The Ninja Baker - #Creative Cookie Exchange

Cinnamon Coffee Meringue Cookies, #Creative Cookie Exchange

NinjaBaker — Thu, 17 Apr 2014 22:55:55 +0000

Courtesy of the Internet, current news appears with lightening speed. Images and information whoosh into our computers in nanoseconds. But nature needs time when nurturing true learning. When mastering the cuisine of another culture or a new baking technique, permission to make baby step progress is crucial.

Letting go of the expectation of perfect results is required for
peace of mind.
At least for this Ninja Baker. How about you?
Photo Courtesy of 123rf.com

When faced with a new challenge, it behooves me to remember the Japanese proverb, “Drops of water will drill through a stone.”
(??????? )

Winnie the Pooh wisdom also helps:
“Rivers know this: there is no hurry. We shall get there some day.”
Photo Courtesy of 123rf.com

As I took on the daunting task of redoing my Cinnamon Coffee Meringue Cookies for the third time, I found shelter in the above adages. And a quote from a children’s book classic; “I think I can, I think I can.” (Remember The Little Engine That Could by Watty Piper?)

Of course, a scoop of Ben & Jerry's makes everything better...
including Cinnamon Coffee Merinuge Cookies!

The Cinnamon Coffee Meringue Cookies escapade was prompted by a visit to Cookie Dough & Oven Mitt during last month’s Creative Cookie Exchange. (Please see below for your invite from Laura of The Spiced Life.) A dazzling display of Mocha Meringue Cookies winked at me with a come hither look. Miranda, the author of the aforementioned Mocha Meringues, assured me the exquisite cookies were easy to make. She is probably right...If one is not so inclined to improvise with ingredients.

Mini cinnamon coffee meringues pair perfectly with fresh strawberry ice cream.

I’ll spare you the details of my 3 (embarrassing) attempts. However, I’m excited to share Cinnamon Coffee Meringue Cookie tips, which were discovered in the process.

Chemistry Matters: White Chocolate Cocoa (think The Coffee Bean & Tea Leaf) is fantastic when whipping up frosting. Not so much when beating egg whites for meringue cookies.
Bigger Is Better: For a normal size cookie, use a bigger tip when piping the meringue. (Probably obvious to you but maybe there are a few readers who might appreciate the reminder.)
Note: Doll-size cookies are still scrumptious. A few calorie-conscious friends actually preferred the petite Cinnamon Coffee Meringues. In fact, all sizes of my Cinnamon Coffee Meringues brought big grins to my Business Japanese study group mates.
Reach for the Stars: For prettier cookies, grab the star tip when piping the meringues.
Chocolate Sauce Caution: Chocolate is sublime. But not when it’s dripping onto your clean white apron. Remember the kitchen sink and paper towels when pouring chocolate sauce into the piping bag.
Perseverance in the kitchen pays off! As Confucius said, “It does not matter how slowly you go as long as you do not stop.”

Mini? but Mighty Cinnamon Coffee Meringue Cookies

Speaking of perseverance we are celebrating the Mexican victory over the French in 1892 during the Franco-Mexican War with today’s Cookies for Cinco de Mayo Creative Cookie Exchange. That is why I thought I'd replicate a meringue cookie version of Mexican coffee. Scroll down to see how other Creative Cookie Exchanganistas celebrate Cinco de Mayo.

Cinnamon Coffee Meringue Cookies

Do you love Mexican coffee spiked with cinnamon? And do you like cookies? If you answered yes to both questions, my Cinnamon Coffee Meringue Cookies are for you!

Inspired and adapted from the Mocha Meringue Cookies at Cookie Dough & Oven Mitt.

Ingredients:

2 egg whites
1 heaping teaspoon of instant espresso powder
1/2 a generous teaspoon of cinnamon
3/4 teaspoon of cream of tartar
Pinch of salt
3/4 cup sugar
1 teaspoon coffee extract
2 tablespoons of your very favorite chocolate sauce or syrup

Directions:

Set your oven to 250 degrees.
Whip up the egg whites in a stand mixer. When frothy and bubbly - which happens almost immediately - add the salt. Followed by the cream of tartar.
Sprinkle in the espresso and cinnamon next.
As the egg whites start to form peaks, pour the sugar in one tablespoon at a time.
Drizzle in the coffee extract.
When stiff peaks appear, stop the mixer.
Carefully pour the chocolate syrup into a prepared piping bag with a large star tip.
Next, transfer the meringue mixture into the piping bag.
Swirl meringue cookies onto parchment lined cookie sheets.
Bake for 50 minutes.
Turn off the oven and crack the door open for 30 minutes.
Cool completely.
Enjoy with or without a cup of cinnamony Mexican coffee.

