Peanut Butter Fudge

 Ingredients

• 2 cups creamy peanut butter
• 1/3 cup coconut oil, melted
• 2/3 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup dark chocolate chips
• Sea salt

Directions

• Combine the peanut butter, melted coconut oil, maple syrup, and vanilla until mixed well.
• Add in both sizes of chocolate chips and stir.
• Cover a small baking sheet with parchment paper and spread the mixture to your desired thickness. Sprinkle with sea salt.
• Place in freezer for several hours.
• Remove from freezer and cut up, then store in an airtight container in the freezer.

✨ Radiance Face Mask with Chickpea & Yogurt

Ingredients

2 teaspoons chickpea flour (besan)

3 teaspoons plain Greek yogurt

¼ teaspoon turmeric powder

3-5 drops jojoba oil

Splash of whole milk (optional, to adjust consistency)

Directions

1. Combine chickpea flour Greek yogurt, turmeric, and jojoba oil in a bowl.
2. Mix until a smooth paste forms.
3. Apply the mask evenly to your face, avoiding the eye area.
4. Let the mask sit for 10-15 minutes, or just until it starts to feel dry and tight.
5. Gently scrub off the mask in circular motions while rinsing with warm water.
6. Pat your face dry and follow up with your regular moisturizer.

Notes

• Exfoliation: Chickpea flour acts as a gentle exfoliant, helping to remove dead skin cells and reveal brighter skin. 
• Cleansing: The mask can help remove excess oil and impurities from the skin. 
• Brightening: The lactic acid in yogurt can help to brighten the skin and reduce the appearance of dark spots. 
• Hydration: Greek yogurt provides moisture to the skin, helping to prevent dryness. 
• Anti-inflammatory: Chickpea flour contains magnesium and zinc, which can help reduce inflammation and redness. 
• Acne Treatment: The combination of ingredients may help to reduce acne and prevent future breakouts. 

Source

• Inspired by @sidandlisten on TikTok, https://www.tiktok.com/@sidandlisten/video/7509581031763103007?is_from_webapp=1&sender_device=pc&web_id=7454290934697068062

Cucumber‑Ginger Agua Fresca 🍹

Ingredients

• 4 cups cold water, plus extra for diluting
• 4 limes
• 1 large cucumber (or 2 small), scrubbed and roughly chopped
• 1 cup fresh ginger, peeled and sliced (adjust if you like more zing)
• 1 cup sugar
• Ice, cucumber slices and lime slices, for serving

Directions

1. Boil 1 cup sliced ginger with 1 cup sugar and 1 cup water, simmer until thick, strain and let cool.
2. Blend chopped cucumber, 4 whole limes (with rind and pith removed) and 4 cups water until smooth.
3. Strain through a fine mesh strainer into a pitcher. Press/ squeeze to extract as much liquid as possible; discard solids.
4. Sweeten by stirring in 1/2 cup of the ginger simple syrup.
5. Taste & adjust: add more water if it’s too strong, or tweak sweetness.
6. Chill in the fridge for at least 30 minutes to let flavors meld.
7. Serve over ice, garnished with cucumber or lime slices.

Tips & Variations

• For extra zing, steep a few slices of ginger in the finished drink for 5–10 minutes.
• Swap out honey for agave or sugar to suit dietary preferences.
• Turn it into a mock‑tail: top with sparkling water or a splash of coconut water.
• Store leftovers in the fridge for 2–3 days; stir before serving.

Source

• https://www.tiktok.com/@modhippiehabits/video/7512952337359490346

Chocolate Sourdough Noir

  Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g active sourdough starter
• 100g sugar
• 25g fine sea salt
• 1,000g bread flour
• 100g unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 400g chocolate chips

Directions

1. In a large mixing bowl, combine the filtered water, active sourdough starter, sugar, and vanilla extract. Stir until the sugar is mostly dissolved.
   
2. Add the bread flour, cocoa powder, and sea salt. Mix by hand or with a dough hook until no dry flour remains and a cohesive, slightly sticky dough forms.
3. Complete one set of stretch and folds.
4. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
5. Stetch & Fold #1
6. Stetch & Fold #2: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
7. Stetch & Fold #3
8. Stetch & Fold #4
9. Turn the dough out onto a lightly floured surface. Gently pre-shape into a round or oval then cover and ferment the dough overnight in the fridge.
10. Score the top of the loaf then bake for 30 min covered then 18 min uncovered.
11. Allow the bread to cool completely on a wire rack before slicing to let the crumb set properly.

