The Ninja Baker - #cookies

Chocolate Toffee Cookies, #5Ingredients, #SundaySupper

NinjaBaker — Sat, 30 May 2015 02:49:22 +0000

The Best Things in Life are Free...except chocolate and Hello Kitty!

Some things in life like chocolate and Hello Kitty are worth the price tag, don’t you think? Seriously, after a visit today to the Japanese American National Museum, I am in awe of how the universe rewards those who strive to bring goodness into our world. (Apak - Aaron and Ayumi Piland - by the way, are the inspired artists behind the above Inner Kitty.)

Shintaro Tsuji, the man responsible for the worldwide explosion of Hello Kitty, drew me to his photo with his kind smile. His expression was one of sweet contentment. (Of course, life would be wonderful as a billionaire!) Research revealed a man who has overcome spirit-breaking experiences. (Just a few examples: Tsuji-san lost his mother at age 10 to leukemia. Tsuji-san was bullied by his remaining relatives. He witnessed the suicide of his commanding officer upon Japan's surrender in 1945.) Instead of growing cynical and embittered, Shintaro Tsuji dedicated himself to delivering happiness and comfort.

Hello Kitty Transcendence by Martin Hsu

Taking my cue from the man who set out to make the world smile with Hello Kitty, I'm including crowd-pleasing chocolate in my 5-ingredients or less recipe challenge for tonight's Sunday Supper dessert. (Scroll down to see your invite to this weekly dinner party on Twitter.)

Chocolate cookies dancing with melted toffee bits .

My 5-Ingredients Chocolate Toffee Cookies are revolutionary wonders. The taste is distinctly homemade with love goodness...guaranteed to bring grins to friends and family. AND the compliments as well as the quick and easy recipe are sure to make you smile!

Last minute demands for a bake sale or school party cookies?
5-Ingredient Chocolate Toffee Cookies will reveal the true superhero you!

High-quality chocolate cake mix serves as the foundation. Espresso, coconut oil and toffee bits further enhance the cookies.

Small gifts like chocolate toffee cookies and Hello Kitty
do wonders to make any day special.

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5-Ingredient Chocolate Toffee Cookies

Soft chocolate cookies with melted bits of toffee crunch are deliciously delivered in this 5-Ingredient Chocolate Toffee Cookie recipe. This is a go-to recipe when presented with demands for last-minute cookies.

Yields 4 dozen cookies.

Adapted from a cookie recipe at SpoonUniversity.com.

Ingredients:

1 box chocolate cake mix
1 cup toffee bits
1/3 cup + 1 tablespoon coconut oil
2 eggs
1 tablespoon espresso

Directions:

Lightly whisk eggs in a large bowl. (One at a time so you can easily fetch out any egg shells.) Pour in the cake mix, coconut oil and espresso. Blend well with an electric mixer. Stir in the toffee bits.
Freeze for 20 minutes.
Scoop tablespoons of the dough onto parchment lined cookie sheets.
Bake at 350 for 10 minutes. Allow the cookies to cool for 5 minutes.

Tonight's Sunday Supper host is T.R. of Gluten Free Crumbley. Even if your diet does not require you to go gluten-free, T.R.'s recipes are definitely worth checking out! As are the recipes below contributed by stellar cooks and bakers from around the globe.

Drinks

2 Ingredient Orange Juice Frosty Drink by The Educators' Spin On It
Five Ingredient Sangria by Our Good Life
Pina Colada Summer Smoothie by Cosmopolitan Cornbread

Appetizers and Snacks

5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
Crescent Jalapeno Poppers by The Weekend Gourmet
Crockpot Chicken Chili Dip by The Crumby Cupcake
Gluten Free Peach Salsa by Gluten Free Crumbley
Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
Marinated Feta Tomato Skewers by Noshing with the Nolands
Roasted Chili-Lime Peanuts by Casa de Crews
Strawberry Coconut Soup with Mint by The Wimpy Vegetarian

