The Ninja Baker - #chocolate

Kippy's Organic Non-Dairy (Delicious!) Ice Cream is Going Global

NinjaBaker — Tue, 06 Jun 2017 07:28:58 +0000

Organic and outrageously delicious, Kippy's Ice Cream is going global. First stop - Japan! Venice, CA's vegan ice cream is now available in Tokyo.

オガニック、超美味しいキッピズアイスクリームは世界市場のデザート女王かもしりません。

Andy's sweet smile accompanies delicious scoops of organic,
non-dairy Kippy's ice cream.
アイスクリームは笑顔で差し上げます

Assorted berries mingle in the ice cream bowl.
様々なベーリのアイスクリーム

Kippy's Venice, California:
Kippy’s! Organic Non-Dairy Ice Cream Shop
245 Main Street, 3D, Venice, CA 90291
Phone: (310) 399-4871

Kippy's Coco-Cream Tokyo, Japan:
2-6-3 Sendagaya, Shibuya-ku, Tokyo
Phone: 03-6758-0620

東京出店は2015年10月16日!
東京都、渋谷区、千駄ヶ谷2-6-3
電話: 03-6758-0620

Another healthy, happy and hip Kippy's Ice Cream customer.
嬉しい、かっこいい、健康を守っているキッピズのお客様

Trendy. Hip. And the spot in LA for organic non-dairy ice cream treats is Kippy’s! The 42-year-old owner, Kippy Miller, says, “I’m more fit now than I was at 22.” She attributes her ability to lead 16-hour workdays to her organic, healthy food choices. “Inspired by the power of change through diet,” Kippy decided to share her secret to long-term success – treats! Enter Kippy’s non-dairy organic ice cream shop.

キッピズ牛乳なしアイスクリーム

The popular dessert is primarily made with ingredients such as coconut cream, raw honey, fresh fruits, nuts (and other good-for-you yummies)… Bestsellers at the shop include date honey, chocolate, mint chocolate chip, and raspberry. Kippy’s! fans are looking forward to her cookbook coming out in 2016 so they can replicate the ice cream at home. Kippy generously shared one of her recipes for my readers. Here is Kippy’s 1-2-3 Easy Organic Chocolate Ice Cream recipe.

Miraculous healthy Kippy's Ice Cream!
健康良い奇跡的なキッピズアイスクリーム!

トレンディー。かっこいい。ロサンゼルスの美味しい無農薬、牛乳なしのアイスクリームはKippy’sで食べられます。 Kippy’sのオーナー（キッピミラさん）は22才の体より今日の42才の体は強いそうです。オガニック健康的な食べ物を食べているから毎日16時間を頑張って働くことをできます。ひみつは美味しいものをダイエットに含めることです。皆様は同じように成功な健康的な生活をできるようにKippy’sを出店しました。アイスクリームの材料は主にココナッツクリーム、生の蜂蜜、果物、ナッツと体に良いものを使います。流行っているKippy’sアイスクリームはデートココナッツ、チョコレート、ミントチョコレートチップ、ラスベーリです。キッピさんは健康的なアイスクリームのレシピ本を書きたいそうです。自分で Kippy’sアイスクリームを作られますのでKippy’sのフアンはその時期を楽しみにしております。読者様にチョコレートアイスクリームのレシピを伝える許可をキッピさんから頂きました。

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Kippy's Organic Non-Dairy Chocolate Ice Cream

Kippy's rich, deep chocolate ice cream seduces the senses like a mature wine. Despite the decadent flavor profile all the ingredients are healthy and good for you. Maybe we really can enjoy dessert first!

Kippy's Ice-Cream-Making Notes:

“Definitely use $10 (USD) a pint-honey not the $4 plastic kind.”
“It's important for the ingredients to marinate and marry each other.”

