Archive for June, 2012

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Butter Me Up

June 24, 2012

I made flavored butter today.  I’ve made it before.  It’s one of those easy and wonderful things that for some reason I’d forgotten about.  I was going to make it with blueberries, but went with strawberries instead.

Imagine this on some toast, a bagel, or pancakes.  I’m a big fan of butter and peanut butter on a bagel, and this really brings the bagel to another level.

I’ll be sharing other flavors throughout the summer.  I’m especially hopeful that we will be able to blueberry pick this year.  We missed it last year and I’ve heard that the blueberry farm near us may have another bad season.  But if we can’t blueberry pick, I know that I can make some blackberry, raspberry, and cherry butter.   But don’t feel you need to stick to fruit, I’ve made maple butter too.   I mean, come on, it’s butter.  Butter makes everything taste good, right?

Strawberry Butter

  • 2 c Strawberries, pureed
  • 3 T Honey
  • 2 t Lemon Juice
  • 1 C Butter, softened

In a saucepan, add the pureed strawberries, honey and lemon juice.  Heat until the strawberries are thick and reduce by almost half.  Allow to cool and then cream the softened butter and strawberries together.  Chill the butter thoroughly until set.

You can place the butter in one cup mason bars and give out as a gift.

Here’s the post that inspired me.

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A Girl Scout Treat

June 15, 2012

I’m trying to get more organized lately.  I’m also trying to get acclimated to my new job.  The job is great.  The commute, on the other hand, is another story.  For the last few years I’ve been close to home and barely had a commute.  Now, I’m in the car for just under an hour and I’m having a hard time adjusting.  I figure if I can get even more organized I can help stream line the after work stuff.  You know, dinner.  It’s all on my husband, and like I said I’m getting acclimated.  Luckily it’s summer, and we love to grill.

I found these treats on pinterest.  I know, I know, “My name is Karen, and I have a problem…”  The recipe caught my eye because I love Whoppers.  The candy Whoppers.  I like a good whopper too, but that’s a discussion for another time.  I’ve always enjoyed malted milk balls and thought  this was a clever way to incorporate them into a simple treat.

I made them and shared them with my new co-workers on my first day.   Nothing like sharing with, or some may say bribing, my new family on the first day.  Then I made them again for a girl scout outing this week.  One of the girls in Meeshie’s troop is leaving us to move out of state.  Another girl in the troop told me that the next time I make these, I should feel free to stop by her house and drop them off.  That’s an endorsement I can live with.

These are a great treat, because the only thing you bake is the crust.  Perfect for these warm summer days when you want something sweet.  The original recipe called for more ingredients, but I didn’t feel they were needed and omitted them.  I also doubled the recipe.  But you could also just double the crust and making the amount of filling for one batch.

Malted Chocolate Bars

  • Crust:*
  • 1 C Graham Cracker Crumbs
  • 3 T Butter, melted
  • Filling:
  • 3/4 C Butter, softened
  • 4 ounces, Cream Cheese, softened
  • 1 1/8 C Brown Sugar
  • 1 1/2 C Flour
  • 3/4 C Chocolate Malted Milk Powder
  • 3/4 t Salt
  • 1 1/2 T Vanilla
  • 1 C Whopper candy, crushed, plus additional for garnish

* I doubled the crust, and browned 6 T of butter before combining with the graham cracker crumbs and placed it into a 9×13 prepared pan.

Prepare a 9-inch square pan with parchment paper or foil to line the pan.  Combine the butter and graham crackers together and press into the bottom of the prepared pan.  Bake in 350 degree oven for 6 minutes, remove from the oven and set aside to cool.

In a small, combine the flour, malted milk powder and salt.  In a medium bowl, combine the butter and sugar until smooth.  Add the cream cheese and whip until fluffy.  Slowly add the flour mixture and vanilla.  Beat until combined.  Stir in the crushed Whoppers.

Add the filing to the cooled crust, using a spatula to spread the filling evenly over the crust.  Place additional Whoppers on the filling to decorate.  Chill and cut into bars.

This is the original recipe.

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