Sauerkraut Dark Chocolate Cake

Sauerkraut Dark Chocolate Cake

This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.

Pre-heat oven to 365 degrees

3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla

Mix these ingredients together until light and fluffy

Sift together:

2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Add 1/3 of mixture alternating with a mixture of:

1/2 cup buttermilk
1/2 cup warm water

When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.

1 cup sauerkraut — rinse in cool water and drain.
Optional:
1 cup coconut — unsweetened
1 cup pecans — finely chopped

Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.

Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.

Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.

Frosting:

2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.

Add:
1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar

Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!

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Grandma’s Gluten Free Cookies

Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.

Cream together:

1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla

Add:
2 large eggs — one at a time mixing well after each addition

Sift together:

3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt

Add:
1 cup milled flaxseed
21 Tablespoon orange zest

Add to butter mixture, mixing well but do not over-beat

Add:
2 cups chocolate chips
1 cup pecans chopped

Optional additions:
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding

By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.

AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.

Enjoy!!

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Ginger and Ginger Bundt Cake

Ginger and Ginger Bundt Cake

Pre-heat oven to 365 degrees

Cream together:
1 cup butter softened
2 cups sugar

Add one at a time:
4 large eggs
1 egg yoke
2 teaspoons vanilla

Sift together:
2 1/2 cups all-purpose flour
4 teaspoons ground ginger
1/2 teaspoon salt
2 teaspoons baking powder

Mix into creamed mixture:
1 cup sour cream and alternate with flour mixture 1/3 at a time until all is mixed together.

Stir in:
3/4 cup crystallized finely chopped ginger

Prepare the bundt pan by spraying it and then take 1/2 cup Turbinado sugar and pour it into pan and swirl it around until it has coated all sides and middle of pan.

Bpour batter into bundt pan, spreading it around evenly and bake for 60 minutes or until toothpick comes out clean when stuck in center. Cool on rack for 15 to 20 minutes and then turn out onto plate and decorate with fresh strawberries, blackberries or whatever kind of fruit is in season. Add a dab of whip cream and enjoy!!

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The Tiny Kitchen Beef Soup

The Tiny Kitchen Beef Soup

This soup is so easy to make and it taste so good.

1/2 cup onion chopped

1/2 cup celery chopped

Put 2 Tablespoon olive oil in bottom of sauce pan and heat over medium heat. Add chopped onion and celery.

Add:

1 teaspoon kosher salt

1/2 teaspoon pepper

2 teaspoons parsley

Stir together and allow the celery and onion to cook until transparent.

2 medium potatoes chopped into small pieces — about 1/2 inch cube in size

Add to pot.

4 cups of water — pour into pot and allow to come to a simmer.

Add:

2 teaspoons Seasoning Salt

1/4 cup salsa sauce

1 — 12 oz can of Roast Beef in Beef Broth (including all broth)

Stir together and allow to come to a boil. Turn down on medium low and allow to simmer until potatoes are done. Taste and if needed add seasoning.

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Banana Orange Bread

Banana Orange Bread

Pre-heat oven to 350 degrees. Spray one loaf pan making sure to get all sides and bottom well.
In large bowl:

4 large ripe bananas – mashed

2 large eggs – slightly beaten

1/2 cup unsalted butter – melted and cooled

1/4 cup sour cream

2 teaspoons vanilla

Mix these ingredients together until creamy.

Sift together:

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Mix together just until blended.

Add:

Zest of one large orange

1 cup chopped pecans

Mix just until blended then pour into prepared loaf pan. Batter will be slightly lumpy and thick. Bake for 55 minutes or until golden brown and a toothpick comes out clean when inserted in center of loaf. Turn loaf out onto rack and let cool. Slice and eat. UMMMM!!

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The Tiny Kitchen Good-for-you Muffins

The sour cream and Agave along with the vanilla bean give these muffins a wonderful texture and flavor.

Pre-heat oven to 365 degrees

Place muffin papers into large muffin pans or spray with non-stick spray.

4 bananas very ripe – mash completely

2 eggs slightly beaten

1/2 cup butter melted and cooled

1/4 cup sour cream

1 vanilla bean split in half and scraped, put seeds into the mix

1/2 cup Agave

1/2 cup peanut butter (either creamy or chunky)

1/2 cup honey

Mix all together

Sift together:

1 3/4 cup of all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Stir together in banana mixture just until all dry mixture is gone. It will be a lumpy dough but that is okay.

2 cups Muesli (Bob’s Red Mill) I added the peanut butter and honey into this mix and toasted it in the oven at 350 degrees for 10 minutes and allowed it to cool before putting it into the muffin mixture.

Stir together just until mixed and pour into muffin pans. This recipe makes approximately 24 muffins.

Topping:

1/2 cup Turbinado sugar

1 teaspoon cinnamon

Sprinkle a little of this mixture over the top of each muffin and then bake for 20 to 25 minutes or until toothpick comes out clean. Brew your favorite cup of tea and enjoy!!

Deep Dish Chicken & Tomato Pizza

Deep Dish Chicken & Tomato Pizza

This pizza is a great way to use left over chicken.

Dough:

3 cups bread flour

5 teaspoons instant or rapid-rise yeast

1 Tablespoon sugar

1 1/2 teaspoon sea salt

2 cups warm water (110 to 115 degrees)

3 Tablespoons olive oil

Using mixer fitted with dough hook, mix flour, sugar, salt, yeast together. Add 1 Tablespoon olive oil to warm water and with mixer running slowly add warm water and 1 Tablespoon olive oil to flour mixture. Continue mixing until dough comes together and forms a ball. (you may need more flour if too sticky or water if too dry but add one tablespoon at a time on either). When dough has formed a ball, pour out onto a floured surface and knead for five minutes forming a smooth dough. With remaining olive oil, pour into a large bowl and then put dough in and coat all sides liberally. Put a sheet of plastic wrap over the top and allow to sit in warm, draft-free area for 2 hours or until doubled in size.

Meanwhile make topping for pizza.

Chop cooked chicken, about 2 cups (this does not have to be exact), into small bite sized pieces.

Slice 4 to 6 Roma tomatoes into thin slices

Shred about 4 cups of cheese (mozzarella, cheddar, whatever you have in your refrigerator or the kinds that your family likes)

Pre-heat oven to 400 degrees.

After dough has risen. Pour out onto floured surface and punch down. Roll dough out into a rectangle the size to fit your 9 x 16 x 2 inch pan allowing enough dough to come up sizes. Sprinkle chicken over the surface of dough then shredded cheese and then top with slices of tomatoes add kosher salt and fresh ground pepper to top and bake at 400 degrees for 15 to 20 minutes or until the crust is golden brown and cheese is melted and bubbly.

Hint:

You can add additional ingredients for the topping such as olives, peppers, or exchange the chicken for beef, pork or just leave the meat off if you are vegetarian.