The Ninja Baker - #CreativeCookieExchange

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

Cherry Blossom Tea Cookies, #CreativeCookieExchange

NinjaBaker — Tue, 17 Feb 2015 05:04:26 +0000

“The spring breeze wearing cherry blossom petals,”¹ is a breathtaking sight in Japan. Seeing the frail flowers fall to the ground is a tug on the heart. The blossoms of the cherry tree are exquisite but short-lived like the time of mere mortals on planet earth. To ensure precious life is enjoyed, many a picnic with loved ones take place under the cherry blossoms in the months of March and April. (Typically cherry blossom season. The southern regions of Japan see cherry blossoms in March. As the southern blossoms fade, cherry trees begin to bloom in the Northern Japan.) Picnic baskets are often brimming with veggie sandwiches, traditional Japanese sweets and beer! Thanks to the latter, much singing is also heard in the groves of Japanese cherry blossoms.

(¹Saigyō, Japanese samurai turned Buddhist monk poet, 1118-1190)

Cherry Blossom (Sakura) Cookies

Given the Japanese reverence for cherry blossoms, it is no surprise that sakura (cherry blossom in Japanese) is the most popular subject in J-Pop and J-Rock songs. Apparently no one tires of the theme, as sakura songs consistently appear at the top of the charts.

After seventeen plus years of living in Tokyo, the influence of sakura cherry blossoms are still evident in my life. Or shall I say the reverence for the fleeting moment we appear on this earthly stage is seared into my psyche….Even in my youth, I was aware that springtime beauty fades and falls to winter frost. So, I do my best to surround myself with company and foods that bring me joy. On my to-do list for 2015 is to increase the activities (like bike-riding by the beach) which also whisper happiness in my heart. How about you? What 3 ways can you gift yourself with greater joy in 2015?

Delicate, delicious cookies which disappear quickly!

While you contemplate an answer, here’s a recipe for Cherry Blossom Tea Cookies. Happily the crisp cookies carry strong notes of cherry blossoms. I used Japanese tea company, Lupicia’s sakurambo tea. (I’ve not received any free product or money for endorsing Lupicia. But I do find their teas of the finest quality.) I brushed the cherry blossom tea cookie petals with a powdered sugar and Kirschwasser (cherry water in German) liquor glaze. The sugary crunch and the surprise pink pepper crunch tucked into the tea make for a lovely and light cookie…Will you savor the cookie or let it disappear quickly?

Cherry Blossom Tea Cookies

Craving something with a zap of sweet cherry and a zing of savory? The Ninja Baker’s cherry blossom cookies are a pretty-in-pink pick-me-up from a 4 o’clock slump!

The cherry blossom shapes were created via my cookie press purchased at Williams-Sonoma. Softer dough seems to work best in the cookie press. However, the cherry blossom cookies will spread so do place them in the freezer overnight.

Adapted from a lemon citrus tea cookie recipe introduced by Carla Hall on ABC TV’s The Chew.

Ingredients:

2 cups all-purpose flour
4 teaspoons sakurambo cherry blossom tea grounds
(contents of 4 tea bags, crushed with a rolling pin)
½ teaspoon salt
1 cup softened unsalted butter
½ cup sugar
1 teaspoon cherry extract
½ teaspoon vanilla extract
Drops of pink food coloring
¼ cup powdered sugar
1 tablespoon Kirschwasser (cherry) liquor

Directions:

Whisk together the flour, cherry blossom tea grounds in a bowl. Set aside.

With the paddle attachment of a kitchen stand mixer, beat the butter and sugar until light and fluffy. (About 5 minutes.) Add the cherry and vanilla extracts. Squeeze in a few drops of pink food coloring.

Slowly beat in the flour, cherry blossom tea and salt mixture. Combine well. Divide the dough into two disks. Cover in plastic wrap. Refrigerate overnight.

While the dough is softening, whisk the powdered sugar, Kirschwasser and drops of pink food coloring together.

Fill a cookie press or roll out the dough to make cut out cookies.

Paint the cookies with Kirschwasser glaze. Place on parchment lined cookie sheets and freeze overnight.

Bake in a 325-degree oven for 16 minutes, rotating the cookie sheet half way through baking.

