I found this in my ex husbands backyard and he said I could have it but idk if it would be worth all the work. I dont see any cracks, but I am also not very knowledgeable about cast iron. I can take better pics if needed.

Simply forgot it was on the stove and now it looks like this. Should I do a reasoning of it? It is from Field Company.

i already lessened the baking powder but it still ended up like this, i use steam as my heat source cause we dont have a high quality oven yet.

A few recent cakes. 😇

I'm 4th week into my most recent meal prep journey..

2100 calories, 152g protein, 193g carbs, 79g fat per day for 4 days. I do 4 days because there's always something - lunch meeting, dinner w friends, etc that have 1 or 2 of those things, I'm good until Friday lunch-ish. Some people also asked why 2,100 - it gives me flexibility to have those lunches/dinners without too much restriction. I know generally what to order for lower calorie/higher protein food, and having a couple of dishes that are 400-500 calories over (so 1000 calories over) what these are, I'd only average ~200-300 calories more per day. It's not the end of the world for me.

Posting video in reply (i can't seem to attach it here)

This week's lineup:
• Loaded sweet potato with spiced beef and beans
• Creamy gochujang gnocchi with ground beef
• Bulgogi rice bowl
• Protein coffee cake with monk fruit (snack)
• Strawberry protein mousse (dessert)

** I had the protein coffee cake with monk fruit after lunch today... I personally wouldn't make it again so proceed with caution if you're making it haha

recipes ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

Loaded sweet potato with spiced beef and beans

Makes 4 servings

693 kcal · 40g protein · 66g carbs · 31g fat per serving

🛒 Ingredients

• 160g black beans, tinned, drained
• 1 chilli powder, to taste
• 40g mature cheddar, grated
• 1 cumin, to taste
• 800g sweet potatoes
• 600g beef mince (5% fat), 5% fat
• 100g avocado
• 1 (~0g) salt, to taste
• 1 (~0g) black pepper, to taste
• 1 smoked paprika, to taste
• 160g sweetcorn, tinned, drained </aside>

Instructions

1. Preheat your oven to 180°C (360°F). Allow about 10 minutes for it to come to temperature.
2. Place the sweet potatoes in an oven-safe dish and bake at 180°C (360°F) for approximately 50 minutes, until completely soft when pierced with a skewer or knife.
3. Heat a large pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over. This takes around 8–10 minutes.
4. Add the smoked paprika, cumin, and chilli powder to the browned beef and stir to coat. Add the drained sweetcorn and black beans. Season with salt and pepper, stir everything together, and cook for a further 1 minute until warmed through.
5. Once the sweet potatoes are baked, slice each one open lengthways. Spoon the spiced beef mixture evenly over each potato. Top with the avocado and grated cheddar, then portion into meal-prep containers.

Creamy gochujang gnocchi with ground beef

Makes 4 servings

556 kcal · 33g protein · 49g carbs · 25g fat per serving

🛒 Ingredients

• 1 cup (~226g) low fat cottage cheese
• 0.5 tsp (~1g) black pepper
• 2 whole (~30g) scallion, sliced, for topping
• 1 tbsp (~17g) white miso paste
• 2 tbsp (~30g) water, for beef seasoning
• 2 tbsp (~36g) gochujang
• 1 tbsp (~9g) sesame seeds, toasted, for topping
• 4 clove (~12g) garlic, crushed
• 1 tbsp (~14g) toasted sesame oil
• 2 tsp (~4g) ginger, minced
• 1 lb (~454g) gnocchi
• 2 tbsp (~32g) balsamic vinegar
• 0.25 cup (~59g) water, for sauce
• 1 tsp (~3g) gochugaru, Korean chili flakes, for topping
• 2 tbsp coconut aminos
• 1 lb (~454g) extra lean ground beef </aside>

Instructions

1. In a blender, combine the low fat cottage cheese, gochujang, white miso paste, and water. Blend until completely smooth and creamy. Set aside.
2. Fill a large pot with salted water and bring it to a boil.
3. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and fully cooked through. Drain any excess fat if needed.
4. Add the coconut aminos, balsamic vinegar, water, toasted sesame oil, black pepper, crushed garlic, and minced ginger to the cooked beef. Stir to combine and cook for another minute until fragrant.
5. Once the water is at a full boil, add the gnocchi and cook for a couple of minutes until they float to the surface.
6. Before draining, scoop out about 1 cup of the starchy cooking water and set it aside. Then drain the rest of the gnocchi in a colander.
7. Return the drained gnocchi to the pot over low heat. Add the blended cottage cheese sauce and about three-quarters of the seasoned beef. Add a few tablespoons of the reserved pasta water and stir everything together until the sauce is smooth and creamy. Add more pasta water as needed to loosen the sauce.

