Swedish Sticky Cake – Kladdkaka

Two Carolines Swedish Sticky Cake.JPG

One of the things I miss the most about living in Berlin is my little group of amazing friends. From that group comes one of my favorite people in the world—we’ll call her Girl Swede. She and I used to bake together a lot and she taught me so many of her Swedish traditions and makes the most amazing Swedish treats. This Sticky Cake was the first thing she ever made for me and I was hooked! Girl Swede correctly explained that it was such an easy and quick treat to make and it is commonly enjoyed during Fika (a Swedish coffee break that is accompanied by delectable pastries). So, if you are wanting a super simple but decadent, chocolatey, chewy, kind of sticky treat–make this. I guess you could also invite others to join you, instead of hoarding this all to yourself but, I’ll let you decide…

Swedish Sticky Cake, a.k.a. Kladdkaka

Ingredients

  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup unsweetened cocoa powder
  • pinch salt
  • eggs
  • 1 1⁄3cups white sugar
  • 1tablespoon vanilla extract
  • 1⁄2cup butter, melted

Directions

  1. Preheat oven to 300ºF. Lightly grease an 9-inch cake pan.
  2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared cake pan.
  3. Bake on the lower rack (important!) of the preheated oven for 30 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. The cake is equally delicious if served warm or cold, find your sweet spot! Also, this can be good garnished with ice cream or whipped cream or powdered sugar dusted on top—I like how this is like a brownie and I’m a purist, so I served it plain.

Original Swedish recipe found here.
This American version was found from here and very slightly adapted.

-CK 1.0

Chocolate Frosted Zucchini Bread

Two Carolines Frosted Chocolate Zucchini Bread.jpg

If your name is Caroline King, there’s a good chance you have a serious chocolate addiction. We won’t pretend we are the only ones “afflicted” with this “problem” so let’s just say that this is the latest in super rich, dense, chocolatey satisfaction. I can’t remember how I came across this recipe, but I’m so glad I did. It’s slightly adapted, but significantly delectable.

Chocolate Frosted Zucchini Bread

Dry ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

Wet ingredients

  • 1 cup sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (approximately two medium)
  • 1 cup chocolate chips (I used half semi-sweet and half dark)

Ganache

  • 1/2 cup heavy cream
  • 2 cups chocolate chips (I used half semi-sweet and half dark)

Instructions

  1. Set oven to 350 degrees F.
  2. Lightly spray and line a 9×5 inch loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.
  3. Whisk the dry ingredients together. Sift the cocoa powder to get rid of any clumps. Set aside.
  4. Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.
  5. Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition; careful to not over-beat.
  6. Fold in the chocolate chips and spread the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted near the center comes out clean.
  7. Cool completely on a rack before frosting.
  8. To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every 10 minutes until desired thickness (for me, that was approximately 25 minutes).
  9. Once spreadable, frost the bread. The recipe makes a LOT of ganache, so I frosted the sides as well.

-CK 1.0

Chocolate Dipped Coconut Macaroons

Two Carolines Chocolate Dipped Coconut  Macaroons.jpg

It’s hard to believe that I didn’t like coconut when I was younger. The Mounds bar was one of the most dreaded Halloween candies (besides Circus Peanuts, let’s be real). I hated the texture and couldn’t get past it. I’m not actually positive as to when I hit the turning point in my relationship with coconut, but I’m so glad I did! Now I’ll take it ALL. The more coconutty-the better. Maybe one could say, I’m nuts for coconuts? I’m so sorry—that was bad and you guys deserve better. To make up for it, here is the recipe for the goodness that is pictured above…

Chocolate Dipped Coconut Macaroons

  • 3/4 cups egg whites (6-7 eggs)
  •  1 1/2 cups sugar
  • 1 1/2 teaspoons almond extract
  • 1-2 drops of butter flavoring (not necessary, but I think it adds a little something)
  • 1/4 teaspoon salt
  • 6 cups sweetened flaked coconut

For the chocolate dipping sauce:

  • 2 cups semi-sweet or dark chocolate chips
  • 2 tablespoons shortening

Directions

Place the oven rack in the middle of the oven and preheat the oven to 325 degrees. Line three cookie sheets with parchment paper or silpats.

In a medium bowl, beat egg whites until just frothy. Add the sugar, almond extract, butter flavoring, and salt; mix well. Stir in the coconut, two cups at a time.

Use a small cookie scoop to form the macaroons 2 inches apart onto the prepared baking sheets. Use your hands to mold the cookies a bit and lightly press down the tops.

Bake for 13-17 minutes or until set and light golden brown. Let cool on cookie sheets 5 minutes before removing. Cool completely before the next step. (and do some scientific taste testing, amiright?)

