Better butter

My sister and I made 5 cakes today...5! My brother is getting married next weekend and months ago we volunteered to make the wedding cake. Genius.

So, many hours and many cakes later my dining room table is covered in cake. The decorating is still to come...one day at a time. When we finished making the cakes we had a pile of butter left over...room temperature butter. We used close to 6 blocks of butter. What's a girl to do with all that left over butter? My youngest daughter suggested I make some cookies. Clearly, she had not just spent the entire day baking 5 cakes. Nope, not making cookies today.

I decided to combine two of my favourite things butter and herbs...herb butter. I'm always looking for ways to capture the taste of fresh herbs. Herb butter is a perfect way to preserve herbs. It's an easy task that you will enjoy all fall and winter long.

softened butter

herbs (chives, thyme and rosemary)

1. place a ½ cup of softened butter in a small bowl

2. clean and chop a few sprigs of one herb into the butter

3. combine the herb and butter

4. place a piece of plastic wrap on the table - drop the butter into the middle of the plastic wrap

5. wrap the plastic wrap over the butter

6. shape the wrapped butter into a small log

7. place one small sprig of the herb on one side of the butter roll - this will work to help you identify which herb is in the butter

8. seal the butter completely in the plastic wrap, and add to a small ziploc bag

9. place in the freezer

Once the butter is frozen you can then slice off pads of butter to add to other dishes. The herb butter can be used on corn, in making mashed potatoes, on a biscuit - anywhere you would use butter. This is such an easy way to use up those herbs in your garden...and to use up the ends of butter from a massive baking day!