The Ninja Baker - gluten-free

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

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

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

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

Shrimp Mac 'n Cheese à la Japonais

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

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

Shrimp Mac 'n Cheese à la Japonais

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

Ingredients:

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

Directions:

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

Heat milk in a small saucepan.

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

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

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

Serve hot.

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

Wishing you adventures with friends near and far.

The Ninja Baker

© ™ Watkinson 2012

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

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Quick 'n Easy Asian-Style Quinoa, #SundaySupper

NinjaBaker — Sat, 05 Oct 2013 23:08:20 +0000

Although Asian-style quinoa is indeed quick and easy, I could have titled this post with other adjectives like "super healthy" and "tasty." Quinoa is gluten-free, packed with protein and combats inflammatory issues. Extra-firm tofu is also extra good for you. Especially the organic kind made with non-GMO soybeans. So this is a multi-tasking vegetarian’s dream come true.

Instead of handfuls of vitamins, choose a bowl of tasty Asian-style quinoa!

Of course, if you’re interested in a quick recipe, I should probably get to the how-to – quickly! The sake wine, soy sauce and shitake mushroom flavors in my Asian-style quinoa are reminiscent of Japanese gomoku treasure rice. If you like a bit of spice in your grains, double the garlic and fish sauce quantities.

Quick 'n Easy Asian-Style Quinoa

Do not allow a long list of ingredients to scare you. Especially if it's for the Ninja Baker's Quick 'n Easy Asian-Style Quinoa! This recipe is Sesame Street easy.

Ingredients:

1½ cups quinoa
1½ cups water
¾ cup vegetable broth
6 tablespoons sake wine
3½ to 4 tablespoons soy sauce (or tamari sauce but you will need to add salt)
½ teaspoon fish sauce (optional)
5 asparagus spear tips
½ cup thinly sliced bamboo shoots
1 small bok choy Chinese cabbage
1 stalk of celery
½ cup thinly sliced water chestnuts
¼ of a peeled Japanese daikon radish
¼ of green, red and yellow peppers
2 small peeled carrots
10 ounces extra-firm tofu, cubed
1 to 2 teaspoons minced garlic
2 thinly sliced scallions for garnish
1 tablespoon white sesame seeds for garnish

Directions:

Soak the shitake mushrooms in warm water for 20 minutes.

Slice the bok choy Chinese cabbage, celery, daikon radish and peppers into thin strips.

Cut the carrots into petite circles.

Pour the quinoa, vegetable broth, water, sake wine, soy sauce and fish sauce into a rice cooker. (Or a large saucepan.)

Add the tofu, bamboo shoots, chestnuts, garlic, and vegetables. Don’t worry about stirring. You can do that once it’s cooked.

In a rice cooker the quinoa takes 50 minutes. If you are making the quinoa on the stovetop check cooking times on the package.

Serve hot and garnish with scallions and sesame seeds.

For more speedy and scrumptious dishes and desserts scroll down. This week’s virtual #SundaySupper table is laden with one-pot recipes. Our host is Amy Kim of Kimchi Mom. With dishes like Spicy Seafood Noodle Soup and Mushroom and Cabbage Mandoo (wonton dumplings) Amy is the consummate expert for this event.

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.

“Take the chill off” Chilis, Soups, and Starters

Sweet Potato and Sausage Soup by Bobbi's Kozy Kitchen
Eggplant Parmesan Soup by The Texan New Yorker
Cream of Tomato and Tortellini Soup by Noshing With The Nolands
Chicken Tortilla Soup by What Smells So Good?
Korean-Style Short Rib Soup (slow cooker) by I Run For Wine
Chicken Corn Chowder by Cupcakes & Kale Chips
Spinach and Mushroom Tortellini Soup by Neighborfood
Lasagna Soup by The ROXX Box
Beefy Skillet Nacho Bake by The Weekend Gourmet
German Onion Soup by Kudos Kitchen By Renee
White Bean and Spinach Soup by Ruffles & Truffles
Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
Fall Squash Chili by Pescetarian Journal
Sweet Potato Black Bean Chili by Alida's Kitchen

