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Recipes
Caramelized Onion Quiche
By vealam
1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface
- 1 (14.1-oz.) package refrigerated piecrusts
- 3 large sweet onions, sliced (about 1 1/2 lb.)
- 2 tablespoons olive oil
- 1/2 cup chopped fresh flat-leaf parsley
- 6 cooked bacon slices, crumbled
- 2 cups (8 oz.) shredded Gruyere cheese
- 1 1/2 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
Caprese Pasta Salad
By vealam
In a small bowl squeeze two cloves of garlic through a garlic press
- FOR THE BALSAMIC VINAIGRETTE:
- 2 cups dried Orecchiette Pasta, cooked as directed on the package
- 1 pint Grape Tomatoes, quartered
- 1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}
- 1 cup Fresh Basil, sliced into ribbons
- Kosher Salt and Black Pepper
- 2 Cloves of Fresh Garlic, squeezed through a garlic press
- 1/3 cup Balsamic Vinegar
- 3 tablespoons Olive Oil
Gooey Chocolate Muffin
By vealam
1. For the gooey center: Combine the milk chocolate, heavy cream and butter in a small saucepan and heat over low h...
- GOOEY CENTER:
- 4 ounces milk chocolate, chopped
- 1/4 cup heavy cream
- 1/2 tablespoon unsalted butter
- MUFFINS:
- 6 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, chopped (about 1/2 cup)
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1 cup milk
- 1 teaspoon pure vanilla extract1 large egg
- Big glass of milk, for serving
Chocolate Cake with Orange Buttercream and Chocolate Ganache
By vealam
For the cake: Preheat oven to 375°F
- For the cake:
- 1 1/2 cups sugar
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 6 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 3/4 cup very hot water
- For the buttercream:
- 4 large egg yolks
- 3/4 cup sugar
- 2 sticks unsalted butter , softened
- 2 tablespoons orange juice
- For the ganache:
- 12 ounces bittersweet chocolate , chopped
- 4 tablespoons unsalted butter , softened and diced
- 1 cup heavy or whipping cream
- 1 tablespoon sugar
Blueberry Lime Cheesecake Ice Cream
By vealam
In a small saucepan, heat the blueberries, lime juice and zest, and sugar for about 15 minutes over low heat
- for the blueberry lime swirl:
- 2/3 cups fresh or frozen blueberries
- zest and juice of 1 lime
- 1 tablespoon brown sugar
- for the ice cream:
- 1 pint heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- zest and juice of 2 limes
- 7 oz sweetened condensed milk
- 6 oz cream cheese, room temperature
- 1/2 cup creamy almond butter (needs to be natural so it swirls well)
Glazed Strawberry Muffins
By vealam
Preheat your oven to 375 degrees
- Strawberry Glaze:
- 1 1/4 C. all purpose flour
- 3/4 C. whole wheat flour
- 1 T. baking powder
- 1/2 t. salt
- 1 t. cinnamon
- 2 large eggs
- 1 C. Silk® Unsweetened Vanilla Almondmilk
- 1/4 C. non-fat plain Greek yogurt
- 1 t. vanilla extract
- 1 1/2 C. fresh strawberries, hulled and finely chopped
- 3/4 C. confectioner’s sugar
- 1 t. strawberry preserves
- 1 t. Silk® Unsweetened Vanilla Almondmilk
Salted White Chocolate Oatmeal Cookies
By vealam
Preheat oven to 375 degrees
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of whole wheat flour
- 1 1/2 teaspoons of baking soda
- 3/4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 cup of softened butter (4 tablespoons of the cup, melted)
- 1/4 cup grapeseed oil
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of rolled oats
- 1 cup of white chocolate chunks
- flake sea salt (like Maldon)
Meyer Lemon Bar Brûlée
By vealam
Place a rack in the upper third of the oven and preheat oven to 350 degrees F
- For the Crust:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- big pinch of salt
- For the Topping:
- 2 large eggs
- 3/4 cup granulated sugar, plus 1/4 cup or sprinkling on top to brûlée
- 1 teaspoon fresh Meyer lemon zest
- 3 tablespoons all-purpose flour
- 1/4 cup fresh Meyer lemon juice
Chocolate Peanut Butter Dream Bars
By vealam
Instructions Preheat the oven to 350 degrees F
- 1 16 ounce package peanut butter sandwich cookies, divided
- 4 tablespoons butter (1/2 stick) butter, melted
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/3 cup creamy peanut butter
- 1 8-ounce container Cool Whip, divided
- 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
- 1 1/2 cups milk
- 1/2 cup milk chocolate & peanut butter chips
Paleo Salted Caramel Cheesecake Bites
By vealam
Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination
- For the CRUST:
- 1 heaping cup raw pecans
- 1 tablespoon coconut oil
- 1 tablespoon of creamy almond butter
- 2 tablespoons coconut flour
- 2 tablespoons pure maple syrup grade B
- a few pinches of pink himalayan salt
- For the FILLING:
- 1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
- 1/2 cup peeled & diced zucchini
- 1/4 cup coconut oil, melted
- 2 tablespoons pure maple syrup grade B
- 2 tablespoons of coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
- 1 tablespoon of unsweetened vanilla almond milk
- 1 tablespoon coconut water (I used Zico)
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon pink himalayan salt
- The juice of one medium lemon
- For the CARAMEL:
- 1/2 cup of grass-fed butter (or ghee)
- 1 cup of coconut palm sugar
- 1/2 cup of canned coconut milk, full fat (room temp.)
- 3 cage-fee egg yolks
- few pinches of pink himalayan salt