Butterscotch Cinnamon Twists with Grandma Ruth’s Icing

Two Carolines Butterscotch Cinnamon Twists with Grandma Ruth's Icing.jpg

I have a well-documented history of food experimentation, and this is the latest in my pursuit of kitchen Dr. Frankenstein madness. I love cinnamon rolls, but sometimes they can be a bit too bready or dry, so I wanted to try a twist, rather than a roll, with really goopy filling and tons of glaze. What is a more gooey filling than sticky-buns? My mom’s recipe kills, so I went with that for the filling and the ever-famous Grandma Ruth’s icing (with one minor tweak). I don’t mean to toot my own horn, but I’m going to say that these twists may have broken a friends’s long-standing diet, and received their fair share of accolades. These will be the perfect weekend baking project, so get crackin’ y’all!

Ingredients

        Butterscotch Cinnamon filling:

  • 1 small pkg. butterscotch pudding (regular or instant)
  • 1 ½ cubes butter, melted
  • ¾ cup brown sugar
  • ½ cup chopped pecans
  • 1 t. cinnamon

    Brioche:

  • 1 cup whole milk
  • 1/4 cup sugar
  • 4 eggs (room temp)
  • 3 1/2 – 3 3/4 cups bread flour
  • 1 tablespoon instant yeast
  • 1 1/2 teaspoon salt
  • 1 1/2 cups soft butter

    Grandma Ruth’s Icing (barely altered):

  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon flour
  • 1/2 cup butter
  • 2 tablespoons cream cheese
  • 2 teaspoons vanilla
  • 6-7 cups powdered sugar

Directions

Butterscotch filling:

In a saucepan melt butter and add brown sugar and cinnamon. Add nuts and butterscotch pudding and mix until combined. Cover and let ingredients “settle” for 4 hours or overnight. (You want the butterscotch pudding mix to have time to incorporate with the rest of the ingredients.)

Brioche dough:

Heat milk until lukewarm (about 100 degrees). In a large bowl lightly whisk together sugar and warm milk. Add 1 cup of flour, mix until smooth. Lightly beat the eggs then mix into the milk mixture until combined. Add in instant yeast and another cup of flour and continue to mix, adding salt and a half a cup of flour and mix till the dough comes together. Knead dough in machine for 3 minutes, incrementally adding the rest of the flour—dough should be sticky. Add 1/4 of the soft butter, mix until the the butter is completely incorporated, then add another 1/4 of butter, continue till all 1 1/2 c. of the butter is mixed in. Pour dough into greased bowl and cover with plastic wrap. Let sit in fridge for 4 hours or overnight.

Heat oven to 350°. On a lightly floured surface, roll dough out to approximately a 18×12″ rectangle. (To be honest, I totally eyeballed all of these measurements and they can be adjusted to whatever you find easiest) Spread butterscotch filling evenly all over the dough. On the wide side, cut dough into three portions, then cut about 8 strips in each of those three portions. To assemble, lay two strips together—the filling facing inward—then twist. Place each twist on a prepared baking sheet and let rise for about 45 minutes. Bake twists for 15-20 minutes or until golden and filling is bubbling. Cool twists on a tray (could be a two spatula job to transfer while hot). Drizzle generously with icing while still warm.

Grandma Ruth’s Icing:

In a large saucepan put evaporated milk, sugar, salt and flour. Mix on medium heat until mixture is bubbling and thick. Stirring constantly, add butter, vanilla, and powdered sugar. Once it’s done—as instructed by 2.0 in the recipe for the original, glorious Cinnamon Rolls—pour it through a strainer and push it with a rubber spatula to get all the lumps out so it’s nice and smooth. Drizzle over warm twists.

-CK 1.0

 

Ultimate Zucchini Bread

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Ultimate Zucchini Bread by twocarolines

I love all the sweet breads and muffins, but for me, none can trump my Mom’s Ultimate Zucchini Bread. The origins of this recipe are quite mysterious, my Mom got it from a neighbor who had a book of desserts for “Navy Wives” – and I guess everything she ever made from this book was incredible.  I follow my Mom’s recipe pretty closely, just switched out the vegetable oil for coconut oil, added another egg, and I substitute some brown sugar for white because I like the flavor with some of both.  It makes two loaves which is handy because people tend to eat it 3 slices at at time, but if you’re not in a house of hungry animals half the recipe or bring a loaf to your neighbor.  I’m guessing they will lay off the next time you need to have a loud backyard dance party if you feed them zucchini bread on the reg.  Plus, the smell this bread permeates your house with is absolutely BONKERS, it’s seriously one of the best smelling baked sweets this world has to offer.  Now hop to it!

