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My Holidays Won’t Be The Same Without This Homemade Special Butter

I remember when I was little, my grandmother used to tell me how they made their own butter instead of just getting it from a grocery store, like we do now. I thought it was so fascinating – for a little girl it was such a mind-blowing thing to hear you could make butter yourself! Grandma used to make her homemade butter every now and then, and I always thought it was amazing. I probably could have eaten it with a spoon, if no-one was watching…

All those decades ago my grandparents had a special, handmade tool just to make butter. So I guess it never occurred to me you could make it with one of the most common household items ever; a mason jar!

That’s right, you only need a mason jar for this, so it’s a fun activity to do with your kids, also. This recipe from Erin, over at Making Memories With Your Kids, is for a special cinnamon-sugar butter – and I have to say it’s so delicious, just talking about it makes my mouth water!

Recipe and image courtesy of Making Memories With Your Kids.

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Quick Tip: For plain butter, you can just add some salt (or leave it unsalted).

Who Else Wants To Eat This Every Day, Holiday Season Or Not?

I love making holiday desserts and I especially love cranberries. You see, not everyone in my family reciprocates my sentiments for the red, round, tart berries. So, in order to get my cranberry fix I have to compromise.

I can’t just serve them straight up cranberry sauce because they won’t eat it. The only way to get my loved ones to eat cranberry sauce is if i buy the overly sugary jellied kind from the grocery store. Not. Gonna. Happen. So, I stumbled upon Good Dinner Mom where I found this recipe for cranberry fluff and all was right with the world!

Tart, crunchy and sweet, this salad is more than just fluffy. It’s super easy to prepare and really packs a punch of flavor. What a great holiday side dish! Another thing I find great about this cranberry fluff salad is how pretty it is. Dare I say that is even girly looking with its pastel pink hue? Shhhh, don’t tell my 10-year-old son that or he will not eat this fluff haha!

Recipe and image courtesy of Good Dinner Mom.

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Quick Tip: You can make this with any of your favorite berries.

I Can’t Even Begin To Tell You How Much I LOVE This Trifle!

I am a huge fan of peanut butter pie, mmkay? My mother has a wonderful recipe for this luscious pie that she makes every year over the holidays.

But peanut butter pie isn’t the only dessert I’m crazy about, so when I started planning for my holiday menu, I knew I wanted something a bit more. There is nothing wrong with mom’s peanut butter pie but I thought I could add to the awesomeness. So, I searched my old recipe notes for something similar to peanut butter pie and came across this glorious recipe I got from my sister a long time ago!

Guys, I can’t even begin to tell you how good this dessert is. It’s rich, fudgy, and decadent. I for one think that peanut butter and chocolate go hand in hand so this trifle, in my opinion, is a real winner. I made it last week as an experiment to see how my family liked it and they LOVED it. Needless to say, I will be serving this yummy dessert over the holidays.

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Quick Tip: For individual servings, layer this in dessert bowls or a muffin tin!

Fear Not – This Jaw-Dropping Treat Is a Cinch To Make!

Here’s the perfect solution to your holiday dessert dilemma! This pumpkin spice pull-apart bread with mouth-watering sugar glaze is the perfect way to pamper your dinner guests. Beware – if you’re making this in the morning, your family may gobble it up for breakfast and you’ll need to make another one for dinnertime!

That wouldn’t matter, though, because this recipe is super easy. For the bread itself you only need five ingredients, and just a coupla more to make the glaze. I would recommend making two loaves right off the bat. You’ll understand why, when you have your first bite.

Instead of a loaf pan, you could use more biscuits and make this in a bundt pan. Just make sure you bake it a little longer if you do that, or just make two loaves instead. Also, you need to use pumpkin pie mix instead of regular canned pumpkin. Pumpkin pie mix contains traditional spices; plain pumpkin doesn’t.

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Quick Tip: Add more milk or powdered sugar, depending on how thick or thin you’d like the glaze to be.

Can You Guess What Takes This Fudge To A Whole New Level Of Amazing?

I can’t think of anything more delightful than a big chunk of chocolate fudge. Wait – I take that back! I can think of something even better, and that’s a big chunk of this chocolate caramel fudge with and ingredient that totally amps up the flavor. I bet you’re wondering what that ingredient is, huh?

It’s Irish cream liqueur! No, this fudge won’t make you tipsy, unless you pour yourself a glass of this creamy nectar while you’re making these! I would recommend sticking to the fudge, though, because it’s so delicious it’ll make your head spin on its own.

There’s no need to fret – making fudge at home isn’t as difficult as you may think. A candy thermometer will be helpful in determining how long you should cook the fudge, to get that perfect, thick and soft consistency. Trust me, when you sink your teeth into these, it’s going to be almost impossible to stop until they’re all gone!

Sprinkle some flaky sea salt on top and you’ll get an irresistible combination of salty and sweet goodness. I can’t wait to make these again!

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Quick Tip: You can use different kinds of chocolate – you may want to adjust the amount of sugar if using a sweeter kind.

The Flavor Is Spot On!

I really love the time of year when it’s not exactly summer anymore, but it still isn’t fall, either. The nights are getting a little bit chilly and the wind is changing somehow. It always makes me feel like I want to light up dozens of candles all around the house and curl up on the sofa, under my favorite blanket, with something that warms me up – whether it’s a cup of hot chocolate or something else. This recipe sure is “somethin’ else”!

Is there anything more comforting than a steaming hot bowl of creamy tomato soup? I don’t think so! It took some trial and error to learn to love tomato soup, and I think it was all because of using the wrong recipes. Some of them turned out too tangy and bitter, and I thought maybe I just didn’t like tomato soup, after all.

But I didn’t want to give up and I gave this creamy version a try. Super yummy! This is the perfect pick-me-up after a rough day, or a great first course of a special meal.

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Quick Tip: Serve with croutons or homemade sourdough bread.

Minimum serving size 2 cupcakes. Ok, make it 3!

I have been trying to stay away from desserts and too many calories, as I’m hoping to shed a couple of pounds that have mysteriously gathered around my waistline. How does that always happen out of nowhere? I swear I was fine just a couple of weeks ago (or maybe it was a couple of years ago..?) but all of a sudden – boom! My jeans don’t fit anymore!

Oh well, I don’t believe in harsh diets. They never seem to work, at least not for me. I’ve noticed it’s much better to have a day or two every month, when you can eat anything your heart desires. This month, I chose to eat these incredible, stuffed, banana cream pie cupcakes!

I gotta tell ya, these cupcakes are so worth a few extra calories! The filling is like a soft cloud of happiness in the middle of the cupcake. If you’re serving these at a party, you’d better make sure you hide a couple of these for yourself first. They are going to be gone in a heartbeat!

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Quick Tip: Try different frosting flavors for these cupcakes. Chocolate makes the perfect pair for the bananas!