Prepare clean cookie sheets with was paper. Melt the chocolate and shortening and mix until smooth. Quickly, dip half the cookie (you only need to dip the top side of it) into the chocolate and place each one on wax paper to set. Set for at least two hours before ravenously consuming.

 

 

Fake It’s-It: A study in Ice Cream Sandwiches

Two Carolines Ice Cream Sandwiches.jpg

Anyone who is from the Bay Area knows a few irrefutable facts. 1) Frisco is not a word and we won’t hear it, 2) Layers are EVERYTHING (and you’ll hear the word “microclimate” often), 3) BART is not just the name of a cartoon character, and 4) The REAL San Francisco Treat is not Rice-a-Roni… it’s the ever glorious It’s-It. It’s ubiquitous throughout the Bay Area, and has spread its delicious love slowly outside the region. I crave them at all times, and love few things more than these treats. I recently made some Peanut Butter Cup Ice Cream with the main purpose of filling these bad boys. I had a few people who know my love for all things It’s-It send me a link to this life changing article on Food 52, describing how to make homemade versions! So, you know I got to work on this right away! Instead of regular vanilla ice cream, I went with my clear addiction to PB cup, and added chocolate chips to the cookies, because chocolate. Check the recipe below to craft your own!

Cookie recipe (very slightly adapted from Food 52)

  • cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • teaspoon kosher salt
  • 14 tablespoons unsalted butter, at room temperature
  • cup sugar
  • 1/4 cup packed light brown sugar
  • large egg
  • teaspoon vanilla extract
  • 2 1/2 cups old fashioned rolled oats
  • 1 cup chocolate chips
  1. Heat the oven to 350° F and arrange a rack in the middle of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a standing mixer, or using handheld beaters, cream the butter and the two sugars until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, add the egg and beat until incorporated, about 30 seconds. Scrape down the bowl and do the same with the vanilla.
  4. On low speed, add the flour mixture and chocolate chips and beat until just combined. Remove the bowl from the mixer and fold in the oats by hand, mixing just until there are no remaining flour pockets.
  5. Form large balls out of 2 tablespoons of dough and place them 2 inches apart on the parchment-lined cookie sheets. Bake one sheet at a time for about 15 minutes, rotating once for even cooking. Let the cookies cool completely on the baking sheets for maximum crispness. Freeze completely cooled cookies before proceeding to the next step.

Super easy Ice Cream Recipe here

Chocolate Sauce (I increased the amounts from what is found on the original recipe)

  • 36 ounces of dark chocolate
  • 6 tablespoons of canola oil

Assembly:

  1. Line baking sheets with silpats or parchment paper.
  2. Place cookies, flat side up, on sheets and scoop a generous amount of slightly-softened ice cream on top. (Food 52 suggests 3 parts ice cream to 1 part cookie, but I had eaten too much of my ice cream already to have those proportions—whoopsie!).
  3. Sandwich with bare cookies. Use a spoon or an offset knife to smooth the sides. Wrap each one individually in saran wrap or parchment paper.
  4. Immediately place the cookie sandwiches into the freezer and chill until thoroughly frozen—at least 3 or 4 hours.
  5. When the cookies are sufficiently frozen, melt the chocolate and canola oil in a saucepan over the lowest heat, stirring constantly.
  6. Working with one sandwich at a time, place in the melted chocolate, using a slotted spoon to flip the sandwich over so that all sides are coated. Pick the sandwich up with the spoon, allow some excess chocolate to drip off, and then return to the parchment-lined baking sheet.
  7. Place the chocolate-coated sandwiches back into the freezer and let the chocolate harden for at least an hour.
  8. Enjoy the crap out of your homemade It’s-It.

-CK 1.0

Summery S’mores Pie

Two Carolines S'mores Pie.JPG

It’s the end of summer dreams that make me feel fine, but I’m going to squeeze ever last ounce out of it—and what is more summer than campfires and s’mores? Don’t tell me other things cause that ruins my train of thought and my segue into talking about this pie, and TRUST when I say you want me to get to it as quickly as possible. A graham cracker crust with a pinch of salt, a creamy chocolate middle and roasted marshmallows topped with coconut and chocolate chips, juuuuust for fun.

