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You are here: Home / Recipes / Jams, Jellies, and Condiments / Homemade Cultured Butter

Homemade Cultured Butter

November 28, 2012 Updated July 22, 2017 80 Comments

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Look what I can do.  
Right now I’m probably about the coolest person I know because I can make my own cultured butter.
I had a thought a few weeks ago.  
Many of you know I dip homemade chocolates for Christmas every year.  I really wanted to use the best ingredients I could find for my candy.  I have been reading up on cultured butter and how delicious it is.  
I started a search for a tutorial for culturing cream then churning it into butter.  That’s when I ran across a site from America’s Test Kitchen Feed.  
The step-by-step instructions and tutorial were perfect.
I’m giving you the link to the site so you can make your own cultured butter, too.  I know deep down inside you have been wanting to make your own butter.
Link:  America’s test kitchen
 I’m not showing you all of the steps because this isn’t my recipe and Louise Emerick does such a fabulous job of showing every little detail.  
I’m just going to show you my process to making the most wonderful butter you will ever taste.  Sorry France, I just booted you off of the top of my list.  
I’m now going to show you my process.
I purchased some local cream.  It was very important to have cream without additives and preservatives of any kind.  The same is true for yogurt.  Make sure it is whole fat and free of any additives or preservatives including any type of “gums”.  
You need:
2 pints of whipping cream (32 ounces)
1/3 cup plain whole milk yogurt
1 large jar 
The jar must be larger than a quart jar.  I’m pretty sure this is a 2 quart jar.
Sadly after taking this photo I realized that my precious Winder Farms cream contained carrageenan, which is a gum.  I used it any way and it seemed to work ok.
I went on a search to find cream with NO additives.
Look what I found. 
Notice:  Ingredients:  Heavy Cream and Milk.
 Rosehill dairy.  I love you.
I had to drive 30 minutes to a small market in Salt Lake called Liberty Heights Market to purchase my fresh cream.  I loved it so much that they ordered me a full gallon for my next large batch of cultured butter.
I poured the cream into the large jar.
Added the yogurt.
Put the lid on and then I gave it a good shake.
I let it sit on the counter for about 48 hours until the cream was thickened and cultured.
I followed the instructions from America’s Test Kitchen precisely.  
Once again here is the link:  America’s Test Kitchen
After the cream has thickened I followed the instructions and beat the cream in my kitchen-aid mixer fitted with the whip attachment.  It took less than 2 minutes before I had beautiful butter.
Amazing! 
This is the result of culturing, whipping, draining, and rinsing.  
BUTTER.  Sweet cream butter.  I had less than a full pound, about 15 ounces to be exact.
But that’s not all.  
Not only do you get fabulous butter, you get cultured BUTTERMILK as well!!!
After the cream churns into butter you have to pour off  a liquid that the butter is floating in.  It’s buttermilk.  
It’s thick and creamy.  It’s so dang amazing I just can’t stand it.
Look!  I have almost 2 cups of creamy, cultured buttermilk.
My father was raised on a dairy farm, so I ran downstairs (my parents live with me) and gave him my chilled buttermilk.  He took a drink and said, “that’s dang good buttermilk.”
Tell me something I don’t know.  I AM amazing.
To make me appear even crazier to my family, I purchased this butter mold from Williams-Sonoma.
Now my butter was going to have a cow on it!  
Note to self:  Next time you purchase a butter mold, make sure you season it with mineral oil or the butter will STICK!  
I just happen to have a couple of antique butter paddles laying around…really I did.
Another note to self:  You have to freeze the butter in this stinkin’ mold (not worth it, don’t buy one) for a couple of days in order to pry it out without totally destroying the cute cow on the top of the butter.
I have made so much cultured butter that I now have a gallon of buttermilk in my refrigerator along with about 4 pounds of cultured butter for my Christmas chocolates.  
I have pre-weighed and labeled the butter for my English Toffee, and Salted Caramels.  I have already beaten the butter into my fondant centers and the fondant is divine.  Simply divine.
Wouldn’t this make the coolest Christmas gifts ever!
Note to all who read this entire post:  Next week I will be dipping my Homemade Hand dipped Chocolates
Every year I give away a few boxes to my readers.  Keep an eye out for that week that I have the give away.  My candy recipes were handed down to me by my grandmother.  They are amazing.  Now you can see why I only want the best ingredients for them.  This year they will have my cultured butter that has been lovingly churned to make them even more special…probably just to me.
Now can you see why I think I’m totally the coolest person on the earth right now?  I even strut around my kitchen like I’m all that and more.  
Do you know what my dad said to my mom?  “Why the hell is Janet making her own butter”?

