Howdy, everyone! How is your summer going? I missed posting yesterday because we decided to take our girls on an adventure to a nearby pioneer village, and we had a blast. I happened to snap the cutest picture ever of my little girls while they were waiting for a train ride:
Sure, that moment lasted all of 20 seconds, but I'm glad I captured it. So sweet! Anyway, we've been trying to squeeze in every last bit of summer fun we can this year. It's been a real challenge for me to work four days a week this summer, so the days that I have off are pretty special to us, and we've been trying to pack in as much family time as possible. My girls, especially Lizzy, have had a really hard time adjusting to me being gone so much, and I think it helps for them to know that they always have fun activities with mom and dad to look forward to every week. So far we've visited the pioneer village twice, bought a membership to the local planetarium and watched some great 3D documentaries, visited the children's museum, and done the splash pad/sprinklers/kiddie pool/etc. multiple times.
Another way I love to spend time with my family (surprise, surprise) is through cooking with them. And what better time than summer, when there's so much beautiful fresh fruit around? Abby and I made this strawberry honey butter recently, and it was divine. So good that you could put it on cardboard, and it would taste great! I've had it on toast several mornings this week, and let me tell you, it's awesome!
Strawberry Honey Butter
adapted from Half-Baked Baker
1 pint strawberries, stems removed
3 tablespoons honey
2 teaspoons fresh lemon juice
3/4 cup butter, softened
Puree the strawberries in a food processor and push through a mesh strainer into a saucepan. Add the honey and lemon juice and bring to a boil. Boil about three minutes, stirring constantly, until slightly thickened. Cool to room temperature. After it has cooled, in a bowl or a stand mixer cream together the butter and strawberry mixture (I used my Kitchenaid with the whisk attachment). Let stand one hour (if you can wait that long) to allow the flavors to blend. Refrigerate any leftover butter and use within 1-2 weeks.
Hungry for more from The Baker Upstairs?