delicious golden googy treats :hungry

You can watch it full preparation on youtube, please search #BhumiskitchenandlifestyleThis baby food Premix is for those babies whose age is between 6 month upto 2 years. Once you prepare this Premix Powder and Make instantly and feed your babies. It can be store for 1 month

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.Only salt the cucumber. The water released from the vegetables you've salted is essentially their juice, so generally we use that too in the brine, but we want to retain the white color of the pear, so for this recipe we won't dehydrate it. The sugar is not used as a sweetener, but is necessary to help the fermentation process, so please be sure to add it. Recipe by Heartful Kitchen Rei

Shinkou-nashi variety Asian pears are huge, and weigh more than 1000 g per fruit. My husband and I couldn't finish one between the two of us, so I cooked the leftover half to top plain yogurt. This is really easy, and healthy too. You just need 6 grams of granulated sugar for the caramel.You only need one pan for this. After mixing the pear, caramel and rum sauce, cover with a piece of aluminum foil and let the flavors permeate the pear with residual heat. We like to have it on plain yogurt sprinkled with cinnamon powder. Recipe by Ekekohonnpo

Just messing around with ingredients at home and made something delicious!

While I was making a lot of sweets using kabocha squash, I adapted this certain recipe I made before, "Cinnamon & Apple Pancake Mix Cake in a Frying Pan", wondering what it'll taste like if I combine apple and kabocha.During Step 1, please adjust the amount of water to be added and heating time according to the kind of kabocha squash you're using (i.e. the amount of water it contains).Please adjust the baking time while keeping an eye on the cake to make sure it doesn't burn, since there's going to be a difference in its browning depending on the size/material of the frying pan and how you control the heat. For 20 cm [7.9 in] diameter frying pan and lid. Recipe by Hokkori-no

#GoldenApron23Week 5 challenge ingredient: celeriacThis recipe’s celeriac you can use celery to replace!

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

This is my favourite smothies. Easy and quick to make it. Also high of fiber. Usually I eat for break fast

This is my baby's favorite vegetable puree.