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Filed Under: Jams, Jellies, and Condiments Tagged With: butter, buttermilk, cultured butter, cultured buttermilk, homemade butter, homemade buttermilk

Previous Post: « Our “BIG BIRD” Thanksgiving
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Comments

  1. Anonymous says

    April 1, 2014 at 12:11 am

    Thank you, I will try and tough it out. It was kind of smelly!!

    Reply
    • Janet Barton says

      April 1, 2014 at 12:46 am

      It will probably have a strong flavor. At least your buttermilk will be fabulous.

      Reply
  2. Janet Barton says

    April 1, 2014 at 12:04 am

    Ha ha. Sure. What have you got too loose?

    Reply
  3. Anonymous says

    April 1, 2014 at 12:02 am

    how long can you absolutely leave the cream out, 48 hrs max. We were doing it and forgot about it and it's been 4 days. Can I still make it???

    Reply
  4. hirize says

    March 11, 2013 at 7:49 am

    Regarding the butter mold (I mean, how cool would that be?)…You might try soaking it in ice water for a about a half an hour. The wood will swell and then when you pack the butter into it, you are more likely to have it pop out as you expected. After you wash it, tho, you should re-oil it before you put it away.

    Reply
  5. Anonymous says

    January 21, 2013 at 6:14 am

    My 4 year old seen an episode of The Cat In The Hat where they made their own butter and cheese and she thought it was "just pretent" because it was a cartoon. In steps super mom (me) and showed my daughter how to make butter using whipping cream and a mason jar. IT WAS AWESOME BUTTER!! Now I make butter all the time. Oh and btw, butter here in Ontario at the store is $3.99 a pound. Butter milk was $3.69 for a pint (500ml). My whipping cream was $2.79 for a pint and I got butter and butter milk to use to make the best fried chicken EVER.

    Reply
    • Janet@simplysogood says

      January 21, 2013 at 4:09 pm

      That is just so cute I can't stand it. I love 4 years olds. They are darling. You are a super mom. I'm so happy you are making your own butter. It's the best buttermilk ever! Thanks for your comment.

      Reply
  6. What's next says

    January 6, 2013 at 3:41 am

    I made the butter and it is wonderful! and my family thinks I'm crazy…

    Reply
    • Janet@simplysogood says

      January 6, 2013 at 5:16 am

      Not crazy just totally cool like me! Tell me, do you just love the buttermilk? I think I love it just as much as the butter.

      Reply
  7. Ferrarini Cheryl says

    December 13, 2012 at 2:39 pm

    Wondering how long the butter and buttermilk stay fresh in the fridge. Don't really want to freeze either but may have to

    Reply
  8. Ferrarini Cheryl says

    December 12, 2012 at 11:38 pm

    Butter came out great, though a bit milder than I expected. Hubby and I realized that we may have miscalculated the hours so maybe I should have left it longer. But the first time is always the scariest. Next round I will have alot more confidence! Thanks for your help! Going to freeze the buttermilk to use in pancakes!

    Reply
  9. Ferrarini Cheryl says

    December 11, 2012 at 3:38 pm

    I have had mine sitting on the counter for about 45 hours now. It is lumpy and not as thick as pictured. Will it be fine. It smells like buttermilk, not bad at all. Also, I am sure my house never gets to 75 degrees, so wondering if that makes a difference? Everyone is so excited to find out what I am up to now! lol

    Reply
    • Janet@simplysogood says

      December 11, 2012 at 5:14 pm

      My cream took about 36-40 hours to culture. I just waiting until the cream was thick, but not as think as creme fraiche. Be patient. It's worth the wait. Let me know how it turns out.

