PUFFOCALYPSE

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🌿 Chocolate Pancake Cake 🥞🍫 🎂 No-bake cake with thin chocolate layers, fluffy sour cream filling, and rich chocolate glaze on top🤎 Full step-by-step recipe + details on decarbing, oil🌱✨, and more — all on our Patreon, link in bio 💚 Your support keeps us going ☮️

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🌱 Caramel Peanut Cheesecake 🥮🥜 A cheesecake made with homemade farmer’s cheese, chocolate cookie crust, and a gooey caramel peanut topping 🤤 Crust: • Crackers / cookies – 150 g • Powdered sugar – 1 tbsp • Cocoa powder – 1 tbsp • Butter 🌱 – 50 g I crushed the crackers into fine crumbs, mixed them with cocoa powder and powdered sugar, then poured in the melted butter 🌱. Pressed the mixture into a springform pan to form the crust with edges. Baked it in a preheated oven at 160°C for about 5 minutes to set. Cheesecake filling: • Soft farmer’s cheese – 250 g (I used homemade) • Heavy cream (35%) – 60 ml • Egg – 1 • Powdered sugar – 1 tbsp 🤍Homemade farmer’s cheese: I make own cheese using milk and lime juice. For 3 L of 3.5% milk, I added the juice of ~2.5 limes (lemon works too). Heat the milk until hot (don’t boil), then stir in lime juice — the curds will separate from the whey. Once it fully curdles, I add a pinch of salt and let it cool in the whey to room temp. The curds sink to the bottom, then I strain and let them rest until excess whey drains out. For the filling, I blended my farmer’s cheese with egg, powdered sugar, and heavy cream until smooth. Poured it into the chocolate crust and baked the cheesecake at 160°C for 1 hour. Caramel topping: • Sugar – 100 g • Heavy cream (35%) – 100 ml • Butter – 30 g • Salt – a pinch • Peanuts – 100 g For the caramel, I melted sugar until golden and liquid, then slowly poured in hot cream (careful, it bubbles a lot!). Removed from the heat, stirred in cold butter and a pinch of salt. Let the caramel cool to room temperature, then mixed in the peanuts. Spread evenly over the baked cheesecake. We tried the cheesecake fully chilled – sooo delicious 🤤 💚💚💚 Find the butter🌱 recipe and more on our Patreon – link in bio, your support helps us keep going ✌🏻

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🌱 Carrot Cookies 🥕🍪 Autumn spiced oatmeal cookies with carrot and honey. Ingredients: • Carrot – 80 g • Butter 🌱 – 40 g • Sugar – 1 tbsp • Honey – 30 g • Spices (I used cinnamon and ground ginger) • All-purpose flour – 70 g • Rolled oats – 30 g • Baking powder – ½ tsp • Salt – a pinch First, I grated the carrot finely, then mixed it with soft butter, sugar, honey, and my favorite spices until smooth. I added rolled oats, flour, baking powder, and a pinch of salt, then kneaded the dough and let it rest in the fridge for 20 minutes. Once chilled, I shaped the dough into even balls, flattened them into cookies, and topped with chocolate chips. Baked at 170°C (340°F) for about 30 minutes. 💚💚💚 Find the butter🌱 recipe and more on our Patreon – link in bio, your support helps us keep going ✌🏻