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Black Forest Cupcakes

Posted by Sheila Rhodes on

I'm always looking for new ways to use up bits of our spreads. I'll experiment with stir-fry, sandwiches, grilled cheese, and appetizer recipes. 

 

 

 

 

 This time, I had some Sour Cherry Spread that I needed to use up.

 

We were having a party, so I thought it would be perfect to experiment with a cupcake.

 

My dad's favorite cake is Black Forest, so I used that as inspiration for this AMAZING cupcake.

 

Our go-to chocolate cake recipe is called "Black Magic Chocolate Cake". I don't know where it first came from, but I got it from my mother-in-law. Detailed recipes for the cake and frosting will be at the bottom of this page.

 

Black Forest Cupcakes

Completely cooled chocolate cupcakes (Recipe Below)

8 oz jar of Sour Cherry Spread (would probably also be great with Balsamic Strawberry or Cherry Bourbon Chipotle)

Buttercream Frosting (Recipe Below)

Chocolate Sprinkles (optional)

 

Note: The chocolate cake recipe made 30 cupcakes, and an 8 oz jar of spread fills about 20-24 cupcakes. When I made this recipe, I filled half with the spread and left the other half plain.

 

 

 

Take completely cooled cupcakes and cut a hole in the center of the cupcake.

 

 

 

Fill hole with about 2 teaspoons of spread.

 

 

 

Put buttercream frosting in a piping bag fitted with a coupler and tip of choice.

Top cupcake with frosting. (Frosting may seem stiff, but will heat up in your hands as you are frosting the cupcakes.

 

 

 

 

Add Sprinkles (if desired). I added sprinkles to the cupcakes I kept plain to tell the difference between the two flavors at our party.

 

 

Chocolate Cake Recipe

 

1 3/4 cups flour (I used cake flour, but all-purpose works well too)

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.

 

Prepare cupcake tins.

 

In a large bowl; combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

 

Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. BATTER WILL BE THIN.

 

Fill each cupcake paper about half full with the batter. This recipe made 30 cupcakes for me.

 

Bake at 350 F for 15-20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.

 

Transfer to a cooling rack.

 

 

 

 

Buttercream Frosting 

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 Tablespoons milk

 

In a standing mixer, fitted with a whisk, mix together sugar and butter.

 

Mix on low until well blended, then increase to medium speed and beat for another few minutes.

 

Add vanilla and milk and continue to beat on medium until well mixed.

 

If frosting is too thin, add more sugar.

 

If frosting is too stiff, add more milk.

Read more

Black Forest Cupcakes

Posted by Sheila Rhodes on

I'm always looking for new ways to use up bits of our spreads. I'll experiment with stir-fry, sandwiches, grilled cheese, and appetizer recipes. 

 

 

 

 

 This time, I had some Sour Cherry Spread that I needed to use up.

 

We were having a party, so I thought it would be perfect to experiment with a cupcake.

 

My dad's favorite cake is Black Forest, so I used that as inspiration for this AMAZING cupcake.

 

Our go-to chocolate cake recipe is called "Black Magic Chocolate Cake". I don't know where it first came from, but I got it from my mother-in-law. Detailed recipes for the cake and frosting will be at the bottom of this page.

 

Black Forest Cupcakes

Completely cooled chocolate cupcakes (Recipe Below)

8 oz jar of Sour Cherry Spread (would probably also be great with Balsamic Strawberry or Cherry Bourbon Chipotle)

Buttercream Frosting (Recipe Below)

Chocolate Sprinkles (optional)

 

Note: The chocolate cake recipe made 30 cupcakes, and an 8 oz jar of spread fills about 20-24 cupcakes. When I made this recipe, I filled half with the spread and left the other half plain.

 

 

 

Take completely cooled cupcakes and cut a hole in the center of the cupcake.

 

 

 

Fill hole with about 2 teaspoons of spread.

 

 

 

Put buttercream frosting in a piping bag fitted with a coupler and tip of choice.

Top cupcake with frosting. (Frosting may seem stiff, but will heat up in your hands as you are frosting the cupcakes.

 

 

 

 

Add Sprinkles (if desired). I added sprinkles to the cupcakes I kept plain to tell the difference between the two flavors at our party.

 

 

Chocolate Cake Recipe

 

1 3/4 cups flour (I used cake flour, but all-purpose works well too)

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees.

 

Prepare cupcake tins.

 

In a large bowl; combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

 

Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. BATTER WILL BE THIN.

 

Fill each cupcake paper about half full with the batter. This recipe made 30 cupcakes for me.

 

Bake at 350 F for 15-20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.

 

Transfer to a cooling rack.

 

 

 

 

Buttercream Frosting 

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 Tablespoons milk

 

In a standing mixer, fitted with a whisk, mix together sugar and butter.

 

Mix on low until well blended, then increase to medium speed and beat for another few minutes.

 

Add vanilla and milk and continue to beat on medium until well mixed.

 

If frosting is too thin, add more sugar.

 

If frosting is too stiff, add more milk.

Read more


Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more

Stuffed Heirloom Tomatoes

Posted by Sheila Rhodes on

I think every gardener will know what I mean when I say that there comes a point every summer when you are faced with a dilemma. Tomato season is in full swing, you've already eaten a million fresh slices, put up tomato sauce and salsa, and are still harvesting buckets of tomatoes each day. You don't want to waste any of them, because you know you'll miss them mid-winter, but you are out of ideas on new ways to use them. 

