Banana Caramel Mug Cake

Find this incredible recipe here on The Kitchen Confidante website using Fat Toad Farm Caramel 

Fat Toad Farm Wins 4th Good Food Award

Fat Toad Farm is excited to announce that they received a 2019 Good Food Award for their Vanilla Bean Goat’s Milk Caramel Sauce. The nation’s leading food producers, grocers, chefs, journalists and activists united in San Francisco on Friday, January 11th to honor the 220 Good Food Award winners. An annual awards ceremony now in its ninth year, the Good Food Awards recognizes American food and drink creators who demonstrate a commitment to creating tasty, authentic and responsibly made products and in doing so, better the nation’s food system. Each of the 2019 winners demonstrates both a mastery of their craft and a commitment to maintaining exceptionally high social and environmental standards in their work.

Their Vanilla Bean Goat’s Milk Caramel Sauce is made with 4 simple, all-natural ingredients (goat’s milk from Ayer’s Brook Goat Dairy and Vermont Creamery, pure cane sugar, baking soda, and whole vanilla beans) and is meticulously hand-stirred to velvety perfection over the course of 5 hours. The result of this traditional cooking process is a rich and creamy, not-too-sweet caramel that delivers an irresistibly complex flavor. Their award-winning product line of goat’s milk caramel sauces, comprised of eight mouthwatering flavors (Original, Salted Bourbon, Cold Brew Coffee, Spicy Dark Chocolate, Vanilla Bean, Vermont Maple, Cinnamon, and Irish Whiskey Cream), can be found online at www.fattoadfarm.com and in local specialty food stores and across the United States.

This year, the Good Food Awards distinguished value-added food and beverage products in sixteen categories (beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oils, pantry, pickles, preserves, snacks, spirits). The 2019 winners yield from 34 states and D.C., emerging to the top amongst 2,035 entries in a blind tasting with 262 judges held in September. The highest scoring entries were submitted to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award.

The gala Award Ceremony began with a glass of sparkling cider from winner Liberty Ciderworks and ended in an affirmation from Director Sarah Weiner of why, at this particular moment in time, the work of the 220 winners – each one a talented artisan, local business owner and sustainability advocate – is so important:

“Through your very existence – by growing and thriving and continuing on through seasons of boom and bust – you show everyone that America’s appetite for truly good food is here to stay. At a time when the message of ‘us versus them’ grows louder, you quietly yet firmly send a different message about how this country works and what we value. Every day – through the choice to protect our land and waters, to pay fairly and transparently, to build community wellness alongside your businesses – you say ‘all of us or none of us.”

About Fat Toad Farm 

Fat Toad Farm is a family-run business in Brookfield, Vermont that specializes in the production of goat’s milk caramel sauce, based on the traditional Mexican confection known as cajeta. It is run by husband and wife team Steve Reid and Judith Irving, and their daughter Calley Hastings. The family has spent the last eleven years perfecting the art of goat’s milk caramel making, focusing on traditional cooking methods and using a small number of fresh, simple, all-natural ingredients. For more information, visit www.fattoadfarm.com.

About the Good Food Awards

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Now it its ninth year, awards will be given to winners in 16 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, honey, oil, pantry, pickles, preserves, snacks and spirits. The Good Food Awards Seal, found on winning produces assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

Total Time:35 min

Ingredients:

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

Directions:

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 Recipe

Prep Time: 15 minutes
Yield: 1/2 gallon

Ingredients

Chocolate Caramel Roulade

Adapted from Mary Berry, The Great British Bake Off

6 oz high quality semisweet chocolate, finely chopped

6 eggs, separated

¾ cup white sugar

2 Tbsp unsweetened cocoa powder

10 fl oz heavy cream

4 oz Fat Toad Farm Goat’s Milk Caramel (Salted Bourbon recommended)

Powdered sugar, to dust

1. Preheat oven to 350 F. Lightly grease a 13in x 9in/33cm x 23cm pan then line the base and sides of the tin with a large sheet of parchment paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.
2. Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)
3. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
4. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.
5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then, fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.
6. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven, leave in the tin (it will fall and crack a little) and set aside until cold.
7. Whip the cream until it just holds its shape. Lay a large piece of parchment paper on the work surface and dust it lightly with powdered sugar. Turn the roulade out on to the paper so its lining paper is on top, then, carefully peel off the paper. Spread the goat’s milk caramel on the roulade and then follow that with the whipped cream, leaving a border of about ¾ in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks – that is quite normal and all part of its charm.
8. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula. Dust with powdered sugar.

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!

Prep Time: 20 minutes
Yield: 12 servings

Ingredients:

• 8 ounces (1 jar) Fat Toad Farm Original Goat’s Milk Caramel Sauce
• 10 large egg yolks
• 1 quart whole milk
• 1 quart heavy cream, lightly whipped
• 3 cups spiced rum
• 1 teaspoon vanilla extract
• Dash of nutmeg to garnish

1. Directions: Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
2. Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
3. Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!

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!

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.