The Ninja Baker - #Giveaway

Seed Kitchen: Macrobiotic Magic, Madonna's Dessert & More, #Giveaway

NinjaBaker — Tue, 12 Jan 2016 08:06:50 +0000

Venice is a must for those who desire the complete Southern California experience. Rollerbladers and bicyclists glide on pathways paralleling the Pacific Ocean. In the sea, surfers in wetsuits frolic like dolphins in the waves. On occasion Chef Eric Lechasseur, co-owner of Venice’s macrobiotic Seed Kitchen is one of the surfers…If he’s not prepping meals for Hollywood celebs or updating the macrobiotic menu for Seed Kitchen.

Miso Ramen:
The cure for shivering Venice Beach surfers and shoppers.
冷えた身体を温めてくれる味噌ラーメン

Seasons (as in Japanese cooking) are honored in macrobiotic food creation. Chef Eric traded in his cream-heavy French sauces for organic, healthy cooking when his wife, Sanae Suzuki (co-owner of Seed Kitchen) was diagnosed with cancer. Sanae is now cancer-free. She is, of course, a fan of her husband’s wholesome cuisine. You may also be a fan after a Seed Kitchen meal. You won’t be alone. Seed Kitchen cookbooks (on sale at the restaurant) are sprinkled with praise from stars. Madonna says, “Eric’s macro desserts are so indulgent, you would think they are sinful!”

Scroll down to see the coconut panna cotta recipe Chef Eric created for Madonna AND Enter a chance to win a classic Seed Kitchen cookbook, Love, Eric & Sanae.

Sharing their love of macrobiotic and vegan food in Venice, CA's Seed Kitchen:
Sanae Suzuki & Chef Eric Lechasseur

南カリフォルニアを満喫したい方は是非ベニスのビーチに行って見て下さい。太平洋に沿って続く舗道にはローラースケートとサイクリングを楽しむ人々が行き交い、海ではサーファー達がイルカのように波を楽しんでいます。サーファーでありグルメ・シェフでもあるエリック•ルシャスア氏に海で出会うかもしれません。彼は有名人の健康的な食事を作ったり、シード・キッチンのマクロビ・メニューのレシピを開発したりするシェフで、元々伝統的なフランス料理の専門ですが、妻である鈴木早苗氏（シード・キッチン・オーナー）が癌になって以来、フランス料理の技術を活かしオーガニックで健康的なマクロビの料理を考案してきました。もちろん早苗氏は彼が作るマクロビ・メニューの一番のファンです。世界でも有名な歌手のマドンナや、スパイダー・マンで有名な俳優トビー・マグワイアも彼のファンで、マドンナはスイーツ好きですが健康のためにエリック氏にビーガンのデザートを依頼しました。シード・キッチンでマドンナの為に作ったデザート、ココナッツ・パンナ・コッタも販売しています。

Madonna’s Coconut Panna Cotta

Madonna's Coconut Panna Cotta recipe is reprinted here thanks to permission from celebrity Chef Eric Lechasseur and Sanae Suzuki of Seed Kitchen. You can enjoy rock star macrobiotic, vegan meals and desserts by visiting their Venice, CA restaurant. OR you can pick up one of their many cookbooks!

Ingredients:

For the coconut panna cotta:

2 cups coconut milk
1 cup cashews, chopped
1/3 cup brown rice syrup
Pinch of sea salt
1 cup water
1 tablespoon agar flakes

For the caramel sauce:

½ cup almond milk
1 teaspoon kuzu (or arrowroot)
½ cup maple syrup
½ cup rice syrup

Directions:

For the coconut panna cotta:

Combine the coconut milk, cashews, rice syrup and salt in a blender. Pulse until smooth.
In a sauce pan, bring the water and agar flakes to a boil over medium heat. Reduce the heat and simmer until the agar is dissolved.
Slowly add the coconut mixture to the agar in the sauce pan. Stir well and until warm.
Transfer the contents of the sauce pan into the blender.
Blend until smooth.
Divide into 8 ramekins and refrigerate for a few hours or until set.

