The Ninja Baker - #vegan

Au Lac: The Vegan Vision of the Amazing Mai Ngyuen

NinjaBaker — Mon, 15 Aug 2016 05:57:11 +0000

A treacherous Vietnamese regime dictated escape. So, in the stealth of night, Mai Ngyuen and her current husband stowed away on a boat headed to America. A sister awaited their arrival in Texas. The food culture of her new homeland was a shock. “The serving of steak (for one) would feed an entire family in Vietnam.” Still, assimilation was important. So Mai lined up for the steak lunches at the college cafeteria with her American classmates. Yet, Mai’s body rebelled. Soon she was praying to Buddha to heal her body wracked with illness. Mai’s prayers led her to a plant based diet.

Inspired to share her miraculous recovery, she campaigned her MD husband for funds to open up the vegan Au Lac restaurant. Her husband protested and predicted, “Doors will close within 6 months.” But Mai got the monies needed for the vegan restaurant. In 1997 she opened the doors of Au Lac in Fountain Valley. With the assistance of her mute Chef Ito, the Fountain Valley location continues to draw crowds. Besides managing her successful restaurant, Mai gave birth to two beautiful daughters. (Both vegan!)

To the delight of pre-theatre crowds, Mai also opened another vegan Au Lac in downtown LA in 2014. Mai always aims to deliver Asian inspired cuisine that is “nutritious and satisfies the taste buds.” (And made from non-GMO organic products.) Garlic Basil Noodles are amongst the restaurant’s fan favorites. Au Lac’s rich desserts say sayonara to sugar. They’re made from dates, nuts and other natural sweeteners. Au Lac delivers conscious meals with care…and reflects the values of lovely Mai Ngyuen.

１９８０年に、 MAI NGYUENさんはベトナムの厳しい政府から逃れるために、密航してアメリカにたどりつきました。そのとき、今のご主人も彼女とアメリカへ渡りました。彼女の姉がテキサスに住んでいたので、二人はそこで暮らし、学校に通いました。テキサスは肉料理で有名な州なので、毎日肉ばかりを食べて生活していました。そのため、彼女は病気になってしまいました。彼女は仏教を信仰していたので、大仏に祈り、仏教の教えに従って、肉を食べるのをやめました。すると、彼女はすぐに元気になりました。彼女のご主人は、医者として働いていたので、彼の仕事のためにカリフォルニアに引っ越しました。 MAI NGYUENののご主人はヴィーガン料理のレストランAU LACを開店することを反対しましたが、彼女は彼を説得し1997に最初のレストランをオレンジキャオンティに開店しました。そして、2014年に２番目のAu Lac を開店しました。米から作った麺（めん）を、にんにくとバジルで味付けした「Garlic Basil Noodles」です。Au Lacレストランでは、健康的なデザートも提供（ていきょう）しています。ナツメヤシとピーカンナッツを使ってつくったパイ生地（きじ）は絶品です。とにかく自分の健康のためにAu Lacの料理をお試してください。

SaveSave

Owner, Mai Ngyuen is dedicated to take the “rabbit food” labels off of vegan fare. At her Au Lac restaurants she succeeds in serving upscale organic dinners and desserts. Au Lac is also open for lunch and serves vegan alcohol.

オーナーのMaiさんは、味はもちろん栄養も考慮して料理をご提供しています。Au Lacはヴィーガンのレストランですので「肉、魚、卵、乳製品」を一切使用せず、新鮮な野菜と穀物などの植物性食材のみで作った料理を楽しめるお店です。

Wishing you sweet visions and dreams come true.

Sushi roll and cocktail photos courtesy of Au Lac.

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.

SaveSave

Tags:

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

a Rafflecopter giveaway

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.

Tags:

Lemon Brasadella Italian Coffee Cake, #TwelveLoaves

NinjaBaker — Tue, 03 Mar 2015 09:00:00 +0000

When Life gives you lemons, make Sugar Free Lemon Brasadella Italian Coffee Cake! What is the sourest lemon sentence you can give a foodie? A doctor demanding a reduction in sugar, threatening diabetes gave this Ninja Baker a wake-up call. Good news is I lowered my numbers and am no longer on the diabetes precipice. I also learned to eat protein before diving into dessert. Previously I skipped the bacon and filled up a ginormous frozen yogurt cup.

Sugar-free, gluten-free lemon Brasadella Italian coffee cake goodness.

Adapting a gluten-free donut recipe from BabyCakes Covers the Classics by Erin McKenna (vegan and gluten-free guru to the stars, popular owner and cookbook author), I was inspired to experiment like Ms. Erin in the baby stages of BabyCakes. Plus I had great success baking a Paleo Pound Cake using stevia and erythritol (an aspartame-free sugar substitute)…Sooo I decided to put my many lemons, bottles of lemon extract and Penzeys Spices lemon peel into a sugar free, gluten-free Italian coffee cake.

Coffee cake with a lemon pucker Italian style.

