Meatball Sub (Low-Knead, Whole Wheat Bread w/ Seitan Meatballs)

This is a super yummy and super easy recipe - the plus side is that it is much healthier than your usual meatball sub AND (for me) it is my favorite food. The bread has been steamed and then baked at a high temperature to create a moist and soft inside with a crispy, crunchy outside. A light sprinkle of sea salt mixed with garlic and olive oil runs through the cavity and then eventually sandwiches the garlicky, tomato-filled sauce and slightly chewy and fennel infused seitan meatballs.

(Low-Knead Bread Ingredients)

• 1 and 1/2 cups of Warm Water
• 1 tsp of Raw Sugar (or other Sweetener)
• 1/2 tsp of Salt
• 1 and 1/4 tsp of Active-Rise Yeast
• 3 cups of Whole White Wheat
• 1 tbl of Olive Oil

(Low-Knead Bread Directions)

• Bloom your water, sugar, oil, and yeast together for about ten minutes, then fold in your flour and salt.
• Mix until it is no longer liquidy but don't let it become a ball of dough just yet.
• Place into a well-greased bowl with a moist tea towel and let rise for thirty minutes, then let it rise in the fridge for 1-2 hours, knead for about three minutes and then let rest for 5 more minutes.
• Cut and roll into your preferred shapes, make three quick slits on the top and steam on the stove for 15 minutes each or until it has changed color and has cooked a bit.
• Bake at 450 degrees (you can brush with your preferred oil if you wish) on a sheet dusted with cornmeal for about 15 more minutes or until it has cooked to your liking.
• Let cool to the touch, split open and place in your meatballs.

(Seitan Meatballs Ingredients)

• 1 cup of Vital Wheat Gluten (I used Bob's Red Mill's)
• 1/2 tsp of Salt
• 1 tbl of Mrs. Dash's Garlic & Herb Blend
• 1/4 tsp of Crushed Fennel
• 1/4 cup of TVP/Veggie Crumbles
• 1 tbl of Olive Oil
• Enough Cold Water to mix
• Lightly Cooked Red Onion, Mushrooms and Orange Pepper

(Seitan Meatballs Directions)

• Cook off your vegetables in a dry pan first, let them cool slightly.
• Add everything except for the water together.
• Lightly toss together, add water slowly until it all comes together mostly. Knead for a moment.
• Then steam for about 45 minutes.
• Lightly fry your new seitan loaf on both sides with olive oil, then pour your favorite jar of marinara sauce onto it with a bit of water. Let it stew for five minutes and cut into chunks
• Place onto your fresh sandwich bread and enjoy!

This is a super yummy and super easy recipe - the plus side is that it is much healthier than your usual meatball sub AND (for me) it is my favorite food. The bread has been steamed and then baked at a high temperature to create a moist and soft inside with a crispy, crunchy outside. A light sprinkle of sea salt mixed with garlic and olive oil runs through the cavity and then eventually sandwiches the garlicky, tomato-filled sauce and slightly chewy and fennel infused seitan meatballs.

Bakery-Style Hightop Muffins (from Invader Zim)

These are my absolute favorite style of muffin - the little ones just don't do it for me (my cookware don't want none unless you got...top buns, hon?). I also decided to make this sort of like the muffins you often see Gir eating from the show "Invader Zim", its not exactly perfect but these muffins are easy, quick and very fun to make.

Chocolate Hightop Muffins Recipe:

1 cup of Vegan Buttermilk

1/4 cup of Veggie Oil

2 cups of Powdered Sugar

A Pinch of Salt

1 cup of Whole White Wheat

1 and 1/4 cups of Cocoa Powder

1/2 cup Semi-Sweet Chocolate Chips or Melted Chocolate

Just a little mixing until its a thick batter. Add the chocolate chips/melted chocolate last.

Put all of the batter into six holes evenly and use any extra batter to top each one off. Add some water to to the empty places then bake at 400 degrees for about seven minutes, lower to 350 until it has all thoroughly baked. You may need to empty the water out later OR you can microwave these babies for about 1:45 seconds and enjoy a quick breakfast or snack.

You could take the time to make these into Death Star cupcakes for May 4th...or just enjoy as is!

