The Ninja Baker - #Japanese

3 Back-to-School Bentos, #Glutino

NinjaBaker — Thu, 13 Aug 2015 06:02:08 +0000

Glutino gifted me with free gluten-free products for this post. All opinions are my own.

Autumn is on the horizon. Let the best school lunch box games begin! Are you ready? Glutino kindly sent me kid-friendly gluten-free lunch box items. Inspired, I set out to create 3 Back-to-School Bentos packed with Glutino gluten-free goodness.

Here’s why the Glutino products in the Ninja Baker’s bentos are great eats:
1. The Bread: The Glutino Gluten-Free Multigrain Bread is fluffy and filled with wholesome goodness. The Cinnamon Raisin sings spice and the plump, juicy raisins harmonize sweetly.
2. The Animal Crackers: Both Glutino Animal Crackers are slightly softer than the crisper counterpart. Both versions (original and graham) deliver greater depths of flavor.
3. The Pop Tarts and Breakfast Bars: Soft pastry hugs strawberry and blueberry jams. As a “regular” pop tart fan from way back I thought the lack of frosting might deter from deliciousness. It doesn’t. The uber-sweet frosting was not missed.

In Japan, bento lunch boxes range in presentation (and price!) From the silly to the sophisticated, bento lunch boxes are carried out of the home. Or purchased in depa chika department store basement food halls. (The grand displays definitely rival the aisles of the famed Harrods of London.) Homemade bento boxes – like anything homemade – are filled with love. And an opportunity to have a bit of creative fun…. What kind of bento boxes do you want to pack? Love to hear in the comments section.

Bunny Love Bento

A scrumptious scoop of animal crackers stars in this gluten-free bento lunch. The bento is chock full of veggies, nuts and fruits that a bunny would love. But Bunny Love Bentos are not just for “wabbits.” (Remember the Trix cereal commercial?)

You’ll need:
A Japanese bento box
Bunny rabbit cookie cutters

Ingredients:

Almond butter and a favorite jam
Apple slices
Carrot sticks
Glutino Gluten-Free Animal Crackers
Glutino Gluten-Free Cinnamon Raisin or Multigrain Bread
Raisins or dried cranberries

Directions:

Slather almond butter and jam on bread. Top with another slice of bread. Firmly but gently press the bunny cookie cutter into the sandwich.

Arrange the bunny sandwiches atop a nest of raisins or dried cranberries.

Fill the rest of the bento box with apple and carrot slices. Generously add a handful of animal crackers.

Gluten-Free Strawberry Pop Tart Sandwich Bento

This Gluten-Free Strawberry Pop Tart Sandwich Bento is a twist on a childhood lunch. Cream cheese and jam sandwiches were introduced to me in Tokyo by my stepmother. Apparently it was a ‘50s classic.

Go with red apples for an all red theme. Go for green apples if you prefer a bit of tart to balance sweet pastry.

Ingredients:

Dried cherries or cranberries
Green or red apple slices
Glutino Gluten-Free Strawberry or Cinnamon Apple Toaster Pastry (aka Pop Tarts)
Glutino Gluten-Free Animal Crackers
Vegan (or dairy) cream cheese
Optional: A small surprise gift for your child

Directions:

Scoop a tablespoon (or more!) of cream cheese between the halves of a Glutino Gluten-Free Strawberry Toaster Pastry. Sprinkle in dried fruit alongside fresh fruit. Add a generous handful of animal crackers. Tuck a surprise trinket into the bento box as an extra treat.

ABC Glutino Snack Pack

My ABC Glutino Snack Pack Bento is one smart way to approach snack time. Your child will give you an A+ for yumminess. (Shhh, don’t tell him/her the treats are actually healthy!)

Ingredients:

Almond Butter
Carrot Sticks
Glutino Apple, Blueberry, Cherry or Strawberry Breakfast Bar
Glutino Gluten-Free Animal Crackers

Directions:

Accompany a scoop of organic almond or peanut butter with carrot sticks. Throw a breakfast bar into the bento box. Plant a kiss on your child. Pat yourself for making smart choices and being a stellar parent!

Wishing you inspired bento boxes sprinkled with 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.

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Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk with Happiness, #IsabelsBirthdayBash

NinjaBaker — Fri, 31 Jul 2015 04:32:54 +0000

What makes life happy? Cherry blossoms, chocolate, friends and family. Okay, not all family 100% of the time! Still, family systems can provide tremendous love and support.

