Hey! You’ve found my fun, very-much-on-hiatus side project. As a baker and reader, I wanted to find a way to combine the two, so I began creating recipes inspired by the food I found in the latest (or some of my favorite) books I had read. It’s great fun, but hard work, so I set it aside and intend to update it utterly at my leisure. It’s here as a fun thing to share and show my personality!

Fair warning: while I can follow a recipe like a pro, I can’t yet make up my own like one. So although I found each of these recipes delish, they’re not pro quality, friends! Try at your own risk 😉

A Review of The Beautiful and Beignets

Confession time: I bought this almost immediately after it released. But then I took forever to read it, and then I took forever to write this. So, I’m keeping it brief so that I can stick to what I remember.

I loved Flame in the Mist so, so much. So when I saw that Renee Ahdieh was coming out with this book, I was excited to read it.

In some ways I was disappointed, in some ways not.

I knew going in that this wasn’t going to have the Japanese culture that made me fall so in love with Flame in the Mist. I was pleasantly surprised by the reveal that Celine Rousseau, the protagonist, is mixed (apparently with Asian), as are a few other prominent characters. Celine is white passing, and has been taught all her life to hide her heritage by her white father in France. I liked that Ahdieh chose to explore this aspect of being mixed–that some of us are shamed by one parent for the other parent’s bloodline, however unintentionally. It felt real, but wasn’t hammered home so much that it became too big of a focus.


You’ll have seen in other reviews that this is a story with vampires. That’s true, but it’s told a little differently than certain other YA vampire stories (cough). The mystery of what La Cour des Lions really is isn’t made into a thing. Instead, it’s part of the story’s larger tapestry, which is filled with lots of other lovely things like friendship, romantic tension, and hidden secrets. So if that’s what has you hesitating to read this, don’t worry.


The most polarizing part of the story: its over-the-top-ness. Maybe it’s my lack of experience with the era, but the way everyone spoke, the villains, the dialogue, Celine’s personality and humor, the writing itself; it all felt rich and heavy in a way that didn’t necessarily do credit to the book’s content. That said, it absolutely fit well with the beautiful background of 1872 New Orleans Ahdieh paints. For that reason I forgive the more cloying aspects of the book ever so slightly.

And what’s the best part of 1872 New Orleans?

Beignets, people. Ben. YAYS.

Also, did you know that the most famous beignet cafe (heh, it rhymes) in New Orleans, Cafe du Monde, opened in 1862? That means it was there when Celine came to town.



  • 3/4 cup warm water
  • 1/3 cup sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup plus 1 tbs evaporated milk
  • 2 tbs unsalted butter, melted and slightly cooled
  • 4 cups bread flour
  • 3/4 tsp salt
  • Oil for frying
  • Powdered sugar


  1. Measure out 3/4 cup water that’s between 105 and 115 degrees F. Or you can practice my funny trick: run some hot water until it’s hot enough that you can only stick your hand in for a second, but NOT steaming. It may take some trial and error but I promise getting the hang of it will pay off in the long run (no more taking the temperature of water…ugh).
  2. Whisk together the water, sugar, and yeast. Cover with a clean towel and set aside for ten minutes.
  3. Beat the egg and beat in the vanilla, evaporated milk, and butter. Set aside.
  4. Combine flour and salt. Set aside.
  5. Add the egg and yeast mixtures to the flour mixture and stir with a wooden spoon.
  6. When everything has mostly come together, dump onto a clean surface and knead until smooth and slightly tacky. (I kneaded for 20 minutes. My right shoulder cried.)
  7. Spray a large bowl with oil. Dump the kneaded dough in, flipping once. Cover the bowl with a clean towel and let rise in a warm place for about 2 hours.
  8. Punch the dough down and roll out to 1/3-inch thickness. Cut into squares/rectangles around 2×4 inches.
  9. Fill a gallon bag with powdered sugar.
  10. HARD PART AHEAD. All the directions I found said to deep fry at 360 degrees F for 1 minute a side. I used my dutch oven to fry, and that temperature turned my poor little guys black. I ended up keeping the oil somewhere between 330 and 350 degrees, and I fried the bennies for 4 minutes a side. I highly suggest doing a few test bennies to figure out your ideal method. If you’re a deep frying pro, just listen to your heart.
  11. Remove the beignets from the oil with a slotted spoon and let drain for a few seconds on a wire rack. While they’re still warm, dump them into the gallon bag and shake it all about to coat the bennies with sugar.
  12. Eat immediately. (They’re still delicious on the second and third days, but they don’t look so good :P)

Tamora Piercemas: The First Adventure and Cook’s Cherry Tarts

This month I am determined to post one recipe for each week. After I decided on this one, I thought how brilliant it would be to make this holiday month all about some of my absolute FAVORITE heroines growing up.