For the caramel sauce:

In a sauce pan, heat and whisk the almond milk and kuzu (arrowroot) over medium heat. Keep whisking until the mixture thickens. Take the sauce pan off the stove and set aside.
In another pan, stir together the syrups and bring to a boil. Keep stirring (about 3 minutes) until carmelized. Note: The syrup will foam but be careful not to let it burn. The color shoulden darken to a hazelnut color.
Turn off the heat. Add the almond milk mixture. Mix well. Cool and drizzle over each Madonna’s Coconut Panna Cotta.

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Wishing you magical macrobiotic meals in 2016 which make you feel like Madonna (or your favorite rock star)!

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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Native Foods, A Vegan Celebration, Cookbook #Giveaway

NinjaBaker — Sun, 27 Dec 2015 03:03:07 +0000

2016 may be your lucky year. Especially if you win my giveaway of Native Foods Celebration Cookbook: Delicious Vegan Recipes to Celebrate Every Month of the Year. (Scroll down for details.)

Of course, you are already lucky if you live in LA and live close to a Native Foods restaurant. Even if you don't care about healthy eating, one bite into a Native Foods dinner or dessert may change your mind forever.

Cheers to good health and eats in 2016!

ヴィーガンのネイティブ・フーズ・レストランの料理本を差し上げます!（詳細は記事の最後をご覧下さい。）

Peace of mind and bites of bliss at Native Foods.
(All dishes and desserts are plant-based creations.)
ネイティブ・フーズ

Native Foods Vegan Restaurant LA Locations:

ヴィーガンのネイティブ・フーズ・レストラン

Culver City:
9343 Culver Blvd.
Culver City, CA 90232
Tel. (310) 559-3601
Santa Monica:
2901 Ocean Park Blvd.
Santa Monica, CA 90405
Tel. (310) 314-4333
Westwood
1114 Gayley Ave.
LA, CA 90024
Tel. (310) 209-1055

More info about Native Foods restaurants at NativeFoods.com
レストランの詳しい情報はNativeFoods.comをご覧ください。

Friends and family like snowflakes are never the same. They cannot be replicated. However, Native Foods welcomes you as if you were family. District Manager, Paul Cichus says the restaurant chain attracts staffs that are conscientious about protecting animals and preserving health. The servers are naturally kind and considerate. And they serve oh-so-good for you scrumptious food!

Benefits for Paul in his role as manager has been sampling delicious Native Foods dishes and getting healthier as a result! (Lower blood pressure and cholesterol are but a few of the perks of a plant-based diet.)
地域マネージャーのポール・シチューズ

Native Chicken Run Ranch is a bestseller and made from plant-based ingredients. (On occasion Paul is required to assure customers that the dish is indeed meatless!) The Umami Southwestern Burger is another Native Foods fan favorite. (Here’s my take on the en vogue Japanese word: Umami describes an elegant enhancement and elevation of food due to the respect for inherent flavors.)

Manager Paul’s Pick:
The Umami Burger with a distinctly Southwestern accent.
甘みバーガー

No matter your entrée, this Ninja Baker recommends that you leave room for dessert.

With desserts like Native Foods raspberry bars
no wonder the servers are so sweet!
笑顔のネイティブ・フーズスタッフ

ヴィーガンのネイティブ・フーズ・レストラン

ロサンゼルスは華やかな街です。映画の街でもありますが、自然に溢れる環境でもあります。ロサンゼルスにあるネイティブ•フーズ•レストランに行けば心温まることでしょう。地域マネージャーのポール・シチューズによると、ネイティブ•フーズには特に親切でフレンドリーなスタッフが揃っているとのこと。ネイティブ•フーズの動物愛護やエコの考え方に共感するスタッフが集まってくるのです。ちなみにメニューはヴィーガンですが、十分にお腹も満たされます。モロッコの香味料やバンコクのカレー、日本の唐辛子も料理に使っております。ポールさんのお勧は甘みバーガーです。（バーガーの材料は茸、平豆、玄米等です。）またネイティブ・フーズのデザートは全部美味しいので是非食後に味わってみてください。

ロサンゼルスではネイティブ・フーズ・レストランが３店舗あり、どこのネイティブ・フーズでスタッフの笑顔と健康的で美味しい料理をご賞味いただけます。

Ruby Red Raspberry Bars:
Locally grown berries kissed by brown sugar and oats.
健康良いデザート：ネイティブ・フーズのラスベーリバー

Native Foods CEO, Craig Grimes has encountered many a non-vegan who has delighted in the restaurant’s meatless dishes and desserts. “We prefer to say our meals are plant-based (versus vegan.) We don’t want to bias anyone. Everyone is welcome at the table.”