Isabel Laessig is the CEO of the expanding Sunday Supper empire. Isabel’s #SundaySupper Twitter chat is designed to entice families to gather around the dinner table. Everyone is encouraged to share family recipes and stories. Isabel’s blog, Family Foodie, focuses on food filled with love. Every recipe is accompanied by an anecdote about family. Meet Isabel in person and the love of family is palpable. Sampling treats at Isabel’s Food & Wine Conference in Florida is fantastic fun. But so is meeting Isabel!

Today is Isabel’s birthday. To honor the grande dame of Sunday Supper, Terri Truscello Miller of Love and Confections is throwing an online birthday bash.

Cherry Blossom Brownies are my contribution to the party. The fudgy brownies have a spectacular spicy kick. If you prefer your brownies sans spice, simply omit the spiced tea. Or substitute a sweeter tea.

Ninja Note: Cherry Blossom Brownies are gluten-free. 99.999 percent guaranteed to bring happiness to your gluten sensitive friends and family giddy happiness. See below for more happy-making ideas.

10 Tips On How-To Get Drunk With Happiness

Revert to Childhood: Swing, see-saw, slide at your neighborhood park. Or grab your favorite crayons and color! Click here for the wildly talented Cake Spy’s coloring book. P.s. It’s free!
Copy Cleopatra: All except for the getting bitten by the asp part, copy Cleopatra! Know that you are a queen. Luxuriate in candlelit bubble baths. Dive into a novel. (Even if there is a pile of laundry awaiting your attention.)
Karaoke ‘til You Croak: Or sing your heart out. Singing along with happy tunes, somehow allows a rosy look at the world. As Serbian poet, Dejan Stojanovic wrote, “There is another alphabet, whispering from every leaf, singing from every river, shimmering from every sky.”
Smell Serenity: Not kidding. Serenity, lavender and elevation are titles of essential oils. I was skeptical when my sister, Karen suggested oils could turn a case of the blues into “happys.” However, I now concede my sister was right…Karen also says frankincense applied to the face can reduce wrinkles. We’ll see. I’m on day 3…. If interested, you can contact Karen via her Gaijin Works Coaching business. (Gaijin is the Japanese word for foreigner.)
Time Outs with the Family: Put down the devices. Schedule date nights. Stare into the baby blues of your loved ones.
Let Your Heart Lead: Isabel glows with happiness. She is serving her community. Her mission to unite families around the Sunday Supper is an uplifting venture. (Isabel is now also promoting #WeekdaySuppers!)
Go Au Naturel: The Japanese honor the healing powers of nature. Tokyo is dotted with meticulously combed parks. (And Japanese folklore sparkles with Nature spirits.) Mother Nature provides soothing comfort to the crashing computer jangled senses. There are (free) oases in American concrete jungles, too. Think Central Park in NYC. Visit Peace Awareness Labyrinth and Gardens in LA. (If you spin by, you may spot the Ninja Baker leading a tour.)
Dance Like No One Is Watching: Give in to toe-tapping music. Hug a tree. Howl at the moon. Spontaneous silly moments infuse life with joy. Don’t you think?
Tell the Dictator to Shut Up: Maybe you’re mind is kinder than mine. Often I need to shush the dictator voice. The one that insists my 1000 item to-do list must be completed today! Allowing myself breaks brings me back to work refreshed. If I lived in Japan, I’d be taking breaks during cherry blossom season all the time! In the meantime, munching on Cherry Blossom Brownies works. So does watching (the KGB pretending to be) The Americans on TV. Where are your happy places?
S-t-r-e-t-c-h for the Stars: Jumping outside my comfort zone is not comfortable. Yet the joyful benefits of freedom outweigh the pinch of pain. Sometimes this Ninja Baker gets shy meeting new people. However, without stretching past limits, I’d never have met inspiring people like today’s birthday girl Isabel Laessing. And all the good-hearted crew of Sunday Supper!

Cherry Blossom Brownies

Snaps of spiced cherry blossom tea in a brownie. Specks of sweet cherry baking chips also flirt with the fudgy treat.

Gluten-free, kid-friendly and easy-to-make home run brownies!

Ingredients:

1 brownie mix package
(I used Glutino Gluten Free Pantry’s Double Chocolate Brownie)
2 eggs
1/3 cup + 2 tablespoons melted butter
3 sakurambo cherry blossom tea bags, crushed
½ cup cherry baking chips

Directions:

Preheat oven to 350°

Coat heart-shaped pans with baking spray.

Vigorously stir all the ingredients together.

Bake for 28 minutes or until a toothpick inserted in the center comes out clean.

