Raspberry Butter

Are you familiar with Ree Drummond? Better know as The Pioneer Woman? If not, you most definitely should start perusing her blog. She is an excellent writer, stunning photographer, and chef extraordinaire! Seriously, I don't know how she does it all...I'm convinced she's superwoman.

Oh yeah, and she is obsessed with her dog, Charlie, so I feel as though we're kindred spirits in some way.

...FINE! I admit it, I'm the Pioneer Woman's biggest stalker. During one of these stalking sessions, I was watching her make some french toast on TV (Oh yeah, she has her own TV show) and some raspberry butter to go with that french toast.

My jaw hit the floor...I had to make this pronto!

I'm sure the recipe is on her blog somewhere, but I jotted it all down for you while watching TV. My ingredients list looks like this:

2 sticks softened butter (she used unsalted, I used salted)

1/2 cup raspberries (or any other berry you'd like)

That's it!

Whisk the butter in your mixer until it's light and fluffy.

Switch from the whisk attachment to the paddle attachment on your mixer.

Add the raspberries. Mix for about 5 seconds (any longer and the raspberries will just fall a part)

Once the butter and raspberries are well combined, place a sheet of aluminum foil on the counter with a piece of plastic wrap on top of it.

Spoon the mixture onto the plastic wrap and begin to roll it - shaping it like a cylinder while you're rolling (think tootsie rolls).

I took this photo without the aluminum foil on it. See how it's on cohesive block of raspberry butter? Once it's wrapped it the plastic wrap and aluminum foil, freeze it, and the refrigerate till it's ready to be used.

Folks, this is delicious!!! Like soooo, sooooooooooo good! I loved it (obviously). And the hubby did too! It's perfect for french toast, pancakes, or even to spread on your morning bagel.

Trust me, if you give this recipe a go you won't be disappointed.