 Hello, hello. Can you hear me? The sound is it working? Yeah, I think it is. Hello. Hello. Okay, cool Okay, well that's lame I decided everybody else on the other chat and now they're not on this one. So hopefully they see it Like you guys are churn Okay, welcome Welcome welcome welcome Can you hear me now? Sorry, it doesn't allow me to adjust the sound once I'm live like what is that about? It's anybody else done this I can't Whoo, it's like I did not pick the right time of day like look at me. I'm like sweating. Hi. I'm glad that you guys are finding me That was so frustrating. There we go. So I was trying to use like a fancy mic like my Yeti here But it wasn't what the heck and then it wouldn't let me adjust the sound. So here we go I'm glad you guys are all finding me back here. So I am live on YouTube and live on tiktok at the same time But the focus is gonna be the YouTube. Sorry guys, but I just thought you might want to watch. So today welcome to my first cooking class Through the Edmunds Cookbook. Where is it? Where is it? Here it is. Um, so I don't know if this is the most recent one But it's I think it's 2016. Yeah, it's the 69th edition that I have I have a bunch of older ones that I got at op shops and stuff, but then I eventually just ordered this one just because I didn't know if it was different and Yeah, so here we go. Um, so just so you know If you guys don't know what Edmunds is if you're like American or from a different country that this is like when I moved to New Zealand or like if you want to learn how to cook Kiwi You're gonna want the Edmunds cookbook, right? I mean, it's kind of like the famous Cookbook that everybody uses And that was really helpful because like, okay, so in the u.s. I wouldn't say they have such a nationalized cookbook for example, but it has They have like bready-crocker. I would say they have taste of home It's probably been around a really long time and you know, I used both of those quite a bit for recipes Oh, it's hot. It is not the time of day to be doing this Oh Hi, welcome everyone. So the way this is going to run is I'm going to make everything We're going to put it in the oven and then we can talk about other things Answer questions why it's baking and luckily this one is only a few minutes. So it shouldn't take us that long to Get through it. So if you don't know so this was made in like 1879 so this has been around these are like the classic kiwi food and I when I look at this I was like I don't know what half of this stuff is. I have been here for seven years And I actually have not had a lot of these. I have lots of kiwi friends. I've had lots of kiwi food and I haven't had some of these things and I was like, okay, that's a cool That's a cool, uh show like let's cook through the admin. So what I did is last week I posted on tiktok and youtube And all my social about I'm going to do this. What do you guys do the end the response was everybody like this idea? So That's when I make the effort And uh, and then everybody voted for what they wanted me to make first I said, let's start with baking because there's so many baked items that I know in my brain that I have not made And I've heard people talk about and I love baking and it's nice. So like once a week I'll make something from here and then it could be in my kids lunches for the rest of the week. So Double duty when a mom of four you got to do that. So Um, yeah, so here we go So I this is not professional cooking show And so I have prepped and I have mildly cleaned my kitchen So Be impressed It's the first show I'm guessing like by the third show. I'm going to be like running in here like okay I'm not ready. But like here we go because this is going to be real. This is going to be authentic This is going to be you know cutting edge. This isn't going to be like Martha Stewart, you know, but today I'm organized just because I'm not sure how well I can talk and cook at the same I have done other cooking shows if you follow me on YouTube, but yeah, so if you don't know me, we are a family of six They have moved from the u.s to New Zealand have been here for seven years And if you're new to my channel, I talk all about what it's like living here My thoughts on living here all the experiences. I just did a vlog last week on What um, it's like thrifting or up shopping here in New Zealand. So that'll be coming out soon Um, and so it's all that kind of stuff. So if you're interested in that, I do a video every week Just hit subscribe. Does it cost you anything? Like I feel like Talk to me. They're like, but I don't get notifications. I'm like, you just need to subscribe And then it just tells you when I'm on or when a new video is released and people think subscribe means You know, I had