The Ninja Baker - #Pocky

3 Pocky Chocolate Truffles and Bananas Foster Ice Cream, #Pocky

NinjaBaker — Tue, 21 Jul 2015 07:12:25 +0000

Glico kindly provided product for this post. All opinions are my own.

Chocolate Banana Pocky!
Perfect crunch inside ice cream and outside chocolate truffles.

The Big Easy is the birthplace of beignet donuts, bluesy jazz and Bananas Foster. New Orleans’ oldest neighborhood, the French Quarter, is home to Brennan’s Restaurant; the spot where the first rum-soaked banana sizzled and smoked in the 1950s. After a tumble in an alcoholic flame, the bananas were enjoyed over vanilla ice cream. Bananas Foster was so delectable that word of the dessert spread like wildfire through the states. Bananas Flambéed rummy bananas accompanied by ice cream brought many smiles to citizens of the USA in the 1950s.

Cookies 'n Cream Pocky Truffles

1950s Japan saw its citizens enjoying caramels, ice cream and cookies courtesy of Ezaki-Glico. (One of Japan’s oldest candy manufacturers.) Pocky – a chocolate covered biscuit stick - popped up a decade later. Once again, dessert deliciousness could not be contained. Japanese Pocky was exported abroad. Although pockets of the USA are not aware of Pocky yet, all who have tasted the chocolate coated biscuit Pocky are fans.

Chocolate Banana Pocky Truffles

Professional and home cooks have added their creative flairs to the classic Bananas Foster. The classic Pocky has also evolved into a rainbow of flavors and colors. The latest Pocky evolutions to reach the US are Banana Chocolate Pocky and Cookies and Cream Pocky.

Green Teatime Snack : Matcha Pocky Truffle

As a nod to the classics of both America and Japan, I created a Chocolate Banana Foster Pocky Ice Cream recipe. The bits of Pocky enhance the smooth banana and liqueur ice cream with a bright crunch. I’ve also concocted Pocky truffles to accompany the scrumptious ice cream. Enjoy!

Dark Chocolate Truffles

Betsy Cohen of Desserts Required’s Brownie Batter Truffle recipe inspires this Ninja Baker’s Dark Chocolate Truffles. Luxurious and easy-to-make (thank you Betsy!) truffles serve as a splendid canvas for Pocky crumbles. Crunchy Chocolate Banana Pocky, Cookies and Cream Pocky and Matcha Pocky crumbles are some of my favorite garnishes. Please do let me know which Pocky crumble you prefer.

This recipe is adapted from Desserts Required’s Brownie Batter Truffles recipe.

Ingredients:

2 ounces bittersweet (60% cacao) chocolate
6 tablespoons unsalted butter
¼ cup coconut flour
¼ cup all-purpose flour
½ teaspoon baking powder
2 pasteurized eggs (Davidson’s is a good choice)
Dash of salt
1¼ cups sugar
½ teaspoon vanilla extract
1 package of Chocolate Banana Pocky
1 package of Cookies and Cream Pocky
2 tablespoons of Japanese matcha green tea powder
1 package of Matcha Pocky

Directions:

Place the chocolate and butter into a microwave safe dish. Drape a paper towel on top. Melt in the microwave for about 30 seconds. Stir and set aside.

In a small bowl whisk together the flours, baking powder and salt. Set aside.

In a mixing bowl, beat together the eggs and salt. Slowly add in the sugar. Next pour in half of the chocolate mixture. Add half of the flour mixture. Pour in the remaining chocolate followed by the flour. Add the vanilla.

When combined well, cover with plastic wrap for an overnight stay in the freezer.
Note: Best to tuck the wrap around the truffle batter – much like custard.

Crumble the Pocky (one package at a time) in a food processor while waiting for the batter to soften just a bit (about 5 minutes.) With a mini ice cream scoop, shape the truffle batter into small balls. Roll the chocolate truffle balls in the Pocky crumbles. If creating Matcha Pocky Chocolate Truffles, roll the chocolate truffles first in matcha green tea powder.

Bananas Foster Pocky Ice Cream

In a sea of Kahlua and banana flavors, Chocolate Banana Pocky bits bob up and delight the palate. The alcohol accent is strong. This ice cream is best reserved for grownups.

