The Ninja Baker - recipes

PB ‘n J Cheesecake, #National Peanut Butter Cookie Day

NinjaBaker — Thu, 12 Jun 2014 01:08:01 +0000

The Furies (the troublemaking goddesses in Greek mythology) continue to stir up chaos in our world. Topsy-turvy change seems to be the name of the game on planet earth. Despite the roller coaster ride of current events, however, some classics do endure the test of time. Toddlers still love Goodnight Moon; families still splash in ocean waves together…And most everyone continues to enjoy peanut butter cookies!

Crumbled peanut butter cookie sandwiches make a
tasty cheesecake crust.

As June 12th is National Peanut Butter Cookie Day, I’m celebrating with a PB ‘n J Cheesecake. Peanut butter and marmalade are whipped together into a cheesecake and poured into a crust of crushed peanut butter sandwich cookies (aka Nutter Butters.) Familiar and comforting peanut butter flavors mingle with tangy marmalade jam and mascarpone cheese. As the sugar content in the filling is low, I felt compelled, justified in garnishing the cheesecake with peanut butter filled dark chocolates!

PB ‘n J Cheesecake

Classic childhood PB & J just got sophisticated and turned into a grownup cheesecake. Peanut butter and orange marmalade mingle in this oh, so easy to make dessert.

More good news: The entire cheesecake is made in the food processor!

Ingredients:

For the crust:

10 peanut butter sandwich cookies
2 tablespoons expeller pressed coconut oil
1 tablespoon sweet orange marmalade

For the filling:

2 (eight-ounce) packages of mascarpone cheese
¾ cup creamy peanut butter
¼ cup superfine sugar
3 ½ tablespoons sweet orange marmalade
Zest of 1 orange
¾ teaspoon orange extract
3 large eggs
¼ cup extra thick coconut cream
1 tablespoon coconut oil
1 tablespoon coconut flour

For the garnish:

Dark chocolate minis stuffed with peanut butter

Directions:

Preheat an oven to 325 degrees. Coat a 9" round spring orm tart pan with coconut oil and coconut flour. Place on a parchment lined jellyroll pan.

Pulse the peanut butter sandwich cookies, coconut oil and marmalade for 25 seconds in a food processor. Scrape the bowl. Pulse again for another 10 seconds. Press the crust into the prepared tart pan.

Clean and dry the food processor. Whip up the mascarpone and peanut butter for 25 seconds. Scrape the bowl. Pulse for another 10 seconds.

Add the sugar, marmalade, orange zest and extract. Pulse for 25 seconds.

Pour the eggs in one at a time. Scrape the bowl.

Add in the coconut cream. Pulse until well combined. Pour the filling on top of the crust in the tart pan.

Bake for 40 minutes. Turn off heat. Prop open the oven door with the handle of a wooden spoon. After 45 minutes, remove the cheesecake from the oven.

How will you celebrate National Peanut Butter Cookie Day?
Love to hear!

Wishing you timeless treasures.

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 NinjaBaking.com Sweets on Pinterest.

Tags:

#NationalPeanutButterCookieDay

#peanut butter

#cheesecake

recipes

Shrimp Mac 'n Cheese à la Japonais, Foodie Friends Friday Nothing But Noodles #Pasta Party

NinjaBaker — Fri, 28 Feb 2014 05:49:06 +0000

Maybe noodles were created specially for mothers. It’s the one food most children around the world will agree to eat. Won tons stuffed with meat, ramen noodles swimming in veggies and soup, spaghetti swirled on a fork with tomato sauce – centuries old child approved fare. And, of course, America’s favorite standby comfort food macaroni and cheese.

Recently, I concocted a Shrimp Mac ‘n Cheese à la Japonais. I’m bringing my Asian fusion macaroni and cheese to an international Foodie Friends Friday Nothing But Noodles #Pasta Party. (Please scroll down for details.)

Shrimp Mac 'n Cheese à la Japonais

My Australian friend, Joanne of What’s on the List is playing host. Australians are famous for throwing “shrimp on the barbie.” Right? I also figured my quinoa macaroni would please those who need gluten-free noodles. Heat was added with a bit of wasabi (Japanese-style horseradish.) For an extra crunchy topping, I added bits of ramen noodles and rice crackers.

Hope you enjoy this gooey, extra-cheesy take on Macaroni and Cheese. Love to hear how your family prepares the revered Mac ‘n Cheese.

Shrimp Mac 'n Cheese à la Japonais

An American classic with a good ninja-kick of Japanese-style horseradish. The more subtle Japanese edamame soy beans also work well with the ooey, gooey cheese. (Of course, what doesn’t work well with cheese?!)

Ingredients:

1 package (8 ounces) quinoa macaroni shells
4 tablespoons sesame oil
1 quart milk
7 tablespoons unsalted butter + more for pats on top
6 tablespoons rice flour
2 tablespoons cornstarch
2 cups grated Fontina cheese
1 cup grated mozzarella
½ cup grated sharp cheddar cheese
¼ cup grated Parmesan
2 cups mini precooked shrimps
1 cup precooked edamame soy beans
1 package dry ramen noodles
Optional: 1 package wasabi (Japanese-style horse radish) flavored ochazuke
or 1/8 cup crushed bits of rice crackers mixed with wasabi powder

Directions:

Into 4 quarts of boiling water, pour in 4 tablespoons sesame oil and quinoa macaroni shells. Cook for 8 minutes. Gently stir regularly. Drain. Set aside.