ロサンゼルスに住んでいらっしゃる方は既にネイティブ・フーズ・レストランの美味しいヴィーガン・ディナーとデザートを味わった事があるかも知れませんね。もし他にお勧めがあれば、教えてください。

Native Foods CEO, Craig Grimes
ネイティブ・フーズの社長クレイググライムズ

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Wishing you heart-warming healthy meals with friends and family in 2016.

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 American 4th of July Cupcakes, #Glutino #Giveaway

NinjaBaker — Tue, 30 Jun 2015 07:16:54 +0000

Glutino kindly provided gluten-free products and coupons for this giveaway. All opinions are my own.

Celebrating the freedom to enjoy Japanese plum wine infused 4th of July cupcakes!

One of my first jobs in LA upon arrival from Tokyo was a seating hostess at a prestigious Japanese restaurant. I stood at the front with the cashier. My nimble with coins and credit cards colleague was a native Californian. Her parents were born and raised in Japan. As assimilation into America was important, speaking, reading and writing English were encouraged. My cashier friend did pick up snippets of Japanese phrases at home. Her mates and work at school, however, required English. When Japanese customers walked into the restaurant, they’d ask my colleague a question. She’d turn to me and I’d answer. The situation did produce some comical moments.

You will be the star of your 4th of July parties with
the Ninja Baker's Japanese plum wine gluten-free cupcakes!

In Japan, I also played translator to Japanese American friends. They were born in the US and suddenly found themselves in Tokyo. (Almost always due to their fathers’ work.) Perhaps language or political barriers make belonging to two cultures challenging. Ultimately it is a blessing. With our feet in two countries we get to see the world with a wider lens.

Diverse cultures and deliciousness is celebrated in this
gluten-free Japanese American 4th of July cupcake.

Regardless of your background, I am confident that my gluten-free Japanese American Fourth of July Cupcakes will bring happiness to your celebration. Japanese plum wine infuses Glutino Gluten Free Pantry Old Fashioned Yellow Cake. Your favorite vanilla frosting tinted red, white and blue is smothered atop the moist cakes. Whipped cream is a wonderful (gluten-free) option, too. Scroll down...Nab the gluten-free Japanese American Fourth of July Cupcakes recipe and enter for your chances to win free Glutino product!

Gluten-Free Japanese American 4th of July Cupcakes

Japanese plum wine adds a tart element to a moist gluten-free cupcake. Top with your favorite vanilla frosting tinted red, white and blue.

To make this a completely kid-friendly cupcake, substitute tart cherry juice for the Japanese plum wine.

Ingredients:

1 Package Glutino Gluten Free Pantry Old Fashioned Yellow Cake
½ Cup + 1½ Tablespoons Softened Butter
2 Large Eggs
2 Teaspoons Vanilla Bean Paste
½ Cup Japanese Plum Wine
Drops of Red Food Coloring

Directions:

Set the oven dial to 350° Slip the cupcake cases into the muffin tins.

In a kitchen stand mixer whip up the butter until fluffy. Sprinkle in the Glutino Gluten Free Pantry Old Fashioned Yellow Cake mix. Drop the eggs, one at a time, into the bowl. Incorporate completely. On low speed, add the vanilla bean paste, Japanese plum wine and red food coloring.

With an ice cream scooper, divide the batter among the cupcake cases. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Frost and decorate with vanilla frosting tinted red, white and blue.

a Rafflecopter giveaway

Wishing you a 4th of July that sparkles with fine food, friends and family.

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:

#Glutino

#Giveaway

#glutenfree

#July4th #JapaneseAmerican #easy #recipe

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

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

© ™ Watkinson 2012

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

Tags:

5 Tricks to Tantalizing Treat Trays, #PacificMerchants #Giveaway

NinjaBaker — Wed, 29 Oct 2014 07:00:01 +0000

Halloween is creeping up on us fast! In a blink of an eye, many of us will be serving Thanksgiving turkey. (And scolding spouses to stop watching football in favor of family time. Not any spouses I know of course!) Soon after, snow may alight in time for Christmas in colder climates. Along with the fall leaves and flurries, the season ushers in holiday parties. I love the festive spirit of this time of year. It’s like we’re given an extra excuse to celebrate life! For greater ease during the holidays, I’ve prepared 5 Tricks to Tantalizing Treat Trays...And a giveaway!

