ㅤㅤ┈ᯓ𖹭 oooh soup season how i adore you. it's going to be my second winter season at my crummy warehouse job and i was so miserable all last winter but this time i !! refuse !! to be cold and miserable. and in the first step of this journey i decided to get a soup thermos 𖹭 and what better way to break in the new soup thermos than with a soup i'd never made or tried with an ingredient i thought i hated !!!!! ㅤㅤ i am not a fan of beans 98% of the time. the texture especially in a brothy soup setting just.. i really thought i didn't like it. but this recipe was so good i am probably going to make more next week it was that incredible. the original recipe is from sunshinelollipopssnufkin on tiktok but the measurements they included were in grams and milliliters (sorry for being american 😔) so i'm writing down my loosely converted measurements here so i can make this again as soon as humanly possible. ㅤㅤ ┈ᯓ𖹭 𝒓𝒆𝒄𝒊𝒑𝒆 ㅤ✸ 3-4 leeks (i used 3 large ones) ㅤ✸ 2 tbsp butter ㅤ✸ 1 tbsp olive oil ㅤ✸ 3-4 cans of cannellini beans (i used 4) ㅤ✸ seasonings to taste (i included a picture of the ㅤㅤ ones i used !) ㅤ✸ 6 cups of veggie stock ㅤ✸ 1-2 cups of crème fraîche (i used 1. 2 is def ㅤㅤ optimal but you could also add half regular ㅤㅤ cream too) ㅤ✸ 2/3 cup of freshly grated parmesan ㅤ✸ 1 cup frozen spinach ㅤ𝟷. slice up and thoroughly clean leeks. then fry ㅤㅤ them in butter and oil until they start to turn ㅤㅤ translucent. ㅤ𝟸. completely rinse and add in cannellini beans. ㅤㅤ season everything to taste. (seasonings i ㅤㅤ personally used are in the pictures below if ㅤㅤ you need!) ㅤ𝟹. let cook for a few minutes then cover with ㅤㅤ veggie stock and let simmer for 5-10 minutes. ㅤ𝟺. stir in crème fraîche, grated parmesan, and ㅤㅤ spinach. let simmer for another 5-10 minutes ㅤㅤ and you're done! recipe source: sunshinelollipopssnufkin on tiktok

ㅤㅤ┈ᯓ𖹭 been having a # tough time lately and that means it is sweet treat craving after sweet treat craving in my brain so here we are with my latest 3am creation that i'm telling myself is healthy because it has dates and seeds in it <3 ㅤㅤ ┈ᯓ𖹭 𝒓𝒆𝒄𝒊𝒑𝒆 ㅤ✸ as many dates as your stomach desires ㅤ(warning these are Extremely filling, so probably ㅤlike 3 max per person) ㅤ✸ peanut butter or nut butter of choice ㅤ✸ dark chocolate hummus ㅤ✸ chocolate chunks (unnecessary necessity) ㅤ✸ seeds of choice (i used a combination of chia, ㅤflax, and hemp) ㅤ✸ nuts of choice (hazelnut or walnut here would ㅤbe fantastic) ㅤ✸ sprinkle of salt ㅤ𝟷. slice dates in half 🔪 ㅤ𝟸. spread nut butter on one half, and dark ㅤ ㅤ chocolate hummus on the other. ㅤ𝟹. sprinkle with seed blend, then add the ㅤ ㅤchocolate and nuts. ㅤ𝟺. close them like little tacos, sprinkle with ㅤ ㅤ some salt and enjoy! recipe source: me >:]c but inspiration came from 600 other people online doing weird shit with dates too.

