Your toast will never be the same
What flavor will you invent?
Flavored butter (a.k.a. Best of all? You can add anything you like to the butter and, in just two simple steps, you’ll have a delicious sweet or savory spread.
Put butter in your food processor or electric mixer and blend it until it’s completely smooth.
Step 2: Get Creative with Add-Ins
Once the butter is soft, add other ingredients to taste. For savory butters (perfect over steaks, pork chops, or pasta), try a mix of garlic, lemon juice, salt, pepper, and fresh herbs. For sweet flavored butters (great on biscuits, scones, pancakes, and more), try a mix of brown sugar, vanilla, and cinnamon. Prefer sweet and savory flavors? Try honey and diced jalepeño instead.
If you’re not using your flavored butter right away, roll it into a log, wrap it in parchment or plastic wrap, and store it in your refrigerator.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
Homemade Pecan Butter: 5 Simple Steps
In the last few years the nut butter trend has totally taken off. You used to go to the grocery store and if you were lucky find a jar of all-natural peanut butter amidst the processed junk, but now there’s a jar for almost every type of nut.
I think this trend perhaps stemmed from the increase in peanut allergies, so now the folks who love their PB have an alternative that’s safe and still delicious. As I’m sure many of you know, peanut allergies can be incredibly serious, so much so that many schools have now banned peanuts from the grounds. But peanut butter, when made naturally without all the preservatives and sugar, can actually be a very healthy snack.
So it only makes sense that we start to explore the other nuts and turn them into butters.
Obviously the most common alternative to peanut butter is almond butter, and you can pretty much find it at most national grocery chains. Following almond butter my guess would be cashew butter or sunflower seed butter (we’re not counting tahini in this list), but I’ve also started to see other nut butters like walnut, brazil nut and my personal favorite, pecan pop up on the shelves.
Here’s my issue with all these speciality nut butters though: they are seriously expensive.
It’s hard for me to justify spending $14+ on a tiny jar of pecan butter, even if I do absolutely adore the flavor. I’d rather just stick with my almond butter and call it a day.
But as I thought about it more, I figured there had to be a more cost effective way to enjoy this dreamy spread. I mean there are loads of people sharing home almond butter recipes, why not just give homemade pecan butter a try?
Guess what? It totally works and it couldn’t be easier to make in your own kitchen. All you need are some pecans and a food processor. And like 15 minutes to spare.
The benefit of making nut butters at home is…
- you control the amount of you make so if you don’t end up liking the flavor you’re not wasting an entire jar
- you control the quality of the nuts
- you control the ingredients inside (no need for all those added sugars)
- you can add flavor however you’d like!
Today I’m going to walk you through my step-by-step process for making homemade pecan butter. This has become a staple in our house, so much so that it has fully replaced peanut butter and I find myself reaching for this more often than I do almond butter. It goes well with toast and sliced bananas in the morning, stirred into oatmeal, mixed with overnight oats, drizzled on a smoothie bowl, turned into breakfast sushi OR even just scooped right from the jar!
Easy low sugar green smoothie
This simple green smoothie is one of my go-to breakfasts and snacks. It’s also a fantastic way to reset after a long night (ahem, if you know what I mean) or if you’re feeling off-balance (like, say, after the holidays). It’s creamy, nourishing and alkalizing, and it has enough protein to keep you going.
A slice of no knead sourdough bread or light whole wheat bread just isn't the same without a thick layer of butter and when you make your own you can avoid the palm oil, emulsifiers etc that are in most store bought vegan butters.
This easy vegan butter is so unbelievably smooth, rich and creamy. It spreads beautifully and melts perfectly.
Is there anything better than warm, crispy toast slathered in drippy, melty butter?
Obviously it isn't identical to regular butter made from dairy but this plant based butter recipe tastes as good, if not better than most store bought vegan butters and looks the same, melts the same, behaves the same and bakes the same as dairy butter. Try it in my vegan butter tarts!
23 Mouthwatering Burger Recipes for National Burger Day
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Southern Butter Pound Cake
Pound cakes are my true love! Like seriously they speak to my heart and soul. Butter pound cakes instantly remind me of childhood summers at my great grandfather’s house in Elberton, GA.
The slam of that screen door, the sound of nothing but buzzing insects and bubbling creeks and catching lightning bugs at dawn!
