Rainbow Japanese (Onigiri) Rice Ball and Unicorn Cookie Bento Boxes

CakeSpy Note: You guys. I am so, so excited to feature a rainbow-rich guest post from Kim of Ninja Baking! I'll let her take it from here. Enjoy!

Rainbow Japanese (Onigiri) Rice Ball and Unicorn Cookie Bento Boxes

by Kim Watkinson, The Ninja Baker, NinjaBaking.com
 
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 CakeSpy aka author/artist Jessie Oleson Moore.  
 
Perhaps I find particular comfort in the CakeSpy site because of my history. Although I’m an American of European descent, Japanese food and language were all I knew until age 5. Tokyo was my hometown until I entered UCLA’s Theatre Arts program at 18. The Japan I grew up in was akin to what I imagine the ‘50s were in the US. Innocence prevailed. (Yes, ignorance about important issues were also prevalent.) There was a sweetness and a modesty in 1970s Japan. It’s still there but diluted. The younger generation is bolder. For better or for worse, the influence of pop culture from abroad is evident in Japan.
 
A few Japanese characteristics and traditions, however, remain steadfast. Young girls still clamor over all things “kawaii” cute and pretty. Blinged out cell phones are adorned with Hello Kitty and other cuddly characters. Adults continue to tastefully display exquisite works of art and flower arrangements in their homes. Bento lunch boxes have also never gone out of style.
 
So as a thank you to the CakeSpy for her insistence on focusing on the whimsical and wonderful, I’ve created Rainbow Japanese (Onigiri) Rice Ball and Unicorn Cookie Bento Boxes.
 
Ninja Note: Before any sort of cooking or baking, mise en place, set up of needed ingredients and tools makes for a peaceful kitchen. 

 

For the Rainbow Japanese Onigiri Rice Ball Bento, here’s what you’ll need:
 
*Freshly cooked rice

*A small bowl of water for sticky fingers from shaping rice into triangles

Ninja Note: Japanese pickles will probably appeal to sushi lovers familiar with pink ginger shoga. The most kid-friendly of all the listed pickles is the slightly sweeter red beni shoga.

*A rainbow assortment of Japanese pickles:
Pink Sushi Ginger Shoga
Green ao-jiso no mi  (radishes, soy sauce, salt, sugar, vinegar)
Purple pickled perilla, ginger and egg plant
Red pickled ginger
Yellow daikon radish slices
Red pickled plums
 
Shape the rice into triangles and garnish with the desired Japanese pickles. Pack them into your bento lunch box. Include bell pepper slices or other veggies.

 
For the Unicorn Cookie Bento Box, here’s what you’ll need:

*Jessie Oleson Moore’s The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. 
*OR a pair of good eyes to see the modified Scout Butter Cookies recipe from the cookbook. (Courtesy of the CakeSpy.)

*M & Ms
*Rainbow mochi (Japanese pounded rice) candies or anything else delicious and multi-colored
*Unicorn Cookies: 
Adapted from Scout Butter Cookies in The Secret Lives of Baked Goods
 
Ninja Note: The sanding sugar crusted cookie gives way to a softer cookie inside a scrumptious unicorn-shaped delight!
 

*Unicorn Cookie Ingredients:

• 2 cups all-purpose flour (plus extra for rolling out cookie dough)
• ½ cup coconut flour
• 2 pinches of salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Pink and blue sanding sugar
• Horse cookie cutter
• A rolling pin
• A large cutting board
• Wax paper 
• Japanese Pocky biscuits for unicorn horns
• Vanilla frosting (to act as glue)

*Unicorn Cookie Directions:

1. Cream the softened butter and sugar in the bowl of a kitchen stand mixer for 6 minutes or until light, fluffy and pale in color.
2. Add the eggs one at a time. Scrape the bowl after each addition.
3. Pour in the milk and vanilla extract. Incorporate into the mix.
4. Sift together the flours, baking powder and salt. 
5. Gradually stir in the flours, baking powder and salt.
6. Divide the dough into two medallion balls.
7. Cover the dough balls with plastic wrap.
8. Refrigerate for 2 hours or overnight.
9. Take the dough out of the refrigerator 15 minutes before you are ready to roll out the dough into unicorns.
10. On a hard surface such as a large cutting board, roll out the dough between 2 pieces of floured wax paper to a ¼ inch to ½ inch thickness.
11. Cut out (horse) unicorn cookies. Sprinkle with sanding sugar.
12. Place the cookies on a parchment lined cookie sheet.
13. Freeze for 2 hours or overnight.
14. Bake in a 375 degrees oven for 10 minutes or until the edges are golden brown.
15. Once cooled, attach Pocky tips onto the horses with vanilla frosting for unicorn horns.
16. Place the unicorn cookies into the bento boxes with the M & Ms and rainbow mochi.