1. Steal a secret from Japanese Geisha Girls:
Japanese geisha girls flirt with colorful fans, kimono and cuisine. Bright colors and shapes are pleasing to the eye whether you are one or eighty years old!

Sweet Ninja Moves for the Holdiays

2. Stealthy Shy Ninja Moves:
Are you an introvert or extrovert? If you are the latter, you can probably rely on your gregarious ways to generate conversations. For the rest of us introvert types, party chat booster suggestions are always welcome. Here’s my ninja tip: Treats from an Asian or other ethnic market can fan the fire for discussion about other countries and cultures. Pictured are rainbow mochi (pounded rice) sweets and matcha (green tea) chocolates.

Rainbow Mochi and Chocolate Matcha

3. Health Rules:
With the advent of GMOs (see my rant here), many are afflicted with food allergies. You will be seen as a super gracious host when you serve gluten-free and/or vegan options…Also, unfathomable to some of us, but some guests do prefer protein (i.e. cheese) over cake!

Cinnamon Sugar Speckled Gluten-Free Donuts & Vegan Chocolate Cakes

4. Grab, Go ‘n Gobble:
Mini cookies, candies and cheeses are easy to grab, go ‘n gobble. One lucky reader will win the Pacific Merchants English Kilner glass crammed full of Japanese plum and green tea candies. The mini aspect also allows guests to grasp a treat in one hand and a drink in another. Speaking of drinks…

Chocolate Topped Pumpkin Cookies & Green Tea and Plum Candies

5. Grownup Treats:
Holidays, in my mind, are all about the kidlets. But grownups will be ever grateful for a nip of Japanese plum wine or Burgundy tucked into special sweets. Pictured: The Ninja Baker’s Japanese Plum Wine frosted chocolate cupcakes.

Grab 'n Go Grownup Chocolate Cupcakes

The treats in this post are presented on trays from Pacific Merchants who scour the globe for superior tableware. This Ninja Baker was gifted with lovely acacia trays and English Kilner glass containers. Two lucky readers will also be gifted with giveaways from Pacific Merchants. (A glass jar or an acacia tray.)

Even if your name is not drawn, you’ll be a winner by doing business with Pacific Merchants. Why?

Enter the Giveaway!
In addition to an Acaciaware tray,
Japanese plum & green tea candies in this elegantly crafted English Kilner jar could be yours...

Pacific Merchants:

Offers free shipping orders over $50
Gives 15% discount for newsletter sign-up
And is an eco-friendly company

a Rafflecopter giveaway

Wishing you the happiest holidays ever!

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 NinjaBaking.com Sweets on Pinterest.

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TheCakeBoss Chocolate Cupcakes, TheNinjaBaker Plum Wine Frosting, #CakeBoss Facebook Event

NinjaBaker — Tue, 21 Oct 2014 22:16:15 +0000

Quick Quiz:

1. Do you watch Buddy Valastro, the Cake Boss, on TV?
2. Are you addicted to The Next Great Baker show?
3. Do you own the cookbook entitled Cake Boss: Stories and Recipes from Mia Famiglia?
4. Or tried recipes out of any of the myriads of Cake Boss cookbooks?
5. Are you a frequent visitor of Carlo’s Bakery in Hoboken, New Jersey and/or in Las Vegas, Nevada?

Diagnosis: You may be a Cake Boss fan if you answered yes to any of the above questions.

If your reply was no, here’s a chance to meet and be inspired by the TV celebrity chef and successful owner of Carlo’s Bakery on Facebook. On Wednesday, 22 October 2014, at 5 p.m. PT / 8 p.m. ET (in the US), Buddy Valastro, the Cake Boss will demonstrate cake decorating skills. Apparently he will be using the Cake Boss Ghost Cakelette Pan. His assistant? Daughter Sofia. All those who RSVP to this Facebook event are also in the running for a professional Cake Boss Airbrush Kit. The winner will be announced at the Facebook event. Here’s the link to meet, greet and win! The winner will be announced during the event.