to pay for that enough just subscribe. It's fine. Um Let's see. Let's see. Okay. So I have read through this is pretty easy. So I'm glad we're starting easy I would love to hear your stories on so type them in the thing So when I'm baking I can talk to you about it But tell me your story about afghans like why I like them My family doesn't like them and so that's why I've never made them But when I love it when people make it homemade, um I might end up like julia child Yeah, I think that I would be good. I don't know. I don't know if I can talk and Make sense and cook who knows we'll see. I just thought it would be fun. It's different, you know I was probably getting bored of like the same way. I'm doing everything But so let's get on so everything. Sorry tiktok that I'm going to focus on So I'm going to be talking to you if I'm talking to you if I'm cooking something I'm just going to move uh the laptop down a little bit so that you can see And then you won't be able to see my face because this is not professional I don't have lightings. I don't got camera men. I don't got nothing like that. So Here we go afghans. Okay. Hmm So afghans if you don't know the original biscuit was debated But kiwis are proud to call a chocolatey crunchy classic of their own I don't know australians trying to take it if you don't know There's a sweet rivalry between zeland and australia about who's this specifically like pavlovas like a big argument Okay, I think so many messages stop See I get really distracted. So I don't know if I'm going to be good at this. Here we go. Okay I have preheated the oven I have the baking tray with this on here over here. Look at this Winning. Okay. Um And then so we need to cream the butter. So here I'm going to put this down butter and sugar Here's the bowl. I got all these bowls from kmart. This is not an ad. This is just truth. Okay Um, okay, so I needed to the butter. So I've had the butter sit out for a little bit because I knew I was doing this And there's some flake. There's some crunchy flakes in there. Do you think that's a problem? I was like, oh good enough good enough good enough. I wash my hands. Don't worry. Everything's good On the okay. Hold on. I better look at what it cream butter and sugar Sift the sugar of flour and cocoa. Okay And sugar there we go sugar. So it calls for 200 grams of butter Which is about a cup and um a half a cup of sugar. So not too much sugar, but a lot of butter I think these are going to be blurry. Okay. Okay, here we go Oh Okay, I honestly Someone wants to send me a nicer one of these. I do not like this one. These things just like fall out They're like creaming it up. I think that was good. This is not going to make that much is it? I don't know. I always have to feed an army. So Okay, so then we're going to do sift together the flour and the cocoa So here we have a one and a fourth cup of flour And then there's going to be a fourth a cup of cocoa And these are all random brands Maybe someone needs to sponsor me and then I'll use all their ingredients, right? You just see me having a cooking show that would be hilarious. I do love baking a lot But I haven't been doing it lately and it really relaxes me. Do you guys find that like You know doing things that are just it's creative in nature, but I think that since I've become a creator online I'm hitting all my creativity needs and so I'm not doing it. Here we go. Okay, so you got, you know, a little all things Get butter off the mixer. Yeah, I'll do that, right? Okay Okay, so here's what it looks like. It's really good I think it's right. What do you think? What do you think? Does this look right? Sorry, afghan. Sorry. I had to start a new live And so I had all the titles but now they're gone. Okay, so then you need two cups of corn flakes So You just add it in. Sorry, I've never I've Legitimately have never made this before legitimately have never made this before I know I've been here for seven years have not added this. Okay, so I'm going to add the two cups of corn flakes Look at this. This is like so professional So what does it say? I think I just so this is boring So I'm just mixing the corn flakes in not too exciting I will show you when I was I supposed to oh, hold on Because I supposed to like make them smaller because they're like big flakes Afghans, yeah, am I Am I supposed to make this smaller? Because they're here. Let me show you. They're like these big flakes. All right. Look at this. Look at this. Okay It's a so professional here Is this right? Is this what? This is a thing is like this is why I don't do the kiwi cooking. I don't know what I'm doing like This is going to be funny because let me know if this is right Okay, it looks right skippies corn flakes or yeah, I