Pumpkin Bread Pudding with Cinnamon Caramel Sauce

Two Carolines Pumpkin Bread Pudding.JPG

The blessed Season of the Pumpkin is upon us! There are spiced drinks, teas, cookies, etc. But have you had a Pumpkin Bread Pudding? Have you had one that has been drizzled lovingly with Cinnamon Caramel Sauce? Have you had your mind blown yet? Well, we Two Carolines are here for you—here for your pumpkin addiction needs, here to support you cozying up to all things spiced up for fall. Basically, we are here to Spice up Your Life like some other friends of yours from the 90’s.

Pumpkin Bread Pudding recipe:

  • 6 large eggs
  • 2 1/2 cups milk
  • 1 1/2 cups sugar
  • 1 cup plus 2 tablespoons whipping cream
  • 1 t. vanilla
  • 1 1-lb loaf pumpkin bread (recipe below), cubed and dried out for at least one day

Butter a 3 quart baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla. Whisk to blend well. Add bread chunks and set sit covered, in the refrigerator, for 30 minutes.

Preheat the oven to 350°. Scoop coated bread chunks into prepared baking dish, push down the bread crumbs, compacting the mixture. Add a little extra custard on top, and press down some more. Toss any extra custard. Fill a 9×13 pan filled halfway with water and place on the bottom rack, place the bread pudding on the middle rack. Cook for 1 hour, 30 minutes, or until it is set (maybe another 15 minutes). Before serving, dribble some cinnamon caramel sauce over the top. Freak out.

Cinnamon Caramel Sauce recipe:

  • 1 cup (packed) golden brown sugar
  • 1 cube butter
  • ½ cup whipping cream
  • 1 t. cinnamon

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. Serve warm.

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Pumpkin Bread recipe:

  • 2 cups flour
  • 1/4 t. nutmeg
  • 2 cups sugar
  • 1 14 oz. can pumpkin
  • 2 t. baking soda
  • 1/2 cup oil
  • 1/2 t. salt
  • 1/2 t. cloves
  • 1/2 t. cinnamon

Preheat oven to 325 degrees (350 for high altitude) and grease one large loaf pan; set aside. Mix dry ingredients into a large bowl. Stir in pumpkin and oil. Beat with until well blended. Pour batter into prepared loaf pan and bake in for 1 1/4 hours to 1 1/2 hours. Put toothpick in center to see if bread is done. Let cool before slicing. Recipe can be doubled easily, and so delicious when adding chocolate chips or a streusel!

-CK 1.0

 

Viennese Apfel Strüdel (aka The Best Apple Strudel)

Two Carolines Viennese Apfel Strüdel.jpg

This August marked the two year anniversary of when I moved to Germany, and since I’m now back in ‘Murica, I had to make German food in honor of the day. We had a nice dinner of Käsespätzle, Gurkensalat, some brats, and this wunderbar Apfel Strüdel. Viennese style is my favorite and is paired with a vanilla sauce that puts it over the top. If you can’t find it anywhere, you can use vanilla pudding in a pinch, or make your own—like this. So, as you can imagine, I’ve basically been in a Starchy Foods Coma™ ever since, but it was more than worth it. There are a lot of steps, but it’s actually not too hard to make, if you follow the instructions exactly. When you are done, you’ll have a sehr lecker (very delicious) dessert to eat and hopefully share with friends!

*Note: I used the recipe below almost exactly, I will only change a few things that made it easier for me to understand after trying this a few times

Dough Ingredients

  • 1/3 cup room temp water
  • 1 tablespoon + 1/2 teaspoon canola or vegetable oil
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 145 g bread or all-purpose flour (1 cup) (weight measurement is ideal)
  • ½ teaspoon vegetable oil for brushing the dough
  • flour for dusting

Filling Ingredients

  • 3 tablespoons unsalted butter
  • 2/3 cups fine bread crumbs
  • 5 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons raisins
  • 3 tablespoons room temp water for soaking the raisins
  • 4 gala apples (peeled, cored and chopped into 1/2″ pieces, about 1/8″ thick)
  • 1 tablespoon lemon juice
  • 2 tablespoons melted butter for brushing the dough (divided)
  • confectioner’s sugar for dusting