Mr Bobinsky Bento (Coraline Bento)

Sergei Alexander Bobinski (aka Mr. Bobisnky) happens to be my favorite character from the book and movie "Coraline". How couldn't you love him? He's strong and athletic, handsome, blue and quite kind to Coraline - plus he loves vegetables (namely beets)! So, instead of me telling you what went into making this super fun I decided to call up Mr. Bobinsky himself! Take it away Bobo!

How do you feel about Mr. Bobinsky?

Bobinsky: Oh hello, Ms. Shine! What is it that I am to be taking away? This "benuto"?

Me: "Be-n-to" and yes, Mr. Bobinsky! Tell us how you really feel about it!

Bobinsky: Well let me first say that there are no beets in this bento. How can you have a strong Bobinsky bento without beets? They make you strong and able to aerodynamic! *lifts up small car and throws it* Do you see what I mean Ms. Shine? Otherwise this bento is fantastic and looks like Mr. Bobo himself! Those little mice are made of Russian Miysniy Bitki, yes? So inventive with the brown and white rice covering, cranberries (red, like beets), noree eyes, almond ears and soba noodle tails! The kale that surrounds it all added with the red grapes, cherry tomatoes, masa sheet, red and orange bell peppers and blue onigiri me are amazing! The tortilla you used for my shirt is eeehh, how I would say in my Mother tongue, vyglyadit krasivo. More tortilla for the eyes, some nori and boom! You've got a Bobinsky - eh? Ey, where's my badge from Chernobyl - I was there for the cleanup after the-

Me: Oh, lookie here we're out of time so soon! Thanks for visiting Mr. Bobinsky, I think that its time for you to go back to the Pink Palace!

Bobinsky: But I haven't even told you about my wonderful Mouse Circus improvements yet! Come with me - you must see how they go "Oompa peep" now! Halfway there I must say! *grabs Ms. Shin's hands*

Me: Maybe some other time - woah! See you next time and I hope that you enjoyed this segment of Coraline Bentos, everybody! If you need the list its at the bottooooooom - The tutorial for the mice is coming soon!

Mr. Bobinsky Bento Ingredients:

Kale

Cherry Tomatoes

Red Grapes

Red and Yellow Bell Peppers

White and Brown Rice Onigiri

Miysniy Bitki Meatballs

Almonds

Dark Blue Masa Sheet

Nori

Cranberries

Corn Tortilla

Enjoy everyone!

Miss Spink and Miss Forcible Bento (Coraline Bento)

This is a simplified version of Miss Spink and Miss Forcible (although she looks a bit like Ms. Endive from Chowder due to her green hair). As I only have three technical characters to go, I'm finding it very easy and exciting to make these characters in so many different ways. These two ladies are on some freshly brown bread that are encrusted with toasted almonds and wheat berries and are made out of my masa sheets from this morning's tutorial. In the bento are some fruits and three pieces of celery. The letters are made from a sweet potato that I cut from my new mandoline (there will be a product review by Friday)

If you could be a character from Coraline, who would you be and why? Personally I'd rather be Coraline or Wybie because they're both very strong (even if they don't show it all of the time) and hey - who wouldn't love to be around a bit of adventure despite the other horrible implications. Hehe.

Miss Spink and Miss Forcible Bento Ingredients:

Sweet Potato

Whole Wheat Sandwiches, Raw Strawberry Jelly and Flax Peanut Butter

Masa Sheets

Cherry Tomatoes

Red Grapes

Strawberry

I hope that you guys enjoy it - up next is a tutorial on Russian meatballs for Mr. Bobinski's Russian Mouse Circus because even mice like something other than (vegan) cheese! ^^

How To Make Masa Sheets Tutorial (No-Knead)

This is another alternative to the vegan egg sheets I made last summer - easy masa sheets! You can sub regular flour but these seem to keep longer, are tastier and easier to handle. They are also quite cheap compared to tofu and great for anything, especially kyaraben! Using just a few tablespoons of flour, salt, some water and some cornstarch you can great amazing little sheets - just don't forget to add your favorite natural food dye!

Masa Kyaraben Sheets Recipe:
1/4 cup of Masa Harina
1/4 tsp Salt
1/2 tsp Cornstarch
Enough Water to mix
Natural Food Coloring (optional)

Step 1. Start with about 1/8 to 1/4 cup of Masa Harina mixed with salt, water and cornstarch.

Step 2. Add in your food coloring (preferably gel) and mix with your fingers or chopsticks, adding water along the way.