Ingredients:

For the bananas foster:

2 heaping tablespoons of unsalted butter
¼ heaping cup of dark brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 bananas (preferably not completely ripe), sliced in half vertically
¼ cup + 2 tablespoons Kahlua coffee liqueur
½ teaspoon fresh lemon zest

For the ice cream:

1½ cups milk
¼ heaping cup of sugar
1 tablespoon cornstarch
2 large egg yolks
¼ heaping cup of milk powder
1 tablespoon of vanilla bean paste
1 cup of mashed bananas foster
½ cup of the syrup left in the pan from making bananas foster
1 package of Chocolate Banana Pocky, chopped into small bits

Directions:

For the bananas foster:
Melt the butter in a heavy skillet over a small flame. Stir in the sugar and spices. Keep stirring until the sugar dissolves. Add the bananas to the skillet. Cook for about one minute on each side. Place the bananas on a plate. Let the remaining sauce in the skillet simmer for about another minute. Pour in the Kahlua. Stir in the lemon zest. Take the skillet off the stove and set aside.

For the ice cream:
In a deep saucepan, whisk together one cup of milk (leaving a half cup for later), the sugar, cornstarch and egg yolks. Keep whisking the mixture over a medium flame for 12 to 15 minutes. Look for 180° on the candy thermometer or a thickened mixture. Remove the saucepan from the stove. Place the custard into a bowl and allow to firm in the freezer for about 5 minutes.

Combine the remaining ½ cup of milk, milk powder, vanilla bean paste and Pocky in a separate bowl. Remove the bowl from the freezer and pour in the Pocky combo. Add the mashed bananas foster and syrup. Combine well. Cover and chill overnight.

Churn the ice cream according to the ice cream maker manufacturer’s instructions.

More Pocky fun:

Banana Nut Pocky Cupcakes

Chocolate Pocky Cake

Pocky Cake Pops

Wishing you classic go-to recipes which guarantee happiness.

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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Chocolate Péjoy Banana Rum Cake Pops

NinjaBaker — Wed, 11 Feb 2015 21:20:19 +0000

Banana flambé is flamboyant, dramatic and wonderful. Equally magnificent is a petite version of the dessert with half the fuss and mess. Enter Chocolate Péjoy Banana Rum Cake Pops. What is a chocolate Péjoy? A slim biscuit stick filled with chocolate cream. Basically a chocolate Pocky turned inside out.

Kissing Cousins: Glico's Chocolate Pocky and Chocolate Péjoy

So, using a baking mix (Bisquick), I whipped up a grownups only banana rum cake batter popping with bits of Péjoy chocolate biscuits. I skipped the milk (used in most banana cake recipes) and poured in rum! The booze is, quite frankly, not prominent. Rather, the rum tempers the banana flavor, which leaves a fruity tickle on the tongue.

Melted dark chocolate and chocolaty crumbled Péjoy crunch atop the
cake pops (mini cakes and muffins)
are a double whammy of deliciousness!

I was honored to have Valentine boxes of Péjoy delivered to my doorstep. The Glico Group is one of the oldest and most iconic confectionery manufacturers in Japan. In fact, only a decade prior to opening their doors, samurai still roamed the streets.

Prediction: The Japanese chocolate Péjoy will gain as much popularity as Pocky!

Glico was one of the first to follow the Emperor’s decree that Japan should learn from the Western world… In 1927 Glico caramel boxes rattled with toy trinkets much like the American Cracker Jack boxes. Coincidence? Or an example of Jung’s collective unconscious ideas surfacing? I don’t know if Glico execs of the 1920s spoke to the gents who manufacture Cracker Jacks. I am quite certain, however, that fans of Glico caramels, cookies, Pocky, Pretz and Péjoy are on the rise around the world.

Try a chocolate Péjoy straight out of the box or in the Ninja Baker’s
Chocolate Péjoy Banana Rum Cake Pops.
You may also be a Glico fan. Or at least a lover of chocolate cream filled Péjoy.

Chocolate Péjoy Banana Rum Cake Pops

Bananas flambé flavors tease the senses with these grownups only rum infused cake pops! Crushed and chopped chocolate cream filled Péjoy biscuit sticks make the bite-sized cakes even more special! Even if you don't have cake pop forms, you can make scrumptious mini cakes and muffins with the Ninja Baker's Chocolate Péjoy Banana Rum Cake recipe.

