Recipe Archives - Page 8 of 16

Beef Jerky & Cherry Trail Mix

April 11, 2015 by Jenna

Yeah, you read the title right: beef jerky and cherry trail mix.

The other day I was walking around the grocery store absent-mindedly wandering up and down the aisles looking at stuff. This happens when I don’t have a list and am not in a hurry. It’s actually quite enjoyable and I end up discovering brands and products I have never heard of.

So anywayssss I walking, stopping, staring, wandering, looking, touching, reading and then I spied this epic hunt and gather mix. And by epic, I mean EPIC. It’s beef jerky combined with trail mix. Brilliant. I was so intrigued that I wanted to try to mix up my own.

So I did. And I’m in love.

Let me talk about why.

NUMERO UNO: It is so easy to make.

Simply gather beef jerky, dried cherries, almonds, cashews, and pepitas, shake them up in a jar, and you are all set!

NUMMER ZWEI: It is a super healthy snack.

Each of these simple ingredients pack in a ton of health benefits to make this one powerhouse snack that will keep you energized throughout the day. It’s perfect for all you paleo eaters out there.

Almonds, cashews, and pepitas are high in healthy fats and minerals like magnesium, copper, zinc, and potassium.
Cherries are packed with antioxidants and anti-inflammatory properties.
Beef jerky is full of protein.

NUMÉRO TROIS: It is delicious.

The trail mix is both sweet and savory. The tart cherries perfectly compliment the mesquite flavor of the beef jerky. The nuts and seeds add crunch and texture. Basically, it’s a mouthful of amazing.

This beef jerky and cherry trail mix is a snack trifecta: simple, healthy, and delicious.

OH, as an extra bonus, it is also super portable and is a great on-the-go snack. Bring some with to work for when those 2:30 hunger pangs hit. Put some in your gym bag for a high protein post-workout snack. Throw them in your purse for when you go on a brewery crawl and don’t want to eat a lot of bar food/food truck food.

Which is what I’m going to do later today… happy Saturday!

Beef Jerky & Cherry Trail Mix

Prep time

2 mins

Total time

2 mins

This healthy snack is a combination of beef jerky, dried cherries, almonds, cashews, and pepitas. It's delicious and packed full of protein to keep you energized throughout the day.

Serves: 3⅓ cups

Ingredients

3.5 ounces beef jerky
¾ cup dried cherries
¾ cup raw almonds
¾ cup raw cashews
⅓ cup pepitas

Instructions

Mix all the ingredients together and store in an air-tight container.

Gimme.

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Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!

April 4, 2015 by Jenna

It has been one year (ONE YEAR!!) since I have launched Just J.Faye. It’s just insane. What an incredible year it has been.

But more on that later, first these coconut quinoa matcha parfaits.

These parfaits are just little jars of happiness – delicious, healthy, easy, pretty. The whole package, right here.

This is what we have going on in these jars:

Layer 1 = quinoa cooked with coconut milk.
Layer 2 = coconut Greek yogurt mixed with matcha powder and chopped banana.
Layer 3 = whipped coconut cream.
Layer 4 = sprinkles of flaked coconut and chopped pistachios.

Prepare each layer then go ahead and assemble! You can even make everything in advance the night before, store in the refrigerator in separate containers, and then put them together in the morning. Easy!

Plus, things just taste better in jars, don’t they?

No, it’ll taste the same in a bowl, but jars are fun.

By the way, did you notice all the ingredients? Quinoa and Greek yogurt for protein, matcha powder for energy and antioxidants, and coconut for healthy fats. Isn’t it just the best when delicious and pretty food is good for you?! Kinda like this salad.

Oddly enough my first recipe way back 1 year ago also included quinoa, bananas, nuts, and coconut. Coincidence? Sort of. I was dreaming up these little parfaits for a few weeks and once I realized the similarities between the two recipes, I knew it would be perfect to post as my 1-year “blogiversary” recipe.

I have learned SO MUCH in the past year – about photography (ummm… have you noticed here to here), recipe development, exercise, SEO (I know what it means now), work/life/blog balance, blogging in general, etc. It’s just been so much fun. I still have a lot to learn, but I’m pretty excited about it.