Ingredients:

2 cups coconut cream
3 tablespoons (or more) of raw honey
1 sprig vanilla bean scraped clean
½ cup organic cacao powder
Optional: Goji berries garnish

Directions:

1. Blend all the ingredients together until well combined.
2. Place covered in the refrigerator for 2 hours.
3. Pour into an ice cream maker and churn according to manufacturer’s instructions.

KIM WATKINSON (aka THE NINJA BAKER) Japanese food and language were all the Ninja Baker knew until age 5.
Tokyo was home until age 18. At NinjaBaker.com, the cultures and cuisines of Japan and America are celebrated.

Visit The Ninja Baker on:

Wishing you a world of happiness! 読者様に幸せを祈ります。

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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Chocolate Toffee Cookies, #5Ingredients, #SundaySupper

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

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

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

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

Hello Kitty Transcendence by Martin Hsu

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

Chocolate cookies dancing with melted toffee bits .

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

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

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

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

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5-Ingredient Chocolate Toffee Cookies

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

Yields 4 dozen cookies.

Adapted from a cookie recipe at SpoonUniversity.com.

Ingredients:

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

Directions:

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

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

Drinks

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

Appetizers and Snacks

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

Main Dish

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

Side Dish

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

Desserts

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

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

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

The Ninja Baker

© ™ Watkinson 2012

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

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

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3 Gluten-Free and Divinely Decadent Cakes, #Glutino #Giveaway

NinjaBaker — Mon, 25 May 2015 22:55:56 +0000

Glutino products and giveaway Glutino coupons were gifted to me for this post. All opinions are my own.

Celebrations call for cakes, right? To celebrate my third Glutino Giveaway, I created 3 Gluten-Free and Divinely Decadent Cakes. The recipes are simple and the results are splendid. While friends admire your cakes, you may even find yourself saying, “It was nothing.” You will be telling the truth! For a minimum of effort, you’ll get maximum dessert excellence.

Warning: Be prepared to assure your friends and family, “Yes! The cakes are really gluten-free!”

A trio of gluten-free cakes:
Gluten-Free Caramel Pretzel Crumble Chocolate Almond Butter Banana Cake
Gluten-Free Chocolate Chip Polka Dot Chocolate Cake
Gluten-Free Lavender Chocolate and Japanese Green Tea Matcha Layer Cake

Gluten-Free Caramel Pretzel Crumble Chocolate Almond Butter Banana Cake is rich. Stars of the sweets world take the spotlight in this cake: salted caramel pretzels, dark chocolate, almond butter and bananas! All are gluten-free. None are calorie-free. Did an alarm go off in your mind? Vanquish that nagging voice which wards off cake-eating fun. Relax and read on...

Banana cake resplendent with chocolate chips and salted caramel pretzels...all gluten-free!

ABCs to the health benefits of Gluten-Free Caramel Pretzel Crumble Chocolate Almond Butter Banana Cake.

A: Almond butter helps regulate blood sugar and superlative heart health.
B: Bananas are high in B6 and a natural anti-depressant.
C: Chocolate helps alleviate stress and strokes…C is also for caramel pretzels which are used as a crumble atop the cake. Surprisingly, the Salted Caramel Pretzels produced by Glutino are relatively low in sugar.

A treasure trove of gluten-free chocolate chip cake pops hidden
in a luxurious case of gluten-free chocolate cake.

Gluten-Free Chocolate Chip Polka Dot Chocolate Cake is one of those never judge a book by its cover - in this case - cake. When presented, this gluten-free chocolate cake looks to be a luscious classic. Slice into the moist angelic looking devil’s food cake and discover gluten-free chocolate chip polka dotted cake pops. It's impressive and sooo easy! Timesaving, too, when you use Glutino’s Decadent Chocolate Cake Mix and Glutino’s Muffin Mix. Gluten-Free Chocolate Chip Polka Dot Chocolate Cake is also good for you. (See item C for Chocolate above.)