Ingredients:

For the cake pop, mini muffin, cake batter:

1 cup mashed ripened banana
½ cup sucanat (organic cane) sugar ^*1
¼ cup rum
2½ tablespoons canola oil
¾ teaspoon butter rum extract
3 eggs, lightly beaten
2½ cups baking mix (such as Bisquick) ^*2
½ cup (1 package) chopped Péjoy Chocolate Cream Filled Biscuit Sticks (for the batter)
Coconut oil for greasing cake pop, mini muffin and cake pans
24 cake pop sticks (Of course, you can skip cake pops and still enjoy mini cakes with this recipe.)

For cake pop, mini muffin or cake topping:

12 ozs (1 package) dark chocolate candy melts
2 packages Péjoy Chocolate Cream Filled Biscuit Sticks

*1 Ninja Note: Sucanat is a natural cane sugar which retains B6, calcium, iron and other nutrients. Brown sugar and a drop of molasses would be an excellent substitute.

*2 Ninja Note: Copycat Bisquick: 3 cups flour, 1½ tablespoons baking powder, 1 tablespoon powdered sugar, pinch of salt, pinch of baking soda, 4½ tablespoons canola oil or vegetable shortening.

Directions:

For the cake pop, mini muffin, cake batter:

Preheat oven to 350 degrees.

Coat cake pop, muffin and/or mini springform pans with coconut oil. Set aside.

Mash up bananas with a potato masher.

Stir in the sugar, rum, oil, extract and eggs. Mix in the baking mix and chopped chocolate Péjoy biscuits. When combined, divide the batter into your cake pop, muffin and/or mini springform pans.

Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool. Freeze overnight.

For cake pop, mini muffin or cake topping:

Melt the candy melts per package directions. (I like Wilton’s. It’s a simple melt and stir over a double boiler. I also find the chocolate does not harden in the pan quickly – making it easier to dip the frozen cake pops.)

Crumble the chocolate Péjoy in a food processor.

Swirl the frozen cake pops, mini muffins and/or cakes into the melted chocolate. (Before inserting the stick into the cake pop, coat the tip of the stick with melted chocolate.)

Dip the chocolate covered cake pops, mini muffins or cakes into the crumbled chocolate Péjoy. Sticking freshly dipped cake pops into Styrofoam blocks are useful while waiting for the chocolate and Péjoy garnish to set.

Wishing you days flambéd with sizzle and streaks of good fortune.

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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Chocolate Pocky Cake, #SundaySupper

NinjaBaker — Sat, 17 Jan 2015 08:47:00 +0000

Dorothy clicks her ruby red slippers and declares three-times: “There’s no place like home.” Magically, the little girl and her dog, Toto are transported back to safety and comfort. Do you ever wish you could click your heels and go back in time? When challenged with the unfamiliar, foods singing of childhood memories do seem to beckon this Ninja Baker.

After School Snack Time in Tokyo: Chocolate Pocky & Strawberry Cream Pocky

Japanese Pocky is one of those foods for me. You know the skinny cookie/biscuit stick dipped in classic chocolate or strawberry cream or green tea matcha? In my hometown of Tokyo, Pocky is the perfect snack for transporting on the train. The chocolate topping melts in your mouth, not on your hands. (Yes, Pocky could be the M & Ms of the cookie family.) Plus, who can beat the combo of chocolate and cookies in one bite?

Luscious Chocolate Cake and Frosting with a Pocky Garnish!

The sweetest part of the Pocky is the memory of sharing the boxes with friends. Innocent chitter-chatter about school plays; homework and slumber parties took center stage. No talk about gas prices or water shortages or paying mortgages. My friends and I led sheltered lives. Like the trains we rode where we chatted and savored our Pocky chocolate covered cookie sticks, time rumbled forward. And at 18 as I stepped on a flight from Narita to LA, with my pack of Pocky for the airplane ride, I couldn’t fathom the changes in store. Yes, it was culture shock. I was a stranger in a strange land…, which was weird because I was blonde and blue-eyed and looked more like the people of the land. Yet, as many turbulent rides as I took in adjusting to my new hometown, I feel as if angels and a higher force were always there; whispering that all is well when I listen to my heart and remember “There’s no place like home.”

What treat tickles your taste buds back to memories of your hometown?

The #SundaySupper crew is preparing a feast of hometown goodies to share around the virtual Twitter dinner table. (Scroll down to see your detailed invite.) I baked a Chocolate Pocky Cake. The recipes for the classic American chocolate cake and frosting are from the back of the Ghirardelli cocoa powder. Japanese Pocky is crumbled into the whipped cream filling and serves as the crunchy and scrumptious garnish.

