ph

Did you know that soil pH is the critical factor in plant and soil health. Soil pH strongly influences soil productivity; it affects a large range of soil functions such as nutrient uptake, soil microbial activity, pesticide efficacy, the ability of legumes to fix nitrogen, and disease susceptibility. Understanding why this happens is an important tool in managing the issue. And knowing chemistry of the soil pH helps to understand some of the soil reactions...For optimal production, ensure the soil pH is always within 6.0 to 7.5.when the soil pH is too acidic phosphorous becomes unavailable for the crop leading to stunted growth..when the soil is too alkaline micronutrients like zinc ,iron , manganese become unavailable for the crop .

toothpaste

🦷 DIY Herbal Toothpaste | Natural Whitening & Gum Strengthening Formula (No Fluoride)

💚 A chemical-free, plant-based toothpaste made with antibacterial herbs and minerals to cleanse, freshen breath, reduce plaque, and support healthy gums — all from your kitchen!

⭐ Ingredients

- Baking soda – 2 tbsp (gentle cleanser, removes plaque)

- Coconut oil – 2 tbsp (antibacterial base)

- Clove powder – ½ tsp (for toothache & freshness)

- Cinnamon powder – ½ tsp (anti-microbial, flavor)

- Dried mint leaves powder – 1 tsp (fresh breath)

- Activated charcoal (optional) – ½ tsp (whitening)

- Rock salt (sendha namak) – ¼ tsp (optional, for stronger gums)

🔥 Preparation Method

1. Mix baking soda, clove, cinnamon, mint, and charcoal (if using).

2. Add coconut oil little by little until it forms a smooth paste.

3. Store in an airtight glass jar.

🪥 How to Use

* Use a clean, dry spoon to take a pea-sized amount.

* Brush gently twice daily.

* Rinse well with water.

📦 Storage

* Shelf life: ~1 month at room temperature.

* Keep in a cool, dry place.

⚠️ Note:

1. Not recommended for children under 5 (because of clove & salt content).

2. If you have sensitive teeth or gum issues, consult a dentist before switching fully. 

#DIYToothpaste #HerbalToothpaste #NaturalOralCare #FluorideFreeToothpaste #HomemadeToothpaste #ZeroWasteOralCare #CloveForTeeth 

AI-Modified

desserts

A taste of nostalgia—Grandma’s vintage desserts never go out of style 💛

Ingredients

💛 Apple Crisp with Oats

For the Apple Filling

10 cups Granny Smith apples (peeled, cored and sliced into ⅛ inch thick slices then cut the slices in half)

½ cup light brown sugar, tightly packed

⅓ cup all-purpose flour

¼ cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

For the Crisp Topping

1 ⅓ cups quick cooking oats

1 ⅓ cups all-purpose flour

1 cup light brown sugar, tightly packed

1 ½ teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon baking powder

¾ cup unsalted butter, melted

💛 1940's Vintage Custard Pie

1 unbaked pie crust

1 cup sugar

6 large eggs, room temperature

2 teaspoons vanilla

¼ teaspoon nutmeg

3 cups whole milk, room temperature

⅛ teaspoon nutmeg, garnish

💛 Better Than Anything Cake

Devil’s Food Chocolate cake mix, plus ingredients listed on the cake box

14 ounces sweetened condensed milk

16 ounces caramel sauce

8 ounces Cool Whip

4 Heath bars, chopped

💛 Applesauce Cake

Cake

½ cup milk

1 cup raisins

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon nutmeg

½ teaspoon cloves

½ cup butter, softened

1 cup sugar

½ cup brown sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 cups cinnamon applesauce

1 cup walnuts, chopped

Cinnamon Cream Cheese Frosting

8 ounces cream cheese

½ cup butter, softened

3 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

💛 Peanut Butter Bread

1 cup milk

1 cup granulated sugar

1 cup peanut butter

2 eggs, room temperature

1½ cups flour

½ cup old fashioned oats

1 tablespoons baking powder

½ teaspoon salt

💛 Crazy Cake

Cake

1½ cups flour

1 cup sugar

3 tablespoons cocoa

1 teaspoon baking soda

½ teaspoon salt

5 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla

1 cup cold water

Frosting (optional)

½ cup butter, melted

½ cup cocoa

½ teaspoon vanilla

5 cups powdered sugar

¼ cup milk, or more if needed for desired consistency

Easy Dough Recipes!

Easy Dough Recipes!

——-

2 Ingredient FlatBread

Recipe:

1 cup self-rising flour 

1/2 cup whole greek yogurt 

Note: you can double or triple the recipe if you want more breads to make. 

This recipe makes 4 soft and fluffy flatbreads. No need to kneed. Just mix the 2 ingredients and divide into 4 balls. Flatten the balls and ready to fry. No need for oil. Fry in non-stick pan. Enjoy!

——

Easy Naan Bread

Delicious, soft and chewy naan bread recipe for you to try. No eggs needed!

Bread Ingredients:

1 teaspoon yeast

1 teaspoon sugar

1 teaspoon salt

2 tbsp oil

2 tbsp plain yogurt

3/4 cup warm water

2 cups flour (plus extra for dusting)

Garnish:

2 tbsp butter

2 tbsp fresh parsley 

Steps: 

Mix sugar, yeast, and warm water; let it sit and bubbles for 5 minutes.

Add salt, oil, and yogurt, then stir in 2 cups of flour.

Knead for 10 minutes, adding more flour if needed until smooth. Let the dough rise for 30 minutes or until doubled its size.

Divide the dough into 7-8 pieces, roll each into a ball, then flatten into about 5-6-inch diameter. 

Heat a pan and spray with oil and cook each naan until golden brown on both sides.

Brush with butter with mix parsley. Ready to serve. Enjoy!

——-

Easy Pizza Dough

You can add your favorite toppings and sauce!

For Pizza dough recipe:

• 1 teaspoon yeast

• 1 teaspoon sugar

• 3/4 cup warm water

• 2 cups all-purpose flour

• 2 tablespoons oil

• 1/2 teaspoon salt

Steps:

In a bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

In a mixing bowl, combine the all-purpose flour and salt. 

Add the yeast mixture and olive oil into the well and stir together with a spoon until the dough starts to come together.

Transfer dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place until it doubles in size.

Once the dough has risen, punch it down to release any air bubbles. If you want thin crust, divide the dough into 2. If you want, thick crust, use the entire dough. 

Roll out the dough on a floured surface into my desired thickness. 

Transfer the dough to a baking sheet with parchment paper.

Preheat the oven to 425 F and let the dough rest for about 15 minutes.

Add the sauce andd cheese.

Add your favorite pizza toppings and bake for 18 minutes, or until the crust is golden brown and the cheese is melted. Use the bottom rack. Enjoy!

#fblifestyle

Bombay Biryani Masala

🌆 Bombay Biryani Masala | Authentic Homemade Spice Blend #fblifestyle

Ingredients

- 3 tbsp coriander seeds

- 2 tbsp cumin seeds

- 2 tbsp fennel seeds

- 1 tbsp black peppercorns

- 6–8 dried red chilies

- 6–8 green cardamoms

- 2 black cardamoms

- 1-inch cinnamon stick

- 6–8 cloves

- 2 bay leaves

- 1 mace blade

- 1 nutmeg (small piece)

- 1 tbsp dry ginger powder

- 1 tbsp turmeric powder

- 1 tbsp salt

Preparation

1. Dry roast all whole spices (coriander, cumin, fennel, peppercorns, chilies, cardamoms, cinnamon, cloves, bay leaves, mace, nutmeg) on low flame until aromatic.

2. Let them cool completely.

3. Grind into a fine powder.

4. Mix in dry ginger powder, turmeric powder, and salt.

5. Store in an airtight glass jar.

✨ Use 1–2 tsp of this masala while cooking veg or chicken Bombay biryani for authentic flavor. 

#BombayBiryaniMasala #HomemadeMasala #BiryaniMasala #IndianSpiceBlend #DesiCooking 

AI-Modified

homemade sauces!

Bring your meals to life with these tasty homemade sauces! 

