The Ninja Baker - Japan

Azuki Red Bean Ice Cream, #SundaySupper Birthday Party

NinjaBaker — Sun, 12 Jan 2014 06:00:00 +0000

Why am I writing about red azuki bean ice cream in the dead of winter? I’ve been invited (and so are you!) to a Sunday Supper birthday party. Plenty of cake is sure to be served. But birthday cake just isn’t the same without ice cream. And red azuki bean paste is what fills an-pan bread – a popular Japanese winter warming bun. (Anko - red azuki bean paste - is made from boiled beans and lots of sugar.) So, I thought it was logical to bring red azuki ice cream to this January birthday party. (Does this make sense to you, too?)

An-Pan Bread: Japanese Winter Comfort

Here are the details behind the Sunday Supper birthday party. (Please scroll down for more info about your invite.) Isabel Laessig of Family Foodie is the grande dame of Sunday Supper. She is on a mission to bring families together around the dinner table. Two years ago Isabel created a #SundaySupper chat on Twitter. Initially a small band of friends exchanged recipes and tips, two years later the Sunday Supper crew is comprised of bloggers from around the globe. Every week foodies bake, cook and (make ice cream) for an announced theme. Today we celebrate Sunday Supper’s second birthday!

Red Azuki Bean Ice Cream in a fancy wine glass...
garnished with cheesecake Pocky!

The host of today’s Sunday Supper party is Liz Berg of That Skinny Chick Can Bake. She is the lady who kindly welcomed me to the SundaySupper and was my mentor. Liz is elegance personified. Many of her dishes are gourmet and/or French inspired. The humblest chocolate fudge recipe gets elevated to another level when touched by Liz ‘s hands. So you know this is going to be one classy turning-two birthday party.

In keeping with the upscale crowd, I turned to Saveur magazine for inspirational ice cream recipes. Sure enough I found one that infused red azuki bean paste into a vanilla bean ice cream base. I tweaked the recipe a bit and was delighted to discover an ice cream that murmured a distinct flavor of red azuki bean. I love red bean paste in my an-pans and traditional Japanese cakes. However, in ice cream I prefer a giggle of flavor.

Red Azuki Bean Paste Ice Cream Clown
(This may be an upscale Sunday-Supper-is-turning-two birthday party
but my inner two-year-old couldn't resist!)

If you prefer a guffaw – a more pronounced flavor - of azuki bean in ice cream, you’ll love the Maeda-en brand’s ice cream. (Available in many Asian markets.) Of course, you can always adjust the bean paste called for in the recipe below to your birthday / celebration treat taste.

Azuki Red Bean Ice Cream

Always-popular Japanese bean paste blends beautifully with classic American vanilla bean ice cream. This azuki red bean ice cream bridges the best of Japan and America into one creamy delight. The recipe is inspired by and adapted from Saveur magazine.

Ingredients:

2 vanilla beans
¾ teaspoon vanilla powder
1 cup sugar
3 egg yolks
1 ½ cups milk
1 ½ cups heavy whipping cream
4 ½ tablespoons French vanilla pudding mix
1 cup sweetened red bean paste
Drops of pink food coloring

Directions:

Get out your sharpest knife. Split the vanilla beans and scrape the insides into a bowl. Add ¼ cup of the sugar along with the vanilla powder. Mix well.

Combine the sugar and vanilla mixture with the rest of the ingredients - except the bean paste and food coloring. Whip until slightly custardy and thick.

Pour into a container with a tight lid. Refrigerate overnight.

Churn the custardy mix in an ice cream maker according to manufacturer’s instructions. After 10 minutes, slide spoonfuls of bean paste into the whirl of creamy goodness. Add a drop or two of pink food coloring, if desired. (Left alone, a very pretty pale shade of lavender appears.)

Once the bean paste is incorporated into the cream mixture, transfer to a Tupperware bowl (or similar container) and freeze overnight.

Have sweet dreams and awaken to a day promising a divine dessert.

