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Recipes
Chocolate Chip and Bacon Pumpkin Scones
By vealam
Preheat your oven to 400 degrees F an line a large baking sheet with parchment paper
- For the SCONES:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 3 ounces unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1/2 cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 5 strips of bacon, fully cooked and diced
- For the GLAZE:
- 1 cup confectioner’s sugar
- 2 tablespoons whole milk
- 1 tablespoon maple syrup (room temperature)
- 1 teaspoon ground cinnamon
Handheld Chicken Pot Pies
By vealam
To make the chicken pot pie filling, melt 2 tablespoons butter over medium heat in a large pot
- FOR THE FILLING:
- 6 Tablespoons Unsalted Butter, Divided
- 1 cup Chopped Celery
- 1 cup Chopped Carrot
- 1 cup Diced Potato
- 2 cups Chopped Yellow Onion
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Rosemary
- 1/2 teaspoon Salt
- 1 cup Peas (Frozen Is Fine)
- 2 cups Diced Cooked Chicken
- 1/2 cup Flour
- 3 cups Chicken Stock
- FOR THE CRUST:
- 3-3/4 cups All-purpose Flour
- 1/2 teaspoon Salt
- 3 sticks Unsalted Butter, Cubed
- 1/2 cup To 2/3 Cup Cold Ice Water, As Needed
- 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)
Carrot Cake Muffins with Crumb Topping
By vealam
Preheat the oven to 375 degrees F
- Crumb Topping:
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- pinch of salt
- 3 tablespoons unsalted butter, softened to room temperature
- Carrot Cake Muffins:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup lightly packed brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 1/3 cup plain yogurt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups grated carrots, patted dry
- 2/3 cup chopped pecans
Grandma Barb’s Italian Cream Cake
By vealam
Preheat oven to 325. Grease and flour three 9-inch round cake pans
- CAKE:
- 1/2 cup butter-flavored shortening
- 1/2 cup butter, softened
- 2 cups white sugar
- 5 eggs, separated (room temperature)
- 2 teaspoons real vanilla extract
- 1 teaspoon almond extract
- 2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 cup real buttermilk, (room temperature)
- 1 1/2 cup finely shredded sweetened coconut flakes
- FROSTING:
- 16 oz cream cheese, room tempt.
- 1/2 cup butter, softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla
- 1 teaspoon almond
- 1 1/2 cups finely shredded sweetened coconut
- 1 1/2 cups pecans pieces
Slow Cooker Italian Beef
By vealam
In a large slow cooker, place roast in (I like to put the side with the fat up, but you can also trim the fat if yo...
- 3 pound top round roast (I used boneless)
- 1 envelope Italian dressing seasoning mix
- 1 jar (16 oz) mild pepper rings (don't drain)
- giardiniera and french rolls, for serving
Chocolate Coffee Ice Cream Sandwiches
By vealam
1. Preheat the oven to 350 degrees, and prepare a sheet pan with parchment or silpats
- 1 cup butter, browned
- 3 Tbs espresso or strong coffee
- 1 1/2 cups sugar
- 2 eggs
- 1 3/4 cups flour
- 3/4 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 12 oz semisweet chocolate chips
- 1 quart coffee ice cream
Apple and Olive Oil Cake with Maple Icing
By vealam
by Yotam Ottolenghi and Sami Tamimi
- CAKE:
- heaping 1/2 cup / 80 g raisins
- 4 tbsp water
- 2 1/4 cups / 280 g all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 cup / 120 ml olive oil
- 3/4 cup / 160 g superfine sugar
- 1/2 vanilla bean
- 2 free-range eggs, lightly beaten
- 3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
- grated zest of 1 lemon
- 2 free-range egg whites
- confectioners' sugar for dusting (optional)
- MAPLE ICING:
- 7 tbsp / 100 g unsalted butter, at room temperature
- scant 1/2 cup / 100 g light muscovado sugar
- scant 6 tbsp / 85 ml maple syrup
- 8 oz / 220 g cream cheese, at room temperature
Streuseled Apple-Oatmeal-Cinnamon Chip Muffins
By vealam
For the STREUSEL TOPPING: add all ingredients to a medium bowl
- For the STREUSEL TOPPING:
- 4 Tablespoons butter, softened
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup oatmeal
- 3/4 teaspoon ground cinnamon
- For the MUFFINS:
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 large Granny Smith apple, peeled, grated with a box grater and squeezed until most liquid is gone
- lemon juice
- 1 cup cinnamon chips
- 1 cup oatmeal
Spicy Vietnamese Beef and Noodle Soup
By vealam
Heat peanut oil in heavy large pot over medium-high heat
- 5 tablespoons peanut oil
- 3 1/4 pounds meaty oxtails, patted dry
- 2 large onions, chopped
- 1 large carrot, peeled, chopped
- 3 stalks lemongrass,* chopped
- 2/3 cup chopped peeled fresh ginger
- 8 garlic cloves, chopped
- 7 whole star anise (star-shaped spice)*
- 1 tablespoon black peppercorns
- 12 cups water
- 7 cups canned beef broth (about four 14 1/2-ounce cans)
- 3 tablespoons fish sauce (nam pla)*
- 1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine
- 1 tablespoon oriental sesame oil
- 3 cups bean sprouts
- 6 radishes, thinly sliced
- 4 green onions, thinly sliced
- 4 serrano chilies, thinly sliced
- 6 tablespoons chopped fresh basil
- 6 tablespoons chopped fresh mint
- 6 tablespoons chopped cilantro
- Lime wedges
- Additional fish sauce (nam pla)
One Pan Honey Garlic Chicken and Veggies
By vealam
Preheat oven to 400 degrees F
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets*
- 2 tablespoons chopped fresh parsley leaves