Main Dish

3 Ingredient Steak Marinade by MealDiva
Baked Fajita Chicken by Recipes Food and Cooking
Crab Pasta by Caroline's Cooking
Grilled Portobello Mushrooms by Palatable Pastime
Healthy Chocolate Protein Pancakes by Momma's Meals
Homemade Porcini Almond Pasta by The Joyful Foodie
Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
Nutella BLT Sandwich by Brunch with Joy
Salmon in Puff Pastry by Sew You Think You Can Cook
Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
Simple Grilled Tilapia by Cooking Chat
Simple Summer Shrimp and Asparagus by eating in instead
Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
Slow Cooker Teriyaki Chicken by Nosh My Way
Slowcooker Ravioli Lasagne by Jane's Adventures in Dinner

Side Dish

Brazilian Black Beans by Curious Cuisiniere
Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
Mashed Cauliflower with Parmesan by Hezzi-D's Books and Cooks
Sauerkraut and Apple Salad by Cindy's Recipes and Writings
Sesame Lime Edamame by Magnolia Days
Southern Style Squash Casserole by Recipe for Perfection
Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers

Desserts

Apple Drop Candy by What Smells So Good?
Chocolate Toffee Cookies by NinjaBaker.com
Coconut White Chocolate Truffles by That Skinny Chick Can Bake
Easy No Churn Peach Frozen Yogurt by Bobbi's Kozy Kitchen
Fluffernutter Cookies by Pies and Plots
Magic Pudding Dessert by Grumpy's Honeybunch
No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
Rhubarb Crumble by A Day in the Life on the Farm
Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
Recipe Substitution Tips by Sunday Supper

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 chocolate, cuddly kitties and all the best things 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.

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

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Lemon Yuzu Cookies, #SundaySupper

NinjaBaker — Sat, 18 Apr 2015 19:27:59 +0000

Once Upon A Time, in ancient Japan, an aromatic Asian citron named Yuzu-chan swayed in the breeze. Contemplating the sliver of crescent moon, the fruit thought of its Chinese ancestors. Many of Yuzu-chan’s family survived the trip via the Korean Peninsula. However, as in all journeys, there was great loss. Some seedlings did not survive. But as moonlight bounced on the tree branch where Yuzu-chan was nestled, he nearly burst with citrus pride. Thanks to those who’d survived the challenging journey, Japanese were now appreciating the wonders of yuzu. Condiments with yuzu zest and chili peppers provided fire on the tongue. Japanese confections were kissed by the presence of yuzu and brought many sighs of contentment.

The Ninja Baker's lemon yuzu cookies dance with effervescent citrus!

The gentle wind rocked Yuzu-chan, the crickets sang a sleepy-time lullaby. As the moon slid behind a cloud like a paper-thin Japanese sliding door; Yuzu-chan dreamed of the day he and his family would adventure abroad and share the wonders of yuzu.

Highly recommended: A lemon yuzu cookie in each hand.
How do you eat cookies?

Well, Yuzu-chan’s dream came true! Fans of the lemon-lime flavored Japanese yuzu citrus are increasing around the world. While the actual fruit is a rare find in the US, yuzu juice and now dried yuzu bits are available. (Those residing in the City of Angels can head to Marukai. All others can check out the online Amazon offerings. Or your local Asian market.)

Tart yuzu glaze hugs soft citrus cookies.

As soon as I saw dried yuzu bits, I nabbed two packages and set out to make cookies. I confess the yuzu flavor is a tad timid in the cookies. The yuzu taste, however, does sing a tart tune in the sugar glaze. (When baking the cookies next time, I’ll add more yuzu juice and play with coconut flour to compensate for the extra liquid.) With or without adjustments, the recipe for my lemon yuzu cookies is a keeper recipe. A glaze-coated crunchy exterior gives way to a soft citrus cookie. Lemon yuzu cookies are super simple to make. AND no refrigeration of dough is required! The Ninja Baker’s lemon yuzu cookies are for those who LOVE to save time but still savor scrumptious homemade treats!

Lemon Yuzu Cookies

The scent of baking cookies in the oven is a blessing in any home. My lemon yuzu cookies are no exception. What is exceptional, however, is the enhanced citrus aroma the day after baking. The soft citrus cookies with the perky glaze crunch remain heavenly on or after baking day!

This recipe yields 44 cookies. Best kept stored in a tightly closed tin or Tupperware. Lemon yuzu cookies are adapted from a recipe on the Duncan Hines cake mix site

Ingredients:

For the cookies:

1 package lemon cake mix
1/3 cup vegetable oil
2 eggs
2 tablespoons (or more) of Japanese yuzu juice
Ninja Note: If you add more than 2 tablespoons, you’ll probably need to drop in a tablespoonful of coconut flour to compensate for the extra liquid.
1/3 cup dried yuzu fruit bits

For the glaze:

2½ cups powdered sugar
5 tablespoons yuzu juice

Optional garnish:
Yellow sanding sugar

Directions:

Vigorously stir together the cake mix, oil, eggs and yuzu juice. Squish as many lumps out as possible with a big mixing spoon or spatula.

With a handheld mixer, beat the ingredients until smooth.

Drop dough onto a parchment lined cookie sheet using a mini ice cream scooper or a tablespoon-measuring spoon.

Bake at 350 degrees for 14 minutes or until the edges of the cookies appear golden brown.

Whisk together the powdered sugar and yuzu juice until smooth. After the cookies have cooled for about 3 minutes, drizzle the glaze onto the cookies. Sprinkle with yellow sanding sugar if desired.

April 22nd is Earth Day and April 23rd is National Picnic Day. The Twitter chat tonight at the virtual #SundaySupper table is all about picnic-friendly food. This event is being hosted by T.R. of Gluten Free Crumbley. Even if you don’t have gluten sensitivities T.R.’s site is chock full of yummy recipes. In addition to the Ninja Baker’s lemon yuzu cookies, I believe you’ll want to stuff your hamper with the heavenly picnic suggestions below.

Appetizers:

Caprese Skewers by Hezzi-D's Books and Cooks
Crisp Cucumber Salsa with Southwest Style Chips by Momma's Meals
French Onion Dip, with Greek Yogurt by Casa de Crews
Mediterranean Spiced Hummus by Take A Bite Out of Boca
Pepperoni Pinwheels by That Skinny Chick Can Bake
Watermelon Salad by annaDishes

Beverages:

Blackberry Lemonade by The Redhead Baker
Blueberry Mojito Mocktails by NeighborFood
Grandma's Stuff by Jane's Adventures in Dinner
Minty Cardinal Punch by Food Lust People Love
Pineapple Ginger Lemonade Spiked with Turmeric by Sue's Nutrition Buzz
Sangria Punch by A Day in the Life on the Farm
Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Boneless Chicken Wings by Nosh My Way
Burger Ice Cream by Brunch with Joy
Chicken Salad Sliders by Life Tastes Good
Spanish tortilla by Caroline's Cooking

Sides:

Broccoli & Tomato Pasta Salad by Flour On My Face
Buffalo Macaroni Salad by Sew You Think You Can Cook
Couscous Veggie Salad with Pesto by Cooking Chat
Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
Granola Salad by Cindy's Recipes and Writings
Greek Style Asparagus Salad by Curious Cuisiniere
No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family

Soups and Salads:

Barley and Rice Salad by Family Foodie
Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
Smoked Turkey Salad by Our Good Life
Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie's Experimental Kitchen
Nicoise Salad by The Petit Gourmet

Desserts:

Bacon-Bulleit Brownies by Culinary Adventures with Camilla
Fudgey Coca Cola Cake by Recipes Food and Cooking
Earth Day Cupcakes by Savory Experiments
Gluten Free Cookie Bars by Gluten Free Crumbley
Lemon Lime Pound Cake by Vintage Kitchen
Lemon Yuzu Cookies by NinjaBaker.com
Mini Lemon Chess Pies by Bobbi's Kozy Kitchen
No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
Peanut Butter Bars by Cosmopolitan Cornbread
Peanut Butter Carob Bars by Pies and Plots
Sourdough Chunk Cookies by What Smells So Good?

Welcome home lemon yuzu cookies and milk.

Wishing you a soft, sweet place to land after a long journey.

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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Cherry Blossom Tea Cookies, #CreativeCookieExchange

NinjaBaker — Tue, 17 Feb 2015 05:04:26 +0000

“The spring breeze wearing cherry blossom petals,”¹ is a breathtaking sight in Japan. Seeing the frail flowers fall to the ground is a tug on the heart. The blossoms of the cherry tree are exquisite but short-lived like the time of mere mortals on planet earth. To ensure precious life is enjoyed, many a picnic with loved ones take place under the cherry blossoms in the months of March and April. (Typically cherry blossom season. The southern regions of Japan see cherry blossoms in March. As the southern blossoms fade, cherry trees begin to bloom in the Northern Japan.) Picnic baskets are often brimming with veggie sandwiches, traditional Japanese sweets and beer! Thanks to the latter, much singing is also heard in the groves of Japanese cherry blossoms.

(¹Saigyō, Japanese samurai turned Buddhist monk poet, 1118-1190)

Cherry Blossom (Sakura) Cookies

Given the Japanese reverence for cherry blossoms, it is no surprise that sakura (cherry blossom in Japanese) is the most popular subject in J-Pop and J-Rock songs. Apparently no one tires of the theme, as sakura songs consistently appear at the top of the charts.

After seventeen plus years of living in Tokyo, the influence of sakura cherry blossoms are still evident in my life. Or shall I say the reverence for the fleeting moment we appear on this earthly stage is seared into my psyche….Even in my youth, I was aware that springtime beauty fades and falls to winter frost. So, I do my best to surround myself with company and foods that bring me joy. On my to-do list for 2015 is to increase the activities (like bike-riding by the beach) which also whisper happiness in my heart. How about you? What 3 ways can you gift yourself with greater joy in 2015?

Delicate, delicious cookies which disappear quickly!

While you contemplate an answer, here’s a recipe for Cherry Blossom Tea Cookies. Happily the crisp cookies carry strong notes of cherry blossoms. I used Japanese tea company, Lupicia’s sakurambo tea. (I’ve not received any free product or money for endorsing Lupicia. But I do find their teas of the finest quality.) I brushed the cherry blossom tea cookie petals with a powdered sugar and Kirschwasser (cherry water in German) liquor glaze. The sugary crunch and the surprise pink pepper crunch tucked into the tea make for a lovely and light cookie…Will you savor the cookie or let it disappear quickly?

Cherry Blossom Tea Cookies

Craving something with a zap of sweet cherry and a zing of savory? The Ninja Baker’s cherry blossom cookies are a pretty-in-pink pick-me-up from a 4 o’clock slump!

The cherry blossom shapes were created via my cookie press purchased at Williams-Sonoma. Softer dough seems to work best in the cookie press. However, the cherry blossom cookies will spread so do place them in the freezer overnight.

Adapted from a lemon citrus tea cookie recipe introduced by Carla Hall on ABC TV’s The Chew.

Ingredients:

2 cups all-purpose flour
4 teaspoons sakurambo cherry blossom tea grounds
(contents of 4 tea bags, crushed with a rolling pin)
½ teaspoon salt
1 cup softened unsalted butter
½ cup sugar
1 teaspoon cherry extract
½ teaspoon vanilla extract
Drops of pink food coloring
¼ cup powdered sugar
1 tablespoon Kirschwasser (cherry) liquor

Directions:

Whisk together the flour, cherry blossom tea grounds in a bowl. Set aside.

With the paddle attachment of a kitchen stand mixer, beat the butter and sugar until light and fluffy. (About 5 minutes.) Add the cherry and vanilla extracts. Squeeze in a few drops of pink food coloring.

Slowly beat in the flour, cherry blossom tea and salt mixture. Combine well. Divide the dough into two disks. Cover in plastic wrap. Refrigerate overnight.

While the dough is softening, whisk the powdered sugar, Kirschwasser and drops of pink food coloring together.

Fill a cookie press or roll out the dough to make cut out cookies.