Step 3. Mix and slowly add water until it starts to thin out. Make sure to catch all of the lumps and pieces of flour before continuing on. Add more water if it starts to get thick. You want it like thin pancake batter.

Step 4. Spread your batter in a cold, unheated non-stick skillet (I used my trusty Pink Bean skillet), place a cover on top for 2-5 minutes, take off and allow to continue to cook.

Step 5. Take your spatula and make sure that nothing sticks to the sides once everything looks done and dry. Let it cool a small amount, place on a plate and make more sheets - taking care not to place them on top of each other if you want full control over them.

Enjoy!

Single-Serving Toast Recipe Tutorial (Wheat-Free)

I'm sure that you'd like me to say that it starts here with just some toast and a slather of chocolate, but it doesn't - it starts with something much more simple that we normal folks can't make. But what we normal folks can make is some toast...it doesn't seem special until you realize that each one is unique. This is for the people that like to just have one little slice of bread in a while or have a serious love for the ends of the bread in the bag. This is fresher, quicker and cheaper than the others.

What's your favorite breakfast food?

Single-Serving Toast Ingredients:
3/4 cup of Rye Flour
1/2 cup of Masa Harina
1/2 tsp of Salt
A tiny pinch of Baking Soda

Wet Ingredients:
1/4 tsp of Active-Rise Yeast
1/2 tsp of Sweetener (add more if you want sweeter bread)
1/4 cup of Warm Water
1 tsp of Oil (optional)



Step 1. Mix your dry ingredients together (except for the yeast) and then add in the yeast once it has finished proofing with the wet ingredients. Mix by hand about 30 times until the dough looks like the picture on the right. Add more water until it becomes a thick pancake batter (add a bit more water because rye soaks up a lot)

Step 2. This is my precious, secret weapon - an adorable little non-stick square pan that is barely bigger than my hands. Heat it on low heat and pour your batter in after it has had time to proof for about 30 minutes. Heat until the bottom is smooth and cooked, then flip and cook until done. If you're worried about overheating then you can finish it in the oven. If you don't have one of these you can make a makeshift one for the oven out of tinfoil. 

Step 3. Slather with your favorite toppings (I prefer a homemade nutella, almonds and cranberries) and enjoy! Simple as toast!

Enjoy!

Wybie Bento - Coraline

I tried to make this as simple as possible because and so I made some single-serving toast (coming soon - I promise!) with two mini dried mushroom burgers. The burgers are excellent although they do have a bit of oil in them I put them on a napkin for a while to de-oil. Added in are just some cherry tomatoes, carrots and kale with a sprig of cilantro for color.

What's your favorite macabre-style film?

Wybie Bento Ingredients:
Nori
Kale
Corn Tortilla
Mushroom Burger and Bits
Single-Serving Toast
Carrots
Cherry Tomatoes

Hope that you enjoy! The recipes for the burgers and toast will be here by Tuesday after I've finished the "Mr. Bobinski" bento.

Happy Earth Day (Dragonball Z Bento)

Nappa and Vegeta may seem like unlikely characters to celebrate Earth Day - but hey, everyone can change at some point. This bento was really fun to make, although it made me a bit nervous to draw and "carve" out, I didn't even think of just making these exactly like my vegan egg sheets and instead used my pasta dough as a clay-like substance. The pasta was made from masa which made it all the more durable, and in the bento are some cherry tomatoes, kale, broccoli, masa sheets, bitter melon, Mexican rice, carrots, a corn tortilla and lots of nori details.

How are you celebrating Earth Day?

Happy Earth Day Bento Ingredients:

Kale

Masa Pasta Sheets

Nori

Broccoli

Cherry Tomatoes

Corn Tortilla

Mexican Salsa Rice

Stewed Black Beans

Bitter Melon

Carrots

I hope that you guys like it! ^^ And Happy Earth Day!

Rabbid Rabbids Bento

The first half of this bento was quite easy as all it required was some chili in the "lower" section and some delicious bitter melon and tofu stirfry. From then on it was a bit difficult because my brown/white rice mix, beet "fur" and tomato plunger kept slipping off. Don't even get me started on those ears and eyes! But I think it came out realy well and cute - I added sushi rice and put the onigiri Rabbid in the middle of the two foods on purpose to make it look even better. 

What's your favorite videogame?