      Reply
  10. Anonymous says

    December 10, 2012 at 7:23 pm

    Not only does your butter sound amazing, but bonus was the laugh I got in reading your dad's comment!

    Reply
    • Janet@simplysogood says

      December 10, 2012 at 9:16 pm

      He grew up on a dairy farm, so I thought he would be so impressed.

      Reply
  11. Pots and Pins says

    December 9, 2012 at 6:56 pm

    Janet – do you ever get to Seattle? Would you consider coming? I would love to have you come stay with me and dip chocolates with my friends – like for Valentine's Day! Or whenever! I had no idea you were as crazy as we are! I'm fascinated with how you "dip"…on a slab…and the chocolate holds it's temp?!? We rented a huge machine this year to help us get through our stash – it was great fun! I'm so glad you posted about the shells and where you get your pecans – they will be great fun to try. Now…about your fondant…have you posted those recipes? Will you? If I beg?? xo, Nan

    Reply
    • Janet@simplysogood says

      December 10, 2012 at 3:01 am

      Are you kidding? I love Seattle. You can seriously rent a machine? I'm assuming it's a tempering machine? I have wanted one for at least 100 years now. I spend most of my time tempering chocolate…you know like the pioneers. Every time I take melted chocolate out of my warming pan, I have to temper it on the marble slab. OVER AND OVER AGAIN FOR HOURS. YOU HAVE HELPERS????? I used to let my kids stay home a day from school each year to help. It was wonderful having them. I was hoping that Tiffany would come from Rexburg, but she suddenly decided to couldn't be away from Cassidy for three days. (Give her a few years of marriage, she'll be looking for an escape). I'm happy to send you the fondant recipe I have. It's my grandmother's recipe and is just amazing. It's so smooth and creamy with no signs of sugar crystals whatsoever (if beaten properly). Send me you email address and I'll forward the recipe to you. I seriously would love more information on the machine. How much chocolate are you dipping? So good to hear from you.

      Oh, I almost forgot, I was ready your blog the other day and loved the part where you state your baby sister looks younger than you. I laughed out loud. I have a story, but can't post it publicly.

      Reply
  12. Pots and Pins says

    December 9, 2012 at 3:01 am

    Oh my gosh – you are crazy but in such a good way! I'm so impressed I can hardly stand it! I think making my own cultured butter is in my future – definitely – and the mold, too! Thanks so much and Merry Christmas! xo, Nan

    Reply
    • Janet@simplysogood says

      December 9, 2012 at 4:04 pm

      Lol. Thanks for the complement. You HAVE to try making this.

      Reply
  13. Sonia says

    December 6, 2012 at 1:37 am

    You remind me of my mother in India. However, her method is very different. What a sheer joy of homemade fresh butter! Nothing better than a dollop of fresh homemade butter on warm bread. Bliss! Loved your cute butter mold. Always love to read your posts with all the detailed info.

    Reply
    • Janet@simplysogood says

      December 10, 2012 at 9:14 pm

      I'm thinking this would make the most amazing ghee. What do you think?

      Reply
    • Sonia says

      December 12, 2012 at 5:58 am

      Yes, you got it right. She would make ghee out of fresh butter batch. Every time. How perfectly you guessed 🙂

      Reply
  14. Jessica says

    December 5, 2012 at 11:15 pm

    I only wish I was as cool as you. To you I say…strut your stuff cause your freaking awesome!!!

    Reply
    • Janet@simplysogood says

      December 10, 2012 at 9:14 pm

      You too can be this cool. hahahaha.

      Reply
  15. Little Lisa says

    December 4, 2012 at 2:53 pm

    Oh, I am so happy for this butter tutorial! Butter is my dad's favorite food. He eats it plain. He will be so happy when I make this for him!

