Minds out of the gutter please!
So a long time ago a friend gave me a recipe for Cinnamon Honey butter. Now come on… all honey butter is created equal isn’t it? Oh contrairre! When I was younger my mom mixed honey + butter and we got honey butter. Oh was it ever so good! But then I tried this. Oh. My. Gosh, it was to die for. Ok maybe not die, but it sure was yummy!
Last week hubby and I started grinding up cinnamon. Yes, fresh ground cinnamon.
In my opinion, there’s 2 things you do with fresh ground cinnamon.
1st – You make Cinnamon Rolls – Holla!
Does anyone else think I’m on a cinnamon roll kick? Cinnamon rolls 2 weekends in a row. Don’t worry I froze all but 1 pan. and btw, don’t mind the flour on the table, I used my table to roll the cinnamon rolls out, much easier!
2nd use for Cinnamon –
Cinnamon Honey Butter
1 cup Honey
1 cup (2 sticks) butter, softened
1 cup powdered sugar
2 tsp cinnamon
Cream your butter.
Add the honey,
Mix Well! Then either eat immediately or freeze for later.
|Some for now|
|Some for later.|
So then on one of my blog reading excursions I came across this butter. Boy I wish I could remember WHERE! If it’s yours please let me know!
Brown Sugar & Cinnamon Butter
- 1/2 cup butter, softened
- 4 teaspoons packed brown sugar
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cinnamon
And lastly, two weekends ago on PW’s show she had Berry Butters. Oh to die for right!?!? Well I had Strawberries in my freezer, so I decided to try it with those. It is currently sitting in the freezer right now, so I’m not sure what it tastes like but it looked yummy!
Berry Butters via Pioneer Woman
- 1 pound (4 sticks) unsalted butter, softened
- 1/2 cup blackberries
- 1/2 cup raspberries
For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment.
Switch to the paddle attachment. Add your berries.
Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess.
At this point if you do another type of butter, clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the other berries.
With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil.
First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it’s a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it.
Then transfer to the fridge until you’re ready to use. The butter should be very firm.
She also mentioned you could just leave it in the freezer until you were ready to use it, so that’s where mine is 🙂