Heat milk in a small saucepan.

In a separate, medium-sized pan, melt the butter over a medium-low flame. Whisk in the flour and cornstarch for 3 to 5 minutes. Empty the hot milk into the pan and whisk some more. Allow the milk and flour to boil. Turn the heat, simmer for 3 minutes.

Vigorously mix in the grated cheeses. Gently add the shrimp and edamame soy beans.

Garnish with bits of dry ramen noodles. If desired, also sprinkle wasabi ochazuke or rice crackers and wasabi atop the macaroni and cheese. Scatter slices of butter on top. Bake in a 350 degree oven for 8 minutes.

Serve hot.

Many thanks to Joanne of What's on the List for hosting and inviting me to this international noodles party.

Wishing you adventures with friends near and far.

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:

Chocolate Peppermint Cookies, #Creative Cookie Exchange

NinjaBaker — Fri, 13 Dec 2013 10:05:30 +0000

Do you think Santa worries about his breath on Christmas Eve? After all, it's a special night and Mrs. Santa will expect a kiss under the mistletoe. Help Santa out, bake him a pepperminty cookie!

Scroll down and you'll see many scrumptious recipes from members of the Creative Cookie Exchange. The mighty peppermint was proclaimed as the star flavor by creators of the monthly Creative Cookie Exchange, Rebecka of At Home with Rebecka and Laura of The Spiced Life.

Chocolate cookies kissed by candy cane Hersheys.

Next to the carrots for Rudolph, I'm offering Santa chocolate peppermint cookies inspired by Bakerella (the queen and originator of cake pops.) I riffed on one of Bakerella's latest blog recipes entitled Dark Chocolate Peppermint Cookies. The result? Pops of peppermint chocolate colliding with fudgy cookies. I do believe Santa Claus (and Mrs. Santa!) will be quite pleased if you pile a stack of chocolate peppermint cookies on a plate next to a glass of milk.

Chocolate Peppermint Cookies

Fudgy goodness popping with peppermint and topped with candy cane kisses.

The cookies are inspired by Bakerella's Dark Chocolate Peppermint Cookies.

Ingredients:

1½ cups all-purpose flour
½ cup unsweetened baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons instant espresso powder
½ cup softened butter
1½ sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract
1 cup York peppermint pieces
1 cup semisweet chocolate chips
24 Hershey’s candy cane kisses

Directions:

Whisk the flour, cocoa, soda, salt and espresso powder together in one bowl.

With the paddle attachment, beat the butter and sugar in the bowl of a stand mixer.

Drop the eggs in one at a time. Mix in the vanilla.

Slowly pour in the flour blend to the butter / eggs / sugar bowl.

Gently incorporate the York peppermint pieces and chocolate chips into the mix.

Refrigerate the dough for half an hour.

Roll the cooled dough into mini balls. (I used a mini ice cream scooper.)

Bake on parchment lined cookie sheets at 350 degrees for 10 to 12 minutes.

As soon as the cookies emerge from the oven, press an unwrapped Hershey candy cane kiss in the center of each one. If possible, cool before eating.

To join in the fun, just complete the steps below:

1. Write a blog post with recipe and original photo. The theme this month is peppermint! 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

You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration for this month's theme, check out what all of the hosting bloggers have made so far:

Chocolate Peppermint and chocolate Chip Cookies from Karen at Karen’s Kitchen Stories
Chocolate Peppermint Cookies from Kim at Ninja Baking
Chocolate Peppermint Crinkle Cookiess from Holly at A Baker’s House
Cocoa Peppermint Cookie Bark from Laura at The Spiced Life
Mint Chocolate Cookies from Jill at Made with Love
Peppermint Bark Shortbread from Stacy at Food Lust People Love
Peppermint Dark Chocolate Drizzled Coconut Macaroons from Felice at All That’s Left Are the Crumbs
Peppermint French Macarons from Miranda at Cookie Dough and Oven Mitt
Peppermint Mocha Cookies from Sophia at If I Ever Owned a Bakery

Wishing you minty kisses under the mistletoe.

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:

chocolate peppermint cookies

recipes

Bakerella-inspired

#Creative Cookie Exchange

1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings, #SundaySupper

NinjaBaker — Sat, 30 Nov 2013 07:20:10 +0000

My love affair began in Paris…Alluring, elusive and addictive...

Paris: The City of Lights and macaron cookies!

(Photo courtesy of David Cassidy)

I just can’t seem to quit my obsession with macarons!

My first encounter with the French macaron cookie was at the famed French Le Cordon Bleu cooking school. After the macaron-making workshop, a flush of excitement coursed through my veins.

Like an adolescent after her first kiss I was a-flutter as I rode the Metro clutching the box of my precious macarons. Safely joining my sister and friends from the UK at our Paris apartment, we all oo-la-la-ed while biting into the soft chocolate filled centers of the delicate shelled macarons. Between bites, I cavalierly stated, “Macarons are not that hard to make.”