1 cup coconut oil melted
1 1/3 cup granulated sugar
2/3 cup brown sugar
4 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons (or up to 1 tablespoon) cinnamon
2 cups grated zucchini (I grate it finely, but my Mom likes to grate it with the standard grater)
(optional) 1 cup chopped nuts – either pecans or walnuts (I omitted the nuts because my kids are insane, but it tastes awesome with them if you’re into that kind of thing)

  1. Preheat oven to 325.  Prepare two standard loaf pans with cooking spray (I line the bottom with a small rectangle of parchment just to be sure my loaves come out clean every time.)
  2. In a large mixing bowl mix your coconut oil and sugars for 3-4 minutes.  Add the eggs one at a time making sure they are totally incorporated.  Mix in vanilla.
  3. In a separate bowl mix flour, salt, baking soda, baking powder, and cinnamon together.  Add to the wet ingredients with your mixer on low until all incorporated.
  4. Add shredded zucchini mixing just until there are no dry spots and the zucchini is consistent throughout your batter.  If using add nuts last.
  5. Divide batter into your prepared loaf pans and bake for 65-70 minutes until nicely golden brown and a toothpick in the middle comes out clean.  Let rest in pans 5-10 minutes before turning out on a rack to cool, but get real, you’re going to want to eat this bread as soon as it doesn’t burn your hand!
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Ultimate Zucchini Bread by twocarolines

Recipe courtesy of CK2.0’s Mom’s neighbor and her book of desserts for Navy Wives

Caramelized Banana Coconut Chocolate Bread

You read that right – banana’s, coconuts, AND chocolate! When I see a recipe that combines all of the two Caroline’s very most favorite flavors I pretty much drop everything, turn on the oven and make that dessert with a quickness.  My sister 1.0 discovered this one and seriously, it did not disappoint.  I healthed it up slightly by adding some flax and wheat bran, but you can link to the original if you’d like.  I thought the few changes I made turned out incredible, it had such complexity of flavor with the unique caramelized bananas and the earthy sweetness that’s natural in whole grains like wheat bran and whole wheat flour then theres this melty chocolate and coconut giving you awesome texture and such a great flavor combo.  Yes, caramelizing the bananas is an extra step from regular old banana bread, but trust me, all that dark gooey goodness makes for an incredible loaf of sweet bread.

4 over-ripe bananas 2 tablespoons honey
3/4 teaspoon cinnamon
1 cup whole wheat flour (I used the trader joes “white whole wheat” and it was fantastic)
1/4 cup wheat bran (or wheat germ)
1 tablespoon ground flax seed
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/3 cup coconut milk (I used the almond coconut milk combo because that’s what I had around and it worked great)
2 tablespoons greek yogurt (or sour cream)
1/2 cup coconut oil (you could sub with any vegetable oil)
1 teaspoon vanilla extract
4-5 ounces chocolate chips or chopped dark chocolate
1/2 cup sweetned flake coconut (toast if you would like by putting in your hot oven for about 4-5 minutes until lightly brown)
2 tablespoons unsweetened coconut flakes for the top

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper (you could also use a silpat but parchment is handy for getting all the delicious bits into your bread dough).  Peel the bananas and lay them flat on the baking sheet.   Drizzle each with honey and then sprinkle with cinnamon.  Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized.  Remove from the oven and let cool 5-10 minutes.  Once cool enough to handle, mash the bananas and set aside.  Reduce oven to 350 degrees.
  2. Spray a 9×5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the whole wheat flour, wheat bran, flax, all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.

  3. In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk, yogurt (or sour cream) and coconut oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.

  4. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), you may want to tent the bread with aluminum foil.

  5. Remove and let cool a solid 20 minutes before cutting, if you can handle it, the smell is incredible and the taste will rock your world!  Keeps for 3-5 days covered.

