Hi guys! I'm back! I know it's been a while. Life has been so busy. And I have so many posts to catch up on. So look for more from me in the coming weeks!

Thanksgiving is tomorrow! The official beginning of my favorite time of year. It takes everything in me to wait to decorate for Christmas until after Thanksgiving. Decorate all the things! I am so corny obsessed when it comes to holidays. So, no surprise, I'm all about being the cheesy-domestic-everything-homemade person for Thanksgiving.

Side note: As I was trying to decide on a dish to bring to my boyfriend's mother's house for Thanksgiving dinner, I caught the make-it-from-scratch bug. I make this Brie en Croute for almost all parties, get-togethers, etc. I made it once for a girls' night in and all my girlfriends loved it so much they ask for it pretty much always (recipe here). It's delicious. And I started thinking about how I could adapt it to be more of a finger food. And also more Thanksgiving-y (e.g. apple or cranberry). The clear choice was to use mini pastry crusts, cut the Brie into small cubes and use apple butter instead of fruit jelly.

This post isn't about the mini apple Brie Bites. But, over the course of this thought process, I decided I wanted to use apple butter made from scratch, rather than store-bought. I did some research on various recipes and made my own twist on it, using stevia in place of sugar to keep the recipe clean. You can easily use honey or agave if that is your preference. I also threw a few pears in there for good measure. Because, why not?

The recipe is easy to throw together. The bulk of the time is just letting it sit in the crock-pot for most of the day. It makes the house smell glorious!

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~ Ingredients ~

2 lb. red delicious apples (peeled and chopped)
1 lb. bartlett pears (peeled and chopped)
2½ c. stevia
1 tsp. lemon juice
1 Tbsp. all-spice
3 Tbsp. ground cinnamon

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~ Directions ~

Throw the peeled and chopped apples and pear into a decent-sized crockpot. Mix all other ingredients together in a separate bowl. Add mixture to the crock-pot and stir well, making sure the apple and pear pieces are coated.

Cover and cook on high for one hour. Stir, re-cover, and continue cooking on low for 8-10 hours, depending on what heat timer you set it on (I did 8 hours). Stir occasionally. Uncover and cook for an additional hour. The mixture will cook down significantly and turn a rich brown color.

Store the apple butter in mason jars or some other tight container. Makes about 32 ounces.

Enjoy and happy Thanksgiving!!!