a dancing cake.
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[SELLING] YunJae Fanartbook Together with YoonJae by YJ-Love
I am selling most of my collections because I need to fund my trip T^T
YJ-Love is a chinese fansite.
The book is soft cover. It has a sleeve cover. It’s not particularly heavy either. The condition is excellent, just slight minor bend on top right corner. (due to shipping originally). The book is in Chinese. It comprises of short comic and the rest of the book is colored fanarts. Beautiful fanarts, mind you (It’s rather hard to part with this book… due to its gorgeous fanarts…)
I am selling this for USD28. Shipping from Australia. Thanks~
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[SELLING] YunJae Fanartbook PLEASURE by Bambi
When I got into the fandom, I was crazy, bordering obsessive with yunjae. I searched high and low for their paraphernalia and goods. It’s 3.5 years ago though. Now I am growing up.
This fanbook is one of my first collections of YJ fanartbooks (I have Vasil’s and Pibi’s). I love the story inside, I love the art and I love how hot it is ^^ the scenes are nosebleed-worthy, imo. It’s also so cute and endearing.
The condition of this book is excellent. only slight wear at the bottom left corner. This book is also hardcover.
The book is comprised of 5 stories and a fanfic. All in Korean. I am going to let this go for USD36.50. I am shipping from Australia.
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Cookies and cream cheesecake by The Girl Who Ate Everything
(adapted from Martha Stewart)
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Makes 30 cheesecakes. -
