BAKING SPREE

AAWWWRIIITE
in other words OH EM GAWD an actual post about FOOD again?! holy shit what's the world come to

Today I made "cream wafers", which are basically REALLY crumbly, sickeningly sweet sugar cookies, creamy filling for said cookies, whipped cream and popcorn (neither of which you should need a tutorial on), and cinnamon buns that are only mentioned in passing and aren't done yet.
More after the break, this one's long!

I'm picky and need either water or milk depending on what I last nibbled on.

Also, popcorn is GREAT during-baking sustainance. 

CREAM WAFERS
Another one from my Pie Cover Betty Crocker book.
The recipe itself is pretty simple:
- 1 cup (2 sticks) butter
- 1/3 whipping cream
- 2 cups flour
Granulated sugar (I probably used about 1/2 cup)
CREAM FILLING
- 1/4 cup butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- Not in the recipe, but I recommend a teaspoon or so of milk to soften it. Otherwise it's pretty solid.
- Food coloring (optional- I opted out, mainly because we only have red and it stains everything in the entire world.)

I used this recipe because 1) I've wanted to since I was a kid but never had free access to whipping cream, and we had some that expired tomorrow so I figured I'd use it.
Anyway. Mix everything together MINUS THE SUGAR. It's kinda clumpy and dry, but it turns out ok anyway.

Funny looking dough on the left, granulated sugar on the right. Flipper for added awesomeness.

 The granulated sugar is for rolling the cookies in before placing them on an UNGREASED cookie sheet. Technically these are cut-out cookies, and you're supposed to roll them out, cut out circles, get one side sugary, and bake them, but I found the dough too bitter and the rolling-out process too much effort, so drop-cookies rolled in sugar (a la snickerdoodles) they became!

The picture made these look nice and quaint and neat and all, but JESUS CHRIST mine turned out funny looking.

SERIOUSLY LOOK. Thumb for size reference. 

Also, note that this is about half the dough. It makes more than this.
I was a little hesitant to even try them since they looked so weird. But I did and, aside from still being pretty bland inside, the sugar coating made them good.
For the creamy filling I ended up having to add a little milk, since without it, it was closer to the consistency of the DOUGH than actual cream filling. Probably used about a teaspoon and got this deciliousness:

Cream filling, accompanied by tasting spoon.

 It turned out GREAT. You can't see too well, but the recipe doesn't make a lot, so if you want a decent amount of filling between/on your cookies I recommend doubling the filling recipe.

With the filling. Still funny looking.

Still had some cream left over so I dumped in some sugar and whipped it up.  Not sure why, but hey, it expires in 24 hours anyway, might as well make it edible.

Random pile of sweeeeet whipping cream

I also had some cinnamon bun dough going, which, as of this writing, is still cooking, but when it's done I'll make a picture how-to for those.

The dough being kneaded in my bread machine.

For those of you who make rising baked goods, I recommend checking how much yeast you have FIRST. I ended up emptying the jar and being 1 teaspoon short, freaked the hell out, and couldn't get a hold of any of my neighbors. Thank god mom found some of the actual ENVELOPES (oh man old fashioned) and I, and my buns, were saved.

These things are weird.

So anyway. I'll be back ether later tonight or tomorrow with updates for the rolls. Hope you guys enjoy this!