*For more info about Kim Watkinson, The Ninja Baker 

• Visit her at NinjaBaking.com
• Tweet with her on Twitter @NinjaBaking
• Like her on Facebook at TheNinjaBaker
• Gaze at delicious at TheNinjaBaker photos on Pinterest 
• TheNinjaBaker is also on Instagram

Pillsbury Bake-Off Countdown: Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

The big question today is: does Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon exist, or was that just a dream?

The answer is yes...or no, it wasn't just a dream. This decadent dessert was dreamed up by Lynne Laino of Downingtown, Pennsylvania and is perfect for brunch because of the bacon, or all day long because it's delicious.

Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 12 servings

Ingredients

• 8 slices bacon
• 1 cup toffee bits (8 oz)
• 2 cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 ct)
• 3 cups heavy whipping cream
• 1 cup packed brown sugar
• 1 jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread
• 6 eggs

Procedure

1. Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
2. Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
3. Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
4. Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
5. In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
6. Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
7. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
8. Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
9. In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
10. Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Whole Grain Bread, Plain and Simple

Based on my recent posts, you'd think I just discovered bread. Well, I suppose I have. 

Typically a "now and again" breadmaker, I've begun to appreciate baking a loaf or two per week for my household. Not only is the taste very, very good, but there's a sense of accomplishment that I get from baking my own bread, and having the bread I baked in the house, that really can't be beat.

I have experimented further with my honey-wheat loaf and have come up with an even grainier variation, since I still had some of that hot cereal I used to make healthy-ish cookie bars. 

This bread is ever so slightly crumblier on the edges than its counterpart, but it still holds its shape for sandwiches or slicing, and has a nutty, wholesome flavor that is absolutely perfect when served warm.

My favorite way of serving it? With a healthy pat of sweet cream butter and a sprinkling of sea salt (for some reason, unsalted butter with salt is a whole different thing than salted butter). This recipe is worth having on hand for your winter baking!

Whole Grain Bread

Adapted from King Arthur Flour

Yield: 1 large loaf 

• 2 cups lukewarm water
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 tablespoon honey
• 2 teaspoons salt
• 2 tablespoons soft butter
• 3 cups whole wheat flour
• 1 cup Bob's red mill hot cereal 
• 1/3 cup nonfat dry milk granules

 Procedure

1. Combine the water and yeast. Once the yeast begins to bubble lightly, proceed.
2. Mix all of the remaining ingredients with the yeast mixture in the order listed.
3. Knead, either by hand with a dough scraper or with a stand mixer, until it has progressed past a shaggy texture to a solid, slightly sticky mass. This can take up to 5 minutes by hand; less when using a mixer. It will never quite take on the smooth elasticity of the honey-wheat variation of this bread, but the extra moisture is necessary as the whole grains will absorb it. Place the dough into a lightly greased bowl, cover it, and let it rise at room temperature until it’s quite puffy and doubled in size, 1 to 2 hours.
4. Gently deflate the dough with your hand (a gentle pressing, not a knockout punch), and shape it into a fat 9″ log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan.
5. Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends 1 inch or slightly more over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F. 
6. Bake the bread uncovered for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, or until it is golden brown on top, and when knocked lightly, yields a slightly hollow sound.
7. Remove the bread from the oven, and turn it out onto a rack to cool. Go ahead, give it a taste if you can’t resist (who can resist warm bread?). When completely cool, wrap in plastic, and store at room temperature. 

Do you prefer salted or unsalted butter on your bread?

Be Healthy: Pumpkin Pie Juice Recipe

It's a funny thing about juicing.

I can always tell when someone has gotten into it, because (if you'll excuse me) they won't shut up about it. They start to resemble frankenstein robots to me: "My green juice makes me feel aliiiiive!" 

Oh, you know who you are.