The theme this month is Drunken Cookies! Cookies made with booze and/or inspired by booze, we have them all! 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 here 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 baking, check out what all of the hosting bloggers have made:

Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt from The Spiced Life
Tipsy Chocolate Cherry Cookies from Our Good Life
Cherry Blossom Tea Cookies from NinjaBaker
Cinnamon Raisin Blondies from What Smells So Good?
Chocolate Macarons with Bourbon Praline Buttercream from Sweet Cinnamon & Honey
Amaretto Tricolor Cookies from Karen’s Kitchen Stories
Whiskey Raisin Oatmeal Bars from Food Lust People Love
Frosted Orange Cookies from Magnolia Days
Coffee and Irish Cream Sandwich Cookies from Spiceroots
Chocolate Chip Guinness Cookies from Upstate Ramblings
Amaretti Biscuits from A Baker’s House
Bourbon Creams from Baking in Pyjamas
Chocolate Rum Balls from Noshing With The Nolands
White Chocolate Chip & Frangelico Hazelnut Cookies from Made With Love
Nutella Baileys Cookies from Basic N Delicious

Wishing you the beauty of unfading love.

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.

Tags:

#cookies

#cherryblossoms

#CreativeCookieExchange

#liquor

Chocolate Chip and Mandarin Orange Cookie Bars, #CreativeCookieExchange

NinjaBaker — Tue, 16 Dec 2014 08:15:17 +0000

A hush of peace, a rush of joy, December brings a bundle of contradictions. An explosion of chocolate, cookies and cakes crowd kitchen counters. Shoppers shimmy past one another in malls, snatching toys of technology, which promise happiness. Yet, a sense of the profane also presides over the season. Candles are lit. Songs of praise to the Creator spill from homes, synagogues and churches.

I’m comfortable with the holiday paradox. In my hometown of Tokyo, Christmas is strictly a commercial affair. The official cake Christmas cake is a strawberry shortcake crammed with fresh fruit and whipped cream. While indulging in this beyond aesthetically beautiful and tummy pleasure, I was still acutely aware of the Western meaning of the season thanks to our Sunday church visits.

Chocolate chip cookie bars share the spotlight with Mandarin orange bits.

Holiday parties in the homes of other ex-pats also introduced me to other reverent traditions, too. Mrs. (Selma) Janow’s party glittered with elegant decorations celebrating Hanukah in addition to a Christmas tree. Memories of her parties are the most cherished ones: I got to dance with my father. And a handful of Mrs. Janow’s famous chocolate chip cookies were mine to enjoy!

Kagami mochi - a Japanese symbol of longevity and prosperity.

Whether in the home of an ex-pat or a Japanese friend, Japanese Mandarin (mikan) oranges were ever present. In fact as the New Year approaches, kagami mochi (mirror mochi – pounded rice) with a mikan perched atop are seen everywhere. The Mandarin orange atop the pounded rice symbolizes longevity and prosperity.

Mandarin orange zest and fresh fruit mix with white and semi-sweet chocolate chips
and make one yummy cookie bar!

Today’s Creative Cookie Exchange theme is International Winter Holiday Cookies. Sooo, I combined the American classic buttery-chocolate chipper à la Mrs. Janow with bits of Mandarin orange. Colleagues in my acting class delighted in the cookie bars. One classmate commented that my chocolate chip and mandarin orange bars were reminiscent of a Cointreau flavor! At any rate, the pan was empty by evening’s end. Always a good sign. Hope you enjoy the cookie bars, too!

Chocolate Chip and Mandarin Orange Cookie Bars

Chocolate Chip and Mandarin Orange Bars are studded with Mandarin orange bits and chocolate morsels. (I like to use a combination of semi-sweet and white chocolates.) The tasty bars are similar in texture to Blondies. Every time I share my Asian fusion Chocolate Chip and Mandarin Orange Bars, they vanish!

Adapted from a Nestles chocolate chip pan cookies recipe.

Ingredients:

1 small Mandarin (mikan) orange
1 cup butter, softened
¾ cup cane sugar
¾ cup brown sugar
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla powder
4 large eggs at room temperature
2 cups chocolate chips

Directions:

Line a 15 x 10 jelly roll pan with parchment paper. (Or if you have a small oven like yours truly, the recipe will work for one 9 x 12 ½ inch jelly roll pan plus one 6” round cake pan.) Spray butter flavored or coconut oil cooking spray onto the parchment lined pan(s.)

