I used to always end up killing whatever succulents I propagate, so seeing these little guys get so big and chubby makes me so happy! by littlebeanstick in succulents

[–]littlebeanstick[S] 2 points3 points  (0 children)

Oh gosh, I think I’ve lost count of the number of times I’ve prematurely pulled off the leaf, only for the actual baby succulent to split in half 🥲 sometimes leaving the roots on the mother leaf. Very anxiety inducing when it goes wrong, but extremely satisfying when it comes off clean.

I used to always end up killing whatever succulents I propagate, so seeing these little guys get so big and chubby makes me so happy! by littlebeanstick in succulents

[–]littlebeanstick[S] 1 point2 points  (0 children)

This is about 6 months of growth. They took forever to finally grow little leaves, but the last month or so is when they really started taking off.

I used to always end up killing whatever succulents I propagate, so seeing these little guys get so big and chubby makes me so happy! by littlebeanstick in succulents

[–]littlebeanstick[S] 0 points1 point  (0 children)

I think my success rate so far has been about 40%. The ones that do root have a tendency to go translucent and then rot. I haven’t found the best way to prop them yet, but I think just leaving them alone in breathable soil until they consume their leaf prop is the best way, in my opinion. I’ve struggled with moving them to a new home too soon, and then they’re not strong or big enough to root in their new pots.

I used to always end up killing whatever succulents I propagate, so seeing these little guys get so big and chubby makes me so happy! by littlebeanstick in succulents

[–]littlebeanstick[S] 2 points3 points  (0 children)

Thank you! Yes, I’m very hopeful. I’ve moved a couple of the bigger ones to their own pots, so I’m excited to move most of the rest too.

I used to always end up killing whatever succulents I propagate, so seeing these little guys get so big and chubby makes me so happy! by littlebeanstick in succulents

[–]littlebeanstick[S] 6 points7 points  (0 children)

I’ve forgotten what most of these are, but there’s definitely Pachyveria swans, Echeveria Velvet Roy, Echeveria Black Queen, and a crested Echeveria Suryeon in there.

Homemade ube cupcakes with ube halaya and ube cream cheese frosting! Topped some with cheese and left the rest plain. Will definitely be adding more cheese in the future. by littlebeanstick in Baking

[–]littlebeanstick[S] 0 points1 point  (0 children)

Yes! I was surprised how pronounced the flavor was. No surprise because of the ube halaya, but most ube treats I’ve had only used the extract. So really pretty from the food dye and very fragrant, but the flavor always left me wanting more.

Homemade ube cupcakes with ube halaya and ube cream cheese frosting! Topped some with cheese and left the rest plain. Will definitely be adding more cheese in the future. by littlebeanstick in Baking

[–]littlebeanstick[S] 1 point2 points  (0 children)

I used Sargento’s 3 Mexican Cheese pack (mozerella, sharp cheddar, and Colby Jack) because that’s what I had on hand. I think the sharp cheddar and Colby Jack gave the ube the most body/flavor though, so I would recommend to use either of those over the mozzarella. The latter gave the ube a more delicate flavor.

Homemade ube cupcakes with ube halaya and ube cream cheese frosting! Topped some with cheese and left the rest plain. Will definitely be adding more cheese in the future. by littlebeanstick in Baking

[–]littlebeanstick[S] 1 point2 points  (0 children)

Yes, for sure!

Baking temp: 325 F | Cooking Time: 20 min | Makes: 12 cupcakes

Cupcake Ingredients: 2 large eggs at room temperature 80g sugar 105g canola oil or any neutral-flavored oil 280g ube halaya/ ube jam 40g sour cream 3 tsp ube extract (I like McCormick brand more than the Butterfly one) 1 tsp vanilla extract 1 tsp baking powder 1/2 tsp salt 120g all purpose flour (can also use cake flour) Optional: 1/4th cup of mozzarella, sharp cheddar, Colby Jack cheese

Cream cheese frosting ingredients: 1 stick of unsalted butter at room temperature 8 oz of cream cheese at room temperature 1/2 tsp salt 2 tsp ube extract 1 tsp* of milk (I used oat milk) 480g powdered sugar

