1.Vermont Cheesemakers’ Sampler Box from Cheese Traders (includes one of my all-time fave cheeses – Vermont Creamery’s Bonne Bouche (photo by J. Kenji Lopez-Alt from Serious Eats); 2. Limited Edition Irish Whiskey Cream Caramel Duo from Fat Toad Farm; 3. Silly Sticks – Fu Manchu Mustache from Maple Landmark; 4. Bergamot & Honey Truffles from Champlain Chocolates’ Holiday Revel Chocolate Collection; 5. Shaker Cutting Board from Vermont Farm Table; 6. 100% Pure Vermont Maple Syrup Pint from Syrup Souvenir Shop; 7. The Pint Glass from Fat Toad Farm; 8. Vermont Soap Organic Gift Crate from Vermont Soap Company; 9. Vintage Burlington Sweatshirt from NewDuds; 10. The Vermont Pom Beanie, from Syrup Souvenir Shop; 11. Handcrafted Preserves & Beer Jelly from Potlicker Kitchen; 12. The Pond Print, from Scout’s Honor Co.
Salted Caramel Hot Chocolate
Makes one mug of warming & delicious hot chocolate
1 ½ cups milk (we recommend whole milk)
1 ½ tablespoons organic unsweetened baking cocoa
1 heaping tablespoon Fat Toad Farm Limited Edition Irish Whiskey Cream Caramel (or your favorite flavor!) Click HERE to buy now.
Pinch of salt (to taste)
Dollop of whipped cream (optional)
In a small sauce pan, on medium heat, whisk together milk and baking cocoa. Once combined, add Fat Toad Farm Irish Whiskey Cream Caramel and whisk until completely mixed in. Whisk in salt to taste. Pour into your favorite mug and top off with a dollop of whipped cream. Drizzle with extra caramel. Sip. Enjoy!
Check out this drool-worthy recipe created just for us by Miryam the master baker behind the food blog Eat Good 4 Life. Delish! Click HERE to see the full post and find more fabulous recipes from Eat Good 4 Life.
APPLE AND CARAMEL POUND CAKE
Miryam’s original recipe
Yield: 12-14 servings
Total Time: 1 hour 15 minutes
Preheat oven to 350F. Grease and flour a bundt pan and set aside.
In a large mixing bowl, with a wire whisk or a stand mixer, mix the eggs, sugar, olive oil, vanilla extract and almond milk. Add the flour, baking powder, cinnamon and chopped apples. Transfer batter to prepared bundt pan and bake for 50 minutes to 1 hour or until tester comes out clean. I baked mine for 55 minutes. Cool pound cake for 10 minutes before unmolding and set on a wire rack to cool completely
On the mean time, in a medium bowl, with a hand mixer, mix the cream cheese icing ingredients. Top pound cake with creme cheese mixture and garnish with the chopped walnuts and caramel sauce.
There will be between 12-14 servings depending on how big you cut them.
Read more at http://www.eatgood4life.com/2013/12/apple-and-caramel-pound-cake.html#9yp2lXpyEhBwFvCD.99
Recipe: Apple Hand Pies With Goat’s Milk Caramel Dipping Sauce
Makes 12 hand pies
Recipe inspired by Sarah Yates of A House In the Hills - discovered via one of my all-time favorite blogs: A Cup of Joe
For the pie crust:
2 1/2 cups of all-purpose flour
1 tsp. salt
1 tbsp. sugar
3/4 cup butter
1/3 cup + 3 tbsp. ice water
For the filling:
1 1/2 cups of peeled, cored and chopped baking apples – we used Macintosh
1 tsp. flour
1 tbsp. fresh squeezed lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamon
1 tbsp. sugar
8oz Fat Toad Farm Goat’s Milk Caramel Sauce – we used our favorite Original Caramel
Sprinkle of Fleur de Sel to garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl combine apples, flour, lemon juice, sugar and spices. Mix and set aside.
In a food processor fitted with an “S” blade, combine flour, salt and sugar to start creating your pie crust. Add butter to food processor and pulse until the flour is mixed, when you squeeze the mixture it should stick together. Add 1-2 tablespoons more butter if needed. Add ice water and pulse until dough is sticky enough to form into a ball.
Remove dough and place on a lightly floured surface and use a rolling pin to flatten to 1/4″ thickness. Be careful to not over-handle the dough, roll only as much as needed, in one direction, to flatten it. Use a 3.5″ biscuit cutter to create 12 circles. Roll each circle a several times to further flatten to about 1/8″.
Scoop a spoonful of apple mixture onto each dough circle, fold over and press edges with a fork to seal. Cut three small slices in the top of each hand pie. Place pies on baking sheet lined with parchment paper and bake at 400 degrees for 25-30 minutes, or until crust is golden on the edges. Let cool before serving. Dip in goat’s milk caramel and sprinkle with a dash of Fleur de Sel finishing sale for a savory kick. Enjoy!
Pumpkin Bread Pudding with Cajeta
Inspired by & adapted from Martha Stewart’s Bread Pudding Recipe
Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup goat’s milk (or whole milk)
1/2 cup heavy cream, plus more for whipped cream topping (optional)
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
10 ounces day-old bread (we used a baguette, brioche or sourdough will also work) cut into 1/2-inch slices or 1-inch cubes
8oz (one cup) Fat Toad Farm Goat’s Milk Caramel Sauce (Cajeta), warmed – we used Salted Bourbon
Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, and cinnamon. Arrange bread in dish. Pour custard over bread and top with pecans (optional). Bake until custard is set, 45-55 minutes. Let cool slightly. Serve warm or at room temperature, drizzle with cajeta. Serve warm with freshly whipped cream. ENJOY!
Happy Birthday, Driscoll! Driscoll Stuart Sinnott turns one today. Wooo! Well done, son – and a big self-congrats to me and my husband Tim for surviving this first year. Yeehaw!
We had to practically peel him off his new radio flyer last night before bed and he hopped right back on this morning. The good and bad news is that he just figured out how to ring the little bell all by himself. Yay!/Oh no.
Time for cake!