Gluten-Free Japanese Green Tea Matcha and Lavender Infused Cakes

Gluten-Free Lavender Chocolate and Japanese Green Tea Matcha Layer Cake requires a wee bit more time and assembly. Still, I highly recommend giving the dessert a try! Even my Japanese friends (known to be a bit on the critical side of my sweets), gave stamps of approval. They applauded the wabi-sabi (subtle balance) of sweet and feather-light sponge of the gluten-free matcha and lavender cake.

Gluten-Free Lavender Chocolate and Japanese Green Tea Matcha Layer Cake Bonus Points:

Japanese green tea matcha is the beverage of the samurai. While energizing the body, Japanese matcha also keeps the mind alert and awake to inspirations garnered during meditation.
The potent powers of lavender go as far back as ancient Egypt. Doctors today confirm lavender's ability to combat depression and stress.

Do you really need any more reasons to kick off your shoes and dive into a novel and…a slice of Gluten-Free Lavender Chocolate and Japanese Green Tea Matcha Layer Cake? Or any other of the gluten-free and divinely decadent cakes?

Gluten-Free Caramel Pretzel Crumble Chocolate Almond Butter Banana Cake

Salted caramel pretzels presents the perfect foil for the beautiful balance of moist cake punctuated by banana, almonds and chocolate. Peanut butter is interchangeable with almond butter in this recipe. Almond butter may be a healthier choice. Whichever way you bake up this loaf cake, I do believe your lips will discover one luscious bite of deliciousness!

Inspired by Iron Chef Michael Symon's recipe as featured on ABC TV's The Chew.

Ingredients:

2 cups crushed Glutino Gluten-Free Salted Caramel Pretzels
(almost one bag)
3½ tablespoons almond butter, melted
(for about one minute in the microwave)
6 tablespoons unsalted butter
1 tablespoon instant Italian Roast or freeze-dried coffee
1 cup Glutino Gluten-Free Pantry All-Purpose Flour
½ cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 cups mashed bananas (about 4 or 5 super ripe ones)
½ cup stevia and sugar blend OR pure cane sugar
½ cup brown sugar
1 whole egg
2 egg whites
½ cup almond butter
¾ teaspoon almond extract
1 cup mini chocolate chips (½ cup for batter, ½ cup for crumble)

Directions:

Set the oven to 350 degrees.

Spray a 9” x 5” loaf pan with baking spray. Set aside.

Crumble pretzels in a food processor. Add 3½ tablespoons melted almond butter to the gluten-free salted caramel pretzels.

Constantly stir while melting the 6 tablespoons of butter over low heat in a saucepan for about 5 minutes. Take the pan off the stove when a nutty aroma emerges and the butter is golden brown. Whisk in the instant coffee powder. Allow the coffee butter to cool while sifting the flour, baking soda, baking powder, salt and cinnamon in a bowl.

In another bowl, whisk together the melted butter with coffee, sugars, egg, egg whites and almond extract. Scraping the bowl often, stir in the flour mixture. Sprinkle in a ½ cup of mini chocolate chips. When well combined, pour the batter into the prepared loaf pan. Top with the crumbled caramel pretzel and melted almond butter combination. Garnish with the remaining ½ cup of mini chocolate chips.

Bake covered with tin foil for 45 minutes. Remove the foil and bake for another 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

Gluten-Free Lavender Chocolate and Japanese Green Tea Matcha Layer Cake

Matcha and lavender are famous for elevating moods and fighting stress...Cake has a reputation for bringing on a severe case of smiles. Why not take time to enjoy this gluten-free feather light cake?

Ninja Notes:

Pans designed specifically for creating the layer look helped. The special pans, however, are not necessary. I ended up making two batters and having extra for cupcakes.
This recipe was inspired by the white birthday cake featured on That Skinny Chick Can Bake.

