Cream Cheese Kissed Red Velvet Mini Cupcakes

Chef, food stylist, and cookbook author (and part-time Hatfield resident) Virginia Willis is a recent convert to using vibrant local beets as the coloring agent for her Red Velvet cakes and cupcakes. They also contribute to the very moist crumb on these little sweets. Makes 36 to 40 mini cupcakes.

Read More

Htamanè

Our version of htamanè is nontraditional in that it’s made in a fairly small quantity. If you’re feeding a crowd, it doubles easily. The traditional dish is also kneaded together by several cooks to form a rice dough or paste. A simple way to knead the rice is in a stand mixer with paddle attachment. 

Read More

Triple Chocolate Winter Squash Muffins

When I ask my 16-year-old son if he liked the newest version of chocolate chip muffins I’d made him and his sister for breakfast, he typically grunts, “Yes.” But that affirmation is always followed by an accusation: “Why? What did you slip into them this time?”

Read More

Fiber-Filled Flourless Chocolate Torte

Katie Webster is a food writer, recipe developer, and photographer who focuses on seasonal, healthy eating in the Burlington, Vermont, area. She eats chocolate every single day. With this recipe, she sneaks in a cup of pitted prunes to add both moisture and fiber to this dense torte. You really only notice the chocolate. 

Read More

Claire’s Cream Cheese Brownies

In Virginia Willis’s new cookbook called Lighten Up, Y’all (Ten Speed Press, March 2015), she gives credit to French-trained pastry chef Claire Perez for helping her build the recipe for these dark, rich, knock-your-socks-off chocolate brownies. Willis likes to call these “grown woman” brownies, and advises to make them for yourself and your loved ones rather than the next PTA meeting. The secret ingredients are local applesauce and buttermilk.

Read More

Avocado Chocolate Pudding with Whipped Coconut Cream

Baker Laura Puchalski, owner of the 2nd Street Baking Co. in Turners Falls, developed this recipe to provide vegan, gluten-free, and dairy-free eaters with a little chocolate love. Bakers can adapt the type of milk, sweetener, and flavoring to their dietary needs and tastes. She recommends using high-quality Fair Trade cocoa powder for the pudding, and suggests getting the can of coconut milk—as well as the bowl you’ll be whipping it up in—as cold as possible in order to get the best whipped coconut cream.

Read More

Grass-Fed Shepherd’s Pie with Chive-Yogurt Topping

Taproot Commons Farm grows and raises the ingredients used in this recipe. This is a favorite recipe on the farm during those cold winter months. If you cook the beef mixture in an oven-safe skillet, you can use it to bake the assembled dish. 

Read More