Ahhhhh memories! Butter pound cakes were always present at his home.
It’s true you just can’t go wrong with a good, old-fashioned butter pound cake! Whether you are topping it with fresh fruit like peaches or strawberries or just eating it as is, it’s just a Southern classic!
Butter pound cakes are pretty darn simple and a lot like a vanilla pound cake, only with more buttery flavor!
To bump up that buttery flavor and create a delicate crumb, I’m using butter-flavored shortening. If you can’t get your hands on buttered flavored shortening, then regular shortening with a bit of butter flavoring will work just fine!
The texture of this butter pound cake is just perfect! The crumb is so fluffy and moist. It only gets better the next day, and it freezes like a dream!
How To Freeze Pound Cake
At the end of the video, I show you how I like to freeze my pound cakes. Pound cakes are some of the BEST cakes to freeze because once thawed, they come back to that amazing crumb texture & flavor as if it’s freshly baked!
You can ALWAYS find frozen pound cake in my freezer. It’s great for last minute guests! There is nothing like ending a spring/summer dinner with warm pound cake topped with grilled pineapples or freshly picked strawberries & whipped cream! Especially if you can just grab the cake from the freezer and thaw!
To freeze my pound cake I cut the cake into slices. Then I wrap each slice tightly with plastic wrap. Next, I wrap them in foil paper and place the slices in a freezer container.
Now, this might seem like overkill but I even taste a hint of “freezer” on my food, I can’t eat it.
This method keeps pound cake fresh and protected for up to 4 months! Cake thaw really fast so I just place it on the counter and let it thaw out.
Reasons you will love this homemade donuts recipe
- No deep fryer is needed (if you have one, that's totally cool too)
- So many flavor and topping combinations
- Easy to make
- Fun to make with kids (let them decorate the donuts after you've made them!)
- They're fried to a nice golden brown on the outside with a soft and fluffy inside
- They taste perfect dipped in a silky chocolate glaze (or vanilla!)
- Makes approximately 15 fried donuts
- Great to make and share with neighbors or family
The only downside to this recipe (hey, I'm just being honest)—it has 2 rise times. 1 hour after you've made the dough and 1 hour after you have cut the donuts out. I promise you though, these are worth the wait!
How to Make a Roux: A Step-by-Step Guide
Here are the simple steps for making a roux from equal parts butter or oil and flour, which will add depth, color and, most importantly, flavor to soup and sauce recipes.
Step 1: Start the Roux
Melt the butter over medium-low heat, then add the flour.
Step 2: Stir the Butter and Flour
Stir constantly with a wooden spoon in a figure-eight motion for even cooking.
Step 3: Light Roux
In 3 to 5 minutes, you'll have a light roux that should puff slightly. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.
Step 4: Brown Roux
For perfect gravy, you want a brown roux, so continue cooking the roux a little longer. Roux takes time and patience, so just keep stirring. After about 6 or 7 minutes it will smell a little nutty and turn pale brown.
Step 5: Dark Roux
If you take it even further, about 8 to 15 minutes or longer, you'll get a dark roux. This is great for Cajun and Creole cooking. The longer the roux cooks, the less thickening power it has in the end.
Ingredients for Butterscotch Sauce
A traditional butterscotch sauce recipe requires only three main ingredients: brown sugar, butter, and heavy cream. That’s it! We also add in a little vanilla and salt to boost the flavor.
If you only have salted butter, you can use it instead. Just be sure to reduce the salt in the recipe.
Speaking of salt, this recipe calls for a lot of it—up to a one teaspoon. While it may seem excessive, trust us. The salt sets off the brown sugar and butter flavors, much the same way it does in salted caramel. The recipe specifies kosher salt, but it's perfectly fine to substitute regular salt. Just use a little less.
The Basic, Simple, Best Butterbeer Recipe
Okay, here’s the thing: if you’re making Butterbeer at home it’s not going to have the same magical flavor as you might find at the Wizarding Worlds or Harry Potter studio tour. Let’s just use a Banishment charm on that idea right now.
Instead, the best thing about making Butterbeer at home is that it’s astonishingly simple to get a mug of Butterbeer. You can make it more complicated by adding extra ingredients and flavors, making your own whipped cream or butterscotch or cream soda… or you can just use this super simple Butterbeer recipe that’s on-point and won’t take you ages.