I made this cute and easy meal for myself.
Container: EasyLunchBoxes
Left Side: Bunny – Cheddar cheese cut with a cookie cutter – food coloring marker eye, Basket – Cheddar cheese cut with a cookie cutter – food coloring marker details, Eggs – radish and green apple cut with a mini cutter, spinach, roasted garlic mashed potatoes
Top Right: Macadamia nuts
Bottom Right: Raspberries
I made this lunch for my friend Carol (before the CoronaVirus). I often make holiday food long before the holiday. Maybe my friends think it is quirky that I give them Halloween or Valentine themed food months before the event but hey don’t complain. In the case of a pandemic, I am glad to have fun holiday food to share here.
Container: Wooden box purchased in Kyoto at Bento&co.
Top: Bunny and Egg – Cheddar cheese cut with a cookie cutter, pasta, goat cheese, roasted asparagus and tomato
Bottom: Eggs – apple cut with a cookie cutter and dipped in water and lemon to prevent browning, sanding sugar, blackberries
Heart and Rainbow – encouragement during this pandemic
What is the Walk Brighton Project?
I live in Brighton (Rochester, NY). Due to COVID-19, I am currently living a life of social distancing and working from home. When I brainstormed ways to keep things interesting for myself, I remembered a story I saw a long time ago. An Australian man walked a lot of streets in his area. I came up with a plan to walk all of the streets within a certain radius of my home.
Background
I like to keep busy. I had big plans for 2020. I created an info-graphic list of 20 goals for the year. By the beginning of March, I had already completed 4 goals. After the Coronavirus hit New York State, I examined my list to see what I could still do. There are many that I can work on and several are related to being more healthy. Walking is a physical activity that is still available to me now (my 2020 goal to swim 20 times is put on hold).
Timing
My goal is not to be efficient. My goal is to explore my area and get exercise. I am in no hurry to finish this project but I am excited to get out there and explore new areas. That said, I am trying to first focus on areas that would be busy with traffic if we were not on a shut-down due to Coronavirus.
Experience so far…
I am thoroughly enjoying this project! It engages my mind before and after I walk segments. It motivates me to exercise. I get fresh air. I can be creative (with the photos I take). It gives me new experiences. It keeps me busy. It is a perfect project for me.
Friday Evening 3-27-20
Saturday Afternoon 3-28-20
Sunday Afternoon 3-29-20
Sunday Evening 3-29-20
Wednesday Evening 4-1-20
Thursday Afternoon 4-2-20
Thursday Evening 4-2-20
I had an enjoyable first week exploring my area. Spring seems like the perfect time to explore and discover the world around me.
I love peanut noodles and playing with my cookie cutters. After creating my cookie cutter photo catalog, I noticed that had not yet used my umbrella and lightning cookie cutters. This lunch solves that oversight.
Container: Cloud box from Japan (set of 3)
Top Box: Lightning – apple cut with a cookie cutter, blueberries
Bottom Box: Clouds – black radish cut with a cookie cutter, Umbrellas – carrot cut with a cookie cutter, peanut noodles
I made this lunch for my friend Carol (before the CoronaVirus).
Container: EasyLunchBoxes
Left Side: Basket – Cheddar cheese cut with a cookie cutter, roasted asparagus, quinoa with almonds
Top Right: Pecans and Macadamia nuts
Bottom Right: Flowers – apple cut with cookie cutter and dipped in water with lemon juice to prevent browning, melted chocolate centers, blueberries
I made this easy, fun, and delicious meal for myself. Hopefully I don’t need any emergency dental work during this time (Coronavirus). At this point, my dentist office is only open two days a week for emergencies.
Container: EasyLunchBoxes
Left Side: Teeth – pizza crust cut with a cookie cutter, garlic powder, mozzarella cheese baked until lightly brown
Top Right: Tooth – cheddar cheese cut with a cookie cutter, carrots
Bottom Right: Teeth – apples cut with a cookie cutter and dipped in water and lemon to prevent browning, blueberries
I made this lunch for my friend Carol (before the CoronaVirus).
Container: EasyLunchBoxes
Left Side: Birds – carrots and radish cut with cookie cutters, served over quinoa with black olives, cherry tomatoes, feta, olive oil and vinegar, spinach leaves
Top Right: Pistachios
Bottom Right: Cat – apple cut with an imprint cookie cutter and dipped in water with lemon juice to prevent browning, blueberries
I live alone. During this time of Coronavirus physical distancing, I expect that I will share many meals I make for myself. Usually I prefer to make food for the loved ones in my life. I put more effort into those meals and am often happier with the results. When preparing this meal I decided to make it fancy and it made me happy.