Words I swallowed back in the States. Although my passion for the macaron never died, rediscovering the je ne sais quoi quality that produced perfection in Paris alluded me. I’ll spare you the stories of failed attempts. But I will share the joy of macaron-making progress. Ruffled edges - cute little pied (feet) - actually appeared on my chocolate macarons!

Chocolate macarons with chocolate frosting middles.

Thanks to Carla Hall - of The Chew and Top Chef TV fame - I feel a tiny bit closer to my goal of replicating the Parisian macarons: The French cookies that has tantalized the taste buds of admirers worldwide.

Chocolate Macaron Cookies

Bite into the delicate shelled chocolate macaron cookies and discover fudgy centers.

A few tips:
To get the macarons to rise, do not over or under mix the batter.
Make sure all ingredients are room temperature.

This recipe is adapted from The Chew's Carla Hall.

Ingredients:

6 egg whites
Big pinch of salt
1 teaspoon of cream of tartar
1½ almond meal flour
4 cups confectioner’s sugar
½ cup unsweetened cocoa

Directions:

Whip the egg whites into frothy foam in a stand mixer. Add a pinch of salt. Allow soft peaks to appear. Pour in the cream of tartar and sugar. Continue to whip until stiff peaks form.

In a food processor, give the almond flour, confectioner’s sugar, cocoa, and salt a good whirl. When thoroughly combined, gently fold the dry ingredients into the whipped egg whites.

Use a small ice cream scooper or pipe small circles onto parchment lined cookie sheets.
Leave the macaron cookies alone for 30 minutes. The goal is to see a drier surface on the macarons.

Preheat the oven to 350 degrees. Bake for 10 to 12 minutes.

Fill with a cream, frosting or jam filling.

As today’s virtual #SundaySupper theme is all about our favorite food covers, I felt compelled to offer up macarons: The pièce de résistance cookies which cover spectacular fillings. (Please scroll down for details about the weekly #SundaySupper at Twitter.)

In honor of the upcoming Christmas holiday, I created cream fillings of Japanese plum wine pink/red, Midori Melon liquor green and white Japanese sake.

Chocolate macarons dressed up for Christmas with Japanese wine fillings.
Japanese plum wine, sake and Midori Melon.

Whipped cream served as a base for the Japanese plum and Midori Melon flavored macaron fillers. Into a half pint of heavy cream, I tossed in 1½ tablespoons of fruit wine along with ¼ cup of confectioner’s sugar, ½ teaspoon of vanilla extract plus drops of food coloring. (Pink for the Japanese plum wine and green for the Midori Melon liquor.)

The Japanese plum wine flavor translates the strongest wine taste.
I was fine with the subtle hint of Midori Melon but you might like it stronger.
(À chacun son goût – each to his own taste.)

For the white sake filling, I poured 2½ tablespoons of sake into vanilla frosting. A hint of sake rice wine was detected. Pouring more sake rice wine into the mix would have sacrificed the creamy texture…So, for a true sake flavor, next time I’ll make a stiffer buttercream. Where the recipe calls for milk and extract, I’ll drizzle in sake. However, the fudgy chocolate macaron covers for any missed wine flavor.

Chocolate macaron with sake rice wine filling
(on a sake wine cup used for wedding celebrations.)

Today’s #SundaySupper covered theme is hosted by DB of Crazy Food Stunts …Expect only gourmet excellence at his site. And anticipate delicious delights from DB and the following Sunday Supper foodies.

Covered Appetizers and Entreés

Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
Personal Steak Pot Pies from The Foodie Army Wife
Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner
Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
Salmon en Croute from Curious Cuisiniere
Excellent Beef Stew from Noshing With The Nolands
Salisbury Steak with Mushroom Gravy from Food Lust People Love
Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings

Covered Desserts

Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
Streusel Topped Apple Pie from A Kitchen Hoor's Adventures
Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
Chocolate Satin Pie from That Skinny Chick Can Bake
Banana Butterscotch Muffin-Cake from What Smells So Good?
Chocolate Banoffee Pie from Happy Baking Days
1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
Chocolate Covered "Party Popcorn" from Ruffles & Truffles
Caramel Apple Bundt Cake from Pies and Plots

Not Sure What To Do? We Got You Covered

Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it

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. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Wishing you macarons which make you tipsy with joy!

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:

Peachy Keen Spice Cake, #BundtaMonth

NinjaBaker — Fri, 08 Nov 2013 08:10:00 +0000

Do you ever miss someone so badly your whole body hurts? My heart aches a bit right now as I remember my grandmother, Nona. She’s resided in Heaven for decades. But this bout of Nona nostalgia came about with November’s Bundt-a-Month assignment from the talented baker/leaders of the group, Anuradha of Baker Street and Lora, the Cake Duchess.

For November's #BundtaMonth Jam Theme:
A moist spice bundt with peach jam in the cake and whipped cream topping.

Jam is the star ingredient of our cakes this month. And when I think of jam, my mind tumbles back in time to childhood summers in Colorado. However, slight and short in stature, Nona’s spirit and spunk were gigantic. Precariously perched over rushing rapids, she’d hook a chokecherry tree branch with my grandfather’s cane. “Get as many as you can!” Eager to smother my toast with Nona’s homemade chokecherry jam, which would ensue, I dutifully complied.

