The Ninja Baker - #easyrecipe

Land of Milk and Honey Muffins, #TwelveLoaves

NinjaBaker — Mon, 06 Jul 2015 02:04:14 +0000

Even if you were born with a silver spoon in your mouth, doesn’t the Land of Milk and Honey sound luscious? According to Bible and Talmud experts, The Land of Milk and Honey is a metaphor for Israel, the Promised Land and fertile fields.

Got Milk?

The holy books of mainstream religions tend to be pretty thick, right? But the idea of a Land of Milk and Honey has survived and seared into our consciousness. Maybe the idea has survived because we all need the promise of a better day. The motive to create a more wonderful world for ourselves is a mighty reason to get up in the morning. And we'll keep moving (whether Moses is with us or not) as long as we have a happy place or another plateau we want or need to reach.

Got Manischewitz?

I’d be delighted if you’d share what the Land of Milk and Honey means to you. While you contemplate, the idea, I do highly recommend nibbling on Land of Milk and Honey Muffins. Full disclosure: According to Rabbi Menachem Posner, the honey referred to in the Talmud is date honey. Bee honey - organic Italian Mandarin Orange Honey - was used in this Ninja Baker's Land of Milk and Honey Muffin.

A bite into my Land of Milk and Honey Muffins
may not deliver you to the Promised Land.
But they will take you to your happy place!

Karen of Karen’s Kitchen Stories requested that we all contribute Jewish breads for this month’s Twelve Loaves baking group. (Scroll down for details on how to participate.) I’ve attempted my version of Challah-like braided bread and munched on my yummy Manischewitz donuts. So, why not try a Land of Milk and Honey muffin? And I’m very glad I did. The muffins are mini coffee cakes clad in cupcake cases. Streusel garnish atop a moist, light muffin may just have you thinking you’ve entered the Land of Milk and Honey!

Land of Milk and Honey Muffins

Bite into the tender crumb of a Land of Milk and Honey Muffin and the promise of a sublime mini coffee cake is delivered.

Land of Milk and Honey Muffins are best made with high-quality ingredients and a lot of love.

Adapted from a recipe at NoblePig.com.

Yields 12 muffins.

Ingredients:

Streusel Ingredients:

½ cup all-purpose flour
½ cup sugar
1 teaspoon cinnamon spice
5 tablespoons softened butter

Muffin Ingredients:

¼ cup butter
2 cups all-purpose flour
½ cup sugar
3 teaspoons baking powder
Heaping ½ teaspoon of powdered lemon peel
½ teaspoon salt
1 large egg, at room temperature
1 cup whole milk
¼ cup honey (I used an Italian organic Mandarin honey.)
½ teaspoon vanilla bean paste

Directions:

Preheat the oven to 375° Place cupcake cases into a muffin tin.

Melt the ¼ cup butter in the microwave or over low heat in a saucepan. Set aside.

In a separate bowl, whisk the flour, sugar and cinnamon for the streusel. Cut in the softened butter until a fine crumble appears in the streusel bowl. Set aside.

For the muffin batter, whisk together the flour, sugar, baking powder, powdered lemon peel and salt in another clean bowl.

To the melted and cooled butter, vigorously stir in the egg, milk, honey and vanilla bean paste. Slowly, add the dry muffin batter ingredients. When well combined, divide the batter among the 12-cupcake cases.

Sprinkle each muffin with the streusel.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Karen from Karen's Kitchen Stories, and our theme is Jewish Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves "A Little Something Sweet" Breads!

Bialys from Karen's Kitchen Stories
Boulou from girlichef
Challah Braid from The Redhead Baker
Land of Milk and Honey Muffins from NinjaBaker.com
Marble Rye Bread from The Bread She Bakes
Montreal Bagels from Cheap Ethnic Eatz
Passover Popovers from Hostess At Heart
Pletlz - Jewish Onion Bread from A Shaggy Dough Story

If you'd like to bake along with us this month, share your Jewish bread using hashtag #TwelveLoaves!

Wishing you places where the promise of happiness awaits.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaker.com Sweets on Pinterest.

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Chocolate Toffee Cookies, #5Ingredients, #SundaySupper

NinjaBaker — Sat, 30 May 2015 02:49:22 +0000

The Best Things in Life are Free...except chocolate and Hello Kitty!

Some things in life like chocolate and Hello Kitty are worth the price tag, don’t you think? Seriously, after a visit today to the Japanese American National Museum, I am in awe of how the universe rewards those who strive to bring goodness into our world. (Apak - Aaron and Ayumi Piland - by the way, are the inspired artists behind the above Inner Kitty.)