“Put meat on your bones” Stews

Brew Stewed Beef by The Foodie Army Wife
Dr. Pepper Shredded Chicken (slow cooker) by girlichef
Pepper Beef Stew by The Not So Cheesy Kitchen
Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
Fabulous French Cassoulet by Webicurean
Slowcooker Coq Au Vin by Jane's Adventures in Dinner
Claypot Braised Tofu by My Trials in the Kitchen
Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian

“Make room for seconds” Main Dishes

Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
Chicken and Dumplings by Hip Foodie Mom
Spicy Tomato Pasta by Supper for a Steal
Spicy Coconut Chicken Casserole by The Urban Mrs.
Carnitas with Queso Fresco Enchiladas by Casa de Crews
Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
Jambalaya by Country Girl in the Village
Easy Oven Sweet & Sour Chicken by Momma's Meal
Asian Chicken Rice Pot by A distinguished palate
Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
One-Pot Lentil Chicken by Small Wallet, Big Appetite
Beef and Quince Tajine by MarocMama
Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
Sunday Supper Pork and Chorizo by Family Foodie
Mediterranean Chicken Bake by The Dinner-Mom
Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
One Pot Spicy Pasta by Mess Makes Food

“Can’t say no” Desserts

Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
Busy-Day S'mores Cake by Treats & Trinkets
Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
Slow Cooker Pumpkin Pie Spiced Apple Crisp by Hot Momma's Kitchen Chaos
Flourless Almond Butter Cookies by Pies and Plots

Quick 'n Easy Asian-Style Quinoa

Wishing you healthy choices.

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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Sweet Potato Cake Pops, #SundaySupper

NinjaBaker — Sat, 02 Feb 2013 02:20:46 +0000

On February 3rd football’s biggest battle occurs between the Baltimore Ravens and San Francisco 49ers. The Ravens’ Offensive Tackle, Michael Oher and his adopted family are not new to the spotlight. He was the subject of the film, Blindside. The movie also brought an Oscar to Sandra Bullock for her portrayal of Michael Oher’s adopted mother, Leigh Anne Tuohy.

I was so touched by Michael Oher’s great big heart and the Tuohys’ generosity of spirit that I’m cheering for the Baltimore Ravens. (Even though I might be expected to root for the San Francisco 49ers since I live in California.)

Super Bowl is here! (Photo Credit)

No matter who you're rooting for, if you have football fans in your house, I'm sure you want your Super Bowl party to be a winner. If you need some last minute inspiration, check out the #SundaySupper food bloggers' cheer-evoking dishes and desserts for Super Bowl parties.

On February 3rd we will meet on Twitter at 7 p.m. ET to share the recipes. (30 minutes after the 6:30 p.m. ET kick-off.) Use hashtag (#) in front of SundaySupper to join the conversation.

The Ninja Baker’s contribution to the gathering was inspired by the southern origins of Michael Oher's family. They're from Memphis, Tennessee where Michael's sister, Collins Tuohy is the co-owner of the Whimsy Cookie Company which specializes in custom-made sugar cookies and designs.

Gluten-Free, Vegan Sweet Potato Cake Pops

Since sweet potatoes play a starring role in Southern cuisine. (Sweet potato pie, sweet potato casserole.) The Ninja Baker's contribution to the Sunday Supper gathering is Gluten-Free, Vegan Sweet Potato Cake Pops.

In Japan, the sweet potato is also cherished produce. Satsuma-imo from Kyushu, the Southern part of Japan is a favorite of most Japanese. Hot satsuma-imo wrapped in newspapers as well as caramelized slices of the sweet potato are but a few of the winter wonders in Japan.

Sweet Potato Cake Pops which have yet to be dipped
in white chocolate are scrumptious, too.

The Ninja Baker’s Gluten-Free, Vegan Sweet Potato Cake Pops are adapted from a recipe given to me by Joyce Kramer, a friend and award-winning co-author of Invisible No More: The Secret Lives of Women Over 50. The original recipe is apparently in Ellen Jaffee Jones’ Eat Vegan on $4 a Day.

If you like moist spice cake with a hit of sweet white chocolate, you’ll love my cake pops!

