My Cooking Spot

When Girl Meets Kitchen

One-Step Homemade Butter + 5 Recipes

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Have you ever thought of making your own butter? Or ran out of butter, but couldn’t run to the store? Did you know that you can make your own butter in just two-steps with 1 or 2 ingredients?

I had no idea either.

But, you can take some heavy cream, whip it up and make some delicious, fluffy butter. It is ideal for those recipes on pinterest where they make their gourmet butter with herbs and spices.

Ingredients

  • 1 cups heavy cream
  • 1/8 teaspoon salt

Place in food processor and mix until you reach the consistency you desire. If you like your butter a little loose and spreadable, don’t mix as long. You may need to press your butter with the back of a spoon to get rid of the excess liquid.

If you would like to make gourmet butter, add your ingredients with the liquid before turning into butter. Refrigerate and serve. Mold into butter logs if desired.

 

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 5 Herb Butter Recipes

Italian Herb Butter

  • fresh parsley
  • chopped 2 teaspoons fresh oregano
  • chopped 1 teaspoon fresh basil
  • 1 garlic clove
  • 1 teaspoon onion powder
  • 1/4 teaspoon fresh ground black pepper

Cilantro Lime Butter

  • 2 Tbsp chopped cilantro
  • 1 Tbsp fresh squeezed lime juice
  • 1/4 teaspoon salt

Garlic Herb Butter

  • 2 cloves garlic
  • 1 – 2 tsp parsley
  • 1 – 2 tsp chives
  • 1 – 2 tsp basil

Lemon Herb Butter

  • 2 teaspoons lemon zest
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley

Savory Herb Butter

  • 1 Tbsp minced chives
  • 1 Tbsp minced fresh dill
  • 1 Tbsp minced fresh parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • dash garlic powder
  • dash cayenne pepper

Baked Cajun Lemon Shrimp

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Baked Lemon Shrimp

 

The hubs and I have been on a real shellfish kick as of late. I think it is because finally I convinced him to try a piece of lobster dripping with melted butter, and he hasn’t looked back. Ever since he had that mouth watering bite, he has been willing to try all shellfish. I am not complaining. I have always had a love for it.

I have always been intimidated when it comes to cooking shellfish. I have never cooked lobster or crab and I have always wanted to try cooking them, but it is such a finicky dish. At least for me anyway. I always feel that I will undercook or overcook shellfish and there is that fine line of being rubbery. And I am not a fan of that at all.

So I thought I would start out slow, and give shrimp a chance and see if I could make it at home, and feel like it tastes like it was cooked at a restaurant. I have tried making shrimp in the past, with less than desired results.

I wanted to try it again. I thought the first step is to find a good shrimp. I went to Whole Foods and asked the guy behind the fish counter what they use and what he suggested to buy. He steered me to some uncooked jumbo shrimp. He advised that if I bought the pre-cooked shrimp, I would be cooking it twice, and then it would be super rubbery. I didn’t even consider that, so I am glad I asked him.

This recipe is so easy, and literally can be on your table in 10-15 minutes. This is my favorite shrimp recipe, and crazy easy.

Lemon Shrimp

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Copycat Krispy Kreme Recipe

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Copy-Cat Krispy Kreme Recipe

Krispy Kreme was popping up all over cities about 10 years ago, but since then, many of them have closed, and it is not as easy to get those melt in your mouth treats. Those doughnuts right out of the oven could not be beat. So if you miss those doughnuts, then here is a recipe that is a great copycat doughnut that is so good. If you don’t have a deep fryer, or you’re too nervous to fry them in a pot, you can also fry these puppies in a shallow frying pan with some oil.

If you do have a Krispy Kreme shop near you, a great thing that they do for kids is give a free doughnut for every ‘A’ that your child receives on their report card!

Fun Fact about the doughnut: American captain Hanson Gregory came up with the ring-shaped doughnut on his ship in 1847. Tired of the raw centers of regular doughnuts, he cut out a hole with a tin pepper box before frying.


So let’s get to the recipe for some delish doughnuts.

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Krispy Kreme Copycat Doughnuts


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Copy Cat Krispy Kreme Recipe

Ingredients

    For the Dough
  • 2 (1/4 ounce) packages yeast
  • 1/4 cup water (105-115)
  • 1 1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • canola oil
    • For the Glaze
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water

Instructions

  1. Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
  2. Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.
    3. For the Glaze
  3. Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
https://mycookingspot.com/copycat-krispy-kreme-recipe/

 

Zucchini Ribbon “Pasta” with Almond Basil Pesto

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With bikini season around the corner, I have been looking for ways to cut some calories, but I don’t want to cut any taste out, because that never works for me. I am too much of a foodie. I have heard of using vegetables in place of pasta, but I don’t have a mandoline, or the machine that cuts the veggies into the cute spaghetti strings, so I had to compromise.

I decided to take a vegetable peeler and just peel my slices of zucchini into beautiful ribbons. I actually liked it a lot better. I have been trying to think of other vegetables that I could peel into ribbons. Eating healthy can be fun! Or so I like to tell myself.

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I also wanted to get some healthy omega vitamins so I decided to make an almond pesto rather than using the traditional pine nuts. I like the nuttiness flavor that the almond brings and the texture of the almonds replace the parmesan cheese that I did not add. However, you can absolutely add parmesan to this recipe, I just chose to exclude it to save some calories, and I didn’t miss it for one minute.

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