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Recipes
Spiked Mudslide Cupcakes
By vealam
Preheat the oven to 325 degrees F and line two cupcake tins with paper liners
- 8 tbs unsalted butter, at room temperature, plus 24 tbs unsalted butter, cut into small pieces, at room temperature
- 2 1/2 cups flour
- 3 t tbs cornstarch
- 1 1/2 teas baking powder
- 1 teas fine salt
- 2 cups sugar, plus 1 cup sugar
- 4 eggs, at room temperature, plus 4 egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup milk
- 1/2 cup Irish cream liqueur
- 1/3 cup coffee liqueur
- 1 tbs instant coffee
Firecracker Chicken
By vealam
Preheat oven to 325 degrees F
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 3/4 cup Imperial Sugar Light Brown Sugar
- 1/3 cup buffalo sauce, or more, to taste
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes, or more, to taste
Romantic Cacio e Pepe for Valentine’s Day
By vealam
Place a large skillet over medium heat and coat lightly with cooking spray
- 3 strips of bacon
- 1 large garlic clove, minced
- 1 pinch of red pepper flakes
- 3 medium zucchinis, Blade C
- freshly cracked black pepper, from a grinder
- 1/4 cup grated pecorino romano cheese
- 1/4 cup grated parmigiano reggiano cheese + more to garnish
Lemon Squares
By vealam
For the crust: Preheat oven to 350 degrees F
- For the crust:
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon salt (or a few shakes more, to taste)
- zest of one lemon
- For the custard:
- 1 and 1/2 cups white sugar
- 1/4 cup + 2 tablespoons all-purpose flour, spooned and leveled
- 3/4 cup fresh lemon juice (about 4 medium lemons)
- 4 large eggs
- zest of 2-3 lemons (more zest=more tart. I add tons.)
- powdered sugar, for dusting
Salmon Quinoa and Kale Salad
By vealam
Preheat your oven to 375 degrees F
- Dressing:
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 1 tablespoon minced garlic
- 2 tablespoons Dijon mustard
- 1 cup extra virgin olive oil
- Salt and black pepper
- Salad:
- 1 pound salmon
- 3-4 cups cooked quinoa
- 1/4 cup water
- 1 bunch of green kale washed and roughly chopped without the stems.
- 1/2 of a cucumber
- 3 Roma tomatoes
- 1/2 of a red onion
- 1 tablespoon diced jalapeno
- 3/4 cup chopped cilantro
- 1 tablespoon capers
Blueberry Crumb Muffin Cookies
By vealam
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat mat
- CRUMB TOPPING:
- 2 1/2 Tablespoons granulated sugar
- 2 1/2 Tablespoons brown sugar
- heaping 1/4 teaspoon cinnamon
- pinch table salt
- 4 tablespoons unsalted butter, melted and still warm
- 3/4 cup cake flour
- COOKIE:
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 1 cup fresh blueberries
- prepared & cooled Crumb Topping
Pressed Caprese Sandwich
By vealam
Everything Caprese squished into a crispy panini
- 1/2 cup Balsamic Vinegar
- 2 Crusty Hoagie Rolls, cut horizontally
- 1 large Tomato, sliced
- 6-8 large Fresh Basil Leaves
- 1 smallish ball Fresh Mozzarella, sliced
- Kosher Salt and Black Pepper
Bourbon & Peanut Butter Chocolate Cake With Salted Caramel Drizzle
By vealam
To prepare the Bourbon Chocolate Cake: Preheat the oven to 350F
- For the Bourbon Chocolate Cake:
- Butter, for greasing two, 8-inch round cake pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 3/4 cups natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup coconut oil (can sub vegetable or canola oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup freshly brewed hot coffee
- 1/4 cup bourbon
- For the Caramel Drizzle:
- 1 cup granulated sugar
- 2/3 cup heavy cream
- 7 tablespoons unsalted butter, cut into cubes
- 1 teaspoon table salt
- For the Peanut Butter Frosting:
- 3/4 cups (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 3 tablespoons bourbon
- 1/2 teaspoon vanilla extract
- 2 cups confectioner's sugar
- For the Caramel Drizzle:
- 1 cup granulated sugar
- 2/3 cup heavy cream
- 7 tablespoons unsalted butter, cut into cubes
- 1 teaspoon table salt
- For assembly:
- 3/4 cup chopped chocolate-covered pretzels
- 12-18 whole chocolate-covered pretzels
Sweet-Potato Meringue Pie
By vealam
Preheat the oven to 325°
- 1 cup (4 ounces) pecan halves
- 11 whole graham crackers, broken
- 4 teaspoons minced fresh ginger
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Four 8-ounce sweet potatoes
- 1/2 cup dark brown sugar
- 3 large eggs
- 2 tablespoons bourbon
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/3 cup water
- 3 large egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
Bran Muffins
By vealam
Preheat the oven to 400, and line 6 cups of a muffin pan with paper liners
- 1/2 cup bran flake cereal (aim for a low-sugar variety)
- 1 small container (5.3 ounces) plain Greek yogurt
- 4 tablespoons unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons natural cane sugar
- 1 large egg
- 2 tablespoons honey