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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: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more

Recipe: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more


Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more

Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more


Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more

Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more


Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more

Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more