But when Williams-Sonoma contacted me and was all "hey, want to make a juice recipe?" I was all, "OK. Can I use dairy?". What I should have asked is if they would pay me. Turns out they're not, but all they asked is that I mention their  juicer and blender  resources. So there you go!

But they did answer regarding the dairy, in the affirmative. So I decided straightaway that this dairy would be thick, creamy, whole milk, and that it would go into creating what I call Pumpkin Pie Juice.

It has all the flavorings that make pumpkin pie great, but because it is juice, it can be classified as healthy. I'll happily sip this while you enjoy that green juice, you zombie!

Note: if you wanna be really naughty, add a couple scoops of ice cream. YEAH!

Pumpkin Pie Juice

2 servings. Ingredients:

• 2 cups of pumpkin, chopped up into 1-inch chunks 
• 1 1/2 cups of apple juice (or use milk if you like it really milky!)
• 1 teaspoon of honey (more or less to your liking)
• 1 teaspoon pumpkin pie spice
• 1/4 cup milk
• more pumpkin pie spice, to garnish (if desired)

Procedure:

1. Put the pumpkin, apple juice, honey, and pumpkin pie spice in a powerful blender. Set on the juice or blend setting, and blend until it has formed a thick liquid slurry.
2. You're going to have to froth the milk now. If you, like me, own a milk frother (I AM SO FANCY!), go ahead and put it in your frother and froth until it's nice and firm and frothy. No frother? I included some tips for microwave frothing in this post!
3. Divide the juice into two cups. Top each with a nice "head" of milk foam. Garnish with more spice, if you wanna.

Enjoy being healthy!

Homemade Grapefruit Soda

Grapefruit via Flickr member danzen

I am a seltzer FIEND. This is a fact.

So when Cascade Ice offered to send me some samples of their new flavored sparkling water line, I was happy to try them out. 

Very-very-very happily, one of the new flavors is grapefruit--I think this tart flavor is beautifully suited to sparkling water.

Of course, it's even better when you sweeten it up a bit. Here's a recipe for an easy homemade grapefruit syrup which you can mix into your seltzer as desired for a sweet "better than soda" treat! 

Homemade Grapefruit Soda

• 4 ruby grapefuits, juiced 
• Zest from said grapefruits
• 2/3 cup honey
• seltzer

Instructions

1. In a small saucepan, combine the grapefruit juice, zest, and honey. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes or until the liquid has reduced by a third, stirring frequently. 
2. Allow the mixture to cool slightly. It will become quite viscous. Strain the syrup through a cheesecloth or fine strainer to remove any large zest or pulp debris. Let cool completely, and put in a jar or airtight container to keep in the fridge. 
3. To enjoy your soda, combine 1 part syrup with about 3 parts sparkling grapefruit water. You can increase the syrup ratio if you like it sweet. Either stir, or shake (in a covered container!) to combine. 

What's your favorite sweet beverage?

Pillsbury Bake-Off Countdown: Chocolate Hazelnut Truffle Tarts

Don't these little treats look darling? They taste just as good, since they're made with the following: chocolate chip cookie dough, chocolate hazelnut spread, sweetened condensed milk, and hazelnuts. The cherry on top is what kills me, though! Recipe via Doris Rizza of Scottdale, Pennsylvania.

Chocolate Hazelnut Truffle Tarts

• Prep Time: 30 Min
• Total Time: 1 Hr 30 Min
• Makes: 24 tarts

Ingredients

• 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
• 3/4 cup Jif® Chocolate Flavored Hazelnut Spread
• 1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
• 1/4 cup chopped hazelnuts (filberts)
• 12 maraschino cherries, halved, well drained

Procedure

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Butter Flavor or Original No-Stick Cooking Spray.
2. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each muffin cup. Bake 8 to 16 minutes or until light golden brown. Do not over bake.
3. Meanwhile, in medium bowl, mix hazelnut spread, condensed milk and hazelnuts until well blended. Shape into 24 (1-inch) balls.
4. Remove cookie cups from oven; cool 1 minute. Place 1 hazelnut ball in each cookie cup; press lightly. Top each with 1 maraschino cherry half. Cool completely in pan 30 minutes. Loosen with tip of knife; gently remove from pan. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Filled Pretzels

It's pretty safe to say I am obsessed with this recipe.