know I love I normally I have skippies. It's a staple in this house, but The food story they were out so I had to get regular corn flakes. So maybe that's why the flakes are a bit bigger So anyway, I'll keep mixing it. We can chat Anyway, how's everybody? What do we do? What day is it? It was Monday. It's only Monday and I'm already creating content so Monday's the wrong way like I'm not into it yet But yeah, so we're making afghans out of the Edmunds cookbook. This is my first ever Edmunds Cook cooking with Edmunds show This is a show. I'm calling this a show if you want to see the show every week. You can join me subscribe We'll put it on there. I'll be better at the lives. I'll get better Oh, you put hands in there. Okay. This is so great you guys This is literally the best way for me to learn when I first moved here I lived with some kiwis and I learned so much Because I would not have okay get hands in there getting hands in there. Oh, yeah, that's good I love getting I love dealing with dough. I love kneading dough. I love I don't make bread that much, but I do love it. I am in New Zealand. I'm in Wellington, New Zealand It was a bit of a cloudy day. You don't know I'm American living in New Zealand. Oh, it's oh Look at how good. Look at how good if I don't Here we go. Here we go. Oh What do we think? What do we think up there for you guys? Here we go. Okay Okay, let me wash my hands Okay, so it says It says I read this because I didn't want to get this part wrong That I take a spoonful Put it on there round it out a little bit and then flatten it. Is that right because I know they always come all like Monkey shapes. So here's my train I'm gonna let you watch me do this. This is so professional. We're gonna be moving it up moving it down. Okay So is this too big? I don't know like this like this That's right Okay, it looks good. I'm getting a looks good. I think well, we'll try it. So this will definitely make two batches So we'll just do one on the live And I have the stuff prepped for the frosting. So the frosting is like a chocolate frosting and this actually I learned from a kiwi baker here Um, this is how she always made her frosting and I just watched I'm like, oh that looks easy I could be doing that and then I realized it's the admin recipe um Oh 20 years since you've been home. Sorry. Oh It's pretty great here. I'm not gonna lie. Okay, so This says it makes like 24. So maybe I'm making these a bit. What do you think are these look at this? What is this spacing? Never good at geometry. Here we go anyway, um Would you guys have for dinner are you making dinner and watching me right now eating dinner and watching me right now? I made beef stew. It's a very classic in the What's it in ready cracker? I think it's in my American cookbook if you don't have that yet So what I did is I made an American cookbook that shows you the classic American recipes Using New Zealand ingredients because it is a little bit different Um So yeah get that if you want Okay, I think I'm doing good. This is I think this is good. I think this is This is weird. I'm not used to like doing activity I'm a natural and I'm nailing it. Look at this. You guys are so encouraging. I need to bring you along In all of my baking. Okay, I'm gonna get crap all over this Okay, it's not a nice Guys, guess what? I did order a new computer today off a trade man because you know, I don't buy anything now so I'm excited about that because this one is so bad if that thing on plugs the whole thing will shut down Roll into balls and flatten the fork Okay, so I flattened them by hand. Is that that right? They were rolled in a ball and then I flattened them. So I think we're good Oh, I'm sorry that you've had a stressful day, but I am glad that this is calming you um What made it stressful? Okay, so big for 15 minutes. So my oven bakes really fast So we're only going to put it in for eight and then we'll check it So here we go look at that So, yeah, so we're done with that now. I thought we could make the frosting And then we can chat. Okay, so pump out your questions as I'm making the frosting. So what I did here I'll show you So for the frosting It is just powdered. Sorry what do you call icing sugar or powdered sugar and some cocoa and there's no measurement I just put some in so then what I do let me show you Is I take See this is what happens when I don't have it out. I can't find it. Okay, so I just put some of the soft butter in And I don't know. I'm not measuring it. I just Do that. This is what you guys do I should probably be following the admins, but here we are. We're not we're not. This is me I am a baker. I know you're doing this. This is a professional. I know what I'm doing So then I put this in the microwave for 