Before I delve into a delicious recipe, I just want to rave a little about today’s sequence in the Yoga Challenge. It was about 25 minutes long, but it was the most gentle, calm session I have ever done. This was to be a ‘morning awakening’ sequence, and that is exactly what it was. I didn’t have issues focusing, mainly because I was way too exhausted to think. The kiddo is waking up about 4 or 5 times a night now, and staying awake from about 0230-0400. From there, I had to persuade her to fall sleep, which meant crashing on the couch, watching Beauty and the Beast – not ideal for either mommy or baby. Anyway, like I said – with my aching body and pounding head, today’s class was right up my alley. I am also running a bit later [hopefully], so a crazy hard workout is the last thing I needed this morning.
Anyway, I’ll stop my bitching now and get into a recipe. I was researching local bee keeps, hoping to find comb honey. While I was finally able to come across a place that sold it, their site also had some ideas on what to do with honey. The recipes all looked delicious, but the one that really caught my eye was the Honey Butter. Very simple to make, and for a honey lover like me – a nice change to regular old butter. I can’t believe I didn’t think of this earlier.
You take a stick of room temperature butter, and whip it until it’s fluffy. Still beating the butter, SLOWLY add a 1/2 cup of honey. They’re not kidding when they say slowly either – if you add it too quickly, it’ll make everything very runny and it won’t stick together correctly. Throw it in the fridge, and you’re set.
I literally had to add a note to the container, reminding myself that this IS butter, and to not overdo it. Yes, it’s that good. If anything, there’s a faint taste of the butter itself, but the honey isn’t as strong either. I generally don’t like “wasting” my honey in recipes, but I usually add honey on buttered toast, so this seemed like a no-brainer.