ㅤㅤ ┈ᯓ𖹭 it is my lovely mother's birthday today and if i had more time i would've made pumpkin pie (her favorite) but i work nights so i got home at 6am, meaning i woke up like 3 hours ago oops ! we are celebrating officially tomorrow but i wanted to give her a little sweet treat today and landed on this recipe from halle burns since sweet potatoes are pumpkin adjacentish. ㅤㅤ i think . ! my baking skills in general could use some work 🤓 i made a few mistakes that i am taking note of here so i don't make them again next time i make these. they turned out so good honestly, the flavor is so yummy (side note you will Not enjoy these if you dislike the taste of sweet potatoes (obviously)) but i feel it in my soul that if i change a few things i can make these perfect... ㅤㅤ ┈ᯓ𖹭 𝒓𝒆𝒄𝒊𝒑𝒆 ㅤ✸ 2/3 cup sweet potato puree ㅤ✸ 1 cup flour ㅤ✸ 2 tsp baking powder ㅤ✸ 2 tbsp sugar ㅤ✸ 2 tsp vanilla ㅤ✸ 1 pinch salt ㅤ𝟷. mix and combine all ingredients to a dough ㅤ(you can start with a spatula but i ended up ㅤjust using my hands) ㅤ𝟸. roll out on a floured surface ㅤ𝟹. cut shapes with cookie cutters of choice ㅤ(or a jar lid works too) if you're doing circles, ㅤcut a smaller circle with a boba straw in the ㅤmiddle for the classic donut shape. ㅤ𝟺. fry ! ㅤ𝟻. coat in cinnamon sugar or glaze ㅤrecipe source: halle burns ㅤㅤ ┈ᯓ𖹭 𝒎𝒊𝒔𝒕𝒂𝒌𝒆𝒔 𝒏' 𝒇𝒊𝒙𝒆𝒔 ㅤ𝟷. fry time. oooh boy i really should've looked up fry times for donuts before trying for the first time. the amount of oil and temperature isn't an issue but i definitely didn't fry long enough because these turned out a bit doughy texture wise. ㅤ𝟸. only use !! sugar !! i tasted a bit of the dough before frying and thought it wasn't sweet enough so i added maple syrup too thinking the flavor would be nice. and to my credit it was, it tastes incredible, but i did not think far enough ahead to remember that these would be fried meaning the maple syrup could burn faster than the dough itself would cook, making the outside go dark dark brown after not even a full minute in the oil 😔 so these look near burned but were actually under done <//3 ㅤ𝟹. figure out how the cinnamon sugar thing is supposed to work.. i don't know if i did something else wrong but no matter how quickly i moved the donuts to the cinnamon sugar mixture it would Not stick. i debated adding melted butter or oil but that would've just added oil to oil and it felt ick lol. so next time i'll just stick to glaze. ㅤ𝟺. put sweet potato puree through a sieve. honestly this didn't effect the end result too much texture wise, but the dough had a lot of big pieces of sweet potato that wouldn't combine all the way. i think next time i'll microwave the sweet potato for longer and make sure it's fully pureed so it fully mixes in. this might help with the thick density of the dough and make the donuts fluffier i hope.

ㅤㅤ┈ᯓ𖹭 recipe testing is complete 🗣 i've been stress baking again (wbk) the past 2 months and i have been hyperfixated on these baddd. the first couple times i made them weren't perfect but now at my fourth go around i've got this shit down to a science so i figured it's time to post so i don't forget what i did. ㅤㅤ the original recipe i found online was good but it didn't cover how important texture is during the mixing process and it also didn't add espresso which i think is Essential here if you don't want the nut butter to steal the show and become the only thing you can taste. ㅤㅤ ┈ᯓ𖹭 𝒓𝒆𝒄𝒊𝒑𝒆 ㅤ✸ 10 oz of sweet potato ㅤ✸ 1/2 cup maple syrup (or to taste) ㅤ✸ 1/2 cup nut butter ㅤ✸ 1/2 tbsp olive oil ㅤ✸ 1 tbsp vanilla extract or paste ㅤ✸ 1/4 cup dark dutch processed cocoa powder ㅤ✸ 1 tbsp instant coffee powder ㅤ✸ 1/4 cup flour ㅤ✸ 1 tsp baking soda ㅤ✸ 1 tsp baking powder ㅤ✸ 1 tsp salt ㅤ✸ 1 cup chocolate chips (or desired amount <3) ㅤ𝟷. cook your sweet potato whichever way your ㅤ ㅤheart desires but make sure it is compleeeetly ㅤ ㅤcooked. zero firmness in sight. after it's been ㅤ ㅤcooked, peel it and run it through a blender or ㅤ ㅤfood processor with the maple syrup to make ㅤ ㅤit completely smooth. you can do it by hand if ㅤ ㅤyou really want to but trust me the baby food ㅤ ㅤconsistency is what you need here. no ㅤ ㅤclumps!! ㅤ𝟸. once your sweet potato and maple syrup have ㅤ ㅤbeen combined it's really just wet ingredients ㅤ ㅤthen dry. start by heating up the peanut butter ㅤ ㅤfor about 20-30 seconds in the microwave so ㅤ ㅤit's completely smooth before adding it in ㅤ ㅤalong with the olive oil and vanilla extract. ㅤ ㅤ(note: if you're doubling the recipe you do Not ㅤ ㅤneed to double the amount of olive oil. i found ㅤ ㅤit to be perfectly moist with just the one ㅤ ㅤtablespoon.) ㅤ𝟹. now it may feel tedious and annoying but you ㅤ ㅤgotttta sift in the dry ingredients. either with a ㅤㅤsifter or just a strainer, sift in the rest of the ㅤ ㅤingredients, folding to combine, saving the ㅤ ㅤchocolate chips to add in last. i haven't tried it ㅤ ㅤyet but i bet these would be good with ㅤ ㅤhazelnuts added in also. ㅤ𝟺. scoop onto a baking sheet and bake at 350°F ㅤㅤor 180°C for 20 minutes. the amount of time ㅤㅤwill be dependent on the size of scoops you ㅤㅤchoose to do. i do the 1 tablespoon scoops and ㅤㅤ20 minutes is perfect but you may need to go ㅤㅤlonger if you choose bigger. recipe source: adapted from iris kendall's recipe but changed so much it may as well be my recipe now 🥀