We have a delicious dessert duo for you! Woodstock Granola Biscotti with Dark Chocolate and Vanilla Bean Pudding with Fat Toad Farm Salted Bourbon Caramel. Enjoy!
Vanilla Bean Pudding with Salted Bourbon Caramel Sauce
Featuring Fat Toad Farm of Brookfield, Vermont.
3 T. cornstarch
4 T. sugar
1/8 tsp. salt
2 c. whole milk
1/2 vanilla bean
Mix cornstarch, sugar, and salt with 1/4 cup of milk. Heat the remaining milk over medium heat, then add slowly to the cornstarch mixture, stirring constantly. Add vanilla bean, making sure to scrape the seeds and adding to the milk. Cook over medium heat until mixture comes to a boil, stirring constantly, and boil for one minute. Remove from heat, discard vanilla bean, pour into serving dishes, and chill completely. When ready to serve garnish with caramel sauce, whipped cream, and chocolate shavings. Serves 4.
Note: cover pudding by laying plastic wrap directly on it so that a skin doesn’t form on top.
Please visit www.fattoadfarm.com for more information about artisans Steve Reid and Judith Irving, their daughters Calley Hastings and Hannah Reid, where they’re from, and their full line up of sauces.
Woodstock Granola Biscotti with Dark Chocolate
2 1/2 c. Woodstock Maple Vanilla Almond Granola
1 3/4 c. all purpose flour
3/4 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. canola oil
2 large eggs, plus one large egg white
1 tsp. vanilla
1/2 c. dark chocolate chips, melted (15 second intervals in microwave)
Pulse granola, flour, brown sugar, baking powder, and salt in food processor into very small crumbs. Add canola oil and eggs. Mix until well combined. Form dough into a log 3 inches wide and 1 inch high, pressing evenly. Bake in 325° oven for 30 minutes. Remove from oven and let cool for 45 minutes. Cut into ½ inch slices with serrated knife. Place cut side down and bake at 325° for 20 minutes, turn biscotti over and bake an additional 20 minutes. Let cool completely. Dip flat edge of biscotti in melted chocolate. Place on baking sheet covered with wax paper. Cool completely.
Say WHAT??!! Check out this incredible looking recipe from Ambitious Kitchen.
I will be making this recipe (with our goat’s milk caramel, of course) for breakfast Sunday. I can guarantee it won’t look as pretty, but I’m hoping this work of culinary art justice at least – plus some extra cajeta goodness. I’ll report back.
By Gretchen Kruesi
My sister recently discovered a recipe from Made with Pink (www.madewithpink.com) for Salted Caramel Cheesecake Bars. I love to bake (only wish I had more time – and skill). I especially love Fat Toad’s Farm new bourbon salted caramel and have been looking for a good recipe to try out. I adjusted the original recipe to use local products and made a couple of alterations. You can check out the original recipe here: http://www.madewithpink.com/2010/11/salted-caramel-cheesecake-bars-dulce.html
I’ve tried many new recipes this year (mostly in the pie and cake end of things) but this is one of my favorites. Seriously, delicious! If you don’t try it you are missing out. And to boot it is very simple — no really, my first crack at it and I don’t have any adjustments. That never happens.
2 1/4 cups graham cracker or digestive biscuit crumbs (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (142g) butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup (225g) sugar
3 large eggs
1/2 cup caramel (I’d recommend Fat Toad Farm’s Salted Bourbon Caramel but any flavor will do)
2 teaspoons vanilla extract
2/3 cup caramel
2-3 tablespoons heavy whipping cream
10 caramel chews
Sea Salt (I recommend the kind used on candy – bigger grain)
- oven to 350°F (175°C).
- Coat 13x9x2-inch metal baking pan coated with nonstick spray.
- Mix graham cracker crumbs, sugar, and cinnamon in medium bowl.
- Add melted butter; stir until coated.
- Transfer crumb mixture to pan. Press evenly onto bottom of pan.
- Bake until crust is light golden, about 10 minutes.
- Cool completely on rack
- Blend the cream cheese and sugar together until smooth and creamy, about 1 minute. This is where making sure the cream cheese is room temperature will be helpful. If it is too cold it will have some “chunks” in it, which isn’t a disaster but just not as “smooth”.
- Add the eggs 1 at a time, blending for 3 to 5 seconds each time until incorporated.
- Add in the Salted Bourbon
- Caramel (or whatever flavor you’re craving) and vanilla and blend until just mixed – about 10 seconds.
- Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked. Original recipe called for 38 minutes but my oven took about 45 min.
- Transfer to rack and cool completely
- Once the cheesecake bar is cooled, pour 2/3 cup Bourbon Caramel and 3 tablespoons of whipping cream in a glass measuring cup.
- Microwave at 10 second intervals stirring between each interval. Do this until the mixture is smooth and combined.
- Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until melted.
- Quickly dump the melted caramel chews into the caramel mixture and stir continuously until combined. Note: make sure combined otherwise the caramel chews will become more solid than the caramel mixture. I put the mixture in the microwave for another 20 seconds.
- The consistency should be pourable, but not too liquid. You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut it.
- Cover and chill until ready to serve.
Lastly – (and this is the best part!) sprinkle the caramel glaze lightly with sea salt. This is what gives it the wonderful sweet and salty combo (my favorite).
It’s pretty rich and the caramel makes it a bit gooey. I brought mine to a pot luck so cut the squares in half for smaller size. I can report back they were a huge hit – and one recipe that I’ll be adding to my high rotation list.
Ok, so every year we work together to create a food gift for all our neighbors and many of our friends and family. This year we’re excited to be making lots of batches of caramel popcorn. Carrie Lipps, an intern at the farm came up with this awesome recipe. Find some cute jars to put the popcorn in and decorate with your favorite ribbons and cards!
3 tablespoons vegetable oil
3/4 cups popcorn kernels
- 1 1/2 cups all purpose flour
- 2/3 cup brown sugar
- 1 & 1/2 sticks cold unsalted butter
- 1/2 teaspoon salt
- 3 cups chopped pecans
- 1 & 1/2 sticksbutter
- 1 8 oz jar Fat Toad Farm Salted Bourbon Caramel
- 2 Tbsp Brown Sugar
- Preheat oven to 350 degrees.
- Cut ingredients together in food processor, blend in 2 Tablespoons cold water to make dough hold together. Be sure to be careful on quantities so the mixture is not too wet. You do not want it to stick to your fingers.
- Press dough into a foil-lined 9 x 12 pan (foil should extend beyond edge of pan by a few inches and be sure to use sturdy foil – you will lift the baked bars out of the pan by the edges of the foil).
- Bake the crust at 350 for 20 – 25 minutes
- Blend together butter, caramel and brown sugar, then combine butter and caramel mixture with pecans.
- Spread on top of crust. Bake 35 minutes. Remove from oven and allow to cool for 10 minutes. Lift bars out of the pan by tinfoil edges and place on a cutting board to cool further – another 30 minutes-ish. Cut and serve!