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Recipes
Lemon Mousse Pie
By vealam
To make the crust: Combine the shortbread cookie crumbs and butter
- Crust:
- 3 cups (about 300 grams) shortbread cookies, crushed (see Notes)
- 1/4 cup (56 grams) unsalted butter, melted
- Lemon Curd:
- 1/2 cup (113 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 cup (235 grams) freshly squeezed lemon juice
- 4 large eggs
- 4 large egg yolks
- 1/4 cup (28 grams) cornstarch
- Mousse:
- 3 tablespoons water
- 2 teaspoons (1 envelope) gelatin
- Lemon curd (see above)
- 4 large egg whites
- 1/2 cup (100 grams) sugar
- 1 cup (237 ml) heavy cream
Brown Butter Pumpkin Waffles
By vealam
1. Preheat waffle iron. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling oc...
- 6 tablespoons unsalted butter
- 2 1/2 cups Gold Medal whole wheat flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs, beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 cup canned solid-pack pumpkin
- Brown Butter Buttermilk SYRUP, for serving
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Cheddar Ale Soup with Chili Cheese Popcorn.
By vealam
In a large soup pot, cook the bacon over medium heat until the bacon is crisp, 5-8 minutes
- Chili Cheese Popcorn:
- 4 slices thick cut bacon, chopped (can be left out if needed)
- 1 sweet onion, finely chopped
- 1 jalapeno, seed and diced
- 1 rib celery, chopped
- 2 cloves garlic, minced or grated
- 1/2 teaspoon dried thyme
- 2 cups of your favorite pale ale, divided
- 2 1/4 cups chicken broth
- 4 tablespoons butter
- 1/4 cup flour
- 1 cup heavy cream
- 16 ounces sharp cheddar cheese, shredded
- 4 ounces smoked gruyere cheese, shredded
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 green onions, chopped, for serving
- 6 cups air popped popcorn
- 2 cup crushed tortilla chips, lightly crushed
- 5 tablespoons butter, melted
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- salt and pepper, to taste
- 1/2 cup sharp cheddar cheese, shredded
Strawberry Buttermilk Sprinkle Donuts
By vealam
Preheat the oven to 350 degrees F
- strawberry glaze:
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste (or 2 teaspoons extract)
- 3/4 cup buttermilk
- 1/4 cup confetti sprinkles
- 1 cup sliced strawberries
- 2 to 3 cups powdered sugar
- 1/3 cup multicolored sprinkles
Blueberry Pie
By vealam
Preheat oven to 375 F. To make pie crust: Mix together flour, sugar, and salt
- 2 1/2 cups flour
- 1 T. sugar
- 1/2 tea. salt
- 1/4-1/2 cup ice water
- 1 cup butter, cold and cubed
- 5-6 cups blueberries, fresh or frozen
- 2 T. lemon juice
- 3 T. corn starch
- 1/2 cup sugar
- 1/2 tea. salt
Chocolate Chip Pudding Cookies
By vealam
Preheat oven to 350°F. Line baking sheets with parchment paper
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 5 1/10 ounces vanilla pudding mix, instant
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 4 cups semi-sweet chocolate chips
Leftover Mashed Potato Puffs
By vealam
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, che...
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives
- salt and black pepper, to taste
- 3 cups mashed potatoes
Banana Split Pudding Pops
By vealam
Place the ⅓ C. sugar and milk in a sauce pan
- 1/3 C. Sugar
- 2 C. Whole Milk
- 1/3 C. Sugar
- 2 1/2 T. Cornstarch
- 2 Egg Yolks
- 1 Egg
- 1/2 T. Vanilla
- 1 large Banana
- 12 wooden popsicle sticks
- 1 C. Dark Chocolate Chips
- 1/4 C. Coconut Oil
- 1/4 C. Sprinkles
- 3/4 C. lightly sweetened Whipped Cream
- 12 Maraschino Cherries
WEEKNIGHT KALE, SPINACH AND GOAT CHEESE PASTA
By vealam
Bring a large pot of water to a boil
- 1/2 lb dry pasta
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1-2 cloves fresh garlic, finely sliced
- 1 medium yellow or sweet onion, minced
- 3 cups (packed) kale leaves, rough stems removed and chopped
- 3 cups (packed) spinach leaves
- 3 oz goat cheese, crumbled
- 3 oz Parmesan cheese, finely grated or powdered
- kosher salt and freshly-ground black pepper, to taste*
Fresh Lemon and Herb Pasta
By vealam
Bring a large pot of salted water to a boil
- 1 pound spaghetti
- 1 large clove garlic, minced
- 1 shallot, minced
- 1 red fresno chili, minced
- 1/2 cup fresh lemon juice (4 large lemons), plus all of the lemon zest from those lemons, minced
- 1/4 cup olive oil
- 1 cup freshly chopped parsley