News

Recipe: Raspberry Baked Brie with Honey Thyme Rolls

Posted by Rachel Roades on

Since so many of our flavors advertise that they pair well with brie, I thought it was about time to demonstrate.

A baked brie is a classic appetizer. Gooey, melty, warm cheese with added toppings and something to dip in it. You can't go wrong with something like that! It's such a customizable dish, too. You can go sweet, savory, add texture, ect.

For this recipe, rather than wrapping the brie in a fillo or pastry dough, I decided to bake some rolls right along with it. This way nothing is hidden, the beauty of what you're about to taste is right in front of you.

Shall we get out our ingredients?

  • 3 oz Small Batch Kitchen Raspberry Spread
  • 7 oz round brie (I used Amazing Acres goat brie for this- yum!!)
  • 1.5 tsp yeast
  • 1/4 c warm water
  • 1/8 c warm milk
  • 1/4 c honey
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1 1/5 c flour
  • Optional: melted tbsp butter and tsp honey to brush rolls after baking

For the dough, you'll want to warm your water up to about 115 degrees Fahrenheit. You want it warm enough to activate the yeast but not to hot. Add the yeast and a teaspoon of honey to the water and let it sit about 5-10 minutes to get nice and bubbly.

While the yeast gets to work, mix together the remaining honey with the milk. Make sure the milk is at least room temperature and not cold. Once the yeast mixture is ready, add it to the honey milk mixture. Add in salt and some of the flour. Once you have a tacky dough, dump it onto a lightly floured surface and knead in the thyme and remaining flour. Once it's no longer sticky, stick the dough in a warm oiled bowl and cover. Let rise in a warm area for about 30-40 minutes.

While the dough rises, grab a medium cast iron pan and get it warming in the oven. Divide the dough into 8 or 9 even sections and roll into balls. Place on the outer edge of the skillet and allow it to rise about another 20 minutes.
To keep this tasty dish a bit tidier, scoop a tiny bit of the brie off the top to create a shallow crater for the raspberry spread to sit. Add the Raspberry Spread to the top and bake at 350 degrees Fahrenheit for about 30 minutes. Once the skillet is out of the oven you can glaze the rolls with the melted honey butter mixture mentioned above and garnish with added thyme.
Serve immediately.

Fresh rolls, delicious gooey cheese, and the perfect sweet tart combination of raspberry.... this dish does not last long!

Small Batch Kitchen Raspberry Spread, organic milk, organic salted and unsalted butter, Heirloom Acres Honey, and organic flour can all be found at our market at 711 W Main St in Lansdale to pull this recipe together for your next gathering or an indulgent night in.

Happy Tasting!

Read more

Recipe: Raspberry Baked Brie with Honey Thyme Rolls

Posted by Rachel Roades on

Since so many of our flavors advertise that they pair well with brie, I thought it was about time to demonstrate.

A baked brie is a classic appetizer. Gooey, melty, warm cheese with added toppings and something to dip in it. You can't go wrong with something like that! It's such a customizable dish, too. You can go sweet, savory, add texture, ect.

For this recipe, rather than wrapping the brie in a fillo or pastry dough, I decided to bake some rolls right along with it. This way nothing is hidden, the beauty of what you're about to taste is right in front of you.

Shall we get out our ingredients?

  • 3 oz Small Batch Kitchen Raspberry Spread
  • 7 oz round brie (I used Amazing Acres goat brie for this- yum!!)
  • 1.5 tsp yeast
  • 1/4 c warm water
  • 1/8 c warm milk
  • 1/4 c honey
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1 1/5 c flour
  • Optional: melted tbsp butter and tsp honey to brush rolls after baking

For the dough, you'll want to warm your water up to about 115 degrees Fahrenheit. You want it warm enough to activate the yeast but not to hot. Add the yeast and a teaspoon of honey to the water and let it sit about 5-10 minutes to get nice and bubbly.

While the yeast gets to work, mix together the remaining honey with the milk. Make sure the milk is at least room temperature and not cold. Once the yeast mixture is ready, add it to the honey milk mixture. Add in salt and some of the flour. Once you have a tacky dough, dump it onto a lightly floured surface and knead in the thyme and remaining flour. Once it's no longer sticky, stick the dough in a warm oiled bowl and cover. Let rise in a warm area for about 30-40 minutes.

While the dough rises, grab a medium cast iron pan and get it warming in the oven. Divide the dough into 8 or 9 even sections and roll into balls. Place on the outer edge of the skillet and allow it to rise about another 20 minutes.
To keep this tasty dish a bit tidier, scoop a tiny bit of the brie off the top to create a shallow crater for the raspberry spread to sit. Add the Raspberry Spread to the top and bake at 350 degrees Fahrenheit for about 30 minutes. Once the skillet is out of the oven you can glaze the rolls with the melted honey butter mixture mentioned above and garnish with added thyme.
Serve immediately.

