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.
PEANUT BUTTER CUPCAKES
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
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