Ingredients:

2 cups of milk (at room temperature)
6 tablespoons matcha green tea powder lavender (3 tablespoons for the cake batter, 3 for the frosting)
6 tablespoons lavender (3 tablespoons for the cake batter, 3 for the frosting)
4½ cups Glutino Gluten-Free Pantry All-Purpose Flour
3½ tablespoons corn starch
3½ cups sugar
8 teaspoons baking powder
1½ teaspoons salt
1½ cups softened butter
12 egg whites (at room temperature)
3 teaspoons vanilla bean paste
24 ounces (2 bags) white chocolate chips
1 cup heavy cream
Drops of lavender food coloring
2 cups of your favorite vanilla frosting
½ cup of powdered sugar (optional)

Directions:

For the cake batters:

Divide the cups of milk between two separate saucepans. Put 3 tablespoons of matcha in one and 3 tablespoons of lavender into the other pan. Allow tiny bubbles to emerge. Cool to room temperature. Strain the lavender from the lavender milk mixture.

Preheat the oven to 350 degrees. Prepare pans with baking spray and muffin tins with cupcake cases.

Measure out 4½ cups Glutino Gluten-Free Pantry All-Purpose Flour. Then take out 8½ tablespoons out of the flour.

In the bowl of a kitchen stand mixer, slowly whisk the flour together with the corn starch. Add the sugar, baking powder and salt. Beat in the butter at a slow speed. Divide the mixture in half and separate into two bowls.

In another bowl, beat together 6 egg whites, matcha milk and 1½ teaspoons of vanilla bean paste. In another bowl, beat together 6 egg whites, lavender milk and 1½ teaspoons of vanilla bean paste

Alternate combining the flour mixtures with the milks.

Pour the batters into the prepared pans. No more than ½ to ¾ full. Use he extra batter for cupcakes. Bake time for an 8” layer is about 30 minutes. Cupcakes require approximately 26 minutes. (Insert a toothpick into the cake centers to make sure no major crumbs are attached. Bake until the toothpick comes out clean.) Cool.

For the lavender white chocolate frosting:

Heat the heavy cream with 3 tablespoons of lavender and drops of lavender food coloring just until bubbles appear. Strain the heavy cream. Pour over the white chocolate chips. Stir vigorously until smooth. Let the lavender chocolate stand untouched for 30 minutes or more. (Up to 3 hours is fine. Although the mixture will harden the longer it stands.) With a hand-held mixer, whip up the lavender white chocolate mixture. Smooth in between the layers of matcha and lavender cake. Or slather atop lavender cupcakes.

For the matcha frosting:

Add 3 tablespoons of matcha green tea powder to cups of your favorite vanilla frosting. Pour in the powdered sugar if you need stiffer frosting for piping stars onto the cake and cupcakes.

Gluten-Free Chocolate Chip Polka Dot Chocolate Cake

Gluten-free chocolate polka dots peek out from luscious gluten-free chocolate cake....Sooo easy to make.

P.s. It take a bit more effort to convince your friends and family this is not "real" chocolate cake.

Ingredients:

Gluten-Free Chocolate Chip Polka Dots

Yields 72 mini cake pops

2 eggs, slightly beaten
6 tablespoons softened butter
1 teaspoon vanilla bean paste
1 package Glutino Gluten-Free Pantry Muffin Mix
1¼ cups French Vanilla Coconut Milk Creamer
¾ cup semi-sweet chocolate mini chips
(Dairy-free, soy-free, gluten-free chocolate mini chips are available at health food stores and online.)

Gluten-Free Chocolate Cake

1 package Glutino Gluten-Free Pantry Decadent Chocolate Cake Mix
1 cup Greek yogurt
¾ teaspoon vanilla

Directions:

Gluten-Free Chocolate Chip Polka Dots

Whisk together the eggs, butter and vanilla bean paste. Stir in the Glutino Gluten-Free Pantry Muffin Mix and coconut milk creamer. Bake per manufacturers instruction in a cake pop machine or cake pop pans.