Paint the cookies with Kirschwasser glaze. Place on parchment lined cookie sheets and freeze overnight.

Bake in a 325-degree oven for 16 minutes, rotating the cookie sheet half way through baking.

The theme this month is Drunken Cookies! Cookies made with booze and/or inspired by booze, we have them all! If you are a blogger and want to join in the fun, 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 Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). 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:

Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt from The Spiced Life
Tipsy Chocolate Cherry Cookies from Our Good Life
Cherry Blossom Tea Cookies from NinjaBaker
Cinnamon Raisin Blondies from What Smells So Good?
Chocolate Macarons with Bourbon Praline Buttercream from Sweet Cinnamon & Honey
Amaretto Tricolor Cookies from Karen’s Kitchen Stories
Whiskey Raisin Oatmeal Bars from Food Lust People Love
Frosted Orange Cookies from Magnolia Days
Coffee and Irish Cream Sandwich Cookies from Spiceroots
Chocolate Chip Guinness Cookies from Upstate Ramblings
Amaretti Biscuits from A Baker’s House
Bourbon Creams from Baking in Pyjamas
Chocolate Rum Balls from Noshing With The Nolands
White Chocolate Chip & Frangelico Hazelnut Cookies from Made With Love
Nutella Baileys Cookies from Basic N Delicious

Wishing you the beauty of unfading 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 Sweets on Pinterest.

Tags:

#cookies

#cherryblossoms

#CreativeCookieExchange

#liquor

Chocolate Chip and Mandarin Orange Cookie Bars, #CreativeCookieExchange

NinjaBaker — Tue, 16 Dec 2014 08:15:17 +0000

A hush of peace, a rush of joy, December brings a bundle of contradictions. An explosion of chocolate, cookies and cakes crowd kitchen counters. Shoppers shimmy past one another in malls, snatching toys of technology, which promise happiness. Yet, a sense of the profane also presides over the season. Candles are lit. Songs of praise to the Creator spill from homes, synagogues and churches.

I’m comfortable with the holiday paradox. In my hometown of Tokyo, Christmas is strictly a commercial affair. The official cake Christmas cake is a strawberry shortcake crammed with fresh fruit and whipped cream. While indulging in this beyond aesthetically beautiful and tummy pleasure, I was still acutely aware of the Western meaning of the season thanks to our Sunday church visits.

Chocolate chip cookie bars share the spotlight with Mandarin orange bits.

Holiday parties in the homes of other ex-pats also introduced me to other reverent traditions, too. Mrs. (Selma) Janow’s party glittered with elegant decorations celebrating Hanukah in addition to a Christmas tree. Memories of her parties are the most cherished ones: I got to dance with my father. And a handful of Mrs. Janow’s famous chocolate chip cookies were mine to enjoy!

Kagami mochi - a Japanese symbol of longevity and prosperity.

Whether in the home of an ex-pat or a Japanese friend, Japanese Mandarin (mikan) oranges were ever present. In fact as the New Year approaches, kagami mochi (mirror mochi – pounded rice) with a mikan perched atop are seen everywhere. The Mandarin orange atop the pounded rice symbolizes longevity and prosperity.

Mandarin orange zest and fresh fruit mix with white and semi-sweet chocolate chips
and make one yummy cookie bar!

Today’s Creative Cookie Exchange theme is International Winter Holiday Cookies. Sooo, I combined the American classic buttery-chocolate chipper à la Mrs. Janow with bits of Mandarin orange. Colleagues in my acting class delighted in the cookie bars. One classmate commented that my chocolate chip and mandarin orange bars were reminiscent of a Cointreau flavor! At any rate, the pan was empty by evening’s end. Always a good sign. Hope you enjoy the cookie bars, too!

Chocolate Chip and Mandarin Orange Cookie Bars

Chocolate Chip and Mandarin Orange Bars are studded with Mandarin orange bits and chocolate morsels. (I like to use a combination of semi-sweet and white chocolates.) The tasty bars are similar in texture to Blondies. Every time I share my Asian fusion Chocolate Chip and Mandarin Orange Bars, they vanish!