Sugar-free, gluten-free Lemon Brasadella Italian Coffee Cake baking in the oven smells luscious. Lemon scents wafting through the apartment had me hopeful. Turning the lemon coffee cake out of the bundt pan proved promising, too. I drizzled a simple lemon glaze (made with organic lemon juice and real powdered sugar) over the coffee cake. I sliced a sliver of Lemon Brasadella; said a quick prayer and took a bite. The texture, the crumb of the moist lemon Italian coffee cake were splendid. A+. Lemon definitely said hello – which is a good thing if you like lemony baked goods. However, there was a slight stevia aftertaste. Next time, I’ll increase the erythritol and reduce the stevia measurements. (Both corrections are reflected in the recipe below. (Originally I used one cup of erythritol and a ½ tablespoon of stevia.) If you were born without a sweet tooth you might like to keep the erythritol to a cup. Plus, if you want to keep true to the tradition of the Italian Brasadella Cake, baking more lemon pucker and less sugar is right in line.

A drizzle of lemon glaze brightens Italian Brasadella coffee cake with a touch of true sweetness.

Love to hear how you’ve turned lemons into sweetness in your life!

Lemon Brasadella Italian Coffee Cake

Lemon fans will love the luscious lemon flavor and the calorie conscious can now allow themselves cake!

Ingredients:

Lemon Brasadella Italian Coffee Cake

2 cups rice flour blend
½ cup coconut flour
1¼ cup erythritol
¾ teaspoon liquid stevia
Rind of 1 lemon
1½ teaspoons lemon juice
3 teaspoons lemon extract
1 teaspoon (Penzeys Spices) powdered lemon peel
3 teaspoons baking powder
3 tablespoons organic all vegetable butter flavor shortening
4 eggs, slightly beaten
8 teaspoons milk

Lemon Glaze

¾ cup powdered sugar
2 tablespoons lemon juice

Directions:

Lemon Brasadella Italian Coffee Cake

Fold all ingredients together by hand in a large bowl until well combined.

Ninja Note: The batter is more like bread dough and less like cake batter.

Spread the batter into a bundt pan well greased with coconut oil and floured with coconut flour.

Bake in a 375 degree oven for 40 minutes or until a toothpick inserted in the center comes out clean.

Lemon Glaze

Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Rossella from Ma ch ti sei mangiato, and our theme is Italian Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Olive Breads!

Calzone from A Baker's House
Ciabatta from Ma che ti sei mangiato
Italian Easter Cheese Bread from Kudos Kitchen By Renee
Lemon Brasadella Italian Coffee Cake from NinjaBaker.com
Pane Bianco Filled with Tomato, Basil, and Garlic from Never Enough Thyme
Pane di Genzano from Karen's Kitchen Stories
Pane di Pasqua (Italian Easter Bread) from Cake Duchess
Pane Toscano (Tuscan Bread) from girlichef
Parmesan Garlic Grissini from From My Sweet Heart
Rosemary Red Onion Beer Bread from Shockingly Delicious
Quick Focaccia Bread from Basic N Delicious

If you'd like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves!

Wishing you sour lemons which are easily transformed into sweet delights.

The Ninja Baker

© ™ Watkinson 2012

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

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

Tags:

Gluten-Free Donuts, #SundaySupper

NinjaBaker — Sun, 01 Mar 2015 00:23:15 +0000

I nibbled the Ninja Baker’s adaptation of a BabyCakes gluten-free donut. Deeeelicious! Whew! Substituting banana for applesauce along with a few other Ninja tweaks made for one scrumptious gluten-free donut. Dare I say it? I do believe my gluten-free donut was better than a regular cake donut! Added bonus: My gluten-free donuts are also vegan!

Simple but scrumptious, this gluten-free and vegan donut is a royal delight!

Today’s #SundaySupper chat at Twitter is all about recipes using beans. (Scroll down to see your invite to the virtual dinner table.) So, Erin McKenna’s BabyCakes gluten-free and vegan cake donut recipe, which requires garbanzo bean flour, fits the bill. To honor the beanirific #SundaySupper theme, I also added vanilla bean paste.

Dipping my gluten-free and vegan donuts into rose-colored candy melts, a few musings about the humble bean stirred…

Believing good would result from his handful of magic beans, Jack grew an enormous beanstalk and the courage to find comfort for his mother. A mere fairy tale character you say? Fair enough.

Organic sugar, bananas and flours only make goodies like gluten-free donuts even better!

But, do you know the true-life story of gluten-free, vegan BabyCakes owner and cookbook author, Erin McKenna? Just in case you’ve never heard of BabyCakes; the bakeshop to the stars is thriving in LA, NYC and Disney World. BabyCakes cookbooks featuring gluten-free and vegan desserts probably fly off Amazon shelves almost as often as their divine bakeshop desserts.

Once upon a time, the queen of gluten-free and vegan goodies, Erin McKenna, followed her heart and gave up a cushy job so she could create treats for kids with food allergies. Initially she struggled with a string of failed recipes. However, she persevered and did her homework. Erin studied Julia Child’s recipes and analyzed how best to create comparable gluten-free and vegan treats. The BabyCakes owner / author also dove deep inside for answers on how to make her heart’s dreams true.

“I’d meditate a lot and have a clear mind and would just kind of intuitively start throwing things in a bowl and take notes about how things would turn out. Over time I developed an understanding of the ingredients and how they worked and what they did in a recipe.” (Erin McKenna, She-ro of BabyCakes, HelloGiggles.com)

Cat's Meow Donut!

So, do you have a handful of magic bean ideas you’d like to see flourish? How about planting one this week?

Need a tad more encouragement?

"Though thy beginning was small, yet thy latter end should greatly increase." (King James Bible, Job 8:7)

Not comfortable with a Bible quote? Read more about Erin McKenna’s story at HelloGiggles.com and/or Healthy, Happy, Life.com

Or ponder the humble beginnings of billionaire author JK Rowling who scribbled the start of the Harry Potter series on paper napkins!

SaveSave

Gluten-Free (and Vegan!) Donuts

A gluten-free donut magically poufs up deliciousness in the oven thanks to a BabyCakes recipe tweaked by the Ninja Baker. A simple blend of flours, a soupçon of leavening agents whisked in with bananas and vanilla bean will bring on a strong case of the happys. P.s. If a touch of anything banana bothers you, substitute applesauce.

Ingredients:

1 cup organic cane sugar
¾ cup garbanzo bean flour
¼ cup potato starch
¼ cup corn starch
¼ cup arrowroot
1½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon table salt
Pinch of baking soda
1/3 cup coconut oil (the liquid kind/canola oil works too)
6 tablespoons mashed up bananas
¼ cup vanilla bean paste
½ cup hot water

Directions:

Whisk together the dry ingredients. (Sugar, flours, potato and corn starches, arrowroot, baking powder, xanthan gum, salt and baking soda.)

Stir in the coconut oil, bananas, vanilla bean paste and hot water. Combine well.

Divide the batter amongst 12 wells of well-greased (with coconut oil) donut pans. Bake for 18 to 25 minutes in a 325-degree oven.

Dip cooled donuts into candy melts or melted chocolate. Or sprinkle with cinnamon and sugar or powdered sugar. Or just enjoy plain!

Tammi of Momma's Meals another inspirational She-Hero hosts today's beaniristic SundaySupper!

Beantastic Beginners:

Avocado Hummus by Our Good Life
Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
Black Bean Chili Nachos by Brunch with Joy
Chickpea Fries (Panisse) by Curious Cuisiniere
Five Layer Greek Hummus Dip by Food Done Light
Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

Butternut Squash White Bean Soup by Magnolia Days
Chickpea and Bean Soup by Momma's Meals
Classic Cassoulet by Food Lust People Love
Navy Bean & Kale Soup by An Appealing Plan
Navy Bean Soup by The Messy Baker
Slow Cooker Pork and Bean Stew by Nosh My Way
Kielbasa and White Bean Soup by Cosmopolitan Cornbread
Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

Bean and Cornbread Salad by MealDiva
Clams with Black Beans by A Day in the Life on the Farm
Gluten Free Green Bean Casserole by Gluten Free Crumbley
Gold Rush Baked Beans by Lifestyle Food Artistry
Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
Pinto Beans With Cornbread Croutons by Nik Snacks
Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

Arugula Tomato and Beans Flatbread by Family Foodie
Bean and Bacon Tacos by Jane's Adventures in Dinner
Beefy Lima Bean Casserole by Cindy's Recipes and Writings
Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
Italian Beans and Greens by Simply Healthy Family
Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
Skillet Black Beans and Pork by Cooking Chat
Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

Chocolate Covered Espresso Bean Bark by Love and Confections
Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
Flourless Mocha Brownies by That Skinny Chick Can Bake
Gluten-Free Black Bean Brownies by Wallflour Girl
Gluten-Free Donuts by NinjaBaker
Pecan Praline Black Bean Brownies by Rhubarb and Honey
Soy Awesome Cookies 2.0 by What Smells So Good?
Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
Sweet Bean Pie by Shockingly Delicious
Vanilla Bean Creme Brulee by Noshing With The Nolands

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

Wishing you a handful of magic beans which flourish beyond your wildest imagination!

The Ninja Baker

© ™ Watkinson 2012

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

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

Tags:

Vegan Midori Melon Cupcakes, #CupcakeDay

NinjaBaker — Mon, 08 Dec 2014 09:01:00 +0000

Christmas in Tokyo is a commercial affair. Tinseltown LA is similar. Last Christmas, I was touched to see true reverence for the season in Medina, Ohio. Snowy churchyards cradled full-size crèches. Never had I seen so many Nativity scenes or churches in one location. My heart still warms at the memory.

Japanese Midori Melon liquor infused vegan cupcakes...designed to keep you in good spirits!

Yet I confess I also smile when seeing photos of Tokyo dressed up for Christmas. The illuminated Omotesando Hills looks like fairyland. (The avenue gives Disneyland’s Main Street at Christmastime a run for their money.) The Louis Vuitton, Chanel, Prada shops in the Omotesando/Harajuku area also vies for the most creative Christmas displays. Similar to Beverly Hills’ Rodeo Drive. Strolling down Omotesando or Rodeo Drive is like walking through the pages of a glossy magazine. Or sipping a glass of sophisticated Japanese Midori Melon liquor. The experience is not substantive but is fluffy fun.

Holiday Cheer: Vegan Midori Melon Cupcakes

As a cheeky Christmas cheers to my hometown of Tokyo and my present home in LA, I created a Vegan Midori Melon Cupcake. The way to win friends and influence people in la-la land (remember Dale Carnegie?) is to bake something vegan and/or gluten-free!

Swirls of Midori Melon frosting says Merry Christmas to this vegan cupcake recipe.

The Vegan Midori Melon Frosting is the best part of the cupcake. (Isn’t it always?) Although tinged with the adult taste of Midori Melon alcohol, the frosting resembles the iced Japanese Mister Donuts I inhaled as a child. Yes, it’s sweet. But you sort of need a scrumptious frosting because the cake is well, vegan. The cupcake is whole milk and egg-deprived. But as vegan baked goods go, I’d give the cake a B+ for softness and texture. Still, I’m happy to say Happy Christmas this season with Vegan Midori Melon Cupcakes!

Vegan Midori Melon Cupcakes

Muskmelon flavored Japanese Midori Melon liquor is swirled into this vegan vanilla cupcake recipe. The Midori Melon cupcake is soft and tastiest when topped with the Ninja Baker's Vegan Midori Melon Frosting.

The cake recipe is adapted from Je suis alimentageuse Vegan Midori Melon Frosting is a NinjaBaker.com special.

Ingredients:

For the cupcakes:

1 cup vegetable oil
1½ cups sugar
4 Ener-G egg replacer vegan eggs
2 teaspoons vanilla extract
3½ cups flour
1 teaspoon salt
2 teaspoons baking powder
1½ cups almond milk
½ cup Midori Melon liquor

For the frosting:

8-ounces vegan cream cheese
6 cups powdered sugar
3 tablespoons Midori Melon liquor
Green food coloring

Directions:

With a handheld electric mixer beat together the vegetable oil, sugar, vegan eggs and vanilla extract. Sift in the flour, salt and baking powder. Pour in the almond milk and Midori Melon liquor.

Bake in a 350 degrees oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with Vegan Midori Melon Frosting: Fluff up 8-ounces of vegan cream cheese. Gradually add 6 cups of powdered sugar and the Midori Melon. Squeeze in drops of green food coloring.

If the vegan trend is not one you embrace, here’s a display of stellar cupcakes celebrating Cupcake Day. The celebration is hosted by the always creative and talented Coleen, The Redhead Baker.

Hot Cocoa Cupcakes by The Redhead Baker
Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
Vanilla Candy Cane Cupcakes by Noshing With The Nolands
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
Nerds Cupcakes by Amy's Confectionery Adventures
Vegan Midori Melon Cupcakes by NinjaBaker
Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
Cranberry Apple Cupcakes by The Pajama Chef
Almond Joy Cupcakes by Our Eating Habits
Buttered Rum Cupcakes by Adventures in All Things Food
Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
Almond Joy Cupcakes by Food Lust People Love
Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
Peppermint Patty Cupcakes by Comfortably Domestic
Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
Lemon Cupcakes by Miss Information
Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
Cupcake Christmas Wreath by Lick the Spoon

Wishing you cupcake sweetness and joy!

The Ninja Baker

© ™ Watkinson 2012

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

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

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

© ™ Watkinson 2012

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

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

Tags:

Vegan Apple Biscoff Cinnamon Rolls, #TwelveLoaves

NinjaBaker — Sun, 05 Oct 2014 22:40:42 +0000

The apple is one VIP in the fruit family. Eve tempted Adam with an apple. Sir Isaac Newton’s wonderment about falling apples allegedly led to theories about gravity. And the Apple logo is now associated with high-tech computers and iPhones! Poet Patrick Blanche even wrote a Japanese-style haiku poem about the firm-skinned juicy-fleshed apple.

One apple, alone
In the abandoned orchard
Reddens for winter.

~Patrick Blanche (Translated by Michael R. Burch)

Ample apple-spotting is also available in Boulder, Colorado.

In Japan, whether it's a mom-and-pop store or an exclusive supermarket, Fuji apples takes center stage. Some apples even have ribbons of injected honey. As autumn rolls around in Japan, city folk pack bento box lunches and head to farms to hand pick apples. (Depending on the farmer, apples are purchased individually or by weight.)

Aomori and Nagano (north of Tokyo) are the biggest apple producers in Japan. Aomori is also home to the world’s largest beech wood forest. (It’s a UNESCO World Heritage site.) So, in addition, to gorgeous Fuji apples, city dwellers are rewarded with breathtaking scenery and fresh air!

Seeds of my musings about apples stem from Heather of Girlichef who chose the autumn appropriate apple theme for October’s bread baking #TwelveLoaves group.

Apple crisp crumbles and Biscoff blend in a vegan cinnamon roll.

As I had organic Fuji apple crisps in the pantry, I created a fruity fairy dust courtesy of my food processor. I sprinkled the apple crumbles atop Biscoff slathered on a vegan cinnamon roll dough. (Biscoff is a peanut butter like spread made of scrumptious cookies!)

Crunchy apples, autumn leaves and the scent of baking cinnamon rolls
sing October happiness.

The recipe below will yield extra frosting. Cinnabon sells extra frosting with their cinnamon rolls. (Not that I’m defensive about additional sugar.) Speaking of Cinnabon (which I love), this vegan apple Biscoff cinnamon roll is like the restrained grownup version of America’s beloved airport must-have comfort food.

Biscoff is rich so I eliminated the traditional melted butter over the dough. Surprisingly the combo of the sweet Fuji apple bits and the Biscoff did not add any kid style cinnamon roll sweetness. Instead cinnamon was the star. Oh, the roll was still on the breakfast dessert side, but a sophisticated version. (Am I allowed to say that about a cinnamon roll?) The apple bits did give a nice appley texture but not real apple flavor. Next time maybe I’ll try fresh apple.

Vegan Apple Biscoff Cinnamon Rolls

Biscoff and apples do a nice job to create a compare and contrast of soft bread and crunchy filing. However, they play second fiddle to the cinnamon flavor.

Good news about these cinnamon rolls: Besides the fact that they are vegan, the dessert breakfast bread seems to please all ages. A candy-popping teen to hip late-20 somethings to a friend closer to my young age (wink, wink) declared their affection for my Vegan Apple Biscoff Cinnamon Rolls.

Adapted from recipes on the Minimalist Baker.

Ingredients:

1 cup vanilla flavored almond milk
5 tablespoons vegan butter (I used Earth Balance) *3 tablespoons will be melted with the milk, 2 tablespoons will cover the rolls
Instant yeast, 1 packet
1 tablespoon coconut sugar
Pinch of sea salt
3 cups all-purpose flour
2 tablespoons coconut flour
½ - 1 tablespoon cinnamon
1 packet (2.2 ounces) of organic dried Fuji apples (I used Bare Fruit) pulverized into fruity fairy dust courtesy of your food processor
1 jar (14 ounces) of Biscoff

Directions:

Melt 3 tablespoons of vegan butter in the almond milk over medium heat. Do not let the mixture boil. The temperature should reach 110 degrees on your candy thermometer and/or feel lukewarmish.

Pour the mixture into your mixer bowl. Sprinkle in the yeast and allow to activate for about 10 minutes. Stir in the salt and 1 tablespoon of sugar.

A KitchenAid or similar heavy-duty mixer will make this next step easy: With the hook attachment in place, gradually add the flours. (About a ½ cup at a time.) Aim to form a ball.

Transfer to a floured board. With flour covered hands, gently knead.

Place the dough ball in a canola oil coated clean bowl. Seal the bowl with plastic wrap. Find the warmest place in your kitchen (or home) and wait one hour. You should see your dough double in size.

Onto a floured cutting board, roll out the dough ball into a rectangle. Slather Biscoff atop the dough. Sprinkle with Fuji apple bits and cinnamon.

Cover your hands with flour and/or wear plastic gloves dipped in flour. Roll up the cinnamon rolls from the wide end of the dough into a log. With a sharp (flour dipped) knife cut the log into 2 inch rolls.

Place the cut pieces into a well-buttered 8 x 8 inch pan. Brush 2 tablespoons of melted butter onto the rolls. Setting the pan atop your oven; preheat the oven to 350 degrees. Once the oven thermometer reads 350, pop the cinnamon rolls into the oven. Bake for 30 minutes or until golden brown.

While the cinnamon rolls cool, whip up the frosting: Cream 8 tablespoons of Earth Balance (or similar vegan butter) with 8 ounces of non-dairy cream cheese (such as the Tofutti brand.) When fluffy add ½ a teaspoon of vanilla extract. Gradually beat in 4¼ cups of powdered sugar. (If you prefer Cinnabon sort of frosting, add more sugar. My friends tend to like a more subtle taste of sweet.) Smooth the luscious creamy frosting over the cooled cinnamon rolls.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers. Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Pear Breads!

#TwelveLoaves: Apples

Apple and Ham Pizza from Karen's Kitchen Stories
Apple Braid Bread from Basic N Delicious
Apple Cider Levain Bread from A Shaggy Dough Story
Apple Cinnamon Bagels from Kudos Kitchen by Renee
Apple Cinnamon Rolls from That Skinny Chick Can Bake
Apple Cranberry Bread from Try Anything Once Culinary
Apple Harvest Bread from Cake Duchess
Fresh Apple Bread with Praline Topping from Never Enough Thyme
Praline-Apple Bread from A Baker's House
Savory Apple-Brie Pull-Apart with Curried Apple Butter from Culinary Adventures with Camilla
Triple Apple Bread from girlichef
Vegan Apple Biscoff Cinnamon Rolls from NinjaBaking

If you’d like to add your bread to this month's #TwelveLoaves collection, here’s what you need to do:

Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.

Wishing you an abundant autumn harvest of your heart's dreams and desires!

The Ninja Baker

© ™ Watkinson 2012

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

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

Tags:

#vegan

#TwelveLoaves

Vegan Mini Chocolate Cream Cakes, #SundaySupper

NinjaBaker — Sat, 04 Oct 2014 22:39:57 +0000

Have you ever tripped and found yourself sprawled out on the sidewalk? I’m not speaking metaphorically. I woke up anxious about my massive to-do list. I pushed the feelings aside. Women are masters of multi-tasking, right? Starbucks in hand, I was determined to check off the items. Life had other plans. Preoccupied with “priorities” while scanning Santa Monica storefronts, the jagged sidewalk escaped my attention. Splat!

Life is full of surprises...including delightful ones such as
Vegan Mini Chocolate Cream Cakes!

Sweet Lessons Learned from the Spill:

1. Stay present.
2. People are kind. Strangers helped this Ninja Baker up and brought out paper towels to staunch the blood.
3. Life is benevolent too. My expensive pink glasses and iPhone were spared the scratches.
4. Dancing pays off. At my tender age (cough, cough) bones can easily be broken. I believe body tone prevented severe damage.
5. Last and not least, once again I learned that I’ve got the most wonderful husband in the world. Despite his stressful, super-busy work on a hit TV show, he was willing to come home and drive me to emergency. (I initially refused until circumstances pushed me to pick up the phone.)

Little things can mean a lot...and taste sooo good. You got it!
Like Vegan Chocolate Mini Cakes garnished with a sliver of Japanese persimmon.

More Blessings:

Scrumptious (and healthy!) Vegan Mini Chocolate Cream Cakes! The elegant, easy vegan chocolate dessert was on my to-do list for this week’s unprocessed food themed #SundaySupper. After the trauma of stitches, to have a tasty, quickly made chocolate vegan recipe at hand was a gift. (Recipes, tips and lighthearted chat will commence on Twitter at 7 p.m. ET. Scroll down for your invite.) Pecans and dates create a crunchy, yummy foundation for these mini cakes. Rich cocoa, coconut oil and cashews create a dark chocolately cream filling.

Japanese persimmon is very compatible with crunchy nuts and creamy chocolate!

Pecan bits are a superb garnish. But… Japanese winter persimmons peek out to say hello in autumn. Sooo, this Ninja Baker had to celebrate the season with the sweet, firm fruit. I sliced up a persimmon, sprinkled a bit of coconut oil, cinnamon and brown sugar (use organic to stick with the unprocessed foods theme) and roasted the Japanese kaki persimmon. The result? A guilt-free, good-for-you chocolate dessert!

Vegan Mini Chocolate Cream Cakes

Vegan and gluten-free, these luscious chocolate cream cakes rival "regular" chocolate mousse. The crunchy nutty chocolate crust tops it off to make these minis a pièce de résistance. A sliver of Japanese persimmon bathed in a bit of coconut oil, cinnamon and organic brown sugar is a highly recommended garnish.

This recipe is inspired by One Green Planet.

Ingredients:

Nutty Chocolate Crust:

1 cup pecan meal (nuts crumbled courtesy of a food processor)
4 large Medjool dates
½ cup unsweetened cocoa
1 teaspoon vanilla extract
Pinch of sea salt

Chocolate Mousse Filling:

2½ cups cashew pieces
½ cup coconut oil (the liquid kind)
¾ cup raw honey or maple syrup
½ cup water
2 teaspoons vanilla
¾ cup unsweetened cocoa
2 large Medjool dates

Garnish:

1 Japanese persimmon
1 tablespoon organic brown sugar
½ -1 teaspoon cinnamon
2 tablespoons pecan meal and/or whole pecans

Directions:

The Prep:

A mini cheesecake pan by rubbing coconut oil into the wells.

Pour the cashews into a bowl and fill with water so the nuts are just covered.
Soak for 15 minutes.

The Process:

Place all chocolate crust ingredients into a food processor. Pulse until well blended. Scoop out generous chocolaty tablespoonfuls and press into the mini cheesecake pan wells.

Ninja Note: Pans with easy release bottoms are extremely helpful when making elegant mini cakes.

Blend all the filling ingredients with a blender. Scrape often to ensure everything is coated in chocolate and well blended.

Divide the filling amongst the wells.

The Garnish:

Sprinkle pecan meal onto the mini cakes. If you wish to add a Japanese persimmon garnish; slice the persimmon into triangle slivers. Sprinkle with coconut oil, brown sugar and cinnamon. Roast for 20 minutes in a 400 degree oven. Be prepared for a comforting aroma of homey cinnamon to waft through your kitchen.

“I’m not a professional chef, I only play one on the internet.” So says DB, Foodie Stuntman of Crazy Food Stunts, the host of today’s #SundaySupper. However, if you visit his site, you’ll see a self-trained gourmet chef. Visit the food bloggers below for more treats.

