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.

 

Salted Caramel Cheesecake Bars

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.

 

 

 

 

 

 

Ingredients:
Crust

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

Filling

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

Glaze 

2/3 cup caramel

2-3 tablespoons heavy whipping cream

10 caramel chews

Sea Salt (I recommend the kind used on candy – bigger grain)


The crust:

  •  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

 

 

The Filling:

  • 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

 

The Glaze:

  • 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.