More Sunday Supper Birthday Party Food:

Brilliant Breads and Breakfast Fare:

Brioche aux Pépites de Chocolat from Food Lust People Love
Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
Celebration Strawberry Crepes from The Not So Cheesy Kitchen
Homemade Brioche from Masala Herb
Onion Cheddar Cheese Focaccia from Flour On My Face
Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
Blue Cheese Walnut Tarts from Magnolia Days
Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
Cheesy Twists from What Smells So Good?
Key Lime Pie Martini from girlichef
Pizza Dip from The Food Army Wife
Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
Day at the Beach Healthy Tuna Salad from Shockingly Delicious
Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
Luscious Fruit Salad from Pescetarian Journal
Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
Chicken Shami Kebab from Soni's Food
Chicken and Rice Dinner in the Crock from Momma's Meals
Curried Chicken from The Foodie Patootie
Healthy Chicken Tetrazzini from Citronlimette
Imagination Stew from Cindy's Recipes and Writings
Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
Runny Egg Risotto from Jane's Adventures in Dinner
Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
Seafood Stew from Healthy. Delicious.
Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
Spicy Shrimp Tempura Rolls from kimchi MOM
Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

Azuki Red Bean Ice Cream from The Ninja Baker
Banana Pudding Parfaits from Hezzi-D's Books and Cooks
Birthday Cake Macaron from A Kitchen Hoor's Adventures
Caramel Peanut Butter and Jelly Bars from Pies and Pots
Chocolate Mousse Torte from That Skinny Chick Can Bake
Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
Crumb Cake Brownies from Table for Seven
Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
Gluten-Free Epiphany Cake from Happy Baking Days
Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
Kahlua Toffee Ice Cream Cake from Webicurean
Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
Pineapple Coconut Cupcakes from Basic N Delicious
S'mores Snack Cake from Alida's Kitchen

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

Japanese Red Azuki Bean Ice Cream:
Great for birthday parties and celebrating every day.

The best birthday present anyone can give is their care...I've been gifted many times in 2013 by fellow Sunday Supper participants online and even in person. Who knew that a chat around a virtual dinner table could create bonds of friendship?

Wishing you good friends and food to celebrate every day!

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

Japanese red azuki bean ice cream recipe

Japan

anko

#SundaySupper

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

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

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

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

Teatime! (Photo credit)

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

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

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

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

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

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

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

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

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

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

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

Japanese Style Grilled Cheese on Homemade Cheese Bread

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

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

Ingredients:

For the homemade cheese bread:
Adapted from Allrecipes.com

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

For the grilled cheese sandwich:

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

Directions:

For the homemade cheese bread:

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

For the grilled cheese sandwich:

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

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

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

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

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

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

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

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

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

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

#American Family Insurance Back to the Table

Momotaro Peach Boy Cake, #BundtaMonth

NinjaBaker — Mon, 29 Jul 2013 06:56:14 +0000

Sword in hand, a little boy sprang from a peach, bringing much joy to a barren grandma and her husband. They named him Momotaro. (Momo is Japanese for peach and Taro is a common boy’s name.) A sort of Robin Hood, this legendary folk hero stole back the gold from the devil’s lair. Justice and rewards for good behavior are strong themes in this story. But, it’s also about smarts and the power of yummy treats. Momotaro was able to defeat his enemies by luring allies to his side with the grandma’s kibi dango (millet dumplings.)

Millet dumplings (kibi dango) are big souvenir items from Okayama, Japan.
Some say the Momotaro story is based on the life of a
brave samurai who lived in Okayama.

Partly to remind myself that justice and goodness do prevail on planet earth, I baked myself a Momotaro Peach Boy cake. But, mostly I baked the cake because Lora, the Cake Duchess and Anuradha of Baker Street proclaimed peaches as the theme for August’s BundtaMonth bakers. (You are invited to join the fruity baking fun. If interested, scroll down for details.)

Momotaro Peach Boy Bundt Cake

The golden crust of the Momotaro Peach Boy Cake evoked an expectation of a dense pound cake. Surprise! My peach cake was light. Also, sweet tastes said hello only after my first bite. Although sprinkled with fresh peach bits, next time I’ll add a few more. Vanilla ice cream would be a picture-perfect companion to this cake. Of course, ice cream on top of any dessert is always welcome in this Ninja Baker’s home. What’s your go-to garnish?

Momotaro Peach Boy Cake (Adapted from Martha Stewart’s Peaches-and-Cream Bundt)

Momotaro (Peach Boy) is a legendary Japanese folk hero.
This cake may also prove to be a legend!

