The transition from summer to fall is full of wonderful flavors. Many tend to zone in on pumpkin but I've found a new love for peaches. Our Peach Ginger Spread is anxiously awaited all summer long. Sweet ripe peaches simmered to perfection with freshly grated ginger- it's a perfect pair.

If you're a regular of the Lansdale Farmer's Market then you'll recognize this years exclusive peach supplier: Mickley's Farm and Orchard. Our tent is located right across from theirs which often ends in a day staring at deliciously crisp apples and juicy peaches.

This recipe makes a soft cookie with a little crunch to the edges. The flavor is more subtle than a ginger snap but equally soothing.

Here we go!

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
1/4 cup butter (room temperature)
1 8oz jar Peach Ginger Spread
1/4 tsp ginger powder
1/4 tsp salt

Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, sift together flour, baking soda, baking powder, ginger, and salt. Set aside. In a large bowl, cream together butter and white sugar. Beat in Peach Ginger Spread and brown sugar. Mix in dry ingredients.
You can use a cookie dough scoop for uniform cookies or use two spoons to make drop cookies. Batter will expand slightly.

Bake for 15-18 minutes, until slightly golden around edges.

Note: we experimented with using a gluten free flour and vegan butter and found that the cookies spread significantly more and became more crispy.

Making this recipe? Be sure to tag us @smallbatchkitchen and let us know what you think!

Happy Tasting!

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!

As most of you know by now, we've moved into our new beautiful location on Main Street in Lansdale. In addition to the cafe, the new shop has a market featuring Small Batch Kitchen products, sustainable living items, natural cleaning, canning equipment, and locally made foods.

Browsing the shelves creates a lot of cooking and baking inspiration from me. I've found a lot of delicious treats and new foods to bring home as well as supplies I never even knew about.

I was trying to figure out a neat new idea for our first Raspberry recipe and as luck would have it I spotted the Haldeman Mills Cobbler mix on our shelves.  I grabbed some fresh peaches from the farmers market and a delicious dessert was created.

Haldeman Mills Cobbler mix, Small Batch Kitchen Raspberry Fruit Spread, and Trickling Springs organic milk (2% or Whole) available in our market.

Ingredients:
*2 cups Cobbler Mix
*1/3 cup oil
*1 cup milk
*8 oz Raspberry Spread
*2 large peaches

*6- 8 oz empty and clean Small Batch Kitchen jars

Note: for this recipe I decide to assemble the cobbler in empty 8 oz and 4 oz jars that I had from spreads we had already eaten. Rather than one large cobbler to be scooped out, it makes for a ready made single serving. Alternately, you can use an 8X8 pan and increase the baking time to 40 minutes.

Preheat the oven to 375 degrees Farenheit.

For the fruit bottom:
Chop up the peaches into bite size pieces. If desired, toss with a small amount of flour and sugar. Divide the peaches into the bottom of your jars. Top with a heaping tablespoon of Raspberry spread.

For the cobbler:
Combine two cups of cobbler mix with 1/3 cup of oil (use melted coconut oil for added flavor) and one cup of milk. Divide evenly on top of fruit mixture.

Bake the cobbler jars for 25 minutes. Serve warm; optionally with ice cream for a summer night treat.

Ready for a picnic- just screw on the lid and grab a spoon!

Happy Tasting!

-Rachel

Looks like summer is already starting to wind down. I remember when I was a kid, summer seemed to last half of the year. We were lucky enough to visit my grandparents often as they only lived about a half an hour away. Their home was absolutely perfect: nestled in Bucks County they had just under an acre of yard for us kids to run around in. They had two cherry trees that were perfect for learning how to climb in and provided the most beautiful shade when they bloomed. My grandmother grew a huge garden with string bean vines so tall you could get lost in there.

And the raspberries. I will always remember the raspberries. My grandfather grew rows and rows of varieties of raspberries and blackberries. When we would visit, my grandparents would give each of us kids a bucket to fill and send us loose. We always brought back enough for my grandmother to make jam and other goodies and our bellies would be full. A fresh raspberry picked off the bush is an unforgettable taste.

Every time I open up a jar of our Raspberry Spread I can taste those summers. It's simple, fresh, and delicious. With only 3 grams of sugar per tablespoon, you get a real fruit spread that tastes fresh picked.

Brighten up your morning yogurt with a topping of this delightful spread. Turn a simple cheesecake into a decadent experience. In a pinch for a simple dessert that you still want to impress with? Use this spread to make an incredible jam tart.

Have a favorite way to eat our Raspberry Fruit Spread? We would love to share it! Tag us @smallbatchkitchen on Instagram or share it to our Facebook page. Keep following both for upcoming fruit facts and special new recipes!

Happy Tasting everyone!

-Rachel

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!