Rabbid Rabbids Bento Ingredients:
Bean Chili
Bitter Melon and Tofu Stirfry
Tomato
Spaghetti (to connect plunger pieces)
Carrot Handle
Brown and White Rice Onigiri
Nori
Rice Cheese
Beet Slices


I hope that you guys like it!

Chocolate-Gingerbread Cake

The thing that inspired me to make this cake was the surplus of ginger-ale I had in the fridge. I had a stomach ache earlier in the week for whatever reason but a small amount of baking soda fixed that so I had no need for the carbonated drink. I tried to think of something to use for it, as none of us require any soda or similar drinks...so I baked a cake - which we need, right? I originally saw the "base" of this idea from Veganlovlie's Irish Tea Brack but obviously went way out on this.

(Chocolate-Gingerbread Cake Dry Ingredients)

• 3 cups of Rye Flour
• 1 tsp of Baking Powder
• 2 tsp of Cinnamon
• 1/4 tsp of Ground Cloves
• 1/2 tsp of Nutmeg
• 1/8 tsp of Cardamom
• 1/4-1/2 cup of Cocoa Powder
• About 2 cups of Confectioner's Sugar
• 1/4 tsp of Sea Salt
• Dark Chocolate Chips
• A dash of Black Pepper

(Chocolate-Gingerbread Cake Wet Ingredients)

• 1/4 Cup of Blackstrap Molasses
• 3/4 cup of Vegetable Oil (sub half with banana for low-fat)
• 1 cup of Vegan Buttermilk
• 1 cup of Ginger ale
• Minced Ginger (optional)

(Directions)

• Preheat oven at 350 degrees.
• Mix your wet and dry separately, then fold your wet into your dry about 15 times or until fully incorporated.
• Place into a well-greased baking dish and tap about 5 times to keep the air bubbles from forming.
• Bake at 350 degrees for about 30-45 minutes or until the middle is no longer gooey and the knife comes out clean when you do your "finished" test.
• Let it cool overnight or chill in the fridge for about four hours.Sprinkle with powdered sugar. Serve with an orange wedge and enjoy!

The Cat Bento (Coraline)

Its been a while since I've made a bento - but here's another character installment from my favorite movie, "Coraline"! The "darkness" of this bento doesn't come from the colors, but the rich flavors of my banana flower curry and kale. A bit of seasoned nori that I accidentally picked up gave the Cat a bit more character and made him look even more shaggy and greasy. To offset his color I used a nice yellow saffron rice and to keep everything from looking like a neon stripe I added a nice subtle "garden".

Cat Bento Ingredients:

Banana Flower Curry

Cilantro

Radish

Kale

Diced Zucchini

Olives

Nori

Soft Tortilla

Saffron Rice

I hope that this inspires you to make your own! All I need to do now is make about ten more characters and I'll be done! I'm thinking of doing Wybie next. ^^ What installment do YOU think I should do next?

Three Single-Serving Lemon Squares (Low-Sugar, Low-Fat)

This was a simple recipe that made use of a lot of leftovers, so technically the only thing I cooked was the lemon-filling. It won everyone's hearts over and now they might go into the "List of Party Things" so that I won't be mauled by guests. I'm not particularly a fan of lemon-squares, as I've had a few bad incidents with the boxed mix but I was prepared to see if mine was any better. While I'm still not a fan - I conclude that I was better.

(Lemon Filling Ingredients)

• 1/4 cup of Lemon Juice
• 3 tsp of Stevia
• 1/2 tsp of Orange Zest
• 1/2 Medium-Sized Orange Juice
• 2 tsp of Cornstarch Slurry
• 1 tbl Powdered Sugar

(Shortbread Topping Ingredients)

• 1/4 batch of shortbread recipe in Homemade Twix

(Crust Ingredients)

• I used an animal cracker recipe with 1/4 the oil and a bit of applesauce. You can use this tart recipe

(Directions)

• For the lemon filling, heat everything except sugar until thickened. Then, remove from heat and add sugar.Set aside.
• Prepare your pie crust.Free-form into squares and then chill your pie crust.
• Poke a few holes in it, then bake in the oven for about 12 minutes.
• Spoon some lemon filling on top followed by crushed shortbread topping.
• Enjoy!

So, what's your favorite comfort dessert? Are you a fan of sweets other than lemon squares like me - or do you fawn over the sweet and tart tastes of this classic?