Preheat oven to 375 degrees.

Gather the zest of 1 small Mandarin (mikan) orange. (About a teaspoon.) Set aside.

Chop the Mandarin orange into tiny bits. Place the orange bits into a microwave-safe dish. Microwave covered with a paper towel for about a minute to reduce the fruit’s moisture. Set aside.

In a kitchen stand mixer, beat the butter until fluffy. Add the sugars. Continue to beat on medium speed for 4 to 5 minutes.

Add eggs, one at a time. Scrape the bowl often to ensure all ingredients are incorporated and combined.

In a separate bowl whisk together the flour, baking soda, salt, vanilla powder, the Mandarin orange zest and chopped bits. Slowly add to the sugar / butter mixture.
Hand stir the chocolate chips into the mix. (I used a combo of white chocolate and semi-sweet morsels.)

Spread into the prepared pan.

Bake for 25 minutes until golden brown.

The theme this month is International Winter Holiday Cookies! If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list. 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 here 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 baking, check out what all of the hosting bloggers have made:

Wishing you wondrous joys of the world.

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.

Tags:

#Chocolate chip

#cookies

#CreativeCookieExchange

#Japan

#orange

Ginger Chocolate Ninja Cookies, #CreativeCookieExchange

NinjaBaker — Tue, 18 Nov 2014 05:02:57 +0000

Japanese ninja are skilled in the art of stealth, secrecy and surprise. I’m wondering if Father Time is the original ninja. The arrival of the holiday season has caught me off guard. Thanksgiving is next week! AND Christmas trees sporting ornaments and tinsel line Beverly Hill’s Rodeo Drive.

Thanksgiving may have to be a fend for yourself sort of affair. But, I did stop reeling from the dizzying blow and realization that Christmas is nearly here. I baked up a batch of ginger chocolate ninja cookies donned with Santa caps.

Almond Marzipan Candy Caps on Chocolaty Ginger Ninja Santa.

As I cut out the ginger chocolate ninjas out of the rolled dough, I had pangs of missing my ebullient great-nephew. (He’s living in Qatar with his mom and grandma at the moment.) Holiday magic and miracles do prevail for adults and children alike. But, there is an extra sparkle to the season when believers of Santa are near. The senses are heightened. Scents of melting chocolate, butter and cinnamon seem sweeter. Even without my little great-nephew around, though, my baking ninjas exuded heady scents of ginger and chocolate.

A Ginger Chocolate Ninja Santa Cookie Happy Dance

I’m grateful to the Creative Cookie Exchange for choosing a November ginger theme. Thanks to the cookie-baking maestros, I’ve now got yummy ginger chocolate ninja Christmas Santa cookies ready!

Ginger Chocolate Ninja Santa Cookie Power!

Ninja Note: Initially, the only chocolate components to the ginger cookies were mini chocolate chips. But as I gingerly placed the cookies on the baking sheets, the white flour marring the golden color dismayed me. So, I sprinkled unsweetened cocoa atop the ninjas. My ninja cookies benefited in appearance and taste. As for taste, the ginger chocolate ninja cookies are a beautiful blend of ginger and chocolate. Happy Holidays!

Ginger Chocolate Ninja Cookies

Dressed up for the holidays, ginger and chocolate kiss in one beautiful Ninja Santa cookie.

Adapted from a ginger cookie recipe at About.com

Ingredients:

¾ cup butter
1 cup packed brown sugar
½ cup unsulphured blackstrap molasses
1 egg
3½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon and 1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
½ teaspoon Penzeys Cake Spice (optional)
1½ cups mini chocolate chips
¼ cup unsweetened cocoa for dusting the cut-out cookies
1 (7 ounce) tube of marzipan almond candy dough
Red food coloring
1 can of vanilla frosting
½ cup powdered sugar

Directions:

Over low heat melt the butter in a large pan. Dissolve the brown sugar and the molasses in the melted butter. Cool. Pour into a large bowl. Whisk in the egg.

Add the flour, baking powder, baking soda, pumpkin pie spice, ginger and cake spice to the large bowl. Combine well with a wooden spoon or Japanese shamoji rice scoop. (Avoid tough cookies: Do not over mix and stay away from the electric mixer.) Stir in the mini chocolate chips.

