Easter Breakfast

Easter Puffed Pastry Breakfast

I made this simple Easter breakfast for my parents and myself. I borrowed the Easter plates from my Mom. Years ago, I bought them for her from Wegmans.

Mixed berries

Savory Easter Egg Pastries

Frozen puffed pastry
Lemon zest
Asparagus, cherry tomatoes ( vegetables of your choice)

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry a little with a rolling pin. Cut into desired shaped with a cookie cutter or knife. With a sharp knife, lightly score pastry dough 1/2 inch in from the edges of your shape. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove egg shapes from oven, spread with ricotta and sprinkle with fresh lemon zest. Decorate the eggs with vegetables of your choice (I used asparagus and cherry tomatoes). Season with salt and pepper. Bake for about 15 minutes.

zigzag asparagus egg breakfast

puffed pastry easter egg

Easter Egg Ricotta Puffed Pastry Egg.jpg

It was simple, fun, and relatively healthy meal.

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Sequined Easter Egg Ornaments

sequin easter egg tree

My 20 year old niece and I have a tradition of making egg ornaments for Easter. This was the 9th year. I blew out the eggs the weekend before. On the night of our craft we got takeout from Panera and simply used toothpicks and tacky glue to attach sequins to the empty eggs. They are fragile. I broke two while gluing sequins on the eggs since I kept dropping the egg.

My niece did the entire photo shoot for this.

Year 9 – Sequins

Year 8 – Ukrainian

Year 7 – Punched Paper

Year 6 – Diorama

Year 5 – Marble

Year 4 – Ribbons

Year 3 – Quilling

Year 2 – Simplified Ukrainian

Year 1 – Paper Cut-out

sequin egg project

making decorative sequin easter eggs

leaf and heart sequin easter egg ornament

sequin bands easter egg.jpg

easter egg ornament sequins

sequin easter egg 2

swirl sequin egg

sequin egg 1

sequin egg easter tree ornament

Sequin Flower easter egg ornament

As usual, I enjoyed doing our special tradition this year. My collection of 9 years of different egg decorating techniques is special to me.

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Bear in the Woods Tart for Lunch

Bear Tree Tart

I made this for my friend Mayumi’s mother during their stay at my home.

Container: EasyLunchBoxes

Top Left: Blueberries

Bottom Left: Cashews with green chocolate candies

Right Side: Tree and bear – spinach (cut with a cookie cutter), Tomato Tart

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Crown Pizza Lunch

Crown Pizza Lunch

I made this lunch for Anna, my friend Mayumi’s 7 year old daughter during their visit from Japan.

Container: U Konserve

Contents: Crowns – cheddar and mozzarella cheese pizza (cut with a cookie cutter), blueberries, strawberries

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Flowers for Lunch

Cucumber Flowers over Noodles

I made this for my friend Mayumi’s mother during their stay at my home. Mayumi requested nature as the theme.

Container: EasyLunchBoxes

Left Side: Flowers – Cucumber and carrots – cut with a cookie cutter, Peanut Noodles

Top Right: Butterfly – Apple, cut with a cookie cutter and dipped in water with lemon juice, strawberry

Bottom Right: Butterflies – Carrot – cut with a mini cookie cutter, vegetable cream cheese, celery

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Dance Themed Lunch

Dance lunch

I made this lunch for my friend Mayumi’s daughter while they were recently staying at my place. I am fond of Anna and remember her as a dancing five year old during my 2017 Japan trip. It was a time of transition and I was a waterfall of tears. The waterfall dried up after spending time with Anna. I told myself, “how can you cry when there is a five year old dancing?” Anna is seven now and still a delight to be around.

Container: EasyLunchBoxes 

Left Side: Dancing Girl – Daikon (Japanese radish) with a carrot skirt – cut with a cookie cutter, Peanut Noodles

Top Right: Dancing Shoes – Radish (I was inspired by this), spinach leaves

Bottom Right: Music Notes – Apple dipped in water with lemon juice to prevent browning, blueberries

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Ballet Themed Lunch

Ballet Tart

I made this meal for my friend Mayumi during her recent stay to my home. While planning their lunches, I asked Mayumi what theme she would like and she said ballet.

Note: Plastic Ballet themed cupcake ring  is a non-edible decoration.  Add after baking and remove before eating.

Container: EasyLunchBoxes

Top Left: Cashews with pink chocolate candies

Bottom Left: Strawberries

Right Side: Tomato Tart – see below

Tomato Tarts

  • Piecrust
  • 1 cup shredded mozzarella cheese
  • 4 plum tomatoes
  • 1/3 cup Parmesan cheese
  • 3 tablespoon sour cream
  • 3 tablespoon mayonnaise
  • 3 tablespoon snipped fresh basil
  • 1/2 teaspoon garlic powder

Cut piecrust to fit the tart pan. Prick bottoms of tart shells with a fork. Bake in a 425 degree oven for 8 minutes or until golden brown. Immediately divide 1/4 cup of mozzarella cheese between the shells.

Meanwhile, cut each tomato into slices. Combine remaining mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, basil, and garlic powder in a small bowl. Arrange tomato wages in each tart. Spoon some of the cheese mixture over the tomatoes in each shell.

Bake in a 425 oven for 10 minutes or until cheese is melted and begins to brown.


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