Mexican Chipotle Caramel Brownie Recipe for Cinco de Mayo

Okay, you gotta try this chipotle goat’s milk caramel brownie recipe – it’s insane!  We made several pans of these brownies for a little farm party last night and they were a HUGE hit!  Lucky for all of us Fat Toad Farmers – there are left-overs today. Nothin’ like brownies for breakfast.  :)Mexican Chipotle Caramel Brownie Recipe

Ingredients:

4 oz unsweetened chocolate baking squares
1 cup butter (regular or unsalted)
1 cup flour
1 1/2 cups sugar
1 tsp cinnamon
1 1/2 tsp ground chipotle chile powder or grind 1 whole dried chipotle pepper
4 eggs
1 tsp vanilla
8 oz of your favorite flavor of Fat Toad Farm Goat’s

Directions:

Preheat oven to 325°. Grease and flour a 9×9 baking pan. Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted. In a large bowl, stir to flour, sugar, cinnamon, and chipotle chile pepper. Blend melted chocolate and butter mixture into dry ingredients. Add eggs and vanilla. Mix until smooth. Pour half of the mixture into the prepared baking pan, covering the bottom. Drizzle caramel on top of this first brownie layer, covering as evenly as possible. Pour remaining brownie batter evenly over caramel layer. Bake until the center is set, 40-50 minutes. Cool before serving. Eat up and enjoy.

Caramel recipe Contest – win a Toad-ally Cute Gift Box!

Love Goat’s Milk Caramel?  Love to bake?  Enter our recipe contest!

Here’s how it works:

Step 1: Buy a jar of Fat Toad Farm Caramel (HERE)

Step 2: Make a delicious recipe with it

Step 3: Take a picture of the final product (and the jar of caramel used)

Step 4: Post it to Facebook (tag us in it), tweet at Twitter (@fattoadfarmvt) and/or pin to Pinterest (@fattoadfarm) and you’ll have a chance to win a Toad-ally Cute Caramel Gift Box and your recipe and photo will be featured on Fat Toad Farm’s Blog.

Ready… BAKE!

Contest ends May 12th.

Morning Glory Muffin Recipe from Woodstock Granola

By Renee Howe at Woodstock Granola

One of my all time favorite muffins is the Morning Glory Muffin. I came up with a version that includes the highly nutritious sweet potato. Moist and delicious. Enjoy!

Morning Glory Sweet Potato Muffins

Featuring Yummy Yammy of Norwich, Vermont.

Ingredients:

2 1/4 c. all purpose flour
1 c. sugar
1 T. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 c. canola oil
1 tsp. vanilla extract
1 (12oz.) jar of Yummy Yammy Sweet Potato Sassy Honey Lemon Ginger Dip
1/2 c. shredded unsweetened coconut
3/4 c. raisins
1 large apple, peeled and shredded
2 c. shredded carrots
1/2 c. chopped walnuts
Woodstock Maple Vanilla Almond Granola
Preheat oven to 350 degrees. Grease muffin tins or use liners. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. In a large mixing bowl combine eggs, oil, vanilla, and sweet potato dip. Add coconut, raisins, apple, carrots, and walnuts. Blend well. Add dry mixture last combing until evenly incorporated. Scoop batter into muffin cups to the brim. Sprinkle with granola, put into oven, and bake for 35 minutes. Makes 18 muffins.

Please visit www.yummyyammy.com for more information about artisan Lisa Johnson, where she’s from, and her full line up of products.

Woodstock Granola
P.O. Box 771
819Pomfret Road
Woodstock, Vermont 05091
FREE SHIPPING STARTS TODAY AT WOODSTOCK GRANOLA!
Now through Sunday place any order online atwww.woodstockgranola.com and it ships for free!

March madness at Fat Toad Farm and our very own sweet 16

March kidding Madness is almost over at Fat Toad Farm – we have one final hold out, Lola, evidently the biggest prude in the bunch – who is taking us into April Madness and proving true that famous old adage “The watched goat never kids” – but otherwise we are out of the birthing woods and we are ready to announce this year’s sweet 16 lineup of “keepers” – the daughters of our finest milkers who will become permanent members of the Fat Toad Farm Milking (and Goat’s Milk Caramel) Team.

baby goat

And here they are!

  1. Atlas (daughter of Cloud)
  2. Pansy (daughter of Petunia)
  3. Beatrix (daughter of Flopsy)
  4. Nilla (daughter of Chester)
  5. Slayer (daughter of Dragon)
  6. Posh (daughter of Vicky)
  7. Paris (daughter of Maddy)
  8. Elm (daughter of Ash)
  9. Yodel (daughter of Swiss)
  10. Tiffany (daughter of Amber)
  11. Flurry (daughter of Snow)
  12. Tillie (daughter of Flossy)
  13. Noodle (daughter of Noni)
  14. Truvy (daughter of Shelby)
  15. Lark (daughter of Sky)
  16. And hopefully Delores  (daughter of Lola – if she ever decides to have her babies and is blessed with a bouncing baby girl)

GO TEAM, GO!

