Photo credit: Calley Hastings
We’ve found our new favorite summer recipe! The Strawberry Almond Flour Cake adapted from King Arthur Flour. The best part of this cake is that you can use caramel two ways. Make homemade whipped cream using caramel as a sweetener then drizzle caramel on top of the cake before serving. Follow the original recipe and then make our whipped cream recipe below. Note if you want a two layer cake as shown in the photo double the King Arthur recipe.
2 cups heavy cream
1/4 cup Fat Toad Farm goat’s milk caramel
1 teaspoon vanilla extract
In a stand-up mixer whip heavy cream until soft peaks form. Add caramel and vanilla and whip for 10 more seconds until fully incorporated. Spread whipped cream on first layer of cake. Place second cake on top and spread on top layer. Top with fresh berries and drizzle with caramel.
Our Goat’s Milk Caramel is equally delicious used to sweeten up hot caffeine beverages as it is used to add some caramel goodness to cold summer drinks. For this refreshing Caramel Cold Brew Iced Coffee we drizzle caramel around the inside edge of a glass, add 1/2 a glass cold brew and 1/2 a glass milk and then top it off with ice. Enjoy!
Since 1972, the sofi Awards have helped the Specialty Food Association advance culinary excellence and creativity worldwide by recognizing the outstanding work of its members. The 2016 honorees were chosen from 3,200 entries by a national panel of culinary experts in a blind tasting. The sofi honorees serve as ambassadors for the industry and represent the best of what specialty food has to offer. We are honored to be among this recognized crowd for our Vermont Maple Goat’s Milk Caramel. Learn more about our collaboration with Cold Hollow Cider Mill to develop this classic Vermont twist on a traditional Mexican confection.
We stopped by Red Hen Baking in Middlesex, Vermont this weekend to watch them create these decadent caramel lattes using our new squeeze bottle and our Original Goat’s Milk Caramel Sauce. Make the latte like Red Hen does, by putting caramel in the bottom of a coffee mug and whisking in freshly brewed espresso and pouring in foamed milk or make a latte and simply drizzle the caramel on top of the foam!
We picked up these delicious sticky buns from our favorite local baker Red Hen Baking in Middlesex, Vermont. We brought them home and drizzled our goat’s milk caramel sauce on top with our new caramel squeeze bottle! This Easter stop by Red Hen or make your own sticky buns. Here is one of our favorite recipes!