Thank you to everyone who has been following along from the start, to everyone who has picked up along the way, to everyone who has made a recipe or tried a workout, to everyone who has commented on/pinned/linked/shared posts, to everyone who just stopped by that one time for 5 seconds. I love you all.

I’m looking forward to a great Year 2 here on Just J.Faye and I hope you are too!

Let’s go make ourselves a happy, healthy little breakfast treat, pour a cup of coffee, and be glad.

Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!

Prep time

20 mins

Total time

20 mins

These Coconut Quinoa Matcha Parfaits are layers of coconut quinoa, matcha coconut Greek yogurt, and whipped coconut cream - a healthy and delicious breakfast!

Author: Jenna Duesterhoeft

Serves: 2

Ingredients

½ cup quinoa, rinsed
¾ cup + ¼ cup lite coconut milk, divided
5.3 oz coconut Greek yogurt
1 banana, chopped
1 teaspoon matcha powder
1 can full fat coconut milk, chilled overnight
1 teaspoon vanilla
Additional toppings: unsweetened coconut flakes and chopped pistachios

Instructions

For the coconut quinoa: In a small saucepot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease to simmer, cover, and let sit for 15 minutes, stirring occasionally. Keep in the refrigerator until ready to use.
For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.
For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water out to another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.
To assemble: Split the coconut quinoa into two bowls (or mason jars!), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes, and chopped pistachios.

Notes

Everything can be prepared the night before, stored separately in the fridge, and then assembled in the morning!

To make this vegan, use almond or coconut yogurt instead of Greek yogurt.

If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!

As if my 1-year blogiversary wasn’t enough to celebrate today, it’s also my big brother’s birthday. He’s one of the most intelligent and frustrating people I know. His hobbies, drive, and sense of humor never cease to surprise me. Today he turns 30.

HAPPY BIRTHDAY JON! I’m excited to celebrate later today.

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Raspberry Avocado Kale Salad

March 28, 2015 by Jenna

Let’s talk kale. Have you heard of it? I’m assuming yes, but I still come across people who have not. Mainly men. They get it confused with kelp.

Fellas, it’s not the same. Although I see where you may get confused. They both start with “k”, are green, are plants, etc, etc, etc.

But, kale. It’s a “superfood” full of iron, vitamins, fiber, and calcium. We should eat a lot of it, like err’day. Today we’re going to mix it with a few simple ingredients and make this raspberry avocado kale salad.

Gorgeous, right?

The green and purple kale. The bright red raspberries. The sprinkles of pistachios and almonds. It’s just… so beautiful.

Where is the avocado, you ask? Great question. It is massaged into the kale.

It might sound odd, but massaging kale helps make it soft and takes out the bitterness. Massaging kale with avocado helps make it extremely delicious. I learned this pro tip from my friend Monica. She knows her kale.

This salad takes approximately no time to make. The most time-consuming part is the kale massage, which lasts approximately 3 minutes. It is kind of a boring 3 minutes just standing there rubbing avocado and kale together, but you can multi-task! Maybe do some calf raises, sing a song, count to 180, have someone else give you a massage. If you’re in a room with a bunch of people you could start a whole massage train! Wouldn’t that be great?! Massages for everyone!

Anyways, after the massaging all you have to do is toss it with raspberries, almonds, and pistachios, then drizzle it with some raspberry vinegar. Voila, raspberry avocado kale salad!

Easy. Healthy. Delicious. Beautiful. What more could you want in a salad!?

What? You want to add bacon? Toss it in there! You could also add quinoa or grilled chicken for some additional protein. If you don’t have raspberry vinegar feel free to swap it out for either balsamic or red wine vinegar. So many possibilities. But not kelp. Let’s stick with the kale.

Raspberry Avocado Kale Salad

Prep time

5 mins

Total time

5 mins

A bunch of kale massaged with avocado, tossed with raspberries, almonds, and pistachios, then drizzled with raspberry vinegar. A simple, delicious, healthy, and gorgeous salad!