The Ninja Baker’s Gluten-Free, Vegan Sweet Potato Cake Pops
Yields approximately 45 cake pops

Ingredients:
1 ½ cups rice flour blend
½ cup Amaranth flour
1 T baking powder
½ t baking soda
1 teaspoon cinnamon
1 teaspoon vanilla powder
1 teaspoon Penzeys cake spice
½ teaspoon salt
¼ teaspoon nutmeg
½ cup dried cranberries
¼ cup unsweetened coconut
1 ¾ c cooked, mashed sweet potatoes
¼ c vanilla agave + 2 T (generous serving)
½ c water
¼ teaspoon coconut extract

Preheat oven 350 degrees.
Coat cake pop tins with butter flavored cooking spray.
Whisk dry ingredients together.
Combine the mashed sweet potatoes, agave, water and coconut extract mixture in a separate bowl.
Add the dry ingredients to the potato mixture.
Fill the cake pop tins with a mini ice cream scooper.
Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for 5 to 10 minutes.
Remove the cake pops from the tin.
Cool completely and place in the freezer.
After about 30 minutes, stick 6-inch cookie sticks into the centers of the cakes.
Melt white chocolate candy bits over a double boiler.
Swirl the cake pops into the melted candy.

It’s helpful to have a cake pop stand ready. Or have one of those green rounds used by florists for their flower creations.

Plain or frosted, the Ninja Baker's Sweet Potato Cake Pops are perfect party fare

Serve and enjoy your Super Bowl Sunday!

To complete your football soirée festivities, check out the other Super Bowl #SundaySupper recipes.

#SundaySupper Super Bowl Appetizers & Snacks:

All American Ranch Cheese Ball from The Weekend Gourmet
Arancinis from My Cute Bride
Bacon Double Cheese Burger Dip from In the Kitchen with KP
Bacon Jalapeño Fritters w/ Chipotle Ketchup from La Cocina de Leslie
Bacon Kettle Corn from The Girl in the Little Red Kitchen
Baked Crab Cakes from The Meltaways
Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
Buffalo Chicken Pizza On A Stick from Neighborfood
Buffalo Tofu Bites from Soni's Food
Buttermilk Fried Pickles from Mooshu Jenne
Cheddar Cheese and Onion Ciabatta from Family Foodie
Cheeseburger Bites from Momma's Meals
Cheesy, Beefy Nachos from Gotta Get Baked
Cheesy Jalapeno Popper Dip from Daily Dish Recipes
Chorizo and Goat Cheese Stuffed Dates in a Smokey Tomato Sauce from The Roxx Box
Cranberry Glazed Meatballs from Curious Cuisiniere
Easy White Queso with Chorizo from Supper for a Steal
Eggplant Lentil Fritters With Orange Salsa from Sue's Nutrition Buzz
#GlutenFree 7 Layer Bean Dip from Cooking Underwriter
Gulf Coast Smoked Tuna Dip from 30A Eats
Ham & Cheese Crescents from Masala Herb
Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
Little Filo Cheese Rolls from Food Lust People Love
Mini Crab Bites from Webicurean
Muffuletta Skewers from Magnolia Days
Peach Jalapeno Fritters from I Run for Wine
Philly Cheesesteak Bites from Cindy's Recipes and Writings
Pizza Pretzel Rolls from Cravings of a Lunatic
Pizza Wontons from Peanut Butter and Peppers
Refried Black Beans with Pita Chips from Basic N Delicious
Roasted Garlic-Bacon Dip from girlichef
Roasted Red Pepper Hummus from Hezzi-D's Books and Cooks
Stamp & Go! from The Lovely Pantry
Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
Tandoori Spiced Popcorn from MarocMama
Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
Carolina BBQ Pulled Pork Sliders from The Foodie Army Wife
Chicken in Passion Fruit Crunch from The Urban Mrs.
Four Quarters "Grilled" Buffalo Chicken Sandwiches with Bleu Cheese Veggie Slaw from Mama.Mommy.Mom
Green Chile Cheeseburgers from Juanita's Cocina
Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
Ham and Cheese Sliders from Hip Foodie Mom
Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
Meatball Sub Sliders from Country Girl in the Village
Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
Pigs in Sleeping Bags from Comfy Cuisine
Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
Vegan "Hamburger Helper" Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

Marshmallow Caramel Corn from Mom's Test Kitchen
Shortbread Brownies from Baker Street
Smores Blossom Cookies from Chocolate Moosey
Sweet Little Pastries from Happy Baking Days
Sweet Potato Cake Pops from Ninja Baking
Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Wishing you friends and family with hearts as big as Michael Oher and the Tuohys to enjoy the game.

