Strawberry Almond Flour Cake with Goat’s Milk Caramel Sauce



Photo credit: Calley Hastings

We’ve found our new favorite summer 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.


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.




Spiced Caramel Chai Recipe

To warm your soul on these cold winter days.

Spiced Caramel Chai Recipe
Inspired by this caramel chai recipe from one of our favorite food blogs, Not Without Salt

Total time: 20 minutes
Serves 5

1/3 cup of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, we used our Original
4 cups goat’s milk (or whole milk)
1 whole cinnamon stick
8 cardamom pods, smashed
8 whole cloves
1 vanilla bean, split
8 peppercorns
1 inch piece of ginger, peeled and sliced
1 tablespoon loose black tea or the contents from 2 black tea bags
pinch salt


  1. In a wide saucepan combine 1/3 cup caramel sauce and milk over medium heat, stirring until fully integrated. 
  2. Add the cinnamon stick, cardamom pods, cloves, vanilla bean, peppercorns, sliced ginger and tea.
  3. Continue to stir until milk reaches a simmer. Turn off the heat and allow the spices to steep with the milk for 10 minutes.
  4. Strain and serve.

Leftover chai can be stored, covered, in the refrigerator for 1 week.

Coffee, Caramel, Cayenne Brownies


Coffee, Caramel, Cayenne Brownies 

Adapted from Better Homes and Gardens Magazine

8 ounces semisweet chocolate, coarsely chopped

1 cup butter

2 cups all purpose flour

¼ cup unsweetened Cocoa powder

2 ½ cups sugar

1 tbsp freshly ground coffee beans, finely ground

2 – 3 teaspoons ground cayenne, chili, or chipotle powder

1 ½ teaspoons ground cinnamon

6 eggs

2 tsp vanilla extract

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


In a small saucepan, cook and stir chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly.

Preheat oven to 325°.  Line a 13 x 9 x 2 inch baking pan with foil, extending the foil over the edges of the pan (or use two smaller pans).  Grease foil with a little olive oil.

In a small bowl, stir together flour and ¼ cup cocoa powder.

In a large mixing bowl, stir together sugar, finely ground coffee, cayenne, and cinnamon. Add chocolate mixture.  Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl occasionally.  Add eggs, one at a time, beating on low speed after each addition, until just combined.  Beat in vanilla extract.  Gradually beat in flour mixture until just combined.  Beat on medium speed for 1 minute.  Pour batter into prepared baking pan, spreading evenly, about 1 ½ inches thick.

Bake for 35 – 40 minutes of until edges start to pull away from sides of pan. A knife stuck in the middle should come out clean.  Cool in pan on a wire rack.  Lift brownie out of pan with foil edges and remove foil.

Top with powdered sugar and drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce!

Grandma Sal’s Super Fluffy Pancakes with Creamy Goat’s Milk Caramel Sauce

Grandma Sal’s Super Fluffy Pancakes with Creamy Goat’s Milk Caramel Sauce
(Makes 15 medium-sized pancakes)
2 Eggs, separated
1 ½ cups Milk
½ cup Vegetable Oil
1 ¾ cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1 teaspoon Salt
In a small bowl, beat egg whites until stiff but not dry. In a larger bowl, beat egg yolks. Then add milk and oil to egg yolks and beat again. Mix dry ingredients and add to egg/milk mixture beating occasionally as you go. Fold in egg whites. Heat a skillet on medium with a little vegetable oil or butter. Pour ¼ cup of batter onto skillet and cook first side until little bubbles appear. Then flip and cook for 1-2 more minutes or until deep golden brown. Serve with warm Fat Toad Farm Goat’s Milk Caramel and fresh raspberries.

Breakfast in Bed for your Valentine: Skillet French Toast Stuffed with Apples and Caramel


Total Time:35 min


For the batter:

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

For the filling:

2 medium apples (chopped)

4 tbs Fat Toad Farm Cinnamon Goat’s Milk Caramel

The Bread:

4 slices of Challah Bread


For the batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

For the filling:
Chop apples into bite sized cubes and mix together with Fat Toad Farm Goat’s Milk Caramel.

Preheat oven to 350 degrees F.
Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French Toast to oven and bake for 8 minutes.

Cut each French Toast in half and serve. Drizzle with more delicious  Fat Toad Farm Goat’s Milk Caramel Sauce for some added love and sweetness!

Homemade Caramel Irish Cream

Need something easy, unique, delicious, and just a little bit boozy to bring to Christmas festivities?   Here’s your answer, with our new version of the Bailey’s:

Irish Cream

Homemade Caramel Irish Cream Recipe

Prep Time: 15 minutes
Yield: 1/2 gallon


  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cups Irish whiskey
  • 8 oz (1 jar) Original Goat’s Milk Caramel
  • 14 oz sweetened condensed milk
  • ¼  cup chocolate syrup
  • 2 tsp instant coffee
  • 2 tsp vanilla extract
  • 1 tsp almond extract


Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy Holidays!