After about three weeks of eating out, I knew I wanted to go back to cooking my meals, but I’ve become so removed from cooking at home that I didn’t know what I wanted to cook nor did I feel up for cooking anything remotely complicated. So this week I’m eating sautéed mushrooms with garlic, brown rice, and whatever greens I’m in the mood for.
And… we’re back for part two of my Milk Bar baking project! (Peep my post about how I made Milk Bar’s birthday layer cake here!) After making my beloved cake, I had leftover cake and cake crumbs I didn’t want to go to waste, so I decided to make Milk Bar’s birthday truffles.
Yes, yes, yes they’re not white chocolate like they’re supposed to be. But, but, but I didn’t want to run to the store to pick up white chocolate chips and had brown chocolate chips on hand.
I wanna thank my sister for introducing me to one of my favorite Korean dishes. It’s the perfect combination of ramen, tteokbokki (always a winner), and whatever toppings you want to add. If you love spicy food, rice cakes, and fish cakes, this one’s for you. If you don’t, you’re missing out.
First thing’s first: I love Milk Bar and Christina Tosi. The last time I went to New York City, I was there for three days and went to Milk Bar five times. I own the Momofuku Milk Bar cookbook, spazzed out when Christina joined MasterChef, and went to the Twist pop-up in town.
My boyfriend’s birthday was last week, and I decided to finally redeem myself from the first time I attempted to make this cake (it sucked) and try to make my favorite birthday cake for a second time. BOYYYYYYYYYY, I think I came pretty close. (Keep reading to see how I made it!)