Caramel Whoopie Pie

dsc_0144

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!

dsc_0148

Advertisements

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.

33967303782_8a888edb11_b33967300112_6cf21ce4cc_b33967301742_636c5e5ea2_o

Apple, Brie, Prosciutto & Bourbon Barrel Aged Hard Cider Caramel Panini

This beast has everything you could ever want in a sandwich – tart apples, creamy brie from Blythedale Farm in Corinth, VT, savory prosciutto & just a little caramel sweetness to bring it all together on fresh slices of ciabatta from our favorite local bakery, Red Hen Baking Co. in Middlesex, VT.

The recipe is pretty straight forward: Layer brie, apples & prosciutto on a piece your favorite bread, spread our Bourbon Barrel Aged Hard Cider Caramel on a second piece of said favorite bread , schmush together and grill on each side until warm and toasty.  Enjoy!

Sunday Brunch Crepes with Caramel Sauce

pol

DSC_9993

 

Crepes are classy, easy to prepare, and ready to serve in just 20 minutes.  Made with fresh apples, Vermont Creamery Bonne Bouche or Coupole and Fat Toad Farm caramel sauce, these crepes are truly decadent.  This recipes makes 8 to 10 crepes.

Crepes

2 eggs, beaten

1 ½ cups milk

1 cup flour

1 tbsp olive oil or cooking oil

¼ tsp salt

½ tsp vanilla extract

 

Filling

Vermont Creamery Bonne Bouche or Coupole, or your favorite Brie

3 macintosh apples

1 tbsp butter or cooking oil

2 tbsp brown sugar

Pinch of nutmeg

Pinch of salt

Splash of bourbon (optional)

 

Topping

8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce

 

Combine eggs, milk, flour, oil, salt, and vanilla extract. Beat with a mixer on high (or stir with a spatula) until combined.  Let batter set while you prepare the filling

Peel and slice apples (for apple chutney) or leave apples unpeeled (to keep slices whole). Add butter or oil to hot skillet.  Sauté the apples.  Add the brown sugar, nutmeg, and salt. Stir until apples are cooked.  Optionally, add a splash of bourbon to the hot pan, light with a kitchen match, and cook alcohol off.

Slice soft cheese, set aside.

Add butter or oil to hot skillet or crepe pan, add one ladle of crepe batter. Spread batter around pan and cook, 30 seconds per side.  Slide crepe onto plate

Add cheese and apple filling, fold crepe into triangle or cylinder.

Top with a generous drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce and enjoy!

Chocolate Walnut Bread Pudding with Caramel Sauce

DSC_9986

6 cups diced Baguette or sourdough bread cubes (or any hearty bread)

1 ¼ cup semisweet chocolate pieces

1 cup coarsely chopped walnuts

4 eggs, lightly beaten

3 cups milk

1 cup sugar

1 tbsp vanilla extract

8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce 

 

Preheat oven to 350°. Generously butter a 3 quart rectangular baking dish.  Spread bread cubes in the prepared baking dish. Sprinkle with chocolate pieces and walnuts.

In a large bowl, combine eggs, milk, sugar, and vanilla. Pour evenly over bread mixture.  Mix thoroughly to coat bread pieces and press down gently with the back of a spoon.

Bake for 50 – 60 minutes, or until a knife inserted near the center comes out clean. To prevent overbrowning, cover loosely with foil for the last 5 – 10 minutes.

Scoop into bowls and serve with Fat Toad Farm Goat’s Milk  Caramel Sauce.