Serves: 2-3

Ingredients

1 bunch kale
1 avocado
1 pint raspberries
⅓ cup chopped nuts (I used almonds and pistachios)
1 tablespoon raspberry vinegar
Salt and pepper, to taste

Instructions

Remove the ribs from the kale. Then chop the leaves into small pieces. You can either discard the ribs or chop them up as well.
In a large bowl add the kale, the avocado, and some salt and pepper. Massage the avocado into the kale until it is soft, about 3 minutes.
Toss with the raspberries and chopped nuts.
Swirl with raspberry vinegar.

Notes

If you don’t have raspberry vinegar, balsamic or red wine vinegars would work wonderfully as well.
Add quinoa, grilled chicken, or bacon for some additional protein.

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Coconut Coffee Cake

March 21, 2015 by Jenna

Happy second day of spring! It’s such a happy feeling. To celebrate, I made you some coconut coffee cake!

The recipe for this coffee cake was inspired from one I spotted in my new favorite cookbook:

Yeah, that’s right, The Duesterhoeft Café: A collection of our favorite treasured recipes. I know what you’re probably thinking, “The Duesterhoeft Cafe, where is that? I must go.” and then, “How can I get my hands on that cookbook???”

To answer the first question, The Duesterhoeft Café is in the heart and soul of my parents, siblings, and all the friends and family that inspired recipes and shared delicious food with us throughout the years.

Just kidding!

It’s a fictional name that my parent’s gave our house when tricking my siblings and me after church one Sunday. They said they were taking us out to eat at “The Duesterhoeft Café”. We thought it was a legit restaurant, but really it just ended up being our house. My sister was not pleased. My parents, the joksters.

To answer the second question, only a limited number of copies were printed, so unfortunately you won’t be able to find it in bookstores. But by following Just J.Faye, you are in luck! I’m going to be cooking and baking all through this cookbook so that I can share the treasured Duesterhoeft recipes with you. Delicious things like my mom’s famous chicken wings, the coveted Swedish rice ring, and my great-grandma’s German potato salad. Yummmm. Drool.

My mom put this wonderful recipe collection together, had it printed and bound, then distributed to family and close friends. Some recipes have deep family roots, some remind me of the early 90’s, and some I have never heard of, but if it comes from The Duesterhoeft Café, you can trust that it’s amazing.

Anywaysssss, back to the coconut coffee cake. As I was scanning through the cookbook I saw the word “coconut” and immediately stopped. It’s spring. It’s time for coconut. I knew I had to make this one first.

According to my mom’s notes she just found the recipe in her old recipe box and doesn’t know where she ate it or who she got it from, but that she liked it and wanted to save it. I guess it’s not the best example to start with from our “treasured recipes”, but I guess maybe it’s like a hidden treasure that we re-discovered. Sure. Let’s go with that.

The original recipe calls for boxed cake mix and coconut instant pudding. I could not find coconut instant pudding! Does it not exist?! I want it. Maybe I should have checked different grocery stores? Oh well. I used vanilla instant pudding instead, made a yellow butter cake from scratch rather than using a boxed mix, and made a few other minor tweaks.

The result: super delicious coconut coffee cake. I mean, look at it.

The cake itself is just so soft. It’s based off the one I used for this rhubarb cake, but with canned lite coconut milk and vanilla instant pudding.

In the middle of the cake you will find a ribbon made of cinnamon, sugar, pecans, and coconut. This mixture is on top as well. The pecans and coconut get perfectly toasted while baking in the oven. The cinnamon and sugar sprinkled on top gives the cake a sort of thin crispy layer that you break through with your fork before reaching the soft yellow cake below it. Heavenly.

But then to make it perfect, the cake is drizzled with a simple icing made of powdered sugar, vanilla, and coconut milk. It’s… just… I…

So good.

If you aren’t crazy about coconut, I’m sure you’ll still enjoy this cake. The coconut flavor is super subtle. However, if you are crazy about coconut and want more coconut taste add in a little bit of coconut extract (~1/4 teaspoon) and replace the vanilla instant pudding with coconut instant pudding (lucky duck, if you find some).