So…welcome to Tamora Piercemas! (Or: Piercemukkah, Pierzaa…I’m working on it.)

Anyway. At the beginning of The First Adventure, Alanna uses these tarts to threaten Coram into letting her continue on to the palace to become a lady knight. Well, not the actual tarts themselves. It turns out that Alanna and Thom actually stole these tarts from Cook, who threatened to tattle on them until they used their magic to make Cook See Things.

So one could say that if it weren’t for these tarts…Alanna wouldn’t have made it to the palace! Heh.

I’ve absolutely taken the picture with the wrong book, because I discovered I left The First Adventure at my parents’ house. Sigh.

The first thing I thought of when I decided to make these was: who even owns a tart pan? And also, who the heck wants to buy one to make tarts once a year? Rich people with a lot of pantry space, that’s who.

BUT! What’s something normal people own? Or at least would use more than once? Muffin tins! JUMBO MUFFIN TINS, to be more specific. (Although you could easily adapt this for a 12-muffiner, if you want.)

These mini cherry tarts are the exact right sweetness/tartness, with a little bite of lemon. I was particularly proud of my crusts, which made me feel like I was on The Great British Baking Show, with Paul using a knife to point at my non-soggy-bottom and saying “thats puhhh-fectly baked.” Why, yes, Paul! It is perfect!!

These would be super adorable for a potluck (if you double) or just for a family dessert. Everyone can have their own personal wee pie.

Cook’s Cherry Tarts

Makes 6 mini tarts


Pastry for Single-Crust Pie

These proportions are from an ancient Better Homes and Gardens cookbook. Feel free to use your own favorite recipe for single-crust pie!

  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/3 cup shortening


  • 1 16-oz can pitted tart red cherries, water packed
  • 1/2 cup sugar
  • 2 tbs cornstarch
  • 1/2 tbs butter
  • 2 drops almond extract
  • 1/8 tsp lemon zest (if you want the lemon to be really prominent, use 1/4 tsp)


Make the Filling

  1. Drain the cherries, reserving 1/2 cup of liquid.
  2. In a medium saucepan, whisk together 6tbs of the sugar, cornstarch, and reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly; stir for a couple more minutes.
  3. Remove from heat and stir in the remaining 2 tbs sugar, butter, almond extract, and lemon zest. Stir in cherries and let the mixture cool while you make the pastry.

Make the Pastry

  1. Combine the flour and salt in a large mixing bowl.
  2. Cut in the shortening using a pastry cutter or two butter knives until (I’m sure you’ve heard it before) the shortening looks like little peas in flour.
  3. Add in cold water one tablespoon at a time until most of the flour is incorporated and form the dough into a ball. Don’t worry if it seems like there’s a lot left out–worry more about the consistency of your pastry. It should feel slightly tacky but should not pull away on your hands when you release it.
  4. Roll out your pastry to about 12×12 inches. Find a round cookie cutter or other round cuppish object around 4-5 inches in diameter (e.g. a margarita glass…heh). Lay it gently on the pastry and cut around it with a lattice cutter to get pretty edges. Alternatively, just use the cookie cutter/glass to punch out a plain circle.
  5. Try to squeeze out four circles of pastry from this first roll. Lay them aside on a plate or other surface in a dusting of flour.
  6. Roll out the pastry again and cut out two more circles as well as any design you’d like to put on top.

Assemble and Bake

  1. There is no need to spray your jumbo muffin pan.
  2. Lay a pastry circle gently over a jumbo muffin pocket (I think the word is cavity, but ew) and let it drop in on its own, helping it along a bit if it goes crooked. Press the pastry against the bottom and corners of the pocket so there aren’t any air bubbles. The pastry will cling slightly to the sides of the pocket and stretch a bit as you nudge it down, so that it reaches about 2/3 of the way up the pocket. Perfect!
  3. Repeat with the five other pastry circles.
  4. Give your filling a whisk. Pour 1/4 cup of filling into each of the prepared pastry crusts. Top with any design you’d like–or leave plain.
  5. Pop in the oven at 375 degrees for 30 minutes.
  6. Let the pastries cool in the pan for 15-20 minutes. Then pop them out with a spoon, using the spoon to lift the side slightly until you can grab it with your fingers.
  7. Cool on a rack for an hour, then chill in the fridge until you’re ready to eat!