It was my first weekend alone (except for video calls, telephone calls, and numerous texts). I also waved to people while walking. It may have seemed strange a week ago, but it is now normal to move away when approaching someone while walking in my neighborhood. People are friendly and wave or say hello.
Plate and Cup – Indiana Milk Glass White Orange Blossom Snack Plate
I made this polar bear pizza meal for myself.
Container: U Konserve
Contents: Polar Bear – homemade pizza dough cut with a cookie cutter, baked with mozzarella, Snowflakes – black radish cut with a cookie cutter, broccoli, almonds
I made this Maple Syrup themed meal for my companion Ken. He came up with the theme awhile ago. It was fun to try a new theme. I am not sure if he was joking but when he first looked at it he said it looked like cross country skiing!
Container: EasyLunchBoxes
Left Side: Maple Trees – rainbow carrot, Buckets – carrot, House in woods – cheese cut with a cookie cutter with food coloring marker details, cheddar-garlic mashed potatoes
Top Right: Drill – carrot with angel hair drill bit (dipped in water with lemon to prevent browning), blackberries
Bottom Right: Maple Leaves – carrots cut with a cookie cutter and cooked with vegetable broth, finished with a drizzle of maple syrup, sugar snap peas cooked in vegetable broth
Happy St. Patrick’s Day. This is my collection of Irish / Ireland themed food.
Last updated: 3/2/25
LEPRECHAUN
Vegetable and Hummus Leprechaun
HARP
SHAMROCK
Peanut Butter Apple Shamrock
Broccoli Shamrock with Polenta
Shamrock Peanut Butter Sandwich
Shamrock Cucumbers over Peanut Noodles
IRELAND FLAG
POT OF GOLD
Black Beans and Cheese Pot of Gold
CELTIC KNOT
OTHER
Rice with Cheddar Celtic Cross
CRAFTS
I made this simple meal for my companion Ken’s lunch on a day that we spent together.
Container: EasyLunchBoxes
Left Side: Pig – cheddar cheese cut with a cookie cutter, Eye & Hooves – food coloring pen, cheese tortellini with olive oil, red wine vinegar, black pepper, black olives, and fresh spinach
Top Right: Macadamia nuts
Bottom Right: Blackberries
I made this St. Patrick’s Day themed lunch for myself. I am not sure if it looks like a pot of gold but it was fun to eat.
Container: EasyLunchBoxes
Left Side: Pot of Gold – Sticky rice cut out with a cookie cutter, black beans and salsa, Gold – Cheddar cheese cut with cookie cutters
Top Right: Shamrock – cut indent into a Kiwi with a cookie cutter
Bottom Right: Pistachios
I made this Hulk themed meal for my companion Ken. I picked this theme since I wanted to use the fist cookie cutter he bought for me as part of my Christmas present. My Hulk food coloring painting is not ideal but I was losing natural light and did not take the time to try again.
Container: EasyLunchBoxes
Left Side: Hulk – food coloring painted with a brush, cheese quesadilla
Top Right: Hulk – carrot lettering cut with mini cutter, celery with almond butter, snow peas
Bottom Right: Hulk Fist – tortilla cut with a cookie cutter then painted with food coloring, blackberries
I made this festive lunch for myself. The cold peanut noodles are an old favorite.
Container: EasyLunchBoxes
Left Side: Shamrocks – cucumber cut with cookie cutters, Peanut Noodles
Top Right: Clementine with a Leprechaun sticker
Bottom Right: Greek Yogurt
A week ago, I made a pasta dinner for my companion Ken to celebrate his birthday. When I asked for his request, he said homemade pasta with asparagus. I was excited to try making garganelli with my gnocchi board. It came with a dowel to make garganelli. Mine does not look exactly right but it tasted delicious and Ken was appreciative. He was excited to have leftovers to bring for lunch the next day.
Garganelli with homemade tomato sauce
Roasted asparagus with toasted pine nuts
I made this delicious meal for myself. Recently I have been crazy for pesto and frequently make it.
Container: EasyLunchBoxes
Left Side: Shamrock – homemade pizza cut with a cookie cutter, pesto and fresh mozzarella
Top Right: Shamrocks – carrot cut with a cookie cutter, almond butter, celery
Bottom Right: Shamrock – apple cut with a cookie cutter and dipped in water with lemon to prevent browning, gold sprinkles, blackberries
I made this Thor themed meal for my companion Ken. I picked this theme since I wanted to use the hammer cookie cutter he bought for me as part of my Christmas present.