Ingredients:

1 cup softened unsalted butter
3 cups all-purpose flour (plus extra for coating the peaches)
1 teaspoon baking soda
1 teaspoon salt
4 peaches, peeled, pitted, sliced into small bits
2 ¼ cups sugar
6 large eggs at room temperature
1 ¼ cups sour cream
1 ¼ teaspoons vanilla extract

Directions:

Preheat an oven to 350 degrees.
Coat a Bundt pan with butter-flavored cooking spray and panko breadcrumbs.
In a large bowl, whisk the flour, soda and salt together.
Sprinkle the bits of peaches with flour in another bowl.
Beat the butter and sugar with your KitchenAid or handheld mixer.
Continue mixing until a pale yellow color appears.
Add in eggs, one at a time.
On low speed, pour in a part of the flour mixture.
Scoop the sour cream into the batter.
Beat in the rest of the flour.
Gently stir in the peaches and vanilla.
Pour the batter into the prepared Bundt pan. Bake for one hour or until a toothpick inserted in the center comes out clean.

Cool. Slice. Serve and enjoy the smiles that emerge!

Here ís how you can be a part of Bundt-a-Month:
Simple rules:

Bake us a Bundt using peach.
Post it before August 31, 2013.
Use the #BundtaMonth hashtag in your title.
(For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
Add your entry to the Linky tool below
Link back to our announcement posts.

Looking for inspiration?
Hop over and check out these gorgeous cakes:

Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People
Love Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Momotaro Peach Boy Cake by Kim from Ninja Baking
Peaches and Cream Bundt Cake by Heather from Hezzi-D's Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker's House
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Peach Streusel Bundt Cake by Anne from From My Sweetheart
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Even more Bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous Bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Wishing you sweet rewards for all your good deeds.

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

Copycat Japanese McDonald's, #SundaySupper

NinjaBaker — Thu, 18 Jul 2013 22:06:55 +0000

Go ahead. Confess. Instead of sampling the ambiguous cuisine surrounding you in your travels abroad, you chose a Big Mac at the Golden Arches. Understandable. McDonald’s offers certainty plus easy-on-the-pocketbook prices. You can exhale as you scan the menu; a parade of standards marching by…Until oh, so suddenly anomalies appear. In France, you probably saw Croque McDo (a cousin of the ham and cheese Croque Monsieur.) Or maybe you didn’t notice until your Chinese Chicken McNuggets were served with chili garlic sauce. In Japan, there are several variations including Ume (plum) Nuggets.

McDonald's in Tokyo, Japan
Click here for the photo credit

Japanese McDonald’s establishments also sell an Ebi (shrimp) Fillet. (Like the Fillet O’ Fish, a greasy crunch of panko covers the protein.) Fish is an integral part of the traditional Japanese breakfast. And today’s #SundaySupper Twitter event shines a spotlight on breakfast for dinner dishes, so I decided to merge the American Egg McMuffin with the Ebi Fillet. Here’s my recipe for a copycat version of a Japanese McDonald’s Ebi Fillet. (If you’d like to join us for #SundaySupper, please scroll down for participation details.)

Copycat Japanese McDonald's

Copycat Japanese McDonald’s
Author: Kim Watkinson, The Ninja Baker

Yields: 2 sandwiches

Ingredients:
2 eggs
1 teaspoon soy sauce
1 tablespoon chopped scallions
1 tablespoon chopped red peppers
3 tablespoons cooked mini shrimp
2 tablespoons diced shishito or green peppers
5 tablespoons water or milk
dashes of salt and pepper to taste
½ tablespoon vegetable oil
Lettuce or shiso perilla leaves
2 sesame covered buns

Directions:
With the exception of the vegetable oil whisk all the above ingredients in a big bowl. Swirl the oil in a pan over medium heat. Pour the egg mixture into the pan, stir and fry until your eggs reach your desired consistency. (3 to 4 minutes for firmer eggs.)

Serve on a bun with lettuce leaves or ? perilla leaves.

The Ninja Baker's Easy 'n Quick Breakfast for Dinner

Travel the foodie blogosphere and see more menu selections below. I highly recommend visiting our hostess, Conni, for this week's SundaySupper. At her blog, The Foodie Army Wife, she shares a recipe for all the comforts of breakfast for dinner in her French Toast with Sautéed Apples.

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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

Wishing you a myriad of choices with awe-inspiring outcomes.

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

200 Year Old Traditional Japanese Cake Shop, Sweet & Short Ninja Baker Video

NinjaBaker — Fri, 29 Mar 2013 00:23:26 +0000

En route to visit the Great Buddha in Kamakura, Japan, the Ninja Baker stumbled upon Ebisu-Ya, a 200-year-old sweet shop. (The seller of traditional Japanese cakes is located on Kamachi Road.) Celebrating spring, many Ebisu-Ya treats incorporate sakura cherry blossoms. As well as sake rice wine!

Wishing you timeless sweets.

