I’ve been really enjoying baking (and eating 😆) these sweet potato brownies 🤤 They’re pretty guilt-free too—no refined sugar, just natural sweetness from the sweet potatoes and a bit of honey. They’re definitely different from regular brownies, but as someone with a big sweet tooth, this has been such a great alternative! Here’s the recipe if you’re interested 😊 Note: I get the best results using Beni Haruka sweet potatoes, but regular orange sweet potatoes work well too. Purple sweet potatoes are okay, but a bit more starchy and not as sweet for my liking. Hope you enjoy baking! 💛 Sweet Potato Brownies Ingredients * 250 g cooked sweet potato (mashed smooth) * 2 eggs * 60 g peanut butter (or any nut butter) * 40 g cocoa powder * 40–60 g honey (adjust to taste) * 1 tsp vanilla * ½ tsp baking soda * Pinch salt Optional: * 40–60 g dark chocolate chips (70%+) * 1–2 tbsp milk (if batter too thick) ⸻ Method 1. Prep * Preheat oven to 180°C * Line a small baking pan (8x8”) ⸻ 2. Mix 1. Mash sweet potato until very smooth 2. Add: * eggs * peanut butter * honey * vanilla 3. Mix in: * cocoa * baking soda * salt Batter should be thick but spreadable ⸻ 3. Bake * Pour into pan * Bake 20–25 minutes Center should be slightly soft (fudgy) ⸻ 4. Cool (important) * Let cool at least 20–30 minutes texture sets as it cools #foodstr #zapcooking #bakestr

#sourdough pizza 🍕 #foodstr

Cinnamon buns 🙂‍↕️ #foodstr

Ayam Masak Merah with Nasi Minyak (Malay ghee rice) for dinner tonight. A classic Malay chicken dish in a rich, slightly sweet and spicy tomato-based sauce, with fragrant ghee rice. I added a bit of oats to the rice for extra texture. 🍗 😋 #foodstr

อย่างสีเหลือง 💛😝 My first mango sticky rice — just a warm-up for the season! 🥭 #foodstr #siamstr #flowerstr

I usually make Thai-style crispy pork belly, but this time I tried the Hong Kong style. I think the main difference is that Thai-style has puffier skin and is great for using in other dishes like pad kra pao or noodles. The Hong Kong style has thinner, crispier skin, with juicier meat and more flavor—it’s perfect on its own. I also made a bok choi dish and some shu mai to give the meal a Cantonese/Hong Kong vibe. Honestly, the shu mai looked really cute one by one… but all together they kind of gave off Halloween vibes 🤣 #foodstr

Beef noodles and Khanom Kluay (ขนมกล้วย) - Thai steamed banana cake 🥩 🍌 #foodstr #siamstr

Feeling loaf today 🍞💕 #sourdough #foodstr

Sunday breakfast; shakshuka, pita bread and leftover 🍳 #foodstr

Spinach Gratin 😌 #foodstr

I added some dark rye, wheat germ, and psyllium husks to the dough for a little extra fiber. I expected it to be denser, but the crumb turned out really nice—light and chewy. The crust is thin and crispy too. My husband smeared a generous amount of butter on a thick slice, added a drizzle of honey, and a pinch of salt… chef’s kiss! 💋 #sourdough #foodstr

Moo Krob 🐖 crispy pork belly with nam jim jaew and nam jim seafood. Nam jim seafood is a bright, spicy Thai dipping sauce usually served with seafood. It’s punchy and fresh, with lime, chili, garlic, and herbs. I know it sounds a bit odd to pair a seafood sauce with rich, crispy pork belly… but trust me, it’s soooo good together! The freshness cuts through the richness perfectly 😋 #foodstr #siamstr

My neighbor dropped off these beautiful homegrown tomatoes and Thai eggplant. Not quite sure what to do with them yet. Fresh #sourdough bread is out of the oven, coffee is brewing, so I’ve got some time to think 😋☕ #foodstr

Steak, red wine jus, Yorkshire puddings and some corn salad 😋 #foodstr

Valentine’s dinner 💕 Heart-shaped pasta with a rich meat sauce inspired by beef bourguignon, bolognese, and ragù. For dessert, I made a banoffee pie—dangerously good. We devoured it! Happy Valentine’s Day to you all! May the love be with you 💖 #foodstr

บอกรักที่ไม่มีคำว่ารัก น้ำตาไหลเลยค่ะ ซึ้งใจ ❌ เมื่อยมือ ✅ #siamstr

Valentine’s is just around the corner! I’m sending you a small loaf with big love! 🫶🏽 #sourdough #foodstr

Chili con carne, rice and some corn salad #foodstr