15 seconds for 15 seconds This is what I do when things are in the microwave. Is this what you do? Ready, but you want it soft. So I did 12 seconds You guys I claim to have a super stiff sniffer. Do you guys claim that so you put a little Vanilla a little bit And then a little bit of milk Here we go a little bit of milk And so if you have too much milk then you have to put more sugar in Use butter and you nuke it. Okay, we'll see it's just Boom, I just want it. I like it a little bit like a thicker frosting Then it's always nice to put it in this kind of a container because it It needs to be small so you can mix it quite tightly I'll show you what I'm doing here. So you can see how tightly. Oh, it's coming out nice Like really nice frosting. Look at that See how easy that is boom Because you know what there's nothing like homemade frosting. There's no they won't get My gosh, I'm very excited with these afghans. They're gonna be good. I love afghans, so But I will be sharing them so that I'll do them all. So let's get this you guys have these kinds of things that you just kind of put Where so when I pull it out of the oven it'll go on here I guess we have to let it cool actually so So we have our frosting so what we're gonna do is we're gonna take them out of the oven Then we're going to let them cool put a little frosting and then you're supposed to top it with I love walnuts. That's probably when my kids They see the walnut and they what is it about that? What is it about? Not any sort of nuts with children Um Do I have a okay this what? Yes, I know me and christie are going to do this together um for sure But me trying to it's a little bit hard the time difference is so big and working and um, so yeah So welcome if you're if you're just joining me. We're cooking afghans We're working our way through the edmunds cookbook with Cara or kiwi americans. However, you know me um So what I want you guys to do in the chat on both of them is to tell me what you want me to make next week What's your favorite because I've had so much response and so much voting on all of this stuff Um, let's see what's the weather like it's cloudy. It's been often on rain But you know nothing like Auckland this weekend If you guys are in Auckland, I'm so sorry that all these have been going through. How is it there? Like what is it really like right now? Like can you get anywhere? Okay, pavlova. That's a big one I'm trying to remember tiktok had a lot of votes and I'm trying to remember what They were so um So yeah, hold on. Let me check Pavlova you're in nelson. The weather is weird. Yeah, the weather is weird I think they're gonna be good. I've never made these so they're not going to be like this perfect shape I don't ever care about perfect shape. Do you care about perfect shape? I never care about that because If it's good and you eat it, it doesn't matter Um, so yeah, so I'm here for you. What questions you have on either one. I can't reach that one So maybe if you just put something now Lower hut. Hello. Have lovely pavlova Yeah, but that takes a while to cook, right? Have lova something to work up to no, I've made pavlova like every year because it's it's probably my favorite dessert um The melting moment. Oh, yes. That was number two that people have the melting moments. I've never made those. I don't think Oh light being in big thunder and the wire wrap up. Okay Um steam pudding like I don't even know what that is steam steam pudding lemon meringue pie So I make lemon meringue pie So the thing is Is that when you bake in the u.s. Everything uses like boxed ingredients not everybody A lot of people so like I'd have the two box lemons and you know the egg whites and So it's like when I think about how am I going to make it here? I don't have no idea. So lemon meringue pie That's a good idea. I've heard a lot of banana cake. I can make banana cake. I have my own banana cake recipe But I'm happy to try edmunds. I've never done it um Oh, you're worried. Oh gosh you guys Corn fritters. I've made those but I haven't done it right probably haven't used to Edmunds cookbook Um, oh, hello, you're just over the room of tacos. That's so cool. So where are you guys joining me from up there? Give me banana bread um Hello, yes, we are making afghans as we speak. They're in the oven So we have made the frosting and now we're just waiting for it to come out Lolli cake I'll make it if you want me to make it cheese goons a date low never made I've never made a date look I've made a cheese cone because when I think of scones I'm thinking like It needs to be sweet I make the best scones. I make a chocolate chip What is it coconut? Cheese scones are so is a cheese scone recipe in here. Is it good? Oh, it's right there. There we go