UPDATED-EDITED (October 24)

My original post of #28 was done in a rush before leaving for school. I need to readjust my time management. Basically, I need to push myself in the evening rather than try to pull everything off in the early morning. That said, the BUNS turned out scrumptialicious. Yep, scrumptialicious.

I posted this blog at 7:30 AM and announced to my (local) blog followers that the buns were theirs for the taking.

THIS

Eventually gave rise to this

Well, those who check their email before the school world takes off at 8 AM, got the message, and a few got the goods.

RECIPE LINK

At the top of the page, I started post with a picture of all the assembled ingredients and tools ready to get to work. The French (bless their hearts) call this the mis en place. The picture just above this note is not exactly that. The three bowls in this picture are full of mixtures for the three layers that eventually make this SCRUMPTIALICIOUS bun. There are a few things which can’t yet be in bowls; the vegetable shortening, sugar, and eggs have to be “creamed” apart from the other mixtures.

Recipe Detour: I added two ripe, luscious pears to this that were not called for. They were orphaned in the fridge. I gave them a home – even if only temporary.

Baking these buns requires a bit of a process.

1. Half-fill the tins with dough and bake to 10 minutes.

2. Quickly pull the buns from the oven

3. Add 1+ tablespoon of cream cheese filling to each

4. Top generously with the crumb topping

5. Put back in the oven for 16 minutes.

These Cream Cheese Crumb Buns MUST be eaten with a fork or, even better, a spoon.

From the land of YUMDOM.