Fat Toaders Cajeta and Goat Cheese Brownie Recipe!

brownies
Fat Toaders’ Cajeta and Goat Cheese Swirl Brownies

Ingredients
Brownie base

2/3 cup all-purpose flour
¼ tsp salt
½ tsp baking powder
3 ounces unsweetened chocolate
3 ounces bittersweet chocolate
6 tablespoons unsalted butter
1 cup sugar
2 tsp vanilla
3 eggs

Goat Cheese filling
1 ½ cups plain chevre
¼ cup sugar
½ tsp vanilla
1 egg yolk

Caramel Swirl
4-6 ounces of goat milk cajeta (original, vanilla bean and coffee bean recommend)

1. Preheat oven to 325 degrees.
2. Grease a 8X8 pan.
3. To make brownies, melt butter and chopped up chocolate in a double boiler. Heat until melted and combined.
Take off of heat and add sugar and vanilla. Let cool slightly. Whisk in eggs one at a time.
Whisk the dry ingredients together, flour, salt and baking powder.
Combine with wet ingredients until fully incorporated.
4. To make goat cheese filling. Cream together all ingredients.
5. Pour half of batter into bottom of pan. Using a spoon drop half of the goat cheese on top of batter. Pour the remaining batter on top.
Drop the rest of the goat cheese on top and swirl in with a knife. Drizzle cajeta on top.
6. Bake for 50-60 minutes.

Caramel Coffee Chiller


How do we power through our 12 hour up-with-the-(sometimes-before-the)-sun days here on the farm?

Here’s how:  a shot of perfectly expressed espresso mixed with a full cup of whole cow’s milk or local goat’s milk with caramel stirred in to add just a little creaminess and just a little sweetness.

Ingredients:

  • 2 shots of espresso
  • 1 cup of milk
  • 1 Tbsp Fat Toad Farm Goat’s Milk Caramel
  • ice

Directions:

Mix the caramel in with the espresso shot so the caramel melts.  Add milk and ice.  Shake and voila-  a great excuse to get through the rest of the day.  Woohoo!    Make it a mocha by adding melted chocolate!


Strawberry Rhubarb Goat Cheese Cheesecake with Caramel

This recipe is a twist on classic cheesecake using goat cheese in addition to cream cheese,
a layer of sticky sweet rhubarb in the middle, topped off with some beautifully decorative
strawberries and of course caramel drizzled on top! The result is a very nicely balanced sweet and tangy
desert.

Ingredients

  • Graham cracker crust
  • 1 ½ cup graham crackers (or one packet)
  • ¼ cup sugar
  • 1/3 cup unsalted butter, melted
  • 1/4 tsp salt

Cheesecake

  • 16 oz cream cheese, cut into pieces
  • 12 oz fresh goat cheese, crumbled
  • 1 1/4 cups sugar
  • 4 eggs
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract

Rhubarb Filling

  • 3 cups rhubarb
  • ¾ cup sugar
  • 2/3 cup water
  • 1 Tsp cornstarch
  • 1/8 tsp salt

Caramel Topping
4-8 oz of Fat Toad Farm’s Goat’s Milk Caramel (Original or
Vanilla Bean)

Directions for Rhubarb Filling:
Mix together all ingredients in a medium size saucepan.
Cook, stirring frequently over low-medium heat for about
½ hour or until it is thick and sticky. Most of the water
should be evaporated and the rhubarb should be broken
down. Set aside to cool.

Directions for Crust:
Preheat oven to 375. Melt butter in small pan. Break one
packet of graham crackers into ¼ inch pieces. Put in food
processor and chop on high until finely ground. You can
also put the crackers in a Ziploc bag and pound on them
until they are fine. Mix graham cracker crumbs, sugar and
salt into a medium size bowl. Use a fork to thoroughly
mix in butter. Get out a 9-inch spring-form pan. Cut out a
piece of parchment paper to fit the bottom of the pan. Place
parchment paper in pan and then using the bottom of a
glass press graham cracker mixture down firmly to form a
crust. Bake for 8 minutes. Remove and let cool.

Directions for Cheesecake:
Turn oven down to 325. Put chunks of cream cheese and
broken up goat cheese into a medium size bowl. Blend
together with an electric mixer for a minute. Then slowly
add sugar, mixing on medium until creamy. Continue to
mix and add one egg at a time until the filling is thick and
creamy. Add lemon zest, lemon juice and vanilla extract
until fully combined. Pour half of filling into the bottom
the spring form pan. Use a spatula to spread it out evenly.
Spread the rhubarb filling evenly across the first layer of
cheesecake. Then, pour the rest of the cheesecake filling
on top and spread out evenly. Cook for 50-60 minutes or
until edges look firm and the middle still wiggles a little
bit. Remove and let cool on a rack for several hours. When
warm to the touch put in the fridge to cool further for a
total of 5-6 hours. Before serving, take out and using a
knife carefully loosen the cake from the sides of the spring
form pan. Then remove the outer ring. Thinly slice 5-8
strawberries and place decoratively on the top of the cake.

Drizzle lots of caramel on top and devour.

Summer Caramel S’mores

Summer Caramel S’more
Servings: 20 or more

You’ll need:

  • 1 box of your favorite Graham Crackers (you could also make them yourself if you’re feeling really ambitious – check out Martha’s recipe HERE)
  • 6 oz chocolate (We prefer bittersweet or at least dark chocolate to balance the sweetness)
  • 4 oz Fat Toad Farm Goat’s Milk Caramel  (We recommend our Original and Vanilla Bean flavors for s’more, but any of our delightful flavors will work beautifully here)
  • 1 package marshmallows

Directions:

Place chocolate on one half of a graham cracker and spread caramel on the other half.  Toast your mallow, squish it between the two halves and EAT IT!

Make a platter full and serve for desert at a potluck or for the 4th of July. You can also put them on a baking tray and warm them before serving to melt the chocolate and marshmallows.  ENJOY!

Lemon Chess Pie with Fat Toad Farm’s Very Own Crème Fraiche

After chores, caramel, chores, gardening, caramel, cheese-making, and chores yesterday, our fabulous and shockingly industrious interns – Lily, Elisa & Melissa – still had the time and energy to make Lemon Chess Pie last night with a ridiculous Fat Toad Farm original crème fraiche.   We all ate a slice (or two in some cases) for breakfast this morning during our weekly farm meeting and it was so delicious we had to make it an agenda item to make sure proper respect was paid.   I recommend you all make this immediately if not sooner.

Check out the recipe from Bon Appetit here: http://www.bonappetit.com/recipes/2011/11/buttermilk-lemon-chess-pie.  Elisa substituted goat’s milk for buttermilk and added a dash of vinegar and a dash of cayenne for a little extra kick.

Lily’s recipe for FTF’s original Crème Fraiche is something like this:

  • 1/2 cup plain fresh chevre
  • 1/4 cup goat’s milk & half & half combo – depending on how healthy you’re feeling
  • 1 to 2 tablespoons maple syrup