Cinnamon Honey Butter

Could it be? Two back to back posts with butter in the title? Yes…and…you’re welcome.

CHB

For those who don’t recall – we talked a little bit about butter in my post from Monday. Although today’s subject matter is somewhat similar, there are some distinct differences that I feel the need to outline.

Obviously, I’m just trying to justify dedicating yet another post to butter. Bear with me here.

  1. My previous post featured brown butter. Today, we’re talkin’ cinnamon honey butter. It’s important to note that although the speckles in cinnamon honey butter are indeed brownish, cinnamon honey butter is not the same thing as brown butter. Two separate entities.
  2. Brown butter may be easy to make, but this recipe is even easier. Scout’s honor. The tricky part about brown butter is that there is potential for it to go from browned…to burned…in the blink of an eye. This cinnamon honey butter recipe is literally a no cooker. All you do is let the butter sit on the counter so it can come up to room temp and mix in a few pantry staples.
  3. Brown butter was just one of many ingredients in Monday’s cookie recipe. Today, butter is the belle of the ball.

Okay, on with the not really a recipe. Like I already said, you’ll just need a few things to get yourself some cinnamon honey butter. There are only four ingredients, to be exact – and I bet you can guess the first three.

Cinnamon

Cinnamon…check.

Honey

Honey…mmm hmm.

Butter

Butter…? You bet your bottom dollar.

PowderedSugah

Powdered sugar…and that’s it! Besides the butter, it might actually be the most important ingredient. It brings a bit of sweetness, sure – but what it really does is make this spread unbelievably light and fluffy. I hereby declare powdered sugar the unsung hero of cinnamon honey butter. After all, it is the only ingredient not listed in the recipe name.

MixerBowl

Once you gather your ingredients, you’re going to need a bowl and a mixer so you can beat everything together. Unless, of course, you’d prefer to combine all of this directly in your mouth instead. After tasting this myself…many a time…I wouldn’t blame you if that were the case.

Your kitchen…your butter…your business.

Cue the 70’s porno music. It’s time to look at pure, unadulterated pictures of cinnamon honey butter. Bow-chick a-bow-wow, baby.

CHB2

CHB3

CHB6

Is it just me or was that worthy of a Meg Ryan in When Harry Met Sally moment? Just me? Oh, all right.

Cinnamon Honey Butter

Yield: 1 cup
Hands On Time: 2 minutes

Ingredients:
1/2 cup (aka 1 stick) butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon

Directions:
Combine softened butter, cinnamon, honey and powdered sugar in a medium bowl. Beat with a hand or stand mixer until light and fluffy. Transfer to one (or more) air tight container(s) and store in the fridge or freezer, depending on how soon you intend to eat it.

Note: I like my cinnamon honey butter a little soft so it spreads easily. If you have the same personal preference, simply take your container out of the fridge a little bit before you’re looking to serve it.

Toast

This is butter at its best. I recommend doubling, tripling – or, heck – quadrupling this recipe. It’s easy enough and awful convenient since sticks of butter are sold four to a pack :)

Little mason jars full of cinnamon honey butter would make the perfect hostess gift for the holidays. Or if you’re looking to get real greedy with it, you can hoard a whole bunch in your freezer where it will keep for months…assuming you can keep your hands off it for that long.

I’m telling you…toast has never been so tantalizing. A simple slice of bread? Never so sinful.

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10 thoughts on “Cinnamon Honey Butter

  1. TidyMom December 12, 2012 at 10:31 am Reply

    it’s wonderful stuff isn’t it?! Glad you enjoyed it and thanks for the linky love!!
    Happy Holidays!

    • Brie December 12, 2012 at 10:43 am Reply

      Wonderful…and addictive. I just adore the look of the little mason jars though with the holly and pipe cleaners. Too cute!

      Thanks for such a clever idea :)

  2. Jan Snyder December 12, 2012 at 5:28 pm Reply

    this looks fantastic! better than cinnamon sugar on buttered toast, i bet! :)

    • Brie December 12, 2012 at 8:45 pm Reply

      The magic about this stuff is that it turns ANY toast into cinnamon sugar buttered toast! Who wouldn’t want that!?

  3. Matty S. December 13, 2012 at 7:38 am Reply

    Wow. I really shouldnt have read this in the morning. I really want toast now! Sounds delicious. Plus, im just fond of the name. I have a lot of ladies that call me “Cinnamon Honey Butter”.

    • Brie December 13, 2012 at 8:01 am Reply

      Haha!! It’s good to know that you like to eat things other than chicken and potatoes – I wasn’t aware you ventured into the exotic world of toast :)

      Miss you, Mr. Cinnamon Honey Butter – let’s get together soon!

  4. Becki Smith December 13, 2012 at 6:26 pm Reply

    oh…my….goodness. This recipe is going to be SO dangerous for me! I am a cinnamon toast fanatic. I eat it every morning and this is a new fabulous twist. I feel like toast for dinner now. :) Thanks for posting!

    • Brie December 13, 2012 at 8:32 pm Reply

      I really wish this recipe wasn’t so good – and so easy to throw together on a whim – because it’s become a real problem for me! I hope you every cinnamon-sugary bite – I know I always do :)

  5. annette July 31, 2013 at 6:44 am Reply

    I hope it’s as amazing as you say! I’m getting married in 3 weeks and I’m giving this as a wedding favour. But do I have to store it in the fridge or freezer? I’m doing all of the food for the wedding myself so space is Limited. Capital L. :)

    • Brie August 1, 2013 at 10:48 am Reply

      Oh, Annette – trust me when I say it’s amazing enough for anything, but it’s especially worthy of a wedding favor!! Don’t take my word for it though – whip up a test batch and see how quickly it disappears!

      The storage really depends on when you’re planning on making this. You really could do either, but the further out you are from the wedding, the better off you’d be sticking the jars in the freezer and thawing them out the night before or day of (if you’re doing an evening or outdoor wedding). If you can wait a week or two – I’d be completely confident giving you the green light for the fridge.

      Congratulations on your upcoming nuptials – I hope your guests enjoy. You’re a brave bride doing all your food – good for you, girl!

      Please keep me posted as I’m getting married in only four weeks from know and could use a fellow bride-to-be as a support group of two :)

      Best,
      Brie

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