Recipe adapted from Half Baked Harvest Toasted Coconut Chocolate Chunk Roasted Banana Bread

Brown Sugar Cinnamon Pull-apart Bread

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brown sugar cinnamon pull-apart bread by twocarolines.com

I saw this beautiful pull apart bread a few months ago on King Arthur Flour who has an awesome blog with loads of great recipes and a really cute IG feed as well – I was certain to make it ASAP – as it turns out, it was truly weeks before I could get to that “P” in the ASAP.  The last 6 weeks have been non-stop for us!  I’m so glad I finally got down to my important baking business because this recipe was so much fun.  I doubled it and made a savory loaf and a sweet loaf, and there was even enough for a bonus loaf!  For the savory, I made an herbed butter compound by just chopping up fresh rosemary and adding some garlic salt, it was SO GOOD!! I will be making that again for sure.  For the sweet, I slathered a mixture of butter, brown sugar and cinnamon into my folded rounds and glazed it with my fave glaze from our famous Grandma Ruth’s Cinnamon Rolls – and there are easier icings out there, but there are NONE that compare with this one, it’s magically not too sweet and it hardens as it cools.  It was SUCH a treat, we loved it.  And there are so many ways you could make this bread – have fun with it!

Dough:

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pull-apart bread dough by twocarolines.com

1 cup milk
1/4 cup butter
3 tablespoons sugar
2 teaspoons salt
2 large eggs
2 teaspoons instant yeast or active dry yeast
4 1/2 to 4 3/4 cups all purpose flour
2 tablespoons potato flour (I didn’t have any, and they still worked out great, but I just bought some for next time)

Brown sugar butter filling:
1/3 cup butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
(for an out of this world savory filling mix butter with a tablespoon or so chopped fresh rosemary and 1/2-1 teaspoon garlic salt)

Icing:
1/3 cup sugar
1/3 cup evaporated milk
1/8 teaspoon salt
2 tablespoons flour
1/4 cup butter
1 teaspoon vanilla
2 cups powdered sugar

  1. Warm your milk and pour it over your butter to melt it. Add the sugar and salt and let it cool slightly, then add your eggs, yeast, potato flour, and all-purpose flour – you want your dough to pull off the sides of your bowl, but not too dry, just workable.  You may need to add a little as you knead.
  2. Once you’ve mixed and kneaded your dough, let it rise in a warm place until it doubles in size – this took me about an hour.  A good way to quickly check to see if your dough is ready is to press it with your finger. If the indentation remains without springing back, it’s ready to go.img_5329
  3. Roll your dough 1/2” thick. Using an English muffin ring, large biscuit cutter, or wide-mouth Mason jar lid, cut circles out of the dough.  Roll out your leftovers and get as many circles as you can out of your dough.
  4. To make the filling, just mix all the ingredients together until incorporated. Spread half of each circle generously with your filling then fold it and place it into your greased loaf pan.  I pushed them to one side then the other alternating to get more circles in, but stack them in however you like.
  5. When you’re ready to bake, preheat the oven to 350°F and bake the loaf for 22 to 24 minutes. It should be golden brown all over. After 5 minutes or so turn your loaves out of the pans to cool on a rack.
  6. For the icing cook the evap milk, sugar, salt and flour until it starts to thicken, then add the butter vanilla and powdered sugar. You can sift the powdered sugar as you add it to avoid lumps, but I tend to just strain my icing after it’s done which is easier and it comes out beautifully lump free.  Drizzle onto your slightly cooled loaves.
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pull-apart sweet bread by twocarolines.com

Recipe adapted from King Arthur Flour pull-apart breads blog post

Nutella Swirl Banana Bread

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Nutella Swirl Banana Bread by twocarolines.com

We eat ridiculous amounts of Nutella in our home, and when I say “we” I mean my adorable 7 year old daughter who could sustain herself on nothing else if we let her – she’s the one on the left, she’s a very adorable Nutella addict, but an addict none the less.  IMG_2912.JPGI don’t make loads of Nutella recipes because it’s expensive stuff and I buy enough as it is, but this Nutella Swirl Banana Bread turned my head because, duh – bananas!  And I’ve seen a few versions of it, but I liked the way sweetest menu did the swirl on the top and put chocolate chips throughout.  It was a total dessert bread that was here and gone in a day, everyone loved it!  I’m sure you will too.  -CK 2.0

