Discard, Snack, Toddler Easy
March 30, 2026 Leave a comment In Discard, Snack, Toddler Easy

Ingredients

  • 1,000 g sourdough discard best if you use discard 1-10 days old
  • 4 eggs (see Recipe Notes for egg allergies)
  • 113 g melted butter
  • 2 tsp vanilla extract
  • 50 g sugar or other sweetener of your choice
  • Pinch of salt
  • 2 tsp baking soda

Directions

  • Preheat your waffle iron.
  • In a large bowl, whisk together 1,000 g sourdough discard, 4 eggs, 113 g melted butter, 2 tsp vanilla extract, 50 g sugar, 2 tsp cinnamon, and a Pinch of salt.
  • Add 2 tsp baking soda and whisk vigorously. Within about 10 seconds, the batter will become aerated and fluffy—watch the magic happen!
  • Pour the waffle batter into your waffle iron. Sprinkle any add-ins on top, if desired. Cook the waffles in your waffle iron according to the device’s instructions. Enjoy!
Uncategorized
March 16, 2026 Leave a comment In Uncategorized

Dough Ingredients

  • 50 grams active sourdough starter
  • 400 grams filtered water
  • 500 grams bread flour
  • 10 grams salt
  • Optional: 15 grams extra virgin olive oil (3%) + 15 grams honey (3%)

Toppings

Cinnamon Butter Syrup (either pour on top, or split in half; half to fold in and other half to top):

  • 113g of Butter
  • 100g of Brown Sugar
  • 2 tsp Cinnamon
  • Pinch of Salt

Cream Cheese Topping for Cinnamon Roll Focaccia:

  • 28g Unsalted Butter
  • 125g Powdered Sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla Paste/Extract
  • Pinch of Salt

Directions

  1. Mix dough together until sufficient gluten development.
  2. Rise to 75% then pour into a heavily greased/lined 9×13 glass/metal pan and stretch to sides.
  3. Top with filling. Fold 1/3 over, add more filling, fold 1/3 over, add more filling then cover and let it rest in the refrigerator for 12-16 hours.
    • If baking same-day, you let the second rise and do not refrigerate; then bake when ready.
  4. After cold proof, let proof covered in room temp or in oven proof until the dough has risen enough to almost reach the top of the 9×13 dish or very airy and jiggly.
  5. Preheat oven to 425.
  6. Add toppings to focaccia and dimple.
  7. Bake at 425 for 25 minutes to the lowest rack (to make bottoms crispy), then increase to 450 for 10 mins.
Holiday Tradition, Meats
January 27, 2026 Leave a comment In Holiday Tradition, Meats

Ingredients

  • 1 Bone-in Spiral Ham
  • 5 cups pineapple juice (for stronger pineapple flavor; use fresh or unsweetened for best results) (or use a 40-46 fl oz can of pineapple juice
  • 12-15 cups brown sugar (this boosts sweetness significantly compared to your original)
  • 60 cloves garlic, finely minced (about 4-5 heads; for deep flavor penetration) (if you will puree, lessen the garlic so it’s not overpowering)
  • 10 tablespoons finely ground black pepper
  • 1¼ cups soy sauce
  • 2½ cups rice vinegar (or white vinegar as in your original)
  • (Optional) 5 tablespoons annatto powder (for classic tocino color; dissolve in a bit of warm water first to avoid clumps—adjust down if too intense)
  • (Optional) 1¼ cups rice flour (omit for better penetration; if using, add only to reserved glaze portion)

Directions

  • Make the marinade. Try to puree it with a blender for best mixing. Otherwise, just mix it all.
  • Fully submerge the ham in an oven bag and marinate for about 24 hours (too long and it can dry out the meat–tried 3 days and it was too long but the flavor was excellent).
  • Put ham on a roasting rack and pan.
  • Take the excess marinade and reduce until thick and syrupy and coat the ham with it.
  • Preheat the oven to 350F.
  • Cover the ham with foil and bake for 40 minutes.
  • Take out, uncover ham and raise the oven temperature to 400F. Re-glaze with marinade.
  • Bake for another 15 minutes until caramelized and glossy at 400F.
Dessert, Snack, To Try, Toddler Easy
January 27, 2026 Leave a comment In Dessert, Snack, To Try, Toddler Easy