Know what this coconut coffee cake would be perfect for?! Easter brunch. AKA, the best brunch day of all the days. Mother’s Day being a close second, of course.

Know what else this would be perfect for?! Saturday afternoon cake & coffee with girlfriends. I just can’t be alone with this cake much longer. Seriously, come over later. Thanks.

Annddddd now I’m going to go run 13 miles. Yay, marathon training!

Coconut Coffee Cake

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Inspired by a recipe from my mom's family cookbook, this coffee cake is so delicious. A yellow butter cake made with coconut milk and vanilla instant pudding mix is lined and topped with a cinnamon sugar pecan mixture. Then there is simple icing drizzled on top to make it perfect. This would be ideal for brunch or an afternoon coffee break.

Serves: 9

Ingredients

For the nut mixture:

½ cup sugar
¾ cup chopped pecans
¾ cup flaked unsweetened coconut
1 teaspoon cinnamon

For the cake:

1 egg
1 egg yolk
1 cup canned lite coconut milk
½ teaspoon vanilla
⅓ cup sugar
1 ¼ cup all-purpose flour
1 package instant vanilla pudding mix
1 ½ teaspoon baking powder
½ teaspoon salt
5 tablespoons butter, softened

For the icing:

½ cup powdered sugar
¼ teaspoon vanilla
1-2 tablespoons canned lite coconut milk

Instructions

Preheat the oven to 350 degrees. Grease a 9x9 baking dish.
In a small bowl stir together the ingredients for the nut mixture. Set aside.
In another small bowl whisk together the egg, egg yolk, coconut milk, and vanilla.
In the bowl of the electric mixer (or a large bowl) stir together the sugar, flour, pudding mix, baking powder, and salt.
Add the butter and mix on medium for about 90 seconds. The butter should be evenly distributed throughout the flour mixture.
Add the wet ingredients and beat until combined, about 30-60 seconds.
Pour half of the batter into the baking disk. Top batter with half of the nut mixture. Top this with the remaining cake batter, then sprinkle the remaining nut mixture on top.
Bake for 30-40 minutes or until an inserted toothpick comes out with slight crumbs.
In a small bowl stir together the icing ingredients and drizzle on top of the cake.
Let the cake sit for 10 minutes before cutting and serving.

Notes

The coconut flavor is quite subtle. To make it stand out more add ¼ teaspoon coconut extract and/or replace the vanilla instant pudding mix with coconut instant pudding mix.

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Healthy Almond Banana Bread Bites (vegan, gluten-free, paleo)

March 14, 2015 by Jenna

Sometimes it’s ok to eat ugly food, you know? Not every.single.thing you put in your mouth has to be pinterest-perfect gorgeous. These almond banana bread bites are perfect examples.

So, no. These little guys aren’t the most attractive things I have ever made, but it’s ok and I will give you three reasons why it is ok:

They are good for you. These are healthy, vegan, gluten-free, paleo “cookies” full of good for you ingredients.
They are super simple. These bites can be made entirely in a food processor and only require 6 ingredients, one of which is water.
They are, most importantly, delicious. They taste like little bites of banana bread (which leads them to be very appropriately named).

Is that enough to convince you to dust off your food processor and find a ripe banana?

Good gracious, I hope so.

These healthy almond banana bread bites are perfect for so many occasions: breakfast, morning snack, lunch dessert, afternoon snack, afternoon snack dessert, pre-workout snack, post-workout snack, dinner dessert, mid-night snack. Basically, they are perfect for any time of day.

Now that I am a few weeks into marathon training, I am hungry all of the time. It’s key to have something that I can grab for a quick tie-me-over-until-my-next-meal snack and I already overdose on raw fruits and veggies as it is. Or I’ll just round out my handful of carrots with one of these guys.

These bites seem like sinful cookies, but they are not. They seem like a guilty treat, but they are not. They seem ugly, but they… are.

Looks are not everything, people! It’s what is inside that counts. Inside these we have almond butter, almond meal, banana, flax, and a little bit of maple syrup to sweeten things up – all simple, delicious, good for you, happy ingredients!