Divide the ginger chocolate cookie dough in half. Shape into medallion disks. Refrigerate overnight.

Bring the dough to room temperature.

Roll out the dough to a ¼ thickness on flour covered cutting board. Cut out the ninjas on a flour covered board. Place on parchment covered cookie sheets. Sprinkle with cocoa. Freeze for 2 hours or more.

Bake the cookies in a 350 degrees oven for 12 to 15 minutes. Cool.

Knead red food coloring into marzipan. Roll out into ¼” thickness. Cut out Santa cap triangles.

Whip up the vanilla frosting with the powdered sugar. Pipe buttons and Santa cap lining with a writing tip. You can use the same frosting to attach the Santa hats to the ginger chocolate cookies.

The theme this month is Ginger! Dried and ground, candied, fresh--if you like ginger in your 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 here 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 baking, check out what all of the hosting bloggers have made:

Ginger Curry Sugar Cookies from The Spiced Life
Favourite Gingerbread Cookies from What Smells So Good?
Vegan Ginger Cookies with Cardamom from Hezzi-D’s Books and Cooks
Ginger Chocolate Ninja Cookies from NinjaBaker
Ginger Lemon Sandwich Cookies from Sweet Cinnamon & Honey
Buttery Ginger Shortbread Cookies from Karen’s Kitchen Stories
Pepparkakor-- Swedish Ginger Cookies from A Baker’s House
Oat, Orange and Ginger Crisps from Made with Love
Séches aux Gingembre from Food Lust People Love
Ginger Sour Cream Cookies from Basic N Delicious
Ginger Molasses Cutout Cookies from Magnolia Days
Chewy Ginger Cookies from Spiceroots
Chocolate - Ginger Chewies from Baking in Pyjamas
Orange Ginger Cookies from Indian Curries/stew
Refrigerator Ginger Cookies from DessertStalking Blog

Wishing you happy holiday ninja moves in the kitchen and in the shopping malls!

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.

Tags:

#ginger #chocolate #Ninja #cookies

#CreativeCookieExchange

Enchanted Pumpkin Cookies, #CreativeCookieExchange

NinjaBaker — Tue, 21 Oct 2014 05:30:57 +0000

Blinged out in a pink, poufy prom gown, Glinda asks Dorothy, “Are you a good witch or bad witch?” (In the film classic, The Wizard of Oz.) Besides handing Dorothy the ruby slippers, Glinda, the Good Witch of the North, also offers up gems such as, “If we know ourselves, we’re always home, anywhere.”

Pumpkin cookies topped with chocolate witch hats are good!

Getting to know ourselves can be scary business though. Truly looking sometimes means the mirror reflects a haunted Halloween witch or the green-faced Wicked Witch of the West. Yet, if you’ve seen the musical, Wicked, you know there is a back story and reasons for "bad" behavior.

There is something magical about pumpkin and chocolate.

Wisdom can lurk under pockmarked guises. The “Double, double, toil and trouble; Fire burn, and cauldron bubble.” hags had insight for Shakespeare’s Macbeth. (Act 4, Scene 1, Lines 10-11) He ignored them. The result? His wife turns into a sleepwalking mad woman and Macbeth gets his head chopped off!

There is only a yummy soft pumpkin cookie lurking under these chocolate witches' hats.

When I’m brave enough to face the truth offered up by the ugly ones, I’m better able to emulate the first witch I met on Japanese TV: Mahotsukai, Sally-chan (Witch Sally.) Sally-chan was the schoolgirl anime version of the American TV classic, Bewitched. Her desire was always to give and help those in distress. Often Sally-chan’s normal schoolgirl cover was almost blown by her bumbling friend, Yoshiko and comedy would ensue.

For October’s Creative Cookie Exchange celebrating Halloween - scroll down for your invite - I am contributing Enchanted Pumpkin Cookies. The soft pumpkin cookies are topped with typical witch hats made of kiss chocolates and chocolate frosting...Hats off to the witches of the world! The good witches who battle the wicked ones, click their heels 3 times and know they are home.

Enchanted Pumpkin Cookies

A magical combo of pumpkin and chocolate will enchant your senses in any season! The notes of pumpkin are neither overpowering nor underplayed. The soft cookie serves as the perfect cushion for a chocolate witch’s hat.