Homemade Cheese Puffs (BBQ-Style)

These aren't exactly like their "Cheetos" cousins, but the soft inside paired with the crunchy and slightly sweet outside is a winner. These would be great served as a snack or even part of a meal for a "bread basket", similar to hush puppies with a bit of their own flavor - these are sure to please.

(Puff Dough Ingredients)

• 1 and 3/4 cups White Corn Meal
• 1/2 tsp of Baking Soda
• 1 tsp of Salt
• 2 tbl Vegetable Oil
• 1/4 tsp of Garlic Powder
• 1 cup of Warmed Water + 1 tsp Vinegar
• 1/3 tsp of Whipped Agar (optional)

(BBQ Powder Ingredients)

• 3 tsp Garlic Powder
• 2 tsp Chili Powder
• 2 tsp of Raw Sugar
• 1 tsp of Stevia
• About 1/4 cup of Veg Powdered Cheese (or Nutritional Yeast)
• Salt to taste

(Directions)

• Mix dough together until you can squeeze it without falling apart and then take a small cookie scoop to plop them out.
• Allow to brown on all sides by pan-frying them, then bake for about 20 minutes until everything has crisped and fully cooked.
• Quickly roll in the powder, serve and enjoy.

Easy Homemade Twix

There's a little glow on these simple things - I can enjoy my favorite childhood treat with ease and have even made it a bit more "mature" with the addition of coffee. Crisp, sweet, velvety and chocolate with a great crunch and a dark-chocolate bite to balance everything out. An easy short-bread recipe combined with a simple cocoa coating and an amazingly easy shortbread recipe. I've become quite the little candy-making queen with this simple 5-ingredient caramel and a little eye-balling.

(Shortbread Ingredients)

• 1/2 cup of Raw Sugar
• 3/4 cup of Vegan Margarine
• 1/4 cup of Applesauce (Optional, I didn't use)
• About 2 cups of White Whole Whea

(Coconut Caramel Ingredients)

• 1/4 cup of Cold Coconut Cream
• 3/4 cup of Cold Water
• 3/4 + 2 tbl Raw Sugar
• 1 tsp of Vanilla Extract
• A pinch of Salt

Dark-chocolate (for coating)

(Directions)

• Preheat oven at 325 degrees.
• Simply cream your margarine and sugar together for the shortbread.
• add flour and knead a bit and cut into 1/4-1/2 inch thick strips, roll in oats, poke a few holes and then place in the fridge for about 15 minutes.
• Bake at 325 for about 30 minutes or until hard, then place in the fridge as you start the caramel.
• For the Coconut Caramel, boil everything together until it gets to the firm-ball stage using a candy thermometer or using the cold water candy test.
• Spread on top of shortbread, then coat in dark chocolate.
• Enjoy!

Whole-Wheat Croissants

Simple and so cute - these croissants are chewier, denser, crispier and a lot healthier than their original counterparts. Easy for kids to help make in the kitchen and quick enough for your afternoon tea, these are unforgettable croissants that you'll just have to have stashed in your feature for a noshing occasion.

(Whole-Wheat Croissants Ingredients)

• 2 & 1/2 cups White Whole Wheat
• 1/2 cup Light Rye Flour
• 1/2 tsp of Sea Salt
• 2 & 1/4 tsp Active-Rise Yeast
• 1/4 tsp Lemon Zest
• 1 cup of Warm Water
• 1 tbl of Raw Sugar
• 4 tbl Liquid Vegan Margarine + 1 tsp Olive Oil

(Croissants Directions)

• Combine your flours and lemon zest in a large bowl with the yeast.
• Put your sea salt and sugar together with 1/4 cup of your water then mix with the flour.
• Add the rest of the water and knead until everything just comes together and there's a bit of gluten-forming but the dough is still soft.
• Let that rest for about thirty minutes
• Combine your margarine and oil and place them in the freezer until solidified.
• Roll your dough out as thin as possible without it becoming like a pizza crust (about 1/4 an inch). Then, place your margarine in the middle and fold it like you would a present with gift-wrapping paper.
• Take your rolling pin and spread it in every direction once you feel like the margarine has started to soften.
• Once the creases have gone, fold it into the same position again and continue about five times or until you feel about 3/4 of the margarine has spread into the dough.
• Let it nrest in the fridge for about five minutes and then roll it out, cut into triangles and roll and twist until you have your desired croissant shape.
• Place on a lightly greased baking sheet and bake at about 350 for 15 minutes, then 400 for a few more minutes to give moisture and crust (keep at 350 if you don't want this).
• Let cool slightly, serve with tea and enjoy!

