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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Combine in a large bowl the room temperature cream cheese, powdered sugar, peanut butter (I use a heaping 1/2 cup since 1 cup over powers the other ingredients in my opinion) and 1 tub of the cool whip. Use your mixer and blend until all combined and creamy. After all ingredients are well blended together, dump into the crust and smooth out evenly. Take your other tub of cool whip, and spread evenly the desired amount on top. Lastly, if you want to you can put your mini chocolate chips on top. (My husband told me to take a picture cause he thought it looked pretty lol I agree!) I hope u enjoy as much as we do!