It's time for Group B's April 2016 for the Secret Recipe Club. This month I was assigned to Cheese Curd in Paradise which is written by Ashley....but I am also cooking Ashley's assignment as she just had her new baby boy and wasn't able to complete a dish. Congratulations on the new baby, Ashley!!
So, for this month's reveal, I am also posting a recipe for Renee at Renee's Kitchen Adventures. Double the fun.
I actually can't believe that I've never cooked from Renee's blog because she's contributed recipes to several round-ups I've done in the past. She even posted a Skinny Vanilla Bean Cheesecake when I was celebrating my 15th wedding anniversary with cheesecakes.
Renee is a stay-at-home mom to three kids, is married to a wonderful guy (for over 20 years), and lives in NE Ohio. And I just adore her food philosophy. She writes: "I believe food that is good for you, should also taste good...it should stimulate your senses, and leave you feeling satisfied; not only in your body, but also in your soul."
There were so many recipes of hers I wanted to try, but I was running out of time, given the short turn around. I have her Killer London Broil, Apricot Chicken, and Portabella Mushroom Pizzas on my to-cook list. Her Pickled Red Onion Deviled Eggs might be on my Mothers' Day table as I love the color of those onions. And I am definitely going to make her Brainy Blue Cheese and Bacon Dip next Halloween for a spooky appetizer.
But, in the end, I couldn't resist her WW Dark Chocolate Cake. That secret ingredient was just too enticing as we've been eating - and making lots - of fermented vegetables recently. I did use gluten-free flour, reduced the sugar, and swapped olive oil for the butter...just to adhere to my family's dietary constraints.
slightly adapted from
Renee's Kitchen Adventures' WW Dark Chocolate Cake
- 2 C flour (I used a homemade gluten-free flour blend that included some coconut flour and some chestnut flour as well)
- 1 C organic granulated sugar
- 1 1/2 t baking soda
- 2/3 C unsweetened cocoa powder
- 1/2 C olive oil
- 1 1/2 C hot water
- 1 t pur vanilla extract
- 1 C sauerkraut, pureed until smooth
- organic powdered sugar for serving
Preheat oven to 350°F. Line a baking dish with parchment paper if you're not making a bundt cake. I went for an easy square.
In a large mixing bowl, combine flour, sugar, baking soda and cocoa powder. Add olive oil, hot water and vanilla. Mix well. Add pureed sauerkraut and stir to combine thoroughly.