Join me in celebrating Isabel's Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

Birthday Cake Cocktails by Daily Dish Recipes
Blueberry Lavender Mojitos by Amee's Savory Dish
Caipirinha Colada by A Kitchen Hoor's Adventure
Fig-Bourbon Fizz by Culinary Adventures with Camilla
Mocha Martini by Desserts Required
Mocha Mudslide by Cosmopolitan Cornbread
Plum and Thyme Champagne Cocktail by Hezzi-D's Books and Cooks
Summer Fizzies by Momma's Meals

Birthday Appetizers:

2-Ingredient Deviled Eggs by Shockingly Delicious
Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
Buffalo Chicken Wontons by Bobbi's Kozy Kitchen
Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
Chorizo and Kimchi Potato Pancakes from kimchi MOM
Cotija and Roasted Corn Guacamole by Simply Healthy Family
Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
Salt Cod Fritters by Recipes Food and Cooking

Birthday Main Courses:

Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
Chorizo Eggs Salad by Cindy's Recipes and Writings
Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
Grilled Salmon Rice Salad by Magnolia Days
Sofrito Marinated Beef Skewers by Nik Snacks
Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet

Birthday Desserts:

Angel Food Cake by Feeding Big
Birthday Blondies by Peanut Butter and Peppers
Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
Chocolate Doughnuts with White and Chocolate Glaze by Grumpy's Honeybunch
French Vanilla Eclair Cake by Love and Confections
Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
Italian Cream Cake by That Skinny Chick Can Bake
Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
Mint Chocolate Cream Pie by gotta get baked
Pink Lemonade Cookies by Kudos Kitchen by Renee
Queijadas de Sintra by Food Lust People Love
Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
Summer Peach Cake by The Wimpy Vegetarian

Wishing you all the people and paths that make you drunk 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.

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

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3 Pocky Chocolate Truffles and Bananas Foster Ice Cream, #Pocky

NinjaBaker — Tue, 21 Jul 2015 07:12:25 +0000

Glico kindly provided product for this post. All opinions are my own.

Chocolate Banana Pocky!
Perfect crunch inside ice cream and outside chocolate truffles.

The Big Easy is the birthplace of beignet donuts, bluesy jazz and Bananas Foster. New Orleans’ oldest neighborhood, the French Quarter, is home to Brennan’s Restaurant; the spot where the first rum-soaked banana sizzled and smoked in the 1950s. After a tumble in an alcoholic flame, the bananas were enjoyed over vanilla ice cream. Bananas Foster was so delectable that word of the dessert spread like wildfire through the states. Bananas Flambéed rummy bananas accompanied by ice cream brought many smiles to citizens of the USA in the 1950s.

Cookies 'n Cream Pocky Truffles

1950s Japan saw its citizens enjoying caramels, ice cream and cookies courtesy of Ezaki-Glico. (One of Japan’s oldest candy manufacturers.) Pocky – a chocolate covered biscuit stick - popped up a decade later. Once again, dessert deliciousness could not be contained. Japanese Pocky was exported abroad. Although pockets of the USA are not aware of Pocky yet, all who have tasted the chocolate coated biscuit Pocky are fans.

Chocolate Banana Pocky Truffles

Professional and home cooks have added their creative flairs to the classic Bananas Foster. The classic Pocky has also evolved into a rainbow of flavors and colors. The latest Pocky evolutions to reach the US are Banana Chocolate Pocky and Cookies and Cream Pocky.

Green Teatime Snack : Matcha Pocky Truffle

As a nod to the classics of both America and Japan, I created a Chocolate Banana Foster Pocky Ice Cream recipe. The bits of Pocky enhance the smooth banana and liqueur ice cream with a bright crunch. I’ve also concocted Pocky truffles to accompany the scrumptious ice cream. Enjoy!

Dark Chocolate Truffles

Betsy Cohen of Desserts Required’s Brownie Batter Truffle recipe inspires this Ninja Baker’s Dark Chocolate Truffles. Luxurious and easy-to-make (thank you Betsy!) truffles serve as a splendid canvas for Pocky crumbles. Crunchy Chocolate Banana Pocky, Cookies and Cream Pocky and Matcha Pocky crumbles are some of my favorite garnishes. Please do let me know which Pocky crumble you prefer.

This recipe is adapted from Desserts Required’s Brownie Batter Truffles recipe.

Ingredients:

2 ounces bittersweet (60% cacao) chocolate
6 tablespoons unsalted butter
¼ cup coconut flour
¼ cup all-purpose flour
½ teaspoon baking powder
2 pasteurized eggs (Davidson’s is a good choice)
Dash of salt
1¼ cups sugar
½ teaspoon vanilla extract
1 package of Chocolate Banana Pocky
1 package of Cookies and Cream Pocky
2 tablespoons of Japanese matcha green tea powder
1 package of Matcha Pocky

Directions:

Place the chocolate and butter into a microwave safe dish. Drape a paper towel on top. Melt in the microwave for about 30 seconds. Stir and set aside.

