Other things I made 2.

French silk pie.



Lunch. >_> I didn't finish it.



More strawberry roll cake (for <3 day)



Chocolate croissants.

Tiramisu (as well as Lady fingers)

Tiramisu:

2 Packages (8 ounce) cream cheese
2 C. Sugar
¼ C. Milk
1 Tbsp. Vanilla
¼ C. Brandy
2 Tbsp. Coffee
½ C. Water
1 ½ C. Kahlua
2 C. Heavy Whipping Cream
½ C. Cocoa
Lady Fingers

1) Prepare dish, Divide lady fingers in half, spoon cocoa into sifter.
2) In a large bowl, beat Cream cheese and sugar together at high speed until smooth.
3) Add Milk, Vanilla and Brandy and beat until fluffy.
4) In a small bowl, dissolve coffee in water, add Kahlua and set aside.
5) Whip cream on high until stiff and fold into the cream cheese mixture.
6) Assembly line: Lady Fingers, Kahlua and coffee, Dish, Cream cheese mixture, Cocoa.
7) Dip lady fingers in Kahlua, line bottom of pan.
8) Spread cream cheese over lady fingers and sprinkle cocoa.
9) Repeat until out of ingredients.
10) Cover loosely with plastic wrap, let sit six hours/overnight.

IN CASE YOU HATE LADY FINGERS AS MUCH AS I DO, HERE'S A RECIPE THAT ISN'T TOTAL SHIT:

Lady Fingers:

4 eggs (Separated)
2/3 C. Sugar
7/8 C. Flour
½ tsp. Baking Powder

Oven @ 400 degrees F.
Baking time: 8 minutes (approx.) for each
Prep time: 10 minutes

1) Egg whites: Beat until soft, add 2 Tbsp, mix.
2) Egg yolks: Beat with rest of sugar.
3) Sift Flour and baking powder together.
4) Add flour mixture to Egg yolks.
5) Fold in Egg whites. (I beat them for good measure.)
6) Pour into pastry bag (1/2 inch round tip), pipe 2x4 inch lines.
7) Bake in oven for eight minutes or until golden brown.

Other things I made.

....But don't have the recipe for.

Family recipe!: Missouri mud pies.



Pound cake!



Totally a ham and cheese Omelet.



Some cream cheese popper things.

Ra-bokki (lol this is not baked)

(It's the one with the eggs)

RA-BOKKI
-For main ingredients

* 1 instant noodle pack.
* Fresh rice cakes 300g (about 30 pieces) – If you use pre packaged rice cakes, soak them in cold water for 20 minutes before you use them.
* 8 instant dumplings (optional)
* 1½ cups of water

-For sauce (Mix them well in a bowl.)

* Gochujang – 4 tbsp
* Dark brown sugar – 4 tbsp ; If you don’t want to be attacked by sugar high pimples, I recommend you to reduce the amount of sugar. :) maybe reduce it down to 2 to 3 tbsp

Cooking

1. Pour the water into the pot. Start to boil it.
2. Add the sauce and stir it well.
3. Add all the ingredients. (reduce the heat to medium to low)
4. Stir them well.
5. You can start eating them when one of the ingredients is cooked.

Strawberry roll.

You don't get the recipe. I'm adding it to my list of
family recipes to pass down to my children.

--

And the variation: Pumpkin caaaaaaake.

THIS IS THE MOST DELICIOUS THING I HAVE EVER TASTED AND I ACCIDENTALLY MADE IT.

Pumpkin roll

Pumpkin Roll

* 1 cup granulated sugar
* 3 large eggs
* 3/4 cup all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 2/3 cup pumpkin puree

1. Mix together all ingredients.
2. Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
3. Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
4. Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
5. Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
6. Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
7. While cake cools mix filling ingredients.

Filling

* 8 oz of cream cheese, softened (reduced fat work fine)
* 2 Tbsp. vanilla
* 1 cup powdered sugar
* 2 Tbsp butter, softened

1. Mix filling ingredients with a mixer until smooth.
2. Unroll cake from towel and spread with filling
3. Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
4. Cut into slices and serve.

Vanilla dessert sandwiches.

Vanilla Dessert Sandwiches

Prep: 45 minute
Bake: 10 minute per batch
Chill: 30 minute
Oven: 350 degrees F

3 C. unbleached flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, softened
1 1/2 C. granulated sugar
2 Tbsp. milk
1 Tbsp. vanilla extract
2 tsp. vanilla extract
1 recipe Vanilla cream cheese

1. In medium bowl whisk together flour, cream of tartar,
baking soda, and salt. Set aside.

2. In large bowl beat butter with electric mixer on med.
speed for 30 seconds. Add granulated sugar and beat until
smooth and creamy. Beat in milk, vanilla. Beat in as much
flour mixture as you can with the mixer. Stir in remaining
flour mixture by hand. Dough will be soft.

3. Divide dough in half. Cover and chill dough about 30
minutes or until easy to handle. On lightly floured
surface, roll half the dough at a time until 1/8 inch thick.


4. Preheat oven to 350 degrees F. Using a 3-inch round
cookie cutter, cut out circles from dough. Using a 1-inch
round cookie cutter, cut the centers of half the dough
circles. Set on parchment paper. Re-roll and repeat until
dough is gone.

5. Sprinkle the dough circles that have the dough cut out
in the center with vanilla sugar. Bake cookies for 10-12
minutes or until golden brown. Let cookies cool on cookie
sheets for 1 minute. Transfer cookies to wire racks to
cool completely.

6. Spread bottoms of the solid cookies with about 1 1/2 tsp
of frosting of choice. Top each with one of the cookies
with the center hold, sugar side up. Refrigerate filled
cookies to store. Makes 24 sandwich cookies.

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I filled them with peanut butter and jelly. >_> THEY WERE GOOD.
But they do not look at all like they're supposed to.