Cool. Freeze overnight in a parchment or wax paper lined container.

Gluten-Free Chocolate Cake

Preheat the oven to 350 degrees.

Coat a bundt pan with baking spray.

Beat together the Glutino Gluten-Free Pantry Decadent Chocolate Cake Mix, Greek yogurt and vanilla.

Pour half of the batter into the prepared bundt pan. Side-by-side place the frozen chocolate chip polka dots around the pan. Cover with the remaining batter.

Bake for 45 min

Pink Chocolate Marble Cake with Fresh Strawberry Frosting, #TheCakeSliceBakers

NinjaBaker — Thu, 21 May 2015 02:57:01 +0000

The Cake Slice Bakers are a group of bakers from around the world. Every month a new challenge arrives...Currently, we are presented with the opportunity to bake one of four preselected recipes from Southern Living’s The Southern Cake Book. I combined two choices and created one Pink Chocolate Marble Cake with Fresh Strawberry Frosting.

Plump, pretty strawberries sway me to their side every time. Japan, my home country, is the world’s biggest consumer of dessert strawberries. This Ninja Baker couldn’t fathom saying no to those gorgeous fruit gems. Childhood influences are indelible, aren’t they?

Sometimes cake with coffee for breakfast is a beautiful thing.
(The frosting contains fresh strawberries so it must be legal, right?)

So, I plucked the Strawberry Mousse Cake option for this month’s Cake Slice Bakers presentation. Time, however, slipped through my hands. Resigned to my fate, I chose the Chocolate Marble Cake recipe. However, I stole the fresh strawberry frosting from the Strawberry Mousse Cake to top off my Pink Chocolate Marble Cake.

Fresh Strawberries 'n Cream in Cake!

Ninja Cake Notes:

Pink Chocolate: White chocolate powder with a dash of rose food coloring (the kind you use for candy) created the pink chocolate. The white chocolate flavor does not translate. Next time, I would melt additional white chocolate to add with the white chocolate powder. (Available at Coffee, Tea & Bean and online.)
Cake Test: The cake, however, does not disappoint. The Southern Cake Book’s marble cake is moist and hums homemade goodness. The kind your grandma, auntie or fill in the blank of your favorite childhood baker made. (I believe the butter may have something to do with this phenomena.)
Marble Magic: Despite the easy recipe, I was still a tad nervous about the marble effect. Would it work? Well, what do you know? Follow instructions and you’ve got a replication of the photo seen in The Southern Cake Book. (Except my marble was in pink instead of dark chocolate.) Perhaps you already know this trick. Basically, you pour vanilla batter into the bottom of the pan followed by the chocolate batter. Gently swirl to produce marble magic!

Pink chocolate marble cake magic!
The strawberry frosting is berry spectacular, too.

Pink Chocolate Marble Cake with Fresh Strawberry Frosting

Pink chocolate marbles classic buttery yellow cake. Topped with fresh strawberry frosting, this fluffy, fun cake recipe is ideal for birthdays. Pink Chocolate Marble Cake with Fresh Strawberry Frosting is great for other celebrations, too...such as making it through Monday!

Adapted from The Southern Cake Book's recipe for Chocolate Marble Cake.

Ingredients:

For the cake:

1 cup butter, at room temperature
1¾ cups sugar
(1½ cups for the vanilla batter, ¼ cup for the pink chocolate batter)
2 large eggs, at room temperature
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt (skip the fleur de sels, plain table salt works wonders!)
1 cup half-and-half
¼ cup white chocolate powder
3 tablespoons hot water
Rose pink food coloring

For the frosting:

6 tablespoons softened butter
6 tablespoons of finely minced fresh strawberries
2 ½ cups of powdered sugar

Directions:

For the cake:

Line a 13 x 9 pan with aluminum foil. (You probably already know this trick. But it’s worth mentioning and saves sooooo much time and dishpan hands!) Spray the foil with baking spray.

