We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
August 15, 2013 / By Matt
I am having a cajeta moment and I blame our friends at Fat Toad Farm. They make the most luscious Goat’s Milk Caramel (aka cajeta) and I am thoroughly addicted. It is a borderline problem. It started with toast.
One morning, not too long ago, I decided to treat myself to a thin layer of cajeta smeared across a thick slice of toasted rustic country bread. The Heaven’s opened. I haven’t looked back since. Cajeta is now a staple of my “things that go on toast” assortment – along with Nutella and homemade almond butter. I have also tried it drizzled on ice cream and cake, swirled into Greek yogurt, and blended into all manner of smoothies.
All was going well..a little cajeta here…a little more there. Then I saw a harmless enough post on the Fat Toad Farm blog that included a recipe for their Graham Cracker Cajeta Pops. Cajeta overload! I knew I had to make them. Lots of them.
The recipe is simple. Two of the elements can be swapped out easily enough (ice cream flavor/graham) and the final frozen treat is astounding. And probably perfect for the end of summer. Have a picnic, invite me, make these pops (and send me pics of your version). Recipe below:
A few things you should know about Cajeta:
Cajeta (of Mexican origin) is (usually) less sweet than the typical caramel sauce you are probably familiar with, and the flavor packs a welcome wallop (not unlike a fragrant, tasty, farm cheese).
Cajeta is made with goat’s milk. If you like goat’s milk, you will love the flavor of cajeta. If you are not a goat’s milk fan, you should still try cajeta because it is wonderful. (But, yes, the goat’s milk flavor will be apparent).
I prefer the basic cajeta, though I have seen variations that include all sorts of spices, flavorings, and lately…loaded with sea salt.
COOKIE ICE CREAM CAJETA POPS
*This recipe doubles and triples (and so on and so on) easily. I am providing instructions for two pops as that is all I will allow myself to make (be tempted by) at one time. I also encourage you to play with the ice cream flavors/layers as I have a feeling each new combo is a good combo.
3 thin and crispy cookies (I used macadamia nut)
about half a pint plus of premium vanilla ice cream – softened
1/4 cup plus 2 heaping tablespoons cajeta
you will also need: 2 (8-ounce) sturdy paper cups and some sort of makeshift popsicle sticks
Place the cookies in a small baggie and beat until mostly pulverized – crumbs should be mostly fine with a few coarse pieces throughout. Spoon out a few crumbs into each cup to just cover the bottom of the cup. Pour one tablespoon of cajeta over the cookie crumbs, and use your fingers or the tines of a fork to mix together. Use your fingers to press the mixture into the bottom of the cup in an even layer. Spoon about a 1/4 cup of ice cream over the cookie/caramel mix and use the back of a spoon to press the ice cream out into a flat layer. Top with just a few (about a teaspoon) cookie crumbs (just a few – do not try to cover completely) then 1 tablespoon of cajeta. Spread the cajeta (as best as you can) into an even layer. Repeat one more time (ice cream, cookie crumbs/cajeta). Then, add one final layer of ice cream. Sprinkle with a few cookie crumbs. Insert the popsicle sticks and freeze for at least 6 hours.
Remove from freezer, cut off the paper cup, and enjoy!