Fresh rolls, delicious gooey cheese, and the perfect sweet tart combination of raspberry.... this dish does not last long!

Small Batch Kitchen Raspberry Spread, organic milk, organic salted and unsalted butter, Heirloom Acres Honey, and organic flour can all be found at our market at 711 W Main St in Lansdale to pull this recipe together for your next gathering or an indulgent night in.

Happy Tasting!

Read more


Recipe: Pretzel Dip

Posted by Rachel Roades on

Who doesn't love the smell of fresh bread baking? It's one of my favorite smells in the kitchen and I can never wait for the bread to fully cool before trying a piece of that fresh baked goodness.

To top it off, I found this recipe for homemade pretzel bread and I always have to double or triple it. My family loves when I make a batch to share.

Instead of dividing the dough into two balls, I pulled off about a tablespoon at a time to make pretzel bites. They took about 20 minutes in the oven and about half were gobbled up in the time it took me to upload and edit pictures. After (carefully!) dipping the dough in the baking soda water bath, I sprinkled these with our Basil Infused Sea Salt for an added pop of flavor.

Enough about pretzels (for now)...

How many of you attend the Lansdale Farmer's Market or follow it on social media? In case you missed it, Amazing Acres Goat Dairy has been experimenting with some delicious new flavored chevres, including our very own Smoked Onion Spread! It's incredibly delicious and selling out fast so get to the market early to get yours! In light of this delicious new treat, I thought I would use it as well as our Roasted Garlic Mustard to create the last flavor of the month recipe for June.

Ready for a warm, cheesy, flavorful snack? This will be great for game day, parties, appetizers, or just because you feel like it.

Ingredients:

  • 1/4 cup + 1 tsp Small Batch Kitchen Roasted Garlic Mustard
  • 4 oz Amazing Acres Smoked Onion Chevre (plain or garlic chevre would do as well)
  • 1/2 tsp minced garlic
  • 1 tsp local raw honey
  • 1 tsp yellow mustard (optional)

Let the cheese sit out a bit to get to room temperature. Add all ingredients to mini crockpot or double boiler. It took about 30-45 minutes to get hot and melted. Keep a good eye on it so it doesn't burn.

If you have a mini crock for dips you can keep this hot for a party or dish out right before serving. If you don't have the time or desire to make the pretzels yourself, it's pretty easy to find some freshly baked to bring home.

Tag us on Instagram or Facebook if you make the recipe!

Happy Snacking!

Read more

Recipe: Pretzel Dip

Posted by Rachel Roades on

Who doesn't love the smell of fresh bread baking? It's one of my favorite smells in the kitchen and I can never wait for the bread to fully cool before trying a piece of that fresh baked goodness.

To top it off, I found this recipe for homemade pretzel bread and I always have to double or triple it. My family loves when I make a batch to share.

Instead of dividing the dough into two balls, I pulled off about a tablespoon at a time to make pretzel bites. They took about 20 minutes in the oven and about half were gobbled up in the time it took me to upload and edit pictures. After (carefully!) dipping the dough in the baking soda water bath, I sprinkled these with our Basil Infused Sea Salt for an added pop of flavor.

Enough about pretzels (for now)...

How many of you attend the Lansdale Farmer's Market or follow it on social media? In case you missed it, Amazing Acres Goat Dairy has been experimenting with some delicious new flavored chevres, including our very own Smoked Onion Spread! It's incredibly delicious and selling out fast so get to the market early to get yours! In light of this delicious new treat, I thought I would use it as well as our Roasted Garlic Mustard to create the last flavor of the month recipe for June.

Ready for a warm, cheesy, flavorful snack? This will be great for game day, parties, appetizers, or just because you feel like it.

Ingredients:

  • 1/4 cup + 1 tsp Small Batch Kitchen Roasted Garlic Mustard
  • 4 oz Amazing Acres Smoked Onion Chevre (plain or garlic chevre would do as well)
  • 1/2 tsp minced garlic
  • 1 tsp local raw honey
  • 1 tsp yellow mustard (optional)

Let the cheese sit out a bit to get to room temperature. Add all ingredients to mini crockpot or double boiler. It took about 30-45 minutes to get hot and melted. Keep a good eye on it so it doesn't burn.

If you have a mini crock for dips you can keep this hot for a party or dish out right before serving. If you don't have the time or desire to make the pretzels yourself, it's pretty easy to find some freshly baked to bring home.

Tag us on Instagram or Facebook if you make the recipe!

Happy Snacking!

Read more


Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

Read more

Recipe: Hot Pepper Cheddar Thumbprints

Posted by Rachel Roades on

These tasty appetizers have only 4 ingredients and will be eaten up as quickly as it takes to make them!

Read more


Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more

Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!

Ingredients:

  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

Read more