Inspiration Guide

82 Desserts
DESSERTS
CHOCOLATE CHIP SKILLET COOKIE
PREP: 15 MINUTES | COOK: 21 MINUTES | MAKES: 4–6 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR
8" ROUND BAKING PAN), DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY)
BEGINNER RECIPE
DIRECTIONS
1 Close the lid and move slider to the AIR FRY/
STOVETOP. Preheat the pot by selecting BAKE/
ROAST, setting temperature to 325°F, and
setting time to 5 minutes. Select START/STOP to
begin preheating.
2 While unit is preheating, prepare the cookie
dough by placing the flour, baking soda, and salt
in a large bowl. Stir until fully combined.
3 In a separate large bowl, beat together the
butter, sugars, and vanilla extract until creamy.
Add the egg and beat until smooth and fully
incorporated into the mixture.
4 Slowly add the dry ingredients to the wet
ingredients, / cup at a time, and use an electric
mixer to combine. Use a rubber spatula to scrape
down the sides of the bowl so all dry ingredients
are incorporated. Make sure not to over-mix
the dry ingredients, or the cookies will become
dense when baked.
5 Stir the chocolate chips and nuts into the dough
until they are evenly distributed.
6 Spray the Ninja Multi-Purpose Pan* (or 8" round
baking pan) with cooking spray, then add the
cookie dough, pressing down to make sure it is
evenly distributed.
7 Place the pan on the bottom layer of the Deluxe
Reversible Rack in the lower position. When the
pot has preheated, place the rack with pan in the
pot. Close the lid and make sure the slider is still
in the AIR FRY/STOVETOP.
8 Select BAKE/ROAST, set temperature to 325°F,
and set time to 21 minutes. Select START/STOP
to begin cooking.
9 When cooking is complete, remove the rack with
the pan and let cool for 5 minutes, then serve warm
with ice cream or other toppings of your choice.
INGREDIENTS
1 cup + 2 tablespoons all-purpose flour
/ teaspoon baking soda
/ teaspoon kosher salt
1 stick (/ cup) unsalted butter, softened,
plus more for greasing
/ cup granulated sugar
/ cup packed brown sugar
/ teaspoon vanilla extract
1 large egg
/ cup semi-sweet chocolate chips
/ cup chopped walnuts, pecans, or almonds, optional
Nonstick cooking spray
83
Questions? ninjakitchen.com82 Desserts
DESSERTS
SIDES & SNACKS DESSERTS
CHOCOLATE CHIP SKILLET COOKIE
PREP: 15 MINUTES | COOK: 21 MINUTES | MAKES: 4–6 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR
8" ROUND BAKING PAN), DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY)
BEGINNER RECIPE
INGREDIENTS
1 cup + 2 tablespoons all-purpose flour
/ teaspoon baking soda
/ teaspoon kosher salt
1 stick (/ cup) unsalted butter, softened,
plus more for greasing
/ cup granulated sugar
/ cup packed brown sugar
/ teaspoon vanilla extract
1 large egg
/ cup semi-sweet chocolate chips
/ cup chopped walnuts, pecans, or almonds, optional
Nonstick cooking spray
BREAD PUDDING WITH BOURBON SAUCE
PREP: 20 MINUTES | TOTAL COOK TIME: 40 MINUTES | STEAM: APPROX. 20 MINUTES | BAKE: 20 MINUTES
MAKES: 8 SERVINGS | ACCESSORIES: NINJA® MULTI-PURPOSE PAN* (OR 8" ROUND BAKING PAN), NONSTICK SILICONE
BAKING MAT (OR ALUMINUM FOIL), DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY)
INTERMEDIATE RECIPE
DIRECTIONS
1 Pour 2 cups of water into the pot. Line the Ninja
Multi-Purpose Pan* (or 8" round baking pan) with a
nonstick silicone baking mat or aluminum foil and
spray with cooking spray.
2 Whisk eggs, cream, milk, and vanilla in a large bowl
until fully combined. Combine sugar, cinnamon, and
salt in a small bowl, then add to the wet ingredients
and mix until fully combined. Add brioche pieces and
toss until evenly coated. Let sit for 5 to 10 minutes.
3
Place brioche mixture in the prepared pan and
press into an even layer. Bread should be fully
saturated with liquid. If more liquid is needed, pour
/ cup more cream over bread. Place pan on the
bottom layer of the Deluxe Reversible Rack in the
lower position, then place the rack in the pot. Close
the lid and move slider to STEAMCRISP.
4 Select STEAM & BAKE, set temperature to 335°F,
and time to 20 minutes. Press START/STOP to begin
cooking (PrE will display for approx. 20 minutes as the
unit steams, then the timer will start counting down).
5 When cooking is complete, carefully remove the
rack with the pan. Allow to cool and set for 20 to
30 minutes. Carefully empty any remaining water
from the pot.
6 To make the bourbon sauce, move the slider to
AIR FRY/STOVETOP, select SEAR/SAUTÉ, and
set temperature to 2.
7 Add butter to the pot and stir until melted, then
add remaining sauce ingredients (be extra cautious
when adding the bourbon, as it could flare). Whisk
until sugar is dissolved and sauce thickens, approx.
5 minutes. Transfer sauce to a bowl and allow to
cool for 5 minutes.
8 Cut bread pudding into slices and drizzle with
bourbon sauce. Serve warm.
INGREDIENTS
2 cups water, for steaming
Nonstick cooking spray
BREAD PUDDING
4 large eggs
1 / cups cream
1 / cups milk
1 teaspoon vanilla extract
/ cup granulated sugar
1 teaspoon ground cinnamon
/ teaspoon kosher salt
1 loaf (1 pound) stale brioche bread,
cut in 1-inch pieces
BOURBON SAUCE
4 tablespoons butter
/ cup granulated sugar
/ cup brown sugar
/ cup heavy cream
/ cup bourbon
/ teaspoon kosher salt
TIP Refrigerate any leftovers. To reheat, pour
/ cup water into the pot. Place the bread
pudding in the pan, then place the pan on
the bottom layer of the rack and place in
the pot. Use the STEAM & CRISP function
at 315°F for 6 minutes.
Don't forget to add water or stock
to create steam and cook your food.
*The Ninja Multi-Purpose Pan is sold separately
on ninjaaccessories.com.
*The Ninja Multi-Purpose Pan is sold separately on ninjaaccessories.com.