Have you ever wondered what happens when you combine loves for cooking, science, photography into one package?
Well, you pretty much get Rachel Howden.
When Rachel isn't working as a chemical engineer, you can usually find this busy gal cooking up some new culinary concoction for her awesome food blog.
Recently, Rachel set out on a delicious endeavor to give butter a molecule-inspired makeover -- all in the delicious name of science.
If you thought butter was something you only put on bread and bagels, you've been eating butter wrong your whole life.
For Rachel's latest project, she transformed a bunch of boring sticks of butter into a variety of delectable butter she calls "compound butter."
Seriously, all of her flavored Frankenbutter hybrids are pretty much pure happiness disguised in the form of a spreadable food.
Rachel's compound butters are nothing short of heavenly and include everything from cranberry, herb and fig-flavored butter to lemon rosemary thyme and red wine shallot butter.
If you're wondering how you can get your hands on these coveted creamy spreads, you'll be glad to know you can make them at home since Rachel was nice enough to reveal all of her delicious recipe secrets along with step-by-step directions on her blog.
If one thing is for sure, you'll never be able to go back to eating normal butter after topping your favorite meals with some of these tasty compound creations.
Take a look at the photos below to see Rachel's incredible compound butters.