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Recipes
Frog In the Hole
By vealam
Heat a fry pan on medium and spray with cooking spray and 1 tsp of butter
- 1 slice whole wheat bread (I like my local brand Grandma's Sprouted Wheat)
- 2 eggs
- 1 tsp butter
- 1-2 T shredded cheese
Best Homemade Jam
By vealam
**If preserving: prepared boiling water canner
- 2.5 cups crushed* strawberries
- 2.5 cups crushed peaches**
- 1/4 cup lemon juice
- 6 Tbsp pectin
- 7 cups granulated sugar
- Equipment: 8 (8 oz) glass preserving jars with lids and bands or freezer safe canning jars
Creamy Peanut Butter Pie
By vealam
Preheat the oven to 350°
- 8 ounces peanut butter sandwich cookies, such as Nutter Butters
- Salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup creamy peanut butter
- 4 ounces cream cheese, at room temperature
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 1 3/4 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup salted roasted peanuts, coarsely chopped
Baked Cinnamon Sugar Donuts
By vealam
Preheat oven to 350°F (177°C)
- DONUTS:
- 1 cup (125g) all-purpose flour (careful not to overmeasure)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large Eggland's Best egg
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) milk1
- 1/4 cup (60g) yogurt2
- 2 Tablespoons (30g) unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
- TOPPING:
- 1 cup (200g) granulated sugar3
- 1 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, melted
Spicy Peanut Chicken Soba Noodle Salad
By vealam
Bring a large pot of water to boil
- For the salad:
- 1 lb. boneless skinless chicken breasts
- 1 each red, green, and yellow bell pepper
- 8.8 (250 grams) soba noodles
- fresh cilantro or basil to taste
- For the spicy peanut sauce:
- 5 tablespoons peanut butter
- 5 tablespoons water
- 5 tablespoons low sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 teaspoon minced garlic
- half of a jalapeño pepper
- 1/2 cup peanuts
Lemon Bar Ice Cream
By vealam
Lemon Curd: In a saucepan combine all of the ingredients, whisk to break up the eggs
- Meyer Lemon Curd:
- 2 cups whole milk
- 4 teaspoons cornstarch
- 3 tablespoons cream cheese
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons corn syrup
- 2 tsp vanilla extract
- zest of 1 lemon
- 1 cup Meyer Lemon Curd
- 1 1/2 cups crumbled, store-bought shortbread cookies
- (about 2 cups curd)
- 1 1/4 cups granulated sugar
- 6 tablespoons butter, cut into small pieces
- 6 egg yolks
- 3/4 cup fresh meyer lemon juice (about 5 lemons)
- zest of 1 meyer lemon
Chocolate Ooey Gooey Cake
By vealam
Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
Old-Fashioned Sour Cream Doughnuts
By vealam
For the donuts: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg
- For the donuts:
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons butter, at room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- Canola oil, for frying
- For the glaze:
- 3 1/2 cup (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Chopped Thai Salad with Sesame Garlic Dressing
By vealam
Puree all the dressing ingredients in a food processor until smooth
- Dressing:
- 1/3 cup canola oil
- 3 cloves garlic, peeled
- 3 tablespoons low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons white distilled vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon lemongrass paste (ginger would also work)
- Salad:
- 16 ounces frozen shelled edamame
- 5-6 cups baby kale
- 3 large carrots
- 2 bell peppers (1 red, 1 yellow)
- 1 cup cilantro leaves
- 3 green onions
- 3/4 cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb)
Chocolate Almond Acorn Cupcakes
By vealam
For the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter
- 2 ounces semi-sweet baking chocolate, chopped
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- 2 eggs
- For the Frosting:
- 3/4 cup butter, room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 tsp salt
- 3 cups powdered sugar
- For the Acorns:
- 15 mini vanilla wafers
- 15 mini chocolate chips
- 15 almond Hershey Kisses
- 10 almonds, finely chopped