Swiss Whipped Honey Butter

From Lou Seibert Pappas's Pancakes & Waffles, page 74.

Yield: about 1 1/2 cups

2/3 cup honey
8 Tbs. (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy.  Add the cream and beat until blended.  Spoon into a small bowl and serve or cover and refrigerate for up to 1 week.

Note:
- I really like adding cinnamon to ours!

Guest Post on Taming of the Celiac Sprue

Riskrem (a Norwegian Christmas dessert)

My friend Erin invited me to be a part of the holiday guest post series on her blog, Taming of the Celiac Sprue.  Fortunately, I discovered that two of my family's traditional Christmas desserts are gluten free!  It's been a lot of fun to see what other guests have posted about their favorite traditions and recipes, just as I had a good time last night typing up my (lengthy) post.

Click HERE to check out my post on her blog.