First Monday of August, summer going at full blast, many many days in the triple digits which means triple joy for yours truly. I know it will end too soon, but for the time being, allow me to celebrate the joys of this fantastic season… Apart from the weather, I have even better reasons to celebrate: this month at The Secret Recipe Club I was paired with a food blogger who is very dear to my heart, Dorothy from Shockingly Delicious. Both Dorothy and I are “old timers” with the group, we’ve been members for many years, together first in Group D, and now in Group A. A lot goes on behind the curtains in the club, did you know that? For instance, we have a closed Facebook page in which announcements are made, reminders are sent by the moderators so that no one forgets to sign up for next assignment, or to post on Reveal Day. And of course there is a bit of chit-chat that goes on. Years ago I noticed that Dorothy is incredibly efficient. Assignments would go out, and within a day or two she would come back and say that her post was pretty much ready to go. Everyone else was perhaps only starting to stalk the assigned blog. To make a long story short, we became
fierce friendly competitors, every month trying to beat each other in picking the recipe, cooking it and composing the post. I always have a ton of fun with it, although she is pretty hard to beat. But seriously, now, she is a top-notch blogger, with 25 years of experience in food writing. Did you get that part? Twenty-five years. And she is quite active in recipe development, as you can tell by the many recipes listed here. I urge you to read her About page, because it reflects so well the type of person she is: witty, positive, intelligent, upbeat. We almost met in person last month, but unfortunately she had family issues that prevented her from joining a fun lunch I had with two other fellow secreters, Karen, from Karen Kitchen’s Stories, and Lauren from Sew you Think you can Cook. We had a blast! Next time, I hope she can join us… But, back to her blog, I’d like to quote one paragraph from her About page, one I could sign below with gusto (literally!):
Even if I trim the fat, or salt, or sugar, it has to taste fabulous. If it tastes like cardboard, I don’t care how healthy it is, no one will eat it. And where’s the joy in that?
I have a shockingly long list of stuff that I bookmarked as possibilities for this post. A few examples to water your mouth are: Farro Date Salad with Mango and Arugula… Chicken Brie and Apple Turnovers… Sticky Lemon Oregano Chicken… Popeye Pasta… World’s Best Smoky Burger (oh, yeah…), Angel Hair Pasta with Lemon, Kale, and Pecans… Flourless Oat Caramel Cookies (swoon!)… Crunchy Granola Bars better than Nature Valley… or how about Slow-Cooker Paleo Ribs in Tablecloth Stainer Sauce? So, what did I pick? I had to go with two recipes, just because…. first, a Fresh Strawberry Yogurt Bundt Cake, because if you cannot face your cake baking demons in the name of a great food blog, there’s gotta be something wrong with you! And the following week I made the cutest meatloaves ever: Cherry Chipotle Meat Loaf Cupcakes. Both were… how should I put it? Shockingly Delicious!
FRESH STRAWBERRY YOGURT BUNDT CAKE
(from Shockingly Delicious)
for the cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) butter, at room temperature
2 cups sugar
1 tablespoon lemon juice
1 teaspoon almond extract
8 ounces plain or vanilla Greek yogurt
12 ounces fresh strawberries, diced
for the glaze:
1 1/4 cups powdered sugar
1-2 tablespoons lemon juice
Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.
In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.
Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.
Makes 12-16 slices.
to print the recipe, click here
Comments: One of the things I loved about this cake is that the recipe calls for enough batter to actually fill the Bundt pan to the appropriate level. More often than not, I face the problem of the disappearing cake batter: no matter how closely I follow the instructions, it seems the amount is never adequate. Not this time. And the smell, while baking was intoxicating, in the best possible way… Of course, un-molding a cake from a Bundt pan can be quite stressful, I could feel my heart pounding as I negotiated the big hot pan, the rack underneath it, the kitchen cloth, and the hot pad. Tap, tap, tap, hope, hope, hope, and voilà the thing of beauty, smooth and fragrant, out of the pan in a single piece! There was a happy dance. With a shriek (a la Karen). I glazed the cake next morning, very early, then sliced it and took the full batch to our department, because the best part of baking a cake is sharing it. The cake disappeared fast. It was exactly what Dorothy promised it to be, very moist, excellent lemony flavor, the sweetness of the strawberries a perfect addiction to the smooth crumb.
Of course, where there is cake, there is agony. Turning the Kitchen Aid on with the paddle still up, that was a mistake. Flour in the eyebrows, anyone? And the correct place for icing is definitely not the human thigh, although the pups could disagree. They were following me around for a while even after I washed it all off.
Before I say goodbye, one more featured recipe from Dorothy’s great blog!