It includes all of the major food groups: carbs, chocolate, salt, and peanut butter. What's missing? Cream? Nope, they have that too. They have everything, delivered in twisty-turny-yoga-pose-pretzel form.

It's super sweet too that the recipe comes from Elizabeth Bennett of Seattle, Washington--my former hometown!

Chocolate-Peanut Butter-Filled Pretzels

• Prep Time: 25 Min
• Total Time: 45 Min
• Makes: 6 pretzels

Ingredients

• 3/4cup powdered sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons unsweetened baking cocoa
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 can Pillsbury refrigerated original breadsticks (12 breadsticks)
• 1egg yolk

Procedure

1. Heat oven to 375°F. Line large cookie sheet with parchment paper.
2. In medium bowl, mix powdered sugar, peanut butter, cocoa, whipping cream and vanilla until well blended. Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together; repeat with remaining dough to make 6 long breadsticks. Press each breadstick to form 12x2-inch strip.
3. Divide chocolate mixture into 12 equal portions, about 1 rounded tablespoon each. Roll each portion into 6-inch long rope. Place 2 ropes down center of each breadstick strip. Fold dough lengthwise over chocolate ropes; press edges firmly to seal. Stretch each breadstick slightly. Shape rope into U-shape; cross ends, and place over bottom of U to form pretzel shape. Place seam side down on cookie sheet. Repeat with remaining chocolate ropes and breadstick strips.
4. In small bowl, mix egg yolk and 1 teaspoon water with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
5. Bake 13 to 18 minutes or until golden brown. Serve warm.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Chocolate-Almond Butter Turtles

Seriously. Don't these sweet little things look like sweet morsels of pure magic?

Credit for these sweet little treats goes to Christine Southard of Noble, Oklahoma, who will be attending the Bake-Off next week!

Chocolate-Almond Butter Turtles

• Prep Time: 30 Min
• Total Time: 1 Hr 10 Min
• Makes: 24 cookies

Ingredients

• 1 roll Pillsbury refrigerated sugar cookie dough
• 2/3 cup crunchy almond butter
• 1/2 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips (6 oz)
• 24 caramels, unwrapped
• 24 milk or dark chocolate-covered almonds

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
3. In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.
4. In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Pillsbury Bake-Off Countdown: Golden Fruit Brioche Rolls

I love making people think I'm all fancy in the kitchen when really, I've just lazed around all day and baked something awesome in just 15 minutes. This clever recipe by Christine Wilson of Sellersville, Pennsylvania only takes 15 minutes to make, 45 minutes total (much of that is inactive, though). That means even if you've been watching Mad Men all night and just woke up, you could still get these together in time for brunch. WOO!

Golden Fruit Brioche Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 12 rolls

Ingredients

• 1/3 cup dried apricots, coarsely chopped
• 2 tablespoons golden raisins
• 1 can Pillsbury refrigerated crusty French loaf
• 1 egg, beaten
• 1/4 cup whipped butter, softened
• 1 tablespoon honey
• 1/4 teaspoon orange extract

Procedure

1. Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
4. Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

How to Make a Classic Sandwich Bread Loaf

This is the bread that kicked off my recent bread-making obsession. It's so simple you might start making fresh bread weekly, like I have been!! Once you master this one, you'll also want to try my honey-wheat variation.

Full recipe and photo tutorial here. 

Sweet Tip: You can Bake Extra Pie Filling in Ramekins

Let me say first of all that this is a public service announcement, because as a bona fide crust lover, I would never-ever suggest that you avoid crust (or carbs in general).

But, I understand that there might be times to go crust-less. For instance:

• You need to abide by a gluten-free diet.
• You don't like crust (I don't understand you, but I can appreciate that you exist).
• You made too much pie filling. It's not enough to fill a second crust, but enough that you don't just want to toss it. 

OK, so now I'll tell you the little factoid I discovered that you can keep in your back pocket for the next time you need it:

You can bake your pie filling in ramekins and it will turn out just fine.

I've done this several times in the past, with pumpkin, sweet potato, and Bob Andy pie. And each time, it's turned out just fine. It occurs to me that you could make a conscious effort to do this, too, mixing up a batch of filling and baking it all in separate ramekins for a sort of sweet souffle-like dessert.

