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Archive for December, 2013

postheadericon Homemade Butter


That’s right!  You can make this simple butter in under 10 minutes and choose to add salt or flavors.  Try it!


What you need:

A good mixer or food processor



Optional: Cheesecloth to drain




For plain table butter:

1 litre of Whipping Cream

Optional: Sea salt or regular iodized table salt


To make Orange Honey Butter:

1 cup (250 ml) homemade or store  bought butter softened

2 tbsp (30 mL) Orange Zest (Peel)

Honey to your taste as needed


How to make it:


Plain butter:

  1. Empty entire 1 liter carton of whipping cream into a bowl.
  2. Using high speed on either your mixer or food processor, blend the cream until it starts to thicken and the fat and liquid are separated which takes about 8 or 9 minutes.
  3. When it is thickened, remove the blades from the bowl and then scoop out the butter.  You can keep the liquid and use it in a recipe for buttermilk or just toss it down your sink.
  4. Put the butter into another bowl of icy water and squeeze out the excess liquid.  You can use the optional cheesecloth for this if you like.
  5. You can add a little salt if you want now and it’s ready to be refrigerated.  This will stay for up to one month.
Orange Honey Butter:
  1. Using the above homemade butter recipe or softened store bought butter, put the butter back into your mixing bowl and add the orange zest and honey to one cup of softened butter.

You can also make garlic butter with this recipe and adding crushed garlic to your liking for awesome garlic bread!

Good luck!


postheadericon Homemade Peanut Butter Cups


Yield: Makes 12-18 peanut butter cups if you are using a standard muffin pan or double if you are using the mini muffin pans for bite size treats  (depends on how thick you make the layers)

What you need:


  • 16 oz semi-sweet chocolate, chopped
  • 1/2 cup creamy natural peanut butter or your favorite brand
  • 2 tbsp butter, softened
  • 1/4 cup +2 tbsp sifted confectioner’s sugar


  1. Line a standard 12 cup muffin tin with paper cupcake liners or a mini muffin pan for smaller bites.

Melt the Chocolate

  1. Melt half the chocolate either in a double boiler (Use a metal bowl for chocolate and place over a pot with slow boiling water) or in the microwave (easier method). I prefer the first method.


  1. Distribute the melted chocolate into the 12 muffin tins (Use a icing bag or make one using a plastic food storage bag, cutting on corner to pipe through), only barely filling the bottom of each cup. Drop the pan repeatedly on the counter to get rid of air bubbles, and it to flatten and smooth out. Place the pan in the freezer for 15 minutes.

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  1. Next, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking (add more icing sugar as needed). Place small tablespoons of peanut butter into each cup (or use the method above for icing bag), drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out & air bubbles are removed. Place in the freezer for 15 minutes.


  1. Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups (or use the icing bag above), one cup at a time, dropping the pan repeatedly on the counter to flatten each cup as the chocolate will harden due to peanut butter.  Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.

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  1. Now either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy the awesome treat you made all by yourself!