Biscuits seem to have taken over our bentos lately and here’s one more. I made mini biscuits stuffed with cheddar cheese and ham and then turned them into owls using cheese and 1/2 inch sized sugar eyes. And you can tell by how often I use them, I just love those sugar eyes! The rest of the bento contains strawberries, slices of golden kiwi, and a few animal crackers. The mini owls were inspired by a larger version of an owl sandwich that I made in my new cookbook.
To make the mini biscuits, preheat your oven to 400 degrees. Stuff Pillsbury buttermilk biscuits (the smaller can and not the Grands) with shredded cheddar and sliced ham and place in mini muffin cups. Bake for 10-12 minutes until golden.
With Paige back at school and Mark back at work, the house seems really quiet with only Sean running around. I really miss Paige and Mark being around all of the time but I have missed making bentos too, so I’m glad to get back into the swing of things! Paige’s lunch today includes hot rice packed the the thermal container along with chicken katsu, a Lady apple, and a few veggies in the side containers. I also made a dog out of a mini muffin for her snack today. The Lady apple is a first for Paige, so I’m curious to see how she’ll like it.
Hapabento started a monthly bento theme/contest for all to participate and this month is “roasting”. Check it out and enter your bento! I’m trying to think of something to enter myself…