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

Traditional Japanese Cakes

Japanese Easter Petit Fours & Flowers, #SundaySupper

NinjaBaker — Sat, 23 Mar 2013 22:44:17 +0000

Using water to purify oneself is inherent in Easter and Passover rituals. After forty days of being bone dry, baptismal fonts are filled with water on Easter dawn in many churches.

Early in the Jewish Seder feast celebrating Passover, an age-old ritual of washing hands before partaking in karpas (parsley, celery or other greenery) is performed. (Water is poured 3 times over the right hand and then the left.)

Buddhist temples and Shinto shrines are where the masses go to celebrate the holidays in Japan. Japanese partake in water rituals at the entrance. Here’s the quick how-to brought to you by the Ninja Baker’s friend, Ryo Shimizu. (We met on a TV set in LA where Japanese-English bilinguals were needed. Ryo-san’s wife, Nozomi Fujii creates gorgeous traditional Japanese dolls, which are featured here.)

In addition to respecting the rituals of the Buddhist and Shinto religions, my family attended church on Christmas and Easter. After the inspirational songs and sermon given by the Australian minister at St. Alban’s, we often headed over to the Tokyo American Club buffet.

Ikebana floral arrangements fit for the Imperial Palace were artfully placed throughout the club. The spring flower compositions replicated the words of hope and renewal expressed at church. But I confess, the dessert display was a mighty distraction. Fruit tarts, strawberry shortcake, coconut cake and chocolate in every heavenly form were available. And petit fours! My simplified version of the sweets for #SundaySupper follows shortly.

The Ninja Baker's Petit Fours and Ikebana.

The highest flower is the heaven flower; the middle represents man or nature,
the yellow buds closest to the ground symbolize terra firma.

First, please accept this invitation to share your favorite Easter and Passover treats at the #SundaySupper Twitter event. The party starts at 7 p.m. ET on 24 March 2013. Click here to participate. The always-creative Carla of Chocolate Moosey hosts. You can be sure the event will be super sweet!

Cherry blossom fondant cutouts and sugar bunnies garnish the Ninja Baker's Petit Fours.

The Ninja Baker’s Petit Fours

1. Pour Simple White Cake batter into a parchment lined mini jellyroll pan. The recipe is found here at Allrecipes.com.
2. Cool.
3. Cut the cake with a square 2.5” x 2.5” cookie cutter.
4. Freeze overnight.
5. Spread ¼ to ½ teaspoons of organic strawberry jam on the square cake tops.
6. Roll out pastel fondants on a powdered sugar sprinkled cutting board covered by wax paper.
7. Carefully wrap squares with fondant.
8. Garnish with additional cherry blossom fondant cutouts or other festive decorations.

Note: Be prepared to roll out and repeat the process several times.
To avoid rapid drying and stiffening, place your fondant under plastic wrap.

For your own Easter and Passover buffets, check out the other delicious delights from #SundaySupper food bloggers.

Easter

How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
Fresh Blueberries Hot Cross Buns from My Cute Bride
Hot Cross Cinnamon Buns from girlichef
Jamaican Easter Spice Bun from The Lovely Pantry
Paska - Ukranian Easter Bread from Cupcakes and Kale Chips
Portuguese Easter Bread | Folar de Pascoa from Family Foodie
Resurrection Rolls from Neighbor Food

Appetizers and Sides

Asparagus, Brie & Ham Crostini from Daily Dish Recipes
French Gratin Potatoes (Dauphinoise) from Simply Gourmet
Lemon Glazed Carrots from Curious Cuisiniere
Not So Deviled Eggs from Country Girl in the Village
Orange Raisin Couscous from Vintage Kitchen Notes
Potato and Leek Gratin from Webicurean
Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
Slow Cooker Honey Glazed Ham from The Meltaways
Sicilian "Enchiladas" from The Cooking Actress

Dessert

Alebele - Goan Coconut filled Pancake from Masala Herb
Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
Carrot Cake Cheesecake from Chocolate Moosey
Coconut and M&M's Cookie from Peanut Butter and Peppers
Coconut Cake with Coconut Buttercream from Juanita's Cocina
Coconut Cupcakes from Magnolia Days
Cream Cheese Candies from Cravings of a Lunatic
Easter Cookies: Carrots in Dirt from The Urban Mrs
Easter Egg Cookies from That Skinny Chick Can Bake
Easter Simnel Cake from Happy Baking Days
Exotic Walnut Cookies from What Smells So Good?
Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
Japanese Easter, Petit Fours and Flowers from Ninja Baking
Nutella Easter Egg Candy from The Messy Baker
Old-Fashioned Peanut Rolled Eggs from Cindy's Recipes and Writings
Painted Sugar Cookies from Ruffles and Truffles
Strawberry Bundt Cake from Basic N Delicious

Passover

Homemade Matzo from The Foodie Army Wife
Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

Charoset from The Little Ferraro Kitchen
Flourless Chocolate Torte from Girl in the Little Red Kitchen
Moroccan Haroset from MarocMama
Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Wishing you rites and rituals of joy and renewal.

