Settle in...I went a little nuts.
So it seems like the entire blogosphere has been abuzz with posting about Darby's Cinnamon Honey Butter.
As previously mentioned, I already had these grand plans of making pumpkin butter, which she mentioned/made earlier in the fall.
On Sunday, it was finally time.
Started off with one of the big cans of canned pumpkin in my big pot:
then some good ole fresh nutmeg...
Cloves, cinnamon, white sugar, some other stuff...
You let it simmer on the stove for a while.
Then put it in your 4 oz clear Ball jars that you had to drive all over the city to try to find [since, as I already stated, everyone and their mom has been making Darby's cinnamon honey butter].
Yeah, I filled 'em up too much. And these pictures are blurry and crappy. Sorry. Ah well.
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (+ a little extra if you're me)
Then I thought, why stop there? Since everyone's raving about this cinnamon honey butter, I'll give it a go myself...
Seriously ... how can butter and powdered sugar start go wrong?
And honey too?
It can't. Cinnamon:
Anything with four ingredients that is tasty=my friend.
Cinnamon Honey Butter
1 cup butter, softeneed
1 cup powdered sugar
1 cup honey
2 teaspoons cinnamon
Whip it good.
Then, last night I became a complete freak. I mean, why stop at two specialty butters? Why not make TWO more kinds (while baking cookies and bread)? Why not be completely ADD and make multiple types of butter instead of just multiple batches of the same kind?
First up, was a zany combination of the two above.
Pumpkin Honey Butter.
And I kinda went crazy and played with the recipe myself. That always makes you feel powerful in the kitchen, right?
Had some leftover pumpkin puree I had frozen from pie week Day 3.
It's about 3 tablespoons of this with two sticks of butter/powdered sugar... and pumpkin pie spice + honey
Again, filled them a little too much. Should probably have been 6 jars instead of 4 1/2 (we kept the half-jar).
Pumpkin Honey Butter
2 sticks butter
1/4 cup honey
1/4 cup powdered sugar
3 T pumpkin
1/2 teaspooon pumpkin pie spice
this may be my fave.
Not as seasonal, but three ingredients. Can't beat that.
Found this adorable jar of strawberry jam at Fresh Market when I was there getting us a frozen pizza for dinner (something's gotta give when you're going butter-crazy... plus their brand's frozen pizzas are maybe $3.25 and yummy).
[you like my cheesy gingerbread house candle thingy that's in focus behind this?]
Whip up 2 sticks of butter, and add 4 tablespoons of this jam and maybe 1/3 cup powdered sugar (I just dumped it in, so I'm not really sure how much powdered sugar it was. Just add until you like the fluffy texture.)
Whew. And delish. You get butter and jam on your biscuit in one go.
2 sticks butter, softened
1/3-ish cup powdered sugar
4 T strawberry jam
Whip it. Jar it. Refrigerate.
Btw, I used the new I Can't Believe It's Not Butter sticks for the strawberry butter, just to see. From the little schmear I had, it tasted normal/yummy/all of that good stuff. Their new marketing campaign worked on me, apparently.
Had visions of making orange butter too, but had to stop for the evening. Jonny and I have been watching Lonesome Dove installments on DVD. Festive, huh? No, but it's so good...
Boxes of butters with their sticker labels I made before heading to the fridge:
with its (slightly fraying) ribbon, ready to go:
I'll be back with a separate post on the week's baking...I made some bread to go along with these butters, as well as some other stuff. It's all delicious on English muffins, toast, etc. Maybe English muffins will be my next endeavor...hmm. Don't want to overdo it too much in one post.
Um, too late, Leslie...