Nona was a maestro in the kitchen. Family and friends drove miles through the Big Thompson Canyon to fetch her chokecherry jam (and other goodies).. Nona was also one smart lady. She almost graduated with a Master’s degree from New York’s Columbia University in the 1920s. (A rare feat for females in the '20s.) Wifely duty called her to follow Granddad’s work out West…Nona’s fire and fearlessness were remarkable.

The Ninja Baker's Peachy Keen Spice Cake is delicious plain.
The bundt is also yummy when topped with peach jam whipped cream & caramel sauce.

To honor my grandmother, the lady whose tight hugs would chase away the blues, a chokecherry jam bundt would be perfect. However, as the item is a rare commodity in Santa Monica, CA, I chose peach jam. Why? Nona’s care made my world peachy keen. Her love righted every wrong. So, with a few tweaks and substitutions to a Vintage Cakes recipe, I baked a peachy keen spice cake; grateful for Nona's love which still resides in my heart. I believe the bundt will bring you a taste of heaven, too

Peach Jam Spice Bundt Cake

Perfectly spiced this bundt cake recipe is a keeper. Don't expect a big peach flavor. Do look forward to a cake made moist by the jam. Plain or with whipped cream (flavored with peach jam) and caramel sauce, this is a divine dessert.

This recipe is adapted from Julie Richardson's Vintage Cakes.

Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1¼ cups peach jam
¾ cup buttermilk at room temperature
¾ cup softened unsalted butter
1½ cups sugar
4 eggs at room temperature

Directions:

Preheat an oven to 325 degrees. Coat a bundt pan with baking spray and a generous shake of panko breadcrumbs.

Cream the butter and sugar in the bowl of a stand mixer for five minutes until fluffy. As with all cakes, get the spatula out and be ready to scrape the sides of the bowl often.

Incorporate the eggs into the butter and sugar one at a time.

In another large bowl, sift the flour, spices and salt. Give a quick whisk to ensure all the dry ingredients are well combined.

In a smaller bowl, combine the peach jam and buttermilk.

Starting and ending with the flour/spice mixture, alternate adding the buttermilk /jam mixture to the butter/sugar/eggs mix.

Pour the batter into the prepared pan. Bake at 325 degrees for 65 minutes or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before removing from the pan.

If you wish to pipe peach jam whipped cream onto the spice cake; simply mix ¼ cup of peach jam, ¼ cup of powdered sugar and 1 pint of heavy cream into firm peaks. The caramel sauce recipe can be found here.

Peach Jam Spice Cake with Peach Jam Whipped Cream & Caramel Sauce.

More lovely jam bundt cakes follow:

Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker's House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations Guava Cream Cheese Bundt Cake by Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D's Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That's Left are the Crumbs
Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love Triple Blackberry Bundt by Tara at Noshing with the Nolands

Here's how you can be a part of #BundtaMonth:
• Simple rule: Bake us a bundt using your favorite jam
• Post it before November 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
• Add your entry to the Linky tool below
• Link back to our announcement posts

Wishing you friends and family who turn frowns into smiles.

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:

peach jam spice cake

#BundtaMonth

recipes

Japanese Grilled Cheese & Kale Salad, #SundaySupper, #FamilyDinnerTable

NinjaBaker — Thu, 07 Nov 2013 02:42:44 +0000

This post is sponsored by American Family Insurance. All opinions are my own.

Before Commodore Perry of the US Naval Forces pressured Japan to give up on a 200 years plus isolation policy, which prohibited interaction with foreigners, the Tokugawa shogunate ruled with an iron fist. Peace did prevail for the most part and the arts flourished. (Theatre, poetry, lacquer ware and art.) Many prints from the Tokugawa period (also known as the Edo period) depict farmers harvesting rice, samurai visiting sake wine shops and kimono clad geisha girls serving tea.

Teatime! (Photo credit)

I’ve yet to see art from ancient Japan capturing the smile of a samurai as he munched on mozzarella. Cheese is not a part of traditional Japanese cuisine. However, as foreign ideas were introduced in the late 1860s, dairy made an entrance into Japanese culture.

Today Japanese versions of cheese exist. Some who travel to Japan may be disappointed by the lack of variety. Cooking with cheese can be challenge for newly arrived ex-pats and those accustomed to the huge selections available at American supermarkets. Creativity and thinking outside the box are essential. Of course, imported cheeses are always an option for those with big budgets. But it’s more fun to get creative, right?

Japanese cheese tends to be mild and does melt pretty well. Think mild Monterey Jack. Mac ‘n cheese, lasagna and homemade pizzas are completely do-able.

Local spices sold in Japan will quickly heat up any mild
Japanese cheese in your lasagna.

If desired, karashi mustard, shichimi spice blends and togarashi chili pepper spices can bring heat to the mild cheese. If you are living in the U.S. and want to add a bit of zing to your Monterey Jack, use paprika and red pepper flakes.

Whether one is living in Japan or in America, and life is demanding everyone to move at (Shinkansen) bullet train speed, if grated cheese is in the freezer, dinner can be done in minutes. So by all means grate leftover cheese and place it in the freezer for that frenetic meal on the run day.