Bulgogi rice bowl

Makes 4 servings

528 kcal · 41g protein · 65g carbs · 11g fat per serving

🛒 Ingredients

• 8 tbsp (~128g) soy sauce
• 2 whole (~220g) yellow onion, thinly sliced
• 1.33 cup (~247g) jasmine rice, uncooked, washed
• 2 tsp (~5g) black pepper
• 1.33 tbsp (~18g) sesame oil
• 1.33 tbsp (~28g) honey
• 2 tsp (~6g) sesame seeds
• 20 oz (~567g) eye of round beef, thinly sliced, shabushabu style
• 0.67 cup (~166g) beef bone broth
• 4 tsp (~11g) garlic, minced
• 2 whole (~30g) green onion, thinly sliced </aside>

Instructions

1. Thinly slice both the yellow onion and the green onion. Keep them separate — the yellow onion goes into the rice cooker, and the green onion is reserved as a topping.
2. Rinse the jasmine rice under cold water, swirling with your hand, until the water runs mostly clear. Drain well.
3. In a mixing bowl, combine the thinly sliced beef with the honey, minced garlic, soy sauce, sesame oil, and black pepper. Toss well to coat every slice evenly.
4. Add the washed rice, beef bone broth, sliced yellow onion, and the marinated beef (along with any remaining marinade) to the rice cooker. Close the lid and cook on the standard white-rice setting for about 30 minutes until the rice is cooked through and the beef is tender.

Strawberry protein mousse

Makes 4 servings

258 kcal · 26g protein · 12g carbs · 12g fat per serving

🛒 Ingredients

• 920g plain Greek yogurt
• 40g sugar-free strawberry Jello powder, 1 package sugar-free
• 4 cup (~947g) boiling water </aside>

Instructions

1. Add 1 cup of boiling water to the Jello powder in a bowl and whisk until completely dissolved.
2. Let the dissolved Jello mixture sit at room temperature for 20–30 minutes until it has cooled down but not yet set.
3. Add the Greek yogurt to the cooled Jello mixture and whisk well until fully combined and smooth. Transfer to a serving bowl or container and refrigerate for at least 2 hours to set.

Protein coffee cake with monk fruit

Makes 1 serving

231 kcal · 49g protein · 4g carbs · 1g fat per serving

🛒 Ingredients

• 17g instant coffee
• 50g granulated monk fruit sweetener
• 300 ml (~308g) egg whites
• 60 ml (~60g) hot water
• 20g vanilla protein powder, for drizzle </aside>

Instructions

1. Preheat your oven to 180°C (355°F). Line a baking dish or loaf tin with parchment paper.
2. Pour the egg whites into a large bowl and beat with an electric mixer for around 5 minutes until stiff peaks form.
3. In a separate bowl, combine the instant coffee, granulated monk fruit sweetener, and hot water. Stir until fully dissolved and slightly thickened.
4. Gently fold the coffee mixture into the whipped egg whites using a spatula. Work slowly and carefully to preserve as much air as possible — don't overmix.
5. Pour the batter into the lined baking dish or loaf tin. Place in the preheated oven and bake for 12 minutes until lightly set on top.

I made this special cake for my little cousin sister with lots of love and care. Every detail was piped and decorated by hand, and I'm really happy with how it turned out. Baking and decorating cakes is something I truly enjoy, and over time I've made many custom cakes for my relatives and friends. Creating beautiful cakes that bring smiles to people's faces is one of my favorite things to do.

🎂 Cake Details

Cake Type: Round celebration cake

Cake Sponge: Soft vanilla sponge (it could also be chocolate if preferred)

Filling: Fresh whipped cream or buttercream layered between the sponge

Outer Frosting: Smooth buttercream finish

Top Design: Sky-blue buttercream with a hand-painted texture

Main Decoration: A beautiful dress made entirely with red buttercream flower piping

Character Topper: Printed edible image of a girl from the back, making the flower dress the main attraction

Border: Green buttercream leaf piping around the bottom edge

Extra Decoration: Silver sugar pearls and green buttercream buds for an elegant finish

Cake Board: Gold cake board to give it a premium presentation

This floral gown design takes patience and careful piping because each flower petal is individually made to create the dress effect. The combination of blue, red, green, and white gives the cake a vibrant and elegant look that's perfect for birthdays or special occasions.

I'm always happy to bake cakes for my family, relatives, and friends because seeing their happiness makes all the effort worthwhile. ❤️🎂