Shintaro Tsuji, the man responsible for the worldwide explosion of Hello Kitty, drew me to his photo with his kind smile. His expression was one of sweet contentment. (Of course, life would be wonderful as a billionaire!) Research revealed a man who has overcome spirit-breaking experiences. (Just a few examples: Tsuji-san lost his mother at age 10 to leukemia. Tsuji-san was bullied by his remaining relatives. He witnessed the suicide of his commanding officer upon Japan's surrender in 1945.) Instead of growing cynical and embittered, Shintaro Tsuji dedicated himself to delivering happiness and comfort.

Hello Kitty Transcendence by Martin Hsu

Taking my cue from the man who set out to make the world smile with Hello Kitty, I'm including crowd-pleasing chocolate in my 5-ingredients or less recipe challenge for tonight's Sunday Supper dessert. (Scroll down to see your invite to this weekly dinner party on Twitter.)

Chocolate cookies dancing with melted toffee bits .

My 5-Ingredients Chocolate Toffee Cookies are revolutionary wonders. The taste is distinctly homemade with love goodness...guaranteed to bring grins to friends and family. AND the compliments as well as the quick and easy recipe are sure to make you smile!

Last minute demands for a bake sale or school party cookies?
5-Ingredient Chocolate Toffee Cookies will reveal the true superhero you!

High-quality chocolate cake mix serves as the foundation. Espresso, coconut oil and toffee bits further enhance the cookies.

Small gifts like chocolate toffee cookies and Hello Kitty
do wonders to make any day special.

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5-Ingredient Chocolate Toffee Cookies

Soft chocolate cookies with melted bits of toffee crunch are deliciously delivered in this 5-Ingredient Chocolate Toffee Cookie recipe. This is a go-to recipe when presented with demands for last-minute cookies.

Yields 4 dozen cookies.

Adapted from a cookie recipe at SpoonUniversity.com.

Ingredients:

1 box chocolate cake mix
1 cup toffee bits
1/3 cup + 1 tablespoon coconut oil
2 eggs
1 tablespoon espresso

Directions:

Lightly whisk eggs in a large bowl. (One at a time so you can easily fetch out any egg shells.) Pour in the cake mix, coconut oil and espresso. Blend well with an electric mixer. Stir in the toffee bits.
Freeze for 20 minutes.
Scoop tablespoons of the dough onto parchment lined cookie sheets.
Bake at 350 for 10 minutes. Allow the cookies to cool for 5 minutes.

Tonight's Sunday Supper host is T.R. of Gluten Free Crumbley. Even if your diet does not require you to go gluten-free, T.R.'s recipes are definitely worth checking out! As are the recipes below contributed by stellar cooks and bakers from around the globe.

Drinks

2 Ingredient Orange Juice Frosty Drink by The Educators' Spin On It
Five Ingredient Sangria by Our Good Life
Pina Colada Summer Smoothie by Cosmopolitan Cornbread

Appetizers and Snacks

5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
Crescent Jalapeno Poppers by The Weekend Gourmet
Crockpot Chicken Chili Dip by The Crumby Cupcake
Gluten Free Peach Salsa by Gluten Free Crumbley
Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
Marinated Feta Tomato Skewers by Noshing with the Nolands
Roasted Chili-Lime Peanuts by Casa de Crews
Strawberry Coconut Soup with Mint by The Wimpy Vegetarian

Main Dish

3 Ingredient Steak Marinade by MealDiva
Baked Fajita Chicken by Recipes Food and Cooking
Crab Pasta by Caroline's Cooking
Grilled Portobello Mushrooms by Palatable Pastime
Healthy Chocolate Protein Pancakes by Momma's Meals
Homemade Porcini Almond Pasta by The Joyful Foodie
Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
Nutella BLT Sandwich by Brunch with Joy
Salmon in Puff Pastry by Sew You Think You Can Cook
Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
Simple Grilled Tilapia by Cooking Chat
Simple Summer Shrimp and Asparagus by eating in instead
Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
Slow Cooker Teriyaki Chicken by Nosh My Way
Slowcooker Ravioli Lasagne by Jane's Adventures in Dinner

Side Dish

Brazilian Black Beans by Curious Cuisiniere
Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
Mashed Cauliflower with Parmesan by Hezzi-D's Books and Cooks
Sauerkraut and Apple Salad by Cindy's Recipes and Writings
Sesame Lime Edamame by Magnolia Days
Southern Style Squash Casserole by Recipe for Perfection
Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers

Desserts

Apple Drop Candy by What Smells So Good?
Chocolate Toffee Cookies by NinjaBaker.com
Coconut White Chocolate Truffles by That Skinny Chick Can Bake
Easy No Churn Peach Frozen Yogurt by Bobbi's Kozy Kitchen
Fluffernutter Cookies by Pies and Plots
Magic Pudding Dessert by Grumpy's Honeybunch
No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
Rhubarb Crumble by A Day in the Life on the Farm
Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
Recipe Substitution Tips by Sunday Supper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wishing you chocolate, cuddly kitties and all the best things of life!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaker.com Sweets on Pinterest.

