Canning Apple Pie

Canning isn’t easy. Doable, but a fair amount of work. Canning when you only have one foot is even harder. Doable, but even more work. Three cheers for friends who help!

Here’s the deal. Canned apple pie is pretty great. When you have canned filling, all you have to do is make (buy?) a pie crust, pour in a jar of pie filling and bake it. Voila! You have apple pie! You’ve already done all the chopping, sauce making, and spicing. Now, the pie is the easy part.

I followed this recipe. I found that the recipe makes enough sauce for 8 to 9 quarts, not the 7 quarts the recipe says. Win!

So, getting chopping….

And stuff those sliced apples into jars…

Cover with filling, and can them! Pie forthcoming…stay tuned!




Saturdays are the best days ever


I practiced piano this morning. Go Beethoven! (per my December goals) So far so good. I’m well on my way to the first 2/3 of the piece, and it’s only December 4. It’ll be so solid by the end of the month.

Tonight, a friend from work came over to do some holiday baking.

Look at that whisk go! She made peppermint bark and m&m cookies.

Holy butter, Batman! But so, so, so soft and tasty.

And now, true to Christmas happiness, we’re watching Elf tonight.

Good night, friends!

Black Friday Peanut Butter Cups

It was just what the afternoon after thanksgiving called for: homemade peanut butter candy 🙂 Can I get an amen?

Gather your supplies (chocolate, PB, milk, and powdered sugar) and put some of this on the stereo:

And let’s get to work.

First, start melting your chocolate. Simply dump a bag of chocolate chips in a pan, and set it to low heat.

When all the chip lumps are smoothed out, it’s done. Take it off the burner. Grease a muffin tin and spoon a layer of chocolate into the bottom of each cup. The sooner you can do this, the better, as the chocolate will begin to solidify as it cools, making it hard to spread.

Slide these guys into the fridge for 15 minutes, or so, to speed up the hardening process. While that’s happening, mix up your PB concoction. Mix together:

  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 2 Tbs. milk
  • 1 tsp. vanilla

After the 15 minutes of fridge time are up, spread a layer of PB mess on the bottom chocolate layer. Then slide it into the fridge for another 15 minutes.

While you’re waiting, admire the fact that you’re still wearing your ariats from this morning’s horseback ride. Note the joy that this brings your soul. Both the boots. And the memories of the (freezing and frigid) ride.

OK. Maybe that’s just me. Well then. Admire your mom’s lovely red and white kitchen. And make a note that when you have a kitchen of your own, you want it to be a bright color. OK. Maybe that’s just me, again. Regardless.

Alright, 15 minutes are up! Take the leftover chocolate, and reheat over low until it’s liquid-esque again. Add a top layer of chocolate, and slide the muffin tin into the fridge again. After 15 minutes of cooling, they are ready to serve.

Note that these lovely (OK, they’re kind of ugly. Please don’t tell them. They have esteem issues, and cling to the fact that they taste like heaven, despite the fact that they aren’t beautiful) desserts need to be refrigerated up until the second you want to eat them. They melt at a pretty fast rate. Consider yourself warned.

I wanna know: Did you go black friday shopping? If yes, did you find good deals? If no, what did you do?