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My husband and I attended an “everything butter” tasting at 28 Springs in Siloam Springs, where each course was absolutely incredible and paired perfectly with a beverage.
Once we arrived and had been seated, we were given a jar filled a quarter of the way with cream and a pinch of salt, and were instructed to shake the jar for about 2 minutes. We made our own butter to pair with the fresh, warm pretzel bread – such a fun way to start the evening.
There was a fish course drizzled with butter aoli, butternut soup topped with a cultured butter foam, a “turkey dinner”- bite sized delights of turkey and stuffing, green beans wrapped in bacon, accompanied by roasted sweet potatoes topped with homemade brown-butter and sage marshmallows. The magical meal, for that is how I came to think of it,  was rounded out with a rich, buttery shortbread baton, paired with brown butter ice cream (some of the best ice cream I have ever tasted) and butterscotch and chocolate sauces.

TURKEY DINNER – turkey confit, roasted sweet potatoes, brown-butter & sage marshmallows, cornbread stuffing, bacon-wrapped green beans, cranberry sauce, paired with a Belgian beer – at 28 Springs
ELEMENTAL SUNDAE – scottish shortbread, brown butter ice cream, askinosie chocolate sauce, butterscotch, paired with Breckenridge bourbon, at 28 Springs

It was such an amazing meal and we are still talking about it!! In fact, every time we have eaten at 28 Springs, has been a memory maker.
While my husband and I were busy anticipating a spectacular meal, I thought I would give the kids something to look forward to as well, a little “butter tasting” of their own, incorporating the childhood favorite, peanut butter.


2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup brown sugar
2 eggs
1 cup milk
1 cup dark chocolate chips
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/2 teaspoon vanilla
3 to 6 tablespoons milk
chocolate chips for garnish

Heat oven to 350F.
Line 20 to 24 muffin cups with paper liners.
Combine flour, baking powder, baking soda and salt in a small bowl, mix well.
Beat 1/2 cup peanut butter and 1/4 cup butter in a large bowl with electric mixer at medium speed until blended. Add brown sugar, beat until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, mixing well at low speed after each addition. Stir in 1 cup chocolate chips. Spoon batter evenly into prepared muffin cups.
Bake for 15 minutes or until toothpick inserted into centers comes out clean. Cool completely.
Beat 1/2 cup butter and 1 cup of peanut butter in medium bowl with electric mixer at medium speed until smooth. Gradually add powdered sugar and vanilla, mix until well blended. Add milk, 1 tablespoon at a time, until smooth and desired consistency is reached. Pipe or spread frosting on cupcakes. Garnish with chocolate chips.

Recipe adapted from Cupcakes, March 2013