One of my favorite quick meals on the go is a Japanese grilled cheese sandwich. In the middle of soft bread, melted sharp cheddar with slices of sautéed shiitake mushrooms are discovered. It’s the perfect food to take the edge off of hunger. Many vegetarians use Portobello mushrooms instead of meat. Shiitake have a similar texture and pleasing pungency.

An American classic grilled cheese with a Japanese shiitake mushroom twist.

Also, if you’ve got an extra minute, homemade cheese bread makes the grilled cheese even better. Substitute the milder cheese blend in the bread recipe with sharp cheddar if you want an extra, extra sharp cheddar flavored grilled cheese.

Goat cheese crumbles are sprinkled atop an au courant kale salad.
America's latest green obsession is dressed up with
Japanese daikon radish circles and enoki mushrooms.

Kale salad sprinkled with goat cheese and garnished with enoki mushrooms and daikon radish slices pair well with the sandwich. As kale and daikon are both vegetables with a bite, a creamy goddess or similar salad dressing with a sweetness works well.

Japanese Style Grilled Cheese on Homemade Cheese Bread

The aromas of baking bread fill a home with comfort and fill a tummy with homemade goodness. This cheese bread is subtle in its cheese accents. But you can always substitute a sharp cheddar for the milder varieties.

This cheese bread is a perfect candidate for the Japanese style grilled cheese. Butter sweetens the slightly pungent shiitake mushrooms which land on soft bread and cheddar cheese.

Ingredients:

For the homemade cheese bread:
Adapted from Allrecipes.com

1 (.25 ounce) package active dry yeast
3 cups Japanese bread flour (top quality American flour is fine also)
¼ cup dry milk powder
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons white sugar
1 ¼ cups warm water
1 ½ cups shredded organic mild cheeses (Monterey Jack, Colby cheese and mild cheddar cheese)

For the grilled cheese sandwich:

Softened butter
2 medium shiitake mushrooms, sliced into thin strips
2 sandwich size slices of extra sharp cheddar cheese
2 slices of homemade cheese bread or your favorite bakery bread

Directions:

For the homemade cheese bread:

Place ingredients in the pan of the bread machine. Give a quick whisk. Select the White Bread setting. Press Start and prepare to have your home infused with the comforting aromas of baking bread.

For the grilled cheese sandwich:

Melt a generous tablespoon of butter in a frying pan over medium heat. Sauté the shiitake mushrooms for about a minute. Remove the mushrooms from the pan and pat dry with paper towels. Smooth softened butter over one side of each of the bread slices. Butter side down, place one slice in the pan. Arrange the cheese and mushrooms over the bread. Wait until the cheese begins to melt to cover with the remaining bread slice. Keep the buttered side up; flip the sandwich and grill for another minute. Serve with kale salad if desired.

If the brain is fried after a day of taking care of the children, managing a job, driving in traffic, doing the laundry, punching a million buttons before speaking to a human at customer service…And making a decision about what to make for dinner seems too monumental…You can always visit the American Family Insurance Pinterest board. They are not only in the business of providing insurance. The impressive company is encouraging families to go back to the family dinner table. So, they’ve set up a Pinterest board featuring all kinds of yummy recipes that look very do-able. Including delightful cheese dishes such as twice baked potatoes and cheeseburger pies. Click here to take a peek.

American Family Insurance also has some helpful info listed on their web site as well as Google+, Facebook, Twitter, YouTube, LinkedIn and as mentioned above Pinterest.

Here are a few more creative ways to use cheese and bring smiles to your family:

Cheesy Buffalo Chicken Soup by Chocolate Moosey
Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
Cheeseburger Chowder by Magnolia Days
Three Cheese Lasagna with Meat Sauce by Webicurean
Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
Cheesy Ham and Potato Bake by Country Girl in the Village
Spinach Feta Greek Impossible Pie by Shockingly Delicious
Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
Steakhouse Bacon Alfredo Pasta by Juanita's Cocina
3 Cheese Pumpkin Mac and Cheese by Bobbi's Kozy Kitchen
Cheddar Popcorn Soup by MarocMama
Broccoli, Mushroom & Cheese Strata by Momma's Meals
Chili Relleno Casserole by That Skinny Chick Can Bake
French Onion and Apple Soup by Supper for a Steal
Cheesy Italian Sausage & Kale Quiche by girlichef
Lighter Stove-top Mac and Cheese by Alida's Kitchen
Cheddar Potato Dumpling Soup by Cindy's Recipes and Writings
Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
Cheesesteak Poutine by The Girl In The Little Red Kitchen
Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie

And don't forget, our eCookbook featuring many of our favorite recipes will be coming out just in time for the Holidays.

If this #SundaySupper discussion about dishes dripping with cheeses is appealing, please join us every Sunday on Twitter.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Wishing you many moments around the family table where everyone smiles as the cameraman says, “Cheese!”

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:

#American Family Insurance Back to the Table

Easy Baklava Cake, #SundaySupper

NinjaBaker — Sun, 03 Nov 2013 05:00:00 +0000

The Middle East is a mystery to me. Although I am quite familiar with the famous Middle Eastern dessert of baklava - the puffy pastry filled with honey, nuts and dates. My only other association with the Middle East is Turkey. The country of exquisite mosques with the Bosphorus River dividing Europe and Asia.

