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I hope that you, the lovely blog reader, had a great weekend. Because I skate in ice shows for a living, I work on the weekends and have Wednesdays off. And because my cast has a social calendar that’s chock-full of traditions, we (traditionally) do brunch on Wednesday mornings. And because we are also fun, the brunch always has a theme! This past wednesday we had a Queen theme, which explains the tin foil crowns in the picture on the right. And do you see the fuzzy moving plate that Justin is hoping to devour? Those are the biscuits and the strawberry butter that we brought to the brunch.
I made some biscuits using gluten-free Bisquick and the recipe that was printed on the back of the box. They were yummy, but nothing out of the ordinary. What was out of the ordinary was the strawberry butter that I made to go on top of the biscuits; it was a huge hit among my friends! I originally found the recipe on Martha Stewart’s website, and you can find her original version of that recipe here if you would like to check it out. Read on to see how I made it…
- 2 sticks unsalted butter at room temperature
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup hulled and chopped fresh strawberries
*When Martha made this recipe, she used an electric mixer, but I used my Magic Bullet blender instead and it worked great.*
- Mix the butter, sugar and salt for about 1 minute until it’s light and fluffy.
- Add the strawberries and mix them until they are combined with the butter but not entirely uniform. Some chunks are a good thing.
- Transfer the mixture into a serving dish and enjoy!
How easy is that?! I loved that it only took me a few minutes to make, but when I brought it to the brunch it seemed fancy and special. If you compare the amount of work I put into the dish to the response that I got from it, it was clearly a lot of reward for very little effort, which is how I feel all good recipes should be.
And look how cute Justin was.
When he thought I wasn’t looking, he immediately went for the leftover strawberry butter on the base of the blender. That is another mark of a great recipe!