Throne of Glass and Hazelnut Dark Chocolate Truffles

Throne of Glass is probably one of my favorite series of all time. Like any series, it has its problematic moments (why do I have to say this about every book?) but it also has moments that are knock-your-socks-off new and beautiful. I am a hardcore Rowaelin shipper and NO ONE CAN STOP ME.

These truffles were born out of Rowaelin love. We know our girl Aelin loves her some chocolate. And the time Rowan ate a whole piece of disgusting hazelnut chocolate cake that Aelin made and pretended to love it has gone down in fandom history.

Thus: hazelnut dark chocolate truffles!

I started out trying to straight up mix Nutella with dark chocolate ganache filling, but the dark chocolate completely wiped out any flavor of Nutella no matter how much I put in. I got to thinking I might have to resort to milk chocolate (please no) when I watched an episode of Great British Baking Show and somebody said how dark chocolate by nature overpowers more delicate flavors. In that same episode (or did I watch five at a time again? It’s possible) somebody uses molds to make little chocolate candies. So I tried the molds.

They also did not work. Frustration!

Finally, I caved and went on a quest to find some actual hazelnuts. I found mine at Whole Foods, but you can also find them at Sprouts, where they are surprisingly more expensive. Hazelnuts worked–so today you get an extremely hazelnutty truff.

I want to talk a little about tempering and cooling too. The method I use here is the simplest, but it’s not foolproof. You can also mess up by cooling the chocolate wrong, which is why my guys are a little freckly. I cooled them partly in the refrigerator because I had to drive somewhere else, and they got some speckles.

So, some things to be careful of:

  • Microwave your 7oz of chocolate only in 30-second intervals and stop before all of it is melted. Stir to melt the rest. The key here is to get to know your microwave, honestly. Once you do, this method becomes pretty reliable.
  • Let the chocolates cool at room temperature.

Have fun 🙂

Rowaelin’s Hazelnut Dark Chocolate Truffles

Makes 18 truffles


  • 10oz dark chocolate, divided
  • 9oz raw hazelnuts
  • 6 tbs butter, softened
  • 1 tbs almond milk
  • 3 tbs sugar
  • 1 1/4 tsp cinnamon
  • 1/4+1/8 tsp nutmeg
  • 3/4 tsp vanilla


Prepare the Hazelnuts

  1. Spread the hazelnuts out on a cookie sheet and bake at 350F for about 10 minutes.
  2. Wrap them in a clean kitchen towel while they’re still hot and let them sit for a minute.
  3. Leaving the nuts wrapped in the towel, rub them all over to get as many skins off as you can. It’s okay if there are skins left, and you can take some off with your fingers if it bothers you.
  4. Using a food processor or chopper, grind/chop the hazelnuts until they are very fine. (See picture above.) You could also chop them by hand, just know your filling might be a little chunky.

Make the Filling

  1. Put your chopped hazelnuts in a medium bowl.
  2. Using a spatula, smoosh in the softened butter until fully incorporated. Make sure no large pockets of butter remain.
  3. Add the almond milk, sugar, cinnamon, nutmeg, and vanilla and mix until incorporated.
  4. Taste and adjust the flavors as you like. After the fact, I felt like some mint would be nice in here.
  5. At this point, the mixture should be moldable. Roll it into ~18 1 1/2-inch balls or smaller if you prefer. Set these out on a cookie sheet.
  6. Chill for at least 1 hour.

Temper the Chocolate

  1. When the truffles are ready, temper your chocolate.
  2. Put 7oz of the chocolate in a medium microwave-safe bowl. Heat in 30-second intervals, stirring after each. When you see that only a few half-melted chunks remain, stir until they melt fully. Then add in the other 3oz of chocolate. Stir vigorously until all of that chocolate has melted.
  3. Your chocolate is in temper!