Full Recipes👇

1. Sweet Chili Sauce 

Ingredients:

1/3 cup rice vinegar

1/3 cup water

1/3 cup + 2 tbsp sugar

1 tablespoon rice wine 

2 tsp dried chili flakes

1 1/2 tsp minced garlic

1 tsp finely minced ginger

1 tsp soy sauce 

2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

2. Chili Garlic Oil 

Ingredients:

1 cup neutral oil (vegetable, canola, or peanut oil)

¼ cup dried chili flakes (adjust for spice level)

6 cloves garlic, finely minced or sliced

1 small shallot, finely chopped 

1 tbsp soy sauce 

½ tsp salt

1 tsp sugar

½ tsp smoked paprika

1 tbsp sesame seeds 

1 small cinnamon stick 

Instructions:

Heat the Oil: In a saucepan, heat the oil over low to medium heat until warm but not smoking.

Infuse Aromatics: Add garlic, shallots, cinnamon stick. Cook gently until the garlic turns golden brown (about 3-5 minutes). Stir constantly to prevent burning.

Add Chili Flakes & Spices: Turn off the heat and immediately stir in the chili flakes, salt, sugar, paprika, and sesame seeds. Let it sizzle and infuse.

Add Soy Sauce (Optional): Let it cool for a minute, then stir in soy sauce if using.

Cool & Store: Allow the chili oil to cool completely before transferring to a clean jar. Store in the fridge for up to a month.

Perfect for dumplings, noodles, fried rice, or as a dipping sauce!

 3. Honey Garlic Glaze Recipe

Ingredients:

½ cup honey

¼ cup soy sauce (low sodium preferred)

4 cloves garlic, minced

1 tablespoon rice vinegar or apple cider vinegar

1 tablespoon cornstarch (mix with 2 tbsp water)

1 teaspoon grated fresh ginger (optional, for added depth)

Instructions:

Mix: In a small saucepan, combine honey, soy sauce, garlic, vinegar, and ginger.

Simmer: Bring to a gentle simmer over medium heat. Let cook for 4–5 minutes, stirring occasionally.

Thicken (optional): If you prefer a thicker glaze, mix cornstarch with water to make a slurry and stir it into the saucepan. Cook 1–2 more minutes until it thickens.

Cool slightly and brush over meat or vegetables near the end of cooking, or serve as a drizzle.

4. Sweet and Sour Sauce

Ingredients:

½ cup pineapple juice (or water)

¼ cup rice vinegar (or white vinegar)

¼ cup ketchup

⅓ cup brown sugar (or white sugar)

1 tablespoon soy sauce

1 tablespoon cornstarch

2 tablespoons water (for slurry)

Instructions:

Combine liquids: In a small saucepan over medium heat, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce.

Make slurry: In a small bowl, mix cornstarch with 2 tablespoons water until smooth.

Thicken: Once the sauce comes to a gentle boil, stir in the cornstarch slurry. Keep stirring until the sauce thickens and turns glossy (about 1–2 minutes).

Use or store: Remove from heat. Use immediately for dipping or stir-fry, or let it cool and store in a sealed jar in the fridge for up to a week.

This goes perfectly with fried chicken, pork, shrimp, or as a dip for spring rolls and wontons.

5. Teriyaki Sauce

Ingredients:

1/2 cup soy sauce 

2 tbsp brown sugar

1 teaspoons fresh ginger ,minced

1 tbsp garlic ,minced

1 tablespoon honey 

1 teaspoon sesame oil

3 tablespoons mirin 

1/4 cup water mixed with 3 teaspoons cornstarch

Instructions

Combine base – In a small saucepan, whisk together soy sauce, water, brown sugar, rice vinegar, and mirin.

Add aromatics – Stir in garlic and ginger. Bring to a gentle simmer.

Thicken – Mix cornstarch with water, then whisk into the sauce. Stir until sauce thickens (about 2–3 minutes).

Finish – Remove from heat, stir in sesame oil if using.

Cool & store – Let it cool before storing in a jar. Keeps up to 1 week in the fridge.

For glaze consistency, use less water and simmer longer. For marinade style, keep it thinner.

6. Stir Fry Sauce

Ingredients:

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup shaoxing wine or mirin

1 tablespoons sugar

1 tablespoon sesame oil

1/4 teaspoon white pepper

2 tablespoons cooking oil

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons cornstarch

1⁄4 cup water

Instructions:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Keep in an airtight container in the fridge for up to a week. Shake before use.

Use in Stir-Fries: Add to cooked meats, vegetables, or noodles in the final minutes of stir-frying, allowing it to coat everything evenly.

#fblifestyle #homemade #sauces

recepies

So many ways to savor, so many reasons to love meatballs ❤️

Full Recipes👇

1. Sweet and Sour Meatballs 

Ingredients:

20–24 cooked meatballs (homemade or store-bought)

1/2 cup ketchup

1/3 cup pineapple juice 

1/4 cup vinegar 

1 tsp garlic, minced 

1/2 tsp ginger, minced 

1/4 cup brown sugar

1 tbsp soy sauce

1 tsp cornstarch + 2 tbsp water (slurry for thickening)

For the Stir-Fry (Optional but Recommended!)

1/2 cup pineapple chunks

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/4 cup onion, sliced

Instructions:

Cook meatballs (if needed): If frozen, thaw and heat meatballs in a skillet with a little oil or in the oven until warmed through.

Make the Sweet and Sour Sauce:

In a small bowl, mix ketchup, pineapple juice, vinegar, brown sugar, and soy sauce. In a separate bowl, dissolve cornstarch in water and set aside. In a pan over medium heat, add garlic and ginger sauté until fragrant, add the sauce and simmer, stirring occasionally. Add the cornstarch slurry and stir until the sauce thickens.

Combine Everything:

Add cooked meatballs to the sauce and stir to coat evenly. Add pineapple chunks, bell peppers, and onions and cook for 2-3 minutes until slightly tender. Serve hot over steamed rice or as an appetizer. Enjoy!

2. Meatball Subs

Ingredients:

12 cooked meatballs (homemade or frozen)

2 cups marinara sauce (store-bought or homemade)

4 hoagie or sub rolls

1 ½ cups shredded mozzarella cheese (or provolone)

2 tbsp Parmesan cheese (optional)

Fresh basil or parsley for garnish

Instructions:

Cook meatballs: Warm your meatballs in a saucepan with marinara sauce until heated through (about 10 minutes if precooked).

Prepare rolls: Slice hoagie rolls lengthwise but not all the way through. Lightly toast in the oven for 3–4 minutes.

Assemble subs: Place 3 or more meatballs with sauce into each roll.

Add cheese: Sprinkle mozzarella and Parmesan over the top.

Bake: Place subs on a baking sheet and broil for 2–3 minutes until cheese is melted and bubbly.

Garnish with fresh basil or parsley. Serve warm!

Use garlic butter on the bread before toasting.

Swap mozzarella with smoked provolone for a deli-style twist.

3. Cocktail Meatballs

Ingredients:

1 bag (about 32 oz) frozen fully cooked meatballs (or homemade)

1 cup chili sauce (or BBQ sauce)

1 cup grape jelly (or cranberry sauce for a twist)

1 tbsp Worcestershire sauce (optional)

Instructions:

Sauce mix: In a saucepan or slow cooker, combine chili sauce, grape jelly, and Worcestershire sauce. Heat until smooth.

Add meatballs: Stir in frozen meatballs until well coated.

Cook:

Slow Cooker: Low 4–6 hours or High 2–3 hours.

Stovetop: Simmer on low for 20–25 minutes, stirring occasionally.

Serve hot with toothpicks for easy snacking.

Use BBQ sauce + honey for smoky-sweet flavor.

Try apricot or pineapple jam instead of grape jelly.

Add a little sriracha or chili flakes for spicy cocktail meatballs.

4. Meatballs Pasta

Ingredients:

12–16 cooked meatballs (homemade or store-bought)

12 oz penne pasta or choice of pasta 

2 cups marinara or tomato sauce

1 tbsp olive oil

2 cloves garlic, minced

½ tsp red pepper flakes (optional)

½ cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions:

Cook pasta: Boil penne according to package instructions. Drain and set aside.