After plopping 6 plops onto a baking pan I decided to add chocolate chips to the remaining batter. These are for the days when I’m all like, “I don’t care if chocolate chips aren’t vegan, gluten-free, or paleo. I am none of those things either and today I will eat chocolate. Plus, antioxidants.” Add them. Don’t add them. Find vegan, gluten-free, paleo chocolate chips. Whatever choice you decide to make is the right one.

Now let’s talk about how these are made. I essentially made my own almond butter by toasting almonds in the oven and processing them in a food processor. Then I added the remaining ingredients and processed until everything was combined. Ta da! The batter is done.

If you already have almond butter (peanut butter would also work) on hand you are more than welcome to use that. Just know that oftentimes store-bought brands come with extra oils and sugars. If you have never made your own almond butter before I encourage you to try it out!

I am still pretty new to using almond meal in recipes, but I like it. I found mine at Trader Joe’s, but I am sure they sell it elsewhere. If you aren’t able to find some, throw an extra cup of almonds in the food processor and process them until they become very, very small almond crumbs. Then take out a cup and let the remainder become butter.

Once you’re set, plop rounded tablespoons of the batter on a lined cookie sheet and bake for 10-12 minutes. I kept mine closer to the under-baked side of the spectrum so they are nice and chewy.

I like to keep these almond banana bread bites in the freezer, because I like eating cold things. Plus, they will last longer that way; however, if you make these and eat the whole batch (a delightful baker’s dozen) within four days I wouldn’t feel guilty about it.

Oh, and you know what!? These would be perfect little snacks to keep in your purse/pocket/backpack for when you need some healthy sustenance in between green beers, assuming that you are celebrating St. Patrick’s Day today. I am celebrating it in Chicago and shortly after I press the “submit” button to this post I will be out the door to go awe at the green-dyed river and partake in some festivities!

If you aren’t celebrating St. Patrick’s Day today, you can still make them and keep them in your purse/pocket/backpack for when you need some healthy sustenance.

Healthy Almond Banana Bread Bites (vegan, gluten-free, paleo)

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These almond banana bites are super healthy and easy to make! They only require 6 good for you ingredients and can be made completely in a food processor. These bites are delicious, healthy snacks that will keep you happy and satisfied. Add some dark chocolate chips for an extra treat.

Author: Jenna Duesterhoeft

Serves: 13

Ingredients

½ cup raw almonds (or roasted almonds, almond butter, or peanut butter)
1 tablespoon flax meal
2 tablespoons water
2 tablespoons pure maple syrup
1 ripe banana
1 cup almond meal
⅓ cup dark chocolate chips, optional

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat map.
Make the flax egg by combining the flax meal and water in a small cup.
Spread the almonds on a bake sheet and pop them in the oven. The oven doesn’t have to be fully preheated to 350 at this time. Toast them until fragrant, but be careful not to burn them, usually 5-10 minutes. (If you have roasted almonds you can skip this step)
Place toasted almonds in the bowl of a food processor and process until it reaches the consistency of almond butter. This can take anywhere 5-10 minutes depending on the power of your food processor. (If you are using store bought almond or peanut butter you can skip this step too).
Add the remaining ingredients (including the flax egg) to the bowl of the food processor and process until everything is combined.
Drop “batter” by the rounded tablespoon onto the prepared baking sheet.
Bake for 10-12 minutes. Let them sit on the pan for a few minutes before transferring to a cooling rack to cool completely.
Keep almond banana bread bites in an airtight container for up to 4 days or in the freezer for 3 months.

Notes

You can replace the raw almonds and use store bought almond or peanut butter instead. Just skip the 2nd and 3rd steps.

You can make your own almond meal by processing almonds in a food processor until it reaches a fine crumb.

If you don't have a food processor a high-powered blender should work just fine. If you don't have either of those use store bought almond butter and mix everything together with an electric mixer.

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Honey Cinnamon Muffins with Espresso Butter

March 7, 2015 by Jenna

It’s going to be a crazy busy, jam-packed, super fun, and exciting day! ADJECTIVE EXPLOSION.

But first, I’ll take a deep breath, slow down a second, and tell you all about these honey cinnamon muffins with espresso butter.