In a small bowl whisk together the flours, baking powder and salt. Set aside.

In a mixing bowl, beat together the eggs and salt. Slowly add in the sugar. Next pour in half of the chocolate mixture. Add half of the flour mixture. Pour in the remaining chocolate followed by the flour. Add the vanilla.

When combined well, cover with plastic wrap for an overnight stay in the freezer.
Note: Best to tuck the wrap around the truffle batter – much like custard.

Crumble the Pocky (one package at a time) in a food processor while waiting for the batter to soften just a bit (about 5 minutes.) With a mini ice cream scoop, shape the truffle batter into small balls. Roll the chocolate truffle balls in the Pocky crumbles. If creating Matcha Pocky Chocolate Truffles, roll the chocolate truffles first in matcha green tea powder.

Bananas Foster Pocky Ice Cream

In a sea of Kahlua and banana flavors, Chocolate Banana Pocky bits bob up and delight the palate. The alcohol accent is strong. This ice cream is best reserved for grownups.

Ingredients:

For the bananas foster:

2 heaping tablespoons of unsalted butter
¼ heaping cup of dark brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 bananas (preferably not completely ripe), sliced in half vertically
¼ cup + 2 tablespoons Kahlua coffee liqueur
½ teaspoon fresh lemon zest

For the ice cream:

1½ cups milk
¼ heaping cup of sugar
1 tablespoon cornstarch
2 large egg yolks
¼ heaping cup of milk powder
1 tablespoon of vanilla bean paste
1 cup of mashed bananas foster
½ cup of the syrup left in the pan from making bananas foster
1 package of Chocolate Banana Pocky, chopped into small bits

Directions:

For the bananas foster:
Melt the butter in a heavy skillet over a small flame. Stir in the sugar and spices. Keep stirring until the sugar dissolves. Add the bananas to the skillet. Cook for about one minute on each side. Place the bananas on a plate. Let the remaining sauce in the skillet simmer for about another minute. Pour in the Kahlua. Stir in the lemon zest. Take the skillet off the stove and set aside.

For the ice cream:
In a deep saucepan, whisk together one cup of milk (leaving a half cup for later), the sugar, cornstarch and egg yolks. Keep whisking the mixture over a medium flame for 12 to 15 minutes. Look for 180° on the candy thermometer or a thickened mixture. Remove the saucepan from the stove. Place the custard into a bowl and allow to firm in the freezer for about 5 minutes.

Combine the remaining ½ cup of milk, milk powder, vanilla bean paste and Pocky in a separate bowl. Remove the bowl from the freezer and pour in the Pocky combo. Add the mashed bananas foster and syrup. Combine well. Cover and chill overnight.

Churn the ice cream according to the ice cream maker manufacturer’s instructions.

More Pocky fun:

Banana Nut Pocky Cupcakes

Chocolate Pocky Cake

Pocky Cake Pops

Wishing you classic go-to recipes which guarantee 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.

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

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Green Tea Honeysuckle Minis, #TheCakeSliceBakers

NinjaBaker — Mon, 20 Apr 2015 07:28:40 +0000

Surprise! The Ninja Baker chose the one Asian accented recipe in Southern Living’s The Southern Cake Book. After all, Japanese food and language were all this Ninja Baker knew until age 5. Tokyo was my hometown until age 18. So, yes, when one of the recipes up for experimentation, I mean baking, for this month’s Cake Slice Bakers was Green Tea Honeysuckle Cake, there was no waffling. But, seriously, who knew that besides sweet tea, Southerners have a thing for green tea?

Droplets of honey glaze Green Tea Honeysuckle Mini Rose Cake.

From trying other green tea matcha recipes penned by foreigners, I suspected that more matcha was required. I’m blonde and probably not allowed to use that word. So let me say green tea matcha recipes written by non-Japanese usually result in a whisper of green tea flavor. Yay for learning from experience instead of ignoring the small voice inside. My Green Tea Honeysuckle Minis are still subtle in the matcha department but the distinct taste of green tea is discovered. Heavy overtones of honey prevail in this Southern Cake Book recipe, too. By the way, the original glaze recipe for the cake declares a 3 minute reduction time. Really? Was someone sipping on one too many mint juleps that day? It took more like 8 minutes to get something approaching a syrup or glaze in my pan.

Matcha green tea frosting leaves top a mini cake loaf.

Ninja Note (plus shout out to the husband!): Clean your saucepan right away with tons of scalding hot water. I might have been scrubbing until my next post had the husband not pointed out the hot water trick.