Prepare sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic (and red pepper flakes if using) for 30 seconds. Add marinara sauce and simmer for 3–4 minutes.

Add meatballs: Gently stir in cooked meatballs and simmer 5–8 minutes to heat through and coat with sauce.

Combine: Toss cooked penne with the sauce and meatballs until well mixed.

Serve: Sprinkle Parmesan and garnish with fresh basil or parsley. Serve hot.

Tip: Top with shredded mozzarella and broil for a baked meatball penne casserole.

5. Meatballs in Mushroom Gravy 

Ingredients:

20-24 cooked meatballs (frozen or fresh)

2 tbsp butter

8 oz mushrooms, sliced 

2 tbsp flour

2 cups beef broth

½ cup heavy cream (or milk for lighter version)

1 tbsp Worcestershire sauce

Salt & pepper, to taste

Fresh parsley (optional, for garnish)

Instructions:

Heat meatballs: If frozen, thaw or heat them in the microwave/oven until warmed through. Set aside.

Make mushroom gravy: In a skillet, melt butter and sauté mushrooms until golden brown. Stir in flour and cook for 1 minute. Slowly whisk in beef broth, Worcestershire, and cream. Simmer until thickened (about 5 minutes).

Combine: Add the cooked meatballs to the skillet and simmer in the gravy for 8–10 minutes so flavors meld.

Garnish with parsley and serve over mashed potatoes, rice, or egg noodles.

6. BBQ Meatballs

Ingredients:

1 lb ground beef (or pork/beef mix)

1 large egg

½ cup breadcrumbs

¼ cup milk

½ small onion, finely chopped (or 1 tsp onion powder)

2 cloves garlic, minced (or 1 tsp garlic powder)

1 tsp salt

½ tsp black pepper

½ tsp paprika (optional)

1 tbsp fresh parsley (optional)

For the Sauce:

1 cup BBQ sauce (store-bought or homemade)

2 tbsp honey or brown sugar (for extra sweetness)

1 tbsp Worcestershire sauce (optional)

Instructions:

Make the meatballs: In a bowl, mix ground meat, egg, breadcrumbs, milk, onion, garlic, and seasonings until just combined. Form into 1-inch balls.

Cook the meatballs: Oven: Bake at 400°F (200°C) for 18–20 minutes, until browned and cooked through.

Stovetop: Pan-fry in a little oil until browned on all sides.

Air fryer: 375°F (190°C) for 12–14 minutes, shaking halfway.

Simmer in sauce: In a saucepan, warm BBQ sauce with honey and Worcestershire. Add cooked meatballs and let simmer for 5–10 minutes so they soak up flavor.

Serve hot with rice, mashed potatoes, or on slider.

#fblifestyle #meatballs #homemade #Variations

milk recipes

Enjoy a variety of flavored milks, including banana, matcha, blueberry, and strawberry - creamy, colorful, and refreshing! 🥛

1. Korean Fresh Strawberry Milk 

Ingredients👇

1 lb fresh strawberries, 16 oz. container

1/3 cup granulated sugar

1 cup Whole Milk or any milk preferred 

ice cubes, optional

Instructions:

Begin the strawberry puree by washing and drying the fresh strawberries. Remove the stems and slice, then roughly chop.

Place the skillet on the stovetop over medium heat. Add the sugar, folding it into the chopped strawberries. Cook down until the consistency becomes syrupy, with softened chunks of strawberries remaining. 

Remove from heat and transfer to a storage container. Seal, then place in the fridge to chill for at least two hours.

When ready to serve, use a spoon to scoop the strawberry puree into your glass. Use the back of the spoon to swirl the puree around the inside of the glass, then add ice cubes (if using). Pour the whole milk on top, and enjoy immediately.

2. Korean Fresh Mango Milk Drink

Ingredients:

2 Large ripe Mango

1 1/2 cups Full Fat Milk

1/4 cup granulated Sugar

Ice cubes, optional 

Instructions:

If using Fresh Mango: Cut and remove the Mango flesh. Transfer 1 1/2 mango flesh in a blender and add the sugar. Blend until you end up with a Mango Puree. Reserve the remaining Mango for mixing later.

Serve: Pour the mango puree in a serving glass. Add some ice cubes and the remaining diced Mango. Pour the milk and stir to combine. Enjoy!

3. Strawberry Matcha Milk

Ingredients:

4–5 fresh strawberries (or 2 tbsp strawberry jam/syrup)

1–2 tsp sugar or honey (adjust to taste)

1 cup milk (dairy or non-dairy, chilled)

1 tsp matcha powder

2–3 tbsp hot water

Instructions:

Strawberry base: Mash or blend strawberries with sugar/honey until smooth. Spoon this into the bottom of your glass.

Milk layer: Pour in the chilled milk slowly over the strawberry puree.

Matcha layer: Whisk matcha powder with hot water until frothy and smooth. Gently pour on top of the milk.

Add ice if you’d like it extra refreshing.

Optional garnishes:

Fresh strawberry slices on the side of the glass

Whipped cream on top

A sprinkle of matcha powder

4. Milk Tea (Basic Recipe)

Ingredients 

2 black tea bags (or 2 tsp loose black tea, like Assam or Ceylon)

1 cup hot water

½ cup milk (dairy or non-dairy: oat, almond, soy)

1–2 tbsp sugar, honey, or syrup (adjust to taste)

Instructions:

Steep the tea bags in hot water for 3–5 minutes (longer for stronger flavor).

Remove the tea bags and stir in sweetener while warm.

Add milk and stir until well combined.

Serve hot or pour over ice for iced milk tea.

5. Korean Banana Milk

Ingredients (2 servings):

2 ripe bananas (the riper, the sweeter)

2 cups cold milk (whole milk or oat milk works well)

2–3 tbsp sugar or honey (adjust to taste)

1 tsp vanilla extract (optional, for extra flavor)

Ice cubes (optional, if you want it chilled fast)

Instructions:

Peel and slice the bananas.

Blend bananas, milk, sugar (or honey), and vanilla until smooth and frothy.

Taste and adjust sweetness if needed.

Strain through a fine sieve (optional, for smoother texture).

Serve cold in a glass or bottle — just like the famous Korean ones.

6. Strawberry Blueberry Milk

Ingredients 

½ cup fresh or frozen strawberries, chopped

½ cup fresh or frozen blueberries

4 tsp sugar, honey, or maple syrup (adjust to taste)

2 cups cold milk (dairy or non-dairy)

Instructions:

In a saucepan, add strawberries, blueberries, and sweetener. Cook over medium heat until fruits soften and release their juices (about 5–7 minutes).

Mash gently with a spoon and simmer until it thickens into a syrupy mix. Remove from heat and let it cool.

Strain through a fine sieve for smooth milk, or leave some pulp if you like texture.

Add a few spoonfuls of the syrup to a glass, pour cold milk over it, and stir to combine.

Serve chilled over ice (or warm if you prefer a cozy version).

#fblifestyle #FlavoredMilk #sogood

CHEESECAKE

EASY AND FUN CHEESECAKE RECIPES!