Awesomely cute photo by Taste of Vermont’s Melissa Pasanen

Woodstock Granola Biscotti with Dark Chocolate and Vanilla Bean Pudding with Salted Bourbon Caramel

We have a delicious dessert duo for you! Woodstock Granola Biscotti with Dark Chocolate and Vanilla Bean Pudding with Fat Toad Farm Salted Bourbon Caramel. Enjoy!

Vanilla Bean Pudding with Salted Bourbon Caramel Sauce

Featuring Fat Toad Farm of Brookfield, Vermont.

pudding

Ingredients:
3 T. cornstarch
4 T. sugar
1/8 tsp. salt
2 c. whole milk
1/2 vanilla bean

Toppings:
Fat Toad Farm Salted Bourbon Caramel
Whipped Cream
Chocolate Shavings

Mix cornstarch, sugar, and salt with 1/4 cup of milk. Heat the remaining milk over medium heat, then add slowly to the cornstarch mixture, stirring constantly. Add vanilla bean, making sure to scrape the seeds and adding to the milk. Cook over medium heat until mixture comes to a boil, stirring constantly, and boil for one minute. Remove from heat, discard vanilla bean, pour into serving dishes, and chill completely. When ready to serve garnish with caramel sauce, whipped cream, and chocolate shavings. Serves 4.

Note: cover pudding by laying plastic wrap directly on it so that a skin doesn’t form on top.

Please visit www.fattoadfarm.com for more information about artisans Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, where they’re from, and their full line up of sauces.

Woodstock Granola Biscotti with Dark Chocolate

2 1/2 c. Woodstock Maple Vanilla Almond Granola
1 3/4 c. all purpose flour
3/4 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. canola oil
2 large eggs, plus one large egg white
1 tsp. vanilla

 

1/2 c. dark chocolate chips, melted (15 second intervals in microwave)

 

Pulse granola, flour, brown sugar, baking powder, and salt in food processor into very small crumbs. Add canola oil and eggs. Mix until well combined. Form dough into a log 3 inches wide and 1 inch high, pressing evenly. Bake in 325° oven for 30 minutes. Remove from oven and let cool for 45 minutes. Cut into ½ inch slices with serrated knife. Place cut side down and bake at 325° for 20 minutes, turn biscotti over and bake an additional 20 minutes. Let cool completely. Dip flat edge of biscotti in melted chocolate. Place on baking sheet covered with wax paper. Cool completely.

 

Where the Boys Are

Farmer Steve’s blog: April 1, 2013

One of the least known challenges of goat dairying is that of finding homes for the +-110 goat kids that our 55 adult does deliver each spring as they begin a new season of milk production. [No kids, no milk; no milk, no caramel —, so it’s a critical phase of our annual cycle.

Each year we keep 15 doelings to raise as replacements for adult retirees (old age, poor production, etc.), and the productivity of our herd makes it possible to sell many of the 40 doelings we cannot keep. The big challenge — until this year — has always been the 55 bucklings who come in the package. Yup, the average number of kids born to a doe is 2 (triplets are pretty common also) and the split is 50/50 (boys vs girls).

This year, however, all of our bucklings have gone to my friend, Chuda Dhaurali, who is raising them on a farm just outside Burlington, Vermont to provide goat meat for the immigrant communities (Somali, Bhutanese, Burmese, etc.) of Chittenden County who love to eat goat and have a tough time finding it. Chuda is a native of Bhutan, who raised goats in Nepal where his family and many others from Bhutan lived as refugees for 18 years prior to emigrating to the Vermont several years ago.

I first met Chuda when he came to Fat Toad Farm last August for an introduction to electric fencing for goats — not an issue in Nepal where his goats went into the jungle in the morning and came home by themselves at night. During the week he spent with us, Chuda taught me at least as much about goats as I taught him about fencing, and we’ve been ‘fast’ friends and goat raising colleagues ever since.

In February, Chuda and his family moved to a former dairy farm in Colchester, VT that has been leasedto the Vermont Goat Collaborative by the Vermont Land Trust, and I made the first of 3 kid goat deliveries — our Honda Odyssey van is referred to as ‘The Goat-mobile’ — on March 12th.

All of the kids are thriving under the excellent care Chuda, his wife, Gita, his brother-in-law, Tika, and their extended families have provided, and every time I deliver a van load of kids I get a spectacular lunch of curried goat, Bhutanese pickles and rice. I’m very proud that Fat Toad Farm has become a key supporter of the Vermont Goat Collaborative — and I absolutely love curried goat!