 

 

 

We are starting to hit that point in our own garden, and I wanted to experiment with a variation on a favorite summer recipe of ours. One of the first things we do when tomatoes start to come in, is stuff them with sausage and cheese and serve them with fresh bread or over brown rice. I wanted to make a vegetarian version of this recipe, and had a jar of Roasted Garlic Spread in the fridge, and I came up with this recipe. 

 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes
(Full recipe summarized at end)

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

1. Preheat oven to 350 degrees.

 

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

 

 

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

 

 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

 

 

 

 5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

 

 

 6. Bake tomatoes for about 40 minutes. 

 

 

 7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

 

 

Ricotta, Spinach, and Roasted Garlic Spread Stuffed Heirloom Tomatoes

 

4 Large Tomatoes

2 Packages Frozen Spinach - Fully Thawed

1 15 oz container of Ricotta Cheese 

Salt and Pepper

Roasted Garlic Spread (About 4 Tablespoons)

 

 

 

1. Preheat oven to 350 degrees.

2. Take thawed spinach, and squeeze out as much excess liquid as possible. Mix with ricotta cheese. Season with salt and pepper (to taste).

3. Hollow out tomatoes, leaving about 1/2 inch of meat around all sides. Set pulp aside and use for a sauce or other recipe. Arrange in a shallow baking dish. 

4. Fill about half of each tomato with the ricotta and spinach mixture. Top each with 1/2 Tablespoon Roasted Garlic Spread.  

5. Fill rest of tomato with spinach and ricotta mixture, and add 1/2 Tablespoon of Roasted Garlic Spread to the top. 

6. Bake tomatoes for about 40 minutes.

7. Remove from oven and serve immediately with a piece of fresh bread or over brown rice for a heartier meal. 

Read more


Cherries

Posted by Sheila Rhodes on

Just as Strawberry season ends, Cherry season begins!

 

We picked up the first of these gorgeous sweet cherries from our favorite orchard Frecon Farms in Boyertown, PA. 

 

We've turned the first batch around into our delicious savory Cherry Bourbon Chipotle Spread. Sweet cherries, simmered in Kentucky Bourbon, with a generous helping of Chipotle Peppers to add some smoky heat.

 

This low-sugar, savory spread is perfect on a hamburger instead of ketchup, a cheese plate, grilled pork chops or steaks, or a personal favorite - pulled pork tacos. We'll post the recipe and some pictures soon.

Read more

Cherries

Posted by Sheila Rhodes on

Just as Strawberry season ends, Cherry season begins!

 

We picked up the first of these gorgeous sweet cherries from our favorite orchard Frecon Farms in Boyertown, PA. 

 

We've turned the first batch around into our delicious savory Cherry Bourbon Chipotle Spread. Sweet cherries, simmered in Kentucky Bourbon, with a generous helping of Chipotle Peppers to add some smoky heat.

 

This low-sugar, savory spread is perfect on a hamburger instead of ketchup, a cheese plate, grilled pork chops or steaks, or a personal favorite - pulled pork tacos. We'll post the recipe and some pictures soon.

Read more


Recipe - Tacos with Cherry Bourbon Chipotle Spread

Posted by Sheila Rhodes on

Cherry Bourbon Chipotle Spread is a favorite in our house. I'll make an extra batch for our personal pantry, and it never seems to last us through the year. We'll serve it with grilled porkchops or steaks, use instead of ketchup on a hamburger, or just serve with cheese and crackers.

 

Our favorite way to use this spread, however, is to make pulled pork (in a crockpot) and serve as tacos with rice and beans or a salad for a quick, easy meal!

 

 

(Crock Pot) Pulled Pork Tacos with Cherry Bourbon Chipotle Spread

 

Serves 6-8


4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

 

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

Read more

Recipe - Tacos with Cherry Bourbon Chipotle Spread

Posted by Sheila Rhodes on

Cherry Bourbon Chipotle Spread is a favorite in our house. I'll make an extra batch for our personal pantry, and it never seems to last us through the year. We'll serve it with grilled porkchops or steaks, use instead of ketchup on a hamburger, or just serve with cheese and crackers.

 

Our favorite way to use this spread, however, is to make pulled pork (in a crockpot) and serve as tacos with rice and beans or a salad for a quick, easy meal!

 

 

(Crock Pot) Pulled Pork Tacos with Cherry Bourbon Chipotle Spread

 

Serves 6-8


4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

 

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

Read more


Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more

Strawberries

Posted by Sheila Rhodes on

Strawberry season! The first fruits to ripen in our part of Pennsylvania. In my opinion, it's the perfect way to kick off the busy season. 

 

 

 

 And what a season it's been already! We've partnered with our favorite local Strawberry grower - Living Hope Farm, a certified naturally grown farm about 5 miles away from our kitchen. Small Batch Kitchen has already picked up and prepped 488 pounds of strawberries so far this season! 

 

You can now find our Balsamic Strawberry and Chocolate Strawberry spreads at farmer's markets and on our online store. 

 

 

 

Read more