Notice anything different around here?
My site has received a much-appreciated re-design, thanks to the amazing, inimitable Lindsay of Love and Olive Oil / Purr! Girl’s got some serious talent, in the kitchen, behind the lens, or at the computer designing incredible websites. She’s like some sort of triple threat! Thanks Lindsay, you’re the best ever!
There’s a lot of new bells and whistles on this shiny new site, and I’m still working on getting up to speed behind-the-scenes, but I am basically in love. I hope you like the changes, too!
The site re-design has proven to be just the motivating kick in the pants I’ve needed to start posting again, and hopefully with a bit more frequency. School is relentless and is essentially owning my life, but it looks like I’ll be able o start carving out a little more time that I can devote to the site. Things are looking up!
I thought I’d keep it simple today with a recipe for pumpkin spice butter, which would be a very welcome addition to any Thanksgiving table!
I’ve become a bit obsessed with making compound butters lately, and I’m not sure why. Maybe it’s their inherent simplicity; by combining just a few ingredients, you are rewarded with something infinitely better than the sum of its parts that’s capable of making even a humble piece of bread a revelatory experience.
I work at a bread bakery on the weekends, which, let me tell you, is a real treat for someone with a gluten intolerance! I might just be the tiniest smidge bitter. Bread is basically my first love, and now it’s like we can never be together. Sure, there’s gluten free bread…but it’s just not the same. It’s true what they say–you never forget your first love.
Anyhow. So one of the first things I started making at the bakery were different compound butters to compliment the breads we bake and sell. At first, the owner wasn’t sure the butters would sell, which kind of blows my mind, because who doesn’t like butter on their bread? Lunatics, that’s who. Delinquents. Life-ruiners.
Long story short, all of the customers have gone a little crazy over the compound butters I’ve been making. We always sell out quickly, and I get to whip up new, seasonal flavors just about every week. I might be having a little too much fun with butter, you guys.
I have made countless gigantic batches of this pumpkin spice butter this fall, and the customers cannot get enough of it. I’m not sure what happens around October and November that throws everyone into a pumpkin spice tizzy, but I’m okay with it. This pumpkin spice butter is brimming with all of the autumnal flavors we know and love: cinnamon, ginger, nutmeg, and cloves. The butter is lightly sweetened thanks to the addition of brown sugar, and there’s plenty of real pumpkin puree in the mix, which gives the butter a nice kiss of color and sweet squash flavor. It’s out of bounds delicious!
This pumpkin spice butter isn’t just for bread though, guys. It’s no one-trick pony.
Neigh Nay, I’ve found this butter to be delicious served with mashed sweet potatoes, roasted root vegetables, and dolloped atop roasted chicken or a sizzling steak. Add a pat to freshly sautéed green beans, or stir a bit into rice pilaf. This pumpkin spice butter is versatile, flavorful, and would certainly be welcome on your Thanksgiving table!
Yield: 20 ounces pumpkin spice butter
Prep Time: 5 minutes
Total Time: 5 minutes
this recipe is easily scalable, so feel free to cut the recipe in half or double it!
16 ounces | one pound unsalted butter, softened
4 ounces | ½ cup pumpkin puree, at room temperature
2 ounces | ¼ cup light brown sugar, packed
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
In a large bowl, or in the bowl of a stand mixer with the paddle attachment fitted on, combine the softened butter and pumpkin puree.
If mixing by hand: using a silicone spatula, whip the butter and pumpkin puree together until smooth and uniform, about 1-2 minutes.
If using a stand mixer: mix on low speed for 30 seconds, then increase speed to medium and beat for 20 seconds until the mixture is smooth and uniform.
Stir in the brown sugar, and mix to combine.
Add the remaining spices, and mix to combine.
Transfer the butter to an airtight container and store in the refrigerator. If stored in an airtight container, the pumpkin spice butter will keep for up to one month.
Alternately, the butter can be rolled into a log: dollop the whipped butter into the center of a large sheet of parchment paper. Fold one end of the paper over the butter. Using a straight edge, like a ruler or a bowl scraper, push back on the butter while your other hand holds the parchment paper down in order to shape the butter into a cylinder.
Using your hands, carefully roll the butter away from you into a roll. Grasp the edges of the paper and twist them in opposite directions to tighten the parchment and form a uniform, cylindrical roll.
Chill the butter until firm. Unroll the parchment and slice as needed, or wrap the roll in plastic wrap and store in the freezer for up to six months.
a food + words original