Hagia Sophia: First a Greek Orthodox basilica, then an Imperial mosque,
and currently a museum. (Photo credit)

Turkey is also the place where a handsome young American was doing 007 work and promoting democracy with Radio Free Europe. And met a beautiful young American on her way to becoming a tennis star at a cocktail party. The twosome produced two daughters; one of them you know as The Ninja Baker.

Middle Eastern affairs of the heart are the extent of my knowledge. But Amanda Mouttaki of Maroc Mama is an expert in the cuisines and cultures of the Middle East. (Her post about Turkish baklava will bring on big time cravings for the dessert.) Naturally Amanda is the host for this week’s virtual #SundaySupper where foods from the region will be featured. (Scroll down for details of how to reserve a seat at the #SundaySupper Twitter event.)

The Ninja Baker's Easy Baklava Cake

I made baklava cake for the Middle Eastern #SundaySupper. I tucked dates and walnuts into a honey cream cheese frosting between two layers of American yellow cake. Combining the dense, crunchy date and nut filling of the Middle Eastern baklava with the soft fluffy cake was a good idea. Okay. A great idea! My fears about an overly sweet dessert were assuaged with my first bite of baklava cake. The honey cream cheese which provides the filling and frosting for the baklava cake is here.

Easy Baklava Cake

Honey, dates and nuts are hallmarks of baklava. I've introduced the Middle Eastern delight to the American classic yellow cake. The recipe is easy. The result is delicious!

Ingredients:

Yellow cake batter (from a box or your favorite recipe)
*If using a package, substitute 1 cup of milk for the water.
1/2 cup chopped dates plus additional for garnish
1/2 cup chopped walnuts plus additional for garnish
Honey cream cheese frosting

Directions:

Whip up a yellow cake batter. Bake two 8" cakes. Cool.
Sandwich the cakes with honey cream cheese frosting, dates and nuts.
Frost the sides and tops and garnish with the additional dates and nuts.

Here are a few more recipes inspired from the Middle East for Sunday Supper.

Mezze {Appetizers}

Muhammara – Supper for a Steal
Homemade Labneh Cheese – The Girl in the Little Red Kitchen
Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
Sun Dried Tomato Hummus – Family Foodie

Salata {Salads and Sides}

Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) - girlichef
Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
Couscous, Lentil and Chickpea Salad – Citronlimette
Persian Jeweled Rice – Vintage Kitchen Notes
Lebanese Rice – Cindy’s Recipes and Writings

Main

Quinoa Falafel- Jane’s Adventure in Dinner
Jamie Oliver’s Beef Tagine – Shockingly Delicious
Chicken Biryani – Bobbi’s Kozy Kitchen
Crockpot Curry Chicken – The Foodie Army Wife
Quinoa Falafel with Fresh Herbs – Sue’s Nutrition Buzz
Shakshuka – kimchi MOM
Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
Grilled Red Snapper with Cilantro and Onion Stuffing or ????? ????? ?? ???? – Food Lust People Love
Falafel with Israeli Salad - Webicurean
Chicken Shawarma – The Texan New Yorker
Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
Kushari – Curious Cuisiniere
Israeli BBQ Chicken – From Fast Food to Fresh Food
Quick Persian Rice with Spiced Beef – MarocMama

Halwa {Desserts}

Ghraybeh Cookies – Killer Bunnies, Inc
Fried Honey Citrus Cakes – Neighborfood
Easy Baklava Cake – NinjaBaking.com
Ghraybeh - That Skinny Chick Can Bake
Sesame Tahini Cookies – Magnolia Days
Basbousa (Semolina Cake) – Mess Makes Food

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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Fuji Apple Cookies, #Creative Cookie Exchange

NinjaBaker — Sun, 13 Oct 2013 04:37:26 +0000

Do apples conjure up images of Halloween apple bobbing? Remembrances of blushing as deep red as the apple you presented to your first grade teacher? Or does Apple simply signify the name of a computer company? In the comments section, please share your favorite apple associations and memories.

Mine is buying Fuji apples after school in Japan at a mom-and-pop fruit store. As I walked to the train station, that first bite revealed a bright white fruit. Sometimes I'd discover that a thread of golden honey had been injected into the middle of the apple. Even without the delightful surprise inside, the crunchy treat made the thought of homework or a hard day at school disappear.

A Fuji apple cookie decorated with a drizzle of maple syrup glaze.

Apparently I am not the only apple fan in the food blogosphere. Laura of The Spiced Life and Rebecka of At Home with Rebecka, co-captains of the Creative Cookie Exchange announced that apples are the star ingredients this month. (Please scroll down for your invite to join the group.)

Drizzled with maple syrup glaze, Fuji apple cookies are my contribution. Inside the cookie, fresh bits of fruit snuggle with yummy vanilla almond granola. This treat might even be legal for breakfast! But the cookies are also partner very well with buttery Bourbon ice cream. As well as matcha green tea ice cream and s'more ice cream...Well, you decide if the Fuji apple cookies are meant for breakfast, dessert or snacking.