Should you want to do this, all you need to do is the following:

1. Grab a few oven-safe ramekins.
2. Fill them with the pie filling of your choice. Mostly, but not quite, full.
3. Put them on a baking sheet and into the oven, heated to the same temperature called for in the pie recipe.
4. Bake, but for significantly less time than a pie would take. For instance, if a full pie takes 45 minutes to bake, check the ramekins at 10-15 minutes or so. Look for the same signals of doneness as you would in a pie: mostly set with a slight jiggle in the center, slight pulling away from the sides, et cetera.
5. Remove and let cool in the ramekins. Serve right in them once cooled. I like mine slightly warmed with cookies or ice cream, but it's nice plain, too.

What do you do with extra pie filling?

Butter Me Up: Three Ingredient Buttermilk Biscuits

Three. That is the sum total of ingredients required to make delicious buttermilk biscuits from scratch. Want to learn more? Lucky you. The entire recipe (as well as an explanation of how it all works) can be found on Craftsy. 

Pillsbury Bake-Off Countdown: Chewy Gingersnaps with White Chocolate Drizzle

Who says that ginger cookies have to be snappy? These ones are soft, and in the best way possible. It makes them all the better to cuddle up with on a cold night with a cup of cocoa!

This yummy recipe is courtesy of Michele Kusma of Columbus, Ohio. Good luck at the Bake-Off!

Chewy Gingersnaps with White Chocolate Drizzle 

• Prep Time: 20 Min
• Total Time: 1 Hr 45 Min
• Makes: 30 cookies

Ingredients

• 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
• 1 cup sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 cup molasses
• 1 cup white vanilla baking chips

Procedure

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
3. Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
4. Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
6. Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

About this post: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Sugar Cookie Dough Cups from Dessert Mash-Ups

I felt a shiver of excitement upon receiving a review copy of the new book Dessert Mashups by Dorothy Kern of Crazy For Crust (a site well worth checking out if you ask me). Before I even opened the book, I already loved the concept. Upon opening it, I just got more excited: s'mores cakes, cheesecake cookie dough truffles, carrot cake-coffee cake...the tasty mashups prove that if some is good, more is amazing (something I have long suspected).

Basically, I'm going to tell you that if you liked my first book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life, then you absolutely need to buy Dessert Mashups. 

In case I haven't made myself clear enough, I'll bring the point home with an excerpt from the book, for sugar cookie dough cups. This excerpt, including headnote and photo, is reprinted with permission from Ulysses Press. Thanks dudes!

Sugar Cookie Dough Cups

My father-in-law was a sugar-cookie fanatic. Every Christmas I’d make our family sugar cookies and I’d have to make him his own extra batch so he wouldn’t eat all of ours (and he would have!). Over the years I started making lots of other sugar-cookie treats, from bars to candy, to give him for every holiday and birthday. I made these in his memory, and I know that he would have loved them (and eaten them all without gaining an ounce).

• Yield 12
• Prep Time 45 minutes
• Chill Time 1 hour 15 minutes

Ingredients

• 1⁄4 cup (1⁄2 stick) unsalted butter, softened
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon vanilla extract
• 2 teaspoons whole milk
• 1⁄2 cup all-purpose flour
• 12 to 16 ounces vanilla-flavored melting chocolate
• Sprinkles (optional)

Procedure

1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, cream together the butter and sugar. Beat in the vanilla, milk, and flour.
2. Form the dough into a disk. Place between two sheets of waxed paper on a cutting board. Roll out to 1⁄4 inch thick. I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn’t stick. Refrigerate for at least 15 minutes.
3. Using a 2-inch round cookie cutter, cut 24 circles of dough, rerolling as necessary. Place half the dough rounds on top of the other half, for a total of 12. Refrigerate until ready to assemble cups.
4. Melt the melting chocolate according to the package directions. (See Candy Dipping Tips.)
5. Line a standard 12-cup muffin pan with paper liners. Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom. Tap the pan to settle the candy and release any air bubbles.
6. Place one cookie dough round in each muffin liner. Top with
1 to 2 tablespoons more melting chocolate, spreading as necessary to make sure that the two edges of chocolate meet. Tap the pan again to release air bubbles. Top with sprinkles. Refrigerate until set, about 1 hour. Store in an airtight container in the refrigerator for up to one week. These can also be frozen.
7. Tip: These are a big dose of sweet! To make them more bite-size, use a mini muffin pan, with mini muffin liners and a 1-inch round cookie cutter. You can also make these with your favorite flavor of cookie dough. Just substitute 1 tablespoon of milk for each egg called for in the recipe to make an eggless cookie dough, and you can omit any leavening that is called for. Use vanilla or chocolate candy melts, depending on your cookie dough flavor.