    Also, I am so excited for the chocolates giveaway. I missed it last year. Woe is me. This year I will not be so absent-minded!

    Thanks for rockin' so hard!

    Reply
    • Janet@simplysogood says

      December 10, 2012 at 9:15 pm

      thanks for such a great comment and making me thing I'm even cooler. Get registered for the chocolates.

      Reply
  16. Funaek says

    December 3, 2012 at 3:24 pm

    I came across your blog via Pinterest and am in love! The food you make, your photos, your clear and detailed instructions, the humor throughout your posts, and the fact that you make your own awesome butter make you one of my favorite food blogs!

    Reply
    • Janet@simplysogood says

      December 3, 2012 at 3:58 pm

      You are now my favorite person. Thank you so much for your kind comments. We should hang out 🙂

      Reply
  17. Marilyn Broadbent Oveson says

    December 3, 2012 at 6:06 am

    Janet, you are my favorite blogger! I'm totally blown away that you make your own kefir, my respect for you has gone up, yet again. You amaze me. Very excited about this post, plan to make butter now! (I've been reading up on fermented foods and culturing lately). Favorite part of the post, hands down, is your dad's reaction at the end. I love your dad, he is one direct guy!

    Reply
    • Janet@simplysogood says

      December 3, 2012 at 3:59 pm

      Hi Marilyn, How's the family? We miss you. If you ever need Kefir grains give me a call I have some very old ones. I'm so happy to share. You have to make the cultured butter it's amazing along with the buttermilk. You too can be as cool as me. hahahaha.

      Reply
  18. Anji Sandage says

    December 2, 2012 at 4:46 pm

    I can also tell you where you can get cream without carageenan – if you live near where you get Rosehill cream, there is a place pretty close by in Davis County, depending on where you are.

    Reply
    • Janet@simplysogood says

      December 3, 2012 at 4:30 am

      I'm in Sandy 🙁

      Reply
  19. Anji Sandage says

    December 2, 2012 at 4:40 pm

    Another Utah food blogger 😀 yay!

    Reply
  20. Noodlegirl says

    December 2, 2012 at 1:50 am

    So excited to make this. Today, while dropping off items at Goodwill I thought I'd pop in to see what's in the kitchen section as sometimes I can find mason jars. Walked out with a 35 cent butter paddle!! How lucky was that! I don't think they knew what they had there.

    Reply
    • Janet@simplysogood says

      December 2, 2012 at 3:14 pm

      Lucky is right. What a find. I hope you enjoy the butter. I made another batch yesterday. I have a gallon of buttermilk. Looks like I'm making buttermilk biscuits and buttermilk pancakes today. Thanks for your comment. I love hearing from everyone.

      Reply
  21. April says

    November 30, 2012 at 6:01 pm

    All right, you're the coolest person I know too!! I want to try this so badly!!
    ~April

    Reply
    • Janet@simplysogood says

      November 30, 2012 at 7:51 pm

      DO IT!

      Reply
  22. Reyna says

    November 30, 2012 at 5:10 pm

    You've been my cooking idol for awhile now. I LOVE reading your posts. It inspires me! We have now had perfect turkey (and the most incredibly gravy)two years in a row thanks to your Thanksgiving tutorials, and even though we traveled out of state to be with friends this year, I still made the turkey because there was no way I was going to eat anything but your bird! Now this whole butter thing you're doing just puts you over the top into a whole new level of awesomeness. Though we now live in Chicago, we used to live in Layton,UT and had Rosehill Dairy delivered every week. It ruined me for all dairy products that came after because it's so good! I'm rambling, but the point is: You're a super star. The end.

    Reply
    • Janet@simplysogood says

      December 1, 2012 at 5:03 pm

      You totally made my day. Hahahaha. Best comment EVER!!! Go ahead and ramble on and on. I'm going to make sure I read this to my children. You are so right on the Rosehill dairy. I'm not driving 30 minutes to buy milk. My husband thinks I'm crazy. Don't freeze in Chicago. Comment anytime.

      Reply
  23. smokebubbles says

    November 30, 2012 at 2:49 pm

    Boom. And like that, family gifts are done.