FIREBALL CHEESECAKE:

2 cups graham cracker crumbs

¼ cup granulated sugar

1½ tsp ground cinnamon

6 tbsp unsalted butter

24 oz cream cheese

1 cup granulated sugar

3 large eggs

½ cup sour cream

¼ cup heavy cream

¼ cup Fireball cinnamon whisky

1 tbsp cornstarch

8 oz creamy whipped topping

Hot Tamales cinnamon candies

TURTLE CHEESECAKE:

1½ cups graham crackers

¼ cup pecans

2+3 tbsp granulated sugar

½ cup salted sweet cream butter

1 cup Kraft caramel bits

1½ cups semisweet chocolate chips

1½ cups granulated sugar

2½ tbsp cornstarch

32 oz cream cheese

¾ cup sour cream

4 extra-large eggs

2 tsp pure vanilla extract

¾ cup dulce de leche

3 tbsp heavy cream

Chocolate syrup

SAMOA CHEESECAKE:

32 oz cream cheese

1½ cups granulated sugar

1 tbsp vanilla extract

4 large eggs

½ cup sour cream

3 tbsp heavy cream

2¼ cup sweetened shredded coconut

1 cup salted caramel sauce

Chocolate dessert sauce

Caramel dessert sauce

Whipped topping

Samoa or Coconut Dream Cookies

REESE'S CHEESECAKE:

1 18.4-oz brownie mix

½ cup vegetable oil

1 egg slightly beaten

½+1 cup semi-sweet chocolate chips

½ cup peanut butter chips

3 8 oz cream cheese

1 cup granulated sugar

4 eggs

1 tbsp vanilla extract

¾ cup creamy peanut butter

½+½ cup heavy cream

14 + 34 mini peanut butter cups

COOKIE DOUGH CHEESECAKE:

1¾ cups all-purpose flour

1 cup unsalted butter

¾ cup light brown sugar

½ cup granulated sugar

2 tbsp heavy cream cold

1½ tsp vanilla extract

¼ tsp salt

2 tbsp+1¼ cups mini semi-sweet chocolate chips

24 oz cream cheese

1½ cups powdered sugar

1¼ cups heavy cream very cold

1½ tsp vanilla extract

8 oz whipped topping

10 edible cookie dough balls

CHOCOLATE PEPPERMINT CHEESECAKE:

13 oz Dark Chocolate Oreo Thins

6 Tbsp salted butter melted

12 oz cream cheese

⅔ cup cocoa powder

½ cup white granulated sugar

1 cup sour cream

16 oz whipped topping

⅓ cup peppermint candies

PECAN PIE CHEESECAKE:

11.3 oz pecan shortbread cookies

⅓ cup salted butter melted

24 oz cream cheese

⅔ cup dark brown sugar packed

2 cups sour cream

2 tsp vanilla extract

16 oz carton whipped topping

2 cups pecan

½ cup salted butter

1 cup dark brown sugar

1 tsp nutmeg

¾ cup half and half

BROWNIE BOTTOM CHEESECAKE:

1 box brownie mix

16 oz cream cheese

⅔ cup granulated sugar

1 bsp all-purpose flour

1 tsp vanilla extract

¼ cup sour cream

1¼ cups heavy

whipping cream

2 large eggs

3 tbsp powdered sugar

½ cup hot fudge

croissants

Homemade croissants, milk bread, doughnuts and dinner rolls start with the perfect dough!

Full Recipes👇

1. Flaky Croissants 

Ingredients:

4 cups bread flour

¼ cup sugar

2 ¼ tsp instant yeast (1 packet)

2 tsp salt

1 cup (240 ml) warm milk

3 tbsp butter, melted (for dough)

1 cup unsalted butter, very cold (for laminating)

For finishing:

1 egg + 1 tbsp milk (egg wash)

Instructions:

Mix flour, sugar, yeast, salt, milk, and melted butter. Knead until smooth. Cover and refrigerate 1 hour.

Pound cold butter between parchment into a square slab. Chill until firm but pliable.

Roll dough into a rectangle, place butter block inside, fold like an envelope. Roll out, fold in thirds, chill. Repeat 3 times (classic 3 turns). Always rest dough in fridge 20–30 minutes between folds.

Roll dough into a large rectangle (~¼ inch thick). Cut into long triangles, then roll tightly from base to tip to form crescents.

Place on a tray, cover loosely, and let rise until puffy (1–2 hours).

Brush with egg wash. Bake at 400°F (200°C) for 15–20 minutes until deep golden, crisp, and flaky.

2. Soft Milk Bread (Japanese-style)

Ingredients:

2 ¾ cups bread flour (plus more for dusting)

3 tbsp sugar 

1 tsp salt

2 tsp instant yeast

1 cup warm milk

1 egg

3 tbsp unsalted butter, softened

Optional (for extra softness):

2 tbsp milk powder

Instructions:

Mix warm milk with yeast and 1 tbsp sugar. Let sit 5–10 minutes until foamy.

In a large bowl, combine flour, sugar, salt, and milk powder (if using). Add yeast mixture, egg, and butter. Mix until a sticky dough forms.

Knead on a floured surface (or mixer with dough hook) for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).

Punch down, divide into 3–4 equal pieces, roll each into a ball, and place side by side in a greased loaf pan.

Cover and let rise again until dough reaches the top of the pan (45–60 minutes).

Brush with milk or egg wash for shine. Bake at 350°F (175°C) for 25–30 minutes until golden brown.

Cool slightly & enjoy!

Result: Super soft, fluffy, slightly sweet bread that pulls apart in clouds.

3. Homemade Fluffy Doughnuts

Ingredients: (makes ~12 doughnuts)

3 cups All purpose flour/Bread flour 

3/4 cup warm Milk or water 

1/4 cup Unsalted Butter, softened 

1 large egg, room temperature 

1/4 cup granulated Sugar 

3/4 tsp Salt 

1 tsp Yeast (Instant /Active dried yeast)

For Glaze:

1 cup Powdered sugar  

1 tsp Vanilla extract

2 tbsp Milk or Water  

Into a bowl, add in the milk, sugar, salt, yeast, egg. Give it a good mix.

Then add in the softened unsalted butter and then the flour.Mix everything together ,until we get a shaggy mass of dough.

Transfer the dough on to a clean work surface and we need to knead the dough for about 10-12 minutes in total.

Cover the dough with a bowl and let it rest for 15 minutes. 

After 15 minutes of resting. Divide the dough into 12 equal pieces. 

Take each portion of the dough, tuck in the edges towards the centre and roll it into small round balls. Cover the dough balls with a kitchen towel and let them sit and rest for another 15 minutes.

After 15 minutes of rest, dough balls are ready for the final shaping. Dust the surface of the balls with some flour, so that they will not stick to the hands while shaping. Then press on top of the ball to flatten it a bit.

Gently Press in the middle of the dough ball with the tip of the thumb to form a small hole. Then widen the hole using fingers to form the shape of a doughnut.

Place the shaped doughnuts on to a parchment lined baking tray. Dust the surface of the shaped doughnuts with some flour to prevent any chance of dough sticking to the cling film. Then cover the tray with a cling film.

Proof for the soft doughnuts. Let the shaped doughnuts sit and rise in a warm environment for 35-40 minutes or until they are light and puffy.

After 40 minutes, they have puffed up and they are ready for frying. 

Pour enough vegetable oil into your pot or deep fryer to ensure that the doughnuts can float while frying. Heat the oil to a consistent temperature of 350°F. Use a candy thermometer to monitor the temperature, as maintaining a steady heat is crucial for even frying.

Carefully place a few doughnuts into the hot oil, ensuring you don’t overcrowd the pot. Crowding can cause the temperature to drop and result in uneven frying.

Fry the doughnuts for about 1.5 minutes on each side or until they turn a beautiful golden-brown color. Use a slotted spoon to gently flip them. Keep an eye on the temperature to maintain consistency.

Once they’re done, use the slotted spoon to lift the doughnuts out of the oil and onto a tray lined with paper towels. This will help absorb any excess oil and keep them from being greasy.

Once the doughnuts are cool to touch, you can coat the soft homemade doughnuts with superfine sugar or powdered sugar.

Or you can dip them in a glaze made of powdered sugar, milk, and vanilla extract. Enjoy!

4. Soft Dinner Rolls Dough

Ingredients (makes ~12 rolls):

3 ½ cups all-purpose flour (plus more for kneading)

1 packet (2 ¼ tsp) active dry yeas1 cup warm milk (about 110°F / 43°C)

¼ cup granulated sugar

1 tsp salt

1 egg

¼ cup unsalted butter, softened (plus extra for brushing)

Instructions:

In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl, mix flour and salt. Add the yeast mixture, egg, and softened butter. Stir to combine, then knead by hand (8–10 minutes) or with a mixer (5–6 minutes) until dough is soft and smooth.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish or round pan.

Cover and let the rolls rise for another 30–45 minutes, until puffy.

Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden on top.