Instructions

To make the dough

  1. Mix lukewarm water, oil, vinegar and salt in a big bowl. Acid like vinegar helps relax the gluten to make the dough easier to stretch.
  2. Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands.
  3. Knead the dough until smooth for about 5-10 minutes, either in the bowl or on a working surface. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour (you shouldn’t need more than 1 or 2 additional tablespoons). Slam the dough onto the work surface a few times to enhance gluten development, yielding a very elastic dough.
  4. Shape the dough into a smooth ball. Brush a clean bowl with oil, put the dough into the bowl and brush it with oil.
  5. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. **I made this the night before and brought to room temp before rolling out and that yeilded better results than letting it sit for just 1 hour total)

To make the filling

  1. Melt the butter in a pan over medium heat and add the breadcrumbs. Toast them, stirring constantly, until they are golden. Remove from the heat and let cool.
  2. Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.
  3. Soak the raisins in water for about 10 minutes to get them softened.
  4. Peel the apples, quarter and core them. Chop every quarter into 1/8 to 1/4 inch thick slices and then in half lengthwise and cover them with lemon juice to prevent the apples from getting brown. Add the soaked and drained raisins and mix well.
  5. Stretching and filling the dough
    1. Roll out the dough with a rolling pin on a clean and lightly floured surface. Flour the surface and the dough every now and then while rolling.
    2. When the dough gets about 13-15 inch in diameter, pick it up then use the back of your hands, particularly your knuckles, to stretch it (remove all jewelry first). This way you can straighten the dough like a pizza.
    3. When the dough gets bigger and thinner, and thus difficult to handle, put it down on a lightly floured cloth, straighten out the wrinkles in both the cloth and the dough. Continue stretching the dough on the cloth using your hands. (I just put the dough on the counter and that made it hard to roll after, so don’t forget the cloth!)
    4. Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent.
    5. In the end, the sheet of dough should be stretched into a rectangular shape, almost the size of a cookie sheet.
    6. Brush half the dough with half the melted butter. Spread the breadcrumb-mixture over the un-buttered half of the dough and pat down evenly. Leave about 1 to 1 ½ inches of dough empty around the edges. One side is brushed with butter now, the other side is covered with breadcrumbs. Spread the apples over the breadcrumbs.
    7. Fold over all the empty edges of the dough—this will help make sure the filling won’t spill out too much. Using the towel, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-side down. Try to make sure there is no exposed filling.
    8. Put the dough onto a baking sheet and brush it with the remaining melted butter.

Baking the strudel

  1. Put the baking sheet in the middle (I use rack 2 of 4 from top) of the preheated oven and bake it for about 30 minutes at 375 °F.
  2. When the crust turns golden, the Apple Strudel is ready. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar and in a bowl that is filled with about 1/3 cup vanilla sauce.
  3. Feel German/Austrian.

-CK 1.0

 

Coconut Crunch Cake with Dark Chocolate Sauce

IMG_7959

IMG_8764It was one of those times when you come across something in a magazine and your mouth starts salivating so much you may or may not have drooled onto the table. This recipe was the catalyst for a whole folder of cut-out “I want to eat that” things. Of course I kept wanting to make it, but then found myself needing to do something faster, or missing one ingredient, and in the end, what I needed to make it happen was another Caroline. When Caroline 1.0 came to visit us in June we started talking about what we wanted to bake together, because the only thing better than one Caroline in the kitchen is two Carolines in a kitchen. Things got delicious fast, and this was our result.

Coconut Crunch Cake with Dark Chocolate Sauce

Cake:

1 stick (1/2 cup) unsalted butter, room temp, plus more for pan
1 1/2 cups all purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1/2 cup cream of coconut
1 teaspoon vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs

Topping:

2 large eggs
1/2 teaspoon coarse salt
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla extract
3 cups sweetened shredded coconut (8 oz by weight)

Preheat oven to 350. Butter and flour a 10-inch spring form pan. Whisk together flour, baking soda, baking powder, and salt. In another bowl stir cream of coconut and vanilla

Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scrape down the bowl a few times. With mixer on low, add flour mixture in 3 batches alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.

For the topping – whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.

Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). You may want to make the chocolate sauce now while your cake is baking so it will have time to cool.

Let cake cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

Chocolate Sauce

1 cup chopped dark chocolate (you can also use chocolate chips or semi-sweet if you want your sauce sweeter)
3/4 cup miniature marshmallows
One 5 ounce can evaporated milk

Combine all of the ingredients in a saucepan over medium heat and cook, stirring frequently, until melted and thoroughly combined, about 7-8 minutes. Let the mixture cool for at least 20 minutes before using. Keeps for at least a month in the fridge.IMG_5576

Coconut Crunch Cake: Martha Stewart Living 2015, Chocolate Sauce: adapted from Mrs. Rowe’s little book of Southern Pies