Ingredients
1 1/4 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 teaspoon baking soda
2 large overripe bananas
1/3 cup coconut oil
1 large egg
1 teaspoon vanilla extract
1/2 cup plain greek yogurt
1/2 cup chocolate chips
1/2 cup Nutella

  1. Preheat oven to 350.  Grease and line a standard loaf pan with parchment paper.  In a large mixing bowl, add the flour brown sugar, cinnamon, baking powder and baking soda.  Whisk together to combine.
  2. Mash bananas with a fork or I use this Pampered Chef Mix and Masher every day and I love it.  Set bananas aside.  In a separate bowl, add the oil, egg, vanilla, and greek yogurt.  Whisk to combine.  Then, add your wet mixture, along with your mashed banana, into your dry mixture and gently fold to combine.  Add chocolate chips and fold in.
  3. Warm the Nutella in the microwave for 10-15 seconds then add 1/4 of the Nutella into your banana mixture.  Fold gently so you can keep your pretty swirls.  Pour batter into prepared loaf pan.   Add the rest of your Nutella on top and swirl it with a knife into a pretty pattern.
  4. Bake for 30 minutes then tent your bread with foil so it doesn’t burn on top.  Bake another 10-15 minutes until a knife in the center comes out clean (minus a bit of Nutella).  Remove from oven and leave to cool a solid 10 minutes before removing bread from the pan to cool on a rack completely.

Recipe adapted from Sweetest Menu Nutella Swirl Banana Bread

Grandma Ruth’s Cinnamon Rolls

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There is something so warm cozy and welcoming about a cinnamon roll, cinnamon rolls just want to love you, cinnamon rolls understand.  There are many versions of this beautiful pastry, but these are BY FAR the best I’ve ever tasted.  I was introduced to them from our sister Kristin who learned about them from our other sister Courtney who got the recipe from her husband Greg’s Grandma Ruth.  I never had the honor of meeting Grandma Ruth, but based on all accounts she was a character with a talent for cute one liners and cinnamon roll perfection.  The thing that makes these the most magical is….well, all of the things.  The dough is soft, but bouncy, not too sweet, and the filling has no strange flavors, it’s brown sugar and cinnamon, but perhaps the very most special ingredient is the really unique icing.  I’ve never met an icing like this one and PLEASE take the time to make it instead of wussing out on some easy sleazy pow sug and milk silliness.  You thicken it on the stove with sugar and flour then add the powdered sugar later.  It harden’s as it cools so it kind of closes in on your roll making it stay fresh longer, plus it allows you to easily freeze them individually and as Grandma Ruth used to say “zip ’em in the microphone for 20” to have a cinnamon that tastes like it just came out of the oven for weeks after the effort.  I have made a few adjustments, such as tripling the icing because a cinnamon roll without enough icing is truly tragic and I would never treat these sweet buns that way.  This is not the easiest thing on the planet to make but it’s not a finicky recipe, have fun with it, get your kids involved and don’t stress out.  They will turn out amazing and make for a magnificent morning guaranteed!

Rolls:
2 cups milk
2 rounded teaspoons salt
1/2 cup sugar
1/2 cup butter (cut up for easy melting)
2 beaten eggs
1/2 cup warm water
2 tablespoons yeast
1 teaspoon sugar
6 1/2-8 cups flour (enough to make your dough curl and handle easily – I usually use about 8)

Cinnamon Filling:
5 tablespoons butter
2 1/2 cups brown sugar
1 1/2 tablespoons cinnamon

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 teaspoon salt
1/4 cup plus 1 tablespoon flour
1/2 cup plus 2 tablespoons butter
2 teaspoons vanilla
6-7 cups powdered sugar

1. Scald the milk, either on the stove or I usually just warm in up in a large (4 cup capacity) pyrex for 3 minutes so it’s really hot.  Add salt, 1/2 cup sugar and 1/2 cup butter to the milk and let stand until sugar and butter are dissolved and milk is no longer hot but just warm, -give this a mix before adding to your yeast mixture.

2.  In a separate bowl (I do this in a stand mixer) put your yeast into the 1/2 cup warm water and let sit with the extra teaspoon sugar until dissolved and starting to puff.  Add the two beaten eggs.  Next add milk mixture.  Combine and slowly add flour starting a few cups at a time but once you get to 6 cups slow down and watch how it curls and handles.  When your dough is ready it will start to pull off the sides of the bowl and stick more to itself than it does to your fingers.  It will still be a bit tacky, you don’t want it dry, just to the point where you can handle it.  It does not require a long knead, I just kneaded with the dough hook for about 4-5 minutes until all incorporated.

