¾ cup Truly Grass Fed Salted butter, at room temperature (6oz)
1 cup sugar
1 egg
3 cups all-purpose flour, approximately
1 tbsp cornstarch
½ tsp baking powder
1 pinch salt
1 tbsp vanilla extract
1 tsp cinnamon
½ tsp orange food coloring, or to taste
½ tsp yellow food coloring, or to taste
All-purpose flour to dust
Instructions
Line a large baking sheet with parchment paper and set it aside.
Place butter and sugar in the stand mixer bowl and, using the paddle, cream until fluffy. Combine the egg and stir in the flour, cornstarch, baking powder, salt, vanilla extract, cinnamon.
Beat until you get a soft dough that doesn’t stick to the bowl.
Divide the cookie dough into 3 parts. Add yellow food color to 1/3 of the dough and combine to get it even and dye the last 1/3 in orange. Wrap each 1/3 of the dough with plastic film and take them to the fridge to chill for 15 minutes
Meanwhile, cut two parchment paper rectangles parchment 8×10’ and set them aside. Dust a work surface with flour.
Using a rolling pin, roll each one of the 3 doughs into 3 equal rectangles (6×8” with about 1/3” in thickness). Place natural dough on the bottom, the yellow one on top, and finish with the orange dough. Cut rectangles in half and invert one to change the final colors effect. Pressing and rolling with hands, shape both rectangles into two perfect 2” logs.
Wrap each log in plastic film, place them on a baking sheet, and chill for 3 hours.
Take logs from the fridge and using a sharp knife slice them into ¼” rounds. Line a large baking sheet (or 2 medium ones) with parchment paper and place crackers without touching one another (they spread a little).
Take them to the fridge for another 15 minutes. Meanwhile, heat the oven to 350ºF/medium/180ºC.
Bake the cookies for about 25 minutes, until they get crispy and light golden brown on the edges.
Remove cookies from the oven and let them cool for 2 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 10 days.
Prep Time:1hour
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½ cup water for the purée (or just a little bit more)
1 sachet rapid rise active yeast
1 tbsp sugar
1 cup lukewarm water for the dough
4 cups bread flour
2 tsp fresh thyme leaves
1/4 cup Truly Grass Fed salted butter, melted and at room temperature
½ cup sharp cheddar cheese, grated
2 tsp salt
¾ cups unpeeled pumpkin seeds, toasted
1 egg yolk to brush
Vegetable oil to grease
Instructions
Place the pumpkin, water, and a pinch of salt in a medium saucepan. Cook over low heat until they are very soft. Break pieces with a spatula, turn heat to high, and let them dry completely. Press pieces through a potato ricer to obtain a smooth purée. Measure 1 cup of the purée and leave the remaining purée for another recipe.
With a fork, combine yeast, sugar, 1 cup flour, and lukewarm milk into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
Using the hook attachment, stir the pumpkin purée, thyme, melted butter, cheese, and salt into the starter mixture. Add 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl. Stir in the pumpkin seeds.
Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
Line a medium baking tray with parchment paper (8×11”).
Divide dough into 12 equal pieces and shape them into balls. Place them close together into a prepared pan, cover, and let rest for 1 hour, or until double in size.
Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
Brush rolls with egg yolk and bake for 25 minutes, until risen and golden brown.
Remove rolls from the oven, let them cool on a wire rack for at least 15 minutes, and serve.
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Crackers are always a good idea; they are delicious as a snack and also as an appetizer. They go well with butter, cheese, jams, and so on. The sea salt flakes are the perfect touch for this delicious recipe!
Ingredients
Scale
1 cup cornmeal
¾ cup all-purpose flour
1 tsp salt
1 tsp baking powder
5 tbsp Truly Grass Fed salted butter, chilled and chopped
½ cup heavy cream
Sea salt flakes to sprinkle
Cornmeal to dust
Instructions
Line a large baking sheet with parchment paper and set it aside.
In a medium bowl, mix the cornmeal, flour, salt, and baking powder. Add the Truly Grass Fed salted butter, and using your fingertips, rub the mixture until they look like breadcrumbs. Stir in the heavy cream until the dough holds together and doesn’t stick to your hands.
Wrap the dough in plastic film and take it to the fridge to chill for 15 minutes or up to 2 days.
Dust a work surface with cornmeal and, using a rolling pin, roll into a rectangle with about 1/8” in thickness.
Shape crackers using a medium-sized cracker-cutter, or a pizza cutter, or a sharp knife. Place crackers on the baking sheet, prick them with a fork, and sprinkle the sea salt flakes on top.
Take them to the fridge for another 15 minutes. Meanwhile, heat the oven to 350ºF/medium/180ºC.
Bake the crackers for about 15 minutes until they get crispy and golden brown.
Remove cookies from the oven and let them cool for 2 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 2 days.
Prep Time:1hr
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These chocolate wreath cookies are made especially for chocolate lovers. The taste is intense, and so is the aroma. You can cut them into discs, but they will look even more beautiful in rings, such as pictured. They can be bigger or smaller. You can tie them with a string, and it will be a lovely gift for your loved ones, also being good to decorate at parties.