Fuji apple cookies and Bourbon ice cream

Fuji Apple Cookies with Maple Syrup Glaze

Bits of finely chopped Fuji apple snuggle with brown sugar and vanilla almond granola. A drizzle of maple syrup glaze provides the perfect garnish. Breakfast, dessert or snack? You decide.

Ingredients:

For the cookies:

1½ cups brown sugar, packed
½ cup butter, softened
¼ cup coconut milk
1 egg
1½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon Kosher salt
1½ cups diced Fuji apples
1 cup vanilla almond granola

For the glaze:

¾ cup powdered sugar
2 teaspoons apple juice
5 teaspoons maple syrup

Directions:

For the cookies:

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
In the bowl of a stand mixer, beat the brown sugar and butter for 5 minutes.
Add the milk and egg. Combine well.
In a separate clean bowl, whisk together the flours, baking soda, spice and salt.
Gradually add to the butter, milk, egg mix.
Stir in the apple bits and granola.
When thoroughly combined, with a mini (1 teaspoon) ice cream scooper, drop the dough onto the cookie sheets.
Bake for 12 to 13 minutes to a golden brown.
When the cookies are cooled, drizzle glaze over the yummy treats.

For the glaze:
Whisk together the powdered sugar, apple juice and maple syrup. Drizzle over the cookies with a fork.

Here are a few more creative apple cookie recipes:

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:

Promising bites of sweet perfection, a Fuji apple beckons.

Wishing you crisp autumn apple days filled with honey-sweetness.

The Ninja Baker

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

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Fuji apple cookie

Creative Cookie Exchange

maple syrup glaze

recipes

Shrimp Scampi & Sushi, #SundaySupper, #FamilyDinnerTable

NinjaBaker — Sat, 12 Oct 2013 21:52:14 +0000

This post is sponsored by American Family Insurance. All opinions are my own.

Shrimp scampi and sushi sounds fancy, doesn’t it? Well, it did to me until I discovered the truth: Scampi and sushi are easy to make! Admittedly, they are not the masterpieces made by master chefs Lidia Bastianich and Jiro Ono-sama. But the Ninja Baker’s scampi and sushi are pretty enough and plenty tasty.

Baby Roma tomatoes crown shrimp scampi.

Shrimp are admittedly pricey for many families. However, if you make scampi you can stretch your treasured purchase into two meals. With the leftovers of the Italian-American born scampi, you can create Japanese sired shrimp sushi. Toss in a rainbow of veggies with the shrimp; even fussy eaters will fill themselves on greens and good-for-you stuff. After all the scampi base starts with a base of olive oil, butter, garlic and onions. Who can resist that flavor combo? Plus, if you serve scampi over steaming rice, the olive oil and butter also gently coats the grains.

Shrimp sushi made from leftover scampi.

Both the rice and scampi shrimp and vegetables can be used the next day for sushi. Although the buttery, olive oil grains are tasty, I was compelled to stay true to traditional sushi roll making. So, I sprinkled in rice vinegar, sugar and salt. My fantabulous cooking friend, Takako-san recommends for every 1 cup of rice, 1 tablespoon rice vinegar, ¾ tablespoon sugar and ½ teaspoon of salt. The butter in the scampi rice already makes it sweet, so I added only ¾ teaspoon sugar. As in all cooking, season to make your own taste buds smile.

Shrimp Scampi

The white wine provides a symphony of sweetness that combines well with the shrimp. Alcohol content does reduce when cooking. But, if you do have concerns, use white grape juice with a squeeze of lemon as a substitute.

Also, fiery red pepper flakes add heat to the scampi. However, if you and your family prefer tear-watering spices, add more.

Ingredients:

2 tablespoons olive oil
4 tablespoons butter
½ cup baby Roma tomatoes
½ of a large yellow pepper, sliced thin
6 scallions, finely chopped
1 tablespoon minced garlic
½ teaspoon red pepper flakes
1 pound shelled, deveined, pre-cooked shrimp
½ cup white wine
2 tablespoons dried parsley flakes
2 or 3 sprinkles of Kosher salt
A dash or 2 of black pepper
Steamed rice

Directions:

On the stovetop, in a large skillet melt the butter with the oil.
Add the tomatoes, sliced peppers, scallions, and garlic, red pepper flakes. Stir well until all the ingredients are combined.
Add the shrimp, wine and parsley flakes. Sauté for 2 to 3 minutes.
Sprinkle salt and pepper to taste.
Serve over hot rice.

Here’s the sushi how-to:

As pictured, on a plastic wrap covered bamboo sushi mat, spread rice on top of dried seawood (nori) at the top of the mat. Scatter shrimp and veggies from the scampi recipe onto the rice.

Wrapping your sushi in soy paper is a great alternative to dried seaweed.

Roll and press into a log.

With a gentle pressure, roll from the top of the sushi mat.

Cut into little sushi.

Scrumptious shrimp sushi!

Other yummy sushi roll fillers and budget stretchers are leftover Sunday Supper meals such as Gomoku Treasure Rice and Quick ‘n Easy Asian-Style Quinoa. What's your favorite filling for a sushi roll? By the way, if you happen to have a few extra shrimp, you can always make shrimp curry. And then make curry shrimp sushi from those leftovers!

