To make the butter I simply poured some of the whipping cream into my food processor, added a dash of salt (optional) and let the food processor run until the butter and the buttermilk separated. It took around 4 minutes. I had to do the quart in two batches because of the size of my food processor, but that was nothing.
Once the butter and buttermilk separate, pull the butter out with your hands, squeeze it and rinse it off in cold water. This gets the buttermilk completely off the butter. If you leave the buttermilk on there, the butter can spoil. Pour your buttermilk into a container and store it in the fridge or use it in a recipe. I used some of mine to make Chocolate-Buttermilk Cupcakes and will use the rest to make Buttermilk Pancakes later this week.
I also made the White Chocolate Macadamia Nut cookies again this weekend. This time I copped the macadamia nuts up finer so that Pumpkin could have some. They were still good, but I like them better with larger chunks of nuts.
And, since I am still addicted to scones, I made the Starbucks Style Vanilla Scones again. I think these are even better then the ones at Starbucks since they aren’t as dry and crumbly. Yum!
Did you bake anything this weekend? If so I would love to hear about it. Just leave me a comment and let me know what you made.