Preheat the oven to 325 (after 15 minutes of baking, you’ll increase the temperature to 350.)

In the bowl of a kitchen stand mixer, whip together the butter and sugar for 5 minutes. One at a time, add the eggs. Stir in the vanilla.

In a separate bowl, sift together the flour, baking powder and salt. Divide the mixture into thirds. Pour the first third of flour into the butter bowl. (Begin and end with the flour mixture.) Beat on low speed. Alternate the flour additions with the half-and-half.

Once the batter is well combined, scoop out 1¼ cups into a separate bowl. Stir in ¼ cup white chocolate powder with 3 tablespoons of hot water and ¼ cup of sugar. Squeeze in a few drops of pink food coloring. Combine well. (For a more chocolaty taste, add melted white chocolate.)

Spread the vanilla batter into the prepared pan. Pour the pink batter over the first layer and swirl with a chopstick or knife.

Bake at 325 degrees for 15 minutes. Turn up the oven to 350 degrees. Bake for another 30 minutes or until a toothpick inserted in the center comes out clean.

For the frosting:

Fluff up the butter with an electric mixer. Add in the strawberries and powdered sugar on low speed (to avoid dry cleaning bills from staining splatters!)

An InLinkz Link-up

Wishing you blessings of berry sweetness.

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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#strawberry #frosting

#marble

3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts, #Glutino#Giveaway

NinjaBaker — Thu, 26 Mar 2015 21:07:26 +0000

Glutino provided product and coupons for this post and giveaway. All opinions are my own. Scroll down for opportunities to win coupons for FREE Glutino products.

Gluten-free bread which will leave you wondering
why you don't always use gluten-free flour!

“Defer no time, delays have dangerous ends.” (Shakespeare, William. Henry VI, Part I: Act 3, Scene 2, Line 34) Not all of us are strategizing about how to free France from England like Joan of Arc in Henry VI, Part I. But most of us are organizing and multi-tasking children, church/temple, family, friends and work obligations. “Like sands through the hourglass, so are the Days of our Lives.” (To quote the modern day maestros of drama.) In other words, we don’t have time to dilly-dally in the kitchen while life is calling us to share precious moments with those we love.

Take a break with the Ninja Baker's gluten-free gem
of a strawberry treasure muffin.

I’ve created 3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts so your schedule can be freed up to cuddle with those close to you. And, yes, to also free up a bit of time for that pampering you’ve been putting off. So, no more excuses. Make the 3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts and skip off guilt-free to the day spa or to that mani-pedi or to the time-out on the couch to watch the Days of our Lives!

Perfect grab 'n go gluten-free almond butter chocolate chip scones.

P.s. If you need convincing that gluten-free is THE healthiest choice you can make, read Dr. Wayne Dyer’s article about avoiding gluten.

Gluten-Free Cranberry Ice Cream Bread

Delicate tones of vanilla, cranberry and almonds hit high notes of deliciousness in this oh-so-hard to believe it’s gluten free bread.

Ninja Note: High quality ingredients such as organic ice cream, sucanat sugar and Glutino Gluten Free Pantry All Purpose Flour do help to produce perfection!

This recipe is adapted from MyRecipes.com.

Ingredients:

1½ cups Glutino Gluten Free Pantry All Purpose Flour
2¼ teaspoons baking powder
¾ teaspoon salt
1 pint organic vanilla bean ice cream, softened
1 cup dried cranberries
2/3 cup thinly sliced almonds
2 tablespoons organic sucanat sugar

Directions:

Preheat the oven to 350 degrees. Cover the insides of two 5x3 inch loaf pans with coconut oil spray. Dust with Glutino Gluten Free Flour.

In a tall measuring cup or small bowl, whisk together the Glutino Gluten Free Flour, baking powder and salt. In one large bowl stir together the flour mixture and ice cream. Add the cranberries.

