YoUr FaVoRiTe ReCiPeS (pReFeRaBlY pIe)

The key lime pie recipe I use is easily my favorite pie out there, I'm a huge sucker for citrus and it's super simple to make :D

The crust is super simple to make, just semi-finely blend or crush a bunch of graham crackers into small crumbs (not so big that there's chunks laying around in it but not to the point where it's a powder) and mix some sugar and melted butter into it until it becomes somewhat of a dough, then spread it out into a pie pan/tin. You don't have to bake it yet but if you wanna make sure it stays in-tact you can put it in the fridge for a few hours before you use it

If you decide not to chill it, preheat your oven to 375F (190C)

For the filling mix 5 beaten egg yolks, a can (usually 14 ounces) of sweetened condensed milk, and half a cup of key lime juice in a bowl and mix it thoroughly. Pour it into the crust in the pan you put it in and bake it for about 15 minutes or until you can tell it's set properly if your oven's temperature is a bit off. Once it's done, leave it out until it's completely cooled and optionally put it in the fridge to make sure it's firm enough

After that it's done and you can do whatever else you want with it!! Most people just put whipped cream on it but you can play around and see what you like! If you work efficiently enough it only takes like half to 3/4 of an hour from start to finish so it's a great option if you like citrus stuff and just wanna make a real quick pie :) (Additionally it's kinda the go-to option in the Homestuck community for making a pleasant imitation of a sopor slime pie, just add an assload of green food coloring to it when you're mixing the filling lol)

not a pie but the best cinnamon rolls i had

Dough:
warm milk 200 ml,
yeast 8 g
sugar 75 g,
2 eggs,
pinch of salt,
soft butter 75 g,
flour 500 g (may need a little less or a little more)
vanilla extract to taste (optional)

Filling:
sugar 200 g,
cinnamon 10 g.
soft butter 100 g.

Glaze:
cream cheese (Philadelphia) 100 g,
powdered sugar 200 g,
soft butter 90 g.

Dough:
Add a teaspoon of sugar to warm (not hot!) milk and pour in the yeast. Add and mix in flour from the total amount until the mixture reaches a consistency similar to yogurt. Cover with a towel and set aside for 10 minutes.

In a medium bowl, mix the eggs, salt, and sugar. Whisk well, add softened butter, and mix until well combined.

Add the risen dough to the egg mixture and mix until smooth.
At this stage, you can optionally add vanilla extract.

Mix the dough, gradually adding all the remaining flour.
When the dough looks done but is still a bit sticky, grease your hands with a small amount of vegetable oil and knead with your hands until it stops sticking.
(If you are using a mixer with a dough attachment, you can leave it in the mixer until it stops sticking and then knead with your hands for only a few minutes.)

Form a ball of dough, put it in a clean bowl, cover with a towel, and put it in a warm place for one and a half hours. (I put it on a rack in a cold oven with a mug of freshly boiled water underneath)
The dough should rise significantly.

Rolls:
Mix the sugar for the filling with cinnamon until the whole mixture takes on a uniform color.

Roll out the dough into a rectangular layer slightly less than a centimeter in thickness.

Evenly spread soft butter on the dough, leaving two centimeters on one side clean, and pour the sugar-cinnamon mixture over it.

Roll up the roll, finishing on the clean side. Cut with a sharp knife or thread into even parts.

Either lay them out on a flat baking sheet, pressing the buns down tightly with your hand.
Or fill a deep form, leaving about a centimeter of space in between buns.

Bake in an oven preheated to 170°C for 25-30 minutes.
Take the buns out of the oven and make the glaze while they cool slightly.

Glaze:
Mix the cream cheese with butter and powdered sugar using a silicone spatula until smooth.
Distribute over the slightly cooled rolls.