    My wife and I were just talking about making homemade candy baskets for our folks. They eat way too much junk.

    I've seen a soft caramel recipe blog post somewhere and some grain-free fig and walnut crackers. But this butter in the caramels and to accompany the crackers will be perfect!

    Reply
    • Janet@simplysogood says

      November 30, 2012 at 4:01 pm

      That just sounds divine. Lucky parents. Thanks for sharing the idea.

      Reply
  24. Peggy G. says

    November 30, 2012 at 2:09 pm

    I mistakenly make my own butter every now and then – you know, forgetting that I'm whipping cream for dessert and letting it go too far lol. But I've never tried intently to make butter – especially cultured. Definitely going to have to try this at home soon!

    Reply
    • Janet@simplysogood says

      November 30, 2012 at 4:01 pm

      Hahaha I've done the exact same thing…many times. You will love this cultured butter.

      Reply
  25. Samantha says

    November 29, 2012 at 3:35 pm

    I think I might just love you. I've never met you. But you make butter and that is a beautiful thing.

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:28 pm

      Why thank you Samantha. You made me giggle.

      Reply
  26. ShannonAnn says

    November 29, 2012 at 11:18 am

    I have to agree, you are the coolest person on earth today!!! Love your post, look forward to learning how to make your candies.
    Xo's

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:29 pm

      Cross your fingers and hope I get that truffle post up next week. My dipping week in INTENSE. Thank you for your awesome comment.

      Reply
  27. Anonymous says

    November 29, 2012 at 10:39 am

    You know, Aleesha may be on to something. The yummy yogurt bacteria are as much in the whey as they are in the yogurt. But it is whey. It will come right back out of the finished product. I hope she tries it and posts her results. Sounds good.

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:28 pm

      It would be easy to do by draining the yogurt. Especially if you are making your own greek yogurt, just keep the whey and use that. I should try it…some day.

      Reply
  28. #1karzee says

    November 29, 2012 at 8:01 am

    …and fresh butter is THE BEST!

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:29 pm

      🙂

      Reply
  29. Anonymous says

    November 29, 2012 at 5:46 am

    Janet, what a wonderful blog. Perhaps after the Holiday I will be able to give it a try. Thank you so much for sharing it. It really seems so very easy to do. Lynn Landeau.

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:29 pm

      Thank you for your kind comment. I hope you try the butter.

      Reply
  30. Aleesha says

    November 29, 2012 at 4:49 am

    I am so excited to make my own butter! Would it be possible to use only the whey from drained yogurt to make the butter? Thanks!

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 5:17 am

      I don't know. Does the whey contain the cultures necessary to "culture" the cream?

      Reply
  31. lovequilting2 says

    November 29, 2012 at 4:29 am

    You are just soooo awesome!!! lol… I made butter as a Girl Scout but we just used heavy cream. I have always wanted to try it again so I think I will look up the recipe and try it sometime. Thanks for sharing!

    Reply
  32. Rebecca says

    November 29, 2012 at 3:22 am

    I have a question — can I use raw milk cream (I get raw milk from a farm out here in Utah) and also, can I use kefir grains vs. yogurt?

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:14 am

      I'm sure you can use raw cream and yes, you can absolutely use kefir grains. I make my own kefir as well. Let me know how the raw cream works.

      Reply
    • Rebecca says

      November 29, 2012 at 1:14 pm

      Thank you!! I am wondering if there is an email signup we can do, to get your posts via email vs. RSS? I don't go to my Yahoo Reader very often I am also here in Utah but up in Cache Valley. We just moved here this year from Minneapolis, VERY DIFFERENT! But it is giving me the opportunity to try many new homemade things, milk straight from the cow, etc. Pretty cool.

      Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:35 pm

      Holy Cow (no pun intended) you must be in complete culture shock!! The good thing is this means you can get Rosehill milk delivered I'm so jealous. Are you in Logan? If you are, you have to go to Crumb Bro. bakery. Fabulous breads and treats. I'm in the process of redesigning my blog. I'm getting help because I'm maxed out on my computers kills on what I have here. I hope to have that available very soon. Thanks for checking in. I really try to post weekly, but with the holiday season it might not be as consistent.

