doesn’t bother you, then you are good to go! They are a healthy addition and helps thicken the jam to make it the correct consistency.  I can’t wait to try other variations of this jam because it is so awesome! I think next might be strawberry rhubarb or blackberry. Honestly, I started even eating this jam by the spoonful because it was such a tasty snack to quickly grab after class when I was waiting for my coffee to brew!


Speaking of coffee, I just started grinding my own beans and wow, that took my coffee to the next level.  It helped avoid getting that acidic flavor from it as I don’t go through coffee very quickly as I just make enough for a cup or two a day.  Coffee time is my favorite part of the day, I brew my cup of coffee, pour in the perfect amount of half and half, and put on an episode of the show I’m currently watching (right now I’m in the midst of Star Trek: Voyager.  So good!).  I just grind enough for about 3 cups ahead of time and it is just perfect! Plus, I got some Trader Joe’s coffee beans downstate and they just have such a nice flavor! I think I might need to go make another cup right now…. 🙂

Blueberry Lemon Chia Jam

Ingredients

  • 2 cups fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tbsp chia seeds
  • 2 tbsp raw honey

Instructions

  1. In a small pot on medium heat, combine blueberries, lemon juice, and honey.
  2. Using a wooden spoon, mash blueberries until they are in small chunks and stir to combine with honey.
  3. Leave on medium heat for 15 minutes, occasionally stirring.
  4. Take off heat and stir in chia seeds.
  5. Let cool before putting in jar to refrigerate.  Enjoy!

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