Butter Love – The February We Should Cocoa Challenge #66


We Should Cocoa | 1st February 2016 | By

It seems science is finally catching up with what some of us have always known, full fat dairy is not bad for you. I’ve never been taken in by the myth of margarine being the healthy option and have doggedly persisted in using butter, both as a spread and in my baking. It’s always nice to be vindicated. We Should Cocoa BadgeSo, with this being the month of love, I’m going with butter to join chocolate as this month’s We Should Cocoa ingredient. What better way to butter up your beloved? You don’t, of course, have to be restricted to romance and Valentine’s Day, but something to show your friends, family or even yourself that you care is what it’s all about. If you don’t share my love of butter or are dairy intolerant or vegan, then I will accept coconut oil instead. Go for the best butter you can afford. Despite the higher cost, I try to buy organic; the cows, sheep or goats are thus guaranteed to be mostly grass fed. Butter produced from pasture fed animals is meant to have high levels of vitamins A, D, K and E as well as omega-3 fatty acids. It’s also better for the animals to be grazing outside, at least for a large part of the year. If you haven’t managed to take a look at last month’s fabulous round-up of simple recipes, head to Lovely Appetite where you’ll find some great ideas for quick and often healthy chocolate delights. I look forward to seeing your loved-up buttery creations. Here’s a reminder of how it all works:

  1. Post your recipe on your blog. Do please make sure you have permission to use any photos that are not your own.
  2. Mention “We Should Cocoa” in your post and link back to Tin and Thyme.
  3. Only one entry per person please and it must be posted this month.
  4. Entry is via linky at the bottom of the page.
  5. Entries should be submitted no later than midnight of the 25th.
  6. A full round up of entries will be posted on or before the last day of the month.
  7. Please use the #weshouldcocoa hashtag on Twitter and I will endeavour to retweet.
  8. Feel free to add your entry to the We Should Cocoa group board on Pinterest. If you are not already a member and would like to join, please ask me, Choclette.
  9. By linking up you are giving consent for your image to be included in the monthly round up as well as possibly being shared on social media channels such as Twitter and Pinterest.
If you are interested in guest hosting We Should Cocoa, please get in touch.


  1. Leave a Reply

    1st February 2016

    I have always, unashamedly use butter in all of my baking. I too have been wary of ‘artificial’ products and prefer to eat as naturally as possible. I’m going to attempt the We Shoukd Cocoa challenge this month for the first time. Great theme and fab post. Sammie.

    • Leave a Reply

      1st February 2016

      Glad to here it Sammie, both the use of butter and that you’re going to join in with We Should Cocoa – hooray 🙂

  2. Leave a Reply

    1st February 2016

    I’ve never stopped using butter, so this should be easy, but I do think chocolate can sometimes overwhelm the butteriness you can taste in plainer cakes. Thinking cap on!

    • Leave a Reply

      1st February 2016

      True Suelle, but the butter can also make the chocolate richer – I’m thinking chocolate tart or ganache.

  3. Leave a Reply

    1st February 2016

    I’m with you on the butter, I love it and have never liked margarine. So many ways to combine butter and chocolate, off to think!

  4. Leave a Reply

    Sisley White
    1st February 2016

    I love using proper butter when I can, margarine I always find makes my cakes a bit greasy.

  5. Leave a Reply

    1st February 2016

    I’m a nutritionist and I see no harm in sing butter in moderation, especially got baking and with chocolate, great initiative!

  6. Leave a Reply

    Mrs Minty Cream
    1st February 2016

    I have to agree on your love for butter. Same here! Everything just seems to taste a little more buttery, yummy with some extra butter. 🙂

  7. Leave a Reply

    3rd February 2016

    I’ve always thought that butter was getting a bad rap. Butter is perfectly healthy in moderation unlike that modified stuff. I too think that organic and pasture raised animals make for the best tasting and healthier butter. The great thing about butter is that a little goes a long way for flavor and richness.

    • Leave a Reply

      3rd February 2016

      Great to hear that Shawn and it’s true, you don’t need an awful lot of butter to make a difference.

  8. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    3rd February 2016

    I spoke to a friend recently who surprised me saying she can tell if a cake has butter or margarine – we are using margarine mostly lately but occasionally I use some butter and enjoy it. So are you requesting any recipe using butter in it rather than featuring it (as I can’t think of recipes featuring butter)

    • Leave a Reply

      4th February 2016

      I can usually tell the difference and I know some people who are very hot on it. Yes using butter rather than featuring it in it’s own right is what I’m after. But using it in a recipe that’s a bit special.

    • Leave a Reply

      8th February 2016

      They sound wonderful Charlotte, will be over to have a look as soon as I get a chance, but I’m guessing I might regret it 😉

  9. Leave a Reply

    8th February 2016

    Its been a while since I participated, so here I am with an entry, even though it has only 2 tablespoons proper butter I wanted to share it.

  10. Leave a Reply

    22nd February 2016

    I totally agree, I’ve always used butter in my cakes, its a natural product and tastes delicious. 🙂

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