Container: EasyLunchBoxes
Left Side: Thor – Spinach cut with letter cookie cutters, rice balls made with sticky rice and rice ball molds, black beans and salsa
Top Right: Blackberries
Bottom Right: Thor’s Hammer – carrot cut with a cookie cutter, sugar snap peas
I made this for my friend’s daughter Elizabeth. When I asked her what theme she wanted, she said Mickey and Minnie. Here are all of the Mickey and Minnie Mouse lunches I have made.
Container: EasyLunchBoxes
Left Side: Mickey and Minnie – bagels with cocoa powder and sugar, sugar snap peas, carrots
Top Right: Raspberries
Bottom Right: Minnie – Cheddar cheese cut and stamped with a cookie cutter
Happy Leap Year! To recognize that February has 29 days this year, I made this lunch for myself. The “Happy Leap Year” is a little difficult to see but I like that all 3 food items are themed and looking at it makes me happy.
Container: EasyLunchBoxes
Left Side: Cheese quesadilla with “Happy Leap Year” painted on using food coloring
Top Right: 2020 – carrot cut with cookie cutter, sugar snap peas
Bottom Right: Frogs – kiwi cut with a cookie cutter, raspberries
I made this meal for myself. I have flown in airplanes and even piloted them solo but never flew in a helicopter. I sat inside one as a kid as you can see in the photo below.
Container: EasyLunchBoxes
Top: Helicopter – Cheddar cheese cut with a cookie cutter, Clouds – Cheddar cheese cut with a cookie cutter, blue mashed potato
Bottom Left: Helicopter – apple cut with a cookie cutter and dusted with cinnamon, peanut butter
Bottom Right: Clouds – black radish cut with a cookie cutter
I made this meal for my companion Ken. He is not a tie guy. The Teddy Bear in this lunch is wearing one because I wanted to use a cookie cutter from my accessories category. Now that I have a digital catalog of all my cookie cutters, I want to use ones I never used.
Container: EasyLunchBoxes
Left Side: Teddy Bear – Cheddar quesadilla cut with a cookie cutter, Face details – food coloring, Tie – Cheddar cheese cut with a cookie cutter, sugar snap peas
Top Right: Macadamia nuts
Bottom Right: Teddy Bears – apple cut with cookie cutters and dipped in water with lemon juice to prevent browning, Face details – cinnamon put on with a toothpick, peanut butter
I made this snail themed lunch for myself. I have created many snail themed meals. Actual snails scare me a little but since I was a child I have drawn a cartoon snail along with a sheep. Of course, I have snail cookie cutters.
Container: EasyLunchBoxes
Left Side: Snail – Cheddar cheese with paprika details (drew with a toothpick dipped in water then paprika), Greek Quinoa Salad without the cucumber, spinach leaves
Top Right: Pistachios
Bottom Right: Mandarin orange and blueberries
I made this duck themed lunch for my companion Ken since he likes ducks. It was his first time having blue potato mashed potatoes. He enjoyed them!
Container: EasyLunchBoxes
Left Side: Ducks – cheese cut with cookie cutters, blue mashed potatoes, cooked broccoli
Top Right: Clementine
Bottom Right: Sugar Snap Peas, hummus
I made a heart ravioli dinner for my companion Ken on Valentine’s day. He gave me the gorgeous flowers you can see in these photos.
3 Cheese Heart Ravioli with Garlic Tomato Sauce – This is my favorite pasta dough, I used a heart shape cookie cutter to cut the dough. The filling was Ricotta, Mozzarella, and Asiago cheeses with basil and fresh ground pepper. For the tomato sauce I sauteed onion and 4 garlic in olive oil. Then I added a 29 oz can of tomato puree and basil.
Roasted Green Beans with Toasted Almonds and Lemon Zest
Chocolate Fondue with Strawberries and Whipped Cream
My critique of the meal: The ravioli were delicious. I really should make ravioli more often. Ken was thrilled with the meal. I had a little trouble with the chocolate fondue consistency but I think it was operator error. It tasted great and was fun to eat. Earlier in the week when we went to the liquor store to buy the hazelnut liqueur, I was thrilled to get Frangelico in the cute monk bottle. It was a successful Valentine’s Day meal.
My friend Renae, her husband and daughters came over for a Valentine Themed lunch.
X and O Mini Bagels
Cheddar Hearts – cut with a cookie cutter
Lentil Soup – I did not use the coriander or grains of paradise
Heart Shaped Chocolate Chip Cookies – I did not use the instant espresso powder
My critique of the meal: Everything was delicious and my guests seemed to enjoy. The only thing I would do different is ask them for bagel topping preferences. I was not sure so I made a lot of plain bagels. When I make for a crowd, I prefer making plain bagels and I add various toppings.
I made this lip themed meal for my companion Ken. I was glad to use a different cookie cutter.