The theme this month is Cinco de Mayo - and what better way to celebrate than baking cookies! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Mexican Chocolate Wedding Cookies from Stacy at Food Lust People Love
Polvorones con Chocolate from Laura The Spiced Life
Mexican Hot Cocoa Thumbprint Cookies from Sophie at Sweet Cinnamon & Honey
Feast Day Cookies from Felice at All That’s Left Are The Crumbs
Margarita Cookies from Tara at Noshing With The Nolands
Cinnamon Coffee Meringue Cookies from Kim at NinjaBaking.com
Cinnamon and Piloncillo Cookies from Renee at Magnolia Days
Chocolate Chilli Roll Out Cookies from Jill at Made with Love
Dulce de Leche Alfajores from Holly at A Baker’s House
Triple Orange Mexican Cookies from Karen at Karen’s Kitchen Stories
Dulce de Leche Cookie Bars from Kathya at Basic N Delicious

A crowning mini meringue cookie makes any dessert fit for a royal.

Wishing you precious time to sip and savor the sweets of life.

The Ninja Baker

© ™ Watkinson 2012

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

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#Creative Cookie Exchange

Matcha Cream Filled Sugar Cookies, #Creative Cookie Exchange

NinjaBaker — Mon, 17 Mar 2014 06:46:33 +0000

Japanese artists like Hiroshige and Shotei have transformed the challenges of winter into masterful works of art. Although aesthetically pleasing, the discomfort of bitter winds and bone-chilling temps are realities for those residing in Japan. (With the exception of Okinawa and Japan’s southernmost islands.)

Whispers of Spring

So, when spring rolled around for this Ninja Baker (when living in Japan), my spirits lifted. Instead of seeing stark tree branches shivering grey, delicate pink cherry blossoms quivered. Bushes which had been bare for months, boldly pronounced the start of a new season with fuchsia and red azaleas.

Katsuura, Japan - A small town where cherry blossoms and
Girls' Day are celebrated in a big way.

Although I’ve lived in Southern California for many years, flowers, chirping birds and reminders of spring still bring a rush of gratitude. The miraculous cycles of life and the beauty that appears out of thin air leaves me in awe. And it looks like a few others are also inspired by Mother Nature.

Spring awakenings, coffee and tea are the themes of Laura of The Spiced Life’s Creative Cookie Exchange party today. (Please scroll down to see Laura’s invite to you.) Cookies filled with matcha green tea cream are my offering. I brought color to pale sugar cookies by filling the middles with green tea matcha cream.

Matcha green tea is an anti-oxidant.
Pour matcha powder into hot water, sprinkle matcha into cookies for a double green tea boost.

If you are ready to spring into a new season with a lighter step, my sugar cookies with matcha cream are designed for you. The cookie sandwiches provide a kick of sugar and caffeine.

Sugar Cookies with Matcha Green Tea Cream rest on a plate
fashioned in the form of a good luck hyotan gourd.

Instead of desiring a snooze on the couch, I do believe my cookies filled with green tea cream will keep you alert…and ready to step into the springtime outside your door. Maybe you’ll sniff fragrant flowers! Perhaps you will hug a tree! What is your favorite thing about spring? Love to hear!

Matcha Green Tea Cream Filled Sugar Cookies, #Creative Cookie Exchange

Time to celebrate! Spring is stepping into our vanilla snow covered world...(With the exception of a few tropical spots on planet Earth.) I've filled sugar cookies with green tea matcha cream and created another reason to celebrate!

Ingredients:

For the cookies:

1 package of sugar cookies mix
1 tablespoon flour
1 egg
½ cup softened butter
Colored sugar

For the matcha cream:

5 tablespoons softened butter
4 ounces ( ½ package of) cream cheese
3 tablespoons French Vanilla organic half and half
2 tablespoons matcha green tea powder
1 cup white chocolate powder (Like the cocoa sold at The Coffee Bean & Tea Leaf)

Directions:

For the cookies:
Follow directions for cut out cookies on the package. If there are none, add one tablespoon of flour along with the egg and butter. However, there is no need to roll out the dough. Shape into small balls and flatten with the bottom of a sugar covered glass.

Tip: The sugar will adhere better to the glass if the bottom is slightly moistened with water.

For the matcha cream:
Beat together the butter and cream cheese until well combined.

Pour in half and half and matcha.

Add white chocolate powder.

Slather on the bottoms of the cookies to make matcha cream cookie sandwiches.

