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Confit and spinach ravioli|How to teach an old dog…

I made ravioli last week, for the first time since returning from school.  The husband said they were “blog-worthy,” which is pretty high praise from him (not that he’s stingy on the praise, but he doesn’t throw it around disingenuously).   And seeing as I’ve been wanting to post more here, I’m posting the recipe.  I don’t have a photo*, so I waffled a bit about putting anything up, but I’m also working on being okay with less than perfect, especially when there are no consequences.  This blog is supposed to be fun, right?

Daring Cooks September 2010|Canning!

First, the important bits of business:

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.

Yes!  At last!  I learned how to can stuff!

Daring Cooks November 2009|Sushi!

Sushi - 11


Yes, I’m late with my Daring Cooks post but I have an excellent excuse – I was partying down with my soon-to-be 95 year-old Nana up in Northern California. Pretty good excuse, yes?

A word from our robot sponsors:

The November 2009 Daring Cooks’ Challenge has been chosen by Audax of Audax Artifex and Rose of Bite Me Kitchen. They chose Sushi, specifically Dragon Rolls, Nigiri and Spiral Rolls.

Daring Bakers October 2009|(Big ol’) French Macaron (fail)


The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

The official posting date is past for October’s Daring Bakers challenge, but the new challenge wasn’t up yet and we had eggs that needed using and I figured “why not?” So I made the October challenge – French Macarons. And these cookies…were bad.

Daring Bakers September 2009|(not so) Puff Pastry

Puff Pastry - 06The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Well, the photos look pretty good!

Daring Bakers July 2009|Mallow(mar)s and Milan(o)s


First, a few words for the bots!

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Now, on to our story…

Ending on a helpful note|How to make powdered sugar

~This is the twenty-sixth (and last!) post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~

Ever wondered what powdered sugar is? Apparently I have, which is why I knew when I ran out of it on Saturday that it was made of sugar and corn starch. I also knew that flour can be substituted for corn starch if you just double the amount, because the last time I needed corn starch, I found that the cupboard fairy (otherwise known as me) had “organized” our corn starch into the garbage.  So I had to look up a substitute for that.*

Daring Bakers June 2009|Bakewell (just in the nick of time) Tart

Bakewell Tart-0

~This is the twenty-third post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~

Ahhhhhhhhhhhhhh – how did it get to be June 27th already???

Well, just eeking in at the 11th hour, here is my Bakewell Tart for the Daring Bakers June 2009 challenge!

Tonight’s Dinner|Swedish Meatballs

~This is the seventeenth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.*~

Yes, it’s come down to this. I’m posting the recipe for tonight’s dinner. To my credit, these are very delicious. And at least it’s not another post of me complaining how hard it is to write something every day.


Swedish Meatballs From Cook’s Illustrated

Serves 4 to 6.

Easiest dessert in the world…

~This is the fifteenth post in a series running through the month of June 2009 in which I attempt to post once a day for the month.~

…but no one has to know.


This just in from the field – this is not the best dessert to make in advance.  If the syrup cools, it gets rock hard (like candy – it probably tastes really good) and while reheating it will make it liquid again, it will be sort of thready.  Given how easy this is to make, I really advise just prepping everything in advance up to the point of making the syrup and do that at the last minute.  Thanks to Chrystine Windle Ammari for the info!!