Kat's Bento Love: October 2012

Wednesday, October 31, 2012

Halloween Feast

Hello again my friends! I hope you all are having a wonderful Halloween today.
My wife and I made a Halloween Feast for dinner, and I couldn't wait to share it with you.
What's on the menu you ask?
Well it's a Spooktackular meal of Ghosts, Pumpkins, and Headstones taken right from the graveyard!

Isn't that awesome?

Here's what we have:

Ghosts (Mashed Potatoes with Edamame eyes and mouth)
Pumpkins (Butternut Squash with Broccoli steams)
Headstones (Meatloaf with Ketchup RIP)

Here's how we made it.

The meatloaf is lean Turkey and Pork with peppers, onions, carrots, GF oats, spices...

My wife formed it into 3 headstones, then we baked it.

When they came out of the oven I put some ketchup into a plastic baggy and snipped off a corner so I could write on the RIP.

Don't they look good? YUM!

I made the mashed potatoes extra stiff and I put it into a plastic baggy.

I didn't have any peas so I heated up a few edamame to use as the eyes and mouths on the ghosts.

I snipped off the corner of the baggy and piped the potato into ghosts. Then I added the eyes and mouths.

I scooped the mashed squash into a 1/4 measuring cup and placed it on a plate to form the pumpkin shapes.

And I added some broccoli as the steams.

To serve the meatloaf I sliced it into smaller headstones and wrote RIP on them with Ketchup.

I made a cross on some of them as well.

Happy Halloween Everyone, and I hope you liked my adventure into Spooky Halloween Foods today! What did you have to eat?

GF Vegan Pumpkin Cupcakes

My wife and I were invited to a Halloween Party tonight, so I thought I'd make Pumpkin Cupcakes to bring.
These cupcakes are the easiest to make because they are made with a Gluten Free Cake Mix (the mix does not have any dairy or eggs in it either) and a can of pumpkin. I added some spices as well to punch up the flavor.

Ingredients:

1 Bag GF Vanilla Cake Mix (I used Bob's Red Mill)
1 Can Pumpkin (about 1 1/2- 2 cups)
Ground Cinnamon
Ground Nutmeg
Ground Allspice
Ground Ginger
Or use Pumpkin Pie Spice (instead of the spices above)

Mixing the cake mix and pumpkin

Adding the spice

Directions:

Preheat oven to 325 Degrees F.
In a large bowl combine cake mix and canned pumpkin until fully mixed.
Add spices and mix until fully combined. Taste the mixture to see if you have enough spice.
Line muffin tins with paper liners and divide the batter evenly into 18 cupcakes.
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Let cool before frosting (if desired). Or enjoy plain.

The tins are ready and the oven has been preheated

Filling the cups

These are pretty evenly filled, but the batter is thick so it was hard to smooth down.

My kitty Sage attacking my tail.

The frosting we used was not vegan because we used a Cream Cheese frosting. Though it it possible to make vegan cream cheese frosting.

Ooh, look how great they came out

Mmm, they smell amazing

When the cupcakes were cool we frosted them and topped them with Halloween Sprinkles.

Sprinkles!!!

Happy Halloween! And Enjoy your Treats!

Fried Eyeball Sandwiches

Happy Halloween Everyone,
Are you ready for a day of spooky Halloween Foods?

Well get ready because My wife and I had Fried Eyeball Sandwiches for breakfast...

Here's Mine.