After finding these cute Thanksgiving royal icing decorations at Fancy Flours. I couldn't resist buying them for my November Bento Lunches.
Yes, they are made of pure sugar. However, they are tiny and the cuteness outweighs the small amount of sugar they add (in my oppinion).
For today's lunch I made a sandwich decorated with cheddar letters. I made the letter with this alphabet cutter kit found at Michael's. The fun turkey is one of my fancy flour guys.
For fruit we have orange slices and grapes with a red tomato food pick (I always like to add a touch of red).
The veggies are blanched green beens left over from dinner last night and a fresh mushroom decorated with almond slice ears, a face made with nori punch and ketchup cheeks.
Bento Egg Molds
I've had lots of questions on how to use a Bento Egg Mold and I've promised a step-by-step post--here it is :-)
- Place your egg in saucepan and cover with cold water.
- Bring water to boil and boil egg for 3 minutes.
- Turn off heat and let egg set in hot water for 8 minutes.
- Remove egg from pan.
- *If you want a colored egg then pour some of pans hot water in cup and add food coloring. If you want your egg to remain white, then skip this step.
- Run your egg under cool water until it's just cool enough to peel. You want the egg to remain as warm as possible without burning your fingers.
- Peel egg.
- *Place egg in colored water for 1 minute and then remove egg from dye. Skip this step if you want a white egg.
- Place egg in Bento egg mold and close.
- place egg mold in iced water and let sit for 15 minutes.
- Remove egg mold from iced water and open egg mold. Remove your super cute hard boiled egg.
- Now watch your kids gobble up health eggs loaded with protien!!!!
Ah...the inside of a perfectly boiled egg.
Finally, I leave you with a recipe from my sweet neighbor Stephanie Heller. This candy bark is a great way to use up some of that leftover Halloween candy!
Halloween Peanut Butter and Toffee Candy Bark by bon appetit
This Halloween Candy Bark can be made up to a week ahead. Chill it in an airtight container and let it stand at room temperature for 15 minutes before serving.
1 pound bittersweet chocolate chips
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Reese's Pieces and/or yellow and orange peanut M&M's
Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.