Roasted Peach and Caramel Popsicle Recipe

Yes ma’am – the recipe is finally here from the blog of style and deliciousness Avery and Augustine.   Hmmmmmm.

roasted peach caramel popsicles

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Ingredients

Peaches (I used organic yellow peaches from Ferraro Farms)

Trader Joe’s French Vanilla ice cream

Fat Toad Farm goat’s milk caramel

Trader Joe’s Speculoos cookies

Brown sugar

Sea salt

 

Directions

When I first started thinking about what kind of popsicles to make for our summer party, I looked through so many delicious recipes and ideas (and pinned some to my Summer board on Pinterest) and eventually decided on a peach and caramel popsicle.  I knew I wanted to use Fat Toad Farm’s caramel, but couldn’t find an exact recipe for the popsicle.  I eventually found this apricot salted caramel popsicle from Johnny’s Pops in Vancouver and later received this recipe in an email newsletter from Fat Toad Farm.  After doing some more reading about other people’s experiences with homemade peach ice cream, I went on to experiment.

I sliced the peaches, sprinkled them generously with brown sugar and roasted them in the oven for 30-40 minutes at about 350 degrees.  Also, based on some friends’ advice, I sprinkled the peaches with some sea salt, which enhanced their flavor.  While waiting for the peaches to roast, I set out the ice cream to let it soften a bit and also smashed the Speculoos cookies into crumbs in a ziploc bag using a heavy ice cream scooper.  After the peaches were done, I peeled and chopped them and put them in a small bowl.  I poured some Fat Toad caramel sauce into a sandwich-sized ziploc bag and snipped off a corner to get it ready for piping.  I found this great tip for filling a ziploc bag for piping using a glass–I don’t remember the original website, but here is another reference.

WIth all the ingredients ready, I scooped a thin layer of softened ice cream into a big bowl, mixed in some chopped peaches and drizzled the caramel sauce over all that.  Then I spooned the mixture into 3 oz. Dixie cups, sprinkled Speculoos cookie crumbs over the top, packed the crumbs in a bit and inserted a wooden ice cream spoon halfway into each cup.  I repeated the process a few times until I had enough popsicles for the party.  I let them freeze overnight, but depending on how cold your freezer is, at least 24 hours might be best to give the popsicles enough time to solidify.

A few notes: I read somewhere that fruit tends to lose its sweetness after being frozen and definitely found this to be the case.  Next time, I will probably use more brown sugar while roasting the peaches.  I chose Trader Joe’s ice cream to use as a base for the popsicles because it is dense and doesn’t have a lot of air in it (compared to some other brands), kind of like gelato–that was the kind of texture I wanted the popsicles to have.

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Caramel Cold Brew Iced Coffee

Our Goat’s Milk Caramel is equally delicious used to sweeten up hot caffeine beverages as it is used to add some caramel goodness to cold summer drinks. For this refreshing Caramel Cold Brew Iced Coffee we drizzle caramel around the inside edge of a glass, add 1/2 a glass cold brew and 1/2 a glass milk and then top it off with ice. Enjoy!

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Caramel Affogatos

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Have you had it yet? An affogato is a great summer treat. Who doesn’t want ice cream this time of year?  And who doesn’t need a shot of espresso any time of year?!  This an incredibly easy and delicious dessert to make. Here ya go, step-by-step:

1. Scoop ice cream into cup.

2. Make hot shot of espresso.

3. Pour espresso over ice cream.

4. Drizzle amply with caramel! Go pure and simple with our Original Caramel or get a little boozy with Salted Bourbon Caramel!

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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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PBB&C (Peanut Butter, Banana and Caramel Sandwich!)

PBB+C

There are days when nothing hits the spot like a peanut butter sandwich.  But don’t use just any old peanut butter.  Big Spoon Roasters makes handcrafted nut butters from scratch in Durham, N.C. Uniquely fresh, delicious, and nutritious, each small batch is made to order with the best possible ingredients sourced directly from local and like-minded producers.  Add bananas and Fat Toad Farm caramel to make that peanut butter sandwich something to remember!

 

Caramel, Peanut Cocoa Butter and Banana Sandwich

2 pieces of sandwich bread

½ a ripe banana

1 Tbsp Fat Toad Farm Original Caramel

1 Tbsp Big Spoon Roasters Peanut Cocoa Nut Butter

 

 

 

 

 

 

 

 

 

2017 sofi New Product Winner!

Our Bourbon Barrel Aged Hard Cider Goat’s Milk Caramel Sauce has won a sofi New Product Award in the Dessert Sauce & Toppings category in the Specialty Food Association’s 2017 sofi™ Awards competition.

Sofi New Product Winner

 

A sofi is the top honor in the $127 billion specialty food industry. “Sofi” stands for Specialty Outstanding Food Innovation and represents the best of the best from members of the Specialty Food Association.

Fat Toad Farm’s Bourbon Barrel Aged Hard Cider Goat’s Milk Caramel Sauce was one of 154 Winners selected by a national panel of 62 specialty food experts from 3,000 entries across 39 categories. Every entry is carefully assessed by passionate and knowledgeable food professionals including chefs, culinary experts, academics, food writers, and category buyers. Products are judged on taste, ingredient quality, and innovation.

“We are honored that our Bourbon Barrel Aged Hard Cider Goat’s Milk Caramel Sauce has won a sofi New Product Award”, says Calley Hastings, owner of Fat Toad Farm. “This flavor brought together our rich and creamy goat’s milk caramel sauce with Stowe Cider’s smooth, dry, bourbon-forward hard cider. We are very grateful for this award and are glad to be among so many other great companies.” This product can be found on their website at www.fattoadfarm.com and at Stowe Cider in Stowe, Vermont.

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