For your reference, I volunteered to do a product review of the Cake Boss’ decorating turntable. So, shortly after it arrives, another bit of Cake Boss fun will be posted at NinjaBaker.com. In the meantime, for this upcoming event I was inspired to bake cupcakes with the Cake Boss’ chocolate cake recipe. They were almost - almost as good as the chocolate cupcakes I tasted with my cousins at the Las Vegas Carlo's Bakery. The soft cake is packed with cocoa and chocolate and delivers one blissful bite!

For the Ninja Baker frosting, I whipped up my Japanese plum wine into a luxurious (grownup!) buttercream. It is amazing how a few tablespoons of wine can translate into one powerful Ninja punch. Japanese plum wine truly is a lovely companion to the sugary buttercream base. (Substitute the alcohol with a tart cherry juice for kidlets.)

Here's the easy how-to: Whip together a ½ cup softened butter and a ½ cup non-hydrogenated oil vegetable shortening. Gradually add 1 pound (about 4 cups) of powdered sugar. Beat in drops of pink food coloring along with 3½ tablespoons of Japanese plum wine. When smooth and all the ingredients are incorporated, fill a piping bag and decorate with your favorite tip. Garnish with a fondant sakura cherry blossom if desired.

Wishing you the winning number on Wednesday!

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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Lick the Bowl Good Author, Monica Holland, Interview & Cookbook Giveaway!

NinjaBaker — Sun, 08 Dec 2013 06:07:28 +0000

Congratulations to Dorothy of Shockingly Delicious!
She is the lucky recipient of Monica Holland's Lick the Bowl Good.

Monica Holland is living the dream! A publisher fell in love with the recipes on Monica's Lick the Bowl Good blog. Months later, Monica's cookbook Lick the Bowl Good was born. Flip through the pages of her book and you'll see mouthwatering photographs and recipes for Oreo Cheesecake Cupcakes, Lemon Shortbread Tarts, Chocolate Cranberry Oat Bars and dozens of other treats. In addition to baking, Monica is a dedicated mom...Even if you never bake a single thing from Lick the Bowl Good (unfathomable!), Monica's introduction to her cookbook is heart-searing honest and inspirational. You can purchase Lick the Bowl Good here. Or you could win Monica's delicious cookbook by entering a comment below!

But first, meet Monica Holland!

Ninja Baker (NB): Thank you for taking time out of your busy baking and mommy schedule for this interview.

Monica: You're very welcome.

NB: You started your blog in 2007 to share recipes with friends and family. Was there one specific recipe that was requested? Or did you find that every time you baked, people wanted the recipe?

Monica: Not particularly, I started Lick The Bowl Good as a creative outlet because I liked to bake and wanted to share. I would send out emails of pictures and recipes to my friends and family and while no one ever said they didn't appreciate the emails, I thought blogging was a better way of sharing the goodies that came out of my kitchen.

Chocolate Gingerbread from Lick the Bowl Good:

Classic chocolate cake with a spicy zing!

NB: What is your most popular post / oft-requested recipe? Is it in Lick the Bowl Good? To which recipe(s) do you have the sweetest memories?

Monica: Not many people requested my recipes in the beginning because I am the family baker. If asked (for a specific dessert) I'd bake it for them again. My mom especially loves the Chocolate Zucchini Bundt Cake that I make. (Page 31) I have made it countless times, for birthdays and special occasions and just because. It is a favorite for sure. The most popular recipe on my blog is for Pepperoni Pizza Puffs, believe it or not. And the favorite sweet recipe is for Chocolate Oatmeal No-Bake Cookies. Neither are in my cookbook but they're both quite tasty!

NB: How did the cookbook come about? Did you contact a publisher? Please share your process with aspiring cookbook authors.

Monica: I know many people strive to get books published and never succeed. I was very blessed in this department because a publisher at Skyhorse Publishing was a fan of my blog. She went to her head publisher and pitched the book to the others. They all believed in me and offered me a cookbook deal. Of course, I had to write and photograph everything by myself and I had less than 6 months to do it, but I knew what a unique experience this was and I dove in. The team at Skyhorse Publishing was a dream to work with. I provided the content and they designed the layout. Together we created a beautiful (and functional) book.

NB: What is the single most important thing for an aspiring cookbook author to know? And what’s a key element to successful blogging?

