Honey Butter is Better Homemade

Honey Butter in its simplest form is butter and honey mixed together to create a new spread. However, I’ve added a couple of more ingredients to really take my recipe over the top. In my recipe, you’ll find flecks of warm cinnamon, real vanilla extract, and a sprinkle of sea salt to contrast the sweetness of the honey. Simply measure out everything and mix away to create this addicting spread. Oh, and did I mention it can last for up to a month in the fridge?! Yeah, enjoy this easy recipe for a whole month on a variety of different foods…if it lasts that long without being devoured!

How to Make Honey Butter

For full details on how to make homemade honey butter, see the recipe card down below. Here is what you can expect when making this recipe:

Measure Out Ingredients

Gather up your ingredients and measure them out into a bowl. Be sure you leave the butter out ahead of time for easy mixing. If you forgot to soften your butter, here’s a helpful trick. Microwave the stick of butter, in 5-second intervals, flipping every interval until you can very very slightly squeeze and indent the butter.

Mix, Mix, Mix!

You can use a stand mixer or a hand mixer, either way, the next step is to mix, mix, mix! Scrape the sides of the bowl and mix again to ensure a smooth uniform mixture.

Storing Instructions

Honey Butter is usually best when it’s nice and spreadable (at room temperature). You can cover and store this stuff for about a week at room temperature to keep it soft and ready to use.

Alternatively, if you want to keep this for a little longer store it in the fridge for up to a month (maybe even longer!). The only downside to this method is that your butter will harden a bit. To soften, leave it out at room temperature for a couple of hours or lightly microwave it. Just enough to soften it, not melt.

Can I freeze this recipe?

Yes, you can also freeze honey butter! Be sure to store in an airtight freezer-safe container and store for up to 6 months. Since butter can take on the flavors of other things in your freezer, you may want to then wrap your container in aluminum foil for an extra layer of protection. Thaw in the fridge then bring to room temperature. If needed, give it another whirl with a mixer.

Uses for Honey Butter

Honey Butter is beyond delicious basically on any surface, however, you usually eat this concoction with carbs! Here are some recipes that would go, oh so well, with this spread:

• Sweet Potato Rolls
• Banana Nut Muffins
• Belgian Waffle Recipe
• Oatmeal Pancakes
• Cornbread Recipe
• Angel Biscuits
• Whole Wheat Bread

Similar Recipes to Try!

• Cinnamon Roll Syrup
• Blackberry Syrup
• Pumpkin Cream Cheese Spread
• Citrus Honey Butter
• Cocoa Hazelnut Butter

Seriously guys, make this as soon as possible, you won’t regret it!

The printable recipe card is down below. Have a great day, friends!

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Honey Butter

Sweet, slightly salty, and a little spiced, this is my homemade Honey Butter recipe! Enjoy it on bread, muffins, waffles, pretty much anything will do.

Course Breakfast

Cuisine American

Keyword honey butter

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 20 servings (20 tablespoons, 1 1/2 cups)

Calories 108kcal

Ingredients

• 1 cup salted butter softened
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon optional

Instructions

• Place all ingredients into a large bowl and stir with a hand mixer until smooth. Scrape sides and mix again to ensure honey butter is completely mixed and smooth.
• Store in a bowl at room temperature or in the fridge covered.

Notes

If you are using unsalted butter, increase sea salt to 1 teaspoon.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Honey Butter Recipe appeared first on Lauren's Latest.

Only 4 Simple Ingredients

When my mother-in-law first shared this recipe with me, I thought “that’s it?” because it was only 4 ingredients, but after making it a few times and everyone smothering their pancakes with the stuff, I knew it was right on. So, if you can get your hands on some blackberries, I highly recommend giving this recipe a try. You won’t be disappointed.

For more syrup recipes, try these: Cinnamon Roll Syrup and Apple Pancakes with Caramel Syrup.

Fresh vs Frozen Blackberries

One of the best things about summer is the variety of berries that we get to enjoy. From June until August we have strawberries, blueberries, raspberries, and blackberries. Oh the blackberries…they are a double-edged sword. They are delicious and can find them all over, but…they grow like weeds anywhere and everywhere they want.