These honey cinnamon muffins are simple, little muffins and they are definitely worth slowing down for.

They come together easily as most muffin batters do. First we mix together the dry ingredients, which include a combination of all-purpose and whole wheat flours, leavening agents, and a bunch (i.e. a tablespoon) of cinnamon. Then in a separate bowl we whisk together the wet ingredients. Here we have eggs, melted butter, Greek yogurt, almond milk, honey, and vanilla. All good things.

Pause. If you read that paragraph again you’ll notice that I didn’t mention any sugar or oils. That’s because those ingredients don’t exist in these muffins. They are just lightly sweetened with honey and cinnamon and retain plenty of moisture from the melted butter and Greek yogurt. I wouldn’t call them health food, but I wouldn’t call them the devil either.

Un-pause. The wet ingredients are then stirred into the dry until everything is just combined. Lumpy batter is ok here. No need to be a perfectionist. Divide the batter between 12 muffin cups and pop them into the oven.

20 minutes later you will have a delicious smelling kitchen and perfect little muffins.

BUT WAIT! There’s more! There is also espresso butter.

Espresso butter is butter than has been beat together with espresso powder. It’s truly that simple. Just make sure that your butter is super soft (room temperature) to start. This will help the flavor incorporate better, allowing the espresso powder to basically melt into the butter.

It’s so dreamy.

The espresso butter is essentially the perfect accompaniment to these honey cinnamon muffins. It’s like… like… a honey cinnamon latte in muffin form. So go ahead and slather lightly spread the butter on the muffins, pour yourself a cup of coffee, sit back, relax, and have yourself a gorgeous Saturday.

I know we lose an hour today, but as I mentioned, these muffins are worth slowing down for.

And now I’m going to speed back up. Literally and figuratively.

I’m going to go run the first ever (!!) Hot Dash 10 Miler. It’s going to be full of flannel and beards and other Minnesotan things, like tator tot host dish (I hope??).

Then my mom (who is running the Hot Dash 5K), sister, brother, and cousins are coming over for chili and cornbread. 35 degrees isn’t too hot for chili and cornbread is it??

And thennnn my mom, sister, and I are going to hop on over to San Francisco. We’re going to spend Sunday in the city with my cousin and Monday in Sonoma wine tasting with my aunt. It’ll be magical. And super silly. I’m excited about it.

So moral of today’s post is to slow down, make & enjoy these muffins, and then go have a ridiculously fun day.

Honey Cinnamon Muffins

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

These honey cinnamon muffins are made with whole wheat flour, Greek yogurt, and no refined sugars. They are delightfully simple and pair perfectly with espresso butter.

Serves: 12

Ingredients

¾ cup (112 g) all purpose flour
¾ cup (112 g) whole wheat flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) butter, melted
¼ cup honey
¾ cup almond milk
½ cup Greek yogurt
2 eggs
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
In a large bowl, mix together the flours, cinnamon, salt, baking powder, and baking soda.
In a medium bowl, whisk together the remaining ingredients until smooth.
Pour the wet ingredients slowly into the dry. Stir until just combined, being careful not to over mix. Lumps are ok.
Divide the batter between the muffin tins. Each tin should be about ¾ full
Bake muffins for 20 minutes or until an inserted toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Serve with espresso butter (recipe below).

Notes

These muffins aren’t overly sweet. If you would like them a little sweeter, feel free to increase the honey to ½ cup.

Espresso Butter

Espresso butter is a simple spread is perfect for morning toast or muffins!

Ingredients

½ cup (1 stick) unsalted butter, softened
1 tablespoon instant espresso powder

Instructions

Using either a stand up or handheld electric mixer, beat butter and espresso powder until well combine and smooth, about 3 minutes.

Notes

After the butter sits for a few hours the espresso powder will dissolve a bit more into the butter, turning it a mocha color. I didn't know this until after I took all the pictures.
You can keep the butter in the refrigerator, but it is best served at room temperature.
If you think that espresso flavor might be too strong, feel free to decrease the amount of powder to ½ tablespoon or use instant coffee granules instead.

honey cinnamon muffins w/ espresso butter

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