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Lemon Yuzu Cookies, #SundaySupper

NinjaBaker — Sat, 18 Apr 2015 19:27:59 +0000

Once Upon A Time, in ancient Japan, an aromatic Asian citron named Yuzu-chan swayed in the breeze. Contemplating the sliver of crescent moon, the fruit thought of its Chinese ancestors. Many of Yuzu-chan’s family survived the trip via the Korean Peninsula. However, as in all journeys, there was great loss. Some seedlings did not survive. But as moonlight bounced on the tree branch where Yuzu-chan was nestled, he nearly burst with citrus pride. Thanks to those who’d survived the challenging journey, Japanese were now appreciating the wonders of yuzu. Condiments with yuzu zest and chili peppers provided fire on the tongue. Japanese confections were kissed by the presence of yuzu and brought many sighs of contentment.

The Ninja Baker's lemon yuzu cookies dance with effervescent citrus!

The gentle wind rocked Yuzu-chan, the crickets sang a sleepy-time lullaby. As the moon slid behind a cloud like a paper-thin Japanese sliding door; Yuzu-chan dreamed of the day he and his family would adventure abroad and share the wonders of yuzu.

Highly recommended: A lemon yuzu cookie in each hand.
How do you eat cookies?

Well, Yuzu-chan’s dream came true! Fans of the lemon-lime flavored Japanese yuzu citrus are increasing around the world. While the actual fruit is a rare find in the US, yuzu juice and now dried yuzu bits are available. (Those residing in the City of Angels can head to Marukai. All others can check out the online Amazon offerings. Or your local Asian market.)

Tart yuzu glaze hugs soft citrus cookies.

As soon as I saw dried yuzu bits, I nabbed two packages and set out to make cookies. I confess the yuzu flavor is a tad timid in the cookies. The yuzu taste, however, does sing a tart tune in the sugar glaze. (When baking the cookies next time, I’ll add more yuzu juice and play with coconut flour to compensate for the extra liquid.) With or without adjustments, the recipe for my lemon yuzu cookies is a keeper recipe. A glaze-coated crunchy exterior gives way to a soft citrus cookie. Lemon yuzu cookies are super simple to make. AND no refrigeration of dough is required! The Ninja Baker’s lemon yuzu cookies are for those who LOVE to save time but still savor scrumptious homemade treats!

Lemon Yuzu Cookies

The scent of baking cookies in the oven is a blessing in any home. My lemon yuzu cookies are no exception. What is exceptional, however, is the enhanced citrus aroma the day after baking. The soft citrus cookies with the perky glaze crunch remain heavenly on or after baking day!

This recipe yields 44 cookies. Best kept stored in a tightly closed tin or Tupperware. Lemon yuzu cookies are adapted from a recipe on the Duncan Hines cake mix site

Ingredients:

For the cookies:

1 package lemon cake mix
1/3 cup vegetable oil
2 eggs
2 tablespoons (or more) of Japanese yuzu juice
Ninja Note: If you add more than 2 tablespoons, you’ll probably need to drop in a tablespoonful of coconut flour to compensate for the extra liquid.
1/3 cup dried yuzu fruit bits

For the glaze:

2½ cups powdered sugar
5 tablespoons yuzu juice

Optional garnish:
Yellow sanding sugar

Directions:

Vigorously stir together the cake mix, oil, eggs and yuzu juice. Squish as many lumps out as possible with a big mixing spoon or spatula.

With a handheld mixer, beat the ingredients until smooth.

Drop dough onto a parchment lined cookie sheet using a mini ice cream scooper or a tablespoon-measuring spoon.

Bake at 350 degrees for 14 minutes or until the edges of the cookies appear golden brown.

Whisk together the powdered sugar and yuzu juice until smooth. After the cookies have cooled for about 3 minutes, drizzle the glaze onto the cookies. Sprinkle with yellow sanding sugar if desired.

April 22nd is Earth Day and April 23rd is National Picnic Day. The Twitter chat tonight at the virtual #SundaySupper table is all about picnic-friendly food. This event is being hosted by T.R. of Gluten Free Crumbley. Even if you don’t have gluten sensitivities T.R.’s site is chock full of yummy recipes. In addition to the Ninja Baker’s lemon yuzu cookies, I believe you’ll want to stuff your hamper with the heavenly picnic suggestions below.

