Introducing our Sweets & Blooms Gift Box

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Our Sweets and Blooms gift box is the perfect way to welcome spring. This kit will get you baking a delicious cake featuring our goat’s milk caramel sauce and planting beautiful flowers to brighten up your garden.

 The Sweets and Blooms Gift Box includes: 2oz jars of our Original & Vanilla Bean Caramel, 1 recipe card to make a delicious Strawberry Almond Flour Cake, and 2 Botanical Interests Seed Packets for bachelor buttons and morning glories. We hope you enjoy! Find here.

Strawberry Almond Cake Flour Cake with Goat’s Milk Caramel

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Spicy Dark Chocolate Caramel Banana Ice Cream!

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3 ripe Bananas (frozen)

1 teaspoon Vanilla Extract

2 ounces Spicy Dark Chocolate Caramel from Fat Toad Farm

1 cup your choice of fresh berries

Peel skin off bananas. Chop into 2 inch pieces. Blend until creamy in a Cuisanart or food processor. Add vanilla extra and caramel sauce. Blend until fully incorporated. Refreeze and serve with more caramel and fresh berries on top. Enjoy!

Our Spicy Dark Chocolate Caramel comes together by slowly stirring stone ground chocolate and a healthy pinch of cayenne right into the almost finished caramel. Once the chocolate has fully melted, the caramel is dark, rich and beautifully freckled.

Taza Chocolate’s outstanding commitment to conscious sourcing, innovation, teamwork and producing a unique, high quality chocolate makes us proud to have them as a partner-in-deliciousness.

Learn more about Taza Chocolate’s amazing story HERE!

Homemade Snickers Bar with Fat Toad Farm Caramel

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Homemade Snickers with Fat Toad Farm Caramel
Makes one 9×13 pan
 
Bottom Chocolate Layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease your 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.

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.

Caramel Layer

1- 8oz  jar of your favorite Fat Toad Farm Goat’s Milk Caramel Sauce

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.

Banana Cream Pie with Salted Bourbon Caramel

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Adapted from Bon Appetit

Peanut Shortbread Crust
1 1/4 cups unsalted, dry-roasted peanuts
1/2 cup all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/4 cup (packed) light brown sugar
1/4 cup sugar
2 Tbsp.(1/4 stick) unsalted butter, room temperature
1 egg yolk
Vanilla Pastry Cream
2 cups whole milk
3/4 cup heavy cream
1/2 cup sugar
3 Tbsp. cornstarch
2 Tbsp. all-purpose flour
1/4 tsp. kosher salt
5 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into1/2″ cubes
1 tsp. vanilla extract
Assembly
3/4 cup heavy cream, divided
2 Tbsp. powdered sugar
3 ripe bananas
1/2 cup Fat Toad Farm Salted Bourbon Caramel
Equipment: A 9″ pie dish
Peanut Crust: Preheat oven to 350 degrees. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. Can be made up to 2 days ahead. Cover tightly.
Vanilla Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Puree until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. Can be made up to 2 days ahead.
Assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4″-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Whip remaining cream and put on top with reserved ground peanuts. Drizzle with Salted Bourbon Caramel.

Caramel Baked Brie

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Ingredients:
1 round or wedge of your favorite Brie or Camembert cheese
1 sheet or 1/2 package thawed puff pastry
4 oz of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel (cajeta)
1 egg, beaten

Almonds (optional)

Directions:
Preheat oven to 425°F. Roll out puff pastry on a lightly greased baking sheet. Place cheese in the middle of puff pastry and create a small indent in top of the cheese with a spoon. Fill indent with caramel, then bundle puff pastry up and around cheese. Lightly brush pastry with egg mixture. Bake for 20-25 minutes. Let cool for 5 minutes before serving with your favorite crackers or French bread. Enjoy!

Caramel Popcorn for the Super Bowl!

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Fat Toad Farm Goat’s Milk Caramel Popcorn

Makes approximately 3 quarts of deliciously crunchy caramel popcorn

Ingredients:
1/2 cup unpopped popcorn
½ (4oz) jar of Fat Toad Farm Goat’s Milk Caramel
¼ tsp salt, optional

Directions:

1) Preheat oven to 200 degrees.

2) Pop popcorn and transfer to a separate bowl, leaving out unpopped kernels

3) In that bowl, add half of the caramel and half of the popcorn – stir to coat.

4) Add remaining popcorn & caramel, stir until evenly coated.

5) Spread caramel-popcorn mixture on baking sheet(12X17)lined with parchment paper, lightly sprinkle with salt (to taste) & break up clumps.

6) Bake popcorn for 50 min, stirring twice. Remove sheet from oven, allow popcorn to cool. Enjoy!