Ingredients

  • Ingredients:
  • 2 medium sweet potatoes or yams (~450g)
  • 1/4 cup sugar
  • 1 cup of glutinous rice flour (or you can use tapioca flour)
  • 1/4 cup of corn starch (this makes them crispy)
  • Vegetable oil for cooking
  • Optional: Mozzarella Cheese

Directions

  • Peel, chop, and steam or roast sweet potatoes until soft
  • Add them to a bowl and let them cool for 10 min before mashing, adding in the sugar, and flours. You may need to add more of both flours into the mixture until you get a soft but not sticky dough-like texture.
  • Pinch some dough and roll into once inch balls
  • Heat vegetable oil in a pan (1 inch thick) over low heat until it’s ready to deep fry (370-375 degrees F or use wooden spoon method to check)
  • Add your dough balls and cook for 2 min over low heat, turning them frequently
  • Increase the heat to medium/low and cook for 4 more minutes, turning them frequently
  • Remove and serve
  • Optional: flatten the dough ball, add some cheese, roll it into a ball and deep fry it using the same method 
Pastas & Breads
May 27, 2025 Leave a comment In Pastas & Breads

Ingredients

  • 8 oz of Gemelli Pasta
  • 3-4 Tbsp of Sundried Tomato Oil (or whatever oil you have, butter works fine as well)
  • 16 oz of Diced Mushrooms (Beech Mushrooms or Baby Bellas)
  • 4 Garlic Cloves, Diced
  • 2 cups of Broth/Stock
  • 1 cup of Half & Half
  • 1/4 cup of Parmesan Cheese
  • Optional: Fresh Mozarella (I use the small snacking balls cut into 4)
  • 1-2 Tbsp of Soy Sauce

Instructions

  1. Heat the oil and cook the mushrooms with a touch of salt until it’s all golden brown (making sure the mushrooms are browned is really important; this has a big impact on the flavor)
  2. Add the broth/stock, soy sauce and half and half
  3. Add the garlic and pasta and cook until pasta is done and liquid has absorbed, medium simmer
  4. Finish with Parmesean Cheese and let melt to get smooth.
  5. Turn off heat and mix in fresh Mozarella.
Bread
May 11, 2025 Leave a comment In Bread

Tangzhong Ingredients:

  • 6 T Water
  • 2 T Bread Flour

(once cooled)

  • 1/4 cup Heavy Whipping Cream
  • 1-3 T Condensed Milk (or milk powder or both) – optional
  • 1 Large Egg

Ingredients:

  • 1 1/2 tsp Active Dry Yeast
  • 350g bread flour (2 1/2 cup and 1/4 cup)
  • 1/4 cup Sugar
  • 1 tsp Kosher Salt
  • 2 T of Butter, softened & divided

    Egg Wash Ingredients:

    • Egg
    • 1 Tbsp of Milk

    Directions

    1. Bloom the yeast in the warm milk for 10 minutes.
    2. Set out butter to soften.
    3. Take your Tangzhong into a larger bowl and whisk the water and flour. Microwave in increments of 20s until ribbon forms. Let cool; once cooled, add cream, condensed milk and egg and yeast.
    4. Whisk bread flour, sugar and salt.
    5. Mix your liquid ingredients to the dry ingredients. Mix until rough dough form then start kneading in the butter until window pane.
    6. Cover and proof for 1-2 hours until doubled in size.
    7. Separate dough into 3 balls. Roll out it into a rectangle, fold the sides in, roll it out with a pin and then roll into a cinnamon roll shape. Put in loaf. Proof for another 1-2 hours.
    8. Preheat oven to 350. Mix egg and milk for egg wash, brush on top and bake for 30 minutes.
    Dessert
    February 17, 2025 Leave a comment In Dessert

