Tuesday, January 26, 2010

Yummies: It's like buttah...we heart that fattening sunshine colored deliciousness

So at a shmancy restaurant last night...while (delicately) stuffing our glossy lips with warm bread coated in golden salty butter, it happened....

"OMFG this butter is amazing!!!!!"
"Ooohhhh let's post about our love for butter!"

Yes...it may be 100% dairy fat but holy moly it's worth every creamy bite! But please...don't eat it straight from the stick...well unless you "accidentally" get a bit on your knife and just happen to dip that into peanut butter...just sayin'

We sooo wish butter was good for you and didn't contribute to heart disease!!! But I bet if it was good for us...it wouldn't taste nearly as good :)

So let's use it in moderation! A teeny bit on toast....
Maybe a wee bit on popcorn and corn...

But we can't give up using it in recipes!!!! Here are our fave unbelievably indulgent butterfied recipes!

You can't have cake without the buttercream frosting...OK maybe you can have cake but there is nothing better than a moist cake with bc frosting covering it!


Makes about 6 cups

  • 1 1/3 cups sugar
  • 7 large egg whites
  • Pinch of salt
  • 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
  • 2 teaspoons pure vanilla extract


  1. Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
  2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
  3. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.

And speaking of cake...remember that Saralee Poundcake your mama used to buy and store in the freezer??!?!? Uh huh...that cake...
Well Miss Paula Dean graced us with her version and you better believe it is butterific!


  • 1/2 pound (2 sticks) butter, plus more for pan
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Every Xmas we used to get a tin filled with butter cookies (the tin was the best part) and to our dismay they tasted more like coconut cookies than butter...so here is a lil gift to you (you have 330 days to make it so don't stress!)
Yummy Butter Cookies...tin not included

Not all of our fave butter recipes are sweet...some are sweet and savory!

The TDF ridiculously divine Ravioli with Sage and Brown Butter sauce....Yummmmmmmmmm


  • 1 24-ounce package fresh cheese ravioli
  • 6 tablespoons unsalted butter
  • 2 medium shallots, thinly sliced
  • 16 fresh sage leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup (3 ounces) grated Parmesan


  1. Cook the ravioli according to the package directions.
  2. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
  3. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.
  4. Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining Parmesan.

Love your butter on toast? I mean...who doesn't...no seriously do you know anyone??
How about some cinnamon-honey butter?


  • 1 pound butter
  • 1/4 cups honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract


  • Dough scraper
  • Standing mixer
  • Parchment paper or plastic wrap


Cut the butter into chunks using the dough scraper.

Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Yup...we shall indulge...you should too..thank us later.

Love butter sooooo much??? DIY it ... the cute amish-y man is worth the view...

Just don't shave with it!

xoxo things we heart

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