Divide the batter between the two 5x3 inch loaf pans. Sprinkle the tops of the loaves with almonds and sucanat sugar.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Ninja Note: For the best results rotate the loaves halfway in the baking process.

Gluten-Free Strawberry Treasure Muffins

Tender crumb muffins with a surprise strawberry jam treasure inside. Friends and family will be happy to grab these gluten free on-the-go breakfast yummies.

Ingredients:

6 tablespoons vegan, non-dairy butter, softened
2 eggs, lightly beaten
½ teaspoon vanilla
1 package of Glutino Gluten Free Pantry Muffin Mix
1 cup French Vanilla Coconut Milk Creamer
18 teaspoons of strawberry jam

Directions:

Preheat oven to 350 degrees.

Line muffin tins with 18 cupcake cases. Spray with coconut oil spray so the muffin easily releases from the cupcake case paper.

Whisk together the butter, eggs and vanilla in a bowl. Add the Glutino Gluten Free Pantry Muffin Mix and cup of creamer. Combine well. Fill the cupcake cases with a heaping tablespoon of batter. Drop one teaspoonful of strawberry jam in the middles. Cover with another heaping tablespoonful of batter. Sprinkle with pink sugar.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Gluten-Free Almond Butter Chocolate Chip Scones

Gluten free almond butter mingles with mini chocolate chips in a grand blast of scone scrumptiousness. Glutino Gluten Free Pantry Muffin Mix is the matchmaker who brings together the simpatico ingredients.

Ingredients:

1 Glutino Gluten Free Pantry Muffin Mix
½ cup frozen butter
¼ cup crunchy almond butter
½ cup French Vanilla almond milk + extra for brushing the tops of the scones
½ teaspoon almond extract
1 egg, slightly beaten
½ cup mini chocolate chips

Directions:

With a pastry cutter (or two knives) cut the butter and almond butter into the muffin mix. Once the mixture is coarse and crumbly, add the almond milk, almond extract and egg. Fold in the mini chocolate chips.

Create mini scones with a mini ice cream scooper and drop onto a parchment lined cookie sheet. Flatten. Brush with almond milk. Freeze for 2 hours or overnight.

Bake in a 375 degree oven for 15 minutes or until the edges are golden brown.

a Rafflecopter giveaway

Congratulations to David, Katie and Linda for winning the free Glutino gluten-free product coupons.

Wishing you the good fortune of winning the giveaway on another NinjaBaker.com post (coming soon!)

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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Japanese Yuzu Citrus Biscotti, #CreativeCookieExchange

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

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

Japanese yuzu citrus biscotti with bits of white chocolate

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

Do you prefer biscotti with wine, espresso or milk?

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

Japanese Yuzu Citrus Biscotti

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

Adapted from a Betty Crocker recipe.

Ingredients:

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

Directions:

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

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

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

The Ninja Baker

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

Tags:

#CreativeCookieExchange

Chocolate Péjoy Banana Rum Cake Pops

NinjaBaker — Wed, 11 Feb 2015 21:20:19 +0000

Banana flambé is flamboyant, dramatic and wonderful. Equally magnificent is a petite version of the dessert with half the fuss and mess. Enter Chocolate Péjoy Banana Rum Cake Pops. What is a chocolate Péjoy? A slim biscuit stick filled with chocolate cream. Basically a chocolate Pocky turned inside out.

Kissing Cousins: Glico's Chocolate Pocky and Chocolate Péjoy

So, using a baking mix (Bisquick), I whipped up a grownups only banana rum cake batter popping with bits of Péjoy chocolate biscuits. I skipped the milk (used in most banana cake recipes) and poured in rum! The booze is, quite frankly, not prominent. Rather, the rum tempers the banana flavor, which leaves a fruity tickle on the tongue.

Melted dark chocolate and chocolaty crumbled Péjoy crunch atop the
cake pops (mini cakes and muffins)
are a double whammy of deliciousness!