Brush with melted butter while warm. 

Optional: sprinkle with sea salt or garlic butter.

#fblifestyle #homemade

Closed-Loop Farming

What Is Closed-Loop Farming?

Closed-loop farming is a smart and sustainable way to grow food. It works like nature does—everything is reused, recycled, and returned to the land, so nothing goes to waste and fewer outside resources are needed.

🌾 Main Parts of a Closed-Loop Farm

1. Crops  

- Crops are grown using compost made from natural waste.  

- They provide food for people and animals.  

- Leftover plant parts (like stalks and leaves) are either composted or returned to the soil to keep it healthy.

2. Livestock  

- Animals like cows, chickens, and sheep produce manure, which is full of nutrients.  

- This manure is composted and used to fertilize crops naturally.  

- Animals are fed with crop leftovers or grass from the farm.

3. Compost  

- Manure and plant waste are turned into compost—a rich, natural fertilizer.  

- Compost boosts soil health, helps plants grow better, and reduces the need for chemical fertilizers.

4. Water System  

- Water is reused through ponds, rainwater collection, or irrigation systems.  

- Runoff from fields is captured and recycled.  

- Even fish and aquatic plants can add nutrients to the system.

🌱 Why Closed-Loop Farming Is Great

- Eco-Friendly: Cuts down on chemical use and outside inputs.  

- Healthy Soil: Builds strong, fertile soil naturally.  

- Less Waste: Turns waste into useful resources.  

- More Life: Supports a wide range of plants, animals, and microbes.  

- Stronger Farms: Helps farms adapt t0 changing weather and conditions.

In short, closed-loop farming c0pies how nature works. Everything stays in a cycle—feeding the land, the animals, and the people—creating a balanced and regenerative system.

Chinese Broccoli with Garlic Oyster Sauce

Chinese Broccoli with Garlic Oyster Sauce

Ingredients:

3 tablespoons oyster sauce

1 teaspoon sugar

1 tablespoon peanut oil (or vegetable oil)

1 bunch Chinese broccoli (Gai Lan), tough ends removed

6 tablespoons water

1/2 teaspoon sesame oil 

1 tablespoon Chinese cooking wine or mirin 

2 tablespoon garlic , minced

1 teaspoon ginger , minced

Instructions:

Combine the oyster sauce, sugar, cooking wine, sesame oil and water in a small bowl. Mix well and set aside.

Bring a large pot of water to a boil. Add a pinch of salt and a drizzle of oil for vibrant color (Optional). Add the Chinese broccoli and boil over medium heat, until the broccoli is cooked through and the stem part remains crisp, 1 to 2 minutes. Drain broccoli, rinse with cold tap water for a few seconds to stop cooking, then drain again and transfer to a large plate. Spread them out so there’s little overlap. If the Chinese broccoli is very wet, you can use paper towels to pat the surface dry.

Heat a small skillet or a saucepan over medium heat until hot. Add peanut oil, garlic and ginger. Stir a few times until fragrant.

Turn to low heat. Add the oyster sauce mixture and stir immediately. When the sauce becomes fragrant, after 10 to 20 seconds, pour the oyster sauce over the Chinese broccoli. 

Serve immediately as a side dish.

Ginger Garlic Soup – Quick & Healthy

🥣 Ginger Garlic Soup – Quick & Healthy #fblifestyle

Ingredients:

- 3 cup vegetable scraps (onion, carrot, potato, capsicum, cabbage, cauliflower, radish, spring onion, ginger, garlic peels)

- 5 cup water, ½ tsp salt

- 3 tsp oil

- 1 inch ginger (grated), 4 garlic cloves (chopped)

- ½ onion, 1 carrot, ½ capsicum (all finely chopped)

- 3 tbsp sweet corn, 3 tbsp cabbage

- ½ cup cornflour slurry (2 tsp cornflour + ½ cup water)

- ½ tsp salt, 1 tsp crushed pepper

- 2 tbsp spring onion (chopped)

Preparation:

1. Boil vegetable scraps with 5 cups water + ½ tsp salt for 15 mins → strain → broth ready.

2. Heat oil, sauté ginger, garlic, and onion.

3. Add carrot, capsicum, sweet corn → cook 3 mins.

4. Pour prepared broth, simmer 5 mins, then add cabbage.

5. Stir in cornflour slurry, cook till thick.

6. Season with salt, pepper, and garnish with spring onion.

✨ Comforting ginger garlic soup – perfect for cold, cough, or a light dinner!

#GingerGarlicSoup #soup #soupseason #gingersoup #garlicsoup 

AI-Modified

Ginger Garlic Soup – Quick & Healthy

🥣 Ginger Garlic Soup – Quick & Healthy #fblifestyle

Ingredients:

- 3 cup vegetable scraps (onion, carrot, potato, capsicum, cabbage, cauliflower, radish, spring onion, ginger, garlic peels)

- 5 cup water, ½ tsp salt

- 3 tsp oil

- 1 inch ginger (grated), 4 garlic cloves (chopped)

- ½ onion, 1 carrot, ½ capsicum (all finely chopped)

- 3 tbsp sweet corn, 3 tbsp cabbage

- ½ cup cornflour slurry (2 tsp cornflour + ½ cup water)

- ½ tsp salt, 1 tsp crushed pepper

- 2 tbsp spring onion (chopped)

Preparation:

1. Boil vegetable scraps with 5 cups water + ½ tsp salt for 15 mins → strain → broth ready.

2. Heat oil, sauté ginger, garlic, and onion.

3. Add carrot, capsicum, sweet corn → cook 3 mins.

4. Pour prepared broth, simmer 5 mins, then add cabbage.

5. Stir in cornflour slurry, cook till thick.

6. Season with salt, pepper, and garnish with spring onion.

✨ Comforting ginger garlic soup – perfect for cold, cough, or a light dinner!

#GingerGarlicSoup #soup #soupseason #gingersoup #garlicsoup 

AI-Modified

Best Creamy Fresh Salad Recipes

Best Creamy Fresh Salad Recipes 

Full Recipes 👇

1. Creamy Crab Salad 

Ingredients:

1 lb real crab meat or imitation crab, sliced 

½ cup mayonnaise 

1 tablespoon Dijon mustard

1 teaspoon lemon juice (freshly squeezed

½ teaspoon Old Bay seasoning 

½ teaspoon garlic powder

½ teaspoon onion powder

salt and pepper to taste 

½ cup celery, finely chopped

¼ cup red onion, finely chopped

2 tablespoons fresh dill, chopped

1 teaspoon Worcestershire sauce 

Instructions:

If using real crab, check for shells and gently shred it. If using imitation crab, roughly chop or pull apart into chunks.

In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Add crab meat, celery, red onion, and fresh dill to the dressing.

Stir gently to combine without breaking up the crab too much.

Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on crackers, lettuce cups, or as a sandwich filling. Enjoy!

2. Best Creamy Shrimp Salad 

Ingredients:

SHRIMP SALAD

1 pound poached shrimp, 

1/2 cup finely diced red bell pepper 

1/2 cup finely diced celery

1/2 cup mayonnaise

2 tbsp sour cream 

1 tbsp Dijon mustard

2 tablespoons fresh lemon juice

1/4 cup roughly chopped fresh dill

Salt and pepper to taste 

POACHED SHRIMP 

1 pound large raw shrimp, peeled and deveined

2 quarts water

1 lemon, cut in half

2 cloves garlic, smashed

1 teaspoon pepper 

1 tablespoon salt

1/2 teaspoon Cajun seasoning

Directions

POACH THE SHRIMP. Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.

Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.

MAKE THE SALAD. Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, mayonnaise, lemon juice, dill, salt, and pepper.

Gently mix the ingredients until they are well combined.

Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.