Container: EasyLunchBoxes
Left Side: Lips – Black Beans and Salsa, Nishiki rice cut with a cookie cutter
Top Right: Lips – Apple cut with a cookie cutter and dipped in water with lemon juice to prevent browning, apples
Bottom Right: Lips – Red bell pepper cut with a cookie cutter, hummus
I made this Naan pesto pizza fish meal for myself. It was delicious and satisfying.
Container: EasyLunchBoxes
Left Side: Fish – store brought Naan bread cut with a cookie cutter, spread with pesto (I make mine with garlic, basil, olive oil, lemon juice, pine nuts, and Asiago cheese), add small cubes of fresh mozzeralla cheese – bake at 375 for about 15 minutes or until cheese is melted and starting to brown, Eye – carrot, blueberries
Top Right: Pecans
Bottom Right: Fish – carrot cut with cookie cutter, sugar snap peas
I made this simple meal for my companion Ken.
Container: EasyLunchBoxes
Left Side: Rooster – carrot cut with a cookie cutter, hens – cucumber cut with a cookie cutter, Peanut Noodles
Top Right: Pistachios
Bottom Right: Clementine
Last year I started a tradition of making freezer meals for my friend Carol’s birthday gift. It was well received so I decided to do it again this year. I made 4 different types of meals and gave her 15 portions. I saved some portions for myself. The Chili, Cornbread and Chocolate meals are in EasyLunchBoxes.
West African Peanut Soup – I added only 4 cups of vegetable broth and 1 can of coconut milk, halved the ginger, and used spinach instead of greens.
Homemade Fresh Mozzarella Pesto Pizzas with Frozen Yogurt Pies (I used Greek Raspberry yogurt, did not use the fresh raspberries and put the filling in individual graham cracker crusts.)
Rigatoni and Vegetable Casserole (I used Cheddar and Asiago instead of the tofu and omitted the nutritional yeast.)
Chunky Vegetable Chili (I reduced the chili power since Carol does not like spicy food) with Cornbread Muffins (I baked them in muffin tins – did not take as long to bake as original recipe.)
I am not good at giving gifts but think that this idea is a success. It is fun to think of meals I can make and give to friends. It is an added benefit that I create meals for myself at the same time.
I made this meal for myself. The peanut noodles are a standby lunch. I made it more fun with some cookie cutters.
Container: EasyLunchBoxes
Left Side: Alligator – cucumber cut with a cookie cutter, peanut noodles
Top Right: Pistachios
Bottom Right: Palm Trees – apple cut with cookie cutter and dipped in water with lemon to prevent browning, blackberries
Last Friday was Carol’s birthday. Instead of going to a restaurant, I offered to make dinner for her at my home. I made the Vegetable Wellington from Thanksgiving 2018 that she loved.
Note: Since this dinner was on a Friday night after work, I did some prep Thursday evening: roasted the vegetables, made the pesto and soup. I kept the dessert easy by buying it Friday afternoon at Wegmans.
Lentil Soup – this was easy to make and delicious. I needed more vegetable broth and did not use the grains of paradise.
Vegetable Wellington (I used frozen Puffed Pastry and did not use mushrooms or eggplant), served with Citrus Beurre Blanc sauce (recipe at the bottom)
Wegmans Triple Chocolate Mousse Cake (half size)
My critique of the meal: Wonderful meal! The only thing I would change is to cut the shallots smaller for the Citrus Wine sauce. It would look prettier on the plate. I don’t usually buy dessert but it saved time and was a special treat.
I made this for my companion Ken. He likes donkeys. This is the second donkey theme meal I tried to make for him. The first was rice and looked like a horse not a donkey so I didn’t share it here. I don’t think that these donkeys are successful either but the sides are cute. Ken said the meal was delicious.
Container: EasyLunchBoxes
Left Side: Donkeys– naan bread cut with a cookie cutter, homemade pesto and fresh mozzarella pizza
Top Right: Apple – cut check pattern, dipped in water with lemon juice to prevent browning
Bottom Right: Carrots – carrot cut with a cookie cutter, sugar snap peas
Above the Box – Pistachios
This is my 1000th post! It’s fitting that it is a photo catalog of all my cookie cutters. I use cookie cutters a lot! A majority of my collection is based on what I think I will use (rarely for cookies). Sometimes I make cute food without cookie cutters but I love cutting food into fun shapes. It is incredibly satisfying and relaxing to push metal or sharp plastic into food.
20 Goals for 2020
I created a list of 20 goals for 2020 and added many items that I have wanted to complete for a long time. I first started photographing my cookie cutters in 2015. Now that I finally have photos of all of my cookie cutters in one accessible place, I plan to update it when my collection grows. This post is also motivation for making cute food with cookie cutters I have not yet used.
My Collection
This may seem like an insanely huge collection but it brings me joy. I actually use them (but rarely for cookies). They are organized in my craft room. I can find what I want fairly quickly. I keep them in labeled plastic totes with labeled zipper plastic bags inside the totes. A friend noticed one of my totes and said that I had a LOT of cookie cutters. I told him that it was only 1 of 4 totes! Many of the cutters came from friends & family, thrift stores, and garage sales. A few of these are from my childhood.
Along with these images I added links to some favorite meals I made with the cookie cutter in the photo.
COOKIE CUTTERS
Accessories
Airplanes
Alligators
Angels
Apples
Arrows
Astronaut / Aliens
Bamboo
Baskets
Bears
Bees
Bells
Bicycles
Birds
Birdhouses
Boats
Bones
Bows
Beverages
Buffalo
Buildings
Butterflies
Bunny Heads
Bunnies Sitting
Bunnies Standing
Cactus
Cake
Camels
Candles
Candy
Candy Canes
Cardinals
Carrots
Cars
Castles
Cats
Caterpillars
Celebration
Characters Imprint
Cherries
Cherry Blossoms
Chess
Chicks
Christmas Miscellaneous
Christmas Trees
Churches
Circles
Clothing
Clouds
Crabs
Crosses
Crowns
Cows
Cupids
CuteZCute
Daisies
Dancers
Deer
Diamonds
Dinosaurs
Dogs
Dolphins
Doves
Dragon
Dragonfly
Dresses
Earth / Landmarks
Easter
Easter Eggs Imprint
Elephants
Eiffel Tower
Emojis
Faces
Fairy
Fairy Tale
Feet
Fish
Flags
Flamingos
Flowers Miscellaneous
Flowers Round Petal
Fleur de Lis
Food
Footballs
Fox
Frogs
Fruit
Gardening
Ghosts
Gingerbread House Templates
Gingerbread Men
Gingerbread Men Imprint
Gingerbread Women Imprint
Giraffes
Gnomes
Goats
Gorilla
Graduation
Grapes
Ground Transportation
Groundhog
Halloween
Hands
Hanukkah
Hats
Hearts
Hearts Imprint
Hearts Special
Hedgehogs
Helicopters
Hippos
Hiragana
Holly
Horse-like
Horseshoes
Hot Air Balloon
Hummingbirds
Ice Cream
Ice Sports
Japan
Jellyfish
Kangaroos
Keys
Small Key – cinnamon tortilla chip
Koala
Lace
Leaves
Leaves Japanese Maple
Leaves Maple
Leaves Oak / Acorns
Leaves Other
Leaves Waterlily
Lemons
Letters Imprint
Letters 0.5 Inch
Letters 0.75 Inch
Letters 0.75 Inch
Letters 1 Inch
Letters 1.5 Inch
Letters Alphabet Shapes
Lighthouses
Lightning
Lions
Lips / Mouths
Lizard
Lobster
Loons
Mermaids
Mickey Mouse
Minnie Mouse
Miscellaneous
Miscellaneous Shapes
Mittens
Money
Monkey
Moons / Planet
Moose
Mt. Fuji
Mouse
Mushrooms
Music
Mustaches
Nativity
Ninja
Numbers 0.5 Inch
Numbers 0.75 Inch
Numbers 1.5 Inch
Numbers 2.5 Inch
Numbers 16 & 21
Octopus
Ornaments
Ostrich
Ovals
Owls
Paws
Peanuts
Pears
Pelican
Penguins
People
Pigs
Pilgrims
Pineapples
Pirate
Playing Cards
Presidents
Pumpkins
Pumpkins Imprint
Punctuation
Puzzles
Raccoon
Rain
Rectangles
Reindeer
Reindeer – 3D
Rhinoceros
Robin Hood
Robots
Roosters / Hens
Roses
Saint Patrick’s Day
Santa
Scarecrows
Seahorses
Seals
Sesame Street
Shamrocks
Shark Attack
Sheep / Lambs
Sheep / Lambs Imprint
Shell
Shoes
Skulls
Skunk
Sleighs
Sloth
Snails
Snake
Snoopy
Snowflakes
Snowmen
Snowmen Imprint
Social Media
Spaceships
Speech Bubbles
Sports
Stars
Stars Imprint
Stars Other
Starfish
Squares
Squirrels
Star Wars
Stockings
Strawberries
Suns
Superheroes
Swans
Tableware
Teddy Bears
Teeth
Trains
Trees
Trees Evergreen
Trees Palm
Trees Wood
Triangles
Tulip
Turkeys
Turtles
Twelve Days of Christmas
Unicorns
USA
Vegetables
Weather
Waterfowl
Whales
Witches
Words
Words Imprint
Wreaths
As you can see, I love collecting and using cookie cutters. They make it easy to create attractive and interesting food.
Cookie Cutter Wish list (My favorite are non-imprint small cutters under 2.5 inches)
I made this lunch for my friend Carol on a warm January day. We walked in my neighborhood before having prepared lunches in my home.
Container: EasyLunchBoxes
Left Side: Frogs – cheddar cheese cut with a cookie cutter, homemade pesto and fresh mozzarella pizza
Top Right: Frog – apple cut with a cookie cutter and dipped in water with lemon juice to prevent browning, blue sprinkles, blackberries
Bottom Right: Butterflies – carrot cut with a mini cutter, lettuce, pine nuts
I made this snowflake snack lunch for my friend Carol. I don’t enjoy driving in snow but snowflakes are a natural fun theme for this time of year in Rochester, NY.
Container: ELB Snack Boxes
Contents: Snowflake tortilla chips (flour tortillas cut with cookie cutters, place on cookie sheet sprayed with cooking spray, brush with olive oil and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp)
Snowflake zucchini cut with a cookie cutter, carrots
Snowflake melted chocolate (drizzle melted chocolate into a snowflake shape onto a piece of parchment. Chill until firm.), macadamia nuts
Snowflake apple cut with a cookie cutter, raspberries
I asked my companion Ken for theme suggestions and he said fire. I actually had a mini fire cookie cutter! I was excited to try a new theme. I think that Ken enjoyed this meal. The wood burning fireplace at his home is very cozy.
Container: EasyLunchBoxes
Left Side: Fire – Orange and red bell pepper, Logs – brown cherry tomato, Fireplace – Sugar Snap Peas, Roasted garlic mashed potatoes with brick cookie cutter indents, Artwork – cucumber with cherry tomato
Top Right: Logs – peanut butter ball logs without the craisins
Bottom Right: Fire – apple cut with a cookie cutter, blackberries
I made this easy meal for myself. Happy New Year!
Container: EasyLunchBoxes
Left Side: 2020 – Cheddar cheese (cut with cookie cutters), rice, kidney beans, salsa
Top Right: Macadamia nuts
Bottom Right: Mandarin Oranges
As is my tradition, here are my Top 10 Lunches from 2019!
I have enjoyed sharing my cute food for a long time. Here are my past favorites: 2018, 2017, 2016, 2015, 2014, 2013, 2012.
I made this Eagle for my Dad at my parents Lake House.
I don’t attempt the Japanese bento style very often. I made this lunch for myself and it actually made the Top 10 for 2019.
I made this polenta Hippo lunch for my friend Mark. I love all of the hippos!
My language partner’s daughter Anna enjoyed this meal of Crowns.
I made this cheese and carrot daffodil lunch for my friend Carol.
This baseball theme was for a guy that I dated for a few weeks. The relationship did not last but this lunch was a success.
My language partner’s son Ayato enjoyed this Statue of Liberty Lunch.
I made this Red Panda lunch for my niece on a day that we went to the zoo.
This Penguin bread lunch was for my new companion Ken.
I made this cute cat snack meal for my friend’s daughter Elizabeth. She enjoyed eating it.
Happy New Year! May your 2020 include delicious and attractive food.
I made this snow globe themed meal for myself. It was a delight to eat.
Container: EasyLunchBoxes
Left Side: Snow globe: Roasted garlic mashed potatoes cooled then cut with a cookie cutter, Reindeer – carrot cut with a cookie cutter, Snow – smoked paprika attached with the end of a toothpick, Base – salsa, broccoli
Top Right: Snow globe: Cheese – cut with a knife, Tree – apple cut with a mini cutter, Base – cinnamon rub, toasted hazelnuts
Bottom Right: Snow globe: Apple, Tree – cucumber cut with a mini cutter, Snowman – carrot cut with a mini cutter, blackberries
I made this for myself the same day I made the Gingerbread Polenta Man meal for my friend Mark. The harp is a vegan version of this I made many years ago.
Container: EasyLunchBoxes
Left Side: Angel – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Mouth – radish cut with a mini bento face cutter, Eyes – spinach cut with a mini bento face cutter, Halo – peeled radish, Spanish Garbanzo Beans
Top Right: Harp – orange bell pepper with angel hair pasta, green bell pepper
Bottom Right: Angels – apples dipped in water with lemon to prevent browning, cinnamon details (sprinkle cinnamon on a plate, dip end of a round end toothpick in water then in cinnamon, dab and draw cinnamon covered toothpick on apples)
My friend Renae came over for dinner on a night that her family was out of town. Since we both like eggplant and a lot of people don’t, it seemed like the perfect choice for dinner. This meal was mostly make ahead. I made the eggplant in the morning and put it in the refrigerator. Before dinner I baked the eggplant and the garlic toasts.
