Caramel Whoopie Pie

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Ingredients:

For cakes:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (shaken)
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling:
1 stick unsalted butter, softened
1 cup confectioner’s sugar
2 cups Marshmallow Fluff
6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel

Directions:

Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.

Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.

Assemble: Spread two tablespoons frosting between cake tops and bottoms.

Eat up!

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Small Batch Release: Bourbon Barrel Aged Hard Cider Caramel

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For the Caramel Adventurer!  Fat Toad Farm’s  Bourbon Barrel Aged Hard Cider Caramel is made with Stowe Cider and it will bring your caramel experience to a whole new level. This smooth, dry, bourbon-forward cider is the perfect compliment to our creamy, not-too-sweet goat’s milk caramel sauce. This Vermont collaboration will spruce up your family’s pumpkin pie recipe and leave everyone asking for seconds. Or pair it with a Vermont sharp cheddar at your holiday party. Just add a drizzle on Butter Pecan ice cream or add a healthy dollop on roasted squash and enjoy. We promise it will not disappoint!

To get your first taste join us at the Stowe Artisan Market

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Recipe: Caramel Pumpkin Pie

Caramel pumpkin pie

Ingredients

  • 15 ounce pumpkin (1 can) – make sure you’re using pumpkin not pumpkin pie filling!
  • 8 oz Fat Toad Farm Caramel – we recommend our NEW Bourbon Barrel Aged Hard Cider Caramel
  • 2 eggs
  • 3 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup freshly whipped cream to garnish
  • 1 9” pie crust

Directions

Preheat oven to 425ºF.  Mix up a batch of your favorite pie crust dough, enough to cover a 9” pie pan.  Our favorite crust recipes come from King Arthur Flour.

In a large mixing bowl, combine pumpkin, Fat Toad Farm Caramel and eggs. Add remaining ingredients and mix thoroughly.  Pour pumpkin mixture into pie crust. Spread evenly and gently tap to remove any air bubbles.  Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes or until knife inserted near center is clean when removed.  Allow pie to cool before serving with fresh whipped cream.

A Very Vermont Thanksgiving!

At the beginning of 2016, we began our partnership with Vermont Creamery and our beautiful and mischievous herd of 75 dairy goats moved eight miles down the road to Ayers Brook Goat Dairy, a first-of-its-kind model goat dairy in the United States run by Vermont Creamery.  Our goats joined the herd over at Ayers Brook and began to supply milk for both our goat’s milk caramel sauces and Vermont Creamery’s award-winning artisanal cheeses.

So this Thanksgiving, we want to share this partnership with you by bringing together our caramel and their butter and cheese to celebrate the amazing offerings from our bountiful Vermont terroir!

Chocolate Pudding with Caramel and Vermont Creamery Creme Fraiche

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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

 

Goat Lovers Delight

Featured on the Murray’s Cheese website for this holiday season, you do not want to miss out on this Goat Lover’s Delight! This delicious pairing brings together Effie’s Cocoacakes, Vermont Creamery’s Bonne Bouche and Cremont, and our Original Goat’s Milk Caramel Sauce.

Every holiday party NEEDS this pairing.

Get yours HERE!

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MALTED Cocoacakes

BUTTERY Oatcakes

AGED Vermont Creamery Bonne Bouche

CRINKLY Vermont Creamery Cremont

SILKY Fat Toad Farm Caramel Sauce

 

Chocolate Caramel Molten Lava Cake

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Share the love this Thanksgiving with this ooey-gooey, utterly delicious recipe. The combination of our mouthwatering goat’s milk caramel sauce and Vermont Creamery’s Cultured Butter will make everyone thankful they came to your house for Thanksgiving😉

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

Ingredients:

For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce

For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) Vermont Creamery Cultured Butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
3 eggs
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

Directions:

  1. 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.
  2. 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).
  3. 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.

 

 

 

Holiday Tastes: The Cheese and Caramel Gift Pairing

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Find this holiday pairing online here.
What you need:
VT Farmstead Cheese Co. Farmstead Cheddar
Castleton Salted Maple Crackers
Fat Toad Farm’s Salted Bourbon Goat’s Milk Caramel Sauce

VT Farmstead Cheese Co. 8oz. Farmstead Cheddar:

VFCC’s mixed herd milk and the fact that their Farmstead cheddar is a raw milk cheese ensures that subtle flavors shine starting with a lush bite of classic cheddar taste but with a subtle sweet note and lingering hints of butter and fruit.

Castleton Salted Maple Crackers: 

Slightly sweet, slightly salty with hints of Maple. 

Fat Toad Farm’s Salted Bourbon Goat’s Milk Caramel:

Our Salted Bourbon Caramel is made by pouring in a handle of Kentucky straight bourbon right into the almost finished caramel. The bourbon burns off immediately leaving behind notes of vanilla and a little bit of spice. In the end, we add just enough salt to compliment the complex flavor of the bourbon.

Buy this delicious holiday pairing here.

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