A Late Summer Delight!

To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this afternoon!
Makes 24 Madeleines
Adapted from the Kitchn

Ingredients
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest

1 8 oz jar of your favorite flavor Fat Toad Farm Goat’s Milk Caramel

Directions
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.

2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.

4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.

5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.

6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!

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Roasted Peach and Caramel Popsicle Recipe

Yes ma’am – the recipe is finally here from the blog of style and deliciousness Avery and Augustine.   Hmmmmmm.

roasted peach caramel popsicles

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Ingredients

Peaches (I used organic yellow peaches from Ferraro Farms)

Trader Joe’s French Vanilla ice cream

Fat Toad Farm goat’s milk caramel

Trader Joe’s Speculoos cookies

Brown sugar

Sea salt

 

Directions

When I first started thinking about what kind of popsicles to make for our summer party, I looked through so many delicious recipes and ideas (and pinned some to my Summer board on Pinterest) and eventually decided on a peach and caramel popsicle.  I knew I wanted to use Fat Toad Farm’s caramel, but couldn’t find an exact recipe for the popsicle.  I eventually found this apricot salted caramel popsicle from Johnny’s Pops in Vancouver and later received this recipe in an email newsletter from Fat Toad Farm.  After doing some more reading about other people’s experiences with homemade peach ice cream, I went on to experiment.

I sliced the peaches, sprinkled them generously with brown sugar and roasted them in the oven for 30-40 minutes at about 350 degrees.  Also, based on some friends’ advice, I sprinkled the peaches with some sea salt, which enhanced their flavor.  While waiting for the peaches to roast, I set out the ice cream to let it soften a bit and also smashed the Speculoos cookies into crumbs in a ziploc bag using a heavy ice cream scooper.  After the peaches were done, I peeled and chopped them and put them in a small bowl.  I poured some Fat Toad caramel sauce into a sandwich-sized ziploc bag and snipped off a corner to get it ready for piping.  I found this great tip for filling a ziploc bag for piping using a glass–I don’t remember the original website, but here is another reference.

WIth all the ingredients ready, I scooped a thin layer of softened ice cream into a big bowl, mixed in some chopped peaches and drizzled the caramel sauce over all that.  Then I spooned the mixture into 3 oz. Dixie cups, sprinkled Speculoos cookie crumbs over the top, packed the crumbs in a bit and inserted a wooden ice cream spoon halfway into each cup.  I repeated the process a few times until I had enough popsicles for the party.  I let them freeze overnight, but depending on how cold your freezer is, at least 24 hours might be best to give the popsicles enough time to solidify.

A few notes: I read somewhere that fruit tends to lose its sweetness after being frozen and definitely found this to be the case.  Next time, I will probably use more brown sugar while roasting the peaches.  I chose Trader Joe’s ice cream to use as a base for the popsicles because it is dense and doesn’t have a lot of air in it (compared to some other brands), kind of like gelato–that was the kind of texture I wanted the popsicles to have.

Caramel Affogatos

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Have you had it yet? An affogato is a great summer treat. Who doesn’t want ice cream this time of year?  And who doesn’t need a shot of espresso any time of year?!  This an incredibly easy and delicious dessert to make. Here ya go, step-by-step:

1. Scoop ice cream into cup.

2. Make hot shot of espresso.

3. Pour espresso over ice cream.

4. Drizzle amply with caramel! Go pure and simple with our Original Caramel or get a little boozy with Salted Bourbon Caramel!

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Caramel Whoopie Pie

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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!

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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