3. Best Classic Chicken Salad

Ingredients:

4 cups cooked chicken, shredded or diced (rotisserie or poached)

1 cup chopped celery

1 cup red grapes , halved

⅓ cup chopped red onion

¼ cup toasted sliced almonds

1 cup mayonnaise

¼ cup fresh lemon juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Fresh dill for garnish 

To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days

4. Best Tuna Salad

Ingredients:

2 cans tuna, drained (use solid albacore for chunky or light tuna for softer texture)

1/3 cup mayonnaise 

1 tbsp Dijon mustard

2 tbsp lemon juice

1 stalk celery, finely diced

1/4 cup red onion, finely diced

1–2 tbsp dill pickles or relish (optional, for tang)

1 boiled egg, chopped (optional, adds creaminess & protein)

1 tbsp fresh parsley or dill, chopped

Salt & black pepper to taste

Instructions:

In a mixing bowl, combine tuna, mayo, mustard, and lemon juice.

Fold in celery, onion, pickles, egg, and herbs.

Season with salt and pepper.

Chill for 20–30 minutes before serving for best flavor.

Serving Ideas:

As a sandwich with lettuce and tomato 

Over mixed greens as a tuna salad bowl 

With crackers or cucumber slices for a light snack 

Stuffed in tomatoes or avocados for a fresh twist

5. Best Egg Salad

Ingredients:

6 large eggs, hard-boiled and peeled

1/4 cup mayonnaise (or Greek yogurt for lighter)

1 tsp Dijon mustard (or yellow mustard for classic)

1 tbsp lemon juice (or pickle juice)

1 stalk celery, finely diced

2 tbsp red onion or green onion, finely chopped

1 tbsp fresh dill or parsley, chopped

Salt and black pepper to taste

Paprika (optional, for garnish)

Instructions:

Roughly chop the hard-boiled eggs and place them in a bowl.

Add mayonnaise, mustard, and lemon juice. Mix gently.

Stir in celery, onion, and herbs.

Season with salt and pepper.

Chill for 20 minutes before serving to let flavors blend.

Serving Ideas:

Classic egg salad sandwich on soft bread 

On toast with avocado slices

Scooped onto lettuce cups or inside a wrap 

Topped with paprika or chives for extra flavor

#fblifestyle #salad

chicken

Chicken is made better with marinades and is perfect for meal prep, plus it's freezer-friendly.

Recipes👇

1. Fajita Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

2 tablespoons lime juice

1 tablespoon rice vinegar

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon ground pepper

2. Lemon Garlic Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

2 garlic cloves minced

3 tablespoons lemon juice

1/2 teaspoon ground mustard

1 tablespoon fresh dill

1/2 tablespoon rice vinegar

2 teaspoons honey or maple syrup

1/4 teaspoon salt

3. BBQ Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

1/4 cup BBQ sauce

1 teaspoon chili powder

1/2 teaspoon smoked paprika

2 cloves garlic minced

1/2 teaspoon salt

1/4 teaspoon pepper

4. Honey Mustard Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

2 tbsp extra virgin olive oil

1 tbsp lemon juice 

1 tbsp honey

1 Tbsp dijon mustard

3 garlic cloves - minced

1 tsp salt 

½ tsp ground black pepper

5. Pineapple Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup pineapple juice

2 Tbsp soy sauce 

1 tbsp garlic, minced 

1 Tbsp olive oil

1 tsp onion powder

1 tsp ground ginger

1 tsp salt 

½ tsp ground black pepper

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer up to 3 months.

Cooking Methods:

Oven: transfer the chicken and chicken marinade into an oven-safe baking dish. Bake at 400ºF for around 20-30 minutes or until the internal temperature reaches 160ºF.

Grill: grill chicken at 400ºF over direct heat for around 15 minutes or until the internal temperature reaches 160ºF.

Slow Cooker: Add both chicken breasts to a slow cooker bowl, then add marinade on top. Cover and cook on low for 5-6 hrs or 3-4 hrs on high.

Instant Pot: Add 1 cup of chicken broth into the instant pot insert, place the trivet inside, before adding the chicken fillets on top of the trivet. Cover your Instant Pot and set the valve to the SEALING position. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins. Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.

Broil: Preheat oven broiler and set the oven rack about 6 inches from heating grill. Place the chicken breast-side down on a parchment lined baking dish or baking sheet and broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until the chicken is cooked through or reaches 165°F, about 8-10 minutes more. Cooking time will depend on the thickness of the chicken breasts.

Air Fryer: Place the chicken breasts in the air fryer basket and spray and pat both sides with oil. Air fry at 365°F for 10 minutes then flip the chicken and finish cooking for another 8-12 minutes. Internal temperature reaches 165 degrees.

#fblifestyle #chickenmarinades #mealprep

Fresh, zesty, cheesy, and everything in between.

Fresh, zesty, cheesy, and everything in between.

Recipes👇

1. Restaurant Style White Cheese Dip

Ingredients:

1 pound white deli-sliced American cheese

1 tbsp cornstarch

1/2 tbsp unsalted butter

1 large garlic clove, minced

1/4 cup white onion, very finely chopped 

1 can evaporated milk 

1 small tomato, finely diced

1/4 tsp each garlic powder, cumin

4 oz can chopped green chile, fire roasted

Salt to taste

Directions:

Place cheese and cornstarch in a bowl, toss to coat.

Melt butter over medium heat in a large saucepan or small pot.

Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

Add evaporated milk and cheese. Stir, then add chiles and Spices.

Stir until cheese melts and it becomes a silky sauce.

Add salt to taste - amount required depends on saltiness of cheese used.

Stir in milk more milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.

Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

2. Avocado Crema

Ingredients

2 ripe avocados

½ cup sour cream (or Greek yogurt for lighter version)

1–2 tbsp lime juice (to taste)

1 clove garlic, minced

¼ tsp salt (adjust to taste)

2–3 tbsp fresh cilantro (optional, for extra flavor)

Instructions

Cut avocados in half, remove pits, and scoop into a blender or food processor. Add sour cream, lime juice, garlic, salt, and cilantro.

Blend until smooth and creamy. Add a splash of water or more lime juice if you want it thinner.

Taste and adjust seasoning (more salt or lime if needed).

Serve immediately or store in an airtight container in the fridge for up to 2 days.

Tip: Press plastic wrap directly onto the surface before refrigerating to prevent browning.

3. Fire-Roasted Salsa 

Ingredients

4 medium ripe tomatoes (Roma or plum)

1 medium white onion, halved

3 jalapeños or serrano peppers (adjust heat level)

3 cloves garlic, unpeeled

¼ cup fresh cilantro, chopped

Juice of 1 lime

½ tsp ground cumin (start small, adjust to taste)

Salt, to taste

Instructions

Roast tomatoes, onion, peppers, and garlic on a dry skillet, grill, or under the broiler until nicely charred and softened.

Peel garlic and remove pepper seeds if you want it less spicy.

Blend roasted vegetables with cilantro, lime juice, cumin, and salt.

Adjust flavor — more lime for brightness, cumin for smokiness, or salt to balance.

Chill at least 30 minutes before serving for the flavors to meld.

4. Classic Guacamole

Ingredients

3 ripe avocados

1 small red onion, finely diced

2 Roma tomatoes, seeded and diced

1–2 fresh jalapeños, seeded and finely chopped (adjust to heat preference)

2 cloves garlic, minced

¼ cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

Instructions

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

Mash avocados with a fork or potato masher (leave slightly chunky if you like).

Stir in onion, tomatoes, jalapeño, garlic, cilantro, and lime juice.

Season with salt to taste.

Serve immediately with tortilla chips, tacos, or as a topping.

#fblifestyle #dips #homemade

compost

🌱 This chart shows the balance between “Browns” (carbon-rich) and “Greens” (nitrogen-rich) for successful composting. Getting this mix right keeps your compost odor-free, fast-decomposing, and nutrient-rich.

---

🥬 Greens (Nitrogen – 70%)

Grass clippings 🌾

Vegetable scraps 🥕🥒

Fruit scraps 🍌🍊

Eggshells 🥚 (add calcium)

Plant trimmings 🌿

Animal manure (no pet waste) 💩

👉 Role: Provide protein and moisture, feed the microbes that “cook” the compost.

---

🍂 Browns (Carbon – 30%)

Fall leaves 🍁

Twigs & chipped branches 🌳

Sawdust 🪵

Paper 📰

Cotton fabric 👕

Corrugated cardboard 📦

👉 Role: Provide structure and energy, keep compost from getting slimy.