Make the Truffles

  1. To retain the truffles’ structures, take batches of six or so truffles out of the fridge at a time for dipping.
  2. Drop the balls of filling into the tempered chocolate one at a time. Using two forks, make sure each ball is fully coated. Then lift it out of the chocolate on the forks. Move it gently up and down and/or between the two forks to let the excess chocolate drip off. Place on the cookie sheet and repeat with the remaining truffs.
  3. Cool at room temperature until chocolate has hardened.

Fire Touched and Mercy’s “Good” Chocolate Brownies

Mercy Thompson is one of my favorite series ever.

It has its problematic moments, as many series do.

But it remains one of the only fantasy books I’ve read that has a mixed-race protagonist. And Mercy is consistently gutsy, sensitive, funny, and every other stereotype-defying thing you could name.

Plus, she bakes! So she’s pretty much my soul twin.

In the beginning of Fire Touched, Mercy’s sorrrt of being taken in by Jesse’s friend’s mom’s pyramid scheme. She’d deny it, but she totally was. She buys some lovely orange essential oil to put in her brownies (and something extra for Adam, wink wink, but it’s really for some fairy protection reasons, because Mercy).

Also, at some other point in the series I knew that Mercy likes what she calls “good” hot chocolate, which according to her is the kind with spices in it. I totally agree. So I set out to make Mexican chocolate, orange-infused brownies!

The thing is, though, that I’m a sucker for that Mexican chocolate flavor. And I just couldn’t help but feel that when I put the orange flavor into the brownie batter, it was diluting that yumminess a bit. That’s why I put the orange flavor in an icing and stuck it on top.

Secret: I may have eaten most of the brownies without the icing. BUT IF YOU LIKE ORANGE ICING, YOU WILL LOVE THE BROWNIES WITH THE ICING, I PROMISE. I’m just crazy.

Oh, pro tip: next time I make these, I’m gonna add some cayenne. Try it if you dare.

Mercy’s Good Chocolate Brownies with Orange-Infused Icing

Makes 16 brownies



  • 8 oz bittersweet chocolate
  • 6 tbs unsalted butter, cut into tablespoons
  • 3/4 cup granulated sugar
  • 1 1/4 tsp cinnamon (if you like cinnamon, heap these babies)
  • 1/4 tsp nutmeg
  • Pinch salt
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/3 cup flour


  • 1 1/2 cup confectioners’ sugar
  • 2 tbs fresh-squeezed orange juice
  • Zest from 1 orange
  • 1 tsp unsalted butter, melted
  • Pinch salt


  1. Preheat the oven to 325F. Spray an 8- or 9-inch square baking pan with baking spray or butter it or line it with parchment. You do you.
  2. Melt the chocolate and butter in a glass bowl in the microwave in intervals of 30 seconds, stirring well after each interval. When you see that almost all the chocolate is melted, continue stirring until the heat from the bowl takes care of the rest (to avoid burning it up.) Set aside.
  3. Combine the sugar, cinnamon, nutmeg, and salt in a small bowl. Using a wooden spoon, beat these dry ingredients into the melted chocolate.
  4. Beat in the eggs one at a time. Add the vanilla.
  5. Stir in the 1/3 cup of flour until no big pockets remain.
  6. Pour the batter into your pan and bake for 30-35 minutes.
  7. Stand by the oven and sniff obsessively as the smell fills your house.
  8. When you’re done sniffing, make the icing. Combine all ingredients except the salt. Taste, and then add salt to cut the sweetness to your liking.*
  9. When the brownies have cooled a bit, take them out of the pan and let them cool completely before icing. (It’s easiest to ice the whole thing at once, so I suggest dumping the whole brownie block out like you would a cake and then flipping it over. Make sure the brownies are cool enough to do this, obviously.)

*You can store the icing in the fridge while you’re waiting for the brownies to cool. Take it out half an hour or so before you’re ready to ice and give it a good stir when it’s warmed up.

Percy Jackson and Blue(ish) Waffles

I’m going back to my YA roots. Next to Harry Potter, Percy Jackson is my most-read series. He probably gets up there into the teens and twenties. Whenever I want an easy, engaging, hilarious read, I go back to Percy 🙂

Percy’s mama, one of the best moms in literature as far as I’m concerned, likes to make blue food as a way to rebel against her terrible, horrible, no good, very bad husband, Smelly Gabe.