A note from Laura, our Creative Cookie Exchange hostess:

The theme this month is Wake from Winter with Coffee and Tea--because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

Vanilla Rooibos Tea Cookies from All That's Left Are The Crumbs
Matcha Green Tea Cream Filled Sugar Cookies from NinjaBaking.com
Orange Spiced Tea Cookies from A Baker's House
Chocolate Espresso White Chocolate Chunk Cookies from Karen's Kitchen Stories
Mocha Viennese Swirl Cookies from Baking Yummies
Hazelnut Espresso Cookies from Basic N Delicious
Café au Lait Bars from The Spiced Life
Piped Coffee Butter Cookies from Made with Love
Chai Chocolate Chip Cookies from Noshing with the Nolands
Coffee Crisps from Magnolia Days
Matcha White Chocolate Cookies from It’s Yummi!
Jasmine Lychee Green Tea Shortbread from Food Lust People Love
Mocha Meringue Cookies from Cookie Dough & Oven Mitt
Earl Grey French Macarons with Honey Rose Water Buttercream from Sweet Cinnamon and Honey

A sweet bite of green tea and vanilla.

Wishing you possibilities which bloom into beautiful realities.

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:

matcha green tea cream filled cookies recipe

Japanese

#Creative Cookie Exchange

Strawberry Pocky Chocolate Cookies, #Creative Cookie Exchange

NinjaBaker — Mon, 17 Feb 2014 06:13:08 +0000

Strawberries sparkle on vines throughout Japan. Elegant patisseries showcase the red jewels atop cakes and ice cream sundaes. Strawberries are also consistently combined with chocolate. As a child in Tokyo, I always tried to make my chocolate strawberry lollipop last as long as possible.

Apollo: One of many popular strawberry chocolates in Japan.

When Laura of The Spiced Life invited me to her Creative Cookie Exchange starring chocolate and berries, I was delighted to have an excuse to create an indulgent cookie inspired by ever-creative blogger Averie Sunshine of Averie Cooks' recipe and the trendy Manhattan Momofuku Milk Bar's compost cookies. (For your invite to join the Creative Cookie Exchange, scroll down to see the note from Laura.)

Hershey's Dark Chocolate Kisses add a deep chocolatey bite to the cookies.

My white chocolate cookie is stuffed with bits of Strawberry Pocky and Kit-Kat from Japan. The Japanese have taken America's Kit-Kat to another level by introducing flavors which include matcha green tea, wasabi (Japanese horse radish), ume (plum blossom) and strawberry.

Japanese Strawberry Kit-Kats

To my Strawberry Pocky Chocolate Cookies, I added American white and semi-sweet chocolate chips. I cut down on the sugar because white chocolate drinking powder was substituted for unsweetened baking cocoa. Surprisingly, the cookie is not that sweet. Happily, the strawberry Pocky and Kit-Kat flavors do shine. Still, next time, I might add a few more strawberry Pocky and Kit-Kats and chocolate chips. Of course, temper the cookie dough to the liking of your sweet tooth.

Strawberry Pocky Chocolate Cookies

Studding white chocolate cookies are Japanese Strawberry Pocky and Strawberry Kit-Kat. Chips of white and semi-sweet chocolate also speckle this whimsical take on traditional chocolate chip cookies. The recipe is inspired by Averie Cooks and Momofuku Milk Bar's Compost Cookies.

Yields approximately 60 small cookies.

Ingredients:

¾ cup unsalted butter, softened
½ cup organic Sucanat sugar
¼ cup organic cane sugar
2 large eggs
2 teaspoons vanilla powder
1 box (3.56 ounces) white chocolate pudding mix
¼ cup white cocoa mix (the kind that you add milk to and enjoy on a blustery winter day)
2 cups all-purpose flour
1 teaspoon baking soda
Pinch of sea salt
¼ cup chopped Strawberry Pocky
¼ cup chopped Strawberry Kit-Kats
¼ cup white chocolate chips
¼ cup semi-sweet chocolate chips
5 ounces (almost half a bag) of Hershey’s Dark Chocolate Kisses, chopped

Directions:

With the paddle attachment of a stand mixer, beat together the butter, sugars, eggs and vanilla bowl in a large bowl. After the ingredients are well blended (about 4 minutes), add the pudding mix and cocoa. (Remember to scrape the bowl often and between additions.) Next, pour in the flour, baking soda and salt. Stir in the Pocky, Kit-Kats and chocolate chips.

Spray a mini ice cream scooper with butter flavored cooking spray. Onto a parchment lined cookie sheet, place mini mounds of cookie dough. Flatten gently with your fingertips.

Lightly cover the cookies with non-stick aluminum foil. Refrigerate or freeze cookie laden cookie sheets overnight. (Or at least 2 hours.)

Preheat an oven to 350 degrees. Bake for 8 minutes. (You should see golden edges on the cookies.) Cool for 3 to 5 minutes…Next, dive in! And enjoy!

Tips: With a spatula, scrape the mixing bowl between additions of ingredients. Do not use sugar free or cook ‘n serve pudding mixes. Also, feel free to substitute brown sugar for the Sucanat.

Strawberry Fun Facts: The plump, ruddy-faced fruits are popular at tables around the world.

