Unexpectedly busy baking afternoon.
Self-saucing chocolate cake / chocolate “cobbler” for dessert tonight. Used the NYT recipe, checking the Dessert For Two recipe for differences. I used kefir instead of sour cream, and I just picked up eggs and haven’t finished the last dozen, so I used the egg per the NYT (D42 is eggless, which will be helpful when I make this for my many vegetarians).
My outcome was a bit of a structural fail in that the cake layer did not separate, even though there was cake and there was sauce. But absolutely delicious! I added rum (you may be noticing a pattern with that) and it was stellar. Accompanied by vanilla ice cream, and the hot + cold + chocolate sauce was wonderful.
Also baked a test batch of Kerala bakery puffs (like Chinese or Malaysian curry puffs, but Indian seasoning and more filling) for my friend’s mom who had been craving them (she spent all of brunch 2 weeks ago reminiscing about them to me 
). I cut a sheet of puff in half lengthwise to make 8, and then decided to make mini spirals from the other half. (Also used ground turkey to make the kheema filling, bec my friend doesn’t eat red meat and she asked me to use chicken or turkey so can try them.)
I’m saving the puffs for her mom, but I took the spirals with me as an extra app tonight, and they were really good with the extra spice from some chilli paste I spread on the dough and the tiny bit of melty cheese I added to bind the ground turkey and prevent it from falling out.
I’ll make the rest of the puffs tomorrow before I go over for a visit. Will adjust the spicing for the rest of the ground turkey before that.
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