      Reply
  33. Tina Klein says

    November 29, 2012 at 3:01 am

    Very cool indeed!!

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:16 am

      Ya, I know. Thanks for the support.

      Reply
  34. AbbyPA says

    November 29, 2012 at 1:36 am

    I soak my butter mold in very cold water for 30 minutes, then pack it with the butter and refrigerate for several hours. My butter pops right out.

    Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:15 am

      Fabulous tip. I will try that. I wish the mold would have come with some kind of instructions. It was just sitting by it self in a box. Thank you so much.

      Reply
  35. MarthaVA says

    November 28, 2012 at 9:20 pm

    Cool. VERY cool!!!!

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 10:01 pm

      I KNOW! I think I'm the coolest person I know because I can make this simply yet very cool butter.

      Reply
  36. Suzanne Scow says

    November 28, 2012 at 8:27 pm

    Awesome!! I absolutely love your blog! Thanks so much for sharing!

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 10:00 pm

      Thank you for such a kind comment. You just made my day.

      Reply
  37. gaia says

    November 28, 2012 at 12:54 pm

    This is a great post! Thank you for sharing…

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 4:08 pm

      You are so welcome. Thank you for a kind comment.

      Reply
    • enigmas says

      July 28, 2013 at 7:08 pm

      Nice technique…and great picture. Lots of great info here, thanks for taking the time to put it all together! http://www.roygroething.com | Higher Education Photography

      Reply
  38. Tracey says

    November 28, 2012 at 4:33 am

    I love this idea … Michael Ruhlman did cultured butter too.

    http://ruhlman.com/2012/04/making-cultured-butter/

    But, I love this idea! I want to make some now. I love butter so much.

    I am commenting to ask, because i've not found it on your blog yet. How do you dip your chocolates? I love your post about it but really would love to see how you dip everything. I do some things, not fancy candies, but find it messy and never looks nice. Your candy looks gorgeous! How about a link or a post?

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 4:07 pm

      I have never posted an exact "how to" on chocolate dipping. I'm planning on posting something next week. I will be showing how to make my Gingerbread truffles. I will show the entire process. It took me 30 years to perfect dipping…no lie. It's a ton of work, but so worth the effort. Check back next week for a truffle demo.

      Thank you for the cultured butter link. I will me reading it thoroughly.

      Reply
  39. Mollie says

    November 28, 2012 at 4:20 am

    This looks fabulous! I never would have thought of making cultured butter from scratch. Now I want to just to find out how delicious it is!

    Reply
    • Janet@simplysogood says

      November 28, 2012 at 4:08 pm

      It's so fast and easy. I hope you get to taste how wonderful it is.

      Reply
    • Kimberly Alsabrook-Schramm says

      November 29, 2012 at 3:14 am

      I'm gonna try this thanks!! I have made butter before but not like this…IT'S GOING TO BE ULTRA YUMMO FAB!! You strut on! ha

      Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:16 am

      You will be amazed.

      Reply
    • Anonymous says

      November 29, 2012 at 5:32 am

      Making butter is much easier if after you let it set out, instead of putting the cream into a bowl and using a mixer you put into your blender and blend it until it begins to separate (about a couple of minutes or so). Clean up is easier, it doesn't go everywhere like a mixer and it separates the butter from the buttermilk much faster. I love fresh butter and there is nothing like it on hot biscuits!

      Reply
    • Shani says

      November 29, 2012 at 4:34 pm

      I make my own butter for the plain fact that I can, and it saves me money. I will for sure have to try this recipe for cultured butter!!

      Reply
    • Janet@simplysogood says

      November 29, 2012 at 4:42 pm

      Great blender tip. The first time I made the butter in my mixer I forgot to put the plastic wrap around it and turned my back for a second and had the biggest mess all over my counter and floor.

      You butter makers are all the coolest…just like me!

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
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