My guess it that you also have a creative way to use leftovers. Or a dish that your family repeatedly requests. American Family Insurance is offering an opportunity to publish your recipe in an e-book along with $100 Williams-Sonoma gift certificates. They are encouraging families to gather together for meals with a Back to the Table campaign. Perhaps your winning recipe will be the one to draw a family back to the dinner table.

American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: https://contests.amfam.com/familydinnertable/

Further information about the good people at American Family Insurance can be found at their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.

For more delicious ways to eat up those leftovers, scroll down to see recipes from other members of the #SundaySupper family:

Apple Cider Braised Pork Roast by Magnolia Days
Bacon Cheeseburger Meatloaf by girlichef
Baked Barbecue Chicken by Alida's Kitchen
Brined and Roasted Turkey by Growin Up Gabel
Chicken Cacciatore by Cindy's Recipes and Writings
Cider Braised Pork Belly by The Girl In The Little Red Kitchen
Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
Coffee Rubbed Ham by Curious Cuisiniere
Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
Herb Crusted Roast Beef by Crazy Foodie Stunts
Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
Pork Tinga by Juanita's Cocina
Roast Psycho Chicken by That Skinny Chick Can Bake
Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
Shrimp Scampi & Sushi by NinjaBaking.com
Slow Cooker Barbecue Chicken by In The Kitchen With KP
Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
Spicy Turkey Meatloaf by Runner's Tales
Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie

Wishing you dishes and conversations with family and friends that warm your heart – and tummy!

The Ninja Baker

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

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Momofuku Chocolate Chip Cornflake Cookies, #SundaySupper

NinjaBaker — Wed, 25 Sep 2013 04:17:55 +0000

Fun fact: In Japanese momo (?)means peach and the character for fuku (?)reads as good fortune. However, in Japan the words are never paired together. There is no such word as momofuku in Japanese. Yet, the Momofuku restaurant group’s website boldly declares, “Momofuku means lucky peach.” (They even have a peach logo.)

The word and restaurant conglomerate are the clever invention of Virginia born Chef David Chang. His liberal use of language is in keeping with the whimsical, never-before-seen baked goods that come out of Momofuku Milk Bar’s ovens in New York City. At the famed Manhattan Milk Bar, David Chang’s Executive Pastry Chef Christina Tosi turns out goodies such as Red Velvet Ice Cream (with real cake inside!), Kimchi & Blue Cheese Croissants and Cornflake-Chocolate-Chip-Marshmallow Cookies.

Momofuku Inspired Chocolate Chip Cornflake Cookies
with Bits of Dried Organic Cherries

Language and food are serious business to many. Yet, neither language nor food can be taken too seriously when flipping through the New York Times bestselling cookbook entitled Momofuku Milk Bar. The inventive titles and sweets are just so darn clever! And even though the recipes are time consuming and laborious, there is an inexplicable joy that bubbles up with each step. At least that was my experience as I baked a batch of corn flake cookies based on the Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies. Maybe the delight springs from the childlike play of crumbling corn flakes with fingers. Or the comforting smell of melted butter soaking the cereal. Perhaps it's the magical taste of crunchy, buttery corn flakes combining with bits of mini chocolate chips.

Whatever the je ne sais quoi mystery behind the Momofuku goodies, I’m so glad crunchy goodness - the theme of this week’s virtual #SundaySupper at Twitter – prompted me to make these fantabulous cookies. (See your invite to Sunday Supper at the bottom of this post. This week acclaimed food blogger Susan of Girl in the Little Red Kitchen hosts.) Before I tell you about my crunchy cookie recipe, may I brag for just a minute?

Mini chocolate chips, cherry bits and buttery corn flakes
play together in one delicious cookie.

My brother (who works for the U.S. Commerce Department) was visiting from Brazil. So, my husband who works on the FOX TV show Bones brought us to the set. We watched actors, Michaela Conlin (Angela Montenegro) and T.J. Thynes (Dr. Jack Hodgins) work their TV magic. I brought cookies to the set for the crew. I figure actors are always watching their weight and not interested. But Michaela and T.J. dove in and declared the cookies, “Really good!” This Ninja Baker was just a little bit pleased.

Okay, click here for a link to the recipe for the Milk Bar’s Cornflake-Chocolate-Chip-Marshmallow Cookies. (You’ll have to scroll down just a tad.) The cookies I brought to the Bones set had no marshmallows. But, I did add a ½ cup of diced dried organic cherries. Also, worth noting; I used a smaller ice cream scoop than the recommended full size scooper. However, the baking time was exactly 18 minutes as stated in the recipe.

Scroll down for more #SundaySupper crunchy goodness. And your invite to the weekly Twitter event.

One bite of Chocolate Chip Cornflake Cookies will turn a frown into a smile.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Crispy Appetizers:

Bitterballen from The Urban Mrs.

Caprese Wontons from Jane’s Adventure in Dinner

Crispy Broccoli Cheddar Bites from Curious Cuisiniere

Waldorf Salad from Noshing With The Nolands

Crunchy Entrees and Sides:

Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure

Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie

Penny’s Taco Salad from Webicurean

Popcorn Chowder from The ROXX Box

Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen