Jenn's Bento Boxes & Cakes!

There are two sandwiches inside that! I figure, it's better to eat at home now with the flu scare going around. Added a bit of ribbon to make it pretty ;)

Inside are two sandwiches, toasted with avocados, chicken bacon, and tomatoes!

My cousin and I made these cookies which were simply from a mix sold at bulk barn. They were super easy because all we did was add water and mixed. The darker cookie with the orange frosting was coloured by adding cookie crumbs, cocoa powder and food colouring. The frosting was made with egg whites, powdered sugar and food colouring and coloured sugar was added on top.

We tried to go for a Halloween theme... but we both agreed that they aren't very Halloween-y.

Your run-of-the-mill Banana Nut Muffins loaded with pecans and dried bananas on top. Click Here to see.

Next time I will be trying this with bananas that are more ripe and more sugar.

This is an experiment with fondant, which is the green and white decorative covering on the cake. It is made out of Marshmallow Fluff, which is marshmallows packaged in a jar form. Mixing the Marshmallow Fluff with icing sugar (in a very messy process), refridgerating and the rolling it out creates the fondant cover for the cake. Unfortunately, as this was the first time I was working with this stuff, the fondant was rolled out too thinly and without enough butter to keep it from sticking so there were many holes in the fondant covering. I then had to patch it up with the green fondant... so it ended up looking a bit like one of those Yoshi eggs from the Mario series games.

Oh well, I tried. I will probably attempt fondant again.

Panna cotta, which is basically a jello made with cream. Topped with fresh Ontario raspberries and raspberry puree made with raspberries, sugar and vanilla extract.
The recipe is a modification of one in the Kitchen Library Desserts cookbook that Francis & Mel gave me for my b-day! *yay* <3 you two!

Made with my new Kitchen Aid mixer, a ginger cupcake made with molasses, ground powder ginger, cinnamon, flour, baking soda, brown sugar... and topped with whipped cream also whipped with the new mixer (previously done by hand) and cinnamon powder. Tastes like a ginger snap cookie because I recycled ingredients that I bought for the cookie.

Tiramisu made with ladyfingers, egg yolk, sugar, whipping cream, coffee, marscapone cheese and decorated with cocoa powder and dark chocolate shavings. It's called Komodo Dragon Tiramisu because I used Starbuck's Komodo Dragon coffee with an extra shot of espresso to make it.

Blackberry mousse cake made with whipped cream, sugar, egg, gelatin, blackberries pureed, lemon and a sponge cake made from a mix in the middle.

Top Left: Tomato and cucumber salad
Right: Steamed lobster
Bottom: Rice with garlic broccoli and lobster

Lemon sponge cake with lemon pudding and raspberry sauce made from fresh raspberries!

Click Here to see the lemon cupcakes.

Mussels, shrimp, mushrooms, onion satayed with black bean garlic sauce on rice. A piece of sardines right on the rice cause sardines and rice is yummy.

Some sushi that I made with my friend, David.

Tofu curd filled with rice and furikake on top. Green and yellow peppers. Tofu with kimchi (Korean pickled cabbage) on top.

Top: green and yellow peppers with different shaped cheddar cheese
Bottom: Spaghetti with chili tomato sauce with onions, peppers, chili powder, mushrooms, tomato paste, tomato sauce. Some cheddar cheese under the sauce.

Starting from top to bottom. At the very top there is a fried vegetable croquette, which was bought frozen. It's mainly potatoes, mashed with peas and corn inside (very crunchy). Then there's three pieces of tofu curd. It's actually the ones that are supposed to be stuffed with rice, but I didn't realize that until after I opened the can of tofu. (Will try stuffing them another time).

Then there's two dumplings, fried. Boiled vegetables. On the right there are 2 triangle onigiri flavoured with plum furikake (rice seasoning). And on the bottom left corner there's eel that I got from a can in soya sauce and black soya beans.

click here to see another arrangement of the lunch.

Top: Salad with lettuce, cucumbers, pumpkin seeds and tuna chunks from a can. Bottom: 6 chicken and vegetable dumplings

Top: White rice with eel and vegetable satay. Bottom: Vegetable/potato croquette and boiled dumplings on the side. The smiley face is just mustard.

Getting lazy, the eel was bought already cooked and was reheated, the croquette was also frozen and pan fried and the dumplings were bought frozen as well. The only thing I really did was cooked the vegetable and put it together.

Rice balls made into pigs, with seaweed (nori) decorations, carrot and celery sticks in the middle. Strawberry flowers and leftover salad. Ranch dipping sauce in the middle for the carrot and celery sticks.

Chocolate covered strawberries with icing.
click here and here to see a different view.

First time I'm using containers within my bento to separate things. Bottom left container has mangoes and pineapples in them. Top right container has sweet potato salad, which has sweet potatoes, red baby potatoes, eggs and mayonnaise. In the middle is wild rice with salmon (from a can) drizzled with some olive oil and some baby carrot sticks on the side.