Appetizers:

Caprese Skewers by Hezzi-D's Books and Cooks
Crisp Cucumber Salsa with Southwest Style Chips by Momma's Meals
French Onion Dip, with Greek Yogurt by Casa de Crews
Mediterranean Spiced Hummus by Take A Bite Out of Boca
Pepperoni Pinwheels by That Skinny Chick Can Bake
Watermelon Salad by annaDishes

Beverages:

Blackberry Lemonade by The Redhead Baker
Blueberry Mojito Mocktails by NeighborFood
Grandma's Stuff by Jane's Adventures in Dinner
Minty Cardinal Punch by Food Lust People Love
Pineapple Ginger Lemonade Spiked with Turmeric by Sue's Nutrition Buzz
Sangria Punch by A Day in the Life on the Farm
Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Boneless Chicken Wings by Nosh My Way
Burger Ice Cream by Brunch with Joy
Chicken Salad Sliders by Life Tastes Good
Spanish tortilla by Caroline's Cooking

Sides:

Broccoli & Tomato Pasta Salad by Flour On My Face
Buffalo Macaroni Salad by Sew You Think You Can Cook
Couscous Veggie Salad with Pesto by Cooking Chat
Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
Granola Salad by Cindy's Recipes and Writings
Greek Style Asparagus Salad by Curious Cuisiniere
No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family

Soups and Salads:

Barley and Rice Salad by Family Foodie
Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
Smoked Turkey Salad by Our Good Life
Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie's Experimental Kitchen
Nicoise Salad by The Petit Gourmet

Desserts:

Bacon-Bulleit Brownies by Culinary Adventures with Camilla
Fudgey Coca Cola Cake by Recipes Food and Cooking
Earth Day Cupcakes by Savory Experiments
Gluten Free Cookie Bars by Gluten Free Crumbley
Lemon Lime Pound Cake by Vintage Kitchen
Lemon Yuzu Cookies by NinjaBaker.com
Mini Lemon Chess Pies by Bobbi's Kozy Kitchen
No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
Peanut Butter Bars by Cosmopolitan Cornbread
Peanut Butter Carob Bars by Pies and Plots
Sourdough Chunk Cookies by What Smells So Good?

Welcome home lemon yuzu cookies and milk.

Wishing you a soft, sweet place to land after a long journey.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Plum Wine Cake, #TheCakeSliceBakers

NinjaBaker — Fri, 20 Mar 2015 18:58:51 +0000

The Cake Slice Bakers are a group of bakers from around the world.
Every month a new challenge arrives...Currently, we are presented with the opportunity to bake one of four selections
from Southern Living’s The Southern Cake Book.

Amaretto-Almond Pound Cake called to The Ninja Baker. Alas, Italian Amaretto was vacant from this baking ninja’s kitchen.
So, Japanese plum wine was substituted and resulted in scrumptious success!

With the arrival of spring across the Northern Hemisphere, Japanese plum wine is spot on for sipping or pouring into cake. In Japan, flowering plums precede its more famous sakura cherry blossom cousin. Plum blossom viewing parties also commenced long before the idea of a cherry blossom viewing party came into fruition. The change in popularity occurred about the time political allegiances transpired. (When the capital of Japan moved from Nara to Kyoto. The current capital of Japan is Tokyo.) However, the Japanese plum blossom was never banished.

America's traditional Southern pound cake gets friendly with ancient Japanese plum wine.

Plum blossoms may currently take second place to the cherry blossom in terms of popularity. But, Japanese plum blossom festivals and parties are sprinkled throughout Japan. The flower and fruit of the Japanese plum blossom continue to thrive in Japanese culture and cuisine.

Here are 3 reasons why the Japanese plum blossom is still revered:
1. The pretty flowers whisper the promise of the spring.
2. Japanese plum blossom trees are said to ward off evil spirits.
3. The fruits of the tree beckon prosperity because of the restorative qualities of the Japanese plum.
(See The Ninja Baker’s Japanese Plum Sushi post.) Umeboshi - pickled plum - is also added to rice to stimulate the appetites of those who are ailing.

Cheers to your good health and prosperity with Japanese plum wine and cake!

Need any more reasons to bake with Japanese plum wine? Well, try the recipe below and treat yourself to a buttery pound cake infused with pink wine! P.s. Perhaps the Japanese plum wine balances out all the butter and sugar…I don’t guarantee the healthiest cake on the planet. But I do promise you a fusion of Japanese and American yumminess!

Plum Wine Cake

Buttery pound cake of the American South finds a friend in the ancient Japanese plum. The wine of the revered Japanese plum adds a touch of tart to the traditional Southern pound cake.

Adapted from The Southern Cake Book’s Amaretto-Almond Pound Cake recipe on page 217.

Ingredients:

1 cup roughly chopped walnuts
Lots of butter or coconut oil for greasing your bundt pan
1¼ cups softened butter for the cake batter
3 ounces softened Neufchâtel
2½ cups sugar
3 tablespoons Japanese plum wine
1 tablespoon vanilla extract
Drops of rose food coloring
2½ cups all-purpose flour
6 large eggs at room temperature

Directions:

Set your oven to 325 degrees. Rub lots of butter or coconut oil in a 10” (12 cup) bundt pan to ensure release of the cake after baking. Sprinkle the walnuts onto the bottom of the pan.