The Ninja Baker

© ™ Watkinson 2012

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

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How to Please Everyone, 12 Holiday Ninja Treats

NinjaBaker — Thu, 13 Dec 2012 05:22:30 +0000

Are holidays more complicated these days? Budget and dietary considerations seem to be of paramount concern to many. So, the Ninja Baker went to work in the kitchen. 12 holiday treats that will please your gluten-free, dairy-free and vegan friends and family were produced. In addition, guaranteed American standards and Japanese sweets smile-makers were created. From the Ninja Baker’s selection, you are sure to find something to please everyone on your gift list. Love to have you add to my selection, too, and share your favorite homemade baked goods in the comments section.

1. Santa Strawberry Cupcakes

Whether calorie, gluten or dairy conscious, these merry Santas are smile-makers.

For the cupcakes I used Pamela’s gluten-free cake mix. I also tried her dairy free frosting mix for the first time with happy results. Inspired by a pin at Pinterest.com, I topped the cupcakes with Strawberry Santas. His eyes are sesame seeds. Santa’s belly is Cool Whip but for your lactose intolerant friends, use TruWhip. The buttons are mini chocolate chips.

2. Pumpkin Doughnut Wreaths

‘Tis the season of the pumpkin through December, right? King Arthur’s Flour promises with their recipe you’ll have a “Baked to Perfection Pumpkin Doughnut.” They’re not kidding. Especially when dipped in melted white chocolate and dotted with dark chocolate M & Ms. Again, I was stirred into action by a sighting on Pinterest. Specifically a sugar cookie wreath dotted with M & Ms on Liz Berg’s That Skinny Chick Can Bake Holiday/Seasonal board.

3. Francesca Lia Block’s Star Cupcakes

For the December birthday party of star author, Francesca Lia Block (who prefers gluten-free and non-dairy goods), using Pamela's mixes, I baked gluten-free vanilla cupcakes and frosted them with a dairy free frosting.

For the decoration: Make an impression in the center of each cupcake with a mini star. Keeping the cookie cutter on the cupcake, sprinkle gold sparkles into the impression. Remember coloring books? Instead of coloring with a crayon between the lines, go to town sprinkling gold sparkles. Or blue for the Star of David.

Note: To avoid frosting mess, cool the cupcakes in the freezer or refrigerator for at least 30 minutes before sprinkling with sparkles.

4. Bite-Size Christmas or Hanukah Blues

These minis frosted with marshmallow frosting tinted blue combat the blues every time. Make your favorite vanilla cake recipe and bake in a mini cupcake pan. Reduce the baking time by about 5 minutes and/or until a toothpick comes out clean. For the marshmallow frosting, see the recipe at AverieCooks.com. For the lactose intolerant, RiceMellow is an almost perfect replacement for marshmallow fluff.

5. Red Velvet

Red velvet cupcakes with cream cheese frosting brought victory to Terri Wahl, owner of Auntie Em’s Kitchen, on the Food Network’s Throwdown with Bobby Flay. Easy and fun to make these cupcakes are a crowd pleaser every time. Visit FoodNetwork.com for the recipe.

Note: Make sure you have plenty of bottles of red food coloring.

6. Dark Chocolate Cupcakes with Ghirardelli Frosting & Matcha Cream

Dark chocolate according to the experts is good for you. In addition to antioxidants, the lovely sweet is allegedly good for your heart and brain. So, without an ounce of regret bake up a batch of the dark chocolate cupcakes featured at Two Peas and Their Pod. I made two kinds of topping for this divinely rich cupcake.

Matcha Green Tea Cream: Add 3 generous tablespoons of fine green tea matcha powder to a pint of heavy whipping cream. Whip until the cream shows peaks and is ready to pipe.

Ghirardelli Frosting: See the back of the Hot Chocolate container or click here for another Ghirardelli delight.

