The great applesauce debate… skins on, or off?! 🍎 Every once in a while I like to keep the skins on so I can get a beautiful pink applesauce! I used Idared apples for this batch because I knew their bright red skin would make a vibrant pink sauce! I also enjoy skipping the peeling step! 🤣 Making applesauce is SO easy! Want to try the pink version?! Here are the directions: Start by choosing the brightest red apples you can find! Next, chop them in medium size pieces and put them in a saucepan. Add a bit of water to the bottom of the pan (just enough to cover the bottom so the apples don’t burn!). Put the saucepan on the stove and cook on medium-high heat until the water starts to boil. Next, turn it down to a simmer, and cook the apples until they are soft (about 8-10 mins). Once the apples are soft, remove from heat and purée with a hand blender until smooth. Store in a jar in the fridge. Enjoy!
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Simple Crusty Bread
A no-knead bread, and you bake it in a Dutch oven. Super simple and great for beginners! Ingredients– 3 cups of all purpose flour– 2 tsp salt– 1 tsp active dry yeast– 1.5 cups of warm water Directions Mix the flour, salt and yeast together in a bowl. Add the warm water and stir. Cover the …Read More >
Honey Mustard Chicken & Veggies
I usually use our honey for baking, but today I made a delicious chive and honey mustard chicken and veggie marinade! It checked all the boxes:✅ easy to make ✅ all made in one dish ✅ prep and assembly can be done ahead of time ✅adults and toddlers loved it! ✅used food I grew (I love any chance to throw chives into our …Read More >