Cheese scones, what kind of cheese do you use? Somebody there's a lot of votes for some sort of ginger ginger loaf maybe or ginger cake But it's cool that you can make the afghans in a slice tin Have you done that? I thought about doing that Here we are use tasty cheese. Okay use tasty cheese Okay Hot in this house you as hot it's so do you see my hair I colored a pink can you tell Yeah Yeah, okay So we put it in it said 15 minutes I put it in for eight because my oven's really hot And I don't think that they're done. I don't think are they are they supposed to come out and look like they're cooked because it doesn't look cooked um And then so I put in for three more minutes. So that'll be a total of 11 minutes, but then we'll see where I Have cans on your favorite. These are really easy like What is this do you guys eat that? I'm not gonna eat it. I'm not gonna eat um, okay Golden syrup steam pudding. What the heck is steam pudding? I've heard this. I don't know what it is when you guys say it I'm not understanding. Okay Let me look it up. Let me look it up Let me just go look up pudding Because it's not under like steam pudding. So it's probably just under pudding It's like we don't know how to read things anymore because oh, yeah, there we go 207 So just have the internet. We just type it in or we say siri. How do we do this? steam Hold on steam sponge pudding. Is that right? look I'm a big fan He says Don't worry about your hair your lighting from across the globe your star There it is. You heard it here first because let me tell you I'm not gonna be as organized next week steam sponge pudding. Yes. Okay, cool um I have to use apricot jam Well, I need so I need full cream milk. Okay, that's good to go Stir. Okay pour the mixture into a pudding basin cover with Lower the pudding into a saucepan. I don't know. I'm all stressed about this. I don't even know Oh, there's golden syrup one What is a pudding piece? I'm gonna say these are done. Okay, don't look at my oven mitts. They're disgusting I think these are done. Look at these. Look at these. Look at these Are these done? What do you think? I think they're done nice and hard You tell they're getting crispy Let them cool. I would say yes, they're done. Cool. They're hot Hot in here So then we cool we put um Marshmallow shortcake. What is that in here? Oh gosh, this is what I'm telling you every time I read this cookbook. I'm like What? So I am actually just going to grab another tray So 11 minutes was the right time on my oven Taking paper and just figure out the rest of these because I got to let that cool anyway So we might as well get it done beeps. This is how it's done. Okay boom Boom How much time how long have I been here? Oh, it's only been 30 minutes. I am rocking this Look at this. I can even be efficient on a cooking live. Look at this Edmund It's a cookbook bible. Yes, that's the term I have you that they have used told me Fabulous like because here's the thing if you are moving here You're gonna need to learn to cook kiwi because otherwise it's too expensive when I first moved here I had all these kids So I'm just making what I know people will eat and it was outrageous expensive because it's just different ingredients here So you got to learn Now I make What do I make egg babes and Shepherd's pie never made that before Yeah, I think you can use rice milk soy milk. That should be all fine. I generally I have that I generally don't Are you talking about for the frosting because there wasn't any milk in the Oh, you mean for the pudding maybe okay here. I'm just gonna put these in 11 minutes All right, I feel like there needs to be like some baking wisdom like I said that we learned from baking What are some life takeaways? I'm just gonna put this out For the cooled ones the one we frost them Look at this. I have my kitchen set up pretty well I was like boom boom boom and I'm still like on the screen. So like I'm winning winning all day long So we're making afghans if you're just waiting us Out of the Edmunds cookbook. I have been here for seven years and sadly have never made these myself Mainly because everybody's like You know, oh, there's a lot of dishes um How do you guys end up loving? Okay, so what do you do with me? Is that what you normally do? There's no egg in it. I'm gonna give it to my kids I want to hold off to the actual cookie. Should I lick them? Uh, okay I'm excited about this. Are they cool yet? No, no, no because here's the thing is if you put the frosting on and they're not cool then Then they the frosting will just kind of melt off or kind of melt in depending the kids can look it. Yes, it's fine chocolate So so I'm yeah, I'm assuming you can definitely eat it with other things, but they are beautiful Maybe