Ingredients
Scale
1 cup flour
¼ tsp salt
1/3 cup cocoa powder
1 pinch baking soda
2/3 cup sugar
1 stick Truly Grass Fed salted butter at room temperature
1 egg yolk
1 tsp vanilla extract
6 oz semisweet chocolate finely chopped
Powdered sugar to dust
Instructions
In a medium bowl, mix the flour, salt, cocoa powder, baking soda, and sugar. Add the Truly Grass Fed salted butter, egg yolk, vanilla extract, and chocolate. Mix all ingredients and knead until the dough holds together and doesn’t stick to your hands.
Wrap the dough in plastic film and take it to the fridge to chill for 30 minutes or up to 2 days.
Take the dough out of the fridge. Dust a work surface with flour and, using a rolling pin, roll the dough into a circle of about 11 in (28 cm) and about 1/8” in thickness. Cut cookies in ring shape using a circle cookie cutter (2,5 to 3”) and a smaller one for the hole (0,8”). You will have approximately 16 rings.
Place the rings on a large baking sheet and take them to the fridge for another 15 minutes.
Meanwhile, heat the oven to 350ºF/medium/180ºC.
Bake for about 10 minutes until you can feel the chocolate aroma and they look crisp. Don’t worry, as they will be soft when you take them off the oven, but they will become crunchy when cold.
Remove cookies from the oven, let them cool for 5 minutes. Release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 1 week.
Prep Time:1hr
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These apple and oat cookies are full of texture, aroma, and flavor. They are incredibly tasty with a special touch of the apple pieces and nuts in the dough. Enjoy the delicious cinnamon and vanilla flavors.
Ingredients
Scale
3 small tart apples
½ cup plus 1 tbsp Truly Grass Fed salted butter
1 tbsp lemon juice
1 tbsp honey
1 small cinnamon stick
½ cup water
¾ cup flour
1 ¼ cup old-fashion oats
1 ½ tsp cinnamon
1 tsp baking soda
¼ tsp salt
1/3 cup Brazil nuts, roughly chopped
¾ cup brown sugar
1 egg
1 tsp vanilla extract
Instructions
Peel, core, and chop 2 apples and place them into a medium frying pan. Add 1 tbsp of Truly Grass Fed salted butter, lemon juice, apple, honey, water, and cinnamon stick. Cook over low heat, stirring once in a while until the apples are fully cooked, reach a caramelized color, and the juices dry entirely. Let cool for 15 minutes.
Heat the oven to 350ºF/medium/180ºC. Line a large baking sheet with parchment paper and set it aside.
Combine flour, oat, cinnamon, baking soda, and salt into a medium bowl. Melt ½ cup of Truly Grass Fed salted butter and grate the peeled apple using the largest hole of your grater. Add the butter, cooked and grated apple, nuts, brown sugar, egg, and vanilla to dry ingredients and stir until you obtain a smooth but still sticky dough.
Using 2 tbsp of dough for each cookie and leaving 2” apart, drop dollops on the baking sheet. Flat them slightly with your finger.
Bakefor about 12 minutes until they get crispy on top and the edges are golden brown.
Remove cookies from the oven and let them cool for 10 minutes. With care, release them from the baking sheet using a spatula and place them on a wire rack. Let cookies cool completely and store them in an airtight container for up to 2 days.
Prep Time:30min
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If you love butter, the compound butter will make your meals even better. They go well with bread and crackers as snacks or as appetizers. They are also perfect with grilled or baked beef, chicken, fish, or vegetables. Compound butter is easy to prepare and may rest in the fridge for a up to a week.
Ingredients
Scale
Base
5 sticks Truly Grass Fed Salted Butter at room temperature
Parsley, chives, and garlic
4 tbsp parsley and chives finely chopped
1 small clove garlic finely minced
Black pepper
Tomato and basil
1/4 cup sundried tomatoes well drained and finely chopped
10 basil leaves finely chopped
Blue cheese, nuts, and rosemary
2 oz blue cheese, smashed
2 tbsp nuts, finely chopped
1 tsp honey
1 tsp rosemary leaves, chopped
Citrus and mint
1 tbsp lemon zest
1 tbsp orange zest
6 mint leaves, chopped
Olives and thyme
2 tbsp green olives, finely chopped
1 tsp thyme leaves
Instructions
Cut 5 rectangles of parchment paper (about 12”x8”)
Place 1 stick of butter in a small bowl, add parsley, chives, garlic, freshly ground pepper, and mix until well combined. Place the flavored butter on a piece of parchment paper and wrap it rolling to create a log shape. Fold edges to seal and label.
Repeat the same process for the other 4 flavors using 1 stick of butter for each one.
Refrigerate butter logs for at least 3 hours or up to a week. You can also freeze compound butter for 2 months.
Keywords: Truly Grass Fed Salted Butter, dinner, topping, side
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Set a steamer basket in a large pot; add enough water so it reaches just below the basket and bring to a boil.
Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary.
Remove from pot and let cool slightly. Cut artichokes in half and remove the choke.
Heat 1 tbsp butter in a large skillet over medium heat then add artichokes face down in butter until crisp. Sprinkle with salt and pepper.
Melt the remaining butter and stir in thyme and garlic and use for dipping.
Category:Side
Keywords: Truly Grass Fed Salted Butter, vegetable, side dish
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