The Ninja Baker - #TwelveLoaves

Land of Milk and Honey Muffins, #TwelveLoaves

NinjaBaker — Mon, 06 Jul 2015 02:04:14 +0000

Even if you were born with a silver spoon in your mouth, doesn’t the Land of Milk and Honey sound luscious? According to Bible and Talmud experts, The Land of Milk and Honey is a metaphor for Israel, the Promised Land and fertile fields.

Got Milk?

The holy books of mainstream religions tend to be pretty thick, right? But the idea of a Land of Milk and Honey has survived and seared into our consciousness. Maybe the idea has survived because we all need the promise of a better day. The motive to create a more wonderful world for ourselves is a mighty reason to get up in the morning. And we'll keep moving (whether Moses is with us or not) as long as we have a happy place or another plateau we want or need to reach.

Got Manischewitz?

I’d be delighted if you’d share what the Land of Milk and Honey means to you. While you contemplate, the idea, I do highly recommend nibbling on Land of Milk and Honey Muffins. Full disclosure: According to Rabbi Menachem Posner, the honey referred to in the Talmud is date honey. Bee honey - organic Italian Mandarin Orange Honey - was used in this Ninja Baker's Land of Milk and Honey Muffin.

A bite into my Land of Milk and Honey Muffins
may not deliver you to the Promised Land.
But they will take you to your happy place!

Karen of Karen’s Kitchen Stories requested that we all contribute Jewish breads for this month’s Twelve Loaves baking group. (Scroll down for details on how to participate.) I’ve attempted my version of Challah-like braided bread and munched on my yummy Manischewitz donuts. So, why not try a Land of Milk and Honey muffin? And I’m very glad I did. The muffins are mini coffee cakes clad in cupcake cases. Streusel garnish atop a moist, light muffin may just have you thinking you’ve entered the Land of Milk and Honey!

Land of Milk and Honey Muffins

Bite into the tender crumb of a Land of Milk and Honey Muffin and the promise of a sublime mini coffee cake is delivered.

Land of Milk and Honey Muffins are best made with high-quality ingredients and a lot of love.

Adapted from a recipe at NoblePig.com.

Yields 12 muffins.

Ingredients:

Streusel Ingredients:

½ cup all-purpose flour
½ cup sugar
1 teaspoon cinnamon spice
5 tablespoons softened butter

Muffin Ingredients:

¼ cup butter
2 cups all-purpose flour
½ cup sugar
3 teaspoons baking powder
Heaping ½ teaspoon of powdered lemon peel
½ teaspoon salt
1 large egg, at room temperature
1 cup whole milk
¼ cup honey (I used an Italian organic Mandarin honey.)
½ teaspoon vanilla bean paste

Directions:

Preheat the oven to 375° Place cupcake cases into a muffin tin.

Melt the ¼ cup butter in the microwave or over low heat in a saucepan. Set aside.

In a separate bowl, whisk the flour, sugar and cinnamon for the streusel. Cut in the softened butter until a fine crumble appears in the streusel bowl. Set aside.

For the muffin batter, whisk together the flour, sugar, baking powder, powdered lemon peel and salt in another clean bowl.

To the melted and cooled butter, vigorously stir in the egg, milk, honey and vanilla bean paste. Slowly, add the dry muffin batter ingredients. When well combined, divide the batter among the 12-cupcake cases.

Sprinkle each muffin with the streusel.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

#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 Karen from Karen's Kitchen Stories, and our theme is Jewish Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves "A Little Something Sweet" Breads!

Bialys from Karen's Kitchen Stories
Boulou from girlichef
Challah Braid from The Redhead Baker
Land of Milk and Honey Muffins from NinjaBaker.com
Marble Rye Bread from The Bread She Bakes
Montreal Bagels from Cheap Ethnic Eatz
Passover Popovers from Hostess At Heart
Pletlz - Jewish Onion Bread from A Shaggy Dough Story

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

Wishing you places where the promise of happiness awaits.

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.

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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.

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Greek Bread, #TwelveLoaves

NinjaBaker — Mon, 02 Feb 2015 08:00:08 +0000

A symphony of snowflakes may be serenading you in February. But if you live in the Mediterranean basin, you probably have an olive tree or two outside your kitchen window, boasting to you of their verdant branches.

Olives, feta cheese and Greek yogurt swirled into a sweet dough bakes up a great Greek bread!

As our mission in this month’s #TwelveLoaves baking challenge was to included olives, this Ninja Baker did some sleuthing. Apparently the olive is an important fruit. Yes, that green olive adorning your martini is a fruit!

Symbolically the olive is tied with charity and is referenced often in the Bible. (Also, the oil of olives is associated with the anointing of kings in the Bible.) Speaking of the Good Book, spinning in my mind these days is Proverbs 31:25.

New International Version:

She is clothed with strength and dignity; she can laugh at the days to come.

King James Bible:

Strength and honour are her clothing; and she shall rejoice in time to come.

A sprinkle of assorted spices adorns Greek bread.

I seem to be at a point in my life where in minor to major situations, an important question continuously appears: Am I going to serve Love or fear today? Risk-taking, trusting there is a net appears to be on the agenda for 2015. But look at the caterpillar. Does he/she know that all his/her efforts of pushing hard to break the cocoon will result in freedom and beauty? My belief is it simply following instinct.

Golden crusted Greek bread embraces olive and feta cheese flecks.

So what does that have to do with olives and bread? Well, with February’s olive themed bread assignment for #TwelveLoaves, I could have opted out with a simple savory olive pizza muffin. But, I put on my game face and incorporated the challenge of braiding bread. Yes, I attempted the technique in January. The result was delicious but unbraided white bread. This month I took a step forward. I still have some practicing to do. But I’m willing to take baby steps…Especially when the result is bread speckled with olives and feta cheese. I’ve called the bread Greek bread. Olives and feta cheese are my favorite parts of a Greek salad. (Greek yogurt was also substituted for sour cream.) I confess the feta flavor is on the subtle side. But the olives added a surprising nutty sort of texture. The Greek bread serves as a fine foundation for a mountain of cheese, meat or both! My friends at a recent movie viewing party gave two thumbs up. Hope you do, too!

The Ninja Baker's Japanese white bread and Greek bread at a movie-viewing party.

Greek Bread

Olives, feta cheese and Greek yogurt swirled into a basic sweet dough gives way to a simple but satisfying bread. After a whir in the bread maker machine, the sliced olives create a pleasant nutty sort of crunch.

Adapted from the Cuisinart Convection Bread Maker Recipe Booklet (p. 63)

Ingredients:

3 room temperature eggs
¼ cup plus 3½ tablespoons 80-90 degree temperature water (feels like lukewarm bath water)
6 tablespoons Greek yogurt
7 tablespoons room temperature cubed unsalted butter
6 tablespoons crumbled feta cheese
6 teaspoons sliced olives
7 tablespoons organic cane sugar
4¼ cups bread flour
1 tablespoon yeast (active dry, instant or the bread machine kind)

Directions:

In the order listed above, place all the ingredients into the bread pan of a bread baking machine fitted with a kneading paddle. Select the Dough/Pizza Dough selection. When the dough is mixed, kneaded and has risen, remove the dough from the bread machine.

Place the dough onto a floured cutting board. Divide the dough into three equal parts. Braid the bread. Here’s a link to a true braiding expert.

Leave the braided bread in a warm place and allow the loaf to double in size. Paint a whisked egg on top of the bread. Sprinkle with Penzeys Spices' Mural of Flavor or similar spice blend. Bake at 350 degrees for 40 minutes or until golden brown.

#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 Karen from Karen's Kitchen Stories, and our theme is Olives. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves New Year Challenge Breads!

- Black Olive Focaccia from Baking in Pyjamas
- Eliopsomo (Greek Olive Bread) from A Shaggy Dough Story
- Greek Bread from NinjaBaker.com
- No-Knead Green Olive and Feta Flatbread from Rhubarb and Honey
- No Knead Olive Bread from Cake Duchess
- Olive and Tomato Focaccia from Never Enough Thyme
- Olive Campagne Boule from Karen's Kitchen Stories
- Olive Oil Crackers from Ma Che Ti Sei Mangiato
- Olive Tapenade Focaccia from girlichef
- Rosemary Olive Bread from That Skinny Chick Can Bake
- Sun Dried Tomato and Olive Bread from A Baker's House

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

Wishing you kindness, charity and above all love.

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 Savories on Pinterest.

Tags:

#TwelveLoaves

#breadmachinerecipe #olives

#Proverbs 31:25

Whole Wheat Cranberry and Walnut Bread, #TwelveLoaves

NinjaBaker — Tue, 02 Dec 2014 09:10:47 +0000

December days bring a frenzy of indulging in holiday shopping and sweets. It's fun! Sometimes taking a break to savor life's simple pleasures is equally pleasing. Like baking bread. Like biting into a slice of wholesome wheat bread studded with fresh orange, raw walnuts and dried cranberries…

Whole Wheat Cranberry and Walnut Bread

On the rare occasions when the Tokyo skies sprinkled snow onto the train tracks, school would be cancelled. After hearing the good news on the Far East Network radio, I never went back to bed. The miracle of white snow powdering the cement and backyard outside our kitchen window was to be savored. (As was the unexpected school holiday!) To celebrate the special snow day (and to keep warm!), I baked some kind of quick bread.

The concept of baking with yeast was introduced to me in America by a group of Japanese friends who had an an-pan (red bean paste filled buns) baking party. They convinced me a bread baker was a necessity of life. (Not too much arm-twisting was involved. )Thanks to the same friends, I met up with a professional Japanese baker who was moving back to Tokyo. I inherited her bread-baking machine for a small fee.

Soft whole wheat bread filled with cranberry kisses and walnut crunches.

Many moons later, I’m still baking breads. And own a shiny new bread maker. For my first loaf, I made whole wheat cranberry and walnut bread. Despite the cranberries and walnuts, the bread is unsweetened wholesomeness. The crust is firm and the bread soft. Plain, buttered or with a bit of cheese, my whole wheat cranberry and walnut bread embodies the pleasures of rustic simplicity while honoring the flavors of the season.

The Joy of Whole Wheat Cranberry and Walnut Bread. (And cheese!)

If you are craving a fancier bread, scroll down. This month the lovely ladies of the #TwelveLoaves baking group are bringing in December with loaves of holiday cheer. (If you’d like to join, please scroll down for details.) Some of the breads are quite fancy and undoubtedly delicious.

No matter what type of bread you make this season, may your home and hearth be aglow with happiness.

Whole Wheat Cranberry and Walnut Bread

Holiday happiness: Wholesome wheat bread tickled with orange zest, cranberries and walnuts.

This is a bread maker recipe. But, amenable to your standard procedure of knead, rise and bake. (A 350 degree oven for 45 minutes will probably do the trick.)

Adapted from the Cuisinart Convection Bread Maker Recipes Booklet

Ingredients:

1 cup plus 1 tablespoon warm water (80 to 90F)
1 teaspoon salt
2 tablespoons softened unsalted butter
1½ tablespoons honey
1 cup bread flour
2 cups whole wheat flour
2¼ instant yeast
1 cup chopped walnuts
1 cup dried cranberries
½ zest of a small orange

Directions:

Making sure to maintain the order listed above; place all ingredients except the nuts and cranberries Into the pan with a kneading paddle of a bread maker. Select the setting for whole wheat bread. When the bread maker beeps (or signals) an alert for mix-ins, pour in the walnuts, cranberries and orange zest.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which operates smoothly with the help of our bakers. Our host this month is Liz from That Skinny Chick Can Bake, and our theme is Holiday Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pumpkin Breads.

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

Wishing you holiday magic.

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.

- Apricot Ginger Panettone from A Shaggy Dough Story
- Bacon Fat Spice Loaf from girlichef
- Cranberry Kringle from Kudos Kitchen by Renee
- Eggnog Streusel Muffins from From My Sweet Heart
- Fruitcake Quick Bread from Rhubarb and Honey
- Gingerbread from Nik Snacks
- Holiday Fruit and Cheese Bread from Basic N Delicious
- Joululimppu (Finnish Christmas Bread) from Culinary Adventures with Camilla
- Kardemummakrans from Ma che ti sei MANGIATO
- Raisin and Nut Wreath Bread from A Baker’s House
- Stollen from Karen’s Kitchen Stories
- Stollen Wreath from Cake Duchess
- Swiss Butter Braid from That Skinny Chick Can Bake
- Whole Wheat Cranberry and Walnut Bread from NinjaBaker
1. 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).
2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme).
3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.

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

Tags:

#easy #breadmaker #recipe

#whole #wheat

#TwelveLoaves

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

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

Blueberry and Japanese Yuzu Citrus Muffins, #TwelveLoaves

NinjaBaker — Tue, 01 Jul 2014 02:18:05 +0000

Funny how specific foods summon memories. Do you have any special associations with blueberries? Plump blueberries always bring to mind for me summer fun in Massachusetts. After another school year was over, I’d fly out of Haneda or Narita and head for my mother’s home in Cambridge for a month. (My parents divorced when I was 5. I lived with my Dad and stepmom in Tokyo.)

Summertime Pleasures: Blueberry muffins accented with Japanese yuzu citrus.

Mom was the tennis pro at the Cambridge Tennis Club. Breakfast with my athletic mother consisted of yogurt crowned with European Muesli granola and blueberries. While Mom coached her tennis students, I spent blissful days watching I Love Lucy and other American TV shows.