3.  Work dough into a ball and put into a lightly greased bowl covered for about an hour – until doubled.  Punch down once doubled and let them come back again about 15 minutes.  Divide dough into two and roll on a floured surface into a large rectangle.  Try to even up your corners as best you can.

4.  For the cinnamon filling melt the butter and use half for each half of dough – about 2 and a half tablespoons butter for each.  Spread out on your rectangle evenly then mix up your brown sugar and cinnamon and use half of this mixture over the butter reaching almost to the ends all over the dough.  Starting on a short side roll your dough rectangle into a nice tight rope and do your best to seal it at the end by pinching the dough into itself.  With a nice sharp knife cut rolls from your rope in about 1 1/2 inch sections and place them on a cookie sheet with either a silpat baking mat, parchment, or greased with butter or oil.  I just cut as many as my recipe makes instead of trying to do a set amount.  In my last batch I was able to make 35 total rolls.  Repeat step 4 with the other half of the dough.

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rolled out dough for cinnamon buns by twocarolines.com

5.  Preheat oven to 350.  Let the rolls rise under tea towels or plastic wrap for a good 20-30 minutes until nice and puffy.  Bake one cookie sheet at time for about 12-14 minutes.  Mine were done at 13.  You want them lightly browned and gorgeously puffed up.

6.  Make frosting – please don’t be lazy and do an easier frosting, the frosting for these is so unique and spectacular – it’s what makes them so super special!  In a large saucepan put evaporated milk, sugar, salt and flour.  Mix on medium heat until mixture is bubbling and thick.  Stirring constantly add butter vanilla and powdered sugar.  You might add a bit more powdered sugar to get desired consistency, but this magical icing hardens as it cools so don’t stress out about it.  Once it’s done, I pour it through a strainer and push it with a rubber spatula to get all the lumps out so it’s nice and pretty smooth.  You can also sift your powdered sugar as you add it, but this is too messy for me.  You could also just leave the lumps in, they taste fine, but are somewhat unsightly and won’t do if you’re a dessert blogger like me.  When they are hot out of the oven put icing on each bun generously, there should be enough to cover all your rolls easily.

7.  We always freeze what we don’t eat the first day in individual sandwich bags then heat them for 25 seconds and they taste incredible.  This magic icing doesn’t stick to plastic so they are easy to freeze.

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Grandma Ruth’s Cinnamon Rolls by twocarolines.com

 

 

 

Banana Pecan Muffins

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Banana Pecan Muffins by twocarolines.com

You guys as I tell you about these epic muffins there is an entirely different banana bread recipe baking in my oven, right this minute!  It’s fair to say we are not balanced in our coverage of awesome banana related recipes, but so far, there have been no complaints, because we only post the very best ones!  These are my Mother and Father in-law’s number one favorite from the genius kitchen of Tyler Florence.  They have SERIOUS banana flavor because of the method of pureeing some of the banana’s and leaving the rest in chunks that combined with the pecans make for an amazing texture.  The recipe is for a banana bread, but muffins are easier for my family so we often go that route.  If you choose to make the bread just bake until doneness about an hour and 10 minutes which makes for beautifully caramelized edges.  You will love them!

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans finely chopped

  1.  Preheat oven to 350 and line or spray a standard muffin pan.
  2. In a large bowl, combine the flour, baking soda, and salt, set aside.
  3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.  With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.  Add the melted butter, eggs, and vanilla; beat well and scrape down sides of the bowl.  Mix in the dry ingredients just until incorporated; no need to overly blend.  Fold in the nuts and the mashed bananas with a rubber spatula.  Pour the batter into the prepared muffin tin filling 3/4 the way or into your loaf pan.
  4. Bake for about 20-25 minutes for muffins an hour and 10-15 for loaf – until golden brown and a toothpick inserted into the center of the loaf comes out clean.  Rotate a time or two for even browning.
  5. Cool the muffins in pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing.  If you make the bread, Tyler recommends you toast it and dust with confectioners sugar for a special treat.

Recipe adapted from Banana Bread with Pecans Tyler Florence Food Network