Kind of like a car bomb, but tastier – this is the Cajeta Bomb:
1. Fill a pint glass (or mason jar) with Guinness deliciousness.
2. Fill a shot glass half with whole milk, half with Fat Toad Farm Goat’s Milk Caramel at room temperature. Mix thoroughly.
4. Chug, chug, chug!
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:
1. Follow THIS recipe for Best Chocolate Pudding by Smitten Kitchen - it truly is divine.
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!!
Growing your own dairy herd? Expanding your hobby farm? Have some jacket buttons that desperately need nibbling? We’ve got just what you need: http://burlington.craigslist.org/grd/4322127522.html
Inspired by this Salted Caramel Molten Cake recipe from one of our fave food blogs, A Cup of Jo Total time: 20 minutes
Makes four, 8oz ramekins
For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce (we used Salted Bourbon for an extra pinch of savory flavor)
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
1/3 cup (65 g.) granulated sugar
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to accompany
- Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
- Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
- Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.
In a barn in Brookfield all covered with vines, lived 65 goats in one straight line…
The ladies are loving their afternoon walks these days, despite their round bellies (get ready for baby goat madness in a couple of weeks!) and extreme fuzziness. They enjoy nibble on evergreens, tree bark, and any stubborn leaves that have managed to hang on to their branches.
They also enjoy synchronized staring across wintery pastoral landscapes, and best of all, returning (on the hussle) to their cozy warm barn and all-you-can-eat hay buffet. Right, Vicky?
Photos by Calley Hastings