This recipe is inspired by Very Best Baking by Nestle.

Ingredients:

Yields approximately 60 petite pumpkin cookies.

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1½ cups sugar
½ cup softened butter
1 cup canned pure pumpkin
1 large egg
1 teaspoon vanilla extract
1 can of chocolate frosting
½ cup of powdered sugar
1 bag of Hershey’s Chocolate Kisses

Directions:

Whisk together the flour, baking soda, powder, spices and salt. Set aside.

Whip the sugar and butter together until fluffy. (About 5 minutes.)

Add in the pumpkin, egg and vanilla.

Slowly beat in the flour mixture.

With a mini ice cream scooper, drop rounds of dough onto parchment lined cookie sheets.

Freeze for 2 hours or ideally, overnight.

Ninja Note: Freezing as you are probably aware avoids cookies merging and melting into each other in a hot oven.

Bake in in a 350 degree for 16 to 18 minutes. Cool completely.

Whip up the frosting with the powdered sugar. Scoop into a piping bag with a large round #2A tip. Pipe circles onto the cookies. Place chocolate kisses into the centers for the peaked witches’ hats.

The theme this month is Halloween! Spooky, silly, creepy, we’ve got it all! 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 here 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 baking, check out what all of the hosting bloggers have made:

Spider Infested Chocolate Chip Cookies from The Spiced Life
Pumpkin Chip Bars from What Smells So Good?
Headless Gingerbread Men from Noshing with the Nolands
Swirly Halloween Cookies from Hezzi-D’s Books and Cooks
Enchanted Pumpkin Cookies from NinjaBaker
The Witch's Cauldron Cookies from Cookie Dough & Oven Mitt
Spider Peanut Butter Cookies from Sweet Cinnamon & Honey
Witch Finger Cookies from Karen’s Kitchen Stories
Pumpkin Macarons from A Baker’s House
French Butter Cookie (Bones) from Made with Love
Pumpkin Cookie Bars from Food Lust People Love
Spooky Almond Cookies from Basic N Delicious

No tricks required to make these easy bite-sized pumpkin cookie treats!

Wishing you magic!

The Ninja Baker

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

Tags:

#pumpkin cookies

#WizardofOz

#Shakespeare witches

#CreativeCookieExchange

Coffee? Tea? #Creative Cookie Exchange

NinjaBaker — Sat, 16 Nov 2013 08:44:31 +0000

#Creative Cookie Exchange creators, Rebecka of At Home with Rebecka and Laura of The Spiced Life have decreed that December is the time to celebrate holiday cookies. Our assignment was to contribute make-ahead freezer cookies. As I readied two batches of cookie dough, one for rich espresso and the other for elegant matcha green tea, Garth Brooks’ Unanswered Prayers played in my head. In the song he softly suggests, “Some of God’s greatest gifts are unanswered prayers.”

Matcha Green Tea Cookies with Chocolate Middles
& Espresso Cookies with Caramel Frosting

About a year ago, after preliminary interviews, tests and forms, I was flown to the hubs of two major airline carriers. In both cases, I was chosen from over 100,000 flight attendant applicants. I speak, read and write Japanese. I’m thoughtful, responsible, and in good shape. (Thanks to dance and Zumba.) But, I was not chosen!!!

The monkey mind chatter commenced: Was I a little too mature? In other words, too old? One too many unacceptable wrinkles? I wracked my brain. What could I have said or done differently?

In Japan, matcha and chocolate are often paired together for cookies,
cakes and candy bars!

However, it wasn’t long before I took a trip to Tokyo. As I watched the flight attendants at work, I realized they have a really tough job! I have no interest in the duties of a flight attendant, only trips to Japan. And I think that can be managed without repeatedly asking, “Coffee? Tea?” at 30,000 feet in the air.

Espresso Cookies with Caramel Frosting

I would much rather write about yummy baking experinces...Especially when it involves espresso cookies with caramel filling and matcha green tea cookies with chocolate middles making.