Back to the actual Green Tea Honeysuckle Minis: The mini cakes are wonderfully moist, have a tender crumb and packed with deliciousness. (Those Southerners do seem to have a flair for delicious desserts!) The photo and recipe in The Southern Cake Book reveal a gorgeous vanilla bundt swirled with matcha green tea cake. But, sorry, this Japanese-influenced baker needed to make the whole cake matcha. And to bring even more green tea flavor to the dessert, I added more matcha powder to vanilla frosting and garnished most of the minis. (I thought the Green Tea Honeysuckle Mini Rose Cakes look better without frosting.)

Green Tea Honeysuckle Minis à la Mini Bundt Style!

The link for the original Southern Living The Southern Cake Book recipe is here. My Green Tea Honeysuckle Minis recipe follows.

Green Tea Honeysuckle Minis

Japanese green tea matcha powder mingles with honey in a moist, tender-crumbed cake. More matcha flavor is an option by adding tablespoonfuls to your favorite frosting.

The original recipe from The Southern Cake Book is here.

Ingredients:

For the cake:

1 cup butter, softened
½ cup vegetable shortening (I used the kind without saturated fats)
2½ cups superfine sugar
¼ cup honey
6 large eggs at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup French Vanilla Coconut Milk
2 tablespoons + 1 teaspoon matcha green tea powder

For the glaze:

1 cup cane sugar
½ cup butter
1/3 cup honey
1/3 cup Triple Sec liquor
3 tablespoons Cointreau
1 teaspoon yuzu juice

Garnish:

Your favorite frosting + 2 heaping tablespoons of matcha green tea powder

Directions:

For the cake:

Set the oven to 325 degrees. Coat mini cake pans with coconut oil. (Lots of coconut oil to ensure easy release.)

Whip up the butter and shortening in a kitchen stand mixer. Slowly pour in the sugar. When the mixture looks light and fluffy, add the honey. Drop in the eggs, one at a time.

In a separate bowl, whisk together the flour, baking powder and salt.

Alternately incorporate the flour mixture with the milk into the butter bowl.

Pour the batter into the mini cake pans. (2/3 full)

Bake at 325 degrees for 26 to 30 minutes depending on the “mininess” of your cake pan. Do use the toothpick in the center method to determine if the cakes are done. A few clinging crumbs are fine. (But not a whole bunch.)

For the glaze:

Combine all the ingredients in a saucepan and bring to a boil. Constantly stir (as to avoid burnt sugar) for about 8 minutes.

Garnish:

Whip 2 heaping tablespoons of matcha green tea powder into your favorite frosting.

An InLinkz Link-up

Wishing y’all a week spiked with your favorite food and people!

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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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?

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.

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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Heart Healthy Salmon Bento, #SundaySupper

NinjaBaker — Sat, 14 Feb 2015 23:48:20 +0000

Japanese bento lunch boxes are budget-savers. Beautifully crafted bentos are often on sale hours before closing in department store basements in Japan. The artistic mosaics of foods arranged in accordance with the season are also available for a reasonable price on bullet train rides and station kiosks. Still, bento boxes like brown bags when homemade are inevitably infused with an invaluable ingredient – love.

A balanced bento:
Heart Healthy Salmon Onigiri (Japanese Rice Balls) and almonds
are accompanied by Chocolate Péjoy Banana Rum Mini Cakes.

Bentos made by a parent or a spouse at home also allow for specific taste tailoring. Of course, the cookie monster in your house may vote for a cookie bento. But if the aim is providing a happy AND healthy lunch, a bento with onigiri rice balls stuffed with salmon (beef or other heart-healthy protein) is ideal. (Japanese – English dictionaries usually translate onigiri as Japanese rice balls. The translation is baffling to this Ninja Baker; traditionally the rice “balls” are actually more triangular in shape.)

Salmon: A fish with a myriad of virtues and versatility.

Salmon is a fantabulous choice for onigiri filling. Here are a few reasons why:

Salmon

reduces heart disease risk
decreases the chance of blood clots
keeps the heart beating normally (thanks to the potassium and unsaturated fats in salmon)
fights cancers
assists with anti-aging
contains phosphorus which works well with calcium to strengthen bones and teeth
flows with vitamin and mineral rich B6, B12, zinc, iron and niacin
Last and not least, salmon is packed with protein. Women need 46 grams of daily protein, men require 56 grams. 3 ounces of salmon holds 22 grams of protein – perfect for stuffing into a Japanese onigiri. And the triangular rice balls are marvelous companions in a bento box to almonds, leafy greens and the Ninja Baker’s Chocolate Péjoy Banana Rum Mini Cakes!