Someone come over my house, because I feel like I could eat the whole batch!

Better than Canadian Bacon: Breakfast Nanaimo Bars Recipe

Let's play a game. I'm going to list a few ingredients, and you guess what meal I'm making.

Here goes: 

• Oatmeal
• Granola
• Maple syrup
• Butter
• Coconut

Do you think I'm talking about breakfast? Good, because that means I have sufficiently breakfast-ified these Nanaimo bars, and therefore, they are officially OK for A.M. eating. Why would I want to do such a thing? 

I have a lot of trouble understanding why doughnuts, scones, and danish are OK for breakfast, yet cookies and cake are not.

My logic is this: if you are what you eat, why not start out the day by eating (and being) amazing? These breakfast-friendly Nanaimo bars are the perfect way to start your day right, and an ideal indulgent holiday breakfast treat. They've got enough of the classic makings to be recognizable as the famed Canadian treat, but enough breakfast stylings, such as oats in the crust (which is baked, not simply mixed and no-baked; it is loosely based on the crust used in King Arthur Flour's "President's Day Cherry Squares" recipe) and a tasty crunchy granola on top, that they become an exciting and new thing.

Nanaimo bars for breakfast? Believe it.

I'm especially excited to share these as a recipe featuring King Arthur Flour (whole wheat no less--another point for these being health food!). Ever since my awesome Bake For Good experience with the esteemed flour-maker, I've maintained a good relationship with them, and when they recently asked if I'd come up with a breakfast recipe using their flour, I was more than happy to do so!

Oh, and I should tell you, these bars freeze beautifully. You can freeze up to 2 months; let them come to room temperature before serving. 

Breakfast Nanaimo bars

Makes up to 36 tiny bars, or 9 massive breakfast bars

For the crust

• 1 1/4 cup rolled oats
• 1 cup King Arthur Whole Wheat Flour
• 1 cup coconut
• 1/2 cup coarsely chopped nuts
• 1 teaspoon salt
• 1 1/2 sticks butter
• 2 tablespoons unsweetened cocoa
• 1 cup packed dark brown sugar

For the middle layer

• 1 stick unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons Bird's Custard powder
• 2 cups confectioners' sugar, sifted

For the top layer

• 4 ounces chocolate, coarsely chopped 
• 2 tablespoons unsalted butter

For the granola garnish

• 1 cup rolled oats
• 1/2 cup nuts
• 1/2 cup brown sugar, packed
• 1 tablespoon unsweetened cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup

Procedure

1. Start by making the crust. Grease a 9x9-inch square baking pan; add a strip of parchment with the ends poking up two sides of the pan so you have "handles" to make removal easy later. Preheat the oven to 350 degrees F. In a large bowl, mix together the oats, flour, coconut, nuts, and salt. 
2. In a saucepan, melt the butter with the cocoa and brown sugar. Once melted, stir into the dry mixture. Mix everything until combined, and press into your prepared pan.
3. Bake in the preheated oven for 13-15 minutes, or until it has a dull finish on top. Remove from oven and let cool completely. You can hasten the process by putting the slightly cooled pan in the refrigerator for 30 minutes.
4. Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, mix all of the filling ingredients on low speed until fluffy--3 to 5 minutes. While not in the ingredient list for this recipe, if you are having trouble incorporating the sugar and butter, add a small amount of milk or cream until it reaches your desired spreading consistency. Gently spread on top of the bottom layer. Take pains to smooth this layer as much as possible (I like to use the end of a metal spatula to smooth it) as the topping will only lay as smooth as this layer. 
5. Place the pan in the refrigerator and let cool for 30 minutes or up to 2 hours. This will make the filling firm enough for the next layer to be put on top without ripping or damaging it in any way.
6. Meantime, make the granola garnish. Preheat the oven to 325 degrees F. Mix all of the ingredients together in a bowl, and scatter on a parchment-lined baking sheet. Bake for 15 minutes; remove from the oven and stir right on the sheet. Return to the oven and bake for 15 more minutes, or until toasty and firm. Let cool completely, and break up by hand into small pieces.
7. Ready to put it all together? OK. Now, we'll make the topping. In a double boiler, melt the chocolate and butter until, well, melted. Spread on top of the middle layer, working quickly because it will set rapidly as it is applied to the cool surface, and too much working of the hot mixture can tear up the delicate middle layer. 
8. Scatter the broken-up granola on top while the chocolate layer is still slightly wet on top to ensure it adheres. Score the bars (this is imporant!) before the chocolate has fully set as it will make life so much easier when you want to serve these sweet treats. Place in the fridge and let them set for 20 minutes.
9. 
10. Although typically I would suggest continued storage of these in the fridge, I find that they're actually quite nicer when left at room temperature. It's up to you, but I found that the topping got kind of hard when left in the fridge. If you do prefer to store in the fridge, let them come to room temperature before serving. Likewise, these bars can be made ahead and frozen for up to 2 months. Once again, let 'em come to room temp before serving.