The Ninja Baker

© ™ Watkinson 2012

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

Tags:

Lemon Roll Cake, #SundaySupper

NinjaBaker — Sun, 17 Mar 2013 05:35:02 +0000

Spring ushers in showers, flowers and a slew of goddesses who bring renewal to the world. Persephone (of Greek mythology fame) returns from her underground romps with Pluto and the earth blooms again in 3-D color. In China, the goddess Ma-Ku brings healing and reigns over springtime rites. And the Japanese goddess, Yaya-Zakurai insists on purity/chastity whilst the cherry blossoms are in bloom. (After the petals fall…well, that’s another story.)

Kamakura's Hasedera Temple sings springtime!

For those of us who are domestic goddesses, closets are cleaned out and windows are flung open to welcome in a new season. Along with the physical cleaning, many of us allow cobwebs of old thinking to be cleared from our minds.

This Ninja Baker reads blogs like Crazy for Crust and is convinced by the talented baker/writer, Dorothy Kern, that it is time to throw out any fears surrounding cream roll cake-making. And eagerly announce, “Yes! I’ll contribute a lemon roll cake for the 7 p.m. ET #SundaySupper on 17 March at Twitter.com.”

Proof of the Ninja Baker's Virgin Voyage into the Land of Cream Rolls

Dorothy reports that her first time roll cake produced no cracks and was super-easy. My experience was not exactly identical. Perhaps the following tips will produce a stellar situation in your kitchen.

Tips:
A. Pour a thin layer of batter into the jellyroll pan, so that your cake isn't so thick that you need to saw it in half like yours truly
B. Mixing in jam or chocolate into the whipped cream filling so rolling the cake up proceeds smoothly.
C. And, by all means, visit Crazy for Crust and read up on Dorothy's tips for roll
cake-making.

Alice Choi, the Hip Foodie Mom, remedied my grievous cake cracks. She recently posted a gorgeous recipe for mini bundts with white chocolate ganache. Thanks to Alice’s ganache recipe, I was able to cover the cracks of my cakes and the cream rolls are presentable.

Lemon Cake Rolls with White Chocolate Ganache

Lemon Cake Roll:
Bake up a lemon cake (using a cake mix or your favorite recipe) in a jellyroll pan. Make sure the pan is lined with parchment paper or aluminum foil. Spraying the paper or foil with baking spray helps, too. I’ve got a small gas oven so my smallish jellyroll pan took about 26 minutes to bake at 350 degrees. (It will take less time when the batter is thinner!)

Filling:
Until lovely soft peaks appear, whip up 8 ounces of heavy cream with ¼ cup of powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest and ¾ teaspoon of powdered lemon peel.

Method:
On a cooled rectangle of cake, carefully spread the cream. As mentioned 3 tablespoons of strawberry jam seemed to help the process.

Cautiously roll the cake in a heavily powder sugar sprinkled wax paper or towel.

Freeze overnight.

Make the Hip Foodie Mom’s White Chocolate Ganache. The recipe is here. Pipe the ganache onto the cake or liberally slather. Whichever way the spirits of spring move you.

As appealing springtime flowers bloom, a feeling of hope appears that in the future, my cake rolls will be even nicer.

In the meantime, please enjoy the following recipes celebrating the season and St. Patrick's Day by the best of the food blogosphere. Mama’s Blissful Bites is hosting the #SundaySupper Twitter party so prepare for bliss!