Photo Courtesy of 123rf.com

Strawberries from Kent - the Garden of England – splashed with cream are traditional teatime treats served during the Wimbledon tennis tournament. (At the stadium, close to 28,000 kilos (60,000 pounds) of strawberries and 7,000 liters (more than 1,800 gallons) of cream are served.)
In Germany, a party in May is not a true party until Erdbeer Bowle - strawberries swirled in with German sparkling wines - appears.
New York style cheesecakes commonly boast the ruby gems. Also, when too shy to say, “I love you”, many an American boy has offered up a strawberry covered chocolate to an attractive girl.
Since the 1800s, when the Japanese adopted the Western fruit, Japan has become the world’s largest producer and consumer of strawberries. Many Japanese and ex-pats enjoy strawberry picking excursions. Here are two links which cater to the English speaker in Japan.

Japan Guide

Yokoso-Japan

The theme this month is Berries and Chocolate--because we all have a little spring fever! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.

Wishing you a berry delightful week!

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 Cookies recipe

Japanese #Pocky

Kit-Kat

#Creative Cookie Exchange

Chocolate Peppermint Cookies, #Creative Cookie Exchange

NinjaBaker — Fri, 13 Dec 2013 10:05:30 +0000

Do you think Santa worries about his breath on Christmas Eve? After all, it's a special night and Mrs. Santa will expect a kiss under the mistletoe. Help Santa out, bake him a pepperminty cookie!

Scroll down and you'll see many scrumptious recipes from members of the Creative Cookie Exchange. The mighty peppermint was proclaimed as the star flavor by creators of the monthly Creative Cookie Exchange, Rebecka of At Home with Rebecka and Laura of The Spiced Life.

Chocolate cookies kissed by candy cane Hersheys.

Next to the carrots for Rudolph, I'm offering Santa chocolate peppermint cookies inspired by Bakerella (the queen and originator of cake pops.) I riffed on one of Bakerella's latest blog recipes entitled Dark Chocolate Peppermint Cookies. The result? Pops of peppermint chocolate colliding with fudgy cookies. I do believe Santa Claus (and Mrs. Santa!) will be quite pleased if you pile a stack of chocolate peppermint cookies on a plate next to a glass of milk.

Chocolate Peppermint Cookies

Fudgy goodness popping with peppermint and topped with candy cane kisses.

The cookies are inspired by Bakerella's Dark Chocolate Peppermint Cookies.

Ingredients:

1½ cups all-purpose flour
½ cup unsweetened baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons instant espresso powder
½ cup softened butter
1½ sugar
2 eggs (at room temperature)
1 teaspoon vanilla extract
1 cup York peppermint pieces
1 cup semisweet chocolate chips
24 Hershey’s candy cane kisses

Directions:

Whisk the flour, cocoa, soda, salt and espresso powder together in one bowl.

With the paddle attachment, beat the butter and sugar in the bowl of a stand mixer.

Drop the eggs in one at a time. Mix in the vanilla.

Slowly pour in the flour blend to the butter / eggs / sugar bowl.

Gently incorporate the York peppermint pieces and chocolate chips into the mix.

Refrigerate the dough for half an hour.

Roll the cooled dough into mini balls. (I used a mini ice cream scooper.)

Bake on parchment lined cookie sheets at 350 degrees for 10 to 12 minutes.

As soon as the cookies emerge from the oven, press an unwrapped Hershey candy cane kiss in the center of each one. If possible, cool before eating.

To join in the fun, just complete the steps below:

1. Write a blog post with recipe and original photo. The theme this month is peppermint! We would like the recipe to be one you’re making for the first time, and photos must be original.
2. Post the Cookie Exchange badge somewhere on your blog so others can join in the fun:

3. Make a good faith effort to visit and comment on the other cookies in the Linky party. We all love cookies so that should be easy!
4. LIKE the Creative Cookie Exchange Facebook Page
5. FOLLOW the Creative Cookie Exchange Pinterest Board:
6. LINK your blog post below using the Linky tool

You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration for this month's theme, check out what all of the hosting bloggers have made so far:

Chocolate Peppermint and chocolate Chip Cookies from Karen at Karen’s Kitchen Stories
Chocolate Peppermint Cookies from Kim at Ninja Baking
Chocolate Peppermint Crinkle Cookiess from Holly at A Baker’s House
Cocoa Peppermint Cookie Bark from Laura at The Spiced Life
Mint Chocolate Cookies from Jill at Made with Love
Peppermint Bark Shortbread from Stacy at Food Lust People Love
Peppermint Dark Chocolate Drizzled Coconut Macaroons from Felice at All That’s Left Are the Crumbs
Peppermint French Macarons from Miranda at Cookie Dough and Oven Mitt
Peppermint Mocha Cookies from Sophia at If I Ever Owned a Bakery

Wishing you minty kisses under the mistletoe.

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 peppermint cookies

recipes

Bakerella-inspired

#Creative Cookie Exchange