Click here for a brief onigiri how-to video.

One kitty who appreciates the benefits of salmon!

Thank you to Ethel of EatingInInstead and Lori of FoxesLoveLemons for hosting this Heart Healthy-themed SundaySupper. Besides attending the virtual dinner party at Twitter (scroll down for details) here are recipes to keep your heart healthy and your tummy happy!

Better for you breakfasts:

Apple Pie Oatmeal by Cosmopolitan Cornbread
Oatmeal Chocolate Chip Scones by Brunch with Joy
Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
Pear Bran Muffins by Magnolia Days
Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

Almond Crusted Chicken Nuggets by Momma's Meals
Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
Mala Baked Tofu Bites by Palatable Pastime
Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that'll win your heart:

Asian Soba Noodle Broth Bowl by Hip Foodie Mom
Kale, Spinach, and Bean Soup by Ruffles & Truffles
Mushroom Quinoa Soup by Pies and Plots
Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

Collard Greens with Cumin and Paprika by Nik Snacks
Salmon Caesar Salad by Casa de Crews
Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
Salmon Salad Niçoise by That Skinny Chick Can Bake
Seasoned Spinach & Bok Choy by Nosh My Way
Spinach Berry Salad by Country Girl in the Village
Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the center of attention in these main courses:

Baked Eggplant Parmesan by A Kitchen Hoor's Adventures
Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
Heart Healthy Salmon Bento by The Ninja Baker
Lemony Grilled Chicken by Peaceful Cooking
Moroccan Salmon Tagine by Curious Cuisiniere
Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
One Pot Mexican Quinoa by Have Fun Saving
Oven Baked Tilapia Tacos by Sew You Think You Can Cook
Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
Salmon with Mango Salsa by Cooking Chat
Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
Vegetable and Ginger Congee by eating in instead
Vegetarian Cuban-Style Black Beans & Rice by MealDiva
White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn't mean giving up desserts!

Baked Figs with Vanilla and Honey by Happy Baking Days
Caramelized Pear Tart by PancakeWarriors
Cherry-Blueberry Trifles by The Life and Loves of Grumpy's Honeybunch

We heart wine.

Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Wishing you and yours healthy hearts that sing with happiness!

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 Savories on Pinterest.

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Chocolate Pocky Cake, #SundaySupper

NinjaBaker — Sat, 17 Jan 2015 08:47:00 +0000

Dorothy clicks her ruby red slippers and declares three-times: “There’s no place like home.” Magically, the little girl and her dog, Toto are transported back to safety and comfort. Do you ever wish you could click your heels and go back in time? When challenged with the unfamiliar, foods singing of childhood memories do seem to beckon this Ninja Baker.

After School Snack Time in Tokyo: Chocolate Pocky & Strawberry Cream Pocky

Japanese Pocky is one of those foods for me. You know the skinny cookie/biscuit stick dipped in classic chocolate or strawberry cream or green tea matcha? In my hometown of Tokyo, Pocky is the perfect snack for transporting on the train. The chocolate topping melts in your mouth, not on your hands. (Yes, Pocky could be the M & Ms of the cookie family.) Plus, who can beat the combo of chocolate and cookies in one bite?

Luscious Chocolate Cake and Frosting with a Pocky Garnish!

The sweetest part of the Pocky is the memory of sharing the boxes with friends. Innocent chitter-chatter about school plays; homework and slumber parties took center stage. No talk about gas prices or water shortages or paying mortgages. My friends and I led sheltered lives. Like the trains we rode where we chatted and savored our Pocky chocolate covered cookie sticks, time rumbled forward. And at 18 as I stepped on a flight from Narita to LA, with my pack of Pocky for the airplane ride, I couldn’t fathom the changes in store. Yes, it was culture shock. I was a stranger in a strange land…, which was weird because I was blonde and blue-eyed and looked more like the people of the land. Yet, as many turbulent rides as I took in adjusting to my new hometown, I feel as if angels and a higher force were always there; whispering that all is well when I listen to my heart and remember “There’s no place like home.”

What treat tickles your taste buds back to memories of your hometown?

The #SundaySupper crew is preparing a feast of hometown goodies to share around the virtual Twitter dinner table. (Scroll down to see your detailed invite.) I baked a Chocolate Pocky Cake. The recipes for the classic American chocolate cake and frosting are from the back of the Ghirardelli cocoa powder. Japanese Pocky is crumbled into the whipped cream filling and serves as the crunchy and scrumptious garnish.

Chocolate Pocky Cake and Chocolate Buttercream

A smooth chocolaty cake blends with whipped cream. Crumbled Pocky gives the dessert a pleasant surprise crunch...Nuts are great additions to cake...But, Pocky is better!

