Tiny realistic chocolate chip cookie post earrings.
So I figured out what to do with the tiny cookies I made. :D
These look so real, I’ve had several people ask if I was gluing Cookie Crisp cereal to earrings.
The earring backs are 100% sterling silver.
A set of these are $4.50. Please send me a note if you’re interested!
I made this last night for a friend’s birthday and it came out so delicious. I love love LOVE this dessert and will take any chance that comes up to make it!
It is very rich, so I don’t recommend making it all the time (sad), but once in a while it’s a decadent treat. :)
Here’s the recipe!
Tres Leches Cake (with Coconut Milk!)
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
1 Can Coconut Milk/Cream
Whipped Cream Frosting
1 pint Heavy Cream
3 Tablespoons Powdered Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. (This is the most important part! Don’t over mix the egg whites because they’ll go flat and your cake won’t be light and spongy, which means it won’t absorb the milk, either.)
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, coconut milk/cream and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries (or raspberries or any other fruit in season). Cut into squares and serve.
It gets better the longer it sits, too!
Hope you guys enjoy. :D
I promised I’d eventually upload all of this comic, and what better day than Free Comic Book Day? :D If you get this from me at cons and stuff, you’ll still get a sample of the tea featured in the comic, or, you know. You can just buy a whole bag of it on Adagio (it’s got Earl Grey Moonlight, Chestnut, Vanilla, and Cinnamon and is pretty darn delicious.)
*screaming* OH MY GOD I LOVE EVERYTHING ABOUT THIS AMAZING AMAZING THING