---

🌟 Pro Composting Tip

Aim for 70% Greens + 30% Browns.

Always layer greens and browns to balance moisture and airflow.

If compost smells bad → add more browns.

If it’s too dry & slow → add more greens.

---

#CompostingBasics #BrownsAndGreens #OrganicCompost #ZeroWasteLiving #SoilHealth #GardenTips #EcoFriendlyLiving #SustainableGarden #WasteToResource #CompostBalance

compost

🌱 This chart shows the balance between “Browns” (carbon-rich) and “Greens” (nitrogen-rich) for successful composting. Getting this mix right keeps your compost odor-free, fast-decomposing, and nutrient-rich.

---

🥬 Greens (Nitrogen – 70%)

Grass clippings 🌾

Vegetable scraps 🥕🥒

Fruit scraps 🍌🍊

Eggshells 🥚 (add calcium)

Plant trimmings 🌿

Animal manure (no pet waste) 💩

👉 Role: Provide protein and moisture, feed the microbes that “cook” the compost.

---

🍂 Browns (Carbon – 30%)

Fall leaves 🍁

Twigs & chipped branches 🌳

Sawdust 🪵

Paper 📰

Cotton fabric 👕

Corrugated cardboard 📦

👉 Role: Provide structure and energy, keep compost from getting slimy.

---

🌟 Pro Composting Tip

Aim for 70% Greens + 30% Browns.

Always layer greens and browns to balance moisture and airflow.

If compost smells bad → add more browns.

If it’s too dry & slow → add more greens.

---

#CompostingBasics #BrownsAndGreens #OrganicCompost #ZeroWasteLiving #SoilHealth #GardenTips #EcoFriendlyLiving #SustainableGarden #WasteToResource #CompostBalance

potatoes

🥔 This diagram shows the step-by-step method to grow potatoes in a grow bag. Let’s walk through it technician-style so it’s crystal clear:

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🌱 Step-by-Step Guide

1. Plant the seed potatoes

Place seed potatoes at the bottom of the grow bag.

Cover them with about 4 inches of soil.

Minimum soil temperature: 6°C (40°F).

Make sure they get full sun (at least 6 hours/day).

⚠️ Do not water yet until foliage emerges.

---

2. Wait for sprouting

In about 2–3 weeks, shoots will appear.

Let them grow until they are 4 inches above the soil.

At this stage, start watering daily in dry weather.

---

3. Hill up (first time)

Once sprouts are about 4 inches high, add more soil to the bag.

Leave just the top leaves exposed.

Water thoroughly after adding soil.

---

4. Hill up again (repeat)

Keep adding soil as the shoots grow taller (every time they reach ~4 inches above soil).

Always leave a few inches of green exposed.

Continue watering regularly to keep soil moist, but not soggy.

Stop adding soil once shoots reach the top of the bag, then allow them to bloom and mature.

---

5. Harvest time

“New” potatoes can be harvested around 7–8 weeks after planting.

For full-size potatoes, wait until the plant yellows and withers.

Simply open the grow bag and collect your harvest.

---

🌟 Pro Tips

Use loose, well-draining soil (compost + garden soil mix).

Don’t overwater → potatoes may rot.

Grow bags are reusable → just refresh the soil each season.

---

✅ In short: Potatoes love being buried gradually. The more you “hill up,” the more room they have to grow tubers underground. By harvest time, your grow bag will be packed with spuds! 🥔✨

Ingredients: 

2 cups bread flour (250g)

3 tbsp sugar (40g)

1 tbsp + 2 tsp sweetened condensed milk (25g)

1/2 tsp salt (3g)

1 tsp active dry yeast (4g)

3/4 cup warm milk (180ml)

1.5 tbsp unsalted butter (20g)

Instructions :

1. Mix flour, sugar, condensed milk, salt, yeast, and milk until combined.  

2. Knead until smooth, then add softened butter and knead until elastic and stretchy.  

3. Let dough rise until doubled in size.  

4. Divide into 5–16 balls, rest for 15 minutes.  

5. Shape into balls, place in a baking pan, and let rise for 30–40 minutes.  

6. Sprinkle flour on top and bake at 150°C for 20 minutes.  

Enjoy your soft, fluffy buns!

#bread #milkbread #sweetbread

Cream Pies

Easy Cream Pies you can make at home — simple, no-fuss, but full of flavor:

Recipes👇

1. Pecan Cream Pie

Ingredients:

For the crust:

1 9-inch pie crust (baked), homemade or store-bought

For the filling:

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 1/4 cups heavy cream (cold)

1/2 cup chopped pecans (toasted for extra flavor)

For the topping:

1/2 cup chopped pecans

Optional: drizzle of caramel sauce or whipped cream

Instructions:

Toast the Pecans (optional but recommended): In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Let cool.

Make the Filling:

In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, and mix until well combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Fold in the 1/2 cup toasted chopped pecans.

Assemble the Pie:

Spoon the filling into the baked pie crust and smooth the top.

Chill:

Refrigerate for at least 4 hours, or until set.

Top & Serve:

Sprinkle with remaining pecans just before serving. Add a drizzle of caramel sauce or whipped cream if desired.

2. Chocolate Cream Pie

Ingredients:

For the crust:

1 pre-baked 9-inch pie crust (traditional, graham cracker, or Oreo)

For the filling:

1 cup sugar

1/3 cup cornstarch

1/4 tsp salt

3 cups whole milk

4 egg yolks, lightly beaten

1 1/2 cups semisweet chocolate chips (or chopped chocolate)

1 tbsp butter

1 tsp vanilla extract

For topping:

Whipped cream

Chocolate shavings or cocoa powder (optional)

Instructions:

Make the Chocolate Filling:

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble.

Temper the Eggs:

Slowly whisk a small amount of the hot mixture into the egg yolks to warm them. Then gradually add the yolk mixture back into the pan. Continue cooking and whisking for 2–3 more minutes.

Add Chocolate & Flavor:

Remove from heat. Stir in chocolate chips, butter, and vanilla until smooth and fully melted.

Fill the Crust:

Pour the warm filling into the baked crust. Smooth the top.

Chill:

Cover with plastic wrap (press it onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours or overnight.

Top & Serve:

Top with whipped cream and chocolate shavings before serving.

3. Pineapple Cream Pie

Ingredients:

For the crust:

1 graham cracker pie crust (store-bought or homemade)

For the filling:

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 (20 oz) can crushed pineapple, well-drained

1 tsp vanilla extract

1 tub (8 oz) whipped topping (like Cool Whip), thawed

For topping (optional):

Extra whipped topping

Toasted coconut or pineapple crushed 

Instructions:

Mix the Cream Base:

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla; beat until well combined.

Add Pineapple:

Fold in the well-drained crushed pineapple (press out excess juice with a spoon or cheesecloth if needed).

Fold in Whipped Topping:

Gently fold in the whipped topping until light and fluffy.

Assemble the Pie:

Spoon the mixture into the graham cracker crust and smooth the top.

Chill:

Refrigerate for at least 4 hours or until firm.

Serve:

Top with extra whipped topping, toasted coconut, or a few pieces of pineapple for garnish.

4. Strawberry Cream Pie 

Ingredients:

1 (9-inch) graham cracker crust

1 package (8 oz) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream, whipped (or 1 container whipped topping)

1 cup fresh strawberries, puréed (for pink filling)

½ cup strawberry jelly or jam (melted, for glaze)

Extra whipped cream (for piping on top)

Instructions:

Make filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Add strawberry purée and mix until fully pink. Gently fold in whipped cream until fluffy.

Fill crust – Spoon pink cream filling into crust and smooth the top.

Pipe topping – Fill a piping bag (or zip bag with tip cut off) with extra whipped cream. Pipe swirls, rosettes, or a full layer of whipped cream over the top of the pie.

Glaze – Warm jelly/jam until thin and brush or drizzle lightly over the whipped cream for a glossy finish.

Chill – Refrigerate 3–4 hours or until firm enough to slice.

