- 1 Stick of Butter
- 2 oz Vegetable Shortening
- ¾ Cup Sugar
- ¾ Cup Brown Sugar
- 1 Tbs Vanilla Extract
- 1 Egg
- ½ Cup Salted Bourbon Caramel Sauce
- 2 Cups Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1½ Cup Semi-sweet Chocolate Chips
- 2 Tbs Fleur De Sel Sea Salt
- Preheat oven to 350 degrees, line baking sheet with parchment paper.
- Cream butter, vegetable shortening and white and brown sugar until fluffy. Scrape the sides of the bowl down. Add vanilla extract and egg. Beat until combined. Add ¼ cup Salted Bourbon Caramel Sauce and beat until the cookie dough is a beautiful light brown color, scrape down sides of the bowl.
- Add the Flour, baking soda, baking powder, and salt, then beat until it is all incorporated.
- Now, with a wooden spoon (I’ve heard it’s very important to use a wooden spoon for this step) stir in the chocolate chips.
- With a spoon scoop up 1 tablespoon of cookie dough and form a ball with hands, flatten a little and press thumb in the middle to create a little well, lay on parchment paper covered baking sheet. With a spoon drizzle a little (about ¼ tsp each) caramel sauce into the well on the cookie. Place cookies a good inch apart as they will spread out. I got 3 cookies to a row-and 4 rows, for a total of 12 cookies per baking sheet.
- Bake for 13 minutes. Remove from oven, and sprinkle each cookie with a little Fleur De Sel, let sit for 5 minutes, then move to a cooling rack, allow to cool for a few minutes, then enjoy!
On Thursdays I get to bring my son Driscoll (16 months, beginning walker, advanced mischief-maker) to work with me at Fat Toad Farm to play with his grandpa Steve and “help out” around the farm. Last Thursday it finally warmed up enough for a real outside adventure in the snow… and of course a trip to the barn to say hello to the goats.
On the way out of the farmhouse grandpa Steve gave Driscoll a bone to feed to the dogs (Drisc ADORES dogs) but when they got outside all the canines had skedaddled, so Driscoll brought the bone to the barn with him and proceeded to offer it to every goat in the yard. As it turns out, while the goats will eat your pink winter boots, they will not eat a dog bone. Better luck next time, Drisc!
Just when we thought our barnyard couldn’t get any cuter… we added a toddler.
Now THIS is how I like to start my Monday! With a phone call from FedEx telling me we just won their $25,000 Small Business Grant Contest. ….long pause… “Wait, are you serious? You wouldn’t joke around with me, right, because we worked so hard on our application, it would be really uncool if you were pulling my leg right now.”
But no, it’s not a joke. We DID win the FedEx grant competition and we WILL be receiving $25,000 to put toward our business and growth plan. YEAH! Huge thanks to FedEx for believing in our family, our farm and our goats – and a special shout out to Sean (pictured below), our FedEx driver, for braving the back roads of Vermont every single day – through snow squalls and mud pits – to bring our farmstead goat’s milk caramel sauces to the world. Thanks Sean! Now, time for a jig! …or THIS DANCE.
MEMPHIS, Tenn., March 25, 2014—Fat Toad Farm, a small business specializing in hand-crafted goat’s milk caramel sauces, has been announced the winner of the second-annual FedEx Small Business Grant Contest. Fat Toad Farm, which is based in Brookfield, Vermont, will receive a $25,000 grant to put toward its business and growth plan.
Now in its second year, the FedEx Small Business Grant Contest attracted more than 5,000 entries and garnered more than 1.4 million votes.
“The outstanding quality of entrants again this year is indicative of the passion, commitment and creativity required by small business owners every day,” said Rebecca A. Huling, vice president of Customer Engagement Marketing. “Small businesses have always played a large role in the FedEx customer community, and we are proud to be a part of their continued success through the FedEx Small Business Grant Contest.”
Fat Toad Farm is a small, family owned and operated goat dairy in Vermont specializing in hand-crafted goat’s milk caramel sauces. Husband and wife team Steve Reid and Judith Irving created the business with their daughter Calley Hastings, following an old-fashioned business model based on close family ties, their food, their animals, their land and their local community. The business has great potential and plans to use the grant to improve their caramel production facility. Further, they would like to upgrade their IT platforms and streamline their order intake, fulfillment and shipping services.
