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.

 

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