Using fresh blackberries would be the best option. If you can’t find fresh, frozen or jarred is your next best option. If all else fails, you can even use canned blackberries. The ratio of berries you need remains the same no matter the kind you use.

Change Up Your Berries

Don’t have blackberries? No problem, you can use any type of berry to make this syrup. It’s so versatile and easy! Just make sure you have 4 cups of any combination of berries that you want.

How To Make Blackberry Syrup

With only 4 ingredients needed, this syrup comes together pretty quickly! For full recipe details, see the printable recipe card down below.

Combine + Cook

In a medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir and mash in blackberries. If you’re using jarred blackberries, go ahead and include the juice as well. If you want to leave some of the berries whole and have a chunky syrup, you certainly can do that. If you prefer more of a smoother syrup, you’ll want to mash the berries as they cook.

Place pot on heat and bring to a boil stirring frequently. Once the sauce thickens, it’s done! Serve warm.

Can I Make My Syrup Thicker?

Of course! You can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference.

Where to Use Blackberry Syrup

Blackberry Syrup is delicious on practically everything. Here are a few ideas to get you started.

• Waffles
• French Toast
• Ice cream
• Crepes
• Oatmeal Pancakes
• Protein Pancakes

Storing Blackberry Syrup

You can use blackberry syrup fresh and it will store well in the fridge, in an airtight container for a good month. You can use it cold or warm it up in the microwave in 30 second intervals, or on the stovetop.

Freezing– I don’t recommend freezing this syrup. Cornstarch tends to not hold its gelatinous form very well after being frozen. The syrup would still taste the same, but you would no longer have that thick and smooth consistency of a syrup.

Love Blackberries? Give These Recipes a Try…

• Blackberry Yogurt Muffins
• Blackberry Cheesecake
• Blackberry Lemonade
• Blackberry Pie

Scroll down to find the printable recipe card. I hope you make this sometime soon! Have a good day, friends!

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Blackberry Syrup Recipe

This easy, 4-ingredient Blackberry Syrup is delicious, sweet, slightly tangy and fabulous warm on buttered pancakes, ice cream or even toast.

Course Sauce

Cuisine American

Keyword blackberry syrup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8 servings

Calories 560kcal

Author Lauren’s Latest

Ingredients

• 4 cups blackberries fresh, frozen, jarred or canned (include any juice)
• 3/4 cup granulated sugar
• 4 tablespoons cornstarch
• 1/2 cup water

US Customary – Metric

Instructions

• In medium saucepan, stir sugar and cornstarch together with a whisk. Slowly stir in water until smooth. Stir in blackberries and any juice. Place pot on heat and bring to boil stirring frequently. Once sauce thickens, it's done! Of course you can add more cornstarch for a thicker syrup or add more water for a thinner syrup, depending on your preference!

Nutrition

Calories: 560kcal | Carbohydrates: 139g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 131mg | Fiber: 2g | Sugar: 101g | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

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Whipped Cream | Better Homemade

Step aside Cool Whip, there’s a new sheriff in town. This recipe is one of the easiest, most delicious things you can make at home. With just three ingredients and a couple of minutes, you’ll have the best homemade Whipped Cream Recipe, ready to top any dessert, breakfast, or drink. Perfect for cakes, sweet breakfast items, and much more, this recipe is so versatile! Not to mention, light, fluffy, decadent, and soft.

Main Ingredients Needed

The way to homemade whipped cream is through these three ingredients! Here’s what you’ll need.

• Heavy Whipping Cream – you can find this in the dairy aisle. Read more about it below.
• Vanilla Extract – this is to flavor the cream a bit. You can also use other extracts to flavor it.
• Powdered Sugar – this is to sweeten without adding granules. Basically, no sandy texture. Just smooth and creamy.

Is Heavy Cream the Same as Heavy Whipping Cream?

Yes, they are essentially the same thing. The important thing about this is that Heavy Cream and Heavy Whipping Cream have a milk fat content of about 36% or more. This helps it work up perfectly and keep its shape.