Note: The Ghirardelli frosting from the back of the cocoa container is delicious but tends to firm up pretty quickly. As you frost the cupcakes, you’ll want to keep some additional milk out to add to the mixture.

7. Gluten-Free Mini Matcha Santas

For the #SundaySupper bloggers’ virtual holiday cookie exchange on Twitter, I baked up gluten-free mini matcha Santas. Crisp, buttery and spiked with matcha: Perfect for the tea connoisseurs in your life. Click here for the recipe.

8. Gluten-Free Sugar Cookie Stars

Incorporating tips from Sweetopia.net’s Marian, I successfully baked sugar cookies which actually held its original shape. Yea! I used a gluten-free cookie mix. I’ve got to be honest; the taste was different from a “regular” sugar cookie…But it looked pretty!

Note: I discovered a time-saver; sprinkle the rolled out dough with sparkly sugar before cutting out the stars.

9. Green Tea Cupcakes with Chocolate Glaze

With a green tea cake recipe from Allrecipes.com as a foundation, I created cupcakes. In my oven, the magic baking time was 26 minutes. Also, I added an additional two teaspoons of matcha to the recipe.

Most adults love the combo of green tea and chocolate. So, I melted 6 ounces of milk chocolate in a tub of Cool Whip in a microwave for 1.5 minutes. Stirred. Waited 15 minutes. And dunked my green tea cupcakes into the rich concoction.

10. Vegan Sweet Potato Muffins with & without Averie’s Marshmallow Frosting

Joyce A. Kramer, Co-author of the national award-winning book
Saving the Best for Last: Creating Our Lives After 50, also runs the wildly popular Wholesome Table in Southern Florida. She kindly shared her Sweet Potato muffin recipe from her friend Ellen Jaffee Jones, author of Eat Vegan on $4 a Day.

The muffins are moist and you can taste the love from the wholesome ingredients. They aren’t super sweet so they serve as a great base for AverieCooks.com’s marshmallow frosting. Again, for vegans and those who are lactose intolerant, substitute RiceMellow for marshmallow fluff.

Vegan Sweet Potato Muffins

Makes 14 muffins

Ingredients:
2 cups flour
¼ c agave
1 T baking powder
½ t baking soda
1 t cinnamon
½ t salt
¼ t nutmeg
1 ¾ c cooked, mashed sweet potatoes (Joyce steams the sweet potatoes, but the canned type work well, too.)
½ c raisins
½ c water

Preheat oven to 350 degrees.

Combine all ingredients and mix well.
Lightly coat 10 muffin tins. Fill each cup almost to top with batter.
Bake 25 to 30 minutes until tops bounce back when lightly pressed and a toothpick in the center comes out clean
Cool on rack.
Serve at room temperature.

11. Cranberry & White Chocolate Biscotti

with Bourbon and the Watkinson Boys
David talks to Santa at Wanamaker's Department Store in Philadelphia.
His older brother, Jim patiently waits.
(P.s. Grownup David married the Ninja Baker.)

Roz of La Bella Vita’s white chocolate drizzled cranberry and pistachio biscotti caught my attention as I searched for holiday cookie ideas. Although I always get rave reviews with Takako Nomi’s recipe for biscotti, I decided to try something different. Well, I forgot the amaretto liqueur, which is required in Roz’s recipe. So, I went back to my standard go-to biscotti recipe but added cranberries and white chocolate. The result? Delizioso!

12. Chef Falkner’s Ginger Cupcakes with Mini Gingerbread Men

Chef Elizabeth Falkner is one of the nicest and most talented chefs in the world. I had the privilege of being served cupcakes by Chef Falkner at her restaurant Citizen Cakes in San Francisco. The shop is now closed. But you can catch her on Food Network’s The Next Iron Chef: Redemption.

From Chef Falkner’s Demolition Desserts cookbook, I’ve enjoyed making and eating her ginger cake and cookie wonders filled with three different types of ginger. To make the pictured cupcakes, reduce the baking time of both the ginger cake and cookies to accommodate the smaller sizes.

Before you decorate with the gingerbread minis, slather the cupcakes with your favorite chocolate or cream cheese frosting.

