Look for the cinnamon swirl pumpkin bread recipe in a post this coming week!
Disclaimer: Kerrygold provided me with samples of the butter to try. Kerrygold is hosting a contest between a few bloggers to see who has the best use of the butter. Yes, I would be thrilled to win the contest but I would not participate if I weren’t a Kerrygold fan. All opinions are my own. I was not compensated for this post.
Dark Chocolate Clementine Pinoli Butter
4 ounces (1/2 tub) Kerrygold Naturally Softer Pure Irish Butter, room temperature
1 ounce dark chocolate, chopped
2 tbsps toasted and ground pinoli
1 tsp grated clementine zest
1 tbsp cocoa powder
3-4 tbsps confectioner’s sugar (depending on your sweetness preference)
Using a double boiler, place chocolate in top bowl, stirring frequently until just melted. Remove pan from the eat and let cool.
In a medium sized mixing bowl, whip the butter with an electric mixer on medium speed until creamy. On low speed, mix in the melted dark chocolate, pinoli, clementine zest, cocoa powder, and confectioner’s sugar until combined. Scrape down the sides of the bowl with a spatula and mix gently to combine all the ingredients.
Cover with plastic wrap until ready to serve. We obviously couldn’t wait for it to chill and served it immediately. Stays fresh for up to 3 days in the refrigerator. Freeze for up to 1 month.
Thank you for your kind comments and support! What’s baking in your world these days? 🙂