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.
This is one of our favorite – but also one of the simplest and most gratifying ways to eat Fat Toad Farm Caramel!
Core 4 Macintosh or other baking apples.
Place in 8X8 baking pan.
Put a dollop of butter in cored center of each apple.
Bake at 350 for 45 minutes or until golden brown.
Pour Fat Toad Farm Cinnamon Goat’s Milk Caramel in the center and drizzle on top.
Garnish with a cinnamon stick or serve with vanilla ice cream (or both!).
Where caramel and meat… meet! Recipe and brilliant tag line by Fat Toad Farmer Christine Porcaro
We’ve giving up waiting for real summer-like weather – the grill demands to be fired up – even in the pouring rain. Luckily, we have a HOT new Cinnamon Caramel and Chili BBQ sauce recipe to provide the heat this cold Vermont spring is to desperately lacking. Try it out and let us know what you think! So far we’ve tested it on chicken and pork with extra tasty results. Enjoy!
½ large onion, chopped
½ head garlic, minced
2 tbsp vegetable oil
1 tsp salt
1 heaping tsp sweet or smoked paprika
½ tsp cumin
1 tsp ground black pepper
½ tsp red chili flakes or cayenne
½ can (3 oz.) tomato paste
½ cup ketchup
1 cup cider vinegar (or to taste)
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1/2 cup Fat Toad Farm Cinnamon Caramel
1. In small saucepan, sauté onion, garlic, salt, pepper, and spices in oil.
2. Add tomato paste, ketchup, vinegars, and Worcestershire sauce.
3. Take off heat. Cool for 5 minutes.
4. While still warm, stir in caramel.
5. Fire up the grill. We enjoy this bbq sauce on ribs, chicken, or pizza
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
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!
You’ve GOTTA try these Salted Bourbon Caramel Apples created by Kait and Mackenzi – the geniuses behind the blog Standard Issue. AMAZING.