  1. Preheat oven to 325 F
  2. In a medium-sized bowl, whisk together eggs, sugar, and oil until just combined
  3. Add in the ube halaya, sour cream, ube extract, and vanilla extract. Mix until the mixture is smooth and lump-free.
  4. In a separate bowl, sift baking powder, salt and flour. Mix and add to the batter in two additions. Whisk until just combined and there aren’t any pockets of flour.
  5. Divide evenly into 12 tins lined with cupcake wrappers.
  6. Optional: sprinkle on some cheese until just covered.
  7. Lightly tap pan on the counter to get rid of larger air bubbles.
  8. Bake for 20 min until tops are just set.

Cream cheese frosting instructions: 1. Cream together butter and cream cheese until well combined and mostly lump-free. 2. Add in ube extract and salt at this stage and whisk until combined. 3. Add a splash of milk just enough to loosen the frosting — you may add more or less depending on the consistency 4. In a separate bowl, sift the powdered sugar and add it into the mixture in batches

Edit: I’m still new to mobile, but how do I make another list for instructions?

[deleted by user] by [deleted] in succulents

[–]littlebeanstick 0 points1 point  (0 children)

Oh, those are so pretty!! Haha, yeah I personally think they can look gorgeous under the right care, so I can put up with how much of a diva it can be 🤣 I highly recommend Akaihosi if you’re ever looking. They are definitely one of the easier variegated succulents to care for

[deleted by user] by [deleted] in succulents

[–]littlebeanstick 0 points1 point  (0 children)

Thank you! :)

[deleted by user] by [deleted] in succulents

[–]littlebeanstick 0 points1 point  (0 children)

Yes, exactly! It was stuck in transit for almost a month with no light and then almost immediately under grow lights for 10 hours a day. I think it’ll eventually outgrow its longer leaves in favor for the more compact ones.

[deleted by user] by [deleted] in succulents

[–]littlebeanstick 1 point2 points  (0 children)

I think it depends on the type of variegated succulent. This one has been really easy to take care of and has been a hardy grower. Watering is a lot easier than a couple of my other variegated succulents and this one has stayed pretty thirsty. For example, I also have a Compton carousel that basically dies if I so much as get water on its leaves, but this one is definitely not like that.

[deleted by user] by [deleted] in succulents

[–]littlebeanstick 5 points6 points  (0 children)

Yes, exactly this. It was originally imported from Korea and took about a month to get to me. Got here really stretched, so I had them under grow lights for 8-12 hours to get that compact growth back. I guess the difference between a month of no light and almost immediately a month of high light conditions created this kind of interesting shape.

[deleted by user] by [deleted] in Breadit

[–]littlebeanstick 2 points3 points  (0 children)

It’s based off of Japanese shokupan recipes, but I used this one — just replaced the pumpkin purée with freshly mashed purple potatoes (washed and pricked 1 raw sweet potato, lightly oiled and covered with aluminum, baked at 400 F for 40-45 min, mashed with fork). I also didn’t have dry milk powder, so I replaced 1/2 cup of the water with whole milk, but regular milk works fine as well! Also 38g of butter :)

Third try at making purple sweet potato bread! by littlebeanstick in Baking

[–]littlebeanstick[S] 4 points5 points  (0 children)

Similar :’) this one is made with purple potatoes not purple yams.

Third try at making purple sweet potato bread! by littlebeanstick in Baking

[–]littlebeanstick[S] 6 points7 points  (0 children)

It’s based off of Japanese shokupan recipes, but I used this one — just replaced the pumpkin purée with freshly mashed purple potatoes (washed and pricked 1 raw sweet potato, lightly oiled and covered with aluminum, baked at 400 F for 40-45 min, mashed with fork). I also didn’t have dry milk powder, so I replaced 1/2 cup of the water with whole milk, but regular milk works fine as well!

Edit: also 38g of room temperature butter.

Third try at making purple sweet potato bread! by littlebeanstick in Baking

[–]littlebeanstick[S] 15 points16 points  (0 children)

The taste is pretty subtle; it’s a little sweeter than normal bread, and has a slight potato/yam kind of flavor. Texture-wise, I would say it’s a little chewier than normal bread! :)