Whipped Specialty Butters

What is one out of the ordinary thing you should add as a new highlight to the Thanksgiving feast this year? Something that probably wouldn't have come to mind, whipped specialty butters to go along with those fresh out of the oven, homemade rolls. These butters are amazing! I was at my mother-in-laws a few days ago and she had fresh bread and some whipped cinnamon honey butter she'd bought at the store. I knew it would be a breeze to recreate after reading the ingredients list on the packaging label, so I came home and made it. In my opinion the homemade version may just be a bit better because it's freshly made, but other than that they taste exactly the same. 

I also decided to create a few other versions as well because why stop at just one flavor? There are many more I wanted to make but didn't have the time. Here's a few I had in mind: orange honey butter with orange extract and fresh orange zest, salted caramel butter with caramel sauce (rather than honey) and coarse sea salt, and lavender honey butter with dried lavender, because honey and lavender just go together. Really there are so many different flavors you could make, but if there's one you must try this Fall it's the Cinnamon Honey Butter. It makes an ordinary roll taste similar to a cinnamon roll.

Note that pictured is only 1/4 of each recipe just because I didn't want to use 3 cups of butter at once, there's no way my family of 4 could eat that much unless were were to serve it scooped over the top of ice cream cones. If it weren't so fattening I probably would like that =). 

If you are looking for a delicious dinner rolls recipe, I'd recommend trying this one. Enjoy!

Cinnamon Honey Butter

Ingredients:
1 cup salted butter, at room temperature
3/4 cup honey
1/2 cup powdered sugar
2 1/2 tsp molasses
2 tsp cinnamon

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.

Raspberry Butter

Ingredients:
1 cup salted butter, at room temperature
1/2 cup raspberry jam, seedless if preferred
1/2 cup powdered sugar
1 tsp raspberry extract (add 1/2 tsp more for stronger raspberry flavor)

Direction:
In a mixing bowl, using an electric hand mixer on medium speed, whip butter until light and fluffy, about 2 minutes. Add in remaining ingredients and mix until well blended. 
Note: the raspberry is naturally pink no food coloring is needed.

Vanilla Bean Honey Butter

Ingredients:
1 cup salted butter, at room temperature
seeds of 1 vanilla bean
2/3 cup honey
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.


Recipe Source: Cooking Classy

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting

I just can't get enough of the sugar cookie squares! Yesterday I was making the original Sugar Cookie Squares with Vanilla Frosting and was thinking of what other combinations would be good with these squares. The best that came to mind, these Sugar Cookie Squares frosted with decadent White Chocolate Raspberry Cheesecake Frosting. They basically melt in your mouth while the combinations of sweet yet tangy cream cheese with natural berry goodness tantalize your taste buds.  White Chocolate Raspberry Cheesecake is one of my favorite desserts so I thought this would be a great combination of cookie and cheesecake. Let me tell you it most definitely is!  The great thing about these is that you get the cheesecake flavors without waiting 9 hours for a cheesecake to bake then set in the refrigerator.  The cookie portion of this recipe is so incredibly simple, that is one other reason it's one of my favorites to do variations on.  I hope you enjoy this version as much as I do!

Also, this frosting would be incredible on a vanilla, chocolate or angel food cake, just keep in mind it has a slightly runnier consistency than your average butter cream frosting  so it not ideal for piping.

Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting
Yields 24 squares


Ingredients:
1 recipe sugar cookie squares (cookie portion only, omit Vanilla Frosting), found here
White Chocolate Raspberry Cheesecake Frosting, recipe follows


Directions:
Prepare cookies according to directions listed and allow to cool completely.  Frost with White Chocolate Raspberry Cheesecake Frosting (note: for cleaner cutting, if desired, cover pan with plastic wrap and freeze bars for 15 minutes to help frosting set). Cut into squares and store cookies in an airtight container.


White Chocolate Raspberry Cheesecake Frosting


Ingredients:
6 oz. cream cheese, softened
3 Tbsp butter, softened
1/2 cup white chocolate chips (or vanilla chips)
1 Tbsp cream
3 cups powdered sugar
3 Tbsp raspberry puree*


Directions:
In a large mixing bowl, using an electric mixer, whip together cream cheese and butter until smooth and fluffy.  In a microwave safe bowl, combine white chocolate chips and cream, melt mixture in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Add melted chocolate mixture to cream cheese mixture and blend together with electric mixer until well combine.  Add in powdered sugar and mix until well blended.  Fold in raspberry puree.


*This is about 3/4 cup fresh or frozen raspberries processed in a food processor.  Note, if you are using frozen raspberries measure them before thawing, then thaw and process in the food processor.


Recipe Source: Cooking Classy