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.

Recipe Inspired by This Original Recipe from the fabulous Half Baked Harvest  food blog

Cook Time: 25 minutes Total Time: 2 hours

Yield: 16-18 gooey & delicious Caramel Coffee Rolls

Ingredients

Dough

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 2 tablespoons light brown sugar
• 1/2 cup (stick) unsalted butter, melted
• 1 cup warm goat milk (you can also use whole milk or eggnog if you want to be really festive!)
• 1/4 cup plain Greek yogurt
• 1 egg
• 4 cups all-purpose flour (I needed to add another 1/2 cup of flour to get the right consistency)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Filling

• 1/2- 3/4 cup brown sugar
• 2 tablespoons cinnamon
• 1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)

Topping

• 1 jar (8oz) Cold Brew Coffee Goat’s Milk Caramel from Fat Toad Farm  (Click HERE to buy now)

Instructions

1. To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
2. To the bowl add the melted butter, warm goat milk, greek yogurt, and egg, stir to combine. Add in the flour, salt, and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
3. To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish with butter.
4. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut – roughly 3/4 to 1 inch thick. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated.  Confused? Check out the original recipe from Half Baked Harvest for fabulous step-by-step photo directions HERE.
5. Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
7. Allow to cool for a few minutes.  Drizzle with (drown in?) Fat Toad Farm’s Cold Brew Coffee Goat Milk Caramel Sauce (or your favorite flavor – any of our caramel sauces will be excellent substitutes), serve warm and enjoy!

Caramel Banana Cream Pie
Recipe By: Pie Provisions

Ingredients:
1 Pie Crust (in a pie pan), keep refrigerated until ready to Blind Bake
2oz Fat Toad Farm Original Caramel (Buy online at our farm store)
2 Large Bananas, sliced into ½” medallions

Vanilla Pastry Cream Filling:
2½ cups Whole Milk
½ cup Heavy Cream
4 Large Egg Yolks, lightly beaten
1 cup Sugar
⅓ cup Cornstarch
1½ tsp Vanilla Extract
1 Tbs Unsalted Butter

Whipped Cream Topping:
2 cups Heavy Whipping Cream
1 tsp Vanilla Extract
¼ cup Confectioner’s Sugar

Directions for Blind Baked Pie Crust:
*this can be done up to 2 days in advance*
1. Pre-heat oven to 350° F.
2. Remove pie crust from the refrigerator. Blind Bake by lining the crust with parchment paper and fill it to the brim with
pie weights (or dried beans!).
3. Bake the weighted pie for 25 minutes on the middle rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Using a fork, prick the crust along the entire surface of the bottom of the pie as well as the sides of the pie. Return to
the oven for 10 -15 additional minutes, or until the crust is golden brown. Remove the crust from the oven and cool
on a wire rack.

Directions for Vanilla Pastry Cream:
*this can be done up to 3 days in advance. It needs a minimum of 4 hours to cool to thicken up*

1. Combine milk, heavy cream, and egg yolks in a medium bowl. Stir to combine.
   2. Combine sugar and cornstarch in a separate bowl. Stir to combine.
   3. Combine the dry ingredients with the wet ingredients in a medium pot over medium heat. Using a whisk, stir to
   combine.
   4. Continue to whisk while the mixture begins to warm up and slowly thicken. After 4-8 minutes of continuous whisking
   (to prevent the bottom from burning!), the mixture will begin to boil. Once it begins to boil, set a timer for 30
   seconds. Continue to whisk the thickening pasty cream until the timer goes off.
   5. Remove the pastry cream from the heat and add in the butter and vanilla. Stir until butter is completely melted and
   vanilla is mixed throughout.
   6. Strain the pastry cream into a heat proof container to cool. Place plastic wrap directly in contact with the pastry
   cream to prevent a film from forming. Allow the pastry cream to cool in the refrigerator and thicken for a minimum
   of 4 hours or a maximum of 3 days.

Find Fat Toad Farm Caramel online here.