Breakfast

Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
Shrimp and Leek Quiche by Gourmet Drizzles
Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
Asparagus and Spring Onion Frittatta by Country Girl in the Village
Savory Crepes with Prawns, Broccoli and Hollandaise Sauce by Masala Herb
Egg Bake with Spring Onions, Asparagus and Artichokes by The Whimpy Vegetarian

Apps, Bread, Salads, Soups and Dressings:

Gluten Free Irish Soda Bread by The Meltaways
Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
Asparagus Gazpacho by The Not So Cheesy Kitchen
Spinach Bacon Salad by In The Kitchen with Audrey
Anchovy and Egg Salad by Pescetarian Journal
Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
White Asparagus & Salmon Spring Salad by Family Foodie
Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
Bacon & Egg Spring Salad by Daddy Knows Less
Green Garbanzo Hummus by Soni’s Food

Main and Sides:

Pea Shoot Risotto by Small Wallet, Big Appetite
Creamy Meyer Lemon Pasta by Juanita’s Cocina
Sweet Ginger Scallion Noodles by What Smells So Good?
Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
Coddle for St. Patrick’s Day by Noshing With The Nolands
Corned Beef Cabbage Rolls by Curious Cuisiniere
Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
Berry Tacos by Peanut Butter and Peppers
Asparagus and Prosciutto Bundles by Diabetic Foodie
Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

Desserts:

Key Lime Cheesecake by The Foodie Army Wife
Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
Key Lime Cream Cheese Empanadas by La Cocina de Leslie
Coconut Raspberry Layer Cake by Gotta Get Baked
Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
Gluten Free Carrot Cookies by Simply Gourmet
Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
Strawberry Sorbet by Magnolia Days
Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
Lemon Roll Cake by The Ninja Baker
Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
Candied Flowers by Cindy’s Recipes and Writings
Lemon Citrus Cookies by Mom’s Test Kitchen
Mini Fruit Tarts by Big Bear’s Wife
Chocolate Pudding with Irish Cream by Buffy and George
Fried Ice Cream by Neighborfood
Watergate Salad by Cupcakes and Pearls Blog
Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

Beverages:

Guinness Beer Milkshake by The Urban Mrs
Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
Irish Spring Tea Party by My Cute Bride
Fizzy Citrus Cocktails by The Messy Baker

Wishing you Emily Dickinson’s springtime
Hope (which) is the thing with feathers
That perches in the soul, ?
And sings the tune--without the words, ?
And never stops at all.

The Ninja Baker

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

Tags:

Banana Chocolate Caramel Minis, #Chocolate Party

NinjaBaker — Tue, 05 Mar 2013 05:08:44 +0000

Roxana of HomeBaking.com, and the monthly #Chocolate Party may be a hostess with the “mostest” chocolate recipes on the web. Check out her collection if you need inspiration. Her March challenge to fellow food bloggers is to marry caramel and chocolate in one treat. In my mind that translates to a sweet that’s cute and petite. Why? In my hometown of Tokyo, caramels and chocolates come packaged as pretty little presents.

Japanese Chocolates have feminine appeal - pretty and bite-sized.

So, keeping with tradition, I packed petite banana cakes with mini chocolate chips. And with a tiny bit of caramel, I decorated the tops.

Petite Japanese caramels. The purple candies are made from sweet potato.

SimplyRecipe.com’s Elise Bauer’s Banana Cake serves as the foundation. Elise’s recipe is divine. However, I thought I’d add almond flour and wheat flour for a nuttier feel. Greek yogurt was my sour cream substitute. I added a pinch of pumpkin pie spice, too. And of course, a big heap of mini chocolate chips to meet the Chocolate Party challenge.

The Ninja Baker's Banana Chocolate Caramel Minis

Banana Chocolate Caramel Minis

Adaptation of Elise Bauer’s Banana Sheet Cake recipe
from SimplyRecipes.com

Ingredients:

1 cup all purpose flour
¾ cup wheat flour
¼ cup almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup white granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup of mashed ripe bananas (2 large or 3 medium bananas)
½ cup plain Greek yogurt
Heaping 2/3 cup mini chocolate chips

Baking time 16 minutes
Yields 83 mini cakes

Directions:
1. Preheat the oven to 350°F (175°C) .
2. In a medium bowl, whisk together the flours, baking soda, cinnamon, salt and pumpkin pie spice.
3. Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.
4. Mix in half of the flour mixture, then the Greek yogurt, followed by the remainder of the dry ingredients.
5. With a mini ice cream scooper, fill lined mini muffin tins with batter. Bake at 350°F (175°C) for 16 minutes, or until firm on top and bounces back when pressed. The tops should also be golden brown.
6. For the icing on the cooled cakes, I whipped up Ree Drummond’s Easy Caramel Sauce.

A dot of caramel was dropped on some cakes. Others I generously covered the surface. A single chocolate chip serves as garnish.

A trio of banana chocolate caramel treats.

The syrupy caramel topping does provide a perfect compliment to the nutty cake with a snap of spice. I brought my Banana Chocolate Caramel Minis to dance class. They stole the spotlight away from some other cupcakes (which I thought were pretty tasty) and brought lots of smiles.