I TRIED to make blue waffles, you guys. But my waffle maker is ancient and made the waffle so crispy that you couldn’t see the blue-ness. Is this how all waffle makers are? I don’t know because I am a pancake girl. *gasp*

Anyway, if you peek really close, you can see a bluey green tinge at the edges of my waffle.

But let’s talk about the success! Which is: freaking delicious blueberry pie sauce stirred up with lemon chantilly cream.

So these are kind of…blueberry pie waffles? Yes!

Blue(ish) Waffles with Blueberry Pie Sauce and Lemon Chantilly Cream

Makes 6-8 waffles



  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs, separated
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup granulated sugar
  • 1 3/4 cups buttermilk
  • 1 tsp pure vanilla extract
  • blue food dye, to taste? sight? Use until you get your desired blue-ness 😉

Blueberry Pie Sauce

  • 2 cups fresh or frozen blueberries
  • 1/3 cup water
  • 1/4-1/3 cup sugar (to taste–depends on how sweet your bloobs are)
  • 2 tbs lemon juice
  • 1 tablespoon lemon zest
  • 2 heaping tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 tbs cornstarch dissolved in 2 tbs water

Lemon Chantilly Cream

  • 1 cup heavy whipping cream
  • 2 tbs sugar
  • 1-2 tbs fresh lemon juice*


  1. Mix up your waffles. Follow this link to my favorite baking site ever for instructions. All hail Sally’s Baking Addiction! Note she says that if you need to you can keep the waffles warm in an oven.
  2. While the waffles are cooking (depending on your ability to multitask in the kitchen without running around like a headless chicken), start the blueberry sauce. Mix all ingredients except cornstarch/water mixture. Bring to a boil, then lower heat to simmer.
  3. Stir in the cornstarch/water mixture and continue to simmer until the blueberry pie sauce has thickened. Remove from heat and cover to keep warm.
  4. Make the chantilly cream! Combine heavy whipping cream and sugar and beat with a mixer fitted with a whisk attachment. When soft peaks start to form (around the 4 or 5 minute mark), add in lemon juice to taste and beat just to incorporate. (If you already know how much lemon juice you want, just add it at the beginning!)

*Some recipes use lemon zest. But I used up all my zesting energy on the blueberry pie sauce, so when it came to the cream I was like nah and I just dumped a bunch of lemon juice in. It was delish. But if you want pretty flecks of lemon zest in your cream, add ~1 tbs zest.

Shadow and Bone and Plushki

Alina Starkov and Malyen Oretsev. Love ’em or hate ’em?

I heard a lot about Shadow and Bone before I ever picked it up. The only reason I read it was because my sister was about to donate it (ha) and I thought I’d give it a go first. Some say it was boring and slow. I’ve heard that Leigh’s other books (Six of Crows anyone?) are better–my sister’s in that camp. Others rave about it. Either way, some agreement seems to have been reached that the Darkling is hot and Mal is not. Which disappoints me somewhat, because not having read the next books in the series…the Darkling is completely cookie cutter bad-boy-love-interest while Mal is intense and passionate and lovely.

I got the feeling after reading that a lot of the complaints come from the fact that Shadow and Bone is billed as a sort of fantasy adventure when it is, in fact, a love story. Not knowing what to expect going in, I formed my own expectations as I went along and found I wasn’t disappointed because what I read told me we were in for a romance. My fave 😉

Anyway, time for the very first recipe I’m ever going to share on Bake by the Book!! On page 279 of my copy, Alina and Mal have just escaped big trouble caused by Alina’s sudden need for a sweet roll. “It was dusted with sugar and tasted just like the sweet rolls we’d eaten as children.” And it was a damn good roll, apparently.

Knowing that the land and culture of Shadow and Bone is loosely based on Russia, I began my research by googling “Russian sweet rolls” and lo and behold! There they were. Plushki. Singular: Plushka. Little adorable heart-shaped cinnamon rolls.

Is it just me or does it look like a little alien head?

I created this recipe from a combination of my two favorite cinnamon roll recipes, a couple of plushki recipes I found, and my own haphazard plushki-shaping technique. I found that the recipes for cinnamon rolls and plushkis were very similar, with plushkis seeming to consistently include vegetable oil as well as butter, and a different filling too: I had to give up my brown sugar/cinnamon combo and go for the regular old white sugar/cinnamon of the plushki.