Alluring Appetizers and Stunning Sides

Brioche Dinner Rolls by That Skinny Chick Can Bake
Stuffed Peppadew Peppers by An Appealing Plan
Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
Sweet Potato Fries by Hezzi-D's Books and Cooks
Indian Spiced Dal and Sag Aloo by Happy Baking Days
Homemade Energy Bars by The Foodie Army Wife
Honey Thyme Chicken by Cindy's Recipes and Writings
Sweet Potato and Carrot Hash by Fit Foodie Runs
Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
Spicy Smashed Fingerling Potatoes by Magnolia Days
Autumn Panzanella by Crazy Foodie Stunts
Black Bean and Corn Salsa by What Smells So Good?
Curried Apple Chips by The Wimpy Vegetarian
Stuffed Acorn Squash by Rhubarb and Honey
Homemade Hash Brown by Basic N Delicious
Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
Basic Roasted Cauliflower by Cupcakes & Kale Chips
Baked Beet Chips by The Dinner-Mom
Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

Authentic Chicken Tinga by Shockingly Delicious
Jacket Potato Party by Jane's Adventures in Dinner
Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
Chicken and Sweet Potato by MealDiva
Chinese Five Spice Chicken Stir Fry by Nosh My Way
Easy Slow Cooker Chili by Amee's Savory Dish
Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
Grilled Burgers with Garlicky Arugula by Cooking Chat
Baked Zucchini with Spicy Tomatoes by Food Lust People Love
Fall Squash Soup by Ruffles & Truffles
Stuffed Sweet Potatoes by Momma's Meals
White Bean Pesto Stew by eating in instead
Seared Pork Stack by annaDishes
Gnocchi with Peas and Pesto by Curious Cuisiniere
Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
Gluten Free Peanut Butter Blondies by Pies and Plots

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

Wishing you the gift to stay present to life's blessings.

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.

Tags:

#vegan

#glutenfree

#SundaySupper

Chunky Monkey Vegan Banana Bread, #SundaySupper

NinjaBaker — Sat, 14 Jun 2014 08:15:54 +0000

Recipes men love is the Twitter chat around today’s #SundaySupper table. (You are definitely invited! Please scroll down for the details.) As my husband, David, is the man I love, I’m contributing his favorite food - vegan fare! Specifically, Chunky Monkey Vegan Banana Bread. (Based on the famed Chunky Monkey banana ice cream sprinkled with bits of dark chocolate and walnuts.)

Vegan Banana Bread: Inspired by the famous Chunky Monkey Ice Cream

As delightful as Chunky Monkey Vegan Banana Bread is to David; FOX TV's Bones fans delight in David's artistic gifts. He’s the creative genius behind the computer and Angelatron graphics on the show. My Renaissance man husband is talented and smart. (He tested two points below genius on an IQ test!) However, what I appreciate most is his huge heart. One example: During Christmas break, he suggested that we drive around Santa Monica handing out cash to those in need.

A soft cake-like crumb and lots of melted chocolate await in every slice of
Chunky Monkey Vegan Banana Bread.

You can see why I’d want to bake up something special for this special man in my life. I found this Chunky Monkey Vegan Banana Bread here at the Peaceful Dumpling. The recipe looked dee-licious! However, it isn’t gluten-free and David shies away from wheat. Despite the warnings of the proprietor at Peaceful Dumpling not to substitute anything, this Ninja Baker sneaked in a rice flour blend for the all-purpose kind. (I also added a few extra chocolate chips.)

Banana bread for the beloved vegans in your life.

The result? My opinion? Not grrreat. But the gluten-free, soy free, nonGMO fantabulous Chocolate Dream chips saved the day. (Bless the magical wonders of chocolate!) The chips mask the slightly ricey flavor. David, however, liked my version of Chunky Monkey Vegan Banana Bread. Here’s a snippet of our conversation after I made his favorite very non-vegan eggs (sprinkled with diced onions and scrambled with splashes of soy sauce and dots of olive oil.)

David: “Can I have a slice of the banana bread?”
The Ninja Baker: “Sure, just remember I still have to take pictures for the blog.”

Minutes later after checking e-mails, I waltzed into the kitchen ready for a Chunky Monkey Vegan Bread photo shoot. Here’s what I found:

David liked my vegan version of chocolate chip banana bread.

Fortunately, I baked two loaves.

Ready to slice up and reveal some Chunky Monkey vegan goodness.

This Chunky Monkey Vegan Banana Bread is highly recommended for those who are or have loved ones with food sensitivities. If not, go for the real thing. I highly recommend this recipe.

Chunky Monkey Vegan Banana Bread

Sensitive to wheat? Dairy? Any products with animals? And LOVE sweets? This Chunky Monkey Vegan Banana Bread is created with love just for you!

Tip: If possible buy Chocolate Dream chips...The guys who recommended them to me at Whole Foods were right about the uber-deliciousness of the dairy free, soy free, nonGMO, gluten-free chocolate chips!

This Chunky Monkey Vegan Banana Bread is adapted from a recipe at Peaceful Dumpling.

Ingredients:

2 cups rice flour blend
1/3 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
3 very ripe bananas
Juice of ½ a lemon
½ cup coconut oil
1½ cups vegan chocolate chips (I used Chocolate Dream chips)

Directions:

Rub coconut oil into two 8” x 4½” loaf pans. Lightly flour the pans, too. Set aside.

Preheat the oven to 375 degrees.

Whisk together the flour, sugar, baking powder, baking soda and salt in one large bowl.

