Vealam's profile page
Recipes
Milk Chocolate Cookies and Cream Cookies
By vealam
In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light...
- 4 oz. (half a block) cream cheese, well softened
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup instant milk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups coarsely chopped Oreo cookies (about 18-20 cookies)
- 1 cup milk chocolate chips
Chocolate Caramel Turtle Cupcakes
By vealam
For the cupcakes: Preheat oven to 350 degrees
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs room temperature
- Salted caramel sauce (recipe)
- 3 ounces unsweetened chocolate, melted * (see notes)
- 2 tablespoons roasted pecan pieces. * (see notes)
- For the coffee buttercream:
- 3/4 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon brewed coffee, cold
- 3 tablespoons heavy cream
- For the chocolate sauce:
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 pound semi-sweet chocolate chips or chunks
Roasted Red Pepper and Tomato Mexican Soup
By vealam
la pomme de portland
- Possible toppings:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 2 boxes (32 oz.) of Roasted Red Pepper and Tomato Soup (I’ve found this at Trader Joe’s and my local grocery store.)
- 1 can of corn or 1 small bag of frozen corn
- 2 c salsa
- 2 c (approx) chicken breasts, grilled, poached*, leftover from a roasted chicken OR 1 lg can of white chicken
- grated, sharp cheddar cheese
- tortillas strips or crushed tortilla chips
- chopped cilantro
Easy Thai Drunken Noodles
By vealam
Whisk the sauce ingredients together in a small bowl
- For the Sauce:
- 3 3 3 tablespoons oyster sauce
- 3 3 3 tablespoons fish sauce
- 1 1 1 tablespoon maggi sauce
- 1 1 1 tablespoon brown sugar
- 1 1 1 tablespoon rice vinegar
- 1 1 1 tablespoon water
- For the Noodles:
- 1 1/2 1 1/2 1/2 pounds chicken breast, thinly sliced against the grain
- 8 8 8 ounces rice noodles
- 3 3 3 teaspoons sesame oil, divided
- 2 2 2 eggs, lightly beaten
- 1 1 1 cup sliced onion
- 2 2 2 cups shredded cabbage (green or purple)
- 3 3 1-inch scallions, sliced into 1-inch pieces
- 1 1 1 carrot, grated
- 2 2 2 Thai bird's eye chilies, thinly sliced
- 1 1 1 cup roughly chopped Thai basil leaves
- Lime wedges for serving
Lemon Blueberry Ice Cream Sandwiches
By vealam
Make lemon ice cream: Let ice cream sit out for 10-15 minutes at room temperature, until it reaches the consistenc...
- For lemon ice cream:
- 2 pint premium vanilla ice cream
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- For blueberry compote:
- 1 cus blueberries
- 1/8 cup sugar
- 2 (3-by 2 1/2-inch) strips lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- For sandwich layers:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Baked White Cheddar + Leek Dip
By vealam
Preheat your oven to 400 degrees
- 1 Leek, trimmed {keep white and light green parts only}
- 2 tablespoons Unsalted Butter
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 8 ounces Cream Cheese, softened
- 7 ounces Sharp White Cheddar, grated and divided
- 1/4 cup Mayonnaise
- 4 tablespoons of your favorite Dark Beer
Whiskey Ember
By vealam
Mix everything in a low ball glass
- 2 oz good whiskey
- 1/5 oz Royal Rose Three Chile Simple Syrup
- a couple dashes of cherry bitters
Orecchiette Bolognese
By vealam
Orecchiette Bolognese, rich and meaty and deliciously tummy-warming
- 3 Tablespoons Olive Oil
- 1 cup White Onion, Finely Minced
- 1 cup Carrots, Finely Minced
- 1 cup Celery, Finely Minced
- 1 Tablespoon Fresh Garlic, Finely Minced
- 1/2 teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference)
- 1 pound Ground Beef
- 1/2 pounds Ground Veal
- 1 Tablespoon Fresh Thyme Leaves
- 2 whole Bay Leaves
- 2 Tablespoons Tomato Paste
- 1 cup Milk Or Cream
- 1 cup Dry Red Wine
- 1 can (28 Oz. Size) Crushed Tomatoes
- Kosher Salt And Black Pepper To Taste
- 1 pound Orecchiette Pasta, Cooked Al Dente
- Grated Parmesan Cheese
- Fresh Italian Parsley, Chopped
Oatmeal Apple Coffee Cake with Crunchy Cinnamon Streusel
By vealam
Preheat the oven to 350ºF (180ºC)
- Cake:
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon vanilla
- 2 cups quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup yogurt (I used plain)
- 1 or 2 apples
- Topping:
- 1/2 cup rolled oats
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons butter
- Icing:
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1 tablespoon butter
Buffalo Chicken Dip
By vealam
For the chicken: In a large pot, add chicken, onions, and celery and enough water to cover
- 2 to 2 1/2 pounds bone-in, skinless chicken thighs
- 1 onion, peeled and quartered
- 2 stalks celery, quartered
- 2 cups cooked, shredded chicken thighs (cooked as above or from a rotisserie chicken)
- One 8-ounce package cream cheese, softened
- 4 ounces sharp Cheddar cheese, grated
- 4 ounces pepper Jack cheese, grated
- One 1-ounce packet ranch dressing powder
- 1/2 cup hot sauce, such as Frank's original