Alright, I know these sounds gross and weird. Right now many of you are probably wondering were I left my brain before trying this, but seriously they are great. Trust me, I know my chocolate!
Anyways, over the summer, one of the guys on the Bulldogs had mentioned Chocolate Sauerkraut Cake to me after eating one of my other baked goods with veggies in them (chocolate zucchini loaf and chocolate beet cake). I didn’t think much of it until I was reading Cream Puff Murder by Joanne Fluke, and she had a recipe for “Don’t ask, Don’t tell Cookies”. Upon seeing this, I knew what the bulldogs would be getting for cookies. Off course I made some changes (I really didn’t need 8 dozen cookies).
Chocolate Sauerkraut Cookies
¼ cup soft butter
1 ½ cup sugar
2 eggs
1 tsp vanilla
½ cup cocoa powder
½ tsp baking soda
½ cup soured milk (take regular milk and add ~1tsp lemon juice, leave for a minute)
2 ½ cups flour
1 cup drained sauerkraut
Directions:
1. Place the sauerkraut in a colander and rinse, rinse it very well! You should only have a faint smell if any of the brine left when you are done rinsing. Transfer to a cutting board or food processor and finely chop ( you want this to be a very fine chop or you will find large chunks in your cookies).
2. In a bowl beat the butter and sugar together until fluffy. Add the eggs, one a time until well mixed.
3. Mix in the vanilla, cocoa powder and baking soda until well combined.
4. Add ¼ cup of milk and 1 ¼ cups of flour. Allow to mix and add the remaining flour and milk.
5. Measure a packed ½ cup of chopped sauerkraut form step 1 (this should be pretty much all of it) and pat dry with a paper towl (don’t worry about it getting it perfectly dry, you just want to remove some of the water). Add to the chocolate batter and stir.
6. Drop the cookies using teaspoons onto a cookie sheet. (this is a fairly “runny” dough, as far as cookie dough goes). Bake at 350 for about 10-11 minutes. Let cool on the cookie sheet for 1 minute before moving to a wire rack.
These cookies taste pretty much like a cake, and have the same “fluffy” consistency of a cake. O figured they needed a little more flavour, so I added the frosting as suggested by Joanne Fluke (with some modifications).
Mocha Chocolate Frosting
Ingredients:
½ cup chocolate chips
1 cup icing (powdered) sugar
1/6 cup margerine
4 tsp strong coffee
Directions:
1. In a microwave safe bowl melt the chocolate chips with 2 tsp of coffee. (Microwave for 30 seconds, stir, microwave 20 seconds stir, repeat until all chips are melted).
2. Add in the margerine and stir until it is all melted and combined.
3. Add in the icing sugar and stir. This will make a very thick mixture and you may have to add the additional 2 tsp of coffee to thin it out so you can spread it (and it adds a it more of the yummy coffee flavor).
4. Spread on cookies while warm.
This icing is a very fudgy icing, and the way I made it, it hardened on top kind of like a royal icing which allowed me to easily stack the cookies without worrying much about the icing.
Reviews:
The combination of the chocolate cake like cookies and the mild coffee in the icing was great. No one guessed there was sauerkraut in the cookies, and some people didn’t believe it when told. All in all they were a big hit.
The Game Score:
Now for the important bit – they Bulldogs won the game 4-2! (O even managed to score a goal) Way to go Bulldogs.
The Bulldogs next game is November 13th (yes, that is Friday the 13th folks). So look for an update next weekend.
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