Food Fab Creations

05/05/2025

🌶️🧀 Ultimate Sourdough Discard Jalapeño Popper Pull-Apart Bread 🧀🌶️

Ingredients:

For the Dough:

2 cups all-purpose flour

1/2 cup sourdough discard (unfed)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Greek yogurt or buttermilk

2 tablespoons melted butter

For the Filling:

6 slices bacon, cooked and crumbled

2–3 fresh jalapeños, finely chopped (remove seeds for less heat)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika (optional)

For Topping:

2 tablespoons melted butter

Extra shredded cheese and sliced jalapeños for garnish

Directions:

Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment.

Make the Dough: In a large bowl, mix the flour, baking powder, baking soda, and salt. Add sourdough discard, yogurt (or buttermilk), and melted butter. Mix until a soft dough forms. Knead briefly on a floured surface just until smooth. Let it rest while you prep the filling.

Prepare the Filling: In a bowl, mix together cream cheese, cheddar, crumbled bacon, jalapeños, garlic powder, and smoked paprika until well combined.

Assemble the Bread: Roll out the dough into a rectangle about 1/4-inch thick. Spread the jalapeño popper filling evenly across the surface. Cut the dough into strips (about 3 inches wide), stack the strips, then cut the stack into squares. Layer the squares upright into your prepared pan like a deck of cards.

Top and Bake: Brush the top with melted butter and sprinkle on extra cheese and jalapeños if desired. Bake for 30–35 minutes or until golden brown and bubbly. Tent with foil halfway through if it browns too quickly.

Cool and Serve: Let it cool for 5–10 minutes, then pull apart and enjoy warm. Perfect for dipping in ranch, sour cream, or more cream cheese!

04/21/2025

Started doing it like my mom taught me—been making it this way for over 34 years, true old school lol
Makes 2 round loaves
2 cups water
1 cup starter
5 cups flour
1/2 tbsp salt
You can use half white flour, half whole wheat—whatever you like
I begin around 7 pm
In a big bowl, combine water and starter, whisk it, then mix with your hands—it’s all about feel lol
Add flour and salt, and mix until smooth! While mixing in the flour, if it feels a bit dry, add more water a little at a time—my dough leans sticky. That makes the loaf fluffy and airy
Cover it and let it sit on the counter overnight
YES—no stretch and folds at all!!!
By around 7am, I shape 2 loaves and place them in bannetons or bowls—whatever you have
If I know I’ll be busy, I put them in the fridge and bake later in the day—up to 2 days
Or you can leave them on the counter, covered, for 2 hours
Preheat your oven with the pan inside
Take the loaves out of the bannetons, turn them onto parchment, and place in the pan—after 6 minutes, remove the lid, make slits or score, cover again, and bake another 30 minutes
Remove the lid and bake for 15 more minutes
TIP:
To prevent the bottoms from burning, I slide a cookie sheet on the bottom rack during baking
Happy baking—hope this helps ❤️

04/18/2025

🍯💜 Honey Lavender Ice Cream 💜🍯

Ingredients:

2 cups heavy cream

1 cup whole milk

½ cup honey (preferably a mild, floral variety like clover or wildflower)

2 tbsp dried culinary lavender

4 large egg yolks

1 tsp vanilla extract

Pinch of salt

Directions:

Infuse the Cream:
In a medium saucepan, combine the heavy cream, whole milk, honey, and lavender. Heat gently over medium heat until steaming but not boiling. Once hot, remove from heat, cover, and let the lavender steep for 20–30 minutes.

Strain and Reheat:
Strain out the lavender using a fine mesh sieve, pressing lightly to extract all the flavor. Return the infused cream mixture to the saucepan and reheat until just steaming again.

Temper the Egg Yolks:
In a mixing bowl, whisk the egg yolks with a pinch of salt until smooth and pale. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to prevent curdling.

Cook the Custard:
Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon—about 5–7 minutes. Do not let it boil!

Finish the Base:
Remove from heat and stir in the vanilla extract. Pour the custard into a clean bowl and cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Churn & Freeze:
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes. Transfer to a freezer-safe container and freeze for 2–4 hours until firm.

Serve & Swoon:
Scoop into bowls or cones and enjoy the creamy, floral goodness! Garnish with a drizzle of honey or a sprinkle of dried lavender if you're feeling fancy.

Nutritional Information:

⏰ Prep Time: 30 mins | 🔥 Cook Time: 10 mins | ⏳ Chill + Freeze Time: 6–8 hours
⚡ Calories per serving: Approx. 300–350 | 🍽️ Servings: 6–8

01/25/2025

https://healthline-store.com/sourdough-discard-chocolate-chip-cookies/?fbclid=IwY2xjawIBwj5leHRuA2FlbQIxMQABHT4tkU-hyRVt6lm2East5q8PxgDPUdJ2o8WckH1qlUjHaW3Efi7jStEhZg_aem_I8wJp07XqoQqk-ybJ79ADw

Craft chewy sourdough chocolate chip cookies with a unique tang! This recipe uses sourdough discard for tender, flavorful cookies.