Adapted from a Nestles chocolate chip pan cookies recipe.

Ingredients:

1 small Mandarin (mikan) orange
1 cup butter, softened
¾ cup cane sugar
¾ cup brown sugar
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla powder
4 large eggs at room temperature
2 cups chocolate chips

Directions:

Line a 15 x 10 jelly roll pan with parchment paper. (Or if you have a small oven like yours truly, the recipe will work for one 9 x 12 ½ inch jelly roll pan plus one 6” round cake pan.) Spray butter flavored or coconut oil cooking spray onto the parchment lined pan(s.)

Preheat oven to 375 degrees.

Gather the zest of 1 small Mandarin (mikan) orange. (About a teaspoon.) Set aside.

Chop the Mandarin orange into tiny bits. Place the orange bits into a microwave-safe dish. Microwave covered with a paper towel for about a minute to reduce the fruit’s moisture. Set aside.

In a kitchen stand mixer, beat the butter until fluffy. Add the sugars. Continue to beat on medium speed for 4 to 5 minutes.

Add eggs, one at a time. Scrape the bowl often to ensure all ingredients are incorporated and combined.

In a separate bowl whisk together the flour, baking soda, salt, vanilla powder, the Mandarin orange zest and chopped bits. Slowly add to the sugar / butter mixture.
Hand stir the chocolate chips into the mix. (I used a combo of white chocolate and semi-sweet morsels.)

Spread into the prepared pan.

Bake for 25 minutes until golden brown.

The theme this month is International Winter Holiday Cookies! If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list. If you are a blogger and want to join in the fun, 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 Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). 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:

Wishing you wondrous joys of the world.

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 NinjaBaker.com Sweets on Pinterest.

Tags:

#Chocolate chip

#cookies

#CreativeCookieExchange

#Japan

#orange

Japanese Rainbow Rice Balls and Unicorn Cookie Bento for the CakeSpy

NinjaBaker — Tue, 28 Oct 2014 18:29:49 +0000

Do you ever get dizzy whirling around on a planet where the bad news du jour is served 24/7? Isn’t it comforting that a tap or two of computer keys transports you to a realm where rainbows, unicorns, hearts roam freely? Plus a place where recipes for goodies we all secretly crave reign supreme! Of course, I’m talking about the virtual home of the Cake Spy aka author/artist Jessie Oleson.

Happy News: The Ninja Baker's Japanese Rainbow Rice Balls and Unicorn Cookie Bento are featured on the Cake Spy site today. Hooray! The how-to are here.

Warning: Besides the Ninja Baker's bento recipes, a unicorn may just slip into your pocket!

Unicorn Cookies & Japanese Rainbow Rice Ball Bento recipes are now at the home of the Cake Spy!

Wishing you carefree days of rainbows, unicorns and delectable desserts.

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:

#CakeSpy

#Japanese #bento

#cookies

Acorn Squash Ramen, #SundaySupper

NinjaBaker — Sat, 06 Sep 2014 05:11:32 +0000

Squirrels scamper around Boulder, Colorado. They dart in and around and up trees. I even saw one squirrel nibbling a nut. Or maybe it was an acorn. Sly ninja moves to capture close-ups of the cuties on film are no match for the masters of escape. Perhaps the squirrels are skittish because they’re hoarding food.

Are you looking for an acorn Mr. Squirrel?

Fall temps are fully evident in Boulder. "Tis the season for the richly hued green and orange acorn-shaped squash. As this Sunday Supper Twitter chat revolves around squash, Japanese kabocha initially jumped into my mind. (See below for your invite to this always fun chat.) But local markets won’t see the yummy baked with brown sugar and butter Japanese kabocha until winter.

A few images from Boulder including a photo of
a friendly cat who followed me on a walk.

Destiny or serendipity introduced me to the acorn squash. (Did you know National Acorn Squash Day is September 7th?) These beauties would’ve been brilliant simply baked with splashes of oil and soy sauce. (Of course, I scooped out the seeds first.)

Acorn squash halves turn out to be ideal ramen noodle bowls!

However, I do love ramen noodles. So, I slipped in scrumptious lightly fried Japanese ramen noodles and veggies into the wells of the acorn squash halves.

Pulling this hearty fall meal together is a no-brainer. Most American markets sell ramen noodles and Japanese daikon radish today. Scallions, carrots and broccoli are staples in any supermarket large and small. Go ahead. Pull out those sweaters and get ready to dive into a wonderful fusion of Japanese, American and fall flavors!

Acorn Squash Ramen

Lovely plain with or without additional soy sauce. The acorn squash stands alone in yumminess. Baked for an hour, the acorn squash meat is soft but not mushy. The squash meat also blends well with the not-too-soft, not-too-hard, just right (hello Golidlocks!) ramen noodles, veggies and soy sauce. Scallions add a pleasant bite.

Ingredients:

1 acorn squash
1 tablespoon canola oil
3 teaspoons soy sauce
Sprinkles of salt and pepper
1 package of ramen noodles (without the instant seasoned soup)
¼ cup daikon radish (about 5 small slices, quartered)
¼ cup sliced carrot medallions (about the size of US nickels)
1 small broccoli head shredded into small florets
3 tablespoons canola oil
3-3½ tablespoons soy sauce
¼ cup firm tofu cubes (Feel free to substitute bacon or your favorite protein.)
2 scallion bulbs, chopped

Directions:

Spilt an acorn squash vertically. Rub the oil and soy sauce on and into the two halves of the squash. Bake in a 350-degree oven for 1 hour.

Place the ramen noodles, daikon radish, carrots and broccoli florets Into a pan of boiling water for 5 minutes. Or until you can gently separate the noodles and the veggies are no longer hard. (Make sure all the ingredients are covered in water.) Do not add the seasoned soup packet from the ramen package.

Drain the water from the pan with ramen noodles and veggies. Sprinkle the oil and soy sauce over the ingredients. Continuously (gently) stirring, fry the ramen noodles and veggies over medium heat.

Divide the ramen and veggies into the acorn squash bowls. Garnish with tofu and scallions, if desired. Enjoy with additional soy sauce and black or Japanese togarashi chili pepper to taste.

Ninja Note: Soy sauce eliminates the need for salt. (Unless you are using low sodium soy sauce.)

Today’s SundaySupper hosts are Alice of A Mama, Baby & Shar-pei and Christy of Confessions of a Culinary Diva. They are a dynamite duo whose vast knowledge of cuisine covers many continents. I’m ever grateful to Alice for sharing the wonderful fact that Wilton’s cake decorating classes are now available in Tokyo. I’m very appreciative of Christy, too. She's opened my eyes to the joys of cilantro ice cream! The recipes below will also tantalize your taste buds.

Starters – Appetizers & Cocktails:

Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
Zucchini Pizza Bites from Mommas Meals
Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

Zucchini Pickles from Jane's Adventures in Dinner
Zucchini Relish from Magnolia Days

Soups & Salads:

Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
Tofu Vegetable Soup from What Smells So Good?
Zucchini Cheese Soup from Noshing with the Nolands
Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

Acorn Squash Ramen from Ninja Baking
Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
Beef Ragu over Spaghetti Squash from The Texan New Yorker
Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
Chorizo-Stuffed Zucchini from La Cocina de Leslie
Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
Italian Sausage Zucchini Lasagna from Curious Cuisiniere
Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
Spaghetti Squash Casserole from Shockingly Delicious
Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
Stuffed Red Kuri Squash from Food Lust People Love
Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

Cheesy Thyme Baked Acorn Squash from An Appealing Plan
Creamy Baked Acorn Squash from Simply Gourmet
Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
Roasted Kabocha Squash from Peaceful Cooking
Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
Spaghetti Squash Fritters from Nosh My Way
Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
Chocolate Zucchini Pancakes from Brunch with Joy
Granny’s Zucchini Bread from Pies and Plots
Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
Zucchini Brownies from Eat, Drink and Be Tracy
Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Wishing you a splendid fall which is colored with riches for your spirit!

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.

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#cookies

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#tofu

#reduced calories

#SundaySupper