Who doesn’t love a rich, creamy butter? Especially the kind that’s made from a spicy gingerbread cookie, or one filled with rich chocolate? Maybe that’s too heavy for you, and you prefer something lighter. That’s where pumpkin butter comes in. No matter your taste preferences, we have a butter recipe for you! We’ve already taught you how to flavor your savory butters, now try making it from scratch! This trio of butters would make a great gift for the holidays, or be awesome as a dessert bar spread.
1. Peppermint Chocolate Butter: Pretty much what I’d like to call a peppermint mocha in butter form.
– 1/4 cup water
– 1/2 cup sugar
– 1 tbsp cocoa powder
– 1/2 cup peppermint pieces (about 10 mini peppermint canes)
– 1 tsp vanilla
– 4 oz dark chocolate, chopped into small pieces
– 5 oz butter, softened and cubed
– 1 tsp peppermint oil
– pinch of salt
Combine water, sugar, cocoa, and pinch of salt over medium heat until sugar is dissolved. Once it reaches a simmer, remove immediately from heat and stir in vanilla, chocolate, butter, and peppermint oil and pieces.
Let cool, and then store in an airtight jar and refrigerate.
2. Gingersnap Cookie Butter: If gingerbread were a butter.
– 4 oz gingersnap cookies
– 1 tbsp brown sugar
– 2 tsp cinnamon
– 1/4 tsp nutmeg
– 1 tsp vanilla extract
– 2 tbsp vegetable oil
– 1 tbsp molasses
– 1/3 cup water
In a food processor, pulse the cookies until they become crumbs. Add the brown sugar, cinnamon, nutmeg, vanilla and pulse. Slowly pour in the molasses and oil through spout while continuing to process. Add water, little by little, until the butter reaches the desired thickness.
Pour into an airtight jar and refrigerate for maximum freshness.
3. Pumpkin Pie Butter: Can’t get enough pumpkin pie? Make pumpkin pie butter!
– 15 0z can pumpkin puree (1 small can)
– 1/2 cup apple juice
– 1/2 cup brown sugar
– 1 tbsp pumpkin pie spice
Combine all ingredients in a small saucepan over medium heat. Stir and bring to a boil. Let simmer for about 30 minutes until thickened, making sure to stir constantly.
Cool, and then pour into an airtight jar and store in refrigerator.
Have you ever made any flavored butters? Talk to us in the comments below.