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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!

 

 

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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: Grilled Chicken Salad with Blueberry Basil Vinaigrette

Posted by Rachel Roades on

Chicken Caesar Salad has been a go-to of mine for a while now but I think I've found it's replacement. 

This salad is sweet, tangy, savory, light and filling all at once. A good reminder of fresh air in the winter and a celebration of summer with fresh from the farm ingredients.

 
 
 Ingredients for the dressing
:
 3 heaping tablespoons Small Batch Kitchen Blueberry Basil Spread
 1 tsp agave nectar (or honey)
 1/4 cup apple cider vinegar 

 

I took an empty spread jar, poured in the ingredients, and shook vigorously to mix. It also works to store leftover dressing. 

 


Ingredients for the marinade
:
1 tablespoon Blueberry Basil Spread
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 teaspoon agave nectar (or honey)
1 tsp Basil Infused Sea Salt
2 leaves fresh minced basil

 

Mix together and marinate 1/2 pound of chicken breasts for 45 minutes. Cook on the grill (or inside in a saute pan) and let cool slightly before placing on salad. 



 Ingredients for the salad:
 Spring mix greens
 feta cheese
 walnuts (optional)

 


Assemble your salad and dig in!

Happy Tasting!



 

 

 

 

 

 

  

 

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Recipe: Grilled Chicken Salad with Blueberry Basil Vinaigrette

Posted by Rachel Roades on

Chicken Caesar Salad has been a go-to of mine for a while now but I think I've found it's replacement. 

This salad is sweet, tangy, savory, light and filling all at once. A good reminder of fresh air in the winter and a celebration of summer with fresh from the farm ingredients.

 
 
 Ingredients for the dressing
:
 3 heaping tablespoons Small Batch Kitchen Blueberry Basil Spread
 1 tsp agave nectar (or honey)
 1/4 cup apple cider vinegar 

 

I took an empty spread jar, poured in the ingredients, and shook vigorously to mix. It also works to store leftover dressing. 

 


Ingredients for the marinade
:
1 tablespoon Blueberry Basil Spread
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 teaspoon agave nectar (or honey)
1 tsp Basil Infused Sea Salt
2 leaves fresh minced basil

 

Mix together and marinate 1/2 pound of chicken breasts for 45 minutes. Cook on the grill (or inside in a saute pan) and let cool slightly before placing on salad. 



 Ingredients for the salad:
 Spring mix greens
 feta cheese
 walnuts (optional)

 


Assemble your salad and dig in!

Happy Tasting!



 

 

 

 

 

 

  

 

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Flavor of the Month: Blueberry Basil

Posted by Rachel Roades on

This month's flavor is one of our most popular: Blueberry Basil.


This incredible spread starts off with lovely sweet blueberries and finishes with the aromatic bliss of hand picked basil. A unique flavor indeed, it's sweet enough for your pancakes and the savory basil makes it a perfect glaze for your chicken. We recommend it on yogurt, grilled chicken, or as a vinaigrette dressing. Best paired with feta, camembert, or chevre this spread will be the highlight of any cheese plate. 

 

Our blueberries come from Blueberry Bill Farms in Hammonton, New Jersey. That's only a 60 mile trip for these sweets to get to our kitchen. In 2018 we purchased 780 pounds of blueberries to bring you this unique spread. Blueberry Bill is the place to go for blueberry picking and to pick up a blueberry plant for your garden. You can also buy bulk boxes of frozen blueberries year round to give your smoothies and baked goods that fresh sweet flavor. 

 

Keep checking back on Instagram and Facebook to see what fun we'll be having with month's flavor. Tag us with #SBKFlavorOfTheMonth to show off your favorite way to eat Blueberry Basil Spread. 

Happy Tasting!

 

Read more

Flavor of the Month: Blueberry Basil

Posted by Rachel Roades on

This month's flavor is one of our most popular: Blueberry Basil.


This incredible spread starts off with lovely sweet blueberries and finishes with the aromatic bliss of hand picked basil. A unique flavor indeed, it's sweet enough for your pancakes and the savory basil makes it a perfect glaze for your chicken. We recommend it on yogurt, grilled chicken, or as a vinaigrette dressing. Best paired with feta, camembert, or chevre this spread will be the highlight of any cheese plate. 