Containers labeled ‘Whipping Cream’ or ‘Light Whipping Cream’ (no heavy in the name) has a lower milk fat content (30-35%) so it can whip, but not as easy because of the lower fat content. It can definitely still be turned into whipping cream but is more likely to turn back into a liquid state after being stored. So for our purposes, try to find Heavy Cream or Heavy Whipping Cream.

Variations

• Food Coloring. This might be one of the best recipes you can add color to! Super fun for kids but make sure not to add too much. Too much food coloring will change the taste of your whipped cream from sweet to slightly bitter. You can also try naturally dyeing by mixing in berry purees.
• Extracts. A super simple way to customize is to replace the vanilla extract with another extract. I have made an almond-flavored version, coconut, mint and even a good bourbon extract that goes well with fall desserts.

How to Make Whipped Cream

To make homemade whipped cream, grab a chilled bowl, add in all ingredients, and whip until stiff peaks form. That’s it, that’s the recipe! Super easy right?

Do I need a Stand Mixer?

While my KitchenAid stand mixer does a heck of a job at mixing cream in a cinch, a plain old hand mixer, food processor, or even a whisk and a chilled bowl will do the job. Just make sure you don’t over mix it, or else you’ll have butter on your hands. And while I LOVE butter, I’m pretty sure it’s not what you’re going for.

How do you know when you have stiff peaks?

When the beaters or whisk is lifted out of the bowl the cream should be fluffy and hold its shape well. This is how you will know everything is right.

Can I double this recipe?

This recipe is very easy to double or triple, based on how much cream you need. Typically, cream doubles in volume after being mixed.

Can I make this in advance?

Yes, you absolutely can, but you need to be aware that whipped cream can lose its volume and separate if made too far in advance. Usually, 2-4 hours ahead is just fine, as long as it’s stored in the fridge covered. For a little extra insurance, mix in an extra tablespoon of cornstarch for stability.

Uses for Whipped Cream

You can use this recipe in various ways. Here are a couple of recipes that commonly use whipped cream:

• Flourless Chocolate Cake
• Banana Cream Pie with Toasted Coconut
• Eggnog Bread Pudding
• Strawberry and Cream Layer Cake
• Crockpot Hot Chocolate
• Strawberry Shortcake

And that’s it! Super easy, super delicious, and all homemade.

The printable recipe card is down below, enjoy 🙂

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Whipped Cream

How to make delicious homemade Whipped Cream for any sweet treat. It's so easy, you'll never want to buy the store bought stuff again!

Course Desserts

Cuisine American

Keyword how to make whipped cream, whipped cream, whipped cream recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 cups whipped

Calories 475kcal

Author Lauren’s Latest

Ingredients

• 1 cup heavy whipping cream chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a chilled bowl, add in all ingredients and whip until stiff peaks form. Stand mixer, hand mixer or whisk by hand. All work great!

Notes

This recipe is very easy to double or triple, based on how much cream you need. Typically, cream doubles in volume after being whipped.

Nutritional information is for 1 cup of whipped cream.

Nutrition

Calories: 475kcal | Carbohydrates: 19g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 89mg | Sugar: 15g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 77mg

The post Whipped Cream appeared first on Lauren's Latest.

These warm Apple Pancakes taste comforting from the cinnamon spice, slightly sweet from the apples and then, of course, have a buttery and brown crust. And then they are topped with this homemade caramel syrup. Let me tell you about this caramel syrup. I couldn’t believe how delicious and easy it was! Delicious doesn’t even start to describe how this sauce tastes: sweet, creamy and dreamy! But, when you put the two together, the combination is so good!

Apple Pancake Recipe

After my first bite of these apple pancakes, my thought was “holy crap, this is really good!” and then I brought some over to my husband who said “whoa! It IS good!” Perfect for a sweet breakfast or as a dessert, here’s what you’ll need to make it:

• Apples – use any variety you want for this recipe. I know apple vary in taste so if you are going for a caramel apple taste, use Granny Smith. But if you are just going for sweetness, Honeycrisp works really well.
• Wet Ingredients – this includes whole milk, vanilla, and eggs. All for texture and flavor.
• Dry Ingredients – flour, granulated sugar, salt, baking powder, and cinnamon. For structure, sweetness, and flavor. These are classic pancake dry ingredients here.
• Butter – this is for frying up your apple pancakes.
• Caramel Syrup – if you try this out, you will never want to buy caramel sauce again! You’re gonna need butter, brown sugar, cream, salt and vanilla extract. We are basically making a really loose caramel sauce.

