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!

Salted Bourbon Caramel Almonds

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Ingredients:
1 lb of whole roasted almonds (unsalted)
1 8 oz jar of Fat Toad Farm Salted Bourbon Caramel (or your favorite flavor!)
1 Tablespoon of sea salt

Directions:
Preheat oven to 325. In a medium bowl, use a spoon to mix a little over half of the jar of caramel (or 4 oz) in with the almonds until they are evenly covered. Sprinkle in the salt while mixing. Spread almonds evenly on parchment paper and bake in the oven for 20-25 minutes stirring every 5 minutes. Watch closely so that the caramel gets crispy but does not burn.  Let cool and remove from parchment paper. Serve as a delicious snack for the Super Bowl.

Fat Toad Farm named 2017 Good Food Award winner for Vanilla Bean Goat’s Milk Caramel

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We are excited to announce that we have received a Good Food Award for our Vanilla Bean Goat’s Milk Caramel Sauce!  Made with 4 simple, all-natural ingredients ( Goat’s milk, pure cane sugar, baking soda and whole vanilla beans), our Vanilla Bean Goat’s Milk Caramel Sauce is meticulously hand-stirred to velvety perfection over the course of 5 hours as the whole vanilla beans steep in the fresh, local goat’s milk sourced from Vermont Creamery. The winners of this year’s Good Food Awards rose to the top amongst 2,059 entries in a Blind Tasting. The highest scoring entries were submitted to a rigorous vetting process to verify they met specific criteria around sound agricultural practices, sourcing transparency and good animal husbandry. This year’s winners represent the forefront of American craft food, making products that are delicious, respectful of the environment, and connected to communities and cultural traditions. We (Fat Toad Farm), also received a 2016 Good Food Award for our Original Goat’s Milk Caramel Sauce.

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Caramel Chocolate Molten Cake

 

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Adapted from Better Homes and Gardens 2012

Prep: 30 minutes Cool: 15 minutes

Chill: 2 hours Bake: 15 minutes

Stand: 10 minutes Oven: 375 F

 

1 cup semisweet chocolate pieces

1/3 cup whipping cream

1 tablespoon butter

¾ cup semisweet chocolate pieces

½ cup butter

4 eggs

½ cup sugar

½ cup all-purpose flour

1 8oz jar of Fat Toad Farm Goat’s Milk Caramel sauce

Coffee or vanilla ice cream (optional)

  1. Generously butter eight 6 ounce ramekins or custard cups. For filling, over a double boiler (heat safe bowl over steaming water) combine 1 cup chocolate pieces, whipping cream, and 1 tablespoon butter. Stir over low heat until chocolate is melted and mixture is smooth. Cool for 15 minutes, stirring occasionally. Cover and chill for 2-3 hours or until mixture reaches a fudge-like consistency.
  2. Preheat oven to 375F. In a double boiler combine ¾ cup chocolate pieces and ½ cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.
  3. In a large mixing bowl, beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes. Beat in flour and slightly cooled chocolate-butter mixture. Spoon enough batter into each ramekin to measure 1 inch in depth.
  4. Divide chilled filling into 8 portions. Working quickly, use your hands to roll each portion into a ball. Use your thumb to make a shallow indent. Place a ball of filling on top of the batter in each ramekin; do not allow filling to touch sides of ramekins. Spoon a tsp of caramel into indent. Spoon the remaining batter into ramekins, spreading over balls of filling.
  5. Bake for 15 minutes. Remove from oven; let stand for 10 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Serve immediately. Drizzle with Fat Toad Farm Goat’s Milk Caramel. If desired, serve with small scoops of ice cream. Makes 8 individual cakes.