 

Our blueberries come from Blueberry Bill Farms in Hammonton, New Jersey. That's only a 60 mile trip for these sweets to get to our kitchen. In 2018 we purchased 780 pounds of blueberries to bring you this unique spread. Blueberry Bill is the place to go for blueberry picking and to pick up a blueberry plant for your garden. You can also buy bulk boxes of frozen blueberries year round to give your smoothies and baked goods that fresh sweet flavor. 

 

Keep checking back on Instagram and Facebook to see what fun we'll be having with month's flavor. Tag us with #SBKFlavorOfTheMonth to show off your favorite way to eat Blueberry Basil Spread. 

Happy Tasting!

 

Read more


Recipe: Cherry Bourbon Chipotle Chili

Posted by Rachel Roades on

I love a good hearty chili. It's such a versatile and forgiving dish, and I find it therapeutic to work on a batch. In my house it's almost unheard of for me to make a chili without at least a little kick- and there have been some accidental overboards. Learn from my mistakes: when cooking with a new variety of hot pepper, do your research. Check the Scoville Scale. Wear gloves

With how often I make a batch of chili, I like to experiment sometimes. Adding things like honey or molasses to make it sweeter, cinnamon for a different addition of spice, even coffee for an added depth of flavor. But this is by far my best variety yet. The Cherry Bourbon Chipotle Spread adds just enough sweetness to round out the tart acidity of the tomatoes. There's an incredible warm and smoky flavor from the bourbon in the spread as well as the added chipotles. There's the right spiciness to warm you up on a snowy winter or 'chili' fall day. 

So, let's get to it!

 Ingredients:
 4 oz Small Batch Kitchen Cherry Bourbon Chipotle Spread
 1 lb ground beef
 1 medium sweet onion
 2-3 gloves garlic, minced
 2 Chipotles in adobo sauce 
 6 oz tomato paste
 28 oz crushed tomatoes
 1 can each kidney and black beans
 3/4-1 cup water
 2 1/2 tablespoons chili powder
 1 tsp cumin
 salt to taste
 pinch red pepper flakes

I like to cook my chili in a crockpot to give those flavors time to combine and strengthen. So set your crockpot to high and add in the crushed tomatoes, tomato paste and water and give it a good stir. Add in the chili powder, red pepper flakes, some salt, and the beans and let them sit while you cook the ground beef. 

Chop up your onions, mince the garlic, and chop up the chipotles. Get the beef browning in a medium-high pan with some salt and the cumin. Add in the garlic and onions and cook until beef is fully browned and onions are translucent. Add in the chipotles and a little extra sauce as well as the Cherry Bourbon Chipotle Spread. Mix it all together and let it simmer for a few minutes. Add it to the crock pot and let it cook on high for an hour or two. 

Serve however you like chili: as-is, over rice, with sour cream, etc. 

And there you have it. Great for gatherings or just a cozy night in. Nice and hearty, sweet and smoky with just the right amount of spice. 

Happy Tasting!

Read more

Recipe: Cherry Bourbon Chipotle Chili

Posted by Rachel Roades on

I love a good hearty chili. It's such a versatile and forgiving dish, and I find it therapeutic to work on a batch. In my house it's almost unheard of for me to make a chili without at least a little kick- and there have been some accidental overboards. Learn from my mistakes: when cooking with a new variety of hot pepper, do your research. Check the Scoville Scale. Wear gloves

With how often I make a batch of chili, I like to experiment sometimes. Adding things like honey or molasses to make it sweeter, cinnamon for a different addition of spice, even coffee for an added depth of flavor. But this is by far my best variety yet. The Cherry Bourbon Chipotle Spread adds just enough sweetness to round out the tart acidity of the tomatoes. There's an incredible warm and smoky flavor from the bourbon in the spread as well as the added chipotles. There's the right spiciness to warm you up on a snowy winter or 'chili' fall day. 

So, let's get to it!

 Ingredients:
 4 oz Small Batch Kitchen Cherry Bourbon Chipotle Spread
 1 lb ground beef
 1 medium sweet onion
 2-3 gloves garlic, minced
 2 Chipotles in adobo sauce 
 6 oz tomato paste
 28 oz crushed tomatoes
 1 can each kidney and black beans
 3/4-1 cup water
 2 1/2 tablespoons chili powder
 1 tsp cumin
 salt to taste
 pinch red pepper flakes

I like to cook my chili in a crockpot to give those flavors time to combine and strengthen. So set your crockpot to high and add in the crushed tomatoes, tomato paste and water and give it a good stir. Add in the chili powder, red pepper flakes, some salt, and the beans and let them sit while you cook the ground beef. 