01/20/2025

I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).
I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese. Do not use pre-shredded cheese.
*In answer to a lot of people. I have never learned to can, so I don't know if this would work*
A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.
To clarify what Velveeta really is:
Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.

Is Velveeta gluten free?
Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.

What is Velveeta made of?
Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…

Is Velveeta American cheese?
Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.
Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!
HOMEMADE VELVEETA (REAL CHEESE)
Recipe Credit to thespruceeats
INGREDIENTS
1 cup water
1 packet (1/4-ounce) unflavored gelatin
1/3 cup dry milk powder
1/4 teaspoon kosher salt
4 cups grated mild cheddar cheese or a combination of cheddar and Colby
LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.
Put the water in a saucepan and bring to a boil.
Combine the gelatin, milk powder, and salt in a blender and pulse to blend.
Add the boiling water to the blender and immediately pulse a few times.
Quickly add the cheddar cheese and process until smooth.
Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.

10/28/2024

Homemade Spiced Christmas Jam is a festive, flavorful spread perfect for the holiday season, combining sweet fruit with warm spices. It’s delicious on toast, scones, or as a thoughtful homemade gift.
Ingredients:
4 cups mixed berries (fresh or frozen) – use a mix of cranberries, raspberries, and strawberries for a festive flavor
2 apples, peeled, cored, and chopped
1 orange, zested and juiced
2½ cups granulated sugar
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp allspice (optional)
1 tbsp lemon juice
1 packet powdered pectin (optional, for a firmer jam)
Instructions:
Step 1: Prepare the Fruit
Chop the Fruit: If using fresh fruit, chop the berries and apples into small pieces. Add them to a large pot or saucepan.
Add Orange Juice and Zest: Pour the orange juice over the fruit and add the orange zest for a citrusy touch.
Step 2: Cook the Fruit
Simmer the Mixture: Over medium heat, bring the fruit, orange juice, and zest to a boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat and let it simmer for 10-15 minutes until the fruit softens.
Mash the Fruit: As the fruit cooks, use a potato masher or fork to mash it to your preferred consistency.
Step 3: Add Spices and Sugar
Add Spices: Stir in the cinnamon, cloves, nutmeg, ginger, and allspice (if using). Mix well to evenly distribute the spices.
Add Sugar: Pour in the sugar and stir constantly until it dissolves and the mixture returns to a boil.
Step 4: Add Pectin (Optional)
Pectin (Optional): If you prefer a firmer jam, add the powdered pectin according to the packet instructions and boil for another 1-2 minutes.
Lemon Juice: Stir in the lemon juice to balance the sweetness.
Step 5: Test and Finish the Jam
Jam Test: To check if the jam is ready, place a small spoonful of jam on a cold plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles slightly and holds its shape, the jam is ready.
Cool and Store: Remove from heat and let the jam cool slightly before transferring it to sterilized jars.
Step 6: Store or Can the Jam
Storing: Store the jam in the refrigerator for up to 3 weeks or follow proper canning procedures to store it for longer.
Tips:
Spices: Adjust the spice levels to your taste. You can make it spicier by increasing cinnamon or adding star anise for an extra festive touch.
Gift Idea: Decorate your jars with holiday-themed labels and ribbons for a perfect homemade Christmas gift.
No Pectin: If you prefer not to use pectin, the jam will still set, but it may be slightly looser. Just cook it a bit longer to thicken naturally.
Enjoy your delightful Spiced Christmas Jam spread on toast or as part of your holiday treats!

10/28/2024

2 cups warm water
1/4 cup honey or sugar
1 1/2 Tbsp of instant yeast (or active)
1 tsp salt
1/4 cup evoo (or butter or lard)
5-5 1/2 cup bread flour (I usually use about 5)

Get your dry ingredients together than add in your wet ingredients. Knead until your dough comes together and forms your dough ball and is elastic.
Let rest for about an hour, form into 2 different loaf pans, let rest for about another 30-45 minutes (atleast an inch above the rim). Bake at 350 for 25-30 minutes (my oven is hot it usually goes for 25-28)

It should have a nice bloomed top when you’re done. As soon as you get it out of the oven, brush your butter on top and rest out of the pan for atleast an hour before cutting into it.

09/26/2022

Cream Cheese Pound Cake

Ingredients
▪️ 3 sticks (1 1/2 cups or 340 g) unsalted butter,
▪️ 8 oz. (1 bar/226 g) cream cheese,
▪️ 3 cups sugar

Recipe: https://recipelogy.com/?s=delicious+cream+cheese+pound+cake

08/04/2022

09/30/2021

These delicious white chocolate lemon truffles are bursting with sweet white chocolate and tart lemon covered in a dusting of powdered sugar.

09/10/2021

German Chocolate, a light Chocolate Italian Buttercream, Pralines and toasted coconut. Topped with a thin layer of fudge and piped with Whipped Ganache

08/24/2021

Spiderman Cake