How to Make Apple Pancakes

How to Make Caramel Syrup

1. To make the warm caramel sauce, melt butter and sugar together over medium heat while stirring occasionally. Let the mixture simmer lightly until it starts to bubble and look foamy. Cook like this for 3-5 minutes.
2. Stir in milk, salt, and vanilla. Turn burner off, but leave caramel sauce on the hot stove until ready to serve. Pour into a serving dish and serve with the apple pancakes.

More Pancake Recipes to Try!

• Banana Chocolate Chip Walnut Pancakes
• Cinnamon Roll Pancake & Waffle Syrup
• Mini Chocolate Chip Doughnut Pancake Dippers
• Homemade Pancake Mix Recipe
• Whole Wheat Buttermilk Pancakes
• Pumpkin Chocolate Chip Pancakes
• Homemade Pancake Recipe
• Lemon Ricotta Pancakes

You MUST make these right now. Yes, I said MUST! Bookmark this page, because your whole family will swoon over these little babies! Mine sure did! Now, if you’ll excuse me, I’m going to make more of these. (And, I’m not even kidding!) Printable recipe card is below

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Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Course Breakfast, Dessert

Cuisine American

Keyword appke pancake recipe, apple pancakes, caramel syrup

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 860kcal

Author Lauren's Latest

Ingredients

for the apple pancakes-

• 2 large apples any variety
• 2 eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 3-4 tablespoons butter for frying

for the warm caramel sauce-

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup cream or whole milk
• dash salt
• 1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Apple Pancakes

• Begin by peeling, coring and grating apples into a large bowl. You should yield approximately 2 cups. Into the apples, stir in milk, eggs, and vanilla. Slowly stir in all dry ingredients until combined.
• Heat a large skillet over medium to medium-high heat. Grease liberally with butter. Drop batter by 1/4 cup onto the hot surface. Once edges have browned, flip to cook the other side (just like making pancakes). Remove pancakes to a plate and cover with foil. Re-grease the pan with more butter and repeat until all the batter is cooked.

Caramel Syrup

• To make the warm caramel sauce, melt butter and sugar together over medium heat while stirring occasionally. Let the mixture simmer lightly until it starts to bubble and look foamy. Cook like this for 3-5 minutes.
• Stir in milk, salt, and vanilla. Turn burner off, but leave caramel sauce on the hot stove until ready to serve. Pour into a serving dish and serve with the apple pancakes.

Nutrition

Calories: 860kcal | Carbohydrates: 117g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 188mg | Sodium: 490mg | Potassium: 352mg | Fiber: 3g | Sugar: 77g | Vitamin A: 1405IU | Vitamin C: 4.2mg | Calcium: 146mg | Iron: 3.1mg

The post Apple Pancakes with Caramel Syrup appeared first on Lauren's Latest.

This Cinnamon Roll Syrup is sweet and buttery and tastes SO similar to a cinnamon roll! Perfect for waffles or pancakes.

Yesterday, I got back from Las Vegas as part of a fun girl’s trip and my husband got back from his Army training! Yay! My little family is back together again. It always does my heart good to see how much my kids love and miss their Dad so, to have him home is wonderful!

Since I’m just getting settled back in, I thought I’d share this quick recipe to go with my updated Instant Pancake and Waffle Mix.

I originally made this syrup recipe because I started making waffles for my daughter and her friends who were having a slumber party and didn’t realize I didn’t have any maple syrup.

You guys, the horror that happens when little 6 year olds don’t get maple syrup is a literal tragedy. But I think it could have had something to do with the overall lack of sleep.

Thankfully my quick mind came up with this syrup recipe and I shuffled around to make this Cinnamon Roll Syrup in a snap.

1000 times better than maple syrup! It’s sweet, buttery and tastes SO similar to a cinnamon roll!