if I take one off of here, I feel oh It broke so the first one broke so maybe I didn't do it right Maybe I didn't cook it long enough. If these right, they are really crumbly Uh, I'm probably taking these off too, but they seem quite crumbly Is that right? Do they look right? Do I have too many corn flakes? Look at it like they just feel like if I touch it, it'll come right apart. Is that normal? You guys are great. Like, what would I do? I'd be sitting here like, why don't I even make these? We have to let these cool They definitely need to cool Maybe I made some of them too big, but I've seen it when people hand me afghan biscuits are huge So What do we think? Right? Does this look right? Does this look right? Yeah, there you go. There's the afghan biscuits. They look really good. Sorry. I keep putting my hand on the camera. I should do that Um, so what you do is at the end you take Oh, it looks right. You have to let them set. Okay Okay They look amazingly yummy, but a cruise chocolate Yeah Okay, I will You make it with weak picks. Can you make it with weak picks? Oh, I think I'd like it with weak picks Cool before you ice. Yeah, so I won't put them on but what I'm just gonna say is you're just gonna put like I believe you just put like a drop in the middle, right? And then you put you take one like large walnut and you just put it in like that's how I've seen them um Cool before we ice. Okay, cool. I'm glad I put the other ones in Of it, so So this was fun. What do you think? What do you want me to make next? You can't leave a comment here or you can you know contact me on any of the social on Tiktok on youtube Definitely subscribe if you like this and you want to keep watching it and let me know what you want me to make Um, ooh creme brulee. I do It's probably one of my favorite desserts, but I haven't sucked it up and bought one of those steamer like those little fire Flamers Okay, so break up the corn flakes. I feel like I should have okay the cool faster on Rack, okay and zack biscuits. Gotta try that Try the rich chocolate cake. Okay, cool custard squares lolly cake What do you guys think? What should I make next? a honey and a pot Okay, I've done. What did I do? The boil up I've done the boil up. That was good. It was actually really good Pretty easy and very healthy. So I love that But I'm gonna go for baking first So send me your baking because there's a lot in here and it's just easier for me to do the baking then I have something Kids can have their lunch And everybody wins And adjust the one for more moisture. Oh, that's true. It is really really humid in here. Um Baked rice pudding Oh, that sounds good carrot cake. I have not made the carrot cake. I had my husband's favorite is carrot cake. So I should try that I think I okay, I'm just gonna Okay, so this one that broke I'm just gonna It's definitely crumbly Mm-hmm. That's what it looks like Mm-hmm That's good So I think I need to break up the flakes. It didn't say too. So Because the flakes kind of taste But the flakes kind of taste a little bit stale Oh, because I just look so warm. Oh, that's a good point notes are not allowed in schools That's true the carrot cake. So is are these recipes and admins the good ones like And my question, you know, like it's obviously always saying Edmunds flour and Edmunds baking powder like do you use that or do you just use whatever? Somebody's saying they're crumbly because you lost a lot of moisture breaking down the corn flakes when you should have pulled it all dry I feel like I pretty much pulled it them all together Hmm No, not all New Zealand schools have uniforms a lot do though Any flour will do Yeah, the ones that count down afghan biscuits are so good Apple turnover. Oh, that sounds good I don't know that was in there Okay, so I don't want to keep you guys on this live for too long. These are Still cooling. Well, I don't know is this one still pretty hot So, yeah, but you get the gist you put a little frosting and put a little one of the walnuts on there Um Okay, you tried a lot of the different ones. Okay. Okay. I should do a barbecue outside So I have a charcoal barbecue. Is that okay? I don't use it enough because of the fact that it is charcoal place them on a On a tray on the paper over Yeah, family test like I said, they're not going to be excited about that They would be excited about certain things that I bake. We'll see Most of my family is gone. That's why I booked it for right now. Ooh, rice crispy square. So Um I've had your rice crispy squares Maybe not from this cookbook But they're totally different than the ones in the u.s because your marshmallows don't melt here And that's what you use in the u.s ones and here's just like what butter Okay, so I'm just gonna put