The other #Chocolate Party goers have also produced some great treats, too. A selection of the finest caramel and chocolate combos follow. To join the party:

Blog about your chocolate treat.
Your recipe must include the two ingredients chosen by the hostess.
Include a link back to the Chocolate Party page at Roxana’s Home Baking.
Your recipe must be published during the current month.

Wishing you presents, petite and grand, of happiness.

The Ninja Baker

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

Tags:

#Chocolate Party

Japan

mini banana cake recipe

Cherry Blossom Crescents, #SundaySupper

NinjaBaker — Fri, 01 Mar 2013 13:57:30 +0000

Hello from the Land of Cherry Blossoms, "cho oishii"(super delicious) food and Hinamatsuri. Japan's Hinamatsuri, Doll's Festival (also known as Girls' Day) takes place on Sunday, 03 March. Prayers for good health and happiness are said for girls. A doll display of the royal court is also set up. (Due to budgetary concerns, many families choose to purchase only the Emperor and Empress dolls.) The connection between good health and happiness came from ancient times when it was thought that misdeeds and misfortunes could be transferred to a doll. After the doll was cast into the river, the recipient of the service was freed from the past. The Hinamatsuri display dolls are too precious to be tossed aside. But in some areas of Japan a less expensive doll is tossed into the river on Girls' Day.

Emperor and Empress dolls and Doll's Day display accoutrement
crafted by my friend, Nozomi Fujii.
Her work is on display at Kurari in Kamakura, Japan.

The Hinamatsuri Festival falls on the same day the glories of cheese and cheesecake are fêted and discussed on Twitter at the #SundaySupper at 7 p.m. ET in the US. All are invited to participate in the conversation and exchange of recipes. Type in # before SundaySupper in the search bar or click here, and enjoy the party. This week, the talented Angie from Big Bear's Wife hosts.

Fujiya Confectionery Cheesecake Slices

Aware that I'd have limited access to a kitchen in Tokyo, I baked Cherry Blossom Crescents for the #SundaySupper before boarding the-best-in-the-world Singapore Airlines. I've received no compensation of money or ticket for my sincere compliment. (Although I'm open to receive such a gift!) My reasons are simple: although in economy class, I was treated like one of the royal court dolls on the traditional Girls' Day display!

Girls' Day dolls on display at the Keio Plaza Hotel in Shinjuku.
The hanging chirimen zaiku ornaments are made from kimono remnants.

Here are two variations of the Ninja Baker's Cherry Blossom Crescents for the ruler of your kitchen. (That's you, right?)

The Ninja Baker's Cheesy Cherry Blossom Crescents

Ingredients:

Crescent rolls package from the refrigerator section
8 oz organic cream cheese spread, room temperature
2 tablespoons kirsch (brandy distilled from cherries)
2 teaspoons organic sugar (plus 1 tablespoon for sprinkling on top)
1 ½ teaspoons vanilla powder
32 dried cherries
1 egg, slightly beaten, for egg wash

Method:

Preheat oven to 350 degrees.
Unfurl crescent dough per package directions.
Place on parchment lined cookie sheets.
Top each with 2 dried cherries.
In a mixing bowl combine cream cheese and kirsch until well mixed.
Add the 2 teaspoons sugar and vanilla powder.
Continue to mix until well combined.
Scoop about a ½ tablespoon on top of the cherries in each crescent.
Top with a dried cherry.
Roll up the crescents.
Paint beaten egg onto each roll.
Sprinkle with sugar and garnish with a dried cherry.
Bake for 15 to 16 minutes or until golden brown.
Take a bite and wink at the gorgeous royal in the mirror.

The Ninja Baker's Chocolately Cherry Blossom Crescents

Ingredients:

Crescent rolls package from the refrigerator section
2 to 3 ounces of chocolate (A Godiva milk chocolate bar is divine.)
8 oz organic cream cheese spread, room temperature
1 tablespoon kirsch (brandy distilled from cherries)
3 drops of pink gel food coloring
2/3 cup powdered sugar
1 teaspoon vanilla powder
8 dried cherries
1 egg, slightly beaten, for egg wash

Method:

Preheat oven to 350 degrees.
Unfurl crescent dough per package directions.
Place on parchment lined cookie sheets.
Top each with chocolate. If using a Godiva chocolate bar, break each square in 2. (It’ll fit better when rolling up the crescent.)
Roll up the crescents.
Paint the whipped egg onto each roll.
Bake for 15 to 16 minutes or until golden brown.
In a mixing bowl combine cream cheese, kirsch and drops of food coloring.
Add the powdered sugar and vanilla powder.
Continue to mix until well combined.
Fill a piping bag with a star tip.
Once the crescent rolls are cool, pipe the pink frosting onto each one.
Garnish with a dried cherry to create the look of a blossom.
Take a bite and say hello to the beautiful doll in the mirror.

