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Super Bowl app spread

Jalepeno poppers and buffalo chicken dip from nytimes cooking.

We also had picanha beef steaks that Mike made which were really good and I wish I had taken a picture.

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Chocolate lava cakes

I have been watching The Chef Show on Netflix lately and I learned from an episode there that chocolate lava cakes are supposed to be molten not because they are under baked but because there is a piece of frozen ganache in the middle of the cake! So I wanted to make one for myself.

I actually forgot to buy heavy cream and so settled on a hack on this recipe to use a Lindt truffle ball. With the 4”x2” cake pan that I have, I found that using 3 balls was a good amount for each cake. Based on this recipe, I easily made 2 cakes with the cake pans that I had.

The cake came out chocolaty but really sweet for me. I used 48% semi-sweet chips but despite the recipe saying not to go higher, I think I could have. Or could cut out the sugar altogether.

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Duck confit from Wild Fork. Just thawed, heated, and broiled to crisp the skin.

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Inspired by Bluey - a pavlova!

This was an easy bake and light and airy. Kind of the opposite of most desserts I eat. I covered my pavlova with cool whip and blueberries. The merengue was a little sweet and I was apparently the only one in the family who liked it.

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Christmas appetizer spread. Made focaccia that turned out surprisingly good. The recipe I used had a long refrigerated rise. I was skeptical and was unsure if it worked but the bread turned out to be pretty good!

Classic hummus from the Zahav cookbook. And bacon wrapped shrimp from Wild Fork.

More focaccia with a better pic of the interior.

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Penny’s birthday cake this year was a Minecraft cake - as in a replica of the cake that you can craft in Minecraft. Cake flavor is the Milkbar birthday cake, which I end up making every year for her because she loves it so much. Frosting is the birthday cake frosting that comes with the cake.

The brown frosting base is the birthday cake icing with a bit of cocoa powder. I used fondant for the white too and red fondant rolled really thin for the red squares. The silver bits is just edible silver paint. Decorating instruction cake from a YouTube video that I found by doing a google search and likely will not be able to find anymore.

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Parker House rolls

Food Network Bobby Flay recipe at Jen’s recommendation. Even with all the proofing and kneading, they turned out better than I expected. Except that I did not make evenly sized rolls. The larger ones on the left didn’t rise as well and tasted slightly under baked. But the ones on the right were pretty close to perfect.

I topped with melted butter and a touch of sea salt but the flakey salt would have been better. Granular salt just rolled off.

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Christmas cookies!

Fudgy bourbon balls (very bourbon-y and very fudgy)

Vanilla spritz cookies

Winning chocolate chip cookies

Cherry rugelach

Almond snowballs

Copycat Lofthouse cookies - too big, icing might be a little too sweet

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Pumpkin swirl cheesecake bars.

Texture seemed a little soft so might need longer baking. But it got better the longer it stayed in the fridge (like after a week).

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Green bean casserole from scratch. The only thing I made for Thanksgiving dinner and it was so, so good.

Of everything, the only thing not worth making again is the fried onions. Buy canned next time.

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Pan con tomate. Salty garlicy tomato is so, so tasty.

Can’t remember the recipe but I grated the tomato on the large holes of a box grater, then microplaned a clove of garlic. Added salt. Scooped on top of toasted baguette.

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Chicken pot pie with biscuit topping.

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My girl’s birthday cake this year

Milkbar birthday cake and chocolate chip cake with birthday flavor buttercream and chocolate crunch

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Kimchee pancake

I might have messed up here because these were kind of wet and not as crispy as I would have liked. I think it needed more batter and less kimchee.

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Cod ceviche

I sliced the fish thin because I didn’t want to wait that long for it to “cook”. I let sit for 3-4 hours this way but it came out a little chewy. Next time will try cubes and let soak 5-7 hours.

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Taiwanese pepper pork buns

Picture was before baking. The final product had split tops. Apparently I rolled the skins too thin, so lesson learned. I think I overcooked mine also so while they were tasty, they were also a little tough.

Recipe from Food Of Taiwan by Cathy Erway.

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Tapioca coconut dessert soup

A staple from my childhood. I made this with sweet potato but have also since made with no root veg and added honeydew instead.