a little frosting on this little bit That's what I'm saying. Oh my gosh Hmm The frosting makes it. Oh like how I beat them over the full stir. Okay Oh, you're right. I'm supposed to stir it I'm gonna put this other basket just a little bit longer. You're right Like so I beat I beat the eggs and sugar or sorry butter and sugar And then I put um the flour and the cocoa in and have eaten it again. I should have just mixed it, I guess Hot take. Thank you for that Hmm not frosting is so good calories fall out. They don't exist. Oh my gosh Thanks girl. Next time I'll be this is why we try, you know That's why I tell my kids. Here's the life lesson today. That's why I tell my kids Why is it? That you think the first time you're gonna do something You're gonna be amazing or even like succeed like it was my first time making these I have now learned two key things I need to mix instead of beat the flour or sugar. I need to break up the flakes more Like why do people expect to be so amazing? The first time they do something that doesn't make any sense. This is your first time It's like do you remember like I remember my kids try to walk and how many times you fall off your bike and how you know There's the life lesson today. Don't you know, it's okay Failure means you're actually trying and you're putting yourself and you're doing new things and that's a win every time So copy cake. Okay I am enjoying Okay, the broken bits of afghan work great on yogurt hot tip everybody Oh my god, do the rice krispies squares in new zealand way I will have to try that because I have not done it My kids have both my younger ones have a lot of new zealand accent because they've spent most of their life here What never done lambing tins that'll be fun I'm putting the second batch in just a little bit longer. I'm doing another minute just to see if the Maybe I didn't cook it all the way and that's why they're quite they're fine. They're definitely as they're cooling They're hardening up. So I think we're good. And I think with my My uh nice Rubber thing over the pan like it doesn't really burn the bottom so you don't have to worry too much about Do my kids run around in bare feet? No But they wear shorts all year, which is so weird Hold it in don't mix. Oh, thank you. Thank you. I will do that next time. These were so easy to make So great for the first week back in school your kids starting my kids are starting like Thursday Friday Why are we not just starting on Tuesday? Anyway Okay, yes, thank you stirring the dry. Yeah, so they're coming out really nice They're not breaking now. They just needed a cool a bit, but they're still quite warm. So I'm not gonna I'm gonna have I'm gonna slide these off right away so that they they have longer cooking time Boom, that's how it's done. There we go So you guys are gonna give me the like the easiest kiwi recipe. This is pretty easy That I could make with Christy and now that I kind of fine-tuned it it would be better Up an alarm is great. Yeah. No, it isn't because it goes off and then sometimes it doesn't go off and then I burn something They were particularly large flakes But magic green butter in my what does that mean? What's for tea tonight? I've already eaten We eat early. I know you guys eat late in this country In a lot of countries around the world really but I eat early because I just want to be done with it And I want to have an evening like I don't that to me that shouldn't take up the whole evening, right? So I just had put beef stew in the crack pot. It's the Betty cracker recipe Start it and then Let it sit all day Cheese rolls for Christy. That's probably a good idea. Oh, yeah, the butterfly cupcakes. I've never made those I've seen on with like the I don't know you like cutting the top and then Oh, I see. Yeah, that was really loud, but honestly minus sporadic. My oven is not good. That's another story. I rent so that's what we get Six afghans before bed. I have made um have lova. It's my favorite dessert I brought it back to the states when I went there and or wouldn't anybody visit. So that's what I make and It's a huge It is amazing corn beef. I've made that but not much. I am irish So we've had it a lot in the family chocolate lock that looks so hard I bought one at countdown last night because I had some people over because it looks too hard, but really good Um, pokey pokey. I've never made that Man, these are such good ideas. I've never made any of this A pavlova roll So yeah, the chocolate log just looks hard like I think I would roll it it wouldn't work So anyway, I'm gonna get off. I feel like I don't want to bore you guys with all of this talking But subscribe if you like this, let me know what you want me to make next and I will see you guys next week