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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!

 

 

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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: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more

Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

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


Recipe: Lemon Poppy Cupcakes with Blueberry Basil Icing

Posted by Rachel Roades on

There is a whole world of baking devoted to cupcakes: flavor combinations, fillings, decorations, presentation. 

While I am not one to shy away from treats, when I bake sweets for my family I tend to lower the sugar content and sneak in something healthy. They still get gobbled up quickly and I feel a little better about letting my little one indulge in a cupcake before dinner or three cookies instead of one. 
If you prefer sweeter sweets, there's room in the recipe to increase the sugar. 

I am so in love with the color of this icing I couldn't wait to share it with you. There is no food coloring, this striking purple comes from the Blueberry Basil Spread alone. Impress your guests with this naturally colorful confection.

 

 

Let's gather up our ingredients, shall we?

For the lemon poppyseed cupcakes:
1 1/3 cups cake flour (you can use all purpose but the cake flour will give them a greater chance to get nice and fluffy)
1/2 tsp baking soda
1/2 tsp salt (I used our Basil Infused Sea Salt to meld the flavors together)
1/4 cup butter- softened to room temperature
1/2 cup sugar
2 eggs - room temperature
1 tsp vanilla extract
lemon zest- about one heaping tablespoon
juice of one lemon
3/4 plain Greek or Icelandic yogurt 
1 tbsp poppy seeds 

For the buttercream icing:
1 cup softened butter (make sure it's truly soft or the texture will be off)
1/2 cup Blueberry Basil Spread
2 cups confectioners sugar (I found it plenty sweet with this amount but you can add more)

Preheat your oven to 450 degrees F. Prepare one muffin pan- this recipe makes 12 cupcakes. In one bowl sift together the flour, baking soda, and salt. In a separate bowl mix your wet ingredients. Mix dry ingredients into wet and then stir in the poppy seeds. Fill your cupcake liners or greased muffin tins about 2/3 full with batter and bake for about 12 minutes, until a toothpick comes out clean. Be careful, with such a high temperature they will over bake very quickly if you let them.
While the cupcakes bake, cream together the butter and fruit spread with a handheld or standing mixer. Slowly add powered sugar while creaming until you get the icing that you want. The longer you whip, the fluffier it will get.

Be sure to let the cupcakes cool completely before adding the icing. Otherwise the warmth from the cupcakes will melt the butter.

These are wonderfully sweet and refreshing, the sweetness of the blueberries balancing out the tartness of the lemons. A light summer treat or a reminder of spring during the cold winter months. 

Tag us @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Tasting!

 

 

Read more

Recipe: Lemon Poppy Cupcakes with Blueberry Basil Icing

Posted by Rachel Roades on

There is a whole world of baking devoted to cupcakes: flavor combinations, fillings, decorations, presentation. 

While I am not one to shy away from treats, when I bake sweets for my family I tend to lower the sugar content and sneak in something healthy. They still get gobbled up quickly and I feel a little better about letting my little one indulge in a cupcake before dinner or three cookies instead of one. 
If you prefer sweeter sweets, there's room in the recipe to increase the sugar. 

I am so in love with the color of this icing I couldn't wait to share it with you. There is no food coloring, this striking purple comes from the Blueberry Basil Spread alone. Impress your guests with this naturally colorful confection.

 

 

Let's gather up our ingredients, shall we?

For the lemon poppyseed cupcakes:
1 1/3 cups cake flour (you can use all purpose but the cake flour will give them a greater chance to get nice and fluffy)
1/2 tsp baking soda
1/2 tsp salt (I used our Basil Infused Sea Salt to meld the flavors together)
1/4 cup butter- softened to room temperature
1/2 cup sugar
2 eggs - room temperature
1 tsp vanilla extract
lemon zest- about one heaping tablespoon
juice of one lemon
3/4 plain Greek or Icelandic yogurt 
1 tbsp poppy seeds 

For the buttercream icing:
1 cup softened butter (make sure it's truly soft or the texture will be off)
1/2 cup Blueberry Basil Spread
2 cups confectioners sugar (I found it plenty sweet with this amount but you can add more)

Preheat your oven to 450 degrees F. Prepare one muffin pan- this recipe makes 12 cupcakes. In one bowl sift together the flour, baking soda, and salt. In a separate bowl mix your wet ingredients. Mix dry ingredients into wet and then stir in the poppy seeds. Fill your cupcake liners or greased muffin tins about 2/3 full with batter and bake for about 12 minutes, until a toothpick comes out clean. Be careful, with such a high temperature they will over bake very quickly if you let them.
While the cupcakes bake, cream together the butter and fruit spread with a handheld or standing mixer. Slowly add powered sugar while creaming until you get the icing that you want. The longer you whip, the fluffier it will get.

Be sure to let the cupcakes cool completely before adding the icing. Otherwise the warmth from the cupcakes will melt the butter.

These are wonderfully sweet and refreshing, the sweetness of the blueberries balancing out the tartness of the lemons. A light summer treat or a reminder of spring during the cold winter months. 

Tag us @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Tasting!

 

 

Read more