Chop up your onions, mince the garlic, and chop up the chipotles. Get the beef browning in a medium-high pan with some salt and the cumin. Add in the garlic and onions and cook until beef is fully browned and onions are translucent. Add in the chipotles and a little extra sauce as well as the Cherry Bourbon Chipotle Spread. Mix it all together and let it simmer for a few minutes. Add it to the crock pot and let it cook on high for an hour or two. 

Serve however you like chili: as-is, over rice, with sour cream, etc. 

And there you have it. Great for gatherings or just a cozy night in. Nice and hearty, sweet and smoky with just the right amount of spice. 

Happy Tasting!

Read more


Recipe: Cherry Bourbon Chipotle Cheesecake Brownies

Posted by Rachel Roades on

Wow! It's a mouthful to say all that... just don't try with a mouth full of these amazing brownies. 

These made sound like a lot of work to make but I promise it's easier than you think and only take a few minutes longer than a basic brownie. 

So go ahead and grab your favorite boxed brownie mix or the ingredients for your favorite scratch recipe. We're going to top off the brownie batter with a quick cheesecake batter and swirl in some Cherry Bourbon Chipotle Spread, bake and voila! A sweet treat with gourmet pep. Spice up your Valentine's treat or surprise guests with this twist on a classic dessert.

To get a nice swirl you're going to want to drop spoonfuls of the spread in a pattern and then run a toothpick in a back and forth motion until you get the effect you like.             

Recipe:

Favorite brownie mix
8oz cream cheese- softened
1/4 greek yogurt- I used vanilla but you can use plain
1/3 cup powdered sugar
dash of salt
about 1/2 a jar of Cherry Bourbon Chipotle Spread

Preheat your oven to 375 degrees Fahrenheit and grease a 9X13 pan. Pour in your brownie batter. Mix together the cream cheese, yogurt, powdered sugar, an salt until smooth. Spoon on top of the brownie batter and gently spread evenly. Dollop the spread on the cheesecake batter and use the toothpick to swirl it around- try not to pull the brownie batter up to the top as you do this.

Bake for around 30 minutes. Check carefully, you want a toothpick to come out of the brownie batter clean and you want the cheesecake to start getting golden.

Let cool and enjoy fully. 

Happy Tasting Everyone!

-Rachel 

Read more

Recipe: Cherry Bourbon Chipotle Cheesecake Brownies

Posted by Rachel Roades on

Wow! It's a mouthful to say all that... just don't try with a mouth full of these amazing brownies. 

These made sound like a lot of work to make but I promise it's easier than you think and only take a few minutes longer than a basic brownie. 

So go ahead and grab your favorite boxed brownie mix or the ingredients for your favorite scratch recipe. We're going to top off the brownie batter with a quick cheesecake batter and swirl in some Cherry Bourbon Chipotle Spread, bake and voila! A sweet treat with gourmet pep. Spice up your Valentine's treat or surprise guests with this twist on a classic dessert.

To get a nice swirl you're going to want to drop spoonfuls of the spread in a pattern and then run a toothpick in a back and forth motion until you get the effect you like.             

Recipe:

Favorite brownie mix
8oz cream cheese- softened
1/4 greek yogurt- I used vanilla but you can use plain
1/3 cup powdered sugar
dash of salt
about 1/2 a jar of Cherry Bourbon Chipotle Spread

Preheat your oven to 375 degrees Fahrenheit and grease a 9X13 pan. Pour in your brownie batter. Mix together the cream cheese, yogurt, powdered sugar, an salt until smooth. Spoon on top of the brownie batter and gently spread evenly. Dollop the spread on the cheesecake batter and use the toothpick to swirl it around- try not to pull the brownie batter up to the top as you do this.

Bake for around 30 minutes. Check carefully, you want a toothpick to come out of the brownie batter clean and you want the cheesecake to start getting golden.

Let cool and enjoy fully. 

Happy Tasting Everyone!

-Rachel 

Read more