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Recipes
Roasted Blueberry Balsamic Goats Cheese Frozen Yogurt Pops
By vealam
Preheat the oven to 425 degrees
- 12 ounces Blueberries(fresh or frozen/thawed)
- 1/4 cup Sugar
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon vodka
- 2 ounces Goats Cheese, softened
- 24 ounces Vanilla Yogurt(full-fat)
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Vanilla
Sea Salt Caramel Truffle Brioche Doughnuts
By vealam
In a small saucepan set over low heat, slightly warm the milk until it is lukewarm in temperature
- 1/2 cup whole milk
- .25 ounce / 7 gram instant dried yeast sachet
- 10.5 ounce / 300 grams all-purpose flour
- 6 tablespoons superfine (caster) sugar
- 2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 3.5 ounce / 100 grams unsalted butter, very soft at room temperature, cut into 1/2 inch / 1.2 centimeter cubes
- 1 tablespoon Dutch processed cocoa powder
- 30 sea salt caramel filled Lindor truffles
- Neutral oil, for deep-frying
No Churn Peanut Butter Ice Cream with Fudge Swirl & Reese's
By vealam
Beat the peanut butter and half of the sweetened condensed milk together with the whisk attachment until it is blen...
- 1/2 cup creamy peanut butter
- 1 14oz can sweetened condensed milk, chilled
- 2 cups heavy cream, chilled
- 1/4 cup fudge sauce, chilled
- 2/3 cup mini Reese’s peanut butter cups
Creamy Chicken Caesar Lasagna
By vealam
Melt the butter over medium high heat
- For the SAUCE:
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 4 ounces light cream cheese
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/2 cup Marzetti Simply Dressed Caesar Dressing
- 1/2 cup Parmesan cheese
- For the LASAGNA:
- 9 lasagna noodles
- 3 cups cooked, shredded chicken
- 3 cups Mozzarella cheese
- 3 cups chopped spinach or kale
- 1/2 cup sun dried tomatoes packed in oil
Reese's Peanut Butter Chocolate Poke Cake
By vealam
Use the bottom of a wooden spoon to poke holes evenly throughout the cake
- 1 chocolate cake, baked and cooled (completely) in 9x13 pan
- 1 - 14 oz can sweetened condensed milk
- 1 - 12.8 oz jar hot fudge sauce
- 1/4 cup peanut butter
- 1 - 8 oz. Cool Whip
- 3 tbsp. peanut butter
- 1 - 8 oz bag Reese's Minis (the ones that are already unwrapped), chopped
- 1 - 10 oz bag Reese's Pieces Baking Pieces
Best Birthday Cake
By vealam
For the cake: Preheat the oven to 350°F
- FOR THE YELLOW CAKE:
- 2 1/3 cups (10.5 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (6 ounces) unsalted butter, at cool room temperature
- 1 3/4 cups (12.3 ounces) granulated sugar
- 2 large eggs, at room temperature and separated
- 2 teaspoons vanilla extract
- 1 cup whole milk
- FOR THE MILK CHOCOLATE BUTTERCREAM:
- 6 ounces milk chocolate, melted and cooled
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups confectioners' sugar, sifted
- 1/4 teaspoon fine salt
The Ultimate Italian Sausage Pasta
By vealam
In a large skillet over medium high heat, add the sausage and break up while cooking, about 3-5 minutes
- 1 Package Rigatoni Pasta
- 1/2 Pound Hot or Sweet Italian Sausage
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 Small Yellow Onion, sliced in half and sliced again into thin pieces
- 1 Red Bell Pepper, Sliced
- 1 Yellow Bell Pepper, sliced
- 1 Green Bell Pepper, Sliced
- 1 Cup Marinara Sauce
- 1 Cup Pepperoni, chopped
- 1 1/2 Cups Fresh Mozzarella, sliced
- 1/2 Cup Sun-Dried Tomatoes, oil packed and drained
- 1-2 Tablespoons Chopped Basil, fresh
Banana and Chocolate Crunch Cake with Graham Cracker Frosting
By vealam
For the Banana and Chocolate Crunch Cake: Center a rack in the oven and preheat to 325 (F)
- Special Equipment:
- a freestanding or immersion blender (I used the latter)
- For the Banana and Chocolate Crunch Cake:
- (makes three 6-inch layers)
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons vegetable oil
- 1/2 teaspoon pure vanilla extract
- 9 ounces super ripe peeled bananas (I used around 3 medium-small bananas)
- 1/2 cup mini chocolate chips
- 1/4 cup Valrhona chocolate pearls, plus more for decorating
- For the Graham Cracker Frosting:
- (makes enough for one three layer cake)
- 2 cups graham cracker crumbs
- 2/3 whole milk
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 2 tablespoons tightly packed dark brown sugar
- 2 tablespoons confectioners' sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons natural unsweetened cocoa powder
Snickerdoodle Gooey Cake Bars
By vealam
Preheat oven to 350ºF. Grease a 9x13 baking dish (you may additionally line with parchment paper)
- Bottom Cake Layer:
- 15.25 ounce box yellow or white cake mix
- 2 larges eggs
- 1/2 cup butter, melted
- 1 tsp ground cinnamon
- Gooey Top Layer:
- 2 cups powdered sugar
- 1 (8 ounce) package cream cheese, room temp
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch salt
- 1 cup butterscotch or white chocolate chips
Cranberry Bliss Cookies
By vealam
In bowl of stand mixer cream butter and cream cheese together until smooth
- FROSTING:
- 3/4 cup butter, room temperature
- 2 oz cream cheese, room temperature
- 1 1/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 cup white chocolate chips
- 3/4 cup coarsely chopped dried cranberries
- 6 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1/2 cup white chocolate chips, melted
- TOPPING:
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup white chocolate chips, melted