Whip together the butter and Neufchâtel in the bowl of a kitchen stand mixer. In a steady stream add the sugar. Let the sugar, butter and Neufchâtel dance into fluffiness for about 5 minutes. On low speed, stir in the Japanese plum wine, vanilla extract and drops of rose food coloring. Slowly add the flour. Add the eggs one at a time. Pour the smooth batter into the prepared pan.

Bake for 1 hour and 10 minutes or until a bamboo skewer or knife inserted in the cake comes out clean. Let the cake cool completely before flipping the bundt pan onto a plate.

Ninja Note: Oh, so gently insert a frosting spatula or thin knife along the edges of the bundt pan to encourage an easy release of cake.

Optional Japanese Plum Wine Glaze:

In a saucepan, over a medium-low flame, bring to boil: ¾ cup sugar, ¼ cup Japanese plum wine, 2 tablespoons water and drops of rose food coloring. Be sure to continually keep stirring. (Cleaning burnt sugar in saucepans is no fun!) Let the mixture reduce. The process should take 3 to 5 minutes. Drizzle the hot glaze over the cooled cake.

You can also spread a bit of the glaze on the bottom of the cake while still hot and in the pan. Once the cake is cooled and the glaze is set, it creates an extra sugary wine crunch on the bottom of the cake.

An InLinkz Link-up

Wishing you a spring which blossoms with happiness!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

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Japanese Yuzu Citrus Biscotti, #CreativeCookieExchange

NinjaBaker — Tue, 17 Mar 2015 03:08:38 +0000

Japanese yuzu citrus pucker passion commenced in 710 AD Japan. The Chinese import looks and tastes like a cross between a lemon and a lime. The pungent yuzu fruit remains popular today in Japan. (Yuzu brightens, and punches up the flavors of both Japanese desserts and dishes.)

Japanese yuzu citrus biscotti with bits of white chocolate

Chocolate – often affectionately called “choco” in Japan – is also wildly popular. Compared to yuzu, however, chocolate is a fairy new commodity in Japan. Milk chocolate made its debut with the Japanese audience in the early 1900s. From my Google Japan and Google USA research, it looks like white chocolate won over the hearts of Japanese girls as White Day was introduced in the 1970s. White Day is an attempt at equal affection expression. Translation: In Japan, Valentine’s Day is mostly about girls giving boys chocolates. In March, boys present girls with chocolates and other sweet gifts.

Do you prefer biscotti with wine, espresso or milk?

For today’s Creative Cookie Exchange post - scroll down for details on how to participate – I married the ancient yuzu with the modern white chocolate into blissful biscotti. The classic Italian cookie is made with American cake mix, Japanese yuzu juice and universally loved white chocolate. The biscotto hums in harmony with piquant Japanese yuzu and sweet white chocolate. Although the biscotti are crisp, they are not quite as crunchy as the traditional Italian cookies. But, the Ninja Baker's Japanese Yuzu Citrus Biscotti are still very yummy. Check out the recipe and see if you don’t agree!

Japanese Yuzu Citrus Biscotti

Japanese Yuzu Citrus Biscotti are blessed with the tang of yuzu and the sweet touch of white chocolate. This is one biscotti recipe which produces a blissful yin and yang of piquant and sweet!

Adapted from a Betty Crocker recipe.

Ingredients:

1 box lemon cake mix
½ cup coconut flour
½ tablespoon grated Mandarin orange peel
2 eggs, lightly beaten
1 tablespoon vegetable oil
8 tablespoons Japanese yuzu citrus juice (available online and at Asian markets)
1 cup white chocolate chips

Directions:

Whisk together the cake mix, coconut flour, and Mandarin orange zest.
In a separate bowl, beat together the eggs, oil, Japanese yuzu citrus juice with chopsticks or a fork. Add to the cake mix bowl.
Stir in the white chocolate chips.
Shape the stiff dough into a 12 x 4 inch rectangle on a parchment lined cookie sheet.
Freeze for 2 hours or overnight.
Bake at 350 degrees for 25 minutes.
Cool for 20 minutes. Cut on the diagonal into slices. (The size of your biscotti will be varied.)
Bake again at 350 degrees for 8 minutes.

The theme this month is White Chocolate! White chocolate is seriously underrated as a baking ingredient--it complements so many other flavors so nicely, like citrus, spices, berries, winter squash, etc. So if you want to see all the ways white chocolate can be used to make terrific cookies, you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

Wishing you days as beautifully balanced as the yin and yang of a Japanese yuzu citrus biscotti!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

#CreativeCookieExchange

Rum Glazed Cookie Cream Buns, #SundaySupper

NinjaBaker — Sun, 14 Dec 2014 08:02:00 +0000

Drunk on the joys of the season, I created Rum Glazed Cookie Cream Buns. Doughnut textured buns stuffed with cookie cream, smothered with rum glaze and topped with Japanese cookie crumbles, Rum Glazed Cookie Cream Buns are this Ninja Baker’s celebration of Christmastime dessert!