Chocolate Pocky Cake and Chocolate Buttercream

A smooth chocolaty cake blends with whipped cream. Crumbled Pocky gives the dessert a pleasant surprise crunch...Nuts are great additions to cake...But, Pocky is better!

The recipes are closely adapted from Ghirardelli's Grand Fudge Cake and Chocolate Buttercream recipes.

Ingredients:

For the Chocolate Cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup softened butter
1¾ cups sugar
2 teaspoons vanilla
2 large eggs
1 1/3 cups coconut milk (or almond or regular)

For the Chocolate Frosting:

12 tablespoons softened butter
4 cups powdered sugar
1 cup unsweetened cocoa
2/3 cup coconut milk
1 teaspoon vanilla

For the Cream Filling:

1/2 pint heavy cream
1/4 cup powdered sugar

For the Garnish and Cream Filling:

2 packages of Chocolate Pocky
2 packages of Strawberry Cream Pocky

Directions:

Set the oven to 350 degrees. Butter, flour and line two 9-inch pans with parchment paper.

Whisk together the flour, cocoa, baking powder, soda and salt.

In another bowl, cream together the butter and sugar until fluffy and light. (About 5 minutes.) One at a time, add the eggs and vanilla. Pour in the flour mixture alternately with the milk. When the batter is smooth, stop the mixer. Divide the batter between two 9-inch pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool.

Cream the butter to a fluffy lightness. Whisk together the sugar and cocoa. Add to the butter bowl alternately with the coconut milk. Stir in the vanilla.

Whip up a 1/2 pint of heavy cream with 1/4 cup of powdered sugar until stiff peaks appear. Slather the whipped cream in between the layers with 1/4 cup of crumbled Pocky. (I used Strawberry Cream Pocky.)

Frost the cake. Arrange the Pocky around the cake. Crumble the rest of the Pocky and decorate the top of the frosted chocolate cake....Or enjoy as a snack!

Coleen, The Red Head Baker leads this dance down memory lane for tonight's #SundaySupper. The red-headed Coleen is culinary program-trained baker. Lucky for us she shares her yummy creations. Her sophisticated but homey goodness infused Spinach, Sausage and Polenta Breakfast Casserole is but one example. (By the way, Coleen is also a talented graphic designer!).So, while your significant other is enraptured by a football game, open your computer, pop in those ear buds and join us around the #SundaySupper at Twitter.

Breakfast

Alamo City Breakfast Tacos by The Weekend Gourmet
Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
Mickey Mouse Waffles by Wallflour Girl
New York Style Bagels by The Girl In The Little Red Kitchen
Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

Baked Buffalo Chicken Wings by Peanut Butter and Peppers
Cuban Sandwich Crostini by Casa de Crews
Cuban Sandwich Dip by Family Foodie
South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

Chicken and Dumplings by Food Lust People Love
Crockpot Cincinnati Chili by Palatable Pastime
Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
Honey Cola Baked Ham by Magnolia Days
Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
Joe's Special by Nosh My Way
Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
New England Beans and Cod by Cooking Chat
Oven Toasted Ravioli by Curious Cuisiniere
Philadelphia Tomato Pie by The Redhead Baker
Pierogies by Hezzi D's Books and Cooks
Portobello "Philly Cheese Steak" by PancakeWarriors
Pozole Rojo by Simply Healthy Family
Revved-up Poutine by Jane's Adventures in Dinner
Rice with Pork and Pineapple by Basic N Delicious
San Francisco Cioppino by Eat, Drink and be Tracy
Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
Upper Peninsula Pasties by Recipes Food and Cooking
Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

1905 Salad by Supper for a Steal
Chicken Rice Pilaf by Crazy Foodie Stunts
Classic Italian Risotto in Bianco by La Bella Vita Cucina
Greek Salad with Potato Salad by Ruffles & Truffles
Korean Steamed Eggs by Hip Foodie Mom
Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

Apple Crisp by Serena Bakes Simply From Scratch
Buckeye Cupcakes by Desserts Required
Carob Bumpy Cake by Pies and Plots
Chocolate Earthquake Cake by That Skinny Chick Can Bake
Chocolate Pocky Cake by NinjaBaker
Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
Lemon Buttermilk Bundt Cake by Alida's Kitchen
Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
Mile High Strawberry Pie by Cindy's Recipes and Writings
Pear Parkin by Happy Baking Days
Vegan Timbits by Killer Bunnies, Inc
Vernors Cake by Country Girl in the Village

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 safe place to return daily and know you are always loved.

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.

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