What's your favorite sweet to eat in the morning?

Pillsbury Bake-Off Countdown: Chai-Glazed Cinnamon Waffles

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding.

Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off!

Chai-Glazed Cinnamon Waffles

• Prep Time: 30 Min
• Total Time: 30 Min
• Makes: 5 waffles

Ingredients

• 1/3 cup finely chopped walnuts
• 1/2 teaspoon butter extract
• 2 bananas, sliced
• 1/3 cup heavy whipping cream
• 2 tea bags chai tea
• 1 can Pillsbury Grands! refrigerated cinnamon rolls with icing (5 rolls)
• 1 cup powdered sugar

Procedure

1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
2. Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
3. Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
4. Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with nonstick spray before cinnamon roll is added.)
5. Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
6. Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.

Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

• Prep Time: 25 Min
• Total Time: 1 Hr 25 Min
• Makes: 15 biscotti

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup semisweet chocolate chips
• 1/4 cup Jif Creamy Peanut Butter
• 1/4 teaspoon ground cinnamon
• 1/2 cup powdered sugar

Procedure

1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.

Pillsbury Bake-Off Countdown: Ginger-Macadamia Breakfast Rolls

 You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes!

This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off!

Ginger-Macadamia Breakfast Rolls

• Prep Time: 15 Min
• Total Time: 45 Min
• Makes: 8 rolls

Ingredients

• 1/2 cup chopped macadamia nuts
• 1/4 cup packed brown sugar
• 1 tablespoon plus 1 1/2 teaspoons grated gingerroot
• 1/2 teaspoon vanilla extract
• 3 oz cream cheese, softened (from 8-oz package)
• 1 can Pillsbury refrigerated reduced fat crescent dinner rolls or crescent dinner rolls (8 rolls)

Procedure

1. Heat oven to 350°F. In medium bowl, mix macadamia nuts, brown sugar, gingerroot and vanilla until blended.
2. In small bowl, place 4 teaspoons of the macadamia nut mixture; set aside. Add cream cheese to remaining macadamia nut mixture; mix until well blended.
3. Separate dough into 8 triangles. Spoon about 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Roll up, starting at shortest side and rolling to opposite point. Place point side down, about 2 inches apart, on ungreased cookie sheet; tuck ends under. Sprinkle 1/2 teaspoon reserved macadamia nut mixture evenly over top of each crescent.
4. Bake 14 to 17 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes. Serve warm.

CakeSpy Note: The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the bakeoff tag below to see the recipes posted so far.

Pillsbury Bake-Off Countdown: Peanutty Pie Crust Clusters

Peanutty Pie Crust Clusters.Try saying that five times fast. Better yet, bake up a batch and enjoy the delicious benefits of having your mouth too full to say the name! This tasty recipe comes from Beth Royals of Richmond, Virginia. Good luck at the Bake-Off!

Peanutty Pie Crust Clusters

• Prep Time: 30 Min
• Total Time: 45 Min
• Makes: 30 clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1 tablespoon baking Sticks Butter Flavor All-Vegetable Shortening
• 1 tablespoon creamy peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Procedure

1. Heat oven to 450°F. Line 2 cookie sheets with Reynolds® Cut-Rite® Wax Paper.
2. Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.
3. In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.