More recipes from the royalty of the food blogosphere:

Cheese --

Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The MeltAways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Tres Fromage by Chattering Kitchen
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by Girl in the Little Red Kitchen
Ricotta Croquettes by Basic n Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer ! Golden Roasted Ricotta In Savory Spinach Sauce by Sues Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes and Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With K P
Baked Mozzarella Sticks by Mama's Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Sonis Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Haloumi Cheese Salad by Catholic Foodie
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes --

Vegan Chocolate Avocado Cake by Mangoes and Chutney
Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs
Old Fashioned Caramel Cake by There and Back Again
Strawberry Cream Cheese Coffee Cake by Cripsy Bits n Burnt Ends
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama, Mommy, Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by Neighborfood

& Cheesecakes

Chocolate Raspberry Cream Cheese Tart by Country Girl In The Village
Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese's Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Shick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey
Mocha Cheesecake by Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What's For Dinner?

Wishing you royal enjoyment of all things sweet, savory and cheesey

The Ninja Baker

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

Tags:

Japan

Hinamatsuri Doll's Day

#SundaySupper

White Chocolate Guava Cake, #BundtaMonth

NinjaBaker — Tue, 05 Feb 2013 04:10:05 +0000

As March winds blow in Tokyo, many Japanese remind themselves that strong winds of February and March are simply the precursor to Spring. (??????) I like to think of it as a clearing of all that is old so the new can be born.

Although winter is still apparent in Japan,
blossoms of pink here and there bring the promise of Spring.

And being pushed by the wind down the streets of Tokyo made me laugh. But, it was also fun to think about this month's #BundtaMonth topic: The Tropics. Warm breezes, white sand beaches and no need for the winter long johns I was wearing. The Tropics also evoked memories of guava juice and jam. I gulped down glasses of the pretty pink fruit juice as a kid on holidays to Saipan (near Guam.) Upon returning to Japan, I slathered tablespoonfuls of souvenir guava jam onto my toast.

So, on my first full day back from Japan, with my new mini Bundt pans purchase from Tokyu Hands (think Michaels or your local crafts shop with seven floors), I made white chocolate guava cake mini Bundts for a #BundtaMonth Tropics March.

White Chocolate Guava Mini Bundt Cakes

This lovely not-too-sweet recipe is one I saw on super-duper talented Paula Montenegro's VintageKitchen.com. Click here for the recipe. Omit the raspberries. Melt the contents of a 10 ounce jar of guava jam and swirl into the batter or each individual mini. Bake for 23 to 24 minutes. You can also garnish with dots of melted guava jam or smother it on. Of course, powdered sugar adds a pretty touch, too.

Last and not least, for a smooth exit of Bundts from their pans, coat the pans with Pam and a generous sprinkle of panko (Japanese breadcrumbs.) I am ever so grateful to the #BundtaMonth ladies for teaching me this fabulous trick. And as you peruse the sites below, you're sure to pick up some more tips and recipes which make you forget all about winter.

Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
Very Vanilla Bundt Bake by Dorothy from Shockingly Delicious
White Chocolate Guava Cake by Kim from Ninja Baking

Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use any tropical fruit - and bake us a Bundt for March
- Post it before March 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to Lora and Anuradha's announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook - http://www.facebook.com/BundtaMonth
Link to BundtaMonth on Pinterest - https://pinterest.com/bakerstreet/bundtamonth/

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list...

Wishing you winds of change which bring joy to your life.

The Ninja Baker

The Ninja Baker's recipes are also available at:

BlogHer Food Editor's Pick of the Day
(27 December 2012)

?Allrecipes.com:
The Ninja Baker's Japanese Plum Sweet Memories and Recipes

Bob's Red Mill:
Almond Oatmeal Apple Cookies

Bob's Red Mill:
The Ninja Baker's Gluten-Free Breakfast Cupcake

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Coconut Chocolate Cheesecake Minis with Espresso Cream

Wholesome Sweeteners:
The Ninja Baker's Gluten-Free Double Chocolate Cupcakes with Champagne Glaze & Optional Lemon Peach Marmalade Filling

?LifeKraze

Tags: