This week is all about Thanksgiving recipes. In some respects that was poor planning on my part, since Thanksgiving won’t come around again for another 51 weeks; but I hope some of these recipes you’ll be able to work in and enjoy for Christmas or other times during the year, like this one.
This was so simple to make it almost didn’t feel like a recipe at all. And yet despite how easy it is, the flavor is rich and complex. You could easily make this to keep around for breakfast on toast or dinner on squash. It’s kind of addicting; before you know it you’ll be slathering this on anything.
This recipe calls for unsalted butter; I think it’s always best to keep that in stock since you can always add salt later on. If all you have is salted butter, just omit the added salt in the recipe and it will still taste great.
Cinnamon Honey Butter
Prep time: 5 minutes
Cook time: 0 minutes
- 1/2 cup unsalted butter, room temperature
- 6 Tablespoons honey
- 1/4 + 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- In a small bowl, work all of the ingredients together until completely mixed together.
- Scoop the butter onto a piece of Saran wrap. Roll the butter into a log and place it in the refrigerator to solidify.
- Unwrap the butter and put it on a butter dish to serve.
When I made this, I licked the bowl I mixed it in. It was simultaneously the grossest and best part of my day. The end.