Caramel Baked Apples from Fat Toad Farm

Fat Toad Farm Caramel Baked Apples-2

This is one of our favorite – but also one of the simplest and most gratifying ways to eat Fat Toad Farm Caramel!

Instructions:

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!).

Enjoy!

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Summer Eats: Fat Toad Farm Cinnamon Caramel Chili BBQ Sauce

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!

Fat Toad Farm Caramel Chili Pepper BBQ Sauce

Ingredients:
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

Directions:
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

Recipe: Caramel Baked Brie

Caramel Baked Brie

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!

Homemade Snickers with Fat Toad Farm Caramel!

Homemade Snickers with Fat Toad Farm Caramel
Makes one 9×13 pan
 

1. bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

 

2. nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

 

3. caramel layer

1- 8oz  jar of your favorite FAT TOAD FARM GOAT’S MILK CARAMEL SAUCE

 

4. top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

 

Refrigerate for at least one hour before serving, then cut as desired.

Banana Pudding Chomeur with Salted Bourbon Caramel from Kitchen Vignettes

Meet Aubergine (Aube) the culinary genius behind my new favorite food blog Kitchen Vignettes who just took our Goat’s Milk Caramel (cajeta) to a whole new level of deliciousness in her recipe for Banana Pudding Chomeur

To be perfectly honest, I’d never even heard of a chomeur before (there I go, exposing my total ignorance of Quebecois cuisine – I can’t even figure out how to get the little carrot thingy to go on top of the “o” in chomeur) but it is clear to me now that I have been living only a half life – a sad, tasteless, meaningless, chomeur-less  existence.  My world is a little brighter now with this beautiful recipe in it (developed especially for Fat Toad Farm Cajeta) now I just have to figure out how to make it so I can gobble it and start living a real life.

To find this and other fabulous recipes and gorgeous food photography, follow Aubergine’s blog http://www.kitchenvignettes.blogspot.com/

Thanks, Aube!