Pillsbury's Best Cookies Cookbook's shortbread recipe served as the foundation for my espresso cookies and matcha green tea cookies. Food Network stars like Ree Drummond and Ina Garten have similar recipes online. (Click on the highlighted links for the stars' names to see their recipes.)
After making the shortbread dough and before resting the dough in a freezer or refrigerator, for the espresso cookies add 2 tablespoons of espresso powder and 2 tablespoons of almond flour. For the matcha green tea cookies, mix in 2.5 tablespoons of fine matcha powder. (Available at most Asian markets and online.)
Bake according to recipe instructions.
After cooling the cookies, cookie-sandwich the espresso cookies with caramel frosting. Generously spread chocolate frosting between the matcha green tea cookies.

The Ninja Baker's Matcha Green Tea Cookies with Chocolate Middles
how-to was shared at my Foodie Friends Friday St. Patrick's Day #Green Recipes Party.

If you like macchiato drinks or matcha and/or chocolate beverages, the Ninja Baker's matcha and espresso cookies will brighten your holidays!

A few more make-ahead / freezer cookie ideas for your holiday parties:

Pumpkin Cranberry Cookie Drops from KarenTrina Childress
Espresso Pinwheel Cookies from A Baker’s House
Cherry Pistachio Ice Box Cookies from Noshing With The Nolands
Chai Spice Girls from All That’s Left Are The Crumbs
Scottish Shortbread from Made With Love
Chocolate Mint Chocolate Chip Cookies from Food Lust People Love
Chocolate Mint Cookies from At Home With Rebecka
Neapolitan Striped Crisps from Karen’s Kitchen Stories
Coffee? Tea? from Ninja Baking
Christmas Linzer Cookies from It’s Yummi!
Chewy Pumpkin Ginger Cookies from If I Ever Owned A Bakery
Best Ever Sugar Cookies from Liv Life
Salted Dark Chocolate Crisps from The Spiced Life
Buckeye Cookies from Cookie Dough and Oven Mitt

Love to have you join the Creative Cookie Exchange! Here's the how-to:

1. Write a blog post with recipe and original photo (please include some language here specific to that month's theme). We would like the recipe to be one you’re making for the first time, and photos must be original.
2. Post the Cookie Exchange badge somewhere on your blog so others can join in the fun:

3. Make a good faith effort to visit and comment on the other cookies in the Linky party. We all love cookies so that should be easy!
4. LIKE the Creative Cookie Exchange Facebook Page
5. FOLLOW the Creative Cookie Exchange Pinterest Board
6. LINK your blog post below using the Linky tool

Wishing you rainbows after rainstorms.

Tags:

matcha green tea cookies

espresso cookies

#CreativeCookieExchange

Smiley Corn Cookies

NinjaBaker — Thu, 03 Oct 2013 06:37:22 +0000

Is it summer or fall? Temps are 80 degrees and upwards in Southern California. However, reminders of autumn are everywhere when I get in my car. Orange-jacketed crossing guards demand stops in front of schools I only recently zipped past. I don’t mind though. It’s fun to see the parade of young kids. Their joy and innocence are inspiring. Confession: I also get concerned about society providing enough support to today’s youth.

Guaranteed smiles:
Smiley corn cookies in a Japanese bento lunch box.

Key building blocks include nourishing love and food. And what appears in lunch boxes and on after-school snack plates reflect parental care. Laura of The Spiced Life and Rebecka of At Home with Rebecka know a thing or two about raising children and have launched the Creative Cookie Exchange. Smiley Corn Cookies are my contribution to their Back-to-School themed blog hop. These buttery, crumbly goodies are actually somewhat healthy. They contain bits of organic corn. The vegetable in cookie form tastes extra good.

Momofuku Milk Bar inspired corn cookies

Click here for the recipe from brilliant Momofuku Milk Bar cookbook by Christina Tosi. You’ll need freeze dried organic corn. If you don’t have a Whole Foods in your neighborhood, click here to order online.

Once the corn cookies are baked and cooled, pipe chocolate smiley faces onto the cookies. You can use melted chocolate or whip up your favorite chocolate frosting. If you choose canned frosting, beat in ¼ cup of confectioner’s sugar to ensure better consistency for piping.

A smiley corn cookie is a somewhat healthy snack-time choice.

Note: Some of us don’t have our own children to pour love into but we can create cookies filled with love. There are always big and little kids who are hungry, eager for you to share.

Wishing you love.

The Ninja Baker

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

Tags:

#CreativeCookieExchange

#Momofuku Milk Bar

corn cookies

smiley