Cinnamon Pumpkin Honey Butter

In honor of October, I decided to experiment with some of the Pumpkin recipes that popped up on my Pinterest. 

Whipped Cinnamon Pumpkin Honey Butter was the recipe that I decided to try. 

Here's the recipe: 

Ingredients: 

2 sticks of butter or margarine

6 Tbspns of Pumpkin Puree

3/4 tspn of Cinammon 

4 Tbspns of Honey 

1 tspn of Vanilla

Directions: 

Step 1: Soften the butter or margarine, and put them in an electric beater. 

Step 2: Beat the butter until smooth

Step 3: Add the cinammon and one Tbspn of Pumpkin Puree. 

Step 4: Beat until combined. 

Step 5: Add 1 Tbspn of Pumkin every 30 seconds while still beating. 

Step 6: Add the Vanilla and Honey

Step 7: Beat until it is light and fluffy (Around 2 minutes) 

Step 8: Put the Pumpkin Butter into a sealed container. 

Step 9: Store in the refrigerator. 

This Pumpkin Butter was fun to make, and it goes well with toast, bagels and bread. 

My first try at this was not bad.   

Cookie Blob experiment

Since I was a kid, I always wondered what would happen if the pillsbury cookie dough roll went in the oven, without being cut into thinner cookies. My friends and I decided to give it a try, and this was the result! The middle part of the cookie blob isn't all the way cooked, but the dough turns into a cookie cake with cookie dough filling. It was a fun experiment!

Materials needed:

Cookie sheet
Oven
Pillsbury cookie dough roll
(reminder: do not cut up the dough!)
Friends and sugar!