Photo credit: Calley Hastings
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.
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.
Woah, hold the phone… check out this decadent combination of Fat Toad Farm Traditional Goat’s Milk Caramel, swirled into ice cream with brown sugar and vanilla bean. This is the way to eat cajeta!
Recipe and photo credit Caroline Alden @carolinealdenphoto
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!
This March, Lawson’s Finest featured a specialty Caramel and Coffee Maple Imperial Stout made with Fat Toad Farm Goat’s Milk Caramel and Big Gear Coffee Roasters. Cheers to that!
Photo credit: Lawson’s Finest Liquids
Recipe adapted from The King Arthur Flour 200th Anniversary Cookbook
Time: 20 minutes Yield: 15 pancakes (depending on size)
4 cups King Arthur Unbleached All-Purpose Flour
2 to 4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 quart buttermilk or yogurt
1/2 cup (1 stick) melted butter or vegetable oil (optional)
8oz Fat Toad Farm Vermont Maple Caramel Sauce
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!
Banana Caramel Mug Cake
Find this incredible recipe here on The Kitchen Confidante website using Fat Toad Farm Caramel