I made my customary chocolate chip cookies, except I put them in the air fryer. Crispy on the outside and gooey on the inside – typical air fryer cookies, apparently.

 Crumb cake. Base was made of super fluffy white cake (Nagi) but I erred in placing the crumb topping on this very soft base which was too light and thin to support it. The crumb topping sunk, but not uniformly throughout, creating a marbling effect. I don't think the sinkage was a big deal, but I prefer an evenly stratified crumb cake. Also, the crumb topping seemed a bit dry. Otherwise, it turned out fine. It needed to be baked for about an hour, somehow, on 350°F, even though the recipe says 30 min in the pan I used. Next time I'll try baking the cake for 20 min, then placing on the crumb topping, and baking for 10 minutes or more. 

I'm definitely going ot use this recipe for either cupcakes or a two-tier vanilla cake next. I could perfectly replicate a Shoprite birthday cake.

 Meat balls and four cheese sauce with...well, with nothing, really.

 Peanut butter spaghetti

Peanut butter

Spaghetti

Sesame oil

Teriyaki sauce

The Shoprite near me sells a crumb cake composed of 50% delectable crumb topping (the best part of a crumb cake), yet the cake is still moist and flavorful enough to enjoy on its own. I realized that this cake they use for this is identical to Shoprite's standard birthday cake. Which is a good thing, because I've coveted that taste for a long time but, being a shut-in, haven't had excuse or occasion to consume birthday cake in over a decade. This'll have to do. Crumb topping is better than icing anyway.
 

Roasted small red potatoes with truffle salt and rosemary