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Recipes
Whole Wheat Tortilla Pizzas with Arugula + Prosciutto
By vealam
Preheat your oven to 425 F
- 4 x 8-inch whole wheat tortillas
- 3/4 c. tomato sauce
- 4 small handfuls of mozzarella cheese, grated
- 4 slices of prosciutto
- 1 large handful of arugula leaves
- 1/2 tsp. fresh lemon juice
- 1 tsp. extra virgin olive oil
Blueberry Muffin Bundt Cake
By vealam
For the blueberry cake: Preheat the oven to 325 degrees F
- For the Blueberry Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 Tb. vanilla extract
- 2 3/4 cups all purpose Gold Medal Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup buttermilk
- Zest of 2 lemons
- 1 lb. fresh blueberries
- For the Buttermilk Glaze:
- 3 Tb. buttermilk
- 1 cup powdered sugar
- For the Oat Crumble Topping:
- 2 Tb. butter
- 2 Tb. brown sugar
- 3 Tb. flour
- 2 Tb. oats
- 2 Tb. sliced almonds
Baked Blueberry Lemon French Toast
By vealam
Lightly coat an 9x13 baking dish with nonstick spray
- For the crumb topping:
- 1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
- 1 cup blueberries
- 2 cups milk
- 4 large eggs
- 1/4 cup maple syrup
- Zest of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cut into cubes
- 2 tablespoons confectioners' sugar
Eggnog Breakfast Bread Pudding
By vealam
Generously butter the bread slices
- 1 (12 ounces) loaf French bread, sliced
- 4 ounces unsalted butter, room temperature
- 3 cups eggnog
- 2 cups whole or 2% milk
- 5 large eggs
- 4 egg yolks
- 1 cup sugar
- Pinch salt
- 2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
- Confectioners’ sugar and warm maple syrup, for serving
Stuffed Orange French Toast with Blackberry Compote
By vealam
To make the French toast: Cut Texas Toast pieces in half diagonally
- For the French toast:
- 4 slices Texas Toast
- 4 ounces Mascarpone cheese
- 2 tablespoons orange zest, divided
- 1 tablespoon sugar
- 2 eggs
- 1/4 cup half & half
- 1 tablespoon butter
- 1 teaspoon vegetable oil
- For blackberry compote:
- 4 tablespoons butter
- 1/4 cup sugar
- 1/4 cup orange juice
- 1 cup fresh blackberries
Grilled Chicken and Tomato Basil Bruschetta Pizza
By vealam
FOR THE PIZZA DOUGH: Combine the honey, STAR Basil Oil and yeast in the bowl of your mixer
- FOR THE PIZZA CRUST:
- 1-1/4 cups Warm Water {100-110 degrees}
- 2 packets of Active Dry Yeast
- 1 tablespoon Honey
- 3 tablespoons STAR Basil Olive Oil
- 4 cups Unbleached All Purpose Flour, plus more for kneading
- 2 teaspoons Kosher Salt
- FOR THE BRUSCHETTA:
- 6-8 Roma Tomatoes, seeded and diced
- 1/4 cup sliced Fresh Basil, sliced
- 1 tablespoon Minced Fresh Parsley
- 2 cloves large Fresh Garlic, minced
- 3 tablespoons STAR Basil Olive Oil
- 2 teaspoons Balsamic Vinegar
- 2 good pinches of Kosher Salt
- 1 good pinch of Ground Black Pepper
- 1 pinch Red Pepper Flakes, or more to taste
- FOR THE PIZZA:
- 2 Boneless Skinless Chicken Breasts
- 2 tablespoons STAR Garlic Grilling Oil
- 1 tablespoon of Seasoning Salt
- 1/2 a Red Onion, sliced thin
- 3 cups grated Mozzarella Cheese
- Grated Parmesan, about 1/2 cup
Peach Mules
By vealam
In a large cocktail shaker muddle, 4-5 lime wedges, 1/2 of a diced ripe peach and peach schnapps
- 1 oz vodka
- .5 oz peach schnapps
- .5 oz Grand Marnier
- 1/2 ripe peach
- 1/2 juicy lime
- (1) 12 oz can of ginger beer
Chocolate Stout Cake Doughnuts
By vealam
Doughnuts: Preheat an oven to 350°F
- Doughnuts:
- 8 ounces flour
- 2 ounces cocoa powder
- 10 ounces sugar
- 1/2 teaspoon baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 egg
- 3/4 cups whole milk
- 1/2 cup milk stout beer
- 1 ounce unsalted butter, melted
- 1/2 teaspoon vanilla
- Milk Stout Ganache, recipe below
- Chocolate Oat Crumble, recipe below
- 4 ounces rolled oats
- 1/2 ounce milk powder
- 1/2 ounce cocoa powder
- 2 ounces sugar
- 2 ounces unsalted butter, melted.
- 8 ounces dark chocolate
- 3/4 cup heavy cream
- 1/4 cup milk stout beer
- Oat Crumble:
- 4 ounces rolled oats
- 1/2 ounce milk powder
- 1/2 ounce cocoa powder
- 2 ounces sugar
- 2 ounces unsalted butter, melted
- Ganache:
- 8 ounces dark chocolate
- 3/4 cup heavy cream
- 1/4 cup milk stout beer
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
By vealam
Preheat the oven to 375°
- 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing
- 1 pound challah bread, cut into 1-inch cubes
- One 3-pound butternut squash
- 1 1/4 cups sugar, plus more for sprinkling
- 4 large eggs
- 3 cups whole milk
- One 14-ounce can pure pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 cups confectioners’ sugar
- 2 tablespoons bourbon
- 1/2 cup chopped toasted pecans
Autumn Delight Cake
By vealam
Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Butter
- For the CAKE LAYERS:
- 3 large sweet potatoes (about 900 g)
- 2 cups (400 g) sugar
- 4 large eggs, at room temperature
- 1-1/4 cups (315 ml) sunflower oil (or vegetable, safflower, canola oil)
- 2 cups (230 g) cake flour
- 1 tablespoon (7 g) ground cinnamon
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (7 g) salt
- 1 teaspoon (3 g) ground nutmeg
- 1/2 teaspoon (1.5 g) ground ginger
- 2 tablespoons (30 ml) brandy or dark rum
- 2 teaspoons (10 ml) pure vanilla extract
- 3/4 cup (120 g) crystallized ginger, chopped
- For the FILLING:
- 16 large white marshmallows
- 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
- 1 cup butter (227 g)(2 sticks), at room temperature
- 1/2 teaspoon (2.5 mL) pure vanilla extract
- 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)
- For the BUTTERCREAM:
- 5 large egg whites (150 g))
- 1-1/4 cups (250 g) light brown sugar
- 1-1/2 cups (3 sticks)(340 g) unsalted butter, softened and cut into cubes
- 2 teaspoons (10 ml) pure vanilla extract
- pinch of salt
- a few pinches of cinnamon, to taste
- For the CANDIED PECANS:
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (24 g) brown sugar
- 1 cup (100 g) pecan pieces