Strawberry Almond Flour Cake with Goat’s Milk Caramel Sauce

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We’ve found our favorite Mother’s Day recipe! The Strawberry Almond Flour Cake adapted from King Arthur Flour. The best part of this cake is that you can use caramel two ways. Make homemade whipped cream using caramel as a sweetener then drizzle caramel on top of the cake before serving. Follow the original recipe and then make our whipped cream recipe below. Note: if you want a two layer cake as shown in the photo double the King Arthur recipe.

Ingredients

2 cups heavy cream

1/4 cup Fat Toad Farm goat’s milk caramel

1 teaspoon vanilla extract

In a stand-up mixer whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds until fully incorporated. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.

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G.O.A.T Kidding Season

3 things go hand-in-hand in March in Vermont. Mud season + sugaring season + goat kidding season. We would happily let go of mud season, we get fueled up by being out in the woods for sugaring season but the cute little baby goats are what truly get us through the end of winter to the green pastures. Ayers Brook Goat Dairy is doing an amazing job bringing lots of little goat kids into the world!

Pancakes Drizzled with Maple Caramel Sauce

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Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook

Time: 20 minutes         Yield: 15 pancakes (depending on size)

Ingredients:

4 cups King Arthur Unbleached All-Purpose Flour

2 to 4 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 quart buttermilk or yogurt

1/2 cup (1 stick) melted butter or vegetable oil (optional)

Topping:

8oz Fat Toad Farm Vermont Maple Caramel Sauce

Directions:

In a large bowl, mix the dry ingredients thoroughly.

In a second bowl, mix the buttermilk and melted butter (or oil) together. Separate the eggs setting the whites aside to fold in later and add only the yolks to the buttermilk and butter mixture. Take about 20 seconds and blend this mixture into the dry ingredients. Finally, in a separate bowl, beat the egg whites that you set aside until they form stiff peaks and fold them into the mixture.

Heat up your griddle and pour about a quarter cup of the mixture for each pancake leaving enough space for them to expand. Turn them when the bubbles on the top surface pop and don’t fill in. The second side takes only half the amount of time needed to cook the first.

Serve them up with a healthy drizzle of Fat Toad Farm Vermont Maple Caramel Sauce and be prepared to lick your plate clean!

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Welcome to Goat Town!

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Welcome to Goat Town! All things goat in the heart of Vermont. Known for hill farms, small manufacturing and strong community, this Central Vermont area is home to a group of entrepreneurs whose creative businesses all revolve around goats.
milesanddaryll          donandallison
 

Miles Hooper and Daryll Breau (l) and Don and Allison Hooper (r) 

Owners of Ayers Brook Goat Dairy  
Striving to exemplify the highest standard of animal husbandry and care for the land 
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At Fat Toad Farm we get goat milk from Ayers Brook Goat Dairy and Vermont Creamery for our Goat’s Milk Caramel sauce!
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Calley Hastings of Fat Toad Farm 
Makers of award-winning Goat’s Milk Caramel 
 
Fat Toad Farm  Traditional Goat’s Milk Caramel made 7 miles up the road!
 
samandgoat
 
Quality gloves made in Vermont for nearly 100 years
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Best gloves for feeding goats and farm work! Made by Green Mountain Glove 3 miles down the road!
 
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Miles Hooper of Vermont Chevon 
Premium goat meat raised with consideration for the animals, environment and community
 
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Adeline Druart, Kara Young and Matt Reese from Vermont Creamery 
Consciously crafted delicious dairy that tastes better because it is better!
 

Vermont Creamery makers of award winning fresh and aged cheeses and butter