CHERRY CHIPOTLE MEATLOAF CUPCAKES
(slightly modified from Shockingly Delicious)
2 teaspoons olive oil
1 medium shallot, finely chopped
3 carrots, peeled, trimmed, finely chopped
2 celery stalks, trimmed, finely chopped
1 cup sliced mushrooms
1/2 yellow bell pepper, chopped mini sweet bell peppers, stemmed, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
A few grinds black pepper
1 pound organic ground grass-fed beef
1/4 cup almond flour (or almond crumbs, see notes)
1 tablespoon Dijon mustard
1 egg, beaten
1/4 cup Cherry Chipotle Not Ketchup
1/2 cup minced Italian parsley
Heat oven to 375 degrees. Make vegetable mixture: Heat oil in a skillet on medium heat. Add shallots, carrots, celery, mushrooms, peppers, oregano, thyme, salt and pepper and sauté until vegetables are soft, about 5 minutes. Turn heat off and remove pan from burner; set aside to cool for 5-10 minutes.
Make meat loaf cupcakes: In a large mixing bowl, combine vegetable mixture, beef, almond flour, Dijon, egg, Not Ketchup, and parsley. Use hands to combine well. Lightly oil 8 muffin tins. Divide meat loaf mixture among 8 muffin cups. Bake for 25 minutes or until cooked through. Remove pan from oven and cool for a couple of minutes.
to print the recipe, click here
Comments: How could I resist meatloaves in cupcake format? User friendly, impossibly cute, and giving me the chance to try a new product, the “Not Ketchup”, praised by Dorothy in her blog. Not Ketchup comes in several flavors and is produced by another food blogger I follow, Erika from Erika’s Kitchen. It is very tasty, like a grownup ketchup with very complex flavor and not as sweet as your regular kind. I loved it so much that I placed another order for her Tangerine Hatch Chile version, apparently even lower in carbs. For the meatloaves I replaced regular breadcrumbs with Toasted Almond & Pecan Breading, a product that was a bit of an impulse buy on amazon. They often show a list of suggestions based on your previous searches, and I fell for this one. I do realize I could make my own almond-based crumbs, but every once in a while I like to splurge. I was very pleased by this product, actually. It smells amazing, and offered the right texture to the loaves, not dry at all. If you’d like to try it, click here. (I am not affiliated with amazon, and will not make a single penny from your purchase).
We loved these little loaves! The recipe made eight little servings, half of them were gone for our dinner, the others enjoyed for lunch two days in a row, they re-heat beautifully in the microwave. Between you and me, they taste fantastic straight from the fridge, but if you do that, be discreet and take tiny morsels from the bottom, so no one will notice.
Dorothy, as you imagine, I could hardly contain my excitement when the email arrived with your blog as my assigned site to stalk… I hope you had a blast with yours too this month! And be ready to jump on the next one, because I am revving my engines, baby….
As usual, my readers are invited to browse through the collection of recipes posted by other members of Group A of The Secret Recipe Club. Just poke the frog and be ready for some virtual fun!
ONE YEAR AGO: Quinoa Salad with Red Grapes and Avocado
TWO YEARS AGO: Strawberry Coffee Cake
THREE YEARS AGO: Lemon-Poppy Seed Muffins
FOUR YEARS AGO: Mascarpone Brownies
FIVE YEARS AGO: Salmon Tacos
SIX YEARS AGO: Cinnamon Turban Bread
SEVEN YEARS AGO: Summertime Gratin
44 thoughts on “SECRET RECIPE CLUB: FRESH STRAWBERRY YOGURT BUNDT CAKE & A BONUS RECIPE”
Oh my gosh! I read every word and LOVE this post. Love that you had Dorothy. I’ve pinned both of your recipes too. THIS is why I love SRC and you.
sweet, sweet Karen.. thank YOU!!!!!
Oh my gawd, you got ME! That’s fantastic, and your writeup is making me blush. I am so happy you picked both of those recipes. I am now reminded of that cake so I think I will make it tomorrow. And those meat loaves? They are so handy. I will not admit that I have eaten them straight out of the fridge. Nope, I would NEVER do that. Blowing kisses to you from So Cal. 🙂
Methinks the most important tip is to remove bits from the bottom at opposing sides of the loaf – you know, noon and 6pm, then 2 and 8 pm – otherwise you can get things off balance…
glad you enjoyed the post, I had a tough time keeping quiet… but manage to hide it well, I suppose…
You could be a spy. I had absolutely no idea.
Love the little meatloaves, what a great idea, and they would be perfect for Boat Club if I can restrain myself from making them before Oct. Sigh. Love the bundt cake as well, although I don’t bake very many cakes, but this one might be one I try.
I must say I love working in a big department full of energetic students as a venue for my cake baking… but the mini loaves, those I would wolf down all by myself… 😉
What a great post and a terrifc pair of recipes. I adore the meatball recipe but I am going to have to make the bundt very shortly too: the strawberries in it sound wonderful.
