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Recipes
Key Lime Pie
By vealam
Preheat the oven to 170C. Put all of the biscuits into a food processor and pulse with the blade setting until fine...
- For the pie crust:
- 500 g digestive biscuits or graham crackers
- 200 g unsalted butter, melted
- For the filling:
- 800 g condensed milk (2 tins)
- 8 egg yolks
- Zest of 5 limes
- Juice of 5 limes
- For the topping
- 300 ml double cream, whipped
- Equipment:
- 23 cm deep pie dish
Hazelnut Crunch Pumpkin Cake
By vealam
Cake: Preheat the oven to 350˚F
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teapoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cups finely chopped, toasted hazelnuts
- 1 1/2 sticks (12 tablespoons) unsalted butter, browned*
- 1 1/2 cups brown sugar
- 1/4 cup bourbon
- 2 eggs
- 1 1/2 cups pure pumpkin puree (not pumpkin pie filling)
- Brown Butter Cream Cheese Frosting:
- 1 stick (4 ounces) unsalted butter, browned*
- 4 ounces softened cream cheese
- 1/4 teaspoon kosher salt
- 3 cups confectioner’s sugar
- Hazelnut Crunch:
- 1/2 cup granulated sugar
- 2 tablespoons water
- pinch of salt
- 1 heaping cup toasted hazelnuts
Dark Chocolate Bacon Cupcakes
By vealam
Preheat oven to 375 degrees F (190 degrees C)
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon unsweetened cocoa powder, for dusting
Cherry Pie Ice Cream (vegan)
By vealam
The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill
- CE CREAM
- 1 1/2 cups (168 g) raw cashews, soaked in cool water for 4-6 hours or overnight, or 1 hour in very hot water, then drained
- 1 13.5-ounce (400 ml) can full fat coconut milk (sub light with less creamy results)
- 3 Tbsp (45 ml) melted coconut oil or olive oil
- 1/4 cup (60 ml) maple syrup or agave nectar
- 1/4 cup (50 g) organic cane sugar (or sub maple syrup)
- 1 tsp pure vanilla extract
- pinch sea salt
- CHERRY FILLING
- 3 cups (~450 g) sweet red cherries, pitted and halved (fresh or frozen)
- 1-2 Tbsp (15-30 ml) water or orange juice
- 1-2 Tbsp (15-30 ml) maple syrup, organic cane sugar, or coconut sugar (to taste)
- 1 Tbsp (8 g) flour (for thickening | or sub arrowroot or cornstarch)
- PIE CRUST
- 1 1/4 cups (190 g) all purpose flour
- 1/4 tsp sea salt
- 6 Tbsp (84 g) vegan butter (or semi-firm refined coconut oil that’s scoopable - see notes if liquid)
- 2-4 Tbsp ice cold water
Best Carrot Cake
By vealam
Southern Living OCTOBER 1997
- Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8-ounce) can crushed pineapple, drained
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze:
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 3/4 cup butter or margarine, softened $
- 1 (8-ounce) package cream cheese, softened $
- 1 (3-ounce) package cream cheese, softened $
- 3 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract
Cheesy Zucchini-Eggplant Bake
By vealam
Place racks in upper and lower thirds of oven; preheat to 450°
- 1 large globe eggplant
- 2 large zucchini and/or summer squash
- 24 ounces cherry and/or grape tomatoes
- 8 garlic cloves, unpeeled
- 5 tablespoons olive oil, plus more
- Kosher salt
- 8 ounces fresh ricotta (about 1 cup)
- 3/4 teaspoon crushed red pepper flakes
- 8 ounces salted low-moisture mozzarella, grated, divided
- 1 cup basil leaves, divided
Chocolate Caramel Coffee Cake
By vealam
1. Mix flour, undissolved yeast, sugar and salt in a large bowl
- Topping:
- 1-3/4 cups all-purpose flour
- 1 envelope Fleischmann's® RapidRise Yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup very warm milk (120° to 130°F)
- 1/4 cup butter, melted
- 1 egg
- 1 package (9 ounces) Werther's® Original® Baking Caramels, divided
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon milk
Lime Bars
By vealam
Preheat oven to 350 degrees
- FOR THE CRUST:
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup (8 ounces) unsalted butter, at room temperature
- Pinch of salt
- FOR THE FILLING:
- 4 large eggs
- Zest of 1 lime
- 1/3 cup fresh lime juice
- 1/4 cup all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 3 drops green food coloring (optional)
- Extra powdered sugar as garnish (About 1/3 cup)
Oven Baked Beet Chips Recipe
By vealam
Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper
- 12 beets (red, golden, or mixed)
- 1/2 cup olive oil
- 2 teaspoon celery salt (or sea salt)
Edna Mae’s Sour Cream Pancakes
By vealam
In a small bowl, whisk together eggs and vanilla
- 1 cup Sour Cream
- 7 Tablespoons All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 2 whole Large Eggs
- 1/2 teaspoons Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving