Sweet Potato Rosemary Rolls


Just so everyone knows, yams are what everyone calls sweet potatoes. Sweet potato fries? Not to rock your world or anything, but those are really YAM fries. Pretty much the only food item that is actually made from sweet potatoes is Sweet Potato Pie. But in the spirit of going along with the “it crowd” we will heretofore refer to yams as sweet potatoes. These are my absolute favorite vegetable and when that this recipe had “sweet potatoes” (sorry, I’m done now) as one of the main ingredients, I jumped at the chance to try making them. Bonus points for the rosemary, too! These are super soft and tender and rich in flavor. They are new favorites for sure.

For Rolls

  • 1/2 cup Water, Between 102-110 Degrees
  • 1/4 cup Milk, Between 102-110 Degrees
  • 2 1/4 tsp (1 packet) Yeast
  • 1 tsp plus 1/3 cup Sugar, divided
  • 2 Eggs
  • 1 1/2 tsp Salt
  • 6 Tbsp Butter, melted and cooled
  • 3 tsp Fresh Rosemary, minced
  • 1 cup pureed Sweet Potato (I just mashed one whole large sweet potato)
  • 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping

  • 1/8 cup Butter, room temperature
  • 1 Tbsp Honey
  • Sea Salt
  • Additional minced Rosemary


In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.

With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.

Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 45 minutes to 1 hour, or until the dough doubles in size.

Roll dough out onto lightly floured surface and cut into 20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another 45 minutes to an hour.

Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.

In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Consume immediately.

Recipe slightly adapted from Country Cleaver.

Peanut Butter Banana Chocolate Chip Cake



The above title is a list of a few of my favorite things and they taste way better than raindrops on roses. (Confession, I’ve never seen that whole movie—don’t freak out on me!) If you are still reading, congratulations, you are about to try one of the best recipes I’ve ever cobbled together. I’ve tweaked this recipe quite a bit over the years with suggestions from my sisters who have also made it and it’s definitely near the very top of the King Family favorites arsenal. This cake is moist deluxe and so flavorful and just a little bit rich. It may have even been referred to as Hype Cake before. So, get ready and be prepared to get some hype people and devour this cake!

For the cake:
4 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 cup peanut butter (use creamy or crunchy according to texture preference)
2 cups chocolate chips

For the topping:
1/4 cup + 2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. brown sugar

Preheat the oven to 375 degrees fahrenheit. Butter a 9×13 square pan. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and vanilla, and stir well to combine. In a separate bowl, mix together the flour, sugar, baking soda, and cinnamon—then add to the banana mixture. Add the peanut butter and when that is combined, add the chocolate chips. Pour the batter into the prepared pan and set aside. In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the mixture evenly over the batter in the pan, then sprinkle brown sugar over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

-CK 1.0

Banana Cake with Caramel Pecan Sauce

Banana Cake with Caramel Pecan Sauce by twocarolines.com

If only there were a way to describe the incredible flavor of this cake that would do justice to what a taste sensation it is.  Light, bouncy, incredible texture with all that banana flavor being enhanced by beautiful caramel and salty sweet pecans.  It’s very exciting when I find a cake this delicious that I’ve never made before, and this one is going into my small elite group of regulars for sure.  I fell deep in love with it as did all who were lucky enough to get a slice.  The original recipe had the topping baked in, but it said that what wasn’t served warm the caramel topping got super hard and there’s no way my little family could eat all of that cake when it’s still warm so I made my own topping that I added to each slice and it was seriously outstanding.  It’s rare that I enjoy a cake this much that has nothing to do with chocolate, I am counting the days until I make it again.  -CK 2.0

For the Cake:

1 3/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3 large)
3 tablespoons sour cream
1 tablespoon dark rum (I didn’t have rum so I used a teaspoon rum extract)
1 teaspoon vanilla extract

For the Caramel:

1 cup sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1/4 teaspoon salt

Trader Joe’s Candied Pecans  – If you don’t have these you can toast some raw pecans or make your own glazed pecans.  But I found the TJ’s one’s to be the perfect compliment.

  1. To make the cake – Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum or rum extract, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
  2. Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool 15 minutes.
  3. For the Caramel whisk together sugar and water in a medium (heavy bottom) saucepan and cook over medium-low heat until sugar is just dissolved.  Add butter and bring to a slow boil without stirring.  Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper (DO NOT STIR).  Remove from heat and immediately but slowly add the heavy cream.  Be careful as your caramel will bubble and steam.  Add salt.  Whisk the final mixture together well and set aside to cool – it will get thicker as it cools.
  4. To serve the cake chop up some pecans and put them in with the caramel then pour this over your cake as generously as you please.  It’s extra delicious with a scoop of vanilla ice cream.  My kids ate it with no caramel or pecans or even utensils – they were absolutely crazy about it.  Store wrapped up at room temperature.


Banana cake adapted from Smitten Kitchen 2016 and Caramel adapted from Four and Twenty Blackbirds Pie book  2013

Maple Lime Custard Pie

Maple Lime Custard Pie by twocarolines.com

Happy St. Patrick’s Day!!  No better way to celebrate than with Maple Lime Custard Pie.  My neighbor brought me a huge basket of limes from her tree so I started pouring through my books and this beauty called to me.  I was concerned that the maple would make it too sweet but with the sour limes, 2 kinds of creams and bright zest, the balance is mouth watering perfection!  Nothing bums me out more than a lemon or lime pie that doesn’t hit a strong sour note, and this one is just right.  If you feel like it have some fun with the crust, pat in the pan crusts love to be messed with.  This recipe calls for a “pecan biscotti crust” and I didn’t have biscotti’s so I made my own crust using biscoff’s (also known as speculoos) and graham crackers.  You can throw in a handful of nuts, coconut, oats, or warm spices like cardamom or nutmeg.  If that freaks you out just follow the recipe below, I’m certain you’ll love it.  I opted not to use food dye, but if you want to amp up your green it would only take a few drops!

Biscoff Graham Cracker Crust:

Around 6-7 graham crackers and about 12-15 biscoff’s – enough to make 1 1/2 cups crumbs (you can go all biscoff or all graham cracker too – just get to about 1 1/2 cups crumbs)
3 tablespoons sugar
1/4 teaspoon kosher salt
6 tablespoons butter melted

Lime Custard Pie:

1/2 cup sour cream
1/4 cup granulated sugar
finely grated zest of 1/2 lime
1/2 teaspoon kosher salt
4 large eggs
1 large egg yolk
1/3 cup fresh lime juice (from about 3 limes)
1 cup maple syrup (preferably Grade B which I buy at Trader Joe’s – it’s the best tasting)
1/4 cup heavy cream

  1. Preheat oven to 375. To make the crust, put your graham crackers and biscoff cookies into a food processor and mix them until totally crushed and well blended.  Then add the sugar and salt while your processor is on low and pour the butter in slowly.  Once it’s all combined turn out into your pie pan and press into the pan being sure you get it fairly even and up to the very top.  Bake for about 7 minutes until it just starts to brown.  Let cool while you prepare your filling.
  2. Set oven at 325.  For the pie, combine the sour cream, sugar, lime zest, and salt in a large bowl and mix well.  Beat in the eggs and egg yolk one at a time, mixing well after each addition.  Add the lime juice, maple syrup, and heavy cream, and mix until well combined.
  3. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and let the filling dribble into the pan.  Bake on the middle rack of the oven for 35-40 minutes, rotating 180 degrees when the edges start to set, about 30 minutes in.  The pie is finished when the edges are set and puffed slightly and the center is no longer liquid, but still wobbly.  If you over-bake the custard can separate.  Allow to cool a solid 2-3 hours before serving.  The pie keeps great in a fridge for a good 3 days or so.

Recipe adapted from Four and Twenty Blackbirds Pie Book 2013



Levain Chocolate Chip Cookie Copycat


Recently I was asked by a friend for recommendations of what to eat in New York, and without hesitation, I told him Levain Bakery. Their cookies are the stuff of dreams and legends. I was so jealous and overwhelmed with an insatiable desire to consume these magical cookies, so I scoured the internet for recipes. I found a bunch of copycat recipes, but it seemed like the biggest difference between these and any other normal cookie recipe were due to the addition of corn starch, using cold butter, their size and refrigerating the dough. I found one that seemed to have most of these factors and used that for my testing. I think these turned out so good! They may not be exactly the same, but they are legit and definitely should be tried and tested by us all. Make sure to eat these fresh out of the oven, because that is when their warm and melty goodness will make your dreams come true!

  • 3 1/4 cups all purpose flour plus 1 teaspoon for mixing with chocolate chips and walnuts
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 2 1/2 cups semi sweet chocolate chips


In a large bowl, combine 3 ¼ cups flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer, add butter, white and brown sugars. Mix until well combined and creamy. Add eggs and vanilla and mix until incorporated. With the mixer on low, gradually add dry ingredients and mix until just incorporated.

In a small bowl, combine chocolate chips with 1 teaspoon flour, tossing to coat. Mix the chocolate chips into the cookie dough with your hands for even distribution.

TwoCarolines_LevainCookies2.JPGLine two baking sheets with baking paper or a Silpat. Divide cookie dough into 10 portions about 4 ounces each (I weighed each and every one. They seem insanely huge, but that’s the idea!). Shape cookies into rough mounds and refrigerate for 30 minutes before baking.

Preheat oven to 375 degrees fahrenheit. Bake for 15-20 minutes, until cookies are light golden brown and just barely cooked in the middle (mine went the full 20 minutes).

Recipe slightly adapted from Citycookin.

Pro-tip: Freeze the dough for another 20 or so minutes after refrigerating for extra gooey on the insides cookies.

-CK 1.0

Pi Day 3.14.16

Birds eyes pies by twocarolines.com

Which of these impossibly delicious pies are you going to make in the name of math on 3/14? Our blog contains recipes for all of the above and more! Search the blog for a favorite pie by name or just click the “pie” category  on the right hand column and scroll until you find exactly what your in the mood for.  I baked 3 today so expect to see more pies popping up soon! -CK 2.0

Whole Wheat No-Knead Bread


You know what a sad Thursday night is? When you make one of your favorite soups but have no bread to go with it and you are forced to then you eat said soup all by it’s naked self. It can feel pretty unsatisfying. However—from great tragedy can come great inspiration! While I was fruitlessly looking all over for recipes for a solution to the above conundrum, I found this really easy and good looking bread that I knew I had to try. It wasn’t a quick fix in my time of need, but it’s so simple and if you have the time for a few basic steps, it is worth the wait! It’s super crusty on the outside, and so soft on the inside, like any good artisan loaf would be. One of the best parts of the recipe is that, after you let it rise for the 12-18 hours, you can keep it in your fridge for up to 3 days before proceeding to the next step. So, start it overnight and then you can finish and bake whenever it works best with your busy schedule!

Whole Wheat No-Knead Bread

Makes 1 loaf

1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt

Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.

Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.

Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).

When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.

To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.

Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.

Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.

Recipe found on one of my favorite sites: TheKitchn.com

-CK 1.0

Jen’s Health Cookies

Jen’s Health Cookies by twocarolines.com

My cute friend Jen shared this recipe years ago and it’s one of my favorite cookies ever.  My favorite delivery system for healthy flax seed, whole wheat and almond flour is with a little butter, sugar and chocolate chips.  Yes, we are using the term “healthy” loosely, but not the term “delicious” because they taste absolutely incredible.  I went sans nuts on this batch so I can throw a frozen cookie in my daughters lunch some days and not have her turn her nose up, but I like them even better with a half cup or so of pecans or walnuts.  You can either bake all of them and freeze what you don’t eat after a few days or put your dough in the fridge and bake small batches when you want fresh cookies!

1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt (I love the way it tastes with coarse salt)
1/2 cup almond flour
1/2 cup wheat germ
1/2 cup white flour
1/2 cup wheat flour
1/2 cup ground flax seed
2 1/2 cups quick oats
1 tablespoon milk
1 cup chocolate chips (or nuts, raisins etc.)


  1. Preheat oven to 350 and either parchment line, silpat or spray 2 cookie sheets.
  2. Cream together butter and sugars.  Add eggs and vanilla, mix well.  Mix together all the dry ingredients in a separate bowl and mix together then add to your butter/sugars mixture.  Last add the milk (you might need a tiny bit more than a tablespoon if it’s too thick) then the chocolate chips.  Make sure there are no dry spots and spoon on to a cookie sheet with enough room to spread out a bit.  Bake 7-9 minutes – I took mine out at about 8.  You want them barely brown on bottom and top but still a bit shiny in the middle – under baked is always better than over baked!
  3. Makes 36 cookies using a cookie standard scoop.  They freeze well just take out and defrost for a bit at room temperature or in the microwave.


German Chocolate Pie


In case you haven’t noticed, the best Caroline—aka 2.0—adores chocolate and loves pie. So when I had a request for a chocolate pie for a friend’s birthday, I knew who to turn to. She sent me a few options, but highly recommended this one. This recipe is adapted from Mrs. Rowe’s little book of Southern Pies. We adjusted the recipe to be 1.5 times the original, since all of our pie pans tend to be more of a deep dish like this one. I think next time, I will toast the coconut, if for no other reason than the incredible smell that permeates the house, plus eating. This pie is definitely one to keep in the rotation!

German Chocolate Pie

1 pre-baked pie shell

3/4 cup sugar
4 tablespoons cornstarch
2 cups whole milk
6 oz. German sweet cooking chocolate, chopped (I used semi-sweet chocolate and was happy with the results)
1.5 tablespoons unsalted butter
3 egg yolks, beaten
1.5 teaspoons vanilla extract

1 egg, beaten
7.5 oz. evaporated milk
3/4 cup sugar
6 tablespoons butter
2 1/4 cups coconut
1 cup chopped pecans
To make the filling, combine the sugar and cornstarch in a large saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Turn down the heat to medium and continue to cook and whisk another 2 minutes. Gradually stir about 1 cup of the hot mixture in to the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes. Remove from heat and stir in the vanilla, then pour the filling into the crust.

TwoCarolinesGermanChocolatePie_2To make the topping, combine the egg, milk, sugar, and butter in a saucepan over medium heat. Cook and stir until just thickened and bubbly. Remove from the heat and stir in the coconut and pecans, then spread the topping evenly over the chocolate filling.

Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing. Serve chilled.

Recipe adapted from Mrs. Rowe’s little book of Southern Pies.

-CK 1.0