Wishing you days of perfect holiday sweets, treats and blessings.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker's recipes are also available at:

?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

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Chef Elizabeth Falkner

Francesca Lia Block

Indulge Like Elvis Presley But Stay As Skinny As Elvis Costello

NinjaBaker — Tue, 23 Oct 2012 04:25:25 +0000

Yes! You can indulge like Elvis Presley but stay as skinny as Elvis Costello. Life is too full of challenges to deny dessert. The trick is finding the right recipes. Here are a few of the Ninja Baker’s discoveries while seeking the sweet stuff of life.

The Ninja Baker's Skinny Elvis Gluten-Free Chocolate, PB and Banana Cupcakes.

Here's the how-to for Skinny Elvis Gluten-Free Chocolate, PB and Banana Cupcakes:
Bake your favorite gluten-free chocolate cupcakes.
For the frosting: Whip up 4 tablespoons of organic cream cheese until fluffy.
Add 5 tablespoons of Just Great Powdered Peanut Butter, 4 tablespoons of coconut milk, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar. Mix until blended.
Garnish with a dried organic banana chip.

Containing 85% less fat than regular peanut butter,
Betty Lou's Great Stuff is also organic, gluten-free and nonGMO. (Yippee!)

For sugar free vanilla cupcakes, check out The Six Sisters' Stuff Skinny Funfetti Cupcakes. Or maybe you prefer pumpkin cupcakes which don't require another hour on the stair climber at the gym. Via Pinterest I happened upon a low calorie Weight Watchers 2 Point Pumpkin Muffins recipe which has rave reviews on the world wide web.

For fans of those famous cookies,
try The Ninja Baker's Almost Sugar Free Girl Scout Thin Mint Cupcakes.

If it's breakfast or breaktime when the Krispy Kreme craving attacks, be prepared by baking Averie's gluten-free version of Baked Orange Coconut Banana Donut. I riffed on Averie's Orange Coconut Vanilla Cream Cheese Glaze. To 8 ounces of organic cream cheese, I mixed in 1 ½ cups sifted powdered sugar, ¼ cup fresh squeezed orange juice, 1 tablespoon meringue powder, ½ teaspoon of coconut extract and 3 droplets of orange food coloring. The result was favorable: not too sweet, not too tart. But, honestly, without the frosting, the donut is still superb. The coconut adds a wonderful texture and does not overpower the moist orangey cake.

Tasty Gluten-Free Orange Coconut Banana Donuts from Averie Cooks

The great thing about baked donuts is that they are super easy to make. And deliciousness pops out of the oven in mere minutes. Plus the cleanup is minimal because most recipes only require one big mixing bowl. Of course, having a nonstick donut pan helps, too.

Speaking of stress-free baking and cleanup; morning, noon and night The Ninja Baker's Mini Butter Cake Bites are terrific treats. They're small so you can skip the guilt about eating sweets. Besides a soupçon of sugar, you're getting a smidgeon of red bean protein. Here's the recipe: Whip up your favorite yellow cake. Fill cake pop makers per the instructions on the package. Drop about a 1/2 teaspoon of red azuki bean paste (anko) into each center. Bake for about 18 minutes at 350 degrees. Stick a toothpick into one of the cake pop centers. If it comes out clean, take the cake pops out and cool for at least ten minutes. Release the mini cake balls and cool completely. Then shake the mini anko cakes in a Ziploc bag filled with organic powdered sugar.

A treat of mini butter yellow cakes with a smidgeon of red azuki anko bean paste.

So, go ahead: Indulge like Elvis Presley but stay as skinny as Elvis Costello.

Wishing you a week of rocking and rolling with the good times.

The Ninja Baker

The Ninja Baker's recipes are also available at:

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

Bob's Red Mill

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:

gluten-free

sugar free

Japanese

red adzuki bean paste

recipes

Gluten-Free Cointreau Cake Pops

NinjaBaker — Tue, 21 Aug 2012 07:32:54 +0000

I’m a foodie. I love the art of presentation, the tantalizing scents, the sweet and spicy sensations on the tongue.

The middle picture features The Ninja Baker's Mini Plum Wine Cream Puffs.
The photos on either side are my Gluten-Free Double Chocolate Cupcakes with Champagne Glaze and optional Marmalade Filling. Click here for the recipe.