Monica: Don't compromise your point of view or who you are. Stand by what you believe in and don't let your content be dictated by someone else's ideas. Be passionate.

NB: For blogging and cookbook writing: Looking back, what shortcuts do you regret taking?

Monica: Not so much a shortcut, but I signed my contract towards the end of the year, 2012. I was so busy with family and holidays that I didn't actually get to working on the book until January. I regret that because I lost about 6 weeks of valuable working time and felt rushed. I also underestimated the time it would take to test recipes. That was the most frustrating part of it all.

NB: What shortcuts do you recommend?

Monica: I didn't take many shortcuts, but one thing I found especially helpful was to make several batches of pie crust (page 109) at once. When I needed them, all I had to do was reach into the freezer. It was a time saver.

NB: How old is Hayden?

Monica: Hayden is 2 years and 3 months old. And very curious!

NB: How do you balance baby and baking time?

Monica: That is difficult because I can't devote 100% of myself to either one. It is a balancing act and I try to get as much baking done as I can when Hayden is napping. Hayden is taking fewer naps these days and likes to help, so I try to incorporate him into my baking, when it's safe to do so. I also consider myself "The Midnight Baker" and get a lot done at night when everyone is in bed and the house is quiet.

Classic holiday spices and sweets in one chocolate gingerbread!

NB: Does someone help you?

Monica: No one helps me bake but hubby helps with grocery shopping and clean up. My mom helps watch Hayden when I need uninterrupted time in the kitchen.

NB: Did you always live in Texas?

Monica: I was born and raised in Texas, but we moved around a bit when I was a kid. We lived in the Washington D.C. area as well as in Virginia, but Texas is my home.

NB: Do you come from a family of bakers?

Monica: No, I don't. My great Aunt Mary is a from-scratch baker. She bakes cookies, pies and cakes for all holidays, especially Christmas. Other members know how to bake and do it occasionally but it's not their passion.

NB: What does your husband do?

Monica: My husband does a lot of things! He's quite the handy man, automobile enthusiast, race car driver and DIY-er.

NB: What would people be surprised to know about you?

Monica: I love to go thrifting and am a bargain hunter. I will search high and low to find the best deal on anything. I like nice things but I'm very frugal. I love to give gifts but I have a hard time spending money on myself because I always feel guilty about it.

NB: What are you most proud of?

Monica: My son. It was a long journey to get him here and he amazes me every single day.

NB: Also, may I reprint your scrumptious chocolate gingerbread recipe with this post?

Monica: Yes, you may.

NB: Thank you for taking time for this interview, Monica.

Monica: Thank you Kim for taking the time to do this. I appreciate your support and enthusiasm!

Chocolate Gingerbread from Monica Holland's LIck the Bowl Good Cookbook

Courtesy of Monica Holland, author of Lick the Bowl Good, I'm happy to share the classic gingerbread with a twist of chocolate!

Ingredients:

¼ cup unsweetened cocoa powder
¾ cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, melted
½ cup brown sugar, packed
¼ cup unsulfured molasses
1 large egg
¼ cup sour cream (Greek yogurt is a great substitution.)
½ teaspoon vanilla extract
½ cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees.

Coat an 8” pan with baking spray. Line the bottom of the pan with parchment paper.

Whisk together the cocoa, flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt in a large bowl. Set aside.

In another bowl, combine the butter, brown sugar, molasses, egg, sour cream and vanilla. Make sure all ingredients are incorporated into one smooth batter.

Add the dry ingredients to the wet ingredients. Stir until just moistened and incorporated. (Do not overmix.)

Add the chocolate chips.

Pour into prepared pan.

Bake for 32 minutes or until a toothpick inserted in the middle comes out clean.

Cool. Garnish with powdered sugar, whipped cream or ice cream!

All of Monica Holland's Lick the Bowl Good recipes can be yours. Purchase the cookbook here. Or leave a comment below for a chance to win a free copy of Lick the Bowl Good. For an extra entry to the giveaway, share this post on Facebook or Like the Ninja Baker on Facebook. (Be sure to leave another comment telling me you have done so.)

Giveaway ends 9 p.m. PT on Sunday, 15 December 2013.

Wishing you do-able, delicious Lick the Bowl Good recipes to brighten your holidays.

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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