To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this afternoon!
Makes 24 Madeleines
Adapted from the Kitchn
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 8 oz jar of your favorite flavor Fat Toad Farm Goat’s Milk Caramel
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.
2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.
4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.
5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.
6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!
Need something easy, unique, delicious, and just a little bit boozy to bring to New Year’s festivities next week? Here’s your answer:
Goat’s Milk Caramel Irish Cream Recipe
Prep Time: 15 minutes
Yield: 1/2 gallon
- 1 cup heavy cream
- 1 cup whole milk
- 3 cups Irish whisky
- 8 oz (1 jar) Original Goat’s Milk Caramel
- 14 oz sweetened condensed milk
- ¼ cup chocolate syrup
- 2 tsp instant coffee
- 2 tsp vanilla extract
- 1 tsp almond extract
Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy New Year!
Recipe: Apple Hand Pies With Goat’s Milk Caramel Dipping Sauce
Makes 12 hand pies
Recipe inspired by Sarah Yates of A House In the Hills – discovered via one of my all-time favorite blogs: A Cup of Joe
For the pie crust:
2 1/2 cups of all-purpose flour
1 tsp. salt
1 tbsp. sugar
3/4 cup butter
1/3 cup + 3 tbsp. ice water
For the filling:
1 1/2 cups of peeled, cored and chopped baking apples – we used Macintosh
1 tsp. flour
1 tbsp. fresh squeezed lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamon
1 tbsp. sugar
8oz Fat Toad Farm Goat’s Milk Caramel Sauce – we used our favorite Original Caramel
Sprinkle of Fleur de Sel to garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine apples, flour, lemon juice, sugar and spices. Mix and set aside.
In a food processor fitted with an “S” blade, combine flour, salt and sugar to start creating your pie crust. Add butter to food processor and pulse until the flour is mixed, when you squeeze the mixture it should stick together. Add 1-2 tablespoons more butter if needed. Add ice water and pulse until dough is sticky enough to form into a ball.
Remove dough and place on a lightly floured surface and use a rolling pin to flatten to 1/4″ thickness. Be careful to not over-handle the dough, roll only as much as needed, in one direction, to flatten it. Use a 3.5″ biscuit cutter to create 12 circles. Roll each circle a several times to further flatten to about 1/8″.
Scoop a spoonful of apple mixture onto each dough circle, fold over and press edges with a fork to seal. Cut three small slices in the top of each hand pie. Place pies on baking sheet lined with parchment paper and bake at 400 degrees for 25-30 minutes, or until crust is golden on the edges. Let cool before serving. Dip in goat’s milk caramel and sprinkle with a dash of Fleur de Sel finishing sale for a savory kick. Enjoy!
C is for cookies and here is a fabulous goat’s milk caramel cookie recipe created by Sydney – the talent behind the blog Crepes of Wrath (best blog name ever) just in time for cookie season.
Check out Sydney’s other beautiful photos and mouthwatering recipe: http://crepesofwrath.net/2013/10/21/pumpkin-caramel-swirl-cookies/ or check out the full recipe below. You can also follow Sydney on twitter @CrepesofWrath
Pumpkin Caramel Swirl Cookie Recipe
Author: The Crepes of Wrath
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 50-60 cookies
Soft pumpkin cookies with a caramel swirl and sea salt.
- 2½ cups granulated sugar
- ¾ cup unsalted butter, melted
- 2 eggs
- 1 can (14 ounces) pumpkin puree
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 3 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 cup caramel ice cream topping or dulce de leche
- sea salt, for sprinkling
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper (or grease them with non-stick spray). I do recommend parchment paper, though – it is the world’s gift to baking.
- In the bowl of your mixer, beat together your sugar and butter until well combined, about 1 minute. Add in the eggs, one at a time, until fully combined, then add in the pumpkin and vanilla and beat until well combined.
- Whisk together the flour, baking powder, baking soda (I know it seems like a lot – trust me), cinnamon and salt. Add it to the pumpkin mixture, a bit at a time, until completely combined. Scrape down the sides of the bowl and be sure everything is even, then pour in half of your caramel and lightly fold it in. Add in the other half of the caramel and lightly fold it in.
- Scoop 1½-tablespoon sized dollops of dough onto your baking sheets, sprinkle with a bit of sea salt, and bake for 11-13 minutes, until set but not golden. Allow to cool before removing from the sheets, and continue with the remaining dough. Wait until they are completely cooled and have been out for at least a few hours before storing in an airtight container at room temperature for up to 3 days.
– See more at: http://crepesofwrath.net/2013/10/21/pumpkin-caramel-swirl-cookies/#sthash.twD0diQU.dpuf
Another deliciously successful experiment straight out of the Fat Toad Farm Test Kitchen! This cake is an insanely moist, not-too-sweet slice of apple season perfection. (Plus the spices will make your whole house smell like heaven.) Order your own jar of our new Limited Edition Irish Whiskey Cream Goat’s Milk Caramel and get baking!
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1 cup raw cane sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups applesauce
- 2/3 cup vegetable oil
- 1 teaspoon vanilla
For the caramel drizzle:
- 8oz jar Irish Whiskey Cream Fat Toad Farm Goat’s Milk Caramel, room temperature
- Pre-heat oven to 350 degrees and butter a 12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside. In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
- Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before turning it out on a rack. Allow cake to cool completely.
- Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy.