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#Log cabin pancake house honey butter how to#
#Log cabin pancake house honey butter full#

Make it spicy and use hot honey or add a bit of cayenne pepper (1/8 teaspoon is a good starting point).

Make it a little more interesting and add a pinch of fresh ground black pepper.

Make cinnamon butter and add and extra 1/4 teaspoon of ground cinnamon or pumpkin pie spice.

Make orange butter and add one to two teaspoons freshly grated orange zest.

If the kitchen is cold, run hot water over the bowl and dry it before covering the butter. To speed up the process, cut the butter into small cubes and cover it with a bowl. Leave the butter out, at room temperature, for about one hour. If you plan to make this by hand, make sure that the butter has softened before starting otherwise, mixing will be too difficult.

We use a hand mixer to make it, but you can use a sand mixer, food processor, or mix the butter and honey by hand. For a sweeter, more pronounced honey flavor, use 1/3 cup of honey. It’s that simple.įor 1 cup of butter, I like to add 1/4 cup of honey since this amount of honey makes sure the butter isn’t too sweet. To make honey butter, beat room temperature butter with honey. I love using European-style butter for this - like Kerrygold or Plugra High-quality salted butter (or unsalted butter and a pinch of sea salt).

#Log cabin pancake house honey butter how to#

Jump to the Honey Butter Recipe How to Make Honey ButterĪs I already mentioned, honey butter is a breeze to make. I love when we have honey butter in the house! It’s so good. Sabrina lives with her family in sunny California.Honey butter is simple to make and tastes amazing spread onto toast, muffins, scones, and pancakes. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.

#Log cabin pancake house honey butter full#

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.