Cinnamon Honey Butter

Breakfast food for dinner is a common occurrence in our home.  My kids love breakfast food, and it's usually quick and inexpensive too.  This week I made some Buttermilk Oatmeal Muffins to have with omelets/scrambled eggs for dinner.  Breakfast for dinner is not always the most exciting night of the week for me, but this week I decided to spice things up a bit with some Cinnamon Honey Butter to go with the muffins.  It was delicious on the muffins, but I think it would be really great on Apple Muffins or on some soft, fluffy rolls (like at Texas Roadhouse).

Cinnamon Honey Butter
Note: I'm including a full recipe and also a very scaled back recipe.  The full recipe might be great for a big gathering, but usually I wouldn't want to make quite that much.

Full recipe:
Ingredients:
1 stick (1/2 cup) butter, softened
1/4 cup honey
1 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Small recipe:
1 tablespoon butter, softened
1/2 tablespoon honey
1/8 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Directions:
1. In a small bowl stir all ingredients together until combined.  Add additional cinnamon to taste, if desired.  Serve with muffins, rolls, etc.

Source: slightly adapted from www.handletheheat.com (omitted the powdered sugar) and Ina Garten

Kolachy (Cream Cheese Dough Cookies with Fruit Filling)

These little cookies are from my eastern European roots.  They could always be found at our big Christmas Eve family gathering.   Apricot is our favorite filling, but raspberry is also delicious.  I've used different brands of jam and they've all been good, but my favorite is Smucker's Simply Fruit jam for the apricot filling.

These cookies are not overly sweet, and the fruit flavor pairs wonderfully with the buttery, tender cream cheese dough.  While we usually eat these for dessert, they would also make a great little pastry for a special breakfast or brunch.

Kolachy
Ingredients:
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
2 cups all-purpose flour
Apricot and/or raspberry jam

Directions:
1. Beat together the butter and cream cheese with a mixer until creamy.  Add the flour and continue beating until flour is mostly mixed in.  Knead for a few minutes by hand, ensuring that no dry flour spots remain.

2. Divide dough in half.  Shape each half into a disc shape, wrap in plastic wrap and refrigerate for at least two hours.

3.Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  Roll out dough on a floured countertop to about 1/8-1/4 inch thickness.  Cut into squares about 2 inches by 2 inches.  Place each square on the prepared baking sheets.  Put about 1/2 teaspoon jam on each square.  Pull together two opposite corners and tightly pinch them together.  Push the pinched edges firmly down onto the side of the cookie.  (If the dough is not pinching together well, then wait a few minutes until the dough warms up and softens a bit.)

4. Bake at 350 for 15-18 minutes, or until light golden brown on bottom.  Let cool about 5 minutes on baking sheets, then move to a wire rack to cool completely.  Sprinkle powdered sugar on top immediately before serving.

Source: adapted slightly from my Uncle Jeff, via my mom