Homemade Snickers with Fat Toad Farm Caramel
Makes one 9×13 pan
1. bottom chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
2. nougat layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
3. caramel layer
1- 8oz jar of your favorite FAT TOAD FARM GOAT’S MILK CARAMEL SAUCE
4. top chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired.
Meet Aubergine (Aube) the culinary genius behind my new favorite food blog Kitchen Vignettes who just took our Goat’s Milk Caramel (cajeta) to a whole new level of deliciousness in her recipe for Banana Pudding Chomeur.
To be perfectly honest, I’d never even heard of a chomeur before (there I go, exposing my total ignorance of Quebecois cuisine – I can’t even figure out how to get the little carrot thingy to go on top of the “o” in chomeur) but it is clear to me now that I have been living only a half life – a sad, tasteless, meaningless, chomeur-less existence. My world is a little brighter now with this beautiful recipe in it (developed especially for Fat Toad Farm Cajeta) now I just have to figure out how to make it so I can gobble it and start living a real life.
To find this and other fabulous recipes and gorgeous food photography, follow Aubergine’s blog http://www.kitchenvignettes.blogspot.com/
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
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
1 tsp vanilla
8 oz of your favorite flavor of Fat Toad Farm Goat’s
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.
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.
Contest ends May 12th.
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.
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.
P.O. Box 771
Woodstock, Vermont 05091
FREE SHIPPING STARTS TODAY AT WOODSTOCK GRANOLA!
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.
And here they are!
- Atlas (daughter of Cloud)
- Pansy (daughter of Petunia)
- Beatrix (daughter of Flopsy)
- Nilla (daughter of Chester)
- Slayer (daughter of Dragon)
- Posh (daughter of Vicky)
- Paris (daughter of Maddy)
- Elm (daughter of Ash)
- Yodel (daughter of Swiss)
- Tiffany (daughter of Amber)
- Flurry (daughter of Snow)
- Tillie (daughter of Flossy)
- Noodle (daughter of Noni)
- Truvy (daughter of Shelby)
- Lark (daughter of Sky)
- 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
Say WHAT??!! Check out this incredible looking recipe from Ambitious Kitchen.
I will be making this recipe (with our goat’s milk caramel, of course) for breakfast Sunday. I can guarantee it won’t look as pretty, but I’m hoping this work of culinary art justice at least – plus some extra cajeta goodness. I’ll report back.
By Gretchen Kruesi
My sister recently discovered a recipe from Made with Pink (www.madewithpink.com) for Salted Caramel Cheesecake Bars. I love to bake (only wish I had more time – and skill). I especially love Fat Toad’s Farm new bourbon salted caramel and have been looking for a good recipe to try out. I adjusted the original recipe to use local products and made a couple of alterations. You can check out the original recipe here: http://www.madewithpink.com/2010/11/salted-caramel-cheesecake-bars-dulce.html
I’ve tried many new recipes this year (mostly in the pie and cake end of things) but this is one of my favorites. Seriously, delicious! If you don’t try it you are missing out. And to boot it is very simple — no really, my first crack at it and I don’t have any adjustments. That never happens.
2 1/4 cups graham cracker or digestive biscuit crumbs (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (142g) butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup (225g) sugar
3 large eggs
1/2 cup caramel (I’d recommend Fat Toad Farm’s Salted Bourbon Caramel but any flavor will do)
2 teaspoons vanilla extract
2/3 cup caramel
2-3 tablespoons heavy whipping cream
10 caramel chews
Sea Salt (I recommend the kind used on candy – bigger grain)
- oven to 350°F (175°C).
- Coat 13x9x2-inch metal baking pan coated with nonstick spray.
- Mix graham cracker crumbs, sugar, and cinnamon in medium bowl.
- Add melted butter; stir until coated.
- Transfer crumb mixture to pan. Press evenly onto bottom of pan.
- Bake until crust is light golden, about 10 minutes.
- Cool completely on rack
- Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. This is where making sure the cream cheese is room temperature will be helpful. If it is too cold it will have some “chunks” in it, which isn’t a disaster but just not as “smooth”.
- Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated.
- Add in the Salted Bourbon
- Caramel (or whatever flavor you’re craving) and vanilla and blend until just mixed – about 10 seconds.
- Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked. Original recipe called for 38 minutes but my oven took about 45 min.
- Transfer to rack and cool completely
- Once the cheesecake bar is cooled, pour 2/3 cup Bourbon Caramel and 3 tablespoons of whipping cream in a glass measuring cup.
- Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined.
- Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until melted.
- Quickly dump the melted caramel chews into the caramel mixture and stir continuously until combined. Note: make sure combined otherwise the caramel chews will become more solid than the caramel mixture. I put the mixture in the microwave for another 20 seconds.
- The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it.
- Cover and chill until ready to serve.
Lastly – (and this is the best part!) sprinkle the caramel glaze lightly with sea salt. This is what gives it the wonderful sweet and salty combo (my favorite).
It’s pretty rich and the caramel makes it a bit gooey. I brought mine to a pot luck so cut the squares in half for smaller size. I can report back they were a huge hit – and one recipe that I’ll be adding to my high rotation list.