The recipes are closely adapted from Ghirardelli's Grand Fudge Cake and Chocolate Buttercream recipes.

Ingredients:

For the Chocolate Cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup softened butter
1¾ cups sugar
2 teaspoons vanilla
2 large eggs
1 1/3 cups coconut milk (or almond or regular)

For the Chocolate Frosting:

12 tablespoons softened butter
4 cups powdered sugar
1 cup unsweetened cocoa
2/3 cup coconut milk
1 teaspoon vanilla

For the Cream Filling:

1/2 pint heavy cream
1/4 cup powdered sugar

For the Garnish and Cream Filling:

2 packages of Chocolate Pocky
2 packages of Strawberry Cream Pocky

Directions:

Set the oven to 350 degrees. Butter, flour and line two 9-inch pans with parchment paper.

Whisk together the flour, cocoa, baking powder, soda and salt.

In another bowl, cream together the butter and sugar until fluffy and light. (About 5 minutes.) One at a time, add the eggs and vanilla. Pour in the flour mixture alternately with the milk. When the batter is smooth, stop the mixer. Divide the batter between two 9-inch pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool.

Cream the butter to a fluffy lightness. Whisk together the sugar and cocoa. Add to the butter bowl alternately with the coconut milk. Stir in the vanilla.

Whip up a 1/2 pint of heavy cream with 1/4 cup of powdered sugar until stiff peaks appear. Slather the whipped cream in between the layers with 1/4 cup of crumbled Pocky. (I used Strawberry Cream Pocky.)

Frost the cake. Arrange the Pocky around the cake. Crumble the rest of the Pocky and decorate the top of the frosted chocolate cake....Or enjoy as a snack!

Coleen, The Red Head Baker leads this dance down memory lane for tonight's #SundaySupper. The red-headed Coleen is culinary program-trained baker. Lucky for us she shares her yummy creations. Her sophisticated but homey goodness infused Spinach, Sausage and Polenta Breakfast Casserole is but one example. (By the way, Coleen is also a talented graphic designer!).So, while your significant other is enraptured by a football game, open your computer, pop in those ear buds and join us around the #SundaySupper at Twitter.

Breakfast

Alamo City Breakfast Tacos by The Weekend Gourmet
Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
Mickey Mouse Waffles by Wallflour Girl
New York Style Bagels by The Girl In The Little Red Kitchen
Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

Baked Buffalo Chicken Wings by Peanut Butter and Peppers
Cuban Sandwich Crostini by Casa de Crews
Cuban Sandwich Dip by Family Foodie
South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

Chicken and Dumplings by Food Lust People Love
Crockpot Cincinnati Chili by Palatable Pastime
Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
Honey Cola Baked Ham by Magnolia Days
Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
Joe's Special by Nosh My Way
Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
New England Beans and Cod by Cooking Chat
Oven Toasted Ravioli by Curious Cuisiniere
Philadelphia Tomato Pie by The Redhead Baker
Pierogies by Hezzi D's Books and Cooks
Portobello "Philly Cheese Steak" by PancakeWarriors
Pozole Rojo by Simply Healthy Family
Revved-up Poutine by Jane's Adventures in Dinner
Rice with Pork and Pineapple by Basic N Delicious
San Francisco Cioppino by Eat, Drink and be Tracy
Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
Upper Peninsula Pasties by Recipes Food and Cooking
Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

1905 Salad by Supper for a Steal
Chicken Rice Pilaf by Crazy Foodie Stunts
Classic Italian Risotto in Bianco by La Bella Vita Cucina
Greek Salad with Potato Salad by Ruffles & Truffles
Korean Steamed Eggs by Hip Foodie Mom
Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

Apple Crisp by Serena Bakes Simply From Scratch
Buckeye Cupcakes by Desserts Required
Carob Bumpy Cake by Pies and Plots
Chocolate Earthquake Cake by That Skinny Chick Can Bake
Chocolate Pocky Cake by NinjaBaker
Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
Lemon Buttermilk Bundt Cake by Alida's Kitchen
Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
Mile High Strawberry Pie by Cindy's Recipes and Writings
Pear Parkin by Happy Baking Days
Vegan Timbits by Killer Bunnies, Inc
Vernors Cake by Country Girl in the Village

Wishing you a safe place to return daily and know you are always loved.

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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Vegan Midori Melon Cupcakes, #CupcakeDay

NinjaBaker — Mon, 08 Dec 2014 09:01:00 +0000

Christmas in Tokyo is a commercial affair. Tinseltown LA is similar. Last Christmas, I was touched to see true reverence for the season in Medina, Ohio. Snowy churchyards cradled full-size crèches. Never had I seen so many Nativity scenes or churches in one location. My heart still warms at the memory.