The yin and yang of blueberries and yuzu harmonizes beautifully in muffins.

At day’s end, we’d boil hot dogs for supper. Dessert was the pièce de résistance: scoops of ice cream heaped with mounds of Cool Whip and generously sprinkled with juicy blueberries bursting with sweetness. Note: The all-day TV watching lasted only for two summer vacations. Subsequent stays with Mom involved day camps. TV watching was curtailed in future visits…But I still got to see my favorite I Love Lucy and devour handfuls of blueberries.

A light, soft crumb is in the middle of each blueberry and yuzu muffin.

I’m joining the #TwelveLoaves bakers this month to celebrate summer fun. My sweet summer memories infused blueberry and Japanese yuzu citrus muffins are my contribution. Blueberry lemon muffins crossed my mind. But my taste buds smile with remembrances of the piquant zing of yuzu added to summertime salads and sashimi (raw fish) in Japan.

Japanese mythology refers to the yuzu tree as a holy one. The fruit is said to cure the sick….Maybe there is truth in legend. Yuzu is indeed a citrus. Just like lemons or oranges, yuzu is recommended for those who are ailing from flu and cold symptoms.

Sweet blueberries complement the slightly bitter yuzu.

Yuzu has a tarter taste than a lemon or a lime but like its cousins provides a pleasant pucker. The slightly acidic Japanese citrus fruit is a good foil for the sweet blueberries. My blueberry and Japanese yuzu citrus muffins are light summer fare. Perfect for a breakfast or snack celebrating summer fun!

Blueberry and Japanese Yuzu Citrus Muffins

Japanese yuzu citrus is said to contain antioxidants and 3 times the vitamin C of lemons. Besides the health benefits to the fruit, the piquant yuzu is refreshing and a wonderful wake up on a warm day. The tart yuzu pucker and sweeter summertime blueberries provide a wonderful yin and yang in a muffin.

Note: Yuzu juice is available at Asian markets and online. Lemon juice may be substituted.

Adapted from the Food Network TV's Blueberry Lemon Muffin recipe.

Ingredients:

2½ cups flour
¾ cup white sugar
2 tablespoons granulated brown sugar
(I used Dixie Crystals’ Free-Flowing Brown Sugar Shaker)
1 tablespoon baking powder
1 pinch of fleur de sel / sea salt
1 pinch of nutmeg
1 pinch of cinnamon
½ cup unsalted butter
¾ cup milk
¼ cup yuzu juice
2 large room temperature eggs
½ teaspoon vanilla extract
1 ½ cups fresh blueberries, rinsed, drained and dried

Directions:

Warm up the oven to 425 degrees. Insert cupcake liners into muffin tins. (This recipe bakes up 20 regular-sized muffins.)

Whisk together the flour, sugars, baking powder, salt, nutmeg and cinnamon in a large bowl.

In a separate microwave-safe bowl, melt the butter for about 30 seconds. (A saucepan set over medium-low heat will do the trick, too.)

Whip together the milk, eggs, yuzu juice and vanilla in another bowl. Slowly add the butter to the milk/yuzu mixture. Tip: Add the butter one tablespoon at a time to avoid scrambled eggs.

Make a well in the center of the flour mixture. Pour in the combined milk, yuzu and egg liquid mix into the well. Stir until just combined to ensure muffins with a soft crumb. Gently add the blueberries. Tip: Use a wooden spoon or a Japanese shamoji rice scooper.

More summertime celebration recipes:

Blueberry and Japanese Yuzu Citrus Muffins from Kim at NinjaBaking.com
Citrus Pecan Quick Bread from Renee at Magnolia Days
Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
Crusty Caprese Loaf from Stacy at Food Lust People Love
Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
Gluten Free Berry Bread from Sherron at Simply Gourmet
Grilled Naan Bread from Reneé at Kudos Kitchen by Reneé
Iron Skillet Pizza by Karen from Karen’s Kitchen Stories
Upside Down Banana Bread from Holly at A Baker's House

#TwelveLoaves July: Summer Fun. The month of June was filled with lovely CHERRIES! We have chosen Summer Fun as our theme for July. Let's share flat breads, rolls, buns, grilled breads - whatever sweet or savory version you'd like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread for SUMMER FUN! Let's get baking!

#TwelveLoaves July: Summer Fun If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July 2014, and posted on your blog by July 31, 2014. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thank you to Stacy from Food Lust People Love for hosting this month’s event!

Wishing you summer fun!

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:

#Japanese yuzu

#TwelveLoaves

#blueberry muffin recipe