But the story behind a divine dessert is what grabs my heart. Case in point, in prepping for today’s blog about my Gluten-Free Cointreau Cake Pops, curiosity prompted me to research the providers of the star components: Cointreau and Pamela’s Gluten-Free Vanilla Classic Cake Mix.

Cointreau: The orange liqueur created by Edouard Cointreau - the son of a master confectioner.
And Classic Vanilla from Pamela, the Queen of Gluten-Free Cake Mixes.

Cointreau seems to have been destined for divine desserts from the start. In 1875 Edouard Cointreau not only invented the lovely blend and balance of sweet and tart orange liqueur, he also created the elegant bottle (which bares his signature.) His artistry and craft were not an accident. He hailed from a family of master confectioners.

Other Cointreau fun facts: Both Pierrot and James Bond have been poster boys for the liqueur.

Pierrot - as theatre buffs may recognize - is the character so often performed in pantomime and was popular in Paris’ Commedia dell’Arte theatre performances. Pierrot pined for Columbine who often broke his heart by running to Harlequin. The Cointreau ad posters featuring the forlorn clown appeared at the turn of the century.

For Pierrot photo credits, click here.

By the 1960s instead of the heartbroken – Mr. Heartbreaker – super-spy 007 James Bond was touting Cointreau.

For 007 photo credits of the suave English spy, click here.

Around the same time as suave Bond was selling the French liqueur, the grandparents of Pamela, the current queen of gluten-free cake mixes, were selling wheat-free baked goods in San Francisco. However, the cookies and cakes sold in the grandparents’ bakery were not quite as delicious as the recipes Pamela developed as an adult. To quote Pamela, as a school child, “No one wanted to trade food with me.” It may have motivated her though to create the fabulous products she sells today. I suspect the rejections on the playground for Pamela have turned into gratitude for her booming gluten-free baking business. And grateful customers! See if you don't agree. A recipe for cake pops follows.

Here's What You'll Need for the Cointreau Cake Pops:

1 package Pamela’s Gluten-Free Vanilla Classic Cake Mix
(or Betty Crocker of Duncan Hines White Cake if you want a more economical and traditional cake)
3 to 4 Eggs
Cointreau
Vegetable Oil
6-inch Cookie Sticks
Styrofoam Flower Bases (You can get these at a crafts store like Michaels)

Gluten-Free Cointreau with Espresso Buttercream Cake Pops
with Chocolate Sprinkles

Substituting Cointreau for water, follow the instructions on the cake mix package.

Pour into cake pop molds (I purchased the Nordic Ware tins from Sur La Table.)
And if using Nordic Ware, make sure your oven temp reads 325 degrees. Bake for about 18 minutes - the same time as suggested for cupcakes.

I’ve made cake pops by first crumbling up a sheet cake and then molding cake pop circles with frosting. However, a cake pop maker saves you the step. And extra calories.

After your cake pops have cooled, pop them into the freezer. After 30 minutes have passed, carefully insert the cookies sticks into the cake circles. Whilst your cake pops are firming up in the freezer…

Remember to pre-stab holes in your Styrofoam
which will act as your frosted cake pops holder.

Here’s What You’ll Need for the Espresso Buttercream:

1 cup Non-Hydrogenated Vegetable Shortening
(or Crisco if want to save a few dollars)
4 cups sifted Powdered Sugar
1 heaping tablespoon of Meringue Powder
5 ½ tablespoons of (cooled) Espresso
1 teaspoon of Coffee Extract

Mix your shortening, espresso and extract until thoroughly combined. Gradually add the sugar and meringue powder. Keep beating until completely mixed.

Before you start frosting, however, stab holes in your Styrofoam base so you’ll have somewhere to stick the cake pops, which do need to stay vertical. And back into the freezer. (I’m still learning to master the rhythms of this dance.) As the saying goes, “Timing is everything.” And adages stick around because they’re true, right?

And the “funnest” part of all – besides the tasting – are the pretty decorations.

The Ninja Baker's Cointreau Cake Pops with Espresso
Buttercream Sprinkled with Pink Pearls.

Wishing you a week of rich rewards for your curiosities.

The Ninja Baker

The Ninja Baker's recipes are also available at:

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

Bob's Red Mill

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

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