Japanese sables garnish Pillsbury Bake-Off inspired cookie cream buns glazed with rum icing.
The Japanese butter sable cookie package reads, "The parent-child snack for Mama and me."
Indeed, the cookie has delighted generations of children...including this Ninja Baker and her nieces and nephews!

The recipe is adapted from Pillsbury Bake-Off finalist, Megan Beimer’s Chocolate Doughnut Poppers. Her beauties are crammed with Nutella (hazelnut chocolate cream) glazed with vanilla icing and sprinkled with nuts. As a plate of cookies and a goblet of rum were set forth for Santa every Christmas Eve in our Tokyo home, rum glaze replaced vanilla flavored icing and cookie cream took the place of chocolate Nutella. (Carrot sticks were also prepared for Rudolph and the reindeer gang.) What traditions continue to delight you during the Christmas / Hanukah holidays?

Marriage brings the blessing of two traditions becoming one...David and me on the day of his proposal.

Cookies and rum are a familiar tradition for this Ninja Baker. However, cookie cream was a first. Have you tried the stuff? It tastes exactly like butter cookies but in peanut butter form! Decadent and rich, a teaspoonful goes a long way. Combined with the doughnutty rum-spiked pastry, the cookie cream buns are small but mighty Christmas presents!

Cookie cream inside and Japanese sable cookies are crumbled
on top of this rum spiked glazed sweet!

Besides the heady pleasure of doughnutty rum-spiked cookie cream buns, the true gifts of the season are the smiles and the good feelings, which accompany the holidays. Christmas and Hanukah creativity are at an apex, too. Homes and stores are adorned with strands of lights, stars, wreaths frosted in blue-and-white or red-and-green. The season seems to foster generosity and remembrances of what is right in the world. Do You Hear What I Hear? “A child, a child sleeping in the night will bring us goodness and Light.”

Rum Glazed Cookie Cream Buns

We have Megan Beimer, wife of a US Marine and Pillsbury Bake-Off's finalist, to thank for Rum Glazed Cookie Cream Buns which were inspired by her winning Chocolate Doughnut Poppers. Megan's recipe calls for sheets of seamless refrigerated dough and states that crescent rolls are a fine substitute.

Ninja Note: To avoid cookie cream oozing out of thin dough, blend the lines of the perforated crescent dough together well.

Ingredients:

For the cookie cream buns:
1 can refrigerated crescent rolls
12 rounded teaspoons of cookie cream
2 tablespoons melted butter

For the glaze:
½ cup powdered sugar
4 teaspoons rum

For the garnish:
6 or more of your favorite cookies

Directions:

Preheat an oven to 350 degrees. Place parchment paper on cookie sheets.

Unfurl refrigerated crescent rolls onto lightly floured wax paper atop a cutting board. (Or other flat sturdy surface.)

Pinch the perforated seams together.

Divide the dough into 12 rectangles with a pizza cutter.

Paint the edges of the rectangles with melted butter.

Drop a rounded teaspoonful of cookie cream into the middles.

Fold the edges to form a ball. Secure well to ensure no cookie cream seepage.

Place the balls, seam side down onto the cookie sheets.

Bake for 15 minutes or until golden brown.

Cool.

Whisk together the glaze ingredients.

Dip the cookie cream buns into the icing. Garnish with the crumbs of your favorite cookies.
(Pulse 6 or more of your favorite cookies in a food processor. OR place the cookies into a plastic bag and use a roller to crush the yummies into crumbs.)

Keeping everyone in good spirits with their dishes and desserts are the hosts of today's #SundaySupper are Alice of A Mama, Baby & Shar-pei in the Kitchen and DB (aka Foodie Stuntman) of Crazy Foodie Stunts. They've also compiled a list of creative use of treats with alcohol. For your invite to the #SundaySupper at Twitter, please scroll down.

Libations

Big Easy Milk Punch by The Weekend Gourmet
Blue Sparkling Star Cocktail by Hezzi-D's Books and Cooks
Boozy Iced Spanish Coffee by Nosh My Way
Campari Mint Spritzer by eating in instead
Cranberry Moscow Mule by Ruffles & Truffles
Creamy, Loaded Eggnog by La Bella Vita Cucina
Malibu Breeze by Peanut Butter and Peppers
Merry Berry Spritz by Amee's Savory Dish
Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
Pomegranate Panache by Jane's Adventures in Dinner
Rhubarb Fool Cocktail by Food Lust People Love
Southern Pomegranate Sparkler by Noshing With The Nolands
Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
Vanilla Bailey's With A Twist by Momma's Meals

