Sunday Brunch Crepes with Caramel Sauce

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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

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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.

 

 

 

Coffee, Caramel, Cayenne Brownies

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Coffee, Caramel, Cayenne Brownies 

Adapted from Better Homes and Gardens Magazine

8 ounces semisweet chocolate, coarsely chopped

1 cup butter

2 cups all purpose flour

¼ cup unsweetened Cocoa powder

2 ½ cups sugar

1 tbsp freshly ground coffee beans, finely ground

2 – 3 teaspoons ground cayenne, chili, or chipotle powder

1 ½ teaspoons ground cinnamon

6 eggs

2 tsp vanilla extract

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

 

In a small saucepan, cook and stir chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly.

Preheat oven to 325°.  Line a 13 x 9 x 2 inch baking pan with foil, extending the foil over the edges of the pan (or use two smaller pans).  Grease foil with a little olive oil.

In a small bowl, stir together flour and ¼ cup cocoa powder.

In a large mixing bowl, stir together sugar, finely ground coffee, cayenne, and cinnamon. Add chocolate mixture.  Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl occasionally.  Add eggs, one at a time, beating on low speed after each addition, until just combined.  Beat in vanilla extract.  Gradually beat in flour mixture until just combined.  Beat on medium speed for 1 minute.  Pour batter into prepared baking pan, spreading evenly, about 1 ½ inches thick.

Bake for 35 – 40 minutes of until edges start to pull away from sides of pan. A knife stuck in the middle should come out clean.  Cool in pan on a wire rack.  Lift brownie out of pan with foil edges and remove foil.

Top with powdered sugar and drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce!

Exit 5 High 5: New Collaboration

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Beer, coffee and caramel- It’s what Vermont does! We took these three vices from Good Measure Brewing Co., Carrier Roasting and Fat Toad Farm and brought them together for one hell of a collaboration, the Exit 5 High 5. This macchiato-inspired imperial milk stout was developed and brewed by Good Measure Brewing Co., based in Northfield, VT. To start, they used 11 different grains to make this first-of-its-kind beer. When warm, our Goats Milk Caramel Sauce is swirled into the kettle, followed by one set of hops. This mixture boils for about an hour creating an aroma that is the perfect combo of sweet caramel, floral hops, and toasty oats. The beer is then fermented on ample amounts of Carrier Roasting Co. Burundi coffee and fresh vanilla beans. This step builds up the body of the beer while adding dimension to the flavor profile. Follow Good Measure Brewing for more information on tasting this delicious elixir on draft and where to purchase the bottles.

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Introducing our Sweets & Blooms Gift Box

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Our Sweets and Blooms gift box is the perfect way to welcome spring. This kit will get you baking a delicious cake featuring our goat’s milk caramel sauce and planting beautiful flowers to brighten up your garden.

 The Sweets and Blooms Gift Box includes: 2oz jars of our Original & Vanilla Bean Caramel, 1 recipe card to make a delicious Strawberry Almond Flour Cake, and 2 Botanical Interests Seed Packets for bachelor buttons and morning glories. We hope you enjoy! Find here.

Strawberry Almond Cake Flour Cake with Goat’s Milk Caramel

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