Japanese Midori Melon liquor infused vegan cupcakes...designed to keep you in good spirits!

Yet I confess I also smile when seeing photos of Tokyo dressed up for Christmas. The illuminated Omotesando Hills looks like fairyland. (The avenue gives Disneyland’s Main Street at Christmastime a run for their money.) The Louis Vuitton, Chanel, Prada shops in the Omotesando/Harajuku area also vies for the most creative Christmas displays. Similar to Beverly Hills’ Rodeo Drive. Strolling down Omotesando or Rodeo Drive is like walking through the pages of a glossy magazine. Or sipping a glass of sophisticated Japanese Midori Melon liquor. The experience is not substantive but is fluffy fun.

Holiday Cheer: Vegan Midori Melon Cupcakes

As a cheeky Christmas cheers to my hometown of Tokyo and my present home in LA, I created a Vegan Midori Melon Cupcake. The way to win friends and influence people in la-la land (remember Dale Carnegie?) is to bake something vegan and/or gluten-free!

Swirls of Midori Melon frosting says Merry Christmas to this vegan cupcake recipe.

The Vegan Midori Melon Frosting is the best part of the cupcake. (Isn’t it always?) Although tinged with the adult taste of Midori Melon alcohol, the frosting resembles the iced Japanese Mister Donuts I inhaled as a child. Yes, it’s sweet. But you sort of need a scrumptious frosting because the cake is well, vegan. The cupcake is whole milk and egg-deprived. But as vegan baked goods go, I’d give the cake a B+ for softness and texture. Still, I’m happy to say Happy Christmas this season with Vegan Midori Melon Cupcakes!

Vegan Midori Melon Cupcakes

Muskmelon flavored Japanese Midori Melon liquor is swirled into this vegan vanilla cupcake recipe. The Midori Melon cupcake is soft and tastiest when topped with the Ninja Baker's Vegan Midori Melon Frosting.

The cake recipe is adapted from Je suis alimentageuse Vegan Midori Melon Frosting is a NinjaBaker.com special.

Ingredients:

For the cupcakes:

1 cup vegetable oil
1½ cups sugar
4 Ener-G egg replacer vegan eggs
2 teaspoons vanilla extract
3½ cups flour
1 teaspoon salt
2 teaspoons baking powder
1½ cups almond milk
½ cup Midori Melon liquor

For the frosting:

8-ounces vegan cream cheese
6 cups powdered sugar
3 tablespoons Midori Melon liquor
Green food coloring

Directions:

With a handheld electric mixer beat together the vegetable oil, sugar, vegan eggs and vanilla extract. Sift in the flour, salt and baking powder. Pour in the almond milk and Midori Melon liquor.

Bake in a 350 degrees oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with Vegan Midori Melon Frosting: Fluff up 8-ounces of vegan cream cheese. Gradually add 6 cups of powdered sugar and the Midori Melon. Squeeze in drops of green food coloring.

If the vegan trend is not one you embrace, here’s a display of stellar cupcakes celebrating Cupcake Day. The celebration is hosted by the always creative and talented Coleen, The Redhead Baker.

Hot Cocoa Cupcakes by The Redhead Baker
Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
Vanilla Candy Cane Cupcakes by Noshing With The Nolands
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
Nerds Cupcakes by Amy's Confectionery Adventures
Vegan Midori Melon Cupcakes by NinjaBaker
Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
Cranberry Apple Cupcakes by The Pajama Chef
Almond Joy Cupcakes by Our Eating Habits
Buttered Rum Cupcakes by Adventures in All Things Food
Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
Almond Joy Cupcakes by Food Lust People Love
Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
Peppermint Patty Cupcakes by Comfortably Domestic
Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
Lemon Cupcakes by Miss Information
Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
Cupcake Christmas Wreath by Lick the Spoon

Wishing you cupcake sweetness and joy!

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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Breakfast Bento, #WishFarms

NinjaBaker — Tue, 25 Nov 2014 22:14:29 +0000

Japanese bento boxes are traditionally packed with lunch goodies. But with many of us juggle must-dos the moment our eyes flutter open. A to-go breakfast bento delivers a healthy solution to the morning rush....Especially when sweetened with Wish Farms strawberries and blueberries.

Do you suffer from boring breakfast blues? As the popular songstress, Taylor Swift says, "Shake it off!" And visit Misty's Pixie Post at Wish Farms where this Ninja Baker reveals splendid solutions.

Wishing you beautiful mornings which melt into beautiful evenings.

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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