I was honored to have Valentine boxes of Péjoy delivered to my doorstep. The Glico Group is one of the oldest and most iconic confectionery manufacturers in Japan. In fact, only a decade prior to opening their doors, samurai still roamed the streets.

Prediction: The Japanese chocolate Péjoy will gain as much popularity as Pocky!

Glico was one of the first to follow the Emperor’s decree that Japan should learn from the Western world… In 1927 Glico caramel boxes rattled with toy trinkets much like the American Cracker Jack boxes. Coincidence? Or an example of Jung’s collective unconscious ideas surfacing? I don’t know if Glico execs of the 1920s spoke to the gents who manufacture Cracker Jacks. I am quite certain, however, that fans of Glico caramels, cookies, Pocky, Pretz and Péjoy are on the rise around the world.

Try a chocolate Péjoy straight out of the box or in the Ninja Baker’s
Chocolate Péjoy Banana Rum Cake Pops.
You may also be a Glico fan. Or at least a lover of chocolate cream filled Péjoy.

Chocolate Péjoy Banana Rum Cake Pops

Bananas flambé flavors tease the senses with these grownups only rum infused cake pops! Crushed and chopped chocolate cream filled Péjoy biscuit sticks make the bite-sized cakes even more special! Even if you don't have cake pop forms, you can make scrumptious mini cakes and muffins with the Ninja Baker's Chocolate Péjoy Banana Rum Cake recipe.

Ingredients:

For the cake pop, mini muffin, cake batter:

1 cup mashed ripened banana
½ cup sucanat (organic cane) sugar ^*1
¼ cup rum
2½ tablespoons canola oil
¾ teaspoon butter rum extract
3 eggs, lightly beaten
2½ cups baking mix (such as Bisquick) ^*2
½ cup (1 package) chopped Péjoy Chocolate Cream Filled Biscuit Sticks (for the batter)
Coconut oil for greasing cake pop, mini muffin and cake pans
24 cake pop sticks (Of course, you can skip cake pops and still enjoy mini cakes with this recipe.)

For cake pop, mini muffin or cake topping:

12 ozs (1 package) dark chocolate candy melts
2 packages Péjoy Chocolate Cream Filled Biscuit Sticks

*1 Ninja Note: Sucanat is a natural cane sugar which retains B6, calcium, iron and other nutrients. Brown sugar and a drop of molasses would be an excellent substitute.

*2 Ninja Note: Copycat Bisquick: 3 cups flour, 1½ tablespoons baking powder, 1 tablespoon powdered sugar, pinch of salt, pinch of baking soda, 4½ tablespoons canola oil or vegetable shortening.

Directions:

For the cake pop, mini muffin, cake batter:

Preheat oven to 350 degrees.

Coat cake pop, muffin and/or mini springform pans with coconut oil. Set aside.

Mash up bananas with a potato masher.

Stir in the sugar, rum, oil, extract and eggs. Mix in the baking mix and chopped chocolate Péjoy biscuits. When combined, divide the batter into your cake pop, muffin and/or mini springform pans.

Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool. Freeze overnight.

For cake pop, mini muffin or cake topping:

Melt the candy melts per package directions. (I like Wilton’s. It’s a simple melt and stir over a double boiler. I also find the chocolate does not harden in the pan quickly – making it easier to dip the frozen cake pops.)

Crumble the chocolate Péjoy in a food processor.

Swirl the frozen cake pops, mini muffins and/or cakes into the melted chocolate. (Before inserting the stick into the cake pop, coat the tip of the stick with melted chocolate.)

Dip the chocolate covered cake pops, mini muffins or cakes into the crumbled chocolate Péjoy. Sticking freshly dipped cake pops into Styrofoam blocks are useful while waiting for the chocolate and Péjoy garnish to set.

Wishing you days flambéd with sizzle and streaks of good fortune.

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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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