Note: We each had 2 halves of a stuffed eggplant. Only 1 is in the photo.
Cheesy Vegetable-Stuffed Eggplant – I used Cheddar instead of Jack cheese and Asiago instead of Parmesan. I did not use thyme.
Garlic Toasts – with homemade french bread, olive oil and garlic powder baked at 375 degrees until browned and crispy (about 10 minutes)
I made this adorable Polenta Man meal for my friend Mark. He had an awesome smile when he opened the lid to reveal this meal.
Container: EasyLunchBoxes
Left Side: Gingerbread Man – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), Mouth – radish cut with a mini bento face cutter, Eyes and buttons – spinach cut with a mini bento face cutter, Scarf – green bell pepper, Spanish Garbanzo Beans
Top Right: Gingerbread Men – cucumber cut with a cookie cutter, carrots
Bottom Right: Gingerbread Men – apples dipped in water with lemon to prevent browning, cinnamon details (sprinkle cinnamon on a plate, dip end of a round end toothpick in water then in cinnamon, dab cinnamon covered toothpick on apple)
Over the years, I developed a love for making gingerbread creations. When people ask to see my gingerbread, I am happy to now have all of my gingerbread adventures in one place. I will update this post whenever I create new gingerbread displays.
Updated on 12/22/25.
King Arthur Cookie Cutters 2025 (for myself)
Thatched House 2025 (for George Eastman Museum)
Log Cabin 2024 (for myself)
Heart House with Attached Greenhouse 2024 (for George Eastman Museum)
Pink House 2023 (for myself)
Trader Joe’s Gingerbread Kit 2022 (for myself)
Japanese Shrine and Garden 2021 (for George Eastman Museum)
Gingerbread Castle 2020 (for George Eastman Museum)
Gingerbread Village 2019 (for George Eastman Museum)
Santa Train and Depot 2018 (for George Eastman Museum)
Little Blue Gingerbread House 2018 (for myself)
Row Houses 2017 (for George Eastman Museum)
3D Star and Tree Gingerbread 2016 (for Garden Club House Tour)
Tudor Bakery 2015 (for town contest)
A-Frame 2014 (for town contest)
ASSISTED OTHER MAKERS
I offered some assistance and facilitated the making while other people made the following gingerbread:
Chick Tractor Supply Gingerbread Kit 2025 (Niece)
Snowflake Gingerbread House Kit, Oreo Mini House Kit, Gingerbread Train Cookie Kit 2025 (Brother, Dad, Mom)
Frosted Forest House Kit 2025 (Sister-in-Law)
Gingerbread Woodland Trader Joe’s Kit 2024 (Niece)
Gingerbread White Piped 2024 (16 year old daughter of Acquaintance)
Gingerbread Greenhouse 2023 (Niece)
Gingerbread Sheep Pub 2022 (Niece)
Three Little Pigs 2018 (Co-worker and her 2.5 year old daughter)
House Along Stream with Fountain 2017 (Nephew)
Sugar and Spice 2015 (Niece)
Traditional House 2015 (Nephew)
Candy Cane House 2014 (Nephew)
This is the 3rd year in a row that I entered a gingerbread house in Sweet Creations at the Eastman Museum. I planned for this to be a miniature village and easy to transport but it got a little big. It consumed me during the month of October since I work full-time and was due just after Halloween. I enjoyed learning several new techniques – Fondant Swans, Lighting, Stained Glass Isomalt windows.
Gingerbread Recipe: I used this recipe.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Tudor 1:
Tudor 2
Church
Village Christmas Tree
Street Lights
Landscaping
Snowman
Graveyard
Bridge: Gingerbread, inner curve piece baked on foil, sanding sugar (fine – inner piece and large – outer pieces)
Pond: Large and Fine Blue Sanding Sugar
Swans: Fondant, Black Paste Food Coloring, Swan Wings Mold (smaller wings)
Food Store
Flower Shop
Lighting
My friend Angie’s man did the lighting for me. I bought a 12 V Power Adapter and Pre-Wired LED Lights in Warm White. He heat shrunk and soldered in parallel and hot glued into place. He drilled a hole in the board for the power cord. I glued small wooden cubes on the bottom of the board to raise the board a little. I covered with foil before adding my gingerbread.
I am glad that I once again made gingerbread for the Eastman Museum. It pushed me to learn new skills and it was enjoyable to visit the show many times with my family and friends.
