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Butter Love – The February We Should Cocoa Challenge #66

Butter

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.

30 Comments

  1. Sammie

    1st February 2016 at 4:48 pm

    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.

    Reply
    • Choclette

      1st February 2016 at 9:24 pm

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

      Reply
  2. Suelle

    1st February 2016 at 5:27 pm

    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!

    Reply
    • Choclette

      1st February 2016 at 9:25 pm

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

      Reply
  3. Becca @ Amuse Your Bouche

    1st February 2016 at 5:29 pm

    Butter and chocolate – my idea of heaven 😉 Looking forward to seeing what people come up with!

    Reply
    • Choclette

      1st February 2016 at 9:26 pm

      I’m dreaming of chocolate butter truffles right now Becca 😉

      Reply
  4. Dom

    1st February 2016 at 6:42 pm

    genius theme… watch this space!

    Reply
    • Choclette

      1st February 2016 at 9:28 pm

      I’m watching closely Dom – nothing appeared yet!!!

      Reply
  5. Janice

    1st February 2016 at 7:53 pm

    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!

    Reply
    • Choclette

      1st February 2016 at 9:30 pm

      Hooray, another butter lover. I need to have a good think too.

      Reply
  6. Sisley White

    1st February 2016 at 9:15 pm

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

    Reply
    • Choclette

      1st February 2016 at 9:31 pm

      Excellent, glad to hear you’re on board with butter Sisley.

      Reply
  7. Farida

    1st February 2016 at 10:24 pm

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

    Reply
    • Choclette

      1st February 2016 at 10:40 pm

      Thank you Farida, I’m glad you approve 😉

      Reply
  8. Meghan | Fox and Briar

    1st February 2016 at 10:47 pm

    Yes, I agree, butter is best!

    Reply
  9. Mrs Minty Cream

    1st February 2016 at 11:14 pm

    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. 🙂

    Reply
    • Choclette

      2nd February 2016 at 10:00 am

      Haha, sounds like you’re even more of a butter fan than I am 😉

      Reply
  10. Mark, CompassandFork

    2nd February 2016 at 10:29 pm

    I’m with you on natural products. Good to see there is a swing back to more natural foods.

    Reply
    • Choclette

      3rd February 2016 at 8:09 am

      Yes indeed Mark, it’s been a long time in the coming.

      Reply
  11. Shawn

    3rd February 2016 at 6:36 pm

    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.

    Reply
    • Choclette

      3rd February 2016 at 9:13 pm

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

      Reply
  12. Johanna @ Green Gourmet Giraffe

    3rd February 2016 at 11:58 pm

    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)

    Reply
    • Choclette

      4th February 2016 at 1:10 pm

      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.

      Reply
  13. Charlotte Oates

    7th February 2016 at 8:23 pm

    I’ve linked up my strawberry and champagne truffle tarts which use butter in the pastry.

    Reply
    • Choclette

      8th February 2016 at 1:18 pm

      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 😉

      Reply
  14. shaheen

    8th February 2016 at 4:51 pm

    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.

    Reply
    • Choclette

      9th February 2016 at 2:22 pm

      Excellent, thank you. Glad to have you join in again Shaheen 🙂

      Reply
  15. Rachel

    22nd February 2016 at 4:22 pm

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

    Reply
    • Choclette

      22nd February 2016 at 10:50 pm

      Hooray for butter Rachel 🙂

      Reply

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