Savory and Sweet Libational Dishes

Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
Beerberry Pancakes by Brunch with Joy
Beet Relish by What Smells So Good?
Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
Brandied Triple Cheese Ball by Magnolia Days
Champagne Chicken by Cindy's Recipes and Writings
Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
Craft Beer Jelly by Nik Snacks
Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
Hot Buttered Rum Balls by Bobbi's Kozy Kitchen
Lentil Soup with Wine Braised Shallots by Pancake Warriors
Red Wine Braised Short Ribs by Cooking Chat

Libational Desserts

Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy's Honeybunch
Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
Bourbon Cranberry Compote by Pies and Plots
Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
Chocolate Stout Beer Brownies by The Perfect Brownie
Dumante Frozen Espresso Creams by Seduction in the Kitchen
Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
Kahlua Bundt Cake by That Skinny Chick Can Bake
Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
Rum Glazed Cookie Cream Buns by NinjaBaker
Tiramisu Biscotti by The Redhead Baker

Wishing you myriads of reasons to be of good cheer.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

White Chocolate Sweet Potato Pecan Topped Cakes, #TheCakeSliceBakers

NinjaBaker — Thu, 20 Nov 2014 02:59:38 +0000

The Cake Slice Bakers are a group of bakers from around the world. Every month a new challenge arrives...Currently, we are presented with the opportunity to bake one of four preselected from Southern Living’s The Southern Cake Book.

This Ninja Baker’s winning choice? White Chocolate Sweet Potato Pecan Topped Cakes (adapted from the Rum Glazed Sweet Potato Cakes recipe.)

Little girls are made of, “Sugar, Spice and Everything Nice.” (According to a popular 19th century poem.) And so is my rendition of Southern Living’s sweet potato cakes. The White Chocolate Sweet Potato Pecan Topped Cakes I’ve made contain American sweet potatoes aka yams. (The ones with orange flesh typically served at Thanksgiving with dollops of melted marshmallows.)

White chocolate and sweet potatoes are a perfect match.
The pecans are a bonus crunch!

The American yam has many fine merits. But the purple skinned Japanese Satsuma-imo sweet potato is my favorite. One American potato connoisseur deemed the Japanese Satsuma-imo as “too sweet.” But that just supports my case: The Japanese potato is the sweetest, “bestest” one! Tee hee. Anyway, I digress.

In mini cake or bundt form, the flavors of sweet potatoes,
white chocolate chips and pecans together are fantabulous!

The Southern Cake Book serves up a mighty recipe for sweet potato cakes. The cake is like a Southern belle: A slightly sugary drawl delivered with a subtle kick of spice. The cookbook also infused their mini sweet potato cakes recipe with rum. As I wanted children to enjoy this cake, the alcohol was omitted. Instead white chocolate chips were sprinkled in and melted to coat my mini bundts and cupcakes. To provide a crunch to the soft tender crumb, I garnished the cakes with pecans. (Both whole pecans and ground up pecans are delicious picks.)

More good news: White Chocolate Sweet Potato Pecan Topped Cakes are easy to make!

Ninja Note: The original recipe calls for pureed roasted sweet potatoes. As I didn’t see such a product in my local market, I simply pulsed canned sweet potatoes in my food processor until they were perfectly pureed. And they worked perfectly!

White Chocolate Sweet Potato Pecan Topped Cakes

Southern Comfort: Sweet potatoes, cake and white chocolate meet in one mighty mini bundt. Pecans interject a yummy crunch to a marriage of moist cake and white chocolate coating.

Adapted from Southern Living’s The Southern Cake Book

Yields 24 mini bundts and approximately 24 mini muffin-sized cakes

Ingredients:

4 large room-temperature eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups pureed sweet potatoes
3 cups all-purpose flour
1½ teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
½ teaspoon nutmeg
¾ cup buttermilk
1 cup white chocolate chips (for cake)
12 ounces of white chocolate chips (for ganache cake coating)
½ cup heavy cream

Directions:

Prep:
Spray mini bundt pans with lots and lots of baking spray. Place mini cupcake cases into mini muffin tins.
Preheat oven to 350 degrees.

Whip together the eggs and sugar for 3 to 5 minutes in a kitchen stand mixer. (Aim for a pale lemon color.) Reduce the speed and add the oil and vanilla. Beat in the sweet potato puree.

In a separate bowl: Sift the flour, spices, salt, baking powder and soda.

Add one-third of the dry ingredients to the sweet potato, egg and sugar bowl. Combine well. Pour in half of the buttermilk. Add another third of the flour mixture. Pour in the remaining buttermilk. Dump the remaining flour mixture into the bowl of the mixer and beat. Stir in the one cup of white chocolate chips.

Divide the batter among the mini bundt pans and mini cupcake cases. Bake for 16 minutes or until a toothpick inserted into the centers is clean.

Cool for 5 to 10 minutes before removing from the tins. (Gently running a frosting spatula around the edges helps to easily release the mini bundts from the pans.)

For the ganache: Heat the heavy cream over low to medium heat. When little bubbles emerge, pour the hot cream over the white chocolate chips. Vigorously stir until all the chocolate dissolves. Allow the ganache to stand for 5 minutes or more.