    Ingredients

    • 2 lbs of Strawberries (split into 1 lb)
    • 1 – 1.5 cup of uncooked small sago
    • 1 can of coconut milk
    • 1 can of evaporated milk
    • 1 can of condensed milk (use half can, add as needed, usually only use half can)
    • 1 can of jackfruit
    • 2 bottles of coconut jelly (ideally, strawberry flavored if they have it)

    Directions

    1. Boil the sago for 10 minutes and then turn off the heat, cover and let sit for 15 minutes. Then rinse with cold water and set aside to drain.
    2. Puree 1 lb of strawberries and cut the other half into cubes/slices
    3. Pulse the Jackfruit
    4. Put all ingredients in a bowl, stir well then cover and put in the refrigerator for 4-6 hours.

    NOTE: Can really do this with any fruit. Try with mango, as well.

    Vegetable Dishes
    September 26, 2024 Leave a comment In Vegetable Dishes

    Ingredients

    • 1 Eggplant (large)
    • 3-4 oz of freshly grated mozarella
    • 1 oz of freshly grated Parmesean
    • 4 oz of Ricotta
    • 2 tsp Italian Seasoning
    • 2 oz of Shredded Fontina
    • 8 oz of Marinara Sauce
    • 2 oz of Basil Pesto (optional)
    • 1 Egg
    • Salt & Pepper to taste

    Directions

    • Preheat oven to 400F
    • Grate all of the cheese and set aside.
    • For the filling: mix the Ricotta, 1 Egg (can also just use the yolk if you want), 1 tsp of the Italian Seasoning, half of the mozarella, fontina and parmesean and salt and pepper. Set aside.
    • Trim top of eggplant and bottom of eggplant and thinly slice lengthwise into 1/4″ slices and aim for about 14-15 slices for an 8×8 baking dish
    • Arrange the eggplant slices on a paper towel lined plate, sprinkle with salt. Cover with another paper towel and layer the eggplant and microwave it for 6-7 minutes until it is tender and folds easily.
    • Put a bit of marinara sauce at the bottom of the 8×8 baking dish.
    • Roll the eggplant with the filling and place in baking dish.
    • Top with marinara sauce and remaining cheese to top and sprinkle with 1 tsp of Italian seasoning.
    • Cover with foil and bake until 25-30 minutes.
    • Remove foil and broil on high until cheese is browned and bubbly.
    • Dollop with pesto before serving.

    Note: 1 recipe is enough for the kids, need to double to include adults.

    Meats, Slow Cooker
    September 26, 2024 Leave a comment In Meats, Slow Cooker

    Ingredients

    • 1 yellow onion
    • 1-1.5 lb mushrooms
    • 2 bell peppers
    • 14½ oz can whole peeled tomatoes
    • chicken broth concentrate or boullion that’s been dissolved into a paste
    • 2 (¼ oz) cornstarch
    • 2 (12 oz) pkgs boneless, skinless chicken thighs
    • 1/4 oz of Tuscan spice blend
    • 1 oz capers
    • kosher salt & ground pepper
    • sugar to taste

    Directions

    1. Halve onion, then thinly slice. Trim stem ends from mushrooms, then thinly slice caps. Halve peppers, discard stems and seeds, then slice into ¼-inch strips. Add tomatoes to slow cooker and crush using the back of a spoon or your hands.

      In a measuring cup, whisk to combine all of the broth concentrate, cornstarch, 1½ teaspoons salt, 1 Tablespoon of sugar, and ¾ cups water.
    2. Add all ingredients to the slow cooker except the capers and cook on high for 6 hours.
    3. Add capers when finished and pour over rice or mashed potatoes.

    Note: Serves 2 heartily with leftovers.

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