If you’re going to be making pancakes, waffles or anything that requires a drizzle of something sweet, this is the recipe you need! Very basic ingredients and tastes incredible. My daughter and her friends {and Blake} snarfed their breakfast down.

This recipe makes a lot, so you can keep the extras in an air tight container in the fridge. Just reheat gently to use again and again.

Have a great day, friends!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Gluten-Free Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Puff Pastry Cinnamon Rolls
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

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Cinnamon Roll Syrup

This Cinnamon Roll Syrup is sweet and buttery and tastes SO similar to a cinnamon roll! Perfect for waffles or pancakes.

Course Breakfast

Cuisine American

Keyword Cinnamon Roll Syrup

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 cups of syrup

Calories 1254kcal

Author Lauren's Latest

Ingredients

• 2 cups packed light brown sugar
• 1 1/4 cups water
• 1/2 cup salted butter cut into pats
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla

US Customary - Metric

Instructions

• Measure brown sugar and water into a medium pot and place over medium high heat. Bring to boil and reduce heat to a moderate simmer and cook 4 minutes.
• Turn burner to low and whisk in butter, 1 pat at a time until completely melted. Remove from heat and stir in cinnamon and vanilla {mixture will bubble violently with the addition of vanilla fyi}.
• Serve warm over waffles or pancakes.

Video

Nutrition

Calories: 1254kcal | Carbohydrates: 218g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 475mg | Potassium: 293mg | Fiber: 1g | Sugar: 214g | Vitamin A: 1418IU | Calcium: 216mg | Iron: 2mg

The post Cinnamon Roll Syrup appeared first on Lauren's Latest.

I saw an Instagram picture that Jessica took a few weeks ago that had me go on a hunt. Do you know what it was a picture of? Take a guess! {This will be fun!}

No, it wasn’t her Sweet Potato and Honey Dinner Rolls.

No, it wasn’t her Snicker-Chip-Doodle Cookies, either!

YES!

You guessed it!

It was a picture of some Philadelphia Pumpkin Spice Cream Cheese….in the tub…on the shelf at her local grocers, I assume. {Unless she picked up 47 containers, in which case I would be very jealous.}

FIRST OF ALL, who knew they made this kind?

And, SECOND OF ALL why has no one told me?

You’re all in some serious trouble…

Needless to say I went into a frenzy trying to get my hands on this stuff. I searched and searched, but no one seems to carry it ’round these parts. *Insert bad words here*

So, the next best thing would be to make your own. Because I’m all about taking lemons and turning them into lemonade.

Honestly, I’m really glad I made my own because {1} it’s really quite addicting {2} no preservatives {3} it’s REALLY GOOD on a bagel (who doesn’t love a good bagel and schmear?) and {4} I needed to use up all the pumpkin in my fridge. {Did I mention I opened another costco sized can of pumpkin a few days ago? Well, I did so be prepared for more pumpkin recipes.}

My homemade version of this Pumpkin Spice Cream Cheese Spread lasted about 36 hours in my fridge. We ate it by the spoonful and spread it on bagels. But mostly ate it by the spoonful because it’s basically like a pumpkin cheesecake minus the crust. A.MAZ.ING. And it takes exactly 2.4 minutes to make. Easy. Delicious. Addicting. That’s how I roll.

And if you can’t get enough pumpkin, here are a few other recipes that will help you get your fix! Enjoy!

Pumpkin Cream Cheese Muffins from The Girl Who Ate Everything
Pumpkin Caramel Cheesecake from DoughMesstic
Pumpkin Biscotti from Dessert for Two
Toasted Pumpkin Seeds from She Wears Many Hats
Baked Pumpkin Autumn Maple Doughnuts from Food Plus Words
Pumpkin Black Bean Soup from Beth Eats {Eat.Drink.Smile}

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Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels....or eaten with a spoon!

Course Snack

Cuisine American

Keyword Pumpkin Cream Cheese Spread

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 8 servings

Calories 127kcal

Author Lauren's Latest

Ingredients

• 1/2 cup plain pumpkin puree
• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg

US Customary - Metric

Instructions

• In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture.
• Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.

Nutrition

Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2764IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Cream Cheese Spread appeared first on Lauren's Latest.