I hope you make the cake, I can imagine you would end up with a gorgeous type of decoration all over the icing… me? I have to keep it simple or else… 😉
Ah, this cake needs simplicity
Love, love, love that you had Dorothy’s blog! And that cake? Perfect! I just wish I had some strawberries!
You should have seen my smile when I got the assignment, I literally almost jumped off my seat!
Omg! This looks so good, but then again, Dorothy makes amazing food! I absolutely loved this post, and I love, love watching your competitions with each other every month on our FB page. LOL You guys continuously crack me up! Great choices from her blog!!
Dorothy is a great cook, a fantastic blogger, and so much fun to interact with…. I just hope we had met that day, but… there will be other opportunities, after all two of my three stepsons live in CA
Well then, that means you might be coming out again within a year? Let me know!
That is an absolute beauty of a cake Sally and with super summer fruit too! I’m a BIG fan of adding fresh fruit to cakes and you can see why when you drool over these tasty photos! Karen
It was a delicious cake indeed, the strawberries were at their peak!
My next dessert! I don’t make them often and this one is perfect for my next dinner party….. Well, my next dinner party in the spring when there are strawberries.
It’s good to have something to look forward to when strawberry season starts… this is a real nice recipe!
I’m sitting here having some tea and wishing I had a piece of this lovely cake to go with it! It sounds perfect. Love the strawberries and yogurt.
I also love cakes that take yogurt, to me that extra acidity does a magical job with the other ingredients, cutting a bit the sweetness…
Both of these recipes look absolutely amazing! I also love that you got Dorothy’s blog. You two crack me up. I hope you do manage to get together soon. I can just imagine the fun you’ll have!
Exactly! I know we’ll meet at some point – maybe next time we fly to CA she’ll be able to get together…
My pen is poised to write the date on my calendar!
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I love that you and Dorothy are blog friends! I adore Dorothy and have known her for more than a decade, actually, because our kids went to preschool together long before either of us started our blogs. I adore her, adore her blog, and absolutely loved this post. And THANK YOU for the shout-out for my Not Ketchup sauces! I am so glad you are enjoying them in your kitchen!
So nice to “see” you here! My next post, scheduled for Aug 5th, will feature your Tangerine Hatch Chile No Ketchup… I hope you have a chance to see it… 😉
Reblogged this on Chef Ceaser.
thank you for the reblog!
Oh my! You got Dorothy’s blog ☺ that is AMAZING.
I had her blog a couple of months ago and loved stalking her. She is an amazing person and a talented blogger for sure.
I love the cake and the mini meatloaf . I am on vacation but I am really tempted to go get the ingredients right now!
Sawsan, I hope you are having the most amazing time back home, getting together with everyone you love, visiting your favorite spots… ENJOY each minute!
It is a lovely cake with the season fruits now!
Indeed… very tasty…. Everyone loved it…
OMG Sally that glaze…I literally would love to dive in it!
I’m also loving the mini-meatloaf recipe, such a great idea!
Great to see you here, Mike! Yeap, the mini loaves are so nice, perfect size for a lunch next day, and the next… 😉
I always wondered how this friendly competition started, and now Karen is in the mix! I love it!!!!! What a wonderful post and recipe to share with us!
You know, the competition to add the post to the bloghop link is fierce – of course, between you and me, those ladies who live in California have a HUGE advantage…. but, what can I say? I am a martyr, constantly struggling through life. (sigh)
More great work from your bewitching kitchen – your dedication and research always amazes me! Well done superstar xxxx
Just told Phil he is married to a superstar.
that guy cracks me up – he said he knew that already 😉
HA! Life is good….
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Too right!! He knows it 😉 x
Gosh, Sally,. That is one good-looking cake! You know, I still haven’t broken in my not-so-new-anymore bundt pan. Considering the fate of its predecessors, I’m afraid to give it a try. I really should initiate it and this cake could be just what the baker ordered. Then, too, I can always blame you if this pan, like those that came before it, ends up in the trash. 😀
You two and those Facebook posts. Too funny! This cake looks delicious. Perfect summer recipe.
I love your post and your write-up of Dorothy’s recipes, but most of all, I love the “behind-the-scenes” friendly jabs that the two of you send out regarding your progress on each month’s Secret Recipe Club pick. I hope one day to meet you both IRL (In real life), but in the meantime, I’ll enjoy the Sally & Dorothy show:)
You rockstar, you!!! You made two recipes and how much fun was it getting assigned Dorothy’s blog 🙂
I love using fresh fruit in baking and the cakes looks so good. I also love the meatloaf. Great picks for reveal day Sally!
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