They’re the cutest.

I’m not going to claim these are authentic at all, because I’m about as far from Russian as I am from Russia. But I did my best! These plushki are sweet and cinnamony and perf with some coffee. I wanted to make them not a total pain to make, so I smooshed some steps together and I came up with that weird shaping method I mentioned. I also like lots and lots of cinnamon sugar in my cinnamon rolls, so I rolled out the dough nice and long and swirled it up real tight. If you want a more authentic plushka, you can roll out little individual dough pieces like Diana of Little Sunny Kitchen does here; you’ll get a more defined, and dare I say prettier, heart shape. (But you guys. Less cinnamon sugar per bite!!!) That said, I also didn’t knead my dough enough because I got lazy, so mine turned out a little dense and a little flat (but still yummy). In these instructions, I have you knead it out until you can do that nice windowpane test they do on the Great British Baking Show.

So here you go–Alina and Mal’s hard-won sweet rolls!

Plushki (Russian Cinnamon Rolls)

Makes ~12 plushki


  • 1 cup 1% milk (you can use whatever milk, but make it one with fat in it)
  • 1/2 cup sugar
  • 1 package yeast
  • 2 eggs, room temperature
  • 3 tbs unsalted butter, melted
  • 2 tbs canola or vegetable oil
  • 1/2 tsp salt
  • 3-4 cups flour
  • 6 tbs sugar
  • 2 tbs cinnamon
  • 2 tbs unsalted butter, melted


  1. Heat up your milk in the microwave or on the stovetop. I prefer the microwave in a glass bowl in intervals of 30 seconds. After a couple of intervals, start swirling it around after each 30 seconds and sticking your finger in there to test it. You should eventually burn your finger enough to want to stick it in your mouth but not enough to make you want to scream in pain! 😀 If you prefer to use a thermometer, aim for between 105 and 115 degrees Fahrenheit.
  2. Once your milk is ready, immediately whisk in your 1/2 cup of sugar and yeast. Cover it with a clean towel and let it sit for ten minutes or so, until you see the yeast getting puffy (if it’s not puffy, ya gotta start over).
  3. Whisk in your melted butter, oil, and salt. Add the eggs, whisking continuously (because we don’t want them to cook, and let’s be real, I always forget to bring them to room temperature).
  4. With a wooden spoon, stir in 3-4 cups of flour. Whatever makes your dough workable for you (I don’t really like to get globs of dough on my hands so I tend to overflour a little).
  5. Knead that baby until you can do the windowpane thingy and/or until it springs back when you give it a good poke.
  6. Put your lovely blob of dough into a greased bowl, turning once to coat both sides, and stick it in a warmish place for one or two hours (until doubled in size).
  7. Time for shaping! Punch down your dough and roll it out to somewhere around 12×20 inches (like I said, I wanted lots of swirlies). Use a pastry brush to brush on the 2 tbs melted butter. Mix together your 6 tbs of sugar and 2 tbs cinnamon, and pour it over the rolled-out dough, using your fingers to spread it out evenly.
  8. Roll up your dough from the short side. This is different from what you’d normally do with cinnamon rolls. Again, swirlies.
  9. Once it’s all rolled up into a 12-inch cylinder, you’re ready to shape those plushki. Grab a sharp knife. Gently cut off the ragged ends of your dough.
  10. Make a cut about a half inch from the edge of the cylinder, taking care to cut through all but the last few layers of dough at the bottom. A half inch in from that cut, slice all the way through the cylinder, so that you have a little roll of dough that’s connected in the middle.
  11. Butterfly your plushki! Pull it apart so that it looks like little ears. Pinch the bottom to create the heart shape.
  12. Repeat steps 10-11 to make about 12 plushki.
  13. Place your plushki on two baking sheets covered in foil. Cover them with plastic wrap, and put them in the fridge overnight for their second rise. Alternatively, you could cover with clean towels and let them rise at room temperature for around an hour.
  14. Next morning (or whenever), preheat the oven to 350. REMOVE THE PLASTIC WRAP FROM THE PLUSHKI. (Yes, I have made this mistake…) Put both sheets in for 20-22 minutes, switching them between racks (and rotating each pan) about halfway through.
  15. Once they’re out, let them cool off a little, and then sift on some powdered sugar to make them like the sweet roll Alina and Mal eat.