…is pretty freaking spectacular. There is drool all over my computer now. God bless, summer.
Obviously you can’t have an ice cream spectacular with out at least mentioning Fat Toad Farm Goat’s Milk Caramel – topping #3 looks familiar….
Check out more outstanding ice cream toppings HERE.
And pure ice cream insanity HERE.
Dear Melissa from Design Eat Repeat,
We love you. … and your Mini Caramel Cheesecake Bites. This recipe is insane. Our goat’s milk caramel has never looked so delicious. Thank youuuuuuuuuuuuuuu!
One 9 inch pie crust (use your favorite homemade recipe or store-bought)
4 medium sized baking apples,(Empire, Rome or other.) peeled and sliced 1/4 inch thick
1/2 cup of your favorite Fat Toad Farm Goat’s Milk Caramel
1 egg, beaten 1 teaspoon sugar
Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. . Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (shaken)
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 stick unsalted butter, softened
1 cup confectioner’s sugar
2 cups Marshmallow Fluff
6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel
Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.
Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.
Assemble: Spread two tablespoons frosting between cake tops and bottoms.
Nothin’ celebrates the spirit of Independence Day like goat’s milk caramel! Don’t you think? Alright, maybe that’s a stretch (especially considering cajeta is a traditional Mexican confection) but ice scream certainly screams 4th of July – and once you’ve tasted our Vanilla Bean Caramel drizzled over your favorite ice cream, you’ll think you’ve died and gone to heaven!
Get two 8oz jars of Fat Toad Farm’s fabulous Vanilla Bean Goat’s Milk Caramel for $18.00 – now through July 4th!
CLICK HERE TO BUY NOW
Our fragrant Vanilla Bean Caramel Sauce combines creamy caramel richness with the subtle tang of goat’s milk and the warm, floral notes of vanilla beans to create an utterly unique, not-too-sweet dessert sauce perfectly paired with ice cream, fruit, brownies and brie.
Our dreamy Vanilla Bean Caramel Sauce is made with only 5 simple ingredients – all of which you can pronounce! INGREDIENTS: FRESH GOAT’S MILK, ORGANIC CANE SUGAR, ORGANIC CORNSTARCH, BAKING SODA AND WHOLE ORGANIC VANILLA BEANS. The beans boil along with the goat’s milk for 6 hours, thoroughly infusing it with their beautiful, natural flavors. Fat Toad Farm Caramel Sauces are gluten-free and nut-free products with a 12 month shelf life. Jars should be refrigerated after opening.
Enjoy, and happy 4th!
Where caramel and meat… meet! Recipe and brilliant tag line by Fat Toad Farmer Christine Porcaro
We’ve giving up waiting for real summer-like weather – the grill demands to be fired up – even in the pouring rain. Luckily, we have a HOT new Cinnamon Caramel and Chili BBQ sauce recipe to provide the heat this cold Vermont spring is to desperately lacking. Try it out and let us know what you think! So far we’ve tested it on chicken and pork with extra tasty results. Enjoy!
½ large onion, chopped
½ head garlic, minced
2 tbsp vegetable oil
1 tsp salt
1 heaping tsp sweet or smoked paprika
½ tsp cumin
1 tsp ground black pepper
½ tsp red chili flakes or cayenne
½ can (3 oz.) tomato paste
½ cup ketchup
1 cup cider vinegar (or to taste)
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1/2 cup Fat Toad Farm Cinnamon Caramel
1. In small saucepan, sauté onion, garlic, salt, pepper, and spices in oil.
2. Add tomato paste, ketchup, vinegars, and Worcestershire sauce.
3. Take off heat. Cool for 5 minutes.
4. While still warm, stir in caramel.
5. Fire up the grill. We enjoy this bbq sauce on ribs, chicken, or pizza
1 round or wedge of your favorite Brie or Camembert cheese
1 sheet or 1/2 package thawed puff pastry
4 oz of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel (cajeta)
1 egg, beaten
Preheat oven to 425°F. Roll out puff pastry on a lightly greased baking sheet. Place cheese in the middle of puff pastry and create a small indent in top of the cheese with a spoon. Fill indent with caramel, then bundle puff pastry up and around cheese. Lightly brush pastry with egg mixture. Bake for 20-25 minutes. Let cool for 5 minutes before serving with your favorite crackers or French bread. Enjoy!
You’ve GOTTA try these Salted Bourbon Caramel Apples created by Kait and Mackenzi – the geniuses behind the blog Standard Issue. AMAZING.