Wednesday, August 31, 2016

Fall Can't Get Here Soon Enough: Whipped Cinnamon Pumpkin Butter

I saw the photo, it looked so enticing. Reading the recipe, I knew this is a winner. I must do this up. I can pretend it's for the grandkids. Gramma likes to make them pancakes, so I say, or pumpkin waffles. They love those. Are you following my rationale? Good. Here's the photo of this evil delight. Trust me, I won't be piping it into a pretty glass.
You really want to make this, don't you? You're dieting, it's too rich, I say to myself, but then the above rationale takes over. Damn, here's the recipe:
2 sticks (8 oz.) butter, at room temperature
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
1/4 cup+2 Tablespoons pumpkin puree (if home made, makes sure it's drained well)
1/4 cup honey
1 teaspoon vanilla
Beat butter until fluffy. Add the cinnamon and 1 Tablespoon of pumpkin puree. Beat until well combined. Continue beating and add the pumpkin puree, honey and vanilla. Beat until thick and fluffy. Store in the refrigerator and use at room temperature.
You'll find yourself putting it on pancakes, biscuits, waffles, toast and God only knows what else.

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