In addition to the $25,000 grand prize, FedEx awarded four first-place grants of $5,000 each and five second-place grants of $1,000 each to the following small businesses:
· A Real Treat Candy Boutique
· Pig of the Month BBQ
· A Little Bundle
· Dream Beard
· Teacher Lee Play-To-Learn Preschool
The FedEx Small Business Grant Contest offers significant opportunity for small businesses to gain nationwide recognition, and encourages local communities to rally behind them at the same time. Last year’s grant winner, Nicole Snow of Darn Good Yarn, said that her business has doubled since winning the grant contest and has allowed her to begin exporting as far as Australia.
Small businesses applied for the grant by answering a few questions about their business and uploading photos to represent their story on the FedEx Small Business Grant Contest website. During a five-week voting period, applicants asked their customers, friends and family to vote for their business. FedEx selected the top 100 finalists based on their compelling business stories and other factors, including the number of votes received. Round two asked the top 100 finalists to complete a short essay, which was reviewed by a FedEx committee.
Any Fat Toad Farm fans that follow us on Facebook, Twitter, Instagram, or Pinterest can have no doubt about the unwavering love we harbor for every one of our beautiful and mischievous Alpine dairy goats. Each with their own name and unique personality, they are the heart of our family and soul of our business; managing their health and wellbeing is our highest priority and our greatest honor…even when they nibble the buttons off our jackets and stage herd-wide great escapes into the forest. (“No! Bad goat!”)
The depth of our attachment becomes especially clear each spring when the onset of kidding season turns us all into Nervous Nellies – never straying far from the birthing barn and hoping to strike the right balance between helpful and hovering. We rest easy only when the barnyard is full of happy, well-fed babies galloping in circles around their endlessly patient mums.
Seriously, we love our goats! Which is why we are thrilled to announce our recent certification by the Animal Welfare Approved program – essentially a document that makes our love of, and respect for goats official. Animal Welfare Approved (AWA) is a food label for meat and dairy products that come from farm animals raised to the highest animal welfare and environmental standards. We are thrilled to be joining the AWA community of animal-loving farmers and spreading the word about their important work.
More about the Animal Welfare Approved Program:
“AWA audits, certifies and supports independent family farmers raising their animals according to the highest animal welfare standards, outdoors on pasture or range. Called a ‘badge of honor for farmers’ and the ‘gold standard,’ AWA has come to be the most highly regarded food label when it comes to animal welfare, pasture-based farming, and sustainability.
Our standards ensure that every AWA-certified farm provides their animals with continual access to pasture or range, as well as the opportunity to perform natural and instinctive behaviors essential to their health and well-being. AWA is one of only two labels in the U.S. that require audited, high-welfareslaughter practices, and is the only label that requires pasture access for all animals. All AWA standards, policies and procedures are available on this website, making our program one of the most transparent certifications available.”
Find out more at http://animalwelfareapproved.org/
This beast has everything you could ever want in a sandwich – tart apples, creamy brie from Blythedale Farm in Corinth, VT, savory prosciutto & just a little caramel sweetness to bring it all together on fresh slices of ciabatta from our favorite local bakery, Red Hen Baking Co. in Middlesex, VT.
The recipe is pretty straight forward: Layer brie, apples & prosciutto on a piece your favorite bread, spread Fat Toad Farm Goat’s Milk Caramel on a second piece of said favorite bread , schmush together and grill on each side until warm and toasty. Enjoy!
Okay, hold on to your hats, I think this is HANDS DOWN the best dessert we’ve ever invented. Seriously, we’re lucky any of this yummy stuff lasted long enough to photograph it. After so many servings my stomach is thoroughly disgusted with my total lack of will power and self-control, but my taste buds are eternally grateful. MAN ALIVE! This is some tasty business.
Here’s how we did it:
2. Fill a heart-stoppingly adorable pudding cup half way with said divine chocolate pudding.
3. Pour a layer of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel on top of the pudding layer, use as much as you like, I used about 2 tablespoons of our Original Caramel (my favorite always and forever).
4. Dollop a final layer of Vermont Creamery Creme Fraiche on top and then stand back and admire your handiwork.
5. If you’re feeling really crazy, stab it with a pretzel stick for a little savory kick.
6. Get a spoon and be prepared to die of happiness!
Note: The layering is a little easier and more photogenic when all the ingredients are chilled.
Photography by Hannah Reid & Calley Hastings
And so it begins. Only six mamas delivered, and the barn is already bursting with cuteness. We love kidding season!!