Ingredients

For the crust

  • 1 1/2 cups graham cracker crumbs (10-15 graham crackers)
  • 8 tablespoons melted butter
  • Pinch of salt

For the filling

  • 7 ounces milk or dark chocolate, or a mixture of both, broken into chunks
  • 1 cup heavy cream
  • 1 egg
  • Pinch of salt

For the topping

  • 1 bag marshmallows (I used big ones and chopped them in varying sizes, just for fun)
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup chocolate chips

Instructions

  1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Or just put them in a bag and take our your aggressions with any instrument you find necessary until they are finely crushed. Add salt and pour melted butter over the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan. Chill for at least 30 minutes to avoid crumbling when serving (I chilled for a few hours, just to be safe).
  2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded — do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
  3. Once pie is cooled, top with marshmallows and brûlée until about half done. Then add coconut and torch again until desired level of toastiness. Immediately add chocolate chips so that they melt a little bit on the hot marshmallows. ***For this process, a torch is best (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you get the roasting just right. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil — watching carefully to prevent burning — for 2 to 3 minutes, rotating as necessary.
  4. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

-CK 1.0

Recipe adapted from New York Times

Banana Cupcakes with Peanut Butter Frosting and Chocolate Ganache

Two Carolines Banana Cupcakes with Peanut Butter Frosting & Chocolate Ganache.jpg

Ya’ll knew that we would never give up our love for our favorite combination, PB&C—and throwing in banana with that is always ideal. There’s the great cookbook from some of my favorite baking pros, called Baked Elements. I love how they organize each section by flavor, and since I tend to be mood oriented with what I feel like baking or even listening to, this concept couldn’t be more perfect for me. I loved their Bananas Cake recipe, but unlike 2.0 (who is the yin to my yang) I am more of a lazy baker and wanted to try the idea with cupcakes instead of a three layer cake. This is a delicious hodgepodge of their cake, a thicker version of their ganache and a Peanut Butter Buttercream frosting. I would have to say, (sorry not sorry) it’s bananas.

Two Carolines Banana Cupcakes with Peanut Butter Frosting and Chocolate Ganache

 

Cake recipe:

  • 3 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 oz. butter, at room temperature, cut into pieces
  • 1/2 cup Crisco
  • 1 3/4 cups plus 1 tablespoon sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 large very ripe bananas, mashed
  • 1/2 cup plus 1 tablespoon buttermilk

Peanut Butter Frosting:

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter
  • 2.5 cups powdered sugar
  • pinch of salt

Ganache Topping:

  • 8 ounces semisweet chocolate chips
  • 6 ounces butter
  • 1 tablespoon light corn syrup

Directions:

  1. Preheat the oven to 325 degrees F. Line 2 cupcake sheets with 24 liners and spray liners to prepare them. (There will be some leftover batter to make a mini loaf, if you have a pan—prepare with butter or cooking spray.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.
  3. Beat butter, shortening on medium speed until light and fluffy. Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas and beat until well mixed. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture until all ingredients are incorporated.
  4. Divide batter evenly between cupcake liners (and possible extra mini loaf).
  5. Bake for 20 minutes, until cake springs back when you gently touch it.
  6. Let cool completely before frosting.

Peanut Butter Frosting:

  1. Cream together the peanut butter and butter for 2-3 minutes—until the color lightens a shade or two.
  2. Add the powdered sugar and salt, scrape the sides of the bowl and mix until well-combined.
  3. Set aside until ready to top cupcakes.
  4. When ready to frost, divide frosting evenly and dome the frosting as much as possible.

Chocolate Ganache Topping:

  1. Place the chocolate, butter and corn syrup in a small saucepan on low heat.
  2. Using a rubber spatula, stir until chocolate mixture is completely melted.
  3. Let cool to room temp.
  4. Put in refrigerator for 5 minutes, this will cool the sauce enough that when you mix it, it thickens enough to top the domed peanut butter frosting.

-CK 1.0

Peanut Butter Banana Bread with Copious Chocolate Chips

TwoCarolines_PeanutButterBananaBread.jpg

We recently had a big family event + Mother’s Day, so it was so fun to have us all together to celebrate. As always, we need to celebrate with food and I was asked to bring a lil’ something. I had a surplus of bananas, and wanted to make a banana bread, however—I wanted to add the two best ingredients to go with that—peanut butter and chocolate. I know, I know, I’m predictable. But at least deliciously so? I know that I already posted the divine Peanut Butter Banana Chocolate Chip Cake, BUT bread is a whole different machine, right? It’s something you can feel good about eating for breakfast or a snack, and with all the all the peanut butter and banana, because it’s totally good for you, right? RIGHT? Just nod along and make and eat this tasty form of denial.

Peanut Butter Banana Bread with Copious Chocolate Chips

Yield: One 9-by-5-inch loaf + a small little loaf (mine was a bit too full for just one loaf)

1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
3 mashed bananas
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup cream
1 cup peanut butter (crunchy or creamy
1 1/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour. Remember you will have enough batter to make a mini loaf or 5-6 muffins, if you pour it all in one loaf pan you’ll have a big over-flowing mess.

In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.

In another large bowl, whisk together the bananas, oil, eggs, cream, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.

adapted from Baked Elements