Dunk the mini sweet potato cakes into the ganache. Garnish with pecans.

An InLinkz Link-up

Wishing you sugar, spice and everything nice!

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Follow Ninja Baker @NinjaBaking's board NinjaBaker.com Sweets on Pinterest.

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Pumpkin Chocolate Pocky Muffins, #TwelveLoaves

NinjaBaker — Tue, 04 Nov 2014 08:00:03 +0000

With a wave of a wand and an exclamation of “bibbidi-bobbidi-boo”, a pumpkin is enchanted and Cinderella’s carriage appears. Cinderella is swept off to a ball and swept off her feet by Prince Charming. At the stroke of midnight, all the riches disappear. Cinderella appears fated to sweep cinders from the hearth for the rest of her life. But, our soon-to-be princess is sure that, “Even if your heart is grieving, if you keep on believing, the dreams that you wish will come true.”

The enchanted pumpkin muffin atop a Japanese chocolate Pocky crust.

Cinderella’s positive attitude pays off and she waltzes into happily-ever-after with Prince Charming. Little girls in Japan – like their counterparts in other countries – love their Cinderella princess story. But, without a pumpkin carriage Cinderella might have never made it to the ball. Or met Prince Charming!

Pumpkin is celebrated in this moist, soft muffin atop crushed chocolate Pocky.

The pumpkin is a very, very important fruit. Excitement is palpable when Starbucks rolls out it pumpkin spice lattes. (Take a look online or visit Santa Monica, CA!) In Japan, diners delight in the traditional kabocha pumpkin squash on winter menus. Pumpkin pies proliferate exponentially during the Thanksgiving and Christmas season in the Western world.

Pumpkin Chocolate Pocky Muffins

This month the Twelve Loaves bakers are celebrating the Great Pumpkin, too. The minute I saw my friend Marjory, The Dinner Mom’s Whole Wheat Pumpkin Muffins with Chocolate Chips post, I had the perfect pick to contribute. I tweaked Marjory’s recipe a tad. Japanese Pocky (chocolate covered biscuit sticks) were crushed to form a crust. But the foundation of the recipe remained. The moist pumpkin muffins studded with chocolate brought smiles and praise from my cohorts in my comedy acting class. Hopefully you’ll find happiness in the Pumpkin Chocolate Pocky Muffins, too!

Pumpkin Chocolate Pocky Muffins

Pumpkin plays with chocolate miniature chips atop a chocolate Pocky crust. The muffin is soft, moist and a must-make for busy moms.

Speaking of homemakers, this recipe is adapted from The Dinner Mom.

Ingredients:

3½ packs (2.46 ounce boxes, 1½ boxes) Chocolate Pocky
3 tablespoons coconut oil
1½ cups whole wheat flour
2/3 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon pumpkin pie spice
2 cups pumpkin puree
2 eggs, lightly beaten
½ cup Greek yogurt
½ cup mini chocolate chips

Directions:

1. Pulse Pocky with the coconut oil in a food processor.
2. Pat the mixture into muffin tins lined with cupcake cases.
3. Bake at 350 degrees for 5 minutes.
4. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
5. Briskly stir in the pumpkin, eggs and yogurt.
6. Add the chocolate chips.
7. Lightly spray the crust lined cupcake cases with buttery cooking spray.
8. Divide the batter into the cases.
9. Bake for 24 minutes (rotating the pan mid bake) or until a toothpick inserted into the centers comes out clean.
10. Cool for 5 minutes. Remove the muffins to a wire rack. Or enjoy warm!

Ninja Note: A mini ice cream scoop is a great tool for evenly dividing muffin batter.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers. Our host this month is Renee from Kudos Kitchen by Renee, and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's tempting selection of #TwelveLoaves Apple Breads!

If you’d like to add your bread to this month's #TwelveLoaves collection, here’s what you need to do:

_____________________________________________________________ *or use this linky tools code if you use free wordpress.com or blogs that don't allow script or javascript:

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Wishing you days of pumpkin perfection.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

- Cranberry Pumpkin Rolls from Karen's Kitchen Stories
- Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
- Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
- Giant Pumpkin Spice Cinnamon Rolls from girlichef
- Pumpkin Challah Bread from Cake Duchess
- Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
- Pumpkin Cinnamon Rolls from A Shaggy Dough Story
- Pumpkin Seed Breadsticks from Never Enough Thyme
- Savory Ginger Pumpkin Spice Bread from Kudos Kitchen by Renee
- Spice Pumpkin Bread from Basic N Delicious
1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (Pumpkin).
3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.

Follow Ninja Baker @NinjaBaking's board NinjaBaking.com Sweets on Pinterest.

Tags:

#Japanese #Pocky #pumpkin #muffins #TwelveLoaves

#easyrecipe