Sourdough

 Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g ACTIVE sourdough starter
• 40–50g honey
• 20–25g fine sea salt
• 1,000g bread flour

Optional Add-ins:

• 40g olive oil or avocado oil
• 1 stick (about 113g) cold butter, grated (for a croissant loaf)
• 2 cups chocolate chips
• 1 cup chocolate chips + 1 cup dried fruit
• 2 cups dried fruit (such as raisins, cranberries, chopped apricots, blueberries, pineapple, or figs)

Directions

1. In a large bowl, combine the water, starter, honey, and salt. Stir until mostly dissolved. Add the flour and mix until no dry bits remain. The dough will be shaggy.
2. Complete one set of stretch and folds.
3. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
4. 
   

Bulk Fermentation & Folds:

Cover the dough and let it ferment at room temperature (72–76°F / 22–24°C) for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes during the first half of bulk fermentation.

Pre-shape & Rest:

Lightly flour your work surface. Turn out the dough, gently shape it into a round or oval, and let it rest uncovered for 20–30 minutes.

Final Shaping & Proofing:

Shape the dough into your desired loaf and transfer to a floured banneton or lined bowl. Cover and refrigerate overnight (8–16 hours) for cold proofing.

Bake:

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully transfer your dough into the hot Dutch oven, score the top, cover, and bake:

20 minutes covered

20–25 minutes uncovered, until deep golden brown.

Cool:

Transfer to a wire rack and let cool completely before slicing.

Notes:

Honey helps with browning and adds a touch of sweetness.

The optional butter enriches the dough and creates a softer crumb.

Oil softens the crust slightly.

Dried fruit adds a lovely burst of sweetness—perfect for breakfast or snacking.

Brown Rice

Ingredients

• 1 cup uncooked long-grain white rice (such as Jasmine or Basmati)
• ¾ cup water
• 1 (10.5-oz) can beef consommé
• ½ cup (1 stick) unsalted butter, sliced thinly
• 2 sprigs fresh thyme or oregano

Directions

1. Preheat the oven to 400°F.
2. Combine the base ingredients: In an 11x7-inch baking dish, stir together the rice, water, and beef consommé.
3. Add butter and herbs: Evenly scatter the butter slices over the top. Tuck the herb sprigs into the liquid for a fragrant touch.
4. Bake: Cover the dish tightly with foil. Bake for 50–55 minutes, or until the liquid is fully absorbed and the rice is tender.
5. Fluff and serve: Discard the herb sprigs, fluff the rice with a fork, and enjoy warm.

Notes

• What type of rice works best?
• Long-grain white rice like Jasmine or Basmati is ideal. It cooks up fluffy, with separate grains.
• Can I substitute brown rice?
• Yes, but expect a longer cooking time and slightly different texture. You may also need to add more liquid.
• Is the full stick of butter necessary?
• While the full amount delivers rich flavor and texture, you can adjust the butter to suit your taste or dietary needs.
• Can I cook this on the stovetop or in a rice cooker?
• Absolutely. Use the same ingredients and proportions, and follow your appliance's directions for cooking rice.

Picnic Rolls

Ingredients

• 1 can crescent roll dough
• ¾ cup chopped salami
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped scallions
• 1 egg, lightly beaten (divided – half for filling, half for egg wash)
• 2 teaspoons sesame seeds

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the filling: In a medium bowl, mix together the cheddar cheese, chopped salami, scallions, and half the egg (beat it lightly first).
3. Prepare the dough: Unroll the crescent dough and press it into 4 rectangles (seal the diagonal seams).
4. Fill and shape: Spoon the filling along one long edge of each rectangle. Roll tightly into a log, then bring the ends together to form a circle (like a donut). Pinch to seal.
5. Brush and top: Beat the remaining half egg and brush over each roll. Sprinkle with sesame seeds.
6. Bake: Place rolls on the prepared baking sheet and bake for 15 minutes, or until golden brown and puffed.
7. Cool slightly before serving. Best enjoyed warm or at room temperature.

Roasted Brussels Sprouts with Boursin

Ingredients

• 16 oz brussels sprouts
• 5.2 oz Boursin cheese
• 2 tbsp olive oil
• 1/2 tsp seasoning salt i use Lawry’s
• 1 tbsp honey

Directions

• Preheat oven to 400F
• Trim brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.
• Choose a 13×9 baking dish. I used a ceramic cast iron baking dish because I knew this would not stick to it.
• Combine your boursin and olive oil until smooth. Spread the mixture at the bottom of a baking dish.
• Push down each brussels sprout half in on top of the cheese. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.
• Drizzle a little olive oil on top and then brush the oil on top using a basting brush. Then, equally distribute your seasoning salt on top.
• Bake for 28-30 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes. Drizzle the honey on them as soon as you remove them from the oven.