Homemade Reese's Pieces

I've been wanting to do this for so long - I've had aching dreams of creating the perfectly thin candy coat over a creamy peanut butter paste. I knew that I needed it soon - and I was very correct in that. While these are most definitely not the type that you would get at the store, it is a very lax (and much healthier) ingredient list. The plus side is that its so fun to make and looks quite retro!

(Vegan Reese's Pieces Ingredients)

• 1/4 cup of Natural Peanut Butter
• 1/2 cup of Confectioner's/Icing Sugar

(Candy Coating Ingredients)

• 1/2 cup of Cold Water
• 1 cup of Raw Sugar
• 1 tsp of Vanilla Extract
• Natural Food Coloring
• A Pinch of Salt

(Directions)

• For the Reese's filling: I would suggest mixing your peanut butter and sugar together first. Using the smallest measuring spoon you have to plop them down onto some greased parchment paper. Then, place in the freezer


• For the candy coating: Boil your sugar and water together until they get to the hard ball stage. (To test this, have a bowl of ice water nearby once the mixture starts to crackle and boil on the stove. If you can pull it from the bowl as a ball without falling apart but still squeeze it - its ready.)
• Add your extract and dye and mix thoroughly. Then either take a fork and lightly dip each peanut butter ball back into the candy mixture or do as I did and little spoon it over each.
• Let it come down to room temperature for about an hour, serve and enjoy!

5-Minute Chocolate-Peanut Butter Marble Cake (Low-Fat w/ Gluten-Free Option)

This is a really soft cake recipe and is quite reminiscent of Chinese Steamed Cakes. It is also low-fat, lightly slight and full of choco-peanutty flavor. With a denser peanut butter mix to add to the cake for swirling, it is easier to control and makes it so surprising when you cut into the cake. Its sure to be a hit and is especially good with extra crunchy peanut butter.

(Chocolate Cake Batter Ingredients)

• 1/2 cup of White Whole Wheat (or whole grain flour mix)
• 1/4 cup Cocoa Powder
• 1/4 cup of Raw Sugar
• 2 tsp of Stevia
• 1 tsp of Vanilla Extract
• 1/2 tsp of Organic Canola Oil
• 1/2 cup-3/4 cup of Rice Milk

(Peanut Butter Swirl Ingredients)

• 2 tbl of Low-Fat Peanut Butter
• 1/4 cup of White Whole Wheat (or whole grain flour mix)
• 4 tbl of Raw Sugar
• 2 tsp of Vanilla Extract
• 2 tsp of Stevia
• 1/4 tsp of Turmeric
• Enough Water to make a thick batter

(Directions)

• Mix your cake ingredients together as you normally would and (making sure that the chocolate batter is quite liquidy but has a feel. Pour into a microwave-safe dish.
• Mix your peanut butter swirl ingredients in a different bowl, then spoon it batter into the middle if the cake batter. Take a fork or knife and cut through it to swirl it through the cake.
• Put it into the microwave for about 2 minutes and 15 seconds, check. If that side is done you may need to flip it over to cook the other for another 2 and 1/4 minutes to have the full steamed cake effect.
• Enjoy!

Tree Trunks' Apple Crepes (Adventure Time)

I feel like this is one of the cutest breakfasts ever! I folded the crepes/apam balik like "elephant ears" for Tree Trunks and then steamed them so that they wouldn't brown for the picture. The filling is filled with plenty of fresh apples. ginger, raw sugar and peanuts! What more could such a lovely little elephant want? On the side I just decided to make a checkered apple for obvious reasons and to decorate I also added some grapes.

Tree Trunks Pandan Crepes Recipe:

1 batch of Apam Balik

1 tsp of Pandan Extract (to the liquids)

Filling:

1/2 small Apple

A Handful of Minced Peanuts

2 tbl of Raw Sugar

1 tsp of Cinnamon

1/4 tsp of Minced Ginger

Make everything according to the recipe and simply don't allow the ears to brown fully. If you wish for them to be more sturdy you can fully brown one side or you could brown both if you're cooking them for your children. Fill them before they are totally solid but after they get a bit of cooking around the rim. Serve with your favorite fruit and enjoy!