5. Mocha Cream Pie

Ingredients:

1 (9-inch) graham cracker crust

8 oz cream cheese, softened

½ cup powdered sugar

2 Tbsp cocoa powder

2 tsp instant coffee or espresso powder (dissolved in 1 Tbsp hot water)

1 tsp vanilla extract

1½ cups heavy cream, whipped (divided)

chocolate shavings or cocoa powder for garnish

Instructions:

Make mocha filling – Beat cream cheese, powdered sugar, cocoa powder, and vanilla until smooth. Add dissolved coffee and mix well.

Fold in cream – Gently fold in 1 cup of whipped cream until mixture is fluffy and mocha-colored.

Fill crust – Spread mixture into crust, smoothing the top.

Top with cream – Spread or pipe the remaining whipped cream over the top.

Chill – Refrigerate at least 4 hours (or overnight) to set.

Garnish – Sprinkle with cocoa powder or chocolate shavings.

#fblifestyle #creampie

Recipes

Endless ways to enjoy and appreciate mango.

Recipes 👇

1. Mango Sticky Rice

Ingredients:

For the sticky rice:

1 cup glutinous (sweet) rice

1 ¼ cup coconut milk

¼ cup sugar

¼ tsp salt

For the coconut sauce:

½ cup coconut milk

1 tbsp sugar 

Pinch of salt

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Toppings:

2 ripe mangoes, sliced

Toasted sesame seeds 

Instructions:

1. Soak and cook the sticky rice:

Rinse the rice until water runs clear. Soak in water for at least 4 hours or overnight. Steam the rice for 25–30 minutes until tender. (You can also use a steamer basket lined with cheesecloth.)

2. Make the coconut rice mixture:

In a saucepan, heat 1 ¼ cup coconut milk with sugar and salt. Stir until dissolved. Don’t boil. Pour this over the cooked hot rice. Mix gently, cover, and let sit for 20–30 minutes to absorb.

3. Make the coconut sauce:

In a small saucepan, heat ½ cup coconut milk with sugar and salt. Add cornstarch slurry if using. Simmer until slightly thickened.

4. Assemble:

Serve a scoop of sticky rice with mango slices. Drizzle with coconut sauce and top with sesame seeds and fresh mint if desired. Enjoy!

2. Korean Mango Bingsu 

Ingredients:

2 cups milk (or sweetened milk) — frozen and shaved

1 ripe mango, diced

2–3 tbsp sweetened condensed milk

1 scoop vanilla, mango ice cream or whipped cream (optional)

Mango syrup or puree (optional, for drizzling)

Mint leaves or extra mango for garnish

Instructions:

Freeze milk: Pour milk into a shallow tray and freeze until solid. Then shave using a blender or ice shaver.

Prepare mango: Dice fresh ripe mango and chill.

Assemble: In a bowl, layer the shaved milk ice, top with mango cubes, drizzle with condensed milk, and add a scoop of ice cream.

Optional: Drizzle mango syrup and garnish with mint leaves.

Serve immediately and enjoy cold!

3. Mango Sago 

Ingredients:

3 large ripe mangoes, peeled and diced (reserve a few cubes for topping)

1 cup small sago (tapioca pearls)

1 cup nata de coco, drained

1 cup evaporated milk (or whole milk)

1 cup condensed milk (adjust for sweetness)

1 can cup coconut milk 

Crushed ice or chilled water (as needed)

Instructions:

Cook the sago: Bring a pot of water to boil. Add sago and cook for about 10–15 minutes, stirring occasionally. Turn off heat, cover, and let sit for another 10 minutes until pearls turn translucent. Rinse under cold water and drain.

Prepare the mango base: 

Option 1 (Creamy): Blend 2 mangoes with evaporated milk, condensed milk, and coconut milk until smooth.

Option 2 (Chunky): Skip blending and just use diced mangoes mixed directly into the milk mixture for a fruitier texture.

Assemble the dessert: In a large bowl, combine mango cream mixture, cooked sago, nata de coco, and diced mango cubes. Mix gently until well combined.

Chill & serve: Refrigerate for at least 1 hour before serving. Serve in cups or bowls, topped with extra mango cubes. Add crushed ice for an even cooler treat.

4. Mango Cheesecake 

Ingredients:

Crust

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

Cheesecake Filling

16 oz (450 g) cream cheese, softened

¾ cup sugar

1 cup mango puree (from ripe mangoes)

3 large eggs, room temp

1 tsp vanilla extract

½ cup sour cream or heavy cream

Mango Topping

1 cup mango puree

2 tbsp sugar (adjust to sweetness of mango)

1 tsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Fresh mango slices for garnish

Instructions

1. Make the Crust. Mix graham cracker crumbs, sugar, and melted butter until sandy. Press into the bottom of a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes. Cool slightly.

2. Make the Filling. Beat cream cheese and sugar until smooth. Add mango puree, vanilla, and sour cream/heavy cream. Mix well. Add eggs one at a time, mixing on low (don’t overmix). Pour batter into the crust.

3. Bake. Place pan in a larger pan with hot water (water bath). Bake at 325°F (160°C) for 50–60 minutes, until the center is just set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour. Chill in fridge at least 4 hours or overnight.

4. Mango Topping. In a saucepan, heat mango puree with sugar. Add cornstarch slurry if you want it thicker. Cool before spreading over cheesecake. Top with fresh mango slices before serving.

Tip: For a no-bake version, use whipped cream + gelatin with mango puree for the filling instead of baking.

5. Mango Lassi (Indian mango drink)

Ingredients:

1½ cup Mangoes chopped or 1 cup canned mango pulp

¾ cup plain or Greek yogurt 

¾ cup whole milk or milk of your choice

1 tablespoons sugar or honey

¼ teaspoon cardamom powder 

1 cup ice cubes 

To a blender jar, add mangoes, yogurt, milk, cardamom powder and sugar.

Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.

Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. 

Pour Mango Lassi to serving glasses and garnish with mint. Enjoy

#fblifestyle #mangodessert #mangolovers

Homemade BUTTER

Homemade BUTTER

* 2 cups heavy cream 

* A pinch of salt (optional)

Instructions:

1. Whip the cream: Use a stand mixer or electric whisk. First, it becomes whipped cream, then stiff peaks, and finally, it separates into butter and buttermilk.  

2. Strain the buttermilk: Use a fine mesh cloth or sieve. You can save it for other recipes if you like.  

3. Rinse the butter: Knead it in ice-cold water to remove any leftover buttermilk. Change the water a few times until it stays clear.  

4. Shape the butter: Form it into a block with your hands on a clean surface.  

Storage: 

Fridge: Keeps for 1-3 weeks, depending on freshness and how well the buttermilk was removed.  

Freezer: Wrap in beeswax or a sealed bag. Store for up to 6 months. Thaw in the fridge overnight before using.

Hair Serum

🌿 Homemade Hair Serum (For Hair Growth & Shine)

Ingredients

2 tbsp rice

1 tbsp curry leaves

1 tbsp flax seeds

1 tsp nigella seeds (kalonji)

1 tsp fenugreek seeds (methi)

1 cup water

2 tbsp coconut oil (or any carrier oil like olive/almond oil)

Few drops of vitamin E oil (optional, for extra nourishment)

Method

1. Boil the base

In a saucepan, add rice, flax seeds, fenugreek seeds, curry leaves, and nigella seeds.

Pour in 1 cup water and boil on low flame until the water reduces to half and turns slightly sticky.

2. Strain the serum

Let it cool a bit, then strain the liquid using a muslin cloth or fine sieve.

You’ll get a light, gel-like consistency.

3. Enrich with oils

Add coconut oil (or your chosen oil) and mix well.

If you like, add 3–4 drops of vitamin E oil for extra shine and protection.

4. Store properly

Transfer into a clean glass bottle.

Keep in the refrigerator for up to 7–10 days.

How to Use

Take a few drops of serum and apply to scalp and hair strands after washing.

Massage gently and leave it on (no need to rinse).

Use 2–3 times a week for best results.

✨ This serum helps reduce hair fall, promotes growth, controls frizz, and adds natural shine.