In a separate bowl, mash the bananas with the lemon juice and coconut oil. (A potato masher is a brilliant tool for smushing bananas.)

Add the banana mixture to the flour bowl. Combine well but do not over mix. (You want a tender loaf of bread. Not a tough one.) Gently stir in the chocolate chips.

Bake for 35 minutes or until a toothpick plunged into the centers comes out clean.

Enjoy more recipes created for the special men in the lives of the #SundaySupper crew:

Manly Starters:

BBQ Chicken Nacho by Country Girl in The Kitchen
Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
Burrata Bresaola and Arugula Appetizer by Family Foodie
Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
Devils on Horseback by Nosh My Way
Fried Pickles by Cookin’ Mimi
Garlic and Herb Wine Jelly by What Smells So Good?
Maple Sriracha Chicken Wings by Manu’s Menu
Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
Beef Barbacoa by Casa de Crews
Beef Short Rib Sandwich by Life Tastes Good
Beer Brats with Pepper Relish by Jelly Toast
Beer Can Chicken by Curious Cuisiniere
Chicago Style-Pizza by Small Wallet, Big Appetite
Chili Dog Casserole by Simple Gourmet
Chipotle Pork Chops by girlichef
Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
Colossal Burger by Jane’s Adventures in Dinner
Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
Grilled Chipotle Chicken Pizza by Peaceful Cooking
Grilled Lobster with Miso Butter by Kimchi MOM
Grilled Sweet Guava Chicken by The Foodie Army Wife
Ham and Pineapple Pizza Pockets by gotta get baked
Huevos Rancheros Casserole by Pescetarian Journal
Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
Meatball Burger on Garlic Bread by Healthy.Delicious.
Mom’s Slow Roasted Brisket by Food Lust People Love
Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
Pollo al Peperoncino by Run DMT
Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
Ropa Vieja by Meal Diva
Salt of the Earth Ribs by Culinary Adventures with Camilla
Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
Stuffed Pork Chops by The Not So Cheesy Kitchen
Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

Beer Funnel Cake by Killer Bunnies, Inc.
Black Forest Cake by Noshing with the Nolands
Carob Chip Cookies by Pies and Plots
Chunky Monkey Vegan Banana Bread by Ninjabaking.com
Classic Cheesecake by Hot Momma’s Kitchen Chaos
Fat Man’s Pie by Magnolia Days
Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
Pizookies by That Skinny Chick Can Bake
Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Our #SundaySupper at Twitter is hosted today by Susan of Girl in the Little Red Kitchen. She is one talented baker and is looking for backers to kickstart her online (preservative free) cookie business. Wise investors are bound to walk away with delicious dividends!

Wishing you a special someone to share life's rollercoaster ride.

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.

Tags:

#SundaySupper

#vegan

#glutenfree

#chunky monkey banana bread

#easy

Asian Pizza Rice

NinjaBaker — Sat, 07 Jun 2014 00:31:46 +0000

Dashing out the door to the PTA or a dance party? For a fast and easy dinner, how do you feel about a Japanese-style cheese pizza topped with octopus and mayonnaise? I thought so.

I’ve modified Asian flavor profiles and pizza with The Ninja Baker’s Asian Pizza Rice. This is one of those meals you can whip up in mere minutes. Especially if you’ve already got cooked rice in the freezer. (Simply zap to life in the microwave with a soupçon of water.)

As the husband professes a preference for vegan-ish meals, I try to humor him. (And try to keep my mouth shut when he buys chicken at the Whole Foods hot bar!) So, I made my Asian Pizza Rice with soy cheese. (Of course real cheddar and mozzarella would be sublime.)

Portobello mushrooms provide tasty foundations for Asian Pizza Rice.

For carnivores and non-meat-eaters alike, I’ve found the Portobello mushroom shells add a meaty texture. The mushrooms also provide a pleasant contrast to the soft rice, cheese and flavors.

Asian Pizza Rice

The Ninja Baker’s Asian Pizza Rice is kid-friendly. However, if you are an empty nester and prefer a bit of bite, by all means, pour in more soy sauce and double the garlic, ginger and onion measurements! A dash of sake wine works, too.

Ingredients:

7 Portobello mushrooms
3 cups cooked rice (I used wild rice.)
1/3 cup shelled and cooked edamame soy beans OR cooked sweet peas
1 tablespoon soy sauce
1 tablespoon sugar
1 scallion, chopped
½ yellow pepper, chopped
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
½ teaspoon lemon juice
2 cups grated cheeses (Soy Station cheese is a good vegan option.)

Directions:

Preheat oven to 325 degrees.

Remove the centers of the Portobello mushrooms. Gently clean the mushrooms with a paper towel. With a pastry brush, paint the insides and shells of the Portobellos with sesame oil. Place on a parchment lined jelly roll pan.

Toss the rice with all of the remaining ingredients except the cheese.

With a ice cream scooper, divide the rice mixture into the Portobello mushrooms. Cover with cheese. Bake at 325 for 10 to 12 minutes or until the cheese is melted.

Wishing you recipes that spice up your life with joy!

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 Savories on Pinterest.

Tags:

#pizza

#vegan

#Asian