Princess Bubblegum Sushi Tutorial (Adventure Time)

I was going to make some "Tree Trunks Apple Crepes" today but my crepes didn't turn out as I liked them so I'll probably revise the recipe soon. I woke up early today and decided to use up the last of my white rice and my cooked brown rice in my favorite shapable food - sushi. I hope that you like it - and so I've included a tutorial for it. What would you like to see next from me?

Step 1. Have two tones of WARM rice - one a light pink/purple and the other a bright red, orange or hot pink. You can alternate if you wish but otherwise it wouldn't be Princess Bubblegum.

Step 2. Flatten your darker rice down and use a rubber spatula to make it more rectangular. Make sure that it is even.

Step 3. Make your lighter rice into a cylinder shape as best as you possibly can and place in the middle of the dark rice.

Step 4. Roll half of your dark rice over (make sure that its all still warm) using the plastic wrap and squeeze tightly but gently. Pinch and squeeze the sides together as much as possible so that they form together and pinch to make the hair a bit (however you like).

Step 5. Make sure that your sushi rice colors align together correctly, wet your knife and wipe on a paper towel. Slice your sushi thickly to keep it from falling apart, repeat the wetting and continue. Then you can make the crown. 

How To Make A Crown

Step 1. Start out with a nice yellow mini pepper or large yellow paper and ensure that there are no spots. 





Step 2. Cut your pepper in half lengthwise and (if you wish) you can remove the ribs and seeds.

Step 3. Cut a triangle from one of the pepper slices, cut two triangles from that and carefully carve two little circles into the side for roundness. Try to cut a circular knotch for her gem on top, add a radish slice to the top and then place on top of your sushi.

Decorate your sushi as you like, serve with tempura and enjoy!

How To Make A Finn Sandwich (Adventure Time Tutorial)

This is a very simple and quick way to jazz up your sandwich for the fourth season of Adventure Time! Great for picnics, snack breaks after rescuing princesses or just to enjoy on your own!

 The first step is bread - what's a sandwich without bread? A not-wich it is! And Jake would have nothing to do with it - make sure that your bread is sturdy enough to handle any cutting or slicing but soft enough to imprint on. You can put everything in your sandwich now and cut with it or add your stuff later.

Use a cookie cutter or jar top to lightly press a circle or an oval (pinch the top sides lightly) shape into the bread. Make sure to have both pieces of bread together so that they kind of suction together enough for cutting.

Next, lightly place your top back on and use a knife to cut off the crusts. Use a pair of scissors to snip his hat ears carefully
'

Add some raisins, natural food dye or nori to your sandwich for his eyes and mouth then use cheese, parsnips or radishes for the teeth. Add your fillings and then enjoy!

How Bentos Destroyed My Life

A key to my doom.

I'm sure that you guys "Ooh" and "Aah" at my bentos consistently. Bright pinks, clean whites, creative and so healthy for you in all sorts of ways - its like a rainbow for your mouth. At least...that's what I thought and soon I found out that I had become addicted and spent most of my hours trying to think up of what to do next. Every lunch hour I would show off my adorable meals to my friends but soon they got used to it and criticized it and I was losing my emotional high. "Is that the best you can do? The Cat in The Hat is totally missing a line" they would say...except I never made a bento like that so I'm not quite sure what happened there. Soon I was an outcast because they were jealous of my amazing food and I knew not where to turn.

 I felt that I needed to be better and faster to regain their friendship! I went all around the city just searching for the perfect bento box and after being found underneath the tables at a garage sale whilst I clung to damaged and spaghetti-stained Tupperware I knew that I had a problem. It wasn't until I attempted to build my own bento box that my breaking point had come, I was just trying to neatly pack everything and then...(this is so hard to finish typing) the chopsticks snapped in half...in a panic I went to search the pantry for more and spilled the soy sauce everywhere! What happened next is too horrible to tell you - but I will tell you this; I am now typing this with my tongue. Not only is there cat dander on this keyboard...I know that I will never be able to make bentos again! Nobody wants food from "Dandertongue McCattypants" which I assume they will all call me by the time this is posted.

There's a place called "Bento Rehab" for people like me...maybe it will get better soon and I can bare to look at a lunchbox or tempura again but until then I know what I have to do. I'll stand up and I'll state "My name is Bou Shin. And I am a bentoholic."

Happy April Fools Day, everyone! ^^