I baked "Chocolate Lava Cakes For Two", the NYT Cooking recipe. It's one I make semi-regularly, pretty quick on a weeknight and delicious. I have small ramekins so the recipe makes three and they cook a little faster than the recipe's would.

I have two temperature probes (thermocouples on a Tasmota ESP8266 => HomeAssistant => Grafana). Mostly for my entertainment, but here you can see the internal temperature got to 151F, and I was surprised to see how much the oven's temperature rebounded after I took the cakes out, despite being off.

mother's day tomorrow ;wondering if it's possible to make the dessert in advance because it's easier when they're out of the house so it's a secret. thanks!

Every year we bake cookies and deliver them to our friends and family who live close.

Currently I'm in Norway and at the supermarket I found dry yeast, but in three different packages, one for pizza, one for sweet doughs, and one for savory doughs (which I guess does not include pizza?). The ingredients were just "dry yeast" and an emulsifier, but the proportions were not listed.

The first cake I've made since before COVID. Turned out pretty good. The skulls are plastic since I don't have the talent to make those!

Originally based on this recipe from Preppy Kitchen, but I tweaked a lot over time. I’ll share my recipe if anyone is interested :)