My Training Is Gonna Start Next Week I Think

Pear-Berry Breakfast Tarts

Ingredients

1/2 cup butter, softened

1 cup sugar, divided

2 large eggs, room temperature

2-1/2 cups all-purpose flour

2 teaspoons baking powder

2 cups chopped peeled pears (about 2 large)

2 tablespoons cornstarch

2 tablespoons water

1/2 cup fresh raspberries

1 large egg white

3 to 5 tablespoons 2% milk, divided

1-1/3 cups confectioners' sugar

Food coloring, optional

Directions

Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.

Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.

Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes.

Remove from baking sheets to wire racks to cool. For icing, mix confectioners’ sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.

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bro stfu

I love how I’m literally the strongest frail women ever. I have so many issues but I still stand strong I’m literally just a girl.

I could make you into my prettiest little doll. I could do your eyeliner, dye your hair, paint your nails – I could make you perfect. You want to be good for me, don't you? 🤍

my mom signed me up for a pageant

I think it’ll be fun!! I have ti find a talent tho bc j can’t stand there and look pretty (I can but that’s unfortunately not a talent to them)

I finally get a reason to wear French ass dresses too

Karmas a bitch yikerz

Lemon Cream Puffs

Ingredients

1/2 cup water

1/4 cup butter, cubed

1/2 cup all-purpose flour

2 eggs

LEMON FILLING:

1 egg, beaten

1/3 cup sugar

3 tablespoons lemon juice

2 tablespoons butter, cubed

1 cup heavy whipping cream

2 teaspoons sugar

Confectioners' sugar

Directions

Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.

Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.

For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.

In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

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