For the 3rd year in a row, I made gingerbread for the Eastman Museum’s Sweet Creations gingerbread show. I enjoy seeing the variety. Here is a sampling of some of the creations that were memorable to me.
I made this Rose themed meal for my parents and friend Renae’s family the weekend they went to my parent’s Lake House. Renae’s daughters were very helpful with making enough cute ravioli for 7 people.
Rose Ravioli – I found these directions for beautiful rose shaped ravioli. I used this pasta recipe and filled them with a combination of ricotta, Parmesan, basil and oregano. I topped the roses with cut tomato and served with a choice of roasted sugar snap peas or asparagus.
Green Salad
My critique of the meal:
Making these with Renae’s daughters was a special experience. The ravioli looked beautiful and tasted great. This was my second time making the Apple Rose Tarts. They are easy, impressive, and delicious.
Awhile ago, I hosted a Day of the Dead themed taco meal for my friend Renae, her family, and my friend Mark. It was mostly a gluten free and vegan meal. This was actually my first time making this theme! Renae or her husband suggested it.
Table setting
Menu
Skull Tortilla Chips – Cut corn tortillas with a skull cookie cutter, cut out eyes with a tiny flower cookie cutter and nose with an upside down heart cookie cutter. Brush both sides of the skulls with olive oil, place on a cookie sheet, sprinkle with salt. Bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp.
My critique of the meal:
The Lazy Susan made this type of meal much easier for my guests. Horchata was new to all of us. We were not huge fans but it was good to try something different. I designed the Skull Tortilla Chips and they were a huge hit! Everyone enjoyed the Chipotle Lentil Taco Protein. The brownies did not turn out as cute as the original but I did use gluten free brownies. Overall, the meal was a success!
The last weekend in September, I went to Ireland for the weekend. My parents were there and it was a good opportunity to see them and my cousins. My Grandmother was born in Ireland. This was my second visit to Kerry where my Grandmother lived as a child. Many of my relatives still live there. I had a fantastic time!
It is my tradition to make food after my travels and share travel photos. This was a simple dinner with Irish Flag roasted broccoli, water chestnuts, and roasted sweet potatoes. I also ate Kerrygold Aged Cheddar with Irish Whiskey (not in the photo). The porridge photo below is from the Dublin airport. I am not exactly sure why but I was very impressed with the taste of it.
It was memorable to spend time with family–a wonderful weekend and I am glad that I took the opportunity to go!
This year was my first Friendsgiving. My friends Mark and Carol and companion Ken joined me for a 4-course Vegan autumn themed meal. It was the first time for each of them to meet each other but I think that everyone had a good time. As usual when I host a meatless Thanksgiving, I focused on autumn harvest foods and did not try to replicate a traditional Thanksgiving meal.
Table: I borrowed my Mom’s plates, place mats and napkins. My friend Carol designed the flowers. She used a special flower holder that goes around candles. We worked together with the place cards. For years I have thought about putting a flower in a water tube to add to a place card. This year seemed like the perfect time since I have a lot of water tubes from flowers my new companion.
Sweet Potato Chips with Vegan Onion Dip – I used this dip recipe and this vegan sour cream recipe.
Pumpkin Soup with Leaf Shaped Cinnamon Tortilla Chips, Maple or Spicy Pumpkin Seeds, Maple Syrup
Cut corn tortillas with a cookie cutter, brush both sides with olive oil, place on cookie sheet, sprinkle with cinnamon bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp
Quinoa Stuffed Acorn Squash with Roasted Brussels Sprouts and Date Butter – I mostly followed this recipe but I did not use the apple, mushrooms, sage, thyme, or cinnamon. I used red onion and added spinach and chopped pecans to the filling. I made a simple vinaigrette with maple syrup, apple cider vinegar and a little olive oil and added it to the quinoa filling. I roasted the acorn squash the day before and heated the squash in a 300 degree oven for about 30 minutes. Then I added the hot filling and served. I added the Brussels sprouts and date butter to the plate.
Apple Pie with Toasted Walnuts and Caramel – I used this recipe for the tart but made individual pies. I used this pie crust. After the tarts came out of the oven I added Vegan Caramel Sauce and some toasted walnuts.
My critique of the meal:
I continue to work on my plating skills and combining flavors and think that I am improving. I normally don’t like dates but I enjoyed the walnut date butter as part of my main course. I LOVED the Vegan Caramel Sauce! I think it is better than ordinary caramel and I am a huge fan. I loved the taste but the addition of almond butter adds protein and just makes it seems healthier. I enjoy making individual desserts since it seems more special. I thought that the table was beautiful and suitable to the day and food. In my eyes, the meal was a success.
Eclectic Lamb 
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